PinkyPiggu

Compared to the previous few Makansutra dinners which I've attended, the session at Whampoa Food Street (Keng) Fish Head Steamboat 黄埔庆 was a lot simpler. The venue wasn't fancy, the food was unpretentiously presented and mostly what we would have ordered at a regular zhi char stall. So what's the draw? It's their signature fish head steamboat which magneted us over!! From its humble beginning in 1990 as a hawker stall to the current two restaurants at Balestier Road and Rangoon Road, as well as a chain of profitable food outlets with its own central kitchen and catering arm, Whampoa Keng has certainly come a long way under the leadership of Mr Keng. His first wife now manages the main branch at Balestier Road, while his second wife takes care of the Rangoon Road outlet. I believe Mr Keng not only has a talent for business, but in time management as well.

We were at the Balestier main outlet and tried their Sliced Fish Steamboat. Personally my preference is for fish head as the meat is generally sweeter, but the slices of fresh batang fish was just as good. Still heated traditionally using charcoal, the pot of broth was lusciously robust, superbly addictive and wonderfully aromatic with predominant flavors of dried solefish. A host of other ingredients such as cabbage and fried yam adds variety and texture to the whole dish, bringing the enjoyment level to an immense high. Beautiful.

The Prawn Rolls aka Hae Chor was equally delightful and disappeared from the table soon after it arrived. No, I don't think it's just due to our hunger (dinner started late as usual), but because beneath the crispy beancurd skin of each nugget was the delectable filling of prawns, pork and crunchy bits of water chestnuts which had us amouring its loveliness.

Sambal Kangkong is another staple zhi char dish. Very well executed from the crunchiness of the vegetables to the unmistakable piquancy of sambal with notes of dried shrimps, and acceptable level of spiciness, it was appetite whetting to the max.

I restrained myself from ordering a bowl of white rice (trying to cut down on carbs) to go with the kangkong and is quietly proud of myself that I've managed to do so even when the next dish of Stired Fried Prawns appeared. The sauce which coated each prawn was savory and had a homely taste. Yes, it would have been perfect with rice, but no, it was still satisfying on its own.

One dish which I don't like that evening was the Thai Style Assorted Seafood. I thought the medley of sliced fish, scallops, fish maw, mushroom didn't go too well together with the slightly creamy sweet and spicy tom yum-like gravy. Reviews were mixed though, as there were people at my table who find its unique combination interesting.

Prawn Paste Chicken Wings aka Har Cheong Gai!!! Woohoo!! After the previous lacklustre dish, the brilliancy of the chicken wings shine forth even more brightly! Using only the mid-joint, each piece was deep fried to gorgeous golden brown crispiness. Every bite was a release of well-marinated, juicy meat and distinct flavor of shrimp paste. So lip-smacking good, I think I helped myself to at least 3 pieces of this oops :p

Not sure if it's chock full of collagen, but the Braised Pig Trotters were surely brimming with delicious goodness. Huge chunks of meat fell off the bones easily, with skin that melted gently in the mouth. The gravy had a subtle herbal taste which was very agreeable to my tastebud.

Can't say the same for the Venison with Spring Onion though, as its saltiness was a tad overwhelming. By the time I got to this dish, my tummy was too full to stomach any much needed rice to offset the heavy handling in seasoning. Perhaps it would be a good idea to takeaway this and have it with porridge the next day, but for that evening, I decided to just skip.

Fortunately, dinner still ended on a tasty note with the last main course of Fried Vermicelli. Mee sua is not an easy dish to execute well when stir-fried, but this version at Whampoa Keng gets the thumbs up. Soft yet retaining a springy bite, it was easily likeable. A squeeze of lime and generous amount of shredded lettuce provided a refreshing counter attack to the slight greasiness which is difficult to eliminate completely from a stir-fried dish.

Nothing can be faulted of the Herbal Jelly. I finished the dessert in silence, quietly appreciating the taste and thinking of the benefits it holds for my skin complexion hehee.

I thoroughly enjoyed the makan session at Whampoa Keng and certainly hold no hesitation in returning again for more delicious meals such as this.

Whampoa Food Street (Keng) Fish Head Steamboat 黄埔庆
Website: http://www.whampoakeng.com.sg/

Main Outlet - Balestier
Address: 556 Balestier Road, Singapore 329872
Contact: Doris +65 91276550 / Office +65 63567371
Opening Hours: Mon-Fri 11am-3pm & 5pm-11pm / Weekends & Public Holidays 11am-11pm

Branch - Rangoon
Address: 116/118 Rangoon Road, Singapore 218396
Contact: Sharon +65 90232854 / Office +65 62968843
Opening Hours: Mon-Fri 11am-3pm & 5pm-11pm / Weekends & Public Holidays 11am-11pm

When proposing a couple of locations for the company work trip, I secretly rooted for Penang or Malacca to be chosen because..... these two Malaysian states are well known for their glorious food! Haha! We landed in Penang eventually and though the agenda will have to be spent mainly in the hotel for meetings, we still got a little free and easy time off. Big yay to having some like-minded colleagues who also feels that a trip to Penang is not complete without a sampling of their signature street food such as Char Koay Teow and Assam Laksa! We soon made our way to Lebuh Keng Kwee at Georgetown, where the famous stall called Penang Road Famous Teochew Chendul is located, selling what many reviews named as the best chendol in Penang. This would also be where most locals will point you to if you asked them, "What to eat in Penang huh?"

Having been here before during my previous Penang trip, the stall remains how I remembered it to be. Operating from just a humble pushcart located in a street off Penang Road, throngs of supporters are still milling around the stall slurping down their bowl of chendol under the scorching Penang sun as cars and motorcycles honked and squeezed by the narrow lane. Business is unquestionably brisk even with competition coming directly from a stall across the lane which sells chendol too. The winner is evidently clear from the queue.

Beneath the nondescript facade, Penang Road Famous Teochew Chendul boast of a history dating back to 1936, when founder Mr Tan started the business of selling the simple dessert to support his family. The taste of his freshly made chendol not only found and remains in favor with the local palates, but slowly gained recognition from overseas fans as well, leading to its continued expansion of a few outlets, no doubt banking on the incredible reputation it has built up over the years. The business is still in the hands of the family, now managed by the third generation.

Though the atmosphere of standing and eating by the roadside where it all began is an authentic experience which really cannot be replicate, we were grateful to know that air-con relief is now available in form of a shopfront less than a minute walk down the lane.

We all ordered a serving of Chendol (RM2.10) each. Bowls of familiar-looking green pandan-flavored worm-like jelly and red kidney beans floating on a bed of coconut milk and shaved ice arrived faster than the beads of perspiration which was ferociously rolling down my forehead. A quick stir ensured all the ingredients are enveloped in the sweetness of gula melaka (palm sugar).

Compared to the Malacca's version, the chendol here is a lot subtle in taste. Though the robustness of gula melaka is lacking, it allows the fragrance of the coconut milk to shine forth more prominently instead. You will like this if you prefer a more well-balanced taste. Though not spectacular in an overwhelming sense, each spoonful of this no-frills delight provided a much needed refreshing remedy to blistering heat.

What overwhelmed me unexpectedly that afternoon was the bowl of Assam Laksa (RM3.70) which is also selling at the same shop! Though I'm not quite a fan of assam laksa, I thought I should give it a try since I'm all the way in Penang already. Certainly a decision of no regrets!

Packed generously with thick vermicelli, flaked mackerel and a medley of pineapple, cucumber, onion, lemongrass, mint leaves, red and green chilli, the most distinguishing features of assam laksa are the use of tamarind juice which give the soup notes of sourness and prawn paste which added piquant depth to the overall taste.

A sip of its intense tangy, spicy fish-based broth instantly won me over, making the renditions I had in Singapore taste like watery sour soup. Love the thick vermicelli which was of perfect smooth and springy texture, and the whole combination of flavors which exploded with extreme deliciousness in my mouth. Utterly addictive and appetite whetting, assam laksa is one unique dish you certainly wouldn't want to miss when you're in Penang. If you know where to get the best of best, please let me know!

We also ordered the Rojak (RM5/6/7), an 'Asian salad' of sliced fruits such as mango, pineapple, as well as crunchy turnip, cuttlefish, beansprouts and dough fritters, all mixed in dark sweet sticky shrimp paste and topped with roasted peanuts and sesame seeds. Though it wasn't as memorable as the assam laksa (probably because we ordered the non-spicy version as one of my colleagues can't take any spiciness at all), it still made an enjoyable snack.

It was a quick yet satisfying visit to Penang Road Famous Teochew Chendul. Happy moments like this should be kept in photo memories. Smile! :D

Penang Road Famous Teochew Chendul
Address: 27 & 29 Lebuh Keng Kwee, 10100 Georgetown, Penang, Malaysia
Contact: +604 262 6002
Website: http://www.chendul.my/
Facebook: https://www.facebook.com/penangchendul
Opening Hours: Mon-Fri 10.30am - 7pm / Sat & Sun 10am - 7.30pm

It's time to say bye bye to the Year of Snake and usher in the Year of Horse! Continuing our family tradition, we had our all-important Reunion Meal ~ 团圆饭 on the eve of Lunar New Year during lunch, instead of dinner which is more common among the other households. Why is that so? Because, the meal is always laden with delectable auspicious dishes, we can't wait till dinner time to start the sumptuous feasting as early as possible lol!!

Okay okay, in all seriousness, it's because my mum prefers to cook early, eat early, clean up early and have more time to rest in the later part of the day (sounds familiar? lol), so we have been following this practice since young.

Almost every year, we will have our reunion lunch at home though it means more work for mum. Her tastebuds may be picky about outside food but that's not the only reason which kept her busy in the kitchen. She never said it blatantly but I understand it's her way of expressing love for the family through the food she prepared, our kind of tradition.

These are the delicious dishes which mum has prepared this year:

Stir-fried Prawns with garlic and scallions
Poached Kampung Chicken with homemade chilli dip
Roasted Duck
Air-fried Ngor Hiang with minced prawn, pork and water chestnut in beancurd skin
Braised Roasted Pork Belly with sea cucumber, mushrooms and chicken feet
Stir-fried Leeks with carrots and mushrooms
Steamed Silver Pomfret with chilli, ginger and scallions in light soy sauce
Fish Maw Soup with cabbage, pig stomach, pork balls and abalone
Air-fried Soy Sauce Mid-joint Wings

Surprise of the year went to the Soy Sauce Mid-joint Wings. Even though chicken wings is a staple dish whenever I go home for meals, it's the first time it made an appearance during reunion lunch. No ang bao (red packet) for guessing whom mum specially prepared this dish for :p

One of the dish which I always look forward to is my mum's homemade Ngor Hiang. She only makes this once a year as part of the Chinese New Year celebrations (along with her pineapple tarts). The ingredients have to be laboriously chopped, seasoned, wrapped in beancurd skin before going into the steamer. It just need to be fried prior to serving for a crispy bite. Always lovely!

The food we had might not be as fancy as what the restaurants offer but these are what we've grew up with and are close to our hearts. No luxurious Pencai (盆菜) or even tossing of prosperity Yusheng (鱼生) which we call the 'new tradition' because the trend of having them during reunion dinners seems to only have popularized in the recent years. I certainly don't recall them being traditional Chinese New Year dishes when I was much younger. Anyway, mum don't really like yusheng.

Be it lunch or dinner, in the comfort of home sweet home or convenience of restaurant, or whatever dishes the meal encompasses, nothing beats the blessing of being able to enjoy a meal that symbolize unity and a prosperous year ahead with all the members of family gathered around the table. That, is the very essence of a reunion meal.

Let's gallop into a Happy, Healthy and Wealthy Chinese New Year of Horse!

Here's wishing everyone: 马年大吉! 马到成功! 马上有钱! Huat ah! :D

Having been to Gunther's Modern French Cuisine at Purvis Street a couple of months earlier during Singapore Restaurant Week, I was totally smitten with Chef Gunther Hubrechsen's spectacular cold angel hair pasta and told myself I will definitely want to return again for another experience of that awesome deliciousness. It wasn't so much of a planned visit though, as we called the restaurant for a table just before going over, but thankfully, the courteous voice on the other side of the line said they are able to accommodate us. Tongue and tummy, you are blessed! LOL!

(Read: Gunther's Modern French Cuisine @ Purvis Street ~ An Awesome Dining Experience!)

The classy fine-dining establishment was quite empty when we arrived at around 7pm, but was soon running on full house. Not an easy feat considering that it was a just a normal weekday and for mere working-class mortals like me, a meal here can be quite murderous on the wallet if you're easily seduced into ordering more than what you've intended. Everything on the menu sounds good!

I wouldn't describe the ala carte menu to be extensive, but it has a good selection within each category of appetizers, soup, seafood, mains and desserts. The food description will help you to visualize how your dish will turned out to be, or simply choose from the platter of fresh produce and go with the server's recommendation of preparation method. I must emphasize the word 'fresh' again. The lobster was still waving its claws at us!

Feeling not very adventurous that evening, we decided to simply order a few items from the menu. Starting off with a warm Mini Baguette and a yummy amuse bouche of Tempura Prawn each, it was a teasing prelude to the dish I came back for, Cold Angel Hair Pasta, Oscietra Caviar ($60), which blew our minds away!

Its look was deceptively unassuming and the taste, absolutely D.I.V.I.N.E.! Every strand of the angel hair pasta is nicely chilled and tossed in chives and konbu dressing, with generous infusion of truffle oil and luxurious touches of Oscietra caviar propelling every bite into intense orgasmic heights. So delightful, so gratifying, so exquisite in flavors, I was literally bubbling with excitement. This signature cold angel hair pasta is a definite must-try when you're at Gunther's.

As my friend and I had made known to the server earlier that we intend to share the dish, it was plated separately for us so that we don't have to fight over it. Haha just kidding! We appreciate the thoughtful gesture.

The Roast Smoked Foie Gras ($40) was still as beautiful as how I remembered it to be. A perfectly-executed slab of premium goose liver with crunchy nutty crust contrasted with an inner melting tenderness. Served alongside with mousseline of green apple which provided a refreshing tinge to the richness of this controversial yet irresistible indulgence.

I ordered the Floating Island of Champignons de Paris on Consommé of Poultry ($18) purely because of how poetic it sounded. The mushrooms came thinly sliced and meticulously arranged to resemble a flower in graceful bloom 'floating' atop the chicken broth. Alas clumsy me broke the egg yolk hidden beneath while lifting it up with my spoon, spoiling what could have been a picture of ethereal loveliness. Aiyah but nevermind, the soup still tasted delish. Its light savoriness coupled wonderfully with the creaminess of the egg yolk. Thoroughly comforting and enjoyable!

We moved on to the mains, another pasta dish of Angel Hair ($38). It's a warm dish this time round, with chili Monte Poro, dried prawns, seaweed, chives. The sauce gave the pasta a luscious creamy coat which I find to be a tad heavy as we progressed deeper, but still its unami flavor coupled with crisp dried prawns was addictive enough to have us polishing the plate clean.

Again the Roasted Rack of Black Pig ($75) was portioned into two for both of us, so what you see here is the 50% of what you would have paid for. Some substantial meat at last (I'm a carnivore!!), that was my thought as I devoured the delectable pork. The cut was well-marbled, satisfying us with juicy flavorful meat in every bite. Served along with sides of gratin potato and mushrooms. By the time I was done with this, my stomach had already "ballooned" haha. Maybe I was trying to see if it would burst, for we still went ahead to order dessert!

As we contemplated over the couple of dessert offerings, our server recommended the Fine Apple Tart "à la dragées"($20), and assured us that it is really one of the finest and not too heavy as well. Indeed, the hot, crispy thin pastry topped with crushed nougat and filled with zesty green apples put smiles on our faces and nods on our heads. It went sensationally well with the dollops of Havana rum raisin ice cream. The meal ended with complimentary Petit Four.

Simple, honest and down-to-earth are the philosophies of Chef Gunther's food. I think he has exemplified all of these brilliantly. Their set lunch starts at only S$38++, really one of the best deal in town! For quality food in sophisticated setting, look no further. Gunther's is the place to go.

Gunther's Modern French Cuisine
Address: 36 Purvis Street, #01-03, Singapore 188613
Contact: +65 63388955 / +65 90103075 (sms)
Website: http://www.gunthers.com.sg/home/
Facebook: https://www.facebook.com/gunthers
Opening Hours: Mon-Sat 12pm-2.30pm, 6.30pm-10.30pm / Closed on Sunday

In Hana Yori Dango (花より男子), it is said that "A pair of good shoes will bring you to good places". I don't wanna dispute that for it might very well hold true for some of you, but I can be very very sure to say this: "A craving for food will bring me to a lot of food places!"

I was missing the kushikatsu izakaya experience during my previous visit in Tokyo where I was served panko (breadcrumbs) coated deep-fried items on skewers 'omakase-style' non-stop until I told the chef to stop. We then pay for what we ate according to the number of our skewers. I wonder if there's a similar concept here in Singapore that serves kushikatsu or tempura. A quick asking on twitter and facebook throws up recommendations of Tenshin, Aoki and HAN. Arrangement was soon made to visit HAN Japanese Restaurant at Odeon Towers (near City Hall mrt) with Nat for lunch.

Why HAN? Because reviews has been good!

Why lunch? Because it's more affordable!

Not to be confused with Han's Cafe (chain selling local & western meals), the HAN restaurant we went to is a Japanese upscale establishment helmed by Chef Seiichiro Arakawa, who hails from a one-Michelin starred restaurant in Kobe. HAN serves authentic Naniwa (old Osaka) cuisine in Kaiseki (traditional multi-course) dinner-style, as well as beautiful crafted Sushi. Their specialty, Kushikatsu, is what we went for.

HAN's premises is breathtakingly elegant. Artfully divided into several sections including a main dining area, private room, sushi bar and kushikatsu bar, the ambience is serene, almost surreal, especially when we are the only patrons around.

This is definitely nothing like the boisterous Tokyo izakaya I was missing, but that's okay. It's not everyday that I get to dine in such a beautiful environment.

By the time I arrived, Nat has already done an analysis on the menu and figured that the best deal would be to get the Lunch Set ($45) consisting of Kushikatsu 3 sticks, Salad, Ohmi Beef Tendon Omelette Rice, soup and dessert plus another order of Kushikatsu 3 Sticks ($18).

This way, we get to enjoy not only a total of 6 kushikatsu sticks, but an assortment of dishes as well, at a considerably lower price compared to the Kushikatsu 7 Sticks set for lunch ($75) or Kushikatsu 10 sticks Omakase Course ($120) for dinner.

It was a delightful start with the light and refreshing Salad, followed by Hirame, a cold dish of Summer flounder which was delicate in taste and thoroughly gratifiying.

I'm a huge fan of Omurice and the version at HAN, though delicious, only suits me to a certain degree. The omelette wrap was done a tad too thinly for my liking, a fluffier bite would be much preferred. But the rice itself, it was fantabulous! The grains were warm, soft, packed full of addictive flavors and bits of superbly tender beef. It was simple bliss in every spoonful.

Though both are essentially deep-fried food, kushikatsu differs from tempura as it uses mainly breadcrumb instead of batter. It can be made from poultry, seafood and a variety of vegetables which are first skewered on bamboo sticks, then coated with flour and breadcrumb, before gong into the oil for a deep-fried session till golden brown.

Of the 6 sticks I tried, the most memorable ones would be the Angel Prawn and Cherry Tomato. The prawn was fresh and crunchy, and breadcrumb coating was a nice change from our usual tempura batter. Not being greasy at all is another major plus point. Even though it's deep-fried, the result was so light and crisp, no sense of guilt would be evoked even if you're on diet.

The chef have probably saved the best for last when he handed us the Cherry Tomato. What a surprise! The little morsel was stuffed with cream cheese which gave a warm milky rush upon first bite, totally copulating in perfect flavors with the sweetness and slight tang of the tomato and sundried tomato paste. Who would have thought a plain-looking ball could turned out to be such a wondrous enjoyment!

As for the skewers of Layered Pork, Lotus Root stuffed with Chicken, Scallop and Eel, not that they didn't taste good, but I was hoping for them to "wow" and reward me better for the premium price I'm paying. My lack of deep pockets also prevented me the satisfaction of having more sticks to curb my kushikatsu craving. "Money no enough, 6 sticks no enough".

The Yuzu Sorbet and Black Sesame Monaka were as delicate as how Japanese desserts usually are. I always have a soft spot for the citrus fruit and had even chose to fly JAL instead of SQ just because JAL serve yuzu drinks on their flights lol! So with the sourish yuzu sorbet to end the meal ended on an invigorating note, I was made happy. The black sesame ice cream sandwiched between light, airy wafers was equally lovely.

The overall dining experience at HAN was a pleasant one, with the polite and attentive service staffs contributing to it. If the prices can be more wallet-friendly, I will return again. For everyday contentment, it's back to good old Old Chang Kee again lol. Of course I know the two cannot be compared side-by-side, but hey, I have to live in reality.

Now, now, I wonder what my next craving would be and where it would lead me to :p

HAN Japanese Restaurant
Address: 331 North Bridge Road, #01-04, Odeon Towers, Singapore 188720
Contact: +65 63362466
Website: http://han.com.sg/
Facebook: https://www.facebook.com/Han.Naniwa
Opening Hours: Mon-Sat Lunch 12pm-3pm / Mon-Sat Dinner 6pm-11pm / Closed on Sun

Woohoo there's a food fight going on at Burger VS Wings + Bar (B.W.B.) at the rooftop garden of Orchard Central! Who like burgers? Who like wings? Which will win over our hearts and palates? The competition heats up as the chefs at this new American-style restaurant attempts to tempt us with their creations!

B.W.B's concept sounds fun enough so here we went to check it out. Designed to look like a fight club, the bright spacious space is fitted with brick walls and plenty of metal elements with bursts of yellow hues, completed with punching bags and boxing gloves adorning the walls.

Music is thumping loud and vibes are definitely vibrant. Let the showdown begin!

The burger menu features no less than 9 varieties to suit different tastebuds, from signatures such as the B.W.B Classic Heavyweight Burger ($19.90) and Pumpkin Crispy Rice Cake Burger Benedict ($16.90) to premium offerings of Wagyu Beef Black Burger ($28). Ladies would probably take a fancy to the dainty trio of B.W.B Mini Burger Sampler ($20.50), or if you're experimental enough, try making Your Own Champion Burger ($21.90) from a selection of patties, toppings and buns.

Our choice of Tyson Peanut Butter Burger ($21.90) was an interesting one! Sandwiched between the soft sun-dried brioche, together with sunny side egg and cheddar cheese, is a patty of Stockyard Angus beef topped with a spread of creamy peanut butter! I've always loved peanut butter especially the chunky ones with bits of crushed roasted peanuts, giving a fragrant nutty crunch in every bite. Sounds weird but to have peanut butter in a burger works very well indeed.

The grilled beef patty could have been juicier, but then again, I'm very fussy when it comes to it. Pity that the bacon was burnt and inedible, which I feel the kitchen shouldn't have go ahead and serve. Well, If I can close one eye to all these and lower my standards a little, the burger is pretty decent and can still be quite satisfying. Portion is substantially huge. Can fill the tummy.

Fries are not included with the burger, so we ordered a serving of Add-on Fries ($3.80). Choice of flavors include Cheese, Garlic & Parsley and Sweet Potato.

Now, let's get to the chicken wings! The line-up of 9 different styles appears to be rather exciting. Heavyweight Wings ($14.50) are deep-fried drumlets with Thai sauce dip, Mozzarella Jumbo Wings ($14.80) seems to hint of oozing cheese and their deep-fried Hot Buffalo Wings ($15.80) comes in 3 levels of spiciness - mild, medium and suicide!

As we wanted variety, we ordered the Sampler Trio Wings ($18), a platter which includes Cajun Barbecue Wings, Sexy Flambé Jambalaya Wings which are essentially deep-fried deboned wing stuffed with Jambalaya spiced rice, Special Wings Wrap looking suspiciously like spring rolls, as well as a strangely out-of-place Vietnamese Rice Paper Roll.

The wings are supposed to take center stage but though fairly tasty, they were a tad scrawny and not crispy enough to grab this chicken wing lover's attention. Maybe the restaurant is still new and some tweaks to the preparation would make it better in time to come.

What's definitely value-for-money is the eat-all-you-can Tapas & Desserts Buffet at a top-up price of only $4.90 for lunch and $7.90 for dinner with every main course ordered. What a variety it offers! From pasta salads, grilled vegetables, black pepper meat balls, takoyaki, sous-vide eggs to desserts like carrot cake, oreo brownies, jellies and ice cream, surely these can challenge even the most ferocious of appetite lol! Too much food, this PinkyPiggu surrenders. But I can already think of a few friends who can conquer it!

Yes, B.W.B would be a suitable place to come with a group of friends and have a casual meal while soaking in the convivial atmosphere. Do look out for their limited "half-time specials" like one-for-one beer which might come on unexpectedly at any time. Have fun!

Burger VS Wings + Bar (B.W.B)
Address: Orchard Central, #11-03/04, 181 Orchard Road, Singapore 238896
Contact: +65 66340423
Facebook: https://www.facebook.com/BWBSingapore
Opening Hours: Mon-Sun 11.30am-3pm, 5.30pm-10pm

We already had our tummies filled with Penang Road Famous Teochew Chendul, Assam Laksa and Rojak, but a trip to Penang wouldn't be complete without Penang Char Koay Teow! So off we went to Kafe Heng Huat at Lorong Selamat, Georgetown, where one of the best and most delicious char koay teow in Penang can be found.

The hawker auntie manning the stall is as famous as the char koay teow itself. Always wearing a red beret, sometimes with goggles over her eyes, her alleged arrogance and temperamental responses towards customers' complaints about high prices and long waiting time has earned her quite a notorious reputation among the locals. A Facebook campaign was even set up to encourage people to boycott her stall. Wah, so controversial! But we care about none of that! We just wanna eat the char koay teow! Lol!

The sound of "cling clang cling clang" greeted us as we approached the stall, and the furious battle within the wok went on almost non-stop the whole duration we were there. Auntie is of course the commando-in-charge with her right hand stir-frying up all the actions, while maintaining her left hand stretched behind, body moving along rhythmically.

She's totally unfazed as we moved near to take photographs. There was even an angmoh enthusiastic who placed his power-looking DSLR directly high up over the wok to take an aerial shot of the char koay teow! Wah!!! (No, he didn't get a scolding)

30 minutes wait for my char kway teow wasn't that long a wait (I was told it's longer during peak hours) and I spent most of my time watching the auntie from my table. As some restaurants nowadays wow diners with an open kitchen concept where they can watch the chefs do the cooking, I can't help but think that hawker stalls like these are the original 'open kitchen'. These skilful hawker heroes are just as delightful to watch.

A fan is strategically positioned to keep the traditional charcoal stove's fire constantly burning hot. Yes, charcoal fire! This is what gives the plates of char koay teow a smokey complex flavor which is difficult to replicate when using gas stoves. This is what elevates an ordinary plate of char koay teow into divine, calories-worthy status.

But of course, the other components are just as important, and my humble view would be that the auntie nailed most of it down. 'Most of it' - as I personally find my plate of char koay teow a tad spicy, if not it would have suited my palate perfectly. The flat rice noodles was smooth, flavorsome, and infused with wonderful charred aroma of charcoal fire.

Prawns were big, fresh and full of sweet juiciness. Even I, who has an aversion to beansprouts, enjoyed its lively crunchiness. Together with cockles, Chinese sausages, chives, egg and PORK LARD (woohoo), the whole dish came together so gorgeously. Coated with a seductive glisten, but surprisingly not greasy at all. Excellent!

I would gladly pay the price of RM8.50 / RM9 / RM11 (small/medium/large serving) anytime for a plate of this awesome goodness. It's considered to be expensive by local standards but paying a little more for quality food and ingredients shouldn't be an issue. Should I repeat again that the prawns were big, fresh and full of sweet juiciness? Not quite the usual standard of prawns usually used so don't expect to pay standard price lah.

It was around 5pm-plus when we arrived, and by the time we finished our char kway teow, the auntie was already done for the day and starting to close stall. Perfect chance for photo opportunity with her! She was very obliging with none of the unfriendliness that I heard about, and smiled proudly when I praised that her char koay teow is very nice. It must be one of her good days.

Blessed much to leave with a satisfied tummy and beautiful memories. TYL ♥

Penang, I will be back to eat more char kway teow!!!

Penang Char Koay Teow @ Lorong Selamat
Address: Kafe Heng Huat, 108 Lorong Selamat, Penang, Malaysia
Opening Hours: 11am - 6pm / Closed on Tuesdays

If you can have your own café, how would it be like? Fellow blogger Kimberly made hers focus on providing really good coffee and desserts with a takeaway concept, found a cozy corner place within The Plaza at Parkroyal hotel on Beach Road to house it, and named it Mean Bean & Wicked Grind (MBWG). I also want. But since I don't have, the next best thing is to visit and give her some support.

I first met Kimberly during the Machicon event last year and she strikes me as rather accomplished for someone her age. Just 23 years old and freshly graduated from NUS, Kimberly is already the co-owner of Eusoffungry, a supper stall at NUS Eusoff Hall and the owner of online clothing store, Clothes Over Bros even before she opened MBWG.

Kimberly knows exactly that she wants. From the red and white brick feature wall on each side of the café, right down to the gorgeous plates, tea cups and cutlery specially sourced during her travels. Everything is a reflection of her love for vintage, rustic and pretty stuff. And if you like any of the items in the shop, you can buy them. Yes, all are for sale, including the clock and wall lamps even!

MBWG's location is not too bad, situated just a short distance away from Haji Lane and Bugis. If I'm working near the surrounding office buildings or staying in the nearby serviced suites, it would be extremely tempting to swing by and pick up some cakes and pastries so very often!

Some of the baked goods suppliers include the popular Kisses Bakery in Tiong Bahru, as well as some indie home-based bakers like The Ugly Cake Shop, All Good Things and The Little Yellow Apron, making MBWG a one-stop heaven for dessert lovers.

The selection rotates every few days so there's always something fresh and exciting to look forward to at MBWG. Do check out their Facebook page for regular updates on what's available.

I never thought I love Éclairs this much until I tried the more interesting ones from The Little Yellow Apron! Salted Caramel ($3) and Mango Passion Fruit ($3) flavors are a welcomed and refreshing change from the usual chocolate. Vanilla Beans ($3) is a fluffy choux pastry full of lovely vanilla fragrance topped with caramelized pecans, a wonderful combination of textures which gives such intense enjoyment in every bite.

Ooh my favorite is undoubtedly the Pierre Hermé inspired Ispahan Éclair ($3.50), which caught my immediate attention among the colorful array of desserts laid before us. A dainty assemble of luscious rose cream, fresh raspberries and crunchy bits of lychee within a light, airy oblong shell, prettified further with a crimson rose petal. So girlish in its blushing shades of pink and red, so subtlety sweet and delicate in flavor. Utterly delightful!

Move over cupcakes! Éclairs are gonna be trending soon (I hope)!

Oops! Cupcakes supporters, before you wanna throw eggs at me, let's keep calm and eat a cupcake :p

The Cupcakes ($3.50 each) sourced from Kisses Bakery comes in flavors such as Peanut Butter, Mocha Chocolate, Kaya, Salted Caramel, as well as the classic favourite, Red Velvet, certainly enough to keep our mouths busy for awhile. It's the first time I'm trying their cupcakes and I thought it's rather good. Moist and not overdosing on the sugars, just the way I like it. *omnomnom*

One of the best-selling item in MBWG is the Sea Salt Caramel Shortbread ($5.60), an addictive sweet and salty pairing of chocolate and caramel coconut on a crunchy shortbread layer. The cakes did not leave much impression, but tarts such as Lemon Meringue Tart ($5.80), Passion Fruit Raspberry Double Layered Tart ($6) and Belgian Belcolade Chocolate Tart ($6.50) are worth a try.

Kimberly is also very particular about coffee she served and finally decided on Caffè Agust Beans (100% Fairtrade Organic Arabica Beans) from La Ristrettos after trying out various coffee beans. The high quality of the beans is shown evidently in my cup of Latte ($4.50). Not too acidic, with a fragrant lingering aftertaste, and nicely balanced with a right amount of milk. My kind of brew :)

Though good coffee and desserts are reasons enough for dropping by, MBWG also offers a selection of savory bites like sandwiches and salad. Time to give your tummy a treat!

Thank you, Kimberly, for such a lovely evening :)

Mean Bean & Wicked Grind
Address: Parkroyal on Beach Road, The Plaza, 75000A Beach Road, #01-337, Singapore 199591
Contact: +65 92721571
Facebook: https://www.facebook.com/meanbeanwickedgrind
Opening Hours: Mon-Fri 8am-6pm / Sat-Sun 11am-9pm

I had absolutely no idea what's in for lunch except that we're going to have barbeque at a Japanese restaurant located somewhere along Boat Quay (I just follow Daniel! lol). Felt much gladness when it turned out to be a pleasant dining experience by the Singapore River with views of some landmark buildings. If it's lovely in the afternoon, it will be lovelier in the evening. Arashi Yakiniku Charcoal Grill Restaurant certainly knows how to choose their location.

We thought it would be nice to dine outdoors for a change as the weather was slight breezy that afternoon, and so that's what we did. Thanks to the merciful sun, the only thing that was barbequing in the charcoal heat were the slices of premium Wagyu beef sourced from Japan and Australia.

Wagyu beef has always been synonymous with superior quality meat. The cattle are raised under extreme care and highly favorable conditions, and naturally commands a higher price compared to normal beef. Moo moo lovers would surely be delighted to know that Arashi serves up Japanese Grade A4 Ohmi Beef, which is considered to be one of Japan's top three Wagyu (the other two are Matsusaka Ushi and Kobe Beef), at reasonably affordable prices.

Available cuts include Sirloin ($88.80), Ribeye (68.80), Tenderloin ($68.80), Short Rib ($48.80) and Chuck Roll ($98.80), all at 150 grams per serving.

I would definitely go for the beautifully marbled Japanese Wagyu for the best combination of meat and fat, which boasts a more tender and juicy bite. Those who prefer a more intense flavor would be happy with the slightly beefier Australian Wagyu ($28.80 - $65.50).

The Wagyu beef did not come marinated and will please connoisseurs who delights in the unadulterated taste, but Arashi's special Shoyu Tare is worth a try. Giving your meats a dip in this homemade seasoning before grilling gives it a subtle tastiness which complements the meat well.

Just a few seconds of searing on each side is sufficient for the thinly sliced cuts, unless you have a unique appreciation for tough overcooked meat. That being said, it's easy to get distracted as conversation flows or food porning prevails, so (reminder to self): must stay focus and do delicious justice to the cow which sacrificed its life to become food for us!

Besides Wagyu beef, Arashi also offers Kurobuta Pork ($12.80 - $20.80), Chicken ($9.80) and Seafood ($6.80 - $12.80) such as squid, tiger prawn and scallop to cater to the wider audience. I thought the Arashi Kaisen Salad ($15.80) could be fresher and do with more dressing, but the generous portions of salmon sashimi and prawns still provided a light respite nevertheless. The Ninniku Gohan ($2.80), Arashi's signature garlic fried rice, came freshly cooked and aromatic.

While Arashi does not promise a 100% smoke-free environment, the installation of specially imported high quality grill from Japan and use of superior Binchotan (white charcoal) means that any unpleasant smoke and smell is reduced significantly. My colleagues did not suspect that I went to a barbeque place for lunch when I returned to the office :p

What's for you to experience at Arashi Yakinuku are not just the delectable grilled meats, but its serene, zen-like ambience as well. The indoor area spans 3 levels, completed with a couple of cozy rooms for more private and intimate dining. Still, nothing beats the relaxing vibes of having a barbeque by the Singapore river. Don't just take my word for it, best is you trying it yourself :)

Thanks to Arashi Yakiniku for their hospitality.

Arashi Yakiniku Charcoal Grill Restaurant
Address: No. 48 Boat Quay, Singapore 049837
Contact: +65 81186383
Facebook: https://www.facebook.com/arashiyakiniku
Opening Hours: Mon - Sat Lunch 11.30am-3pm. Dinner 5.30pm-11pm / Closed on Sun

It takes a good reason for me to wake up early on a Saturday morning and one of it is the lure of good food. I'm happy to report that the trip to Malaysia Boleh!(meaning Malaysia Can!) at Jurong point was extremely worth the "all-the-way-to-the-east" long travel and precious "for-yummy-calories-only" tummy space. Some of my friends thought that I was in the neighboring country when my Instagram account began to get flooded with photos of delicious dishes best representative of Malaysia, but a stamp on the passport is not needed, all of it can be savored in Singapore!

While the concept of offering specialties from various states of Malaysia under one roof is not new, with Malaysia Food Street in Resorts World Sentosa being the first pioneering the idea, what's commendable is the efforts in which the owner, Mr Tan Kim Leng, has went into, in order to bring us the taste closest to the original stalls in Malaysia.

Spending time traveling up to states like Penang and KL to scout for delectable fare are common, persuading the hawkers to share their recipes and assuring them the secret will be kept to the best of business integrity are part of the norm, and stories like waking up in the wee hours in the morning to learn the technique of preparing stock for the prawn noodles are not unheard of.

Regular checks are done to ensure the standard of food remain consistent. Kim Leng even went to the extent of hiring mostly Malaysians to run the stalls, as he feels that they would be the best persons to know how their local food should taste and feel like.

Even though the food is difficult to be reproduced fully to its orgins as some of the ingredients are not available locally (such as pig blood which is banned), and authenticity will perpetually remain to be a highly debatable topic, the sincerity of Kim Leng cannot be doubted. He is genuinely serious about keeping to the original taste as much as possible and rates it as currently 80% there, while continuing to strive for 100%. His dedication are not without reciprocation as the crowds which throng Malaysia Boleh! are the best acknowledgement of its popularity.

It's common to see snaking queues at the ever popular KL Hokkein Mee and Penang Fried Kway Teow stalls, but other stalls are just as deserving of recognition. After trying most of the dishes out of the 17 stalls, I shall bring you my personal best 10 delicious food that I will eat again and again at Malaysia Boleh!

Best 10 Delicious Food

(Listed in no particular order)

1. KL Wanton Mee 吉隆坡鼎記云吞面
Price: $3.50
It's easy to understand why this is easily one of the best dumpling noodles around. Cooked perfectly al-dente, the noodles were springy to bite and evenly coated in a lip-smacking dark sauce. The taste is superbly well-balanced with pork lard added for extra oomph. I would have just eat this noodles on its own, but the accompanying char siew is too good to pass over. Each piece of nicely roasted pork boasted of tender and succulent meat. The minced pork filled dumplings, though a tad skinny in size, packed a powerful well-seasoned punch in every mouthful.

2. Penang Hokkein Prawn Noodles 檳城福建蝦面
Price: $3.50 / $5
A sip of its incredibly rich and robust broth with hints of spiciness had me immediately nodding my head in ecstatic realization that a decent version of Penang Hokkein prawn noodles is finally found. Made from prawn heads, pork bones and spices by boiling for hours, the soup was full of flavors and such a divine match with the mix of thin rice vermicelli and yellow noodles. Thinly sliced pork, shelled prawns, tender pork ribs, hard-boiled egg, crunchy beansprouts and aromatic fried shallots complete this hearty delight.

3. Sister Curry Chicken Mee 姐妹咖哩雞面
Price: $4
Comparatively of thinner consistency and without overdosing on coconut milk, the gravy of the curry chicken noodle is fragrant and utterly addictive. The thick yellow noodles soaked up the savory goodness brilliantly and bursts of gravy as you bite into the tau pok (beancurd puff) is simply shiok! Love the pieces of smooth poached chicken and the crunchy long beans. If this is enjoyable now, I can imagine how much more gratifying it would be when in cold rainy weather. Yummy!

4. Hong Kee Pork Noodles 雄记猪肉粉面
Price: $3.50 / $5
After the above heavier seasoned noodles dishes, the bowl of pork noodles looked deceiving plain at initial glance, but was exceedingly flavorful yet remained light and refreshing on the tastebuds at the same time. The kway teow (flat rice noodles) is specially imported from Ipoh, which explains its thin and silky texture. Generously brimming with minced pork, sliced pork, pork balls and pig liver, this is a highly comforting bowl of soupy noodles!

5. Petaling Street Famous Claypot Chicken Rice 茨廠街驰名瓦煲雞飯
Price: $5 / $8
As I was scooping out a portion of the chicken rice from the claypot, I was already intoxicated at the unmistakable distinct aroma of salted fish! With the rice evenly cooked and drizzled with a generous amount of dark soy sauce, generous pieces of beautifully-seasoned chicken and good quality Chinese sausages, not much can be faulted of this carbs indulging dish. This is definitely one of the better claypot rice I've ever tasted.

6. Penang Lorong Selamat Fried Oyster Omelette 槟城著名嘉嘉蚝煎
Price: $4 / $6 / $8
This rendition of fried oyster omelette is unlike the crispy version which I've love, but is just as yummy! The texture is more like scrambled eggs, soft, creamy, moist, full of egg fragrance, and coupled flawlessly with a right amount of starchy tapioca batter. Admittedly, I do not take too well to the texture and briny smell of oysters, so what draws me to the dish is the mixture of tapioca batter and undercooked egg. I did ask my dining companions if the oysters tasted fresh, and the answer was "yes". It looked plump and fresh to me too. So whether you're in for the oysters or omelette or both, this dish will be satisfying.

7. Kedai Kopi Seng Thor Lebih Carnavon Loh Bak 檳城油頭街卤肉
Price: $5 / $8
Deep fried food is something I can never resist! The pork is well-marinated with a right balance of five-spice powder, wrapped in thin beancurd sheet and deep-fried to a shade of dark brown crispiness. Loh bak may be categorized as a not-too-photogenic dish but nevermind that, what matters is its delish addictiveness which makes it so easy to pop in piece after piece into the mouth. Together with crunchy fried shrimp cracker, beancurd, fishcake roll, century egg and squid with accompanying spicy dip, it makes a great appetizer for sharing among friends. Okay, maybe you want it all for yourself :p

8. Penang Gurney Drive 98 Apom
Price: $2 (for 4 pieces)
Apom manis is a snack which I can't keep my mouth off as well. Imagine me polishing off 3 pieces of it after the full meal. Wah! The soft, fluffy pancake allured with its eggy fragrance, bits of shredded coconut hidden in the batter gave a pleasant surprise at first bite and increased love at every subsequent bite. Comes in flavors of banana, corn, peanut and kaya, these are best eaten as soon as they're freshly off the hot griddle.

9. Penang Road's Famous Chendol
Price: $2
The chendol at Malaysia Boleh! is a wondrous must-try. Finely-shaved ice is topped with homemade slurpilicious pandan-flavored green jelly 'noodles' and soft red beans, and tied together beautifully with the fragrance of coconut milk and divine sweetness of gula melaka. Thank goodness those factory-made neon colored jelly and cloying syrupy taste of low-quality palm sugar are not used. Though it may be just a simple dessert, the high quality of each ingredient makes it a most-winning combination. *Thumbs up*

10. KL Petaling Street Air Mata Kuching 罗汉果龙眼冰糖炖冬瓜水
Price: $1 / $1.50 / $2
The quintessential drink to order have to be this Air Mata Kuching. Made of luo han guo (arhat fruit), dried longan, winter melon and rock sugar, it provides a cool and refreshing relief to any meal.

You may find it questionable why I've left out perennial favorites such as KL Hokkein Mee, Penang Fried Kway Teow and Klang Bak Kut Teh in my best 10 list. Not that they don't taste good but I thought they can be better. Only with feedback will there be improvement.

While Malaysia Boleh! is a essentially a foodcourt offering affordable food to the masses, no expenses has been spared to recreate a Malaysia street food ambience, completed with numerous nostalgic elements. I appreciate the clean, air-con environment where I can enjoy my meal without breaking a sweat. The variety of food has much appeal, prices are reasonable and quality is very much higher than the usual run-of-the-mill foodcourts.

To you who may argue that the experience of savoring food from the original authentic stalls is incomparable, I must say I totally agree with your view. But how frequent can we travel simply to satisfy our discerning palates? Malaysia Boleh! would be the express antidote if you have a constant craving for Malaysian food. Also can lah!

Thanks to Kim Leng for his hospitality and Uncle Smart for organizing.

Malaysia Boleh!
Address: #03-28 Jurong Point, 63 Jurong West Central 3, Singapore 648331
Facebook: https://www.facebook.com/MalaysiaBoleh.JurongPoint
Opening Hours: Daily 10am - 10pm

BFF and I were at Bedok South Food Centre to eat Hillstreet Fried Kway Teow but just one plate where got enough? LOL! Our eyes wandered to the nearby snaking queue and decided to check what hawker delight is the people waiting for. It turned out to be Hock Seng Choon Fish Ball Kway Teow which is actually quite a popular stall and has been around in this food centre for over 20 years! We of course felt the mandatory urge to order a bowl and try!

My fondness for mee pok over mee kia had me placing a order for Dry Fish Ball Mee Pok ($3/$4/$5). Irregardless whether it's for fishball noodles, wanton noodles, bak chor mee or whatever type of dry noodles, it's always mee pok by default (haha you get the idea lah :p). I'm disappointed to say the texture of mee pok here didn't catch my fancy, as my preference is for it to be less clumpy and more al-dente. We didn't try the mee kia version and maybe it fares better? The addition of sweet tomato ketchup into the seasoning sauce doesn't suit my palate too, but the chilli really packs a punch and made a redeeming note in every mouthful.

The fish balls were WOW! It was so awesome that I went back to the stall and bought another bowl of Fish Ball Soup ($3) even before we finished our noodles. Its imperfectly round appearance hints of an handmade touch and a bite into the balls confirmed our suspicion. The texture was soft yet bouncy, nothing like the factory-made rubbery ones which we are nowadays choked with. We can even taste the subtle sweetness of the fish. Simple pleasure of everyday food at its very best, this fish ball soup is definitely an epitome of it.

Hock Seng Choon Fish Ball Kway Teow Mee
Address: Bedok South Market & Food Centre, Blk 16, Bedok South Road, #01-50, Singapore 460016

Really grateful to have awesome and understanding friends who patiently waited more than an hour for me to finish my work, so that we can go ahead with our plans to have dinner at Imperial Treasure Steamboat Restaurant. The venue was also partly chosen to accommodate 'swamp-with-work' me, it being situated at Triple One Somerset along Orchard Road which is just 3 minutes away from my office. I literally ran over to meet them. What can I say? I felt very 感动! What can we say? We were all totally famished!!! Let's get hot and steamy! Quick!

A steamboat meal at a commercial establishment can be broadly categorized as either a buffet or ala-carte affair. The former would be ideal when quantity yield higher satisfaction for the bottomless tummy pits, but since we girls are perpetually watching our weight, quality which is usually associated with the latter, triumphs.

Yes, quality food is definitely what we're expecting at this ala-carte steamboat dinner. Afterall, the Imperial Treasure group is notable for serving up authentic fine Chinese cuisine since 2004. I'm sure many of you would have dined at at least one of its 18 restaurants under their name, such as Imperial Treasure Noodle & Congee House, Windows of Hong Kong, La Mian Xiao Long Bao, and of course, the highly popular Imperial Treasure Super Peking Duck Restaurant.

As with any respectable steamboat place, Imperial Treasure Steamboat Restaurant features a wide array of fresh ingredients that are of premium grade and selection of ten soup bases for diner to choose from.

Our choice of Sichuan Spicy and Healthy Chicken for our twin-flavor pot can be considered a safe and classic combination to savor two extreme different soup bases in one meal, but they lose out in terms of boldness in flavors when compared to the ones I had at Hai Di Lao. Other offerings ranges from the more interesting Satay, Century Egg & Parsley, Seaweed & Kelp to the comparatively traditional Pork's Bone and Ginseng Chicken.

Instead of having to walk to a counter to concoct our own dipping sauce, a tray of 12 condiments are presented at our table. Not a huge assortment, but suffice with basics like Sichuan chilli, sweet chilli, peanut sauce, chopped garlic and spring onions.

If you are like my friends who are a bit indecisive when it comes to ordering, you could find yourself at the mercy of a server whom my friends thought was quite aggressive in pushing the more expensive items. A plate of 4-pieces luxurious Wagyu Beef goes for $56++, while prices for live seafood such as King Garoupa, Australia Abalone and Boston Lobster starts from $13++ to $22++ per every 100grams.

Other 'common' ingredients such as Vegetables ($3-$8), meat items of USA Kurobuta Pork Belly ($12), Lamb Shoulder ($14), Fresh Chicken ($6) and various Handmade Balls ($8-$10) are more affordable and will fit better into our budget. No one told my friends about the set menu, until I reached the restaurant and saw it on the last page of the menu book.

The Set Menu A at $108++ is good for 2-3 persons, and that's what we decided to go for eventually, as it includes a good mix of meat, seafood and vegetables, with a choice of one soup base (we topped up for a twin-flavor pot). When you don't know what to order, the set would be the easiest and fastest (no need to think so much).

Besides the Deep Fried Fish Skin, Deep Fried Spring Roll, Live Prawns, Sea Clam, Sliced Fish, Four Treasure Ball Platter, Shrimp Dumplings, Assorted Vegetables, Sliced Marble Beef, Kurobuta Pork Belly and Egg Noodle which are included in the set, we had additional orders of Sliced Chicken, Glass Vermicelli, Deep Fried Crispy Salted Beancurd and more balls, dumplings, and vegetables as well!

Funny how the 3 of us (all girls) were whining about gaining weight and discussing the benefits of overnight oats, but gorging ourselves with so much food at the same time! lol!

Usually when going for steamboat, I'd always whack all the meat only as I don't fancy those factory-made balls at all. But the Prawn Ball, Cuttlefish Ball, Canton Dace Fish Ball and Pork Ballsat Imperial Treasure are really good. All handmade, with a fresh taste and delightful texture. The balls are a must-order!

The Shrimp Dumplings were excellent too, and surprise of the evening went to the Egg Noodle. We thought it's just another meaningless plate of carbs to fill us up but were wowed by its thin and springy texture which went extremely well with the Sichuan spicy broth.

I wouldn't say Imperial Treasure is my favorite steamboat restaurant, but it's certainly one of the classier ones. Convenience of location is a major plus point, and service is competent (as long as they're not too pushy during ordering). We all agreed that though it's more expensive than the usual, quality is at least there and money spent was worth it.

Imperial Treasure Steamboat Restaurant
Website: http://www.imperialtreasure.com/en

Outlets
Triple One Somerset
Address: 301-21/22/23, 111 Somerset Road, Singapore 238164
Contact: +65 67328231
Opening Hours:
Daily Lunch 11am-3pm / Dinner 6pm-3am

ION Orchard
Address: #04-09/10, 2 Orchard Turn, Singapore 238801
Contact: +65 66369339
Opening Hours:
Mon-Fri Lunch 11am-4.30pm / Dinner 6pm-10.30pm
Sat & Sun Lunch 11am-4.30pm / Dinner 6pm-11pm

Just before our group of foodies went to Soon Huat Bak Kut Teh for dinner, we made a quick stop at a coffeeshop nestled amid the quiet residential area of Bedok South Avenue 3 for dessert first. The humble stall is named No Name Cheng Tng and I find it quite amazing that it can survive the rental and other operating costs by selling only one type of dessert, what else but... cheng tng! Before you dismiss it as just another ordinary frequently eaten Asian dessert, this No Name Cheng Tng is so outstanding that it has already caught the attention of our local makan guru, KF Seetoh, and was invited to participate in the inaugural World Street Food Congress in Singapore last year. No mean feat for a 'no name' stall.

Cheng Tng has always been one of my favorite Chinese desserts but it's hard to find a good one among the countless artificially sweetened syrupy versions which are prevailing in most commercial establishments nowadays. So, I'm very happy that I was introduced to this cheng tng made by an uncle who uphold the wholesome taste by preparing each of the different elements meticulously, before combining it all together to bring us bowls and bowls of refreshing goodness.

The light brown broth is crystal clear, yet extremely flavorful with the natural sweetness of dried longans. Uncle is also a generous man who is not stingy with the ingredients. Besides Dried Longans, each serving was also brimming with Gingko Nuts, White Fungus, Candied Wintermelon, Dried Persimmon, Sago Balls, cubes of Sweet Potatoes and Pangdahai (those brown frilly stuff swimming in the soup). The cold version with tiny ice cubes added are the perfect cooling remedy for our humid weather. And and and, it costs only $1.50 a bowl!!!

For a simple bowl of great-tasting awesomeness, look no further. No Name Cheng Tng is where you should go! Highly recommended!

No Name Cheng Tng
Address: Springleaf Eating House, Blk 69, Bedok South Avenue 3, #01-468, Singapore 460069
Opening Hours: Daily 12pm - 9pm

When I became a hawker many years back, it was out of necessity. Having experienced for myself how tough this route can be, I agreed straightaway to visit Truly Curry Rice (真咖喱饭) at Telok Blangah Drive Food Centre when I was told that it's run by two young ex-traders (they're only 20+) who gave up their jobs to take over the stall. Wah, very brave! What made them take on this drastic career change? So, to be honest, this visit was made out of initial curiosity. But when I do return again, it will be for the delicious curry rice! Yummy food and passionate hawkers definitely gets my support!

Yes, passion is what drove Deniece to seize the opportunity to take over the business from her father when he wanted to give up his stall. Together with her partner, Joel, they began their daily journey of waking up at 4am in the morning to start preparations for the day ahead, in order to have the dishes ready before lunch time and feed the steady stream of hungry diners.

Being able to hold its own against the other curry rice stalls within the same food centre and still retaining the regular customers after the takeover certainly says something about the quality of food at Truly Curry.

All items are cooked by Deniece and Joel personally, and nothing is served out of processed convenience. Everything from the curry gravy to the dried shrimp chilli are laboriously made from scratch with family hand-downed recipes. No trace of strawberry generation here, these two young hawkers are tough cookies roughing it out under long hours in the harsh environment of a hawker stall, while standing by their philosophy of providing 'truly' true homey-style food which they are sincere about.

Truly Curry differs from our usual economic rice stall but I was also hesitant to categorize it as an authentic Hainanese curry rice stall because even though cardinal dishes such as Curry Chicken, Pork Chop, Braised Pork Belly and Chap Chye are present, untypical offerings like Sambal Fish and Stir-fried Eggplant in Dried Shrimp are also incorporated into the repertoire.

This brings up another question. Is the label of authenticity really of high importance as long the food is tasty enough to titillate the tastebuds? As I started digging into the delectable spread in front of me, I told myself, no, it doesn't really matter most of the time. Just relish every bite, savor every moment, and learn to appreciate the contemporary take on traditional cuisine which is just as heartwarming.

Dishes at Truly Curry are unpretentious and comforting, like the Deep-fried Prawn Fritters which reminded me of what my mum will cook occasionally, and certainly provided a homey taste away from home. Pork Chop, though a tad too lean, is coated with an enjoyable crumbly exterior. While some dishes can be executed better, such as the Braised Pork Belly which can do more tenderness and a robust braising gravy, the overall taste of most dishes is still better than average.

The must-orders have to be the Chap Chye, Lor Bak and Meat Ball. Stewed to melting softness and till all the natural sweetness of cabbage are extracted, the Chap Chye here is deserving of every praise that it has been heaped with. Love the handmade Lor Bak which is packed with chunks of pork and prawn, rolled in beancurd skin and deep-fried! Though a little on the saltish side, it had a superb texture which more than redeems! The huge Meat Ball delighted me much with its bouncy QQ texture and well-seasoned tastiness. Worthy of a special mention is the piquant and addictive Dried Shrimp Chilli (hae bee hiam) which elevated the slightly mushy Stir-fried Eggplant into levels of shiokness.

What ultimately tied the curry rice meal together into utmost enjoyment is the requisite Curry Gravy. A beautiful blend of sweetness, savoriness and spiciness, its full-bodied taste gently enveloped the entire meal with aromatic notes which lingered in every mouthful. Best way to enjoy it? Doused it generously over your plate of rice and all the dishes you fancy for a truly curry experience! Truly yummy!

Thanks to Charleen for the invite as well as Deniece and Joel for the truly yummy curry rice lunch.

Truly Curry Rice
Address: Telok Blanah Drive Food Centre @ 79 Telok Blanah Drive, #01-29, Singapore 100079
Opening Hours: Mon-Fri 10.45 till sold out (around 1pm+) / Sat-Sun 10am till sold out (around 1pm+)

Halia at Singapore Botanic Gardens is one of my favorite restaurants! Set amid beautiful lush greenery, it is the perfect place for a romantic dinner, and the impeccable service rendered during previous visits certainly left me with a good impression. So when its sister restaurant, The Halia At Raffles Hotel, opened in one of Singapore's most iconic building in the convenience of town near City Hall mrt, I was keen to check it out too.

It was lovely to find the garden theme being replicated within the spacious restaurant, with lush foliage, wooden tables and classic French windows setting a gorgeous backdrop for the contemporary European cuisine infused with Asian touches which we were about to savor. The vibes is relaxed, casual, and radiating of urban chicness. Totally love it!

Instead of seeing a menu with the typical appetizers and main courses, the food is broadly categorized into "small plates" and "big plates", a concept which encourages communal dining. It worked out perfectly for our group of 5 as we ordered more than a couple of plates to share. Minimal pinch is felt on our wallets as prices are comparatively more friendly than its Botanical Gardens sibling. We were also glad that serving portions were generous and sufficient to satisfy all our tummies. No need to fight! Lol!

From the small plates, we had Deep Fried Squid ($14, ginger, spring onion lime syrup dip & piquant mayo), Foie Gras Salad ($23, apricot chutney, ginger, blueberry, crouton, almond kernel) and Wagyu Beef Carpaccio ($24, truffle aioli, micro cress, chilli lemon salt, pickled radish). All were executed brilliantly!

My friends were urging me to try the Wagyu Beef Carpaccio, which they all enjoyed tremendously for its freshness and melt-in-the-mouth goodness. I'm not so keen of moo moo its raw primal form, but instead focused my attention on the amazing Foie Gras Salad.

Woohoo what a sinful indulgence! Nicely seared cubes of foie gras mingled among seemingly innocent salad greens and crunchy croutons and almond kernal while basking in the sweet and tangy fruity dressing. A most wondrous combination of texture and flavors!

We also couldn't keep our fingers off the Deep Fried Squid and side order of Potato Fries ($8, truffle aioli & piquant mayo). Both were equally munch addictive.

Our selection from the big plates includes the Halia Chilli Crab ($25, spaghettini, spring onion, egg), Sous-vide Baharat Chicken Leg ($28, butternut squash puree & roast, ginger, corinder red pepper salsa) and Chilean Seabass en Papillote ($46, sushi rice, wakame, shiitake, mirin broth, shallot butter, truffle aioli)

Their signature Halia Chilli Crab Spaghettini is an East-West marriage of Singapore's well loved dish with chunks of crab meat and thin pasta coated in a sweet, spicy sauce, threatening to capture our hearts as much as the version which we are all familiar with. It's lip-smacking delicious!

Sous-vide Baharat Chicken Leg holds promise of tenderness and it didn't disappoint in this aspect. First cooked in water bath and finished off with a grill, the chicken was juicy and aromatic with subtle notes of midde-eastern spices.

The Japanese-inspired Chilean Seabass arrived covered in parchment paper, which opened to reveal succulent snowy-white fish and shiitake mushrooms immersed in an intensely flavorsome mirin broth. The comforting dish went swiftly into our tummies in no time. We gave the accompanying sushi rice a miss though, general feel was that it was a tad boring.

It was tempting to order more of the small and big plates dishes such as Oriental Pulled Duck ($18) and Javanese-spice Maori Lakes Rack of Lamb ($49), but we wanted to save space for desserts which would be regretful if missed.

We all loved the Chilled Strawberry Soup ($12, sparkling wine, balsamic, lime sorbet, black pepper) for its invigorating taste, but the unanimous favorite went to the Sticky Toffee Pudding ($10, date, butterscotch sauce, sea salt, vanilla ice cream). Warm, moist and spongy, the pudding was surprisingly light on the palate. Paired with butterscotch sauce with a sprinkling of sea salt which lifted the overall taste and quality vanilla ice cream, this is certainly one of the most divine rendition we ever had.

"Halia" means ginger in Malay and it's being used as a main ingredient in Halia's classic dessert, Ginger Nougat Parfait ($10, caramelised pineapple, puff pastry, almond, anise, cinnamon). And of course, a drink which I must have every time I stepped into Halia is the highly refreshing chilled Halia Infusion ($10, sundried ginger & wild mountain honey).

Halia also features Express Lunch Set ($25++ for 3-course) for the time conscious executives and do check out the Pre-Theatre Menu ($25++ for 2-course / $33++ for 3 course) available from 5.30pm to 7pm daily if you're planning for an early dinner. Seriously good value for money considering that both showcases some of the signatures dishes from the ala-carte menu and the high quality of food served.

The al fresco bar at Halia would be the perfect post-dinner place to chillax with wines, cocktails and hand-crafted artisanal beverages sourced from around the world. I was told that the Hendricks bathtub is fully functional! Gin bath, anyone?

Service was immaculate as usual with servers who are friendly and knowledgeable about the food. Halia remains one of my trusted restaurants for an enjoyable dining experience.

Halia At Raffles Hotel
Address: 1 Beach Road, #01-22/23 Raffles Hotel, Singapore 189673
Contact: +65 96391148
Website: http://thehalia.com/raffles/raffles/about-the-halia/
Facebook: https://www.facebook.com/HaliaRafflesHotel

Opening Hours
Mon-Fri Lunch 12pm-2.30pm / Dinner 6pm-10.30pm
Sat 11am-11pm
Sun & Public Holiday 11am-10.30pm
Brunch 11am-5.30pm (Weekends & Public Holidays only)
Afternoon Tea 3pm-5pm (Weekends & Public Holidays only)

It's gonna be dinner with the league, and when I asked BFF where is the dinner place and location, he only replied, "that steamboat place directly opposite Hock Lam Beef Noodles, can't remember the name". Wah!!! With such vague directions, I figured it's better to ask my online best friend ~ Google! I was then pointed to Guo Fu Steamboat 国府珍锅 at China Square Central, which is indeed the place BFF was referring to. And I immediately guessed why this place was chosen.

First of all, it's Ala-carte Buffet! The unlimited servings of food is almost guaranteed to fill up the hearty appetites of BFF and Cow. I think between them they must have at least 8 stomaches! Lol!

Secondly, the price is extremely affordable! At only $20.90++ for lunch and $22.90++ for dinner, it works out to be a worthwhile deal considering that we ate non-stop during the 3 full hours we were there. Our tummies were hungry no longer.

Soup bases are charged separately, with prices from $3 to $7 for the small individual pots. Each twin-flavor pot which suits communal dining for 2 to 4 pax starts from $9 to $23, depending on the preferred combination of flavor.

Our choices of Herbal and Spicy Mala soup seemed comparatively boring against the more interesting sounding Curry Beef, Beauty, Elderly Tonic and Male Vitality soup. But then again, what we had tasted was quite bland, so I thought we did not missed out too much either.

Thank goodness for sesame and chilli dips which made everything taste good instantly.

The variety of raw food for the steamboat was decent, with the typical Meat, Seafood, Mushrooms, Assortment of Balls, Beancurd and Vegetables. We ordered almost everything, and totally whacked numerous plates of Sliced Pork Belly and Sliced Beef!

Cooked items such as Xiao Long Bao, Steamed Dumpling and Shallot Pancake are also included in the buffet, and choices for desserts include Fresh Fruits, Pumpkin Puree, Pumpkin Cake and Fried Banana Fritter.

As the servers looked astounded at the quantity we're ordering, and reminded us that we would have to pay for any food wastage, we joked among ourselves that maybe the restaurant would have to pay us instead to keep us from returning and thereby cutting their losses.

We got the cue to leave about 30 minutes before closing time, when the servers came over and asked if they can start clearing the plates. The rest has already stopped eating but I was still holding my chopsticks and obviously eating, so imagine my surprise when a waitress took the hotpot away as well! I'm not done yet!

Anyway, the company I had mattered more than the food, and I do find the restaurant's spacious, clean environment a notch better than their counterparts in the Bugis area, so I'm not gonna hold it against them.

For a no-frills hotpot meal of free-flow food at pocket-friendly prices, Guo Fu Steamboat is still worth checking out.

Guo Fu Steamboat 国府珍锅
Address: 20 Cross Street, China Square Central, #01-31/32/33 China Court, Singapore 048422
Contact: +65 65570906
Opening Hours: 11.30am - 10.30pm Daily

As I walked towards the vibrant Element and Element on Tras Street, you would have suspect I was heading for happy hours drinks! The crowd basking in merriment of Sangria and live DJ music at Element's alfresco terrace would easily have anyone into thinking so. But no, I'm one who prefers to eat rather than drink my calories, and a Spanish dinner of Basque cuisine is waiting for me hehee! This hip outdoor bar is just one part of the integrated wine and dine experience which Amara Hotel located in the Tanjong Pagar precinct has to offer!

Oh yes, there are many more elements to entice you to give this recently revamped restaurant-bar a visit. What used to be simply a buffet place is now revitalized with a multi-concept cuisine which features a bit of Heritage (International Buffet), Basque (Ala Carte Selections), Barista (Toby's Estate Coffee), Hip (Outdoor Bar) and Individualist (Flexible Dining) element, all coming together under one roof.

The spacious space now gleams with an amazingly contemporary, chic and inviting look, without the 'high-class foodcourt' vibe which some buffet places strangely gives off. Love the high ceiling, sleek designer furniture and eye-catching see-through full height wine cellar which cleverly separated part of the area into a semi-private room for more intimate dining, but the best of it all has to be the stunning buffet line which runs nearly the entire length of Element.

Gluttonous me felt an innate need to make an inspection of the buffet which showcases the cultural heritage of the restaurant. The usual suspects are all there, with a line-up of international fare such as Sushi & Sashimi, Chilled Seafood, Charcuterie, Cheese & Bread Station, Asian Selection, Western Grills, as well as a spread of tantalizing Desserts. At $45++ for lunch and $55++ for dinner, this is one of the most affordable hotel buffets in town.

One of the highlights is the 'Duo of Rice' from Asia and Spain, featuring the gigantic-sized Spanish Seafood Paella and a rotation of popular Asian rice dishes, such as the Lap Mei Fan (Chinese Sausages Rice). These will pleased the carbs lovers definitely!

Erm... okay... I confessed... I did not just inspect the buffet food, I tasted some of it as well hehee. The chilled seafood was really fresh, and I love the parma ham with rock melon, but... why no chicken wings? I was told it does make a regular appearance.....

.... so I guess the individualist element, which allows us to order limited but signature items from other restaurants in Amara Hotel such as Thanying, Silk Road and Café Oriental, is really made for people like me who needs to satiate cravings all the time.

Not only did I get to indulge in fat, juicy Stuffed Chicken Wings from Thanying, the newly-appointed Chef de Cuisine of Element, Mikel Badiola, even specially prepared Crispy Deep-fried Mid-joint Wings for me. Wow totally didn't expect him to go the extra mile! Love this photo of us together, Chef Mikel seems to be thinking, "I can't believe this girl likes to eat chicken wings so much!". Haha! Thank you, chef!

Underneath Chef Mikel's nice and affable ways is a talented lad who is only 22 years old! Born in the Basque region of Spain, he picked up cooking since the age of 14 and his talent sealed him the opportunity to work with 3-star Michelin chef, Martin Berasategui at his eponymous restaurant in Lasarte-Oria, before traveling across half the globe, landed on our little island and bringing us the delectable cuisine from his hometown.

We were first introduced to Pintxos, which are Basque-style appetizers similar to tapas.

A bite into the Toast of Grated Tomato and Iberico Ham (Pantumaca - $15 for 2 pieces) had my heart melting at the beautiful combination of textures and flavors. Only the best available 5J grade Iberico ham which is cured for 36 months is used, and the premium quality shows in its delicious saltiness. Balanced with the natural sweetness of tomato and paired with crusty toast, this was simply yummilicious!

Next up is the interesting Cod Fish Bechamel filled in Piquillo Pepper (Pimientos de Piquillo Rellenos de Bacalao - $12 for 2 pieces). The fish was finely grounded, stuffed into bright red sweet Piquillo pepper and served with creamy sauce. It was nice in flavors and a stand-out favorite among my table of dining companions, but I prefer more textural contrast in my food.

The Mushroom Brochette in Oporto Sauce (Brocheta de Champinon Con Salsa Oporto - $12 for 2 pieces) was a miniature tower in gastronomic form! Love the juicy button mushrooms which combined beautifully with salty bits of bacon and the intensely sweet and rich sauce with slight hint of spiciness.

Next we relished in the warm homey goodness of Spanish Omelette with Potato and Onion (Tortilla de Patata - $10). It wouldn't be exaggerating to describe the thick omelette as love on a plate as this dish amalgamate some of my favorite ingredients - eggs, potatoes and onions! Its alluring aroma had me captivated at first whiff, and the interior softness of potato cubes, eggy creaminess and delicate sweetness of caramelized onions was divine! A definite must-order!

Squid with Tartar sauce (Calamares Con Salsa Tartara - $18) is done the way the Spanish prefers it - Lightly battered to allow the freshness and juiciness of the squid to shine through. It's very unlike the local crispy version we're accustomed to, but no less enjoyable. Discerning palates which appreciate the soft, bouncy texture of nicely cooked squid would enjoy this.

The Basque province sits on the northern Atlantic coast of Spain and its proximity to the ocean and Ebro Valley means that it enjoys a natural abundance of fish and seafood.

Regional specialties such as the Basque Tuna Stew with Potato and Pepper (Marmitako de Atun - $28) abounded with huge chunks of pinkish tuna cubes and creamy potatoes.

The Basque fish Soup cooked with Oven Roasted Bread (Sopa de Pescado - $16) was equally hearty with generous pieces of cod fish and wins by a little notch for its complexity in flavor. I was arrested by the robust briny fish flavor of the broth at first mouthful, before being hit with the ambrosial smokiness from the oven roasted bread. This is one dish which left a deep impression as its slightly spicy peppery notes lingered on the tastebuds.

The Traditional Roast Suckling Pig (Cochinillo Asado - $88 for 3 persons) is another delicacy you wouldn't want to miss. While rooted in the best tradition of classic Spanish cooking, Chef Mikel also takes the local palate into consideration and presented us with a suckling pig which is less porky in flavor. The paper-thin skin which echoed a melodious crispy crunch at each munch is deeply gratifying, and its tender meat needs just a dip into the house-concocted Amara sauce for a touch of spicy zesty tang.

We rounded up the evening with a trio of Spanish desserts, Cold Strawberry Soup with Fruit Brochette (Gazpacho de Fresas Con Brocheta de Frutas - $9), Honey Jelly Yoghurt with Walnut Cream (Copa de Gelatina de Miel, Yogur Y Intxaursalsa - $9) and Cheesecake (Tarta de Queso - $9)

The Honey Jelly Yoghurt and Cheesecake were pleasant, but safe. What really stood out was the Cold Strawberry Soup where strawberries and tomatoes are pureed into a smoothie-like consistency, and given an extra kick with... the unique addition of garlic! No worries about your kissabilty level as the pungency of garlic is very subtle. Served chilled, this made a most refreshing after-meal treat.

I was delighted with Chef Mikel's culinary skills and his repertoire of dishes. The cuisine of Basque may be one that is unfamiliar, but what I do know is, my palate is highly acceptable to I've tasted. This is reason enough to return.

Thanks to Gastro-Sense, Chef Mikel and Element for their hospitality.

Element And Element On Tras Street
Address: Amara Hotel, 165 Tanjong Pagar Road, Singapore 088539
Contact: +65 68792607
Website: http://singapore.amarahotels.com/dining/#element
Facebook: https://www.facebook.com/Elementatplay

Opening Hours
Element
Breakfast (Daily), 6am to 10.30am
Lunch (Monday to Friday, except Public Holiday), 12pm to 2.30pm
Brunch (Saturday, Sunday & Public Holiday), 11.30am to 3.30pm
Dinner (Daily), 6.30pm to 10pm

Element on Tras Street
Sunday to Thursday and Public Holiday, 11am to 1am
Friday, Saturday and Eve of Public Holiday, 11am to 2am

Been hearing and reading positive things about Plain Vanilla Bakery since it started operations from a tiny second floor shophouse unit in Holland Village back in 2011. Specializing in cupcakes, many fans lauded their rendition as one of the best, if not the very best in Singapore. The reputation, great as it may be, did not send me scurrying off to try their cupcakes immediately. It was only when Plain Vanilla opened the doors of their cafe in Tiong Bahru's Yong Siak Street that I finally made my way over. Ooh... and I fell in love with the ambience.

A row of rustic Tiffany-blue bicycles charmingly front the entrance which leads into an inviting, semi-alfresco space. I was surprised to see that seating capacity is not packed tightly to maximize business profit, making Plain Vanilla very different from the other cafes in the vicinity.

It was relatively quiet on the weekday afternoon, patrons were mostly seen spending time with their laptop or enjoying a tête-à-tête around the large wooden communal table. Laidback and relaxed, it's exactly my kind of place to laze a couple of hours away with good company, and a cuppa latte.

The bakery itself is hosted in an air-conditioned area beyond the glass wall and door. This is where cupcakes, as well as tarts, tea cakes and cookies are being churned out freshly everyday.

It doesn't take a veteran baker to tell you that basic ingredients for cupcakes are really simple, but Plain Vanilla prided itself in using quality ingredients like French butter and pure Madagascar Bourbon vanilla.

Regular flavors include Carrot, Cinnamon Brown Sugar, Cookies and Cream, Dark Chocolate Ganache, Milk Chocolate Chip, Red Velvet, Chocolate Hazelnut, Milk Chocolate Banana, Strawberry White Chocolate, Salted Caramel. At $3.50 each or $19 for every six pieces, I would say the cupcakes are reasonable priced.

The rows of petite visual delights certainly looked attractive, but good sense predominated over the impulse to over-order. We went with the classic Red Velvet (crimson-colored light Valrhona coca cake with vanilla cream cheese frosting), Carrot (spiced carrot-streaked cake with vanilla cream cheese frosting) and Milk Chocolate Banana (chocolate chip-studded banana cake with milk chocolate frosting).

Flavors were pleasant enough, but the cake base could do with more moisture. The frosting was smooth but a tad sweet for my liking. Overall, I would describe the Plain Vanilla's cupcakes to be average at best. Yes, it was rather disappointing, perhaps our expectations were set too high after all the hype.

Plain Vanilla Bakery
Address: 1D Yong Siak Street, Singapore 168641
Contact: +65 64655942
Website: http://www.plainvanillabakery.com/
Facebook: https://www.facebook.com/pvbakery
Opening Hours: Tue-Sun 12pm-6pm / Closed on Mon

The reason for my recent visit to the newly-launched Robinsons Orchard @ The Heeren was not to indulge in retail therapy, but to check out the latest restaurant under Akashi group, Gyoza-Ya!

Located at basement level of the department store alongside some stylish but expensive homeware collection (we saw a $6000 price tag??), the pricing for a meal of Japanese-style dumplings at this casual dining establishment is fortunately much easier to swallow.

Side dishes start from $3.80 and no single item is over $6.50 (except for sake), making Gyoza-Ya one of the more affordable eateries along the Orchard Road stretch.

We chose to sit at the counter seats with a good view of the open kitchen where all the actions are. The crew burst into energetic shouts of "irrashaimase!" whenever new customers walk in, livening up the quietness of the place and dousing off the impending mid-day slumber I was about to fall into. Lol!

Service was polite and efficient, our server was quick in suggesting their signature items when we ask for recommendations.

Must-order is of course their specialty, Gyoza, which is available pan-fried (Yaki Gyoza, $4.80 for 5 pieces) or boiled and served with a drizzle of miso sauce (Sui Gyoza, $4.80 for 5 pieces), with either pork or vegetable fillings.

All gyoza uses skin imported regularly from Japan, and is freshly filled and crimped at the restaurant with a special mixer into uniformed crescent-shape pieces.

Though the boiled version is a healthier choice, the Pan-fried Dumpling with Pork is one which you wouldn't want to walk away without trying. Our dumplings came pan-fried at the bottom, while the upper part is steamed, providing a delightful textural combination of crisp and chewy skin at each bite. The filling of grounded pork was tasty and juicy, with generous amount of cabbage providing much crunchiness.

We also went with the recommendation of JyaJya Men ($6.50), which is not too unlike the Chinese noodle dish, Zha Jiang Mian (炸酱面). The thick wheat noodles topped with minced pork, black sesame miso sauce and sliced cucumbers was a tad lacking in taste and character, what made it more interesting is the 2-tier way of enjoying it.

Instead of consuming the noodles all at once, we left a couple of mouthful still in the bowl before cracking in the soft-boiled egg and adding hot noodle broth for a slurping end. Needs a lot more in flavor though, that's when table condiments such as miso paste, chilli oil and vinegar became a necessity to push up the delectable level.

The menu is rather limited, but we still get favorites like Japanese Garlic Fried Rice (Ninniku Yaki Meshi, $5.80), Deep Fried Chicken (Tori Karaage, $3.80) and Japanese Beef Stew with Vegetable (Nikujyaga, $4.80). Pedestrian but okay enough for us to finish everything. Cannot waste food.

Gyoza-Ya does serves up decent fare in a no-frills environment. Recommended if you're looking for a quick meal or break from shopping. Go for the pan-fried dumplings, definitely!

Gyoza-Ya
Address: #B1-02A Robinsons Orchard, Singapore 238855
Contact: +65 67375581
Website: http://www.akashigroup.com.sg/
Facebook: https://www.facebook.com/gyozaya.sg
Opening Hours:11.30am - 10pm Daily

I remember Pondok Jawa Timur as the place which served one of the best Ayam Penyet (smashed fried chicken) I've ever tasted! That was several years back when my colleagues bought me to their former premises at The Atrium @ Dhoby Ghaut (next to Plaza Singapura). Pondok Jawa Timur has since moved to Wilkie Edge in the Selegie area, and I wouldn't have known of their existence in the new location had Derrick not invited me along for dinner. Thanks for bringing me on this rediscovery of Indonesian delights!

Specializing in traditional Javanese cuisine from the eastern part of Indonesia, Pondok Jawa Timur was founded by Madam Indah when she arrived in Singapore in 2006. Armed with her home recipes and fueled by her passion for cooking since young, her wish to introduce cuisine from her hometown to more people was soon realized and eventually found favor with our local palates.

Food is prepared using only the freshest ingredients by a team of Indonesian chefs who has stayed with Madam Indah since inception of the restaurant, and all rempah (spices paste) are made from scratch. Being a Halal-certified establishment meant that our Muslim friends can enjoy these delectable Javanese dishes with no worries.

The menu offers perennial favorites which most of us are familiar with, such as Tahu Telor (Fried Tofu in Egg with Prawn Paste, $9.90), Sate Ayam (Chicken Satay, $9.90), Ayam Penyet (Smashed Fried Chicken, $7.90), Ayam Bakar Kecap (Grilled Chicken with Indonesia Sweet Sauce, $8.50), Sop Buntut (Oxtail Soup, $11.90), Gado Gado (Mixed Vegetable in Peanut Sauce, $8.90) and Udang Pete Belado (Belado Prawn with Pete, $13.90).

We put as much dishes as our stomachs can hold to the taste test and Sate Ayam ($9.90) emerged as the top winner! Pieces of chicken thigh are skewered and cooked over charcoal grill, resulting in meat wonderfully tender with bits of charred edges and full of smokey aroma. A generous douse of the robust savory gravy enhanced the gratification further and the way to savour the chicken to its fullest is to dip it in the accompanying spicy chilli. Yummilicious max!

Another definite must-order winner is the dish which is etched so fondly in my memory, Ayam Penyet ($7.90)! An authentic Indonesian dish of chicken deep-fried to outer golden-brown crispiness, then deliberately smashed to make the meat softer and also loosening it from the bone which makes consumption easier. The meat could do with more juiciness, but was flavorful and paired well with topping of fragrant fried crunchy batter. The real shiokness came when eaten together with the powerful kick-ass fiery sambal belachan, making it smashing good!

Our table were divided over the Gulai Kepala Ikan ($28.90). Some of us felt that the fish head curry should be more lemak (rich & creamy), while some of us (including me) appreciate the gravy's lighter consistency which sat more gently on the tummy without leaving us feeling jerlak (surfeit). The aroma of the spices shine forth more apparently in the absence of excess richness of coconut milk.

One thing we do agreed on is that the red snapper head used was undisputedly fresh, and its meat was succulent. Worth a try and great for sharing especially if you're a group, but we were told that a regular customer will always come alone, order just this one dish and finished it all on his own! Good food is meant for sharing? Good food makes one selfish? Good food transcend it all? Haha, you decide!

The Rendang Jawa Timur ($8.90) was not as tender as we would like it to be, but I have to say that Pondok Jawa Timur really nailed it down when it comes to their flavorsome gravy which redeemed the less than perfect texture of the beef rendang. The full-bodied nuttiness of the sauce for Tahu Telor ($9.90) and Gado Gado ($8.90) were superb too.

There were a few of us at dinner so we ordered a table full of dishes to share, but if I'm dining alone, ordering the Nasir Kuning Set (($9.90), which allows me to have tasting portions of Fried Chicken, Beef Rendang, Perkedel, Fried Sambal Potato and Shredded Egg together with Yellow Rice on a single platter would make more sense (unless you're a big eater!).

The Mie Goreng Jawa ($7.90) makes an excellent choice too. It's just a simple Javanese street food of fried noodles with shredded chicken and hard-boiled egg, but will certainly satisfy with its slightly moist texture and ambrosial wok-hei flavor.

Es Avocado Mocha ($5) and Es Cendol ($4) with green jelly and jackfruit sweetened with gula melaka (palm sugar) sounds more interesting than it tasted, so until the beverages' execution can be improved, I will just focus on whacking the main attraction here, the delicious Javanese food.

Thanks to Pondok Jawa Timur for the hospitality.

Pondok Jawa Timur
Address: 8 Wilkie Road, #02-01 Wilkie Edge, Singapore 228095
Contact: +65 68845853
Website: http://www.pondokjawatimur.com/
Opening Hours: Daily 11.30am - 10pm (last order at 9.30pm)

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