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Gobi Dessert’s signature Poire William – pear soaked in red dragonfruit fruit enzyme and baked with crème brulee. Whilst the red dragonfruit fruit enzyme (the naturally occurring alcoholic substance that I had previously raved about) is not as natural at donning Kylie disco hotpants, drunken headbops and inappropriate grinding at…
P. Bistro special Duck Leg Stew – lightly braised French duck leg with seasonal vegetables,…
Compressed Rum Infused Pineapple with alfalfa sprouts, vanilla ice cream and gula melaka drizzle from…
Curry fish head from Lau Hock Guan Kee Bak Kut Teh & Curry Fish Head. The…
French toast breakfast from The Laneway Market – fluffy eggy brioche French toast, bacon, chicken…
Slow roasted chicken breast with bacon and maple cream on meringue waffle from Grin Affair.…
Mille-feuille with strawberries, strawberry sorbet and strawberry consomme from Henri Charpentier. Essentially tai yang bing…
Le Lapin from Antoinette – 66% dark chocolate mousse with peanut feuilletine and caramel peanut,…
Kurobuta pork shabu shabu at MAD Bistro – 12 slices of pork loin and 12…