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I’ve dined at Nai Nai Flavours a few times now, and I’m really impressed by how consistent the quality has been each visit

The dumplings are honestly some of the best I’ve had! Comparable to those from bigger, more well-known restaurants.

The fried rice was another highlight for fragrant, nicely done, and surprisingly better than what I’ve had at some of the that Taiwanese chains that start with D.

Definitely a spot I’ll keep coming back to for comforting, reliable food!

Other than the already nicely cooked and well‑seasoned steak, Meadesmoore Steakhouse has a few dishes that really stood out to me. I started with the bone marrow, and as someone trying it for the first time, I was genuinely surprised by how rich yet approachable it was. The marrow had a buttery, almost velvety texture that spread beautifully over the toast, with just enough seasoning to enhance its natural depth without overwhelming it.
The meal ended on a high note with their tiramisu, which turned out to be one of the night's standouts. The brandy cream gave the dessert a grown‑up and special twist.

The ribeye was very yummy! richly marbled and cooked to perfection, with a beautifully seared crust that locked in all the juices. Each bite was tender, buttery, and full of deep beefy flavour, with the fat rendered just right so it melted in the mouth without feeling heavy.

Went to Ingleside for their dry aged meats and woodfire cooking and it did not disappoint. The Tajima Wagyu Picanha was beautifully prepared, marinated in shio koji and finished over a wood fire.

The sides were just as impressive. The sourdough with homemade miso butter was super unique and full of flavour, and the scallops were fresh and delicately done.

Ended with a deconstructed lemon meringue tart that was not too sweet, which is a big win by Asian standards. The buttery crust and tangy lemon curd made it a perfect finish.

The new branding Zhup Zhup is very apt. The soup literally tastes as good as a rich prawn zhup! So full of flavour and umami. The dry prawn mee is tossed in a fragrant chilli paste with just the right kick. The prawns are fresh and plump, the noodles have a nice springy bite, and the portion is generous. From the noodles and pork slices to the lard bits, everything comes together so well.
I also ordered a sharing ngo hiang plate for fun, and it really surprised me. The tofu, prawn cracker all done nicely, tasty and super crispy as if they are specialise in ngo hiangs!

An elevated take on Korean BBQ. Unlike the usual dark smoky BBQ joints, The Chungdam House feels bright and classy, almost like dining in a fancy restaurant. It’s a great spot if you want to impress your date or enjoy KBBQ in a nice and comfortable setting. We ordered the pork set and an à la carte side of marinated beef, and wow the beef really impressed me. It was so tender and full of flavour. The wine list is also great, perfect for pairing and making the whole meal feel a little extra special.

Tucked away in the vibey enclave of New Bahru, One Prawn & Co is a dining spot that really knows how to create an experience. The open-kitchen concept lets you watch the chefs at work, giving the meal an almost omakase-style “atas” vibe that feels both intimate and exciting.

The meal began with a plump, succulent oyster. The chef was kind enough to let us mix things up! One served grilled with Thai chilli for a punchy kick, and another kept chilled and fresh. That thoughtful flexibility set the tone for the rest of the evening.
From the eight-course menu, the standout for me was definitely the 16-day aged fish. something I’ve never quite experienced before.

The cocktails here deserve a shoutout too. They playfully riff on familiar local flavours, like the chng thng cocktail that’s both nostalgic and refreshing, alongside other inventive mixes that keep things fun and surprising.