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Sport & Recreation
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1=SGD 0.0587
Had been hearing excellent things about Goodwood Park Hotel's English high tea buffet so made it a point to try it out one weekend afternoon. Apparently the buffet is highly sought after so reservations in advance are recommended.
Ambience
Not much to speak of as L'Espresso is actually a lobby lounge that's located just next to the deli where crowds form to buy its signature durian desserts. But on the upside, it offers a view of the charming pool through full length glass windows and there's the pianist too, if you are lucky. Did I mention that Goodwood Park itself exudes a certain colonial charm that is priceless?
Variety
The variety was quite an eyeful. Scones, sandwiches, tarts and other sweets formed the bulk of the food. I didn't do an exact count but you are probably looking at about 20 odd different items. Would have liked some savoury stuff but overall thought the spread was good for an English high tea. You get 2 pots of tea with your buffet as well.
Quality
I must say that I'm quite impressed with the overall quality of the buffet. Everything was daintily and intricately presented, very much like what you would find in more upscale high tea sessions which serve their items on a 3 tier stand. Make a beeline for the scones, which I personally like quite a fair bit, especially with a huge dollop of jam. You might want to skip the foie gras pate sandwiches though as I honestly thought that pate was just gross. But that's just me.
Service
Professional but a little stiff. They did seem a little short handed as well but to give the place credit, our plates were cleared promptly.
Value for money
At 33 (about $39 after tax) per pax, I am most inclined to recommend this place to anyone in search of a nice place to chill out with friends for a couple of hours on a weekend or public holiday with great finger food and desserts to boot. This is honestly one of the very few buffets that I can actually revisit. In short, I loved it.
See all my pictures here.
Rating given:
Keong Saik Road. A road synonymous with red lanterns and ladies of the night in the past. Now all that are left are old Chinese shophouses which have been restored to their former character with a number being made into boutique hotels - an up and coming trend in the hotel industry. One such boutique hotel is Hotel 1929, which sits smack in the middle of Keong Saik Road. Our restaurant of review today happens to be housed under it, right next to the main entrance. It was fortunate that I had made a reservation, as it got quite packed soon after. Reservations also got us a nice corner table for 5. Ambience wise, it was really cozy with soft lighting and limited seating. The placement of mirrors at strategic locations also made the place look bigger. However, it was a little cramp in reality and noisy as well due to the incessant chatter.
We were really spoilt for choice with regard to the menu. Everything just seemed great and we actually relied on the friendly waitress's recommendations for our order. We had appetizers of Pan Seared Scallops with Parma Ham, Orange and Tarragon Vinaigrette, Tuna Tempura with Goma Wakame, Mustard Dressing and Pan Seared Foie Gras with Caramelized Apple and Clove Port and Raspberry Glaze. Mains included Pan Seared Chilean Seabass with Mushroom and Smoked Bacon Ragout, Truffle-Yuzu Butter Sauce, 2 sets of Char Grilled Angus Beef Ribeye with Fava Beans, Braised Stockyard Beef Cheek with Merlot, Seasonal Vegetables and Slow Roasted Rack of Lamb with Tamarind Reduction. Apple Tart Tartin with Vanilla Bean Ice Cream, Flavoured Panna Cotta with Chilled Mango Soup, Warm Banana Tart with Homemade Lavender Ice Cream and Warm Valrhona Chocolate Cake with Vanilla Bean Ice Cream rounded up our dinner.
A small serving of complimentary bread(refillable) started us off on the right track. The bread was warm and fluffy with a tinge of cheesy aftertaste and went very well with the accompanying butter. Appetizers followed suit soon after.
The Pan Seared Scallops with Parma Ham, Orange and Tarragon Vinaigrette came with huge scallops wrapped with Parma ham. And I mean really HUGE. For one, I've never seen such a huge scallop in my life. Serious. A pity about the taste though. It lacked the sweetness in good scallops and was way too soft in the middle portion. Scallops are supposed to be crunchy, not soft! The accompanying veggies were plain normal, which makes you wonder about the fancy name. On to the next appetizer, the Tuna Tempura with Goma Wakame, Mustard Dressing. I had a good experience with something similar at Sage so I kind of upped my expectations a little. I personally found the tempura batter a little too overwhelming. It masked the taste of the middle raw Tuna a little too much. I could only detect a slight tinge of the Tuna after chewing for some time. Although I appreciate the apparent lack of fishiness, but it kinda defeats the purpose of eating Tuna if there is hardly any Tuna taste. The Pan Seared Foie Gras with Caramelized Apple and Clove Port and Raspberry Glaze probably takes the cake in the appetizer segment. Soft and quivery, it literally melts in your mouth with no distinct and overpowering aftertaste. The caramelized apples added quite a twist to the dish by infusing a certain sweetness into the Foie Gras.
Mains were a mixture of average and above average, with none even closing in on spectacular. The Pan Seared Chilean Seabass with Mushroom and Smoked Bacon Ragout was one of the above average dish. Sweet flesh with a slightly crispy exterior and buttery texture made for a pleasant dish. However, too much butter makes you queasy after a while and that was what my friend experienced.
Getting a steak done right requires a lot of skill. The Char Grilled Angus Beef Ribeye with Fava Beans fell flat in this aspect. Prepared with just salt and pepper, it was supposed to showcase the quality of the cut and the skill of the chef. Neither happened. The taste of the meat was rather flat with no full bodied texture, which is very important for good steaks for that extra oomph. Ok its not as bad I as make it out to be. Its still decent and can probably give a few steakhouses a run for their money. The dubious honour of "worst dish of the day" went to the Braised Stockyard Beef Cheek with Merlot, Seasonal Vegetables. Someone please tell me why this dish is worth the $40 I paid for it because I honestly can't think of any. The beef cheek was so soft that it because gross after a while. Taste wise was merely average with no evident presence of Merlot.
Oh and before I forget, the Slow Roasted Rack of Lamb with Tamarind Reduction was one of the highlights of the mains. It didn't reek strongly of lamb, so that was a relieve for me for I simply abhor the lamb aftertaste. The side of mashed sweet potato was an interesting variation of the more common mashed potato. Smooth, sweet and starchy. Nice! On a sidenote, I am not a lamb person, so I may not be the best person to give you an opinion on this dish.
We had ordered our desserts together with the appetizers and mains as many of them required quite a bit of lead time (About 20-30mins). With such a long advance period, we were expecting some really stupendous and out of this world desserts. That was when reality hit us real bad. In all honesty, none of the desserts were exceptional.
The Apple Tart Tartin with Vanilla Bean Ice Cream was probably the best dessert. Creatively shaped into a pie like structure, the apples were not too sweet, but the base was a let down with its soft pastry. The Flavoured Panna Cotta with Chilled Mango Soup was supposed to be a dish where east meets west. Sadly, the west never quite made it. The mango soup, which was essentially mango with sago and pomelo pudding, overpowered the taste of the Panna Cotta. Total whitewash.
I have always wondered how lavender ice cream would taste like and I found out yesterday. It was plain weird and really tasted like lavender scented shampoo or soap, not that I've tried either. Its just that the smell and the taste are the same! So imagine the countless images of shampoo and soap running through my mind while I was eating the Warm Banana Tart with Homemade Lavender Ice Cream. Maybe lavender ice cream just isn't my cup of tea. The banana tart was alright though. It tasted like pastry with banana.
Doesn't Warm Valrhona Chocolate Cake with Vanilla Bean Ice Cream sound really good? Imagine breaking into the crust of the chocolate cake and warm chocolate oozing out. Sure the chocolate did ooze out, but the taste was just not up to expectations. The cake tasted too floury, if there's such a word. Too much flour if there isn't. The oozing chocolate was pathetic as compared to the one I had at Morton's of Chicago. The only credit I can think of is the vanilla bean ice cream, which was smooth with a fine texture.
Dinner for 5 cost about $320/-. Terribly expensive if you ask me. Maybe I just have higher expectations about the quality of food than what was given. But wouldn't most people be the same considering the premium price tag? Price aside, I personally found the food at Ember very decent, but not decent enough to warrant another visit with the relatively high prices. Credit goes to the service crew though, who really go the extra mile to make you feel welcomed.
See my pictures here
Rating given:
Attended the annual food bloggers lunch at Gunthers, the eponymous modern fine dining French restaurant helmed by Chef Gunther Hubrechsen, who trained under Chef Alain Passard at the 3 Michelin star L’Arpège in Paris and had a 5 year stint with Les Amis. Opened in August 2007, Gunthers has consistently garnered rave reviews from various media for its refreshing twist to classical French food.
The whole place isn't big actually, even more so the private dining room, which was slated to accomodate 24 of us. And because it was a long table, there wasn't much room to manoeuvre around which made it quite cramp (for me at least). Decor came across as simple and minimalist with dark wall tones and carefully placed spotlights - not so much the romantic ambience, but more for business.
Amuse Bouche - I didn't quite take to the amuse bouche, which was a slice of tomato drizzled with a vanilla bean foam served with fava beans and a slice of ciabatta. The foam and vanilla beans seemed more for decoration then anything else and the tomato taste overwhelmed.
Cold Angel Hair Pasta, Oscietra Caviar - One of Gunther's signature dishes, this was quite tasty but I would have preferred my pasta to be more al dente. The chopped chives and truffle oil gave it a smooth savoury taste coupled with a fragrant truffle aroma while the chilliness of the pasta contributed a nice refreshing sensation. Apparently this dish goes for $60 in the ala carte menu, but portions are definitely much much bigger.
Poached White Asparagus, Bouchot Mussels - White asparagus is essentially asparagus that comes from the process of etiolation, which is the deprivation of light. No chlorophyll can be produced without sunlight hence there is no green colouring in the plant. As such, it is slightly milder in flavour and a little more tender then normal green asparagus. I thought that Gunther's rendition of this vegetable was a little lacking. The single stalk of asparagus was poached until it became overly soft and mashy. The accompanying sauce was excellent though, with a hint of cinammon that went very well with the tiny morsels of seafood.
Grilled Cote de Boeuf, Japanese sweet-corn, sauce Bordelaise - The beef was done to a perfect medium rare with a nice slightly charred exterior that hinted strongly of salt. There was one small fault though. The red wine/vinegar reduction seemed a little too rushed, resulting in a lightly sour note as you chew on the meat. I liked the grilled sweet corn that came alongside. It provided a sweet refreshing punctuation in between intakes of beef.
Roasted Black Pig from Spain (Pata Negra) -
The pork was a substitute for the Grilled Cote de Boeuf in case anyone didn't take beef. But that's not to say that this dish was lacklustre in comparison. On the contrary, this was one quality piece of meat from the Black Iberian Pig, which is known for its ability to accumulate fat under its skin and between the muscular fibres. Read. Exorbitant prices. Execution wise, I thought that the pork was evenly roasted to produce a tender yet succulent piece of meat that literally left me wanting for more. The only complaint I had was that the meat was overly salty.
Fine Apple Tart a la Dragées, Havana Rum Raisin Ice Cream - Apparently Gunther's signature dessert, the apple tart's crust reminded me of the crust found in the Chinese red bean paste pancake, save for the toppings of nuts on top. The stuffing of apple chunks weren't too soft but lacked the sourish aftertaste in my humble opinion. The rum and raisin ice cream was interesting but somehow I don't remember rum and raisin tasting anything like this, or am I just a die hard alcoholic?
As this was a special arrangement by Gunther's for this particular event, we were fortunate to have been able to try out so many dishes for $45 nett/pax. I would like to end off with a thank you to the organisers for the invite. Cheers.
See all my pictures here.
Rating given:
Diandin Leluk, the well known budget Thai restaurant at Golden Mile and owner of the Tuk Tuk Thai Kitchen chain, recently opened up a new upmarket branch around my area so thought it would be good to give it a shot.
Taking over the space vacated by a chicken rice stall just next to Sushi Tei, Diandin boasts two levels of seating in a brightly lighted comfortable looking interior with heavy wooden chairs and tables. Nice place for casual family dinners or gatherings.
Pork Beancurd Soup - I quite fancied this soup as it came across as light yet tasty from the addition of tong cai. There were balls of prawn paste peppered with bits of meat and steamed egg tofu in it. Very traditional Teochew styled soup.
Pandan Chicken -
This was one of the better pandan chickens that I've eaten as it wasn't too oily or cloyingly sweet. The meat was tender and fibrous and of quite a sizeable chunk.
Stir Fried Broccoli with Scallops - A very simple dish and decently executed one at that. The broccoli wasn't overcooked while the thin silvers of scallop didn't carry the fishy aftertaste. However, I thought that the gravy was a little too bland for my liking. But on the upside, at least it wasn't too starchy.
Pineapple Fried Rice - A most mundane rendition of this Thai favourite. There were lots of meat floss, a few slices of shrimp, dried sausages and raisins but lacked the pineapple twang as well as the fragrance. Decent but I've definitely had better.
Phad Thai - The phad thai was of the dryer variant which I personally prefer and the noodles had a nice springy texture. It didn't come across as overly sweet as well and you had a choice of drowning the noodles in grounded peanuts, which I did. Pity about the small portions.
Durian Glutinous Rice - This dessert looked different from others that I've eaten elsewhere. The rice was seperated from the durian (which was real durian meat, not puree) and looked a total mess. Aesthetics aside, the durian was sweet while the glutinous rice wasn't overwhelmed by coconut milk. I did think that the rice was a little undercooked though because it came across as a little hard.
See all my pictures here.
Rating given:
After the shocking mother's day lunch at Si Chuan Dou Hua the previous year, it was decided to head somewhere more low key and down to earth this year. May I just make it known that I still think occasions like mothers day/fathers day etc are just ploys by unscrupulous merchants to jack up their prices and serve you substandard food. But here we were, at Wo Peng, for a mother's day dinner. Apparently the chef, Hong Kong born Julian Tam, used to preside over the kitchen at Furama Palace at Furama Hotel and left to work in Guangzhou for a couple of months before returning to Singapore to open up his own restaurant.
The place is easy to miss, occupying just 2 units along Macpherson Road, where parking is a nightmare. The restaurant itself isn't big, probably squeezing in 50 pax or so and everything is kept no frills, from the tables and chairs to the ornaments that decorate the walls.
Shark's Fin Soup - If you are a fan of adding vinegar with your shark's fin soup, the staff at Wo Peng will advise you not to because according to them, the soup is naturally flavoured by herbs and don't require any addition of vinegar. I must conceed that they are absolutely right. The soup had cordyceps, ginseng and other unidentifiable (by me) herbs that made it light yet tasty with a mild herbal connotation. The fins weren't exactly of superior quality but acceptable nonetheless.
Smoked Duck - I simply love this dish. It has got to be one of the best duck dishes I've eaten since the start of 2009. The skin was crisp while the meat was smoked to a reddish hue and came across as very smooth and tender. There wasn't an overly generous salt content as well and tasted a little like ham. Nice!
Stir Fried Red Garoupa with Sweet Pea - This dish was rather normal though the fish was rather fresh and served up with dried mustard greens (梅菜), which gave it a salty tinge. I did like the sweet peas though, which were sweet (duh!), crunchy and not overly cooked.
Steamed Garoupa - This was actually a continuation of the the first fish dish, where the fish head was chopped up and steamed with pork slices, black fungus and red dates. Personally I preferred to the former as the whole dish was actually more savoury. But being only fish head, the meat was limited.
Peng Cai - This dish is usually sold and eaten only during the Chinese New Year period. But here at Wo Peng, its available throughout the year but only with an advance order of course. There were the usual suspects - dried oyster, prawns, mushrooms, broccoli, goose web, scallops, dried abalone, sea cucumber and surprisingly, radish, which is said to be found only in authentic HK peng cais. Although I am no fan of peng cai, I thought that this one was quite well done as the whole thing was stewed long enough for the flavours to permeate through to the various ingredients. And may I add that portions were huge for 5 people. 6-7 would have been a more manageable number.
Fried Noodles - The noodles were a thicker variant of mee suah and came across as soft but not too soggy. It was tasty and came loaded with lots of seafood but it got really nauseating after a while and I gave up after my 2nd bowl. This is the first time I'm feeling so overwhelmed by the amount of seafood thus far.
Roast Chicken - Finally a white meat dish and I thought that it was actually quite good. The meat was tender while retaining its flavours and moisture. The skin was a nice homogeneous golden brown but a pity it wasn't crisp.
Hasma - Also known as the poor men's bird nest, the Hasma came with dried longans and dates and tasted like hot cheng ting. To be honest, I am absolutely terrified of this dessert as it is made from dried fallopian tubes of frogs and somehow, ingesting an organ that plays a pivotal role in reproduction doesn't exactly settle well with me.
A satisfying, if not button bursting dinner cost the 5 of us to the tune of $350, which works out to be roughly $70 a head. Reasonable if you ask me, especially for the quality and quantity of food. Moreover, ingredients like shark's fin, abalone, sea cucumber etc don't come cheap. Service was great and even more commendable in the absence of any service charge.
See all my pictures here.
Rating given:
53 - the newly opened dining collaboration between lawyer turned chef, Michael Han and the Les Amis group. Chef Han, who trained at the prestigious Fat Duck in England, brought along Fat Duck's 2nd pastry chef, Leoandro, to helm 53's pastry department. What makes this restaurant stand out is that there is no ala carte menu, which means the chef decides, to a certain extent, what you eat.
Aptly located at 53 Armenian Street, the restaurant is situated in a double story shophouse with the private dining room and kitchen located on the first level and the main dining hall and wine cellar on the second. The place is tiny and sparsely furnished with simple tables and chairs and the main dining area can probably only accommodate about 5 tables for a total capacity of 20. Hence reservations are of utmost importance. Try making them at least 2 weeks in advance.
I thought that the sky juice (no still or sparkling nonsense) deserved a mention because the serving jug has a piece of charcoal in it, which is said to remove the harmful particles in water and allow good minerals that are essential to the body to pass through. Reminds me of charcoal tablets.
Potato Crisps - A most interesting appetiser, the potato crisps were served on a charcoal holding stand and dusted with vinegar. The crisps were, well, crisp and not too dry with a light sourish hint of vinegar. Great way to start off.
Complimentary Bread - The complimentary buckwheat (from Manitoba, Canada) bread came served in a sack that promised to keep the bread warm for 20 minutes. The secret lies at the bottom of the sack, which contains pebbles that are heated before the bread is served and dissipates heat to keep the bread warm. Ingenious! The bread looked like a muffin but outside was hard while inside was rather spongy. Served alongside was a dish of buttermilk butter that was sprinkled with buckwheat. Very nice!
Air Cured Wagyu and Hibiscus, Beetroot and Apple - I thought the pairing of cured wagyu and beetroot was rather interesting, if outlandish. 53 proved me wrong though. The wagyu had a nice salty tinge to it while the beetroot gave it a mild sweetness. Nice subtle contrast. The beetroot sorbet added an almost surreal chilling dimension to the dish. Mind boggling!
Scallop and Buckwheat, Chicken "Oysters" ( $10) - I'm guessing the chicken pieces look like oyster hence the name? And they were probably the best chicken pieces I've eaten in a long long time. They were extremely tender and tasty but the less then generous portions kept my cravings in check. The scallops were seared to perfection with the right texture and came across as very flavourful as well.
Beef Cheeks and Onion, Pearl Barley and Watercress - This dish was a little of a let down. I couldn't quite make out any inherent beefy taste and the beef cheek was all shredded and almost pulp like. It was just salty with a little sweetness, probably from the barley. A nausea inducing dish.
Barramundi, Blackberries and Green Beans - The fish was freshly sweet with the skin nicely crisp but a tad salty. I am guessing the extra salt is useful and delightful in contrasting the sweetness from the blackberry and pear jam thats smeared alongside. And the whole dish was topped with a slice of amazingly thin Ciabatta that rendered me speechless.
Szechuan Peppercorn Ice Cream, Roasted Figs and Olive Puree -
I've never been a fan of figs but this one was surprisingly acceptable to me (I only managed to finish 1 slice though). What was interesting was the ice cream, which came across as very "perfumy" so to speak with a mild numbing sensation from the szechuan peppercorn. The little black speckles atop were actually olive sprinkles that gave it a light savoury taste. Very interesting combination.
Chocolate Caramel, Enoki and Raspberries - Another interesting piece of dessert. The chocolate caramel was gooey and came with enoki mushrooms which surprisingly accentuated the taste of the caramel. Dried raspberry cubes by the side complemented the dash of peanut butter very well and was almost reminiscent of the peanuts in a peanut butter spread. And to top everything off, there was the raspberry sorbet for a sourish and chilled finish.
Apple Risotto and Rosemary - Tiny cubes of apple cooked the risotto way, with constant adding of apple juice - that's how this dessert was made. I thought that it was nice and mildly sweet with a subtle lingering taste of ginger. The risotto texture was crunchy and the rosemary foam was light as air and hinted of rosemary. Interesting to say the least.
Petit Fours - The perfect Gin and Tonic sweet is what 53 calls its petit fours and rightly so. How the sweet works is this. You place it on your tongue and let it slowly dissolve to release the gin tonic taste. When you decide that its too strong for you, just wash it away with water. Quite a novelty I must say.
It was without a doubt, a most excellent lunch that definitely warrants revisits, especially for dinner. But prices are steep, with lunch costing the 2 of us just over $140 and that's with 2 pots of complimentary tea that would have gone for $12 a pot from the menu. Quality of food is top notch and so is service. And there is an air of exclusivity around it as tables are limited.
See all my pictures here.
Rating given:
This place is almost fully packed all the time and I pretty liked the idea of keeping the place small and cosy. The first time i was brought to this place it felt very traditional jap road side cafe feel... but as you dine, the cosy-ness slowly sits in.
Waiters were attentive however not smiling.... but its good enough.... Lets go straight to the food..
I however feel that the spread was not comprehensive enough for a buffet with regards to the price per head. The raw stuffs were fresh and juicy. The plating of the dishes were only normal and not extra interesting... However the tempura and grilled squid was nice.... As we know squid could feel very rubbery if overdone and this one was just nice... The sauce not too sweet and very yummy.
Tempura was usually good with plenty of sauce offered. I love handrolls however not to be consumed so much as the rice fills up alot of space.
I personally like the idea of the served up buffet style, instead of the usual buffet bar... Being served feels more spectecular....
A must try....
Rating given:
I bought one of the GaGa Girl's Belated 21st Birthday Cake here... Every year is a belated 21st birthday, I kinda forgotten how old they are already.... In anyway... we shall remain under 25 till the end of our lives....
Though I did not dine here, the time i spent walking around the shop and playing with all the display there is more then the experience of eating there. I was desperate for a beautiful cake, something special and is not too filling and when i enquired, what truelly attracted me was the lady's description. She told me she would bring for me a freshly baked cheese cake, manually put in the creme and fill them up with FRESH Strawberries....... I love the sound of fresh strawberries.... How many of you can find freshly decorated cake with fresh, juicy, springy, bright red strawberries with beads of fresh dew on them?
Its to die for yar... after hearing that i IMMEDIATELY say.... BRING ME ONE OF THOSE CAKES BABE! While i watch them carefully decorating my cake, i soon discovered to my delight beautifully crafted in cupcakes in various yummy flavours.... They are so pretty.. I wonder who can bear to eat them up... They are affordable.. I mean if somebody were to look at their bright euro shop deco with chandeliers and intrisic designed shop front, many would think its such a expensive place and too doll house for anybody, however I must tell you the prices for the item is AFFORDABLE....
The service was great too.. With bright smiling faces and helpful attitude, the staffs there make me feel so welcome, loved and pampered.... However situated at a corner with lousy human traffic but busy road traffic, this place is a great place for high teas or a quiet tea alone with a book while watching the world go by.
Look out for this nice glass shop at the corner of chinatown and clarke quay with the GREAN PAISLEY sign.. Its Paisley.. not Parsley... Its a glass house... not a GRASS House
Rating given:
i like the name WARAKU.... if you say it slow with a singaporean slang, it kinda sounds like Wah... La... Good!!!. I strongly feel that the food is indeed.. WAH LAU Eh.. Good! and the View is Wah Lau Eh.... Damn Good! I mean in Singapore, you can only find a handful of places with a mountain and water view yar!
I love the lunchtime set meals they offer... Dual Minis... You can taste 2 main dishes however they come in mini sizes so its like half of each main dish ordered. The prices are reasonable, however sits hard to get. So do make sure you be there early or call for a reservation and most importantly, if you are coming in groups, make sure all is present if not do the "She's in the toilet" trick.... Especially during dinner time.
I had many different stuffs to eat however my favourites will be:
1) Pizza - Nice and crispy, not too filling and loads of toppings
2) Beef Hot Pot - This is a big order especially when you order the set... Beef sooo Sweet I'm afraid my sweet tooth might fall out...
3) Sashimi - If everything in the menu fails to attract you, always go for the regular favourites. Raw fish is ALWAYs Yummy!
4) Sake - Reasonbly priced and good starter for amature drinkers like me
5) Sashimi Salad - Best for both gluttons and dieters alike.... Healthy, Juicy and Refreshing
6) Mochi - The mochis are so nice and creamy.... The wierd thing is... they never get stuck on my teeth like others do...... Funny Thing.
Its THE Place to go for if you wanna eat till you drop or have a quick high tea with your friends. Great variety of selections and flexibility.. A must visit place for all your overseas pals.... Especially with a great view like the clarke quay river....
Rating given:
I totally agree with slimshady that the restaurant's customer services personnals need more improvement. I was there a couple of months back with my gang of friends and we weren't happy with the treatment we got at the entrance.
There were 8 of us and the restaurant was not fully occupied. We were browsing at the menu while some of us standing around talking and waited for somebody to come out and say Hi to us however, in 10 minutues, nobody reacted. The waitresses and waiters just go about their usual business while whispering and shooting THE EYE at each other and nobody served us..
Finally after about 10 minutes somebody came, mumbled something not so audible and my friend asked if the dinner buffet was on and we wanted a table for 8... The waiter mumbled something again and we do not feel welcomed. Instead of eating here, we went to the japanese restaurant nearby.
The deco and the food displayed in the menu looked good and price I find affordable however on the high side. Perhaps one would be more willing to try it out, however with a more warm welcoming spirit would be great for business.
What economic crisis is there to talk about when a restaurant like this; located in a high rental zone with high overhead is not doing anything to attract more business?
Rating given: