I am rather appalled by the services at Garuda Padang Cuisine at Orchard Central. I entered the restaurant with my friend during non-peak hours where there was only less than 10 people dining there. I entered and waited to be seated but no staffs approach us at all so we settled ourselves and went over the to cashier area to try to order some food. The staff at the cashier ignored us until we asked them can we order. One of the staff said yes and he came out to take orders from a family who came in later and settle them down. We let that passed as the family got a kid. So after the staff took their orders and come to take ours, we requested for the seat by the window. The staff told us the table was reserved at 7.30 which means there is 2 hours for us to finish our food before the next patron arrives. We told them we will take less than 2 hours and the staff was rather stubborn and insisted that we seated somewhere else. I was rather turn off by the overall service and attitude I simply walked out of the restaurant and went to the Japanese restaurant next door where my money was rather well spent with great food and greater services.
Their beef rendang is a must-try with the rich succulent gravy and tender beef pieces. For people with big appetites, I suggest opting for the buffet rather than ala carte as you would probably be saving a lot of money. The chendol is also sweet and many ingredients are used to produce the final product, not least coconut milk. Lastly, the waiting time for food to be served is quick and efficient as the food is already warmed up prior to your order.
For adventurous eaters or those who want a change from the usual chicken, beef or pork, there are restaurants and butchers in Singapore that offer unusual, mostly farmed, meats such as turtle, kangaroo, even shark
April 2015 marks the kick-off of this 12-month-long affordable dining program that pairs renowned visiting chefs with Singapore-based heavyweights. We tell you how stellar six-course meals can all be yours for $100
Eggs. They come in all shapes, sizes, colours and varieties: white, brown, free range, barn-laid, small, large and extra large. Some come with Omega 3, others with selenium and carrot. We makes sense of it all.
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned