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When it comes to steakhouses in Singapore, few realise the gem in Long Bar Steakhouse amidst the lush greenery and colonial building of Raffles Hotel. The Long Bar would be no stranger to most, even tourists as bartender Ngiam Tong Boon first created the nation's iconic Singapore Sling a century ago in 1915. 

Located adjacent to the Long Bar is this inconspicuous-looking steakhouse that was established back in 2000. Specialising in grilled prime cuts of Australian and US beef, quality seafood and a variation of appetisers, guests can expect a warm greeting, literally, from the open kitchen that anchors the restaurant. 

Many might not be familiar with the Tomahawk steak but you would probably have tried it in its other rendition, the rib-eye steak. The difference lies in the impressive display of the entire Frenched bone-in for the Tomahawk though it offers the exact same cut as the rib-eye. 

Resembling the Tomahawk axe which thereby gives the steak its name, it is not common to find this in steakhouses given the relatively expensive price tag. More importantly, not many chefs can prepare such a large piece of prized meat well and therefore do not offer it on the menu. The Long Bar Steakhouse offers this only for the month of October 2015 due to the exclusively limited quantity available. 

Let us get started on a gastronomic journey!

Complimentary bread

We thought that the service started somewhat shaky with the complimentary bread served somewhat disappointing. If anything, one would expect warm bakes to be served to assure diners that food are prepared fresh.

Long Bar Steakhouse Sampler | S$48/++

The classic starter at the steakhouse is this sampler set which comprised the Dungeness Crab Cake, Seared Scallops and Scottish Smoked Salmon. 

Cooked perfectly with a light char on the surface, the execution was done just right, retaining firmness in the delicate scallop. The generous slice of smoked salmon was a delight and accompanied with some greens, helped adjusted one's palate for the next star appetiser - the more flavourful crab cake.

The crab cake differentiated strongly with its freshness and more importantly the lovely curried celeriac remoulade which gave a hint of spice and creaminess to it. The robust and depth in flavours in the crab cake helped prepared our expectations for the savoury main coming up!

Verdict: 8.0/10

Tomahawk Steak Special | S$265/++

Coming in at least 1.7kg heavy, it is a special only for the month of October 2015 and falls on the steakhouse's premium list of cuts. Air-flown from Australia, the grain-fed tomahawk has higher marbling than the usual grass-fed renditions.

With at least two inches thick, the steak was placed on the grill for about five minutes on each side for the lovely grill lines and also to help get that lovely crust on the surface. It is then moved into an oven to cook for additional 20-30 minutes before allowing the steak to rest for at least 10 minutes. This helps to retain a juicy core after getting it to the desired medium-rare level. 

Lightly seasoned with just salt and pepper, it allows the natural flavours of the beautiful steak to shine. The execution of the cooking was perfect, with no room for error as everyone at the table enjoyed at least three thick slices of the steak. The lovely pink colour spotted upon service lifted a smile on everyone's faces instantly. The marbling on the steak made it almost a melt-in-the-mouth affair with charred crisps on the edges that got me completely smitten. 

One Tomahawk steak is good to share among two to three pax as you get about 800 grams nett of meat so it should feed everyone nicely. Apart from the perfectly done steak, the sides such as sauteed broccoli, french fries with truffle salt and mac & cheese were companions to a star. The side orders are all priced at S$9/++ each and also include mashed potato and asparagus with sun-dried tomatoes.

As with any upscale steakhouses, wine-pairing is almost a given so do check with the service team on how best to complement your steak.

Verdict: 9.0/10

Cheesecake | S$20/++

Served with mixed berries and a nicely scooped raspberry sorbet, I liked that the richness of the cheesecake did not overwhelm, especially after a heavy main. On a separate occasion, I would generally prefer a creamy and rich cheesecake but this light version suited the course well. The freshness and tang from the berries, particularly from the raspberry sorbet cleaned our palate. A very tropical dessert that was elegantly plated to conclude an evening of gorgeous calories.

Verdict: 8.0/10

Ah Loy Thai is hardly a new name for local foodies given its reputation for serving up decent Thai food at very affordable prices. While we have grown accustomed to paying the extra 7% GST and 10% service charge to our food bills, it is always a delight that we made some savings on a meal as these were not levied. 

We are not experts when it comes to eating Thai food and quite frankly, taste is just so subjective validating the phrase one man's meat is another man's poison. There are way too many elements in a meal that can either complement or upset your perception of a good dish and meal. Be it customer service or ambience, quality of food is never the only judging criteria - to us anyway.

Pardon the digress, so back to Thai food. Our recent favourite is Nakhon Kitchen which in our opinion would be a place that we would not mind returning, given the price point and quality of food we get though I can never forget my experience as a food nazi on our last visit.  Revisiting Ah Loy Thai would put Nakhon Kitchen to a challenge given their close offering and competitive prices - whatever it is, let us start eating already!

Thai Mango Crispy Chicken | S$8.90/-

Comparing this to our first visit back in 2012, prices have increased slightly from S$7.50 for the dish though this is acceptable given inflation. Portion size was certainly generous for what we paid for but presentation was rather clumsy. The narrowly-shaped plate struggled to hold the chunks of crispy deep-fried chicken together alongside the thickly-cut mango. While we enjoyed the mildly spicy and tangy dressing, it was hardly enough to coat the chicken. It was also obvious that the chicken was placed onto a prepared plate as the dressing was at the base. This made it difficult to taste the key element, which controls the various dimensions in flavours. Texture wise, we enjoyed the crispy batter but the flesh of the chicken underneath was slightly too stiff, reflecting a lack of dedication to the cooking time.

Verdict: 6.0/10

Mango Salad | S$6.90/-

When it comes to appetisers for a Thai meal, it seems customary to initiate with a classic spicy mango or papaya salad. We went for the former and while we enjoyed the firm texture of the consistently sliced mango, the dish sorely lacked a balance in flavours. It was way too acidic for my palate and tolerance as I cringed upon the first mouthful. The heat from the salad was almost targeting our tastebuds in silos and soon enough, I found myself breaking into perspiration. Not sure if this was a one-off disappointment to their signature dish but this definitely does not justify our calories. The fact that we deserted the dish after the second mouthful was a clear testament. 

Verdict: 5.0/10

Tom Yum Seafood | S$7.90/-

As we became increasingly dismayed by the dishes, the signature tom yum seafood saved the day, almost. The flavours were a clear kaleidoscope to what tom yum broth should be, a beautiful balance between the heat level and acidity. We also enjoyed the clear broth which allowed the natural flavours of some ingredients such as lemongrass and kaffir lime leaves to enhance its fragrance.  

For the price, there was quite a generous portion of calamari and prawns in the broth, definitely enough to share among two people. While I also enjoyed the fact that the seafood did not overcook in the broth, the only upset was the disparity spotted in the sizes of prawn served. If you are particular about having your prawns deveined, pass it to your other half to do it - well he should be deshelling it for you anyway.

Verdict: 7.5/10

Phad Thai | S$7.50/-

The stir-fried flat rice noodle dish was executed well that bore the right amount of wok hei which was imparted to the al dente flat rice noodles. The crispness that remained in the bean sprouts also added another dimension with a nice crunch, topping off the variation in textures. It was not stir-fried with the most dedication though with disproportionately uneven sizes of the egg tossed on the plate. In terms of flavours, the expected kick from the tamarind flavours was lacking though the acidity and freshness to the dish was compensated by the wedge of fresh Thai lime.

Verdict: 7.5/10

When it comes to ordering of food, each table comes with an order chit where you get to tick off your choices. Once done, help yourself to the cashier and payment is upfront. As mentioned earlier, the prices are nett of GST and service charge so for the price conscious, this is a plus.

We liked the simple decoration with the bright lights and spacious seating arrangement which made Ah Loy Thai a decent place to hang out with friends over a Thai meal. Have the Thai Milk Red Tea (S$2.40/-) or the Kamquat (S$2.40), which is similar to your lime juice, to beat the spicy dishes.

In terms of customer service, I thought it improved from our last visit and while there is no service charge, dishes are brought to your table so do remember to indicate your table number on your order chit. It was thoughtfully done for us by the server who brought us to our table. Our only complaint was that there was a trolley going around collecting the dishes and cleaning the tables. He was doing it at such frequency that it became somewhat disturbing to my meal. 

Overall, I felt that there are some hits and misses at Ah Loy Thai but even for those that ticked, they were not the best in town. Not sure if it was a case where we visited during the odd hours of 3pm for lunch that standards were not tip-top but that should not be happening in any case. Would easily prefer Nakhon Kitchen over Ah Loy Thai but the air-conditioning at the latter is surely a useful draw to the crowd!

Do note that they close early, 8.15pm on weeknights for last order and 7.15pm on Saturdays. Closed on Sundays.

Overall Verdict: 6.5/10

Ah Loy Thai

100 Beach Road,

#01-39/40

Shaw Tower

Singapore 189702

Tel: (65) 6509 9825

Website: http://www.shawtowers.com/theartoflife/ahloythai.html

Tim Ho Wan became the buzzword in town and the F&B scene some two years ago in Singapore when the Michelin-starred restaurant ventured out of Hong Kong for the first time. In our previous review, there were hits and misses even for their signature dishes (四大天王) so it was a slightly disappointing dim sum affair then.

The unexpected craving for dim sum kicked in while we were shopping around Westgate and Tim Ho Wan came to mind. While I immediately dismissed the thought since the association of Tim Ho Wan with perpetually long queues was not the most enticing, we were surprised to be greeted by an entrance with no queue! 

Baked bun with BBQ pork (酥皮焗叉烧包) | S$5/++

Inflation certainly made each mouthful slightly more expensive and expectations can only be on the uphill. With a crisp surface, it brought a smile to our faces immediately as tearing it open revealed a crumbly texture that reminded us fondly of our virgin Tim Ho Wan dining experience in Hong Kong. 

The savoury filling on the inside was just the way we wanted, a fragrant hint of roast flavours while spotting a delectable coat in the viscous sauce. The subtly sweet after taste alongside that desired crumbly texture on the surface made this signature dish a must-try.

Verdict: 9.0/10

Pan fried radish cake (香煎萝卜糕) | S$4.80/++

Having a somewhat dismal experience with another presumably signature dish previously, we thought it deserved a second chance and we were glad we did. With a crisp surface finishing, the radish cake was well seasoned and flavourful on its own. The firm texture was also delicate enough to make it almost melt-in-your-mouth without tasting overly mashy. Add some of that sweet chilli available on each table and you have another star dish.

Verdict: 8.5/10

Steamed egg cake (香滑马来糕)| S$3.80/++

This is probably one of the simplest yet hardest dim sum dish to master, starting from the flavours to getting the texture right. This time round, construction of the cake was perfect and the muscovado sugar dominated with its lovely fragrance that made this almost a sensory treat. The delicate and moist brown cake was fluffy in texture, making it impossible to stop after the first bite.

Verdict: 9.0/10

Glutinous rice with lotus leaf (古法糯米鸡) | S$6/++ 

My favourite routine at any dim sum meal is to unveil the fragrant lotus leaf that carefully wrapped the glutinous rice. Slicing open that perfectly cooked glutinous rice, without it tasting too mashy, expect to be impressed by the generous ingredients packed on the inside - chunks of succulent chicken pieces, Chinese mushrooms and thick slices of Chinese sausage. The savoury dim sum could be quite filling given the portion size so best to share it at the table.

Verdict: 8.5/10

Rice with chicken, sausage and mushroom (腊肠北菇鸡饭)| S$6/++ 

A slightly different rice dish while impressing with the same set of ingredients, this pot of rice was served in a tin can. Upon service, the lady would dress the dish with a homemade sweet sauce that added oomph and balanced the flavours. Two rice dishes were perhaps too much but both were equally good and do feel free to request for more of that lovely sweet sauce if the first pouring was not enough.

Verdict: 8.0/10

Vermicelli roll with sesame sauce (大排档肠粉) | S$4.20/++

A dish which was not spotted on the menu previously, this came as a pleasant surprise as the beautifully constructed and presented steamed rice rolls was served. Dressed in almost equal proportions of the usual sweet and soy sauces, the addition of sesame sauce made all the difference. The balance in flavours struck a chord among us cheong fun lovers and the slightly firm sheets of rice rolls gave a nice chew across the stacked layers.

Verdict: 8.5/10

Deep fried cheese doughnuts (芝士酿油条) | S$5/++  

One of the latest dim sum dishes introduced to the menu was this sinful treat. Spotting a coat of fragrant sesame seeds and crispy fritter, the tender fish-cake on the inside juxtaposed in texture. The real kick in flavours came from that rich cheese and mayo that drizzled generously atop though it could be quite satiating after the second piece.

Verdict: 8.0/10

Tonic medlar & osmanthus cake (杞子桂花糕) | S$3.50/++

One of the fine Chinese desserts, we liked that this was rich in ingredients and the gelatin did not overwhelm our palate. The mild sweetness but strong flavours were sufficient to please one's palate especially after the relatively heavy dim sum dishes. 

Verdict: 8.0/10

With an array of dim sum dishes that we thought were up to the Michelin-star standard when we last tried in Hong Kong, it was definitely a calories-worthy visit. We have always preferred the ambience in Singapore as it offered greater comfort for diners. 

In terms of customer service, we had mixed receptions among the various servers who attended to our requests. Some were very hospitable while others were cold and not the most friendly in their attitudes. What was undeniably true was the seamless flow of operations from refilling our tea to the steady pace of serving dishes. While we are not sure if all Tim Ho Wan outlets in Singapore can serve equally high standard dishes, we sure know where to return for our next dim sum fix.

Overall Verdict: 8.5/10

Tim Ho Wan (添好运)

3 Gateway Drive,

#01-13/14

Westgate, Jurong East

Singapore 608532

Tel (65) 6686 2000

Website: http://www.timhowan.com/

For those who work in the CBD area, you would agree that Telok Ayer has gone through quite a fair of transformation at least the F&B scene. Apart from dessert parlour Pantler, there are also established restaurants such as Burlamacco. More recently, Park Bench Deli and Grain Traders also joined the F&B bandwagon to provide those who work in the area more dining options.

Having only opened earlier this month, Pepenero is probably the latest entrant to the hood that offers an intimate dining experience in a classic Italian retro setting. Retaining the traditional essences of Italian cuisine, Pepenero promises to bring locals a taste of Rome with its dishes as that was where Head Chef, Daniel Singleton was born. Having exposed to a variety of cultures, Chef Daniel was greatly inspired by his mother's cooking as a child which encouraged him to pick up cooking. Spending more than a decade in his hometown, he joins Burlamacco's Executive Chef and Owner, Chef Gabriele Piegaia in running Pepenero as this serves as the latest brainchild of the latter.

  

Complimentary bread

Like most Italian restaurants, we appreciated the nice gesture of serving up some fresh rolls to go with olive oil dips. We would have preferred it better if the rolls were served warm just to give that assurance that these are not taken off the rack and brought to our table.

Baked Meat Ball | S$24/++

One of the recommended starter dishes, this meat ball classic is also featured on the restaurant's degustation menu and usually you cannot go wrong with that. With a rich home-made tomato sauce created from scratch, mozzarella was introduced to intensify flavours. Despite the relatively large size of the meat balls, it was cooked beautifully throughout to the core, each mouthful full of that juicy pork mince. The succulence in each bite was a useful contrast to the thinly sliced toast that added a new dimension in texture with its crispness. A very palatable dish in terms of flavours though one might argue that it could be quite heavy for a starter.

Verdict: 7.5/10

Black Squid Ink Spaghetti Pasta with Crab Meat Sauce | S$28/++

An Italian meal is never complete without some quality pasta and this signature dish of the chef nailed it. A second dish on the degustation menu, the al dente squid ink pasta was a savoury treat to the palate as it imparted a slightly salty flavour to the carbohydrates. The generous chunks of crab meat soaked in a tomato-based sauce went surprisingly well with the squid ink pasta. With two core seafood elements in that bowl bursting with freshness, one could hardly go wrong with this option particularly if you are looking to impress your business associate over lunch.

Verdict: 8.0/10

Golden Crispy Prawn & Calamari & Vegetables | S$40/++

While this dish might not arrive in the most fashionable Italian-way on the food runway, it won us over in terms of quality of ingredients. Spotting at least four large sized Tiger prawns, it was cooked beautifully and the shell came off with a light tug. Dressed in a light batter, the calamari rings were a delight as it saw just the right amount of time in the fryer to retain a slight chewiness without tasting like aged rubber that would not snap. 

Do give that wedge of lemon a good squeeze and the acidity would balance out the salted deep-fried vegetables. The natural sweetness from the sweet potato slice for instance stood out as the complexity in flavours made us return for repeated servings.

Veal 'Scallopine' Topped with Parma Ham & Sage | S$38/++

The thinly sliced cut of meat sandwiched some sage leaves and neatly wrapped by parma ham on the surface. The savoury parma ham imparted a favourable savoury flavour to the otherwise plain but delicately cooked veal. Dressed lightly in a brown gravy, this would go well for most people.

Verdict: 7.5/10

Zabaglione Semifreddo Ice Cream & Amaretto Sauce | S$14/++

Zabaglione is a rather traditional Italian dessert made with egg yolks, sugar and typically Marsala wine that helped the dish inherit its sweetness. A light custard whipped to incorporate air, it was made into a semi-frozen ice cream cake. We were not completely wowed by the dessert though it was a worthy try for those seeking something different from say a chocolate lava cake (which is also available on the dessert list). I was perhaps looking for something a little more definitive in flavours and textures to end dinner given the impressive dishes along the way.  

Verdict: 6.5/10

In terms of ambience, it was kept simple by Chef Gabriele though we expect him to accessorise the restaurant more along the way. A quick refurbishment was carried out and guests can expect a retro-theme setting lined with even more paintings in due course. We were smitten by the cosy and comfortable sofa seats complemented by the dim lightings which made photography indoor quite a struggle especially since we visited in the evening!

Customer service was spot-on and given the relatively small outfit of Pepenero, it would be easy to catch the attention of the well-trained servers who were brought over from Burlamacco. If you have been to Burlamacco, you can be assured of stepping into another Italian dining experience at Pepenero.

Overall Verdict: 7.5/10

Pepenero

14 Stanley Street

Singapore 068733

Tel: (65) 6222 5808

Website: http://pepenero.sg/

When one mentions Keong Saik Road, the immediate connection is probably cafes or bars so when we learnt that a modern Indian casual dining has popped up, it caught our attention. Juxtaposing the food culture on Keong Saik Road with its offering, Indline is quite a niche fit that serves up authentic Indian food. 

Indline's head Chef originated from India and had lived in Singapore for the last few years. Striking a cord with balancing the flavours demanded by locals while retaining the authenticity of Indian cooking, we were largely impressed with the quality of food that came at very affordable prices (GST and service charge are included in prices).

When Indline first opened doors in June 2015, it intended to target the masses with its set meals for quick service dining and takeaway orders. The demand for its food led the introduction of ala carte dishes which definitely did the Chef and restaurant justice!

Chicken Tikka | S$11/nett

One of the must-try dishes includes a classic - Chicken Tikka. Boneless chicken that were marinated with spices and yogurt before being baked in a Tandoor oven, we enjoyed the tenderness and succulence of the meat. Served on a hotplate, it was sizzling hot and fragrance was in the air! Perfect as a starter to share with friends, it would go really well with a pint of beer while you wait for the savoury mains.

Onion Bhaji | S$4/nett

Not a stranger to those familiar with Indian cuisine, the onion bhaji comprised deep fried battered sliced onions. The golden brown delicious snacks had a lovely crunch and we unknowingly kept popping piece after piece!

Chicken Vindaloo | S$11/nett

We were recommended the Lamb Vindaloo but unfortunately I do not take lamb dishes and the Chef specially prepared a chicken dish with the spicy curry that hid pieces of potato chunks. It was viscous and rich with various spices and an aroma which one could hardly resist. It was supposedly the spiciest curry of the lot but being a chilli fanatic, we thought that it was slightly mild for my standards and would have preferred it to bear greater heat.

That being said, the Chef might have toned it down slightly in view of the expat crowd that patronise the area and restaurant. The authenticity and lovely balance in flavours however is endorsed by the regular Indian diners that return for its consistently good dishes.

For those not familiar with Vindaloo curry, it is a popular dish in the region of Goa and is derived from the Portuguese dish came de vinha d'alhos which is a dish of meat marinated in wine and garlic. Vindaloo was evolved with modification to the dish with substitution of palm vinegar for the red wine and addition of Kashmiri chilli peppers alongside other spices.

Garlic and Butter Naan | S$3/nett and S$2.50/nett respectively 

If you want something to go with your curry, look no further than a fine piece of crisp warm naan. We recommend the garlic version for extra fragrance and oomph though the plain version was equally good.

Goan Fish Curry | S$10/nett

No meal is complete without good desserts and Indian cuisine is no exception. This ice cream was hand made from milk together with ground pistachios and almonds which gave a nice dimension of granularity with each mouthful. The saffron and other spices added to the ice cream also carried a lovely fragrance and before we realised it, it was gone!

Gulab Jamun | S$5/nett

The two balls of milk solids were deep fried and served with sugar syrup. While popular in South Asia such as India and Sri Lanka, it is also a common dish in Mauritius and the Caribbean countries such as Jamaica. Traditionally made from freshly curdled milk, the milk solids were prepared by heating milk over a low flame for an extended period till the water content had evaporated. The remaining milk solids were then kneaded into a dough and moulded into ball-like spheres before being deep-fried at 148 degrees celsius.

The sugary syrup was flavoured with cardamom, rose water and saffron. While the dish is guaranteed to fix one's sweet tooth, it might be too much for some.


Ras Malai | S$7/nett



These flattened balls of cottage cheese were soaked in cream and flavoured with cardamom. While it might not look the most photogenic or appetising when served on a disposable plate as such, this sweetmeat has been described as a cheesecake without a crust. It was believed to have originated in West Bengal in 1930 and is one of the most famous desserts in the region.

In terms of flavours and taste, it was undoubtedly sweet and while small quantities worked fine for our palates, anything more might be quite satiating.






With an illustrious interior that saw colourful sketches, it gave a vibrant and casual touch to the otherwise dull and traditional Indian restaurant settings. We also observed that expats and Indians are the typical patrons to Indline. Quite frankly, given the complexity in Indian dishes, it would be hardly appropriate for us to say we know how to differentiate a good and a very good curry. At its price point, we know for a fact that the dishes are a bargain in exchange for some calories-worth dishes!