The honey barbecue pork bun with the characteristic pinched top, feels incredibly light and fluffy. The core is a glistening, rich and sticky filling of finely diced barbecued pork in a thick glossy sauce. Yummy ! The noodle comes with tasty deep fried pork belly. The sauce has a harmonious blend of saltiness, sweetness and umami taste that cling to the noodles evenly. The radish cake is crispy on the outside and tenderly soft on the inside, and goes well with the dipping chilli sauce.

The Lumina Lamb Loin is incredibly tender, buttery, with a crispy sear and a melt-in-your mouth interior. The taste is less gamey than conventional lamb, the marination using salt (shio) and fermented rice (koji) over 48 hours enhances the sweetness of the meat, so rich and delicate. The sourdough starter is awesome - complimented by the in-house butter made from split bean miso and smoked with applewood to give that fruity taste, so unique and brilliant.

The set lunch set: thinly sliced brisket soybean jjigae bansang comes with starters, rice and traditional Korean sides such as kimchi, seasoned squid. The soybean broth is so flavourful, rich umami taste and brewed to perfection. Not to mention the starters which are so yummy and addictive. Also tried the jinju cold buckwheat noodles. The noodles are so chewy and the garnish that came with it gives a well balanced and refreshing taste that will make you keep coming for more.

The oxtail is a hearty, flavourful dish. The meat is coated in a rich savoury sauce, with a balance of sweetness from the carrot, celery and possibly tomatoes and red wine. As for the pork chop, the Hokkaido pork’s fat elevates the dish making it indulgently tender while the sauce adds a nostalgic comforting flavour - a perfect gourmet meal.

I recommend the 16 days dry-aged kingfish loin and the jumbo tiger prawn. The kingfish comes with an intense umami, mildly salty, with a sweet buttery taste. The meat is firm, yet tender and pleasant to chew. The tiger prawns were awesome. Prepared perfectly, the freshness and firm texture, and of course, the sauce is something to shoutout.

Ordered the claypot turtle soup, handmade fresh prawn roll and a bowl of yam rice. The turtle soup was amazing. The soup embraced a deep, savoury warmth luxurious broth simmered for hours perfected over time. You can taste the infused herbs and a touch of various spices. Service was excellent. Service staff offered to top up broth without being asked, much to my surprise. The yam rice was perfect, generous with cubes of yam and not to mention the prawn rolls which were so delicious. Will visit again to try the other stuffs.

One of the best prawn noodle in town. The noodle and the prawns are served on separate clay pots. The broth used are different, with the prawns broth slightly stronger and tastier. The Ngoh Hiang platter is superb. The tau Kua is crispy on the outside but soft and tender in the inside. Must try if you are a die-hard prawn noodle fan.

Min Jia Chinese 闽家·闽南料理 is located in the heart of Chinatown. A cosy nice restaurant serving authentic ·闽南 cuisine. Would like to recommend the deep fried pork belly which is marinated with the Chef's specially concocted sauce. The chillie sauce is a must try, compliments the dish beautifully. Another must try dish is the Hu Tou vermicelli. Very fragrant and comew with generous portions of ingredients. Love the pork strips and the greens that goes into the dish. Was told by the waiter that they use "Black Pig" for all their pork dishes.

Beautifully prepared fresh mackerel sushi. The unique flavour of the in-season mackerel fish is really heavenly. Oishii 🥰

The Pork Kimchi Stew is a warm, hearty, savoury and not too spicy delicious dish that everyone will like. The pork servings is generous. The fried chicken is crispy on the outside but the meat is juicy and tender on the inside. Kudos to the chef. Lunch Set A2 comes with pork and squid. Though an unusual combination but it turns up great with the stew and rice.

FBG is the place to chill and eat if you love beef. Their charcoal grill steaks are one of the best in town, grilled to perfection – succulent and flavourful even without any marinating sauces. Kudos to the experienced and friendly chefs. I recommend the Chef Cut – Denver. Remember to ask for additional portion of roasted garlic which goes very well with the meat. The toasted sourdough and burrata caprese are great starters while you are waiting for your main. For those who still have stomach for dessert – the New York Cheesecake is a must try thingy!

Ordered the Dory and Batam Crayfish Siups with prawn and the ginger braised duck for lunch. I was delighted that Jia Li Seafood uses different broth-based for the two soups and they were delicious. The portions of ingredients were generous, and the meatballs that came with the soup were great. Most importantly, the ingredients were fresh. As for the braised duck, one of my favourite dishs, it was well seasoned, not too salty and goes well with rice or noodles.