A restaurant with cozy italian homely ambiance serving up hearty southern italian dishes.

Their hand stretched thin pizza baked in brick oven is so good. We had their Tartufata ($26), topped with mozzarella cheese, truffle spread, porcini mushroom, smoked cheese and shaved Parmesan cheese. We could smell the truffle from a distance away, the crust is so light, fluffy and chewy and the pizza slice is almost as thin as a piece of paper with generous amount of sauce base, cheese and mushrooms. This pizza is definitely a winning piece over their pasta.

For pasta, we had their Scialatielli di Capri ($26). It’s homemade pasta, shaped like a super thick version of a pappardelle, with seafood, white wine and tomato sauce. It’s abit hard to scoop up the pasta because of the thickness, but somehow the sauce is rather good, it has a tart flavor that cuts through the tomato base.

The barley risotto is mind blowing good! The barley risotto is cooked to perfection, has a very nice chewy texture and it’s very flavorful with the saffron base. It’s a little creamy, herby and savory. The scallop is plump, fresh and sweet!

Another to go for is their XO carrot cake. Chunky carrot cake fried with generous amount of egg and bean sprouts giving it that crisp and crunchy texture. It has a little nice wok hey taste to it too!

Not the most easily accessible place, but pretty decent food that’s worth a try!

Singapore take on Portuguese egg tarts! It’s very creative with variety of sweets and savory. The original egg custard is smooth and silky; while their layered crust is flaky and crispy. They have desserty tarts flavor such as Earl Grey Black tea, Refreshing Mango, Valrhona Dark Chocolate Raspberry tart and more while for the savory options they have like the classic Ham & Mushroom, Chicken Rendang etc. I like how not too sweet the dessert versions are and how ingredients and flavors packed the savory version are.

Check out all the interesting egg tarts flavors they have!

Enjoy a table of refined sichuan cuisine with Birds of a Feather. Paired with an inspired beverage complementing the simple joys of sitting around the dining table with loved ones.

Their Birds Avocado & Crab bruschetta has a very unique refreshing taste with a pleasant sharp bright flavor from the sichuan guacamole and spring onion toppings.

Another of the good starters is Find the Chicken in the Chilies. The chunky meat is deep fried leaving traces of xiang la fragrance and not at all greasy.

This is probably my ultimate favorite for the night, Barramudi Chazuke. Pan seared fillet in classic Sichuan sour vegetable fish broth. It is comforting and appetizing with that little warm tangy-ness tingling your appetite.

Pairing all the food with a glass of cocktails is a wise decision. Their cocktails were surprisingly good! I had their Roman Holiday cocktail, vodka base, with mint, apple and egg white. I like how the cocktail has the sweet lingering apple flavor. A very well balanced with depth kind of cocktail.

Truly an enjoyable dining experience at Birds of a Feather!

Pixy is the place you can enjoy food, drink and conversation. They offer you contemporary cuisine, created by Japanese Chef Tomine Nobuaki, with passion, cares about how people enjoy the food. Their tables are also spaciously spaced out ensuring privacy between tables of customers.

We went there for lunch on a weekday, so it wasn’t too crowded. We ordered a couple of dishes for sharing. I enjoyed 3 out of the 4 dishes we ordered. For the other dish not that it’s not nice, but I find it not particularly outstanding and that’s the Lala and Shirasu Spaghetti. It was pretty heavy in flavor and towards the umami salty side because of the dried mullet roe.

I love the Grilled Squid stuffed with squid ink risotto. The squid was so tender and flavorful, and goes really well with the Romesco sauce which was a little tangy and piquant. There’s also a nice little crunch from the diced capsicums.

The Lamb Chops was done perfectly too. It’s juicy and tender. Lightly seasoned and not at all gamy. We also gotten ourselves the Wara Smoked Tuna. The tuna is smoked to lightly cooked, has a nice texture to it, and it’s accompanied with blue cheese dijonnaise sauce and garlic chive infused oil which wasn’t too overpowering but kind of complement each other well, and brings out the natural sweetness of the tuna.

Service is good, food is good and ambiance is equally good too. Price may be on the steeper end, but definitely worth a try!

Serving to you authentic French cuisine in a cozy and vintage setting. Their service were all prompt and friendly.

We had their La lotte, which is a butter roasted monkfish with caramelised fennel, gribiche sauce, and sherry vinegar jus. Unlike the typical fish which falls apart easily, this monkfish has a nice chewy texture. It’s light yet flavorful with a little citrusy and nuttiness to it. It’s also not a common fish dish to be found in other restaurants thus it’s pretty worth a try!

Some of their other dishes includes the Escargots (free flow on Wednesday!), Pan-seared foie gras with bak kwa sauce with a velvety texture, their Mignon and Baba Au Rhum, traditional rhum baba with home made chantilly cream.

Roots Mediterranean feels like a italian-mediterranean restaurant. They have options of cheese and hams, handmade pasta and pizza and delectable options of mains too. Not forgetting a couple of quirky concoctions of cocktails.

We went for their 4 Raviolis option as we are kind of spoilt for choice so having an option where we can try out multiple flavor of ravioli is pretty good! The Ravolis is well cooked to bite and the feelings were well seasoned. We went for the raviolis with Crab & Lobster, Smoked Salmon, Truffle & Cheese and Mushroom. Different raviolis comes with different sauce base pairing, but for this option, we could only choose one and decided to go for their Prawn bisque base. It’s very concentrated and umami tasting, because it’s heavy in taste, it complements well with the ravioli which is more natural tasting.

Pleasantly surprised, they have very affordable portion of ham options which ranges from $7-$13 for 50gram of parma, iberico ham etc. & their portion is rather decent. At least like 6-8 chunky slices for each different type of ham.

Not the most accessible place to go to, but it’s worth a try!

This Fuji Kori Amann from Daizu cafe, a japanese western minimalist cafe, is constructed with a scoop of vanilla ice cream on top of the Kouign Amann dusted with truckloads of matcha powder and pistachio. The Kouign Amann, is a little sweet, a little chewy and a little dense. But it complements well with the nuttiness from the pistachio and bittersweetness from the matcha powder and vanilla ice cream.

A little feels that being you back to japan? 🗻

I decided to check out one of the healthy bowls, Sunday Roast from Heybo. It comes with a tri-color quinoa base, topped with roasted pumpkin and charred corn. They are also quite generous with their beef steak slices which were also pretty tender. I liked how colorful the bowl are and how varied the texture were too. The individual items are lightly seasoned and their sauce are of healthy food base. For example, this bowl comes with a beetroot chipotle. Also they have a variety of options to choose from. Working in CBD never get boring with food options!

Cherki is a modern peranakan inspired restaurant which infuses south asian ingredients into western dishes, bringing forth modernity with a touch of tradition. It also serves interesting peranakan inspired cocktails.

We wanted to try their Pangium Beef Wellington but was unfortunately sold out for the day. Instead we had their Laksa Lobster Linguine, Braised Pongteh Lamb Shank and added Truffle Itek Popiah. The portion was good, peranakan elements are captured in the dishes but flavour is a little on the subtle side, can be more pronounced in my opinion. The linguine will also be better if it’s a little less dry and more al dente. But the sauce is pretty lemak! For the lamb shank, the blue pea rice was fragrant and lamb shank was tender but could probably have more braising sauce! The Truffle Itek popiah is pretty good, it’s moist with hint of truffle aroma.

It’s a pretty gastronomic experience with their craft cocktails. Their Sop Story, soursop based is created with the use of dry ice making it like a edible slushie kind of cocktail. While their Fortune Favours the Bold is a bak kwa infused bourbon and further served with a sliced of dehydrated pineapple and homemade bak kwa slice, adding a little sweet savouriness to the smokiness.

You could also check out the Singapore Chinese cultural centre after/before your meal! Cause Cherki is right at it.

Orh Gao started off with mainly serving unique and interesting brew which changes from time to time but has since evolved to serving some all time favorites and classics bar bites.

Where beer is no longer just boring and bitter. Alot more flavors and depth to the options available at Orh Gao. Food wise, we had their New OG Sambal Mussels which is my favorite. I like how it is a little spicy, umami and creamy. The toasted sourdough goes well with the sauce. On the other hand, their Roasted Pork Belly is a little underwhelming. Though the skin is crackling but it has a pretty strong chaota taste, which is overly on the bitter side. The meat is also a little on the dry side and lacking of the ‘giam’ pang fragrance.
But the dishes definitely goes well with their beer!

It’s such a pleasant experience with Rakuya. It’s like a 8+2 course omakase set! We started with pufferfish strips in ponzu sauce as appetizer. It’s chewy and citrusy, definitely whetting up your appetite for the remaining courses.

After which was the premium sashimi platter. Loved their choice of sashimi so much and each of them comes in thick succulent cut. There’s a variety of tuna, sea bream, otoro, chutoro, sweet prawns, swordfish, yellowtail and japanese silver needlefish. My favorites has got to go to the chutoro, full fat tuna that has such a creamy and melt in your mouth texture.

Next up was their chawamushi served with coriander broth. There’s no traces of pungent-ness of the coriander, instead it was rather clean tasting and fragrance. It makes you feel as though you’re drinking a soup but you’re actually eating a spoonful of smooth silky steam egg!

Followed by pufferfish base nabe. I love how they served up pufferfish in so many different ways! We then had a sushi platter when they have pre-paired it with condiments and seasoning that goes so well in flavors. Some of the sushi includes the surf clam, sea bream, the prawn and the flounder. Some of the seasoning includes truffle and miso.

Before our dessert we had maguro mixed rice topped with uni, caviar and ikura. At the side served with snow crab miso soup. While our desserts consist of the Japanese melon, mochi with rockmelon filling and a black sesame paste. The melon is so sweeet tasting and the texture is of soft-crunchy. The sweetness balances out well with the black sesame paste. It’s so good!