Lure Fish House @ Camarillo, Los Angeles

After a whole day of shopping at Camarillo Premium Outlet, we were looking forward to our meal at Lure Fish House. The restaurant specializes in Mesquite charbroiled seafood. Mesquite is a form of hardwood, which is notable for its aromatic wood, creating a sweet and rich flavor.

This thick chowder consists of clams, potatoes, onions, all stewed together to yield a bowl delicious and traditional New England Clam Chowder

Lobster Tail Spinach Dip - This cheesy, garlicky seafood dip is truly one of its kind.

Best Calamari Ever - Fresh squids lightly battered, served together with Chupotle Aoili and Thai Chili Sauce.

Live Maine Lobster served at its very best

Charboiled Grilled Swordfish accompanied by cilantro corn salad and black bean.  

Idago Trout Almondine - Broiled with light butter and toasted almonds. Served together with pineapple  coleslaw and steamed spinach

All the appetizers we ordered was a Bang, each has it own unique flavors, setting new standard for our seafood culinary experiences in California. 

Verdict : SOMEWHAT SMITTEN

Ogawa Japanese Kitchen @ Plaza Mont Kiara

In these early days of the New Year, there are two things on our minds: seeking redemption for the gastronomic sins of December, and our next Chinese New Year feast. =)

Ogawa has long been synonymous with the famous massage chair. But today, I would like to introduce another stress relieve method - dining at Ogawa Japanese Kitchen. Situated inside Block A of Plaza Month Kiara lies a Japanese restaurant that's serves traditional Japanese food with a sweet twist.

Assorted Sashimi presented with a bed of shredded white radish (daikon), wasabi and shiso leaves. 

Spinach Goma-ae is a very popular side dish in Japan, which consists of ground sesame seasoning, soy sauce and spinach. You will often find this dish in a obento (lunch box) or teishoku (lunch set). 

Fresh Tuna & Yellow Tail Sushi - This is where fresh fish meets firm and moist rice 

Delicate House Made Tofu splashed with bonito flakes and finely chopped green onions

Creamy, drippy, slurpy and custardy Chawanmushi - One of the best in town.

Steam Oyster

Shiitake Mushrooms tossed with rice cakes and a bed of greens

Grilled Japanese Egg Plants dashed with soy sauce and finely chopped green onionsCrisp-edged Shishamo 

Served on a diminutive melon, the Unagi is topped with a sweet soy glaze

The Beef made a lively meal when warmed and tossed with dressing and greens

Okonomiyaki a.k.a Japanese pancake - this dish has gain popularity over the past few years, making it a must order dish

Verdict - TOTALLY SMITTEN

Bouchon @ Santa Barbara

Bouchon is where fresh, local ingredients meet excellent culinary skills. The restaurant is also passionate about wine (Bouchon mean wine cork in French), offering some of the finest wine from the California's South Central Coast. The Seasonal Wine Country Cuisine dinner menu was a great way for us to savor Chef Greg Murphy's French influence with California produce.

Some bread to start us off

Butter Spread

2007 Vogelzang Cabernet Sauvignon, Santa Ynez. The aromatic fresh berries and sweet oak created a rich mouthfeel.

Dungeness Crab Cake served with fennel puree, celery, micro green salad coupled with grapefruit aioli and fresh local avocado.

Exotic Mushrooms came with roots farms carrots and black truffle potato gnocchi. Finishing off with truffle salad and carrot puree.

Shepherd Farms Mixed Organic Field Greens tossed together with spiced quince, Marcona's almonds, goat cheese and quince verjus vinaigrette

Prime Rib Fiorentina placed on top of some horseradish whipped potatoes, carrots and asparagus.

Fresh Pacific Ahi Tuna which are lightly smoked, crusted with Shepherd Farms' fine herbs and seared rare.

Maple Glazed California Duck Breast; Confit of Thigh - Succotash of sweet corn, fava beans, applewood smoked bacon and Windrose Farms' butternut squash.

Char Grilled Rack of Lamb served together with root vegetable gratin, petite onions, broccolini and Banyuls jus

Blueberry Lemon Upside Down Cake topped with McConnell's California Lemon Zest ice cream

Creme Brulee

Warm Santa Barbara Molten Lava Cake - with McConnell's Cappuccino Ice Cream

The dinner resembled a tour of the region's best food and drink combinations. Bouchon is truly in a class by itself at Santa Barbara.

Verdict: TOTALLY SMITTEN

The Griddle Cafe @ Sunset Blvd, Los Angeles

Breakfast goes all day at Griddle Cafe, but be sure to arrive early because this restaurant will be packed the moment they open their doors for business. You will be surprised by Griddle Cafe's creative menu with indulgence pancakes, soulful eggs and screaming tacos as their specialities. 

The Griddle Cafe's Maple Syrup

Busy Sunday Morning

The Griddle Cappuccino 

Mocha O'Latte - Maras irish cream liquor, espresso, streamed milk, and chocolate

The Small Salad (not exactly that small) - mixed greens, tomato, cucumber, avocado, mushrooms, red onions and scallions

Kicking And Screaming Breakfast Tacos - Scrambled eggs, jack cheese, pico de gallo and chipotle cream sauce stuffed inside corn tortillas topped with avocado and served with refried beans.

Addicted To Noisella - Stuffed French Toast can't live without chocolaty hazelnut spread stuffed between a stack of its mind- blowing mom's french toast

The Chocolate French Toast, Screaming Tacos and Small Salad were absolutely delicious. Even though the portions were huge, we managed to finish everything. Breakfast doesn't get any more splendid than the Griddle Cafe.
Verdict : TOTALLY SMITTEN

Ruth's Chris Steak House @ Los Angeles

After a long walk at Santa Monica, Uncle Alex brought us to one of his favorite steak house in L.A - Ruth's Chris Steak House. This New Orleans heritage restaurant offers a broad selection of USDA Prime Grade steaks and other premium offerings such as lamb, veal, fish, chicken and lobster. USDA Prime Grade has the highest rating of a combined high ratio of marbling with youngest maturity of beef. Of all the beef produced in the U.S., less than 2% are certified as USDA Prime.

This upscale steak house features decor of dark woods, cushy chairs and huge picture windows.

I was the only alcoholic on the table, enjoying my Raspberry Rosemary Cosmo, which comprises of absolute raspberry vodka, cointreau, freshly squeezed lime juice cranberry juice and garnished with a fresh raspberry and rosemary.

My Mum's salmon was palatable.

The T-Bone arrived in sizzling butter on 500-degree plate.

Family-style mashed potatoes.

My Filet Mignon

The steak was very generous in size, however it didn't give me "Woah" factor I was looking for. It wasn't as tender or as juicy as I expected.

Black Coffee

Chocolate cake

Creamy homemade cheesecake served with fresh berries

A celebration of natural flavors and colors.

Verdict : SOMEWHAT SMITTEN