Loved the truffle aroma combined with the shoyu broth. My number 2 ramen in Singapore right now.

Surprised to find ootoro here! Had to try it. Had to try it. The serving was pretty generous. You get the expected melt in your mouth experience.

Enjoyed the smoked scallop and the wonderful sensation you get with each bite. It also comes with cured mandarin yellowtail, saffron brandade and pickled cucumber. Good starter!

They were rated 'divine' by makansutra many years back. I believe they're now run by the next generation. Having said that, I really enjoyed this. Chicken pieces were generous and juicy, not the chunky kind. It went really well with delicious, yet not heavy kind of curry broth. They also serve chicken rice which is also better than your regular ones!

Good alternative if you're not looking to have Tai Hwa noodles. It's as good as it gets for a $9 steak. I'll recommend you going for medium doneness even though you like it medium rare. It comes with 2 sides and the servings are generous. Get the pasta and garden vegetables for a good mix! Satisfies my lunch steak cravings affordably.

If you're in the mood for pasta, this is definitely one of the dishes to order here!

The salmon was delightfully done and I enjoyed how well it went with the leek purée. The roasted cauliflower gave another dimension of texture to this easy going dish. Well done!

Huge servings of chicken, scallops, ebi and assorted vegetables. Definitely makes a good meal when you're famished. It's difficult not compare this to Ginza Tendon, and I think Ginza is a close winner as they're tad bid more exquisite. The chicken here is chunkier.

It's probably hard to find sushi better than what they serve at Shinji. It's exquisite and the fish is if the highest quality. Just look at the art on this piece of Kohada! You can choose between the $75, $125, $180 & $250 (omakase) sets. I've noticed that the $125 option has best bang for the buck. I'll definitely be back again!

Finally had the opportunity to try this much raved about crab bee hoon. Was a bit apprehensive given so many negative reviews about the queue and the price, we went at 9pm so luckily was seated straight away and only waited 20 mins for the dish to arrive (there was only one other table in front of us). It was so fragrant you can smell the strong seafood and wok hei before even taking a bite. The noodles were wonderfully cooked, not too soft with a good bite to it and the flavour was fantastic! Aromatic and infused with crab essence, with distinct mushroom and sweet capsicum flavour. Finally there is a good dose of smoky wok hei and fried garlic. Super yum but after a few plates it feels just that little bit heavy on the palate. Our crab was slightly underdone, we had to send the legs back to be zapped in the microwave because the crab roe was a bit runny. We ordered one crab bee hoon to share between 3 of us ($84 per crab, fixed price not by weight). Overall verdict 7.5/10, the price is the pain point considering the location and dingy set up, compared to other decent seafood zi char places. Glad I tried it once but it's difficult to get to without a car and probably won't return.

I had no idea South Union Park makes every part of their burger in-house, yes, even the buns! This was something I learned over a conversation I had with Chef Terence after the dinner crowd had cleared last Sunday. He shared with us the great lengths he and his team had gone through to in order to create their ideal cheeseburger. There were even photos on his phone showing how they did side-by-side comparisons of different formulations for their beef patty.
Well, I really appreciated all the effort they put in because their cheeseburger was one of the more memorable ones I've eaten.
As big as the Whopper from Burger King, there is nothing superfluous about it, just basics done very well.
So there I was, sinking my teeth into light, pillowy buns that'd been toasted and buttered, and a really juicy, thick beef patty. To be honest, I've always been quite picky about the texture of patties but theirs suited me well - the ground meat wasn't bound too tightly or loose. The only other additions in the burger were melted aged cheddar and raspberry vinegar-cooked onions. Loved how the latter brought a subtle acidity that helped to cut the richness. Ditto the lightly-dressed lettuce served on the side.

In my opinion, Miharu serves the best ramen in Singapore. They've been so consistent since I've discovered them when they were still at Robertson Quay. The broth is always served pipping hot, and the ramen in its springy perfection. I really appreciate the basic things done well. I highly recommend #2 (Miso) & #13 (Tonkotsu Shio hybrid). If you need something more hot weather friendly, you can always go for their Tsukemen!