Die Die Must Try

Your mind might scream no, but give in to your curiosity and you will be rewarded with a most delectable chicken tartare. Don't worry, the chicken's so fresh it's almost like you're eating lean tuna sashimi.
The seasoning was excellent, with just the right amount of heat to make your taste buds forget you're actually eating marinated raw chicken. 😄

If you’re even more daring, go for the chicken sashimi (!!) — Tori Wasa ($13).

The pancakes were extremely aromatic and rather buttery, and reminded me of the fragrance and texture of a slightly uncooked Prima Deli waffle. The crunchy ondeh ondeh filling was sweet and quite legit, while the vanilla ice cream sat pretty and assisted whenever the proceedings got dry. Do share though, as it gets a bit samey after a while. 3.7/5

http://secretlifeoffatbacks.com/2015/05/ondeh-ondeh-pancake-collective-brewers/

This char siew is probably one of the BEST I've ever had in my entire life. Each bite was just simply melt-in-the-mouth, oh. So much love is involved in this. Definitely highly recommended. Too good! 😍😍😍
#Foodphotography #Sgfood

People tell me that Zam Zam sells the best murtabak in Singapore, but I honestly prefer the one here. Tandoori chicken, onions and portobello mushroom together with melted mozzarella cheese, enclosed in a light flaky crispy Prata skin. Top it off with their extremely flavourful curry which complemented the cheese very well and you've got a calorie ladened but way too-worth-it lunch in your tummy.

That beef is cleverly hidden inside that huge French toast, with a sewer of crispy fried chicken poppers and topped with fresh fruits. What a weird combination and layering that is strangely amazing. Although, the only small downside is that beef being slightly tough (since I like my beef medium rare, the rather well done beef don't sit well with me).

The noodles are dressed with oil and tare, topped with poached egg, bamboo shoots, yakibuta and vegetables. This together with Kuro Tonkotsu Ramen (black garlic oil ramen) are the two new items on their menu.

Would someone please bring me some of this crazily comforting lobster porridge? The combination of that succulent steamed lobster with rice swimming in the chef's special chicken broth – food for the soul, indeed.

The rather black-faced vanilla ice cream — perhaps so coloured after experiencing wretched and tragic betrayal in a Wuxia (武侠) novel — was restrained in its milkiness and sat with aloof poise atop the warm and chocolate cake-y waffle (with a chocolate chip cookie at the base protecting her modesty), whilst the strong scent of root beer lingers tantalizingly in the air. 4/5

http://secretlifeoffatbacks.com/2015/04/chocolate-root-beer-waffle-the-cold-pantry/

Australian tenderloin grilled a juicy medium-rare and doused in a smooth, aromatic sauce of espresso, cognac and cream. A side of almond rice, redolent with butter and sliced almonds, accompanies the steak. My love for this dish grows more with every encounter.

The choux puff was crumbly and sweet, and you have the choice of either enjoying the green tea flavour by having both creams together for a milky finish, or going for the unadulterated powdery bitterness of the dark green matcha cream on its own if you’re feeling all mature, zen and spiritually centred that day. 3.9/5

http://secretlifeoffatbacks.com/2015/04/matcha-cream-choux-dulcet-studio/

Millefeuille Jivara - Chantilly Jivara Quenelle between 2 thin milk chocolate layers, with Hazelnut dacquoise & Croustillant praliné base.

Love the textures of this nutty dessert. It's like eating deconstructed Rocher.

So we finally made it down to Paradise Dynasty to try these colorful award-winning little blobs. My word. We were not disappointed. Just look at the steam coming off these soup dumplings!

Szechuan, ginseng, foie gras, black truffle, cheese, crab roe, garlic, and original. Eight handmade soup dumplings that made our tastebuds tingle and yearn for more. Especially delish was the crab roe, black truffle, garlic, and our absolute favorite, foie gras! The rich and intense broth injected in the soup dumpling leaves little to imagination, its sweetness puncturing our thoughts with happiness, and all we can do is smile.

And stuff our faces with more.