ChiChi Dining is a new restaurant from the folks behind dessert concept Nesuto which launched in February 2020, taking over the corner space along Amoy Street formerly occupied by Aloha Poke. Helmed by Daniel Yee, the former head culinary chef of the now-defunct 52 Sandwich Shack, the concept serves Asian…
The UTW (“Under Ten Words”): Happily-priced fusion creations delight, with rotational menu encouraging repeat visits. The must-orders (if any): Masala Chicken Cannelloni, House Otah, Claypot Rice, Flora Ivory, Mindaro Summary: The Obelisk is a fusion sharing plates concept with a surprisingly strong cocktail menu newly-launched along Tanjong Pagar Road amidst all the…
Sticky Toffee Pudding from Halia (Raffles Hotel) – date, butterscotch sauce, sea salt, vanilla ice cream. The Halia (Raffles Hotel) 1 Beach Road Raffles Hotel Singapore 189673
Slow-cooked Canadian Pork Loin from The Halia (Raffles Hotel), with choice of spring onion mash side and pepper cream sauce. The Halia (Raffles Hotel) 1 Beach Road Raffles Hotel Singapore 189673
Gooey Banana Donuts “Milo Dinosaur” with Milo crumbs, condensed milk and hazelnuts from Redpan. Despite both being mid-embrace, the piping hot goreng pisang-esque balls maintained a frosty emotional disconnect from the Milo crumbs, with the latter gazing longingly across the room at the delectably roasty hazelnuts as Steps’ “It’s The…
Gong tng Chinese peanut candy with peanut butter ice cream. Essentially a playful muah chee-esque dessert gone mucking with bittersweet chocolate on a nutty sugar futon. 3.7/5 Wild Rocket 10A Upper Wilkie Road Singapore 228119
Nori Tsukudani Spaghettini with King Prawn from Wild Rocket. Essentially an unexpectedly tantalising outcome of a torrid affair between aquatic flora and a passionate feisty fruit, with the firm pasta being the wavy vessel for the back and forth drama to play out. Elsewhere, the royal crustacean had a suitably…
Salmon red rice and baby octopus donburi from Wild Rocket. Essentially an immensely gratifying bowl of umami wonder – the warm, pork floss-esque, prawny, salty and surprisingly sweet rice is marvellous mouth fodder in its own right, but then the slithery, soft seared salmon comes and delivers a killer tail…
Roast red snapper with tom yum bouillabaisse from Wild Rocket. The seafood elements are but a foil for the tangy bouillabaisse, which wears judicious spritzes of Soi No. 55 or similar and titillates with her herbal sensuality…but before you know it, she will quietly slink off into the night, leaving…