Royal Albatross The Luxury Tall Ship - Serenity, Lifestyle, Excitement and Fun all on one Ship

After an out-of-this-world, simply awesome experience on board Royal Albatross, where gastronomy, lifestyle, excitement and exclusivity are brilliantly rolled into a package, I know I’m all ready to be back for more. And the perfect opportunity and reason to do so arises with the comeback of last year sold-out Halloween Sail event. And yes, I totally love it! The ghoulish decorations of burnt sails, skeletons, torn drapes, cobweb-like mesh cloths, and strings of glowing skulls, and the service crew dressed as psychotic doctors and deranged prisoners, really set the mood for this events.

The best part and a must-try experience of this Halloween Sail is the exploring of the Haunted Cabin of the bottom deck of the ship. It is full of scary fun times. The crew did a very good job to make this an immersive experience. And I’m all set to experience it again next year! To avoid the queue at the later part of the night, just go for it the moment they open it for patrons.

The food is always nicely decorated according to Halloween theme, with cute bat, finger and eyeball 😂 I enjoy every dish here as they are so full of flavours.

Kudos to the wonderful crew for making this another unforgettable, fantastic experience for me, with their top-notch service and their dedication towards the Halloween adventure.

By the way, it is also sold out for the Halloween Sail I attend.

Delectable canapés, available from pre-order. A set of canapés is actually for two persons, so it is good for sharing.

Beetroot mousse on cute round cucumber slice is my favourite. The mild savoury, sweet, tangy flavours of the mousse goes so well with the refreshing cucumber. So complex and tantalizing in taste. 

Perfect texture with crispy exterior and creamy refreshing ganache.

Korean Chicken for some decadent treats with its strong flavours and crispy goodness.

Smoked Salmon is full of flavours from the sea.

Cute mini burgers are so satisfying to munch on.

Les Majestés Grillées (The Grilled Kings) features Pacific White Shrimps with Balsamic Glaze, and  with a Side of Mixed Salad with Citrus Dressing. This is my favourite of the night. The prawn is plump and succulent, packed with the briny sweetness that is highlighted by the tangy balsamic glaze. And the light char on the prawn makes it even better.

The Tomato Soup is full of fresh zesty sweetness. I also love it.

Gindara Misoyaki (Miso Glazed Toothfish) Chilean Seabass with Seasonal Vegetables, Shironeji & Soy Emulsion with a Drizzle of Leek Oil is creamy, juicy and good.

Shahi Karahi with Pulao Rice (Royal Karahi) Traditionally Spiced Chicken, Pulao Rice with a Side of Cucumber Raita and Chana Masala is so tasty and satisfying. The texture of the long grained Pulao Rice is excellent.

Deconstructed 'Kueh Dadar' (Timeless Malay Desserts) is full of Southeast Asian goodies, which are Pandan Crepe, Pineapple Caramel, Coconut Flakes, Coconut Gelato. A medley of creamy, floral, caramel and tangy flavours that excite the taste buds.

Most Beautiful Sunset

Thoughts: A must-experience Experience

8 Sentosa Gateway

Homebound Movie Premiere

Ways to get me to see a movie are:

1. Highly Recommend Arthouse German Film

2. At Movie Premiere

So when I found out about the Movie Premiere of Homebound, a local production on an anthology of 5 shorts about Singapore rescue dogs, I jumped in on it. Because I like the exclusive feel of movie premiere, I'm all for supporting local production and it is for a good cause. For the Dogs, of course!

Two of the stars, the dogs, barking during the actors' introduction is so cute!

The first story kind of set the tone of the movie to be somewhat sad rather than lighthearted. The second story is a simple story, yet touching many hearts, including mine. It is one that most of us can relate to actually, thus lots of sniffing can be heard during this short. I'm not a fan of Andie Chen, but he is absolutely brilliant in the delivery of his monologue, he really looked like he was living through that pain. Third story is slightly lighter, to go easy on our heavy hearts from the first 2 shorts. And the dog, Echo, looked super, super cute in the short. Fourth one featured a heavy theme too with unexpected twist. I like how the vision is in monotone from third person view and the female lead's view, but is of vibrant bright colours from the dog's view. The last story, which excellently rounds up the anthology, is one about the great adventure that touches many hearts. Lin Meijiao, a veteran actress, is that lovely auntie in the story that reminds us of those nice aunties who go around feeding the strays. The interview with the real life hawkers is chef's kiss.

The movie is sincere and moving. Must watch for pet lovers.

Tung Lok Seafood - Good Chinese Restaurant

When at Gardens by the Bay, I had always chosen to dine at the Chinese restaurant there, excluding the two times where I dined at Pollen and Fennel cafe respectively. I guess the feel of dining at a spacious place with blue and white nautical theme is too appealing, especially when the food is good. So when I'm finally back at Gardens by the Bay, I straightaway walk into the doors of Tung Lok Seafood. And it is a good choice made on impulse 😉 with yummy food and good service.

Steamed Prawn with Minced Garlic is so garlicky good. I love it that heaps of finely minced pungent garlic with oil are stacked on top of each fresh succulent prawns. It feels so nostalgic and good to feast on this classic Chinese dish that I miss so much.

Pan-fried Beancurd Skin Roll with Shrimp and Chives is super crispy with flavourful prawn and chives filling. Another good excellent old school dim sum reinvented with the special tangy slightly spicy sauce. This sauce makes this classic dim sum the best among its counterparts.

Thoughts: Fresh Seafood! My choice to go to when at Gardens by the Bay

18 Marina Gardens Dr, #01-10 Gardens by the Bay

Ikkoten Omakase - Amazing Experience and Awesome Surprises in Traditional Japanese Cuisine

Omakase is a special dining experience, in which it is more than good food and trusting the chef on it, it is also about the showmanship (quoted a fellow patron) and the interaction with the chef. This is why Ikkoten Omakase is my favourite omakase restaurant among the tough competition. Chef Brandon Low ensures that the dining experience is a multi sensory one, fully engaging all of our senses. It is a place where tradition is made exciting with unique touches, where Japanese cuisine is subtly reinterpreted to explore new tastes that pleasantly surprise me.

Every moment here is full of excitement, from the beauty of the dishes, the stories of the ingredients and cooking philosophy, the textures of the food, the aroma and to the taste of meticulously crafted dishes.

And this time, I’m back again, to enjoy the newly crafted Uni feast for the first time! As an uni lover, I totally love it! Best of all, the uni used here is of premium high quality, chemical free and has the pure creamy custardy sweetness.

5 dishes of different taste profiles to experience the bountiful harvest from the sea, earth and fields.

So how well does peanut tofu go with uni? Excellently, amazingly and unbelievably well! This is match made in heaven. The roasted nutty taste of peanut holds up so well with the creamy umami of uni. I’m amazed.

Being prepared with various methods, Ankimo here tastes and feels like foie gras terrine from the sea. So unique, so creamy and so luxuriously good.

The Ginko Nut sprinkled with sea salt is so simple and so good.

The eggplant dish here is the beat eggplant dish I ever have. Made with Japanese eggplant, the taste is so refreshing with a layer of savoury goodness. And the texture is perfect, featuring a slight crunchiness not typical of eggplant.

Fish with Japanese peppercorns is so good, especially with the peppercorns to perk up the taste.

Tsukuri, Seasonal White Fish Sashimi with Bafun Uni is probably one of the best uni dishes. The contrast of crunchy, refreshing, juicy, thinly sliced cucumber, rolled with mildly sweet white fish, and the creamy briny sweet uni is out of this world. It’s wow at first bite.

Kobachi featuring Bafun Uni Chawamushi with yuzu is one of the best chawamushi because the subtle flavours are so well-balanced between creaminess, zest, savoury goodness, vegetal pungency and buttery egginess. And the taste is so awesomely unique.

Yakimono is Binchotan Charcoal Grilled Seasonal Fish that really surprises by how good and different a fish can taste. When eaten on its own, the fish is creamy and fresh with a natural briny sweetness. When sprinkled with lemon juice, oh my, the taste transforms to pure toasty goodness with that lovely aroma of roasted meat. It is so good! I’m amazed by how much lemon can changes the taste.

Nabemono is Uni Shinjo Japanese Hot Pot. It looks so beautiful, like white flowers blooming. And it tastes beautiful too. I can immediately catch whiffs of the beautiful aroma of the soup when it is set in front of me. The taste is so warm, comforting with a soft sweetness of the sea and the earthy flavours of the mushrooms. The “flowers” are made from a special blend of fish paste with a hidden ganache of uni, yielding an unique texture with a slight bit of bounciness typical of fish ball mixed with cake texture. Another awesome surprise.

And it is a must to request for takeaway of the rice since the chefs will wrap it up in Japanese Bamboo leaves. Imbued with the aroma of bamboo leaf, it is so, so, so delicious.

Signature Sakura Ebi Donabe Meshi with Miso Soup & House-made Pickles is pure comfort tasty food. The premium Niigata Koshihikari rice is cooked in fish bone collagen broth to imbue each grain of fluffy starchy rice with that milky briny sweetness, and yield a smooth texture and pearl-like sheen. This is so-so-good. And with the intense umami of Sakura Ebi and smoky umami of freshly shaved natural bonito flakes, it tastes even more complex.

Mizugashi of sweet, refreshing Yubari Melon and Kyoho Grape ❤️

Sesame Pudding with Kinako powder is full of earthy goodness.

Chef Brandon pouring free flow house-made sake for patrons. We have lots of fun drinking it.

Thoughts: Unique, Amazing Experience

86 Telok Ayer Street

Ingleside - Fire, Fermentation, Aging! Exciting Time for the Palates.

One thing about Ingleside that gets my attention is the extensive use of fermentation and aging on the ingredients, plus wood-fired cooking to create that really rustic vibe. When I saw the nice variety of food in the menu, such as different kinds of seafood, the meats and rarer ones like octopus and duck, I knew I have to come here.

The food here is full of exciting flavours that complement each other so well, with the additional soft notes of sweetness from the fermentation or aging. The texture is so on the point too.

The place has this rustic feel with furnishings of brown earthy tones, the blazing fire at the wood-fired stove, its crackling and occasional whiffs of aroma of burning meat and wood. The smooth jazz music adds a touch of class and romance to the classy place. It feels like an exclusive upmarket den to indulge in specially crafted treats.

The service here is absolutely wonderful, making the dining experience an awesome one.

Tuna Tartare Tartelette, with well-balanced flavours of maitake shoyu, yuzu, sesame, French caviar, has this deep sweetness laced with warm savoury notes. This is so good.

Mung bean miso butter is the star here with its richness and deep savoury taste profile.

Hokkaido Scallop Crudo, with a medley of refreshing, tangy flavours from the kombu, fingerlime, pickled apple, lacto fermented tomato dressing and pentas, speaks of the taste of ocean tempered with gentle waves of excitement. The texture of the scallop is bouncy and creamy for a luxurious bite.

Truffle Toast 2.0 is my one of favourites due to how unique and surprisingly awesome it is. It’s wow at first bite. Brioche has this amazing crispy exterior with soufflé core and the sweetness of freshly baked wheat that is perfect match with the savoury miso mousse, pungent aged balsamic vinegar and the incredible earthy, mushroomy aroma of fresh black truffles.

Spanish Carabinero Prawn flambadou with dry aged beef fat, shrimp and rose garum, burnt lemon is smooth, bouncy, succulent with a bit of crunch—the perfect texture achieved with the tight control of wood-fired cooking. Its soft umami is perfect with the zest of burnt lemon.

Truffle Pomme Puree with beef tallow and fresh black truffles features a perfect match of earthy goodness of truffles with buttery creaminess of smooth mash potato.

Hungarian Duck Breast Meat, dry aged 7 days, is juicy, gamey and meaty. The lacto blueberry 'bordelaise' reduction’s zest nicely cut through the richness for a well-rounded taste. Pickled gooseberry, parsnip puree and herb salad inject the refreshing excitement to make the meat taste even better.

Caviar and Hazelnut caviar is a very unique, interesting dessert. It has concentrated savoury brininess of caviar that actually goes well with sweet almond-jelly-like hazelnut panna cotta, perked up by the herb oil, miso butterscotch.

Truffle chocolate is a marriage of different tastes such as tart, earthy and chocolatey. Nice little treat to round up the dining experience.

Lovely Sweet White Wine, exactly my type!

Thoughts: Fire, Fermentation, Aging! Homely yet Exciting and Refined.

49 Tras Street