Anto Pizza e Aperitivi feat Wala Pizza - Interesting Pizza

I had been seeing posts about Wala Pizza Private Dining and the raves about this place, and that really piques my curiosity. So when Wala Pizza is collaborating with Anto Pizza e Aperitivi for a limited time, I immediately secured a reservation in order to satisfy my curiosity.

The Truffle Carbonara from Wala Special Menu is really unique and very flavourful. The dough has the texture similar to that of a super fluffy bread and an inherent sweetness similar to that of sour dough bread. I love this dough. In fact, the pizza tastes better when eaten with the fluffy edge of the dough to balance the strong flavours.

This pizza is full of goodies such as bacon, guanciale, runny eggs, truffle oil and yes, pepper! In fact, I feel that the pepper is the highlight of the pizza because it makes the taste unique and exciting.

Overall it is a good and interesting pizza.

The exterior of the restaurant is of nice quaint shophouse covered with gorgeous pastel green tiles with floral designs. The interior is like this cool stylish bar. Since I’m seated at the outside, I just caught a fast glimpse of the interior only. All in all, this is a nice place to chill and enjoy some hearty Italian treats.

Though an outing here makes me realise that ambience is so important for me to enjoy my dining experience. Being seated right at the entrance, right beside the reception, right at a low table, right behind a high table makes me feel like an afterthought. It’s like I was the last patron to secure a seat (I’m not) and they begrudgingly squeezed out a corner for me, where my space and comfort is of least concern.

Yes, I do feel slightly better when I see previous photos showing that low table beside the reception is always there actually. But this doesn’t take away the fact that I do not have the space I expect in a fine dining establishment. The constant stream of patrons passing by me (I lost count of the number of hips in close proximity to my head while I was eating), me being constantly present to hear every greeting by the friendly nice service staff (not her problem since she is doing her job, the problem is where I am seated), the need to constantly shift my not-so-long legs out of the narrow pathway for people passing by (there is less than 1 metre distance between my table and the high table, and my table is too low for my legs to go under comfortably) and the constant view of 3 persons at the high table towering over me (the height difference in close proximity gives the illusion like I’m eating off the floor beside them), all makes me want to quickly finish my pizza and get out of there.

I don’t really enjoy the pizza despite it being good (note that I say it is good while I have used bigger words in my other posts). Okay, to be fair, the dough is fantastic. And luckily I didn’t order wine straightaway upon arrival (I will always order wine or sake or cocktail if I start to feel good at the restaurant or patronise my favourite restaurants) since I totally lose the mood to wine and dine soon after. And I regret taking a cab to get there on time when obviously nobody is going to take that seat for the whole night anyway.

For the record, I had dined al fresco before at another restaurant, and I like the experience there. High tables, cool crowd, a distance from the reception and ample space, you know the deal.

If you are dining solo or in pair, and comfort is top priority to you, or if you are very tall, avoid that table beside the reception. Request to change or just cancel. I wish I did that, but I was thinking, “Um, this looks weird, but it may be fun and relaxing.” Well, it is not.

Thoughts: Nice Pizzeria

2 Jiak Chuan Road

Boater’s Bar - Lifestyle, Hot Music and Awesome Grilled Skewers

I got to know about Boater’s Bar through the most unexpected source: Halloween event on Eventbrite. I was excited about going all gothic to attend the event. Especially after finding out that the bar is surrounded by the sea, with lots of yachts. Yes, yachts. But alas, the plan did not materialise. Despite this, I know I have to visit this place because of … yachts.

So here I am, surrounded by breathtaking scenery of the sea, the pier, the docks, the fairy lights and the yachts. This experience alone is worth a special visit to here.

To make it even more worthwhile is the good variety of food options from the grills, bar bites to pizzas. And some of the grills are fantastic: being perfectly grilled to have that distinctive char while retaining the natural flavour and succulent texture of the ingredients.

The service is good and friendly, but very busy. All in all, this bar makes for a real good chilling place.

As said, the grilled items are seasoned and grilled to perfection with that lovely distinctive aroma of charred meat. Scallop and Bacon is so succulent, juicy and full of flavour. Thr same goes for Bacon-wrapped Asparagus. Tiger Prawn is so creamy and briny sweet. These three skewers are must-try here.

I’m so impressed with the grilled food that I order more off the menu. Shitake Mushroom is amazingly juicy and tender, making it another must-try here. Pinchos Morunos Pork is very tasty but is slightly on the dry side as compared to other skewkers. Black Angus Striploin is more moist in texture than the pork, and is very flavourful.

Okonomiyaki Twist features a good mix of streaky bacon, sweet corn, cabbage, bonito flakes and Japanese mayonnaise to yield a very hearty, super flavourful treat.

Fried Soft-shell Crab with spicy yuzu mayonnaise is deep fried to crispy perfection, with soufflé, savoury briny sweet interior. One of the better soft-shell crabs I have tried actually.

Refreshing Aperol Spitz of aprol prosecco soda.

Thoughts: Awesome Place to chill and enjoy good food + awesome view

Rainbow Lapis - Delightful Nonya Desserts

Hidden at a quiet corner of old school Heartland Mall is a treasure trove of nonya cakes. And this place is called Rainbow Lapis, where you can find all the possible nonya sweets, from Ondeh Ondeh, Pandan Kaya Cake, Kueh Salat, Ubi Talam to, of course, Kueh Lapias.

Being a fan of all things coconut, I naturally want to try out the cakes here, most of which are made with coconut. The cakes are so full of the rich, creamy, nutty flavours that definitely satisfy my cravings for local desserts. In fact, I have been popping in to buy some cakes whenever I pass by Heartland Mall since it is hard to resist the temptation of savouring these cakes. The service here is also very friendly and helpful, cementing this quaint little shop as my go-to shop for some sweet delights.

Kueh Talam, Kueh Lapis, Seri Kaya, and the kuehs here all feature this nice juxtapose of two strong flavours that work together to yield creamy good treats.

I like the cute designs of the Chinese New Year goodies here. And they taste good!

I also love the special Chinese New Year cookies like Coconut Suji Cookies, which have a bit of saltiness to make it more exciting.

Cookies in cute Chinese New Year Good Bag

Soft, fluffy Pandan Kaya Cake is packed with the sweet vegetal aroma of pandan and nutty aroma of coconut. 

Basil Seed Pudding surprises me by how good it is. This agar agar dessert is very refreshing while slightly creamy at the same time.

Lopez is like the glutinous rice dumpling sprinkled with shredded coconut and to be dipped with gula melaka, aka Southeast Asian brown sugar. I do miss eating this special kind of lye water dumplings, so I'm real happy to find this dessert.

The odeh odeh here has soft bouncy glutinous rice dough holding a ganache of gula meleka sauce. It is so enjoyable to bite through the dough to taste a rush of caramel sweet juice.

Black Pepper Prawn Cracker is so crispy and soufflé. And the black pepper adds a kick to the taste, making it even better.

Thoughts: Lovely Yummy Nonya Delights

205 Hougang St 21

Heartland Mall #02-48

Ikkoten Omakase - Perfect Dining Experience

Ikkoten Omakase is definitely my favourite Omakase restaurant because of the unique, awesome omakase experience here, made possible by Chef Brandon’s culinary skills and interactions with the patrons.

One thing I love about here is the exploration of the natural tastes of the premium ingredients through the traditional Japanese preparation methods. Every dish is so delicious and unique, with that special twist added into Japanese traditional cuisine. The hospitality of Chef Brandon and team is excellent. I feel so pampered when dining here, with Chef Brandon crafting a special menu specially for me to ensure my every experience here is full of surprises. This thoughtfulness makes this dining experience to be one beautiful highlight of my year in 2025 ❤️

Hassun showcases Japan’s bountiful harvest of winter

Premium fresh creamy uni paired with the nutty aroma of Chef Brandon's specialty tofu is always a winner, where the appetite is whetted and palates are teased. Full of flavours while keeping it light to excellently kickstart the meal. Different kinds of nuts were featured before (peanut, edamame, etc) and this time, it's winter's rich, earthy, savoury walnut, and it's so real good.

The Ankimo, aka Monk Fish's Liver or Foie Gras of the Sea, is specifically prepared to have the fibers meticulously removed to ensure smooth texture. Topped with Japanese condiments and served with yuzu jelly, it is a lovely medley of rich harmonized flavours and textures.

Kumquat is like that genius addition whose sweet honey-like juices refreshes the palates after the rich, slightly heavy Ankimo. With the palates cleansed, I can fully appreciate the clean, clear taste of radish being carefully sliced thin and rolled with cheese.

Lightly cooked oyster with black pepper surprises me by making me realize that cooked oyster can actually taste so good!

This Tai Kanura Mushi soup is my favourite soup of all time. A specialty Japanese soup not found anywhere else due to the amount of work needed to prepare it, the taste is subtly out-of-this-world. The clear soup is full of umami, peppered with the amazingly refreshing herbal pungency of finely grated Japanese turnip.

The Akagai here is the best Akagai I ever have. The sweetness, laced with briny goodness, is unbelievably intense, in a very good way. The miso and accompanying pickles add complexity to the taste and texture, making it even better.

Ootoro Karasumi is juicy tuna belly topped with mullet fish roe shavings. Talking about this rare expensive ingredient, mullet fish roe, I had not seen it featured in any other restaurants, so yes, I’m excited to try one being prepared by an expert chef. This combination is oh-so-good. Mullet Fish roe has the intensity of caviar with drier and creamier texture that perfectly complement the creaminess of the ootoro. This is one excellent ootoro with rich complexity in taste and texture.

Negitoro Uni Maki Tempura is pure luxurious bliss. The rich negitoro full of omega oils, the creamy rich premium uni is sweet briny creamy dream come true, balanced by the crispy tempura and starchy rice of the maki. The moment I take a bite of this maki, I feel myself being envelop in a form of blissful happiness. To top it off, Chef Brandon generously spray golden dust over the maki to up that luxurious feel. I totally love it.

Hokkaido Female Snow Crab is a generous mould of freshly picked snow crab meat stacked onto of umami rich crab roe sauce. Briny sweetness maxed!

Binchotan Charcoal Grilled Miyazaki A5 Wagyu with Housemade Black Garlic Sauce is one of the best beef dish I ever have. Yes, I forgot to take a photo because I was too happy and feeling too pampered and special that I dived straight into enjoying the wagyu dish. Perfectly sliced to bite-sized and perfectly grilled to retain the meaty juiciness with a lace of char, this is pure meaty goodness. And further elevated by the crunchy vegetables and the sauce.

Maguro Nitsuke Ebi Donabe Meshi is so full of flavours and of the exact right texture and consistency. When I eat this in origiri form in the morning, I am so amazed by how incredibly savoury sweet this donabe is. This is a moment where I feel pure happiness of the morning, plus lots of exclaims of "wow".

Yubari Melon is honey spring water solidified, so sweet and so aromatic. The homemade dessert is Japanese strawberry and red bean wrapped with fresh mochi skin that is stretchy with a touch of soufflé texture, which is so good.

Thoughts: My Absolute Favourite Restaurant, where I'm pampered with Thoughtfully Crafted Cuisine

86 Telok Ayer Road

Sensu - Tastes and Textures Perfected

Sensu caught my attention when I saw that a new promising young Chef Shang Jhu is at the helm over this restaurant and his interesting creations, such as Black Truffle Chicken Wings, look very promising. Well, I don’t get to try the Chicken Wings, but his other creations absolutely impress me. So impressed that I tell chef that I will be back.

The interior reflects the Japanese European fusion concept of the cuisine here, with the wooden omakase table, zen undertones, and the modern, cool vibes.

I love the unique takes on European cuisine, which makes for an awesome gastronomic adventure. The food is full of nuanced flavours with touches of oomph that really surpirse and wow the palates. The textures are so on the point. I love every dish here.

The service here is wonderful, being friendly and meticulous, making the dining experience awesome.

Carabinero Prawn with Smoked Piquillo, Sherry Vinegar, Basil Oil, is best carabinero prawn I ever have. The prawn is perfectly grilled to feature light, flavourful, briny sweet, bouncy, succulent flesh laced with the aroma of char. Most amazing part is the juice of the head of the prawn. This is like the concentrated essence of umami. At most restaurants, this juice is very thick and tends to overwhelm the palates. At Sensu, this juice is perfectly done to be light, complex and easy on the palates while still retaining the intense umami.

Winter Black Truffle Tart with Pear Onion Compote, Egg Confit, Bacon, Onion Foam is this lovely rich creamy umami that immediately wins my palates over at first spoonful. The oomph factor is pungent sweetness of onion that makes whole taste magical. The generous amount of black winter truffle adds the earthy aroma to elevate the taste.

Ultimate Crispy Kisu Fish topped with N25 Caviar, deep fried with Shiso Leaf, and completed with Champagne Beurre Blanc Sauce and Lobster Emulsion is such an amazing surprise. The tempura fish, with its paper thin crispy batter, is unbelievably light, and fluffy while creamy at the same time. This is embodiement of briny sweetness with complexity.

A5 Miyazaki Short Rib Beef Sando with Red Wine Reduction and Brioche Bread is so tender, moist and meaty. It goes so well with the toast of right thickness, with the aroma of toasted wheat, balance well with the meatiness, making it even better.

Hokkaido Scallop Risotto with Nduja, Lime & Lemon Dressing, Crispy Dried Scallop is one very refreshing risotto. It tastes interesting at first mouthful, and then the briny sweetness develops and get better with each subsequent bite. The texture is very good too, with the succulent scallops juxtaposing very well with starchy risotto and crispiness of the dried scallop.

I got lucky to come on here on the day where the chefs make the mochi from scratch, right at the kitchen counter. The freshly made mochi showcases this stretchy yet easy to bite texture, which is perfect. It goes amazingly well with the matcha ice-cream, so well that the Okinawa Black Sugar syrup is really optional, depending on whether one likes it sweeter. I surprise myself (since I'm kind of full at this point already) by requesting for a second helping since it is so good.

Raspberry Tuile, Balsamic & Strawberry Sherbet is manifestation of strawberry dreams. It is packed with the sweet aroma and tangy sweetness of the strawberry, balanced by the balsamic taste and tart taste of the raspberry. A sweet, lovely treat.

Refreshing white wine

Light red wine that is easy on the palates

Thoughts: Excellent Food hitting all the Right Spots!

27 Keong Saik Road