Your guide to a unique experience to eat Hitsumabushi ($26.80+), Nagoya-style - on its own, with garnishes, dashi broth or enjoy it as you wish!
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Read the full review at http://eatbook.sg/man-man-unagi/
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Writer: @aliciaatsh
Photographer: @marktankai

It was an enjoyable experience having to cook your own okonomiyaki on the flat iron griddle before adding your own garnish. There are a few okonomiyaki options but my recommendation is to go for the mixed one which contains shrimp, squid and pork. Crispy on the outside while having a warm fuzzy feeling on the inside as you bite into it.
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Seiwaa Okonomiyaki & Teppanyaki
Address: 72, Dunlop Street, Singapore 209400 #yoursingapore #visitsingapore #singapore #burpproved #buzzfeast #buzzfeedfood #makansutra #sedapteam #restaurantsg

Well what do we have here? It's a giant pot of fresh seafood of which I'm too short to capture a perfectly aligned image of! At $118, this was a seriously good bargain. Fresh, mouth-watering seafood atop a bed of clams, soaking in some clear broth. You can opt to have it with mala soup, but my gang and I wanted something fresher. It was light, the steamed scampi, scallops, lobsters, clams, oysters, prawns and more, fresh and seasoned with a hint of garlic. Wows. No regrets, just lots of love. It was just the right size of six of us! #seafood Also, like steamboat places, they had a buffet of sauces, and I made the perfect dip - of course.

This definitely hits the spot if you're a fan of uni! Reasonably priced and fresh!

A Dark caramelized crust with a soft, gooey center.
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There's an assortment of flavors, original, coffee, raspberry, orange and ondeh ondeh. My favorite would be the coffee and original.
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I would recommend everyone to try the original canele. It's a great balance between the pronounced rum and the soft vanilla core. The textural contrasts gives the mouth a good workout. But it's so worth it.
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Definitely worth a try!
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#hungryhungrymonster #burpple #lecaneledor

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Watch the making.
http://danielfooddiary.com/2016/10/13/epiphyte/

This doesn't look like much but this is one heck of an awesome dish. Remember to drink all the soup! My fave goto place when it comes to Thai food. If you are feeling adventurous, ask the master Chef to cook whatever he feels like cooking. You'll be satisfied!

so much more satisfying than the normal Wanton Mee, if you ask me 😋

@igsg #igsg #singapore #foodpornasia #burpple #setheats #eatoutsg #sgfood #foodsg #sgfoodie #singaporefood #singaporeeats #hawkerfood #hawkerfare #breakfast #brunch #eatlocal #jiaklocal @sgfoodie @singaporeeats #kolomee #sarawakkolomee

Slatherings of Cookie cream with crushed Oreo cookie bits on it, stacked with Oreo goodness! The shake isn't overwhelmingly sweet and is definitely a guilty pleasure with its ridiculously indulgent nature!

Free flow of fresh seafood that are air flown in straight from Tsukiji and Sapporo sounds like an ideal Japanese dining experience. 🇯🇵 •
The special promotion now is going for $38++ per pax for lunch buffet and $43++ for dinner. The list of buffet items can be found at hokkaidosushi.com.sg

Had quite a couple of pretty good Choux here the previous time, and trying this flavour for the first time. Was told that this was a more light tasting flavour, but I felt that this came in just at the right sweetness. The cheesecake part sits atop on the inverted Choux puff, smooth, creamy and rich just like how a good cheesecake would. Piped inside the spongy and crusty Choux is the Rose Moscato cream which is subtly floral and carried light hints of sweetness that replicates the Moscato. Fret not, for this kid-friendly Choux makes no use of Moscato in the making of the cream, but a fragrant and aromatic Rose Moscato tea which is immensely uplifting so there isn't a need to worry about alcohol content here. A pretty good Choux and an unconventional flavour to go for if you are spoilt for choice here!

Hailing from Tokyo with over 30 years of history, Ginza Yoshihiro has (quietly) opened at Level 4 of Marina Mandarin Hotel, offering a viable option for Japanese fine dining lovers.

http://danielfooddiary.com/2015/11/04/ginzayoshihiro/