Asian Lunch And Dinner Ideas

Kam's Roast has just become my favourite roast meat restaurant in Singapore. The roast duck here is oozing with flavour and it's extremely tender. The duck was a joy to eat especially after they removed the bones at my request. Honestly, I've never finished plates of pure meat without veg and feel like I can eat more! It shows just how tender the meat is and how it doesn't make one 'jelat'.

For a complete review of my dining experience visit http://bluntandfussyeater.blogspot.sg/2018/04/kams-roast.html?m=1

Tried these lobster taiyaki sliders and found them to be really decent appetizers. Price point is on the high side but the chunks of lobster meat are very generous. I like how the pancake sweetness goes excellently with the lobster crunchiness. If it's a crispy shell, perhaps it might be even more awesome but this is good as it is too!

For the full review of Sumo Bar Happy visit http://bluntandfussyeater.blogspot.sg/2018/01/sumo-bar-happy.html?m=1

Going to a restaurant called Gyoza Bar and not trying the Gyoza is like going to a chicken rice stall asking for chicken rice without chicken. I found the Gyoza to be very suitable for strong and light palette because the taste was very mild when I ate it on its own. Yet when I dipped it with the salt that comes on the side, it suddenly burst with flavours. It's the typical snack one would order with hot sake.

For photos and more details of the overall dining experience visit http://bluntandfussyeater.blogspot.sg/2017/10/gyoza-bar.html?m=1

I'd be honest and just say I forgot the real name of the dish because it's recommended by the waiter. I found the dish unique as they use angel hair pasta cooked with Chinese spices and ingredients with a soft boiled egg at the side. The dish is further made to stand out further by its lack of oiliness despite being fried and goes very well with the egg broken into the noodles. I felt the chef made excellent use of the ingredients and made the fusion effect very distinctive unlike some other dishes prepared for the sake of being called fusion.

Enjoyed the strongly flavoured dry ramen with well cooked soft boiled egg and char siew. Gyoza Bar provides a good balance for the strong and light palette with alcohol to go with the food! For more photos and description on the dining experience visit http://bluntandfussyeater.blogspot.sg/2017/10/gyoza-bar.html?m=1

I totally enjoyed the chicken soup ramen with egg at Gyoza Bar. The broth was thick and flavourful. I also liked how the char siew and egg were faultless and the ramen not overdone. It's an awesome place to have dinner and chill out with a friend in the quiet little bar. In fact as I type, I feel the pang of reluctance to share about this place...

Brought a friend to have this for her birthday. In case it's not known, beauty in the pot waiters and waitresses will sing really loudly when the cake is brought out and the whole restaurant will know it's your birthday. They even provide beauty in the pot balloons! The broth in my opinion is many times better than Hai Di Lao. Service is on par. Price wins too. No reasons not to come here in that case if you want steamboat...

Everytime I look at this photo I get reminded of the big juicy crab pincers. For a non Crab lover, eating this plump and succulent meaty pincer can make one dream of crabs for a week. I ended up going to the Crab buffet at Park Royal Hotel shortly after this visit. Expensive indulgence but worth it. The Crab buffet can't compare to the crabs at uncle leong seafood.

I had this during the Ramadan period with my Muslim friends. I was pleasantly surprised by the dish especially the chilli. Having said that it's fried. Eating too much and the chicken felt a bit dry and difficult to finish. It's still worth the calories for the occasional indulgence!

The ramen at Tsuta are really different from your regular ramen joint because it's Soba. I must add that I found the broth to be on the lighter side with a unique taste as well. Can't exactly pin point whether this is better or not but the highlight of the bowl is the char siew and egg! It's awesome. I've never tasted something better. Charsiew was crunchy and chewy but its nowhere near hard. The egg was another display of great execution and skill. Got to try it at least once!

The kohaku spicy tendon at suntec is pretty interesting and relatively tasty. I queued 1 hour for it which is probably due to the slightly dispassionate staff. I found the tendons to be fried well and patted dry of the oil before serving. The chilli definitely helps in making the meal much tastier. It also helps that the food is pretty affordable for restaurant food.

I'm personally amazed by the popularity of this dish. I honestly don't particularly enjoy it because I felt the chicken parts aren't so meaty that it's easy to eat. You can add vegetables and noodles into the pot on the side but overall very ordinary. I see it's as a neighbourhood comfort food kind of place.