Blue Label Pizza @bluelabelpizza - Summer in San Sebastián - Chorizo Ragu, Hokkaido Octopus, Espelette Chili, Aioli (💵$36) .
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All the toppings are exquisite by itself, held together by the slightly acidic tomato sauce, they are what I’d like to call a feeling of edging - just before the climax. It ain’t easy to cook an octopus well and suffice to say, it’s almost perfect. The climax is the accompanying aioli, I implore you to add that light, tangy, rich with a touch of citrusy zest aioli to complete your climatic experience. .
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I think everybody’s pizza box or plate (especially from the Hut) ends up looking pretty similar, some sauce and cheese eaten out of the centre and what gets left behind, the crust. I consider a sin against god if you leave Blue Label’s crust on your plate. Using a Long-ferment dough, the crust I consider to be the pinnacle of pizza making. I understand that due to the unique nature of their pizza, they are unable to to offer half & half toppings. If only they could, if only. #acamaseats #BlueLabelPizza #pizza

Beach Road Scissors Cut Curry Rice 剪刀剪咖喱饭 - A Messy Gooey Mess that lost its charm (💵 S$5.40) .
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The sound of scissors cutting could be heard from far away, a tad intimidating and anxious as you choose your ingredients through a glass window while a hoarding a line of customers behind impatiently waiting for you to be done. The end result was a messy gooey goodness of curry rice.
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At least that’s what it used to be. Now it’s just a pile of messy gooey mess. The curry is a little too gooey, nice on the bed but not on the plate. If the curry had more punch to it in terms of spiciness and fragrance, it would’ve been like the good old days. At least the pork chop and several fried items are still decent, if they can fuck that up too then I’ve got more shit to say. Decent, but not the best anymore.
#acamaseats #scissorscutcurryrice #curryrice

Paste Bangkok @pastebangkok (1 Michelin Star ⭐️)- Starters - Watermelon, ground salmon with fried shallots & roasted galangal powder. (600 Baht/S$26) .
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A dish served at the inauguration of the temple of the Emerald Buddha in the year 1809 King Rama I. What I adore about Paste is that Chef Bee Satongun capitalises old Thai family recipes between 1870 and 1930, dishes that are rarely been seen today or almost extinct, and elevate it with creativity and a flare that’s almost art like, whilst maintaining and respecting the authenticity. .
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The delicate balance of sweet, sour, spicy and savoury is well known in Thai cuisine, but Chef Bee took it a step further with this dish. Cold yet impactful, the starter was truly a perfect party piece that awakens your palate for more exciting things to come. The title of Best Female Chef in Asia was very well deserved.
#ACAMASEATS #PasteBangkok #bangkok

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The combination of tangy passion fruit and sweet coconut are a match made in the sweet sweet dessert heaven. Always looking forward for a table side live baked Alaska however that doesn’t happen here, it’s still delightful nonetheless. The only draw back is that the sticky meringue is a little too sweet and after one or two spoonful, it might be a tad too much for some. .
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Food is an universal language, a peaceful gathering if you will. What makes us special is how much we adore the act of eating with friends, acquaintances and sometimes foes even. And maybe just maybe delectable desserts may be the road to peace.

Salmon was executed well, not overcooked and the caramelised miso lends its sweet and savoury touch to balance the oiliness of the salmon. Thought that the Bouillabaisse foam was a gimmick, the glazed vegetables itself has enough characteristics on itself. .
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The velvety mash potatoes on the other hand was truly outstanding due to the amount of butter used. Tasted very similar to Joel Robuchon’s famed mashed potatoes, god how have we lost a legend in the culinary world. If you haven’t tried his mashed potatoes, too bad they have closed their SG restaurant but you can have a inkling of how it tastes here.

ACAMASEATS💮: Is this the best Bánh Mì in town? Maybe, maybe not. That’s if @parkbenchdeli & @lepetitsaigonhk does Viet again and make a comeback of their rendition of Bánh Mìs and Chã Giò (minced pork sausage rolls) which was phenomenal, almost just almost changed my life and instantly took me back to Vietnam. .
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And that’s what good food and chefs should aspire to do, trigger one’s profound memories through food.
Freshly baked warm baguette that has a crisp and crackly crust with pickled carrots, daikon radish, cucumber and fresh cilantro. I implore you to add the pâté to complete the entire Bánh Mì experience. Their homemade fish sauce and chili is a must, although the Bánh Mì itself is satisfyingly juicy enough.

ACAMASEATS💮: Is this the best Bánh Mì in town? Maybe, maybe not. That’s if @parkbenchdeli & @lepetitsaigonhk does Viet again and make a comeback of their rendition of Bánh Mìs and Chã Giò (minced pork sausage rolls) which was phenomenal, almost just almost changed my life and instantly took me back to Vietnam. .
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And that’s what good food and chefs should aspire to do, trigger one’s profound memories through food.
Freshly baked warm baguette that has a crisp and crackly crust with pickled carrots, daikon radish, cucumber and fresh cilantro. I implore you to add the pâté to complete the entire Bánh Mì experience. Their homemade fish sauce and chili is a must, although the Bánh Mì itself is satisfyingly juicy enough.

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The first thought that you might have when biting into this burger will indefinitely be barbecue. The sauce used in the pull pork was very reminiscent of Red Eye Smokehouse rendition of barbecue sauce and pulled pork. Meaning this burger really hits the right spot in the meat department.
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The bun buttered gorgeously each side and toasted which was very much appreciated, chipotle coleslaw goes hand in hand with the pulled pork that’s a classic match made in, well heaven. The rest on the plate was average, the fast food clown has better fries and the salad was forgettable, that’s all.

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Honestly, I enjoy my Prawn Mee dry. Which I know to some people it’s a cardinal sin. But how can you resist crispy pork lard, oil, chilli powder, chilli padi, fried scallions all mixed together. You still get all the essentials like the prawn mee soup and the prawns. Well, taste is subjective and everyone is their own critic anyway. .
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I’ve tried a handful of famous prawn mee around Singapore and the best is still Beach Road Prawn Mee at East Coast Road. What they did right was the stock which was sublime. I reckon nobody knows who started to pair Ngor Hiang and Prawn Mee, but that person should be knighted.

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Honestly, I enjoy my Prawn Mee dry. Which I know to some people it’s a cardinal sin. But how can you resist crispy pork lard, oil, chilli powder, chilli padi, fried scallions all mixed together. You still get all the essentials like the prawn mee soup and the prawns. Well, taste is subjective and everyone is their own critic anyway. .
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I’ve tried a handful of famous prawn mee around Singapore and the best is still Beach Road Prawn Mee at East Coast Road. What they did right was the stock which was sublime. I reckon nobody knows who started to pair Ngor Hiang and Prawn Mee, but that person should be knighted.

The noodles was made fresh, pulled and handmade to order. Where can you get freshness like this? Maybe at a high end establishment or from a affordable hawker/Chef that takes pride in his/her culinary skills and food. Each noodle has a slight difference in thickness which was part of the charm of it being handmade.
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Chewy and springy, the noodles are perfect. The sauce however, wasn’t as robust and fragrant as I’ve hoped for. The price is slightly more expensive than the others but the noodles made the trek to Chinatown worth it.

With pictures of tourists and celebrities holding the pulled noodles with the chef, adorning the walls of this establishment and truth be told, scepticism creeped in. Is it a tourist trap? Or a well advertised place? Ironically there were only a couple of people patronising the place when I visited.
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The prices are reasonable and could give the nearby popular 中国拉面小笼包 Zhong Guo La Mian Xiao Long Bao at Chinatown Complex & a huge chain like Ding Tai Fung a run for their money. The skin on their steamed dumplings are thin and the filling substantial, unfortunately the soup wasn’t as robust as the former places I’ve mentioned.