Itadakitai 頂鯛 : No Fish No Life

"No fish no life". These words were the first thing I saw when I reached the restaurant. They were painted on the door curtain and made me laughed as this is the first time to see this for a Japanese restaurant.And when we stepped in, the place was so noisy and seated with few groups of customers despite the fact that it was only 30 minutes past their dinner service time. Contrary to the name, this place does not serve only fish. For...

Read More

[TUNGLOK YUSHENG GIVEAWAY] Fresh and Safe Salmon from Norway

Source: Norwegian Seafood CouncilDo you know that salmon, a saltwater fish raised in cold, pristine waters of Norway, is safe to be eaten RAW?With the recent ban on the consumption of raw freshwater fish in Singapore, some consumers might choose to stay away from the traditional Chinese New Year Lo Hei, which usually features salmon-the symbol of abundance. However, the fact is that Norwegian Salmon from retailers and food outlets that uphold...

Read More

PABLO Japan パブロ : Revolutionizing Cheesecake from Osaka

It's a cheesecake like no other. I'm not exaggerating. Tokyo has bananas. Hokkaido has that the white lovers. Osaka has.....???Takoyaki? Nah.Okonomiyaki. Boo boo. It's cheesecake.Barely established for less than 2 years, Pablo has gained a cult following for their cheesecakes from Kansai to Kanto. If you have been following my Instagram or Facebook, you would have seen posts of the buttery cheese langue de chats which I got from...

Read More

5 Things to Binge on at J65 @ Hotel Jen Tanglin

Brunch is a decidedly indulgent affair and what better way to indulge than with J65's Sunday buffet brunch, replete with an endless supply of food, live music performance and free flow champagne? Situated within the rebranded Hotel Jen Tanglin, J65—a name that was inspired by Singapore's international dialling code—offers all-day dining and embraces a modern chic Southeast Asian market concept, cleverly using an eclectic mix of day-to-day ingredients...

Read More

Kosoan古桑庵: My Secret Heaven

There are some places which I wish should be kept a secret forever and this is another one. In central Tokyo that is dotted with commercial buildings, it is difficult to find a place where nature, aesthetics and tradition converges. And here comes Kosoan, the missing piece that will complete this puzzle. Located in the quiet residential area Jiyugaoka, Kosoan is a tea house within an old Japanese house. There is no English signboard to indicate...

Read More

The Carvery @ Park Hotel Alexandra : Valentine's Day 2016

If you are a meat lover or if your loving half is a meat lover and you are willing to accommodate that love for meats, then both of you will have a great time this Valentine's Day at the Carvery. This all-new buffet restaurant which has only opened in Nov will be presenting a finely-curated Valentine's Day semi-buffet dinner with free flow of quality roasts, salads and desserts.Priced at $188 per couple, this dinner includes 2 glasses of Veuve Clicquot...

Read More

L'Eclair De Genie: Genius Parisian Eclairs Come To Japan

Besides Fauchon, Le Clair De Genie is probably the only famous eclair brand in Japan as I haven't heard of any good Japanese patisserie that sells only eclairs except Creme de la Creme which covers both eclairs and Choux puffs. It is no coincidence that these eclairs strike a resemblance with the flamboyant versions from Fauchon as the Marais-based chef-owner Christopher Adam used to train under Fauchon before reinventing them with his unique...

Read More

Jade Restaurant @ The Fullerton Hotel: Chinese New Year 2016 Highlights

The traditional Lo-Hei comes in all sorts of patterns and luxury ingredients these days. But how about one with Champagne Jelly? This CNY, you can literally toast off to an auspicious Monkey year with the Eight Happiness Gold Rush Yusheng (from $68++ onwards for 5 pax) that is enlivened with peach dressing (Yes, cos Monkey God Sun Wu Kong loves his peaches, doesn't he?) This is part of the Lunar New Year reunion dishes by Chef Leong Chee...

Read More