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I had the crispy scale seabass ($52++) which they literally left the scales on, and seared to perfection. The fillet was lying on a bed of creamy mash with sweet corn, and was probably the nicest sea bass fillet I ever had.

For appetizer, we actually tried their 'kaya toast' ($38++), which was foie gras on brioche toast with their kaya, and foie gras-espresso mousse on the side. Their kaya with brioche toast was very good, rich with coconut and pandan flavours, but I am not a foie gras fan at all so I hardly touched it. However he said the foie gras was nicely done.
Bf had the veal chops ($95++) which looked more medium well than medium, but still thankfully tender.
All in all, the food was great and the service was also excellent. Next up is to try Cut by Wolfgang Puck!

Had this when I was feeling under the weather. Tiny bowl for one person, more suitable as a side dish. Defintely very herby, but also very nourishing, clearing up my blocked nasal passages 😅. The pork ribs were too dry, but it was still a delicious soup.

Bf: Dumpling because bigger 😂
And that was how I chose this dry dumpling noodle ($9.80++). Large juicy shrimp dumplings, great comfort food even for the sick me right now. Happy that there is a crystal jade near our new place!

Don't be fooled by their strange greyish kaya. It was the best kaya I have ever had. It had a strong coconut but mild pandan flavour, and had the right amount of sweetness. Even the bf who isn't the biggest fan of kaya, liked their version. Also, I was thoroughly impressed by how consistent they were with their eggs. Every egg we had were almost exactly the same, with slightly more solid whites and runny yolks, best for dipping my toast in. Each toast set with 2 eggs and a hot drink costs $4.90.

The plain prata was of the fluffy variant which was just slightly crispy on the outside. I usually love super crispy pratas, but this was so soft and I loved it too. The egg prata was just as nice, with the egg nicely spread out within the prata. Bf loved his meehoon-mee goreng as well. The mutton came in large chunky cubes instead of the minced sort, great for meat lovers.

The guy messed up our order and was super sour when I asked him to make me another set. But oh well for $3.50 per set, I should not complain. The charcoal toast tasted like normal bread to me though. Nothing special, but still great comfort food.

Anyway Rise&Grind makes really good poached eggs which were the perfect amount of runny, and I think they use free range or organic eggs because their egg yolks always had that deep golden colour.

This marinated tofu bibimbap ($6.90) was quite interesting as it had fresh lettuce instead of the usual sauteed vegetables. The tofu was well marinated, and I liked the addition of seaweed on top. Only thing missing was an egg.

I wonder why there was no queue here during lunch time whereas other restaurants had queues. I have been here twice and both times I found the food great with high quality, especially the dim sum. Other than the sour-faced servers, I wouldn't mind eating here again.

Love the peanuts especially as they gave every mouth a nice nutty crunch. This was one of the better thunder tea rice I've had. The tea tasted just right and balanced without being too herb-y or minty. I'm always craving this after my weekend gym sessions!

We had it done in medium, although on hindsight, we should have gotten it medium rare. Perhaps it was the less fatty fillet cut of the beef, the beef was not very juicy. And because a wellington is baked and not grilled, I felt that the beef flavour had less depth and complexity compared to a grilled steak. All in all, it was probably because we were not used to beef being made this way 😅. The pastry could have also been more flaky and hot. The food came really quickly in 10 mins, and we suspect that this could have been sitting on the counter for some time already. Thankfully though, the fish and chips was pipping hot and crispy.

I saw the long queue for this and I knew I had to get it since I'm a huge fan of congee. Usually congees are more porridge than meat, but this was different. Topped with radish, fried shallots and dough fritter, every mouth had some ingredient in it, making it a chunky, hearty and filling meal. I polished up every bit of this in probably 10 mins, scalding my tongue in the process 😂.