Go for the Pork Satay! I usually go for chicken satay because it's harder to go wrong with them as compared to pork satay which can be a little tough if undercooked and I'm not really of the big tough chunk of fat most stalls put in the middle. Pang's pork satay though had none of these issues. They used a leaner cut of pork, marinated it thoroughly and grilled it to perfection, keeping it sweet, juicy and tender. It's the perfect starter for any meal!

Satay So Good Granted that the hawker centre tends to be hot 🥵 and probably most uncomfortable when you have a hot charcoal heated stove in front of you but boy ! These stall owners are so so so friendly - one of my high points of visiting Hawkers - brings back some of the older day kindness between people . The Satay is well marinated and the homemade peanut sauce has such a good tangy kick with the pineapples ! Ditch the poor service at Punggol satay at Alexandra village and go for this I say ! The rice cakes are also fresh and moist and t he cucumbers are freshly cut . Love to come back here again and again !

Pang’s Hainanese Satay I was craving for a good Satay and was undecided 🤷‍♀️ as to which stall I should order from . The trick is always to ask stall vendors within the Hawker - this trick has worked for me all the time . Pang’s Satay was excellent. The chicken / pork meat was fresh and the satay Grilled to perfection . The Satay was also not glazed too sweet and the pineapple purée added a nice zing to the peanut sauce. The cucumbers were fresh and juicy so you know the stall owners take care of every aspect of the dish . Service was friendly and earnest. I can’t wait to come back for more ....

Fusilli Pesto The Fusilli Pesto ($7) is nutty and aromatic, but a tad salty for me. It comes with cherry tomatoes and mushrooms, and a generous sprinkle of cheese. The portion is very big too. Overall, I enjoyed this - wouldn’t mind returning again to try the other pastas!

This Carbonara Ain’t No Impasta Another pasta I will most certainly pine for once @nudedles.4 rolls its shutters down for the final time on the 28 of January is the Spaghetti Carbonara. It’s priced at an astonishingly affordable nine dollars a serving. No service charge, no government thef-sorry, taxation, just nine dollars for a piquant plate of carbonara.⠀ ⠀ You can easily tell that Nudedles’ carbonara is made the Italian way without the addition of cream due to the consistency of the sauce. It’s tremendously thick and coagulates incredibly quickly, indicating a lack of cream. The inclusion of cream would’ve made the thick sauce runnier, thinner & less prone to coagulation. The rich cheese & egg yolk sauce is suitably savoury, powering the mass of perfectly blanched spaghetti with its cheesy & salty qualities as it coats every strand of pasta.⠀ ⠀ However, the one element that absolutely blew my mind & tastebuds away were the fried pancetta bits strewn about in the mountain of carbonara. On god, these pancetta bits were utterly divine! The pancetta is fried till absolutely crisp, and acquires a texture akin to crispy pork lard cubes. However, each clamorous crunch into these browned beauties releases a pent up torrent of porky, smoky & salty flavours. The best way to describe this transcendent experience would be to think of the already delicious flavours of pancetta, and multiply those flavours tenfold. Oh, and add tremendous crunchiness. ⠀ Chef Clarence, if you’re reading this by a stroke of divine providence, PLEASE sell these peerless pancetta bits in a big ass five kilo jar as your side hustle. Just shut up and take my money, man.

Send Nude(dles) @nudedles.4 has been on my ‘to try’ list ever since it opened, but I always put it off for newer, flashier options. Well, it’s almost too late now, and I frantically made time to FINALLY try the pasta before Nudedles closes shop for good. And now I’m kicking myself for constantly procrastinating.⠀ ⠀ The Lobster Bisque ($9) pasta is an incredible steal for just under ten bucks flat. A trio of (mostly) de-shelled prawns, a couple of clams, a lone mussel and several slices of squid are mixed in with the eponymous lobster bisque sauce base and linguine. The linguine is done al dente, with a nice spring to each noodle. The abundant clams, prawns & squid were all fantastically fresh, with only the mussel being a day past its freshest.⠀ ⠀ However, none of those aforementioned components would’ve meant a thing if it weren’t for that luxurious lobster bisque. That bisque is the essence of a dozens of lobsters expressed into a rich, redolent reddish orange liquid. As you might expect, the bisque is utterly umami and absolutely intoxicating. Each bisque slicked strand of linguine, each bisque coated piece of seafood, and each spoonful of that liquid gold will max out your palate pleasure and make you miss Nudedles dearly.⠀ ⠀ Don’t be a chump like me, get out there and try all the food you want to before they decide to pack it in.

Fideuà de Marisco A comforting dish that originated in Valencia, Spain. Fideuà de Marisco is another delicious variation of seafood paella made with pasta instead of rice. It is prepared with a typical base of pasta, peppers, tomatoes and a flavourful combination of mixed seafood such as calamari, prawns and clams 》$26

Bak Kwa Tortilla The Spanish tortilla is a traditional omelette dish made of eggs and potatoes while the one at ASPA comes with bits of bak kwa and mojo sauce for an added savoury touch 》$9

Burnt Basque Cheesecake Burnt cheesecake that is not really charred but velvety smooth and creamy on the inside, served with berry compote by the side. Ala Carte 》$10 - This dish is part of the Signature Set Menu for 4 》$125 (Choice of 5 Tapas, 1 Paella, 2 Desserts)

Petit Fours: Almond Cashew nut Canale|Quince Mousse with Long Pepper|Green Apple Pate Fruit| Dark Chocolate Bonbons #Lerouy #1MichelinStar #1michelinstar⭐️ #MichelinStarRestaurant #MichelinSingapore #FineDining

Sour Dough Bread|SaltedBeetroot|Spinach|Charcoal Butter #Lerouy #1MichelinStar #1michelinstar⭐️ #MichelinStarRestaurant #MichelinSingapore #FineDining

Carabinero|Seared Foie Gras|Pumpkin #Lerouy #1MichelinStar #1michelinstar⭐️ #MichelinStarRestaurant #MichelinSingapore #FineDining

One Last Hurrah Before Moving To A New Home Artichoke will be moving into a new home soon, and the last day of operations in the current Middle Road restaurant will be on 22 March. If you have a reservation from now till then, good on you! If not, shame on you but they will continue slaying with the New Bahru community from May. Till then, peace out and see you on the other side of Singapore!

Green Harissa Prawns And at the mention of their bread ($4.80/ Bag of Bread), the Green Harissa Prawns ($38) were wonderfully seasoned. That tantalising green harissa enriched sauce/oil with split cream and burnt onions packed a nice heated punch so you would really need that extra warm dough to wipe it all up~ The prawns are also plump and sweet.

Mezze Platter As good as I remembered them to be, Artichoke’s hummus is a must so I got their Mezze Platter ($28) for lunch. Plated with miso hummus with pomegranate, beetroot hummus with sesame seeds, Greek chickpea salad, refreshing greens, tangy pickles and bread; the 3 mezzes of the day were great to share for two. Smooth and creamy, the savoury miso hummus was bomb diggity but the vibrant beetroot dip was an absolute delight - both perfectly moreish and bangin’ when paired with their pillowy-doughy bread.

Costata di Manzo ($88++) Tender, slightly fatty slab of 120 days grain-fed 380g ribeye served with fresh radicchio and some microgreens. Enjoyed the meat esp with the veal jus and parsley oil on the side. Would have been better though if served a little warmer. Veggies (a lot lol) were a great addition. The crunch from fresh radicchios give a good texture ——— 📍 Bar Cicheti 10 Jiak Chuan Rd, Singapore 089264 #burpplesg #barcicheti

Ravioli ($23++) This dish is a bit flat for me with the slightly bland roasted chestnut puree filling. The brown butter sauce & pecorino is good (I rmb the taste from my previous agnolotti dish here)

Rigatoni ($20++) Ordered as it felt to be a healthier choice (lol cause of the pesto). Happy surprise from the dried datterini hiding inside the small pile of green pasta

Good Value Fusion in Town A nice cozy shop tucked in a little corner of town, my partner and I got the 3-course lunch set there. They gave an entire small wheel of Truffle Camembert cheese as part of the appetizer for a $30 lunch set, if that ain’t great value I don’t know what is. We also had the Chicken Ballotine and Beef Linguine, which were tasty with an asian twist that I can’t exactly place. But it tastes like really good Zhi Char. While my partner and I went there expecting kind of a conventional western meal, we were pleasantly surprised at the fusion Singaporean twist the dishes had. Certainly worth considering if you're looking for something a little adventurous, but less-so if you're bent on an authentic western experience. Overall an excellent fusion meal with good value for money!

Ribeye Wagyu Steak Great service and excellent food. Had the ribeye wagyu steak, and the host was kind enough to recommend a bottle of wine to go with it. Our experience exceeded expectations and we even decided to join their membership. Will definitely visit TWGF again.

Excellent Place For Wine And Beef Overall an exceptionally pleasant experience at TGWF. The staff and host were very welcoming and helpful in recommending the best wines to pair with the steak and at the same time suit our preferences. Will definitely visit again.

gelato tasting (hay gelato) did you know hay gelato is branched from brine? you can try their blue pea and vanilla sweet cream as dessert at Brine!

chicken with glutinous rice interesting play to classic chicken rice 🐓 worth trying!!!! one of the top few innovative hawker recreation dish that i tried, no regrets getting it as your main using burpple 1 for 1❤️

KNIFE CUT NOODLES WITH BUTTERED CRAB my favorite dish of the burpple beyond set special ($98)❤️ rich in unami flavor from the generous amount of crab meat topped with ikura and seasoned with scallion oil 🤯🤩✨ i could have another portion.

Divine felafel sandwich Not only is this place kosher, halal, and vegan, but it also shows that vegan food can be tasty too <3 I love the fill free sandwich. I also recommend the pita chips and the babaghanoush 🤩

back at my fav place for hummus & pitas! I tried their PITA CHIPS ($3.50) which was 1.5 pitas cut into thin strips & deep-fried till crunchy💥💥 They were then dusted with cajun & za’atar, and served with tahini and harissa. super addictive but pls share bcoz i finished it and the oil was swimming in my stomach HAHA

Taste It All $28.50 (also comes w 2 pitas) My first time eating middle eastern cuisine and this is a good platter to start with!

Welcome to Butcher’s Block. Aloha! ‘Moving forward with strength and spirit’ – the values that inspired Butcher’s Block Summer IMUA Tasting Menu where Chef Jordan and team brings diners into the world of wood-fire cooking, whole animal butchery and zero waste concept. Starting off very strongly are the Chef’s Snacks with my favourite Wagyu Beef Pipikaula that is served with beef fat rice and toasted buckwheat; the richness of each bite that brought me to seventh heaven. Chef Jordan even cured his own version of lap cheong to pair with the pork chicharron. The next course of Lomi Lomi has the Smoked Paprika Cured Pink Trout being massaged gently by hand and complemented with a medley of refreshing tomato elements. The Huli Huli Dry-aged Duck has duck done three ways with my favourites being the aged duck breast for the tender bite. Perhaps one of the crowd favourites is the Grilled Seabass for its meaty texture and the most amazing yellow corn curry puree to go alongside it. The last savoury course is the Blackmore Farms Wagyu Beef Trio, and the richness is balanced with the fermented raspberries. As how Chef Jordan would like to end a meal in the summer, we had the Rosella & Pink Guava Shaved Ice with a vanilla snow cap.

@butchersblocksg launched Summer dinner Tour De Force menu. Butcher’s Block, located at Raffles Hotel is a Wood-fired dining experience with an open kitchen setting, Specially curated produce showcased in The Vault , helmed by Chef de Cuisine Jordan Keao. Feature the Summer dinner Tour De Force menu : 💕Western Plains pork trio Three different cuts from the Western Plains pork,cooked with a different technique. The pork short loin is smoked, the pork belly slow-cooked Hawaiian kalua-style and the pork neck made into “char siew.” served with crispy prosciutto tuile and seasonally changing condiments of corn puree, pork jus and locally-farmed sorrel. 💕Smoked sashimi poke This dish is inspired by black beaches in Chef Jordan's home city of Hilo. Whole hamachi is aged up to 6 days,then the belly and Otoro smoked together, diced, seasoned with garlic shoyu. Served with seaweed foam, sea weed, herb dashi and ground candlenuts. 💕A5 Saga beef Tender sliced beef chuck drizzle with beef jus, served with delicious bone narrow potatoes 💕Shaved ice Looks very simple, but this dessert is yummy. Grilled watermelon is juiced and added lychee syrup,freeze it and shaved with Kakigori machine. Served with Li Hing Mui powder, fresh passionfruit, house made honeycomb, and topped with condensed milk. 💕Red mullet Kinmedai aged for 5 days,skin seasoned with salt and grilled till crispy. Fish placed flesh side down with butter. Served with zucchini, prawn cake and tasty sauce inspired by Thai green curry. 💕Grilled Bouchot mussels, Wagyu tartare with Beef fat financier and Black corn taco . 💕Summer Garden with Mushroom dashi 💰$238++ Per guest and $ 158++ Tailored wine pairing 📍Butcher’s Block 1 Beach Road Raffles Hotel Singapore #CulinaryAficionados #Diningsg #SgEats #WoodFireGrillsg #ButchersBlockSg #RafflesHotelSingapore

Smoked Sashimi | Seaweed | N25 Caviar | Herb Dashi Butcher’s Block, an Avant-garde wood-fire dining experience featuring the highest quality of produce, meats and seafood sourced from around the world. Indulge in their signature multi-course Spring Dinner Tour De Force menu ($238++ per person) expertly curate by Chef de Cuisine Jordan Keao.