To Try

The tenderness and juiciness of the pan-seared sea bass was skillfully locked in. Drizzled on the edamame sauce to give it an even more fluid vibe. Love the presentation with the bold stroke of squid ink across the plate. Interesting tomato paella laid on the base with a coconut peanut sauce and acar (pickled cucumber) which brings it all together with a really Asian touch.

This amazing don is topped with 7 ingredients and is bigger than my face! You can have it all for under $30. Value for money if you have somebody to share it with. My picture does not do justice to the sheer monstrosity of it all.

The stall is housed in a coffeeshop beside Royal J Seafood. Also run by young entrepreneurs, is occupying the old space from The Western & Co.

The pasta, wearing a prostitutionally-seductive oceanic perfume and being meesua/somen-thin, slurps its way into your affections, whilst elsewhere the succulent crab meat positively surrenders its sweet crabby juices as your teeth shreds it asunder. 4.1/5
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This was a hosted meal, courtesy of Fynn's.

The spring season heralds the arrival of some excellent produce, one of which is the white asparagus.
It was a life-changing moment when I ate it at Spago today. Before this, all the times I have had this vegetable had left me unimpressed. What's interesting is my dining companions @angelineongsuming and @happygreedyfoodie shared the same opinion.
Chef Greg presented his version of this delicate pearly vegetable with crayfish, a 63-degree quail egg, shavings of bonito-cured egg yolk and a rich sauce made from morel mushrooms and get this, crayfish liver.
Hand on my heart, it was insanely delicious.
If you are keen to try, you'll need to hustle because the season for white asparagus will end around mid April, if not sooner. Do note this is only available for dinner though.

tucked in between two famous bak kut teh shop, this is one after meal dessert shop you cannot miss that will set to excite your taste buds !
Have some fine dining style desserts made more wallet-friendly and aceessible nearby farrer park mrt!

($14.90) - Wasn't blown away but overall pretty decent for its price. I can't recall but I MIGHT prefer Tanuki's version (just an excuse to go and try again to confirm 😛) This set comes with a small salad. The short rib slices were so thin but at least they were tender with a good ratio of fats. Perfectly done onsen egg, and I loved the fragrant truffle which was not overpowering! I usually avoid garlic but actually liked the crisp garlic bits that gave a little texture to the rice bowl. Thought the rice was nothing spectacular so ratio of sauce to rice could be improved.

Frankly, anything with S'mores automatically qualifies it as a dessert in my book. But I have never had melted marshmallows with sweet potato fries till yesterday, and boy, were they a treat! If I'm not mistaken, there's also honey drizzled over and crunchy honeycomb pieces (or are those cereal bits?) as topping. You would think this would be a sugar overload but oddly enough, I couldn't stop myself from gobbling up the whole serving. Maybe it's because I was balancing that sweetness with the hefty Buttermilk Fried Chicken Burger that came smothered in salted egg mayo. 😆😆

Sio bak - The skin is crispy brittle to the point that it is almost breaking. You can hear the crackling sound when you bite the skin. It is dry and tastes like biscuit, with the first bite producing a noisy crunch from the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it.

Read more: http://www.misstamchiak.com/hong-kong-88-sio-bak/

The five Tiger prawns, de-shelled but with their heads left on for extra oomph, were fresh and springy. Saturated in the goodness of the prawn stock, the Aborio rice grains were cooked to an enjoyable chewiness with the Italian hard cheese, Grana Padano.
Usually, I find risottos to be a bit one-dimensional and seldom finish my serving. However, I didn't have that problem with this. With so many facets of flavour, plus the addition of baby spinach and fresh parsley, my tastebuds never got bored.
And just so you know, Chef Shaun cooks each plate of risotto individually upon order. So yes, you might need to wait a little but when the plate arrives, smelling so heavenly, you know it's worth it.

Although incredibly pricey for the Yong tau foo category, the food was really good! Big handmade fishballs, handmade ngoh hiongs, meatballs. The noodles were so good that it could really stand out as a dish on its own! The sauces were above average and the soup was in the acceptable sweet range! Don't say I never warn, use a $10 note to pay in case of a nasty surprise!

Carb-loving with my two favourite carbs – potatoes and pasta. The tom yum sauce here is dope.