Went with Maz for food-hunting, started at Wheelock place, den to wisma, and finally Taka. Can’t decide wad to eat, finally chose Breeks because it was late and we were hungry. The restaurant has the usual things u would find in a normal western one, so nothing special.
For side dish, we ordered the Breeks! Buffalo Wing, its actually chicken wing dipped in sweet and spicy sauce. There is 6 wings, which comes at $4.90. I quite like the wings, but maz found it too sweet. O well. It came with quite a healthy servings of vegies, i like. 4 out of 5
Maz had fish & chips for his main course because he wanted to try the waffle fries that came with it. Overall, the chips is ordinary, nothing special, there are better chips out there. 2.5 out of 5
I had grilled chicken chop on hotplates for my main course. The chop was quite nice, with the special sauce that was diff from the normal chicken-chop-sauce. BUT, wads with the servings that came with it? Burned potatos, carrots does not really taste nice. I wld prefer mashed potatos or give me coleslaw vegies anyday. 3 out of 5
All in all, the food was average, service was average (they don’t refill iced water fast enough), price was average. So if other places are too crowded, check out Breeks at Taka, note: it also has other branches.
You are always welcome to visit Ladyironchef for a full-up on this trip. Whatever written above are my geniune feelings expressed in words that may be subjected to my personal distortion or bias. Please do not feel emotional or distress should you have any violent objections. Kindly click the little X at the upper, extreme right of your screen if negative adjectives would be derived. Otherwise, feel free to furnish me with comments, may it be positive or negative : )
" I am your superman, and you are my wonderwoman "
I found the fillings of the Paus rather normal, but the Da Bao didn't have ginger inside, which I personally prefer because I simply dislike ginger. The Pau skin was soft and not too thick, with lots of bite. Its really a cut above the rest. Little wonder about the long queues. Try it!
Stepping into the restaurant, my colleagues and I were greeted by the friendly wait staff. We were very impressed with the interior decor and its laid back ambience. A definite far cry from the hustle and bustle outside of the restaurant.
We could see the chef at work through a glass window, tending to his creations with care as they sizzled over the charcoal grill.
The well-trained wait staff easily impressed us with their attentiveness and quick response to every minor detail. Glasses and cups were always refilled with corresponding beverages even without prompting.
We ordered the set meals as it looked like it was value for money. I settled for the restaurant's signature set meal which was supposed to have all their recommended stuff, mainly consisting of charcoal-grilled skewers or kushiyaki.
I was pretty impressed by the taste of each of the items in my set meal. The difference in taste and texture is so well-defined in very bite, it is almost mind-blowing. I could literally taste every facet of the skewer. First, the marinade covering the food spreads through the palate. Then, the bite and texture of the ingredients, the tenderness of the meat, the crunchiness of the prawn, the crispiness of the asparagus and the juices and oil in between the flesh and skin of the grilled fish. Finally, the unique taste that can only be created by a charcoal fire.
A meal for 2 here would probably set you back by $70 to $80. I can't say it affordable by my standards, but it is definitely worth the whole experience of dining.
Here at Geylang Prawn Noodle, they like to do it this way:
The soup has a robust body without being overpowering, full of flavour without the need for any MSG.
The ingredients are cooked just right. Prawns cooked to the right texture and bite, the pork to be ribs soft, tender and easily slips off the bone and the pig's tail cooked long enough to be soft and chewy.
The noodles come soaked in the soup variety or laid on a pool of potent blend of their signature chilli, ready to be mixed. I particularly like the texture of the vermicelli (bee hoon) they use as it comes in a unique thickness.
On top of all that, the bowl of prawn noodle must come with some chilli powder ready to be sprinkled on according to the fancy of the consumer. Fresh cut chilli option is also available.
A novelty they have at the tables is a stack of origami boxes made with magazine pages for collecting the prawn shells and bones. It's a great idea as it makes it easier for clearing up.
The place also serves ngoh hiang. However, I would not recommend it as the items tend to come soaked in oil.
The crowd is manageable during lunchtime on weekdays, but I am not certain if it is the same on weekends.
Went to the branch at circular road, after counting down to 2008, reached there at about 1.30am. Heard much reviews from friends about that place being very interesting, one main factor is because it’s a sub-zero bar, and the walls are like fitted with large ice blocks. Anyway, I went in, the place was fully-packed, but we soon found a place to seat at the sub-zero bar, I guess it’s too cold for people to hang on long that’s why there are places in the sub-zero bar. We have about 4 people drinking, and we ordered a vodka passion-fruit with sprite and 2 bottles of Heineken, total costs about 100dollars. The vodka passion-fruit was refreshing to me, perhaps because it’s my first time drinking such a drink, because usually I drink beers as compared to other alcoholic drinks. But I find that the alcohol content in the drink is slightly little, but besides that, everything’s nice, it’s a nice cool place to chill out, with good music, great temperature, and a nice drink.
Farewell meetings and dinners are usually bittersweet affairs where affected parties are more or less torn between feelings of delight for having great friends and feelings of sadness of having to leave the hard earned connections behind to reach for the future. Nonetheless, its always wonderful to have a good meal with all these people who have been a big part of my life. The location was introduced by Emma who recommended the place to no end for its value for money and supposedly good food.
The interior is nothing to shout about but comfortable to be in with its soft lighting and open ambiance. The air conditioning is very powerful though, probably to diminish the discomfort of having a hot stove in front of you but unfortunately, we opted for the kitchen to cook for us, which made us end up feeling extremely cold.
Refillable Korean Side Dishes - These dishes are refillable and comes in small portions. Each refill is random and contains different sample dishes to excite your taste buds. Each is nicely done but some, like the bean sprouts and kimchi ended up being the main attractions in this selection. The problem with the refills is, it came too slowly and the serving staff had alot of problems attending to our needs. Their frustration is apparent as they struggled to keep pace with our speed of eating and the small but heavy bowls did not help their job one bit. Add the fact that the set menu for 8 is a first for them as nobody has ordered it before and you got a huge headache in terms of service.
Seafood Pancake with Spring Onion - This is very good. Fragrant, crispy and strangely juicy (its not because of the oil though), this dish gained sounds of "Oooo's" and "yums" from the all members of the group. Who would have figured beaten eggs with prawns, squid and fish cake thrown into the mix along with spring onions could make a pancake taste this good. Its available on ala carte and very much worth a try.
BBQ Beef?, BBQ Beef Short Rib? - The '?' you see behind both names are not there by accident. They are there because i can't tell which is which since they taste almost exactly the same. If not for the slight beef taste each dish contained, this could have been venison or pork and we wouldn't have been any the wiser. That said, both dishes tasted mediocre despite the tender and chewy beef pieces. Not recommended.
BBQ Chicken and BBQ Pork Collar - After tasting these 2, i'm beginning to feel they marinated everything and cooked everything in the exact same way because it sure doesn't taste any different from each other. Both were sweet, spicy and even had almost the same texture with the small difference of chicken meat being tougher and harder (that's not good by the way).
Authentic Ginseng Chicken Soup - Another mediocre dish. This started out with much promise as we noticed on ala carte, its costs between $3-5 for a refill of the ginseng stock. A sign of good things to come? Sadly, that is not to be. The ginseng soup tastes like it was only just prepared and was very bland, with only slight hints that ginseng had been used in the soup. The chicken was nothing spectacular but tore easily as it was very tender but not recommended.
Boiled Sliced Pork With Cabbage - Simple as this dish may seem, it actually tastes pretty good. The pork was firm and springy which contrasted with the cold crunchiness of the cabbage which is further enhanced by the sour balachan chilli. Nicely done but too bad about the portion size though, which was rather small.
Sauteed Vermicelli with Pork - Another nicely done dish. The vermicelli packed lots of taste and was very pleasing to consume with aromatic sesame sprinkled all over it and traces of pork spread throughout the dish. I can't quite describe why its good but it is, try it to find out.
Stone Bowl Rice - Served in a piping hot stone bowl and mixed by the customers themselves, this is an interesting and authentic Korean dish. As you can see, the bowl consists of a lone egg surrounded by bean sprouts, carrots, cabbage, sliced mushrooms, rice and minced pork. The trick is to mix the dish quickly before serving. So is this any good? For me, i liked it but i liked the cold rice version better, where everything was cold and somehow, it tasted better. This is still decent though.
Seafood and Vegetable in Claypot - Another simple yet nicely done dish. The seafood was fresh and added a dimension of sweetness to the seafood broth which tasted like seafood soup without too much salt like other offerings elsewhere. The ingredients include, mushrooms, fresh prawns, carrots, shittakes, bean curd and even scallops which we fought to have. There were even some clams thrown in for good measure. Good stuff.
Sauteed Crab Korean Style - First impressions was that the crab was small and subsequent tastes did not improve upon that impression. The sauce it was cooked in is a form of chilli which resembles kimchi and turned out overly salty. The crab meat was also minimal and not sweet nor firm which points questions at its freshness. This is something i won't try again.
Seafood Fried Rice - Simplicity is the best policy and this is apparent when this dish came out very well done yet again. Generous servings of squid and shrimp were given with its fragrant and very tasty egg fried rice. On a side note however, i myself can actually do a one up on their fried rice so maybe they should hire me instead?
Complimentary Fruit - Looks can be deceiving as these pieces of fruit turned out to be very sweet and satisfying which i'm sure you'll agree that it simply is a huge contrast between the picture and the actual taste.
The total bill came up to $296.25 for a bittersweet hit and miss farewell dinner.
For a place with lots of service blunders, i've given them a benefit of the doubt since they admitted upfront that this was the first time anyone has ordered the set meal for 8 people. And food wise, like i've said, there are hits and misses on a pretty much 50-50 basis. I do however, recommend trying the hits on their own to see if you like it but deter on ordering via set menus. Try at your own risk because Korean food is an acquired taste and it certainly doesn't come cheap. To the people who turned up for the meal. Thank you for all the good times we've had and for turning up. Hopefully we'll get together again soon. Cheers and all the best!
Bright and eye catching, this Japanese Halal food chain caught my eye many times when i drove past Tampines Century Square and so, one day after work, me and my gf went straight down for dinner hoping to leave satisfied and happy. (Ain't that always the case when eating out?)
Interiors are nicely decorated and pleasing to the eye. The green. brown and red combination gives the illusion of elegance amidst normal settings. The plastic chairs did not add to the effect however and the dispersion of seats are minimal which means if the crowds set in, get ready for lots of knocking around and spilled items. The 'cushioned' seats are fared better but are limited.
Blue Lagoon ($3.90) - Sourish, gassy and overly sweet at the bottom. It doesn't quite fit the bill as a 'refreshment' and at its price, its way too over priced. I suppose its a trend that drinking almost anything outside of home is a way to get closer to poverty, iced water anyone? Oh! A point to note, they do not serve ice water as well. You need to pay $1 for Evian mineral water.
Tom Yam Chicken La Mian ($8.90) - On the menu, this showed 3 chilli's which is supposed to mean it is very spicy since the maximum number of chilli's awarded thus far is 3. My gf was greatly disappointed though since it was not spicy in the least (at least for her) and the stock wasn't much to shout about. The katsu was also not throughly crispy due to it being soaked in the soup and the Ramen was actually soggy which certainly doesn't bode well.
Beef Paper Steamboat Set ($13.90) - Mayo Prawns ($6.50) - The mayo prawns was an additional order and we given a grand total of 4 prawns for the price. That works out to be more then $1.50 per prawn which is very steep since the quality of it was only just passable. The prawns were small and nicely fried in a thin batter which didn't quite add much taste to the dish. The mayo was also of the normal variety but i would have appreciated the Wasabi Mayo prawns which would have been much better. Either way, still over priced for its quantity.
Chicken Karaage - The chicken karaage was actually quite generous and was served piping hot. The meat tasted tender and reminiscent of the seaweed wrapped chicken available at NTUC (thats not really a compliment is it?) and had a general sweetness to the meat that made it quite enjoyable but otherwise, utterly normal.
Beef Pot - The beef set actually came with rice as well and because the first order botched up since they sent me a salmon steamboat instead of my ordered beef steamboat, they made up for it by giving me a huge portion of beef which literally filled the paper steamboat to the brim. Given the choice of Tom Yam soup base or Miso, i picked Miso since Tom Yam to me meant sweating. The beef steamboat is very enjoyable as the portion i had was very generous. There was more then enough to go with the rice and much more left for simple enjoyment. The meat was quite fresh and added much taste to the normally bland miso. Another note on the miso was that it got better the longer the meat was boiled in it. The rice however, lacked any spring or taste but was serviceable to a certain degree.
The bill for 2 came up to $36.05 with a nice 10% discount for UOB card holders. Quite expensive given the quality of the food and environment.
I was generally surprised with the fact that this was a halal outlet but quite glad that it was since it means the market has changed to cater more for the masses. The service was pretty good with the manager offering additional meat for my pot and automatically deducting 10% off my bill without me asking for it but i did dislike the fact that the first order or serving was wrong. Interior wise, they should space out and provide better chairs since it feels too cramped at the moment and food wise, i felt everything was mediocre except for the beef steamboat but thats also because of the generous serving so that might change. Either way, i find this too expensive and will probably not return.
On my mother's 48th birthday, we brought her to her favorite vegetarian restaurant for a meal since she was vegetarian (that has changed though), and has been a pure vegan for 3 years. I do not claim to be well versed in this particular type of cuisine but i'll be doing my best to throw my prejudices away and give a relatively fair review.
As the location is somewhat of a humble coffeeshop in the vicinity of everyday housing blocks, i figured a snap shot of the location was unnecessary. However, being in such a location meant everyday low prices which does motivate somewhat. My mother does recommend the place and i have tried their spinach fried rice as well, which was really good.
Vegetarian Seafood Pot ($6-8) - This dish was an enigma of sorts because i couldn't quite understand what kind of seafood pot it was imitating. It contained assortments of bean curd ( the normal variety), button mushrooms, black fungi, snow peas and mini corns. The stock was quite salty and the bean curd which made up much of the dish really wasn't anything special. Serviceable but not something i'll order again.
Broccoli and Vegetarian Scallops and Fish Maw ($4-8) - Another lackluster dish, the broccoli was served in huge stalks and were difficult to chew on. The 'fish maw' was interesting because i couldn't make out what it was made of while the 'scallops' were made of 'dao gua' or 'dou gan' which did not taste the least bit the way it was supposed to. As a dish on its own, its rather bland and the broccoli could have been steamed longer before serving.
Sweet and Sour 'Pork' ($4-8) - The first item which actually tasted good. The sweet and sour 'pork' actually tasted authentic which is decidedly easy since the sauce is mostly vegetarian based in the first place. Being made of green peppers, tomatoes, pineapples, onions and tomato ketchup in general. The difference is the 'pork' which was deep fried as normal but is made of 'dou gan' instead. And even more surprising is that it actually works. This was quite easily enjoyable.
Vegetarian Shark's Fin Soup ($8-10) - It is a widely known fact that shark's fin itself has no taste, the real providers of taste in that department happens to be the stock or broth that houses it. So in this case, this doesn't taste much different from the actual thing. However, the broth used isn't up to par, probably due to the lack of chicken or seafood used in its stock. This resulted in a somewhat mild and bland tasting stew that has a long way to go before being a good sell.
Peking Duck ($8-10) - We called this out of curiosity and when it was served, it only resulted in even more questions as we struggle to understand why it was given its namesake in the first place. It tastes and looks nothing like Peking duck but that isn't to say it didn't taste good though. Similar to the sweet and sour 'pork' before it, this is made of beans and flour as usual and its seasoned with something akin to char siew sauce which makes it kind of sweet. The outer layer was thin and crispy with the inner layer actually having a texture very similar to chicken. Pretty nicely done.
Hot Plate Bean Curd ($4-8) - More bean curd again! This time, its done hot pate style with loads of spices and chilli thrown into the mix. The results are fiery hot and a little sweet at the same time in terms of the sauce used but the bean curd is sadly the same generic ones they used for almost every other dish. Average but could have been better.
Stir Fried Sweet Potato Leaf ($4-6) - This is interesting. How did they get the item to have the taste of dried shrimp when its a vegetarian restaurant? I guess i probably won't get to know. Either way, the dish tasted authentic yet again rivaling similar offerings fried with dried shrimp made outside but of course, thats about all that is good about it. So if you didn't like it when its made of shrimp, you wouldn't like it when its made here.
Fish Head Pot ($5-10) - This is also pretty nicely done, making it actually feel like i'm having fish soup with all the assorted sweet taste and even a fishy smell to go with it. Intriguing but apart from the vegetable, which turn out to be sweet potato leaf and cabbage again, the other ingredients and the fake fish failed to stir my taste buds.
"Shrimp" fritters ($4-6) - Yet another item that actually tasted pretty good. (I believe deep fried stuff tastes good easily because its not good for you.) The 'shrimp', which should be a mixture of radish and flour, was crunchy and appetising when paired with the salad cream and oddly enough, there's minimal oil to be found.
The bill was actually around $40 for this meal for 6 people. (I lost the bill, sorry) There's a multitude of items to try and many things you never thought could taste as alike as it does here. And if my mother's happy, thats fine with me.
I was quite surprised that quite a few items there were actually quite easy to stomach. This is because i largely assume vegetarian food to be the haven of artificial flavors and colors which does next to no good for my health. Still, i cannot deny that the food there wasn't too bad but i maintain my stand that as much as possible. Novelty aside, i would still prefer the natural stuff to something fabricated by man. If you are a vegan, you can give it a try because it does have some authentic stuff but if you are like me, a carnivore, stay away.
Monthly dinner was decided to be Sage's this time around and the group has swelled considerably since its inception. This time standing at 10 strong with bloggers and yebbers making the majority of the audience, we braved the horrible Friday night traffic to the second level of Double O for (hopefully) a good meal.
Sage is run by a husband and wife team who also helped prepare the menu you see here. As this menu was custom made for our group of 10, there are a few items you will not find in the ala carte menu at all times. So do be informed of this little detail.
Despite how bright some of these shots look, we struggled really hard to find a good light source for our photos. Its was very very dim inside and photo taking became a nightmare but we all managed to pull it off after many failed shots and lots of trial and error.
Complimentary Bread - The complimentary bread was served warm and soft but cooled quickly in the rather strong air con which rendered it pretty tasteless and simply bad. Servings were generous though and refills were readily given.
Amuse Bouche - Another complimentary item courtesy of the restaurants loving couple. This was basically minced pork with something akin to tomato puree atop which tasted pretty good but i dislike the taste it leaves in your mouth which is actually quite raw.
Huia Pinot Noir 2005 ($69) - Pinot noir belongs to a family of grapes which are generally of less body and contains more character. Huia from New Zealand was introduced by the serving staff for our meal which is strangely inadequate. Though i liked the bite the drink provided and the aftertaste which was sharp and slightly sourish, it did not fit the mood of the evening as the majority of our dishes were white meat or seafood. Even then, as a drink alone, this could be enjoyed easily and demands little appreciation for entry.
Seared King Scallops on a Salad of Homemade Squid Ink Capellini, Marinated Ocean Trout and Avruga Caviar, Braised Scallop Lips and Leek & Potato Vichyssoise - Heavenly. That about summarizes this dish. The scallops were pan seared to perfection with a slightly crisp exterior while retaining its fresh soft sweetness inside. The leek & potato Vichyssoise (the bed of sauce below) deserves specific mention since many of us soaked it up with the leftover complimentary bread just to get more of it. It was that good. A definite must try but its not available on normal menus though.
Pan Seared Duck Foie Gras with Pistachio Crust and Fig Compote, Granny Smith Apple Puree - Without a doubt, the best Foie Gras i have ever had. The pistachio nuts were included in the batter that pan seared the foie gras, resulting in a crispy crust with an aroma of ground nuts and a soft, melt-in-your-mouth layer inside. The sweet and sour apple puree only served to enhance the already wonderful taste it provides.
Effeuille of Cod and Grey Prawns in a Seafood Bouillabaisse with Ratte Potatoes and Garden Vegetables accompanied with Rouille on Toast - The star of the evening in an evening filled with stars. The prawns were fresh and totally sweet and crunchy with the additional basil adding dimension to the already splendid concoction. The cod was fine and so soft it literally melts away in your mouth. The seafood bouillabaisse tasted sharp amidst the fine ingredients and this added to an already perfect combination. An interesting item was the rouille on toast which was extremely hard and crispy but as with all items it already encompasses, only served to increase the amount of pleasure the dish generated.
Lavender Crème Brûlée with Blood Orange Sorbet on Redcurrant Jelly - I felt the only disappointment was its dessert. Thats not to say it was bad though. The creme brulee was fragrant, light and sweet enough to recommend but the coagulated sugar layer turned out thicker then it should. The white stick you see is meringue, which is a combination of sugar and egg white, which was great the first few bites and slowly degenerated to a fight for toothpicks as it began to stick to the teeth. The sorbet was nothing special as was the redcurrant jelly but they got the job done either way.
The bill for 10 people came up to a whooping $1022.80 dollars which shocked my teeth out the moment i saw it but i can't deny the wonderful experience their food and service managed to provide.
Despite my disdain for high priced and small servings, this restaurant proved my previous judgments unfounded and showed me a side of fine dining i have never experienced thus far into my little hobby. The food was packed with taste and didn't feel cheap or badly done in the least. Even the small servings did not manage to whip me out of my drunken stupor of praises for their food. This is one place to take note and come to if you have the dough to support your stomach. And with food this good, everybody should make an effort to be able to afford it.
Ice cream. A necessary sin, especially in Singapore where it is perpetually warm. And a wonderful indulgence after a good meal. That said, Ice Cream Chefs is an oasis in the desert, with a twist and i urge you to read on to see what this place offers.
Keep your eyes peeled as you drive to catch this purple signboard. Its easy to miss and the location is totally ulu and unexpected. There is free parking but you gotta press the bell to get in.
The location is difficult to find but price wise, 1 scoop goes for $3, 2 scoops for $4 and 3 scoops for $5 . I can't remember the exact prices but thats about a general price guide you can follow. Very competitive pricing i might say, and the idea is still novel enough to warrant some attention.
The ice cream used is of a pretty good quality. It is extremely easy to separate each taste from the next and durian taste is very very strong if you add it. It is also nicely smooth and taste as good as those served at other establishments like Anderson's or New Zealand ice cream. In other words, do try it!! Add in the fact that you can choose a large variety of toppings (oreos, fudge, marshmallows, M & Ms etc) and this is just a winner.
Good ice cream at a reasonable price with wonderful toppings and the option to try the entire process first hand. Apart from the secluded location, there is alot going for this place. Its definitely worth a visit just to mix the ice cream for yourself. Bring a date or friend along for added ambience *winks*.
1=SGD 0.0587
Went with Maz for food-hunting, started at Wheelock place, den to wisma, and finally Taka. Can’t decide wad to eat, finally chose Breeks because it was late and we were hungry. The restaurant has the usual things u would find in a normal western one, so nothing special.
For side dish, we ordered the Breeks! Buffalo Wing, its actually chicken wing dipped in sweet and spicy sauce. There is 6 wings, which comes at $4.90. I quite like the wings, but maz found it too sweet. O well. It came with quite a healthy servings of vegies, i like. 4 out of 5
Maz had fish & chips for his main course because he wanted to try the waffle fries that came with it. Overall, the chips is ordinary, nothing special, there are better chips out there. 2.5 out of 5
I had grilled chicken chop on hotplates for my main course. The chop was quite nice, with the special sauce that was diff from the normal chicken-chop-sauce. BUT, wads with the servings that came with it? Burned potatos, carrots does not really taste nice. I wld prefer mashed potatos or give me coleslaw vegies anyday. 3 out of 5
All in all, the food was average, service was average (they don’t refill iced water fast enough), price was average. So if other places are too crowded, check out Breeks at Taka, note: it also has other branches.
You are always welcome to visit Ladyironchef for a full-up on this trip. Whatever written above are my geniune feelings expressed in words that may be subjected to my personal distortion or bias. Please do not feel emotional or distress should you have any violent objections. Kindly click the little X at the upper, extreme right of your screen if negative adjectives would be derived. Otherwise, feel free to furnish me with comments, may it be positive or negative : )
" I am your superman, and you are my wonderwoman "
Rating given:
I found the fillings of the Paus rather normal, but the Da Bao didn't have ginger inside, which I personally prefer because I simply dislike ginger. The Pau skin was soft and not too thick, with lots of bite. Its really a cut above the rest. Little wonder about the long queues. Try it!
Rating given:
Experience a charcoal-grilled artform
Stepping into the restaurant, my colleagues and I were greeted by the friendly wait staff. We were very impressed with the interior decor and its laid back ambience. A definite far cry from the hustle and bustle outside of the restaurant.
We could see the chef at work through a glass window, tending to his creations with care as they sizzled over the charcoal grill.
The well-trained wait staff easily impressed us with their attentiveness and quick response to every minor detail. Glasses and cups were always refilled with corresponding beverages even without prompting.
We ordered the set meals as it looked like it was value for money. I settled for the restaurant's signature set meal which was supposed to have all their recommended stuff, mainly consisting of charcoal-grilled skewers or kushiyaki.
I was pretty impressed by the taste of each of the items in my set meal. The difference in taste and texture is so well-defined in very bite, it is almost mind-blowing. I could literally taste every facet of the skewer.
First, the marinade covering the food spreads through the palate.
Then, the bite and texture of the ingredients, the tenderness of the meat, the crunchiness of the prawn, the crispiness of the asparagus and the juices and oil in between the flesh and skin of the grilled fish.
Finally, the unique taste that can only be created by a charcoal fire.
A meal for 2 here would probably set you back by $70 to $80. I can't say it affordable by my standards, but it is definitely worth the whole experience of dining.
Rating given:
What makes a good bowl of prawn noodle?
Here at Geylang Prawn Noodle, they like to do it this way:
The soup has a robust body without being overpowering, full of flavour without the need for any MSG.
The ingredients are cooked just right. Prawns cooked to the right texture and bite, the pork to be ribs soft, tender and easily slips off the bone and the pig's tail cooked long enough to be soft and chewy.
The noodles come soaked in the soup variety or laid on a pool of potent blend of their signature chilli, ready to be mixed. I particularly like the texture of the vermicelli (bee hoon) they use as it comes in a unique thickness.
On top of all that, the bowl of prawn noodle must come with some chilli powder ready to be sprinkled on according to the fancy of the consumer. Fresh cut chilli option is also available.
A novelty they have at the tables is a stack of origami boxes made with magazine pages for collecting the prawn shells and bones. It's a great idea as it makes it easier for clearing up.
The place also serves ngoh hiang. However, I would not recommend it as the items tend to come soaked in oil.
The crowd is manageable during lunchtime on weekdays, but I am not certain if it is the same on weekends.
Rating given:
Went to the branch at circular road, after counting down to 2008, reached there at about 1.30am. Heard much reviews from friends about that place being very interesting, one main factor is because it’s a sub-zero bar, and the walls are like fitted with large ice blocks. Anyway, I went in, the place was fully-packed, but we soon found a place to seat at the sub-zero bar, I guess it’s too cold for people to hang on long that’s why there are places in the sub-zero bar. We have about 4 people drinking, and we ordered a vodka passion-fruit with sprite and 2 bottles of Heineken, total costs about 100dollars. The vodka passion-fruit was refreshing to me, perhaps because it’s my first time drinking such a drink, because usually I drink beers as compared to other alcoholic drinks. But I find that the alcohol content in the drink is slightly little, but besides that, everything’s nice, it’s a nice cool place to chill out, with good music, great temperature, and a nice drink.
Rating given:
Farewell meetings and dinners are usually bittersweet affairs where affected parties are more or less torn between feelings of delight for having great friends and feelings of sadness of having to leave the hard earned connections behind to reach for the future. Nonetheless, its always wonderful to have a good meal with all these people who have been a big part of my life. The location was introduced by Emma who recommended the place to no end for its value for money and supposedly good food.
The interior is nothing to shout about but comfortable to be in with its soft lighting and open ambiance. The air conditioning is very powerful though, probably to diminish the discomfort of having a hot stove in front of you but unfortunately, we opted for the kitchen to cook for us, which made us end up feeling extremely cold.
Refillable Korean Side Dishes - These dishes are refillable and comes in small portions. Each refill is random and contains different sample dishes to excite your taste buds. Each is nicely done but some, like the bean sprouts and kimchi ended up being the main attractions in this selection. The problem with the refills is, it came too slowly and the serving staff had alot of problems attending to our needs. Their frustration is apparent as they struggled to keep pace with our speed of eating and the small but heavy bowls did not help their job one bit. Add the fact that the set menu for 8 is a first for them as nobody has ordered it before and you got a huge headache in terms of service.
Seafood Pancake with Spring Onion - This is very good. Fragrant, crispy and strangely juicy (its not because of the oil though), this dish gained sounds of "Oooo's" and "yums" from the all members of the group. Who would have figured beaten eggs with prawns, squid and fish cake thrown into the mix along with spring onions could make a pancake taste this good. Its available on ala carte and very much worth a try.
BBQ Beef?, BBQ Beef Short Rib? - The '?' you see behind both names are not there by accident. They are there because i can't tell which is which since they taste almost exactly the same. If not for the slight beef taste each dish contained, this could have been venison or pork and we wouldn't have been any the wiser. That said, both dishes tasted mediocre despite the tender and chewy beef pieces. Not recommended.
BBQ Chicken and BBQ Pork Collar - After tasting these 2, i'm beginning to feel they marinated everything and cooked everything in the exact same way because it sure doesn't taste any different from each other. Both were sweet, spicy and even had almost the same texture with the small difference of chicken meat being tougher and harder (that's not good by the way).
Authentic Ginseng Chicken Soup - Another mediocre dish. This started out with much promise as we noticed on ala carte, its costs between $3-5 for a refill of the ginseng stock. A sign of good things to come? Sadly, that is not to be. The ginseng soup tastes like it was only just prepared and was very bland, with only slight hints that ginseng had been used in the soup. The chicken was nothing spectacular but tore easily as it was very tender but not recommended.
Boiled Sliced Pork With Cabbage - Simple as this dish may seem, it actually tastes pretty good. The pork was firm and springy which contrasted with the cold crunchiness of the cabbage which is further enhanced by the sour balachan chilli. Nicely done but too bad about the portion size though, which was rather small.
Sauteed Vermicelli with Pork - Another nicely done dish. The vermicelli packed lots of taste and was very pleasing to consume with aromatic sesame sprinkled all over it and traces of pork spread throughout the dish. I can't quite describe why its good but it is, try it to find out.
Stone Bowl Rice - Served in a piping hot stone bowl and mixed by the customers themselves, this is an interesting and authentic Korean dish. As you can see, the bowl consists of a lone egg surrounded by bean sprouts, carrots, cabbage, sliced mushrooms, rice and minced pork. The trick is to mix the dish quickly before serving. So is this any good? For me, i liked it but i liked the cold rice version better, where everything was cold and somehow, it tasted better. This is still decent though.
Seafood and Vegetable in Claypot - Another simple yet nicely done dish. The seafood was fresh and added a dimension of sweetness to the seafood broth which tasted like seafood soup without too much salt like other offerings elsewhere. The ingredients include, mushrooms, fresh prawns, carrots, shittakes, bean curd and even scallops which we fought to have. There were even some clams thrown in for good measure. Good stuff.
Sauteed Crab Korean Style - First impressions was that the crab was small and subsequent tastes did not improve upon that impression. The sauce it was cooked in is a form of chilli which resembles kimchi and turned out overly salty. The crab meat was also minimal and not sweet nor firm which points questions at its freshness. This is something i won't try again.
Seafood Fried Rice - Simplicity is the best policy and this is apparent when this dish came out very well done yet again. Generous servings of squid and shrimp were given with its fragrant and very tasty egg fried rice. On a side note however, i myself can actually do a one up on their fried rice so maybe they should hire me instead?
Complimentary Fruit -
Looks can be deceiving as these pieces of fruit turned out to be very sweet and satisfying which i'm sure you'll agree that it simply is a huge contrast between the picture and the actual taste.
The total bill came up to $296.25 for a bittersweet hit and miss farewell dinner.
For a place with lots of service blunders, i've given them a benefit of the doubt since they admitted upfront that this was the first time anyone has ordered the set meal for 8 people. And food wise, like i've said, there are hits and misses on a pretty much 50-50 basis. I do however, recommend trying the hits on their own to see if you like it but deter on ordering via set menus. Try at your own risk because Korean food is an acquired taste and it certainly doesn't come cheap.
To the people who turned up for the meal. Thank you for all the good times we've had and for turning up. Hopefully we'll get together again soon. Cheers and all the best!
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Bright and eye catching, this Japanese Halal food chain caught my eye many times when i drove past Tampines Century Square and so, one day after work, me and my gf went straight down for dinner hoping to leave satisfied and happy. (Ain't that always the case when eating out?)
Interiors are nicely decorated and pleasing to the eye. The green. brown and red combination gives the illusion of elegance amidst normal settings. The plastic chairs did not add to the effect however and the dispersion of seats are minimal which means if the crowds set in, get ready for lots of knocking around and spilled items. The 'cushioned' seats are fared better but are limited.
Blue Lagoon ($3.90) - Sourish, gassy and overly sweet at the bottom. It doesn't quite fit the bill as a 'refreshment' and at its price, its way too over priced. I suppose its a trend that drinking almost anything outside of home is a way to get closer to poverty, iced water anyone? Oh! A point to note, they do not serve ice water as well. You need to pay $1 for Evian mineral water.
Tom Yam Chicken La Mian ($8.90) - On the menu, this showed 3 chilli's which is supposed to mean it is very spicy since the maximum number of chilli's awarded thus far is 3. My gf was greatly disappointed though since it was not spicy in the least (at least for her) and the stock wasn't much to shout about. The katsu was also not throughly crispy due to it being soaked in the soup and the Ramen was actually soggy which certainly doesn't bode well.
Beef Paper Steamboat Set ($13.90) - Mayo Prawns ($6.50) - The mayo prawns was an additional order and we given a grand total of 4 prawns for the price. That works out to be more then $1.50 per prawn which is very steep since the quality of it was only just passable. The prawns were small and nicely fried in a thin batter which didn't quite add much taste to the dish. The mayo was also of the normal variety but i would have appreciated the Wasabi Mayo prawns which would have been much better. Either way, still over priced for its quantity.
Chicken Karaage - The chicken karaage was actually quite generous and was served piping hot. The meat tasted tender and reminiscent of the seaweed wrapped chicken available at NTUC (thats not really a compliment is it?) and had a general sweetness to the meat that made it quite enjoyable but otherwise, utterly normal.
Beef Pot - The beef set actually came with rice as well and because the first order botched up since they sent me a salmon steamboat instead of my ordered beef steamboat, they made up for it by giving me a huge portion of beef which literally filled the paper steamboat to the brim. Given the choice of Tom Yam soup base or Miso, i picked Miso since Tom Yam to me meant sweating. The beef steamboat is very enjoyable as the portion i had was very generous. There was more then enough to go with the rice and much more left for simple enjoyment. The meat was quite fresh and added much taste to the normally bland miso. Another note on the miso was that it got better the longer the meat was boiled in it. The rice however, lacked any spring or taste but was serviceable to a certain degree.
The bill for 2 came up to $36.05 with a nice 10% discount for UOB card holders. Quite expensive given the quality of the food and environment.
I was generally surprised with the fact that this was a halal outlet but quite glad that it was since it means the market has changed to cater more for the masses. The service was pretty good with the manager offering additional meat for my pot and automatically deducting 10% off my bill without me asking for it but i did dislike the fact that the first order or serving was wrong. Interior wise, they should space out and provide better chairs since it feels too cramped at the moment and food wise, i felt everything was mediocre except for the beef steamboat but thats also because of the generous serving so that might change. Either way, i find this too expensive and will probably not return.
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On my mother's 48th birthday, we brought her to her favorite vegetarian restaurant for a meal since she was vegetarian (that has changed though), and has been a pure vegan for 3 years. I do not claim to be well versed in this particular type of cuisine but i'll be doing my best to throw my prejudices away and give a relatively fair review.
As the location is somewhat of a humble coffeeshop in the vicinity of everyday housing blocks, i figured a snap shot of the location was unnecessary. However, being in such a location meant everyday low prices which does motivate somewhat. My mother does recommend the place and i have tried their spinach fried rice as well, which was really good.
Vegetarian Seafood Pot ($6-8) - This dish was an enigma of sorts because i couldn't quite understand what kind of seafood pot it was imitating. It contained assortments of bean curd ( the normal variety), button mushrooms, black fungi, snow peas and mini corns. The stock was quite salty and the bean curd which made up much of the dish really wasn't anything special. Serviceable but not something i'll order again.
Broccoli and Vegetarian Scallops and Fish Maw ($4-8) - Another lackluster dish, the broccoli was served in huge stalks and were difficult to chew on. The 'fish maw' was interesting because i couldn't make out what it was made of while the 'scallops' were made of 'dao gua' or 'dou gan' which did not taste the least bit the way it was supposed to. As a dish on its own, its rather bland and the broccoli could have been steamed longer before serving.
Sweet and Sour 'Pork' ($4-8) - The first item which actually tasted good. The sweet and sour 'pork' actually tasted authentic which is decidedly easy since the sauce is mostly vegetarian based in the first place. Being made of green peppers, tomatoes, pineapples, onions and tomato ketchup in general. The difference is the 'pork' which was deep fried as normal but is made of 'dou gan' instead. And even more surprising is that it actually works. This was quite easily enjoyable.
Vegetarian Shark's Fin Soup ($8-10) - It is a widely known fact that shark's fin itself has no taste, the real providers of taste in that department happens to be the stock or broth that houses it. So in this case, this doesn't taste much different from the actual thing. However, the broth used isn't up to par, probably due to the lack of chicken or seafood used in its stock. This resulted in a somewhat mild and bland tasting stew that has a long way to go before being a good sell.
Peking Duck ($8-10) - We called this out of curiosity and when it was served, it only resulted in even more questions as we struggle to understand why it was given its namesake in the first place. It tastes and looks nothing like Peking duck but that isn't to say it didn't taste good though. Similar to the sweet and sour 'pork' before it, this is made of beans and flour as usual and its seasoned with something akin to char siew sauce which makes it kind of sweet. The outer layer was thin and crispy with the inner layer actually having a texture very similar to chicken. Pretty nicely done.
Hot Plate Bean Curd ($4-8) - More bean curd again! This time, its done hot pate style with loads of spices and chilli thrown into the mix. The results are fiery hot and a little sweet at the same time in terms of the sauce used but the bean curd is sadly the same generic ones they used for almost every other dish. Average but could have been better.
Stir Fried Sweet Potato Leaf ($4-6) - This is interesting. How did they get the item to have the taste of dried shrimp when its a vegetarian restaurant? I guess i probably won't get to know. Either way, the dish tasted authentic yet again rivaling similar offerings fried with dried shrimp made outside but of course, thats about all that is good about it. So if you didn't like it when its made of shrimp, you wouldn't like it when its made here.
Fish Head Pot ($5-10) - This is also pretty nicely done, making it actually feel like i'm having fish soup with all the assorted sweet taste and even a fishy smell to go with it. Intriguing but apart from the vegetable, which turn out to be sweet potato leaf and cabbage again, the other ingredients and the fake fish failed to stir my taste buds.
"Shrimp" fritters ($4-6) - Yet another item that actually tasted pretty good. (I believe deep fried stuff tastes good easily because its not good for you.) The 'shrimp', which should be a mixture of radish and flour, was crunchy and appetising when paired with the salad cream and oddly enough, there's minimal oil to be found.
The bill was actually around $40 for this meal for 6 people. (I lost the bill, sorry) There's a multitude of items to try and many things you never thought could taste as alike as it does here. And if my mother's happy, thats fine with me.
I was quite surprised that quite a few items there were actually quite easy to stomach. This is because i largely assume vegetarian food to be the haven of artificial flavors and colors which does next to no good for my health. Still, i cannot deny that the food there wasn't too bad but i maintain my stand that as much as possible. Novelty aside, i would still prefer the natural stuff to something fabricated by man. If you are a vegan, you can give it a try because it does have some authentic stuff but if you are like me, a carnivore, stay away.
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Monthly dinner was decided to be Sage's this time around and the group has swelled considerably since its inception. This time standing at 10 strong with bloggers and yebbers making the majority of the audience, we braved the horrible Friday night traffic to the second level of Double O for (hopefully) a good meal.
Sage is run by a husband and wife team who also helped prepare the menu you see here. As this menu was custom made for our group of 10, there are a few items you will not find in the ala carte menu at all times. So do be informed of this little detail.
Despite how bright some of these shots look, we struggled really hard to find a good light source for our photos. Its was very very dim inside and photo taking became a nightmare but we all managed to pull it off after many failed shots and lots of trial and error.
Complimentary Bread - The complimentary bread was served warm and soft but cooled quickly in the rather strong air con which rendered it pretty tasteless and simply bad. Servings were generous though and refills were readily given.
Amuse Bouche - Another complimentary item courtesy of the restaurants loving couple. This was basically minced pork with something akin to tomato puree atop which tasted pretty good but i dislike the taste it leaves in your mouth which is actually quite raw.
Huia Pinot Noir 2005 ($69) - Pinot noir belongs to a family of grapes which are generally of less body and contains more character. Huia from New Zealand was introduced by the serving staff for our meal which is strangely inadequate. Though i liked the bite the drink provided and the aftertaste which was sharp and slightly sourish, it did not fit the mood of the evening as the majority of our dishes were white meat or seafood. Even then, as a drink alone, this could be enjoyed easily and demands little appreciation for entry.
Seared King Scallops on a Salad of Homemade Squid Ink Capellini, Marinated Ocean Trout and Avruga Caviar, Braised Scallop Lips and Leek & Potato Vichyssoise - Heavenly. That about summarizes this dish. The scallops were pan seared to perfection with a slightly crisp exterior while retaining its fresh soft sweetness inside. The leek & potato Vichyssoise (the bed of sauce below) deserves specific mention since many of us soaked it up with the leftover complimentary bread just to get more of it. It was that good. A definite must try but its not available on normal menus though.
Pan Seared Duck Foie Gras with Pistachio Crust and Fig Compote, Granny Smith Apple Puree - Without a doubt, the best Foie Gras i have ever had. The pistachio nuts were included in the batter that pan seared the foie gras, resulting in a crispy crust with an aroma of ground nuts and a soft, melt-in-your-mouth layer inside. The sweet and sour apple puree only served to enhance the already wonderful taste it provides.
Effeuille of Cod and Grey Prawns in a Seafood Bouillabaisse with Ratte Potatoes and Garden Vegetables accompanied with Rouille on Toast - The star of the evening in an evening filled with stars. The prawns were fresh and totally sweet and crunchy with the additional basil adding dimension to the already splendid concoction. The cod was fine and so soft it literally melts away in your mouth. The seafood bouillabaisse tasted sharp amidst the fine ingredients and this added to an already perfect combination. An interesting item was the rouille on toast which was extremely hard and crispy but as with all items it already encompasses, only served to increase the amount of pleasure the dish generated.
Lavender Crème Brûlée with Blood Orange Sorbet on Redcurrant Jelly - I felt the only disappointment was its dessert. Thats not to say it was bad though. The creme brulee was fragrant, light and sweet enough to recommend but the coagulated sugar layer turned out thicker then it should. The white stick you see is meringue, which is a combination of sugar and egg white, which was great the first few bites and slowly degenerated to a fight for toothpicks as it began to stick to the teeth. The sorbet was nothing special as was the redcurrant jelly but they got the job done either way.
The bill for 10 people came up to a whooping $1022.80 dollars which shocked my teeth out the moment i saw it but i can't deny the wonderful experience their food and service managed to provide.
Despite my disdain for high priced and small servings, this restaurant proved my previous judgments unfounded and showed me a side of fine dining i have never experienced thus far into my little hobby. The food was packed with taste and didn't feel cheap or badly done in the least. Even the small servings did not manage to whip me out of my drunken stupor of praises for their food. This is one place to take note and come to if you have the dough to support your stomach. And with food this good, everybody should make an effort to be able to afford it.
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Ice cream. A necessary sin, especially in Singapore where it is perpetually warm. And a wonderful indulgence after a good meal. That said, Ice Cream Chefs is an oasis in the desert, with a twist and i urge you to read on to see what this place offers.
Keep your eyes peeled as you drive to catch this purple signboard. Its easy to miss and the location is totally ulu and unexpected. There is free parking but you gotta press the bell to get in.
The location is difficult to find but price wise, 1 scoop goes for $3, 2 scoops for $4 and 3 scoops for $5 . I can't remember the exact prices but thats about a general price guide you can follow. Very competitive pricing i might say, and the idea is still novel enough to warrant some attention.
The ice cream used is of a pretty good quality. It is extremely easy to separate each taste from the next and durian taste is very very strong if you add it. It is also nicely smooth and taste as good as those served at other establishments like Anderson's or New Zealand ice cream. In other words, do try it!! Add in the fact that you can choose a large variety of toppings (oreos, fudge, marshmallows, M & Ms etc) and this is just a winner.
Good ice cream at a reasonable price with wonderful toppings and the option to try the entire process first hand. Apart from the secluded location, there is alot going for this place. Its definitely worth a visit just to mix the ice cream for yourself. Bring a date or friend along for added ambience *winks*.
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