Nestled at the top of Funan mall is NOKA, a Japanese restaurant that prides itself in sustainable dining.

I opted for the beef omakase (S$120 + S$30 supplement) which was a reasonable price for an 8-course dinner consisting of appetisers, assorted sashimi, two robata dishes, nigiri sushi, rice bowl, soup and dessert. The supplement was for a snow-aged Wagyu steak from Niigata that’s mellow, rich and simply melts in your mouth. It was also a great showcase of fresh seafood coupled with pretty exotic but sustainable ingredients such and flowers and fungi that made this omakase experience new and interesting for me.

Besides the food, I was most impressed with the service. The staff were friendly, attentive and knowledgeable which makes this place ideal to celebrate occasions like birthdays or anniversaries.

I’ll definitely be back to try more dishes!

Flavours were spot on. Prawns were big and fresh. Only gripe was that the noodles were a tad too wet and I wish there was a bit more “wok hei” or “burn” to improve on the texture. Overall, my Thai craving was satisfied!

Flavours were spot on. Prawns were big and fresh. Only gripe was that the noodles were a tad too wet and I wish there was a bit more “wok hei” or “burn” to improve on the texture. Overall, my Thai craving was satisfied!

Late to the game but finally tried the infamous Da Dong Prawn Noodles.

Is it worth the hype? Definitely so. My yellow noodles were toothsome, coated with a luscious chili paste and topped with delicious lard.

The broth, though not refillable, was special. It tastes rich without being intense and overwhelming, unlike other places.

I had the prawn and pork rib noodles (S$5/8/10). The pork ribs easily fall off the bone, and the prawns were already peeled but not compromised in flavour. Shiok!

Nestled at the top of Funan mall is NOKA, a Japanese restaurant that prides itself in sustainable dining.

I opted for the beef omakase (S$120 + S$30 supplement) which was a reasonable price for an 8-course dinner consisting of appetisers, assorted sashimi, two robata dishes, nigiri sushi, rice bowl, soup and dessert. The supplement was for a snow-aged Wagyu steak from Niigata that’s mellow, rich and simply melts in your mouth. It was also a great showcase of fresh seafood coupled with pretty exotic but sustainable ingredients such and flowers and fungi that made this omakase experience new and interesting for me.

Besides the food, I was most impressed with the service. The staff were friendly, attentive and knowledgeable which makes this place ideal to celebrate occasions like birthdays or anniversaries.

I’ll definitely be back to try more dishes!

Rejoice!

I’ve always struggled finding a dessert place to chill after a movie/dinner because most establishments close early. Thankfully Burnt Cones at Sunset Way opens till midnight daily. Their signature pistachio ice cream was robust in flavour and creamy, velvety in texture. I will come back for their burnt cones and waffles next time!

If you’re at Burnt Ends, please do yourself a favour and have the cheesecake. It’s my favourite cheesecake by far.

If you’re at Burnt Ends, please do yourself a favour and have the cheesecake. It’s my favourite cheesecake by far.

Probably the best dry ‘bee tai mak’ (silver needle noodle) in Singapore. The ingredients taste and feel very fresh. The noodles are best served with additional chili and vinegar. Each bowl costs an average of $5.

This no frills stall is remotely located at Pandan Gardens but one can still expect quite a wait. Advised to avoid patronising on peak days such as Saturdays and Public Holidays while they’re closed on Sundays. Service was extremely good with the staff able to communicate in English and Mandarin effectively.

Will definitely make this a regular visit.

Deceptively simple but simply delicious.

The way this seabass kabayaki was prepared is similar to unagi eel which is why not only does it have an amazing and delicate texture but also has a beautiful balance of sweetness and saltiness. Furthermore, do not dismiss the dill and pickled daikon as garnish — it’s delish!

If you’re looking for a great burger joint, look no further than BurgerLabo.

I still think about their dreamy pure Japanese Wagyu burger. A pure Kuroge Washu A4 patty from Toriyama Umami Wagyu which is seared at a high temperature with minimal smoking. Topped with red onions pickled in IPA, red onions cooked in Wagyu fat, American cheese, bone marrow, house-made mustard and shio kombu Mayo with calamansi kosho, semi-dried tomatoes, gherkins and cucumber. All sandwiched between a nice toasted bun by Bakery Brera.

It’s now my favourite burger in Singapore and I can’t wait to have it again.

Think I found my favourite pizza at Cicheti.

The carbonara (pizza) has a beautiful and delicate crust topped with a light & creamy fior di latte cheese, strips of hefty streaky bacon and dollops of that delicious caramelised onion. And of course, don’t forget to spread that runny egg!