tesss

Handmade pasta sealed the deal for a night out at BenFatto's and off we were whisked into his patio for a very cosy dinner. I love dining in patios, the greenery and the cooling breeze sure set the night for some good times.  Sottaceti Homemade pickles Sushi del Chianti Skirt of beef, hand chopped and served raw. Tonnato sauce (anchovies, tuna and aioli) and balsamic cream. This is a must at Ben Fatto's, the effort that went behind this delicate dish made it such a winner all over the table. Very tender and with the right combination of seasoning, we were all lapping our crackers dry.  Tortelli  Pasta sheets shaped by mattarello (rolling pin), filled with garlic ricotta and closed by hand. Coated with tomato sauce and finished with Parmegiano Reggiano.  Three bites of really smooth pasta parcels, I love the burst of flavour as I sunk my teeth into them. Absolutely delicious - and the big question remains, why not more! The feeling of wanting more and it's the end of the

~Invited Session~ With the all new MO Bar, the Axis Bar vibes are replaced with a completely different vibe. There's a brand new cocktail bar that comes with it - great for sundown particularly and in December, there's a festive menu for their famous high tea. Berries infused tea jelly, cinnamon red fruit emulsion Wagyu short rib, red wine cabbage, kueh pie tee Lobster, asian pear, mini cone Charcoal cracker, confit tomato, mint chutney I liked this trio and there were a few surprises. Wagyu short rib in kueh pie tee was a carnivore version of this vegetarian delight except it was on the sweet side because of the red wine cabbage. As for the cone, a bigger cone would be great! Who would mind more lobster? At first glance the confit tomato resembled salmon confit, small on taste but so yummy! Balik salmon, cucumber, horseradish cream, brioche Foie gras, pistachio lollipop Chicken croquet, porcini, micro cress Beetroot tart, blue cheese, winter root vegetables Things started gett

~Media Dropoff~ While the town is buzzing over which turkey to buy or which hotel to have a christmas feast at, the other big question that bugs alot of people is, which logcake. Conrad Centennial definitely heard me and sent over this gorgeous Royale Hazelnut Crunch Log ($72) . Hi there, Conrad bear all decked in festive colours. Spot the layers!  Rich Creme Anglaise Chocolate Mousse with a hazelnut crunch base and almond sponge, a delicious adaptation of their signature Royal Hazelnut Crunch Cake. This is great for dessert fans, particularly chocolate fans. The layers make eating this fun and texturally there are surprises sprung with every layer. Yum!

~Media Dropoff~  Celebrate a brilliant Christmas with Marriott Singapore Tang Plaza this year and their slew of festive offerings. They sent us one of the new logcake flavours to try and I was curious actually. White Forest Bûche de Noël  ($68) A kilogram of white christmas presented in a dessert - and possibly the first non-dark chocolate forest cake.  The ornaments are so pretty! Snowflakes, baubles and white chocoalte s

Tomi Sushi for lunch one day just because all of us wanted Japanese and check out an un-ventured place around the hood - Tomi Sushi it was! I've long heard about it since its Novena days.   These tuna belly sushi were on 50% off but like the discount, the quality was also compromised with less than stellar knifework and average tuna belly. Truly you get what you pay for, huh. Kaki Fried ($15) These fried oysters were yummy! The batter was just right actually and the oysters were perfectly cooked. Katsudon Simple yet good, these breaded filets were excellent. I liked the ratio of batter to meat here. Chirashi Set ($25) Once again not the freshest catch but for the price, no big complaints. Hiyashi Kakiage Udon ($15) Udon with tempura turned out to be really good - and it does seem that the cheaper courses are tastier actually. Chewy cold udon noodles with an onion shrimp tempura. So simple but really substantial and filling! Who'd think that onions and baby shrimp would be th

Tiong Bahru Galicier Pastry falls into the pages of old school bakeries - traditional, raw and unfortunately comes with a blotch of not so great service. That said, I still find it incredibly charming, stepping into a place before my time and eating up nostalgia one treat at a time. Soon it dawned on me that while they sold an array of nonya kuehs, they specialised in pandan and coconut kuehs. Puteri Ayu ($4, 5 pieces) Steamed mini pandan cake topped with grated coconut and drizzled with gula melaka. Incredibly fragrant and moist, this tasted just like kueh tutu deconstructed to me, except so much better. Kueh Dadar ($0.80) Best of, already when I laid my eyes on this delicate roll of pandan crepes, coconut and gula melaka. The others eaten have had it too thick and for a non grated coconut fan, this was an absolute delight to eat. Lemper Udang ($1.30) Rolled with banana leaf, the chewy rice grains enveloping a single layer of hae bi makes this a simple yet very underrated nonya tre

Food kiosks always excite me and more so when they pedal peranakan kuehs. So this was the story behind Ole Ole Kueh - perfectly distracting when waiting for transport at Parkway Parade methinks. Having been won over by Milk Moon's Pulut Serunding, any chance at these deconstructed lempur udangs, I leap at it. This version was draped in coconut, chicken floss and shrimp and the glutinous rice balls were just oddly half as satisfying. Probably the savoury part was not nailed well. Kueh Cara is a dense pandan nonya treat, uncommon actually though it was probably made from the same mould as the kueh bahilu. Kueh kosui at Ole Ole's is as per their other kuehs, really dense. I prefer them lighter actually. Moving onto the savoury snacks, epok epok is a must every time I spy it - just like curry puffs. These would have tasted better piping hot with their thin pastry skins and barely there stuffing. Do you spot more pastry than filling? Lemper Udang is definitely a better bet for