The Australian husband-wife duo from the now-defunct Thirteen Duxton Hill have set up shop along Keong Saik, but don't wait too long to head down as the pop-up restaurant is only here till November. Gather a group of adventurous eaters and start the meal with the Frog Parfait, Egg Yolk, Longan ($12 each) — shredded frog meat coated in red rice batter, served with fishbone vinegar, longan and a cured egg yolk (see what we mean by adventurous?). Be sure to ask for their soda pairing as well ($12 for unlimited The Tapping Tapir sodas) — you'll be surprised at how well tea-infused soda goes with the food! Next, you must try the Bonito, Fermented Chicken Stock, Peppers ($26) that comes highly recommended by Tastemakers Peter Wong and Acamas Teo. Imagine thick slices of ice-brined bonito fish swimming in basil pesto oil, crowned with red bell peppers before fermented chicken stock is poured into the bowl. What you get is an unlikely combination of flavours that work surprisingly well together! End your meal with the delightful Corn Corn Corn ($16), a sweet corn pudding shaped to resemble a baby corn, topped with toasted corn silk and sweet mollasses — you'll want more of this, just like we did.
Avg Price: $80 per person
Photo by Burpple Tastemaker Peter Wong