Laksa Fisherman’s Pie from Epicurious – prawn, fish, crabmeat, taupok, carrot and zucchini in spicy laksa broth with a puff pastry top. Essentially roti prata served with distilled laksa concentrate, so powerfully flavoured that you must savour it by way of dipping the pastry and only sucking the soak in order…
Roast Pork Aglio Olio from Old Boys Gallery. What you get if one of those glamorously-blinged, big-permed aunties chopping meats behind the hanging carcasses and greasy partition decides to marry an angmoh chef – the roast pork (sio bak) is sweet, fatty and lean all at once with each piece…
Laksa Linguine Pasta from The Fickle Mussel – homemade laksa spice, buttered crayfish and caviar. Essentially the taste of Nissin’s laksa cup noodles…given an injection of sophistication and a smouldering, sweat-inducing upgrade. The crayfish is relegated to recurring guest status here, but who cares when the laksa pasta itself is…
Tom Yum Seafood Pasta from Collective Brewers – medley of sauteed prawns, mussels and squid with capsicum, mushroom, Thai basil and spaghetti in a creamy Tom Yum sauce. Not my ultimate favourite tom yum seafood pasta just yet – Rise & Grind still holds the throne as of July 2015…
Ma Jie’s Indulgence chilli crab pasta from The Quarters. The chef must have been a former mathematician, distributor or similar as both the sweet and ever so slightly spicy sauce as well as the generous portion of crab chunks are evenly distributed throughout with mathematical precision. 3.7/5 The Quarters 16…
Salted Egg Fries from The Quarters. The salted egg dip is like McDonald’s curry sauce undergone some supernova explosion of an evolution – thick, creamy, spicy, peppery and very, very gao. Control your dosage. 3.9/5 This was a hosted meal, courtesy of The Quarters. The Quarters 16 Enggor Street #01-09…
Satay Burger from The Quarters – spiced and marinated chicken thigh between rice patties, served with peanut sauce. The rice patties intrigued with its orh jian (oyster pancake)-esque crisp, while the well-marinated satay chicken and the accompanying sweet and notably nutty peanut sauce deliver the goods with the efficiency of…
Bubur Cha Cha Crème Brûlée from STREET 50 Restaurant and Bar. Essentially what you get if bubur cha cha wasn’t thick and gooey in a bowl but instead vigorously beaten, whisked and boiled into a lightly starchy cream, and then buried alive under a crackly caramelized sugar bed weighed down…
Prawn ravioli from CreatureS – creamy prawn filling with ginger-garlic-thyme butter sauce. It’s all about the butter sauce and pine nuts here, with the controversial wonton skin and prawn filling almost feeling like mere means/transportation devices for the above-mentioned to travel into my waiting mouth. Serve these to me with…