Thursday, February 11, 2016
Humpback - A Whale of a Delightful Brunch
Tuesday, February 2, 2016
Morton's Steakhouse - The Authentic Chicago Steak Experience
Chicago steakhouses are legendary, and Morton's is just about synonymous with the best steaks in the house. They have been in Singapore for some time now, tucked away in the Mandarin Oriental hotel.
There are new boys in the steak town, but when it comes to having that Chicago steak dining experience, Morton's remains the one to beat.
There are new boys in the steak town, but when it comes to having that Chicago steak dining experience, Morton's remains the one to beat.
Thursday, January 28, 2016
Verre - The Immaculate Elegance of Masashi's Cuisine
Masashi is a name that is synonymous with immaculate cooking, and at his latest restaurant where he is the consulting chef, I expect nothing less than precision and refined plates coming out of the kitchen.
Verre is french for glass, and there is a sense of polish in everything that is associated with the establishment. Superb wines are visible from the huge central wine cellar that stands out.
Verre is french for glass, and there is a sense of polish in everything that is associated with the establishment. Superb wines are visible from the huge central wine cellar that stands out.
Monday, January 25, 2016
The 2016 Yusheng Post - My Top 5 and Then Some
Consuming yusheng time is here again, and 2016 has quite a lot of interesting variations in store. Some good, some not so good, and a few exceptionally brilliant ones.
Here's where I break it down for you. In the event you are looking for the classic fish and greens salad, or seeking something a bit more exotic or different.
Here's where I break it down for you. In the event you are looking for the classic fish and greens salad, or seeking something a bit more exotic or different.
Friday, January 22, 2016
Chinese New Year Cooking - Bak Kut Teh Fried Rice With Dry Bak Kut Teh Pork Ribs
Chinese New Year is around the corner, and every year, our household will take the time and effort to do our own cooking as it means more to prepare our own homecooked dishes as opposed to eating outside.
This year, I wanted to prepare something that is both traditional yet different. At the same time, I wanted something that everyone from the young to the old will enjoy.
This year, I wanted to prepare something that is both traditional yet different. At the same time, I wanted something that everyone from the young to the old will enjoy.
Monday, January 18, 2016
Bridge - Beautiful Food That Measures Up
Although I will not classify Bridge at Seah Street as a fine dining establishment, it certainly has food that bests it's nearby fine dining neighbours. More befitting of a high end bistro, it has a classy look and feel about it.
Helmed by a chef that used to work at Cornerhouse, I was anticipating some solid cooking at this joint, and I was not disappointed.
Helmed by a chef that used to work at Cornerhouse, I was anticipating some solid cooking at this joint, and I was not disappointed.
Wednesday, January 13, 2016
Ginza Yoshihiro - Omakase and Oden at It's Very Best
Omakase dining has just found another gem in the form of Ginza Yoshihiro here. Tucked away on the fourth level of Marina Mandarin, the space is compact, yet decked out in the finest Japanese influenced furnishings.
It also includes a tatami soju bar that is both impressive and classy. In fact, everything here is full of class.
It also includes a tatami soju bar that is both impressive and classy. In fact, everything here is full of class.
Friday, January 8, 2016
PerBacco - Classy Italian Fare
Italian food is everywhere these days, but the really decent ones are rare. Most are just cheap knockoffs with inflated pricing, and recently I have run the gamut from the bad to the good.
On one end of the spectrum, you have eateries pretending to know all about classic Italian food, but when the plates are served, they are anything but.
On one end of the spectrum, you have eateries pretending to know all about classic Italian food, but when the plates are served, they are anything but.
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