Eighteen Chefs – Cathay Cineleisure

On 11/05/2013, me and X met XD for a dinner at the recently opened Eighteen Chefs over at Cineleisure. Probably a replacement outlet for the one at East Point Mall (currently undergoing renovation). It was fully seated which took us nearly 15 mins to get a table. The charm of Chef Benny’s food…

X had the Banana Kick ($3.90+). It was rich in flavour with the vanilla ice-cream that was supposedly inside.
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XD had the Homemade Ice Lemon Tea ($2.20+).
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I had the Frozen Black ($3.90+). It is very rich in the chocolate flavour. Definitely a nice drink to accompany the main course.
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X had the Mix & Match Pasta with Red and White sauce, Chicken Slices and Mushrooms ($11.30+). Nothing wow about it as its a custom-made dish.DSCF8011
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XD had the Mix & Match Pasta with Tangy Tomato sauce, Minced Beef and Chicken Sausages ($11.30+). Another custom-made pasta so nothing special tasting either.
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For sides, we had Calamari Rings ($4.80+). The calamari was crispy but less chewy as compared to other places that I have eaten.
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I ordered the Fish & Chips ($13.80+). Chef Benny’s creation of putting root beer to the batter instead of beer maintains the fish’s crispiness (and of course, tasting root beer on the skin!). The fish is very tender and rather easy to cut off. I enjoyed every bite of it (along with the lettuces and mayonnaise sauce).
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Definitely a place with good food to consider if you are within the vicinity.

For the review according to X’s perspective, click here for jiaksimipng’s website and here for his article.

Ratings:
Food: 7.5/10 (ice cream rich in flavour)
Ambience: 8/10 (feels vibrant and youthful to dine in here, tables well decorated)
Comfort: 6.5/10 (tables and seats rather squeezy)
Service: 8/10 (fast service, value for money)
Total: 30/40

Eighteen Chefs
8 Grange Road
#04-02 Cathay Cineleisure
Singapore 239695
Operating Hours: –
Tel: +65 6736 3800

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One Response to Eighteen Chefs – Cathay Cineleisure

  1. Pingback: Eighteen Chefs – Cathay Cineleusure | jiaksimi png . eatwhat rice

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