Cafe Noisette is two parts espresso to one part milk. Small little thing but punches way above its weight.

Even more when they are Red Velvet with cream cheese filling, topped with ice cream.

Once upon a time, grand master Lam exclaimed when tasting this experimental dish:"This, is the way chicken should be cooked." First invented by the Hakka from China in the salt mills, the salt baked chicken from Lam's are perfected, using Korean imported giant claypots for baking their chicken in rock salt; just as unique as a sous-vide technique in western cooking. The result is a succulent and juicy chicken thigh, exploding the flavours from its own skin/oil and salt.

Went all the way there just for this delicious snack!

Salt and pepper squid, char grilled lime and miso mayo. If it has not sound appetizing enough their calamari comes so succulent with a crispy crust so flavourful, you'll skip the mayo.

Tired of stale, limp, oily kosongs that totally don't hit the spot? That's cos so many places in Singapore now use prata dough that comes premade and from an evil cardboard box. If you want the real deal, this is the place. Small but superbly crispy plain pratas that you can't stop eating, dunked in glorious fish curry, or sambal if you prefer. This will satisfy any prata craving you have. Photo by Joyz X.

So glad to bump into fellow Tastemaker Veronica at Artistry, and had a nice chat with this gorgeous lady.

My 2nd attempt at making home made jap chae. I can't find Korean sweet potato glass noodle (dangmyeon) at the supermarket, so I use local glass noodle.

With no distinct signboard and a snaking long queue under a HDB block, you know you've found something special. Having taken over from their father's stall, these brothers run a tight ship at Blk 17 Beach Rd, doling out packet after packet of briyani as people order takeaway in the dozens. If you've got the time, sit and enjoy your tender mutton and amazing gravy... this is a serious briyani. Photo by Jayne Tan

Elaborate North Indian biryani served in a hawker centre. Flavors are sophisticated! Immensely good at just $6.

Beautifully plump steamed chicken dumplings, Nepali style. These are like fat XLBs served with a tangy, mild chili sauce. This was exactly like what we had in Darjeeling, what a great food memory.

Today's lunch box. A straight forward and no fuss chicken teriyaki (with only 4 ingredients no less), but I give a little tweak, grated garlic.