Singapore

A very exclusive hitsumabushi at Duo Gallery Branch with 2 unagi cooked in different way which is Tokutoku shirayaki (seasoned with salt) and tokutoku kabayaki (seasoned with unagi sauce). Tbh, it was already magnificently taste even without the wasabi to spice up the bowl. Beside, the chef do put in certain effort to remove tiny bones of the eel.

Medium well cooked with high intense heat follow with slow charcoal grilled brings in some burned and preserved the juiciness within.

Signature triple soup produced using selected hamaguri clams, pork bones and Japanese broth

Spicy laksa marinated taste with delicious fresh seafood ingredients make it to be a wonder

Tandoori chicken together with richness cheese in the prada. Slrrppp

One of the famous western breakfast or brunch choice that reminds me the days back in Australia.

Michelin star hawker in Singapore

Hakka style ramen is tossed in shaved Italian truffle and truffle oil, complete with slices of torched charshu and a perfect sous vide egg