Gotti Italiano - Wine and Dine in Style and Noir

Dining here is like being transported to a modern, stylish, neo-noir film where the vibe is mysterious yet relaxing. Think the lavish, cool settings of John Wick, Pulp Fiction, Sin City, minus the grittiness and dark themes. Perfect for chilling while enjoying good food and cocktails in a world distinctively different from the ones we are used to seeing.

There are three dining areas here:
The outdoor for the cool ones to see and to be seen since Amoy Street is so vibrant at night.
The bar counter to see the bartenders doing their magic. Darker and more exciting, it is hard to resist ordering a cocktail after seeing the bartenders concocting glasses of drinks. The number of liquors on display here is astounding.

The main dining area is brighter and more romantic with white-washed walls and beautiful yellow lights illuminating the place.

I like the variety in the menu featuring vegetarian dishes, different kinds of meat and seafood. The food here is good old Italian fare with a bit of twist, best enjoyed with the awesome cocktails here. Just let the super friendly bartenders know your preferences and they will cook up something for you.

Yes, the service here is excellent. The service crew members are so friendly and always interact with patrons with lots of smiles. Along with the service staff, the bartenders also go the extra mile to greet the patrons coming in.

Tartare Di Gamberi Rossi is packed with raw essence of the ocean from the diced Sicilian red prawns, wakame, ikura and squid snow. Very strong in flavours, a pretty good dish to enjoy for flavours of the sea. But I have to admit I may enjoy this more in the main dining area since in the dim light of bar counter, I can't tell which component of the dish I'm eating to fully appreciate the taste.

Nice, super soft, fluffy bread tastes even better with the olive oil and sweet balsamic vinegar.

Enjoyment of Risotto Al Granchio is not affected by lighting condition, and I love this dish. The Carnaroli rice is starchy with an iota of chewiness, it feels so satisfying to eat this. And each grain is soaked with the briny sweet goodness of red crab meat and lobster bisque. Brandy is added for a touch of twist. Grana Padano, a DOP specialty cheese from Po Valley of Italy, introduces a subtle nutty flavour to the risotto for a more well- rounded taste.

Cannoli with Mascapone and Ricotta Cheese filling and Pistachio is an interesting dessert. It’s a bit like cigar like shape, so I just pick it up with fingers and bite into it. The filling is the highlight here, being creamy yet light and filled with subtle flavours of mascarpone and ricotta. The cannoli, which is like biscuit dough, is on the drier side though.

Specially chosen by the bartender based on my preferences for something light and refreshing, La Padorna, totally suits my taste.

I enjoy dining here since the feel here is really unique and super chilled. On retrospective, I feel that I should have ordered the set dinner to experience the full of extent of what the chef has to offer, but I missed this page of set dinner due to the dimness of the lights at bar counter. On the retrospective again, I should just use my phone's flashlight on the menu ... and oh yes, the Tartare.

I look forward to come here again.

Thoughts: Dining can be so cool and stylish

78 Amoy Street

Nearest MRT: Maxwell or Tanjong Pagar

Kumamoto Aso Number 1 Raw Cheesecake

This cheesecake is so moist that it tastes like cheesecake mochi. Best enjoyed straight from the fridge.

Country of Origin: Japan

Where to get this: https://shp.ee/m75zzy2

Fat Kid Bakery - Fluffy Doughnuts filled with Goodies

Flavourful sourdough, super fluffy interior, delicious filling, this is recipe for sweet delights. With the location near my regular hideout, of course, I got to go down to try out the bombos here.

My favourite got to Blueberry CheeseCake, which is fruity and creamy, and Vanilla Creme Brulee, smooth with a touch of char aroma. Summerberries is full of real berry jam, but I personally prefer the extra creaminess. Citrus bomb tastes like a mix of orange and lemon, which is interesting.

Thoughts: Something different and it’s yummy!

39 Amoy Street

Nearest MRT: Tanjong Pagar

Ginza Tendon Ituski - Nice Bowl of Hearty Tempura

The place is one of those “I pass by and I suddenly want to eat here” places since the setting of this place makes it possible for one to just pop in to have a quick meal. Most of the seats are at the open kitchen counter, and the menu is very focused: only different types of donburi.

I got the most luxurious Seafood Donburi, which comes with 2 juicy prawns, tender squid ring, creamy white fish, hearty mushroom, long beans and … salmon. I have only taken a bite of the salmon since I don’t like cooked salmon. The rest of the ingredients coated with crispy batter are fresh and yummy. The rice is starchy and smooth. All these yield a very hearty treat.

The sauce is very tasty, but the spicy version is of fire-breathing variety. If one can only tolerate a bit of spiciness, just like me, avoid this.

Free-flow pickles as appetizer. Quite nice, milder in flavour as compared to pickles at other establishments.

Smooth custardy chawamushi with prawn cubes.

Thoughts: Good place to have a nice quick hearty meal at good price.

101 Tanjong Pagar Road

Nearest MRT: Tanjong Pagar

Willow - Amazing and Beautiful Experience

I got to say, "This is one of the best restaurants in Singapore." The Contemporary Japanese cuisine here looks so beautiful and its taste is absolutely beautiful and complex. Chef Nicholas Tam uses the natural flavours of the ingredients to create plates of pure delight. The taste of each component of each course is distinctive, able to shine through the multitude of flavours and at the same time complements other components so well.

The service here is top notch, elevating the dining experience to be more than amazing. Very professional, friendly, thoughtful and attentive, the service crew manages to remain nonintrusive and always be around to attend to requests or top the drinks. Yes, my sake is almost always filled with the sweet refreshing alcohol due to the timely topping up.

The setting here is of simple elegance with a touch of the vibe of embracing nature due to the cherry wooden furniture and the dried flowers on the serving plates. Best to get the seats at the kitchen counter to have the full experience of dining here. It's cool to see the energetic chefs meticulously prepare the dishes right in front of the patrons. 

Appetiser Akami comes in lovely shades of deep red and packed within the cute tart shell are raw tuna cubes, nomori, beetroot and an array of ingredients to create sweet umami. I love this natural sweetness that simulates the palates.

Another dainty tart shell topped with pretty yellow flower is stuffed with cubed Hotate from Hokkaido, artichoke and lemon cream. This pleasantly surprises me by taking the taste profile in another direction: savoury umami. Yes, both have umami as core flavour but they couldn't taste more different. Excellent start to the meal.

Pain Au lait is served piping hot, and I love it. This bun is the fluffiest and softest bun I ever have. And with the nori butter sauce incorporated into the bun for that taste of ocean, this becomes the best bun I ever have. It is so good that I highly recommend alternate between eating it on its own to fully appreciate the delicate flavours and then with katsuobushi cream for the extra zest and creaminess.

Shima Aji is usually stronger in taste as compared to other fishes. The chef turns this into a lovely planty sweetness by pairing it with rhubarb, umebosh and roasted kelp. Very well-executed dish.

Sawara from nagasaki is full of  briny sweetness, and the accompanying ingredients such as hourensou and sakura lily accentuate it. The pretty mould of luxurious caviar stacked on top of the fish, with its refreshing, distinctive buttery sweetness, elevates this dish to another level.

Dry Aged Duck, with its beautiful roasted skin, is tender, juicy and has a rich, full-bodied taste. The White Asparagus, interestingly, has this unique herbal flavour that is a perfect match with the taste of the duck. Black and White Garlic cream adds dimension to the taste with its sweet pungency.

I decide to add on Kimmedai since I don't want to miss out on any good stuff while here lol

And this is definitely a good choice of mine since the beautifully roasted fish with its slight charred crispy skin and firm creamy flesh hits all the right notes in terms of taste and texture. The koshikari rice with pearl-like sheen is starchy and full of flavours.

The second part of enjoying this dish consists of pouring the roasted bone soup into the rice. The soup is incredibly rich in flavours. This is pure comfort food. I feel so satisfied when savouring this.

The dessert, Ichigo, definitely impresses too. The Japanese strawberries is unbelievably sweet. So sweet that my eyes widen for a second when popping one into my mouth. The gelato, sake lees and warabi mochi add layers of flavours and texture to yield a well-rounded dessert that is creamy and refreshing at the same time.

Petit Fours comes in the form of Brillat-Savarin pistachio, which is savoury! I'm very surprised by its taste and I love it.

Another one is Jivara, where the rich chocolate with caramel is punctuated by the citrus bitterness of orange to lift up the whole taste.

Gold embossed wine menu

Array of lovely sake cups for choosing. The sake recommended, Sakari Junmai Daiginjo Carafe, is so sweet and clear, I love it.

Quinta Porrais GLS specially recommended to go with the main course of Aged Duck. Very good pairing.

The journey here is so wow and exciting, and Chef Nicholas Tam reinterprets Japanese ingredients in a different way to provide a unique dining experience. This restaurant is a must-visit for foodies and bon viviants.

Thoughts: Simply Awesome and Amazing.

39 Hongkong St

Nearest MRT: Clarke Quay (via Exit A, don't follow Google's recommendation of Exit B)

Firangi Superstar - Playful with flavours and It Works Excellently

Indian cuisine is all about rich spices, which is good, but Firangi Superstar is more than that. It is about the enjoyment of finely balanced flavours from the spices.

The food here is oh-my, oh-so-good. Prepared and served in contemporary style, exciting and multifaceted in taste, every dish here simulates the tastebuds in their own different ways. This is definitely one of the best Indian restaurants.

The restaurant itself is the definition of opulence, with posh setting, old world ornaments and decorations, luxurious plush sofas and dark wooden tables. And there is also French music in the background. I feel like I'm transported to an exclusive party in the Old World Europe with Indian's influences. This is one of a kind experience.

By the way, since it is slightly darker here, in order to take clear and bright photos, do not move after clicking the shutter button, for at least one second. Using direct flash makes everything looks bad, so don't bother with it.

The service here is outstanding, being very friendly and giving me excellent recommendations on the food, wine and dessert.

WADA YOU WANT? is actually Crab Cutlet with Crispy Lentil and Guindilla Pepper. Beneath the cute deep fried, crispy spherical breadcrumb crust is a briny sweet ball of shredded creamy crab meat. Being very lightly seasoned with spices, the nuanced flavours of the crab can shine through. This is so good already when eaten on its own. Dab a dot of the accompanying mildly spicy sauce makes the taste even more exciting. Too much of the sauce may overwhelm the delicate flavours of the crab, so best to go easy on it.

Paper-thin Papads and Crackers, with a small dash of spices added, is such a joy to much on. And Coriander Mint Chutney is the MVP here. It's so refreshing in taste, and with a lace of sweetness, it really lifts up the overall taste of the crackers. Smokey Tomato Chutney is pretty nice, being earthy and slightly spicy in taste.

THE HUNTER OR THE HUNTED features Amritsari Kulcha, which is a kind of flatbread, completed with Pork Vindaloo and Truffle Honey on top. The shredded pork is unbelievably succulent, fine and moist. And there is a ingredient with jelly-like texture incorporated into the pork to amp up the juiciness. This is pork very well-done, in fact, perfectly done. I should say, "The best shredded pork dish I ever have." Truffle honey adds a lovely earthy aroma to make the taste even more well-rounded.

THIS IS ALSO NOT ALOO GOBI is Smoked Heirloom Cauliflower, Potato Chips and Cashew-Raisin Vinaigrette. Well, I'm not into cauliflower actually, but this dish totally totally wins me over. Charred a bit on the surface for extra sweetness, the mild taste of cauliflower is accentuated by the rich flavours of Cashew-Raisin Vinaigrette. Wafer-thin potato chips give a nice variation in texture.

Interesting palate cleanser of Crab Soup. It's full of umami! With a bit of spiciness.

WARM KHEER is an awesome dessert. With Cacao Nibs and Caramelised Almonds for a good bite, the stars are the Coconut Sorbet and the pearl-like translucent Sago. Rich in creaminess, yet light at the same time due to the bouncy sago pearls, this is one good indulgence.

Complimentary lollipops to seal the sweet deal.

This newspaper is actually the menu

Firangi Superstar is really one place that can change one's mind about Indian cuisine since it is so different in terms of food and ambience. I really enjoy myself here!

Thoughts: Really a Superstar!

20 Craig Road #01-03

Nearest MRT: Outram or Tanjong Pagar