For a meal to impress, with comfort food alongside luxe dishes, this is one good set menu to consider.
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There are eight dishes in the menu with one more complimentary cereal fish skin (swipe to the last photo for all of them, in their original packaging), and I'll highlight three really good dishes in the preceding paragraphs.
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The star that stole the show is a Shang Social signature - Crispy Boneless Chicken Filled with Fried Glutinous Rice, Ham and Chinese Sausage (cover photo). The chicken looked whole, but is actually deboned, then stuffed with glutinous rice that has first been wok-fried with chinese sausage, dried shrimp, dried scallops, and shiitake mushroom. The crispy skin and succulent flesh of the chicken was delicious on its own, but divine when taken together with other components - the fried kale, crispy rice puffs, and the wok-fried glutinous rice with pieces of lup cheong. This chicken is prepared entirely from scratch, by hand, and is a time-consuming dish to make. For best result, put it in the oven to heat it till skin is crisp and piping hot again from the delivery.
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Another two dishes that stood out is the Double-Boiled Chicken Soup with Cordyceps Flower. It's deep in flavour, and full of natural sweetness. The other is the Crispy Vermicelli Roll (second photo), where the crisp exterior was light and crumbles easily, and filled with king scallops.
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Other dishes include: Kurobuta Pork & Bak Kwa Xiao Long Bao; Chrysanthemum Fish Fillet with Aged Black Vinegar Dressing; and Black Truffle Prawn Dumpling in Squid Ink Skin (third photo).
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Overall a really good meal. And considering the quality of the cooking, it's really one of the better Chinese set menu options.

This is phenomenal. But we already know this, because we know how particular is owner Sam Chua about the wagyu dons coming out from Shatoburian. Black Cow is no different.
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The A5 wagyu in my bowl is juicy, yet it has the lovely flavours of beef. While some people found A5 wagyu to be too fatty and hence lacking in beef flavours, the wagyu in this bowl proved otherwise. It has the best of both worlds, and it's the kind of wagyu that you'll need to close your eyes to slowly savour.
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Besides the A5 BMS 10 striploin steak cut wagyu and grade AAA Hokkaido steamed rice, this don has a 65 degrees sous vide onsen sashimi-grade egg hidden within, and is topped with generous amounts of fried golden enoki and winter Manjimup black truffles from Western Australia. This is the best time for truffles from Australia, because compared to summer truffles, these winter Manjimup truffles are stronger in aroma. I had them during a truffle event this time last year, and I've missed these truffles since.
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In short, all the best ingredients you can find in a bowl, from the wagyu right down to the rice. Only the best.

Culina at COMO Dempsey has newly launched their delivery and takeaway service, bringing gourmet dining to our doorsteps with meats from the French rotisserie, fine wines and more. Food was very good, travelled well, and Siew Yan said it's the place we should dine in next time.
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We had a very good meal for three pax at less than $150. We had Crab Cakes ($26) that's full of real fresh chunks of crab meat, served with mâche, lemon, cocktail sauce; Ribeye ($50) perfectly medium rare with Chimichurri ($3) that refreshes the steak with it herbiness; Spaghettini ($34) with sweet spanner crab in spicy tomato sauce, with pasta perfectly al dente without being overcooked despite the travel; and a Charcuterie Platter ($32) that has all the cold cuts that I enjoyed.
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They also have daily specials (such as beef wellington, rainbow trout and braised beef meatballs), a Homemade Pie Set (complete with sides, a savoury pie of your choice and dessert), or the Rotisserie Bird Set (which comes with a whole roasted lacto chicken, served with garlic puree, truffle potato mash, sautéed green beans, confit vine ripened tomato, red wine sauce and flourless chocolate cake) at $75 which are good for 2-3 persons each. The order of each set also entitles you to purchase select wine at a special price.
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To order, go online at https://bit.ly/culina-takeaway or https://bit.ly/culina-delivery or call ‪6854 6169‬.

Bringing the outdoors into our homes with a pretend picnic, but with all the legit house-cured meats and sourdough that Salted & Hung is well-known for. It's especially for those who miss the outdoors and want some semblance of our regular lives back, for a fun time with our partner or family.
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All the good stuff from @chef.drew.nocente is coming together in this picnic box. There's a house-cured and smoked country ham, manchego cheese aged for six months, house pickles, kelp butter, duck rilette, and Salted & Hung's famous sourdough.
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There's a lot of effort in curing these. Besides the process, Chef Drew also knows his produce well, and that allows him to make the best cured products. This restaurant is known as Salted & Hung afterall.

Simple as it may seem, but it's delicious in every aspect. Perfectly runny eggs with deep orange yolk, tender and juicy braised sakura pork belly, in a creamy tonkatsu broth that's not too rich.
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The instructions are easy to follow. You know I don't cook, but I was able to execute this all by myself. The only extra thing I did was to pan fry the pork under medium heat for additional crust on its exterior.

If you've missed Labyrinth's chicken rice as much as I do (swipe for Labyrinth version), then Chef @han_lg can send some your way through his new concept @missvandasg.
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If you didn't already know, this is not any chicken rice. It's one close to the heart of Chef Han, as it came from his grandma during the colonial era while she was working for a British family. His grandma made a special sauce which is a creamy roux of chicken rice stock and chicken oil, finished off with some mushrooms. And now we will get to taste this too, as Chef Hansome will serve this sauce with the chicken rice.
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Chef Hansome uses kampong chicken in this dish, which is sweeter and has stronger chicken flavours. His kampong chicken is also meatier and juicier compared to other kampong chicken I've tasted, maybe due to a larger chicken selected for cooking.
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Chilli and ginger sauce using Chef Han's grandmas recipe was served separately, which are absolutely yummy whether eaten on its own or mixed with the rice.
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And that's not the only outstanding dish in my delivery menu that evening. There's also the laksa, boneless har cheong chicken wings, wagyu rendang, and jackfruit rojak.

This is one of Jade Signatures in the current Fullerton takeaway menu. But from tomorrow onwards, in conjunction with the launch of "Dine at Home with Fullerton", there'll be more extensive selection of signature dishes from Jade restaurant and specials from The Fullerton Hotel.
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Pictured is Jade Signature Boston Lobster, served with X.O. Chilli Sauce, Egg Noodles and Stir-Fried Seasonal Vegetables. The sautéed lobster remained succulent, while the egg noodles travelled well and was coated in a delectable savoury sauce, making this a winner both in terms of texture and flavour. Even the mushrooms were velvety smooth, and vegetables retaining a good crunch. All three of us gave this bento set a thumbs up.
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This bento will remain in the new Dine at Home with Fullerton series. While some of the other new sets can already been seen from my IG stories yesterday, I'll also share those bentos through an IG post in case the story is no longer available.

Just in time for Father’s Day.
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For a Father’s Day meal, you can order online for their Si Chuan Dou Hua Restaurant’s set menu (cover photo) with family-favourite dishes such as Signature Bean Curd Medley 招牌豆中之重 and Chilli Prawn served with Deep-fried Mantou 金枕辣椒大红. Swipe (second photo) to see the full menu for this set, price at $49.90 per pax, portions for two pax pictured.
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Besides Si Chuan Dou Hua Restaurant, you can also order Asian Street Food from Spice Brasserie in the same order for the same delivery. Pictured in the is a Platter of Signature Crispy Pork Roll and Charcoal BBQ Black Charsiew (third photo), as well as fun new additions like “Ramly” Style Chicken Burger (4th photo) which I haven't had in a long time, the last being probably a decade ago from pasar malam.

Unbelievable price for what I got. Gyu Bar serves premium wagyu with buttery and delicate flavours. To make it even better, Gyu Bar grilled this over charcoal, yakiniku style, and served them with grilled foie gras. The wagyu and foie gras is rich and decadent on its own, but the bento is refreshed by the use of Japanese cucumbers and tamago. And yes, that wobbly onsen egg was perfect!
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They are selling this at a promotional price at only $48 if you order direct from the restaurant. This bento is newly launched today, if it's not update on the website yet, whatsapp 9150 3164 to send in your orders.
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Besides this, they also have the Sukiyaki with Truffles (real shaved truffles, no truffle oil), and Wagyu Chirashi (with uni, most refreshing bento of the three), all for $48 each if you order direct from Gyu Bar.

If you're still considering what to get for Father's Day, you can consider Lumo, a restaurant and cocktail bar at South Bridge Road. I've not dined in there, but I've tried the food by their Head Chef Martin Wong @martsffin at several of his previous restaurants and bars which he was Head Chef or Consultant Chef for, and I've spoken much about his food over the past few years.
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Highlights for Father's Day include Chef Martin's Chicken Drumettes ($15+) with hot sauce; Japanese Asari Clams ($26+) served with fennel and fettuccine; Sakura Pork Chop ($36+) drizzled with whisky raisin jus; New Zealand Angus Ribeye ($32+) grilled over wood-fire; Burnt Cheesecake ($14+ for a slice or $80+ for whole).
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For drinks, they have a Lumo’s Breakfast-inspired cocktails ($30+ each; serves 2), or you can personalize aperitifs ($26+), sours ($32+), three-parters ($34+), and DIY Old Fashioned ($30+) with choice of elements such as spirit, bitters, and garnish. Each cocktail serves 2.
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‪Promotion:‬
* ‪Complimentary bottle of Douglass Hill Merlot from 15 to 21 June, with every order of $180 and above placed directly with Lumo‬
* ‪Additional 30% discount off all items.‬
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This Father’s Day highlight is available for takeaway and island-wide delivery from 15 to 21 June 2020, 11:30am to 9:30pm daily. To order, go online at www.lumo.sg, or WhatsApp 8921 3818.
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📸: @lumosg

I've had several tiramisu this CB, and this is a good one. There are distinct layers within the tiramisu - the soft cheese, the chocolate chips between the layers, and the slightly firmer lady fingers. Overall a full mouthful, with balanced flavours of coffee, alcohol, and chocolate, so that none dominated over another.

This was what @lizzlow wanted me to try from Shatoburian, "it's claypot rice on steroids!"
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Indeed, claypot rice with all the best ingredients - handpicked mushrooms from France and Japan, topped with shaved seasonal truffles.
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The smoky aroma was delicate without the bitterness from being burnt. It's unlike any claypot rice you've eaten before, even if you discount all the premium ingredients used here. According to the manager, they used a special iron-cast claypot that imparts the right amount of heat to the rice under correct timing.
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And of course, the premium mushrooms, wagyu and truffle used elevated this to a totally different level.
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My mum was especially blown away by this. She might have eaten many claypot rice during her long life, but definitely nothing like this!