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Featuring Wrap & Roll (ION Orchard), Swatow (Toa Payoh), Chow Fun Bar & Restaurant, Sky on 57, Ishinomaki Grill & Sake, Westlake (Farrer Road), Li Xin Teochew Fishball Noodle (ION Orchard), Ho Rang I, Mr Prawnie Fried Hokkien Big Prawn Mee, Seoul Yummy (Jem)
I makan Sg
I makan Sg
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It’s BTK express as we see it, without a scaled down menu for those who seek a premium tasty chicken rice meal in the shopping mall. Tasty and quality were still as good although price would come as a premium too.

We love fresh made pasta and their tagliatelle bolognese was quite al dente and tasty; although we actually preferred another that we had at a coffeeshop lately.
The way they did their Sirloin also didn’t work for us. Taste was good especially with the herbs in its sauce but we didn’t like that the steak was flattened. We want ours thick and juicy type.
The fried risotto balls with crabmeat were delicious Starters though, with the yuzu lime and yoghurt dressing and pickled fennel.
Overall, Jamie’s a casual place to chill and enjoy some Italian food with family or friends. Not particularly amazing but comfortable.

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These crispy pork skins made my day as they were absolutely yummy. Soaked in the Loh Mee gravy, they were tasty and added a great crunch. Different but memorable compared to the usual crispy fish that others would use.

In this case, it was the hybrid duck ramen.
As with their other branches, they offered both the rich and clear broth versions which we tried. Comparatively, the rich broth was much more intense in flavours while the clear broth offered the same flavours but without the creaminess. The former also tend to get jelak pretty quickly.
Overall, we definitely preferred its lobster and crab ramen at other branches over this duck version, perhaps due to the inherent taste of duck. Nonetheless, this would still be one to try for those who seek that punchy intense flavours in a bowl of ramen.

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The Wok-charred beehoon certainly added an extra texture and elevated its taste. Other than crisp lard bits, we also enjoyed the crab leg meat. Between the spicy and non-spicy version, we would recommend the former for the extra punch above the flavours.
Having after eaten, it was easily understood the colour in the beehoon was dark from the complex flavours within.

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We tried the NZ grain-fed Ribeye that they recently brought in.
At only $23, we were surprised and amazed at how we got to enjoy such a thick and delicious cut at a coffeeshop. It was really juicy with nice fats marbling, seasoned with simply salt to enjoy the goodness of the steak.

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Saw the boss present so we reckoned the standard should be better. But we were just wrong.
2 plates were served inconsistent, 1 dry and the other wet. The noodles didn’t absorb any of the stock, though it wouldn’t make any difference if it did. B’cos the stock didn’t have much of a taste.
So we left after consuming the prawns. Didn’t wanna waste our calories despite having waste our money on it.

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Dig into those buttery crumbly pastries and one will unanimously agree.
Both this chicken and bacon pie and mushroom tart were delicious as they could be. Wonderful especially for a lazy weekend tea before moving onto one of their yummy eclairs for dessert.

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Nevertheless, after dining here, the probable reason to return remained the venue more than its food.
We came primarily for their pasta, and decided to try their seasonal “Tajarin” - homemade Tagliolini with aged Parmigiano fondue veal reduction truffle butter, topped with shaved Alba white truffle.
The “chopped” pasta had a clean cut al dente bite that was nicely flavoured and complemented with the seasonal white truffle.
We also tried their pan seared Black Cod which was certainly an exquisite cut to savour.
While the qualities of food, service and view were probably what identify this place; we weren’t especially fond of the taste to find it memorable. While taste could be subjective, the beautiful view was what many would agree in common.

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This was a 5-course meal that was sure to fill your stomach up.
The mains was a grilled pork chop that was very tender and succulent. We enjoyed this although we were already feeling full when we got to this course.
The starter with a cold cut platter that was so generous in serving, we only manage to finish it together with our mains. Salad was a mix of fresh greens while the hand-made spaghetti was packed with flavours and lots of grilled mushrooms.
It did not end there. The dessert for the meal was also a big serving of raisin butter cake with lemon custard cream and vanilla ice cream.
A hearty and tasty meal from start to end while we look forward to a change of menu for our next visit.

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Good food = Good mood. Will say it's good only when it's good.

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