I N V I T E D T A S T I N G
Everyone I know has been raving about the this item at Alter Ego. Let me assure you it isn't empty hype but genuine honest-to-goodness bar food that's totally deserving of the high number of social media posts it's garnered.
The serving is very generous and every piece of the chicken skin is large, puffily crunchy and seasoned with an addictive blend of spices.
I foresee this to be one of the bestsellers here if it isn't already.

I N V I T E D T A S T I N G
If you close your eyes and take a bite of this Ondeh Ondeh Cake, the only thing that gives away the fact it isn't the actual "kueh" is the texture. In terms of aroma and flavour, it is amazingly and intensely spot-on.
Joanna Fong, one of the co-owners of AEIOU, is the self-taught, in-house baker and the array of cakes she produces is impressive.
I asked her a lot of questions about this because I found it irresistible - the moistness in particular, was a huge plus for me. She shared that it took many rounds of experimenting with different recipes to get it the way she wanted. Her drive to make her Ondeh Ondeh extra fragrant has her incorporating not one, not two but three kinds of coconut. When she revealed this nugget of info, I could only stare at her and nod in wonder as I stuffed my face on more cake.

Only available on weekends, this is one joyful brunch plate that easily pleases the eyes, tastebuds and pocket (it costs only $14.90 nett!) 😄
Let me break it down for you. What you get is a VERY thick and fluffy brioche topped with sliced tomatoes and melted cheese. The crispy bacon I picked (you can opt for smoked salmon if preferred) is heaped on top of it. Alongside those are a wobbly slow-cooked egg, chargrilled sweet corn and a Japanese-influenced salad of mixed leaves, tiny cubes of apples and sesame seeds. As I am a bit mad for avocado, I got it as an add-on for $3 more.

In contrast to their popular "Molten Eggs", this dish incorporates the element of subtle sweetness which is marvelously refreshing. I find the combination of flavours here totally spot-on 😋😋 .

Single origin from São Paolo, Brazil, given the platforms of mocha and cappuccino to sing. And sing it did, in all its nutty, chocolatey and nougat-y glory.

In the flurry of freshly-steamed snow white flour cake bleeds a deep brown heart of caramelly sweetness.

I was already feeling full when the Skinny Apple Tart appeared. Its aroma was heavenly - the result of being freshly baked to a golden-brown crisp along all its exposed delicate edges. Constructed with exquisitely thin puff pastry and equally fine slices of green apples that had been seasoned with plenty of sugar, I knew, no matter what, there would be space in my tummy to fit this tart. Especially when it came with a pool of peach coulis and a scoop of vanilla ice-cream, both made in-house. Definitely the dessert to have when you're here.
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Plainly speaking, I like my pratas anything but plain.
Tried an egg one ($2.50) at "Cafe O" yesterday and found it really quite satisfactory.
Overall, it's fluffy as the layers of folded dough didn't clump together in a dead heap, and also lightly flaky and crisp in parts - a combo which is incidentally, my preferred texture for pratas. Size-wise, it's bigger than average. Instead of the usual dhal, or mutton and fish curry, this came with a thick-in-a-slightly-starchy-way chicken curry gravy.

Nanbantei's $13.80++ Lunch Bento Set is damn good value for money (even more so nowadays since everything else is getting so expensive in Singapore). Why do I think that? Well, what you get is a compact box with neatly-arranged, well-grilled skewers of chicken and leek, quail eggs, meatballs, bacon-wrapped asparagus and pork with shiso leaf, as well as a couple of raw vegetable sticks plus an accompanying miso paste dip. The other half of the box is filled with a thin layer of rice blanketed in separated sections of seaweed, mushrooms and minced pork (the latter two have a yummy sweetish taste from the sauce used).
Included in the set is a bowl of piping hot miso soup that's served at the same time as the bento, as well as a petite dessert of chilled red bean with a single button of mochi that always automatically appears when you're nearing the end of your lunch.
The impression I have after coming here for close to two decades is that nearly everyone who visits in the middle of the day, tends to order this. There's proof of its enduring appeal.

This Spanish take on bread with tomato ($10++) is my must-have whenever I am at any FOC.
The crispness of the light toasted bread is perked up by a drizzle of olive oil and tangy tomato that has a touch of garlic. Simple but oh-so-brilliant.

Here is an update on my favourite prawn noodles stall. The elderly uncle of #DaDongPrawnNoodles has been recovering from a fall but fortunately, his son Watson has been manning it with his mum, so customers can continue to get their fix.
I have been there twice during this time and was very pleased to have found that nothing has changed and most importantly, the broth tasted just like how his dad has always made it. That rich stock of prawns and pork ribs coupled with the subtle sweetness from loads of garlic, is as fabulous as ever. In fact, I would not have been able to tell any difference had I not witness Watson do the cooking. I was also glad to see that he has re-introduced kangkong because I've always liked that vegetable in my prawn noodles.
The good news is his dad is definitely on the mend, so I'm sure I'll be seeing uncle coming back to visit the stall soon enough.

WHAT SAUC-E-RY IS THIS?!
There's magic in that olive oil I tell you. Having had tonnes of roasted garlic soaked in it for 2 days before being used to cook this "Gambas", it carried a light yet distinct flavour and a rounder, unusually creamy consistency, plus a smidgen of heat from some South American chilli spice.
Even after we had eaten all the prawns (which by the way, were super sweet and fresh as @olacocinadelmar gets their prawns delivered twice a day from a local supplier), we were dunking our complimentary crisp-crusted bread in that fragrant oil. And when those ran out, we actually asked for more.
Yes, it is pricey but this "Gambas" is prepared in a unique way which gives it a taste unlike the many others I've had. So, it's worth a try.

For high-end sushi meals, the kind that costs three figures even without alcohol, my preferred restaurant right now is Sushi Kimura. What I like about this place (it was introduced to me by @angelineongsuming) is that beyond the excellent sushi, their omasake and set menus include interesting gems that are very well executed.
Chef @tomosushiiii sources only the freshest seafood to create his dishes. So depending on the season, you can expect courses to differ when you visit throughout the year.
For example, I have had the chawanmushi three times and on each visit, it has been steamed with different ingredients. The most recent one featured Hokkaido sweet corn and crab meat in the slinky-silk egg, which I have to say, is my favourite so far.
It was the same for the monaka dessert which had Muscat grapes replace the gigantic strawberry of my previous omakase meal.
One of the items on the menu that remains a welcome constant is their signature rice bowl. In this, you will find a gorgeous creamy blend of beaten onsen eggs, freshest Ikura and uni. I do know though of a regular customer who prefers his with the components unmixed.