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Wagyu Kamameshi Set$58.00++A4 Wagyu Beef from Miyazaki Prefecture. Kamameshi Lunch Set comes with Chicken Chawanmushi, Sashimi and Salad, ending with dessert of the day. 20 mins cooking timeVery tender well flavoured meatHanare by Takayama Address 🛖 : 391 Orchard Road, # 03-07 Ngee Ann City, Singapore 🇸🇬 238872Open 🕰️ : 11.30am - 10pmMRT 🚇 : Orchard…

Steamed Diced Mushroom Dumpling (S$7.80++)Steamed Malay Sponge Cake (S$6.60++)Li Wan Style Congee (S$11.20++)Steamed Rice Roll with Sliced Crap Fish & Century Egg (S$9.30++)Iced Barley (S$5++)Black Sesame Glutinous Rice Ball in Ginger Soup (S$6++)Treasures Yi Dian XinAddress 🛖 : 252 North Bridge Road, # B1-37 Raffles City, Singapore 🇸🇬 179103Open 🕰️ : 11am - 10pmNote 📝 : wet tissue is chargeable at S$0.30++ per piece…

Lo Hei lunch at Canton @paradisegrpsg in @thestarvistaFortune Set Meal 福星高照 (S$608++/6pax)Prosperity Abalone Yu Sheng 樂天捞起 （樂天鲍鱼捞生）Combination of Crispy Roasted Irish Duck, Steamed Kampong Chicken in Canton Style and BBQ Pork with Honey Sauce 三喜临门（金牌烧肥鸭、水晶真味鸡、蜜汁靓叉烧）Double-boiled Superior Chicken Soup with Fish Maw 鹏程展翅（花胶炖鸡汤）Braised Abalone and Truffle Crystal Dumplings with Broccoli 碧绿白玉（松露水晶饺扣鲍鱼西兰花）Deep-fried Red Garoupa with Spicy Bean Sauce 财源滚滚（香辣豆皇酱炸红斑）Boston Lobster Tossed with Salted Egg Yolk 平步青云（黄金波士顿龙虾）Stewed Ee-fu Noodles with Dried Shrimps 丰收连年（虾籽焖伊面）Steamed Red Beans in Mouse Shape 吉星报喜（金鼠豆沙包）It’s quite a battle trying to eat lobster 🦞 without using bare hands. Even with fork and knife it was tiring. The meat struck to the shell.…

Recently I have visited this restaurant for a meal with a group of friends.  To cater to the late night crowd, the restaurant opens till 2am during weekdays (Sunday to Thursday) and 3am during weekends (Friday, Saturday and Eve of Public Holidays). The restaurant offers Thai Chinese cuisine which was slightly different from the usual Thai fares offered in most restaurants around and more like a cross between Thai cuisine and Teochew cuisine.Royal Thai Seafood Porridge 皇室海鲜粥 (S$38.80++/ 2 pax)Came with Prawns, Flower Clams, Mussels, Squid, and Red Grouper Fillet.Served with flower crab 花蟹 in spicy Tom Yum Red broth. One could choose soft shell crab instead too.Add a Lobster 龙虾 (S$16++) to make it a more luxurious version.It  was the hot favourite for the meal. It was teochew style porridge with rice in soup. We like this so much, that we added on more ingredients such as vegetables from the Mookata set to this dish to simmer. Remember  to add in more broth before the pot got dried up.Royal Thai Fish Head Hot Pot 皇室香芋鱼头爐 (S$38.80++/ 2 pax)Fish Head in non-spicy Yam Fish broth. There's also spicy broth choices such as Tom Yum Red and Tom Yum Clear.Packed with Mussels, Enoki Mushroom, Tau Kee (Beancurd Skin), Flower Clam, Deep Fried Egg Tofu, Yam and Round Cabbage.The  fish head was served chopped into pieces, with chunky meat and not too boney. The broth was flavourful with melt in the mouth bites of yam.Royal Thai Mookata 皇室燒肉火锅 (S$38.80++/ 2 pax)It was exclusively available at The Seletar Mall outlet.Packed  with ingredients such as Tiger Prawn, Mussel, Flower Clam, Luncheon Meat, Squid, Pork Collar, Chicken Slice, Crab Stick, Chicken Chipolata ,  Shimeji Mushroom, Enoki Mushroom, Xiao Bai Cai, Long Cabbage, Glass Noodle, Kang Kong and Raw Egg.Don't forget to finish the meal with a  packet of Instant Noodle (S$2.90++). Remember to help yourself to the various dipping sauces such as chilli sauce, seafood sauce (green color), and meat sauce.Waterfall Deep Fried Pork Belly 秘制酱酥炸五花肉 (S$13.90++) .Fatty pork belly with crispy crust, topped with a tangy spicy sauce.Braised Pork Knuckle 香焖猪脚 (S$18.90++)Served with braised mushroom, braised beancurd and braised egg, plus its special dipping sauce.The pork kunckle was tender and flavourful. Huge serving.Tofu Crystal Prawn 豆腐水晶虾 (S$15.90++). .Kind of like bean curd and prawns topped with chilli crab sauce.Ended the meal with Coconut Ice Cream with Sticky Rice 香椰冰淇淋糯米饭 (S$8.90++)Sinfully rich gula melaka syrup + rich creamy ice cream + crunchy corn flakes + pipping hot sticky rice made a sinfully end to the meal.Accompanied the meal with interesting drinks such as Coco Paradise 特制香椰冷饮 (S$6.90++) and Butterfly Pea Coconut Drink 蝴蝶豌豆香椰冷饮 (S$4.90++).…

Recently I had visited this zhi char stall which was located in a coffee shop in the industrial park area in the neighbourhood. The place could be easily reached by taking bus service 811 from the bus interchange or at the bus stop after the MRT station.Besides the usual dishes in most zhi char stalls, the restaurant also offered a number of unconventional dishes.Pattaya Style Grilled Pork 芭提雅烤肉 (S$12/18/24)Pan seared pork shoulder, served with green mango dressing and homemade Thai green chilli sauce.Imagine bak kwa with sweet tangy Thai chilli sauce. Accompanied with thai style mango salad to balance the meat.Steamed Emerald Fish  Head 翡翠蒸鱼头 (S$28)Seasonal item, not on regular menu. Served topped with pickled green chillies but it was not spicy at all. But if one was a fan of garlic or ginger, you will sure like this dish a lot which brought out these flavours very well on the firm moist meat of the fish.Crispy Crackly Egg  阿发鸡蛋(S$8/12/16)Deep fried egg with basilDoused in sweet soy and topped with crispy golden mushroom.We thought it was Tahu Telor when served. One was surprised  to find egg  yolk lava flowing when cutting it open. Addictive crispy with different textures from the egg and the mushroom. One of the favourite dishes.Homemade Tofu with Preserved Turnip 菜脯豆腐 (S$10/15/20)Deep fried homemade soy tofu topped with crispy preserved turnip.Instead of the commonly found salty preserved turnip, the crunchy turnip used here had a kind of sweet taste. Adding flavours to the dish.Claypot Hua Diao Chicken  三杯鸡 (S$12/18/24)Wok fried chicken  leg with Chinese rice wine, basil  in spicy sweet sticky sauceThis was the favourite dish of the meal. The meat was very tender and moist, while covered with a thin caramelized layer, which made one thought it was some other meat at first bite.  Not overpowered by the marinate and basil.Szechuan Style Braised Eggplant  鱼香茄子煲 (SS$ 10/15/20)Wok fried eggplant  with garlic, shallots and minced pork.Best with a bowl of plain rice because it's so intense in flavours.Apple  Champagne  Pork Ribs 苹果香槟排骨 (S$14)Seasonal item, not on regular menu.Interesting serving the tender pork ribs 排骨王 with a scoop of ice cream  on top.If you felt the location is a bit too out for you, the restaurant does offers delivery too.…

Attended Chef Ian Kittichai X Chef Thitid Tassanakajohn of Le Du from Bangkok, Thailand 🇹🇭, 4 Hands CollaborationAt Tangerine @ Espa In Resorts World Sentosa in Resorts World Sentosa from 11 April 2019, 7pmChapter IISavour’s 100Gourmet April Edition6 Course Dinner (S$180++/ public, S$110++/ Singtel & Maybank customers)Although we arrived early, there was a hiccup as the staff could not my reservation. But soon we were showed to a table.Spring onion & coriander breadThe bread was served top of a flower pot with pesto sauce in it. The bread was buttery soft.Seared ScallopChef Ian KittichaiTangerine’s garden herbs, cashew nut milk-pepper dressingInspired by the herbs grown in Tangerine’s garden with a lightly seared diver scallop, house-made Thai cashew nut milk and a touch of Thai chiliServed in a shell, decorated with colorful flowers, it was simply to pretty to be eaten. The scallop was so juicy.Cured FlukeAvocado, green mango & gingerChef Thitid TassanakajohnThis dish is inspired by the Thai people’s favourite green sauce , affectionately called “nam jim seafood “. However, he wanted to do it differently, in a modern and artisanal way incorporating avocado, a fruit many people don’t know can grow in large quantities back in Thailand. The flavour is rich and intense but not overpowering the delicate fluke.First time having cured fish in thai style. The cured fish looked more sashimi then cured.Sustainable Sea Bass SoupChef Ian KittichaiTurmeric, Coconut - galangal brothAs humble as it sounds, this dish incorporates delicious local sustainable sea bass with local herbs in a Southern Thai-style dish.Milky soup which was more on the sour side. Interesting serving it from a teapot packed with lemongrass.Lobster in Signature Southern Style CurryChef Thitid TassanakajohSmoked pumpkin & signature Chu-Chee curryPaying homage to his favourite Southern Thai curry! It is traditionally a very spicy dish. He gave it his own twist with smoked pumpkin puree added for an additional layer of flavour and to balance out the heat of the curry.The sweetness from the pumpkin and the spiciness of the curry striked a balance in between.“Hunglay” Iberico PorkChef Ian KittichaiTamarind, pickled garlicThis dish is an interpretation of Chef’s love affair with the classic Northern Thai curryCooked 3 hours. The sauce was spicy but grew with a lingering aftertaste.Served with eggplant 🍆, pumpkin purée and pickled ginger. The curry was very rich. Yummy with just rice. The meat was flavourful although would prefer it to be more tender.Mango Panna CottaChef Thitid TassanakajohnSmoked coconut ice creamWhen speaking about Thai food, who can leave out the popular Thai dessert, Mango Sticky rice! This dessert follows a similar concept, but without the sticky rice. A lighter version, but still possessing the essence of the perennial favourite in every bite.Interestingly the crispy rice provided a kind of savoury kick to the sweet and slightly tart mango 🥭 pudding. The smoky ice cream was quite unique in taste. Overall the food was totally different from the usual Thai food. Only that the serving portion was kind of small. The first 3 dishes were served pretty fast and smooth but the wait for the last 3 dishes were quite long. Maybe it was the first night and the kitchen staffs were not familiar with the place.…

Visited the restaurant for its popup event 4 hands collaboration with One Michelin-starred Chef Oldřich Sahajdák of One Michelin-starred La Degustation Bohême Bourgeoise from Czech Republic, priced at S$180++/ pax.The meal started with 4 snacks : Anchovy from the Basque Country, with tomato and olive oil caviar This dish was by Chef Aitor.Beef Tartare By Chef Oldřich Served in a thin crispy sandwich, it was light.Potato Patty By Chef OldřichFried Oyster By Chef Aitor Light and crispy which balanced with a slight tart sauceAccompanied with freshly baked pipping hot crushy sourdough and butter 1st course: Ankimo By Chef AitorMonkfish liver adorned with escabetxe, carrot gel, and crowned with glistening spheres of Yarra Valley trout roe.The texture was very rich and creamy, although could be a bit overpowering for some.2nd course : Smoked TroutBy Chef Oldřich, with dill, apple, pancake, and white wine foam. 3rd course : Oxtail "Bomba" Rice Chef Aitor's version of Gyu-Don. Inspired by the Gyu Don which he had in Japan. Angus oxtail was used along with confit quail egg yolk and chive aioli. Just mixed in the raw egg yolk before eating. Kind of like risotto with tender pieces of meat inside.4th course : PorkBy Chef OldřichPork Neck, Apple juice, Apple Gel, Dijon MustardTender piece of meat which paired well with the sauces.5th course : Beef TongueBy Chef Oldřich, with vegetable glaze, thyme oil, and forest berries. Interesting fact that the chef discovered this unique taste of meat after discovered cows who fed on blueberries, which led him to this dish. Firm texture with an unique taste.6th course/ Dessert : ChocolateBy Chef AitorMade up of various textures of chocolate, from chocolate meringue to sponge and cocoa nibs to chipsLike the meringue which was thin and melt in the mouth while not too sweet.Finished the meal with complimentary petite four which consisted of Matcha Meringue and Passionfruit Jelly.…

Paid a visit to the restaurant for its omakase 5 course lunch set (S$68++) before it would close at the end of the month. I was lucky to get a seat at the counter for walk-in as the place was fully booked.The meal started with 3 snacks : Marinated olives from SpainCheese Bread , Aged Comte CheeseOyster with Smoked Tomato Wish for more of the mochi like-bread. It was so yummy, Each piece gone in a mouthful. The smoked tomato was quite interesting in texture with kind of crispy bits.1st Course : StarterSmoked MackerelHorseradish | Cucumber | Green PeaAlthough slightly salty, the fish was well balanced by the bland green pea sauce.2nd Course : StarterJerusalem ArtichokeCrispy Artichoke Skins | Shimeji | Onion ConsomméWell bodied broth with crispy pieces of mushroom.3rd Course : FishBarramundiBonito Butter | Baby Leeks | Caramelized Onion Chunky buttery piece of fish with interesting crispy pops.4th Course : MeatPork TenderloinBurnt Apple | Coffee Roasted Carrots | Pig 's Ear 's SauceLove the crispy textures of the crunchy pig's ear.5th Course : DessertLaksa Leaf | Pomelo | Green Chilli | Peanuts It consisted of creamy coconut semi-freddo, Laksa leaf-infused ice cream, pomelo flesh and tangy green chilli, garnished with crushed peanuts and fried Laksa leaves. Ended the meal with a cup of Flat White (S$6++) which was rich and creamy.…

Pork Belly Shiokouji (S$24.50++/set, S$19.50/ ala carte)Grilled Yongenton Silky Pork Belly Marinated with Shio-KoujiServed with Plain Rice, Miso Soup, Chawanmushi, Pickles for set.The meat was very tender.Katsutoji (S$23++/set, S$18++/ala carte)Crispy Breaded Yongenton Silky Pork Loin Cutlet in Steamy Hot Pot (Mellow Soy sauce)Served with Plain Rice, Miso Soup, Chawanmushi, Pickles for set. Although it looked mushy, there was a nice crunch of texture.Seiro Soba (S$10.50++)Hand-made sobaAfter finished the noodles, there was hot broth (water used to cook the noodle) to pour into the sauce and drink.Pumpkin Parfait (S$8.50++)Pumpkin paste made from Hokkaido Pumpkin, castella cake, corn flakes, topped with fried pumpkin cubes, milk ice cream, chunky red bean paste, butter cookies, and more pumpkin paste.Rich and creamy with pumpkin's natural sweetness, plus crunchy texture from corn flakes and honey sweet pumpkin cubes.Don't forget to check out J Passport mobile application to redeem a complimentary Seasonal Special Pumpkin Parfait at Ootoya Japanese Restaurant (Singapore)Link : http://bit.ly/ootoya_parfait- Valid from 8th Jan to 31st Jan 2019- Limited to one per account per visit- Minimium order of one (1) meal per pax required…

Went for dinner during weekday as there was a promotion where every order of main course came with a choice of side and drink/dessert.Flossperity Pizza (S$22.80++)Arugula, Pork Floss, Bak KwaOne of the 3 items in the Chinese New Year menu.Although it was served in a tomato base pizza, one could not taste the usual sour tomato paste's taste in it. It was a more sweeter taste similar to raspberry. The savoury sweet pork jerky and savoury pork floss balanced the bitterness of the arugula quite well.For choice of side, I have selected Grilled Chicken Salad which was grilled chicken served on a bed of mesclun salad.End the meal with Baked Caramel Banana which was served with a scoop of vanilla ice cream and fruit. Water was served free of charge. Do come early. Queue could be quite long even on weekday nites.…

There was both indoor air con and outdoor alfresco dining by the river. As the weather was extremely hot, most preferred the cool indoor. The menu was in a newsletter style and quite worn out. Although there was a queue, it moved quite fast. There was free wifi with password written at the cashier counter which I did not notice until I make payment.Kagoshima-Style Braised Pork Cartilage in Fish Soup with Mixian 鹿兒島豬軟骨米線 (S$8.50++)The soft bones were very soft and the meat was well braised and fork tender. The broth was very flavourful without fishy taste, although it was more on the milky side.Crispy Bun with Condensed Milk 脆嘩奶油豬 (S$4++)Wish that it was served with knife so that it would be easier to eat. Instead one had to tear it apart with just fork and spoon. Would prefer it with more butter.Almond Milk with Egg White 生磨蛋白杏仁露 (S$7++)The drink was served hot. Not too sweet without any powdery texture which was usually found in almond drink in cafe.…

The place was packed for lunch during Saturday. I decided on the omakase lunch which was consisted of 7 courses (S$97++). My only request was the dessert not to be the restaurant's signature Wild Rocket Chendol which I just had a couple of weeks ago. Ice water was served after placing order.Course 1 : Bah Chor MeeNegitoro (minced fatty tuna) topped with chopped spring onion and chilli padi, crispy lards, fried shallots, on top of a bed of warm glass noodles.Course 2 : Thai Pomelo SaladServed with tiger prawns & frozen coconut dressingThe dressing was like a scoop of ice cream and made of coconut, chilli, fish oil, and shallot. It tasted quite lemak. Having it with mint leaf, pomelo, and cilantro, it tasted quite refreshing with hint of spicy and sweetness of fruit. Course 3 : Chilli CrabCrab cake made of blue crab and spanner crab, served with chilli crab sauce.The crab cake was packed with nothing but crab meat. Quite juicy and yummy on its own.Course 4 : Hokkien MeeFresh pasta cooked with prawn stock, and hae ko (black shrimp paste). It was quite flavourful but a bit too salty for me.Course 5 : Wild Rocket Strawberry CheesecakeIt served deconstructed style in a Martini glass. Creamy without too sweet or sour.I was surprised that I was served dessert before my main. I later asked the staff who thought I already had it. In the end I went through what I had with 2 different staffs and decided that there was 2 more courses.Course 6 : Black vinegar iberico pork jowl with pickled cabbage and chestnut pureeThe meat was quite tender and pulled out easily. Quite appetizing with the pickled vegetables.Course 7 : Lychee sorbet with lychee martini gummyThe sorbet was topped with ginger flower and blue pea flower. Interesting flavours of the light lychee and the slightly stronger ginger flower. Quite refreshing.Overall the food was not bad but was a tab upset about my course of dishes being overlooked. By the way as the place was full house, it was quite noisy too.…

The outlet was located next to the mrt station, sharing space with Tip Top. It was a fast food restaurant, specializing in fried chicken wings. This month the outlet was offering 3 new asian flavours : Tom Yum, Garlic and Nonya Assam, at S$1 per wing until 5 October 2018.The Nonya Assam wing was coated all over with a layer of sauce and tasted tangy spicy. The Tom Yum wing was topped with some crispy bits and tasted hint of lemongrass but lacking of spicy kick. The Garlic wing was topped with lots of crispy garlic bits on top and it was my kind of food.Accompanied the meal with Rendang Bolognese Fries (S$6.50) and a soft drink (S$2.20). The fries was not bad, topped with minced beef, spring onion and nacho cheese sauce, but the meat was kind of quite chewy for some parts.…

At the first sight, it looked like a small eatery located in the middle of a row of shophouses, off the main road. But you would surprised at the long history behind this place. Many years ago the family started an eatery called Chye Seng Huat which was located in Tanglin road. Various relatives helped in the place which built up the menu with dishes such as Hainanese Pork Chop (made with cream crackers), and otah (which originated from an relative who was from Muar, Malasyia). The eatery was later closed when government took over the land for redevelopment.About 15 years ago the current owner's mother fell in with the current location, when she drove past the place and decided to setup a restaurant with the family's recipes. Most of the ingredients were bought fresh daily. Sambal Brinjal & Lady’s Fingers (S$10)While spicy, there was no slimy around the lady's fingers (a sight of very cooked) which was no easy to get it right. Like the firm texture of the vegetable.Beef Rendang (S$13)Made of beef shank, the meat was very tender and flavourful. Could feel it melt in the mouth without much chewing.Home-made Ngo Hiang (S$11)Unlike the usual version (Hokkien version?) which had water chestnut in them, the version here was replaced with leek (Teochew version). It was different kind of sweetness in the dish.Chilli Prawns 🦐 (S$13)The flavour was similar to the sotong version, but packed with crunchy prawns.Century Egg Tofu (S$10)While simple in look, the strong flavoured egg was balanced by the sauce and bland beancurd.Nyonya Chap Chye (S$10)The version was slightly different from the usual braised until very soft version. Here the vegetables remained with a slight bite and crunch.Sambal Sotong (S$13)Well cooked with the squid still tender, while the sauce was spicy with a sweet aftertaste.The meal was accompanied with Grass Jelly with Milk (S$2.50) which was grass jelly strips topped with evaporated milk. Quite refreshing.Overall the dishes had a home cooked feel. No wonder the busy residents staying around have been packing the food for takeaway.…

2 of us queued up just before the outlet was opened for business. Yet we were treated like invisible. The rude woman just waved and the staff showed the 3 of them to a table, bypassing us. When I proceed indoor to take the last table, the staff made us to take the outdoor table which was pretty hot given it was noon time and there was no fan blowing outside whereas indoor there's fans on. Reason given that we were 2 persons, whereas the other groups got 3 persons. What kind of treatment was this! Yet when I was paying I could spot guys of 2 taking the tables for 4 indoor.Bad experience!Don't come here for small groups!…