Image ·
Posted by Sam Han on June 9, 2015 · 2 Comments
It has been said that “The best in Singapore is the best in the world” – they were, of course, referring to fine dining experience! And Singapore does have superabundance of regionally and internationally renowned food and beverage establishments. However, from a restauranteur’s standpoint (I’m making an educated guess after talking to several managers/owners), tight-laced … Continue reading →
Filed under Asian, Cuisine, Desserts, Dinner, Fish, Food Reviews, Fusion, Prawns, Restaurants & Food Reviews, Scallops, Seafood, Snacks & Miscellaneous Foods, Squid, Thai, The Bonding Tool Blog, Uncategorized, Value For Money · Tagged with 1990 Chateau Latour Grand Vin, 30 Labrador Villa Road, Chef Wanthana Nikonsaen, Jerry, red tomyum seafood, soft shell crab, steamed sea bass, Tamarind Hill Restaurant, Thai Burmese Cuisine, Thai Burmese fine dining restaurant, Thai Fine Dining
The Bonding Tool 