And my go-to place is definitely PS. Cafe. Think: A super moist sponge cake covered in a warm bath of brown sugar, butter, molasses, and port sauce. It may look like a lot of sauce but trust me, you’ll want to drown your cake in it. You may request for it to be served on its own, but since we're already knee-deep in toffee sauce, just go all the way and have it with a scoop of vanilla ice cream. A perfect way to end an evening, the adage that you’ll always have room for dessert is always true.

wew. their orecchiette pasta with braised Stockyard Australian Wagyu ragu ($38++) is something i wish i could have everyday. Super beefy with amazing al-dente texture. The orecchiette is the perfect shape as it every shell catches a bit of the sauce and meat so its a delicious symphony of flavors with every bite.
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Yes it's not the most affordable pasta around but the assurance that its as authentic as it gets is definitely worth the premium.

Executive Chinese Chef Brian Wong is a master of his craft. Think classic Cantonese delicacies that are familiar and comforting, yet refined and exquisite.
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A perfect example would be these deep fried taro dumplings. Topped with a baby abalone and stuffed with scallops you get a delicious texture of creaminess and chew, accompanying the flakiness of the dumpling. Oh and it tastes pretty damn good too.

More often that not it just turns out to be unseasoned doughy kimchi. However, my fears were thankfully unfounded at Chang’s. Their kimchi seafood pancake is brimming with ingredients, the batter is nicely seasoned and it’s fried till crispy which adds a whole new dimension of delicious texture.
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Located at Loewen makes its terribly inconvenient if you’re not driving/grabbing and the service is sometimes quite suspect but the trouble is definitely worth it. A must order.

Kinda reminiscent of Indomie, it’s saucy, delicious and a good place to dine in town if you’re looking for a budget meal. I like their Bak Chor Mee as for $6.50 you get a sized bowl of chewy noodles and delicious fresh ingredients.
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Do note they can be slightly overwhelmed during lunch time and would take slightly longer for service. Thankfully, food quality is still good.

Originally from Malaysia, Kind Kones is dairy-free, egg-free. And house-made with 100% all-natural, unprocessed ingredients. So think Coconut milk base, no refined sugar, preservatives, or additives. Its a bit pricey at $8 for a double scoop but at least you know you’re only putting in quality ingredients in your body. I particularly like the chocolate ice cream with is made from 100% cocoa.
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Suitable for vegans, its definitely worth a stop to try. It melts quite quickly, not sure if this is due to the type of ingredients used but something good to note.

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.

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

More like slabs.
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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.

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.
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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.
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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.
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Chef Sebong’s Bulgogi braised beef cheek, pan seared sirloin with kimchi croquette, with pickled organic vegetable and carrot ginger puree.
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Chef Thomas’s Beef fillet with asparagus and mint puree with potato fondant.
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Chef Sebong’s Sustainable Barramundi fish cake, fruit jelly, balsamic caviar, beetroot tile with onion sauce.
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Chef Jonathan’s Adobo styled grass fed beef cheeks with an oxtail calamansi marmalade. It came with smoked beef fat cauliflower and bonito furikake.
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In a world of differences, its nice to be apart of something that binds people together.

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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.
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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.