The restaurant was located near the MRT station. The restaurant was stylish and modern in decoration. Although it was just 5pm, most of the tables indoor had reserved signs on. This month of May the restaurant was having 1-for-1 promotion for its pizza, when one signed up for its complimentary member card.
Black Truffle Pizza ($48++)
Mozzarella, Black Truffle, Fresh Buffalo Mozzarella, Grana Padano
Although the pizza crust looked thin, it was soft and chewy inside, similar to sourdough bread. The buffalo mozzarella was soft and spreadable. Nice smell of truffle oil.
Seafood Pizza ($38++)
San Marzano Tomato Sauce, Clams, Squids, Prawns, Garlic, Chilli Flakes and Parsley
The tomato sauce was a tab too sour for me, but it made up for the plentiful of juicy seafood around.

The restaurant took over the space formerly occupied by Restaurant Ember, and was headed by the couple team Australian Chef John Paul Fiechtner and sommelier Sally Humble, who used to own Thirteen Duxton Hill. It would be a pop up until November.
From Tuesday to Saturday, the restaurant offered lunch set priced at S$48++. The menu changes every day and will be prepared according to what chef Fiechtner buys from the nearby Smith Street market. Each day, the menu will be lovingly handwritten on a piece of paper.
1st Course :
Fermented Red Yeast Rice And Sugar Cane Crisp, Cod Roe, Margarine
The chef made used of the leftover fibre from the sugar cane drink stall to make the crisp. The black flakes on top was made of sugar cane ash. Interesting making of items that most people would throw away.
2nd Course :
Burnt Barley Porridge Shiitake, Prawn Head Butter
Never had barley that tasted savoury. Its umami.
3rd Course :
Whole Fish, Golden Pomfret
The serving was huge. The meat was firm and juicy. It was served with briny capers and Australian finger lime (Citrus australasica) on top, while sitting in a pool of buerre noisette. The juicy tangy lime burst in the mouth and added a touch of tart taste. The dish was served with celery root mash by the side. Never though having pomfret baked this way, since the chinese style is usually steam.
4th Course :
Fresh Curd, Long Bean, Sour Cukezz
Chopped long beans, charred burnt cucumber, thyme, basil oil
The cucumber did not taste like the usual. Although its skin was black, there was none of the bitterness. The curd was creamy and light, which went well with the crunchy vegetable.
5th Course :
Raw Pumpkin! Meringue! White Chocolate!
Pumpkin ice cream, pumpkin oil (its actually freshly squeezed pumpkin juice), burnt meringue, crystalized pumpkin seeds, topped with white chocolate shavings. The white chocolate was slightly brownish, and shaved on top, similar like truffle. The meringue was not too sweet nor bitter. Although it looked oily, but the dessert was more like rich and creamy.

Ordered a set of pork curry Tianjin rice with dumplings. Dumplings were comforting. Rice bowl was Super heavy for me.....the amount was unreasonablely large, though the taste still decent. I guess that's the difference between it and those higher price restaurants - where a set could be diversified and balanced with veggies, fruit, and more delicate mains.

The place was well known for its handmade kueh, especially the cabbage kueh. For Sunday morning, the queue stretched all the way to outside the outlet. Here one had to queue to place order at the counter before moving to the cashier to make payment with order in your hand. Do take note that the deep fried spring roll counter was separated. Collect your order only when you are about to make payment so that to ensure the spring roll would be light and crispy.
Soon Kueh 笋粿 ($1.20)
It was packed with shredded turnip, mushroom and dried shrimps, shaped like a moon.
Cabbage Kueh 包菜粿 ($1.20)
This was hot seller in the outlet which was a must buy for everyone here. Shaped like a ball, it was packed with shredded cabbage and dried shrimp, till bursting. The skin was thin and cut through easily with a fork. It was like a dumpling stuffed with the homecooked stirred fried cabbage in it.

Glutinous Rice Kueh 糯米饭粿 ($1.30)
I was usually not a fan of Rice Kueh, but the version here was packed with savoury mushroom in it which made it very taste. Instead of the usual pink skin, it was white skin with a pink dot. Inside also packed with soft chewy rice and soft peanuts.
Ku Chye Kueh 韭菜粿 ($1.30)
Similar to the cabbage kueh, it was shaped like a ball.
Yam Kueh 芋粿 ($1.40)
It looked similar to the Glutinous Rice Kueh, but without the pink dot.

Yam Paste 芋泥 ($7/ big)
Quite plain looking, so don't forget add the Ginko Nut 白果  ($3.50) to add texture. It was quite smooth in texture without too sweet.
Tapioca Cake 木薯糕 ($3.60/3 pcs)
It was still pipping hot when I grabbed a box. Although it was huge, it sliced through easily with a fork. Soft and chewy without too sweet.
Glutinous Rice 糯米饭 ($3.50)
The roasted peanut was packed separately. The simple looking dish was savoury with the rice holding its shape well.
Popiah 薄饼 ($1.60)
Freshly made upon order by the elderly aunty. Crispy outside stuffed with crispy juicy shredded  carrot, turnip, mushroom and dried shrimps.

Hotel NuVe Heritage is a 19 room boutique hotel in Singapore, nestled in a heritage building at Purvis Street. To reach the hotel counter, one would need to pass by this cafe.
Menu was a simple 2 sided paper. Only cash was accepted for payment. There was a 10% service charge. Currently there was a promotion where with order of a main, topup $1++ for a hot drink.
Seared Salmon Bowl (S$14+)
Warm long grains, pan seared salmon fillet cubes, mixed sesame sauce, raw baby spinach, poached eggs, pickled ginger
The dish looked quite plain when served and tasted quite bland and dry. I realised that there was no sesame sauce in the dish. The wait staffs had no idea on what was on the menu and were looking for the menu. Seem that the kitchen trying to be halal and removed the sauce from the dish. There seem to have communication breakdown between the kitchen and the dine in area. This was not the only dish that got affected. The salmon was tab overcooked, and did not look sear to me. One would prefer salmon to be undercooked inside to maintain its smooth and juicy texture inside.
Chocolate ($6+)
This was the $1+ topup drink, but due to the above incident it became free for me. It more like warm milo than hot chocolate to me.

Tempura Ice Cream ($13+)
Deep fried soft roll Bun stuffed with vanilla ice cream, salted caramel sauce
Creative dish. Cut through easily. I like the nice crispy caramelized crust, but the ice cream was a tab frozen some part.

The wait staffs were eager to please. The presentation of the dishes still needed some work.

As per developer's senior manager's opinion, this is one of the best yong tau foo stall in the CBD. Therefore, both of us were walking there after operation meeting at 1.00 p.m. Normally, I'll order dry yong tau foo with noodles and paired with the sweet sauce. The result is a savoury bowl of yong tau foo that always leave me so satisfied. It tasted so awesome and I love the Yong tau foo from Tofu Lane @ Shenton House because this is a popular yong tau foo (beancurd) shop frequented by office workers in the CBD! Therefore, it is a must try food in Singapore.

Peach Juice is a sweet juice that is completely free of saturated and trans fats. It was a 5-star dining experience. Had the lunch special soup and mixed grill which was a great value because we are using Eatigo, which allowed my girlfriend and me to have 50% discounts. The lentil soup was a delicious surprise - smooth, not too salty and garnished with a oil and lemon. It was also a whole bowl, not just a cup. The food was delicious and the service was excellent! Also, we were looking for something healthy, and of course, Mediterranean food offers a lot of choices that don't leave your feeling like you gave up anything. They have an excellent lunch special with Mixed Grill. Food is well presented and delicious especially the mixed grill (Combination of lamb adana, chicken shish, lamb shish, lamb chop, lamb gyro and chicken gyro. Served with rice & house salad). Hope that all readers will try their wonderful best seller mixed grill!! Since their staffs are really friendly, we will definately be paying another visit. Well worth it!

We were quite a fan of Ninja Bowl @ Duxton so when we found out that there was a sister outlet (Ninja Cut) closer to us at Seah Street, we decided to drop by to give it a shot (as at time of writing, we have been there at least 4 times).

Hidden amongst the plethora of shophouses along Seah Street and just a few shops down from the MINT Museum of Toys, Ninja Cut sports a nondescript facade and is easy to miss unless you pay close attention. The interior is rather spartan but comfortable enough. Noise is a pertinent problem here so conversations can be challenging especially when the place is full.

Oh My Cod - This rather sizeable and sweet slice of cod was nicely pan fried but lacking in silkiness; served with a edamame asparagus combination (a little too salty for my liking and didn't quite seem to jell with the dish), mildly sweet carrots, a wobbly onsen egg and pickled purple slaw. Decent for the price but I'll probably swap out the edamame and asparagus the next time round.

Whats Your Beef? - I've had this thrice but I personally feel that the beef in one of their brunch items, Ninja's Steak & Eggs, tastes better. The beef here is a wee bit overcooked and a tad too chewy for my liking. However this dish comes with mushrooms, sweet corn, onsen egg and carrots for for that relatively delicious all rounded meal. You can opt to add rice, soba or salad for an additional $2.
Oceans Of Mentaiko - Rich, creamy soup base coupled with scallops, prawns, mussels and served with 2 slices of crisp garlic toast; absolutely delicious. Only gripe I have is the miserly and inconsistent amount of soup; it ranges from little (~ 6-8 spoonfuls) to very little (~ 4-6 spoonfuls).

Everything is priced below $20 so it's quite a good deal for the quality and quantity of food in my humble opinion. There is no GST or service charge which is a plus and you get free, self service iced water. Do note that this place only accepts cash or nets.

This month Marche was having farm fresh white asparagus imported directly from Germany, which was available in various dishes such as white asparagus with hollandaise sauce, asparagus pasta, pizza, crepe, soup and rosti.White asparagus soup ($7.90+)
One could help yourself to the free flow bread croutons, and chopped spring onions on the counter. The soup was rich and creamy but was a tab too peppery. Could only found chopped carrots but not asparagus in it.
Savoury Crepe with White Asparagus, Black Forest Ham and Cream Cheese Spread ($19.90+)
Served with greens and cream sauce by the side.
The serving was huge and packed with chopped white asparagus, ham, cheese sprea, shredded purple cabbage. Not bad but felt that the crepe was a tab too charred. The asparagus should get skinned a bit more as it was a tab hard to chew for some part.

Not really first timer but possibly first time at SMK Hub. Location is 1st level near entrance facing McDonald. This restaurant is quite roomy with ordering from long queues. Ordered chicken Katsu curry rice < New menu > and Salmon pepper rice. The waiting time is quite fast for Salmon. Hot plate and sound effect already proofed is steaming hot and adding soy sauce on toppling made a perfect pair. Mixing the rice and feel so beauty inside. Opt for more corn and cheese if you are cheese lover. Here come the Chicken Katsu curry rice. It serve curry separately on a metal scoop. The curry smell shiok and pouring on TOP the rice. The strong curry smoke just rise up around the hot plate and look delicious. The chicken Katsu looked slightly thinner than normal. Overall served with corn and mushroom. This set also accompany with mesh potatoes with curry toppling. Not bad for starter. It is a perfect combination that should be miss for this time. Eating in this place is better than foodcourt as sauce and pepper can be taken easily. If the air con can be improve will be better. Enjoy !!!

Salted egg chicken with waffles is nice.. warm waffle, juicy chicken and the curry leaves on it are my love. The else are more likely the camera food with delicate and creative look.

The restaurant was under the Imperial Treasure chain, and offered hotpot. It was considered one of the most atas outlet in Singapore to offer hotpot. There was also branch in Great World City. This outlet looked quite grand from the entrance. Reservation of 8 people was made a week ago. The staff called up about an hour before the reservation to confirm. The staff showed us to a private room with a great view of Orchard Road. The table was big with 2 induction stoves and could seat 10 pax comfortably. Most hotpot restaurant had sauce counter, but here the staff brought the tray of sauces which consisted of satay sauce, peanut sauce, sesame sauce, sesame seeds, chilli sauce, garlic chilli sauce, sliced green chilli, sliced red chilli, chopped coriander, deep fried chopped garlic, chopped garlic, chopped spring onion) to the table. Each person was charged $2.50++ for the sauces. For soup base, selected Imperial Drunken Chicken Soup 乾隆醉雞窩 ($28++) which tasted slightly bitter in the beginning but was quite flavourful. It came with a bowl of marinated chicken to add into the soup. The chicken was quite tender. Accompanied with the following : King Tiger Prawn 鳳尾蝦 ($18++/ 4pc) - served peeled, big and juicy Sliced Eel 白鱔片 ($14++) - quite boney Squid 鮮魷魚 ($10++) USA Sliced "Kurobuta" Pork Belly 美國黑豚豬腩肉片 ($14++) Sliced Lamb Shoulder 鮮羊肩片 ($15++) Four Treasure Ball Platter 鮮四寶丸 ($14++/ 8pc) - Fresh Prawn Ball, Fresh Cuttle Fish Ball, Fresh Canton Dace Fish Ball, Fresh Pork Ball Fresh Prawn Noodle 唧唧鮮虾麵 ($14++) - The staff pipped out the paste from a bag, very tender Fresh Dace Fish Noodle 唧唧鯪魚麵 ($11++) - The staff pipped out the paste from a bag, very tender Assorted Vegetable 雜菜籃 ($6.80++) Bamboo Pith 野山竹笙 ($20++) - spongy and soft Assorted Mushrooms 雜菇籃 ($8.80++) Deep Fried Fish Skin 酥炸魚皮 ($6.80++) Deep Fried Beancurd Skin 炸三秒 ($6.80++) - Everyone's favourite item, had it without soaking in the hotpot, so that it would be light and crispy. Else soaked for a few seconds in hotpot which soaked up the soup easily. Chilled Beancurd 凍豆腐 ($4++) - It was like a more airy and softer version of the dried bean curd, which was able to soak up the soup. Washed down the meal with Cooling Herbal Tea 清熱凉茶 ($12++/jar) and Sweeten Plum 秘制酸梅湯 ($12++/jar)

Dragon Bowl has a lovely oriental interior design when my girlfriend, her family members and me entered into this restaurant. Since it opened its door in February 2015, the restaurant is celebrating 2nd anniversary with lucky draw for 3 winners being announced last evening. All of us loved its quality service and cuisine. It is around 5 minute-walk from Lavender MRT station, where we can take good chinese foods at reasonable expenses for celebrating mother's day. We noticed that this restaurant was full of people who appeared to be locals. Luckily we reserved our table by using Quandoo. Food at Dragon Bowl is distinctly Cantonese cuisine, so we ordered the set menu for 6 pax. We cannot comment much on tea as the pot of tea had been refilled throughout the whole meal. The braised peanuts and chilli are served after we had been seated. The Dragon Bowl Three Combination Appertiser has Barbecued Pork With Honey and Marinated Jellyfish. Barbecued Pork With Honey was delicious because of the fat in the middle! A bit disappointing on their Deluxe Fried Rice With Seafood because it is Singapore Style Fried Rice. The mango sago were chilled and refreshing upon serving by the waiter. They would be better if they were colder but still very good. The rest of food are very nice tasting food and extremely value for money!!! I'd recommend their food to anyone who hasn't been there yet.

第一次來新加士坡試螃蟹，經朋友介紹來這一間，下午六點鐘左右到，坐在門口，可能下午下了雨关係，完全沒有暑熱感。回到正題，厨房師傅的厨藝很好，很多菜式都烹煮出其獨特味道，我們一行7人，點了黑椒榜蟹和奶油榜蟹共九道小菜，相對較出色為奶油榜蟹，在汁醬上加上少許微辣提鮮而消減油膩，加上脆炸饅頭為之一絕，蟹肉豐富新鮮，唯一扣分為斯里蘭卡蟹肉肉味不足。而黑椒螃蟹並沒有想像中的辛辣，剛入口時只有微量黑椒辣味感覺， 及後黑椒的香辣味慢慢滲入味蕾，但黑椒汁的味道與饅頭唔夾 ,所以沒有用漫頭點黑椒汁食， 但十分喜愛黑椒味慢慢從味蕾滲出來的感覺。如果喜歡素食的話，推介炸豆腐，豆腐內嫩外脆，無論賣相食味道一流。最重要的事 並不會用重味精嚟調味，所以食完並未有多飲水都不覺得口渴，這正是廚師做出嚟應有的高水準廚藝，而香港的餐廳酒樓很多師傅都用重重味精提升鮮味。食完埋單才三百七十多坡紙元落樓。 但要注意的事項，是埋單的時候，看清楚自己的帳單和自己所點的菜式才結帳。 至於點解會推介，我們一行七人， 因為行程關係 ，下午三點多才午飯完畢， 六點鐘多啲再次晚飯， 除了淨下雞煲裏的少許雞肉，檯裡面的食物全部清掉，已經不言而喻。

Jajangmyeon (Blackbean sauce noodle) has always been a common food eaten by Korean. You can practically see the actor and actress eating it in every single show. Being an avid Korean food lover, I have been craving for delicious Jajangmyeon and Tang Su Yuk.  
Tae Woo was located in level 3 of The Central. The restaurant was really cosy and quiet to dine in. You will be served the traditional buckwheat tea and Korean side dishes upon seated. Though there isn’t much variety being served in the restaurant, the food was really decently nice.  
Upon ordering, the food came within 10 minutes bof wait. We order the Jajangmyeon, tang su yuk and fried dumping to try.  The Jajangmyeon’s serving was quite big for this price. For diners with smaller eating capacity can choose order 1 serving and add an additional $2 for extra noodles to share. The combination of chewy noodles with the thick Jajang sauce, it was really mind-blowing. During my visit, every table order this dish. It’s definitely a must order!!   Jajangmyeon ($12)
 Eating purely Jajangmyeon may be too boring, so why not order some tang su yuk to go with it. The crispy pork served with sweet and sour sauce makes it a very appetizing dish. It makes you crave for more. One tip while eating this dish is to prevent over-coating the pork cubes with the sauce to prevent feeling too “jerlat” (too sick of the dish).   Tang Su Yuk ($26)
The fried dumplings are crispy and non-oily. It was great that they are non-oily thus reduces you guilty of eating too oily food. However, the filling within tend to be too little.   Fried Dumplings ($8)

If you are craving for decent Korean Chinese food at an affordable price, why not give Tae Woo a try. I believe you would not regret visiting.   
Read More: http://jacefootprints.blogspot.sg/2017/05/singapore-tae-woo.html