Savoury soya milk panna cotta with shoyu jelly, oriental minced pork and century egg from The East Bureau. Essentially the savoury soyness of salty Taiwanese beancurd (think Yong He Eating House in Geylang) meets the supple softness of Lao Ban beancurd, with lots of random elements sprawled on top for…
Nori squid with sriracha lemon foam and yuzu mayo from Dibs Restaurant Singapore. The outrageously…
Reinterpreted Seafood Tom Yum Goong on ice from The East Bureau. Rich in oceanic flavour…
Gong tng Chinese peanut candy with peanut butter ice cream. Essentially a playful muah chee-esque…
Prawn aglio olio (extra spicy) at Birdcage Bistro. The prawns probably just returned from Arendale/were…
Thai green curry pasta from Boufe Boutique Cafe – Thai green curry, grilled eggplant and…
Sticky date pancake from Pacamara Boutique Coffee Roasters – fresh bananas, cookie dough, candied pecan…
Traditional salt baked crab from Joyden Treasures. Nude by Nature, Sephora or similar brands should…
Kaisen don from The Sushi Bar. The formidably girthed smorgasbord of raw ocean is guaranteed…