Tuesday, November 30, 2010

Christmas @ nydc

Most of us would have remembered nydc as a chill-out place after school where we mugged through our physics common tests with E=MC2. After which when exams are over, we call for celebration with all-time favourites such as When Pigs Fly or The Meatball that Ate Manhattan. In Singapore, when it is sunny year round, Jedi Mudster is a must-have in nydc and often we will end off with a Big O.

NYDC Bugis

Earlier this year, nydc has also grown up with us. Gone were the cutesy menu and the 2-seaters, nydc expanded their menu and created new outlook to all their cafes using red and white as their main theme.

Although the familiarity of nydc is gone, do note that the regular favourites are still served in the restaurant.


We have received an invite to nydc's Christmas Media Tasting to try the restaurant's festive platters, log cakes as well as festive menus.

Christmas starts early with the decorations put up at nydc, Bugis Junction and according to the General Manager, Nesh, special attention has been placed on upper deck of this branch to provide a comfy corner and this private corner can be reserved with a group of 20 people.

Holiday Punch

Mocktails or festive concoctions is something that can go fantastically right or horrendously wrong due to the high probability of making one that resembles like cough syrup. In this case, I do enjoy the drink pretty much for its resemblance to a lighter, refreshing variant of ribena.

Jolly Max Platter

Platters are always a favourite among friends for its variety and portions (meant for 4); and nydc introduce 2 types of platters (available from 15 November 2010 - 31 December 2010), namely the Jolly Max Platter ($36.90++) and All American Fry ($32.90++). The former is a mixed grill combo, comprising of ribeye, fall-off-the-bone pork ribs, succulent lamb chop, BBQ wings and tender chicken breast seasoned in special blends; and is accompanied by baked potatoes, buttery green peas, baby carrots and grilled pineapple rings.

All American Fry

And for seafood lovers, one can expect a good mix of battered prawns, chicken strips, dory fingers and calamari in the All American Fry. One thing good about the platter lies in the fried items being crisp and not soaking in oil. Further I like the idea of including celery sticks in the platter. It is refreshing to chew on celery after eating all the fried food.

Cream of Pumpkin

Personally, I am not a fan of Pumpkin soup. Though the cream of pumpkin was smooth, I found the seasoning a little salty for my liking and would have preferred the sweeter variant.

Stuff me over

These festive mains, only available from 24 Dec to 26 Dec 2010, did surprise me alittle. My memories of nydc revolved around the meatballs and pizzas but instead these regulars are not seen in any of the 3 festive mains.

Stuffed Me Over ($33.90++, inclusive of the holiday punch, cream of pumpkin, coffee/tea and a slice of log cake) shares similar concept to a roasted turkey. "Stuffing" in the form of diced vegetables, bacon, bread cubes and roast with mirepoix is introduced into this main course. Although the stuffings used are not very strong in taste, neither is herbs used in the marination, these play a role in trapping moisture of the chicken, keeping the meat tender and moist.

Angel's Delight

The Angel's Delight ($37.90++, inclusive of the holiday punch, cream of pumpkin, coffee/tea and a slice of log cake) is my personal favourite among the Xmas offerings, this pan-seared cod fish is done just right to my liking. The accompanying sauce fits nicely to the light taste of the fish and the essence of the fish oil blended perfectly with the meat, giving it a succulent texture. Instead of the regular fries and wedges, the mashed potato goes pretty well with the fish. Pretty sure this is going to be a favourite among the females.

Mrs Claus's Secret Recipe

Mrs Claus's Secret Recipe ($29.90++, inclusive of the holiday punch, cream of pumpkin, coffee/tea and a slice of log cake), a hearty 200g ribeye seasoned with bold spice is a little disappointing compared with the previous 2 mains. The meat served that day was overcooked and the sauce was too buttery to our liking.

Chocolate Divine

Log cakes is something that is good to have in any gatherings and this Christmas, nydc has introduced the Chocolate Divine($49 for 1 kg) and Cookie Grande ($49 for 1 kg). Like most patisseries, the log cakes are only available in 1 size, 1kg but unlike most, this is not the regular buttercream with sponge log cakes. Instead, Chocolate Divine is a nice blend of light chocolate ganache rolled within a soft chocolate sponge. One of my major complains towards log cakes is the powdery and dry texture of the cake sponge but this flaw is not found in nydc's log cakes. The overall is relatively moist and light but may appeal more to the sweeter tooth.

Cookie Grande

Chocolate log cakes are the most common flavours available and for people who wants something different but yet not heavy on the palette, one can consider the Cookie Grande. The white cream in the middle resembles that of the cream between your typical oreo cookie. The cream is wrapped with soft vanilla sponge. In general, readers may find both log cakes alittle sweet but no harm indulging during this festive season. Ultimately, sugar makes one happy.

Log Cake Cross Section

To a certain extent, most would have fond memories of this place and having stepped into nydc that has adopted a new form of branding, one couldn't help but to miss the old one. Different opinions kicked in after trying the new dishes introduced by the restaurant. In a way or another, the new additions to the menu does portray the direction nydc is trying to bring about. More options to cater to a wider market. In our conversation with Nesh, he is aware that diners like Yuan and myself stop frequenting NYDC as we age and he hopes that this re-branding can bring former diners back to this usual hang out.

Note that UOB cardholders are entitled to the following perks,
25% discount from 15 November 2010 to 30 November 2010
15% discount from 1 December 2010 to 20 December 2010

Free Flow of Coke/Sprite with order of ONE Christmas Star Platter AND minimum 2 entrées
*Each entrée is entitled to 1 Free Flow Drink
*Up to 4 Free Flow Drinks per table/bill

Special thanks to Nesh and Evien for the invite and the opportunity to understand how one of our school days hangout has evolved.

Bugis Junction
200 Victoria Street
Singapore 188021
Tel: 6333 3161

Note: There are 5 more outlets, namely Holland Village, Wheelock Place, Bugis Junction, Velocity@Novena Square, Tampines 1 with one more opening soon at Bedok Point.
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Monday, November 29, 2010

Logcakes by Metrocakes

I have mentioned previously that MetroCakes is one bakery that specializes not only in baking and customizing cake but also in their speedy delivery services. Last minute cake orders or busy schedule? Fret not!

Orders placed before 11am can be delivered on the same day, between 6pm to 9pm and orders placed before 6pm can be delivered on the next day from 1pm to 5pm. Sounds convenient, right?

For those who have intention to order log cakes for this festive period. Most places have started their sale of log cakes and to enjoy early bird discount, one will have to place their orders quick as most early bird promotions end by 30th November (at least I have come across a few).

For MetroCakes, one can enjoy 25% off the usual price if an online order is placed by 30th November 2010. So don't miss out the good deal.

Enhanted Woods

There are two flavours of log cakes offered by MetroCakes, namely Enchanted Woods and Christmas Knight. The former is a chocolate mousse cake with two layers of rich chocolate mousse and rum soaked cherries sandwiched between chocolate sponge, topped with mini eclairs.

Our criteria for log cakes are simple. Not too pricey and well-received by many. I happened to have a gathering of 8 last weekend and hence this 1kg cake manages to feed >10 (including us and Yuan's family members) and the verdict is...

Thumbs up to it being not-so-sweet, nods for the fresh chocolate sponge and mousse and about 4 of my friends, not forgetting Yuan's mummy asking where this cake is purchased. In summary, the cake was wiped out within an hour.

Apart from MetroCakes' niche in its delivery service, we have to agree that the cake is very fresh, thereby explaining the soft and moist texture. With the rum soaked cherries, this does show resemblance to a black forest cake. A flavour that won't go wrong to most unless you have people allergic to chocolate.

Enhanted Woods cross-section

Christmas Knight, which we have not tried is defined by MetroCakes to be an all-time favourite for its milky hazelnut cream with crushed hazelnut bits cushioned on chocolate sponge, finished with a generous layer of dark chocolate fudge.

The pricing of the log cakes are as follows,
500g - $44.90
1kg - $59.90
1.5kg - 79.90
2kg - $99.90
Note that all prices have include delivery.

As mentioned earlier, there is a 25% discount off the usual price for any online order by 30th Nov 2010.
Use voucher code: christmas2010p to enjoy this offer now.

Last but not least, many thanks to Cerissa for the complementary log cake from Metrocakes.

774 North Bridge Road
Singapore 198742
Tel: 6294 9929

Operating Hours:
10:30am to 7pm (Mon to Fri)
10:30am to 3pm (Sat)
Closed on Sundays & Public Holidays
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Saturday, November 27, 2010

Room with a View

Carrot cake lovers will be curious about this place and before dropping by a visit, we heard strong recommendations from a fellow blogger and the one of the staff from Xin Flavours.

Room with a view

Room With A View, a rooftop cafe near Clarke Quay, is more than just a place for a slice of cake. Wanting to set up a platform for fellow photographers to showcase their works, Joanna and Keryl decide to make this place a cafe cum photo gallery. A different theme for every 3 weeks to get aspiring shutterbugs to submit soft copies of their photos and after careful selection, Joanna and Keryl will print and frame the best pics at their own cost.


In other words, the name of the cafe refers to the changing view of the photographs displayed in the cafe and one will be surprised that there is no windows in the cafe apart from a balcony at the other end of the cafe.

Simplicity is what the cafe adopts, clean white walls with photos aligned neatly along the narrow space of the cafe. Tables and chairs shaped in blocks provide clean lines. To inspire photographers, there is a quote from an American artist, Aaron Siskind, printed across the cafe's featured acrylic wall.


With complimentary Wi-Fi, this comfy place serves a nice selection of sandwiches, pizzas, quiche, cakes and pastries. But before we jumped straight into food, the beverages served are worth a mention. Apart from a range of Taylors' premium tea, coffee is said to be highly recommended. Iced coffee flavoured with vanilla powder adds a pleasant finishing fragrance while the Room Brewed Iced Tea is a refreshing escape from the hot weather of Singapore.


Grilled Panini is recommended by Keryl and the flavours available varies from day to day. Simple ingredients such as ham and cheese, makes the sandwich similar to a Hawaiian pizza as the sun-dried tomato chutney provides a nice tangy aftertaste.


Quiche is another recommended main and the overall is relatively light, making me crave for a second piece.


Now for the main highlight, the cafe's signature carrot cake. Since all the baked goods are freshly made by Joanna's aunt, one can guess the niche of this place. Fresh and homely taste. The texture of the carrot cake (in our opinion) falls in between the popular Cedele's and Calendar's so it is moist with a certain degree of body. Moreover, the frosting has a slight tang with bits of apricot, which goes pretty well with the cake.


The light, lemon slice is another highly recommended pastry but would appeal to those who prefers sour desserts.

Lemon Tart

A newcomer for the afternoon, the key lime pie is our favourite among the 3 desserts for a special texture which falls between a tart and a cake. Right balance of sweet and sour.


Apart from the food served in the cafe, there is a small shelf of imported gourmet goods for sale.


Many thanks for Joanna and Keryl for the invitation to experience a laid-back afternoon in their cafe, not forgetting the complimentary meal and the wonderful conversation shared.

Room With A View
17 Carpenter Street
Tel: 6438 4230

Operating hours:
9am to 7pm (Mon to Fri)
10am to 6pm (Sat)
Facebook page
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Thursday, November 25, 2010

Hazelnut Royaltine

Hazelnut Royaltine

As mentioned in my previous post, there was a change in Hilton Singapore's Executive Pastry Chef in September 2009 and Executive Pastry Chef Christophe Grilo has introduced several changes to the original array of cakes at Checkers Deli and this is no surprise to the classic Hazelnut Royaltine.

Still priced at $6.50+, this is a piece of good news to chocolate purists and bad news for the praline lovers.

Unlike the old version, there are more dark chocolate with varying texture derived from the chocolate sheets, chocolate glaze, chocolate mousse (of varying chocolate content) and a thin layer of praline. Moreover, the chocolate mousse is meltingly smooth and the sweetness is just right with a slight bitterness lingering in the palette. Highly recommended!


Deviating away from Hazelnut Royaltine, it is a known fact that the American Cheesecake is something not to be missed when one is at Checkers Deli.

Hilton Cheesecake (2kg)

Some time back, I have placed an order for Hilton's famous cheesecake ($113.40 nett for 2kg) for my ex-boss and comparing the ones I had during the Sunday brunch and the slice ($7.30+, see below) bought a few days back, the texture and creaminess of the cheesecake is consistent.

American Cheese Cake

Just a slight observation on my side, the base was more crisp and the baked crust was better in the 2kg cake. Setting aside the small hiccup, Hilton's American Cheesecake remains to be both Yuan's and my top favourite for a consistent rich and smooth texture of a cheesecake.

Checkers Deli
Hilton Singapore
581 Orchard Road
Singapore 238883
Tel: 6730 3392

Operating hours - 11:00am - 9:00pm (daily)
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Monday, November 22, 2010

No. 48. Banana Choco Fudge from Choc a bloc


I have only eaten Choc.a.bloc once and it is one cake that I really like but not my family members for the same reason. Among the chocolate fudge cakes I have tried till date, I like this the most for the creamy fudge and the extremely moist cake. The resulting factor is it being very refreshing but yet satisfying.


Moreover, this cake uses sliced banana which makes it better over Awfully Chocolate's Chocolate Banana but from my understanding, I do know of a few people who fancy the latter more. Ultimately, taste is subjective and you will only which one is better after you try it.

Blk 86
Bedok North Street 4
Singapore 460086
Tel: 6446 6096

Operating hours -
11am - 7pm (Tues to Sat)
11am to 4pm (Sun)
Closed on Mondays, Chinese New Year & Christmas Day
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Friday, November 19, 2010

Christmas 2010: Sweets at Hilton Singapore

The second half of Hilton's Christmas Event showcase Executive Pastry Chef Christophe Grilo's creations and this year, he has brought along six log cakes creations.

Of the six, three were showcased in the buffet and without doubt every single one is unique in its own way.

Chef Christophe highlighted his liking to incorporate fresh fruits into his dessert creations and Passionata is no exception with the use of sliced bananas and passionfruit to compliment milk chocolate mousse. This is one combination that will not go wrong with most. Varying textures derived from sliced bananas, vanilla sponge cake and mini coconut meringue makes it different from the regular chocolate-banana cakes available in most patisseries.

Hilton Xmas log cake 2010 - Passionata

Mont Blanc or rather chestnut lovers will not want to miss out this cheesy twist to the traditional cheesecake. Cheese-Nut, a chestnut cheese log cake laced with brandy and rum, topped with glazed chestnuts turned out to be my favourite among the 3. Using chestnuts imported from France, the strong flavour of chestnut makes the cheesecake closer to a flavourful mousse and the smooth texture compliments well with the crunch derived from the crumble and chestnuts bits.

Hilton Xmas log cake 2010 - Cheese-Nut

Needless to say, Hilton has always been famous for its cheesecake. Well, this log cake is no exception and it is Yuan's favourite logcake for the evening. The main difference between the regular cheesecake available at the Deli and NYC lies in the use of crumble. To make sure that the base remains crisp and buttery, Chef Christophe baked the crumbles once more with additional butter and the resulting effect earns the nods of most diners.

Hilton Xmas log cake 2010 - NYC

When Chef Christophe introduced this creation, Yuan thought that the presence of many flavours will confuse the diners on what they are eating. In case you are wondering what the components are, it consists of crispy coconut, pistachio sponge, banana passionfruit jelly, passionfruit mousse and glazed pineapple. Surprisingly, each layer actually stood out and the presence of each individual layers complements pretty well.

Special attention has been placed to make these glazed pineapple, in which the fruit is brushed with caramel and baked in the oven for 2 hours, turning at 10min interval. Moreover, the incorporation of butter and whipped creams makes the passionfruit mousse very light as opposed to the usual sharp and extreme sour taste.

Hilton's Xmas Special

Apart from the log cakes, Chef Christophe also showcase his Special Christmas Chocolate Collection, with flavours ranging from Lemon, Whiskey, Coffee, Pistachio, Mint and Passionfruit but what caught our attention is the lemon tart that resembles like a Christmas Tree.

Layered with crumbles, lemon jelly and lemon curd, Chef Christophe aims to bring out the maximum flavour and tanginess of his lemon curd by adding sugar to lemon zest and leaving it for >24 hours. The clever use of white chocolate and mini macarons shell brings out a burst of flavours.

Hilton's Xmas Media Event

One of the more unforgettable desserts is Chef Christophe's tiramisu where he ingeniously used white chocolate shells and gold dust to mimic a Christmas bauble.

Christmas Chocolate Collection

Encased in these white chocolate shells is a sugar free tiramisu where emphasis is placed on using pure espresso and the sweetness of this delightful dessert comes from the milk chocolate mousse and crumbles. Simply the best in the entire spread of desserts.


Prior to the event, Hilton Singapore has given us a Panettone. Said to be an European Christmas must-haves, this sweet bread is filled with high-quality ingredients and dried fruits, imported from the south of France. As for the recipe, Chef Christophe has spent two years perfecting the recipe for the Panettone. The niche of this Christmas bread lies in its crusty sugar crown the the overall texture is so light that this was finished within a day.

Sugar-crusted fluffy panettone

Do note that some of the festive dessets such as the Yule Logs, Homemade Panettone and Stollen, Mandarin Creme Brulee and Chestnut and Pumpkin Tart will be available on the Christmas Day Brunch.

Hilton Singapore Executive Pastry Chef Christophe Grilo

Before signing off, many thanks to Marketing Communications Manager, Ms. Joyce Moo and Marketing Communications Executive, Ms. June Wong for the invitation to Hilton's Christmas Media Event and their warm hospitality.

Not forgeting Executive Pastry Chef Christophe Grilo's time and patience to explain to us his inspirations and breakdown of his desserts.

These Christmas Gourmet are available for take-away at Checkers Deli from 26 Novemeber 2010 to 24 December 2010.

Hilton Singapore
581 Orchard Road
Singapore 238883

For reservations, orders and enquiries, contact
Tel: 6730 3332
Fax: 6732 2917
Email: Checkers.Singapore@hilton.com
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Thursday, November 18, 2010

For the past few weekends...

Haven't been spending time on the blog and to all my fellow readers who have been wondering what we have been doing, renovation has completed for our house and we have been busy in the kitchen, attempting to cook some dishes.

Cashew Nut Chicken

Being first timers and a brand new kitchen, just by stocking up the condiments has cost quite a fair bit and not knowing what to cook, we did a quick search on the internet for recipes.

One of the first thing that we have attempt was the Chicken and Cashew Nut Stir-Fry from BBC Food.

And somehow or rather, with some (accidental) modification, the dish turns out to be good (apart from it being slightly salty).

Sweet Sour Pork

Feeling motivated, we attempt to make Sweet and Sour Pork using the recipe posted on Rasa Malaysia and the overall turns out to be better than using Lee Kum Kee's sauce.

Chye Sim

Naturally, a meal can't be full of meat so looking through the instruction manual of how to cook plain rice and a random addition of whatever condiments stocked up at our place. We managed to pull through a complete meal with stir-fry chye sim and stir-fry beancurd with minced pork.

Minced Pork Toufu

No doubt an interesting experience in the kitchen, and the most important thing is that the dishes earn nods from my family and in-laws.
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Sunday, November 14, 2010

Christmas Media Event @ Hilton Singapore

We were pretty honoured to be invited by Hilton Singapore for the hotel's Christmas media event and the post on this event will be split into 2 parts, showing some of the highlights available during the year-end festive feasts at Checkers Brasserie and the Christmas desserts at Checkers Deli.

With 3 major buffets to look out for, the media event showcase some of Chef Sandro's premium roast selections, his new additions and also an extensive seafood array.

Oysters from Canada, New Zealond and Australia

Kicking start the buffet line, the hotel will be bringing in 18 varieties of succulent oysters from six regions - Australia, Ireland, Scotland, Canada, Japan and France for the New Year's Eve buffet.

Oyster lovers can look forward to relish premium varieties such as the French Belon (also known to be the King of Oysters), Scottish Loch Fyne and Japanese Kumamoto.

On top of that, Chef Sandro created three types of oysters shooters. Of which, one of them is somewhat similar to salsa with its base focusing on tomato and it turned out to be Yuan's favourite since the sauce is not overwhelming to cover the sweetness of the oysters. The other two is a concoction of lemon, yuzu juice and garlic while the third has some similarities to Thai style sauce that is flavoured with sweet chili and mango. Imagine drinking a freshly shuckled oyster with the accompanying sauce. Indeed an eye-opener.


For the feast on Christmas Eve, the hotel will be bringing in Whole Yellow Fin Tuna, cooked in the style of your choice.

Seared Tuna Station

And one of the options available is to pan-seared them.

Wild Yellow Fin Tuna

Seasoned with 4 different spices and a little salt, the contrasting texture made Yuan went for several rounds. However, this can be salty for some, so for those who are concerned about their sodium level, opt for no salt.

Blinis Station

Executive Chef Sandro is someone who likes to venture new ideas and creations. One of the newly introduced stations on New Year Eve buffet dinner would be the Blinis Station served with quality selection of sturgeon and salmon caviar.

Blinis with Caviar

One of my favourites for the evening and with the option of having it served with various types of cavair and a choice between Smoked Salmon or Kingfish, this light appetizer is addictive to pop. The slight saltiness of the caviar complements pretty nicely with the mild mini pancake topped a slice of Kingfish.

Executive Chef Sandro Falbo

The use of truffle is getting very common in most high end buffets and Checkers Brasserie is making no exception. Introducing the hotel's Executive Chef Sandro Falbo with the Wild Mushroom Risotto.

Wild Mushroom Risotto

I have never been a fan of truffle and this dish caught my attention so much so that I went for a second helping. The fragrance of truffle with slices of mushroom and having served on a block of parmesan cheese, the dish is indeed flavourful.

Honey Glazed Ham with Pineapple Gravy

On our last visit to Hilton's Sunday brunch, we were awed by the carvings served in the hotel and as mentioned in our previous entry, Chef Sandro placed a strong emphasis on slow cooking. Hence, it is without doubt that the meat is well seasoned, juicy and tender.

The Honey Glazed Ham is not overly salty and is even better when served with Pineapple Gravy. Probably the best Honey Baked Ham we had till date in hotel buffets.

Roasted Turkey

Christmas is always incomplete without a Roasted Turkey and the hotel served this Christmas treat with raspberry sauce, brussel sprouts, chestnut and stuffing. Like all the other meat served in Hilton, the meat is so tender and gentle on the teeth.

On Christmas Eve, Checkers Brasserie will be introducing the Spit Roasted Organic Lamb with Mediterranean Spice. Air-flown from Colorado, the lamb is extremely tender due to high levels of marbling and according to Chef Sandro, Hilton Singapore is the first hotel to bring in lamb from Colorado, USA. Setting aside the origin, the whole lamb is seasoned with fennel pollen and 2 unique peppers from Indonesia, long pepper and cubeb flavour, and is roasted over 3 hours. Similar to our previous experience, Yuan liked the lamb the best despite being dreadful about the strong smell of lamb.

Herb and Salt Crusted Roast Prime Rib

Apart from its appearance at Checkers Brasserie's Sunday brunch, the Herb and Salt Crusted Roast Prime Rib is making appearance for both Christmas and New Year. Having ate dinner buffet and brunch buffet at The Line, Melts - the World Cafe- and Triple 3 respectively, nothing beats Chef Sandro's Roast. Carnivores and Carving lovers would not want to miss this out as the tenderness of the meat and seasoning is easily the most understanding among the mentioned buffets.

Apart from what is shown on this post, one can expect Roasted Mediterranean Suckling Pig during Christmas Day Brunch which is stuffed with a well-marbled Kurobuta pork loin. This improvised version of the traditional Italian suckling pig is encrusted in coarse salt and Mediterranean herbs. Like all the other carvings, this is also roasted slowly in the oven and I won't be surprised if the tenderness of the meat is going to wow.

The people behind the scenes for Hilton's Xmas Media Event

Introducing the team of chefs behind the scene of this media event. The smiles and enthusiasm of everybody do bring in the festive mood.

Not forgetting Executive Chef Sandro Falbo's time to bring us around the buffet line and his effort to introducing the components of each speciality.

With the director of operations, marketing communications manager and marketing communications executive

Warmest thank you to Marketing Communications Manager, Ms. Joyce Moo and Marketing Communications Executive, Ms. June Wong for the invitation to Hilton's Christmas Media Event and their warm hospitality.

Lastly, many thanks to the Director of Operations, Mr. Robert E. Gauer. The party wouldn't have been more fun without your hospitality.

Christmas Eve Buffet Dinner (24 December 2010)
From 7pm to 11pm
$128++ per person
$173++ per person including 3 glasses of wine

Christmas Day Brunch (25 December 2010)
From 11:30am to 3:30pm
$145++ per person
$190++ per person including 3 glasses of wine

New Year's Eve Buffet Dinner (31 December 2010)
From 7pm to 11pm
$138++ per person
$183++ per person including 3 glasses of wine

Checkers Brasserie
Hilton Singapore
581 Orchard Road
Singapore 238883
Tel: 6730 3390

P.S. Don't miss out the Part II of this entry where Hilton's Log Cakes, Panettone and Festive Innovations are introduced.
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