Rachel says:
I was told this would be life-changing. I wasn't skeptical, but I don't think I was quite prepared for just how phenomenal this char siew is.
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Rachel says:
Pleasantly surprised by how good the waffles here are. Not even the moisture from all those toppings seeping through the crisp exterior of the waffle could take away from the fact that it tasted great
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Rachel says:
a patty that resembles an oversized Thai fishcake, fried golden-brown on the exterior with diced prawns within. It's aromatic with lemongrass and assembled between house-baked buns with green curry mayo, chunks of mango, and red onion slaw.
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Rachel says:
I'm in love with Sumiya's Ryoshi Mushi, which is broth boiled in an aluminium can over an open flame (like a hotpot), a traditional cooking method used by Japanese fishermen.
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Rachel says:
Certainly not your typical carbonara – authentic or otherwise, OMB's dry version is made with cheese, no cream, scrambled eggs and of course, a copious amount of bacon
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Rachel says:
The thing that always impresses me most about Tarte's tarts is how delicately thin the pastry is rolled, yet it's firm and crisp enough to hold all that luscious, creamy filling without crumbling.
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Rachel says:
The seafood in here was a touch overcooked and could have been fresher, but the spicy tomato-based sauce was rich, herby and paired well with bucatini (a pasta that's similar to but thicker than spaghetti). Yum!
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Rachel says:
this under-the-radar number is tossed with lobster essence and fiery rayu oil – it's slightly spicy, savoury and altogether so delicious you'll be chasing one bite with another until the plate is wiped clean.
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Rachel says:
The best barbequed chicken wings of their kind, with skin that's taut and crispy, separated from the juicy flesh by just a thin layer of fat. That accompanying zingy chilli sauce is a must-have along with the chook.
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Rachel says:
Our unanimous fave at this Modsin (modern Singaporean) cafe has to be this burger, consisting of tender chicken thigh marinated for 24 hours with turmeric, galangal, lemongrass and other secret ingredients, between homemade rice 'buns'
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Rachel says:
Pluck's $13++ lunch sets are so impossibly value-for-money, especially when you have options like this beef burger that's made entirely from scratch
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Rachel says:
a smooth, perfectly-set custard fragrant with the thorny King of Fruits and capped with a thin, crispy layer of scorched sugar. It's not too eggy, not too sweet
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Rachel says:
The crackling crunched in a very satisfying way between my teeth, and the fatty flesh beneath it was faultlessly juicy, unctuous and tender.
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Rachel says:
I like my crepes soft, delicate and paper-thin so, sadly, the slightly stiff ones here didn't impress; they should have have been about half their thickness. That said, they did have a lovely colour on them
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Rachel says:
Only 10 servings of this $16.90 rice bowl served each day, so you have to go early if you want to stake your claim on one. It's a pretty generous portion consisting of about 12 cubes of grilled wagyu beef skewers on rice
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Rachel says:
Such a gorgeous dish of al dente riso tied together with parmesan, topped with discs of white asparagus, slices of succulent Duroc pork, and right in the middle of it all, a soft-boiled egg that bled a gooey, glorious molten yolk.
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Rachel says:
One of Sumiya's specialties is air-flown seafood, including sustainably-farmed Bluefin tuna, which is carved and sliced in the restaurant.
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Rachel says:
The waffle, though dense and almost cake-ish, isn't the best part of this dessert. The silky homemade lemongrass and pandan ice creams steal the show, especially the latter, which is utterly beguiling with its mellow fragrance.
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Rachel says:
It's part of the weekend brunch menu at $98++ per person, which is amazingly good value, considering that you get sizeable portions of their specialties – suckling pig, paella and salt-baked fish – on top of a buffet of cold cuts, cheeses and salads.
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Rachel says:
One of the most refreshing things to have after a big meal is this: colourful cubes of watermelon, rock melon and mango with chewy coloured pearls, matcha ice cream and red bean paste swimming in coconut milk sauce
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Rachel says:
I'm not a fan of mushrooms, but the flavours of this dish won me over. The earthy, savoury fragrance of the springy sautéed mushrooms doused in chicken jus, punctuated with hits of saltiness from the slices of prosciutto
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Rachel says:
Found the crust slightly too chewy, but within those brown walls was an impossibly soft and cottony interior that melted in the mouth – quite like cotton candy
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Rachel says:
Was quite impressed by the savoury mains here, but my favourite out of all of them is this dish of al dente spaghetti and chunks of chicken coated in a creamy green curry-esque sauce made with coconut milk (hence the 'lemak')
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Rachel says:
This Coffee Avocado shake is a best-seller and it's no wonder why. It's delicious. At $18.90, it's leaning more towards a dessert than a mere ol'fashioned milkshake
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Rachel says:
A 160g beef patty done to perfect medium doneness, slathered with mustard aioli, topped with smoked cheddar and a sweet-ish onion ring – so good to tuck in to
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Rachel says:
Essentially French toast with a coating of caramelised sugar, with soft chunks of apple and vanilla bean ice cream. Too burnt around the edges, but the middle part of the dense toast was good
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Rachel says:
I'm still not getting the hype about them. Yes, they're cheap and tender, but I thought the meat is really quite bland under the glossy coat of bbq sauce.
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Rachel says:
Love just about everything here – the minced ginger and green chilli, minced garlic and red chilli, a variety of crispy, crunchy pork skin in different ways, tender lean pork
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Rachel says:
A humongous salt-cured duck leg is sous vide for at least 6.5 hours before being finished in a pan, skin-side down to get it all crispy without drying the meat out.
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Rachel says:
I've heard the standard varies from outlet to outlet, and it's definitely not the best tom yum pasta around (I much prefer the one at Rise & Grind
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Rachel says:
Desserts here at Merah Putih are less refined than the savoury items, but at about S$4.50 each, I'm really not complaining. This was my favourite
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Rachel says:
At $15, there was hardly any crustacean meat; whatever little there was, was lost in the sea of chopped tomatoes and celery tossed in garlic mayo, smushed between walls of toasted brioche.
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Rachel says:
Love this! It's such a well-conceived reinterpretation of our local dessert, with lush pandan and coconut soft serve ice cream decked with fresh chopped honeydew, slivers of crunchy coconut tuille, and my favourite bit in the entire cup
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Rachel says:
The must-haves here are the siew mai and the egg tarts – frilly layers of flaky, crisp pastry cupping soft, melt-in-the-mouth egg custard.
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Rachel says:
while I do think these petite confections are really pretty, I didn't find them anything to shout about. The exception was the Ume Shiso, which I found unexpectedly pleasing.
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Rachel says:
A different kind of doughnut, made with glutinous rice flour so its body is dense and chewy within a lightly crisp, sugar-glazed exterior. I liked the texture
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Rachel says:
approximately 120g of fresh lobster meat sous vide and then seared off in the pan for an alluringly smoky finish, complemented with briny lobster jus and squid ink foam.
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Rachel says:
that's one helluva great beef patty sitting right there – it's made up of 80% chuck and 20% brisket; Chef Jachin Tan's golden ratio, and bound purely by the infusion of Parmesan.
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Rachel says:
Super good daifuku at Sumiya – you'll get one of these fluffy babies in your lunch set for dessert, and they're just the perfect thing to end your meal with.
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Rachel says:
This French egg custard is infused with caramel and pistachio, which lend it added depth of flavour and fragrant nuttiness – one of the best crème brûlées I've ever had, for sure.
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Rachel says:
A lot drier and a lot less tomato-ey than any other chilli crab pasta around, this arrabiatta packs a huge dose of spice in every mouthful.
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Rachel says:
These were sadly far too crispy, lacking that gooey interior that I look forward to in any churro. Despite that, The Fat Turtle remains one of my favourite cafes to chill at – just stick to their savoury items and pancakes!
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Rachel says:
the taste was alright, but I hated the texture of the filling. For a far more enjoyable beef agnolotti, head to 2it&drink at River Valley. That one was truly on point.
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Rachel says:
If you love mochi, this is a MUST-TRY. A twist on the traditional Japanese pancake, this rendition is made with rice flour so it's sticky and slightly gummy
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Rachel says:
It's not cheap, but the food here is delish, so I'm not complaining. For $16 nett, you can customise your own bowl with a type of grain (brown rice, quinoa and soba are options), a protein (think seared tuna, roast chicken, and grilled striploin), three v
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Rachel says:
Carbonara done the classic way – creamless but cheesy, with raw egg yolk to thicken the sauce. Not bad, especially when it's only $10 during lunchtime.
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Rachel says:
Like a gargantuan Magnum, only more kitschy and cooler, just because the white chocolate shell is embellished with my one of my favourite snacks – strawberry Pocky
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Rachel says:
Particularly partial to lemon drizzle cake, especially the one at Carpenter & Cook, where the citrusy zing is literally in the icing on the cake.
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Rachel says:
this one is spectacularly good with al dente penne and chunks of shredded duck confit luxuriating in a rich Italian cheese sauce and showered with herbed breadcrumbs.
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Rachel says:
Still think this is one of the best stacks of pancakes you can get in town. Each mammoth-sized disc of batter is thick, fluffy and moist, embedded throughout AND topped with wild blueberries
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Rachel says:
best croissant in Paris. No wonder it's so lauded – plush, buttery layers with a light, crispy exterior, the top glazed with sugar. Sheer perfection
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Rachel says:
This is a Portuguese egg tart taken to the next level, with a luscious custard of organic farm eggs (which tinge the custard a pretty peachy orange-yellow), cinnamon and orange rind OOZING out of a flaky, crispy cup of homemade puff pastry.
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Rachel says:
Favourite chicken liver parfait ever – light, airy, well-seasoned and perfectly balanced with the slightly tart mandarin jelly cocooning it. Still one of the best tricks Heston Blumenthal ever had up his sleeve.
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Rachel says:
one of the best classic mac & cheeses I've had. The luxurious bechamel sauce is enriched with Parmesan, mozzarella and cheddar, topped with supremely crunchy, golden herbed breadcrumbs.
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Rachel says:
Two thick tiers of white bread buttered and toasted to crisp-surfaced perfection. The butter is from the Azores, from which much of Portugal's dairy comes, and IT. IS. THE. BOMB.
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Rachel says:
Succulent, tender chunks of boneless chicken marinated in yoghurt and Indian spices, then grilled in a tandoor for a irresistibly smoky aroma. Pair these with the house-made mint mayo
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Rachel says:
I'm dying to savour this mille-feuille again. Countless sheets of feather-light, crisp, buttery pasty stacked with layers of silky vanilla bean creme patissiere.
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Rachel says:
Here's another must-try by Sebastien Gaudard – am actually quite convinced that everything at his patisserie is a must-try – the Mont Blanc
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Rachel says:
Sad face because the dense, stodgy Belgian waffle was premade and served at room temperature. I also found the gelato slightly icy, which is a big no-no for me!
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Rachel says:
the Mont Blanc-ish chestnut was slightly disappointing; though light in texture and not cloying at all, I wished for a richer chestnut flavour.
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Rachel says:
Can't beat my favourite Ponggol Nasi Lemak, but because this is just down the road from home, it's the best quick fix when I want a plate of coconutty rice and fried food paradise
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Rachel says:
Big, succulent prawns all nicely slit and cleaned and fried and tumbled in that glorious salted egg yolk sauce, jazzed up with hints of chilli padi and curry leaves.
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Rachel says:
the only ones that I really liked were the chicken patty with bacon and spinach, and the prawn and edamame salad. Do not go near the rubbery caramel pudding.
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Rachel says:
$12 for a macaron sounds exorbitant, but this is one helluva amazing macaron. Sandwiched between crisp charcoal shells flecked with dehydrated raspberry powder, the foie gras mousse somehow manages to be lush and airily-light at the same time, packing in
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Rachel says:
Certainly not the best duck confit – too dry – nor the best waffle – too flaccid – that lived, but served against a backdrop of mostly sky and city skyline at 40 floors above ground, I won't whinge.
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Rachel says:
Compared to Pierre Herme's, the macarons by Sadaharu Aoki are more ethereal – they have that light-handed touch that is frequently observed in Jap-French pastries.
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Rachel says:
One of the best new openings of 2015, in my opinion. The seasonal pear tart is divine, with soft, thin slices of wine-poached pear fanning out across vanilla bean custard.
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Rachel says:
The allure of this dark beauty lies in its batter, which is infused with nutty black sesame and when cooked in the griddle, produces a waffle that is successfully faultless – a crisp crust that gives way to a soft, fluffy bite.
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Rachel says:
I usually like my gnocchi with a little more spring in its bite, but if you like yours softer than down pillows, these blobs of potato pasta are sure to impress.
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Rachel says:
Oh my, some of the best gnocchi I've had in Singapore, indeed. Every soft yet firm morsel of potato pasta accentuated with the intense sharpness of sundried tomato purée
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Rachel says:
I remember this as one of the better items that I had here – silky, sweet shreds of picked crab meat with blobs of briny oyster emulsion, and crunchy, ultra-thin seaweed crackers to scoop them up with. I love how this looks like a garden, but tastes of th
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Rachel says:
Totally something I'd dig for breakfast. Or lunch. Or dinner. Or supper. Actually, I'd dig this any time of day. There's a thick slice of spam stacked with a fried egg and smoked bacon between cushiony potato buns
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Rachel says:
There's a lot going on here, what with crunchy chocolate pops, meringue and chocolate jelly, but it all works together pretty well. Infused with Oriole's signature coffee blends, the cake itself is a little dry. But it isn't meant to be eaten on its own.
The best dishes at your fingertips.
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