The good people at Buta Ramen cook a fine bowl of noodles, but what they really ace is MEAT. Check out these fleshy ribs, sous vide for 24 hours so they're ultra-tender, then flame grilled with their special house sauce to get that sticky caramelised top and tantalising smoky flavour. Ooh baby~

Starring a long strip of melt-in-the-mouth pork belly glazed with caramelised yakitori sauce. Noms.

Everything I want in a duck confit: juicy flesh that falls off the bone with a gentle nudge of my fork, a soft layer of fat that melts away in the mouth, and skin so thin and crisp it involuntarily crackles when I bite it. Best duck confit, ever. P.S.- this is 1/3 a regular serving, which was cut up for my tasting session.

It's hard not to love the hearty, rustic French fare that Chef Stephane Istel puts up at Bar-Roque. This hotplate here has crumbed garlic pork sausage and mushrooms in a beautiful white wine sauce, infused with the natural flavour of the clams.

Deep-fried sticks of batter dusted with cinnamon sugar and served with dark chocolate dip. Delectably crispy on the outside, soft and gooey inside - I've yet to find a better rendition of this Spanish fave in Singapore.

Only the best-balanced tiramisu I've had. Not too soggy, not too creamy; you can taste coffee, rum and mascarpone distinctly, yet none of those flavours drown out the rest.

Little Hiro is so new - it was previously known as Burger Shack - that I can't geotag it. But now you know where to go for a smashing burger that's out of the norm - this one has imported Japanese noodles cooked in a broth of pork, chicken and shio before being shaped with the help of egg yolk. Smooshed between the chewy "buns" are impeccably crispy, breadcrumbed chicken and a generous emollient of homemade egg mayo. It's darn filling, so please share.