Archive for February, 2010

Aoki Restaurant

If you are not on the lookout for Aoki Restaurant, chances are you would just walk past it without knowing that one of the best Japanese restaurants in Singapore is nestled within Shaw Centre since there’s no English-language sign outside. Directly opposite the HSBC building, just walk up Claymore Hill, past La Strada and Bistro Du Vin (yup, Les Amis paradise here, hah), and keep an eye out for the fabric-covered doorway leading into the restaurant.

Otoshi ($3++) is put on the bill even if you do not order it. It’s a small starter that varies depending on the restaurant and season. Mine was just stewed radish. I think of it as a sort of cover charge for the extra gestures like serving warm towels before and after the meal.

Set lunches are the obvious economical solutions for poor students like me. All are served with salad, miso soup and desserts.

Love the gorgeous colours of my Mazechirashi ($35++)! A bountiful bowl of vinegared sushi rice topped with mixed sashimi like uni, otoro, maguro, hamachi, sake, ikura etc. Not all was fresh as some had a fishy taste to it. Maybe supplies were old since it was just the 4th day of lunar new year? But in terms of presentation, variety and portion, this beats Nogawa hands down.

Service was disturbing though. I requested for no tako and ika but they were in the chirashi so I sent it back to the kitchen. Surprise, surprise, the same bowl was returned back to me, this time with its contents grossly messily rifled through. When I still spotted pieces of tako/ika in it, I knew that the staff merely tried to pick out the unwanted pieces. So I sent it back again, hoping they would get the hint to serve a freshly prepared one, as they should. But nope, the same bowl was returned back to me, and there were still tako/ika in it -_-

Frustrating! And I didn’t bother sending it back a 3rd time. If someone is going to “play” with my food, I’d rather be the one doing it!

Ok, back to the food. Mmm, the tamago ($3++) in the chirashi was so good that I ordered it ala carte. I’m not even sure if I should call it tamago since it’s nothing like an egg omelet. More like a spongy castella cake. Soft to goodness and irresistible!

Shokado ($38++): sashimi, nimono and tempura served in a lacquer lunch box.

Because the sashimi wasn’t fresh, I thought this wasn’t worth the price since the tempura and nimono were mostly vegetables.

Aoki is the first Japanese restaurant I’ve been to that serves such an exquisite trio of desserts for set lunches. Instead of cheapo watermelon, we had three mini desserts: milk pudding, plum wine jelly and pineapple sorbet. Love them all!

As with Au Jardin, I left Aoki feeling ambivalent about the food and most disappointed with the service after that tako/ika issue.

Anyway, I’ve seeked clarification and it turned out that mine was an isolated mistake by the staff. According to Les Amis, “a dish that is wrongly served should be discarded and prepared again from scratch.” Great, glad to know that! I’m more inclined to go back again now, especially for that awesome tamago =)


Aoki Restaurant
#02-17 Shaw Centre
6333 8015


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Restaurant Ember #1

I’ve been a regular reader of Ate Too Much, even way before My Food Sirens was born. Every year around late November, I can expect to read a post on the couple’s anniversary meal at Restaurant Ember. For a couple to celebrate such a special day at the same restaurant for 6 5 consecutive years speaks volumn of Ember’s quality and consistency. I was already liking Ember before I finally made my way there for dinner and wow, I walked away liking Ember even more!

I didn’t pay attention to the rustic sun-dried tomato bread since the appetisers were served almost immediately after that, heh.

The pan roasted scallops with spiced pumpkin puree and shellfish vinaigrette($20++) put a big BIG smile on my face. I love scallops and pumpkin so this is a pretty much a dream dish! The fresh and nicely seared scallops tasted so good with a smear of sweet pumpkin puree. Lovely plating too =)

If I thought that the scallops were good, the crispy tofu with foie gras-mirin sauce and white truffle oil ($16++) was even better! I don’t eat foie gras but I reckon a sauce doesn’t count, hah, since I really wanted to try this.  The thick and creamy sauce is the magic here, ultra packed with full-on flavour. Don’t expect any sublety from this!

Just thinking about this now makes me sigh with longing…

The excellent starters just heightened my expectation for the main, pan seared chilean seabass with truffle-yuzu butter sauce ($34++), as there are so many raves about it. And Ate Too Much orders this every year without fail as their anniversary dish, hah.

Mine was sans the mushroom and smoked bacon ragout and it’s still so awesome! Like the tofu starter, the sauce for this was so flavorful. I mean, how wrong can you go with truffle+yuzu+butter?? Plus, the oily cod was perfectly cooked! 

That said, I still prefer Buko Nero just that slightly more cuz Chef Oscar does the bestest and meanest fish!

One of the specials for the night was the barramundi with pea puree ($29++) which was decenly safe. I’ve always thought that barramundi is a boring fish and this didn’t change my mind. 

This was printed on the menu: “warm banana tart with homemade lavender ice cream” ($13++). But vanilla ice cream was served instead, with no explanation given. I had the best lavender ice cream in Hokkaido so I wanted to see how this measures up but I guess it was not to be, hah.

Anyway, I didn’t like the tart cuz it was too banana-y for me. Or I just don’t like tarts in general =)

A signature dessert of Ember is the warm valrhona chocolate cake with vanilla bean ice cream ($14++). The chocolate shell was cracked so the liquid lava gushed out without any prodding. Which took away all the fun of poking it =( 

This was standard stuff, nothing I’d crave for in the middle of the night.

Like Sage the Restaurant, Ember’s desserts are rather weak compared to its orgasmic savoury dishes. I’d definitely skip the desserts for the starters next time. Portions are just nice to have 3 courses without overstuffing myself, or even 4 courses if I’m feeling hungry.

I wouldn’t classify Ember as a fine dining place since it’s quite a casual and informal restaurant with a very relaxed vibe to it. We even spotted an uncle wearing shorts and unglam slippers so no issue on dress code, I guess.


Restaurant Ember
50 Keong Saik Road
Hotel 1929
6347 1928

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DeSté is the brainchild of (and named after) pastry chef Stefano Deiuri and it’s a pastry laboratory and retail store specializing in chocolates and cakes under the Garibaldi Group. Chef Stefano is well known for combining traditional pastry making with new molecular techniques to create unconventional desserts. Now, there’s even a line of sugar free chocolate pralines for those who want to indulge without guilt! As I’ve tried almost all of Ricciotti’s desserts, I’m no stranger to his creations since he’s also the man behind Ricciotti’s pastries and gelato.

Potato ($7.90+) has such an irresistible name! A giant puff filled with dark chocolate custard, this was our favourite for the night. The puff was very soft and the custard creamy enough without being cloyingly rich. Simple yet satisfying.

Usually Profiteroles ($9+) come in either chocolate or vanilla filling but DeSté goes one step further with a pistachio filling so you get 3-in-1. Nothing special about this, not even the light-as-styrofoam chocolate cube. Honestly, we were far more interested in the base of chocolate sponge cake which was moist and soft.

The Tiramisu ($9+) was not shortlisted at first as I wasn’t impressed with the version at Riccioti before. But sadly, the lady in front of me had the last slice of Piedmont Pave which I was eyeing! Oh well.

This was just average to me since I prefer my tiramisu to contain both caffeine and alcohol but the ladyfingers are merely soaked in coffee at DeSté.

I had one bite of the Champagne & Raspberry Delight ($8.80+) and forced the cousin to finish the rest of it! We totally didn’t like this at all. It’s supposed to be Champagne Bavarian cream with two textures of raspberry jellies but there’s no hint of champagne and I couldn’t detect the different texture of the jellies because my tastebuds are not discerning enough, hah.

This reminds me of the creamy concoctions at Schokolart!

Decent but not outstanding. I think next time I’ll just stick to the chocolate creations to be on the safe side since Chef Stefano’s strength lies in working with chocolate. Definitely no more Champagne & Raspberry Delight!

The boutique outlet in chi-chi Mandarin Gallery is only for takeaways and there’s 40% off all individual and whole cakes after 8.30pm. If you want to dine in and enjoy Chef Stefano’s cakes, look no further than the new Chocolate DeSténation at 313@Somerset!


#02-26 Mandarin Gallery
6737 3247

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Private Affairs #1

As an eastie, I’m real happy that more and more upmarket eateries are springing up around the Katong/Joo Chiat area. Just 6 bus stops away from my home is the latest kid on the block: Private Affairs, a fine dining restaurant that promises to entice diners with personalized service and innovative Modern European cuisine infused with an Asian touch.

Note: This was an invited food tasting session. While I totally agree with a reader’s comment that “most of the time free food tastes good” (hi, david! if you are reading), rest assured that I won’t rave about any food that doesn’t agree with my tastebuds. 

For dinner, there’s 2 menus available which changes monthly: “Private Affair” (4 course at $98++) and “A Luscious Affair” (7 course at $168++). There’s also a selection of Chef’s Signature Dishes (ala carte or 6 course at $138++) which was what I had.

The interior of the restaurant looks elegant, doesn’t it? Simple yet chic. Kind of reminds me of Sage, The Restaurant.

I went “what’s these?” when I saw these mini plastic pumps pipettes on the table. Turns out to be balsamic vinegar. How cute!

Fresh bread served piping hot from the oven! The focaccia was good and the mantou-like hazelnut and walnut bread roll was even better with ultra soft innards, though I’d prefer a stronger nutty flavour.

I think the sparkling wine we had was the distinguished Cava of Spain. I’m far from being a wine connoisseur but the fizzy texture gave a sublime pleasure to the palate.

At Private Affairs, the first two bottles will not be subject to any corkage charge, should guests wish to bring in their own wine. Subsequent bottles will be levied a nominal fee of $25++. Sounds reasonable to me.

Vine Ripened Tomatoes ($18++): horseradish meringue, green pumpkin seed oil & ginger flower vinaigrette.

I was quite disappointed that the caviar tomatoes were unavailable that day so we had to make do with normal sweet cherry tomatoes instead. Nevertheless, the meringue is interesting, very racy and sharp. Clever starter!

Duck Carpaccio ($24++): granny smith, scallion gel duck consomme jelly.

Marinated paper-thin slices of French duck breast cured in brine for 3 days before being air-dried.

Since I don’t do duck, Chef Paul specially made a beetroot jelly with cucumber and green chili sorbet for me.

I really like the sorbet! Very creative to use chili for that heat factor while the cucumber gives it a refreshing feel.

If I have to choose a dish that’s the toughest to photograph for the night, this is it. No matter which angle I shot it from, the photos turned out weird.

Prosperity Trio Raw Fish Salad: toro, hamachi, salmon, seaweed cracker, japanese yam jelly, papaya seed & sambal oelet vinaigrette.

Obviously a festive new year dish which looks great but sadly, I didn’t get to try it. 

Pan Fried Foie Gras: rosemary brioche, balsamic noodle, cherry & beetroot reduction.

Looks so soft and wobbly, like tofu.

White Lobster Bisque ($26++): salmon & lobster cannelloni, capsicum, lemongrass crumbs.

This tri-coloured tube is highly labour intensive! Made of squid ink, spinach and egg pasta, 10 small portions take 3-4 hours to make. And notice the tiny green scallions on top of the cannelloni? Chef actually uses a tweezer to put these on for a finishing touch. Talk about meticulous.

Like Boathouse Fullerton, the hot bisque is poured into the serving dish right in front of the diner. Still a gimmick presentation, but no longer novel to me.

Though the bisque was rich and hearty, it got a little too salty at the end for me. I’m still much more fascinated by the pasta! The stuffing was generous and the lemongrass infused breadcrumbs added another texture and dimension. Delicious!

Hokkaido Scallops ($25++): corn gnocchi, bed of corn, smoked miso powder, bonito flakes.

Again, presentation is fantastic. You call it messy, I say it’s artsy. Reminds of the dinner at Jaan where every dish was served with a flourish and each component on the plate was there not by accident, but with a purpose. And even the dark serving plates are the same!

As it is, I like this just very slightly more than the lobster bisque so this is officially my favourite dish of the night! Granted, the scallops were a tad over seared but I was far more interested in the intriguing corn sheet and gnocchi. They melt in the mouth and I adore the smoky umami miso powder.  

Chef, may I have more, please?

Seared Scallops in Chardonnay Packet: celeriac spread, apple chips, green peas & fennel foam.

It’s the soup-pouring-in-front-of-diners act again.

Monkfish Cheek: fermented garlic & Oyster glaze, purple carrotwhite asparagus.

This is off the menu and somewhat an experiment for Chef Paul. Monkfish is not commonly served in restaurants (maybe because it’s so ugly, hah) and it’s not easy to get it right. I find that the texture is akin to scallops/lobster meat, rather firm and dense. Still prefer boring ubiquitous cod and salmon!

Wagyu Beef Cheek ($58++): duo of potato, chinese kale royale, curry leaf couscous, tomato chutney, port wine grapes reduction.

When the nutritionists say to eat your greens, the kale royale is definitely not what they have in mind. Blended with cream, butter and egg, this is anything but healthy so you can imagine how good it tastes. I’m so glad I stole a bite of this!

Grilled Lobster: Espelette jam, sauteed blue foot mushroom, lardon, purple carrot paint, Alaskan crab & Cauliflower foam.

I wanna try this on my next visit!

Pre Dessert ($10): mangosteen lime granita.

Guess what. 10kg of mangosteen only produces 400g of mangosteen puree! That’s how pure and refreshing the extract is. I didn’t like the coarse texture of the ice crystals though. Maybe jelly cubes are a better option? 

Pistachio & Cheese Sandwich ($16++): passionfruit coulis, strawberry, basil gel.

I don’t like/eat cheesecakes so I was all prepared not to like this. Luckily, the tanginess of the embedded coulis overwhelmed any trace of cheesiness but it was still too creamy.

Anyway, doesn’t this remind you of the old-fashioned ice cream sandwich sold at roadside mobile “stalls”?

Petit Fours: dark chocolate ganache, mini almond financier.

You can hear our exclamations when we saw the lipstick containers. Finally, the guys have an excuse to put on lipstick, hah. These ingenious containers are imported from Europe, I wonder how soon other restaurants will start using them too?

Honestly, I thought that dining at Private Affairs is an expensive affair (pun intended, hah) initially upon seeing the menus online. But after the whole dining experience, I can understand the rationale behind the hefty price tags. Every single food item is prepared from scratch by Chef Paul and his team, and I cannot fault the high quality of the produce at all.

I suppose not everyone of us can afford to dine here on a regular (say, weekly) basis but for that special occasion or just a night of pampering yourself, I’d say that this is definitely a place worth checking out! Personally, the Sunshine brunch ($68++) with unlimited flow of appetisers/desserts is calling out to me, hah.

Many thanks to Veronica of Sixth Sense Consultancy for hosting the dinner, and Chef Paul for presenting such a wonderful menu!


Private Affairs
45 Joo Chiat Place
6440 0601

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Blic Ice Cream Cafe

Earlier this month, a bunch of food bloggers and I were invited to Blic for an ice cream tasting session. It’s a new ice cream parlour located in the heartland of Tampines and offers more than 20 flavours to choose from. Of course, being the foodies that we are, we sampled all of them! 

My personal favourites (from left to right):  

Rum N Raisin: The plump rum-soaked raisins topping the scoop are amazing. More than make up for the lighter liquor flavour in the ice cream itself. 

Passion Yogurt: This is really more like sour plum than passionfruit. Love the tanginess! 

Baileys: My favourite out of the favourites! Very smooth and with a strong dose of liqueur for that extra kick. 

Blic’s Tiramisu is uniquely served in a glass with layers of soaked savoiardi and ice cream (instead of mascarpone cheese). Go ahead, be greedy and take a really big and deep scoop so that you don’t miss out any components. 

Banana Peanut Crunch: Surprisingly light and not too sweet. 

Seasalt Malt: Get this if you love Horlicks! 

Black Sesame, Green Tea: You know I’m always on the lookout for good BS & GT ice cream! Sadly, these aren’t making their way onto my list. 

Double Choc, Ferrero, Vanilla Bean: the classic flavours that’s always a hit. 

Dino Milo: Can you believe I’ve never tried the real dino milo drink before? This tastes like… Milo (duh!), hah. 

Lychee Mint: I can’t decide whether it’s a good or bad thing that this is more fruity than minty. 

Coffee: Not as intense as Tom’s Palette’s… 

Mao Shan Wang Durian, Cempedek: Whoa, these are really strong. You either love it or hate it. FYI, durian is the only fruit I don’t eat so you know which camp I belong to, hah. 

Many thanks to Ben & Larry for the kind invite! I’ll always remember Blic since this is the first time I had so much ice cream at one go, hah. By the way, here’s the pricing: 

Single scoop (classic/premium): $3.20/$5.20 

Double scoop (classic/premium/mix): $4.80/$7.80/$6.30 

Sigh, how I wish there’s an ice cream parlour in my neighbourhood too! 

Blic Ice Cream Cafe
802 Tampines Ave 4
6786 0860

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Sage, The Restaurant

Sure, trying out new restaurants is fun but sometimes, all I want is to go back to tried and tested familiar favourites where there’s no surprise (unpleasant or otherwise), just solid good food.

Sage, The Restaurant is indeed the restaurant when such a mood strikes. If you are as into French cuisine as I am, then Sage needs no introduction. Basically, it’s successfully run by a husband and wife team, where Chef Jusman is in charge of churning out yummy eats while Kimberly manages the front of the house. The menu don’t change very often so I always order the same few items (yawn, boring I know) which never disappoint!

Dinner will likely hurt the wallet so a good alternative is to go for the set lunch, which is available from Wednesday to Friday, with a choice of either 4 courses (from $45++) or 3 courses (from $38++). Portions are the same as ala carte so it’s a good deal!

Crab & Tomato: marinated crab claw salad with avocado bavarois, vine ripe tomato gazpacho and green celery nage.

Sounds like a complex appetiser with so many components with different taste and texture thrown in. But somehow, it works once you mix it all up! Light and healthy. 

Asparagus & Egg: deep fried hen’s egg coated in Parmigiano Reggiano (love the pronounciation!) on poached green asparagus, purple cress and sauce vierge.

Another great appetiser. Cheery runny yolk flow all over the place when the egg is cut into half. This is just amazing. Crispy on the outside and delicate on the inside. Chef Jusman is a genius for making the humble fried egg so delicious!

Mushroom cappuccino: cream of wild mushroom topped with warm milk froth

My must-order at Sage because I can’t find it anywhere else. This is a rich velvety brew that explodes with flavour in the mouth. No doubt the best mushroom soup ever!

Now, don’t forget to order the truffle infused scrambled eggs (that cute looking little egg shell sitting on the bed of salt, hah) on the side (additional $4++). Really, it’s insanely heady! I know I’m nagging, but remember remember REMEMBER to request for it since it’s only served during dinner.

Cod (additional $15++): fillet topped with prawn and cognac butter, roasted mini Spanish red peppers stuffed with salt cod brandade, caramelized lemon confit and saffron cream.

I can always count on Chef Jusman to serve a mean cod as the dinner version I had previously always blew me away. And this is just as delectable, soft fatty flesh contrasting nicely with the slightly crisp skin. Pair it with the salty stuffed red peppers and it’s as perfect as it gets, woohoo~

Fruit Soup: summer fruits and berries in chilled rock melon soup scented with mint essence and blood orange sorbet.

I’m glad I chose such a refreshing dessert because the palate needs to get a breather after being hit by so many flavours. Thumbs up for the reinvigorating combination!

Chocolate Fondant (additional $5++): Manjari chocolate fondant filled with dark chocolate ganache, fresh raspberries with pistachio ice cream.

The only disappointment of the meal. It’s more sweet than bittersweet, crust was very dry and there’s no flow of liquid chocolate. One of the worse fondants in recent memory!

If I have to use one word to sum up Sage, it’s “flavoursome”. Every savoury dish is a sensuous assault on the palate, one after another. Desserts are another matter. Next time I’ll just skip the desserts and get one or two more awesome appetisers instead. Or Laurent Bernard Chocolatier is just 5mins away!


Sage, The Restaurant
7 Mohamed Sultan Road
6333 8726

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Boathouse Fullerton

Housed in a stand-alone colonial style building right next to Fullerton Hotel, Boathouse (used to be Bacchus Boathouse) has undergone a change of new management recently. I didn’t even know of this Modern European restaurant until Harris invited Angeline, Glenn and I for dinner.

Coincidentally, Boathouse invited some famous food bloggers (sadly, yours truly is not one of them, haha) for a food tasting session recently and their reviews were more than favourable. While I take those raving reviews with more than a pinch of salt (it’s only natural that 90% 80% of the contents says good stuff since their dinner was free they were invited guests), I’m still surprised by our vastly different (not in a good way) our experience was, compared to Camemberu, Lady Iron Chef and The Little Teochew.

So, even though I always write with honesty, do read this with a pinch of salt too since your experience may be totally different from mine, but I hope this gives another perspective into dining at Boathouse.

The homemade tomato bread wasn’t served warm, a mistake that many restaurants make and overlook. I don’t think any of us finished it since it wasn’t that fresh or tasty anyway.

Fish Chowder ($15++) is one of Boathouse’s signature dishes so it seemed like a safe enough item to try. A rose petal of sea bass carpaccio was first placed in front of us, and then after all of us had taken all the shots we wanted, the waitress proceeded to pour the steaming hot chowder around the carpaccio.

Immersed in the hot creamy liquid, the thin slices of carpaccio cooked really fast. It tasted good enough to me, nothing spectacular though. Certainly no “wow” moment. Actually, the gimmicky interesting presentation appealed more to me than the chowder itself.

Harris charmed the waitress to let him order the Wagyu Burger ($25++) from Prelude, the rooftop bar just one level up. Bad choice though, the patty was really small (buried under the sunny side up) and both the bun and patty had ugly burnt marks on them.

Our food took a real long time to come even though the restaurant was less than half full. We waited, and waited, and waited… Until Harris finished his burger and we were still waiting. Until the fireworks started (I’m not joking!) and we were still waiting. Note that hungry food bloggers are not happy people, hah.

The food finally came out of the kitchen after an hour or so. While the rest was not impressed with their mains (more on that later), I was happy with the way my Black Cod ($31++) turned out. Instead of a savoury sauce, the chef uses a sweet Japanese plum jus to complement the oily fish. Very unique and different, and this is going on my list of favourite fish dishes (which is saying a lot since I eat lots of fish)!

The waitress recommended Angeline to go for the French Smoked Duck ($26++) braised with mint in orange-infused Frangelico. Her comment? Not tender and Cafe Oliv’s rendition is much nicer so please infer from that.

Another signature item is the Tagliatelle Wild Mushroom ($19++) in a truffle cream rose sauce. Sounds nice on the menu but when I tasted this, I was like “hmm, where’s the aroma of truffle?”. Personally for me, this was on the salty side and pasta was overcooked (way past al dente). I don’t dare to quote Glenn’s comment on his pasta since I don’t want another lawsuit coming my way, hah.

It may be due to our hunger, or portions are not substantial enough, but we were still hungry after the mains. So we headed upstairs to Prelude for desserts and the million dollar view of the Esplanade and Marina Bay area.

There seemed to be a shortage of staff that day. We were not shown to our seats and no menu/water was served even after we were seated for a reasonably long time. Someone noticed our existence at last and we ordered all 4 desserts in the menu. A BIG mistake, I’m telling you.

My favourite (relatively) out of the 4 is the Signature Tiramisu ($12++) made with lots of whiskey. I like tiramisu with a strong liquor kick so this delivered! But the balance of mascarpone cheese (too much) and soaked ladyfingers was disproportionate.

I’m never into Panna Cotta ($11++) because it’s usually too creamy after a few bites so I don’t have high expectation for it. This is not bad if you are into the softer-than-tofu variety.

The shocker came when the Baked Apple Tart ($12++) was served. It’s incredibly tiny, I kid you not. Put your forefinger and thumb together to make a circle now. You got it, that’s the approximate size of the tart mini tartlet. To pay $12++ is daylight robbery so not worth it! And it didn’t even taste good to justify the hefty price tag in the first place.

Creme Brulee ($15++) is your traditional custard caramel infused with lemon verbena so it’s more tangy than sweet. The shot of licorice reduction by the side is meant to clear your palette but it’s superfluous since it’s tasteless. So it serves the same purpose as the glass of ice water? No offence, I may sound harsh but I don’t mince my words.

Even though Boathouse is highly raved about, we feel that there’s still many areas in terms of food and service to improve on. We did give our feedback to Kannan, the manager, and he was really receptive to our comments (basically what you’ve read so far) so that’s a good sign. And I appreciate his kind gesture of waiving off the desserts from the bill. I hope they will brush up their act soon since it does have the potential to be a restaurant with great food (love the cod still!) and a terrific view. Otherwise, diners are going to leave Boathouse dissatisfied and with failed expectations, like us.

Luckily, the company was fabulous! As always.


The Waterboat House
3 Fullerton Rd #03-01

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