Pi Food is another of the restaurants being opening by ex-chefs of large well-known restaurants. The interior is a little industrial looking.
Pi Food Review by Chubby Botak Koala, Pi Food 9 Penang Road Review, Kwei Fei Chicken, Gui Fei Chicken, Scallops Egg White Fried Rice.
Hong Kong-style restaurant Pi Food offers a wide range of authentic Hong Kong-style noodles, rice, congee, roast meats, soups, stir-fried dishes, and cha chaan teng favorites that are commonly found in Hong Kong.
The xiao long baos in the “XLB Tasting Platter” ($20) were very good. We ordered a second basket.
Although Janice Wong might have won the title of Pastry Chef of the Year from the World Gourmet Summit Awards in 2011, 2013 and 2015, the savoury food has equal potential to go as far as her sweet treats. As the restaurant was very new when I visited it, I will update again when I pay another visit to the restaurant.
Going to Janice Wong Singapore is perhaps like entering a food-meets-art gallery. Some pieces will draw you immediately, some you may walk past, while there are those which will leave a deep impression. And we should be proud.
Yan welcomes the Year of the Rabbit with a lavish spread of festive delights ranging from set menus, auspicious a la carte dishes, and festive treats for dine-in and takeaway. From 1 January to 5 February 2023, Yan is offering six (6) dine-in set menus from S$128.00++ to S$268.00++ per person.
Yan welcomes autumn in nourishing Cantonese feast this season with five-course Wellness Menu.
Usher the lunar new year with Yàn 宴中餐馆 ‘s Cantonese delights from 1 January to 15 February 2022. Yàn ushers in the Year of the Tiger with a bounteous spread of festive delights for dine-in and takeaway.
Chef Bjorn and the Artichoke Singapore crew are serving up incredible Middle-Eastern fusion food and stunning cocktails, moves to River Valley
We noticed some good looking hummus and eggplant sitting in the countertop's glass case at Artichoke, so we grabbed a plate of each, along with other tasty treats like their white beans and fennel as well as a smoked falafel salad.
A food blog from a Singapore-based traveler
Overall, the buffet was good and I visited when the restaurant was doing a promotion for lunch so based on the price and offerings, it was quite worth the money.
If you are a seafood lover, you got to try Beach Road Kitchen as they have launched a seafood buffet showcasing a variety of premium seafood.
Beach Road Kitchen is getting ready to welcome diners back with open arms in the form of an alluring buffet feast.
Famous Treasure Chinese restaurant opened at the Capitol Singapore mall in 2018, taking over the space formerly occupied by the Four Seasons Chinese Restaurant.
Family dinners always have a lot of food, and we had one at Famous Treasure. Deep Fried Pork Belly with Fermented Bean Curd was crispy and definitely decadent. Half a Roasted Duck, which was tender…
Famous Treasure at Capitol Piazza is the atas version of outlet.
That looked and tasted much better than it sounded, with that super tender pork belly covered in a velvety yet light sauce over distinct grains of rice.
If I can just get past my guilt, then I might come here more often given the good quality of ingredients that they use in these Inflation Menu dishes.
The Inflation Menu item at The English House today was this fish pie, which was delicate and easy to eat. It turns out that they also have wine by the glass on the Inflation Menu too.
A food blog from a Singapore-based traveler
Food at Five Guys is American cuisine, focused specifically on burgers, hotdogs, and milkshakes. The menu is small and focused, instead, the emphasis is on maintaining a consistently high quality.
It seems like there are many burger joints in Singapore nowadays; aside from the famous Shake Shack , another international burger brand th...
The Capitol Theatre is a heritage building that was built in the 1930s and I remember it was a dilapidating structure a few decades ago, wit...
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.
Overall lunch set portion is quite generous. We were so full towards the end. People with big appetites will enjoy this set lunch.
Hello Makan Kakis! The Chef & Artist behind 2am:dessertbar & Janice Wong Singapore joins us this week to chat about her new TV show, Creme de la Creme. Janice Wong is on the judging panel o…
This has been a stellar experience: food, service and ambience.
Porta's all-day dining menu sees new creations as well, starting with Parma Ham ($16).
this is definitely one of my favourite Yu Sheng till date.
Overall, food quality was not too bad. Apart from that, I find that their service was kind of lacking given a weekday evening.
Like Shabu Shabu, beat the egg and dip your meat and vegetables into the beaten egg mixture for a complete sukiyaki experience.
Tamoya Udon is known for its silky udon handmade fresh daily with ingredients imported from Japan.
Tonjiru Onsen Udon (house-made Red Miso soup) is slightly sweet but yet it was so yummy.
It’s always a joy to head back to Yi Restaurant, gotta love the provincial Chinese specialities and Lunar New Year favour...
steamed Jasmine rice and millet with pickled long bean and preserved meat served individually.
Jeremie Leung, quite possibly Singapore’s most famous Chinese chef for export, returned home to his latest outpost in Raffles Hotel as a homecoming of sorts.
Overall, I think the B&L Benedict from Easter Brunch Menu is worth trying with its decent portion size and sweet lobster meat.
This Valentine's Day, treat you and your loved one with an exclusive three-course sharing menu at Burger & Lobster, their Raffles Hotel Singapore restaurant.
After Happy Chef and Lala Bee Hoon , I don’t think it’s an exaggeration to categorically state that I am literally stuffed. But when the G...
Godmama is one of the popular dining places in Funan Mall. They are located on the 4th level and specialized in serving Modern Peranakan Food.
Everything was quite competent. The stock for the chap chye was excellent – thick, layered and full of hae bi or hae flavour. The ayam buak keluak was good too – pungent and fragrant.
Ayam Buah Keluak (19.9) was a tad oily, and the lack of colour reflected in lack in richness. Perhaps it did not have enough of the nut.