Guiding you to good food & best restaurants in Singapore

Sushi roll with spinach and yuzu kosho. Kosho is a type of japanese fermented paste that is commonly use for miso soup or pair with sashimi. The roll is further sprinkled with sakura shrimps. The sakura shrimps flavour indeed overpower the spinach and yuzu kosho in the sushi roll.

This is from one of Sushi Tei new seasonal menu, Blossom of Spring. Pork katsu deep fried and baked with cheese. The dish was further topped with spicy mayo. Pork meat was tough to our mouth and the meat proportion to the skin was off.

Pork has a unique taste with their sauce. Fish was good as it is not too dry. Overall is good.

Both of our latte are awesome. Love the high ceiling. This is certainly a great place for weekend brunch. Too bad we didn't get the try their food. Next time perhaps. The manager is so welcoming! Thanks for the hospitality if you see this!

Fresh mushroom from the market and saute together with onion to give it a slightly sweet taste. Mushroom was very juicy and soft.

Huge onion was peel individually and thinly battered before deep fried. Not oily when i ate and the onion flavour was bursting!

This is the size for 2 pax but we share this among 4 person with additional sides. It was served sizziling hot on the hot plate. Steak was seared to medium rare, very tender and juicy. Meat was slightly seasoned with salt and it enhances the beef flavour! Better remove all the meat before it is further “cooked” by the hot plate till well done because that’s what happens to ours.

Skip the rest and just go for the Tom yum. It's the best among the rest though but can't compare to those we tried in Phuket. The butterfly pea milk tea looks better than it tastes. Too sweet for our liking. It's nothing but condensed milk huh? Front end staffs could've been friendlier? We were given some bad attitude upon arrival. Hey, its our first (maybe the last) time here afterall!