Kimchi Beef Hot Pot is one the restaurant's signature dish. Soup base tasted okay, just that it wasn't as spicy as I have expected. Portion of the set is big - consist of the beef hot pot, rice, chawamushi, salmon sashimi, fruits and miso soup. The Sashimi is fresh though, and the chawamushi is steaming hot when served, egg is not too "old" (sign that it is prepared on the spot)Cheese Tamago is my favorite! I like how the cheese melts in your mouth and it is very addictive for sure. The sweetness of the tamago is also a plus point too.

Avoid visiting the place during dinner peak hours as the queue can be crazy long.

Seafood Aglio Olio was a little too dry for me. But the freshness of the ingredients saves most of the dish, as well as the al dante spaghetti. The spiciness is not too overpowering, and I like how the dish is being presented. Tobiko Scallop Pasta was cooked in a much moist way. I like how it taste with the nice aroma of the mushroom uses in this pasta. The scallops are a tad too chewy though.

Service is prompt and attentive. 5 stars for their service!

Had heard about the rave on Singapore Food Trail @ Singapore Flyer so decided to head there for lunch with my colleagues. I like how the interior is - it feels like I am back to the 1960's of Singapore, with the roadside stalls selling really authentic Singapore cuisine, something which we will not get to encounter or even see anymore in the streets of Singapore now.

Ordered a plate of fried oysters to be shared among us. The oyster is not that oily, and the amount of oyster in it is huge and fresh. Other than fried oyster, we also ordered laksa, fried hokkien prawn mee, satay bee hoon and their signature bird nest drink, which is refreshing in a hot weather.

Will be back again if I happen to be around the area to try the other food available there.

A gathering with my besties and we decided to visit The Ship for our dinner, as recommended by one of them.

Interior of the restaurant is dimly lit and dark, I guess it is their signature kind of ambiance?

Was looking through the menu and was surprised that they actually served a Chinese dish in a Western Restaurant. Out of curiosity, I ordered this dish - Sliced Fish Bee Hoon to try. I opted for the fried fish with milk soup base and I was really impressed at how this dish is cook and presented. The fried fish was served separately instead of dumping and soaking them in the soup. A bite of it and it was pipping hot - plus point to the restaurant that they served freshly cooked food after you have ordered. There's zero fishy taste to the fish too. The soup was cook to a nearly perfection, but it could be better if it's not that salty (IMO as I am not a person who prefers bland soup base)

Overall, the portion given is okay, much more than those selling in food court/hawker centre. For the price of it, it comes with dessert & Coffee/Tea which I think is somehow worth the price.

Service wise was fast, maybe it's because it's due to peak dinner hours and there's a queue forming outside (thus the fast in clearing our empty plates) However the refilling of ice water is not that prompt compare to the clearing of plates.

Speaking of Shui Kueh (or Chwee Kueh), I guess almost all Singaporean know about this stall situated inside the renovated Tiong Bahru Market. Jian Bo Shui Kueh is one of the stall which has a long history before I was even born and even till today, it is still as popular as it was years ago.

I count myself lucky to be reside near to this historic market with many awesome and tasty-licious food. Everytime when I visited TB market to settle my meal, I'll always order this as a side dish and share with my friends. The texture of the chwee kueh is soft and melts in your mouth. The white kueh itself doesnt have much taste, that is where the "chye poh" cover in oil comes in to place. No doubt it was oily as hell, but when eaten together with the white kueh... the combination is heavenly.

The price remains cheap and affordable and there's no shrink in the kueh size in my opinion. If you happen to me around Tiong Bahru estate, remember to try this out!