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The UTW (“Under Ten Words”): Spanish, hearty and gloriously pig-centric, nose-to-tail, occasionally adventurous comfort fare. The must-orders (if any): Carabinero Arroz, Gin Panna Cotta Summary: The chef previously headed the kitchen at UNA at One Rochester. Dehesa is proud of its nose-to-tail concept (choice extract from their website: “robustly flavoured alternative…
The UTW (“Under Ten Words”): Spanish, classy Sangria tête-à-têtes, date night, home-style casual fine dining.…
Sticky Toffee Pudding from Halia (Raffles Hotel) – date, butterscotch sauce, sea salt, vanilla ice…
Slow-cooked Canadian Pork Loin from The Halia (Raffles Hotel), with choice of spring onion mash…
Cold smoked loin of wild salmon, caviar & greens from Mad About Sucre. (It would…
Salmon Don from the lunch menu of the newly-opened Big Sake Bar at The Concourse…
Heirloom tomatoes, ricotta, burnt pomelo and yuzu pearl from Rhubarb Le Restaurant’s 3-course lunch menu.…
Just thinking about this Mixed Tendon (prawn, dory fish, onsen egg and vegetables on Japanese…
Chilli Banana with Triple Chocolate Ice Cream from the newly-opened 5 Senses in Bedok Point.…