Doctor said to have more colour in my diet so here we go.

These Japanese Dan Dan noodles ($19.80) are probably my new favourite thing. You get a lovely blend after mixing the Onsen egg with cubed char siu, pickles, fried onion, fresh chopped onions, minced pork and mizuna.

They offer three types of vinegar to go with it: kelp, orange, and spicy. But honestly, the noodles are so full of flavour, it doesn’t need anything additional. If you’re a fan of heat, they have three spice levels ranging from no spice to “very hot”.

My only regret was not ordering the upsize. But fret not, it comes with a free (but optional) mini gohan to uptake any remaining sauce. After I was done, there wasn’t a single morsel left.

A bleu-tiful burger with all my favourites: a perfect medium rare beef patty slapped with Gorgonzola dolce cheese, onion marmalade, and herbed mayonnaise. A strip of crispy bacon and a hearty walnut dried fruit bun for added texture. Comes with either lemon capers or fries, but choose the capers!

The casual pasta joint has all the usual suspects, from carbonara to lasagna. I tried the aglio olio (S$13.50) and I was impressed for that price point?! The noodles were al dente, the sauce and prawn flavours were spot on and the spice level was just right. My only gripe, and I’m nitpicking here, is that the chili flakes were pretty big so I end up disruptively biting on them.

Excited to try the rest of their pastas!

Think I found my new favourite casual soba place!

Tenya’s soba had a great springy texture and could stand on its own flavour wise. The tempura cold soba dish included fried prawn, red fish, squid, pumpkin and French beans. They were wonderfully seasoned, light and non-oily.

Think I found my new favourite casual soba place!

Tenya’s soba had a great springy texture and could stand on its own flavour wise. The tempura cold soba dish included fried prawn, red fish, squid, pumpkin and French beans. They were wonderfully seasoned, light and non-oily.

Been craving a good grilled cheese and I had the best variation of it.

I had Amber Ember’s “cheezus loves you” jaffle. A jaffle is a brioche pressed in a cast iron, typically found in Australia. If you’re a blue cheese fan, this is a must-have. It is the perfect balance of flavours deriving from an indulgent combination of ingredients such as Gruyère, emmental, mozzarella, blue cheese mayonnaise, caramelised onions and a balsamic glaze. It also comes with a side of rocket or tapioca chips.

Loved it!

With each visit to Mustard Seed, it’s difficult to fathom how they can top your previous meal. However, they still manage to excel and also keep things interesting.

September’s menu was arguably one of the best menus I’ve had at the cosy and intimate restaurant, each item was almost faultless.

From the appetite-whetting chilled tomato soup with lobster and sambal matah, to the addictive and tangy Laksa Johor with grouper, each dish is an explosion of flavour, yet delicate enough to not de-sensitise the palate.

My favourite of the evening was the oxtail nasi ulam accompanied with a teapot of beef broth. So good and hearty that I forced myself to muster the courage to ask for a second helping (which they generously obliged)!

Mustard Seed is an incredibly difficult reservation to make so go score some good karma points. December bookings are available from 1 Oct, 10am. Good luck!

The Ryo Sushi “all-time hits” bowl was definitely a big hit with me.

Mainly comprising of uni, ikura, chutoro and otoro, this bowl (S$58) is deliciously decadent and indulgent.

There’s a new kid on the block and she serves superb Neapolitan pizzas (or to be exact, pizettes).

The birth of Wild Child Pizzette has been a long time coming and they’ve decided to open in the midst of this tedious period. However, knowing her association with The Cicheti Group, I knew I could expect high quality of food and masterful curated drinks, even via delivery.

Flavours were leaning on the classics, which I loved. I ordered their “quattro” menu which consisted of:

(1) an appetising braised beef cheek marmalade bikini with taleggio and provolone cheeses sandwiched in pizza dough

(2) their version of a Caesar salad which uses endives and addictive focaccia croutons

(3) three perfect 10” pizzettes - a tangy ‘marinara’, an indulgent ‘trio formaggio’, and a hearty ‘verde’. The crusts of each were god-sent.

(4) last but not least a tart but refreshing tasting 2019 Riesling from Katla Wines.

It was one of those dinners that left me extremely jolly and satisfied and so were my companions. I can’t wait for their doors to open so I can try their pizzettes seconds from the oven. But till then, I shall order it for my persistent pizza cravings.

There’s a new kid on the block and she serves superb Neapolitan pizzas (or to be exact, pizettes).

The birth of Wild Child Pizzette has been a long time coming and they’ve decided to open in the midst of this tedious period. However, knowing her association with The Cicheti Group, I knew I could expect high quality of food and masterful curated drinks, even via delivery.

Flavours were leaning on the classics, which I loved. I ordered their “quattro” menu which consisted of:

(1) an appetising braised beef cheek marmalade bikini with taleggio and provolone cheeses sandwiched in pizza dough

(2) their version of a Caesar salad which uses endives and addictive focaccia croutons

(3) three perfect 10” pizzettes - a tangy ‘marinara’, an indulgent ‘trio formaggio’, and a hearty ‘verde’. The crusts of each were god-sent.

(4) last but not least a tart but refreshing tasting 2019 Riesling from Katla Wines.

It was one of those dinners that left me extremely jolly and satisfied and so were my companions. I can’t wait for their doors to open so I can try their pizzettes seconds from the oven. But till then, I shall order it for my persistent pizza cravings.

This tart is a must.

If you’re ordering from Meta Restaurant for delivery or takeaway, do not miss out on the mixed nuts tart.

The pastry’s buttery crust is perfect in texture and the sweetness of the vanilla cream matched the earthiness of the pecan-walnut-pine nut-sunflower seed combi. This was a hit with everyone in attendance.

I saw this on Tess Bar & Kitchen’s delivery menu and I knew I had to have it.

The whole lobster tail tagliatelle wasn’t just a treat for the eyes but for the palate as well.

It was wonderfully balanced: the saltiness of the trout roe, the sweetness of the vodka rose sauce as well as the tartness of cherry tomatoes, just made this an incredibly appetising dish.

Extra points as they packed the roe and additional sauce separately to keep the texture on point!