Fusion

Good textures and flavors run high in this twist of the classic French dish. Chili and tobiko add an interesting kick of Asian spice and crunch, making for an ideal bar bite or appetizer. 📷 @oliviagiroud

Traditional meets modern contemporary in this unique dessert. The iron-fried Japanese tofu is served with a variety of fruits, topped off with Akari's house-made sauce of egg yolk, granulated sugar and fruit liqueur. We haven't had anything quite like this. 📷 @oliviagiroud

Tonight's Burpple Tastemakers Eatup at Som Tam was a myriad of experimental flavors; plates tend toward bits of overly adventurous (albeit unique) tastes that may or may not sit well with the palate.

In any case, it's the company that makes the meal, so we've got that down pat. Thank you @burpple for bringing foodies together!

Raw Hokkaido scallops, truffle oil, preserved radish "chye poh", shio kombu. Who would've thought the common hawker street food "chye poh" would work so well with raw scallops? It's a soft Asian touch that works beautifully alongside shio kombu.

The entire menu is dotted with local influences, and surprisingly well. Here, Chef Willin Low recreates duck salad with vermicelli and curry ice cream. Trust us, it tastes better than it sounds.

Fork-tender duck breast is served with crispy duck skin, small vegetables, winged bean and lime leaf; a combination of flavors that feels "mod Thai". The curry ice cream is done so well (and paired so perfectly), it makes other ice cream brand attempts seem like a tragic failure.

It's an unusual and unsuspecting dish done well – exactly what you can expect from an omakase menu at Wild Rocket.

Al dente strings of angel hair pasta luxuriate in a thick cream sauce generosity piped with helpings of ebiko and chives. Two fresh king size prawns sit atop, adding more even more decadence to the rich dish.

It's delicious, but all too much for one to polish off. We reckon you'd be better off sharing.

I'm not a fan of kaya—quite the opposite in fact—but this smooth, creamy, insanely fragrant kaya is simply to-die-for. Here, Chef Pang uses fresh pandan leaves to make the juice, before boiling it with coconut milk, egg yolk and the like; mixing it until it cools into a custard. The result: a French rendition of the local kaya—subtle hints of coconut and intensely fragrant pandan aromas that does wonders to enhance its creamy texture and taste. Pair it with freshly baked crisp baguette, a slab of butter and a light sprinkle of fleur de sel for the ultimate experience. Now, if only this were sold at Antoinette! Don't you agree? 😋

Oodles of al dente handmade pasta noodle thickly coated with a creamy pink sauce, topped with generous chunks of sweet and succulent crab meat with an added savory crunch of tobiko, flaked with nori. Simple ingredients executed beautifully.

Asian flavors blossom in this squid ink rice, served with sweet and crispy deep fried battered baby squid and fried sage, with pan-fried prawns in butter. Perched prettily atop the mountain of beautifully coated rice (with fragrant olive oil) is a perfectly poached runny yolk—best eaten completely mixed together. We especially loved how the sweetness of the prawns enhances the sweet-salty grains of rice. Definitely a must-order dish.

Portions at Kilo are so generous it's enough for two. Albeit a little heavy (quite a bit of cream was used in this dish), the house signature angel hair pasta was pleasantly firm (unlike the usual soggy suspects), each strand of noodle coated in a thick cream of ebiko, sprinkled with smelt roe and garnished with freshly chopped chives. Fresh succulent king prawns grace the dish, conveniently de-shelled (save for its tail) to rescue you from having to peel off the shells, and instead, dive straight into the indulgent pasta—like you would want to.

Bar chor mee pasta by Chef Shen Tan: our newfound love. Although we don't usually fancy spiciness very much, the five spice pork confit is so deliciously tender that we simply couldn't resist! Served with al dente ribbons of tagliatelle coated with a piquant savory-spicy sauce and cilantro, we're already planning to head back for this additive dish. The only way we could love this more is if more cilantro was added (we adore it).

Hae bee hiam mentaiko capellini—we couldn't possibly have left without trying this. Sprucing up the Japanese-Italian dish of mentaiko pasta with hae bee hiam (chili fried dried prawns) and crispy lardons, topped with garlic prawns infused with butter and lard, this dish is a melangé of our favorite cuisines that surprisiny work! You gotta hand it to Chef Tan for thinking of melding hae bee hiam with capellini; an East-meets-West combo that we're happy to indulge in.