Lunch @ Tony Roma's ( Suntec Outlet)

Last weekend, my parents and I went for lunch at Tony Roma. It is a place which I have wanted to visit many times but never end up there. When we were there my dad told us the portion served here is large, and when the dishes started to come, can see what he meant.

The complimentary starter is a bread with garlic spread.

Next is our order of the Tony Roma appertizer platter. It consists of cheese roll, chicken wing and potato skin with bacon and cheese. The best of the lot is the potato skin with bacon and cheese.

First my dad order arrived which is the half roast chicken. The size of the roast chicken was huge. It looks more like a turkey then chicken. The chicken meat was tender and delicious as I took a sample to try.

My mum had the steak and fried prawn combo. According to her the beef was good but the breaded prawn was a bit disappointing.

I had thier famous ribs with breaded prawns. The ribs was superb. It is tasty and easy to cut. Really loved it a lot. The prawn was nothing to shout about.

It was a nice and filling lunch. I think I will go with their ribs and chicken combo the next time when I visit the place again.

Dinner at Rakuzen at Milennia Walk first floor

My dad and I had dinner at a Japanese Restaurant at Milennia Walk. The restaurant name is Rakuzen. The service experience was excellent right from the moment we were entering the restaurant. We were warmly welcome and service for the drinks and the refills of the drink was very prompt.

The menu had a wide selection of Japanese dishes ranging from sashimi, sushi, japanese style grilled, japanese orientated Chinese Food, various rice sets, appertizers and fried selection.

We ordered the following items shown below.

The first dish was a salmon, salmon belly and salmon roe sashimi. The salmon was very fresh and really the salmon belly was excellent. It has a richer taste and the meat had a better texture. The salmon roe was very nice though a bit salty :)

Next is the grilled squid. Unlike other places where the grilled squid will come with a sauce, this came without any sauce, which gave me some doubt about the dish. However when I tried the first slice of the squid, my pre-judgement was way of the mark. It was excellent. It was just grilled with salt. The meat was a bit crisp on the exterior but it just managed to maintain the water content in the squid. This gave the squid a very nice chewy texture. Favourite dish !!

Next was the spider roll. ( Actually it is soft shell crab maki covered with roe) The crispyness of the crab which is covered with the warm rice and generously coated with the roe gave this dish and extra dimension. The roe on the rice when u bite it will give a nice sensation which compliment the intial taste when you have the soft shell crab.

It was followed by the snow crab sushi on the left of the picture and the salmon belly sushi. As can be seen from the photo, the meat is bigger than the rice at the base. The sushi were yummy.

My dad had the grilled fish set. The fish was quite nice.

I had the Roast Pork Ramen with a pork based soup. The serving for the roast pork was generous. The meat had a very nice texture and flavour. The ramen was also delicious. The slight downside was I felt the soup was a bit too salty for me.

I really loved the sushi and the spider roll especially. It was an enjoyable dinner with good and efficient service and great food. Will plan another visit :)

Wine Dinner 2nd visit ( Burgundy wine theme) at Bistro Amigo

This is my second visit to Bistro Amigo at Funan Centre second floor to attend a Burgundy theme wine dinner. For this burgundy theme wine dinner, the wines that will be featured will be Pinot Noir which is a light bodied red wine. Hence the dishes that are designed for this dinner, will feature seafood and white meat. All the Pinot Noir featured were the 2006 vintage.

The first dish which I had was the prawns with orange. The prawns were very fresh and nicely prepared. It was paired with Sylvain Cathiard Vosne Romanee. Personally I liked this wine a lot as it is not tannic and as quite a light body. This is a wine that can go well on its own. 

The next dish was the Char Grilled Large Hokkaido Sea Scallop, Side Coated with Cauliflower, Light Garlic Mousseline topped with Basil Leaf, Romeso Sauce. It was paired with Perrot Minot Vosne Romanee. The scallop was excellent. It was full of flavour and it still maintains its water content which a lot of places are unable to do so. The sauce went perfectly with the flavour of the scallop and the crispy basil leaf gives the dish a nice touch. For the Perrot Minot, the wine is a bit more tannic than the first one and it went well with the dish that was presented.

The third dish was the grilled 'Live' Japanese Surf Clam, Cherry Tomato Confit, Sauteed Savory Cabbage, Caviers and Onion Foam. It was paired with Eugenie vosne Romanee Les Brulees. The gravy for this dish was out of this world. Super excellent ! It was full of the richness of the clam and the cabbage and Cavier further gave this dish additional dimension. The clam had a wonderful taste. However I did not really understand placing Onion Foam in this dish. Something unusual to see onion looking like foam :)

The wine that was paired with this dish was a bit more heavy on the palate compared to the first 2 wines.

The main course is the slow cooked Les Fermier Landais ( Yellow Chicken), Corn Mashed Potato, Sauteed Seasonal Vegetables, Chicken Red Wine Sauce, Truffles Oil Foam. It was paired with Robert Arnoux, Vosne Romanee Les Suchots. The chicken was superb. It was the first time that I have tried a chicken dish where the breast meat was even more tender the drumstick. The sauce was full of the flavour of the wine as well as the chicken.

For the wine, this one was the best among all of them. It has a nice body and it was not too tannic and you get to enjoy the grape flavour. Excellent wine.

The dessert was warm chocolate Moelleaux with vanilla ice cream and it was paired with a sherry. I found the sherry to be a bit strong but it actually goes well by pouring it over the ice cream and having it with the chocolate Moelleaux.

It was another wonderful experience with excellent food and wines. A very enjoyable experience :)