Udon Goen serves unexpected awesomeness at Wisma Atria Food Court.
Bread Street Kitchen by Gordon Ramsay is finally open today at Marina Bay Sands.
Perched on the 12th floor of Realty Centre, the week-old Charcoal Pit specializes in grilled meats over charcoal and hardwood fire. But by the end of the meal, I lamented, “It’s such a pity to have a BBQ restaurant here. The space would make a really cool hipster bar.”
Prejudice is also strolling past Soi 60 at Robertson Quay countless times, seeing white people inside, and thinking it can’t be any good. On my first bite, I knew I was prejudiced and wrong.
Warning: MANY photos. A rare entry where I talk about my emotions on the journey of organizing Food & Socialikes Connect, the inaugural conference by food bloggers and instagrammers, exclusively for food bloggers and instagrammers.
50 BEST CZE CHAR IN SINGAPORE. Just kidding. We visited Nan Hua Chang@Crawford Lane; Sum Kee@Telok Blangah; Golden Spoon@Tiong Bahru; Lai Huat Sambal Balacan Fish@Guillemard; Kok Sen@Keong Saik; Beng Tin Hng@Yishun; Tong Ah Eating House@Keong Saik; and Cafe de Hong Kong@Balestier.
Which ones are good? And which ones over-rated?
The food at Sorrel Restaurant Singapore wasn’t as bad as that, as sending Teo back to apprenticeship. In fact, I found the food quite good, but hangry Huccalyly was unimpressed.
Sydney-based Luxe, which is a cross between a cafe and bistro, opens at Keong Saik Road Singapore. Except for the lux prices, the cafe/bistro scores well across the board: good food, ambience, and service.
I’ve a feeling that Dorsett Hotel at Outram Singapore has learnt from their own past experiences and other hotels’ experiences to maximize comfort for travelers during the stay; it’s really quite a smart hotel. Compared to some 5-star hotels, I prefer the 4-star Dorsett because it’s chic, eclectic, convenient, comfortable, and high-tech.
Ranked #13 Best Restaurant in Asia, the 21 year-old Les Amis reopens after undergoing a $1.5 million renovation.
By the same people of Cufflink Club, the limited menu at Vasco Hong Kong Street, with no desserts, was consulted by ex Esquina’s executive chef Andrew Walsh.