If you are after a family friendly steak house in the East, then the Black Pearl might just be what you are looking for! When I first wrote about them in 2007, they had just started business and it was more of a fine dining concept. (The name was more French too — Perle Noir). […]
If you have been following my blog for a while, you’d probably know that pizzas are one of those things that have a very special place in heart (or belly in this case). I love many different kinds of food, but when it comes to pizza, I not only enjoy eating it, I have actually […]
Yun Nans might have a fancy set up to show you how they steam the chicken in special Jianshui pots for 4 hours but if the chicken is just an ordinary broiler that you can find at the supermarket, then it is simply a waste of steam. Thankfully, the owners of the first franchise restaurant outside of China has really put in the effort to procure good quality chicken, so the end product really is a pot of the proverbial "chicken soup" for the soul.
The space vacated by Hashida sushi now occupied by Sushi Ayumu. It is still under the same ownership but its direction has shifted from Hashida’s progrssive style back to its Edomae roots where the emphasis is on teasing out the natural flavour of the produce rather than on creativity of the chef.
What has been is what will be, and what has been done is what will be done, and there is nothing new under the sun. Is there a thing of which it is said, “See, this is new”? It has been already in the ages before us. Ecc 1:9-10 That is sometimes how I feel […]
Alma by Juan Amador Review – Modern European with Asian influence Michelin Star Restaurant
Nestled in Singapore's Goodwood Park Hotel on Scotts Road is Alma by Juan Amador, who managed to hold down their One-Michelin star status for three consecutive years since its Michelin debut in Singapore in 2016. No doubt, we had high expectations when we were invited to experience their new 3rd anniversary dinner menu. We came away with mixed feelings. The meal went off on a very promising start but but failed to hit the crescendo at the end.
You've probably heard of craft beer, but have you heard of craft beef? Craft beef is the latest trend to hit the steak industry. Steak connoisseurs are no longer satisfied with commodity beef, ie beef from cattle raised in mega feedlots. Now we want to know where the steak comes from, how the cattle was raised, what it was fed and how the meat was aged after slaughter.
I have been to Waku Ghin several times in the past and the experience has always been quite extraordinary. This should be expected of any two Michelin star restaurant, especially when you have to fork out almost $1k for a dinner for two. This is the kind of restaurant that one goes to to celebrate special life events or when you really have impress a significant other.
Picture this scenario: You have some important guests in town and you want to bring them somewhere to taste some local Chinese cuisine. Your first choice is your favourite zi char place, but you want somewhere a little more clean and comfortable. You could bring them to one of the many Chinese restaurants around, but […]
We are all very familiar with the basic dim sum items like har gao, siew mai and char siu bao, but how many of us really know what to look for in a good har gao or what makes one siew mai better than the next? We sat down with Hua Ting's Chef Lap Fai to discuss these questions!
Hong Kong's iconic cafe chain, Tsui Wah has finally made its debut in Singapore! Located at Clarke Quay, this first Tsui Wah outlet in South East Asia is a collaboration between Jumbo Group Ltd and Tsui Wah Hong Kong and coincides with their 50th anniversary.
I generally eschew buffets. I find most of them to be pretty generic and nowadays I usually only have them when it is part of the hotel breakfast package. Oh, there was a time when I used to love buffets. But that was a long time ago when my appetite was much bigger and my palate, less discriminating. Buffets were a great idea then. You starve yourself for the whole day, then pay one price and try to eat more than your money’s worth of food. It used to be a profitable venture for me, but not anymore since I can’t eat as much and the prices of buffets have gone up significantly in the last decade.