I often bring my guests from overseas to this East Coast Seafood Centre as the ambience of seabreeze is perfect.

We ordered Sambal Kangkung , Steamed Bamboo Clam with Garlic and Vermicelli , Steamed HK Style Sea Bass , Herbal Drunken Prawn , Salted Baked Chicken , Chilli Crab.Initial impression was the layer of oil around the Sambal Kangkong, however it was crunchy, has great fragrance of the chilli shrimp paste and tasted fine (despite the oil, if you are particular , just drip dry)Steamed Bamboo Clams with strong coriander and garlic aroma, drizzled with light sauce and sesame oil. The taste of sweet shellfish and nice soft chewy texture as every bite oozes the sauces.Succulent Hongkong style Sea bass steamed and preserved its original freshness straight from the sea (or rather, the fish tank) to your plate. Only seasoned with a bit of light soya sauce and fragrant oil (shallot/garlic) is all it takes to bring out the simple yet great dish.Chalky and rich smell of herbs and chinese wine makes this Herbal Drunken Prawns one of my favourite dishes and soups. The prawns are very firm and crunchy, easily de-shelled signifies its unquestionable freshness.Chilli Crab , is Jumbo’s signature and branding , the taste of the meat is sweet and scrumptious. However the biggest disappointment is , just because we didn’t order buns , it was served without the chilli crab sauce (which usually can accompany other dishes as a dipping) and staff refused my simple request as if they wanted to “save on sauces” for customers who ordered their mantou (buns). As this scenario embarrassed me infront of my guests, I would never return here again and they have lost a regular patron. I won't miss any of the food here because there's better elsewhere.

After the water and fireworks, we went to SG Seafood Republic as I had a craving for crabs.
We were greeted by a beautiful building front and a friendly server who had us seated and took our orders of Fried Ee Mian , Kailan and Chilli Crab and Fried Man Tou (Buns).

Glossy baby kailan was fresh and crunchy, simply stir fried with garlic which makes it aromatic.

Fried Ee Mian had 100% wok hei taste , generous portions which fed both of us well. Shredded leeks and chai sim lightens the dish and overall the taste was very flavourful on its own , but ready to serve as perfect companion to the next limelight dish.

Though cooked in tangy spicy chilli and tomato sauces , the crab’s meat still retains its natural sweetness and the meat portion was a lot ! (p.s : at the time of this scenario, no clean fingers were available to snap the crabs) The crispy yet fluffy buns , like an edible delicious sponge , soaks up all the scrumptious chilli crab sauce like peanut butter jam and bread, but better.
Considerately , we were given disposable aprons to prevent staining of our clothes.

Overall what we ordered complimented each other dishes and tasted its maximum potential when eaten together rather than on its own.

I’ve first tried Tim Ho Wan in Hongkong , and finally when they came to Singapore I decided to give it a shot and queue for it. We went on a weekday morning so didn’t have to wait ridiculously long.

We ordered the Signature BBQ Pork Bun , Steamed Egg Cake (Ma Lai Gao) , Fried Turnip Cake , and Osmanthus Jelly.The hot gooey charsiew filling flows out upon a bite from the bun. Personally I feel that the BBQ Pork Bun is too sweet from the combination of both the crust being sweet and the filling being sweet. But apparently many people like it that way. A light subtle taste of brown sugar in this Steam Egg Cake (Ma Lai Gao/Ma Lai Ko/Multiple names) was my favourite. The extremely spongey texture made this cake very “airy” and light to eat without filling too much space in the tummy for more dimsum. It’s like a midway meal dessert.Fried Turnip Cake was charred crispily beautifully truly madly deeply as the feeling of sinking your teeth crunching into the springy turnip cake with an occasional savoury chinese sausage or shredded turnip.Pretty cubes of translucent golden “cases” of Osmanthus flowers and wolfberries that glistens under the spotlights of the restaurant tasted oriental and ultimately refreshing after all the savoury goodies. A little history lesson is that this dish used to be for Empress Dowager only.

Overall the meal was great however there are times the queue gets really ridiculous that I’d rather fly back to hongkong than to stand for hours.

As I live in siglap area, I drive past this place almost all the time, one fine night I brought my friends over here to check it out. This place ambience is filled with Greek and Roman figurines. We ordered Oreo Cheese Cake ,BlueBerry Cheesecake , Tiramisu (Mascarpone cheese)

The creamy cheese cake polkadotted with cookies coated with an entire layer of oreo cookie crumbs that gives this cake a lovely texture of smooth yet jagged crumbly effect. Mouthwatering and temptation-resistance paralyzing creamy sweetness.

Blue Berry Cheesecake is the same type of cheese used which has the similar pure velvety texture layered with preserved sweet blueberry topping. The base of this cake is crumbly and buttery.

Tiramisu however , coffee liquor infused mascarpone cheese is much lighter in terms of texture and there are layers of moist sponge in between , dustcoated with bitter cocoa powder. So people who like “lighter” cakes for dessert should try this instead.

A place with ambiance and vibe of a typical Bangkok bar but in doesn't want to fly overseas just visit Tawandang. We had their signature dish Deep Fried Pork Knuckle, it was so visually tantalizing that we dig in without snapping a picture. Fried till crispy crackling pig skin covered the moist and succulent meat in it. Served with sour fermented cabbage and buttery mash potato. A generous amount of sweet and tangy Thai chili was given as a dipping for this dish. With light coconut scent the Thai Fish Cake was bouncy and chewy. Pancake look a like fish paste packed with spicy and aromatic Thai spices, Scrumptious.
We ordered their House brewed lager beer, with hops pleasant aroma and mild flavor we drank rounds after rounds without thinking of the beer belly that’s going to pop up the next day.