The Masses is very well known for their Braised Purple Cabbage ($14.90) and the C&C&C&C Pasta ($19.90, main course size, additional $7 for uni pictured), but there's something really good as well - The Massess Ramen ($20.90). That yellowish bag at the background contains the broth for the ramen, meant to be heated before pouring over. That way, you get hot piping ramen with ingredients just nicely done (not overcooked or soggy). Broth was refreshing, with lots of yuzu.
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Delivery fee is quite low. I stay about 18km away from the restaurant, and the delivery fee was only $5 (most restaurants I see charge from $8 to $20 if minimum order is not met).

But covid happened, as we now look forward to their new wedding date in June, as I also look forward to dining in his restaurant by then.
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Here's wishing Chef Andrea and his fiancée a lifetime of love and happiness! The wedding day will come and go, but may your love forever grow 💕
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Pictured: Cioccolato, a chocolate dessert part of his newly launched $148++ five course Chef’s Tasting Menu, which would have to be deferred due to the COVID-19 dining restrictions.

Love them, I had my whole fridge filled their aroma on the day these were kept in the fridge. These became my healthy snack while I was working from home, I just ate them on its own.
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#Jukhang - the sweetest and firmest of the lot, and larger than usual. Some acidity, but overall dominated by its sweetness.
#Vitaberry - The most acidic of the lot, but also filled with the most vitamin c. The acidity is balanced by the sweetness.
#Merryqueen - extremely juicy, not sour, and very sweet. My favourite of the four!
#Kingsberry - this is a huge strawberry, almost the size of the palm. It's the softest of the four, and has a strong aroma.
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My favourite is the Merryqueen, followed by Jukhang! But they are all #PremiumKoreanStrawberry. Thanks @chefolivia @brandfitsg for these!

A whole 500g of burnt cheesecake for only $30.80, and if you use the discount code for takeaways, it's only $23.10 nett.
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This is really soft cream cheese lifted by distinctive lemon zest, on a base of crunchy digestive biscuits. The icing on the cake is a smoky thin crisp on the top burnt layer, adding a touch of bitterness to the light sweetness of the cake. It's deceptively light and addictive, so eat in moderation, and share it with your family living with you.
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Delivery is complimentary with orders of SGD100 and above. Otherwise, pick up and drive-through is conveniently located at the hotel's main entrance driveaway.

One-Michelin starred Alma at Goodwood Park Hotel has started its takeaway service last Thursday, at very affordable price of about $20+ per pax.
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My favourite? Angus Beef Burger and Iberian Pork Jowl! The beef burger uses Angus beef mixed with wagyu fats, so it has the best of both worlds - the beefyness of Angus and the buttery fats of wagyu. The Iberian was binchotan grilled, tender, juicy, smoky, and served with butter rice that reminds me of our local chicken rice. All these are only $29.
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The wines are also going for 25% off, including many premium labels exclusive to Alma.
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Do support. They've a large 111-seater space, rental is expensive. This takeaway won't move their finances into the black, but at least it'll cut their losses. 🙏🏻 #savefnbsg #SGunited.
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Operating Hours: 11 am – 8 pm | Monday to Saturday
Main Line: 6735 9937 | Watsapp / Call: 9119 8928 | Email: reservations@alma.sg

This means half a roast duck goes for only about $30 after discount. This is available for both delivery (complimentary for $100 spend) or self-collection via pick-up or drive-through at hotel's main entrance driveway.
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From Hai Tien Lo, there's a wide selection of appetisers, barbecued highlights, soups, main courses and desserts. Pictured here are:
* Barbecued Roasted Duck (Half, 港式明炉烧鸭 (半只), which came complete with two types of sauces for dipping, including a sweet plum sauce.
* Sautéed Brocolli with Mushrooms in Signature homemade XO Sauce, 极品酱三菇西兰花. With slippery juicy mushrooms in mild spicy sauce, something more exciting;
* Sautéed Hong Kong Kai Lan with Preserved Vegetables, 惠州梅菜港芥兰. I like how the 梅菜 spruce up the dish with its umami;
* Deep-fried Crispy Prawns with Raspberry Sauce, 脆炸红桑果汁虾球. Like wasabi prawns, but with tangy raspberry sauce instead.
* Stewed Ee-fu Noodles with Fresh Mushrooms, 鲜菌焖伊面. Good texture, and it's a vegetarian dish.
* Braised Fresh and Dried Scallops with Fresh Mushrooms in Supreme Chicken Stock, 金银贝鲜菌黄鸡汤. Love this soup! It's rich and creamy, and naturally sweet.
* Double-boiled Pear with Tangerine Peel and Maltose, 桃膠陈皮炖津梨. A comforting dessert that's not too sweet. Refreshing end to the meal.
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You only need to place your orders 2 hours in advance. Self-collection and delivery is also available with convenient extended hours from 11:30am to 10:00pm.
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Around the dining table, my mum said that she felt like we are eating at a restaurant. That's probably cos they were yummy and nicely plated. For me, it's a good end to the hectic work week!

Pictured is their signature Hassun for the Autumn season. When they reopen after all this is over, would it be Spring, Summer, Autumn, or Winter?

It's been almost 3 years since we started going for tastings together, and she was my hand model for nearly all my food photos. After she left Japan for work, and subsequently Belgium for studies, I've forgotten that there was one time where one of my "style" was food with her modelled hands.
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Unfortunately, it'll only be a few tastings we can do this year, especially with all the closures, before she leaves Singapore again. But we make do!
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Meanwhile, enjoy your 14-day staycation. Just have to wait for the circuit breaker to be over before we catch up on what I've missed for the past year :)
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#happybirthday #foodphotography #fujixt2 #fujifilm #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #cafesg #sgfoodblogger #brunch #sgig #cafehoppingsg #thedailybite #makan #burpplesg #foodie #stfoodtrending #americanfood #sgmodel #handsinframe #cherryblossoms #dimsum

This is inspired from the owners' walk through the world, hence the Eastern-Western blend the ingredients. The lamb rack is coated with breadcrumbs and provencal herbs, which is distinctive due to the addition of bits of mandarin orange skins and Szechuan pepper. Tender lamb racks that are not gamey.
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This fusion style extends to other food served at this chic restaurant nestled near the Singapore River. It's the one restaurant where you can find all the couple owners' favourite eats around the world.

As part of OISHI Flavours of Japan, Peach Garden has introduced a set menu that features premium Japanese produce such as amadai, Japanese pumpkin, Japanese sweet potatoes, matsutake mushrooms, surimi-men, Japanese oysters and shirobuta pork.
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This is the six course menu:
1. Chilled sea urchin tofu - like the classic century egg tofu 皮蛋豆腐, but using tofu made from uni, on a bed of molten century egg yolk (second photo);
2. Double-boiled Superior Shark's Fin Soup with Matsutake Mushroom - premium soup with the matsutake, which is the premium mushroom other than truffle;
3. Pan-Fried Shirobuta Pork with Mala Sauce / Black Pepper Sauce / Mushroom Sauce (cover photo);
4. Pan-Fried Fillet of Amadai;
5. Poached Surimi-men with Japanese Oyster, in a deep-flavoured superior stock (third photo);
6. Sweet Temptation - half pumpkin, half sweet potato paste, with melt-in-mouth pastry filled with Mandarin peel red bean paste (4th photo).
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Besides this, Peach Garden has also launched OISHI Flavours of Japan, where classic Cantonese dishes were ramped up with Japanese premium ingredients, available only till 30 April 2020.

I had this when I visited Zafferano for dinner in Dec. I liked how Chef Andrea lifted this dish with the zest of Amalfi lemon and the fruitiness of white wine, since the sauce for this pasta was thick and creamy. The vessel to carry that uni cream and fresh Hokkaido uni was housemade Tagliolini, a traditional Piedmontese pasta, cooked al dente.
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Last evening, I tried their new menu, and found Chef Andrea has kept to the spirit of honoring the original taste of the ingredients, while elevating it with thoughtful accompaniments. Will share some dishes in the new menu soon.

Can't wait to share with you my dinner last Saturday at Keyaki, Pan Pacific Singapore, which has just started serving their Spring Kaiseki Menu. There's a Haru Kaiseki at $180++ and a Sakura Kaiseki at $200++.
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Exclusive to the Sakura Menu is the Hassun, which represents the current season in a kaiseki meal. All these little but exquisite dishes were Keyaki's Executive Chef Shin's elaborate expression of spring, including:
* Takenoko (bamboo shoot) with Japanese pepper leaf;
* Deep-fried minced crab (those little colorful balls);
* Boiled broad beans;
* Grilled hamaguri clam with sour plum jelly fish;
* Soy sauce hotaru-ika; and
* Grilled mebaru (rockfish).
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I think this dish alone is the reason why I prefer the Sakura Kaiseki ($200++) over the Haru Kaiseki ($180++). But there were some really good dishes in the Haru Kaiseki as well. I'll share that soon.