If there’s a gold standard for egg tarts, this is it. For pastry savants, Tai Cheong needs no introduction. Crowds everyday are blessed by the sweet, silken egg custard, nestled in a melt-in-your-mouth pastry base which crumbles at first touch. The softness is surreal, and yet the tart remains impeccably baked: the crust glows beautifully golden brown and tastes gloriously buttery. Bonus: tarts are baked routinely throughout the day and sold warm (if you’re lucky, fresh out of the oven and piping hot). I’m in love.

🏅 10/10
💭 DIE ALSO MUST TRY

Magnificent – completely deserving of the Michelin star! This shoyu broth was sweet and sapid, lightly suggestive of chicken and seafood. What’s impressive is that those flavours were light yet resilient, filtering clearly through the addition of truffle purée (which coalesced perfectly with the broth), pork slices and noodles. The cha shu, gleaned from the collar and not belly, were tender without excessive fat. No questions about going back for seconds, thirds, and fourths.

🏅 10/10
💭 MUST TRY

Hailed as one of Singapore’s best Thai wonton noodles, this bowl offers a cornucopia of pleasures: springy egg noodles resting on a bed of garlic oil, generous shavings of pork lard and fried garlic, tender BBQ pork strips and boiled wontons with a succulent meat filling. Every slurp was attended by a burst of garlicky fragrance. I do wish they’ll toss the noodles more rigorously before serving, to even out the garlic flavour. For those with a more sensitive palate, you may find the noodles a little oily.

🏅 8/10
💭 Must try

The big prawn mee kia ($20) comes steeped in broth, flanked by a serving of soup and a shower of pork lard. The respectably-sized prawns were fleshy and succulent. Noodles were completely starch-free and their bouncy texture made the slurping much more enjoyable! What stood out most for me was the soup. It smacked strongly of seafood and was sweetened by the addition of prawn shells (at least 4 variants) and clams. Oddly though, the broth carried a slightly different taste, which wasn’t objectively bad, but just nothing as thrilling as the sharply-flavoured soup.

My boyfriend, who all but forswore seafood, tried the regular prawn mee ($6) with yellow noodles. I ended up finishing his three prawns and honestly, I don’t think I tasted a difference between his prawns and my prawns leh. So the $14 differential was for… one more prawn???

To be sure, I haven’t many gripes about the food here. But I’m not wholly sure that the air-conditioning (you end up smelling like seafood) and iPad service justifies a price hike of $2-$3, especially considering how badly illuminated the place was at night. Might be better to just visit the Pek Kio stall: for the unadulterated original, and for aunty’s infectious jollity.

🏅 8/10
💭 Must try

A very unpretentious dish, featuring a soft and lightly seared salmon fillet with a drizzle of sweet teriyaki glaze. It’s a real pity that the dish was lacking in moisture (not enough sauce!!!). It got dry towards the end and I was left with plain rice. (I get that excessive teriyaki results in overpowering saltiness so maybe the don could be soused with a less concentrated version?) Nevertheless, few donburi joints strike a good balance in the price-quality dichotomy, and Sushiro certainly mounts a persuasive case. Will be back.

🏅 8/10
💭 Must try

Great way to douse the heat after a spicy Thai meal. The coconut milk wasn’t too dense and the water chestnut balls delivered a satisfying crunch. A little sweet, but thoroughly refreshing.

🏅 8/10
💭 Can try

I had my meal sober but this time-honoured hangover balm was wildly intoxicating. Each mouthful was attended by a burst of spice and flavour: basil (grown in the restaurant!), coriander, fish sauce and the like. The dish kicks it up a sinful notch with the moist stir-fried noodles and minced pork, which squelched with oil in every bite. I almost wish they would use less oil, but then it wouldn’t be half as delectable. Bonus: a thrilling way to eat in Orchard without drying up your funds.

🏅 9/10
💭 Must try

This gravy is a superstar – thick, herbaceous and wonderfully fragrant. I could taste the five spices, with a stronger hint of star anise, and a robust beef flavour. The soup, a watered down derivative, was equally ambrosial. Beef slices were tender (if a bit fatty) and came in generous quantities. Some greens (kang kong?) would have been lovely but all in all, an excellent meal.

🏅 9/10
💭 Must try!

This intensely-flavoured broth packed a punch with its deep crustacean aroma – lightly spiced, sweet on the after taste. Pork ribs were just a little tough, but otherwise, this was utterly magnificent. Easily one of the best.

🏅 9/10
💭 MUST TRY

The Angus beef patty was a little dry and lacked a succulent bite. But the delicious hatcho miso sauce came in generous quantities and gave each bite the wetness it deserved. The unexpected highlight was the caramelised onions – treacle-textured with a sweetness that fell in harmony with the miso sauce.

🏅 6/10
💭 Can try

Hailing from Hokkaido, Japan, this joint serves the most divine gelato. It is wonderfully creamy and intensely flavoured. If it helps, they use only farm-fresh Hokkaido milk and eschew all chemical additives. This means you don’t have to feel so guilty about ending your jaunts around town with a decadent dessert. An effortless personal favourite!!!

Recommended flavours: black sesame, dark chocolate, matcha, milk tea, milk.

Hands down one of the best! Every bite was a blessing. This prawn bisque sauce was a true showstopper: it might look watery, but it cut no corners with its seductively deep and aromatic crustacean flavour. The seared scallops and tiger prawns were fleshy and scrumptious. Ambience was also a plus: quiet and comfortable seating taken up a notch by the swanky decor. There is not a shred of criticism I can muster.

🏅 10/10
💭 Must try