I tried their most Instagrammable dish 𝑮𝒓𝒂𝒑𝒆 & 𝑹𝒊𝒄𝒐𝒕𝒕𝒂 𝑴𝒂𝒕𝒄𝒉𝒂 𝑩𝒓𝒊𝒐𝒄𝒉𝒆 ($13). I enjoyed the sweet grapes on top of the creamy ricotta and crunchy buttery brioche toast. It was drizzled with honey, topped with crushed pistachio and lavender. I love how the matcha powder on top added bitterness to cut the sweetness.

𝑾𝒂𝒈𝒚𝒖 𝑩𝒆𝒆𝒇 𝑻𝒂𝒄𝒐𝒔 - Probably the best beef tacos I’ve had here in Singapore. Super juicy, tender and melt in your mouth steak. Well seasoned also. Love the sauce and salsa which goes well together.

𝑭𝒍𝒚𝒊𝒏𝒈 𝑷𝒍𝒖𝒎 𝑺𝒐𝒎𝒆𝒏 𝒘𝒊𝒕𝒉 𝑼𝒏𝒊, 𝑺𝒄𝒂𝒍𝒍𝒐𝒑, 𝑰𝒌𝒖𝒓𝒂 ($49) - Couldn't taste the plum at all which made the noodles tasted super bland. I was also turned off by the color of the uni. There wasn't any dipping sauce which made it even blander.

At Hill Street Tai Hwa Pork Noodle, you should expect to queue for at least 30 mins to 1 hour to enjoy a bowl as it is rated 1 Michelin Star (probably one of the cheapest Michelin rated food you can find).

I opted for the $10 𝑩𝒂𝒌 𝑪𝒉𝒐𝒓 𝑴𝒆𝒆 bowl which includes dumplings, fried fish slices, minced pork, pork liver, and sliced pork. All the ingredients are perfectly cooked. The pork liver is cooked in a way so it is tender and not grainy. The dumplings and plump and juicy. The seaweed soup is tasty and flavorful. What I love most are the noodles which are thicker than usual and al dente. If you like more vinegary Bak Chor Mee, this is for you. For those who aren't too fond of vinegar like me, you might think this is too pungent. A solid BCM for sure. Let me know what's your favorite BCM in Singapore.

Due to the lockdowns and no-dine policy, Sushi Kou offered takeouts. Let me tell you how amazing their packaging is and a comes with a personalized note too! We had the 𝑩𝒂𝒓𝒂 𝑪𝒉𝒊𝒓𝒂𝒔𝒉𝒊 and 𝑨𝒘𝒂𝒃𝒊.The 𝑩𝒂𝒓𝒂 𝑪𝒉𝒊𝒓𝒂𝒔𝒉𝒊 is a combination of fresh fish imported straight from the Toyosu market. It comes with red meat tuna and medium fatty tuna, sea bream try, Japanese tiger prawn, Uni, Ikura, kohada, white squid, cucumber, and egg.

The 𝑨𝒘𝒂𝒃𝒊 is my favorite dish when I dined at Sushi Kou. It is a natural abalone from Boso Chiba prefecture. Served with their secret abalone liver sauce that is the best in town and served with Shari and seaweed.

I tried the 𝑶𝒓𝒊𝒈𝒊𝒏𝒂𝒍 (6pcs for $6.00) and 𝑪𝒉𝒆𝒆𝒔𝒆 𝑴𝒆𝒏𝒕𝒂𝒊𝒌𝒐 (6 pcs for $7.50). The original flavor is topped with mayonnaise, bonito flakes, and aanori seasoning. The Cheese Mentaiko is topped with mozzarella cheese, parsley, and parmesan cheese. I preferred the Cheese Mentaiko over the original. The takoyaki itself had a crispy crust and a soft center filled with veggies and chewy octopus. One of the best takoyaki I’ve tried to date, worth a try!

Does anyone else remember the takoyaki stall at Takashimaya’s basement? It was one of my favorite childhood treats when I visited Singapore. I was sad when it closed down a few years ago but I’m glad Gindaco is here to stay. Definitely way better than the takoyaki stall at Takashimaya.

These sandos look deceivingly simple yet they are bursting with flavors. Each portion comes with six pieces. Esora’s sandos are filled with breaded and deep-fried cutlets of meat or tamago and slathered with a Japanese tartare sauce (homemade mayo, egg, pickles, and balsamic vinegar) and topped with shredded cabbage.

I ordered the 𝑩𝒍𝒂𝒄𝒌 𝑨𝒏𝒈𝒖𝒔 𝑩𝒆𝒆𝒇, 𝑱𝒂𝒑𝒂𝒏𝒆𝒔𝒆 𝑷𝒐𝒓𝒌, 𝑾𝒂𝒈𝒚𝒖 𝑷𝒐𝒕𝒂𝒕𝒐 𝑪𝒓𝒐𝒒𝒖𝒆𝒕𝒕𝒆, and 𝑻𝒂𝒎𝒂𝒈𝒐𝒚𝒂𝒌𝒊. My two favorites are the Japanese Pork and Tamagoyaki (⭐️4.5/5) followed by the Angus Beef and Wagyu Croquette (⭐️4/5). The Tamagoyaki was the crowd’s favorite. The egg itself was sweet and so fluffy. The pork katsu is crispy yet juicy and the shiso leaf elevates the flavor.

I rushed out the door and drove immediately to Zen (desserts before lunch, because why not?) when they announced they were selling this earlier this morning. I came specifically for their 𝑾𝒂𝒇𝒇𝒍𝒆 𝑰𝒄𝒆 𝑪𝒓𝒆𝒂𝒎 𝑺𝒂𝒏𝒅𝒘𝒊𝒄𝒉. Tie Kuan Yin Oolong Tea and Crystalized Violet Ice Cream, with a touch of raspberry jam sandwiched between crispy Pistachio & Matcha Waffles. The matcha waffles were perfectly crisp and not soggy at all despite sandwiching the ice cream. Love the pistachio hits on the waffles for extra crunch. The ice cream was smooth and creamy. Perfect for scorching hot days like today. Their waffles were one of my favorite courses from the set meal so I was so excited when they launched this for takeaway.

We had the 𝑪𝒂𝒓𝒅𝒐𝒎𝒐𝒎 𝑩𝒖𝒏𝒔 which was a delight. The buns themselves were dense but fluffy, and most importantly moist on the inside. The cardamom spices were strong and distinct without being too overwhelming. The sugar coating added a slight crunch. Overall a solid bun!

We had the 𝑪𝒂𝒗𝒊𝒂𝒓 𝑼𝒏𝒊 𝑲𝒐𝒎𝒃𝒖 𝑫𝒐𝒖𝒈𝒉𝒏𝒖𝒕 which was a splurge but worth every bite. The donut itself was airy and filled with creme cru, dusted with nori and cider vinegar powder, topped with Caviar and Bafun Uni, and sprinkled with Gold Leaf. All I can say is creamy, rich, goodness in a bite.

@baristartcoffee_sg launched 𝑴𝒊𝒍𝒐 𝑫𝒊𝒏𝒐𝒔𝒂𝒖𝒓 𝑪𝒓𝒆𝒂𝒎 𝑷𝒖𝒇𝒇, especially for Singapore's National Day. Made using Hokkaido BIEI Jersey Milk. It is available from 9 to 31 August with limited quantities sold per day. I love how the cream is not only Milo flavored but it is also generously loaded with Milo powder inside. I would personally go for the original version but worth trying for Milo lovers.

I had the Spring menu which continues to amaze me with their presentation, cooking, and decoration. Esora is probably the only restaurant in Singapore that goes the extra mile to decorate its dishes. Pictured is their signature dish the 𝑭𝒐𝒊𝒆 𝑮𝒓𝒂𝒔 𝑴𝒐𝒏𝒂𝒌𝒂.