Folks who are always on the lookout for new restaurants to have family dinners, celebrations, tzechar meals, steamboat, seafood feasts with friends... look no further - Jing Long Seafood Restaurant 金隆海鲜楼 will pretty much satisfy everything that you want with their thoughtful chefs knowing exactly what customers would love to eat. With the freshest seafood on the stretch of Punggol Settlement restaurants, they promise the most value-for-money and a good mix of classics and creative dishes on the menu. For a limited time period only...

30% off your bill on weekdays (Mon - Fri) for lunch and dinner.

For more information on Jing Long's best dishes, prices and all that you need to know:Both the alfresco area and indoor area (read: air-con!) of Jing Long are bustling with regulars and new customers, most of them opting for steamboat, and some are enjoying the tze char seafood and classic Cantonese dishes as well. The flexibility means you can literally decide only when you're here, depending on your mood.It should be quite an ideal location for birthdays as well with the accommodating staff that helped with cakes and keeping surprises. You know most Chinese restaurants I've gone to really don't understand the concept of a birthday surprise, but Jing Long is more than experienced to handle all your celebrations.As for seafood, they are freshly caught and cooked, you will be assured that you will be enjoying premium dishes at an affordable price tag. We started the dinner with Cantonese traditions, Chilled Pork Slices (SGD15) which were surprisingly enjoyable even on its own, every bit melty and delicious. It retained much of its original flavour, and preps my appetite for the meal ahead. You can also pair it with the soy sauce on the side, but it is good enough on its own.One of my personal favourites was the Crispy Seafood and Duck Delight with Crepe (SGD15) which would imaginably be a crowd-pleaser as well because of its light crispy batter wrapped around the multi-layered and deep flavoured fillings of both seafood tastes and roasted duck.While Jing Long has a range of beverages, juices, coconuts, and alcohols, their in-house unique concoction - the Green Apple Juice with Sour Plum (SGD5.50) is an absolute must-try, with sour plums specially sourced to achieve a refreshing and interesting blend. While the green apple and sour plums may seem strange, but they actually complement each other very well. I love this one.Note: There is a cover charge per person of SGD1.50++ which includes Pu-er tea, and water and wet towels. This is common practice in all traditional Chinese restaurants.The Prawn, Scallop & Banana with Bagua Rolls (SGD6/each, minimum 3) are curiously delicious, with the amalgamation of all things awesome in the same place. Well, well, isn't that a dream come true? Savour this slowly to appreciate the nuances of this delightful creation, just meant to pamper you silly,The Red Garoupa is steamed to perfection with deep-fried crispy salted turnip bits (SGD10.80/100g), lightly drenched in subtly-flavoured stock, helping to retain the original fresh flavours of the fish itself. I really liked that traditional focus on the fish itself rather than dousing it with too much flavouring. It would surely be suitable for family dinners as everyone always love digging in together to this. The crispy salted turnip bits were a hit with fellow diners as well for its savoury kick.Dragon Vegetables (SGD12) is the most understated dish of vegetables, ever. I mean, I looked at it and thought how special or delicious can vegetables be? Especially when I am not a fan of vegetables at all.. I absolutely fell for this, and it was so crunchy and delicious, it instantly sits at the top of the list as my favourite plate of vegetables ever. The reason why it is so good - it is farmed on the chilly hills of Cameron Highlands, with no pesticides used at all. Healthy and delicious - finally we see it truly manifesting in this plate of Dragon Vegetables.Lobster Porridge (Seasonal pricing) is easily the most lavish porridge there can be, with sweet and pure lobster essence flowing from freshly caught lobsters into the superior broth, stewed for hours to achieve this ultimate umami taste. Indulge away, and it doesn't end here yet, you get to slurp and feast on the generous and fat portions of lobster meat that left me starry-eyed.As tantalising as it soothes my OCD-ness, these delicious creamy milk-coated Spicy Prawn Balls (SGD22) are really the most sinful of all, no prawn shells so you can simply sink your teeth into the juicy, succulent and chewy prawn. Can this be a mainstay of every tzechar I go to? I wish, but this is not easily found in Chinese restaurants, but this is so good!For those who came here precisely to enjoy crabs, one of Singapore's many favourite national past times, Jing Long presents the Black Pepper Crab (Seasonal pricing), pulling no punches when it comes to ensuring the crab is fully sauteed with a strong savoury black pepper taste. Shiok is the word! Plunge into the messy world of yummy crab meat, there's plenty of juicy meat to feast on. It is the rare times that I actually didn't have to fight with the crab to actually eat, the meat slips out quite easily. I have to emphasize again how fresh it is, the sweetness of the crab is unrivalled. Note: As usual, the cost of the black pepper crab is dependent on weight. Jing Long holds themselves to a high standard of integrity when it comes to weight vs price, and they are transparent about it, so do not hesitate to confirm with the service staff before ordering.I understand that steamboats are equally enticing, so if you want to, by all means go for it. I haven't personally tried the steamboat, but if the quality is upheld the same as the tzechar dishes, it would be really good too. Here is the menu for you to consider the steamboat option (Jing Long Seafood Restaurant - Punggol Settlement)

You can laksa in many ways, but this is the charcoal-powered way.Power lah. Laksa is a very specific local food: spicy, lemak-coconut rich, piquant, fiery delicious slurping soup with smooth noodles. It's not an everyday thing to develop a craving for, until you catch a whiff of charcoal-powered laksa. It is everywhere in the atmosphere around Sungei Road Laksa, and practically an aroma appetizer - if there is ever such a thing. This is my one of the stops with Roy on our noodle trail and the awesome fragrance in the air just perks us up immediately.Am I late to the game for trying out Sungei Road Laksa only after twenty-two years of existence on this island? I can only say that this definitely goes into the list of food that I hold dear to my heart (and my brain will occasionally conjure it up in the depths of the night).Rather than a city that never sleeps, Singapore is a city that never stops eating. Really, there are people eating everywhere regardless of the time of the day. That's probably why even at two in the afternoon, the folks at Sungei Road Laksa are still super busy with their duties at the stall - replenishing the charcoal, scooping out delicious laksa into their iconic pink bowls. Sharp eyes or regulars would notice they've upped their pricing from $2 to $3 a bowl. No chopsticks, just spoons. Like 368 Katong Laksa's, they've chopped up the noodles to make it easier to eat... which is really a smart way to do it because I definitely cannot resist slowing down on this one! This bowl from Sungei Road Laksa has got a creamy coconut base, chock full of cockles, shrimps, and fishcake, making it really lavish with the taste of the oceans. Mouthwatering just to think about it... the spiciness level is not overpowering but remains apparent, very manageable and enjoyable. It is a good representative of what laksa should be.

For more food reviews: www.amiehu.com

CATO Singapore just launched in cultural mecca with delicious bites and laidback vibes.Double-storeyed restaurant and bar inspired by Modern Asian cuisine, CATO Singapore packs a punch when it comes to giving you an awesome night out. This jazzy, fun affair is lined with fancy cold brews, coffee stouts, craft beers, and more - whichever is your chosen poison, they will have it. Groove to the beats from their live DJs spinning 90's retro remixes, and then, hang out with friends over interesting fusion creations from CATO's talented chefs.Image credits: CATO Singapore

The first floor seemed a little muted and has a slow, lulling effect for a quiet date night, but the second floor is truly made for memorable nights with its cozy setting, and a large arching window that oversees the grand glowing Sri Mariamman Temple in blue.Prawn bisque with home-made cod, fishball and coriander leaf (SGD12) is a velvety product of simmered prawn shells for a more full-bodied flavour, typically served in an espresso cup for you to down in one shot... ideally. In reality, it was so full of goodness from the seas and I would really prefer to sip at it slowly and dip in bread to enjoy it in entirety. Portion is likely to be small as this is a 'quality over quantity' sort of tapas selection.The super savoury Garlic fries (SGD8) would be good to share among a crowd. It is tasty with strong garlic-crusted flavour, but probably not the sort of fries to binge on as it can be quite overpowering after a while.Chicken Noodle Salad (SGD16) is the spiciest thing I've ever tasted, meant to be both smoky, savoury, and sour with vinegar vinaigrette... but numb was the only feeling I had after the 'ghost chili' (bhut jolokia) which the noodles were seasoned with! It was pretty crazy, but people who love to push their limits... here it is.Fashioning one of man's greatest discoveries - the salmon - in a very different way, the Acai cured salmon (SGD18) has cured the Tasmanian Salmon Rounds with superfood of acai berries, which is intended to accentuate the fattiness and juiciness of the salmon. Oh my, if the chef hasn't mentioned it, I wouldn't have known why this salmon tasted especially plump and delicious. Pair it with the marinated starfruit ceviche with light and refreshing calamansi creme fraiche and the maroon-coloured sweet acai jelly squares on the side. Photo credits: CATO Singapore

The Crispy Squid in Thai Style Glaze (SGD12) is known to be a regular-favourite and also quickly swept off the table by fellow hungry dinner companions. Strangely, I didn't find that I like it as much, it wasn't crispy but instead, feels chewy, with a sweet and sour sauce that stays true to Thai cuisine.Steam Baked Pork Cheek (SGD28) is wrapped in a Fata cooking foil in a rather aloof way, as if it doesn't care much for being photogenic in this era of Instagram... unwrapping it, an inviting aroma wafts over, revealing tender strips of sous vide pork cheek and steam-baked in a port wine mustard sauce. The pork cheeks were super tender, I didn't even feel like I had to bite it (not literally) but it sure doesn't feel like any other regular pork cheeks. My impression of it just went on an exponential curve after getting to know it.My favourite amongst the mains, appetizers and sides goes to this ingenious Aunty Jasmine's Fish Curry (SGD25), made from a family secret recipe. The New Zealand Ling fish is used, doused in an in-house Indian curry made by CATO's culinary team. It is really good, my eyes watered with tears as I ate it because finally, a curry that is perfect in a way I liked it... generous and full of coconut milk, spices and spicy enough too. Honestly, the fish and curry took centrestage, and everything else was promptly ignored. If you're wondering, the little yellow blobs of caviar is olive oil.What took my breath away was the Papaya Nougat Glace (SGD14) which I thought was really special... the homemade nougat had a soft texture almost like tofu, the juicy papaya chunks and caramelized almonds lies in a pool of papaya and sweet wine reduction, all in all such heaven on earth! Desserts should all be like this, a little mysterious and hundred-percent starry-eyes inducing. I didn't exactly know what I was eating before the chef came over to explain, I just knew this was glorious dessert in the making.In comparison, the typically good Valrhona Warm Pistachio Chocolate Cake (SGD14) wasn't as spectacular in the creativity department, but scores brownie points in how classic and well-done it is. The ice-cream on the side is in a strong premium almond flavour.For more food reviews: www.amiehu.com

Have I gone mad? Quirky, funky, happy and sweet times at Hatter Street.I fell right through the rabbit hole and straight into dessert world, a-k-a Hatter Street Bakehouse & Cafe. This cute cafe is right at the foot of a housing block in Kovan, curiously sparkling and pink amidst the humdrum of a regular neighbourhood. It was bustling with an enthusiastic post-lunch crowd, all gathering around for ice-cream, cakes, and waffles. Opening everyday at 1pm, Hatter Street's main draw is their sweet offerings on the menu, scratched on chalkboard features on the wall. If you're spoilt for choice - you will - here's a handy quick list of their signatures: Smoked sawdust pudding (SGD5), Whoaffles (Pandan/ Vanilla/ Chocolate - SGD8.90), and Choco-tella (SGD6.80). You are forewarned, everything here is made to give you a no holds barred sugar rush and whirls of happiness.

Their whoaffles were surprisingly good... heh, I know, I have very low expectations when they are priced as such, which makes it doubly worth it. They were really crispy on the outside and eggy buttery soft goodness on the inside! I have a soft spot for pandan ice-cream, and it matches the waffles nicely.

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Understatements of cafes, undertable cakes. When I returned to Singapore from land of coffee snobs, I steered clear of cafes knowing that it'll be hard for me to feel wow-ed again. Especially coffees - I'm not adept at tasting notes of coffee but I do know a good one from a bad. I came to BLACK&INK by a Sugarrush event (read: #welovesugar #sugarapp) and we were treated to an array of BLACK&INK's specialties. From the outlook, they look ordinary, but they are one of a kind mindblowing. If you self-professed to place more importance on taste than looks, this is the place to go. Note: BLACK&INK's menu does not include pork or lard, but they are not officially certified Halal. One of the cafe's founders is Muslim, so one of the motivations is to create a cafe that serves food that our Muslim friends can enjoy as well. I can't wait to be back for more this weekend, but here's what BLACK&INK has to offer:I have no idea what good coffee is made of, but Big Roy from BLACK&INK knows. A friendly coffee-loving giant of a barista who really knows how to charm his customers with the many cuppas, Roy made a really neat mocha (SGD5.50) for me with sweet berry acidity and dark chocolate finish. Whatever that means, it is definitely one of the best on this sunny island. Spoil yourself silly and have a cup here.Muffins can really be fun, as you will see two carefully curated flavours that are bound to be extremely popular - the Salted Egg Yolk Muffins and Thai Milk Tea Muffins. While you can't see the flavours through these pictures, they are thoroughly infused throughout the muffin. It is not overwhelming, not too sweet but well-balanced. The flavours are taste very natural which makes them very enjoyable.If you're looking for mains, BLACK&INK serves their unique cafe creations, the Hot Chick Burger (SGD8.80) and Brown Cow Burger (SGD10.80). I really can't decide which one I like better, because the Hot Chick Burger is really piquant and fragrant, with hints of spiciness that is quite manageable. The Brown Cow Burger is like the comforting and classic good ol' burger sort. Both patties are quite juicy and on top of that, sauces help to make it better.I'm two minds about sharing this limited edition Under Table Cake (I mean in limited quantities, while stocks last) because what if I don't have access to this when I need it right?! How I was initiated to this cake was pretty strange - I settled into my seat and overheard one of BLACK&INK's returning customers comment, "This is really, really very good." Of course, I am always curious when a certain food gets such high praise, and then I sneak a look over... the platter was polished clean. Damn. What is it?! Later, I got my own share and was blown away by how delicious this tiny little cake can be. I can go on forever eating it. It feels so dreamy, luscious and moist, not heavy at all (as opposed to what it looks) and really good.Their Tiramisu is rum-free, but with BLACK&INK's own tweaking of the recipe, it turns out to be even better than the usual rum versions that I've had. It's very down-to-earth, moist and delicious. I love alternating between the Under Table Cake and the Tiramisu, because... let me have my cakes and eat them all!They make their own Signature Gelato (SGD4/scoop, SGD5/premium scoop; additional scoop at SGD3/4 respectively) as well, definitely more expensive than most gelato places but I would say their gelato is of premium quality, smooth and rich. It is surely more value-for-money than say, if you were to order a dessert at a restaurant for around 10 bucks. BLACK&INK have some pretty unique flavours that you can't find elsewhere including Honey Lemon Sorbet (new flavour which I haven't tried), Dark Chocolate Sorbet (my favourite) and a more localized Kaya Pandan Gelato which is really lovely to have!

Follow them on their Facebook (fb.com/blackandink) and instagram @blackandink to find out the latest flavours and coffee bean sources!