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Sukiyaki set with Japanese Wagyu-Holstein F1 Crossbreed Striploin and Ribeye from Sakurazaka, a new shabu-shabu concept at Greenwood Avenue. Essentially a gloriously tummy-warming and cleanly robust send-up of that familiar sukiyaki sweetness. Elsewhere, the Bukit Timah-esque quality of the beef on hand offers one lesson – taboo and adventurous yet…
Braised short ribs in Shiraz with miso daikon, burnt leek purée and smoky bacon sautéed…
Bangkok Fried Chicken with green chilli nam jim from Bird Bird. The chicken smells like…
Grand Marnier Crema Catalana from Milagro Spanish Restaurant at Orchard Central. Essentially your standard crème…
Coconut from Cheek by Jowl – laksa leaf ice cream, pomelo, green chilli. Essentially what…
Cinnamon French Toast from Flutes Restaurant – peanut butter, honey, cookies and cream ice cream.…
Wild Alaskan cod aglio olio from Flutes Restaurant – spaghettini, garlic and sesame crumbs. The…
Chilli Crab Txangurro from Catalunya – 120 grams of shredded Alaskan snow crab cooked in…
Duck confit with duck leg, arugula, mashed potato, orange sauce from The Larder Cafe. The…