special shout out to the guy who made this cute cup for me!!! couldn't ʕ •ᴥ•ʔ to drink it!!! made my day ◡̈

A healthy alternative with lots of fresh ingredients that packs a punch of flavours.
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Muchachos
Address: 22, Keong Siak Road, Singapore 089129
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If nothing else, Chef Ivan Brehm's "crossroads cuisine" is certainly experimental and innovative, melding hyperlocal ingredients with European technique and influences from across the globe.

First course proper of the 7 course chef tasting menu can be a tumultous start of the night's culinary journey for some, with its seemingly jarring combination of burrata pugliese and petai leaf half submerged in an earthy oath broth dotted with verdant basil oil. I for one enjoyed the mix of creaminess from the cheese coupled with the sweetness of organic cherry tomatoes, tomatillo and gooseberries(sourced from Hatiku farm in Cameron Highlands) and the milky flavour of the broth. Challenging at times perhaps, but boring? Never.

Course 2 of 7 Course Chef Tasting Menu($170++)

Taste: 3.5/5

This sous vide braised pork belly can certainly improve with a more balanced cut of the pork's belly and by that I mean a fattier layered one. The five spice is evidently robust but in a good way. The crackling pork skin somewhat contorted shouldn't come as too much of a surprise for ASEAN street food hunters - being yet another common side dish to accompany your boat noodles etc. The interesting and unusual part is that the fattier skin is served faced down, but maybe it's saving the best for last as you work through the leaner parts of the cut. Overall my verdict: street lor bak works better than this atas one, but if I am in Denmark (Kempinski) I will certainly be a regular fan for this dish.

This dish itself is worth the whole deal at this Asian Top 50 restaurant conceptualised by renowned Henrik Yde Andersen, whose Kiin Kiin restaurant in Copenhagen, Denmark, is currently the only Thai restaurant in the world holding a Michelin star. It's not hard to imagine why this lobster salad is a clear favourite with diners here. With its generous succulent lobster served in a bed of herbs and flowers, lychee foam and a sorbet of Thai red curry. One can easily be forgiven for falling in love all too easily with this visual stimulation. Especially when the vapors from the liquid nitrogen emerges from the interesting hollow in the serving bowl, you can let your imagination run wild that your dining partner is actually Scarlett Johansson.

The medallion of scallops are saying to me Aroy Mak Mak! Oops, they are on my fellow diner's plate.

Trio of lotus root chip, cashew nut cookie and you'd never guess what the accompaniment is.... wasabi coconut cream!

Unlike the Chinese stalls such as "Punggol Nasi Lemak", a typical Malay Muslim nasi lemak stall does not have a gazillion choices for toppings.
At this corner coffeeshop in Blk. 59 Marine Terrace, the stall offer theirs in three sets that revolve around the basics of nasi (rice), sambal, a piece of fried omelette, ikan bilis and cucumber. Whether it is set A, B or C that is chosen, a chicken wing, crispy fried fish and/or otak will be added. You are welcome to pile on extra if you like.
The nasi and sambal were the highlights for me. A tad damp, probably from the generous amount of coconut milk used, the grains of nasi were very fragrant and tasted remarkably lemak (rich). The sweetish, spicy sambal was the perfect accompaniment. In fact, I'd be a happy camper to have a plate of just the nasi and sambal with a few slices of cold cucumbers. Simple yet sedap (delicious)!

Pretty much the more popular option at Isle Cafe apart from the noodle stall — the fare isn't the most spectacular but they do deliver in terms of taste pretty decently with a wide variety of dishes to choose from with some dishes being particularly being more tzechar like. They win when it comes to portion size — they give a good amount of ingredients and rice so the office folks whom dine there would never leave hungry, but what totally gets me is the self-service braised sauce and curry by the side which I will usually go for together just to replicate the mix of gravies for curry rice.