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Beauty & Wellness
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1=SGD 0.0587
I love it I love it I love it.. The TonKatsu or Rosu Katsu is super duper marvelicious......
It is one of the best pork cutlet I ever had.. the meat is tender and juicy what more the crust crispy and not oily... If you like something more heavy, try the cheesy tonkatsu.... Its super nice.. Melted Cheese atop a beautifully fried juicy loin with a glimming golden crust and sprinkled with some bright orange fish roe..... *Slurp*...... I love it best with alot of thick sourish sauce.. I don't know what its called but it do taste abit like plum sauce...... Wonderful dish to go with the yummy rice.
I think its an interesting place too, as i was never given roasted sesame in a grinding bowl for garnishing on top of my bowl of pearl grained rice. It comes with a bullish stick when u just move round and round the bamboo stricken bowl.. Be careful not too grind too much as you might want to retain a little crunchiness of the roasted sesame.. The wonderful aroma of sesame just made the whole dining more then perfect.
There is also a bed of cabbage underneath your fried pork... Its crunchy and does not have that wierd cabbage taste... I love to pour alot of the other sauce.. which is sourish like vinagratte, housed in a glass bottle... I love the cabbage with lots of sauce.. For a non-cabbage eater to a cabbage gobbler..... you can imagine how yummy it was....
For those who needs more fibre in their diet, this is the place to dine at as you can ask for unlimited servings of cabbage top ups..... Eat as much as you can.. and I love their genorisity as at every refill.... They give you a mountain of cabbage... Its just such a fullfilling thing to be served a great portion.....
If you can.. try the coffee jelly as well... Its something very exquisite.. Served in short glasses... These KOPI O Jello comes with a drizzle of sweeten milk ontop... As you scoop into the jello... you could taste the sweet milk yet the clashing bitterness of the jello. As you mix them in your mouth.. you will get to experience the extraordinaire of coffee with milk together yet apart.....
The set meals comes in huge servings.. good enough to serve 2 for average female diners... Its a must try for all those jap food lovers....
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Brewerkz is one of my favourite hangouts.. It was one of the first few micro-breweries in town and it was there way before i learn how to club.... and way before i realise the need to pluck my eyebrows.... Nevermind about that.. Anyway.... me and my famous GAGA Gang.. Just celebrated DA YI MA's Birthday there....
It was pretty nice though they lost my phone booking.... They still gave us a nice long table... As usual we ordered their famous beers.. and I in particular enjoy the wheat beer.. Its light, refreshing and soothing to your throat and i believe anyone who tried brewerkz beers, may find it hard to accept canned beers. Unlike the normal local canned or bottled beer, freshly brewed beers are easy to drink and is not gassy yet not flat.... The indian brew is also nice... heavier and slightly bitter however.. still more preferred as to bottled beers....
Now to the food.. My favourite is the ASIAN SOBA NOODLE SALAD.. Its healthy, yummy and not to mention packed with full of zest. I particularly like the Vinagratte Sauce with crispy crackers sprinkled on top... Its do taste abit like YuSheng, the kind we eat during CNY, however.. coupled with good salad veg and soba noodles, the combination is just heavenly....
The pizza is OK... and I must mention that the BURGERS are great... I love the naked brewerkz burger the best.... The patty is just so so fresh and sweet.. however... such a great burger is partnered with machine cut fries.. which i felt quite a gourmet spoiler.... If it was coupled with freshly cut chips, i mean just use a potato cutter and slice them into strips.. It would be HEAVENLY....
The deserts are nice too.. however after much beer... everything does not taste as good as beer....
Oh yar.. the birthday cake.. The staff was very nice to freeze my cake before serving it with loads of singing waiteresses and of course the cute waiters.... with a large array of candles... some tall some shorts. and some I must say... pretty HUGE..... Though I very much HOPE for a cute dancing male striptease.. However.. that did not happen...
The singing and HOOHA... with the saliva splatterd all over the cake is good enough for DA YI MA's Birthday Celebration.
It is definitely a great place to chill with friends, catch up with long lost pals and drown your blues with good beer.. I mean anyway.. you're going to get drunk.... Get drunk with something nice...
PS... I went there for lunch on valentine's and i was given a rose by the staff there, which was in a sore state when i got home at night.. However.. with a swish of cool water in a bottle and my mum's magic sword to trim the stem the flower bloomed into a beautiful sight and was a GIANT ROSE..
So Boyfriends out there.. if you don't feel like kanna tok on V-Day, head down to brewerks.. Have a burger, free one rose.... :)
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To be honest, I can't believe that I've never tried Din Tai Fung (鼎泰丰) even though its rather prolific and alot of people have actually tried it. I guess I've been put off by the ridiculously long queues at each of its outlets during meal times. So imagine my glee when I found the crowds wanting at one of its outlet one afternoon.
The place is reminiscent of a typical Chinese restaurant except that this outlet had most of its seating in the open atrium of the shopping mall, which poses a genuine threat of uninvited aerial missiles from the shoppers above.
Tofu - For $3.30, I honestly didn't expect much. But I certainly wasn't prepared for the onslaught of the minature tofu. I kid you not. The tofu looks small enough to be devoured in just 1 large mouth. Taste wise, it had a high egg content and tasted very normal.
Xiao Long Bao - The dish that Din Tai Fung is known for, its Xiao Long Bao. I can't say that I didn't like it, but it wasn't that much of a mind blowing experience that I had anticipated. The rather dry skin enveloped a mouthful of light broth that flowed out with every nibble. Also, the XLBs didn't carry the strong pork taste which I personally disdain.
Fried Rice with Prawns & Egg - The rice grains were plump and moist, which made for a nice texture. However it lacked the quintessential wok hei and portions were minute to say the least.
I was stuffed at the end of my $26 lunch, but prices here aren't cheap and probably higher then your basic Crystal Jade outlets for the portion sizes. Food quality is decent and service is efficient but rather curt. So much for the legend. But I might just have another go at this place if the crowds are nonexistent.
See all my pictures here.
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On the stretch of road right in the middle of town, at Singapore’s very own Fifth Avenue. Our shopping paradise. Before the new contender Ion takes over, the crown belongs to Paragon. Standing at the cross junction, we found ourselves lost, clearly it seems the journey to finding the spice wasn’t as easy as we thought. Heading up towards Mount E, we scaled on, in search of our final destination, Blue Basil.
Addiction for salmon. We ordered the Norwegian Salmon ($19.90) almost spilt seconds after seeing it on the menu. With the choice of sauce being their signature blue basil pesto, bonquet of vegetables and roasted baby potatoes as companions. The Norwegian salmon was fresh, the sweetness of the fish twittered on our tongue. The blue basil pesto did not completely brought out the freshness of the salmon, something was amiss, I couldn’t make out what.
Addiction for pasta. My cravings for the Italian staple saw us ordering the Linguini Ragout Pollo ($15.90). While there wasn’t any exotic ingredients, a good home-made chicken Bolognese was always a welcome. The taste of fresh tomatoes, not those cans type was a relief. The pasta section at Blue basil isn’t very comprehensive, but this one, have done enough.
Addiction for ice cream & baileys. A close fight between the raspberry cream bruleé and the Baileys gelato served on crushed ice & baileys liqueur ($9.90), with the latter winning of course. The baileys and ice-cream expert gave her verdict that this was good stuff, so it was. The baileys gelato, were pure, and the baileys used were generous, unlike some places which served diluted versions. And eating crushed ice with gelato brought the novelty to another level. Your happy booster.
Total bill was $48.90 for the food with a 7% GST, and no service charge. Blue basil met my expectations, with its use of the spice in almost all their dishes. Prices are affordable for the range of variety it provided, and being right in the middle of town, they offered you with a very good option, albeit you must take a 10minutes walk from Paragon. Actually i like their location because although it’s in town, but not many people know about the place, and it eludes the your-own-place-feel. Well, it’s certainly not a bad place for an romantic dinner, but for taking photo-wise, it isn’t very friendly. I’ll probably make a perennial visit for lunch instead. See you there!
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
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My heart skipped a beat when i saw it from afar. Deep down, I thought “no way man!”, it couldn’t be. As i approached it nearer and nearer, the sight of the two pure white kitchenaid further excited me. And the name was just the perfect icing on the cake, The icing room! The pinkish-white colour domination which so reminded me of Twelve one, with the adorable ornament, everything was perfect, until i spotted the name Breadtalk on one of the cake box.
Boy, the coup de grâce was performed when i then noticed the Chinese name, Dan gao si yu, which was so Breadtalk (mian bao wu yu), and a branch of Breadtalk and toastbox just beside it. Now don’t get me wrong, I have totally nothing against Breadtalk. It’s just that i wasn’t expecting Breadtalk to behind the icing room concept.
When i thought the stagnant Breadtalk is down and out, they managed to turn the table around and pulled a rabbit from the hat. Voilà! You’ve to give credit to Mr. George Quek and his team for coming out with this, although the icing room has yet to prove itself, they managed to capture me on the first impression, and that’s all it mattered.
The idea which i always had in mind, a place to do-it-yourself cakes. This, is one very good idea. The crowd surrounding the store gave a very good indicator, for just $11.90, they provided you with a small cream cake, and you get the pleasure to decorate your very own cake on the spot. Its that simple, no need to buy ingredients, no need to get your hands dirty, and no need to wash up.
Like what the chef there mentioned, “It’s like fulfilling a child’s dream”. I’ll like to add something to that, i bet adults would also love to play with the cake, a very nice gift for your loved ones.
Now to put everything to test, i picked the Apricotte ($3.80). A layer of caramel on top, with apricot mousse in between the cake. I couldn’t get the taste on my first try, so i took another bite. And this was followed by eating the different layers separately. Everything, just tasted so, ordinary! I must admit i’m fairly disappointed with the cake, not that i was expecting much though. And the berry was sour.
If you thought that everything was a surprise so far, wait until you see this. Lo & behold, Macarons! And this is Breadtalk which we are talking about. Bread alright, but macarons?
I couldn’t resist buying a few to try out, not when they are only $1.50 each. There’s five different flavours available, matcha, strawberry, chocolate, passion fruit, and yam. However, i wasn’t adventurous enough to try out the yam option. Play safe, think baby steps.
And when it was time to try them out, my first bite went to the strawberry macaron ($1.50). The opening nibble was still alright. But as time goes on as it surely will, the whole taste becomes overly sweet. Well I’m not exactly a macaron expert, the brittle shell wasn’t chewy enough, and the slightly sour strawberry fillings wasn’t to my liking.
Well if I’m not wrong, macaron does not involve the use of milk in the process. But for some strange reasons, there’s a strong milk taste which covered the matcha, or maybe it’s just my taste bud). Needless to say, the matcha flavour was weak, and this one was out as well. Their macarons are all small (not as tiny as Carousel though), and everything was just too sweet.
So when everything fails, you go to your comfort zone, the safe option yes? The chocolate macaron was what i’ve in mind just in case everything else don’t work out. And the results were played out in a totally unfashionable manner, somebody forgot to tell the jam within the macaron to follow the script. It gave a sour-sweet contrast with the chocolate macaron, but it wasn’t what i was looking for.
Now, the conclusion. Interesting concept, with a fascinating set-up, and i was surprised they didn’t incorporate a dine-in area, which would provide some competition in this Canele-dominated area. Well, Breadtalk clearly has the financial muscles to provide some fight, but first, they need to improve, make changes to their bakes. Otherwise, everything is just talk. And my dear, talk is cheap.
Oh yes, in my excitement, i forgot to mention the icing room is located at the new building of Jurong Point (JP2). Lots of new stores, plenty of boring old faces, but there are some concepts which caught my attention. So do check it out for yourself!
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
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I love roasted duck. I really do. When it comes to their other half, braised duck, its a different story all together. Roasted ducks are really good, and i always craved for them, but when it comes to braise duck, i didn’t have them for very long already! It’s case when it comes to choosing between roasted and braised duck, i’ll definitely go for the former.
Since there aren’t any roasted duck stalls at the Whampoa market that caught my attention, for once i decided to have the braised duck instead. And i’m fairly surprised. The yam rice was very fragrant, and i thought that the portion was quite generous, althought i’ll never say no to more duck meat.
You know whenever we brought half a duck home, my mom will always use the leftover meats and the bones to cook with porridge, and its fantastic! I didn’t really try duck porridge outside before, so the next time, i’m probably going for duck porridge instead of rice. There’s always a first time for everything.
Its impossible to roast your own duck at home, but with some good recipe, braising duck is certainly do-able. I tried many home-made braised duck before, and i must say most of them are better than the ones i’ve outside. While it could also be due to the possibility that there’s no limit to how much duck meat i can eat. Well i’m always on the lookout for roasted duck that i really have no idea about which places serve excellent braised ducks, let me know won’t you?
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
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If you remember, I wrote on the Joo Chiat wanton mee saga in Whampoa market before, with the two stalls claiming that they are the original from Joo Chiat. This time round, I saw this Long Ji stall which is on the outside row of the market. Since i’ve both the Joo Chiat stalls (middle row of market), I decided to give this a try.
The wanton mee was disappointing. The pictures looked nice yes, this was my first time testing out my new macro lens back then, so I had this way back in November! The two key factors in a good wanton, the springy noodle, and the good char siew were sorely missing. To be frank, the wanton mee was so mediocre that I couldn’t really remember how it tasted like.
There’s another wanton mee stall in the market if i’m not mistaken, will try that the next time! I think you’ll be better off trying either one of the Joo Chiat stalls than Long Ji’s. Well, i may be wrong, since it’s my personal preference, if you’ve try this one before let me hear from you!
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
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Rojak is a very special type of food, and certainly warrants a place as one of Singapore local food, alongside chicken rice, white pepper crab, laksa and the rest. Just like how our local culture, where the different religion and races mixed in harmony with each other, the perfect mixture between the different ingredients in a rojak brings about the perfect balance. Uniquely Singapore.
Hoover Rojak’s my personal favourite place for rojak in Singapore. Well if i may say so, i’ll consider it as one of the best i tried so far, not that i tried a lot, but i’ve the other famous Brothers rojak at Clementi and wasn’t too impressed with it. Hoover’s rendition always uses fresh and juicy fruits, with the crispy you tiao. But that’s not the reason why Hoover rojak is so good. The key lies in their sauce, there’s a slightly sourish tang which other rojaks don’t have, and that’s the beauty of a simple lime.
’ll eat Hoover rojak whenever i visited Whampoo market, countless times to the extent that i always forgot that they do not open on Tuesday, and i made three fruitless visits so far. Well to visit Whampoo market without trying Hoover, please don’t tell anybody that you been there.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
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Dozo - the upscale sibling of Tao's Restaurant that dabbles in fine modern Japanese cuisine. Dozo, which means please in Japanese, operates very much like its little sister, offering only 6 or 7 course set menus with no ala carte option.
Located on the 2nd level of Valley Point along River Valley Road, Dozo's interior oozes sublime chic and sophistication with mainly red velvety plush chairs amidst a black backdrop. Floor to ceilings windows offer a somewhat muted view of the surroundings. Apparently the 3 window side seats on the elevated wooden platform is a hot favourite amongst couples so be sure to make your reservations early.
Flour Sticks & Drink Shots - The flour sticks were, well, flour sticks dusted with chilli flakes and the likes. Nothing too fancy here. As for the 2 shots of mango juice with tons of crushed ice, lets just say I had a hard time trying to get a reasonable amount of liquid into my mouth initially.
Appetiser - You don't get to choose the first course and everyone gets the same thing - scallop, foie gras and smoked salmon, which wasn't too bad really. The scallop was nicely seared with a crisp layer atop but lacked the firm texture that I was looking for. Apart from the foie gras being really small, I thought it was decent but could have been more quivery. I thought that the smoked salmon was quite well done though. Not mind blowingly salty with a nice taut texture sans the raw fishy aftertaste.
Infusion of Cepes Mushroom and Truffle & Crab Bisque - The mushroom soup had bits of mushroom in it and 1 lone black truffle served on a little flat tea spoon by the side, which you can choose to plonk it into the soup or nibble on it individually. I chose the former, which didn't seem to make much of a difference to the soup. Overall still quite decent though but a tad too watery for my liking.
I thought that the crab bisque was rather watered down as well and tasted rather limp even though there were signs of crab meat in the soup.
Tempura Battered Soft Shell Crab on Galette of Mash - The tempura batter was decently thin but lacked any flavour, which made it really bland. On the upside, the crab wasn't too oily and the sesame vinaigrette alongside helped alot in ensuring its palatability.
Gratinated Escargots Topped with Yuzu Butter - A group of 3 escargots came with cheese and Yuzu butter while a solitary one was presented with garlic. Personally I preferred the ones in the cheese as it came across as creamy with a slight chewy texture. The garlic one needed a stronger dose of garlic in my humble opinion.
Beef Tataki with Shaved Parmesan and Truffle Mayo Mosaic - The beef tataki certainly didn't do itself any favours with its dryness but interestingly, a few slices of the beef were wrapped around a crispy flour cylindrical cone which was something different, especially with the truffle mayo. But I can't say that I enjoyed it very much as the beef was bland and relied on the mayo to give it flavour.
Succulent King Crab Claw Salad Drizzled with Sesame Vinaigrette - Freshly succulent, the crab meat (purportedly from Alaska) was complemented by chopped onions and sweet mango, which made it sweet and "oniony" (for lack of a better word) at the same time. With such a delightful centrepiece, who needs vegetables?
Baked Atlantic Cod Fillet on Puff Pastry - This dish is interesting in the sense that the cod fillet is literally stuck onto the puff pastry, which can be a pain if you don't wish to have the pastry, especially when its rather tough and unyielding to begin with. However, I've got to give the fish credit for being fresh and firm with a nice crispy layer of skin to boot.
Beef Tenderloin on "Pu Ye" & Granite Hot Stone - To be honest, I am unable to make an accurate judgment on the beef as by the time I was done taking my lousy shots, the 200 degrees celsius slab of granite stone had already cooled considerably and the beef just wasn't sizzling anymore. Maybe due to that, the beef slices turned out soft but still juicy and rather tasteless. A shame really, especially with the excellent asthetics.
Freshly Baked Warm Chocolate Cake Served with Ice Cream - Puny would probably be one of the adjectives to describe the chocolate cake. The crust was nice but a tad thick while the molten chocolate was of the runny kind. Decent but not really outstanding.
Dozo's "Mo Cha" Creme Brulee - The sugar layer on the creme brulee was a tad too burnt but I appreciated the rather evident green tea taste of the creme brulee. A welcome change from the usual vanilla ones.
Dinner cost $59.80 /pax ($70.40 after taxes), which did come across as a tad steep even though service and ambience were top notch. Food quality wise, there is still ample room for improvement in my humble opinion and if Dozo can work on this, I'm sure it will be a hit.
See all my pictures here.
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One. Two. Three. Four. Five. Six. Seven. Ate. Nine. Ten.
Esplanade we were at, yet it certainly didn’t feel anything like Esplanade. The al fresco area was within the ground floor, yet while sitting there and people-grazing, the mood was out away from this world.
Service was almost impeccable. Since most of the tapas were off-the-menu, we wanted to know what we were eating and started asking the staff a lot of questions. Initially when they served us the first few appetisers, they were not sure of the names, and the ingredients in it. But they got used to us asking questions, and when they served the rest of the tapas, they made sure they checked the names and ingredients. Well we did make them stress that day, akin like taking a spelling test. Nonetheless, the staffs were always cheerful and friendly.
In the time of recession where people cut down on their expedition, it takes a brave soul to come out with interesting dining concept. The idea that the chef serves whatever he wants, is actually not new. But there just isn’t much places doing it, most people after all, aren’t adventurous enough and want to have a say in what they are eating. 7atenine. Catchy name, check. Unique concept, check. Ambience, check.
There’s something about Salmon which makes them irresistible to ladies. For some unknown reasons which continue to elude me, most ladies seem to love them. The salmon tartare. For the ladies! Fresh crunchy salmon in lemon cream sauce, with walnuts & some leafy greens providing the crunch. What impressed me was the effort entailed in preparing the cucumber. Instead of short slices, the cucumber was peel off vertically, in a long string. This, surely warrant our praise.
What I liked about the Taco cerbice was the simplicity of the dish. The crunchy sour dough plus the smooth octopus meat. Topped with greens, it further beautify and added balance to the appetiser.
Like couples who are always together, ham always comes with cheese. The dish is a basically an appetiser of ham & cheese. Cubes of green apple, cheese, and ham. While there’s nothing intriguing about the combination, it’s a simple dish to kick-start the meal.
I always remember the significant and special food that I’ve before. Like the best mushroom soup, the best dim sum, all those are deeply engraved in my memory. And the Beef roll on hot stone, would definitely be the latest addition to my memorable list. Putting the thinly-sliced beef rolls on the heated up stone, a brilliant idea! The usage of salt to bring out the natural taste of the beef, with the hot stone keeping the beef warm at optimum temperature. Divine.
Tangy, was the best way to describe the lobster gaspach. Shredded lobster fried was good on its own. But having left it too long in the slightly sourish sauce, it was soggy when we tried it. And did I mention I loved the way 7atenine decorated the bowls with a brush of the sauce. A stroke of genius.
With the pairing of cheese and anchovies, the Mozzarella cheese with anchovies certainly let our imagination ran wild. Just exactly what does the humble small salt-water fish and cheese have in common. Well nothing, but that’s what makes the pairing unique. The presence of bell pepper and tomato brighten up the aesthetic aspect. Much as I’m for creative cooking, this dish didn’t exactly impress.
The best. Mushroom Risotto. 7atenine rendition was done close to the porridge form, quite unlike the harder glutinous-rice like version I had before. Boiling several types of mushrooms to get the stock, the end result was a strong mushroom infused flavour in the risotto. The presence of strong cheese taste was a plus. I do not think words alone can describe the goodness of the risotto. Comfort food.
Again, we see the use of raw salt to bring out the natural flavour of food. Poached lightly, the Salmon with potato wrapped bacon was another worth mentioning dish. Even when eaten on its own, the salmon was fresh, but when you dip it with the sauce, it brought it to a brand new level. The bacon bits, by the side, was salty and flavourful. My date enjoyed her roast mini potatoes, although I didn’t quite fancy that.
When ocean meets farm, the Seabass in celery cream. Sprinkled with bits of salt, the seabass reminded me of my mom’s home-cook fish. The fish was better eaten alone, rather than together with the brown sauce. The mesh celery represented the farm.
At first look, we were guessing the ingredient used to “dye” the calamari black. Guess guess, squid ink! An interesting twist to the otherwise boring calamari. The tomato salsa was refreshing, but other than that, there wasn’t much wow factor. The crusted calamari.
A cheesy pasta. The spaghetti with ham symbolised every aspect of the cheese pasta. A simple dish done right. We were wondering what ham was used though.
If 7atenine is all about interesting new dining concept, then the sizzling wings would definitely be the best representative. Using the pegs (for hanging clothes) to hold the chicken wings so that diners were not dirty their hands. Bravo! While the effectiveness of the peg remained to be questioned, we should applause the innovation. On the other hand, the chicken wings were nothing to shout about. I was pretty astonished when they served the wings, since nothing in my dictionary told me that wings were classified under tapas.
The beef flank was the last main course that we had before serving desserts. The meat was tough and inelastic actually. I didn’t touch much of it. Well, a disappointing anti-climax for the main course.
Caffe latte trifle was the first of the three desserts we started with. Everything coffee. From the ice cream, meringue, to the thin layer of sponge, all of them are coffee flavoured. There’s rice krispies on top too.
With a base of berries, there’s the strawberry ice cream and vanilla bean on top. The execution of the simple strawberry gazpacho was enough, for us to end the meal on a sweet note.
We were surprised by the inclusion of vanilla bean ice cream since the sight of the normal walls ice cream was so common everywhere else. I liked the fact that they spreaded some Oreo crust by the side. I can taste vanilla bean, and with some help from the crust, it turned into Oreo ice cream. And oh yes, warm chocolate brownies must always be eaten together with chilled, cold ice cream.
Total bill was $86.58 for 2, lunch unlimited buffet. In my humble opinion, my date and I agreed that 7atenine is the best new restaurant in 2009, that is until i try a better one. Although not all the tapas impressed me, but the food taste is more on the extreme ends, it’s a case of whether you love it or hate it. Personally, I felt food lovers will generally accept this concept better than the rest, especially so if you are the type that are adventurous and love to try new creations.
It is definitely fun to be keep in the suspense, and wondering what is coming next. Of course, with expectations there will be disappointment. I’m sorry if you do not agree with me. But I love this type of dining concept, the playful presentation of food, the friendly services, bold creations, the ambience and the amazing value. Of course, the company of my date plays a vital part as well. This year, the best meal I had so far, 7atenine!
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
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