Two Men Bagel House at Icon Village

This is the place to go for yummy bagels!

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Teppei Omakase at Orchid Hotel

The popular Teppei serves only omakase in a small restaurant space at Orchid Hotel. The open kitchen takes up the bulk of the space and diners sit around a counter where they can watch the chefs at work.
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Ramen Keisuke Tori King at 100AM

Injuring the roof of my mouth (I amaze myself how I do things) means soupy food. And the first thing on my mind was Ramen Keisuke Tori King. The rich chicken-stock ramen topped with grilled chicken thigh is delicious and value for money.

Tori King is just one of Keisuke’s many ramen branches, but the reason why I keep coming back here is the chicken stock and meat. Most places serve only pork broth, if not it’s salt or soya based. But what about people who do not want to eat pork? (those poor cute pigs). Well that’s where Tori King comes in.

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Moi Lum in Maxwell Road

My mum was raving about what she exclaimed as “super delicious Peking duck and roasted chicken”, so we trooped down for dinner on a Sunday, with a last-minute reservation made for 1730. Yes it opens for dinner that early, and it was a good idea because when we were midway through our meal, diners started pouring in.

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Violet Herbs in Tras Street

Violet Herbs calls itself a new age semi-formal fine dining restaurant helmed serving Modern European cuisines with Asian influences. It has long been on my to-visit list as the menu looks good (and was value-for-money before its revamp) and I had heard good things about it, including from my foodie sister.

I was excited to see it participating in Restaurant Week and promptly signed up. When we arrived, a queue was forming, though there were quite a few empty tables. After a wait, we were led to our table. The first floor is garishly decorated in purple and the lights kept fluctuating in brightness throughout our meal. Also, the tables were placed close to each other so it was noisy and there was no sense of privacy. It felt like a cheap diner.

To start, there was focaccia with balsamic vinegar and a mix of cod and mashed potatoes (above). The focaccia was cold, dry and hard. I love to eat bread – from Gardenia white bread to sourdough from bakeries or the ones I bake – but would not have a second bite of this. The least Violet Herbs could do was to serve warm bread. The cod and potato mix was bland and cold as well.

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