Fundamentally-flawed | Singapore Food Blog

#savour2014 was pretty much the most frequently used hashtag in the month of March. A relentless stream of posts on my instagram feed that I treated like a monkey on my back. Mainly because of the fact that I couldn't be there. A gourmet food festival featuring the likes of Michelin starred chefs and other illustrious restaurants in Singapore all convening in one single convivial location. I was sore.

Hence, when I chanced upon Savour recap of festival favourites, I jumped aboard eagerly. For 2 weeks, a specially created SAVOUR inspired menu had been crafted at a few bespoke establishments around the island for those meaning to "keep the savour buzz going". I was one of the fortunate few who was able to squeeze it into her visiting schedule.

SPATHE PUBLIC HOUSE was my choice, drawn to its innovative 5 course menu and copious amounts of good reviews to its savour offerings.

At first glance, my breathe was stolen by the sight of a fleet of low sofas and mismatched chairs. The brick walls jazzed up by a fresh coat of paint in bold colors and brave artistic prints. Self professed to be serving "European" fare, the menu featured a few playful injections of local influences that steered it towards the "fusion" side of cuisine, a potential dangerous casting as it is rare for a restaurant to come swirling out of the chaos; when most of the time, this choice of direction coughs up half-formed and unconvincing places.

Our first two courses came out swiftly, Charcoal Smoke Tomato Soup with crispy St Maure goat cheese, extra virgin olive oil& Sous Vide Spanish Octopus Salad with baby spinach, orange, garlic soil, honey, wholegrain mustard vinaigrette. With the former dish, its all about the details in the fabric; the slight char on the tomatoes, the crispy bits of ooey gooey goats cheese. It was a fabulous tomato soup, one that spoke maturity in terms of balance and seasoning. The Octopus salad was stellar as well, the sweet tart tension of the honey wholegrain mustard vinaigrette pulling the dish together; the orange segments introducing fresher and brighter flavor; the octopus, however possessed a rather incomprehensible texture, almost like chicken but underscored with a sense of rich, sea-slicked spice. Intriguing.

The menu steers off-course towards a more whimsical approach with the next offering, Belgian Waffles & Fried Chicken with Mornay Sauce. A fluffy lattice of conjugal bliss of flour, milk, sugar and salt creates the hinterland of your food fantasy, the cracks and crevices forming pockets for the nappage of that sweet sweet cheese sauce to rest in. The crisp fried chicken perfumed with spices and paprika cumulating in a smack down when the triad convenes in one mouthful.

Sambal, triple cheese, bacon, crispy chicken Truffle Melt. You know I love my burgers but this unfortunately didn't quite float my boat with its inharmonious flight of flavors, the piquancy of the sambal failing to sing in unison with the overdose of truffle oil.

Desserts arrived in a true Aussie fashion (the long wait now understandable), a bold brick of Sticky Toffee Pudding with Hokey Pokey Ice Cream. Laced with a rim of butterscotch sauce, my preoccupation with digging into the dessert was not one shared by my partner. That's alright, more for me. More dates could have been employed in the pudding, the excess of sultanas thrown into the mix, quite a turn-off for me; the hokey pokey ice cream studded with crunchy bits of honeycomb toffee was a perfect match to the warm pudding. A beguiling slice of dessert that I greedily polished off.

Spathe is a perfect backdrop for creative fine dining menu with a languish chilled vibe. Coupled with earnest, civilized and unhurried service, it isn't difficult to see myself back here for another meal in the near future.

SPATHE PUBLIC HOUSE

8 Mohamed Sultan Road

#01-01

Singapore 238958

+65 67351035

Website: http://www.spathepublichouse.com

When I crave a good tonkatsu (once in a bluemoon), I only turn to one place.

My rock, my steadfast love, that manages to fill the entirety of all my cravings, nooks and crannies inclusive; that is Tonkichi. And if that isn't specific enough, I implode you please patronise the Takashimaya brunch for the most outstanding meal.

Deliciously golden brown, rich and salaciously juicy, the fried rosu katsu is the perfect thickness with the panko crumb crust adhering with a gentle magnetic touch to the flesh. With free flow of cabbage and rice thrown into the mix, one can fill up on the slight excessive tangle of greens with the addictive Japanese wafu-style salad dressing which helps to keep everything in check and cuts through the fat.

Question: Where would you turn to for the best tonkatsu?

Tonkichi (Takashimaya)

391 Orchard Road #04-24

Takashimaya Shopping Centre

Tower A, Ngee Ann City

Singapore 238872

To say that this was a long awaited experience is certainly an understatement. After a futile visit the first time around during the hectic lunch hour (before reservations were accepted); we were glad to find out that Burnt Ends had started to accept lunch reservations. We jumped the gun quickly and made the call just in time for our monthly celebrations.

Entering the domains of the restaurant, you are greeted by a bustle of action, deliberate movements all around the tight space of the open kitchen that spans the length of the establishment. A circus act of agile chefs dancing around the heightened flames of the four-ton, double-cavity wood burning brick kiln. The elephant in the room. One who's ominous presence dictates the flavors of the entire menu.

The restaurant's color palette is kept light and natural. Shades of greys and cream are complemented by occasional pops of colors from the bespoke varnished burnt rain-tree wood counter. Loh Lik Peng evidently blowing a breathe of magic into the place, stylising it with a touch of industrial-chic.

We kick off the much anticipated meal with Smoked Quail Eggs ($6) , bouncy balls reminiscent of tea-smoked eggs with a thick veil of smokiness. Flecked with large crystals of sea salt with an irresistible burst of fatty sunshine yolks within. These were an absolute showstopper of a starter.

The Smoked beef and horseradish ($18) was a refined dish comprising of beef tartare once again imprinted with the slightess hint of smoke topped with a magical shower of fresh horseradish done at the pass by Chef David Pynt himself .

The next dish takes the seasonal humble leek and turns it into something novel and delicious with the inclusion of some other unsuspecting ingredients. Leeks, hazelnut and browned butter ($16), turned out to be my favourite dish of the evening. Unassuming in terms of looks, the smoked leeks peeled out from its charred outer leaves were elevated by the generous dose of buerre noisette, parsley, capers and toasted hazelnuts.

One of Mr. Pynt's favourite dishes on the menu is the Kingfish, apple and seaweed ($21); a slab of kingfish collar with sweet flesh perfumed with umami flavors of its soy and mirin marinade under its carbon treated exterior. Not too flattering to look at to be honest but it does speak volumes for the type of cuisine Burnt Ends is proud to produce.

To top our experience off, we dived in straight for the kill. The Burnt Ends Sanger ($20); pulled pork shoulder, cole slaw, chipotle aioli, brioche bun. What more can I say? The fork tender pork, subjected to a gruelling 10-hour of cooking ritual before being smothered in an angry sluice of tangy chipotle aioli in a airy sesame seed bun. The mixture of textures, freshness of the coleslaw and punchy flavors created a sweet dance of sensations on the palate. It was at most good, but didn't provide the 'smack-down' I was hoping for with its terribly good looks.

Burnt Ends have received unprecedented media attention since its opening and I'm sure its novel concept has a part to play, especially amongst a constant gang-bang of restaurants with a contemporary fusion themed menu. With dishes highlighting David Pynt's Australian 'laid-back' nature, each of them simple but given a little snap, crackle and pop; most of them end up being more satisfying than its meek description on the menu. A place for special occasions and special occasions ONLY. (Unless you've got loads of moolahs to spare; then in that case, knock yourselves out!)

Burnt Ends

20 Teck Lim Road

+65-62243933

Website: www.burntends.com.sg

Integrating myself back into Singapore society is in all honesty, a painfully dreadful task.

What better way to start then on more familiar grounds. Let's ease into this transition. Starting off at a burger joint. Baby steps. My chest heaves in the humidity of the air, the heat slapping me in the face. I say a silent prayer... break it to me gently please.

The Roadhouse is a modern American diner shining the spotlight on burger artistry. It comes across as simply a restaurant with good food and earnest intent that just happens to be in one of the coolest spaces in the city. Inside, the feeling is almost "ironic suburban". with expansive family tables primed with chili flake shakers and good ole whimsical school diner lights hanging overhead. I settled in comfortably, only slightly bothered by the unfamiliar singlish jargon floating in the air. It will take time...

Kicking off the welcome back party were the Spicy Garlic Parmesan Wings (5 for $14), before you jump to conclusions, these are 5 single joints not 5 entire wings including both drumlets and wings. Pretty pricey in my opinion, these prove to be just mediocre, the BBQ sauce a little too acidic and one dimensional in flavor profile.

The burgers come in variety of ingredient pairings; the menu proving to be a tough one to navigate if you're as fickle minded a person as I am. I went forth with the Bacon Marinated ($26), soft buns baked in house, beef patty sizzled on the josper grill; gorgonzola, streaky bacon, caramelized onions, garlic mayonnaise and sauteed mushrooms form the other layers. Similar to a brioche sans the unnecessary sweetness and sometimes overwhelming richness, the cloud like buns are a perfect canvas for this juicy mess. I just wish there was more gorgonzola on there... Verdict: this burger tickled my fancy, ticked off all the boxes that qualifies it as a good burger but still it's not the best I've tried. I continue my search for greener pastures.

His, High on Shrooms ($26) featuring forest mushrooms, truffle oil, rocket, monterey jack and garlic mayonnaise. Definitely an overkill in the truffle oil department, but the name says it, so no whining there.

Roadhouse

13 Dempsey Road

#01-07

Website: www.roadhouse.com.sg

It's always a riot at Lucha Loco, groups congregating under colored flags and hanging bulbs in the garden patio chowing down on hearty Mexican fare. The atmosphere is laid-back, yet dripping with contemporary LA vibes all at once. With the kitchen headed by Executive Chef Mario Malvaez in collaboration with Chef Jason Jones, co-founder of Mamasita in Melbourne; food here is touted to be the real deal. Judging from the deliveries of wildly hued tacos careening past our noses, out of the kitchens and on to hungry diners; it didn't take much convincing to see that Lucha Loco must be doing something right.

This post maybe severely belated, reviewing my last visit on the 9th April in conjunction with a special "Taco Eating Challenge" that was held on the same day. With my partner competing in the 10 mins, 'stuff yourself silly with tacos challenge' in tow, I set out to explore the menu on my own.

Taco De Chorizo con Red ($10) was a chorizo and braised beef taco. The braised beef carrying a heady aroma of spice, it's melty mouth-feel mixing beautifully with the more robust flavored sausage for a devilish combination.

The Taco de Pescado ($11) starts off with a beautifully fried snapper, the red onion salsa and spicy orange chipotle mayonnaise building it up into a crescendo. Wonderfully balance in flavor, this attractive package works it magic amongst the rowdy diners.

My staple order of Chicken Quesadilla with Serrano Chili ($16) arrives at the table, a racy sight of feisty colors, the freshly made salsa on the side providing acidity that cuts through some of the heat derived from the inclusion of serrano chili in the mix. The chicken is cooked to perfection, still retaining that bit of moisture that ties the spicy, creamy concoction together under those pressed shells. All in all, one of the better quesadillas I've had in Singapore thus far.

The event was a smash, gregarious hosting from the MC and great energetic vibes from the contestants and their supporters. The winner might have consumed 18 tacos in 10mins (if my memory doesn't fail me), and still had a visible 6 pec after the whole affair. I assure you, life isn't fair.

That being said, Lucha Loco was definitely a great find, an unhurried space that is the perfect backdrop for creative Mexican dining and a very persuasive choice of libations to wash down the sublime food. Perfect for after work dinner and drinks with the colleagues. Just be mindful of the tequila if the boss is around.

Lucha Loco

15 Duxton Hill

Tanjong Pagar

P: 6226 3938

Website: http://www.luchaloco.com/

Potato Head Folks needs no introduction. A huge cloud of media banter rising from the dust weeks before it's opening here in Singapore. Indonesian brand Potato Head, known for their unorthodox operations in Bali has quite a following. With that, the launch of their local outpost builds a flutter of anticipation in me, especially so since one of the gentrifying factors of their multi storey complex alone Keong Saik features a burger joint.

Potato Head Folks is an interesting premise - a Bohemian flower child space with butterfly and bird motifs, inspiration from Melbourne-bourne artist David Bromley. His obsession with little prepubescent boys puts me on edge, bordering near paedophilia disorders. But that aside, it's rebellious and showy interior paves the way for some great food.

Featuring a menu from Three Buns with its kitchen planted on the ground floor, Potato Head Folks pull out all the stops with a devoted menu of hearty burgers and naughty sides accompanied by a mix of devilish drinks. Roping in Chef Adam Penney, the previous Head Chef from London's Patty and Bun , our expectations have now exceeded the roof.

From the list of "Jerk Cocktails", we sampled the Mexican Mule ($15), a refreshing mix of cimarron blanco tequila with lime and ginger beer, the good dose of tequila, a sturdy work horse in the background as the conjugal bliss of tangy lime and candied ginger provided that 'ka-pow' effect similar to a donkey's sidekick. Paying homage to their Indonesian roots is the Albens Fine English Cider ($14), brewed in the Alben cider factory and bottled at Molly Malones in Jakarta, this is as honest as it gets. Clear pale golden, this cold filtered cider is clean and spritzy with sweet notes of green apples. Perfect after the walk in the sweltering heat.

I ditch the fancier versions in favor of the basic burger, Baby Huey ($20), prime 150g beef patty, stacked with cheese, lettuce, notorious T.O.M sauce, pickles and spiced mayo. A simple convening of well executed items that cumulates in a smackdown when first bitten into. Special mentions going out to the artisanal breads that are all baked in house ( i did notice that my friend's Burning Man burger had a different rendition with a more wholemeal like bun, so again, hats off to the kitchen for taking the extra effort). The beef patty renders a burst of juices from it's larger ground size and level of doneness. This for me, was my answer to the replacement for Mary's on local grounds...

Potato Head Folks do feature some other more interesting spaces on the upper decks should you want to linger. The third floor is home to a more intimate, reservations only bar where future plans for small plates, vintage spirit tastings are still in the works. Climb another flight of stairs and you'll find yourself in an oasis of fragrant herbs and exotic flora, a modern rooftop bar exuding tropical vibes and dishing up tiki cocktails created by Dre Masso.

As for me, my passion is solely focused on that burger joint. I will be back to try that Honky-Tonk soon!

Three Buns by Potato Head Folks

36 Keong Saik Road

Singapore 089143

Tel: +65 6327 1939 (no reservations policy)

Butter. there was butter dredged all over the walls, it enveloped me, luring me into its warm embrace. If you cringe at the smell of this yellow villain, then avoid Bread and Hearth by all means. However, my love-hate relationship with it (referring strictly to my days in the kitchen spent tackling a 25kg block of butter with a really blunt knife) draws me one step closer.

Bread and Hearth is the newest artisanal bakery to open amongst the playground of F&B riches in the Ann Siang/ Keong Saik neighborhood. Dedicated to using the best quality ingredients to set it apart from its competitors, I was keen to taste a difference.

And I did.

Working within the constantly cool realms of the fastidiously packed kitchen, staff laminate the croissant doughs from scratch. Plowing the natural levain dough, hiding sheets of French butter within, through the dough-break, book-turn after book-turn till the cross-section reveals some mind-blowing layers of alternating dough and butter. Once proofed, these babies enter the mouth of the blazing hot German oven and the water content in the butter blisters, swelling causing the pastry to puff up. There you have it, crisp, flaky pastry, the hinterland of every butter worshipper.

Here at Bread and Hearth, they take their coffee seriously. One sip of my cappuccino and my coffee nerd consensus attained a quizzical standstill, unable to establish a familiarity with the blend. The owner explains that the coffee beans used for their coffee have been 'blended' in house, a fixed ratio of arabica and robusta beans in order to balance out the tannins, acidity and nuttiness of it. The end result, a smooth, medium bodied coffee which leans ever so slightly to the more nutty side of life. Adding to the pageantry of the fancy coffee art is the subtle fairy dusting of nutmeg powder over the top that works miracles with its rich woody spice.

With a spread of goodies to conquer, we nibble our way around the table. For me, the real strengths are in the Croissant, the Raisin roll and Pain au Chocolat; shedding some light on the dark and depressing state of such boulangerie items in Singapore. Retaining a crisp crust even after the relentless shootings, the butter taste was profound, deliciously rich and salty. The chocolate batons from cocoa barry spilling its hot fudge like melty innards within those flaky layers. Frankly, though, the Matcha Orange soft roll and White Chocolate bun are not particularly tempting with a strange doughy texture.

Part and parcel of any boulangerie spread are tarts. Here at Bread and Hearth, the tart shells are made from scratch, another applaud worthy moment for the hard working folks here. That aside, the result is this strange cookie like crust that screams it's tormenting experience under the hands of an overcompulsive dough maker. The Lemon Meringue Tart, your usual suspect has a lovely bright citrusy note, let down only by the biscuit like dense tart base; whilst the Salted Caramel Tart shows up sweet with sticky caramel, jazzed up with a wee bit of sea salt (could use a lot more in there to warrant the use of the descriptive word 'salty') and nuanced by the simple addition of roasted hazelnuts speckled over the top. With a bit of fine-tuning, this combination has a lot of potential to be the unique selling point of the cafe.

Like every new kid on the block, Bread and Hearth uncovers a mixture of hits and misses throughout its menu. However, with a concise business plan and niche products on offer, this place is set to conquer the hearts and stomachs of croissant lovers with a couple of tweaks.

For now, I vouch for that Pain au Chocolat. Why not give it a go?

Fundamentally-flawed dined as a guest of Bread and Hearth. However, opinions are strictly her own. Thank you Mapwerkz for the invite.

Bread and Hearth

18 Keong Saik Road

Singapore 089215

T: 6534 7800

Website: www.breadandhearth.com

My indecent obsession with burgers continues across the causeway, where a recent trip up to Kuala Lumpur saw me conquering burger joints and attending the #ieatburgers event orgnised by friedchillies.

Let's start off with My Burger Lab located in Petaling Jaya. Well loved for its quirky menu and charcoal powder dyed buns, the place was teeming with life when I arrived on a late Friday evening. A persistent queue of hungry diners lining from wall to wall.

I had the Beautiful Mess ($18), beef patty, fried portobello, sunny side up, cheddar cheese. And honestly, it sure up the anty on the 'mess' factor, the pattys consisting of such grounded down meat mixture that its somewhat crisp exterior gave way to a sloppy mess halfway through. In fact, the fried portobellos assumed a more desirable texture than the beef patty itself, it's juicy squared off innards benefiting from the breaded and deep fried treatment. The sunny side up egg that crowns off this tethering stack bearing a slight resemblance to airport scrambled eggs with a ton of cream thrown in for the bulking. Not exactly the best burger it claims to be.

Moving on... the stars magically aligned to get me the privilege of participating in the I EAT BURGERS event in Kuala Lumpur on the 7th June just when I was there over the short weekend trip. A coincidence you may say? I believe it was destiny that brought us together.

Organised by the Fried Chillies , this fiesta brings 20 of the best burgers in Klang Valley together. Like an orgy of heart clotting transgressions... I descended very quickly to feed my vices.

These were some of the burgers stalls I sampled from that day (in no particular order of merit, click on the links for some lucid food pornography)

Burger Junkyard (Kota Damansara)
Kak Ana Green Apple Burger (Ampang)
Yazid Burger (Shah Alam)
Steam & Grill (Setiawalk Puchong)
Mustafa Jones (Taman Melawati)
Big Hug (Subang Jaya)
Smashies (Setapak)
Burger Om (Ampang)

Some of the memorable ones for me include the Chili Beef Concar-nay Burger and Buffalo Soldier Burger from Burger Junkyard; Kak Ana famous 'I Love You' Burger and Steam & Grill's Serunding Burger.

Of all, Burger Junkyard scored the highest in regards to the bun, the spongy butter brioche buns still retaining that slight savoury edge to enhance the sweeter fillings that were noticeably more innovative than its neighbouring stalls. The Buffalo Soldier burger is a grilled chicken burger smothered in buffalo hot sauce, glazed with cool sour cream and a celery infused cheddar. Nicely balanced with a good ratio of filling to bread. Steam and Grill's unorthodox methods of preparing the meats create an almost Malaysian stylised beef patty; the combination of steam and grill ensure a higher level of moisture is retained, resulting in a pulled beef texture filled with asian spices and marinades. Definitely a star in the making.

But never straying from the search of the best Ramly burger, I stumbled upon Kak Ana Green Apple and their 'I Love You' burger. From the moment the patties hit the grill to the stage where a slew of hot sauces and creamy white mayonnaise are showered over the top; this baby cries out to be picked up. A streamlined perfection assembly of chicken and beef patty separated by a fried egg and those signature green apple slices helping to cut through the absurd greasiness. Brilliance. I attacked this one like hungry pack of wolves.

Singapore... we could use an event like that now.. TOP 10 burger food festival perhaps?

Tras Street, on the periphery of Spore's wheeling and dealing financial district has developed into some sort of food mecca for the office workers in need of some after work pampering. Stationed right smack in the middle of this hot mess is newly opened Buttero, rebel-child Italian bistro.

This review may reveal an overload of gastronomical porn images, but do bear with me. On hindsight, this restaurant was reviewed twice on two very different occasions to get a grasp of its consistency with regards to food and service. My first visit was a walk-in in the middle of afternoon service on a Tuesday. Despite the odd day of the week, business was brisk and the diner was filled with corporate clients in search for a quick lunch. Except that.. the food didn't arrive all too swiftly. Faults with the minuscule hole in the wall kitchen I might say, or perhaps the fresh team trying to work out some their SOPs.

We started off our lunch with the Chopped Pork and Zucchini Fritters with charred lime and ricotta cheese ($20), a stellar dish in the kitchen's repertoire. The chopped pork, a fatty and soft affair that added pops of joy to the fragrant zucchini fritters. The torn basil elevating the dish with its herbaceous characteristics.

This was followed closely with the lunch special, a Triple Cheese and Truffle Toastie ($15), that's where things starting heading south. As much as I appreciate the efforts behind the chef sourcing the traditional jaffle irons, this UFO dish like sandwich came across a little lacklustre in flavor. The cheeses not yielding to the heat sufficiently to attain that dreamy stretchy texture and the promised aroma of truffle threatening to disappear after a single waft.

I turned to our main course for a miraculous resurrection.

The Porchetta ($32) from the rotisserie served with braised beans reminded me of a dish I had in Sydney a while back. http://snapeatlove.blogspot.com.au/2014/05/chica-linda-timely-facelift.html . The similarities are uncanny, yet the results are staggeringly different, with Buttero's version paling in comparison; it's crisp crackling brimming with refined salt that bites harshly at the tongue when savoured. A tinge more sauce could have made it to the plate to balance out the overall fattiness of the dish.

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On my second visit (invited this time), I was blown away with the Chef's credentials. Previously hailing from Lucio's in Paddington, Sydney, Executive Chef Logan Campbell not only looks suave while flailing his knife in the air, he has the work experience in this long standing Italian joint to back him up.

Clouds began to lift.

Expectations set in.

House Special, Jesus Juice helps to set the mood. A granita of pinot noir and coke, this basically tasted like a frozen sangria slushie. Delicious, and I might say, quite potent.

For the peckish, go for the Pulled pork, Waffle fries & Mozzarella ($15), moreish and perfect for sharing over a bottle of wine. The texture of the pulled pork was winsome, the generous slew of triple cheese sauce over the piping hot waffle fries making it an absolute delight to munch on.

One of my favourite dishes of the night was the Torn Buffalo Mozzerella & Fried Cornbread ($21) with heirloom tomato, sabu and Ligurian Olive oil. This was a fail proof, simple formulation of ingredients, but the entirety of it given a little snap, crackle and pop resulting with an end product that is more satisfying than some high end salad landscape. Chef Logan really paid homage to his Italian heritage with this offering.

Once again, the Chopped Pork and Zucchini fritters with charred lime and ricotta cheese ($20) delivered. I griped a little about the dwindling portion of ricotta cheese on the plate, but overall still an outstanding plate.

We stretched our waistbands a little bit more for the arrival of the mains. First, the Handmade Gnocchi, sauteed brussel sprouts with honey, lemon and sage ($21). A generous inclusion of cheese within the knobs of potato and flour creating soft springy pillows of goodness with a slight browned crust, a result of being sauteed in the pan at the very last minute. Flavors were delicate in this dish, highlighting the simplicity of eating clean.

Baked Barley with New Zealand Clams and Belly Bacon: a brilliant dish with a twist of old school mindsets where barley rice is used to replace the traditional arborio in this risotto dish. The barley was cooked to perfection with its turgidity resembling the hardy grains of normal arborio rice.

The two meats that followed was a repeat act of my previous experience and another much more stellar performance.

Once again, the Porchetta ($32) resulted in me drowning in an ocean of salt water. The raw grains of salt on the crackling dulling the taste buds to the robustness of the flesh.

However, the Dirty Steak ($34) was a showstopper, the Carolina dry rubbed wagyu flank steak cooked on hot coals, topped with verde, onion rings and shallots was one word, mesmerising. Put at the mercy of the grills, the meat attains a heady, smoky, a thoracic warmth and cumulates in a smack down with the spice rub so generously massaged in before hand. The verde helps to tone the spiciness down with its piquancy of flavors. The only downfall of the dish were the onion rings, the batter, a stodgy affair that denies its recent get-together with the deep-fryer. I tossed those aside in favor of the conjugal bliss of meat and spices. Definitely a MUST-ORDER in Buttero.

Following up with a rather non-conventional dessert menu, I was keen to sample the goodies. Starting off with the Cannoli filled with whipped ricotta, lemon and strawberry salad ($12), these could have been the perfect dessert to end off an Italian feast, the amalgamation of textures from crisp to dreamy cream putting a smile on my face. I just wish that cannoli was a little more fresh. The Milk Chocolate Rosemary pot with orange blossom air ($12) encountered some storage facility mishaps before arriving at our tables, the orange blossom fluff looking more like orange creme anglaise above the warmish milk chocolate cream at the bottom of the jars. Those who are impartial towards the orange chocolate combination should avoid this dessert at all cause. The best dessert of the lot has to be the Vanilla bean Panna Cotta with crushed peanut butter meringue and passionfruit ($12), a traditional dessert executed with finesse and a little magic dust thrown in with that crisp shard of peanut butter meringue.

Buttero sells itself uniquely amongst the hodgepodge of chi-chi restaurants in the vicinity by offering good food with earnest intent at reasonable prices. The packed dining rooms at both lunch and dinner times bearing testament to this mantra. Give it a couple more weeks to iron out its issues and I'm sure you'll be in for a guaranteed treat with every visit.

Buttero

54 Tras Street

Singapore 078993

Tel: 6438 7737

Before stepping through the rustic black wooden doors, a thought crossed my mind; I was sure the Italians would be equally bewildered and perhaps outraged by the notion of Italian cuisine served in small plates format. Slowly taking my time to adjust to the sheer darkness of the interiors, after just having wandered around the bright-light, touristy outskirts of Kampong Glam, I let the oddity of the situation slide. Ordering a glass of house white to soothe my nerves.

Cicheti is Kampong Glam's newest addition. A narrow shopfront reveals a massive monster of an oven right in the middle of the service floor; the pizza maker revelling (or not) in the rousing heat of its hell-like hearth, the balls of dough proofing ever so slightly from the heat of the atmosphere. Gleaming in through the glass doors meant to separate this inferno and the slightly cooler interiors, we watched as spectators, as the maestro does a pronounced counter spinning motion followed by a swift arrangement of assorted ingredients.

Our meal began with my mandatory order of Calamari Mollica Di Pane ($11). Crisp fried calamari in homemade breading served with garlic aioli dip. My feathers were left unruffled. The word 'homemade' making excuses for its crumbing which was under seasoned and slightly too stodgy. Aside from the fact that the calamari could have used a good 20 seconds out of the deep fryer; the self professed garlic aioli lacked any resounding trace of garlic (not that my companion was complaining since he's very much a hater.)

Next.

We were told the Duo Caprese was not available and pointed in the direction of a house special salad ($15) instead which turned out to be an exact replica of the former, sans the fried mozzarella and with a ton more rocket piled over the top. A decent medley of boccocini, cherry tomatoes, balsamic and rocket. There was just no 'umph' in there.

And as the oven-obsessed owner would trumpet, the heart and soul of Cicheti lies in its pizzas. I was eager to get that in my belly.

A couple more glasses of wine and a Peroni later, our beautiful bubble crusted pizza stood in full glory before us. The Bismark ($19), had ham, bacon, mushrooms lying on a bed of homemade tomato sauce, before being sprinkled with a liberal dosage of mozzarella and Parmesan cheese. To further feed the illusion, an egg is cracked right in the middle, tossed in the oven for a couple more seconds before being plated. The result, an imperfect, blistered edged pizza with delicious dark patches of burn marks and a delicate spot of sunshine in the middle. Chef Lim might have misjudged the cooking time of the dough while juggling the finesse of the perfect runny egg that led to a severely under-cooked bottom. Raw dough... outrageous. Nonetheless, we polished our plates in respect of alcohol laden stomachs.

Cicheti falls short of expectations on so many levels. Yet the tight spaces within the establishment allows for a lot of food ogling situations especially with thy neighbours. Perhaps I'll be back for the pastas.

Cicheti

52 Kandahar Street

Singapore 198901

Tel: 6292 5012

Website: http://www.cicheti.com/

High tea has never ever been on my agenda despite it's retained popularity among my countrymen these days. It's subliminal links to gluttony and unnecessary luxury (both of time and material in the form of expensive silverware) has more often than not impeded me from indulging in such a meal format. However this time around, with an invitation extended, I proceeded to cross my legs and prep for some tea sipping, pinkie sticking out action.

L'Espresso has been churning out some of the best high tea experience in Singapore since the late 1960s. With such long historical references to boot and a dining room packed full of hungry patrons to feed. I was certain that I had stumbled upon 'a real deal'.

From petite finger sandwiches to the more hearty stews for the famished; L'Espresso's spread has it all covered. I started off with a plateful of delectable sandwiches and wraps. Word of advice: avoid the croissant which may be a tad bit dry and dive straight for the Slow Cooked Farm chicken in Crepe. Tender, supple pieces of poached chicken wrapped in a thin savoury crepe. Right up my alley. Also, give the Nicoise Tartlet with Tuna Tataki a go; a moreish bite of palatable food.

And as you move along the counter top, you'll have a face-off with the fried food station. For those planning to give this a miss, I implore you not too as L'Espresso does an excellent job of this station. It's Mini Fish Goujons and Mini Karaage fried to perfection with supple innards and beautifully seasoned outer coatings; the goma sauce on the side providing a magnificent pairing.

Not to be missed are the scones from Goodwood Park Hotel. At L'Espresso, it's the details that elevate this humble tea time treat; the freshly muddle raspberry compote for example. We picked an assortment of jams and fresh fruits to accompany the Blueberry Scone; and with that, I still remain convinced that this reigns supremacy as one of the best scones I've had in Singapore thus far. Truth.

For something a little more substantial, L'Espresso has newly introduced the Black Forest Ham and Rosette Salami. It's good but nothing spectacular. Relish instead in the deliciously rich and salty Braised Kurobuta Pork with Hungarian Sweet Paprika, served with brioche on the side to wipe up the 'chap', it didn't take much persuasion for me to return back for second servings. The Smoked Salmon with herbs and breadcrumbs on the other hand disappoints with it's flaky and dried out state, exhausted from its long hours under the sunbathing lamps overhead.

Desserts are aplenty at L'Espresso; but like any buffet spread there are severe hits and misses. The downfall of it's sweet offerings probably attributed to the incorrect storage temperatures that lead to a strange translation of flavors in the mousse-like desserts and a weird mish-mash of textures. Some of my favourites include the Tiramisu Cake, Creme brulee and the Bread and Butter Pudding.

Ice Cream anybody?

High tea at L'Espresso comes with 2 servings of coffee or tea (from my beloved ex-company TWG teas). If sitting all straight backed and indulging in petite fare is your thing, then dining here may prove irresistible with charges only set at $45 per adult and $22.50 per child.

L'Espresso

Goodwood Park Hotel

22 Scotts Road

Singpore 228221

Tel: +65 67301743

This, my friends is the answer to all Roast Pork cravings. Though not as good as Mr Crackles back in Sydney. It comes fairly close.

Housed in Newton Circus Food Centre, Newton Roasts is a no-frills joint, my new go-to destination for those pesky pork crackling cravings, with the luxury of having your beers at no additional service charge! Committed to producing fresh roast, upon demand, a quick glance into their display case (almost empty) shows clear proof that they have stuck to that mantra. Their state of the art combi oven reveals another hidden stash of meat, it's skin blistering in the dry heat. Our order of The Loose Ones ($15 for a large plate) is a feast for two, decadent moist flesh studded with frisky bits of crackling all over. Dayum.

Things to note, Newton Roasts actually has an online ordering system which ensures fresh and crispy pork just in time for pick-up. NO more soggy skin and cold unrendered white fats! Check them out here.

Newton Roast

#01-51

Newton Circus Food Centre

500 Clemenceau Avenue,

S( 229495)

Open daily.

"Smashing burgers", that phrase alone was enough to send me on a wild goose chase to Third and Sixth with that one intention in mind: to eat some burgers.

Capitalising on the hungry and the thirsty crowds that populates the raffles city area, Third and Sixth pairs a stripped out decor and a laid back atmosphere with bang-for-buck food and drinks. A winning combination as proven by the steady stream of diners that poured into the restaurant on a balmy Wednesday night.

The deals change daily and you can probably score some savings depending on your preferences; take for example the Tuesday Beer+Burger combo for $20 nett or the 1-for-1 martinis on Wednesdays.

But the real question is, how do the burgers measure up?

Using our Entertainer App, the S and I scored a 1-for-1 main course deal at Third and Sixth (more information on a special promotion on the One-Month entertainer app to be found at the end of this post.)

The Clockwork ($15) is a 150g homemade Australian grain-fed beef patty with sauteed mushrooms and melted Swiss cheese in between two buns. This doesn't impress, declaring itself to be more ellipsis than an exclamation point. The patty itself, a sad, overly tough affair that needed for texture and flavor whereas the cheese could have used a little more time under the grill, it's charred top revealing the hand of an impatient chef.

Equally lackluster is the Ram-Lee burger ($15), a play on the classic Malaysian street food, Third and Sixth's rendition comes nowhere close to the versions I got to sample during my last visit to KL. The same under seasoned patty with a dollop of cheese sauce (masquerading as a specially concocted sauce), then wrapped in a huge omelette is placed between two sesame buns. While the dish sounds good in theory, the patty offers little flavor while the sauce turned out to be a gloppy mess.

Dining at Third and Sixth was unexceptional and not particularly memorable, but with such reasonable prices and Macs Great White on tap, you can't complain.

Moving on to some good news, for the month of July, I've been given the opportunity by the good folks of The Entertainer App SPORE to promote the app to my readers for a special price of SGD 15 (U.P. $19) for The Entertainer Singapore One-Month Mobile Product. Please note that this discount code will expire on the 31st July.

To find out how to use this app, watch this useful video below.

With the Singapore App, get access to all 770+ buy one get one free offers at some of the hottest restaurants, nightspots, spas and activities. Especially useful if you're a foodie too, since each merchant provides more than 3 vouchers; meaning that you can visit participating restaurants more than once!

To unlock this special promotional rate of SGD$15 (U.P. S$19), simply visit http://www.theentertainerme.com/trysgfor19/ and be sure to enter the unique promo code 'fundamentallyflawed' when you purchase. Alternatively, you can download and install the FREE app from the app store and enter the promo code 'fundamentallyflawed'at the shopping cart before checking out.

Saving money couldn't be easier with that many merchants around the island extending their 1-for-1 deals to the purchasers of The Entertainer App. Some of my favourite places include Bedrock Bar & Grill, Cocotte, Fat Cow, Fern & Kiwi and The Pelican Seafood Bar and Grill; just to name a few, the list is honestly quite extensive. With that in mind, chalking up savings of more than that initial $15 investment is too easy a task.

To sweeten the deal, after one months' membership, you can simply choose to upgrade to the full product for a further S$76 (U.P. $80), allowing you to keep redeeming your offers until 30th Dec 2014.

So what are you waiting for?

Stay tuned to more foodie adventures as I attempt to brave through the Entertainer list.

Third and Sixth

36 Seah Street

T: 6336 1248

Website: https://www.facebook.com/3rdand6th

I have an inexhaustible list of cafes to visit and it annoys me.

As much I would love to let it go and gather just a few regulars haunts under my belt, the search ensues relentlessly, the humming of instagram as it spits out the names of the newest, the hottest and most hipster-ish cafes bugging me in my sleep.

Such an extensive selection of choices does of course bring about some benefits. For example, the crowds disperse, and there is less chance of a ridiculous wait for seats on a weekend morning. A surprising revelation for me as I stepped into a rather quiet establishment on a Saturday morning at the new cafe The Lokal located on Neil Road.

Describe by most as 'very aussie', the Lokal will have you ogling at its guyish minimalist interiors highlighted by a few industrial steel textural touches and then offset by softer symmetrical patterns. Certainly a delightful space that compels its diners to stay and linger over chatter.

Coffee is from Sarnies and hails from a customised V3 slayer espresso machine. State of the art technology combined with the likes of a masterful hand and some nutty robust roasts, the end result, a faultless latte ($5.50).

The Lokal boasts the most serious culinary muscle, with ex-Tetsuya chef Darren Farr helming the kitchen and offering his chimer of culinary influences picked up from the various kitchens he had worked in. The menu appears gutsy with an intriguing mix of old school desserts and hearty comfort pub grub given a contemporaray cafe spin.

I dive straight for the Breakfast Burger ($23), jazzed up with breaded and fried pork belly, broken omelette, spinach and chilli jam. It's less successful in the sesame bun which carried a slight plastic aftertaste possibly from the use of shortening or margarine.The tender pork belly works well on its own but seems to be a bit disjointed with the rest of the dish. Definitely a dish that fares better foretold on the menu than in the mouth.

The Roast Beef on Rye ($19) is a fairly good dish, not too adventurous but it delivers; plain and simple watercress sits on a bed of sweet caramelised onions dredged over thin slices of roast beef sandwiched between two pieces of rye bread glazed with a gutsy wholegrain mustard creme fraiche. Still, a little overpriced in my humble opinion.

Positioning itself as a social hangout, the lokal has garnered lots of attention to itself in its short span of opening till present. Though the food can be better, come for the sublime coffee and the eye candies in the open kitchen.

and if you're in search of dessert afterwards, give the banana bread (served with vanilla yogurt, toasted macademias and caramelised bananas) a go or visit Department of Caffeine (just a slight stroll away) for their signature waffles.

Valrhona Chocolate waffles with butter rum bananas, vanilla ice cream and royaltine ($20) comes to the table with the swagger of a generous dapper. Slightly stodgey in the center, possibly from the inclusion of chocolate, I enjoyed the faultless combination of rum, warm bananas and chocolate completely, fully blaming my gluttony for the tummy aches that ensued soon after. Well worth it though.

The Lokal

136 Neil Road

Singapore 088865

Tel: 6423 9918

Website: http://www.facebook.com/thelokalsingapore

Necessary provisions has been my go to for coffee in the west side of Singapore for a good long time now. It's offering of a quiet respite surrounded by a sleepy neighbourhood appealing very much to the introvert in me. I would often come here, plop myself on the communal table and proceed to flip myself silly through the monocle magazines expertly placed in a tight ring.(read about my previous experiences here).

My last visit however raising a red flag.

The coffee, a bunch of nerves, with it's overwhelmingly bitter edges and sour personality. This was a character I had never come to know before. The frisky cookie on the side making apologies for her boss's misdemeanour.

To steer away from the common misconception that Necessary Provisions is just a 'coffee place that happens to also do food', this establishment has resorted to a simple showing of sandwiches for lunch but boasts a more versatile selection at night. A quick lunch sees myself agreeing with the Rosemary Chicken with Watercress and Parmigiano ($9) sandwich, sawing my way thru the thick schiacciata loaf, I found the overwhelming ratio of bread to poached chicken a little overpowering for my liking. The marinade on the chicken not quite holding its own against the chewy carbs.

Thank goodness for the Pandan Chiffon Cake ($4) that I cannot recommend highly enough - the chef's penchant for this finicky dessert highly evident in every light and aromatic bite.

For a better choice of sandwiches, turn to the Beef Pastrami, Brie and whole grain mustard ($9); this golden brown crossed thatched monstrosity features a generous serve of salty beef pastrami offset with some piquant whole grain mustard spread. Definitely a value-for-money satisfactory treat.

Apart from the fluctuating standards of coffee at this joint, Necessary Provisions has got everything covered, from the quirky location to the comfy interiors. Sit back, relax and take it all in.

Necessary Provisions

21 Eng Kong Terrace

Singapore

9231 7920

Website: https://www.facebook.com/necessaryprovisions

Lately, I've got chicken and waffles on my mind.

Hence the debauchery as recently seen from my instagram feed (@fundamentally_flawed). It's disgusting, I know.

Sin Lee foods is one of the many cafes opened up in the past month or less that has inherited the name and nostalgic flavor of its original shop occupant. Converting the famous lor mee and prawn noodle shop in Jalan Bukit Ho Swee into a cafe space; I scouted around for traces or details in the fabric worth reminiscing over, but there were none. The purposefully stark innards leaving little impression in a sea of mimics spotting the island.

Leaving that aside, I reached out for Latte ($5.50). Papa Palheta's full bodied and popular Throwback blend is the main brew here, slightly nutty with just the right amount of acidity, the shot sat well amidst the mildly sweet frothy milk. Then, my brain begins percolating with pleas for a double shot... next time maybe.

For a pint sized cafe, Sin Lee's food menu is rather extensive. Descriptions and the inspired food imagery it paints are one thing, how the real deal measures in the flavor department is ultimately the more important of the two, especially given the somewhat heftier cafe prices.

I surprised myself with a retreat back to the Croissant Royale ($16.90); a play on the classic eggs benedict which I swore never to order in a cafe ever again. What sets Sin Lee's version apart from the usual are firstly it's generous portion sizes and that excellent hollandaise sauce. The croissant, toasted till golden brown provided that bit of crunch, whilst the other half left to wilt and take it all the goodness of the blanket of velvety hollandaise sauce and soft centered egg. Punctuated by the refreshing acidity of lemon, the sauce was a wonderful accompaniment to the heavy combination of smoked salmon and runny yolks; this dish further enjoyed with the contrast of the bitter arugula leaves showered with a light dancing of parmesan cheese.

An honest dish with good intentions.

The A.B.C grilled cheese sandwich ($14.90) sounded much more inspired on the menu then it did in person. Grilled apple, bacon and soft cheddar sits between slices of toasted bread with a side of spam fries. The dish literally providing the ingredients listed on the menu with minimal creativity in execution. Word of advice to the kitchen staff, lower the heat on that fryer please; the spam fries were overcooked to an inch of its life. I would also have put a little of that grilled apple sauce or perhaps maple syrup over the gooey cheddar for that contrast and definitely look into a more matured cheddar for a tinge of saltiness. But that's just me... oh yes, a little less rendering of fats on the bacon too please...

Equally lackluster is the Shashuka ($17.90), Moroccan baked eggs, house spicy tomato sauce, thick sausage, white cheddar cheese and french country toast; the dish screams against it's proclaimed nationality, the absence of related spices in this homey dish betraying its identity. The tomato sauce could have used a bit of blitzing as well, the clumsy chunks of stewed tomatoes in there together with the unsliced thick sausage (that looked like it was just thrown in some hot water to blanch) missing the mark on the hospitality and unique heartiness of Middle Eastern cuisine. Skip this dish.

One of the most adventurous dishes is the one and only Sin Lee's Fried Chicken and Waffles ($21.90). The juicy boneless chicken leg working well on its own, but sings when bestowed with a drizzle of that melted maple butter... dayum. I'm lost for words. The cheddar iron waffles are slightly on the heavier side, with a crisp edge and moist innards (some parts of it drawing references to min jiang kui) but makes a redonkulous party in the mouth with the sinful maple butter sauce. I relished in the coleslaw as well, the overall creaminess enlivened with a tinge of citrus in there. Definitely a dish worth visiting Sin Lee for.

For a new kid on the block, Sin Lee Foods has a lot of pressure to keep up with the current food trends. A slight detour off the Tiong Bahru stretch, there is a lot of room for improvement before it's capable of getting the crowds moving over. Despite it's many hits and misses, I believe in a couple of weeks with its issues smoothened out, a dining experience at Sin Lee will be as deeply gratifying as that stellar chicken & waffles dish that I would have happily spooned with on a languid Sunday afternoon. Kudos to the team.

Sin Lee Foods

Blk 4 Jalan Bukit Ho Swee #01-164

Singapore 162004

T: 6377 3170

Tues-Sunday 10am-9pm

I'm meant to be impartial about my research judgement for the title of 'Best Burgers in Singpore' and yet, &Made breaks those rules with its previous stellar performance. (Read about it here)

That being said, some major roadblocks have been thrown their way and Chef Bruno Menard who had been working with Deliciae Hospitality Management to set up both &Made and La Cantine has decided to venture out for his ideals and thus stepped down as chef. When a restaurant is founded by a chef whose kitchen acrobatics and knack for flavor profiling makes us sit up and notice, it can be confusing for most when that chef has moved on. The questions arises on whether the replacement will be a caretaker cook mimicking the style that made the place exciting or a creative genius who can make the menu jump through a new set of hoops.

Upon hearing about 3 new gourmet burgers being introduced into the menu, it wasn't long before I was dragging my boyfriend by the heels to this joint.

Post by AndMade Burger Bistro.

Had the wind disappeared from its sails?

&Made's service standards had obviously taken an understated turn for the worse since its glory days of hyped-up reviews and ridiculously long queues. However, being a casual burger joint, my main concerns were shifted to the food. How did that fare?

The 3 Little Pigs ($23) had a brawny, rustic quality to it. The wonderfully diverse patty composed of pork fillet, chorizo and bacon, each bringing the best of itself to the table. The other components, the spicy koshu mayonnaise, shibazuke, shitake and white cabbage speaking volumes of Chef Bruno's strong Asian influences. This turned out to be as good as I remembered it to be.

Now on to the newbies, The Blue Moon ($23), dry aged beef patty, topped with french blue cheese, grilled bacon, lettuce and pickles. This had a little more nuance than the enlistees from the staple menu, featuring a dry aged beef patty for the lack of better and more unique sauces and accompaniments. No complaints though as I do love a good blue cheese burger every now and then. The fried egg was a silly addition (+$2.00), an unworthy investment that yielded an overdone moulded fried egg with no runny yolks. devastation. That aside, there was an echo of Chef Bruno's silky way with burgers, the compelling amount of french blue cheese scattered over the top highlighted by the surprise smudge of more stinky delight over the bottom bun as well; the dry aged beef patty bringing finesse to it's towering construction and the thick cut bacon cooked just the way I like it. I was sold on this elegant dish; the unique sambal belachan served with fries sealing the deal.

And while previous helming chefs had moved on, the food at &Made remains remarkable and original. Still with that pop and sizzle element in tact.

&Made

9 Scotts Road

#01-04/06 Pacific Plaza

Singapore (228210)

Tel: 6690 7566

Website: andmade.sg/

'Are we there yet?', those words kept ringing in my head as we made our way to Bedok on the crowded train from the west. Located on the second floor of Bedok Point, it's impossible to miss the signage as you look up upon entering the building.

Khun Mee Thai is a new Thai noodle bar and casual dining concept serving high quality and authentic Thai-Chinese street food. Khum Aum (or just Ahm as she prefers) is the founder and is proud of the fact that all Thai ingredients used are sourced directly from Thailand.

We started out with Thai Style Garden Roll (Guey Teow Lui Suan) [$5.80]. Rice paper rolls filled with Thai sausage, pan roasted peanuts, Thai sweet basil and Thai long-leafed coriander. Definitely a good dish to start with as our table all nodded in agreement on how the contrast of tastes and textures went down well. The chilli sauce on the side wasn't needed but added a nice tangy kick.

After what felt like eternity, the second dish finally arrived. The Egg noodles with dumpling, charshu and lava egg (Ba Mee Kiao, Moo Dang & Tai Tom) [ $5.80 - $8.80] is their signature dish. It comes with a variety of toppings and can be ordered as a soup or dry dish. We were served the dry version which was tossed with charshu sauce and oil that was infused with lard and garlic. The noodles were nice and springy bit was a tad dry. The dumplings were plump and juicy and you could tell they were definitely made in-house. With all parts combined, this dish actually went down really well. If you do find it a bit too bland or dry, there are condiments on the tables and a side serving of soup as well.

The Ba Mee Tom Yam with Milk ($8.80) was probably the most disappointing of all the dishes being served. It was spicy, but it lacked the sourness and was way too sweet. I would avoid this.

Ba Mee Kang Keaw Wan Gai ( Ba Mee with Thai Green curry and chicken) [ $9.80] - Aum told us the spices used in this dish was blended instead of suing those quick mixes readily available. I found her version way too sweet and lacking depth and felt like this dish was added to the menu as an afterthought. At least the vegetables were cooked well...

The Braised Pork leg in traditional Thai-Chinese Style (Kha Moo) [$7.80] is Aum's grandmother's traditional recipe. The pork leg is marinated for at least 2 hours before being braised for 4-6hours. You would be disappointed if you're looking for a total melt-in-your-mouth experience as the meat does still have some bite, which I really enjoyed. This dish really packs a punch in terms of flavor and richness and the blanched Thai Kai-Lan helped cut through it all. A clear winner of a dish as our table ordered seconds.

The Moo Yor Salad ($5.80) is a mix of Thai sausages with glass noodles in spicy dressing. The pork sausage is specked with crushed black peppercorns which helped lift the fragrance of the dish. Also in the mix were Thai celery, carrot and cucumber strips, sliced onion, shallots, mint, crushed chilli and pan roasted peanuts. Caution, the chilli and lime dressing really is spicy but addictive.

A popular bar snack in Bangkok, the Fried Chicken Joints (Khor Kai Tod) [ $4.80] or cartilages are deep fried to a crisp and lightly seasoned, and boy are they amazing. That crunch you get first from the batter, then the cartilage, shows they ain't mucking about. Best paired with beer. Thankfully they're having a July promotion of 4 bottles of Singha for $20, so get on it!

The Fried Rice with Shrimp Paste (Khao Clook Ga-Pi)[$8.80] is served with Thai sweet pork stew, sliced green mango, omelet strips, Chinese sausage, sliced cucumber, shallots and chilli padi. Aum came by as the dish was being served and told us to just mix everything up before eating. The sweet pork stew came in really small chunks hence they do fall apart pretty easily which made mixing things up easier. I felt my taste buds were getting a sensory overload from this simple yet stellar dish.

Mango with sticky rice (Khao Neow Mamuang) [ $5.80] is definitely a very popular dessert amongst lovers of Thai food. They've infused their glutinous rice with pandan which actually tasted really goof. The mango wasn't sweet enough and pretty fibrous. Skip this.

It was past 9pm as we reached out last dish for the day. The restaurant was still buzzing with a crowd and we were feeling a bit lethargic from all that eating. Out came the Durian with Sticky Rice (Khao Neow Tu-Rean) [ $5.80] and holy smokes, this one blew us away. Granted the pandan sticky rice wasn't too good, the durian puree was so light and airy, it wouldn't be out of place if you served it at Goodwood Park's Durian fiesta. The sweet yet supple chunks of durian helped give an extra burst of flavor and variance in textures as well. Enough said, just get it already.

We do have a crazy amount of restaurants in Singapore and Khun Mee Thai stands out by serving authentic Thai-Chinese street food. Granted there were hits and misses, but honestly with prices like that (did I mention no service charge and GST too?) you would probably turn a blind eye as well. Definitely worth a visit if you're around the area. I'll be back.

Fundamentally flawed and S. dined as guests of Khun Mee Thai, but opinions are purely personal. Thank you Velda from Komars Management for the invite.

Khun Mee Thai Noodle Bar

799 New Upper Changi Road

Bedok Point #02-32/34

Singapore 467351

Tel: 6445 9932

Website: www.khunmeethai.com

This article is written by S (my better half).Sis currently taking creative writing lessons to tackle his horrendous lack of verbal diarrhea. Also, S likes hats.

Wordless Wednesdays unravels at Novena's Hong Kong Street Family Restaurant.

On the hit list, Prawn Paste chicken, Sum Lor Hor Fun, Hotplate Beancurd (MMmmm...) and Stir Fried Sweet Potato Leaves.

These photos nurture a chimera of narratives... but with too many words spoken these day, my lips are sealed today. I'm leaving it to your imagination to draw the deductions.

Okay, I concede defeat, so maybe the food was all sorts of wonderful. Who can refuse the lure of that sweet layer of egg underneath that lusciously thick meat sauce on a sizzling hot plate?.. not me for sure...

Some sort of Wordless Wednesday this is turning out to be...

Read more about my previous experience at the Bedok brunch here.

Hong Kong Street Family Restaurant (Novena)

273 Thomson Rod

Singapore 307644

It's no mean feat what the folks at Paradise Group have achieved, poised as an expert in Oriental cuisine and offering it at various levels of comfort, style and price point values to it's wide spread fan base. Some of it's more exceptional outlets includes the much beloved Paradise Dynasty and Taste Paradise in ION shopping mall, both of which I have patronized back in the days. (read more about it in the links).

Uniquely housed within the silent halls of Marina Bay Financial Center, the weekend mornings see a fluster of people streaming in through the non-ventilated lift servicing solely the restaurant with only one aim in mind. To have their way with dim sum, and to have it good.

As much as the large dining rooms may seem a little intimidating for a party of two, the resounding noise that echos from the growing crowds finds its place between the nooks and voids, reaching a crescendo as the clock strucks 12. While dinner appears to be a moneyed, haute cuisine affair dominated by top notch produce, we're happy to see a bit more flexibility at lunch time, with a reasonably priced dim sum menu that still managed to display the culinary skills of the team.

We ordered the Baked Snow Bun with BBQ Pork ($5.60), a crisp flaky dome enveloping a slightly yeasty fragrant bun encasing sweet red BBQ pork. The right amount of lard thrown in the center bringing that bit of decadence to this anaemic beauty. A tad on the sweet side but it definitely highlights the skill sets of the chefs with pastry.

Paradise Pavillion shines in this next dish, the Fried Carrot Cake in XO sauce ($8.80). A quick stir fry in a mighty wok emblazoned by gargantuan flames gives the unanimously uniform chunks of carrot cake a bit of a crisp edge. The savoury pieces of egg helping to tie the dish together with a generous helping of chilli sauce stirred into the mix. Light-hearted without the heavy intention of lard, the result was a stunning reflection of the chef's dedication to clean and precise techniques.

Scallop and Chive dumplings ($5.00) featured delicate paper-thin skinned dumplings with a piping hot filling of rough minced scallops and finely diced chives. This didn't need the help of any dipping sauce to enliven it and I happily devoured the nifty creature, skin and all.

One of Paradise group's pride and joy is their Crackling Pork Belly ($12.80), overall a very subtle rendition of the classic Cantonese roasts with that unctuous flavor of fats all round, capped with an intoxicating roof of crackling; this was best enjoyed with a definitive swipe of English mustard off the side of the dish. I craved for a bigger portion but winding up convincing myself that better things should be enjoyed in tidier portions.

Another standout is the deceptively common Siew Mai Skewers ($5.80), this dish veering into mod-Chinese territory. The filling of plump prawns and juicy mince accented by a seductively smoky sweet glaze, almost like the skewers had a final bathe in a terriyaki sauce before being finished off on the grill. The admirable caramelisation that resulted on the smooth skin of the dumpling giving the pedestrian Dim Sum dish a slant.

Rounding up our meal, we departed on a sweet note with the Steamed Custard Bun ($5.50 for 3). This was definitive food porn, not to be missed. The volcano eruption of sweet salty custard taking center stage with a gentle prying of its steamed outer casing. A must order!

In terms of the ambience, Paradise Pavilion is as majestic as any Chinese restaurant can get, with the glass panels facing out to the Marina bay, blue velvet cushioned high chairs and ornate gold trimmings. Service is non-intrusive and extremely professional, sans the usual Chinese jargon that gets thrown around in a manic room that one would normally associate Cantonese fare with. Here, its a surreal and dreamy experience, and the Paradise group takes full advantage of this with fine cuisine with even higher and mightier pricing. Take heed. Dim Sum would be a better option for those who tread lightly.

Paradise Pavillion

8A Marina Boulevard

#02-01 Marina Bay Financial Centre

(ground plaza)

Singapore 018984

Tel: 6509 9308

Spathe Public House: #Savour2014 throwbacks

Tonkichi: my steadfast love

Burnt Ends: Can I have a little bit of smoke with everything?

Roadhouse: Integration

Lucha Loco: Ready, Get Set, EAT!!!

Potato Head Folk: Supercalifragilisticexpialidocious

Bread and Hearth: Bread and Butter letters

{KL}: Burger investigations at #ieatburgers

Buttero @ Tras Street: Once bitten, twice shy

Cicheti: and then there were Italian small plates

L'espresso @ Goodwood Park Hotel: a living legacies

Newton Roast: Pork belly galore

{The Entertainer App} Third and Sixth: Burger Flop

The Lokal: What's New, Pussycat?

Necessary Provisions: You're hot then you'll cold

Sin Lee Foods: these are my obsessions

&Made: Once upon a Blue Moon

Khun Mee Thai Noodle Bar: Bedok Trippin'

Hong Kong Street Family Restaurant: Har Cheong Gai

Paradise Pavillion: Dim Sum for the restless