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A PASSIONATE FOODIE

@veronicaphua

Food Blogger, Food Enthusiast
Discovering & sharing good food is what I love. Also #veronicaphuaeats & pays unless stated otherwise. @apple creator #shotoniphone16promax
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(Hosted) Spanning three generations, #NikuyaTanaka is a highly-acclaimed kappo-style steakhouse in Tokyo’s Ginza helmed by Chef Satoru Tanaka (boss.tanakasatoru) that is ranked No. 1 amongst all the steakhouses in Japan, and 27th in the world. It also has an hugely impressive score of 4.45 on #Tabelog, a well respected Japanese review site. The brand’s first and only overseas branch opened right here in Singapore in September 2025 and since then, lovers of premium Wagyu have been flocking to nikuyatanakasg for the omakase menus which are offered at $350++ (9 courses) and $420++ (10 courses) for lunch, and $420++ (10 courses) and $550++ (12 courses) for dinner. Hidden on the second level of 1 Teck Lim Road, #NikuyaTanakaSg feels cosy and intimate as seating is rather limited with a counter that fits ten, and a private room that can hold five guests. huatkaliao and I were served the $420++ per pax menu when we visited last Thursday. And hand on my heart, the meal blew us away. At the start of lunch, Chef Tanaka explained that only female cows make the cut to be served at his restaurants, which explains why the Kobe beef we had was exceptional in quality and taste, regardless of preparation style. Here is a rundown of all the courses we were served that day: ⬇️ Continued below in 2 parts ⬇️ 2025-10-15 05:33:38 (Hosted) Span.. 217 +18% 5 -33%
This rare collab meal by the incredible folks behind some of Singapore’s most beloved home-based private dining, deserves to be immortalised in a Reel. Especially since our vivacious hostess Ruth of ohmakgua had no idea we were going to turn the occasion into an early birthday celebration for her. It must be said though that those of us blessed enough to be invited, felt like it was our birthday because we got to enjoy a really fantastic home-cooked 6-hands feast by her, Linda of lindatable.pd and Henry of liufusifangcai. Upon arrival, Ruth of #OhMakgua had her signature XXL satay ready and waiting. They had just come off the grill and were so enjoyable eaten with her spicy peanut sauce, raw onions, cucumber and “ketupat” (compressed rice cakes). This amazing lady had also prepared for us two kinds of porridge. The one made with the stock of pineapple-fed chicken had the perfect consistency, and was lovely with the meat of the same chicken and the accompanying brigade of condiments (I really enjoyed mixing and matching them). ⬇️ Continued below in 2 parts ⬇️ 2025-10-13 18:02:44 This rare c.. 242 +31% 11 +47%
(Hosted) I hadn’t been back at chamoonhotpot_sg in many months but their ongoing promotion for the seasonal Hairy Crab was too good to ignore. We were seated in the balcony area this time and what I really liked about it is how we could raise the screens (usually kept fully closed to contain the air-conditioning) to enjoy a view of Scotts Road. It also meant better air circulation overall, so no food smell clung to our hair or clothes. As they are an appetiser, the Drunken Hairy Crabs were served first and they proved remarkably delicious. Sourced fresh, the crustaceans, having been marinated in very fragrant Chinese yellow wine, boasted rich roe that was incredibly sweet. After donning the plastic gloves provided by #ChamoonHotpotSg, we attacked the crabs with gusto, making sure to get at every bit. Considering the usual price per crab is $29.80++, the promo price of $19.80++ is extremely good value. But it will be as such until the end of November 2025. So if you wish to get your hands on these fabulous marinated #hairycrabs, my advice is not to dilly-dally in making a reservation at #chamoonhotpot. ⬇️ Continued below ⬇️ 2025-10-13 06:03:30 (Hosted) I hadn.. 356 +93% 4 -47%
Reunited with Chef wolfgangpuck, his son byronpuck and Chef tetsuyahagi at spagosingapore last weekend when they were back in Singapore for the F1 race. It’s no secret how much I love this restaurant at #marinabaysands but this visit was extra memorable as we had the opportunity to catch up (they and Chef gregabess were sharing how they are in the final stages of preparation to launch Spago in Shanghai) and the special dishes which appeared in the 3-course set menu ($68++ per pax). Chef Greg knows what my non-negotiables are, so whenever we step into #SpagoSingapore, the massive “Rough Love”, a #spagobarandlounge signature cocktail, and the iconic tuna tartare in miso cones would be the first things to land on our table . It was housemade sourdough and fluffy buns filled with cheese and truffle next, paired with two butters (plain and seaweed-flavoured). Naturally, I had to have my number one tomato soup in Singapore – Spago’s version uses Japanese Amela tomatoes. Words can’t describe the pleasure I derive from it with every single slurp. ⬇️ Continued below ⬇️ 2025-10-12 05:53:11 Reuni.. 276 +50% 1 -87%
(Hosted) Yes, the wallet-friendly promotional prices for set menus during lunch ($25++ / $35++) and dinner ($35++ / $50++) are packing in the crowds but honestly, even without those, restaurant_cougar_lee_ is worth checking out. Because the food by Chef-owner Ethan Lee (ethan_iva) is a unique style of Chinese with European influences, honed by his upbringing in a Chinese household that owned and ran an eatery in Beijing, and the four years he spent working in a few countries in Europe. Styled like a private kitchen, the menu at this three-month-old establishment at 61 Tras Street in Tanjong Pagar, consists of tapas-like small plates and larger mains, as well as desserts. Since Chef prefers to let natural flavours do the talking, he gravitates towards using healthy ingredients from around the world, and avoids adding MSG in his cooking. For those who love nothing more than pairing their food with wine, Chef Ethan has got you covered as well, with his own curated selection. When I visited with my parents for lunch a couple of days ago, we had a chance to try a number of items. Below is the full list: (⬇️ Continued below in 2 parts ⬇️) 2025-10-11 06:36:32 (Hosted) Yes, the.. 99 -46% 4 -47%
(Hosted) Firstly, heartiest congratulations to therumahotel on being freshly awarded One MICHELIN Key by the michelinguide for 2025. We had an unforgettable stay there last week and still can’t get over how close we were to the Pavilion Mall in Bukit Bintang. About a brisk 6-minute walk was all it took for us to get there. But it must be said that during our 2-night stay in this beautiful urban sanctuary of a hotel, we only left twice (for street food places I wanted to try). Such is the level of comfort and escapism offered by #TheRumaHotel, despite being right in the heart of #KualaLumpur. As explained by Shin, the Assistant Director of Marketing & Communications, who had led us around on a tour, the British architect and interior designer _andy_hall_ of Shanghai-based MQ Studio behind it, had done extensive research into Malaysia’s past eras and unearthed plenty of material to work with. So everywhere we looked, there was an elegant interpretation of something significant from the country’s history. From actual pieces of heritage incorporated into the building (the pillars by the entrance were once the support for a Rumah Panggung in Malacca) to the recurring linear theme inspired by the rubber plantations found across Malaysia, they were all part of the hotel’s very tasteful aesthetics. ⬇️ Continued below in 2 parts ⬇️ 2025-10-09 14:15:38 (Hosted) .. 119 -35% 9 +20%
(Hosted) Our 4-day trip to Kuala Lumpur as guests of the Ormond Hotels Group, had us staying at #TheChowKit (ormondhotels) on our first night. Designed by a New York-based architectural firm complete with custom-built fittings, it is easy to see why this thoughtfully-conserved and stylishly-renovated establishment has been awarded “Malaysia’s Best Boutique Hotel” for four years running. In celebration of this achievement, they are running a “Stay and Dine 2 Days/1 Night” package with RM200 dining credits redeemable at their in-house restaurant – thechowkitkitchenandbar. The a la carte menu lists a wide selection of tempting local and Western dishes, and includes new items such as the“A Taste of Chow Kit” meal platter. This was what we got to indulge in upon our arrival. Joining us that afternoon was wendy22woo, the charismatic Head of Food and Beverage for the Ormond Group who took time to share with us the background of how the menu at #thechowkitkitchenandbar came to be. Through our conversation, it was clear the beautiful Malaysian culinary story of this restaurant, was shaped by her visionary leadership, discerning taste and eye for detail. She had worked closely with Johor-born Executive Chef Juwahir Mustafa, also known as Chef Ell, to develop and perfect every aspect of the dishes on the menu. Our feast began with a moreish snack of housemade fish crackers which we dipped in the accompanying sambal hijau and sambal merah. The bartender shook two mocktails, also inspired by local flavours, for our pairing. Then came the aforementioned“A Taste of Chow Kit” platter. This generously apportioned set meal for two, priced at RM220++ (around SG$68) comprised of the following: ⬇️Continued below in 3 parts ⬇️ 2025-10-07 14:40:31 .. 97 -47% 11 +47%
Nigel Heng’s brand and category offering of jewellery is really cool as it was born out of observing behaviour patterns when couples arrive at a certain point in their relationship, and want to embark on the next step. It led him to create eighteen.thousand.days – a unique and thoughtful way to shop for wedding bands in the comfort of their homes. Since its inception about two years ago, #eighteenthousanddays has expanded with a couple of other collections. Besides the stunning “7207” ring (I own one myself), a design with clean lines drawn from nigelheng’s family archives (they have been in the jewelry trade for decades) that is deceivingly difficult to produce, he has just launched an earring collection as well. The latter materialised after he took heed of requests for anniversary gifts from couples who had purchased his wedding bands. Instead of sticking to social media as the channel to announce his new collection, Nigel decided to throw an intimate house party and invite a few friends over. It turned out to be a brilliant idea as we all enjoyed ourselves very much. Especially since there was great coffee made by good friend Cody (ffop) and awesome pastries from wheatheadbaking to stuff our faces with. ⬇️ Continued below ⬇️ 2025-10-05 13:23:44 Nigel H.. 102 -45% 2 -73%
When it comes to European cuisine, Spanish has always been among my top three, especially for group gatherings. So I jumped at the chance to have dinner at littlefarms Bar & Grill in Serangoon Gardens, held in conjunction with the month-long “Eat Spain Drink Spain” campaign that has many events and promotions taking place island-wide until mid October. My anticipation rose when I spotted tables filled with Spanish folks upon walking in. And I must say, the dishes in the curated menu by the #littlefarms team showcasing a selection of fresh Spanish produce from Ecolah, a Singapore-based company specialising in organic and natural products, were really delicious. Every item tasted incredibly fresh and burst with vibrant flavours. Here’s a closer look at what we had: 1. Cheese & Charcuterie Platter - The two cheeses from Ecolah: a semi-aged Mahón and a Truffle Manchego. were particular memorable as they were tasty without being too strong. Perfect for those who do not like “stinky” cheese. I also loved the huge green Don Gastronom olives, Montaraz Iberian ham and pipparas (long and slim pickled green peppers from the Basque region of Spain). Some respite from those strong-flavoured nibbles came courtesy of the traditional Spanish breadsticks called Obando Picos. 2. Jamón y Tomate - I was besotted with this open-face sandwich. It was a beauty of crispy baguette spread with a juicy and pulpy Spanish plum tomato sauce, upon which slices of Montaraz Iberian Ham were heaped, then finished with a splash of IO black olive oil. Being a klutz by nature, I had to take extra care to not let the ham tumble off when I ate but oh boy, flavours here were *chef’s kiss*. 3. Octopus Carpaccio - huatkaliao and I inhaled our individual plates of the thinly-sliced pieces of Spanish octopus in a blink of an eye. They were too easy to enjoy having been lashed with Vianoleo Surat Extra Virgin Olive Oil (a blend of Arbosana and Arbequina) and dressed with smoked paprika aioli, crispy kale, olives and micro greens. ⬇️ Continued below ⬇️ 2025-10-04 07:44:05 Whe.. 55 -70% 6 -20%
(Hosted) Frankly, I know very little about Burmese food having only had a chance to try Mohinga, a Burmese fish noodle soup, at a friend’s homes several years ago. So when I visited clubrangoonsg for their brand new menu yesterday evening, I stepped into the restaurant without any preconceived notions. As it turned out, that was the best approach ever, because the meal was quite a revelation of the tastiest kind. As Burmese cuisine is known to be influenced by neighbouring countries, I found the flavours familiar yet different, and really appetising in a gentle way. It may not possess the emphatic spiciness and sourness of most Thai food, nor does it come with a tonne of fresh herbs like many dishes in Vietnam, but that does not mean Burmese cuisine is bland. On the contrary, there is a graceful nuance that is easy to appreciate. Even more so with Head Chef charrinn.noom having re-worked traditional recipes to give them modern twists. Little wonder my niece Amanda who was dining with me, was just as entranced as I was by the dishes that came our way. ⬇️ Continued below in 2 parts ⬇️ 2025-10-03 05:32:02 (Hosted) Frankl.. 73 -60% 10 +34%
(Hosted) A fabulous 4-hands dinner between Chefs han_lg of One-MICHELIN Starred restaurantlabyrinth and richie_lin of mume_taiwan (no. 34 on #Asias50Best last year) took place last week, which we felt really blessed to have experienced as it was a true collaborative effort with multiple courses merging their individual signature dishes with the other’s contribution. The meal commenced with Beverage Director Sho Osumi presenting the curated pairings. He had chosen them with care, to reflect Chef Richie’s Taiwanese heritage. So a natural rose wine from there was the first drink for those having alcohol, while the teetotalers had a copenhagensparklingtea made with tea from Taiwan as well. The first snack, from Chef Richie and his #mumetaiwan team, was a delectable seafood creation featuring slightly briny Japanese hand-picked snow crab complemented by creamy sweet corn puree, caviar and drops of delicate osmanthus oil. Then came Chef LG’s inspired take on the prata which took on the form of a light, crispy and flaky fried dough ball, filled with a Pakistani-style spiced minced lamb and mozzarella, crowned by a fried quail’s egg. It sat on some raita, dulcha (lentils) and sweet mango puree for extra complexity. Next, a cold creation by Chef LG and team #restaurantlabyrinth starring cubes of beetroot braised in sherry vinegar and port wine, pineapple gel, a shaved ice of green apple, cucumber, lettuce, wasabi and a creamy tomato sambal sorbet. Perched on top, a crispy onion tuile which we cracked apart to have a bit of it along with everything else in each scoop. ⬇️ Continued below in 2 parts ⬇️ 2025-10-02 05:34:45 (Hosted) .. 115 -38% 7 -6%
For the first time ever, Asia’s Finest Tables by UOB Cards includes a Chinese restaurant in their collection of MICHELIN-Starred and award-winning restaurants for select UOB Cardmembers* to enjoy priority access to. Beloved by discerning foodies in the region, One-MICHELIN Starred summerpavilion, helmed by Executive Chef chefcheungsiukong, is an elegant establishment in the luxurious ritzcarltonmilleniasingapore hotel. Highly regarded for their impeccably-crafted, flairful Cantonese cuisine presented on serving ware that makes a bold statement, this is where UOB Cardmembers can look forward to indulging with their plus-one, in an entire tasting menu designed exclusively for them at a special rate. Also making its debut this season is the Taittinger Prestige Rosé Champagne. Surely, there’s nothing prettier to raise a glass with than this brand’s pink bubbles. I had a sneak preview a short while ago and was bowled over by the deliciousness of the courses. Here is what you can expect from Chef Cheung and his team: 1. Black Truffle, Fried Egg White, Shiso Leaf Steamed Hairy Crab Meat, Chicken Dumpling – The duo of small bites were big on flavour and texture, forming a beautiful study in contrast to whet the appetite. 2. Double-boiled Sea Whelk Soup, Dried Scallop, Beancurd, Wolfberry - #SummerPavilionSg’s soups are legendary and this was no different. It was visually striking too as the silky beancurd, cut to resemble a chrysanthemum, “bloomed” in a soup that was intensely sweet and umami from the seafood. 3. Steamed Dong Xing Grouper, Black Fungus, Crispy Tofu Crumble - Chef Melissa (eightmileswide) explained how sustainability and Chef Cheung’s early food memories were merged to form the crumble topping, which enhanced the texture and flavour of the flawlessly cooked fish. ⬇️ Continued below ⬇️ 2025-09-29 05:49:41 .. 258 +40% 5 -33%
The only Two-MICHELIN Starred restaurant in this season’s curation for Asia’s Finest Tables by UOB Cards is thevar.sg in Singapore. And there is no better time for select UOB Cardmembers* to enjoy priority access there as Chef-owner mano.thevar and his team have recently moved into a gorgeous new home. Since opening in 2018, #thevarsg has been creating ripples in the food scene here. Penang-born Chef Mano’s unique way of marrying Indian spices with his extensive background in European and Japanese fine dining, resulted in a new kind of food that proved irresistible. Over the past few years, he has evolved it further, to become even more refined but without ever comprising on what customers fell in love with in the first place – those aromatic and brazen flavours of his heritage. For select UOB Cardmembers, this is an amazing opportunity to indulge with their plus-one, in an exclusive Tasting Menu at a special rate. Also making its debut this season is the Taittinger Prestige Rosé Champagne. With fresh and crisp red fruits, light acidity and minerality, it complements Thevar’s rich-tasting dishes oh-so-beautifully. We were invited for a sneak preview, and let me assure you, we could not be more impressed. Below are all the courses which had us in a rapture: 1. Trio of Canapés – These titillated the tastebuds and then some. While the tartlet cradled the world’s smallest tomatoes, crispy potatoes, buttermilk and a tamarind and coriander dressing, the oyster-shaped crunchy muruku was heaped with a razor clam salad, lime crema and trout roe. Snack number three was a familiar sight as the Iberico pork belly wrapped in a betel leaf with sambal aioli and jalapeño, has been on the menu since the day the restaurant existed. 2. Smoked Eel Vadai – Aromatic and multi-textured, this delectability underscored Chef Thevar’s excellent understanding of Japanese ingredients as the perfectly-cooked fish was enhanced nicely by Indian spices. 
⬇️ Continued below in 2 parts ⬇️ 2025-09-28 05:55:25 .. 132 -28% 6 -20%
(Hosted) “Exquisite and very delicious Cantonese food, excellent service and an elegant ambience” – that would be my summary of our visit to Xing Yue Xuan 星粤轩, the first premium Cantonese cuisine concept by the jumbogroup.singapore located within WEAVE at rwsentosa. Extensive thought and effort had been given to the creation of this restaurant which is designed for an intimate dining experience. From the name – 星粤轩 represents the different facets of the restaurant including a homonym for Singapore’s “新” (xin) and the symbol of a rising star, to the layout which is made up of several private dining rooms, the biggest of which can fit up to 12 guests, the attention to detail is obvious. Naturally, the most important aspect for any dining establishment is the food, and we found #XingYueXuan’s tastefully elevated renditions on traditional Cantonese culinary to be superb. They also understand guests appreciate flexibility, so there is an a la carte menu, as well as an Executive Set Lunch ($78++ per pax) and a Tasting Menu ($158++ per pax) to choose from. For this invited tasting, we were served a specially curated menu highlighting the signatures at #星粤轩. After being warmly greeted at the door and led to our private room, we were served a welcome cup of Honeycomb Ruby Tea – a bespoke and exclusive blend of sweet jujube and Formosa oolong, along with a crunchy tartlet base filled with chilled prawn, scallop and melon dressed with a creamy wasabi sauce. After savouring this flavourful morsel, I knew we were in for a marvelous meal. For our appetiser, it was a Trio Starters Platter （$18++ per person) that consisted of a cold juicy cherry tomato marinated in preserved plum, a chilled chicken roulade graced with punchy Thai green chilli and a grated sand ginger sauce, and a large bite of stirfried meat, conpoy and egg white topped with caviar, cradled in a crispy base. I loved every single one. What’s fun about this platter is that it will be changed every three months to allow the Chefs to flex their creative muscles. ⬇️ Continued in 2 parts below ⬇️ 2025-09-27 11:19:35 .. 115 -38% 8 +7%
“9 out if 10 of my clients fall asleep”. That’s what Virene shared at my first ever session in the new Auréa Lounge by kimrobinsonofficial in Takashimaya. After trying out the extremely pampering scalp treatment myself, I was not surprised. It was so deeply relaxing and therapeutic, I nodded off a couple of times myself. The experience began with her serving me a freshly-brewed cup of wellness tea. After which she proceeded to scan different parts of my scalp with a hand-held device that was connected to a screen. This allowed us both to see magnified views of my scalp in real time. After examining for a few minutes, Virene concluded that I had a rather sensitive scalp and recommended the Auréa Calm programme using exclusive Italian-made products infused with calming botanicals. She ushered me into a VIP room, a sanctuary I never knew existed in the bustling salon. In this peaceful and inviting space, large art pieces by Mr. Kim Robinson himself, adorn the walls. After I changed into something more comfortable, the scent of a fragrant blend of essential oils filled the air – it got me very relaxed as I sunk deeper into the soft armchair and leaned back over the sink. She then proceeded to deep cleanse my scalp, following that with a firm massage to stimulate better blood circulation. My hair was also cleaned with the salon’s own cleansing clay. For the next step, she applied a solution to hydrate and soothe. I think I dozed off briefly at this point as the darkened room was extremely conducive for falling asleep in. ⬇️ Continued below ⬇️ 2025-09-26 18:45:21 “9 ou.. 84 -54% 7 -6%
(Hosted) We had the pleasure of chatting with Mr. Dong Hai Deng, the owner of one-month-old mrhainan in #Vivocity when we visited last week for dinner. Both and bred on Hainan island, the friendly Mr. Dong who owns other F&B concepts back home, earnestly explained that the cuisine served at his restaurant is not the same as what most of us Singaporeans think of, when the words “Hainanese food” are mentioned. So please don’t walk in expecting to find the hawker favourite of chicken rice, “ugly delicious”curry rice or fried pork chop. Instead, the dishes on #MrHainan’s menu is a tribute to the beloved qualities of Hainan island itself, such as the abundance of seafood and good produce. Thus, the cuisine emphasises freshness and natural flavours. The cooking style is what I would describe as “refined rustic”, so the natural goodness of every ingredient is celebrated with finesse. I knew this kind of food would be up my parents’ alley, so I asked them to join me and huatkaliao. By the end of dinner, they made plans to return with a few of our relatives. Here is what we had: 1. Pickled Vegetable 好吃的海南甜酸 $3.80++ – Crisp and sourish, good as an appetite whetter and a palate cleanser. 2. Luffa & Glass Noodle in Chicken Broth 絲瓜粉絲海白文昌雞煲湯 $18.80 －Loved the old-school taste of this steaming hot soup swimming with crunchy gourd, meatballs, “dong chye” and glass noodles. It reminded me of a dish my late grandmother used to make for us when I was a kid. ⬇️ Continued below ⬇️ 2025-09-26 13:45:30 .. 129 -30% 1 -87%
To say I was thrilled to visit mustardseed_sg 2.0 would be an understatement. The first thing that struck me was how different the vibe is, after the renovation. It feels a lot more like a cosy restaurant now, with an increased capacity to seat 23 guests. We were lucky to have the sole big round table that evening – it fits six comfortably. But I think the current modular furniture allows the team to make arrangements if necessary. I had thought the revamped menu ($188+ per pax) was going to be shorter but it looked about the same. Not complaining, of course 😊 They do however, now offer a couple of supplementary courses as add-on options. Even before y.eliciayeo finished explaining what these were, there was no doubt we would get them. The drinks list has grown a lot too. Those who were having alcohol, shared a bottle of red which makanfuku chose. yujunn_ and I, the teetotalers in the group, were happy to sip the “Pet Nat” of Chinese Flowers, composed of snow chrysanthemum, osmanthus and a kombucha starter. It boasted a wonderful floral nose and a bright fizziness that was not too sweet or acidic ($15+ per glass). Dinner began with a scallop ceviche with local fruit. Beneath the silky-soft shellfish, sliced up for ease of enjoyment, was a salsa of tomatoes and avocados, I love how it paired with the yellow sauce, tangy from passionfruit and starfruit. Dressing the scallop was an aromatic blend of marigold (a locally-grown herb) and sweet miso. On the side, crunchy scallop “keropok” (crackers) that were intense in flavour. ⬇️ Continued below in 3 parts ⬇️ 2025-09-24 14:57:10 To s.. 117 -36% 4 -47%
Although it was about three weeks after my birthday, dingdongbelle, mekoh1702 and delphine.fong celebrated me at the restaurant of my choice – labottegasg. The early birds among us roosted at our table over drinks. I found a new favourite that evening – a cold infusion of dried fruit with spices that included cinnamon and nutmeg. Bossman Antonio (casanostrasg) shared that it was inspired by hot mulled wine, a popular wintertime beverage in Italy. I loved it so much, I ended up quaffing three glasses. As my friends were dining at #labottegasg for the very first time, they asked me to do the ordering. So I got us an Insalata ($18++) to start. The salad of endives, char-grilled broccolini topped with parmigiano reggiano, crumbs and a dressing with vincotto (a sweet and tangy paste made from non-fermented grape reduction) sat really well with them. So did the tender and succulent grilled baby calamari, served with a pea and mint sauce, and lemon zest ($25++). ⬇️ Continued below in 2 parts ⬇️ 2025-09-22 19:46:11 Although it w.. 95 -48% 6 -20%
10-year-old #wildfireburgers has gotten even cooler after a rebranding exercise and relocating to a new address (#01-59, UE Square). Now known as wearewildfire.asia, they have tightened and widened their menu simultaneously to offer a superb selection of food that includes a curated selection of their beloved burgers, as well as wood fire-grilled proteins, appetisers, dips, small plates, sides and desserts. We were genuinely impressed by everything we chose to try during our visit: 1. Heirloom Tomatoes ($13++) – The “prince de bretagne” tomatoes which hail from Brittany in France, were presented on a bed of sour cream and topped with raw onions and some chilli crisp. A very enjoyable combo. Tip: Save some of the luscious sour cream dip the fries. 2. Nam Prik Gambas ($18++) – A Thai-inspired flavourbomb that I reckon is also a must-order because the shrimps were large, plump and springy, and the thick sauce of garlic oil, “nam prik pao”, bird’s eye chilli and fried shallots they were cooked in, was a mouthwatering sweet meets sour meets spicy. Tip: Must keep the leftover sauce to dip fries too. 3. Umami Fries ($8++) – Crunchy but not overly hard, and soft within, we couldn’t stop munching on them. A second round was necessary. 4. Salt & Vinegar Onion Rings ($8++) – I swear #wearewildfireasia does the best ones around. As they cut the onions by hand, each perfectly seasoned ring weighs nothing because it is extremely thin and comes coated in the lightest tempura-like batter. Be warned that this is one item that sells out fast, so ordering two bowls at the start might not be a bad idea. ⬇️ Continued below ⬇️ 2025-09-21 19:07:57 .. 261 +42% 10 +34%
(Hosted) Opened by the same ex-bankers behind chengdu.sg, a restaurant I was hooked on for a spell, numb.restaurant which has two branches, is marking their second anniversary with new creative Sichuan dishes and promotions that will please those who can’t get enough of notoriously spicy and tongue-numbing flavours. However, even those who have a lower threshold for heat can enjoy their food – just do what we did and ask for the spiciness level to be lowered. Here is a look at what we savoured during our visit to the #numbrestaurant outlet at Marina One: 1. Flaming Applewood Wagyu Cubes ($49.80++) – Dramatic presentation of a book on fire aside, the beef was tender and tasty. Loved the chunkier cut as they delivered a more satisfying mouthfeel. 2. Clothesline Iberico Pork ($19.80++) – Another very appetising creation that was just as charming to the eye. The chilled slices of pork, draped over the mini rack with sheets of crisp cucumber, were really delicious as they had an even balance of fat and lean. 3. Sichuan Beer-Braised Duck with Potatoes ($34.80++) – A non-spicy stewed dish that I feel, would be especially comforting in cool weather. Surprisingly, the duck leg meat had no gaminess at all and I liked how soft and mealy the potatoes were. huatkaliao and I couldn’t resist splashing the gravy over our bowls of white rice either. ⬇️ Continued below ⬇️ 2025-09-21 08:12:05 (Host.. 85 -54% 6 -20%
After what seemed like forever, we returned to shao.singapore (previously #ShaoBBQ) in Frankel for dinner. I had been missing their food, so it was the first place that popped into my mind when deciding where to have a belated birthday celebration for our niece Amanda (kicksroundaworld). My usual favourites were the first things I pre-ordered, and the Braised Combination Platter of duck meat, pig’s trotter (love this the most!) and “tau kwa”, accompanied by a sour garlicky chilli dip, was one of them ($28++). The black beauty of their signature Pan Seared Hokkaido Sausage with Squid Ink that has converted everyone who tasted it into a fan, was another mandatory item ($28++). I always make sure to get the Crispy Fried Baby Pomfrets at #shaosingapore as well. Each of the very tasty fish can be eaten in its entirety, but I would recommend chewing with care and not rushing this since the bones and fins can be a tad sharp. On this visit, I finally got around to trying their Homemade Fried Prawn Rolls. Big and chunky, the prawn and pork filling had large pieces of water chestnut to add a juicy crunch ($18++). Shiok. I will re-order for sure. Ever since I tried the darn tasty Roast Chicken here, it’s become a dish I also like to repeat. It’s always topped with “keropok” the old-school way, and is accompanied by a saucer of salt and pepper dip on the side ($16++ for a half). Earlier that morning, bossman Jack’s usual supplier had called him to say they had caught a bunch of small prawns and if he’d like some. That’s how lucky us got the chance to wolf down a heap of the sweet-fleshed crustaceans, wok-fried with plenty of minced garlic, chilli and spring onions. Those fragrant prawns could be eaten whole due to their very thin and soft shells. One of my favourite vegetables is the luffa gourd and this place does a lovely version with clams, squid, prawns and a fried egg in a light soupy gravy ($20++). ⬇️ Continued below ⬇️ 2025-09-19 15:18:47 .. 132 -28% 3 -60%
(Media Preview) I have known Chef Taro Takayama (taro.chef) for more than seven years. It was back in January 2018, at his previous place of work (an eponymous establishment) when I first tasted and promptly fell in love with his style of #kappocuisine. Having returned there many times for his omakase, even ordering takeaway bento sets during the COVID lockdown era, I am more than familiar with what he is capable of. Thus, when I was told that he is the new Resident Chef at kishosg, I was extremely excited to attend the hosted tasting. Hailing from a small town in Wakayama in the Kansai region, he grew up surrounded by nature’s bounty, spending time as a child picking vegetables with his grandmother. It eventually inspired his career path which led to him secure positions at Three-MICHELIN Starred restaurants in Osaka. The year was 2013 when he arrived in Singapore to take on the position of Master Chef at the Japanese Ambassador’s residence. Celebrities and dignitaries who came through the Ambassador’s doors then, got to enjoy his food. From 26th September 2025 when the new #KishoSg is launched to the public, Chef Taro will tempt diners with multi-course menus that celebrate the best of each season’s ingredients. A highlight beef-lovers can look forward to is the outrageously oishii Tottori Wagyu which is exclusive to the restaurant. Lunch starts at $160++ per pax for 6 courses but if you want to indulge a little more, there is a 7-course for $280++ which is also available during dinner. Come evening though, the 9-course at $360++ is what I reckon, you ought to spoil yourself with. ⬇️ Continued in 2 parts below ⬇️ 2025-09-18 05:36:35 (Media Pr.. 303 +65% 14 +87%
It’s amazing how far Vincent has come since my very first visit to #PunImPrivateDining back in December 2020 when liltune had organised a dinner there. Not only has he gone on to secure the necessary qualifications to be called a Chef, at the prestigious Le Cordon Bleu no less, but this energetic young man even launched imjai.punim, a more accessible casual Thai concept serving a number of his specialties. However, one thing hasn’t changed – a portion of his takings from his private dining is donated to a charity. Hence, I was very pleased to be back at vincent.pun.im, thanks to eechong who had made the booking some time ago. It was obvious how much Vincent has evolved as a Chef as the menu has become extremely polished in execution and perfectly apportioned. After giving an introductory speech, he sent out fluffy black sticky rice milk bread in the shape of neat round buns, which we paired with an unapologetically herbaceous Miang Kham Butter. It was on to a couple of rousing snacks next. The tartlet which we instructed to eat first, cradled tongue-searing Southern Thai chilli relish, a grilled dried shrimp and eggplant puree topped with piquant green mango. I loved it. The second amuse bouche was another oh-so-shiok fire alarm-trigger, albeit inspired by Northern Thai cuisine and starring jackfruit salad, airy puffs of crispy pork rind, crunchy pork lard and long beans. Took me a few bites to polish this hefty creation off. ⬇️ Continued below in 2 parts ⬇️ 2025-09-16 16:12:35 It’s amazin.. 103 -44% 2 -73%
I had saved this stall in my “to try” list for yonks since I saw zachdevours post about it a few years ago. Situated on the second level of the hawker centre at Blk. 31 Commonwealth Crescent at #02-74, #FaiKeeFishheadBeehoon which used to be in Chinatown, is known for their old-school Cantonese “zichar. Be prepared to wait if you want to try their food because there is only one gentleman doing all the cooking. I was told by his daughter triciaseraphina, who was helping out the evening of our visit, that her grandfather had started the stall in 1970. And since taking over, her dad has stayed true to cooking the same beloved Cantonese classics. The menu at Fai Kee Fishhead Beehoon may not be massive but there’s more than ample to satisfy. Different kinds of carbs seem to be their forte, so I decided we had to try at least two, alongside the other dishes I picked. In my opinion, the Seafood Horfun was perfectly fine but the Beef and Bittergourd Beehoon ($20 for a large serving for 4 pax), outshine it by a mile. Highly recommend ordering the latter as the thin rice noodles, cooked with a bit of black bean sauce, were heaving with“wok hei” and had a tinge of bitterness from the gourd which was enjoyable. While the slices of beef were large and tender, I was captivated more by the unctuous and flavourful stock-saturated strands of the beehoon. Pairing it with some of the freshly-made pickled green chilli (they’re so fruity and not mushy at all) is a must. Ditto tossing in some of Fai Kee’s fried-fresh-daily cubes of nicely-salted and very crunchy pork lard (these were excellent on their own as well). ⬇️ Continued below ⬇️ 2025-09-16 05:31:27 I.. 849 +361% 38 +408%
It was really sweet of mkthehansum and xshinyinx to organise a dinner at their home when blueskiescottonclouds was in Singapore for a few days. What a lovely opportunity it was for us to catch up with her and our other mutual friends properly. The elevated comfort food they prepared was spectacular, and very much along the lines of their signature #mustardseedsg style. We loved every course, starting with the chilled soft-cooked Japanese vegetables such as nasu (eggplant), spinach and tomato, and then a bowl of cold crunchy mixed vegetables of the leguminous family. Next came very tender squid (Ming Kiat explained that he had cooked it in a traditional Japanese way – covered in paper towels and blanched with hot water) paired with crisp succulent vegetables tossed in a light dressing. The steaming hot soup with pork ribs, pig’s tail and daikon (Japanese radish) was as soul-satisfying and delicious as it was nourishing. I had a couple of helpings, as did everyone. Loved the pig’s tail the most for its gelatinous bite and rich flavour. ⬇️ Continued below ⬇️ 2025-09-15 14:46:59 It was real.. 187 +2% 7 -6%

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