Europe

If there's one thing @thedisgruntledchef is good at, it's at balancing flavours. Nothing is out of whack from starters to mains to desserts; every plate is an expert execution of textures – a crunch in contrast with creaminess – and flavours – a refreshing tartness to foil the sweetness, so every bite is never dull.

Here, my favourite has to be the poofy mango soufflé, accented with a sharp passionfruit curd and enriched with cheesecake ice cream on the side.

Why not venture beyond the usual soft, eggy crepe and give the healthier Brittany-style one a try? Owned by a French couple, this little restaurant has been around for more than seven years now. Their menu consists primarily of thin, slightly crisp buckwheat crepes served with a variety of homemade sweet or savoury fillings.
Using only organic, gluten-free wheat flour, the crepes themselves have what I'd describe as a light earthy and nutty flavour. Hence, they are assertive enough to hold their own against rich fillings.
One fine example is the delightful "La Ouessant" pictured above ($21.10 before service charge). I thought the filling of Emmental cheese, ham, mushroom in cream sauce and egg (either sunny-side-up or scrambled) paired remarkably well with the crepe.
If you prefer a more substantial bite, just ask to switch your crepe to the thicker and softer "galette" instead.

It was a real *jaw-drop* moment when Chef Lorenz placed this in front of me. I mean, just look at those huge, thick slices of white Alba truffles! Beneath them were freshest raw prawns, neatly-arranged perfect specimens of spinach and a raw quail's egg embellished with real gold flakes. This is a dish that truly qualifies as priceless.