Deep Fried Pork Belly from The Rawr Kitchen. As you chew on each chunk of pork belly, you experience a pleasurable release of a gentle yet full-bodied juicy umami saltiness, with the flabbiest bits being luxuriously melty in your mouth like snowy bingsu on Jalan Malu-Malu asphalt (for trivia enthusiasts,…
Handcrafted Tart with Mandy-Go Sorbet (mandarin orange and mango) from Geometry. The mandarin orange and mango flavours were so passionately enmeshed in their amorous physicality that you can’t tell when either element starts and ends. Elsewhere, the soft, buttery tart possessed a crumbling, cake-like personality, yielding to your knife like…
Sambal Brinjal with Crispy Grago (tiny shrimps) from Baba Wins’ Peranakan Cuisine, which has since relocated to Tiong Bahru Plaza’s rather happening new food area. The soft brinjal served as subservient, Leticia Bongnino-esque canvas cushions for the crispy, salty shrimp infants, which marvellously elevated the proceedings to that of an…
Watermelon Lychee sorbet and Strawberry Pocky ice cream with Belgian Waffle from Geometry, located near IKEA Alexandra. The watermelon and lychee flavours are so passionately enmeshed in their amorous physicality that you can’t tell when either element starts and ends while the milky, Meiji-esque strawberry Pocky flavour is true to…
Boston Love Boat Ciponio from Arteastiq – medley of the seas (baby octopus, salmon meat, scallop and prawns) in claypot, baked with en feuillantine and served with arugula salad. The pastry was energetically crisp and buttery, and there’s plenty of amorous activity on set – the stew is essentially the…
French Foie Gras Linguine Aglio Olio from Mad About Sucre’s new summer menu. The peppery, garlicky and well-oiled linguine was zhup-ly wet with anticipation while elsewhere the delicate, gossamer-skinned cubes of foie gras deflate marvellously in your mouth, revealing their indulgently, lusciously gooey softness within. 4.1/5 Mad About Sucre 27…
Matcha Montblanc with Matcha Ice Cream from Kyushu Pancake. The sheer volume of chestnut drama within the thick, ropey cream would more than excite a scurry of rascally squirrels, the cream possessing a matcha powdery bitterness which adds a zen, masculine edge to the proceedings and prevents you from getting…
Le Caillou from Mad About Sucre’s new summer cake collection – pecan nut, mandarin orange, Caribbean rum, milk chocolate pecan nut short bread. The slightly grainy pecan orb was nuttily assertive with a Bailey-esque creaminess, and sat its voluptuously buxomly self on a rich, indulgent chocolate rice-y cushion. At its…
Molten Wings (3pcs) from the newly-opened The Rawr Kitchen, situated deep in the industrial boondocks within The Splendour at Bukit Batok Crescent. Their Facebook page and the menu itself cautions and disclaims the imminent danger involved in taking on these fiery muthas, and after just two bites I can assure…