Friday, 16 January 2015

A Review of Luke's at The Heeren - Good Comfort Food at Uncomfortable Prices

In my bumbling, random way, I had managed to never set foot in one of the Luke's restaurants.  Perhaps it was the fact that they charged nine dollars per oyster, as heinous an act of highway robbery as ever occurred on Orchard Road.  Whatever it was, I finally decided to bite the bullet at Luke's Heeren outlet and see what the fuss was all about.

The View of Orchard Road from the Oyster Bar

Friday, 9 January 2015

Friday, 2 January 2015

A Review of Clifford Pier - Great Singaporean Food in a Hotel, Awful Hotel Wine List

During the dog days of another Singaporean Christmas, I thought a little treat was in order.  So I snuck across the OUE Link Bridge to Clifford Pier, which was been winning quite strong reviews for its distinctly Singaporean menu.

Friday, 19 December 2014

Maximising Your Dining Dollar in Singapore - Tips for Young Players / Diners

Unless you have been living under a rock the last few years, you would be painfully aware that the cost of living in Singapore has been getting higher and higher.  Unfortunately, that of course includes dining, where it seems virtually impossible to get a decent three-course meal for under $50.  Where's a budding gourmet to start?

I was once a broke uni student with a nasty emerging addiction to dining at good restaurants.  Granted that I wasn't too broke because I held down a part-time job while studying.  However, I was always conscious that I got the most bang for my limited bucks.  

Over my last seven years living and dining in Singapore, I've learned a few valuable lessons, some the hard way.  Below are a few brief pointers for those just getting started on their careers and their foodie addictions, who may not be quite sure where to start, or think they lack the cash to enjoy the best Singapore has to offer.  Now some of these will not endear me to my friends in the F&B industry, but at the end of the day, I am a consumer advocate and I hope that it at least gets a few youngsters started on their gastronomic journeys.  I also hope that whoever in the industry is reading this takes a long-term perspective and appreciates that these interested youngsters are the ones whom they should cultivate and groom into loyal customers.