I used to frequent Big ‘o’ cafe in Wheelock place, more for their desserts and mudpies! Their chocolate aphrodisiac(heart-shaped chocolate mousse) was to die for! The durian mousse was also not too bad ( fresh durian puree). Now they have another outlet in Paragon and I have another place for desserts!

The menu features some Asian and Western cuisine as well as desserts. Do try their mudpies! It’s strongly recommended.

Grilled Strips of Vegetables ($6++)



This was a bowl of primarily veggies. There were roasted carrots, eggplants and yam and after roasting, they stir-fry it with onions and cumin seeds. Therefore, it has a strong ‘indian’ flavour to it. I like the whole garlic that are roasted till golden brown. A warning! (Remember to rinse your mouth to prevent bad breath).
Pan-seared cod with lemon-caper sauce with spinach and mashed potatoes



There is only 2 fish items on the menu- The fish and chips and the cod. I have been eating too much cod these few days and feeling a little sick of it. Anyway, I have requested for the mashed potatoes to be replaced with more spinach but in turn I couldn’t finish it.

The cod was a little over-seared, resulting the meat to be a little tough. It was worse when the fish turned cold after a while . No doubt that the cod served was a huge fillet but it has a fishy smell to it. I like the lemon-caper sauce which could help to ‘mask’ the fishy taste of the cod. They added some raisins to the lemon-caper sauce which was quite interesting ( a little sour, sweet & salty). Considered that the fish was not to my expectations, I tried my very best to finish it.

The service here is friendly and attentive. I think I should go back for the desserts alone!

Osvaldo is a family italian resturant, which is slightly different from the fine-dining resturants. Just like Chef Osvaldo said,” You are coming to my house“. I felt very relaxed here, just like dining in my own house. Osvaldo is located at the maxwell chambers, you would see the restaurant when you come out from Tanjong Pagar MRT station. The resturant is running full-house everyday for lunch and slightly quieter during Saturdays afternoon. MAKE A RESERVATION !

They import fresh burrata cheese from which is DIRECTLY imported from Italty, from Chef Osvaldo’s own farm. Chef Osvaldo’s sister and parents are residing in Italy and they grow vegetables, peaches, honey, …etc and import some of the Italian stuffs to Singapore.

The restaurant resembles a cottage, the interior is quite spacious for large gatherings and for intimate dinner. There is a few paintings on the wall which has a japanese influence to it….interesting. There is also a small corner that display some of the italian stuffs that are imported from Italy(honey, balsamic vingrette,olive oil…etc), well they are for sale and they are they are made by Chef Osvaldo’s family. There is also a possibility that may start a small little deli selling antipasti, salami, cured meats and fish.

A bread basket with home-made foccacia bread. I like the bread which came warm , great to nibble on while waiting for the food. The bread is home-made and it was very crsipy but a little tad to oily. It was just like eating a deep-fried flatbread.

Mixed Salad with Raw vegetables

I love greens thus this is a great dish to start off my meal. 3 types of greens- Zucchini, french beans and Carrots. I actually requested them to omit the french beans but they still serve it to me. Well, the response was to take out the french beans by myself. The veggies were crunchy, i think they just lightly blanched/steamed it and drizzled with olive oil and salt. It was a little over-salted and other than that, it was fine.

Seabass cinque-terre style

There was only 3 seafood item on the menu. The seabass was recommended by Alex(the staff), being one of the popular dish here. What exactly is cinque-terre? From wiki: The Cinque Terre is a rugged portion of coast on the Italian Riviera. The sauce actually consist of white white, olive oil and the juice from the seabass itself. The seabass fillet was a huge piece and they topped it with capers, diced tomatoes and black olives. The sauce is naturally sweet and flavourful. The fish is slightly poached and serve it under a bed of spinach leaves(salty). The fish is very tender and flavorful and I love the fish skin which was slightly crispy.

I didn’t had any desserts as it was a rainy day so it was a little ”unappropriate” for me to take chilled stuffs.

Chef Osvaldo is a very friendly guy who came over an have a chat with me. From what I know, he had been in Singapore for 6 yrs. He also explained that the temperature and climate here in singapore is quite different compared to Italy. The pasta that he made was perfect in Italy and using the same ingredients and recipe in singapore, the pasta just failed miserably.I guess it might be due to the humidity here in Singapore. I enjoyed having a chat with him, listening to his stories.

The service here is friendly and attentive. I also bought a bottle of extra virgin olive oil from them as the quality is not too bad.

New Garo is located @ Chun Tin Road, along the stretch of Food eateries in Upper Bukit Timah Road(Opp. Beauty wORld). They have been there for quite a few yrs , serving affordable japanese food. The interior is quite cosy, just like a typical japanese eatery.

Do try their Japanese Bentos, available in different choices and they are very popular among the patrons here. They do have an ala-carte menu and daily specials written on the whiteboard.

I started off by having this SUGI BELLY SASHIMI (KINGFISH BELLY)

I actually wanted the hamachi belly sashimi but it is not available today thus I had this kingfish belly sashimi. 8 pcs of kingfish belly cut into thin slices and served with shiso leaves and daikon. The fish is quite fresh.

Agedashi Tofu
I was a little taken aback by the big portion of Agedashi tofu served. 4 pcs of deep-fried tofu served in a pot with some mirin and special sauce. I like the crispy skin despite being ‘’soaked” with the sauce. They topped it with some benito flakes and spring onions which was good with the tofu. The tofu is soft on the inside and crispy on the outside but I would prefer it to be warmer.

Deep-fried Mekajiki Skin



This is my favourite! Instead of the salmon skin commonly served in Japanese restaurants, they have mekajiki skin(swordfish) which is something different. Particularly, I love fish skins, regardless of what type of fish. The skin is one of the fattiest part besides the belly and it is packed with collagen (good for skin). The swordfish skin is cut into thin strips, coat with some salt, pepper and flour & deep-fried till crispy. It was just like eating keropok… so addictive! I pop the fish skins in my mouth and in less than 5 mins, I finished the whole plate of it! You can dip it with mayonnaise or simply enjoy the salt and pepper seasoning.

Yasai Itame



This is basically stir-fried mixed vegetables. Japanese styled stir-fried vegetables would consist of capsicums, onions, cabbage, beansprouts and mushrooms. The Yasai Itame is not too bad, fragrant bits of garlic & the vegatable are crunchy and not oily.

The verdict: Do try the value for $ Japanese Bentos. The portions are really huge and well-value for $. Each bentos cost btw $20-$25 which comes with rice, soup, mains, deep-fried items and fruits.

The service here is attentive and friendly. Do ask for recommendations if you are not sure what to order.

Seven on Club is a modern European Restaurant located on the hip & trendy Club Street Enclave. This 60-seater restaurant showcases a comprehensive menu coloured with culinary delights from France & Italy. The chef hopes to incorporate the idea of ” Fusion” into the menu thus some of the dishes here are a mix of Japanese, Chinese and Italian.

According to the restaurant manager there, the customers here are from the Raffles place area and the buiest time would during lunch time and quiet in the evening. Due to economic crisis, they have reduced the prices from $5- $10. The 3 course set lunch is well-affordable at $25++.

For the choice of starters, you can choose the calamari , couscous with salmon, soup or the antipasto salad bar. No doubt I would definately choose the salad bar as I can sample a few antipasto. There are a few choices of antipasto like the Carrots with dill, roasted Cauliflower, pasta salad, beetroots… etc. Take as much as you want but make sure you can finish it.

3 Slices of Home-made bread served warm & fluffy. Although it’s just a few slices of brown bread but I actually like them. Spread it with the olive spread provided.

The asparagus and carrots were crunchy. The carrots were lightly blanched but I find it a little too raw for my liking.

The cauliflowers were my favourite out of the antipasto offered. Apparently the diners here loved the cauliflowers.According to the restaurant manager, the cauliflowers were first being deep-fried for 15mins and stir-fry it with onions and chilli padi. However, it was not oily and spicy at all! It was crunchy & fragrant.

Fresh beetroots were sweet and juicy.


Pan-seared seabass with greens, lavished with black beans and wolfberries



There are 2 types of fish being offered for the mains- The seabass/ John Dory.

I had the seabass with black beans & wolfberries sauce which was something interesting. The seabass is lightly seasoned with salt and pepper and pan seared. It was quite tender and soft. The sauce is something that I like, a bit of chinese influence in it.

Dessert Time!

Berries parfait with tropical fruits

Those who love sour berries/fruits would definately like this dessert. Well, I love fruits and berries thus this is the dessert that I like. I think most people would feel that the berries were too sour. The strawberry parfait were not too sweet and it’s not too bad.

The service here is friendly and attentive. Value lunch and dinner sets!

I received a kind invitation from HGW and the The Square Restaurant for a food tasting buffet at The Square Restaurant. The Square Restarant had recently revamped it’s menu, included some new items and thus we were invited to sample the food.

I finally discovered the people and supporters behind HGW, the person with the most reviews : Hoongy, Weighty man, His Foodblog, Macadamia Nut, Starzdevil. They started writing in HGW even earlier than me, they were there when HGW first started. In the past, I was always wondering who are the people in disguise of Weighty Man, Macadamia nuts, starzdevil, cloudgal as they wrote very good food reviews and I feel the urge to meet them in person.

Kevin, the F&B manager showed us around the buffet selections, explaining the concept and idea of the buffet. I must admit that the food spread was not much of variaties as they want food to be cooked ala-minute rather than having a long buffet line. The is buffet is more of a global menu, featuing cuisines from different cultures and countries. The theme of this buffet is crab and thus, there are 3 types of crabs being offered- Black pepper, Chilli and Garlic Butter.

The Salad selection has a few types of salad available and it’s great to have something light to start off the buffet.

The Antipasto section is one of my favourite here. There is variaties of antipasto served in small portions and a few tapas available. Some of the antipasto includes : Marinated Antichoke, Grilled Zucchini, Portobello mushrooms and cheese… Small tapas includes foie gras, salmon sashimi…

Apparently, there is only 2 kinds of Sashimi offered here- The Salmon & Maguro. The Sashimi is cut freshly and served upon request.

Mussels, Fish and Pork loin cooked upon your request. They offered 1 type of fish everyday and the types of cooking method changes everyday too.


Spinach & butternut salad and Grilled zucchini


The spinach leaves were over salted with salt and too strong of pepper and the grilled Zucchini and butternut were acceptable.

The Crayfish simply just doesn’t fit to my tastebud. It was cold and almost tasteless, the meat is tough and the tomato sauce on the crayfish is bland.

The dim sum offered here are halal, therefore muslims can enjoy the cold cuts and dim sum. The baked potatoes were not too bad and the har gaw looks cute in mini size.

The salmon belly sashimi is sliced specially for us, it is not available on the sushi bar itself. It was not too bad,the fatty fish just melts in my mouth .

Now comes the Crabs!

Chilli crabs

Taste is subjective. Some people may find this top spicy and some may find it just alright. They even garnish the crabs with chilli padis. Perosnally, I felt that the chilli gravy is too sweet and I think they didn’t use any eggs or corn starch to thicken the sauce. Macadamia nuts and Starzdevil actually like the sweetness of the chilli sauce. The crabs were quite fresh and the shells were full of roe. I wonder why there are no chinese Mantou??

The Black Pepper Crab

Perosnally, I felt that this was the best of the 3. The black pepper is very pungent and I can almost taste the intensified hint of spiciness and peppery of the crab, Though it was a little tad too oily.

The Garlic Butter Crab



Kevin commented that some of the patrons here like the garlic butter crabs. However, I feel that the sauce is neither here nor there. It tasted quite funny and the corn starch wasn’t even dissolved properly into the sauce thus I can taste some lumps of corn starch. Personally I prefer the salted egg yolk coated with crabs (not available).

Apparently, the dessert are disappointing (in my opinion). There wasn’t much desserts available. Usual ones are the Creme Crulee, Triamisu, Strawberry mousse. The 3 desserts I had tonight were the MASHMELLOWS coated with chocolate, The creme brulee and Raspberry with vanilla mousse.

The creme brulee : Too heavy and tasted more like cheesecake.

R/berry with vanilla mousse : Taste like cheap cream and r/berry jam.

MASHMELLOWS coated with chocolate : As the dessert selection doesn’t look exciting to me, I helped myself to the chocolate foudue. I had almost 10 sticks of the mashmashmellows . Others includes grapers and kueh lapis.

Overall, I felt that the food spread was too little and very few variaties. Many people come for buffets, anticipating a wide spread of food available and helpful themselves to the galore of foods available. There was some hits and misses… personally, I do enjoy some of the antipasto and the MASHMELLOWS with Chocolate. The service here is friendly and attentive.

Thanks once again for the kind invitation and I hoped there would be another food tasting soon.

Hooked! at the Railmall is one of my most frequent place for Fish & Chips when I was still in my secondary school days. I used to visit here at least once a week and one of the manager here is very friendly. However, they have change the management a little but at least the standard still maintained.

Hooked! offers a variety of dishes on the menu. From Salmon, cod, seabass to Anti-fish such as steak and tenderloin. I mean… they specialised in fish dishes. Of course, they are many ways of preparations: Poached, pan-fried, grilled…and different sauces to go with.

They have a new menu and new dishes being offered. I had some difficulty in deciding what to order since there are so many choices available. The waiter just stood here and stare at me and wait for me to decide…. can’t he gives some recommendations?

Pan-fried Cod with aged cai poh served with Beansprouts($22.95)

Finally decided to order this cod with cai poh since it’s a new item on the menu. This is an asian inspired preparation, the cod is pan-fried and topped with cai poh( preserved radish). The fillet is quite a big piece and it wasn’t too thick. I always prefer fish fillets to be thin and flat as the meat would be more tender. The cod is really crispy, almost like eating deep-fried fish but it wan’t oily and it was juicy and tender inside. I SIMPLY love fish skins! especially crispy ones and I’m glad they did it well. The cod is served with a bed of sauteed beansprouts (crunchy). I requested for some sauce to go along and they gladly prepared some butter sauce for me.

Waffle Fantasia ($6.90)

The dessert section doesn’t look interesting at all. There are only waffles, cheese tarts and Valhorna chocolate & rice pudding available. Well, Hooked! does a better job in fish dishes compared to desserts! The waffle fantasia is served with fruits(peaches & bananas), a scoop of vanilla ice-cream & maple syrup. The waffle wasn’t very crispy, the interior is light and soft though. However, I prefer my waffles to be crispy. They used canned peaches instead of fresh peaches and the ice-cream is just so-so. If you want desserts, head to Galbiati ( just a few doors away)!

The service here is a little patchy. They seemed to be busy and quite diffcult to get their attention. I think there is a need for some service training.

At Heart Bistro,they serve only what we know is good for you. Food created with love and care that nourishes the heart. A global menu with pan asian accents. Every dish a symphony of flavours, a discovery of senses, yet nutritionally balanced.

HEART BISTRO dedicates its mission to the heart of good living and dining for better health. Heart Bistro cares about the way you eat and what we know is good for you. The concept was developed on the basis of “You are what you eat and how you choose to eat”.

Located at the BASEMENT of the Palais Renaissance, Heat Bistro had taken over the place of Marmalade Pantry, serving healthy food.

The dining area covers the entire basement area. It has an open concept and simple-looking. A pot of plant is placed on every table and even the cup is heart-shaped.

The menu is spilt into 3 different folders. A wellness menu featuring modern asian flavours is unique to Heart Bistro. Lighter, healthier cooking techniques are used to bring out the very best. No deep frying, no oily batter. Every dish a symphony of flavours, a discovery of senses, yet nutritionally balanced. Only the freshest ingredients are used to enhance the full flavours of the bistro’s menu. Aromatic herbs & spices and natural citrus juices are used to marinade and flavour the dishes, together with controlled use of salt and sugar. The result is food that is beneficial to one’s health, yet light to the palate.

At Heart Bistro, flavours are not compromised for the sake of health. The menu comprising sumptuous starters, homemade soups, sandwiches & burgers, entrees and dessert promises a fulfilling meal. A Juice Bar offers unique blends of vegetable & fruit cocktails, while a Tea Bar aims to promote the benefits of tea- drinking with original blends that the bistro has created. A Wine Bar completes the dining experience.

Heart Bistro hopes to contribute towards the Health Promotion Board’s Healthy Lifestyle Campaign, aimed at creating the awareness of lifestyle-related diseases and ways to prevent them. The absence of deep-fried and battered food is evident and is replaced by food that is steamed, poached, grilled or roasted; proven healthier cooking methods. Full of flavour, minus the fat!

The patrons are offered a small glass of Longan Ginger Tea. The ginger taste is very mild , not very sweet and refreshing!

I decided to had the 3 course set lunch priced at $32++ which comes with a starter,mains, dessert and tea.

Pickled Tea leaves salad + mung beans

This is a myammar inspired dish. I have tried the authenic Myammar Pickled Tea leaves from the Inle myammar restaurant and this taste almost similar. I have requested them to omit the nuts and mung beans. The Salad consist of asparagus, tomatoes, shredded cabbage and pickled tea leaves tossed with some chilli dressing and served with a few leaves of romaine lettuce. I taste a mild spiciness when I first tried the salad but towards the end, my tongue seems to be burning with fire! If you are uncomfortable with the level of spiciness, remember to ask them to tone down a little.

Roasted Chilean Seabass with Crab Bisque

Actually this is not offered on the set lunch. But since I had snapper fillet last night, I decided to have this Chilean seabass with crab bisque from the ala-carte menu ( a top up of $6). The Chilean seabass is roasted with some miso , salt and pepper. The top layer is very crispy and hint of fragrant miso dressing. The fish is vey tender and juicy. But since they seasoned it with a salt & pepper , some parts of the fish were just too salty. Served with asparagus and a bed of fresh crab meat, the crabmeat tasted very fresh ( fresh from the crab claw) and they were really generous with the crabmeat. I couldn’t even finished the bed of crabmeat being served! The crab bisque tasted naturally sweet with the essence of crab.

100 % fresh fruit sorbet with fresh fruits

The protion served is generally huge. It was something like a fruit platter- Watermelon, honey dew and Papaya. The sorbet is pomelo-flavoured which is quite unusual. The sorbet wasn’t too sweet but a little icy. I prefer sorbets that are smooth and creamy. The fruits are fresh and sweet but meant more for sharing though.

The service here is friendly and attentive. The prices are a little on the higher side though. Unless you are really famished, go for the ala-carte instead of the sets!

Ba Ba Black Sheep…. French cuisine in Little India! This cafe is really a ”hidden gem” serving French cuisines at affordable & reasonable prices.

The cafe is really small & cosy, probably sit around 6 tables(I counted). There is only a waiter and he is only the server, doing all the ordering & stuffs. Through Kaelyn’s recommendations on Chef Ratha’s wonderful fish, I finally made my way down to The Black Sheep Cafe. The waiter actually remember me since I last visited the cafe about 1 yr back for the chocolate torte.

The restaurant is running full-house as it is a Saturday! I was lucky enough to get a seat since I was there quite early. My advice is to call ahead to make reservations to avoid disappointment.

The menu is really simple. 2 starters, 3 mains ,2 desserts , wine list and beverage. … few choices but they are the dishes that customers keep coming back for. Do try the Duck Confit & Baked brie which are the chef’s specialities. Leave some space for their Kahlua – flavoured souffle. For today’s specials, they have the steak and pork cheek.

This is the Fish of the day – Snapper fillet. There is only snapper fillet available so I had no other choices. A pity I do not take duck and beef so I didn’t get to try the duck confit and steak.

The snapper fillet is pan-fried till crispy - served with red & yellow bell peppers, diced tomatoes, carrots & a few stalks of caixin. The meat of snapper fillet is quite tough but at least it wasn’t overcooked & dry . Luckily the lemon butter sauce that goes with it managed to salvage the slight ”toughness”. Well, the skin is still very crispy! The lemon butter sauce is creamy but not heavy. I think chef ratha added some milk powder to the sauce as I can taste the rich flavour of milk.

When the waiter served this to me, I was amazed by it’s ”cute” appearance. This souffle is baked fresh from the oven, light and fluffy. Do not be deceived by it’s appearance, it is actually quite light in texture and kahlua is very mild. I felt like eating clouds. A pity it has a slight grainy texture due to the undissolved sugar. The mocha ice-cream that is served together is quite good. The ice-cream is home-made and has walnuts in it and I had to pick it out one by one.

No GST, SVC CHARGE and AFFORDABLE PRICES…what more can you expect? Besides, it serves one of the better duck confit in Singapore. Parking can be a problem and remember: call to check for daily specials and make reservations.

The east of Singapore is known to be a culinary haven, and Big Fish Seafood Grill is certainly no exception when it comes to good food. Located along the busy Upper East Coast Road, it has garnered a steady stream of patrons who drop by for both lunch and dinner. Run by 2 former bankers, Big Fish has been around since 2004, and has secured itself a pool of faithful followers . Expatriates drop by for take-aways, and the restaurant is very often full on weekends.

◦The Vibe
Big Fish emanates a certain seaside charm with its unique turquoise- coloured furniture that is so reminiscent of the ocean. Tables are separated into booths for more privacy. The predominant use of wood in the décor also reminds one of a countryside home, cosy and comfortable. Pictures of small boats docked at a pier, and fishermen netting their catch, adorn the walls. Diners who prefer to be caressed by the sea breeze can opt for the seats outside and dwell in the presence of the swaying palm trees which line Upper East Coast Road. Either way, get set for a pleasant dining experience.

The Big Fish specialises in Fish & Chips. But, you can find other seafood such as oysters, moreton bay bugs, lobsters… here and the seafood are imorted from Australia & New Zealand so it’s fresh.

They have a 4 course set lunch priced at $16+ and also chef’s specials . One of the interesting item I saw on the menu is the ”Gratinated Escagot” . The escagots are served in little tartlets and grantined.

Complimentary Bread

3 slices of focaccia bread served warm with butter. It has a strong flavour of dill. It was pretty normal but I like it warm & fluffy.

Grilled Butterfish ($20+)



There are several options of fishes for you to choose from, like the codfish, barranmundi, sole, snapper…etc. I had this grilled butterfish which is less common. All fish fillets are served with mashed potatoes, seasonal vegetables and lemon butter. All the sets would require at least 20 mins to grill so wait patiently!

As I do not like mashed potatoes, they agreed to replaced it with more veggies. Thus, I got a of grilled butterfish with cauliflowers, brocolli and carrots and served with lemon butter sauce. The fish fillet is very tender & juicy on the inside and crispy on the outside. The fish is well-grilled with an oomph factor. This butterfish has a higher fat content thus it was simply shiok when the fats from the fish melts in tour mouth in every bite. Savour each bite slowly please…They also served a small plate of balsamic vingrette which looks like the chinese dark soy sauce but is slightly more sour and less thick. It was pretty good and I requesed for extra.

Strawberry Ice-cream

Initially I wanted to have the stewed peach with vanilla ice-cream but unfortunately it’s not available. The staff recommended the chocolate souffle but I wanted to have something fruity instead. Thus, I simply have a scoop of strawberry ice-cream drizzled with some sweet syrup. It was quite fruity, with bits of strawberries in the ice-cream.

I would definately come back again for the other fishes. Travelling to the east side is a little hassle so I may have to wait till quite sometime before I return. No GST charge here!

For those who enjoy a quite evening over good food and fine wine would love this fine dining Italian restaurant. Located at the River Wing of UE square, Bonta is a 2 yrs old restaurant serving Italian food.

The genius in the kitchen is none other than Chef-partner Luca Pezzera, a 37-year-old native of Bergamo who has infused his delicious Italian dishes with subtle hints of his adopted tropical home. After spending more than five years as the Executive Chef at Hotel InterContinental-Jakarta (where he pioneered and established Scusa), I noticed that this Luca is not your typical Italian chef.

In his creations you won’t find heavy sauces, chock full of heart-burning spices that predominate in most Italian dishes. Instead, subtle Asian influences permeate his dishes, bringing you a sweeter, lighter taste that is truly refreshing on the palate and of a quality unmatched anywhere else I have eaten. I don’t know exactly what his secret is; perhaps this graduate of the San Pellegrino School of Hoteliers developed his style during his tours of duty in Turkey, Jordan, Switzerland, Scotland or Dubai.

The ambience there is cool and romantic, definately perfect for a romantic dinner. They have private cheese room and wine cellar.

Complimentary Bread



Muffin-shaped freshly baked bread with feta and sundried tomatoes, the aroma of which make the whole experience far tastier and delightful. The bread is served in a cup and it is filled with walnuts and feta cheese. The crust is very flaky(eat it while it’s warm!) while the interior is soft. I was a little allergic to the walnuts and dislike feta cheese thus I only had the crust. Well, they would kindly replace the bread with white/ ciabatta bread. However, i wouldn’t want to miss out this bread as it is being raved by lots of people. I pinched a little of the crust and the flakiness of the crust won me over.

Degustation of 3 different dishes



There are just too many choices on the appetitzers section and when the service staff told me I could actually get the degustation – pick any 3-4 items . I was overjoyed as I could sample a few of their popular dishes. I made my choices carefully and asked for recommendations. I wanted to sample the zucchini flower filled with mushroom ragout and unfortunately, it was not available today. These are what I had:

Rocket lettuce salad



The rocket leaves were served with roasted pine nuts (omitted), pears, pecorino cheese and white balsamic honey dressing. It was pretty good as a starter and the pears were really sweet.

Oven Baked Australian Scallops



Scallops are diffcult to handle and prepare well. It mustn’t be cooked for too long as the meat would be tough. This rendition of Australian Scallop is lightly-seared and served with sauteed spinach and black olive hollandaise sauce. The scallop is soft and tender in every bite with oomph factor. The sauce which is a little creamy goes well with the scallop.

Ocean Trout and Jumbo crabmeat roll



I simply loveeee this! The ocean trout is wrapped with creamy crabmeat like japanese sashimi. The fish is very fresh without any fishy taste. The crabmeat is mixed with some mayonnaise and served together with a slice of grapefruit , avacado and tomatoes with blood orange dressing. It is very light and not heavy.

Alantic cod fillet



There were 3 fish and seafood dishes on the menu and they do have a chef’s special- Sea bream fillet. One of their signature dish is the roasted mediterrean seabass fillet. The service waiter recommended me the cod fish fillet as the portion is slightly smaller compared to the seabass.

Shots of the Alantic cod fillet (with flash)

The huge fillet of cod is lightly roasted, the skin is crispy & tender and juicy on the inside. The fish managed to retain it’s rich flavour after roasting. It is served together with grilled asparagus, cherry tomatoes, mashed potatoes and finished it with parsely sauce. I have requested them to prepare some sauce to go along with the fish and they served the Saffron emulsion. Actually the fish is quite juicy and flavouful and there isn’t a need for any sauce.

Towards the end, i felt that the fish seems to be a little tough. Perhaps it has turned cold and therefore the texture becomes a little tough.

Verdict: The best dish was the Ocean Trout and crabmeat roll,the simplicity and freshness of the fish won me over. At the end of the meal, they served a small portion of home-made chocolates to me. However, I was simply too bloated after finishing that huge piece of cod fish thus I left it untouched. A pity I forgot to snap a picture. I shall leave room for desserts for the next visit.

The service here is impeccable. The service staffs are prompt , efficient and have good product knowledge. They would walk around to interact with the customers to ask for feedbacks and rooms for improvements.