tesss

~Invited Session~ VLV Riverside, the alfresco side of VLV was recently launched and zichar dishes are the feature of this new dining arm. Food at VLV was impressive the last we visited and anticipation was high for VIV Riverside.  Singapore Signature Chilli Crab ($8 per 100grams) In conjunction with the upcoming National Day, Chef takes a spin on our national pride with an absolutely tantalizing version of Chilli Crab. Just the gravy itself is worth seconds. This dish is best consumed with an extra order of deep-fried mantou buns ($4.80 for 4 pieces) to soak up all the gravy. My one and only grouse with this dish is, wishing there is extra mantou to go round! Crispy Bull Frog with Ginger ($26) Mention frog and I get a tad squeamish over the goggled eyed amphibian, much less take on the larger version - bull frog. Say hello to crisp skinned frog legs and meaty frog parts that go great with beer. Stir-fried Sambal Prawn with Petai ($28) Petai is such a huge weakness, especially with

~Invited Session~ Buono Trattoria at Vivocity brings italian dining to the masses with a casual bistro concept along the likes of fast food, thai food and even dessert! The kitchen is helmed by Chef Aloysius Lim, who has more than 20 years of experience behind him in Italian, Spanish, Mexican and American cuisine. Cream of Mushroom Soup ($5) A platter of fingerlicking goodies. Frittura Di Calamari ($12) Skinny squid ring fritters. Chicken Wings ($8) These juicy wings reminded me of mcspicy drumlets without the heat. Hawaiian Pizza ($22) Home made tomato sauce, mozzarella, honey baked ham, pinapples chunks Larger than the usual pan sized pizza in a flavour that everyone loves - hawaiian. I've not encountered anyone who hates hawaiian. It's probably the combination of pineapple and ham that makes this sing. Baked Porcini Mushroom Ravioli ($12) Beef bolognese, Mozzarella, Parmesan, Bechamel I love the cheese and bolognese sauce that made the little pasta parcels so yummy.

Salad revolution has arrived with the vending machine - I would not have imagined this happening a good ten years ago when I got hooked on vending machine hot sandwiches. The promise of freshness guaranteed is very tempting indeed, and I am just wondering how they handle wastage.  The entire experience was fussfree, non interactive (hooray for loners like me!) and very pleasant. Cashless even and really, this is what dining will be in the near future. All I need is a decisive mind.   There is a choice of salad base, caesar, kale, mesclun and chopped and dressings too, from low fat to full fat and of course proteins which come at a supplement.   Mesclun Salad ($5.90) Chicken Breast ($2) Honey Mustard Dressing I love how this comes with a reusable tupperware and the toppings and dressing is served separately so that ensures the salad remains fresh and crisp till I eat. This addresses the point about salads turning soggy if they are not eaten within a certain freshness window period. Shak

Tanjong Pagar Road is so overstudded with bridal studios, when a cafe takes over, the row suddenly seems different. Cracker Jack has been under my radar for quite awhile now and then, one of those days that I need some me time, I found myself in a row of likeminded diners. People work furiously on laptops, some staring into space and others like me, are quietly observing. Such is the dynamics of the working lunch goers at Cracker Jack. Somewhat eclectic, if you ask me. And then I find out Cracker Jack's by the same people behind i28 HongKong Street and Proof and Company Spirits. The matching utensil tumbler, mug and menu.   Lentil Mushroom Scotch Egg ($16) reinvents the wheel with a vegetarian in mind.  The runny poached egg is coated beautifully with lentils and mushrooms before being given a new lease of life with an incredibly crisp layer, served with an appetizing lemon hummus and pita crackers.  Not forgetting this orange jam thumbprint cookie that came with my meal, it w

Souperstar has gotten my attention for awhile now, offering a slew of soups, fusion popiahs, sandwiches and also rice sets. Soup and Modern Popiah Set ($7.40) Tomato Basil Medium  Tangy and more sour than I expected, this was still appetizing. Seafood with Mayo Popiah (+$0.50) This was supposedly prawns, crabmeat and japanese seaweed and wasabi mayo wrapped in popiah skin and ended up tasting mostly of mayo with some crunchy bits and crystal prawns (not quite the fresh prawns they claimed) and barely any trace of crabmeat. Modern Popiah ($2.50) Most customers order this and I had high hopes especially when popiah is one of my favourite hawker eats - with extra chilli. Overall on the sweet side and it has to do with the crushed sugar peanuts that they sprinkle ever so generously. Nowhere near the standard I'd queue for long at hawker centers, it is good enough for that quick lunch. That said, I'd probably stick with Soup Spoon for soups and hawker centers for popiah. Souperstar

I missed thai food so much I dragged the Hubba fresh from his Bangkok trip to Long Chim to revisit some good old street food. The last visit was solely because Chef David Thompson was in town and really, there is no better time and chance when the chef himself is around - and boy, were we blown away! The bar always tempts, even at mid day. And the toilets! Lunch is a fairly desserted affair with only 3 tables filled at the strike of 12, I am not complaining for sure. More peace and quiet for a leisurely weekend meal. Cured Pork Fritters ($18) Ginger Chillies Vinegared breaded pork coins, I call them. I mistook ginger chillies to be chestnuts and let's just say it wasn't all too pleasant. That said, these pork bites are a miss for me. Tom Yum of Snapper and Tumeric ($28)  Punchy and sour enough for both of us to sweat bowls over, I love the snapper chunks and how much this made me miss Bangkok all the more. Perfect with rice and a hot basil stirfry too!  Siamese Watercress

Tanjong Pagar Food Center welcomes Kueh Ho Jiak to their tenant list and having been around since 1930 (I suspect it's the recipe more than the stall itself!), they  have been peddling these healthier alternatives to our kueh loving nation. Made with sweet potato skin and shaped to the likes of animals, fruit and flowers. These kuehs are not made to last - any longer than a day, please refrigerate! No pork, no lard, no preservatives and artificial colouring. Yam paste, peanut and hae bee hiam were the three attempted and they were infact very squishy to touch. Almost malleable like mochi and any slightest prod could damage its shape. Of the three, yam paste was the most likeable followed by the spicy hae bee hiam and peanut. To trade the usual sinful greasy and somewhat lardy treat for this healthier option may need some cajoling, afterall  these treats do not come cheap (starting from $1.20 a piece!).  For a piece of tradition and a slice of health, Kueh Ho Jiak has big shoes to f