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Squid ink tagliatelle with “inferno” sauce, calamari, asparagus and chilli padi from Open Farm Community. The spiciness of the nicely springy pasta was a slow burn and lingered without ever being interfering, and I preferred the salty and addictive fried calamari over the more traditional naked version. Interestingly as I…
TBB savoury croissants from Tiong Bahru Bakery – Jumping Fish (smoked salmon with spinach and…
Bacon & Egg Cup from OMB. One (or two) of these satisfying, greasy bacon goblets,…
Chocolate Belgian waffles with Choc-A-Baby, Balsamic Strawberry and Milk & Honey flavoured gelato from Milk…
The Lokal lobster roll from The Lokal – slipper lobster tails, gherkin, coleslaw & lemon…
Prawn ravioli from CreatureS – creamy prawn filling with ginger-garlic-thyme butter sauce. It’s all about…
Roast duck and pear from CreatureS – Chinese roast duck and Chinese pear tossed in…
Seafood risotto from CreatureS. The tomato-heavy seafood broth was comfortably light and the rice had…
Miso cod and ulam onigiri at CreatureS – oven-roasted miso cod with belachan assam herb…