Sunday, June 29, 2014

My parents used to take us to Jack's Place when I was a kid. It was the place where we used to hold many birthday celebrations together. It was a memorable place for our family. Nowadays, I would go with my colleagues for lunch. Recently, I went with my friend to the restaurant outlet at Compass Point. I was excited that I was going to have a great dinner.

However, I was disappointed by the food quality and the service. We were served by an unmotivated and inattentive serving crews. We had to wait for some time before they noticed us. I was waving for some time before they took my order and passed me the bill. Total dining experience cost SGD86.74.

Read below to learn more about our experience...

The starter - Lobster Crab Mushroom was served almost immediately. It was prepared in a "tefal"-like sauce pan. The cheese had already hardened as if it was left on counter for some time before it was served. The crab and lobster meat tasted a little fishy and the cheese helped to mask the fishy aftertaste. The starter was a simple preparation but the quality was normal. (Food rating: 2.5/5)

Fresh Onion Soup was not as fresh as what I thought it would be. The onion strips were very well cooked. The broth, which was supposed to be beef broth, tasted more like 'bovril' - the beef bullion cubes. It was very disappointing. I remembered how it used to be very tasty when I patronised the restaurant many years ago. (Food rating: 2/5)

Mushroom Soup, which I have forgotten to take a picture, was far more disappointing than the first soup. Our first impression was that the soup was actually made from Campbell soup. The soup was milky and diluted, and the taste was almost identical to the canned soup. (Food rating: 1.5/5)

We ordered a New Zealand Rib Eye, medium cooked. When we were served, the sizzling hot plate was still cooking the beef. By the time we were able to eat, the meat had already became well-done. The dish was accompanied with seasonal vegetables and a baked potato. I asked for cream and bacon bits for the baked potato. The meat was very tough as it was 100% cooked. One suggestion for Jack's place was to serve the beef on a plate, not sizzling hot plate. The chef would have already grilled or cooked the meat to the specific we wanted - medium, medium rare, etc. By serving the beef on a plate, it would stop the beef from overcooking based on the type of work. (Food rating: 2/5)

The way the New Zealand Striploin was cooked and presented was identical to the New Zealand Rib Eye. We ordered the steak to be medium cooked. However, the meat was well done by the time the beef stopped sizzling. The beef was drizzled with a brown sauce and a piece of shitake mushroom. The brown sauce was tasteless and the meat was extremely tough. Although it might be an insult to chef, I had to resort dipping the meat with chilli sauce before putting into my mouth. It was another disappointing beef. (Food rating: 2/5)

Address: 1 Seng Keng Square, #04-07, Compass Point, Singapore 545078
Price: $
Rating: 2/5

Wednesday, June 18, 2014


Thursday, June 12, 2014

Together with my best friend, we went to the Jumbo Seafood Restaurant at Clarke Quay but there was a very long queue line. So, we went to the other outlet - Jumbo Seafood Gallery - at The Riverwalk. The Riverwalk was located between Clarke Quay and Boat Quay. It was a building located between North Bridge Road and New Bridge Road. 

Saturday, June 07, 2014

Master Crab King is popular among the residents in Punggol. Located in one of the coffeeshops in Punggol, the restaurant was bustling with customers and diners. Like their name, their specialty was their crab dishes. The crabs are always sold out at the restaurant. Most of the time, we will have to order the crabs in advance.

This time, we did not managed to get the crabs. Instead, we ordered the other zi char dishes.

Pork Ribs with Special Sauce was simple and ordinary. The pork ribs were tender and moist but the sauce was ordinary. I was expecting better.

Fried French Bean with Minced Meat was a little limp and the sambal sauce was quite disappointment. Perhaps that the restaurant was too busy that the quality was sub-par.

Fried Frog with Ginger and Onion was the first time I ordered this dish from a zi char restaurant. The dish was cooked with spring onions and the frog legs were freshly prepared.

Hot plate beancurd with seafood was delicious and the seafood were fresh.

Master Crab  ijustwantfood Critics’ Pick  ★★
#01-01, Blk 108, Punggol Field, Singapore 820108
Atmosphere A stall within a coffee shop, bustling with people ordering and waiting for their food. At least 20 mins wait is expected. 
Sound Bruising when it is crowded
Recommended Dishes Chilli Crab, Black Pepper Crab, Crab with Glass Noodles
Price $ (affordable)
Open -
Reservations No reservations allowed
What the Stars Mean Ratings range from zero to four stars. Zero is poor, fair or satisfactory. One star, good. Two stars, very good. Three stars, excellent. Four stars, extraordinary.

Friday, June 06, 2014

After six months after my last visit, I came back for another delicious and memorable dining experience at Hide Yamamoto. Many restaurants come and go but I believe that Hide Yamamoto is here to stay. 

Opened by the renowned chef himself, Chef Yamamoto is the man behind his namesake - Hide Yamamoto. He had served three generations of US Presidents: Reagan, Bush and Clinton. He has a chain of restaurants under his belt. The fine-dining restaurant - Hide Yamamoto offers five concepts, Sushi, Teppanyaki, Robata, Ramen & Dining and Sake Bar.

Apart from my favourite dishes like Seasonal Vegetables with Italian Truffle Aroma, Whole Young Chicken stuffed with Truffle Rice, Butter and Soy Flavour, and Black Truffle Flan with Fresh Sea Urchin Chawan Mushi, we ordered new dishes to try. 

My total dining experience is SGD333.58. I think this is a worth while dining experience. 

The Wagyu Beef Clay Pot Rice with Ginger and Arima Sansho has become one of my favourite dishes at Hide Yamamoto. The rice was served in a small hot pot, just enough for two persons. The server helped to stir the rice and served us. The claypot rice rice was extremely fragrant. When the rice cooled,  the rice was more delicious. The wagyu beef was not only tender but also fragrant. The rice was granular, the way I love it. I enjoyed myself immensely and could eat it on its own. (Food Rating: 4.5/5)

Wonder what is "Ochazuke" style? It is a simple Japanese dish made by pouring either green tea, dashi or hot water. I ordered the Grilled Sword Fish "OCHAZUKE" Style, Flavoured with Roasted Sesame but I felt that it was quite a disappointment. The fish was a little fishy taste which I did not enjoy very much, even though the ginger is supposed to remove the fishy taste. (Food rating: 2/5)

Grilled Duck Breast and Foie Gras with Red Wine Miso Sauce is a must try. Normally, I do not really like to eat duck meat because of its bitter aftertaste. Surprisingly, I could not taste any bitter aftertaste at all. More importantly, the meat did not even taste like duck. It was absolutely yummy. The red wine miso sauce was a great complement. Though the sauce was complementary, I think that you can eat the meat on its own. The foie gras, on the other hand, was a little inferior. (Food rating: 4/5)

Black Truffle Flan with Fresh Sea Urchin Chawan Mushi is one of my favourites. Oops! I stirred the egg, forgetting to take a photo. As usual, we mixed the egg, truffle and urchin from top to bottom. The truffle aroma was still soothing and relaxing. The fragrant aroma woke my palette. The urchin blended so well with egg very well. (Food rating: 4/5)

We also ordered our favourites. You may find that we might have ordered too much food. When you are eating mouthwatering food at Hide Yamamoto, you just cannot stop eating. Truthfully, we finished every bit of the dishes we ordered. 

At Hide Yamamoto, it was definitely a place and experience worth going for. You may also read the other posts of Hide Yamamoto.

Whole Young Chicken stuffed with Truffle Rice, Butter and Soy Flavour was still the climax of the entire gastronomical experience. We ordered the dish immediately after we were ushered to our table. (Food rating: 4.5/5)

Seasonal Vegetables with Italian Truffle Aroma was still delicious. The seasonal vegetables used petrified wood grill to cook the vegetables. The only disappointment was that the seasonal vegetables that day were the ones I do not normally eat like egg plant and white radish. However, I still enjoyed the vegetables as it was still delicious and aromatic. (Food rating: 4/5)

Skewered Chicken with Lemongrass and Red Chilli and Ginger Sauce was very tender and juicy. The chicken meat was extremely delicious that it was hard to put it into words. I loved the charred corners most as it made the chicken meat even more delicious. (Food rating: 4/5)

Foie Gras Marinated with Saikyo Miso Hint of Yuzu was still delicious. The goose liver was perfectly cooked and it was tender. When it was placed into my mouth, the aromatic foie gras dispersed into my mouth. Even though I do not really like eating livers, this dish is surprisingly something I enjoy. (Food rating: 4/5)

Address: Marina Bay Sands, 8 Bayfront Ave, #02-05, Singapore 018956
Price: $$$$
Rating: 4/5
Stuffness Level (How full you are): 5/5

Wednesday, June 04, 2014

Burger VS Wings + Bar (or BWB in short) was an American-style restaurant conceptualised by the Kitchen Language.

Hot Buffalo Wings - deep fried buffalo wings with 3 levels of spicy sauce from mild medium and suicide.

All in a combo - Sweet Potato Fries, Baton Fries and Yam Fries (S$5.80)

BWB Classic Heavyweight Burger - stockyard angus beef patty, smoked bacon, chilli con carne, sunny side up egg, french mustard, tomato, onion, cheddar cheese and sesame brioche bun.

Cajun Spice Pork Burger - Kurobuta Pork Cheek with lettuce, apple & onion chutney, streaky bacon, sunny side up egg, pommery mustard jus & plan brioche bun. 

Address: Orchard Central, 181 Orchard Road, #11-03/04 Singapore 238896
Price: $
Rating: 2.5/5

Sunday, June 01, 2014

Ocean Restaurant was opened by American professional chef, Cat Cora who is best known for her featured role as an "Iron Chef". Cat Cora is a renowned celebrity Chef and the first female Iron Chef in Singapore. Located inside the S.E.A. Aquarium at Resort World Sentosa (RWS), this 63 seater allows diners to relish the magnificent view of the view of the aquarium while enjoying an unforgettable dining experience.

I made a table reservation a week prior to the dinner date. The dining experience at Ocean was fantastic and unforgettable. Not only we enjoyed the good food, we also enjoyed the magnificent view of the water creatures swimming in the aquarium. The dinner cost was about SGD300 for two persons.

Though the dining experience was superb, the journey to the restaurant differed. The restaurant entrance was secluded. If you were taking a taxi to the restaurant via the capark, kindly note that the taxi will be charged per entry. If you were to alight at the main taxi stand outside the casino and walk to the restaurant, the distance from the restaurant to the main taxi stand was very long. Or you may enter the restaurant through Equarius Hotel or S.E.A. Aquarium.

If you were all dressed up for an occasion, my advice to you is to either (1) drive and park at the restaurant entrance; or (2) take a taxi.

We had a rather bad experience while en route to the restaurant. The taxi driver who drove me there was extremely unhappy when he was charged for entering the car park towards the restaurant. At that time, we did not know that the taxi will be charged per entry. When our dinner ended, we asked the staff stationed at the entrance of the restaurant for directions back to taxi station near the casino. The staff was kind and told us that she would get us a ride back to the main taxi station. It was a kind lad who drove us on a golf cart back to the casino.
From this dining experience, I have a feedback to the restaurant or RWS. Either organisation could give clearer directions and instructions as to what to expect if the diners were to take a taxi and alight at taxi station near the casino or alight right at the restaurant entrance. 

This dining experience was fantastic and memorable. The view was magnificent too. The dinner cost was about SGD300 for two persons.

Seared Hokkaido Scallops - Pumpkin Bulgur Wheat, Sea Urchin Cream, Pickled Baby Fennel, Apple Slaw and Crackling Pork Skin... The appetiser was delicious, especially when it was eaten hot. The crackling pork skin tasted like prawn cracker. I realised that until I read the menu. As for the scallops, they were very well seared. The crispy outer layer of the scallops with light seasoning was delicious and sweet. However, when the scallops got cold, it tasted ordinary. (Food rating: 3.5/5)

Brine Cured Magret of Duck - Yuzu-Puree, King Oyster Mushroom, Sauteed Wakame and Pomegranate Molasses ... I did not enjoy this dish very much. The duck meat was gamey and tough. It required the strength of Hercules to cut the meat. Fortunately, the cirtus yuzu puree helped to mask the gamey taste when eaten together. The meat was also seasoned with herbs, which was salty and pungent in taste.  Then, there were two "spring roll"-like foods. One "spring roll" was wrapped with seaweed and the other with pomegranate molasses. They were awesome! (Food rating: 2/5)

Wagyu Beef Onglet (Hanging Tender) - Grilled Blood Sausage, Celeriac Puree, Sauteed Rucola and Marrow Jus ... The onglet, also named as beef hanger, is a cut of beef steak prized for its flavour. We requested for a medium onglet. I tried blood sausage for the first time. To my surprise, it did not have any traces of blood at all. Instead, it tasted like any ordinary sausages and was heavenly. The celeriac puree made of celery was refreshing and complemented the onglet very well. As for the beef hanger,  though it was medium steak, it looked almost rare to me. Yet, amongst the two mains, the beef onglet tasted the best. (Food rating: 3/5)

Black Forest - Valrhona Chocolate Sponge, Kirsch, Caramel Ice Cream and Cherry Compote... we ordered a couple of cakes for dessert and one of them was the black forest cake. The chocolate sponge cake enthralled me to the extent that I could not stop taking bite after bite. There was a strong fruit brandy taste in the cake, which I personally found it too strong. The cherry compote, on the other hand, was superb. (Food rating: 3/5)

Mont Blanc - Hazelnut Meringue, Chestnut Paste and Vanilla Ice Cream... So, what is a Mont Blanc cake? A Mont Blanc is a dessert of pureed sweetened chestnut topped with whipped cream. I loved the hazelnut meringue, which had a rich nutty taste, very much. Topped with the chestnut paste, the dessert became rich and delectable. Even though I did not eat the cake together with the Vanilla ice cream, the cake was already enjoyable for both of us. t(Food rating: 3/5)

Chocolate Passion - Banana Stew, 68% Cocoa Ice Cream and Passionfruit Espuma... The chocolate passion was an amalgamation of sweet and bitter tastes blended together. The bitter cocoa ice cream was therapeutic whereas the banana stew, akin banana puree, was sweet. As for the passionfruit, it was already good when eaten on its own. This dessert was definitely interesting as I have never had banana puree or stew before. (Food rating: 3/5)

Lobster Milk - Raw Marinated Lobster and Creme Fraiche... The Lobster Milk akin to the Lobster Bisque was rich in taste. Unlike the cream of Sunchoke, the texture of the soup was less creamy and smoother. The Lobster Milk was first served in a bowl with creme fraiche and marinated lobster. Then the lobster soup was poured into the bowl. Finally, stir to mix the creme with the soup. Among the two soups, I prefer the cream of sunchoke to Lobster milk. Although the rich taste of lobster stock, I got tired of it very quickly. The cream of sunchoke, on the other hand, was refreshing even though it was creamier. (Food rating: 3/5)

Cream of Sunchoke - Buttered Crouton, Watercress and Black Truffle... What is sunchoke? It is a plant which look a bit like a knobbly pink-skinned ginger root and have a sweet, nutty flavor, reminiscent of water chestnut. What I like about the soup was that it was sweet and salty at the same time. Adding to the nice taste, the nice black truffle was totally aromatic. (Food rating: 3.5/5)

AddressResorts World Sentosa, 8 Sentosa Gateway, Sentosa Island, Singapore 098269
Price: $$$
Rating: 3/5
Stuffness Level (How full you are): 4/5

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