Traditional Char Kway Teow with large prawns and scallops from Big Street. Essentially the kind of indulgent, Tai Tai-esque variation of local fare you would expect Raffles Hotel or similar to serve, minus the gloss and GST/service charge. For $14.80, you get smoky wok hei goodness that would satiate one’s…
Whole Sea Bass “Au Plat” from Ash & Elm at Intercontinental Singapore – whole sea bass from the deep-sea farm of Mauritius with fennel confit, cherry tomato confit, taggiasca olives, lemon and beurre blanc sauce. A buttery gloss stridently dominates the proceedings, while elsewhere conquering the fish is quite the…
Fisherman’s Mee Sua from Gastrosmiths – seafood medley, homemade scampi bisque, signature-style mee sua. Essentially the mee siam-esque gustatory equivalent of a breathtakingly beautiful and Dior-perfumed blogger who does pilates, eats walnuts and edamame as midday snacks and replies to everything with vapid three word utterances. Notwithstanding, the scallops had…
Sea-ly eggs from Gastrosmiths – smoked salmon, pickled nori, chilli oil. Essentially soft slices of smoked salmon soaking lazily in kopitiam-esque soft boiled egg. Elsewhere, the chilli oil would cheekily engage you in a game of Where’s Wally. 3.7/5 Gastrosmiths 103 Beach Road Tan Quee Lan Street Singapore 189704
Argo Goreng Pasta from Argo (frustratingly hidden in plain sight within Adonis Hotel on Purvis Street) – prawn, green pea, tomato sautéed with sambal chilli and spaghetti. While the supply of prawns was blessed and bountiful, the piquant and notably sweet chilli was more Baby than Scary Spice, and the…
Pasta A La Funghi from Kins Restaurant – linguine with button mushroom, shiitake mushroom and white wine. The firm shiitake mushrooms had a most delightful juicy and almost creamy succulence, their earthy essence and alluring pheremones permeating the plateful of springy pasta with the efficiency of gases in an enclosed…
Banana-Bailey from Roots Kitchen & Bar – bread & butter pudding of bananas, walnut, Nutella, and creamy Bailey. The Bailey strides in and pulls you in with its irresistible alcoholic machismo, whilst elsewhere the moist, wet and eggy pudding is two thirds bread and one third goreng pisang. 3.6/5 Roots…
Baked Mangalitsa Kimchi Rice from Joo Bar – grilled Mangalitsa belly, chopped house-made kimchi, onion, mozzarella, pecorino, parmesan, bechamel sauce. It smothers you, douses you and beats you over the head with the fragrance-inclined tail of its cheesetastic agenda, but fan or not of cheese, it’s unequivocally the best pick…
Spicy Mangalitsa Deopbap from Joo Bar’s lunch menu – sliced spicy mangalitsa belly, poached egg, zucchini, spring onion, crispy onion, carrot, white rice. Whilst the bitter and mega-crispy onion rings possessed an irresistible addictiveness and the lean mangalitsa belly – nicely covered in a sweet and mildly spicy sauce -…