As good as it's Liang Court outlet. :)

Yasai Ramen - Veg with black pig shabu shabu.

Black Pig Char Siew Ramen

Teriyaki Silver Cod

While waiting for about 20 mins for my table for 2, I took a business card from it's cashier counter and to my surprise, the owner behind this outlet is also the brains behind the franchise of Korean stalls found in a number of foodcourts.

Though the waiting time was dampening, the food arrives amazingly quick and my order all arrived soon after I've warmed my seat for 5 mins or so.

The appetizers (only 6? I thought the norm is 8 or more.) were pretty normal but the kimchi still packs a punch. It could have done more to include some Korean pancakes as an appetizer like some other authentic Korean restaurants I've tried.

They do have quite an extensive menu though and if you cannot decide what to have, try their set menus which you can mix and match some of their all-time favorites - just a pity that they do not have Ginseng Chicken Soup.

Overall, I would recommend this for an affordable Korean restaurant. So yummy?...nah, I would just say it is better then foodcourt standards.

Nonya Laksa

DIY kueh pie tie

Gado Gado

Pig's Stomach Soup (Is this nonya at all???)

Babi Assam

Chap Chye

Gado Gado (again)

Nonya Kuehs

more Nonya Kuehs...

Unidentified jelly

and more Nonya Kuehs...

I am sure the older generation would find this signboard familiar. Started as a charcoal fishhead steamboat specialist at a chinatown hawker stall, it has relocated (and expanded) its business to 31 Tan Quee Lan Street, opposite Bugis Junction.

I was taken aback when I took my first glance at the menu - $25 for small fishhead steamboat. That could buy me about 5 reasonably good servings of sliced fish bee hoon at a nearby coffeeshop or foodcourt. Take a peep into the restaurant and you'll find many willing people cramming inside a charcoal-fumed place, with every table ordering at least one of their signature charcoal steamboat. With that, I decided to find out just how good this steamboat is.

We did not wait long for a table for 2 and settled for a small charcoal fish MEAT (Ang-Gor-Lee fish) steamboat instead ($35) since we are not very good at sucking the collagen out of the fishheads. It came within minutes with soup filled to the brim...and oh boy it did not disappoint us :D To begin with, I didn't actually find the size of the steamboat small at all. As we dig in, I find that the portions were very generous too. Fish meat is what it promised as we helped ourselves to fish meat that could have served more than 5 sliced fish bee hoon! They also help to top-up the fish stock in case it evaporates faster than you eat. But it was just enough for the 2 of us as we slurped till its last drop, and in the process, discovered more ingredients that helped to create this wonderful fish soup - fried crispy sole fish, dang gui (angelica root) and preserved plum.

To avoid wasting food, order other dishes only if you are dining with 3 pax or more.

I will usually bring along my handy Lumix digicam wherever I go. You see, as it is not a compact camera, it does free up some weight off my barang barang. Plus the fact that of late nothing has caught my eye to take pics with...I decided to take a risk and leave home without my camera.

I was made to rue this decision one day when we settled for dinner at Club Chinois, a Western-Chineses fusion restaurant under the Tung Lok Group. Hence, I had to take pics using my back-up phone camera.

The ambience is quite nice (classy and dim) and I would highly recommend this place for people who are trying to impress their dates. Ask for the tables with high-back chairs situated at corners for added privacy =) But I must say that you must have patience for good food, as my orders came after some 20 to 30 minutes wait. Even plain steamed rice requires 5 minutes!

Steamed Lobster Bisque in Young Coconut ($18) - Delicious! With chunky pieces of lobster meat and a big scallop.

BBQ Crispy Pork Belly - Try it and you will never waste your calories on hawker centre ones anymore.

Red Garoupa with dried scallops & garlic in cassarole

Roasted Rack of Lamb with poached eggplant - a chef's recommendation.

HK Kai Lan with fried scallops & egg white - so-so...enough to share though.

Japanese Shitake with Seasonal vegetables - Nothing special. Can give the greens a miss.