Genki Ninja Bowl from Ninja Bowl – yaki unagi, roasted pumpkin, beansprouts, onsen egg, pickled beet. The usually wriggly eel completely lays limp in sweet, luscious surrender here, whilst elsewhere the various crunchy elements each bring something different to the table – the beets bring a veggie wetness, the pumpkin…
Buah keluak pasta from Chef Shen Tan’s pop-up at Joan Bowen Cafe – buah keluak cooked with turmeric, blue ginger, garlic and shallots, minced pork and prawns, twice cooked pork belly. Every inch of well-lubricated pasta is positively slathered with the glorious black paste, which is simultaneously nuanced and forthcoming…
Omi Gyu from Boruto’s Hidden Gems of Kansai menu – omi wagyu from Shiga, smoked & chopped with scallions, shio konbu in tataki style. The luxuriously smooth and chewy wagyu had the glorious, unbridled fattiness of a BMT Eagle Company recruit, with the tarty avocado mayo serving as an appealing,…
Kaisen Ninja Bowl from the newly-opened Ninja Bowl – pan-seared Hokkaido scallops, mussels, mixed mushrooms, lemon butter sauce and carrots with added quinoa. The four Hokkaido scallops had a taut, delectable crunch, while elsewhere the carrots possessed the youthful sweetness of a fat smiling baby and the lemon butter sauce…
Grilled kingfish collar with spicy chinchalok sauce from Redpan’s new menu, which rolls out tomorrow. Every inch of moist flesh, chewy cartilagey bits and sinfully charred skin went shiveringly well with the spicy chinchalok sauce, so stingingly tangy and naughty that it would make you go “phaaaaaaatumba” or similar incoherent…
Udon from Hyogo braised with squid ink stock, topped with firefly squid and yuzu molecules from Boruto’s Hidden Gems of Kansai menu. The squid ink udon plays like a slinky pasta but retains udon’s slurp suction qualities while elsewhere the dish feels like a tribute to explosive squirts, with the…
Chicken & Waffles from Clinton Street Baking Company – honey-Tabasco sauce, a crispy Belgian vanilla buttermilk waffle and signature warm maple butter. The waffle had a fluffy Holland Lop softness and the tenders-esque chicken, which was dusted with an appealingly salty powder, stripped with the fluidness and natural grace of…
Super Ducky from Non Entrée Desserts – crème fraiche pudding, fresh mango purée, sago, biscuit, frozen exotic cocktail ducky sat on a lemongrass cloud. Essentially a luscious mango duck soaking lazily in a luxurious lemongrass spa, using yogurt-tau huay body butter for suppler skin. 4/5 The Super Ducky is a…
Truffle soba from Two Bakers. The soba was made appealingly salty and fragrant by the sauce and seasoning with the truffle being as light as a mynah’s roadside abandoned feather with its touch, never being too heavy-handed with its usually militant agenda. Elsewhere, the succulent portobello mushroom squirted its juices…