Had been wanting to enjoy some old school dim sum, unlike the younger me who just wanted fancy dim sum, so I shortlisted Sum Dim Sum into my wishlist. Somehow, there is something about this place that attracts me.

One thing I like about this place is dim sum is also served for the night too, unlike lots of restaurants. And there are patrons dining there already when I arrive at 6pm. The place soon gets crowded after a while. Looks like lots of locals crave for dim sum at night too.

Deep Fried Shrimp Dumplings have lots of juicy, bouncy diced shrimps wrapped within the deep fried wanton skin. Nice! Though will be nicer if the skin is crisper.

Pandan Crispy Pork Bun has this lovely crispy biscuit dough top that tastes so good when eaten hot or warm. The light sweet aroma of pandan and the sweet savoury char siew makes it even better.

Smooth dough skin with light soya sauce, chopped spring onion and sesame seeds, ahh, this is how I like to eat rice roll, but I do wish there is more scallop meat in it.

Scallop Dumplings do fulfil my wish by having a slab of juicy scallop decked on top of each siew mai. And beneath the scallops is lots of succulent shrimp pieces 👍.

The exterior and interior has this old-school charm that feels as if one is transported to a Hong Kong dim sum house in the old times. There are some modern elements, like the blue forest painting, wooden frame, and hanging bamboo lamps, to make the place somewhat cosy. If I'm not in a hurry, I can really lounge here for quite a while and enjoy the piping hot dim sum. The service is friendly and very efficient, way better than that of lots of old school dim sum houses I had been to. This is a good place to enjoy some old-school dim sum with family, friend, partner(s) and oneself.

Thoughts: Sometimes simple old-school food can be good too.

I had visited IKO Restaurant before, in fact more than once, and I really like the food here at the era when uni pudding was still in the menu. So when I chanced upon the new menu and I like what I see, I decided to revisit this place. Since based on what I had observed, the chefs here do overhaul on the menu on regular basis, so if I miss the the chance to try the new menu items now, I may miss it forever. And true to IKO's style, the creations are very simulating in tastes, which is shiok to savour.

High Sess Somen is served cold, and for a good reason: to preserve the original umami of the treasures of the sea and makes the texture of the somen smoother. The bed of fresh crab meat is so thick that it is hard to see the somen beneath, thumbs-up for this. Full of treasures of the sea, this somen is filled to the brim with simulating flavours. I love this.
The mild, briny sweet Oyster is hidden under the mountain of lychee wasabi granita soaked with sake. I love this for fresh oyster, of course, and the boldness plus the uniqueness of the granita. I say it is definitely worth a try.

White on White is thinly sliced succulent hokkaido scallop paired with slightly herbal fennel, tangy and mildly bitter pomelo, zesty dashi yuzu sauce and crisp radishes. This is a dish that has strong flavours hitting across the whole spectrum of taste profile and it actually works.

Yuzu Semi Freddo features simulating flavours too. These strong flavours: the crunchy burnt sweetness of honeycomb caramel, the super tangy taste of yuzu curd, milky goodness hokkaido milk ice cream and baked goods aroma of mint sponge, work together in harmony to create an awesome dessert. Highly recommend to savour all these components together.

The place is of chic bar layout where one can relax while feeling very cool when dining in there. Teh service is very good, friendly and cheerful. The ladies are full of smiles and always ready to respond to the patrons' requests. After a revisit here, I know I will be revisiting yet again, especially if there is a change in menu.

Thoughts: Tastebuds throughly simulated, in a great way!

After realising that having Teppanyaki can be an awesome experience due to the real-time preparation of food and how delicious the food can be, if prepared the perfect way, I go on a search for authentic Teppanyaki restaurants, and I found Teppan Works. And what a good find this is, where I get to enjoy good food, some with unique twists, at a good price and have a good time interacting with the Japanese chefs and staff. Another important thing: I still smell great after a meal here despite sitting right in front of the cooking area.

The trio of seafood impressively served is of the more premium seafood: scallop, oyster and prawn. The scallop is briny and very creamy in taste. I can dab the seafood with a bit of ponzu sauce with grated radish or their special tartar sauce for extra kick in the taste.

Talking about the special tartar sauce, it has nuanced flavours and vegetable bits in there for the extra bite, making this probably my favourite tartar sauce.

The lightly grilled oyster is very creamy too, smooth, succulent and has light taste of iodine with umami. The prawn completes the lovely creamy dream by being creamy and sweet while being firm in texture for a good bite. The very light layer of char elevates the taste of the prawn to be oh-so-good and totally satisfying.

I get to choose one obanzai, aka starter dish, from an array of them nicely presented on a huge wooden tray. All looks so good! It's hard to choose. And they are not usually seen at other restaurants, so I want to try them all.

After much deliberation, I choose smoked duck, and I'm so happy with my choice after the first bite of this. Velvety smooth in texture, easy to bite, this gamey meat has a rich smokey flavour that tastes even better when eating it with the accompanying onion shreds for the pungent kick.

I opt for Dashimaki, the plain omelette, and what I get is a new gastronomic experience of savouring the silkiest, smoothest, paper-thin omelette, paired with the most unlikely sauce: Yuzu Chilli Sauce. The omelette is very good on its own, and when eaten with the refreshing, yet slightly spicy and tangy yuzu chilli sauce, it becomes amazingly good. This is a must-try when at this restaurant.

I add Pari Pari Avocado with Melty Cheese to my order due to curiosity. This is very flavourful, especially when Tasbasco sauce is added, at the recommendation of the chef. The soft avocado is served in one big chuck so that I can fully enjoy its veggie creaminess in big bites. I like it.

The seemingly old-school chawamushi here also surprises me since it is served cold instead. When eaten with pops of the umami laden caviar, the flavours work beautifully together. The custard actually feels smoother when served cold, and the coldness preserves the taste and texture of the caviar. An awesome surprise.

The accompanying asparagus of the pork steak is crunchy and the tomato is juicy. The fried almond slices, my favourite yuzu chilli sauce and sea salt makes the pork a flavourful treat. The browned parts of the pork is very nice.

And I have one of the best okonomiyaki here. Lots of quality cabbages is packed within the thin layer of dough, which is exactly the ratio of cabbage to dough in a good okonomiyaki. What makes this even better is that the cabbage is very finely chopped, yet not mashed, to fully release the sweetness of the vegetable while retaining its crunchiness. I have no problem finishing this by myself despite its pretty big size.
The place looks like an izakaya with a unique brick wall on one side to give that rustic feel, making it a great place to just relax and enjoy some good food. The chef and service staff are super friendly and engaging. Lots of interactions ensured. I have a good time chatting with them while savouring the great food. It is so easy to feel at ease here. If you are up for a good chat, this is a good place (at the counter seats) to consider.

I definitely look forward to coming back here and recommend this place to my family and friends. And there are lots of other unique dishes that I like to try.

Thoughts: The perfect place to go for for good Teppanyaki with unique twists.

Dining is an adventure that engages all senses. Part of the excitement is discovering new tastes and textures of food, and another part is like a mini travel to a new place and immersing oneself in it. And at Trattoria Nonna Lina, I get exactly what I'm looking for: enjoy a good unique meal at a place like no others in Singapore. Yes, the place feels like an Italian home, super cosy and full of personal touches.

Frittura di Calamari is served in very generous portion, perfect for sharing, but I have no problem finishing it by myself since deep fried squid rings are easy to bite. Tartar sauce is thick and creamy, more nuanced in flavours, going very well with the calamari.

But the real highlight is the arrabbiate sauce, yes, that red sauce. I seldom get arrabbiate sauce served with calamari at other Italian restaurants, so this is quite a new experience, and a good experience at that. With tomatoes as base, this sauce has the refreshing tangy taste that balances well with the seafood flavour of the squid. What makes this sauce special is spicy element from the garlic and red chilli peppers that really kicks things up a notch.

I never knew just chopped tomatoes with herbs and spices on bread can be so good until I have them here at this restaurant. Definitely another unique experience and the spread being handmade really gives that homely feel. The toasted aroma of bread accentuated by the zest of the tomatoes and the pungent flavours of the herbs + spices. The refreshing juices of the tomatoes also goes very well with the crunchy, crispy texture of the toasted bread. This is so good. I also like the pretty tongs that come with the bread and also the calamari, giving that "Come help yourself to these treats" vibe.

Lots of Italian restaurants serve spaghetti but not many serve gnocchi. And this restaurant is one of the few that do. Actually I love gnocchi due to its slightly chewy texture of potato starch. So when I see Gnocchi Mare e Monti on the menu, I immediately order this. Again, this dish has that homely feel where the chef adds in lots of goodies such as large prawns, smoked pork jowl, porcini mushrooms and special secret spicy sauce, which is like wanting the family enjoying a yummy and nutritious meal. I also love this dish a lot. It is so full of flavours and the spicy flavour makes the taste exciting.

Panna Cotta comes in pretty generous portion. The milk pudding is full of milky goodness and is of perfect consistency, being soft and jiggly smooth. The alcohol within adds a kick and refreshing taste to the milk. A very nice dessert to complete the meal with.
Checkered tablecloth, Italian memorabilia and collectibles, quirky quotes and Italian posters, this place is full of personal touches and really feels like a cosy, rustic, comfy Italian home. The service is very welcoming. The young service staff is very efficient, friendly, knowledgable and quick to response to requests. One special noteworthy gesture is that he straightaway pull out a chair to place beside me to put my bags. That's so thoughtful! the Italian guy will serve the dishes with lots of gusto, livening up the atmosphere to make it feel like, well, a home gathering.

Dining here is an experience like no others. This place is definitely worth a trip for that unique experience and the good food, of course.

Thoughts: Loving the Heart-warming Homemade Food here!

This place is like the ultimate gastronomical dream come true for seafood lovers, which includes me, of course. Before Poisson, Japanese omasake restaurants are the places I go to for seafood exclusive feasts. So when I found out about Poisson, I immediately marked a date to visit this place because not only it is seafood exclusive, the preparation of food is of European style, which is something different from the Japanese restaurants I love. The Saturday Brunch is like a seafood feast where I get to try ten signature dishes.

Smoked Uno is very impressively presented as seen in the video. Shrouded in vapour, this beautiful creation is revealed when the bell jar is lifted up. Caviar perching on top of tongues of vibrant orange uni that is sitting on a bed of negitoro, which is minced tuna belly, adorned by the ikura that looks like orange crystal balls. And the taste is sublime, it is like the sweetness of ocean. The crispy cereal crunch adds a nice dimension in texture. This is so good that it is worth it to specially come to Poisson to try this.

The oysters are very fresh, mild and creamy in flavours, nicely perked up in taste by the vinaigrette and ikura.

The whelk is perfectly prepared, being chewy yet easy to bite. The honey and soy sauce accentuate the briny taste of the whelk. I love this.

Grilled Squid is one of the main dishes of Poisson and i know why after trying this. Like the whelk, it is very well-prepared, having the chewy yet easy to bite texture. The smoky flavour of the char adds a layer of dimension to the overall taste. A very hearty treat. This is the first time I totally enjoy eating a squid, not counting in calamari.
Grey Shrimp Croquette is creamy and yummy with crispy exterior. The parsley coulis adds a hint of pungent herb flavour to spice things up.

Catch of Day turns out to be the surprise of day because I'm wowed by how good it is. Absolutely no fishy smell, the threadfin flesh is pliable and moist, unlike the fishes, especially threadfins, that I had elsewhere. In addition, the crispy skin of the fish has this delightful char. I love the rice here, it is starchy, smooth and has an iota of chewiness. Lastly, the spiciness of the sauce adds lots of excitement to this dish, and it works.
I have never see Yuzu Sake anywhere, so I'm glad to have tried it here. Sweet and alcoholic, it is also very refreshing due the zest from Yuzu. I like this so much. Recommended to give it a try if dining at here. Apple sorbet with Reviseur Cognac is very intense in taste, great to alternate with the sweet earthy flavour macarons. The chef is very generous with the Cognac.

The blue, turquoise, dreamy interior of the place makes one feel like dining in an underwater restaurant. And the long panel of glass across the open kitchen adds on to this underwater restaurant vibe by giving a feel of an aquarium. The service is outstanding, being observant, prompt to respond to requests and do their bests to make the guests feel comfortable. The guys there are really great conversationists who can connect with the patrons.

I love the Saturday Brunch here where I get to try so many different types of seafood in small bites. A prefect place to enjoy seafood, and a perfect place to chill out with friends over great food and lots of alcohol. I definitely want to be back here soon.

Thoughts: Lovely under-the-sea-like restaurant to have seafood feasts at.

This restaurant really overturns my previous impression that Teppanyaki is oily, and too heavy on taste due to use of thick salty sauces or too bland due to too little salt added. The food here is expertly grilled to perfection, clear taste, light on palates yet fill of subtle flavours.

Live Scallop Cook with Soy Sauce and Butter is carefully and lightly grilled to perfection, having the light char for smoky flavour while retaining the moisture of the scallop. The scallop is so plump and juicy. soaked in the light clear sauce and paired with the umami laden creaminess of sweet uni, this is oh-so-good. And the sauce is so good and clean in taste that I start to drink it like it is soup until it is finished.

Avocado with Herbs and Cheese is a very interesting dish. The chef sprinkled the cheese on the hot plate to form a mini cheese pancake. After both sides are nicely browned, grilled avocado, herbs, sakura ebi and sauce are added on them. When served, I rolled this up and take bites off it. I like it that there lots of different textures and subtle flavours at work here. A hearty treat.

Japanese Lobster from Mie Prefecture (Isejingu Hono) is so unbelievably good.

As I had said before umpteen of times in my previous posts, lobster is particularly hard to prepared well as compared to its cousin, The Prawn. I had been to countless restaurants where the lobster just simply falls short: meat too tough, too bland or too stinky.

BUT the first bite of the Japanese Lobster here has me swooning in delight. You know the anime scene where flowers and sparkles appear when the character had taken the first bite of some awesome food? Yes, this is what happened to me ... in my mind. The lobster meat is incredibly soft with a bit of bounce in the texture. Simply perfect. The flavours are harmonized layers of the nuanced briny sweetness of the lobster, the light char, light clear sauce, creaminess plus umami of the uni, and the intense flavours of roe and tomalley–guts of the lobster to be precise. It works, it works so beautifully. A must-try at this place.
Queen Crab is seasonal item. I like it that the crab meat and roe was nicely scooped out and cooked before packing them back into the crab shell for my enjoyment, so I do not have to get my hands dirty. The nice oceanic flavours of the crab meat is zested up by the slightly sweet and sour clear starchy sauce. A nice dish to enjoy.

The interior is nice, having wood frames and panels juxtaposed with bricks to create a kind of Japanese yet rustic ambience. And I love it that the Teppanyaki hot plate is clean and shiny–yes, I'm fussy about this kind of thing, that's just me. The Japanese lady in charge of service is very friendly, helpful, accommodating and enthusiastic. And I appreciate it that when I want seasonal fruits, she actually tells me the fruits available so that I can make an informed choice on whether I really want it. The other staff are pretty new at their jobs, at least they are trying their best.

If I want to enjoy Teppanyaki again, this is definitely the place I will go to. Oh yes, I saw the thinly sliced pork being grilled in front of me, it looks delicious, I want to try that next time.

Thoughts: The ultimate place to enjoy Teppanyaki.

I had always wanted to go to Gattopardo since this is the only place to get Sicilian food, and it is always exciting and sometimes very rewarding to try out a new type of cuisine. Since Sicily is an autonomous island near Italy, the cuisine has noticeable Italian and Mediterranean influences, okay, this looks really promising. After a Sicilian Journey here, I can say I'm now a fan of Sicilian cuisine.

A taste of Sea Scallop Ceviche, Smoked Caviar makes one feels like he or she is dining in a beautiful seaside town. This is such a beautiful dish, in terms of both aesthetic and taste. The fresh, plump, juicy scallops is so full of briny sweetness, accentuated by the intense umami of smoked caviar, zest of the tomato and clear sauce. I love this so much.

Bunny Kombucha of Passion Fruit flavour is very refreshing, slightly sweet and sour. Great for the health of the guts and really whets the appetite. Very good recommendation by the friendly and helpful service staff.

Amuse Bouche of Truffle with Ricotta Cheese has the super creaminess and mild nutty flavour of ricotta cheese paired with the earthy aroma of truffle. The thin wafer adds a nice crunch to the dish. A well-executed starter that explores the combination of various tastes and textures.

Sourdough bread is served warm and has a nice fluffy texture Very wholesome treat, and the olive is very interesting in taste, having a slight astringent bitter taste with planty notes. I like this unique taste.

Sicilian Rice Balls, Fresh Black Truffle, Ragusano Cheese Fondue comes after Scallop Ceviche, and this is like trip from the seaside to the deep woods. More mellow, features the nuanced flavours of the earth and woods, this dish is a nice transition in taste profile. The fluffy, starchy rice packed with molten cheese, peppered with truffle, is so wholesome in taste.

Risone Pasta, Baby Octopus, Bone Marrow Butter is another great surprise served. The baby octopus is springy in texture and yet easy to bite, I definitely prefer this over the regular tough octopus. I love the Risone Pasta. It has the wholesomeness of quality rice, and its grain-like shape allows the rich sauce to fully coat each grain, so each bite of this is bursting with flavours. The texture of this paste is unique and unbelievably good, having smooth exterior with starchy interior. First time ti try to kind of pasta, and I'm lovin' it already.

The service staff is very nice to change my mains to Citrus Glazed Iberico Pork Belly, Parsnip, Wild Spinach from the lunch menu since I prefer pork and seafood over beef, lamb and fish. This has nice tender pork with rich gamey flavours, and mustard and special sauce to cut through the gamey flavours for the balance in taste. Very favourful and hearty.

Tiramisu, Noto Almonds, Amaretti Crumble is a indulgent treat with lots of creaminess, hints of alcohol and nutty goodness of almonds. This nicely round up the whole exciting trip of a meal.

The place is so beautiful. The exterior looks like a well-furnished bungalow with a courtyard. The first floor is seeped in idyllic theme, like the backyard patio of a mansion, perfect to chill out. The second floor is posh and fancy, like the main dining hall of the very same mansion. Lots of instagram-worthy pictures can be taken of the place. The service is excellent, being friendly, enthusiastic and attentive, and they have very good knowledge of the food. Now I can add another favourite type of cuisine into my Favourites List, and it is Sicilian. Since it is in my Favourites List, of course, I will come back for more.

Thoughts: I love all dishes here. Must-try for foodies.

Song Garden had always been on my wishlist since I had lunch at this place three years ago. It was with family though, so I totally had no impression of what I had eaten, except that I like the food here. So I'm finally back again to slowly savour the food and write this post about this restaurant.

Treasure Platter (Chilled) of Foie Gras, Abalone and Sake Infused Crabmeat Salad is a good showcase of what this restaurant has to offer: Classic Opulent Cantonese Food with a Twist. Sake infused Crabmeat coupled with thinly shredded pickles cucumber is very refreshing on the palates. The umami of crab and flying fish roe go very well with the tangy flavour of the cucumber. A good starter. Chilled Foie Gras is very buttery and the jelly that comes with it introduces a burst of refreshing juice that harmonises perfectly with the richness of the foie gras. The abalone is very flavourful and the texture is just right: not too chewy but firm.

My favourite got to be the Deep-fried Homemade Charcoal Tofu with Crab Meat and Hokkaido Scallop. I love this so much. So traditional yet so unique. Every bite of the soft fresh tofu is filled with awesomely sweet umami of fresh crab. Even the veggie is also soaked with the goodness of the crab. The slightly crispy exterior of the tofu gives a nice variation to the texture. The fresh, well-seared Hokkaido Scallop is plump and meaty, going well with the tofu.

Lots of dim sum items on the menu are the old-school types, and I decide to try one of the staples of dim sum repertoire: Deep-fried Prawn Dumpling with Mayonnaise. Crispy deep-fried thin dough skin wrapping around super fresh juicy, bouncy prawns get the thumbs-up from me. Now I look forward to trying the rest of their dim sum items.

Pan-fried Pork & Foie Gras Dumping is one of the more innovative dim sum items on the menu. This is like gyoza filled with meat and soup à la Xiao Long Bao. So juicy, so good. And the hint of foie gras inside gives the dumplings an extra buttery richness.

Chilled Black Glutinous Rice with Ice Cream Served in Young Coconut is pretty good. The coconut ice-cream is so creamy, so good that I do wish more ice-cream is added. A little dollop of ice-cream is so easily over-whelmed by the sea of black glutinous rice soup. Yes, I said "soup" because texture wise, the black glutinous rice part is a bit like starchy shark fin soup. Some people may like the smooth texture of black glutinous rice prepared this way, but I prefer to enjoy the wholesomeness of rice grains by chewing on them. By the way, I also dig up the young coconut flesh from the shell to enjoy. It is yummy.

The place is very posh and full of traditional Chinese influences, yet inviting and comfy at the same time. The red plush chairs make for very striking impression. I love the semi-circle red plush sofa seats at the side, it makes one feels like one is in a private space of his/her own. The service is professional and efficient. And the tall lady staff is very friendly and helpful in recommending the dishes without hard-selling. This is a very nice restaurant to enjoy traditional Cantonese food, with some twists at times.

Hiryu becomes one of my absolute favourite restaurants after an omakase meal here.

One of the sashimi served is toast laden with lots of uni and negitoro, a heapful of caviar and huge slice of truffle. This sashimi really encapsulates what Hiryu is all about: presenting the super fresh best ingredients in the best combination for one's indulgence.

The uni is so creamy and oh-my-oh-so-sweet, with none of the bitterness that is present in some uni. Negitoro, aka mashed tuna belly, is also very rich and creamy. The woody aroma of truffle adds a layer of dimension to the taste profile. The caviar is pops of intense umami goodness that works with the uni and negitoro to bring one to umami heaven. The toast makes for a nice neutral base to hold all these luxurious treasures of the sea and woods while introducing a nice crunch to the overall texture.

First sashimi of the day is Hirame, Flounder with light ponzu jelly. Very light, clean in flavour and refreshing taste. A good start to the meal.

Next up is the very interesting Akagai, a kind of clam. The moment the chef hits it, the clam changes shape, like it is coming to life. Quite a feast for the eyes, and it is sure a feast for the mouth too since this sashimi is very crunchy in texture and has a briny sweetness.

Thinly sliced yet fleshy yellowtail tastes very good on its own with its mild planty taste, elevated with the dusting of the seasoning powder.

King Mackerel sashimi tastes so good with the mustard seeds. The mustard seeds add a layer of light char flavour to get that aburi taste.

Fried Smelt Fish is fleshy and very crispy. Very good texture and full of concentrated umami. I love it.

First sushi of the day, Shima Aji is fresh and sweet. The little green dot of mashed pungent plant really accentuates the sweetness of aji. And I like the brown rice used for the sushi rice, it is very starchy and fluffy.

More umami heaven comes with the serving of the super, super fresh uni sushi.

Ama Ebi is so sweet and fresh, and extra umami added with the shrimp roe paste. A bit of aburi for dimension in the taste. Yes, more umami heaven!

Savouring sushi with a thick generous slice of otoro, topped with negitoro and a mould of caviar, plus some gold flakes is pure indulgence. So rich in texture and flavour. Umami bliss.

Last sushi of the day is Hotate topped with Foie Gras with Uni. Wow, this is so decadently good. And rich, buttery foie gras actually goes very well with sushi. The scallop is vey sweet and this sweetness is surprisingly able to shine through the intensity of foie gras and uni. I'm now at the realm beyond umami heaven.

Lots of thinly sliced Iberico Pork with its coveted nutty flavours, lots of truffle slices, lots of foie gras, lots of uni and lots of salmon roe decked on top of a thin layer of sushi rice. Bursting with flavours, this is a gourmet dream, in Japanese style, come true.

The decor of the place is of minimalist Zen influence, great for enjoying omakase in a peaceful environment. The service staffs are very friendly and attentive, being quick to response to requests and sometimes even respond before I call for them. The chefs are very friendly too, and I appreciate their skills in preparing the sashimi and sushi since the non-otoro fishes all have almost this melt-in-your-mouth texture, and the slices are thick enough to enjoy the flavours but thin enough to finish in one mouthful. And the sushi rice is not sticky but well-moulded to stick together until the point of biting into it.

While the price of the omakase here is steep, I feel it is totally worth it, given that so many luxurious ingredients are used in the dishes. For that gastronomic indulgence, this place is definitely one of the top choices.

While on my way to Dempsey, a Japanese restaurant decked in bright red situated at a corner of the road immediately caught my eye. It really has this Izakaya vibe that is so evident even in the afternoon, imagine how vibrant it will be in the night. I knew I had to make a metal note of this place: Yujin Izakaya. Fast forward to a week later, which is now, I'm here at this quaint place for a new foodie adventure!

The Hokkaido Hotate Sashimi is super fresh and succulent, and has hints of sweetness. A good start to the meal.

Uzaku is wakame seaweed with pickled cucumber and unagi added. It is nice, especially the smokey flavours of thin slices of unagi–I actually prefer this kind of tiny bite-sized form of unagi. But I will prefer it if mozuku is used in place of wakame instead. I find the seaweed a bit on the chunky side.

Ebi Somen is a must try here. It is so rich in flavours and awesome on texture. The thin somen is thoroughly drenched in prawn oil, making it so smooth and full of goodness of the umami of the prawn. And coupled with garlic and spring onion for extra hints of pungent aroma to spice things up. The sautéed prawns are delicious: fresh, meaty and carries a light layer of char flavour.

Warabi Mochi is so good. Luckily, I changed my mind and decide to try out this dessert. The mochi is like refreshing sweet spring water in jelly form. And this refreshing taste is coated with the intense flavours of brown sugar and coconut cream for a real sweet ending. This combination actually works so well.

The place has this authentic Izakaya vibe, where friends gather at night, let loose and just have a relaxing and sort of, rowdy time. The walls are plastered with artfully done posters that feature old school manga style drawings. The service is very good, the staff being very attentive and friendly, cementing this restaurant as a place to chill out. I do love to go back again, especially at night time to try out the sumiyaki here and to really feel the izakaya vibe at its peak.

The little gourmet in me immediately springs unto life the second I see the little French supermarket in So France. Now it’s possible to bring a bit of France home. And enjoy some French bistro food while at here.

Salmon and Scallop Tartare is a lovely creation of refreshing tastes of umami layered with the fresh creaminess of avocado. And the scallop pieces are sweet! And quinoa gives a nice crunchy bite to the soft texture of salmon, scallop and avocado. Very good in both taste and texture. The dish that impresses me the most here.

Duck Conf'wich is a very hearty meal made up of fresh greens drizzled with olive oil and zest, generous amount of shredded flavourful duck meat sandwiched between wholesome loafs of bread. And the foie gras terrines add that hint of decadent rich buttery goodness to the duck meat. The portion is very big, best to share this one.

Paris Brest is made up of crispy choux pastry, whipped cream and praline filling. I love the texture of the chou pastry. And the praline filling makes it a unique creation. Definitely worth a try.

The place is of upmarket bistro ambience, which is very nice for chilling out with friends. The service is pretty good too. A great place to do atas grocery shopping and hang out with friends or dates.

Thoughts: Nice!

I found out about Atout, one of the few grocers who carries Kampot Pepper, and so I'm off to check out this place.

Smoked Salmon Rilette with Mixed Greens & Pickles is full of colours and flavours. The tanginess of zucchini and carrot refreshes the palates while the greens is crunchy and full of flavours due to zesty seasoning oil drizzled over it. I'm not exactly a salad person but this salad wins me over. Salmon rilette has that subtle distinctive flavour of cooked salmon, and this subtlety is exactly how I like it. The pink peppercorns sprinkled over this spices things up. A well-executed dish.

One of the perks of dining here is that bread and French butter are included in the set lunch because the warm bread with soft fluffy interior is delicious. I can actually finish the whole lot of them, whether with butter or on its own. What is even better is that the French Conviette butter given is oh so amazingly good. Within the buttery, super creamy goodness, there is a very light hint of citrus, which refreshes the whole taste of the bread. This is so good that it is totally worth it to come to this restaurant to dine just for this butter.

And extra information: this butter is certified AOP (Appellation D'Origine Protégée), meaning that it is a unique quality product produced with au naturale ingredients, strict standards and specific methods.

US Kurobuta Pork Cheek braised in Red Wine, Carrots, Mushrooms and Potatoes is such a hearty treat. Generous portions of tender, gamey meat and potatoes will delight Braised Meat fans. The pork is so tender that I can use a spoon to lightly scoop out a chunk of pork. Unbelievable. Obviously, lots of effort is put into making of this dish to make the meat so tender.

I love Valrhona Dark Chocolate 'Nougat Glacé, Almond Tuile because not only it is good, full of the intensity of quality dark chocolate, and the texture is so unique. It is slightly sticky and chewy, just like chocolate nougat. I'm surprised by how good chocolate can be when in chewy form. To make it even better, after a few chews of the chocolate, it melts into chocolatey goodness in the mouth. This change in texture is interesting and for practical purposes, it does not leave chewy bits in the teeth. Almond Tuile is a nice complement to the chocolate to add the crunchiness texture and nutty flavour to it. This creation is another one of those desserts that I think deserves a special trip down to try out.

The place is of stylish interior with dark wood framing the full length windows overlooking the lush greenery outside. This is perfect for an idyllic day out for families, couples, friends. The service is very good and attentive, without my prompting, they automatically come up to clear the plates, fill up my glass with still water and even clean up the water spilled by me immediately. Extra compliments to two young service staffs: an Indian guy and a Chinese gal, I didn't get their names though. All of them are very friendly, and the dining experience here ends on a good note with the guy at door bidding farewell.

I like this restaurant a lot. In fact, I prefer this place over another one of similar concept (dining + grocer) due to the extensive menu, unique creations, the value-for-money set lunch and good service. This is a great place to recommend for gatherings and yes, even for solo outing to just enjoy nature with the good food.