Kogane Yama is the latest kid on the block to join the Ten-don craze in Singapore. Japanese for “golden mountain”, that is the image the folks behind Chir Chir Fusion Chicken and Masizzim want to evoke in you when you stare at the pieces of golden brown tempura piled up high on a mound of sticky, warm Japanese rice (if you order the set with udon or soba, then sorry you might have to imagine a golden field instead, since your tempura comes served on a plate!).

Located on Level 2 of Bugis Junction, Kogane Yama is a cosy restaurant that seats around 40. As with any specialty restaurants, you do not get a lot of choices as the menu is kept very lean. The decision making process involves 4 steps, from choosing your tempura, to choosing your carbs, then choosing the spiciness of your sauce and finally whether to make it a set. Simple! If you don’t eat tempura, or do not espouse deep fried food, then you might want to go somewhere else instead because there really isn’t much else of an option for you.

Kogane Yama offers a choice of 4 types of tempura bowls (or plates) - vegetable, chicken, prawn or combination. If greedy or indecisive are qualities ascribed to you, then the choice is simple- the combination bowl offers two prawns, a piece of fried chicken (that reminded me a lot of Long John Silver, not a bad thing since I love the batter but that of course is personal!) and an assortment of tempura vegetables. As the items are fried-to-order, you should expect a bit of waiting time; after all this is no fast food restaurant!

Most of the items served are pretty standard; the chicken I had was a tad dry although other diners commented that theirs were ok. The prawns were fairly sizeable and fresh but not mind blowing. But don’t get me wrong, it is definitely delicious for the price. The standout items for me were the tempura seaweed (essentially deep fried Taokaenoi) which was crispy and not too salty, as well as the deep fried prawn heads that were served detached from the bodies! All that crustacean brain goodness! Less commonly seen in Ten-don restaurants is the tempura Shisho leaf, an acquired taste for many because of its minty, herby taste. The tempura is drizzled all over with your choice of sauce- the Level 2 (out of 3) spicy level was the favourite for the night. It was a good mix of sweet and spicy without being overbearing.

When questioned on what is Singapore heritage food, most would think Peranakan but it's only a subset of it. Chef Damian D’Silva of Folklore will tell you that Singapore heritage food is a cuisine that represents the various ethnic groups in Singapore. It consists of the age-old recipes passed down from generation to generation; food that we eat at home; the my-grandmother-cooked-it-better dishes that are special to each family; the lost recipes that are not found in restaurants because they are too labor intensive to make. Because of one man's dedication to documenting his family's secret recipes, we now have Folklore

This man is passionate, some say crazy, to commercialize this sort of artisanal home cooking. Painstaking labor and long hours go into coaxing the flavors out of the handpicked ingredients. For the prices that he charges, I'm not sure if it makes any profit sense. 

Let's bring on the rendang, chap chye, hae zor, assam fish and more! 

We started with some cold appetizers. A spicy refreshing start came in the form of a Four Angled Bean Salad ($12). Green mangos, chilies, ginger flower and dried shrimps tossed in a sweet sour sambal belachan sauce. It can be very spicy!

Finally our first Peruvian cevicheria in Singapore! Given our love for raw fish (just look at the number of sushi and sashimi restaurants, plus the recent poke craze), i'm surprised it's taking so long for ceviche to take off! TONO Cevicheria is also Asia’s first-ever Peruvian Cevicheria opened by Peruvian Chef Daniel Chavez, co-owner and chef of OLA Cocina del Mar. Expect authentic flavors and strong Pisco Sour from the team of Lima-trained Latin American chefs.

If you're wondering what Peruvian food is like, well... It's kinda fusion, with influence from the Incans, Spanish, Africans, Italians, Chinese, and Japanese. We can see a mix of all flavors in their national dish, the ceviche. (I'm just making this up, there isn't a national dish but if there should be one, it has to be ceviche.) Learn more about Peruvian food in my post on my Lima food tour here.

For the uninitiated, ceviche is made with fresh seafood, citrus (usually lime), chillies, and onions. The creamy marinade that comes from the run-off of the seafood is called Tiger's Milk and it is used to cure the seafood. What's best with ceviche? Pisco Sour. The one served at TONO was delightful though it could do with a bit more Sour. 

At TONO, there are a few types of ceviche to pick from. Starting with my favorite Tono Ceviche ($28). This mild but balanced dish uses an interesting tiger's milk which features charred ginger, and smoked aji amarillo (peppers) among the typical citrus-fish jus. Plus there's an added crunch from the crispy baby calamari to go with the fresh fish.

If you want something to kick start your appetite, the Nikkei Ceviche ($24) is a tart Japanese style yellowfin tuna salad with a soy, mirin, hondashi tiger's milk. There's a lot of lime in this one! There is some avocado puree with the dish but i couldn't detect much of it due to the overwhelming acidity.

Another Japanese inspired dish is the Yellow Pituco Tiraditos ($24). The yellowfin tuna is sliced thinly in this one (almost carpaccio style), and dressed with chilli vinaigrette and some cream sauce. The spiciness is one that will take you by surprise and give you a hacking cough (like that when you choke on ma la). The garnishes depends on chef's mood for the day and we had radishes, crispy quinoa and plantain chips on ours.

Fun fact of the day. There are more than 4000 varieties of potatoes in Peru. Well we only had 1 type in the Escabeche causa ($22) which is served with 2 types of chicken (chicken shreds mixed with mayo, and grilled chicken with panca chilli sauce) served with potato mash and escabeche sauce. The piquant sauce is made with fresh peppers and aji panca (dried red peppers), garlic, tomatoes and onions, with chicken stock. The aji panca gives the dish a light smokiness.

Skip the Jalea ($32), which is essentially a crispy seafood platter with tapioca chips, salsa criolla and smoked chili mayo. It's not that it's not nice, it's just that there's nothing special about it. Plus we can always get more interesting seafood elsewhere in Singapore.

Same goes for the Lomo Saltado ($40), a Chinese influenced stir-fried beef with red wine vinegar and the other typical Chinese aromatics. As with their Chi-Fa (Peruvian Chinese food stalls), this is served with french fries and rice. My take? I'd have the authentic Chinese stir-fry. 

Anticuchos (chicken or beef, $22/25) are meat skewers which have been marinated in a mix of red wine vinegar and aji panca before being seared on a plancha. It is served with a Chalaquita sauce made with a little tomato, pepper, onions and white tiger's milk (used in ceviche clasico). The beef was more juicy than the chicken skewers. Peruvian meat dishes, actually most dishes, have varying degrees of sourness. It's appetizing at the start but sometimes you just want something heavy to anchor the meal. 

Thankfully we had the Arroz con Mariscos ($34) a seafood rice with crabmeat, fish, prawns, and calamari in aji panca, aji amarillo and achiote oil base. Long grain rice is used here and provides more bite. The seafood remained succulent as they areseared separately before being folded into the rice. 

Peruvians love their sweets and i had too many alfajores con dulce de leche when I was in Peru but these Alfajores ($12) at TONO are way better! The light butter cookies with dulce de leche and mango mousse simply disintegrates into powder when you bite into them. The dulce de leche is housemade, as is the mango mousse. Both are delightful without being cloying.

More rice for desserts? Sure if it's Combinado ($12), a comforting spiced vanilla rice pudding and purple corn Mazamora. The rice pudding is made of bomba rice cooked with milk, cream, sugar, orange peel and vanilla, with coconut puree added at the very end. While the purple Maxamora syrup may look strange, it's made with Christmasy ingredients like star anise, apples, and quince, along with pineapple skin and purple corn. It made me miss the sweet Chicha Morada drink which is served everywhere in Peru. 

Make sure you call ahead for a table at TONO. They are packed everyday already!

Tono Cevicheria

7 Fraser Street

#01-49/50 Duo Galleria

Singapore 189356

Tel: +65 6702 7320 / 9452 1008

Weekdays: 12 - 2.30pm, 6 - 10pm
Sat: 6 - 10pm

When i drop all my writing to start on a food review, you know this must be something to look forward to! Presenting Audace, my latest favorite fine French Bistro! This one month old restaurant at Wanderlust Hotel Singapore is helmed by Michelin Star awarded Chef Jérémy Gillon (previously from Le Montana in the French Alps) and serves a contemporary fine French Bistro menu which is lighter and fresher.

p.s. I see a trend with the other restaurants under the Unlisted Collection- a focus on 'bistronomy' (bistro fare with a contemporary touch) and spotlighting vegetables (different textures and flavors), generally food that is more approachable. Well i think this formula is working for 2016/17. 

Many of Chef Jérémy’s dishes are created daily with produce hand-selected from nearby Tekka Market. In addition to this, Chef Jérémy also sources his own herbs from the alps to make infused syrups, vinegars, cocktails, coffees and teas for his menus. As the restaurant is still very new, they are still deciding on whether to have a separate menu for lunch and dinner but right now it's the same menu. Pick from the a la carte items, or go for their discovery course (4 course $68, 6 course $98) which will allow you to sample a variety from the main menu. Signatures will change with the season. 

From the bar menu, we tried the Parsnip Confit cooked in Brown Butter Hay. Presented in a smoking cocotte, the smokiness of the hay gives this root vegetable a meaty taste (like luncheon meat). A syrup infused with an Alpine herb (Asperule Odorante) adds a refreshing scent to the dish. We also tasted a hint of mango! You can easily spread the parsnip over the crusty warm bread but make sure you spread that hazelnut butter that is hand churned and mixed with crushed hazelnuts for an added smoothness to each bite. 

Man Fu Yuan has consistently been my go-to for impeccable Chinese meals and there's no reason not to celebrate the most important Chinese festival (Chinese New Year) with them. To ensure a year of good fortune, 捞 into a glittery pot of gold with Man Fu Yuan's black truffle yusheng with deep sea red crab, crispy silver bait fish and fresh fruits like melon and jackfruit. 

All that gold may be for show but we could do with some auspicious beginnings for sure. Plus it made the treasure hunt for the prized crab meat a lot more challenging with the blinding glitter. 

What's a proper CNY meal without some delicacy like a Chilled Marinated South African Fresh Abalone in half shell, dressed with a lightly sweet Goma sesame dressing. Served on a specially carved block of ice, the gelatinous and crunchy meat remained fresh as we slowly savored the sweet flesh.

Next, a rich and nutritious Double Boiled Chicken and Korean Ginseng Soup, complete with fish maw and bamboo pith, was served. You can expect instant rejuvenation from just one sip but we could certainly do with a pot of this. 

Braised Sea Cucumber and Fish Maw in Superior Brown Sauce. More nutrients for the skin!

Tis the season to be jolly at PARKROYAL on Beach Road as they kickstart the festive season with the launch of several Christmas dishes at their restaurants Plaza Brasserie and Si Chuan Dou Hua!

Plaza Brasserie brings a local twist to the classic Christmas roast turkey with their Christmas specials: Kampong Glam Rendang Turkey with Organic Brown Rice Stuffing, Christmas Curry Turkey and the Traditional Roast Turkey with Triple Mushroom Stuffing. The Curry Turkey was my personal favorite, as the rich and well-spiced curry sauce compliments the moist turkey and gives it more depth and flavor. The turkeys are all priced at $128.

Also available over the Christmas period is the Seafood Paella infused with Saffron ($188). Wow your guests without the hard work, as each order serves 10 and comes with a generous serving of prawns, crabs and shellfish on a bed of moist and flavorful Paella.

If you love Chinese cuisine too much to give it up over the festive season, fret not! Si Chuan Dou Hua offers a Festive Lamb Shank in Dried Chilli and Sichuan Peppers ($58). An interesting and fiery twist to the usual lamb shank, this dish is sure to warm you up on a cold, rainy Singaporean Christmas evening.

Look forward to Plaza Brasserie’s festive buffet spread with live stations dedicated to juicy roasted meats and festive turkeys, Christmas specials like Sautéed Clams in White Wine, Rosemary Marble Potatoes, Brussels Sprout with Bacon, Honey Baked Ham and Wok-fried Tiger Prawns with Nonya Chilli. 

Crabs lovers will relish the return of diners’ favorites such as Honey Rock Sugar Crab, White Pepper Crab, Kam Heong Crab, Miso Crab, Salted Egg Crab and Chilli Crab with Mantou.

Have a Singaporean Merry Christmas at PARKROYAL on Beach Road with their local flavorful Christmas offerings. 

PARKROYAL on Beach Road

7500 Beach Road Singapore 199591

Tel: +65 6505 5666

Searching for ideas to sweeten up this Christmas? Indulge in Antoinette’s Yuletide Elegance. With many magical creations in store, you can make this Christmas with family and friends special. If like us, you also associate Christmas with log cakes, then Antoinette has your perfect Xmas covered with their two new log cakes— Superlova and Marronette.

Chestnut is one of our favorite fall food and it's used generously in the Marronette ($55/$110), a chestnut cake layered with chestnut crème chantilly and perfumed with Myer’s dark rum and orange confiture. Decorated with a thick ribbon of vanilla crème chantilly and candied French chestnuts, this log cake is bursting with warm nutty flavors!

Superlova ($50/$100) in contrast, is a feminine creation of all things pink. A finer rose sponge, rose petal mousse, raspberry jelly, rose petal glaze, more rose coral sponge, raspberry caviar, rose macaron, raspberry crumble, raspberry marshmallow.. You get the picture. However, it is not merely a rose and raspberry log, as there are also yuzu cream and lychee that bring a tangy kick to the tastebuds.

Don't like logs? How about a rose? Red Rosette ($150) makes a sexy centerpiece on the festive table, and is an elegant conversation starter. A chocolate cake with orange, layered with almond nougatine, and dressed with dark chocolate Chantilly with edible red cocoa spray, this red Christmas tree is more than a luscious eye candy.

Fetish Chocolat. Just the sound of it makes me weak in my knees. No naughty thoughts my dear, I’m referring to the Fetish Chocolat at Antoinette that is happening from 1 September till the end of October. Following the success of Fetish Matcha that ended last month, Antoinette has partnered Valrhona (THE chocolate for any chocolate creation) to bring you Fetish Chocolat that promises more savory indulgence.

Artistically plated, Roasted Carrot with Balsamic and Dark Chocolate Dressing ($18) was a light dish to start with. The dish bursts with distinct flavors of Serrano ham, strawberries and feta, and I would have missed the Equatoriale 55% chocolate in the balsamic vinegar and olive oil dressing if I had not read the menu.

Chocolate and pasta do not sound like a match made in heaven but this pairing on Chef Pang’s menu tastes brilliant! In Chocolate Ravioli filled with Wild Mushroom Ragout and cooked in a Light Sausage Cream Sauce ($22), Caraibe 66% chocolate is used as a coloring in the making of the pasta, hence the taste of chocolate is subtle.

In contrast, Braised Wagyu Brisket with Mustard and Dark Chocolate served with Buttered Parpadelle ($30) has strong earthy Guanaja 70% dark chocolate notes in every bite of brisket. Now which will you pick?

It is no longer news that PUTIEN has now a Michelin Star to its name and expectations of the restaurant might have risen. With its emphasis on simple traditional food, authentic flavours that often leave many in nostalgia, we would expect the mooncakes offered during Mid-Autumn Festival to offer the same profile.

How much more traditional can it be when you have mooncakes that follow the recipe of a home baker who makes it a tradition to bake them every Mid-Autumn Festival? Named after Madam Leng Ah Eng, the longest serving stalwart in PUTIEN who makes mooncakes for her colleagues and regular patrons during Mid-Autumn Festival every year, Madam Leng Handmade Mooncakes (蓮姐酥皮月餅) are now available at PUTIEN. Although it is impossible for her to handmade every mooncake sold at the restaurant, you can be certain she does daily tasting to ensure that the mooncakes are made to her original standards.

There are two flavours for Madam Leng Handmade Mooncakes (蓮姐酥皮月餅）—Yam ($48/box of 4; $12/pc) and Purple Sweet Potato ($52/box of 4; $13/pc). Having fewer options is wise when both are delicious. “食材有來頭，一咬就露餡”. Just look at the golden crispy layers and generous serving of yam and purple sweet potato! Every bite is a mouthful of happiness. Made from Thailand’s premium taro and Japan’s first grade purple sweet potato, you can be assured that the flavours of the tubers deliver. No flour is added to the filling to ensure the richness of the flavours. I love the mooncakes as the level of sweetness—just enough to highlight the flavours— is spot on. Give me a pot of tea and I can finish a mooncake.

Also available are Yam with s/ Yolk ($54/box of 4; $13.50/pc) and Purple Sweet Potato with s/ Yolk ($58/box of 4; $14.50/pc) if having salted egg yolk mooncakes is a must. Do note that no additives or preservatives are added, thus, the mooncakes are made daily and sold on the same day. They can be kept for three days to ensure freshness, although you can be sure they will not be sitting on your table for long.

A taste of tradition is indeed gratifying.

PUTIEN Kitchener Road

127 Kitchener Road,

Singapore 208514

Tel: +65 6295 6358

It is easy to be overwhelmed by the trademark ‘ma la’ (麻辣 i.e. spicy and tongue-numbing) aspect of Sichuan cuisine, especially made popular by Chinese hotpot chains (yes HDL I love you).. BUT BUT BUT.. Did you know there are more than 20 different unique flavors in Sichuan cuisine? Well.. Si Chuan Dou Hua Restaurant – the pioneer of Sichuan cuisine in Singapore - intends to educate you on all of that with their à la carte buffet showcasing 100 authentic Sichuan dishes. 

Fear not, while the core ingredients of a Sichuan dish may comprise chili and peppercorn, the differing proportions of the spices or the cooking techniques will differentiate one dish from another. We were dazzled by the immense breadth of flavors (they split it into 26 flavors and dishes are listed under the flavors)- Chili Oil; Garlic & Chili; Tomato; Sweet Sour; Sesame; Sichuan Minced Pepper; Sichuan Pepper and Minced Spring Onion; Strange-flavored; Spicy Sour; Ma La; Vinegar; Sweet Bean; Chinese Rice Wine; Homemade Spicy Sichuan Bean paste; Regular Bean Paste; Sweet Salty; Mustard; Lychee; Garlic Chili with Fish sauce; Sichuan Pepper; Plum; 5 Spices; Salty; Onion Oil; Ginger; and Sweet. 

Thankfully, the dishes are all of tasting portions, suitable for sharing between 3-4pax. Before you go crazy on your orders, i'd say that 20-25 dishes will be good for your party of 4. That means at least 3-4 visits before you can complete all the dishes! Well.. we tried 55 in 1 seating (there were about 14 of us). Having tried all the flavors and half the dishes, here are some of our favorites!

I could live and breathe matcha #alldayerrday and upon hearing that Chef Pang of Antoinette has created a Fetish Matcha series, i promptly sprinted over. With 22 matcha creations, expect a full-sensorial sweet green tea experience from now till end July 2016.

The selection is insane with hot items, cakes, pastry, confectionery and drinks. I was amazed at how the lovely tea (from Nishio Japan) was showcased in each of the items: some flavors bold and expressive, others subtle and unexpected. 

My my all that green! 

Starting with the hot items, the one and only savory green tea item is the Matcha Pasta ($26). The hand-cut pasta is made with a matcha and flour dough, then garnished with marinated konbu and sakura ebi with matcha powder on the side. The morel mushrooms and black truffle paste give a deliciously earthy hint to the dish. Umami flavors in this one with a light green tea scent. Lovely.

When i'm in need of a comforting bowl of Vietnamese Pho, i'd naturally head to Long Phung in Joo Chiat for that warming noodles in beef broth. I've never been disappointed by their bowl, but it's always good to have a backup in case they are closed or when i'm not near the East. So here is another trusted alternative- Mrs Pho. 

Mrs Pho has been on my food list for a bit because it has been recommended by trusted foodie friends like Miss Tam Chiak and Superfinefeline. So after several half baked attempts to visit (despite being in the area), Jr and i finally dropped by for a taste test.   

Standard side order of Goi Cuon ($3.50 for 2). Thin and chewy rice paper rolls filled with rice vermicelli, slices of prawn and pork belly, paired with that 'chee cheong fun' sauce.

Now on to the star, their Pho! Have the Pho Bo Tai ($7.90) Sliced Beef Noodle Soup or the Pho Dac Biet ($8.90)- Special Beef Combination Noodle Soup. The former is a no frills bowl that comes with thin and tender beef slices, while the latter has meatballs, brisket, beef, and a half cooked egg. I thought the beef balls were very authentic and indeed they are freshly shipped from Vietnam weekly! As compared to Long Phung, we think that Mrs Pho does a more delicate bowl of noodles with milder flavors. Of course, you can always spice it up with the accompanying fish sauce, lime, and chili. If you are not for beef, there's also Pho Ga ($7.90) Chicken Noodle Soup, and Bun Mam ($8.90) Assam Seafood Noodle Soup. and other vermicelli and rice dishes. 

Start or end your meal at Mrs Pho with the Iced Ca Phe Sua Da ($3). I thought it was rather smooth and not too sweet really! The Avocado Smoothie ($4.50) was decent too. Now i know where to head to for a perk me up in the Bugis area! A good Ca Phe Sua Da is so hard to come by in Singapore. And of course, the pho. 

Come here if you can't take Joo Chiat's grittiness, Mrs Pho is definitely more for the young hipsters.

Mrs Pho

349 Beach Rd, Singapore 199570 (opposite Concourse)

Tel: +65 6292 0018

Daily: 11am – 10pm

If all the oozing of the Salted Yolk Lava Croissants haven’t flowed to your taste buds yet, wait till you hear this: Savory croissants with LOCAL flavors have officially hit the island now, thanks to Chef Pang Kok Keong from Antoinette. Now how about some Chili Crab Croissant and Scallion Arlette. 

A play on Singapore’s famous chili crabs with fried 饅頭 (Man Tou), Chef Pang has perfected a droolicious Chili Crab Croissant ($7.50). The sweetness of real crab meat in sweet and spicy flavors is a perfect match to the crisp buttery croissant layers. The level of spice is mild, yet sufficient to linger after the last bite. This tummy is crabby happy with this heartily-filled crescent.

Who would have imagined a plain Jane to explode in flavors? The Scallion Arlette ($3.50), a French interpretation of the traditional 蔥油餅 (Chong You Bing), was surprising in flavors and textures. With fragrant spring onions and creamy butter in the croissant dough, Scallion Arlette is a savory crunchy addiction without a hint of oiliness (unlike the traditional sort). It takes a lot of will power to stop munching this $3.50 a pop goodness.

Seafood is best eaten with your bare hands. How else would you be able to taste all that yummy sauce and also get to the crevices where the sweet briny flesh is hiding right? You've heard all about the Louisiana seafood boils in Singapore (I really love the Boiler) but how about one that adds on a zi char flavor to it? Check out Crab in Da Bag then, which has some interesting Asian spices tossed with their fresh seafood. 

The Kallang Wave Sports Hub outpost is the second outlet, because the one at Big Splash has been a hit. This outlet is huge and if you come at the right time, you'll be able to enjoy the gorgeous sunset over the city skyline. 

We started with some not too healthy Crinkled Cauliflower ($8) i.e. deep fried paired with a sourish Tahini sauce. Well at least it's cauliflower and not potatoes..

The Crispy Chewy Baby Squids ($12)  comes right out of a local zi char menu. Gosh these crunchy morsels were irresistible. Tossed in a sticky black sauce with some chili in the mix, they make for a really good beer snack. 

I really love the Ultimate Curry sauce and we had it with the Venus Clams ($21). I'm pretty sure this Northern Malaysian Curry  mix, stir-fried with aromatic curry leaves and chili padi would go well with any seafood of your choice. It's super rich in Indian spices and flavor. I think it would be perfect with prawns too as you can easily mop up the sauce! I'm salivating just thinking about it.

The salted egg Tiger Prawns ($26) has Louisana herbs and spices added to it but I thought it was fairly meh. The lack of salted egg custard was a disappointment for me and the batter was too stodgy. 

The Mum’s Pasta in da Bag  ($16) is a Asian home cook's interpretation of a vongole linguine. How else would you explain this sweet and sour brown gravy with bratwurst thrown in, and a linguine that tastes more like our local Hokkien mee? Anyhow, I could do with a thicker cut sausage but honestly I'd skip this. 

Now the highlight of any seafood boil would be the huge mountain of crustacean and shellfish that the restaurant pours onto your table for the feast. The Titanic Pot ($299 for 4) would feed 6 easily in fact and consists 1 Boston lobster, 2 Sri Lankan crabs, Alaskan king crab legs, yabbies, tiger prawns, Boston Bay mussels, Venus clams, Bratwurst sausages, corn on cob, potatoes, onions and lemons boiled in Louisiana herbs and spices.

Instead of being tossed in the sauce (there is also that option), this massive mountain of seafood is accompanied with 3 dips- Louisiana garlic butter, Malaysian Sambal, and Thai Green Bird. The Asian sauces fare better with more flavors and punch. My favorite was the Thai green chili fish sauce which is piquant and pungent. Well honestly I really wouldn't mind having the entire pot in the Curry sauce! For real. I found it a tad bland to have the seafood this way.

Overall, hits and misses at Crab in Da Bag. I did enjoy some of their special Asian sauces. The other plus is the less crowded environment though it may seem a little sterile. Definitely go with a bunch of friends to enjoy the food better. 

Crab in Da Bag

902 East Coast Parkway, Big Splash Block D #01-25 Singapore 449874 

Tel: +65 6440 0083

8 Stadium Walk

#02-05 Water Sports Centre

Singapore 397699

Tel: +65 6384 3511