Recently i tried the Pico Laser at IDS Skincare, which Dr Michelle Wong recommended to help with skin rejuvenation and brightening, and also pigmentation reduction. I understand that this laser could be done monthly as the intensity is not that high, which also means that the downtime is shorter (about 1 - 2 days), and is good for maintenance.

The “Pico” in “PicoLasers” refers to Picosecond, which is one trillionth of a second. This is approximately approximately ten times faster than nanosecond Q-switched lasers and theoretically works more efficiently in targeting the specific tissues with less surrounding tissue damage. 

For the laser, my skin was cleansed first before numbing cream was applied. The numbing process takes about 15 - 20 mins but i thought it felt shorter than that. I was then quickly ushered into the treatment room and Dr Michelle started on the laser immediately. 

I was a little tense as it had been some time since my last laser treatment. I must say that the pain was a little more than i expected as i thought my face would be completely numb. I would say the pain was 3-4 on a scale of 10 but thankfully it was in short bursts. It was definitely more intense than IPL, plus i could smell the burn. Sensitive areas such as the upper lips also hurt more. Dr Michelle Wong concentrated the laser on my cheeks and nose for purpose of reducing pore size and pigmentation. Anyway before i knew it, the treatment was over and that took maybe 5 minutes. 

It's been a long time since i last visited Golden Peony at Conrad Centennial and i remember being rather impressed on my first visit. The restaurant is helmed by Executive Chinese Chef Ku Keung who has over 20 years of professional culinary experience in Hong Kong, Malaysia, and Singapore. Over our Chinese New Year tasting menu, i noticed that Chef is actually quite playful and adventurous when it comes to incorporating new food trends and also elements from other cuisine. 

We started our feast with an appetizer inspired by the Indian Puri snack. This Pao Pao minced duck reminded me of the typical second dish when having Peking duck, except that puri is used in place of lettuce. A savory sweet mix of minced duck and diced vegetables filled the crispy puffs, providing textural delight.

The Fortune OX Yu Sheng with salmon and wagyu beef contained a surprising element, which is mock salmon. Chef wanted to give us a taste of this vegetarian replacement and the texture was surprisingly decent and almost fish-like (it was a bit more like jellyfish). 

Next, an abalone ingot pastry served with sliced abalone rolled with asparagus and prawn paste. The seafood roll is apparently a new item and i'm sure it'd be a crowd favorite for all seafood lovers.

If you enjoy Pen Cai, know that it's included in the Diamond Ox menu ($1998 for 8 pax). Among the usual delicacies like abalone, scallops, prawns, lobster, sea cucumber, fish maw, conpoy and roast meats, lies a homemade meatball, made using Impossible meat! If we were not told of this, we wouldn't have thought the meatball was anything but the regular sort! Sneaky Chef but it is a great way to change diners' mindset on alternative meats/meat substitutes.

South East Asian cuisine is often thought of as cheap street eats but at Botanico and Bee's Knees, the talented young Head Chef Sujatha Asokan elevates comforting familiar flavors into finessed plates that explores history and heritage. The 2018 World Gourmet Summit Female Rising Chef of the Year isn’t afraid to feed diners the pungent fermented prawn paste (hae gor) or sneak in some beef tongue in the tacos but trust me, you’ll eat anything she puts on your plate. 

We started at the casual Bee's Knees at level one with some cocktails and bites. You'd regret not getting the Spicy Duck Loaded Fries ($17) with golden thick-cut fries generously loaded with handfuls of smoked duck chunks and liberally drizzled with mayonnaise, mozzarella and a zingy Sriracha cream. The messy rich, umami heat is best paired with an ice cold beer.

Chef Sue also put a SEA spin on her New York-style fiery Shrimp Pizza ($30). The pie is made in-house and stretched a la minute, and has a slightly chewy texture and crispy bottom. This wicked one is made with a squid ink garlic aioli base, topped with tiger prawns, mozzarella and Parmesan, then finished with a special spicy chili dressing made with palm sugar, chilli, garlic and lime juice, and coriander. Man it was addictive though I warn that the flavors are gonna stick around the whole night. 

Check out the Beef Tongue Tacos ($18), a Vietnamese version served on baby bok choy boats with jicama slaw and cashew cream. 

Now now, this Australian beef tongue is brined for 48h and sous vide for another 18 to give it that super soft texture. It's grilled in the Inka charcoal oven before served. I loved the tanginess of the jicama slaw which composed of pickled bokchoy, ginger flower and lemongrass, and toasted rice powder. Super fresh flavors in this one. 

"Oh we're just here for a regular dinner", i told the server at CUT, without fully realizing the burn of our plastic at the end of this regular dinner. 

Well tbh i knew a meal at CUT by Wolfgang Puck is going to be a tad pricey, which is why i thought i scored a deal with their early 3 course dinner at only $95 per person. But well, we do love a cocktail to start and wine pairing also seemed like the best way to enjoy their beef selection and possibly upgrading the cut of meat to something like a filet mignon or ribeye... and yea.

Could i get a better steak elsewhere for cheaper? Or a better dining experience? Likely yes. Jr enjoyed the dinner at Spago (another of Wolfgang's creations, read review here) more than he did CUT. Honestly i was more impressed with my first course of Maryland blue crab cake than i was with the steak. I guess it could be due to our expectations. 

Anyhow, definitely go for the crab cake which is chock full of chunky sweet flesh. The basil aioli provided the perfect herby citrusy complement to the crustacean. Jr had the Austrian Oxtail Bouillon with Chervil, Bone Marrow Dumpling which paled in comparison to the robust flavors in the crab cake. 

For mains, well, i can't imagine leaving CUT without trying their steak. A half portion USDA Prime Sirloin Steak is included in the menu and comes with perfectly crisped hand cut fries. Other cuts of meat are offered at a supplementary cost. We felt that the sirloin was more flavorful than the filet mignon. The meats are quite well-seasoned (a little heavy on the salt in fact) and thus there wasn't really a need for further seasoning or sauces. For non-steak eaters (why do you even bother going to CUT if you're not having steak), there are also a mushroom pasta, and a parsley halal young chicken (yes that is how it was labelled) on the menu. You could also make your meal a Surf n Turf with an addition of half Maine lobster if you wish. A choice of side pairs the mains and i would always pick a creamed spinach (it was creamy the way i like it). 

Desserts were spectacular. We loved the warm spiced and crunchy butterscotch apple crumble with soft slices of apples, oats and Tahitian vanilla ice cream. I don't know about you but apple crumble always feels very festive to me, perfect for Christmas!

The praline mascarpone bar, with chocolate chiffon, passionfruit guava sorbet had a mix of textures though i though the chiffon didn't go as well as planned in the bar and its airiness was lost in the overall bite. 

While the wine flight pairing (a white and a red, 90ml each) for $28 seemed like a good deal, the wines aren't that great imo. If you must, the Chablis was better than the Rose and the CS better than the Shiraz. Their cocktails are certainly better. 

So back to this regular dinner at CUT. The food was quite regular but the price was not. Probably would not be back for anything other than their crab cake and fries, plus desserts perhaps.

CUT by Wolfgang Puck

B1-71, The Shoppes

2 Bayfront Avenue Marina Bay Sands 018972

Available daily 5-6/6.30pm (except Monday, eve of and PH) 

It's been a while since this travelerintransit was actually in transit. I've been grounded since Mar 2020 but was one of the lucky ones who managed to squeeze in two good trips before the world went to sh***. The thing about holidays is that they really restore your sanity because you could really take time to unwind and we haven't been able to with COVID. While i wouldn't have splurge on a staycation in the past, given the current situation, please feel free to take my travel money. 

Our first staycation of the year was to celebrate our second anniversary and we decided to go Shangri-La Singapore's Valley Wing Indulgence package. While the $650++ price tag may seem hefty, it comes with daily breakfast, afternoon tea, evening cocktails and all-day champagne at the elegant Champagne Bar. Other than the free flow Veuve Clicquot Yellow Label NV Champagne, the highlight for me was actually the 90-minute massage treatment for two at Chi, The Spa. The spa treatment alone would have costs $235++/pax so you're actually not paying that much for the stay. 

The nice folks at Shang upgraded us to one of their 26 Valley Wing suites for the special occasion. The 110sqm Deluxe Suite is split into a living and a sleeping area and there's even a dining spot, where some sweet treats in a lacquered box greeted us. I expected a bottle of complimentary champagne given the reviews i read but that never came. 

Our pool facing room came equipped with a Nespresso coffee machine and a nice selection of tea bags to be enjoy in one of those pretty Wedgwood teacups. They are very dainty in fact and fit nicely with the typical old school luxurious hotel decor (which i found a little dated).  

The marble clad bathroom with double-vanity sinks was very spacious, and there's a huge bathtub that fits two comfortably (tried and tested). Unfortunately, there was no view in the slightly dimly lit bathroom. Ok i correct myself, there was a good view of Jr in the tub and that's good enough for me. :P You could request for the bubble bath to be drawn anytime you want, since the butler service is 24h, just give them 30mins to prep it for you. 

The bath amenities in the suite are from Acqua De Parma, while other guest rooms in the Valley Wing are stocked with amenities from L'Occitane en Provence. There are two sets of these toiletries in the bathroom (at the shower and bath), and another set in the toilet in the living area. 

Afternoon tea is served from 2 to 5pm at the Valley Wing Lobby Lounge. The selection was quite simple, with a couple of sandwiches, fried spring rolls (which we had seconds of), sweets, and very delicious scones. I was very pleased with the quality of the scones (it is served with clotted cream and jam) and we had more of those as well. Simply tell the service staff which item you would like more of and they are more than happy to oblige. 

I'm not sure if there is a separate Champagne bar or if it is closed during Phase Two but we were happy to have our drinks at the lounge anyway. While there are quite a number of families on vacation, the children were all very well behaved (thank god). Other than champagne, there are other alcoholic beverages include some signature cocktails from Origin Bar, wines and spirits. So go ahead and knock yourself out. The staff was more than happy to top up our glasses without us asking.

We took a nap on the heavenly king bed and had to peel ourselves from the bed in order to catch the evening cocktails and canapes session (it was from 5 to 7pm and we got there 30 mins before it ended). We were still pretty full from the afternoon tea in fact so we didn't mind that we only had a serving of the canapes, which was quite unmemorable. A different spring roll was served and that was quite decent. We chose to sit outdoors on the patio which gave us a nice view of the garden, and we also spotted a proposal event! How sweet. 

Drinks are served until 10.30pm each day (yes champagne too) but we were too lazy to head downstairs for a nightcap after our bubble bath. Plans to have some food at Origin flew out the window too as we  too comfortably cocooned in the fluffy bathrobes. Well it's a holiday after all, why rush ourselves? 

Room service it was and we had the foresight to place our order before we adjourned to our bath. The timing was impeccable and the food delicious. The laksa with lobster claw was an absolute delight and so were the satays that accompanied the nasi goreng. I found the fried rice to be a tad oily and blank though it had a good wok flavor. 

Breakfast for Valley Wing guests are now served at the Summit Room. I believe you could still go to The Line if you wish but why squeeze with the crowd? 

Plus the menu at the Summit Room is definitely more exquisite, think a crispy egg confit with Kaluga Queen caviar and parmesan sabayon (this is a must-eat)! And why not steak and egg for breakfast too! Jr was very pleased with the 200 days grain-fed Australian tenderloin. Top it with the lovely rosti too!

The Bikini sandwich with Parma ham, mozzarella cheese and truffle butter was milky on the inside and a little crisp on the outside. Perfection. Can't say the same for the pancakes which were very very meh and dry. 

We were looking forward to the spa the most but what i didn't realize was that we had to book it ahead of time. I called a weekend before and was placed on the waiting list. I thought perhaps a slot would have been reserved for us with the package but i thought wrong. Since we were unable to get a slot during our weekend stay, we got a voucher for a return visit instead. My deep tissue massage was pretty strong and good!

Our stay at Shangri-La Singapore was fabulous and doing nothing at all was definitely a great break for us. Highly recommended! 

Shangri-La Singapore

22 Orange Grove Rd, Singapore 258350

Min Jiang at Goodwood Park Hotel marks another milestone in its decades-long history with a fresh contemporary look, together with refreshed menus and experiences for its patrons. Chef Chan Hwan Kee, who has been helming the kitchen for more than 10 years, continues to excite diners with his brand of signature Cantonese and Sichuan dishes. 

Min Jiang is one of the last few restaurants that are still serving their dim sum on push carts. I'm always terribly excited when the trolleys come around and it certainly encourages over-ordering, only because i can't help myself. 

A new range of hand-made dim sum has been introduced and you could order them off the menu. The creatively presented Min Jiang Land and Sea Quartet ($16.80/order) features a rabbit-shaped Steamed Prawn and Carrot Dumpling, accompanied by Deep-fried Pork ‘Char Siew’ and Pine Nuts in Glutinous Pastry fashioned like a carrot. Alongside are a Steamed Squid and Sea Cucumber Dumpling and Steamed Prawn and Chinese Stem Lettuce with Tobiko Dumpling formed like a sea cucumber and starfish respectively. This is perfect for the single diner who wants a variety of dimsum. 

Missing some Tokyo Tendon? Well Tempura Tendon Tenya, Japan's No. 1 Tendon chain restaurant, has landed on our shores with their Orchard Central outlet, the first of many to come. Established in 1989 in Asakusa in Tokyo, the tempura specialist is known for its value-for-money meals.

Dig into a bowl of glistening Masshigura Aomori rice adorned with perfectly battered and fried pieces of seafood, meat or vegetables tempura, drizzled with an umami tare glazing sauce with the perfect viscosity, priced from $7.90. 

The price is surprising because most of the ingredients are sourced from Japanese producers to ensure the highest quality bite, starting from their special blend of wheat flour for their tempura, to the customized blend of tare sauce with soy, dashi and grilled eel essence (from traditional soy sauce maker Kinoene Shoyu) and down to their togarashi chilli. 

Precision is key to the perfectly fried tempura. With a patented Automatic Fryer, Tenya is able to produce consistent tempura without an experienced chef, at the speed of 1000 pieces of tempura per hour! That's how you can get cooked-to-order tempura at Tenya Singapore. 

I live for weekends these days for that slight reprieve from work, which has become quite unbearable the past weeks. Before a 3am operations stakeout the day after (hell i'm not even in ops), i managed to squeeze in a dinner at Spago as a reward/encouragement and boy did it help me get through the week. 

The first international offshoot of Wolfgang Puck’s renowned Beverly Hills restaurant, Spago at Marina Bay Sands offer a seasonal menu of Californian cuisine with global accents and you'd find some Singaporean dishes like Kaya Toast and Laksa here. 

The restaurant overlooks part of the pool, which you would not see if dining indoors. On a cool night, i believe it should be quite comfortable dining along the outdoor terrace but i do prefer the classy indoor environment. 

My weakness right there, bread and butter. It took all my willpower not to tear into everything.

A creamy mushroom choux to start us off. 

Truth be told, i didn't expect the "Kaya Toast" ($35) to work as well as it did. Out with the classic pairing of pan-seared foie gras with an acidic fruit compote, at Spago, the buttery liver is balanced with a sweet pandan-coconut jam which actually works. All components of the local kaya toast breakfast is present on the plate- splatters of egg curd, toasted brioche, and even espresso (it went into the foie gras mousse). 

The Charcoal Grilled Octopus ($32) spectacular and i'd highly recommend this. I've not had such a tender octopus leg before and honestly octopus should only be cooked this way. This dish certainly took reference from Japanese cuisine, with the use of Japanese herbs, tempura sea beans, bonito and powdered nori. The accompanying kaffir lime aioli further lifted the dish.

The Agnolotti with Sweet Summer Corn ($28/38) was another pleaser. Lovely little parcels of sweet corn puree, flavored by a savory creamy mascarpone sage sauce and shavings of Parmigiano Reggiano. The simple life. Or lux it up with some shaved truffles if you wish.

Iberico Pork Chop ($65) is one massive stunner for any meat lover. The meat, served medium, was a delicate shade of pink in the center. The heavy notes were balanced with a ripe whisky-glazed pears and, lemony fennel, and gremolata. We'd recommend this for sharing if you're a small eater. We ended up bringing half a portion home (which was still great the day after). 

The Japanese Sea Bream “Laksa” ($55) is another rich dish, but slightly more manageable than the pork since the curried coconut broth helps to whet the appetite with the spice. Underneath the crispy seared fish lies the dry fried rice noodles, a more refined and smooth version of the thick bee hoon on the market. 

For desserts, we had the Marina Bay Sands 10th Year Anniversary special salted caramel soufflé ($10) served with a farmer’s market Fuji apple sorbet. Perfect with an espresso! 

Great first experience at Spago, the wait staff are knowledgeable and very friendly. We thought the prices were very affordable even for their tasting menu. We were surprised at the affordable pricing. Be sure to check out their lunch and sunset menu too if you're looking for a deal.

Spago

L57, Sands SkyPark, Hotel Tower 2

Tel: +65 6688 9955

Lunch: 12pm – 2.30pm daily

Dinner: 6pm – 10pm (Sun – Thu)

Dinner: 6pm – 10.30pm (Fri – Sat)

I'm a fan of SIRI HOUSE if you don't know. Tucked away in the lush greenery of Dempsey Hill, it is an art space, Collective Market retail store, and restaurant rolled into one. The menu, is one that celebrates the vibrance of the Modern Asian family table. The latest edition is based on the favorite food memories of Head Chef Leo Pang (formerly from Le Benardin) culinary team, and you can expect nostalgic flavors presented in new and inventive ways. 

Start with the bites to go with the apertifis. The restaurant’s signature Chicken Fat Cookie ($12), delightful buttery cookie has been given a face lift. Enhanced by chicken fat, topped with a curry spiced cream with chicken skin bits which eats like curry Twisties and peppered with turmeric mushroom dust, each bite brings back fond memories of snacking in front of the TV. 

The Papadum ($10) eats like an Indian roti prata/nacho, with a dip of curry creama spiced up with bits of smoked fish chili. Chef Leo's favorite childhood dish is roti prata with fish curry and that inspired this snack. We loved the light tang from the sour cream, which is very similar to the acidity in Indian fish curry. 

No traveling still so i'm making pretend with a bowl of IPPUDO ramen at their eighth dining outlet at Raffles City Shopping Centre which is just a couple of days old. The 80-seater serves not just their signature ramen, but is also the first sake bar concept with some dishes exclusive to it. 

Outfitted with an in-house sake cellar, diners can enjoy highlights such as Japanese-style Shochu Sour and around 20 types of sake. We had the refreshing sparkling sake CHIYOMUSUBI SORAH which helped to cut through the fat savory ramen. I'd also recommend the DASSAI Junmai Daiginjo 45 which is available by the glass!

The exclusive dishes range from salted egg and cheese fries ($6.80), to healthy pumpkin salad ($5.80), wings and also a Teppan Rice. 

The Teppan Rice is served with a medley of red and yellow peppers, corn, and crisp-fried IPPUDO ramen noodles. A homemade cheese lava sauce poured on to the sizzling hot plate to give the dish extra savoriness. You could add on grilled wagyu beef ($13.80) and pork ($12.80). I probably wouldn't come to Ippudo to eat this as a main but it's quite an interesting side to share. 

WHO: The Gyu Bar. Contemporary Yakiniku dining and bar concept that specializes in premium Wa-Oh Japanese beef from Kumamoto. I've been here before for dinner and wanted to kick myself for forgetting to make an advance reservation for the omakase dinner. 

WHAT: Special wagyu dons are available now. 

Wagyu Uni Chirashi don ($48)- I was attracted by the pretty cubes of food but was also kind of disappointed with the overall mix of flavors for this one. I blame myself for being seduced by the uni. Well, cubed wagyu don't go very well with uni and i thought the rice could be more flavored. It was only slightly sweet.  

Yakiniku Wagyu Foie Gras don ($48)- this bowl is worlds' apart from the wagyu uni chirashi don that was rather plain. Very big flavors with a charsiew-like sauce and garlic chips. But of course there's also the rich buttery battered foie gras on seared wagyu. Such decadence. 

WHAT ELSE: I'd probably want to try Sukiyaki don ($32) or Hokkaido Butadon ($28). Hopefully the flavors are more balanced in these.

HOW: Place your orders on https://smartweb-2.tabsquare.com/intro for delivery or pickup at 30 Stevens Road, #01-08, Singapore 257840