Wednesday, July 29

Ant-Man Movie Review

The next evolution of the Marvel Cinematic Universe brings a founding member of The Avengers to the big screen for the first time with Marvel Studios’ “Ant-Man.” Armed with the astonishing ability to shrink in scale but increase in strength, master thief Scott Lang must embrace his inner-hero and help his mentor, Dr. Hank Pym, protect the secret behind his spectacular Ant-Man suit from a new generation of towering threats. Against seemingly insurmountable obstacles, Pym and Lang must plan and pull off a heist that will save the world. 

Watched Ant-Man with my church mates yesterday evening! Personally, I felt that the story was refreshing and compact though certain scenes appear a little draggy. Though a rather slow build up to its plot, it was nicely presented with a good story flow that was well-crafted.

This film portrays more on its clever plot instead of the usual action packed scenes. Though certain funny elements injected appear quite lame; some are really humorous! It educated viewers not to lose faith but to believe in yourself and the importance of kinship. 

It was truly amazing to see how Ant-man worked together with those ants to accomplish his mission. An entertaining Marvel superhero movie!

Ratings: 4/5

Sunday, July 26

[Media Invite] Renowned Nan Hwa Fishboat launches new Alaskan codfish steamboat

Was invited to a media tasting: Renowned Nan Hwa Fishboat launches new Alaskan codfish steamboat at an old shop house at the corner of North Bridge Road and Jalan Sultan! Relish an old-school dining experience at the ground level’s dining area, with the smoky smell of charcoal wafting through the air. Customers can also opt to dine in the air-conditioned area on the second level.

Nan Hwa FishBoat has been delighting customers since 1927. Its traditional fish soup steam boat offers a uniquely Singapore dining experience.

Regular Grouper Steamboat 
with Atlantic Codfish

The oldest fish head steamboat restaurant in Singapore, Nan Hwa FishBoat, has introduced a new exciting offering to its line-up: Atlantic codfish steamboat in shabu-shabu style. Gently swish the codfish in the steaming Nan Hwa’s signtature Teochew style fish soup, and the cooked cod will literally melt in your mouth. 

Atlantic cod fish is known for its slightly sweet taste and is regarded as the most valued cod fish in the international market. The new Atlantic codfish dish can be ordered as an add-on to the regular fish head steamboat at $20. Besides red grouper, customers can choose a vast array of fresh fishes such as chinese pomfret, bighead carp and snapper.

Braised Pig Intestines

I thought that this dish was nicely prepared for its sweet taste that was well-balanced, tender with a chewy texture! 

Oyster Omelette

This dish tasted good though the eggs could have been slightly more crisp for better texture. Good that the oyster was nicely prepared as it was soft and not overcooked. It complements well with the egg. 

Fried Pork Belly with unique 
Fermented Red Beancurd

Crispy on the outside yet tender on the inside. It was well marinated and tasted not too flavourful nor blend for me. Particularly, I adore this dish pretty much!

Salted Egg Pork Ribs

This dish tasted pretty good. The salted egg was not too overpowering, but instead complements well with the pork ribs. A rather appetising dish that goes well with rice.

812/814/816 North Bridge Road 
Singapore 198779 
Opening Hours: 4:00pm to 1:00am (Open Daily) 

Wednesday, July 22

The Quarters - Satay Burger Launch‏

Was invited to a food tasting: launch of the satay burger at The Quarters‏‏! I adore the interesting design and its lovely layout that makes one feel rather cosy.

Celebrating Modsin cusine, The Quarters aspire to reminisce their humble beginnings, the evolution of culture and sophistication of Singapore through our food. Singapore is a juxtaposition of the old and the new; an amalgamation of global influence. Ingredients, spices, and cooking techniques central to our migrant culture; resulting in characteristic Singapore street food.

Lemon, Mint and Dill 

A refreshing beverage to quench your thirst on a hot day. It tasted good and not too sweet nor blend. It could have been better if lesser dill was added. Nevertheless, it was a pretty good combination.

Calamari / Salted Egg Fries

The battered squid and fries tasted good! It was nicely deep fried with good texture and taste. It goes well with the provided curry and salted egg curry aioli. Particularly, I enjoyed the calamari pretty much!

Chilli Crab Pasta

Though its texture was slightly dry, the sweet and spicy spices just complements well with the crab meat and linguine. It tasted pretty good and not too flavourful nor blend. If you are a chilli crab lover, you may wish to give this a try! 

Satay Burger

The nicely marinated chicken thigh was good in flavour & texture. The rice patty completes the burger with the aromatic peanut sauce!


This dessert may appear like any other usual creme brulee, but it is not! It is actually durian creme brulee! It has a smooth creamy base with a durian taste that was not too strong for me. This durian dessert was made from Mao Shan Wang durian.


I like its pretty presentation of this particular dessert. It was topped with homemade pandan, lemongrass and gula melaka glaze. Though the exterior was not crisp enough, the texture was considerably fluffy. If you do not have a sweet tooth, a quarter of gula malaka glaze will do you good.

16 Enggor Street 
Singapore 079717  

Tuesday, July 21

Zero Calling 2 Drama Review

David Tan (Pierre Png) is trying to pick up the pieces of his life after a deadly encounter with the mysterious cyber-terrorist, Zero, that destroys his relationship with his stepdaughter, Maddy (Hayley Woo) and his marriage to Julie (Cynthia Koh). He discovers that Zero is not working alone and is, in fact, part of a group – the Zero Legion – that aims to spread their brand of terror throughout the region and the world. David is recruited to be part of an Interpol Task Force – led by the hard-headed Agent Fong (Janice Koh) and the cyber-savvy Agent Dhillon (Shabir) – whose mission it is to bring down the Zero Legion and identify its leader, Zero One. Who is Zero One? And where is the Zero Legion? 

Zero Calling 2 ended yesterday night on channel 5. Previously, there was Zero Calling 1. As compared, I prefer this sequel for its good story build up and intense scenes. 

Zero Calling 2 is an action-thriller that pits cyber-terrorists against the law enforcers seeking to stop them, leading up to a devastating and violent showdown that claims casualties on both sides. Though a slow build up to its plot, it was nicely presented with a good story flow that was well-crafted. There was an unexpected twist towards the end for its hidden truth, that was suspenseful.

Honestly, I thought the cast did a reasonably good job in their given roles. Some names worth mentioning would be - Janice koh and Elizabeth Lee! The finale of Zero Calling 2 left viewers nowhere. Most likely, there will be Zero Calling 3? 

Ratings: 4/5

Friday, July 17

[Media Invite] Celebrate SG50 at 50 with Street 50's new Golden Jubilee menu

As the flagship restaurant of Bay Hotel Singapore, the country’s largest executive boutique hotel, STREET 50 Restaurant & Bar traces its roots back a humble 2 years, yet in a remarkably short period of time, it has established a reputation among street smart diners for being the place to go for hotpot, served in iconic and decidedly Chinoiserie Royale hotpots, their tantalizing weekend buffets that is gentle on the wallet, and a unique twist on global cuisines.

I was invited to a media tasting: Celebrate SG50 at 50 with Street 50's new Golden Jubilee menu at Street 50 Restaurant & Bar! Conveniently located on street level at Bay Hotel Singapore on 50 Telok Blangah Road, the aptly-named STREET 50 Restaurant & Bar has always been popular with diners for its global flavours with a twist. 

The special Golden Jubilee all-day a la carte menu debuts officially on 1 August 2015, putting a local spin on popular global cuisines, churning out a dizzying array of more than 50 gastronomic delights and beverages.

Fisherman’s Soup

The soup tasted quite good with its fresh mixture of seafood. With the white wine vinegar added, it certainly boost the overall taste of this broth. It goes well with the rustic chunk of country bread.

Land and Sea Shell Salad with Spicy Cincalok

A refreshing concept that was injected on a tangy asian achar salad. It was a interesting combination of californian manila clams, top shells and escargots added to sum up this dish. Surprisingly, it tasted quite good. On a side note, I tasted a slightly sandy texture. Hopefully, it was one of the dressing that added.

Snow Crab Salad

This salad tasted mouthwatering and refreshing. The dressing was quite flavourful and certainly goes well with the snow crab.

Otah by the Bay

If you enjoy seafood and otah, this would be a dish for you! It was crowned with manila clams, giant octopus, hokkaido scallops and coral garoupa! It could have been better if the otah was slightly more spicy for better tasting experience. 

Bay’s Spring Chicken

The signature dish was well marinated and deep fried with turmeric spices. It tasted pretty good as it was neither too salty nor blend. However, it could have been better if they go easy on the oil. The coleslaw salad blends well the tender chicken. Not to forget, the sweet potato fries that was pleasantly good.

Satay un-skewered

This Australian lamb chop tasted pretty good! It was juicy and well marinated in tantalising satay spice. I like the texture of its lamb chop that was rather tender. 

Satay bee hoon

Rice vermicelli with cuttlefish, octopus, californian manila clams, kang kong, chicken sate lilit, tau pok, and a quail egg, capped with a delectable satay sauce. 

Sambal Saba

A gratinated Saba fish topped with sea salt flakes, a piquant sambal onion chutney, Asian salad, and served with fragrant Jasmine Rice will be what you are looking for. The trick is on its sambal that was appetising and goes well with its saba and rice.

Garoupa Popiah

An interesting concept that you will never get to see it elsewhere. Crispy on the outside with popiah pastry yet a tender and succulent garoupa inside. The extra olive oil and balsamico certainly give the garoupa popiah a more distinct taste.

Bubur Cha Cha Crème Brulee

Braised yam, sweet potato, pumpkin, and Japanese blue potato are combined with rainbow chewy, and drizzled with Okinawa black sugar and coconut pandan foam. A rather creative and well-thought dessert that was vibrant, colourful and well presented. 

Durian pengat

If you prefer something with a stronger taste, then this dessert is for you! Durian pengat on top while the emerald pandan jelly below. I could barely taste the pandan jelly as it tasted quite mild. It could have been better if the jelly has a better texture. On a side note, the durian pengat tasted good!

Enjoy a Garoupa Popiah with 3 other paying guests (4 people dining) with at least 3 main courses ordered! Click here to redeem this offer! This promotion valid till 31st Aug 2015.

Bay Hotel Singapore (opposite VivoCity)
50 Telok Blangah Road 
Singapore 098828

Wednesday, July 15

[Media Invite] FYR Cycene Ond Drinc Presents Modern European Recovery Brunch made with Josper Charcoal Oven‏

Was invited to a media tasting: FYR Cycene Ond Drinc Presents Modern European Recovery Brunch made with Josper Charcoal Oven at 19 Boon Tat Street‏‏! 

Yam & Sweet Potato with cheese sauce and tomato Salsa

I like the texture of the of the yam and sweet potato strips that complements well with its cheese and tomato salsa! You cannot stop once you start munching it.

Grilled Squid

The grilled squid has a nice pillowy texture that was not too chewy. Not to forget the crispy onion that tasted equally good!

Baked Java Curry Chicken Ragout

The chicken stew is spiked by the flavours of kidney beans, sweet corn as well as coriander. The spring onion crepe can be used to soak up the delicious gravy. It goes well certainly goes well with the spring onion crepe. If you are a beans lover, you will definitely adore this dish more.

Baked Beef Hash

The traditional dish gets a sophisticated spin. The enticing ribeye comes with corned beef and spring onion crepe. Honestly, I adore this dish that pretty much. It tasted neither too flavourful nor blend. The Beef hash was nicely prepared as well.

My Hot Vino Tinto

A refreshing red wine-based cocktail infused with orange, apple and cinnamon. It tasted rather pleasant and sweet. I like it pretty much!

Grilled  Steak & Eggs

The glorious slab of meat is accompanied by toasted bread and a perfect sunny side up. It could have been better if the steak was less cooked as it was quite tough. Not to forget the garlic butter that goes so well with the toasted bread.

Baked Blinis

Blinis is a a thin pancake made with yeasted butter. Served together  with  grilled  salmon,  Avruga caviar and grated Bottarga, it makes a hearty meal to kick start the day. I like the texture of the blinis that was rather fluffy. The salmon itself tasted good as it was well-prepared. The meat was rather tender and juicy. 

Baked Pistachio Melt & Pandan Ice Cream

The combination of Pistachio flavoured lava cake and homemade pandan ice cream with a tinge of sweet cinnamon makes this indulgent dessert a tour de force. If you have a sweet tooth, you will certainly enjoy this dessert!

You may wish to know that FYR brunch menu is only available on weekends from 9am till 3:30pm.

19 Boon Tat Street 069619

Opening Hours:  
Monday – Friday: 11am – 11pm 
Saturday: 9am – 11pm 
Sunday: 9am – 4pm

Friday, July 10

【IMAKATSU】new menu food tasting session

Was invited to Imakatsu food tasting session at The Star Vista on Monday evening! This time, I am there to try out their new menu! Previously, I have attended a food tasting session to try out the food and blog about it here as well.

Introducing the 4 new dishes:

Premium Oyakodon 
(a bowl of rice topped with chicken and eggs)

The onsen egg, chicken meat and rice complement well its the special sauce. It tasted good and not too flavourful for me. A good appetizing dish! 

Mentaiko hot udon

Bonito stock and Mentaiko from Fukuoka was added to the broth to make this an authentic dish. I enjoyed the springy texture of this bowl of Udon. However, the added mentaiko was quite strong that I can hardly taste the original flavour of its broth. 

Spicy Pork Don

Premium pork from Kagoshima is used for this dish. The texture was slightly tough but rather chewy and juicy. The special spicy sauce was open your appetite to finish up your food. A good blend between sweetness and spiciness. 

Onsen egg cold udon

Personally, this was my favourite dish among the new menu introduced. The broth tasted not too blend nor salty for me. The onsen egg complements well with its springy udon and Surimi!

Premium Pork Loin

I adore the texture of the pork from Kagoshima that offers a real "taste" and sweetness" of its meat! It was thick juicy and tender!

Chicken Fillet Cutlet 

This is Imakatsu specialty dish. The chicken fillet tasted tender and juicy though it was slightly oily. Eat the chicken fillet while it is warm else it will not taste as good as it is when it turn cold.

Appreciated to be invited once again to Imakatsu food tasting! (: 

Imakatsu Singapore
The Star Vista (Buona Vista MRT)
Singapore 138617 
Opening Hours: 11:30am – 10:00pm

Wednesday, July 8

Jurassic World Movie Review

Steven Spielberg returns to executive produce the long-awaited next installment of his ground breaking Jurassic Park series, Jurassic World. Colin Trevorrow directs the epic action-adventure from a screenplay he wrote with Derek Connolly. Frank Marshall and Patrick Crowley join the team as producers.

Watched Jurassic world with my church mates yesterday evening! Personally, I felt that the story was compact and rather classic on its own. The story flow well though the introductory may appear brief without much depth. 

The plot was predictable but I enjoyed the intense scenes that was depicted. Good that certain humour element was injected to brighten up the show. Through different obstacles faced, it certainly strengthen the kinship between the two brothers (Ty Simpkins & Nick Robinson) where both initially are not in close terms.

It was a pleasant reminiscence to see items surfacing in Jurassic park, back here in Jurassic world. Not to forget watching T-rex appearing towards the finale!

Ratings: 3.35/5

Friday, July 3

[Media Invitation] Soft Opening of the First Concept @ Eat At Seven, ENBU - Singapore’s first-ever Warayaki and Charcoal Grill Izakaya‏

Was invited to the soft launch of the First Concept @ Eat At Seven, Enbu Singapore’s first-ever Warayaki and Charcoal Grill Izakaya!

Enbu is the first in Eat At Seven’s line-up to be launched. With a meaning that translates to “Dance of Flame”, ENBU offers a dining experience that perfectly complements Singapore’s exciting dining scene. The restaurant’s calling card is grilling with straws and charcoal grill, which lend a wonderful smoky fragrance to its wide array of fresh and exquisite cuisines. 

Smoked Salmon with Homemade Cheese Tofu

This dish tasted pleasantly good. Surprisingly, the smoked salmon complements well with the cheese tofu. It could have been better if more tofu was injected for better texture.

Deep fried tofu with Uni sauce

Crispy and flaky on the outside; soft and smooth inside. I thought that it already tasted good on its own. However, you may wish to dip it with the uni sauce.

Taco Salad

This dish here appear more to me as a Mexican cuisine. Salads are poured into the crispy tortilla. After which, the homemade beef/pork meat sauce and cheese were added as a topping. An appetizing dish you got to try!

Sashimi Moriawase

The assorted sashimi certainly tasted fresh with good texture! I enjoyed the uni (Sea Urchin) and tuna sashimi pretty much!

Oyster and Spinach Teppanyaki

This dish tasted pretty good! Definitely one of my favourite. The uni sauce complements well with the grilled oyster (slight crispy texture) and spinach. 

Chicken Warayaki With 
Special Spring Onion Sauce

Katsuo Warayaki

 Homemade Steamed Tofu

The texture of it was soft and silky. Do remember to mix it with the ponzu sauce else it tasted rather blend without much flavour.

Jya Jya Men

I like the springy noodle texture. However, the minced meat sauce over the noodle tasted rather flavouful for me. 

You may wish to know that Enbu will officially open in early July 2015.

3 Temasek Boulevard
Suntec City Mall
Singapore 038983

Tel: 6268 8043
Opening Hours: 11:00am – 11:00pm