Rocky Masters

Beef Stew Potty Pie. One of the better dishes by Rocky Masters would be this. Their signature Potty Pie. It comes with other fillings like Chicken & Mushroom as well. The pastry was decent but it would have been better if it was a little more buttery. The beef stew was good. Beef was tender and vegetables were not over-cooked. A good meal to have if you are not so hungry.

Restaurant Ember

A hidden gem within Hotel 1929 along Keong Saik Street just beside Drink Culture. It serves mainly Western cuisine with a touch of Asian flair.

Focaccia Bread with Sundried Tomatoes served with butter. Well, we thought the bread was complimentary, but it turned out that there was a charge for it. Having said that, the bread was really good. Fragrant, crispy on the outside and fluffy on the inside.

Surf and Turf. Escargots and Roasted Prawns with Bottarga Hollandaise with Parma Ham Chip. This was my bro's starter. Not my cup of tea, but the sauce was intense and robust. According to my bro, it was quite decent.

Wild Mushroom Soup. Delicious, velvety and packed full of mushroom flavour. Those who do not take a fancy to "Cream" of Mushroom will love this!

Fried Oysters with 6 types of dips. Well, honestly, this was the first oyster I had and it tasted okay I guess. Haha. The dips were cool though. It came with Mayonnaise, Tomato Chutney, Oriental Peanut Sauce, Thai Chilli Sauce, Mint Sauce and Wasabi Aioli.

Braised Lamb Shank. This came as a surprise. It wasn't the typical lamb shank we were familiar with. It came with steamed buns, a piece of carrot cake and the gravy was on the sweet side. However, the lamb was tender and succulent. It literally fell off its bones!

Pan Roasted USDA Prime Beef Tenderloin with Seasonal Mushrooms and Merlot Reduction. I was eager to grab a bite of this from my Dad as I wanted to compare it to Mortons (where I've had my best steak so far). My my, I was pretty impressed. Though this beef wasn't aged, it was seriously tender and juicy and cooked to perfection. If you took the beef alone, you may find that it is bland. However, if you dip it with the merlot reduction, you will understand why the chef chose to under-season the meat. Yums!

Pan Seared Chilean Seabass with Mushroom and Bacon Ragout with Truffle-Yuzu Butter Sauce. The fish was cooked perfectly. Golden brown on the outside and moist on the inside. The truffle-yuzu butter sauce simply tied the whole dish together. Definitely a must try if you are not a meat lover.

Duck Confit with Caramelised Onion Sauce, Mushrooms and Potatoes. This is to die for! This overtakes Bistro Du Vin as my favourite place for duck confit. You've got to try this!

Coconut Panna Cotta with Gula Melaka and Water-Chestnut. The panna cotta was just about the right consistency and texture. It was velvety, coconutty and the gula melaka lifted it to the next level. One of their signature desserts!

Warm Valrhona Chocolate Fondant. If you are a chocolate fanatic, you should know that Valrhona has one of the best chocolates in the world. So what could go wrong? Yup, nothing! Served with homemade vanilla ice-cream. This is a dessert you do not want to miss.

Cornerstone Restaurant

Sirloin bites. The beef was tender, juicy and almost melts in your mouth. A little more seasoning would have elevated it to a perfect dish.

Buffalo Wings. They have level 1 to 10 spiciness on their menu. Luckily for the waiter who recommended me level 3, if not I would have ordered level 5. Level 3 was enough to knock my senses out, make me sweat and my mouth on fire. Try it if you are a chilli lover! But beware, it has a strong indian spice smell to it.

Grilled Squid. Best dish of the day by far! The squid was grilled to perfection. Fresh and chewy just how I like my squid done. Seasoning simply included a dash of salt and once you squeeze some lemon juice onto it, you simply cannot stop eating it!

 Tiramisu. This can be considered a classic Italian Tiramisu which does not contain any alcohol. You heard me right. The Tiramisus that you get elsewhere containing Kahlua or other alcohol are actually contemporary or modern. I quite enjoyed it without the alcohol for a change and it was really light and velvety. A good dessert overall.

Flaming Alaska. Had big hopes for it, but totally disappointed in the end. The meringue ended up having a burnt after taste from the fire. The strawberry and chocolate ice-cream inside was as hard as a rock and you could taste that it is of low quality. Try it at your own risk.

Brotzeit

Brotzeit Platter. The ultimate fantasy of any meat lovers out there. Consisting of its Pork Knuckle which is ranked #1 in Singapore, a variety of Sausages & Bratwurst and Pork Schnitzels served with our choice of 2 sides, Sauerkraut and Buttered Spatzle. Let's start off with the not so good of this dish. The 2 sides were at best average with the Buttered Spatzle which is essentially macaroni tossed with butter and cheese, quite bland to be honest. The Pork Schnitzels were abit over-done and lacked seasoning. However, the sausages were great. Flavourful, robust and simply mouth watering. Pork Knuckles, simply fabulous. The skin was crackling, crispy and tasty with every bite. The meat was succulent, juicy and simply YUMS! You've just got to try it!

Cheese Spatzle. Basically, Mac and Cheese. Right amount of cheesiness, creaminess and bursting with goodness. One of the best Mac and Cheese I've had so far. But I would advise you to share it as it does fill you up pretty quickly.

Spicy Beef Goulash Soup. Yum yums. It's beefy, it's spicy. They were generous with the amount of beef in it too. It was almost like home cooked goodness. If only we hadn't ordered that much food. I would have been happy with just this bowl of soup and some hearty Rye Bread.

Hatched

Located at Evans Road, it predominately serves breakfast menu the whole day with its primary focus on eggs. Yes, almost every dish on the menu consists of eggs. So be sure to give it a visit if you are an egg lover.

Burly Benedict. A typical eggs benedict with a twist. Gone is the ham, replaced by corned wagyu beef. Out goes the hollandaise, in comes what they call the Mornay sauce. The egg was perfectly poached and oozing with love. The corned wagyu beef was saltiness at its best. The sauteed potatoes were rather typical. Only letdown was probably the under-dressed salad which needed more balsamic vinegar to balance out the richness of the whole dish.

Sir Benedict. This was the typical eggs benedict that most of you would be familiar with. The mashed potato side was great. It was tasty and you could still feel bits & pieces of freshly cooked potatoes in it. But what made this dish awesome was the fact that they actually grilled the black forest ham and that brought out the full aroma which it might have otherwise lacked. Overall, I preferred this version over the burly~