Guiding you to good food & best restaurants in Singapore

Just had a great Seafood Spectacular Dinner Buffet at Greenhouse, Dusit Thani Laguna Singapore. My stomach was so full that I had trouble getting up and leaving. 😆

This buffet is only available on Fridays and Saturdays from 6pm to 9.30pm.
Friday: $82++ per adult | $41++ per child (under 12)
Saturday: $92++ per adult | $41++ per child (under 12)

The pricing may look intimidating, but with @eatigo_sg I managed to save up to 50% before GST and service charge, which meant I paid half price. That is such a great deal. Since the buffet starts at 6pm, it is best to make a reservation at that time so you can enjoy the spread until closing.

The menu rotates occasionally, so it is worth checking their webpage for updates. Among the highlights, the Singapore Chilli Crab was outstanding, with a sauce that nailed the perfect balance of sweet, savoury, tangy, and mildly spicy. The crab meat was tender and disappeared quickly once served.

Other dishes that were especially good included the Tom Yum Goong, which was rich, aromatic, and comforting. The Double Boiled Assorted Mushroom with Pork Ribs Soup was deeply nourishing and soothing, while the Prawn & Crab Bisque was packed with umami depth and paired perfectly with the assorted breads. On the lighter side, the Cocktail Jello was refreshingly sweet, and it worked well as an alternative to cold water or coffee and tea since drinks are not included in the buffet. The Chocolate Ice Cream was icy with bits of chocolate that gave it a pleasant texture and taste.

As for the setting, the restaurant’s lush forest-themed interior truly lived up to its name. Greenhouse surrounds diners with greenery and a warm, natural atmosphere, which makes the dining experience even more enjoyable.

Do note that the place can be a little hard to get to if you do not have transport. From the nearest bus stop, it takes about a 20‑minute walk to reach the restaurant. Think of it as a bit of exercise before going in to eat more, and then again on the way out to help with digestion.
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🚩Greenhouse, Dusit Thani Laguna Singapore, 10 Laguna Golf Green, Singapore 488956
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6/10 Could be better if the cream and strawberry was cold so that it would taste like a desserts rather than a “snack”. Would probably not buy again.

8/10 This drink is recommended to get with normal amount of sugar. There is not much grainy texture when drinking and the flavour is not bad. Would buy again.

9/10 The thickness of the noodles and the taste of the sauce goes really well together. The fried chicken is crispy and the flavour is great. It comes with a side of kimchi and pickled radish. Would buy again.

There has been quite a bit of revamp going on in Plaza Singapura of the late, though it does seem that the mall had also seen some F&B tenants moving into the mall’s premises even though there are several that are making their exit out of the mall. Tavola Aperta is a new addition to Plaza Singapura; these folks are located at the ground level situated right beside the outlet of CHAGEE there — they also are conveniently located around the exit / entrance of the mall towards Oldham Lane which should be fairly easy to locate especially for those arriving into the mall through the ground level entrance / exit of Dhoby Ghaut MRT Station in the North East Line wing. Conceptualised as an Italian wine bar, the space sees itself divided into two levels with the bar counter situated at the mezzanine level together with a dining hall that mostly comprises of proper dining tables and chairs which are primarily catered for larger groups — the lower level sees another dining hall which features a mix of proper dining table and chairs configured to accommodate patrons visiting in smaller groups and communal tables matched with high chairs situated in the middle of the space. The food menu at Tavola Aperta features categories such as that of Pasta, Mains, Risotto, Sourdough Pizza and Dessert — they also do boast an a wine menu featuring a decent selection of wines though non-alcoholic beverage choices would include that of espresso-based specialty coffee, tea, soft drinks, spritzers and mocktails; just to name a few.

The White Ragu Bolognese is an item listed under the Pasta section of the menu at Tavola Aperta — it is well-noted that all pasta dishes at Tavola Aperta does feature handmade pasta that is prepared fresh daily; the menu describes the White Ragu Bolognese as an item that comes with elements such as that of a white Ragu of beef and pork with aromatic herbs and white wine. Giving the pasta a little bit of a toss before digging in, it does seem that the choice of pasta that comes with the White Ragu Bolognese at Tavola Aperta would be the Papardelle; a pasta type that is most often paired with Ragu. Considering how Tavola Aperta does use handmade pasta as opposed to dried pasta for their pasta dishes on their menu, the result of the texture of the pasta was one that is less al-dente; feels a little smoother and comes with less bite especially considering how the dough for the pasta does come with slightly more moisture being locked in. With the beef and pork being done in the style of White Ragu, this also meant that there is no tomatoes used in the preparation of the Ragu; instead, it makes use of diced onions, carrots and celery that gives it a slightly sweet tang against the savouriness and brininess of the meat and the white wine itself. The mix of beef and pork actually gave the pasta a meaty flavour without things being particularly gamey from the use of beef nor with any undesirable porky stench stemming from the pork.

Bibik Violet might have been a concept that had been just introduced in the local F&B scene in the past year or so when they had just opened their doors within Temasek Shophouse — the success of the concept had since led to the opening of a second outlet of Bibik Violet within Great World City. The Great World City location of Bibik Violet takes over the former premises of the now-defunct outlet of Coffee Bean & Tea Leaf there — notable stores located within the vicinity would also include that of the Best Denki store situated within the mall. Despite its Great World City outlet being located around the shopping aisle, much effort has been placed in trying to revamp the space to replicate the vibes that its Temasek Shophouse location carries with the extensive use of wooden elements and tropical elements with a bit of Straits flavour thrown into the mix. A concept that is by Violet Oon, Bibik Violet continues serving up its iteration of accessible Peranakan fare similar to the likes of what is being served up at some Nanyang Kopitiam-themed cafes at its Great World City location; there are some new items that have been introduced at the new Great World City location, though the operations is still segregated into Breakfast served from 10am to 11:30am and 3:00pm to 5:30pm (with the exception of Roti Prata) and the Afternoon menu that is served from 11:30am to 3:00pm and 5:30pm to 9:30pm.

The Nasi Lemak with Ayam Berempah is an item that is being listed under the Classic Bibik’s Nasi Lemak section of the menu and is an item that is also available at the Temasek Shophouse location as well — the menu describes the Nasi Lemak with Ayam Berempah as an item that features elements such as fried chicken, coconut rice, sambal, crispy anchovies, peanuts, cucumber and eggs; pretty much what one would expect for the typical composition for such a dish. Thought that the Nasi Lemak with Ayam Berempah from Bibik Violet’s Great World City outlet did came with a quality that is fairly consistent to what we had previously experienced for its Temasek Shophouse location; for one, the coconut rice here did come sufficiently moist with each grain being distinguishable from one another — the version of the Nasi Lemak here does come slightly more gingery than carrying a full-on note of coconut milk. The fried chicken here does come with a very light and crispy batter with tender and juicy meat without being particularly greasy; there is a hint of lemongrass and turmeric within the chicken flesh, and the hint of spices does give sufficient flavour to the chicken. The sambal does come with a light sweetness that is associated with local-style Nasi Lemak, though there is still an underlying sweetness with a rather mild hint of spiciness that would tickle the tastebuds of those whom are tolerable to lesser than moderate levels of spiciness. Anchovies that came on the side delivered a crunch with an extra dimension of saltishness that goes well with the rice. Bibik Violet’s choice on the type of eggs to be serve with their Nasi Lemak would be hard-boiled eggs; works best when paired with the sambal.

Visited Ingleside for lunch with my sister and had such a great experience. The staff were friendly and took the time to explain the restaurant’s fermentation concept, which made us appreciate the dishes even more. My favourite starter was definitely the roasted cauliflower soup—it was so good I wanted to lick the plate clean (but the restaurant was way too classy for that 😂). The wagyu tartare was my favourite main and was beautifully prepared. Would love to come back to try more of the menu!

It does seem that establishments serving up Chinese-style desserts are quite the trend these days — opened to much fanfare of the late would be that of YIMANFEN 怡满分 that is situated at 313@Somerset which had taken over the former premises of the now-defunct outlet of Awfully Chocolate there. YIMANFEN is an establishment of mainland China origins; the brand having first started out in Hangzhou — their 313@Somerset is their very first international location, though it is said that they do run multiple outlets in different cities in mainland China. With the store being situated in the middle of the shopping aisle, the dine-in area is located right beside the shopping aisle as well with the tables being best catered for patrons visiting in pairs of groups of up to four (4) pax. Whilst there are instructions for patrons to make their orders before finding a seat, there is a lack of crowd control at the establishment with all tables being up for grabs by patrons passing by the store and streaming in as long as there is an empty table. That aside, YIMANFEN serves up a variety of desserts that one can find at establishments that serves up Chinese-style desserts; the desserts menu is being split into sections dedicated to Manfen Desserts, Manfen Snowy Gelato Bowls, Manfen Golden Fruit Bowls and Manfen Soya Pudding. Beverages are categorised into Manfen Frappes & Smoothies, Manfen Fresh Milk Tea, Traditional Winter Melon Series and Manfen Loquat Series.

The Taro Snowy Bowl with Gelato is an item that is listed in the Manfen Snowy Gelato Bowls section of the menu and is described in the menu to come with elements such as that of Vanilla Bean Ice Cream, Taro, Black Glutinous Rice, and “White Snow Smoothie”. Going straight for the Taro Snowy Bowl with Gelato, this presents itself as a rather predictable combination of elements — the “White Snow Smoothie” here does seem to be that of shaved milk ice that one would typically be able to find in Korean Bingsu. This does give the dessert a milky base note that wasn’t overly sweetened. Taro elements included in the Taro Snowy Bowl with Gelato would include chunks of Taro and Taro Paste — the latter did provide a slight earthiness with a smooth and somewhat creamy texture that was suitably dense, though the cubes of taro did come in sizeable chunks; we weren’t quite a fan of these given how they seemed a little bland and could have been stewed for a little longer for a softer bite that would have integrated better with everything else in the bowl. The Vanilla Bean Ice Cream did come with a smooth and creamy consistency whilst also carrying an evident hint of vanilla fragrance throughout; complimenting the flavours of the “White Snow Smoothie”. Meanwhile, the Black Glutinous Rice came with a sticky consistency and adds on a roast-y, grainy and lightly sweet note to the dessert.

It does seem that the folks at Omote have been making adjustments within the collective of brands that they are operating — there definitely has been an expansion of their Six Hands brand in recent times where they had been opening a number of outlets at various locations, while they had also opened a second outlet of Umai in the location where the now-defunct Nolita was previously situated at Lentor Modern. Umai’s very first location is situated in Midtown Modern; their location at Lentor Modern has pretty much seen the interior of Nolita being carried through to the rebranding of the space to Umai save for the elements that referred to Nolita previously. Umai is an establishment that is best noted for their artisanal Udon offerings — the Lentor Modern location focuses on two (2) main types of Udon offerings centred around their Sanuki Udon and Hoto Udon. The food menu is being split into sections dedicated to The Crowd Favourites, The Kamatama Series (exclusively available to Lentor Modern), The Wok Series, Cold Sanuki, Hot Sanuki and Beyond Tradition. There is a selection of side dishes, whilst the beverage menu at Umai at its Lentor Modern location features a small selection of alcoholic and non-alcoholic beverages.

The Tempura Kamatama is an item that is listed in the The Kamatama Series of the food menu at Umai’s Lentor Modern outlet — this is also the line-up of Udon offerings that is exclusively available at this location. Based on the description of the item on Umai’s menu, the Tempura Kamatama features elements such as their Sanuki Udon, egg yolk, pollock roe, housemade nori butter, tempura prawn and vegetable and Shiso Perilla Leaves. Giving everything a mix before digging in, what makes the Tempura Kamatama so enticing here would be the fragrance of the housemade nori butter and the pollock roe — the combination of both elements was simply an umami bomb considering how the roast-y notes of Japanese seaweed comes together with the briny flavours of Mentaiko that makes it especially addictive to be had with the chewy, smooth and slurpy udon noodles. Mixing in the runny egg also helps to give that mix of housemade nori butter and the pollock roe a creamier and silkier texture as well. The Shiso Perilla Leaves does seem to be lightly fried in batter that helps add a bit of crispness to the Tempura Kamatama — also further enhances the flavours of the housemade nori butter. The tempura elements included here would be the Tempura Prawn and the Tempura Eggplant; both elements do come with a light and crispy golden brown batter without being particularly greasy — the prawn coming with its own natural crustacean sweetness with a bite as well. The inclusion of vegetables does give a bit of balance amidst the fried stuff and the carbs going on in the whole bowl.

Located at the heart of Telok Ayer, Meadesmoore is truly a hidden gem of steakhouses in Singapore! I loved all the dishes I had at Meadesmoore but I must say the Meadesmoore cut Steak and Mac & Cheese sold this whole place to me! Will be coming back!