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In this first post of the new year, I'm featuring one of the hidden gems of Orchard. Perhaps word has gotten out since and no longer is it that empty. Nonetheless, still a great place to unwind in buzzing Orchard. This time round, the bread appeared a tad burnt on the edges. I still loved how soft it is and the accompany dips. Classic Caesar Salad ($19) I usually avoid ordering salads unless they are proven to be meant for carnivores and are actually larger than appetizer portions. What the small portions lacked, it made up for its crisp iceburg lettuce, bacon bits and that blue cheese dressing. Delicious! Lobster Linguine ($32.50) Lobster Butter, Avruga Caviar It had to be the lobster that sealed the order for me. Visually on point until the first twirl. Soggy noodles for a start and a bland lobster with a meek attempt of flavouring with cheap caviar. Clearly I am not a fan.   Fish and Chips ($28.50) Beer Battered Cod Fish, Chips, Remoulade Sauce Thankfully these beer battered fis

Having been an Eastie for most part of my life I was pleasantly surprised to stumble upon another new eatery along the stretch of Springvale. Lan Ting, a relatively new restaurant is home to casual cantonese fare. Dine or wine, they have both. Private dining is also available too. Lan Ting's menu has a range of handmade dimsum items as well as dishes and there are a total of 30 items made fresh daily. Steamed Prawn Dumpling with Pork Floss "Har Gow" ($6.80, 4 pieces) Pork floss topping gave this har gow additional bite and crunch. Steamed Black Truffle Pork Dumpling with Quail Egg "Siew Mai" ($6.20, 4 pieces) The surprise for this was in the form of an embedded quail's egg and truffle fragrance. Steamed Rice Roll with Dough Fritter ($7) Also fondly known as Zha Leong, rice roll wrapped around a fried dough fritter stuffed with prawn paste. That in itself is already a mouthful pronouncing, much less eating. Nonetheless, a delicious one. \\\ Mushroom Lava Bu

I loved Salted and Hung so much the first visit, and could not resist the festive menu edms that were flooding my mailbox and headed back...only to order off their ala carte. Such an irony.  Charcuterie ($28) Chef's selection I love their charcuterie boards, each encounter springs a lovely surprise. Lardo  Truffle honey and chilli Pig Terrine Sour Dough Piccalilli Pig Trotter Pickles and Sour Dough Lardo was exceptional in this platter, looking like squid oozing with fat. Such is joy tucking into fat.  Cumin crackers complete the charcuterie board. Tripe ($15) Togarashi, Szechuan, Caponata Bummer is selling out on pig's ears but these tripe chips are still the diggity bomb! Crispy keropok with a spongeyness to it. Beef Tongue ($16) Wasabi Emulsion, Pickled Onions, Shallot Crisps I always feel so bad eating tongue - the tender tongue and burst of flavours from the pickled onions and shallots does down play the guilt. The cow definitely got de-tongued for a good reason! Hamach

Chef Bjorn Shen of Artichoke has opened another concept eatery - focusing on the feathery fiends. Hence, bird bird. Each of his popups and subsequently eateries have gone down the path of awakening one's senses, be it the way they are named (Bird Bird, Neh Neh Pop and...Luf You Dip Dip?) well, or just the cuisine itself (Dude-Singaporean anyone?) Frankel Estate needs no further introduction but this jab of new blood is indeed refreshing. Soup Of The Day ($6) Ajumma would be proud of this rendition, spicy and tangy with kimchi bits in every slurp. I loved the tangyness of the broth and definitely gives minestrone a good run for its money. Big Mac Fried Rice ($24) 150g USDA Grain Fed Striploin, Special Sauce, Burnt Cheese, Fresh Veg, Fried Egg This is another korean inspired dish with the makings of a western bimbimbap. Colours, fluffy rice and vegetables had their boxes checked except this had an extra dash of cheese and the egg was barely runny. Toss them well for a hearty meal! Bi