New York
For one who can’t make up his mind, you’ll be delighted with Luke’s trio (S$33.50) – halved lobster, crab and shrimp rolls served in the same Maine-style butter roll. It’s a pretty good idea to eat some of everything without falling into a food coma. Each lobster roll is bursting with lobster meat. Pssst, lobster meat is legit chunky and fresh. I’ve enjoyed the crab roll most! The crab meat comes with a nice creamy sauce that brings out the natural briny and sweet flavours of the crab meat while enhancing the overall experience. A little disappointed with the shrimp roll, though it was crunchy I think the shrimp was bland and lacking in flavour. The intensely tasty brown butter lobster rolls add a nice crisp, buttery crunch to each bite. We love our butter buns!
Be one of the first to try the new Chick’n Shack burger at Shake Shack Neil Road. If you think that chicken breasts are bland and dry, try this golden brown tasty Chick’n Shack burger and you may just change your mind. The meat is all-natural, antibiotic-free chicken breast slow-cooked in a creamy buttermilk marinade. Think of crisp and flavourful batter with a hint of black pepper alongside with shredded lettuce, pickles and buttermilk herb mayo loosely attached to the underside of chicken breasts.
You certainly can’t miss Vegan Black ’N White Cakeshake in Black Tap MBS as it is only available in New York locations, Las Vegas and Singapore. Cheers! Singapore is the only Asia country that offers this!
Vegan Black ’N White Cake shake is embraced by Black Tap’s New York roots and famed for the black and white cookie. This healthier dairy-free shake is made from apple sauce, soy-based chocolate shake and topped with a rice-based whipped cream instead of dairy. The tall glass is crafted in advance with house-made vanilla frosting and mini chocolate chips on the rim and topped with a slice of black and white cake, whipped cream and chocolate drizzle. Each shake is freshly-made upon order and don’t forget to catch a glimpse of the making of this Insta-worthy shake!
Greek
Supergreek is a fast-casual eatery that aims to deliver wholesome qualities of vibrant and delicious Greek cuisine in Singapore. It offers a selection of thoughtfully-curated souvlaki grain bowls, pita wraps, and salads, specially designed for the modern palate and lifestyle. My favourite was the Roasted Vegan which only consists of 261.7 calories and it is 100% plant-based. The bowl had a delightful play of textures, from the quinoa, cured beetroot, purple and white cabbage, roasted broccoli and cauliflower, corn, cucumbers, onions and cherry tomatoes. The creamy house-made hummus and mango capsicum sauce was really delicious and the entire dish was pretty healthy and light-tasting.
Marrakech Morocco
Rejoice to all coffee lovers, it’s time to treat yourself with some amazing doses of caffeine all hailed from Marrakech. Bacha Coffee sets its foot at Ion Orchard, being the first coffee room and boutique outside of Marrakech. Think of 100% Arabica coffee beans sourced from the world’s mostreputed coffee-producing countries like Africa, the Arabian Peninsula, Central and South America, the Caribbean and Asia, hand-roasted beans in Singapore, bespoke grinds and traditional preparation. Spoilt for chances with so many coffee options available like Single Origin, Fine Flavoured Coffee and more. I’ve tried the Sidamo mountain single origin coffee from Ethiopia. It gave a full complex, crisp with a fragrant aroma and a hint of floral notes. My favourite goes to the full-bodied Seville Orange Arabica Coffee with a nice mix of zesty orange and cocoa, totally distinct and likeable. The croissant treat is a good complement to the coffee. The croissants are fantastic, but the orange almond version elevates them, browned crispiness on the outside yet moist on the inside. It puffed up perfectly into delicate layers with a rich butter taste and not in the least bit greasy.
France
So France, welcomes contemporary French bistro experience with a brand new look and all-new menus. The French typically make rillettes from duck. The delicious spread is made up of duck leg meat marinated for four hours, rinsed and sous vide and rested for about 26 hours before shredded. The spread has incorporated with very cold duck fat, making a delectable spread on croutons. Without hesitation, we have also finished the jar of cornichons (fermented cucumbers). Added crunch and piquancy to any of the dishes from beef burger to duck confit and everything in between for a bite unlike any other.
Italy
Slice open moist and fluffy squid ink breadcrumbs to reveal premium salted cod and mashed potato. Never thought of this combination goes pretty well. The soft mashed was relatively light but soft and creamy sea urchin sabayon filled in all the savoury flavours.
Switzerland
Who would have thought that there is an authentic Swiss restaurant and bar on the tiny island of Singapore? At Coucou, you can expect gastronomical fine recipes specially brought over from Switzerland. Not forgetting exquisite wines imported from Switzerland. Being a rosti fan, I’m a big fan of this Rösti & Saucisse de Saint-Gall (S$24). Most of the rosti dishes are made with coarsely grated potato, the slightly finer grated potato has taken a shine to it! The flavour and light crunch is so good for you to devour it instantly. Topped with this veal sausage served up tender and mild flavoured and goes really well with onion confit.
Israel
Miznon, all hailed from Tel Aviv, Israel is well-established across the cities like New York, Melbourne, Paris, and Vienna. The main person behind Miznon is Chef Eyal Shani, famed restauranteur and also a judge on MasterChef Israel alongside Chef Yotam Ottolenghi. Chef Shani’s believes in the importance of sourcing and treating ingredients to preserve and accentuate the natural flavours from blanching to roasting. My favourite Abu Kebab (S$24) is generously stuffed with lamb and beef meatballs topped with homemade salsa, pickles and finally drizzled with tahini, green chilli dressing, onions and parsley. These meatballs are slightly rare in the middle yet very juicy to taste. While the dressings are a perfect match for the hearty meatballs.
I’m amazed at the flavour from a meatless pita, Ratatouille (S$17). The vegetables (eggplant, zucchini, tomato, carrot and onion stew) are well-executed and contained all the goodness of the greens. Happy that the chilled tahini and a housemade green chilli dressing are not too overwhelming.
Turkey
Wanting to explore the rich and exotic flavors of Turkish cuisine yet not knowing where to find authentic ones? You might want to head over to Ottoman Kebab & Grill, a casual dining Turkish restaurant located at Savourworld, barely 5 minutes from Kent Ridge MRT. The Doner Chicken Wrap was another dish that was a hot choice among us. Firmly wrapped with toasted tortilla that contains chunks of chicken, lettuce and tomatoes. It was also filling and satisfying.
England United Kingdom
The English House by Marco Pierre White restaurant is inspired by colonial Singaporean heritage, offering classical food and drink coordinated by England’s greatest chef Marco Pierre White. If you’re like me, can’t decide what to eat. Simply choose a bit of everything. The Traditional Full English (gluten-free) is served with peppery grilled sausage, crisp bacon, mushrooms, roasted tomato, fried free-range eggs, and toasted crumpet. Asides the gorgeous deep orange yolk, the crisp bacon is another favourite item of mine! It shattered and was savoury and crunchy. It wasn’t as salty and not so greasy. The portion is quite substantial for brunch.
Korea
Korea is full of luscious dessert. You can also have these desserts in Singapore. Expect a variety of dainty cakes, fresh fruits bon bon series, healthy cold pressed juices, premium tea, cold brew coffee and more! Feast your eyes (and your stomach) on these beautiful desserts. Look at these colourful Bon Bon Series and brighten any gloomy days!
What’s in the Bon Bon Series? Chocolate Brownies, Mango, Strawberry, Blueberry, Raspberry or Grapes Bon Bon.
Japan
The cafe is dressed in Flipper’s signature yellow and pale grey with FLIPPER’S fork motif and quirky neon signs with cheeky taglines. FLIPPER’S is famed for its ‘miracle’ pillowy soft and melt-in-the-mouth deliciousness. Hard to go wrong with FLIPPER’S classic, Kiseki Pancake Plain (S$16.80). You can taste the goodness of the whipped cream on top of the airy souffle pancakes. The whipped cream is made with Canadian pure maple syrup and French butter, leaving a lightly sweet fragrance that lingers in the mouth.
Hong Kong
TamJai SamGor Mixian has started the first shop at Sham Shui Po, spreading across 66 outlets over Hong Kong. The brand is awarded with “Bib Gourmand” by the Michelin Guide from 2011 to 2013. Famed for their soup bases with 10 levels of spiciness and a variety of ingredients to pair with your desire comfort bowl. For spicy food lovers, you got to try the highest level 10 spiciness to satisfy your cravings.
The spiciness is a real kick and not for the faint.
Mott 32 Singapore at Marina Bay Sands reflects a festival of Hong Kong culture and culinary convention. At the core of Mott 32‘s commitment to ethical sourcing is using organic and sustainable ingredients. Love duck? You’re in luck! With a layer of glossy glaze, tasty crisp skin and succulent flesh, these ducks were up to Mott 32’s quality standard. Backed by sourcing the perfect Malaysian duck to 48-hour preparation and applewood roasted for 42 day aging in a special marinade. There are few ways to enjoy the duck. My favourite is to indulge the crisp skin with some raw cane sugar dip, allowing the fats under the skin melt in the mouth. Alternatively, cushion your Peking duck with some slices of crunchy cucumber, scallions, hoisin sauce and a touch of the magical sesame and peanut sauce in a freshly steamed pancake. Available in limited quality so be sure to make a 24-hour advance reservation to avoid disappointment!
Guangdong China
Do you agree that chee cheong fan (rice rolls) tastes best when they’re freshly made and hot? If you’re new to rice roll, it is one of the Cantonese dishes from Guangdong Province in southern China and Hong Kong. Enjoy freshly made rice rolls upon order at Wai Hai Lou. Wai Hai Lou uses specially chosen variety of rice (out of 17 varieties), hand-ground on-site using an actual stone rice mill such that it remained soft after steaming with a nice aroma of the rice.
Hainan China
When we are around the Golden Mile area, can’t help but think of Thai food. You’ll be surprised with traditional Hainanese steamboat with over 65 years of history concealed at Golden Mile Tower. This hidden gem restaurant, Golden Mile Thien Kee Steamboat was founded back in 1952. I’m glad that the food was served promptly after the order is placed. The chicken broth served was light and mildly sweet. This is the kind of soup that I know I wouldn’t feel dehydrated after binge drinking. Succulent Hainanese white chicken cut into pieces topped with coriander leaf and their special sauce. The meat was tender and moist however sight pink tinge found in the middle. At Golden Mile Thien Kee Steamboat, we eat chicken rice with steamboat (not white rice). The chicken rice was not too oily yet fragrant. Don’t forget to drizzle some dark soy sauce to your rice. Their dark soy sauce is so tasty!
Thailand
Go-Ang Kaomunkai Pratunam all hailed from Bangkok Thailand with more than 50 years, specialising in Hainanese chicken rice in Pratunam Bangkok. Opening their first international outlet in Singapore, you can expect their Signature chicken and rice dishes, soup, Signature Braised pork and of course their homemade chilli sauce. Go-Ang is managed by The Minor Food Group Singapore, who has worked out additional dishes including sea bass, vegetables, tofu, desserts besides the chicken rice. The single portion chicken comes with an option of chicken breast/ thigh, set on a bed of fluffy rice with slices of cucumber. I’ve ordered single portion chicken thigh, the white chicken was tender, not too oily and generally pleasing. The rice grains were plump, separate, and not so oily. Somehow, I feel there is a lacking of fragrance, probably the absence of ginger taste for Hainanese chicken rice. I love to spam their Signature chilli sauce all over the rice and meat. Their homemade chilli sauce was sweet, savoury and spicy which is very different from our usual chicken rice garlic chilli sauce. And I like how they served it on a vintage rooster plate.
India
Yantra by Hemant Oberoi endeavours to fine Indian food with a well balanced of classic and contemporary Northern Indian cuisines. Chef Hemant Oberoi’s new menu features food from all across India and incorporates hand-picked spices flown in from the country. Aromatic rice bursting and cooked with chicken. My nose starts to eat once the cover is opened. Biryani is another staple Indian food that I love.
Malaysia
GO Noodle House is famed for their inherited fish bone broth with more than 40 types of fish bones including tenggiri or mackerel. Operating 37 outlets in Malaysia and Australia since 2014. What’s unique at GO Noodle House is the founders’ recipe, Jiangxi province-style mixian, freshly made daily in Malaysia. Rest assure, we are having the same noodles across the border. The luxury trio beef combo is bursting with beef slices, beef tendon and beef balls. Special mentions to the beef balls, they’re of bite size and full of flavour. The Signature bursting meatball not just in name only, the juiciness of the pork shined and they are of QQ texture and flavourful. And a little surprise as it is generously filled with minced pork! I’ve enjoyed this meatball with their sambal chilli. This bowl of noodles texture was firmer.
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