Lychee prawn from Lin Rooftop Bar – chopped tiger prawns sautéed with garlic and stuffed in whole lychee, served on a bed of savoury tomato concasse sauce. The lychees wrap their angel wings around the happily garlicky prawns like a possessive crazy ex-girlfriend, positively smothering the prawns with sweet, sweet…
Halibut en Papillote from The Halia (Raffles Hotel) – sushi rice, wakame, shiitake, mirin broth, shallot butter, truffle aioli. The sweet, tender halibut soaked in a rich, almost creamy Chinese-esque broth, whilst enoki mushrooms and broccoli were on hand for crunch and (along with the sushi rice) Asian cheerleader duties.…
Tropical Paradise toast from Les Patisseries – coconut brioche, fresh mango, caramelised pineapple, candied almond, mango sorbet. The thick, tall toasts are bread trees, and the other tropical elements a refreshing sweet waterfall that cascades relentlessly. 3.6/5 Les Patisseries 222 Upper Thomson Road Singapore S574354
Korean Fried Chicken (KFC) from Copper on Stanley. Glazed and honey-sweet with a touch of that ubiquitous Korean spice, this was essentially Korean fried chicken as conceptualised and prepared by a Bedok 85 Fengshan Market BBQ chicken wing stall uncle. 3.8/5 Copper on Stanley 3 Stanley Street Singapore 068722
Lemon meringue sundae from Bao Makers – lemon sponge, lemon curd, meringue, almond slices with vanilla ice cream. The awkward tension in the room of disparate mismatches could be sliced with a knife, with the Gobi-dry lemon sponge better off with a good dose of Cetaphil. 3.2/5 Bao Makers 78…
Roast pepper and chilli frittatas from Birdcage Bistro. Essentially the spicy omelette equivalent of receiving full marks for the MCQ section of a Primary Four science paper. 3.8/5 Birdcage Bistro 312 Old Birdcage Walk #01-12 Singapore 798485
Wu Xiang Pop from Lin Rooftop Bar – deep-fried popcorn chicken tossed in five spice powder and crispy Thai basil leaves. The popcorn chicken had the vapid personality of a $0.50 URA/HDB parking coupon, but was reasonably redeemed by the assertive sassiness of the spicy, powdery dip. 3.6/5 Lin Rooftop…
Savoury soya milk panna cotta with shoyu jelly, oriental minced pork and century egg from The East Bureau. Essentially the savoury soyness of salty Taiwanese beancurd (think Yong He Eating House in Geylang) meets the supple softness of Lao Ban beancurd, with lots of random elements sprawled on top for…
Nori squid with sriracha lemon foam and yuzu mayo from Dibs Restaurant Singapore. The outrageously addictive sriracha lemon foam – a droplet of the Pringles BBQ powder-esque elixir delivers a coquettish jab to the tongue – was as aggressive in its entrapment tactics as primary six girls are with their…