Spicy Aglio Olio with Prawn from Fresh Fruits Lab. The well-cooked pasta was professionally and evenly lubricated, with the tantalising aroma of oink notably present in the proceedings and (as I asked for extra spicy) a wicked, searing chilli padi heat, so delicious that the prawns admittedly tasted a bit…
Cinnamon French Toast from The Halia (Singapore Botanic Gardens) – fresh seasonal berries, white chocolate…
Grilled Iberico pork collar served with Issan-style dip from Rochor Thai. The texture of the…
On Cloud Nine Waffle from Revelry – lemon curd, toasted marshmallows, candy floss and vanilla…
Baked prawns in claypot from Rochor Thai – fresh prawns and vermicelli, peppercorns, garlic and…
“Orh Nee” from The Halia at Singapore Botanic Gardens – frozen home-made yam parfait, pumpkin…
Baked Mangalitsa Kimchi Rice from Joo Bar – grilled Mangalitsa belly, chopped house-made kimchi, onion,…
“Pasta X Chicken X Green Curry = ??” from Som Tam – pan-seared pasta with…
Crispy duck curry with cauliflower and passion fruit from Ding Dong. Essentially moist and crispy…