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Chilli Crab Bao from Bao Makers. The sweet chilli involved is a grower not a shower in terms of firepower, whilst the few crab pieces that managed to squeeze onto the fried mantou carriage are nicely plump. Essentially what hipster foodie tourists should have for a minimalist, mod and smelly-finger…
Chicken waffle stack from Monniker – crispy fried chicken with cheddar, nestled between two waffles…
Banana-Bailey from Roots Kitchen & Bar – bread & butter pudding of bananas, walnut, Nutella,…
Spicy Aglio Olio with Prawn from Fresh Fruits Lab. The well-cooked pasta was professionally and…
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…