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A premium Japanese barbecue and grill buffet restaurant, specialising in wagyu beef. If you like wagyu beef, then this is among the most value-for-money dining options in Singapore, else, there is little reason to visit.
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Loved the thinly sliced wagyu beef tan / beef tongue having a tender crunchy texture, with a light savoury meaty peppery flavour. Grills really fast too, so it's best to start with this.
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Ambience could be improved though.
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Tenkaichi Japanese BBQ Restaurant
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There is only 1 reason to visit this place - quality wagyu beef as part of the Japanese buffet grill.
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The wagyu beef karubi / beef short rib is tender with good marbling, and a good depth of savoury meaty flavour.
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The wagyu beef rosu / beef rib eye cap has a meaty chew, with a bold savoury salty flavour.
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The wagyu beef nakaochi / beef intercostal is basically diced beef cubes, with a bouncy chew that is so satisfiying.
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Beyond the excellent wagyu though, everything else here is sub-par.
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Tenkaichi Japanese BBQ Restaurant
More details on blog

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Indulging in my favourite ice cream sundae, of all time.
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Rich, luscious, chocolatey sweet scoops of sticky chewy chocolate ice cream, coated in thick chocolate fudge sauce, topped with airy whipped cream, chocolate coated cherry, chocolate chips, and a half chocolate coated biscuit wafer.
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Love the richness of this decadent dessert, have been enjoying this since I was a child, all the way till today. Great value for money treat.
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Swensen's
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This features 3 medium large, fried chicken parts - chicken wing, chicken thigh, and chicken breast.
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The chicken is coated in a crisp, golden brown batter, with a light savoury salty flavour.
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Cut in, and you get the juicy, tender chicken meat, having a delicate sweet savoury flavour. The small amount of chicken fat is easily removed.
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Served with a side of fresh, crunchy, vegetal sweet coleslaw of cabbage, carrots, and pineapple; as well as piping hot medium thick shoestring fries.
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Super filling. Shiok.
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Swensen's
More details on blog archives

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The Two-Bite cinnamon rolls have a bready, cake-like texture, and floral sweet spice flavour.
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I finished it in 3 bites. Am I wrong?.
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Two-Bite

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For the undecided, this quadruple pot offers a variety of their signature soup bases.
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The Soup Base Seafood is creamy with a sweet oceany flavour, while the Soup Base Chicken is light with a sweet savoury salty herbal flavour.
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The Soup Base Tomato has a fragrant fruity vegetal sweet aroma, while the Soup Base Sichuan Mala has a sharp but short savoury peppery spicy burn that entices the palate.
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Hai Di Lao
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The premier hot pot / steamboat dining destination.
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Have fond memories of excellent dining experiences at Hai Di Lao in Beijing, China, so am glad the Singapore branches have maintained the same standard of excellence.
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Ambience at Hai Di Lao exudes an elegant opulence. The fittings appear luxurious in shades of black, wood, white, red, and gold, the neatly lined comfortable cushioned booths with privacy screens being warmly lit by elegant chandeliers overhead. Intricate oriental artwork adorn the walls.
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For those visiting on weekends, there are scheduled Chinese operatic performances that occur during peak hours.
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Hai Di Lao
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A wide lounge surrounds a stage; which is equipped to host bands performing live music, or screen sporting matches and movies via a large projector.
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The bar's well stocked shelves serve as a visually appealing backdrop. Yes, you can karaoke out here too.
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7th Heaven KTV & Cafe
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Or Char Kway Teow, is best eaten when it's freshly cooked, as it loses much of its fragrance and flavour when it cools and goes flat.
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When fresh from the wok, it's smoky savoury salty in flavour, and delicious.
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The ingredients are fresh, featuring thick flat rice noodles, bean sprouts, egg, fish cake, preserved Chinese pork sausage / lup cheong, sweet dark soy sauce, and fresh juicy deshelled prawns / shrimp.
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Nice combination of savoury salty sweet flavours, particularly if you choose to add more pork lard.
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Reminds me of the classic street dish in Penang, Malaysia, but only if it's freshly cooked.
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Invited tasting.
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Princess Terrace Cafe
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A classic Peranakan dessert, this is well executed.
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The soft, spongy, pourous texture of the grainy sweet apom bokwa / rice flour pancakes, is a perfect foil to the sticky fruity sweet gula melaka / palm sugar gravy with caramelised bananas.
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Beautiful, very enjoyable.
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Invited tasting.
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Princess Terrace Cafe
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With the salty sour flavours of the pickled mustard greens, infused into the warm soup / broth.
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The duck meat is tender with a light chew, and savoury meaty in taste. Juicy and soft tomatoes round it out, with a floral sweet flavour.
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Invited tasting.
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Princess Terrace Cafe
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Established since the 1970s, the Princess Terrace Cafe is a reliable option for Peranakan cuisine with a focus on Malaysian Penang cuisine, in Singapore.
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The weekend high tea buffet is great value for money, at only SGD $21.65 per person (Every Sat & Sun, 3pm - 5pm).
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This gets you unlimited servings of 7 varieties of hand made Peranakan kueh, and their signature hot dishes - Char Kway Teow, Assam Laksa, Popiah, and Kueh Pie Tee.
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Their consistently tasty, authentic dishes remain mostly unchanged all these years. Even their weekday dinner buffet (pictured) attracts a crowd; advance reservations are a must.
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Invited tasting.
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Princess Terrace Cafe
More details on blog