Bather's is a special place for me because I've celebrated special occasions there numerous times with my close friends and loved ones. Chef Kelvin is consistent at what he does, and food standards have remained high in the five years that I've been patronising his restaurant.

Bather's is the kind of place that stays the same only because that's the best way to guarantee a steady clientele and uncompromised quality. The place is cosy although its decor is patchy at best. Limited seating ensures prompt and attentive service, and I heard the wine list has just recently been beefed up.

My all-time favourites are crab bisque and the chef's very very yummy king prawn aglio-olio. The first I tried it I took deliberate pains to finish it slowly so the meal would last longer (I was a poor student then, expensive pasta had to be enjoyed SLOWLY)!

Meat lovers will fall in love with the veal and venison here. The chef will ensure that the meat is done according to your preferences and portions are respectable. I usually have problems finishing a whole steak by myself, but I like the meat at Bather's so much there's nothing left over.

Dessert, while lacking the sophistication of the mains served at the restaurant, is also good albeit in a homely kind of way. If you have to finish the meal with something sweet, order the apple crumble and have it with some coffee. Or you can do what I do, save some space and go next door for your sweet fix (there's a popular ice cream shop just next door)!