Another Hokkaido Japanese Ramen hid at emtreme undiscoverd level 2 at The Central. This restaurant was introduced by my friend Xuan, otherwise, I would not find it. A must try is the Ramen with flavourful soup, noodle is springy, best combination with the half boiled egg.

One Caramel

One Caramel is another new cafe that specialise in dessert and cakes , it hides beside The Cathay (tends to miss it) , with just few tables . All cakes are freshly made by their pastry chef. My sweet tooth experience at One Caramel ;

Lychee Rose Cake
Lychee mouse layer with rose sponge cake, a perfect concoction that gives strong aroma of both flavours.

Strawberry Short Cake
This reminds me the strawberry short cakes that I had ate during my trip in Japan few years back, layers of crush with fresh strawberries and mouse.

Red Valvet Cake
Maybe my taste bud doesnt like it, the sweetness too overpowering that my tooth ache .

Fribika

This is another latest drinking place at the mid of a building , seated at the mid building of The Klapton boutique hotel. For opening promotion, they are extend 1 for 1 offer between 5 to 9 pm , a glass of champage is around $18 , will recommend to go with friend to share the drinks.

Another merit point about the place is the view, although it didnt provide city view but overlooks Keppel port , especially dazzling at night.

Shin Kushiya

My first visit to Shin Kushiya @ Vivo City, it was rather pack , perhaps due to mother day. They provide 2 different set of menus - savory menu & dessert and drinks menu.

All the food featured on the menus looked appetising , but we only have one stomach with restriction of intake, if not, I would have ordered all.

'Buta Don - Pork with rice bowl , the pork seasoned with special sweet sauce, & the pork taste wonder. The pork tasted especially extra-ordinary . is extremely tender and soft .

Tako Fry - Crispy with chuck of tako

BlackPepper Maguro Sarada - Seasoning is refreshing with a hint of sourness that perks your appetite, the maguro was perfectly grilled.

First CNY Yu Sheng @ Tung Lok Seafood

This lunch is my first CNY loi-hei of the year, the lunch was organised to thank SingTel for their support rendered to us .

Tung Lok Seafood @ Central located at a far away level that is not easy to find, at level 11. no direct lift reach the floor, only way is to take lift to level 10 and transfer to escalator which link t o level 11.

Overall, the food is palatable but not really "wow" that made be return .

In Shanghai, there is a street famous for little lobster, we were very fortunate that our friend who stayed in Shanghai for more than 6 months bought us here. The entire street sell baby lobsters , despite so many shops selling baby lobsters, Ivan strongly recommended Hao Ji , reasons being , it had been featured by local TV , celebrities had patronized the stall, the best among all in term of cleanliness.
Lets talk about the food, we had baby lobsters, scallops, BBQ oysters, shrimps ( HK name it as urinated prawn) etc. Ivan told us that the season for baby lobster is summer, the baby lobster not so meaty during winter, still, the baby lobster taste sweet (maybe it’s the original taste ).

Baby Lobster

Salty Urinated Prawn

need to know the skill to peel the shell . The texture of the prawn taste similar as crab.

a kind of clam which I really dun know the exact name, find it a bit slurpy and oily.

Xiao Yang fried dumpling is one of the shanghai local delicacies that I missed the most, which is also rather well-know in Shanghai community, that several food and travel programmes featured Xiao Yang. Please be prepared to queue .

The skin of the dumpling is deep fried till it turned golden brown, ,thus, made it crispy, be cautious if you bit the dumpling, the juice or rather the soup burst out that may scorch your tongue. The filling is minced meat mixed with some vegetable, although is simple , but it is very tasty that you dun taste the usual pork smell or taste that we eat in Singapore. Sometimes, I do wonder the main factor for the winning formula could it be the pork that they used ?