Organic baby carrot, Granny Smith apple, cashew, sherry honey. #mandylynnskitchen

Dining out one last time before we leave for Tokyo, so needless to say, we wanted to be wowed, we wanted excellent service, we wanted food that would not disappoint.

And we weren't.

The iberico pork chop [$34] from the robata grill was incredible; salted plum glaze a perfect union with its meat, sweet potatoes and sour cream a delicious accompaniment that doesn't overload.

Al dente ribbons of tagliatelle dance in a rich cream of fresh king crab and yuzu kosho [$25], cherry tomato joining the party to prevent it from cloying – so good we wished we'd ordered the large portion.

And then there is beef tataki [$17] of grass fed striploin tender to touch, marinated in soy and the gentlest hint of wasabi, neighbored with julienned daikon and a shiso leaf that allows its pristine sweetness to blossom – to flourish. It is divine.

This is the food we will miss in Singapore. T-1 to Tokyo. Bring it on.

Our first meal in Tokyo – ochazuke! A simple Japanese meal consisting of green tea and dashi over cooked rice, topped with cubes of sake, maguro, tamago, anchovy and ikura in a hot stone bowl. Perfect for this rainy weather! #GourmetAdventuresInTokyo

Three-week-old Mexican joint Barrio by Mexout sure is making waves. We didn't use to be fans of the food at Mexout, but we're glad we decided to give its Sister establishment a chance – the food at Barrio really hits the spot, especially these pulled pork tacos – absolutely juicy and brimming with flavor!

Two tacos would've sufficed, but we were greedy and went with three [and finished all of it].

Japanese aburi cha, melted cheddar sourdough toast, smashed avocado, poached eggs.

For brunch, there is a version of avocado toast – Japanese aburi cha, tender and sweet, on crisp sourdough toast blanketed with melted cheddar, smashed avocado and poached eggs. Excitement ensues. It is everything we love on a breakfast plate. Unfortunately, our excitement was short-lived, when we sliced into the poached eggs only to realize they were undercooked, rags of raw white and yolk pouring forth.

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This morning's breakfast – fruit tarts that Dean taught us at Brettschneider's Baking & Cooking School at the Proper Pies & Tarts Workshop. Not only did we leave with valuable baking skills, we also had much fun with new friends! Next workshop: Jun 25. Full schedule of classes on bakingandcookingschool.com.

Al dente ribbons of spaghetti is wrapped in a rich and flavorful carbonara sauce, accompanied by perfectly pan-fried pancetta, finished with a touch of black pepper and pecorino toscano. How blessed we are to have @thesilverchef cook me lunch! Bon appetit!

My homemade smoked salmon quiche at the Proper Pies & Tarts baking workshop at the newly launched Brettschneider's Baking & Cooking School by Dean Brettschneider of the famed Baker & Cook.

As the saying goes, "give a man a fish and you feed him for day; teach a man to fish, and you feed him for a lifetime."

I left the six-hour baking workshop with valuable tips and new-found skills on baking quiche, pies and tarts, and of course new friends! It was such a fun learning experience we wouldn't hesitate to head back! Next class: Jun 25. Visit bakingandcookingschool.com for full schedule of classes.

Stay tuned to GourmetAdventures.net for the full review!

Then we have beef cheek, braised for 24 hours, tender without quite mustering a distinct character. The meat bears no identity, holding no flavor on its own, rescued only by an army of baby corn, Korean bean sprouts, mixed nuts, semi-dried tomato, of course, an onsen egg.

We reckon you'd do better with the Genki [unagi bowl; $16].

It's all about salmon here. A mix of salmon sashimi, aburi salmon belly, cubed spicy salmon, mentaiko seared salmon sashimi and ikura over Tanuki's signature mixed rice.

When it's way past bedtime but you're hooked on House of Cards. Cravings ensue – one that we've not been able to get out of our minds since we last had it.

These warm, buttery buns are everything we love about chili crab – deep fried mantou, chili crab meat slathered in its thick and rich chili crab sauce. Best of all – no shells.

If we're nitpicking, we'd love for these to be served without sesame seeds. But seriously, these golden, crisp buns are simply divine. Can't wait to head back already!

We're not usually fans of truffle fries, but damn, these sweet potato fries are pretty darned good. What looks like a poached egg is in actual fact, a dollop of sour cream blanketed by an addictive truffle aioli which we would've loved to have more of. It is death by truffle~