Loved how light this drink is! 0% sugar but the honey pearl really complemented the oolong flavour with a bit of sweetness. Would get this again😀
Rate:🌟🌟🌟🌟

I've always been a fan of Chef Edward's char siew. It's tender and juice, came with a smoky fragrance, and has a crisp exterior. This time, he upped his own game by using iberico, and specifically the prized secreto. So take all the above, and add the amazing flavour from this cut of the meat
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In this new six course menu, Chef Edward pays homage to special individuals who played an integral role in shaping his culinary accomplishments available only till end Nov 2019. The $108++ menu comes with:
1. Childhood - Baked Pastry filled with Chilli Crab Meat; Australian Scallop Flan, Crustacean Nage and Kaluga Caviar; and Deep-fried Rainbow Puff with Shredded Turnip.
2. Inheritance, a double-boiled sea treasures soup with abalone, conpoy, fish maw, sea cucumber, and a touch of black truffle
3. Filial Piety - iberico pork secreto char siew.
4. Learning - steamed marble goby fillet and venus clam, with clam espuma, minced ginger, garlic and jamon iberico ham.
5. Growth - braised ramen with premium sliced Japanese wagyu beef and imperial stock.
6. Cherish – chilled fragrant ‘tai-chi’ sesame jelly; mochi; and cool lemongrass tea with nashi pear and ‘koi fish’ jelly
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Check out my IG story highlights "Peach Blossoms" for videos of all courses. For enquiries, visit www.meritushotels.com/marina, call ‪(65) 6845 1118‬ or email [email protected].
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Thinly sliced chuck cut. Melts in your mouth! It's so creamy and juicy that I couldn't wait for more as it's being BBQ on hot plate. This is much better cut than the Australian beef. Must try!

Limited menu but these pan fried buns are really good.

Some time ago, @kevin_the_hiak had mentioned to me that his friend and ex-colleague, Chef @sebastiansjl whom I’ve also met, was starting his own cafe. Then recently, I began seeing via Instagram Stories, @fionatingx frequent this charming cafe near her home that serves tempting looking food. I put two and two together and realised it was one and the same. So yesterday, T.H. and I dropped by there to have a quick lunch.
The cafe is tucked away in “The Yards at Joo Chiat” (it used to be a school many, many years ago if I am not wrong) and has a lovely laidback feel. We chose to sit indoors but there is seating outside as well. Right next to the cafe is a magnificent Kapok Tree said to be more than eighty years old.
It took a while to decide what to order as many items in their menu beckoned. Eventually, the Breakfast Burger ($20) won. Mostly because I saw it contains scrambled eggs and I know for a fact Head Chef Sebastian does a most excellent one. Sealing the deal was the knowledge that the pork sausage patty is also made in-house.
What a winner this Breakfast Burger turned out to be. Bigger than I’d expected, the ratio of all the components was 100% on point. While the signature scrambled eggs was a fat cushion of creamy silkiness (it’s every bit as perfect as I remember!), the pork sausage patty was thick, juicy and tastily-seasoned. Even the amount of caramelised onions, ketchup and mayo in between those toasted brioche buns was perfect - not too much, not too little. I highly recommend ordering this.
We plan to return soon. Not just because it is conveniently located to where we live but honestly, there are many more items on their menu we want to try.

the menu was extensive and included many types of dimsum and mains! we came here to try the signature guo tie but the dan dan mian stole the show 😳 the perfect noodle size and chewiness complemented well with the sauce, which i have not tasted in many other chinese resturants 👏

Hand in Hand has been around since 2004, bringing authentic northern Chinese cuisine to Singapore. Everything is hand-made and fresh, and prices are very reasonable too!

Pictured is the XLB ($5++/5pcs) which was filled with soup! It was tasty though I hoped the skin was a bit finer.

Fantastic food, relatively wallet friendly. Great service and food recommendation with appropriate proportions. My wife and I were happy diners and the lamb rib is truly fantastic (left me longing during the days after we ate at the restaurant).

For my belated birthday treat from a friend, I chose One MICHELIN Starred Braci because the contemporary Italian restaurant has been on my list for ages.
We loved the housemade bread that was the first thing to arrive on our table. Named “Pane di Altamura”, it’s made using remilled durum wheat from Altamura in Italy’s Alpura region. It even has to pass the strict criteria of having a 3mm crust.
Following that, every one of the courses in the lunch set we had, was impeccable in presentation, freshness and flavours.
Both our appetisers, the raw Scallops dressed in rhubarb and fermented cherries, and the Baby Gem with white sesame and apple chutney, were superb. So too the mains of Veal Cappelletti (handmade pasta stuffed with truffle taleggio cooked in a sauce of 5 peppers jus) and the crisp-of-skin Italian Seabass (plated with pumpkin, radish and chard). Enormously gratifying in their own way they were.
Although the lunch set had only one dessert, it triggered wide-eyed wonder with its masterful combination of white chocolate, blood orange, pineapple and Yamazaki whisky.
Our wonderful meal came to a close with petit fours that were the embodiment of refinement and delectability.

Are you like me and tend to make a beeline for the stunning fruit tarts here? Well, I suggest you expand your appetite’s repertoire because when I ventured beyond my usual, the pleasure of this heavenly creation, the “Caramel Cashew”, came crashing down on me like a tonne of the most scrumptious bricks.
The way everything—the thick caramel sauce, fragrant roasted cashew nuts, crunchy milk chocolate, an airily light cream and Chef Cheryl Koh’s signature crisp and buttery pastry—harmonised so smoothly had me exclaiming in rapturous delight from my first bite.
This tart was launched very recently for the Lunar New Year. Hence, I think you should not hesitate if you wish to give it a try because there is no telling how long it will be around for.