4.5 munchies: Not a fan of champagne at all when it comes to alcohol, but I'd have these butter champagne ribs anytime. Using passion fruit to balance out the bitterness in two whole bottles worth of champagne, the thick, sticky sauce resulted in a delectable, tropical sweet tart flavour.

Singaporean Head Chef Oh Ah Lek, who has 37 years of experience in the Asian kitchen, was also not kidding when it comes to the XL size spare ribs. Slightly charred with a strong wok hei, the massive ribs, which fell off the bone easily, were tender and had a good amount of fat. A bottle of Hoegaarden would be perfect to go with these lip-smacking ribs!

Many thanks to Food News PR for the warm hospitality, and Burpple for the invitation!