Heirloom tomatoes, ricotta, burnt pomelo and yuzu pearl from Rhubarb Le Restaurant’s 3-course lunch menu. Rhubarb Le Restaurant 3 Duxton Hill Singapore 089589
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…
Wakame & romaine salad from Open Door Policy – hamachi sashimi, tomatoes, onion & miso dressing. The hamachi slices were moist, supple and delectably oiled, with a thickness so bitable and substantial that you can club your friends’ faces with these marvellous and literally yellow tails, and elsewhere the wakame…