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claud's Reviews

       26 Oct 2008 at 9:43 am
    Category: Fashion
    mystery mystery says:

    Strongly recommend La senza lingerie.. Since i bought my 1st piece with them when they 1st open and never stop buying since.

    Love their cotton bra, so comfortable. Their panties are great too, cotton material. Will not wear out after wash.

    Value for money.


    Rating given:Rating: 5 out of 5Rating: 5 out of 5Rating: 5 out of 5Rating: 5 out of 5Rating: 5 out of 5

       23 Oct 2008 at 11:03 pm
    feizhu feizhu says:

    Was in the vicinity of Joo Chiat so decided to pop down to this kid on the block after reading rather favourable reviews of it by some food bloggers. It also helped that I was financially strapped and had to eat on a tight budget.

    Located right at the junction of Joo Chiat Road and Koon Seng Road, Tai Shek Hei has only been in operations for about 2 months or so and the decor is typical of a Chinese type eatery. According to the writeup in the menu, Tai Shek Hei specialises in bamboo noodles, which are purportedly unique in the sense that the dough used in making the noodles are beaten with a long thick bamboo pole that promises a springy product without the lye (alkaline) taste.

    Speciality Tobiko Dumpling - I had a go at the bamboo noodles, topped with their speciality tobiko (flying fish roe) dumplings. The noodles were thing and springy with lots of bite while the dumplings were quite good with the skin not too thick and the prawns crunchy with a little help from the roe. The soup base was supposedly made from boiling sole fish, prawn shells, dried scallops etc but though rather tasty, it didn't exactly wow me.

    Cai Xin - A very normal dish and something you can find at any random cze char stall. $6 is still reasonable I guess.

    Roast Combination - We opted for the Soy Chicken and Roast Duck combination which was surprisingly quite good. The meat was tender yet moist and had a nice chewy sensation to it. The amount of fats beneath the skin was also minimal, which is good for health conscious folks. I would have liked the skin to be a little crispier though.

    To be honest, I think the food was quite decent and it wasn't exactly expensive either, standing at about $28 for 2 pax. Its a pity about the location and the lack of crowds though.

    See all my pictures here.


    Rating given:Rating: 3 out of 5Rating: 3 out of 5Rating: 3 out of 5Rating: 3 out of 5Rating: 3 out of 5

       23 Oct 2008 at 11:19 am
    Category: Buffet, Japanese
    His Food Blog His Food Blog says:

    After a very pleasurable and gratifying dinner at Aburiya some time back, HFB was looking forward to his next Yakiniku meal (焼き肉 or 焼肉), or Japanese BBQ-styled of cooking bite-sized meat over flame of wood charcoals carbonised by dry distillation (Sumibi (炭火) or gas/electric grill. So off he went to sample Yakiniku Daidomon’s Buffet Dinner (Adult: $63.00 child: $28.00 ) that is only available at their Keypoint outlet along Beach Road.

    With slightly more than 100 items to choose from, HFB was absolutely spoiled for choice. So being the Kiasu Singaporean that he is, HFB did his share of research and zeroed in on a few items. For appetisers, it was kick-started with the much raved about Yukke Sushi, or Marinated Beef with Egg Yolk, and it was rightly so – nicely seasoned with spices and sauces such as sesame oil and soy sauce, a raw egg yolk was cracked on top, giving it a smooth velvety taste. The beef was thickly sliced thus granting the person consuming, a nice bite.

    The trio of Tuna (Maguro), Salmon (Shake) and Sea Bream (Tai) Sashimi though were disappointing. Although served chilled, it just didn’t tickle HFB's fancy and tasted flat and uninspiring.

    The Gyu Tataki, or Marinated & Lightly Grilled Raw Beef was also lacklustre; so much so that HFB thinks the one he had in Bangkok was better.

    Surprisingly, the Teiru, or Oxtail Soup that looks boring when served tasted yummy. The gelatinous meat from the oxtail was simply amazing and my only nitpick was there was only one piece floating in the soup.

    Once done, the real show begun, and the raw food was set in place. Salmon was thick but filling, thus HFB advise one to go slow and concentrate on other dishes instead.

    The Hotate, or Scallop is a MUST try - served whole and juicy, two servings were ordered that evening.

    The Kaki Butter, or Oyster with Butter was another orgasmic experience for HFB. Fresh and meaty, cooked it just right and a sweet juicy feasting experience await.

    The Ebi, or Prawn was of medium size – nothing fanciful.

    The Buta Karubi, or Pork Belly came nicely streaked in fats and tasted wonderful when grilled.

    Vegetables were a much welcome break from the meat and the Mushrooms were delightful.

    Very high in fat content, it is no wonder the Tan, or Beef Tongue is considered a prized item in Japanese BBQ. Slightly chewy for a bite, however HFB didn’t really fancy it much that night.

    The Karubi, or Beef Belly Tender was better appreciated. Slightly marbled – allowed the fats to cook slowly, and what one gets in return is a nice juicy piece of meat.

    However, if one think that’s the finest, one would be thrilled to know that the Honetsuki Karubi, or Belly Tender with Rib is one notch better. It tasted so scrumptious that no words can simply describe it and if HFB is to come back to this restaurant, this dish would probably be the reason!

    Overall, HFB thinks this is one of those places he will visit if he craves for meat and feel like pampering himself with a treat.

    You can view all the photos and other reviews here.


    Rating given:Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5

       22 Oct 2008 at 11:32 pm
    Category: Bakeries
    ladyironchef ladyironchef says:

    Just beside the “old-school” Love confectionery at Alexander Village which I just recommended, there’s another one by the name of Chinatown Tai Chong Kok Confectionery, which is also similarly traditional.

    Egg cupcake ($1 for 3 small one)
    I’m a devotee after just one bite of their egg cupcake. Soft, light, and fluffy, the egg cupcakes are really very good. And 3 for one dollar is cheap okay! I can easily finish half a dozen on my own. Gosh, i’m going to get more of them the next time.

    Egg cupcake with red bean fillings ($1 for 1 big)
    There’s also the bigger egg cup cake, which had red bean paste fillings at the bottom. But i was rather disappointed with it because there wasn’t anything special with the red bean paste, and the filling was just a little. I’ll think that three small ones are more than a big one, so take the 3 small one for a dollar instead.

    Red bean biscuit
    Their red bean biscuit was also worth the try, crispy pastry skin with generous fillings of the red bean paste.

    Egg tart
    Initially i was unsure about the egg tart because it didn’t seem to be very nice. But boy I had to take back my words after eating it. The egg custard was those watery kind, smooth and eggy!

    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!


    Rating given:Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5

    1165. Love Confectionery   
       22 Oct 2008 at 11:25 pm
    Category: Bakeries
    ladyironchef ladyironchef says:

    The constant upgrading and renovation of our heartlands, together with the ageing of the older chefs will mean that many delicious food will be soon extinct, and forever gone from us. We have seen many of your favourite childhood hawker stalls, and the old-school bakeries disappearing from our sight.

    Love confectionery is located just beside the Alexander Village food centre, opposite of Queensway shopping centre. Having been there for very long, I knew about its presence before, but just didn’t pop in, until now.

    Cream puffs ($0.40 each)
    The cream puffs was merely 40 cents each, yes 40 cents! They came in two flavours, cream and custard. We immediately grabbed half a dozen of this, and looked around to see if there’s other steals, but to our disappointment, most of the their other bakes were sold out already.

    The custard puffs were not too bad, i wasn’t too sure whether i’ll like them or not, so i only had two out of the six i got. The eggy taste was evidently present, and you could do yourself no harm since they are only 40 cents each.

    The cream puff was good, the pastry skin was soft and fluffy, the only gripe - it wasn’t sinful enough. Of course you can’t compare it with the one at Beard Papa with such a big differential in price, but i did find that the cream used here wasn’t that fantastic, if only it’s made with the superior Japanese cream.

    I think i’m asking too much for a cream puff which was 40 cents. Given the price, and the nostalgic of the cream puff, do grabbed a dozen the next time round.

    Butter cakes ($0.90 each)
    They also had two types of butter cakes that day, with the body being the same, peanut and almond separating both. It’s so old-school! The butter cake was very soft, and to say it melt softly with a deft bite wasn’t exaggerating.

    Total bill was $4.80 for half a dozen cream puffs and two slices of cakes. They have other type of bakes, but it was either sold out or wasn’t available when i was there that day. I’ll probably get a dozen of those cream puffs the next time i’m in the area. And oh by the way, just to not mislead you, they don’t serve the pastry there, i brought them home to put on nice plates for the photos!

    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!


    Rating given:Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5

    1166. Momoteapots   
       22 Oct 2008 at 6:35 pm
    Category: Fashion (For Her)
    Bobo Bobo says:

    Momoteapots has been around for a bit and has quite a large following. I chanced upon it a couple of months ago and have been drooling over their pretty clothes.

    What I like about this blogshop is how they maintain being polite. Even when they talked about fraud in their site, they didn't sound unnecessarily angry and explained their reasons for requesting for receipts from customers. They even apologised for the inconvenience caused, which is great!

    The prices are very reasonable. Not only that... the photographs they take are good and they try to show the clothing in all angles which is what I love most. Somehow some other shops when trying to make the clothes look nice, they forget to show you what the back looks like. But Momoteapots always shows the best they can which I think it really commendable.

    They have a wide range of clothing, needless to say I'm not a fan of ALL their clothes because they have to cater to different tastes but I do like quite a number of stuff they have. They mostly have dresses (which are easier to buy online anyway) and sometimes bags and belts.

    They even maintain a facebook account to keep in touch with their customers!

    My only grievance is that I wish they would update more often!!!! But then I would spend money much more often toooo haha :)


    Rating given:Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5

    1167. Next   
       20 Oct 2008 at 11:10 am
    Category: Hair Salons
    His Food Blog His Food Blog says:

    Was there for my haircut on Saturday and HFB is pretty impressed with the salon. Located above Body Shop, NEXT is ritzy and glamorously furnish in everything black, including the black leather sofa chair that they will ushered you to for your haircut. Unlike those stiff chairs that usual salon provides, HFB was able to sit comfortably while being attended to.

    Soon enough it's time for one's hair wash before the cut and HFB think its the longest he ever had for a wash head massage (25mins to be exact). Although HFB have to admit it's not the best he had tried (KRplus offers better head message amidst a shorter one), it was still enjoyable nonetheless.

    Jack, was my hair stylist that day (dolled in his professional yet trendy black outfit of course) - and I am surprised that he is pretty skillful for someone his age. I leave NEXT a happy man satisfied with both my $37.45 haircut and wash/massage. You can be rest assured that I will be making my appointment with them for my NEXT haircut (lame!).


    Rating given:Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5

    1168. Silk Road Of The Sea   
       19 Oct 2008 at 11:07 pm
    feizhu feizhu says:

    The Silk Road or 丝绸之路 was an important cultural and trade route that linked China and the Far East to the West in ancient times. This was the very route that legendary explorer Marco Polo took from North and South China back to Venice during the 13th century. Banking on the success of this historic route, the Silk Road group of restaurants was born, with Silk Road of the Sea at Sentosa being the latest addition to the family.

    Nestled on the ground floor in a standalone building along Palawan beach, Silk Road shares the premises with Braise, a modern European restaurant that occupies the second floor. This cosy Chinese restaurant offers both air conditioned indoor dining and al fresco if you wish to experience the sea breeze and the sand that tags along with it. The interior is done up simply with white washed walls and pillars but more importantly, comes with floor to ceiling windows to allow an unobstructed view of the beach (provided no one blocks your view by sitting in front of you in the al fresco area).

    Pumpkin Soup - An off the menu item as well as a signature dish of Silk Road, the pumpkin soup cost a hefty $18. Portions were big and the soup was probably just sufficient for 1 person. However I must give it credit for its rather interesting presentation - served in a pumpkin with its insides carved out. The soup came across as mildy sweet with a relatively strong hint of the raw ocean, which can be quite unsettling at times. I also thought that for the price, there would be a more generous serving of scallops, prawns, squid and seaweed in it.

    Chef's Homemade Signature Beancurd - Besides the gravy being a wee bit too salty, I couldn't find any fault with the beancurd, which was a little crisp on the outside yet smooth and silky on the inside. Personally, I liked the layer of spinach atop which accentuated the savoury aftertaste. Polishing off this dish would have child's play to me.

    Sichuan Smoked Duck with Camphor & Tea Leaves - My experiences with smoked duck in Singapore are limited to only Szechuan Court and Peach Blossoms, both of which doesn't exactly serve up good smoked duck I must say. Although Silk Road's rendition was better then both places, it still didn't impress me much. The duck meat was reddish (a little too reddish at some parts though) but not overly dry and carried a floating hint of smokiness. There was the problem of the missing tea taste though.

    Stir Fried Asparagus - How bad can stir fried asparagus get? This dish was normal with the asparagus cooked just right, not too soft nor hard. And thats about it.

    Supreme Fried Rice with Seafood - I thought that the rice was evenly fried, as evident by the homogeneous colour but lacked the quintessential wok hei taste. Fortunately, the rice still came across as relatively tasty with a reasonably generous amount of ingredients.

    Dinner is a most relaxing environment coupled with a nice view of the beach cost the two of us about $98. Expensive? Definitely. However, if you take a look at the individual pricing of items, its more or less Crystal Jade prices except for the pumpkin soup, which is really over the hill IMHO. Take that away and suddenly, the total bill does seem a tad more reasonable. However, having said that, I don't see myself returning, especially with an upfront $7 ($6 entry $1 parking) charge.

    See all my pictures here.


    Rating given:Rating: 3 out of 5Rating: 3 out of 5Rating: 3 out of 5Rating: 3 out of 5Rating: 3 out of 5

    1169. Obolo (Joo Chiat)   
       18 Oct 2008 at 2:43 pm
    Category: Desserts
    ladyironchef ladyironchef says:

    There are so many different types of desserts out there, so what’s your favourite? Chocolate cakes? Gourmet cheesecakes? Everybody has their own preference, i’ll say i love any types of desserts, and will willingly try all of them. The thing that i enjoyed about the pastry is that they ain’t just pretty to look at, they are also delightfully good.

    So does that means that you can’t have a good chocolate cake if you want a similarity excellent cheesecake? Fortunately at Obolo, you can have the best of both worlds without any compromise.

    From what was then an online patisserie to the boutique patisserie you see today at Joo Chiat, Obolo has gone a long way serving its gourmet cheesecakes and chocolate cakes. The flagship store opened in June 2007, almost a year plus already, provided a retail avenue for Obolo to showcase its repertoire of desserts.

    The boutique de pâtisserie had a sleek and clean look, with the clever use of mirrors to create a bigger impression of the place. Nonetheless the small pastry restaurant can hardly sit more than 10, and it’s quite a squeeze in there.

    Obolo’s famous for their signature New York cheesecake, which looked stunning with three ginormous strawberries. But we couldn’t possibly missed out on Noisette, and since we favoured chocolate over cheese, we decided to pick the latter. My friend and I decided to opt for an all-out chocolate feast, with all our selections chocolaty to prevent a clash of flavours over the chocolate and cheese.

    Noisette ($6.70)
    Dark chocolate mousse, caramelised toasted hazulnuts, crunchy praline feullitine, chocolate genoise. Noisette was the cake that put Obolo among the Sunday Times top 50 cakes. It got a smooth texture, not overly sweet. The Noisette was rich with chocolate and hazelnut flavours.

    I particularly enjoyed the crunchy praline feullitine base, but the layer was too thin! It would definitely be better if there’s another layer in between the mousse.

    Le Cassis ($6.70)
    Dark Chocolate ganache mousse, cassis ivoire mousse, praline feulletine base and moist dark chocolate-almond biscuit layers. Le Cassis certainly looked pleasing to the eyes with its bright colour combination. The sour blackcurrent actually helped to smooth out the sweetness of the cake, which created a nice balance between sweet and sour.

    With the cassis (blackcurrent) ivorie mousse on top, and the dark chocolate mousse enveloped in between the two layers of chocolate-almond biscuit, it provided a good blend of different taste. The cassis sour, the dark chocolate slightly bitter-sweet, the chocolate biscuit layer and the praline feulletine base added the crunchy sweet component.

    Bittersweet Macaron ($1.80)
    To continue with the chocolate-feast, we had the bittersweet macarons. Dark chocolate, not too sweet nor too bitter, just nice for the taste bud. It could be a double-edge thing though, in the shoe of those who didn’t fancy bitter chocolates, this would do nicely. But for the dark chocolate purist, the bittersweet macarons could be a tad sweet.

    Hazelnut Macaron ($1.80)
    The hazelnut taste was definitely there, the texture of the hazelnut macarons shells were chewy and the fillings in between was velvety and fulsome. Being a hazelnut fan, I immediately went for this one when i saw the lists of flavours available, with the others being cassis, rose, pistache, mango passion, raspberry, ruby, chocolate passion, vanille, and pabana.

    Total bill was $17 for 2 cakes and 2 macarons, which made a nice treat for after-meal desserts. Obolo definitely got prospect with its gourmet cheesecake and range of desserts, which made me wondered why didn’t they set up a branch in town. Obolo’s owner June explained that they are looking into expanding, so we can be looking forward to another branch probably next year.

    With around 11 different type of cakes to choose from, Obolo is constantly coming up with new flavours, having said that, you should be able to find one that suits your taste bud. Prices can be considered slightly high given their inaccessible location, and that Canele’s charging similar prices. But i think for the Easterners, Obolo’s definitely a place for your treats of desserts.

    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!


    Rating given:Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5

       18 Oct 2008 at 2:36 pm
    ladyironchef ladyironchef says:

    Noodles and rice are the staple in our Asian context, while the Caucasians live on their bread, try telling the older generation that there isn’t rice for dinner and you’ll get the answer from their reactions. There are many different kinds of noodles; the Japanese ramen, soba and udon are especially popular. And then there’s the Korean noodles, and of course, our Chinese noodles.

    And among our Chinese noodles, there are many types with wheat flour based ones like lamien, vermicelli, and the thick noodles. For their egg base counterparts, there are the thin noodles (you mian), and the mee pok which are commonly found. How about bamboo noodles?

    I was given the opportunity for a food tasting session at Tai Shek Hei. The boss John See, and his wife Amy invited me for lunch to try out their speciality, bamboo noodles. Tai Shek Hei had recently just opened a month ago at Joo Chiat road, just directly opposite the Dunman food centre.

    So you might ask, what’s so special about bamboo noodles? The tedious process in making the noodles from dough using the bamboo machine specially created by John. I didn’t get the chance to see the noodle-making process that day because they had already made their batch of noodles the previous days. The chef will normally make about 200 servings of noodles each time, and usually every two days they will make new ones to ensure the freshness of the noodles.

    My friend and I had a quick tour around the kitchen and John explained the concepts behind Tai Shek Hei to us.The staff are all from China, thus might have difficulty with their English when taking orders.

    Tai Shek Hei has got very simple furnishings, with the artwork depicting the joy of the chef in making the noodles, adorning the wall. What i like about the place is its unpretentious feel, coupled with the soothing music, provided an cosy environment which was unlike other typical Chinese restaurants.

    Speciality Tobiko dumpling bamboo noodle ($6.80)
    In Hong Kong, they actually preferred the soup version of the wanton mee to the dry one which is more popular in Singapore. The speciality Tobiko dumpling bamboo noodle was one of the most springy noodles i ever tried before. The noodles were so springy that they literally “bounce” on your tongue.

    We also tried the dry version of the bamboo noodles, with equally good results. Although some people might find it expensive, given there’s only four dumplings with the bamboo noodles, but you can’t compare it with the normal wonton mee, for one, the noodle’s really good, and the process in making them was certainly not easy.

    The Tobiko dumplings would redefine the dumpling experience. Their dumplings were packed fully with ingredients like shrimp, meat, water chestnut, tobiko (Japanese flying fish roe). One bite of the dumplings was all it need to let the essence of the fillings sinked into your month.

    Speciality fried tobiko dumpling ($4 for 4)
    Besides the dumpling soup, Tai Shek Hei also got the fried version, which i felt that was even better than the soup one. The crispy wonton skin was a delight to bite, you can hear the crunching sound. And just for the information, the wonton skin was also made with their own machine.

    The fillings were the same as the soup version, shrimp, meat, water chestnut, tobiko (Japanese flying fish roe).

    Chives & egg pancake
    Personally, I didn’t like chives as i found the taste too strong, but for food tasting sake, i tried one of them. The chives dumpling, or pancake as they called it here, was fried until golden brown, with the green chives inside shining though the translucent skin.

    There’s plenty of juice from the chives which came rushing out when we took a bite. I think this one’s good for chives lovers, with the crispy golden brown skin and the juicy chives. But for me, I still can’t accept it.

    Honey Gourd ($4)
    We had a sampling portion of the honey gourd, which was an innovative dish on the menu. Gourd which was bitter in nature, when paired up with the sweet honey, gave a balanced taste of sweet-bitterness.

    Fried honey dew
    Another inspiration of Amy, this was created on the day we went, so we got the opportunity of trying it first-hand. They provided a bowl of ice water, to soak the pipping hot fried honey dew into it, before eating. The idea was to prevent customers from burning their toungue.

    And also the contrast of fried hot honey dew when come into contact with the icy water was apparent. But i found that the chili padi which was part of the ingredients overpower the sweet honey dew taste. A creative idea no less, and we shall wait for the chef to refine it.

    Roast Combination ($10 for small)
    Not many restaurants are honest with their customers, but Amy frankly told us that their roast combinations got mixed results. Their roast pork was not up to the grade, and they had since removed it from the menu. Leaving with the roast duck, char siew, and soy-sauce chicken.

    The soy-sauce chicken was actually the better one among the trio, with Amy proudly saying that’s the one that can brave the test. My first taste was a tad dry and hard, but thats probably because i got the breast meat. The other parts of the chicken were fine, smooth and silky.

    The Char siew was average, although not juicy and tender enough, their rendition’s still passable.

    I thought that the roasted duck was all right, nothing fantastic, but i had eaten worse.

    Cod ($8 for small)
    We rounded off our meal with the cod which i thought was reasonable at $8 for a small serving. The fish was fried to crispy golden brown. It’s difficult to judge the freshness of a fish when it’s fried, but I have no complains about the cod since i always like them.

    All in all, Tai Shek Hei has got really excellent bamboo noodles, one of the best i’ve tried so far. I think it’s worth a try, even though you might complain it’s too expensive, but hey they are a Chinese restaurant after all. The menu is still in-process, as they are still testing and trying some new dishes, while removing the inferior ones. The items are a case of hits and misses, with the tobiko dumpling noodle, and the chives pancakes worthy mentions.

    The PRC staff might not be adapt to communicating in English as yet, but they are busy learning the basic terms to cope with the need. Service is still slow as the new entrants are still coping with the F&B experience, but things are getting better with each day. I’ll like to thank John and Amy for inviting me to try their bamboo noodles, and I’ll go back again for them when i’m in the area next time.

    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!


    Rating given:Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5Rating: 4 out of 5

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