another conquest on my pig trotter (holy + oily = hoily?) grail across singapore, this place is touristy, kitschy, crowded, and does a decent pig trotter. it’s better than ng ah sio, probably on the same level as founder’s, and loses to the still-best eng kee (which I’ve yet to photograph) in ang mo kio.
posh northern indian food, from a prolific truly-indian chain that’s gone upmarket in singapore. this place reminds me of my favorite indian places in london, where the cuisine is dished up fine-dining-style, and with more care and finesse than you’d usually see in singapore.
and the food is great – everything that I love to eat, with bright spice-y flavors and sparkling flavours in a sleek, dark environ that makes for great dates and girls’ nights out.
sigh, meh. it’s a friday and I’d hate to be depressing, but the food here falls right into the new-cafe-with-uninspiring-food category. it’s not the easiest cafe to get too, especially if you’re on public transport, impractical heels and under the (darn-it-still-blistering-) hot sun that so hates loves us in singapore. and at the end of the trip, to be smacked met with a lackluster brunch – well, it doesn’t make one cheery at having got up early, eh?
the best part of this meal was that they topped up my nutella without charging me anything, and service can be pretty friendly (when present).
expensive french (or european fusion, more like) restaurant, with a fantastic location at boat quay and gorgeous both within (all dark, sleek modern) and with-out in its gorgeous colonial housing, but serving dinky-sized dishes and slightly pompous service.
we had come here buoyed on the man’s high expectations – read a lot, imagined a lot – only to be met with tiny dishes that barely kept us satisfied at the end of meal, exacerbated by slow serving.
rather good – but expensive – new zealandic food in this new bar-restaurant at a corner of clarke quay. the food here surprised us, and the place warrants returns: it was huge servings, good flavors, considerable quality and friendly service – though at a rather large bill.
this is my first time having new zealandic (is that right?) food – and I have to say, just as with australian cuisine, that I wouldn’t recognize its provenance at all. it’s a modern type of cooking with a focus on clean, strong flavours, and seems more fusionish than anything else – but forgive (and correct) me if I’m wrong. not that it really matters though, as long as the food is enjoyable – and this was.