For my first visit in many years, I wouldn’t be satisfied with just hokkien mee at Golden Mile Food Centre . I walked a few rounds and decid...
This would be my first time in many years to Golden Mile Hawker Centre but I think the timing was right as the food center just completed it...
the choon kee roast meats were good-roast pork char siew both good, roast duck ok..
We absolutely loved the Roast Angus Beef with Truffle Puree.
Ginger at PARKROYAL on Beach Road has a successful revamp last year, with a strong focal point in the interior design of Ginger by award winning Singapore-based Australian designer Emma Maxwell, denominated by soothing pastel colours and floral wallpapers in a spacious setting.
While Ginger appeared to be an affordable buffet on paper, especially with the promise of free-flow seafood, the reality fell quite short.
Apart from the all-you-can-eat pizzas, the buffet price gets you all-you-can-drink pilsner beers, specially made for Andaz Singapore in collaboration with Trouble Brewing.
breakfast to forget!
nice view of south beach, raffles city, padang, esplanade, suntec, MBS, marina barrage & viaduct from room
We look forward to seeing how Kumoya gets morphed into Kiki and Lala’s very own heavenly Land of Stars, with hanging clouds, lots of stars, and decked in dreamy pastel tones.
Have a go with their claw machine and you might walk away with your own We Bare Bear plushie.
From adults to children, there is plenty for all generations to enjoy.
Like a gigantic monster ravaging through Singapore’s city hall, the interesting decoration of eight crustacean legs popping out from the wal...
If you are looking for a place for gathering and to enjoy fresh seafood with Asian Twist, HolyCrab is definitely up your alley.
Their wok-hei dishes worth to give it a try.
Spice Brasserie at PARKROYAL on Kitchener Road has reopened its doors and we are all ready for their Christmas buffet.
I always like the buffet offered by Spice Brasserie. Since now it is ala carte format, it is even better. Sit back, order and eat.
Richly flavoured beef braised till tender and complement with chillies, ginger and 7 spices blended in coconut milk. Shiok!
Finding authentic heritage food these days are challenging. More often than not, even if they claimed to be made with good old recipes, they are products of central kitchens.
Here I’ve highlighted eight homemade dishes (including dessert) designed to be shared with family and friends — available at Folklore exclusively from 4th to 19 February 2019.
If you’re looking for a compelling argument to give pig liver a try, there’s a hawker stall you need to visit—Jin Xi Lai (Mui Siong) Minced Meat Noodle.
Jin Xi Lai (Mui Siong) Minced Meat Noodle, situated in Yi He Eating House, boasts a BCM recipe that’s more than 50 years old!
The highlight is actually the bowl of flavoursome soup that comes with the bowl of noodles. What really stood out is the pig liver! It is thickly sliced and comes with a texture you probably has never eaten before. Crunchy and yet with a soft interior, it is quite hard to describe in words. You still need to try it for yourself to be taken apart by the amazing texture.
Next thing to do is to convince Chef Pang on an Antoinette breakfast kiosk concept around the island. It'll sell better than Hotcakes i bet!
The refreshed line up of Antoinette’s menu include over 70% brand new offerings that are presented with the best and most authentic European favourites in a casual bistro-style.
The seasonal Crispy Pork Belly ($28) is a favourite with pork belly cured and confit in duck fat for a day pressed to shape and fry over low heat to achieve the perfect tender consistency, well-rendered fats, and thin crisp skin.
The tanginess and tartness of the yuzu combined the mild sweetness of the yogurt make for a refreshing palate cleanser. It’s perfect in-between dishes or just as a way to wrap up a good meal with your pals!
I like the Iced Honey Yucha Soda ($5.80) at Kogane Yama which is packed with heaps of antioxidants and is also great to combat the heat.
With hearty, delicious Japanese bowls, that deliver on both quality and affordability with a wide variety of options to choose from, this homegrown restaurant brand is bound to be a hit among diners.
Someone had warned me :“don’t bother to try the sungei road laksa as the portion is really small nowadays and standard isn’t as great as bef...
Hawker food with long history is hard to come by in Singapore. If you have not yet tried Sungei Road Laksa, it is worth the trip to Jalan Besar for a taste of how Laksa is prepared and served in the past. I left feeling very satisfied.
Sungei Road Laksa is traditional hawker fare prepared and served in the good old way.
I have to say I am really impressed with the dishes here.
The dishes lean towards a mix of Sichuan and Cantonese fares at this branch, and it is one Chinese restaurant to check out in Farrer Park.
Besides the 9 single-serve choices of the premium dim sum specialities, they also serve unlimited portions of the other 26 choices
The Ultima Wagyu Sashimi features a platter of Japanese Murasaki Uni, Tataki Miyazaki A5 Wagyu with Siberian Caviar, a shot of Mozuku Algae, and Japanese Seasonal Sashimi.
UNI Gallery by OosterBay, known for one of the most treasured Japanese delicacy - sea urchin.
A brick-and-mortar expansion by OosterBay, Uni Gallery offers possibly the largest variety of fine quality uni, alongside with sashimi and other fresh seafood.
All in all, dining experience at Ginett Singapore was good enough - enjoyable, with rather quality food.
It was a rare chance to savour the creation of the French Master Chef Roland Durand in Singapore.
Strawberry and rhubarb shortbread with orange coulis dessert is just nice to end a sweet note for the dinner.
The overall ambience is pretty chic, but I’d wish for the temperatures to be lowered, so to beat the heat & humidity.
Overall, 25 Degrees is an exciting burger destination.
25 Degrees possesses an old Hollywood charm in a casual setting. High ceilings, dark interior and classy American decor.
Man Fu Yuan at InterContinental Singapore celebrates the Year of the Ox with a luxurious selection of delicacies, prosperity prix-fixe menus and takeaway goodies.
The Signature West Lake Longjing smoked duck with truffle sauce (from real truffles) make for a good appetizer with its thin crispy skin and juicy meat.
Their latest menu by Executive Chinese Chef Aaron Tan has spiced things up with innovative techniques along with smoke and fire, providing diners with a multi-sensory experience.
Their sweet steamed tapioca was tasty enough that we still had room for them after the meal. As good as I remembered them.
Besides the delicious food, the service is great.
All in all, I think my dining experience here at Sawadee Thai Cuisine to be a new high, compared to my past visits to several other Thai concepts.