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The combination of tangy passion fruit and sweet coconut are a match made in the sweet sweet dessert heaven. Always looking forward for a table side live baked Alaska however that doesn’t happen here, it’s still delightful nonetheless. The only draw back is that the sticky meringue is a little too sweet and after one or two spoonful, it might be a tad too much for some. .
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Food is an universal language, a peaceful gathering if you will. What makes us special is how much we adore the act of eating with friends, acquaintances and sometimes foes even. And maybe just maybe delectable desserts may be the road to peace.

Salmon was executed well, not overcooked and the caramelised miso lends its sweet and savoury touch to balance the oiliness of the salmon. Thought that the Bouillabaisse foam was a gimmick, the glazed vegetables itself has enough characteristics on itself. .
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The velvety mash potatoes on the other hand was truly outstanding due to the amount of butter used. Tasted very similar to Joel Robuchon’s famed mashed potatoes, god how have we lost a legend in the culinary world. If you haven’t tried his mashed potatoes, too bad they have closed their SG restaurant but you can have a inkling of how it tastes here.

ACAMASEATS💮: Is this the best Bánh Mì in town? Maybe, maybe not. That’s if @parkbenchdeli & @lepetitsaigonhk does Viet again and make a comeback of their rendition of Bánh Mìs and Chã Giò (minced pork sausage rolls) which was phenomenal, almost just almost changed my life and instantly took me back to Vietnam. .
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And that’s what good food and chefs should aspire to do, trigger one’s profound memories through food.
Freshly baked warm baguette that has a crisp and crackly crust with pickled carrots, daikon radish, cucumber and fresh cilantro. I implore you to add the pâté to complete the entire Bánh Mì experience. Their homemade fish sauce and chili is a must, although the Bánh Mì itself is satisfyingly juicy enough.

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The first thought that you might have when biting into this burger will indefinitely be barbecue. The sauce used in the pull pork was very reminiscent of Red Eye Smokehouse rendition of barbecue sauce and pulled pork. Meaning this burger really hits the right spot in the meat department.
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The bun buttered gorgeously each side and toasted which was very much appreciated, chipotle coleslaw goes hand in hand with the pulled pork that’s a classic match made in, well heaven. The rest on the plate was average, the fast food clown has better fries and the salad was forgettable, that’s all.

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Honestly, I enjoy my Prawn Mee dry. Which I know to some people it’s a cardinal sin. But how can you resist crispy pork lard, oil, chilli powder, chilli padi, fried scallions all mixed together. You still get all the essentials like the prawn mee soup and the prawns. Well, taste is subjective and everyone is their own critic anyway. .
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I’ve tried a handful of famous prawn mee around Singapore and the best is still Beach Road Prawn Mee at East Coast Road. What they did right was the stock which was sublime. I reckon nobody knows who started to pair Ngor Hiang and Prawn Mee, but that person should be knighted.

The noodles was made fresh, pulled and handmade to order. Where can you get freshness like this? Maybe at a high end establishment or from a affordable hawker/Chef that takes pride in his/her culinary skills and food. Each noodle has a slight difference in thickness which was part of the charm of it being handmade.
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Chewy and springy, the noodles are perfect. The sauce however, wasn’t as robust and fragrant as I’ve hoped for. The price is slightly more expensive than the others but the noodles made the trek to Chinatown worth it.

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Just the other day, I was in my neighborhood Starbucks, due to the fact that there was no other decent coffee alternatives. I was trying to enjoy a chocolatey cafe mocha when it occurred to me that to drink a mocha is to gulp down the entire history of the New World. .
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From the Spanish exportation of Aztec cacao, and the Dutch invention of the chemical process for making cocoa, on down to the capitalist empire of Hershey, PA, Cadbury and the lifestyle marketing of Seattle's Starbucks, the modern mocha is a bittersweet concoction of imperialism, genocide, invention, and consumerism served with whipped cream on top. Yikes.
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This Cuppa however was made by my buddy @koalamii which was a lifetime ahead compared to the evil corporation that is Starbucks which sadly is slowly taking over the world. At least get our names right, for God’s sake.

With pictures of tourists and celebrities holding the pulled noodles with the chef, adorning the walls of this establishment and truth be told, scepticism creeped in. Is it a tourist trap? Or a well advertised place? Ironically there were only a couple of people patronising the place when I visited.
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The prices are reasonable and could give the nearby popular 中国拉面小笼包 Zhong Guo La Mian Xiao Long Bao at Chinatown Complex & a huge chain like Ding Tai Fung a run for their money. The skin on their steamed dumplings are thin and the filling substantial, unfortunately the soup wasn’t as robust as the former places I’ve mentioned.

What makes a good ravioli? A made to order thin sheet of pasta from Italian 00 flour, a well seasoned filling, sealed firm, cooked to order, simple yet delicate. The sauce shouldn’t overpower the ravioli but compliment it. .
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The veal filling doesn’t have a funky smell which was much appreciated, a slight milky savoury flavour and the pasta skin, al dente. Superbly executed considering that it was quite a technical dish.

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The Kobe, Wagyu craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless. It's like fuelling Diesel on a Ferrari, why on earth does one wants to even attempt to do that. No just f*ck no. .
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Regular beef, if handled with care and executed well is good enough, outstanding even, considering the affordability of it. Hence this beef bowl ticks all the right boxes in terms of taste, price and satisfaction. But it’s their Pork Ribs and Lu Rou Fan (Braised Pork Belly with rice) is what I find myself coming back for.
PS; BIG ASS PRAWNS are their December’s Special so get your ass there today to find out more.

Honestly I was disappointed when I heard that their famous Homemade Tagliatelle with Wagyu Beef and Foie Gras Ragout wasn’t in their menu this season after I heard so many rave reviews from my friends. Alas I settled for something halfheartedly however the Linguine did not lift my spirits back up. .
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It could be my high expectations or my disarrayed feelings about a dish I look so forward to having. It was decent, something you expect from maybe say, Pasta Brava? But I must say, they were really generous with the lobster. .
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For a dinner date, I eat light all day to save room, then I go all in: I choose this meal and this order, and I choose you, the person across from me, to share it with. There's a beautiful intimacy in a meal like that.

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Here’s my choice; SiChuan Pork Noodles, Spicy SiChuan Dumplings and Longan Osmanthus Pu-Erh. I am such a slut for anything SiChuan, the balance of spiciness and the numbing sensation is addictive as coke, however their version is much more tame. Their homemade egg noodles doesn’t have the alkaline after taste which is much appreciated.
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The dumplings are your usual pork filled dumplings, steamed then topped with SiChuan oil and seasoning. Nothing spectacular hence it’s better for you to be a little more adventurous and try other flavours like; Fried Pierogi &/or Smoked Duck. There’s a 1-for-1 Lunch Set available on Burrple Beyond.