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Udon from Hyogo braised with squid ink stock, topped with firefly squid and yuzu molecules from Boruto’s Hidden Gems of Kansai menu. The squid ink udon plays like a slinky pasta but retains udon’s slurp suction qualities while elsewhere the dish feels like a tribute to explosive squirts, with the…
The Ultimate (Buttermilk Pancake) from La Ristrettos – salted caramel sauce, bananas, pancetta. Essentially the…
Ujikintoki Green Tea Kakigori from Sakurazaka. The bitter, milky green tea ice wore its Tsumori…
Chicken & Waffles from Clinton Street Baking Company – honey-Tabasco sauce, a crispy Belgian vanilla…
Seafood Aglio Olio from Once Upon A Thyme’s new outlet at Clarke Quay The Central…
Apple Crumble from South Union Park – butterscotch, yogurt, vanilla ice cream. The salty, buttery…
Duck confit pasta with tagliatelle, sauteed spinach and hazelnut cream from South Union Park near…
Mini Choux Platter from Ollella – Matcha Azuki, Dark Chocolate, Apple Cinnamon, Tiramisu, Raspberry, Vanilla,…
Super Ducky from Non Entrée Desserts – crème fraiche pudding, fresh mango purée, sago, biscuit,…