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Featuring Two Chefs Eating Place (Commonwealth), Fynn's, Kam's Roast (Pacific Plaza), Shisen Hanten by Chen Kentaro, Australia Dairy Company 澳洲牛奶公司, Asia Grand Restaurant, 109 Teochew Yong Tau Foo, Ay-Chung Flour-Rice Noodle 阿宗麵線 (Ximending), Imperial Treasure Fine Chinese Cuisine (Marina Bay Sands), Taipei, Taiwan
Casey  Tan
Casey Tan
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Expertly slow seared over charcoal and rested, this was such a dreamy piece of meat. I really loved how they portioned it to a point where you really get to enjoy the meat but enough to not overwhelm.

They might be more famous for their colorful Xiao Long Baos but Paradise does really good noodles as well. The spicy peanut noodle is a misnomer as it’s not really spicy but more peanut based.

Definitely a good idea to eat this hungry as portions are super generous and filling.

More like slabs.

Anyway, this Catalonian dessert is very similar to a creme brûlée, the main difference is that this is made with milk but thickened with eggs instead of cream. Super rich, it has a delicious creamy texture and melts in your mouth. The caramelised sugar adds a nice lux touch to a decadent no-regrets dessert.

Dubbed Dry Hor Fun at Happy Crab (they can call it whatever they want tbh) and despite not having much of it, was aromatic, flavourful and a must order alongside their BBQ crabs which I will post about soon.

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Open to anyone from line cooks to executive sous chefs in Hyatt hotels globally, it was awesome seeing culinary art forms being pushed out by chef’s from all over.

With more than 220 chefs taking part, it was whittled down to six. Lily Liu of Park Hyatt Hangzhou, Leandro Minelli of Grand Hyatt Baha Mar, Sebong Oh of Grand Hyatt Seoul, Jonathan Pasion of Andaz Maui at Wailea Resort, Thomas Progeas of Park Hyatt Paris-Vendôme and Robert Schielke of Hyatt Regency Addis Ababa.

The food was fantastic and here are some of my favourites. •
Chef Lily’s slow cooked beef tenderloin with a bone marrow and herb crust, beetroot marmalade paired with a beautiful green asparagus and steamed oxtail dumpling.

Chef Sebong’s Bulgogi braised beef cheek, pan seared sirloin with kimchi croquette, with pickled organic vegetable and carrot ginger puree.

Chef Thomas’s Beef fillet with asparagus and mint puree with potato fondant.

Chef Sebong’s Sustainable Barramundi fish cake, fruit jelly, balsamic caviar, beetroot tile with onion sauce.

Chef Jonathan’s Adobo styled grass fed beef cheeks with an oxtail calamansi marmalade. It came with smoked beef fat cauliflower and bonito furikake.

In a world of differences, its nice to be apart of something that binds people together.


The Blackmore’s cube roll doesn’t come cheap at $60/100grams but it’s also a devilishly good piece of meat. The fullblood Wagyu has incredible beefiness with extreme tenderness. It was paired perfectly with the watercress salad which leant a delicious peppery bite.

Reservations are notoriously hard to come by at the newly awarded 10th best restaurant in Asia but it’s most definitely worth the fiendish wait.


La Taperia is a perfect example of such a place. Thankfully, I didn’t have to make the decisions that day otherwise lunch would’ve been delayed even longer. That being said if you had to be the one to do so, please get the Squid Ink Paella. ($32/$56)

Inspired by the iconic Las Siete Purtas restaurant in Catalonia, this was a real full-bodied dish with flavour that just washes over you. Ideal, for sharing, it comes with super fresh seafood over perfectly cooked rice tinted with squid ink. My only gripe was that i wished there was a bit more soccarat but its still doesn’t take it away from the fact that it was still a great dining experience.


The kamquat tart ($25) from @tartebycherylkoh is the best way to start a Sunday morning. Ethereal kamquat custard, paired with the juicy fruit was a perfect foil to their signature buttery tart base.

Created to commemorate the Les Amis Group’s 25th birthday, the kamquat was part of their original logo and while many things have changed since then, their promise of serving up great experiences remains constant.

Pictured is the premium sashimi rice bowl ($39) that comes with all the good stuff (think: slices of tuna belly, botan ebi). However, for that price, you kinda expect the smaller details to also be done well. The rice was too warm, marination was slightly too heavy-handed whereby you couldn’t really identify the fishes by taste. Also for $39 it led me to compare it to other experiences like Aoki which sells their chirashi at a v similar price range....

The place does have some potential, it just needs to work out some kinks to succeed in the very competitive CBD scene

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The Line makes ambrosial dreams a reality with their stupidly good breakfast pizza. Think sausages, bacon, cheese, eggs. It’s literally a fry up on pizza hehe.

Does anyone else love hotel breakfast buffets too? 💃🕺🙋


The last time I went chef Chris made a super delicious risotto with grated dehydrated shiitakes for that unami kick. Can't wait to see what is in store today! 😬

PS: I really like this photo hahahaha


Negitoro and uni falls under that category. The creaminess of the uni paired super well with the lightness of the tuna, stir in the sunset coloured marinated egg into the rice and you get next level comfort food.

Costing $45.80, its not the cheapest bowl around but you really get for what you pay for, (and then some). Make sure to make reservations as it can get quite crowded during dinner.

Good food must share

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