NEW! @paddyhills.sg has just introduced its new specials that have one thing in common: black autumn truffles from Umbria, Italy!

They've introduced 7 special dishes and amongst them is my favourite, the risotto (S$28++). This visually appeasing dish comprises of so many elements that add a lot of different tastes and textures. It is loaded with porcini mushrooms and raw English buttons that add an overall earthy feel. Proteins include soy-marinated chicken and raw quail egg yolk that rests atop a Parmesan chip. But what defines this as my favourite is the texture of the risotto grains because of its smooth finish.

The new truffle is available from now onwards! A limited time only. Thank you @cassakating for the invite and #paddyhillsg for the warm hospitality!

A bastardised version of ramen which you will either hate or love and I loved it!

Kanshoku Ramen Bar's Truffle Ramen (S$16.90++) has undergone a few changes since they first started. The restaurant at first simply sold the ramen plain with truffle and no ingredients. However, over time, they added slices of char siew and a beautiful poached egg. The addition of these ingredients helped to balance the possibility of the truffle flavour overpowering the dish. Definitely worth a try.

Upon giving the noodles a thorough mix with the egg and truffle, they become absolutely slurp-worthy. There's also a broth version (S$17.90++ but with no egg 😔) for those who would appreciate a milder version and something soupy.

FROCO - Frozen Coconut!

A new concept, @myhusklife, has arrived at our shores in the 2nd basement of @plazasingapura and it is froco. After literally years of development to perfect the recipe, let me present to you their frocos! One can't classify it as ice-cream or froyo because of its extremely low dairy content. However, I think it's a great alternative to them because it is low in calories, sugar and saturated fat.

The froco comes in three sizes short, tall ($3.8, $5 respectively without any toppings) and a parfait ($6.5 with 3 toppings). There's an assortment of toppings from fruits, granolas to chocolate. Upon having your first bite, you'll be shocked at how rich the coconut flavour is but at the same time, it tastes natural and it doesn't taste artificial at all.

Also available are the smoothies that come in three ranges. Green (for the very health conscious), Power (for the exercise buffs) and Fruity (for the casual eater)! I'd recommend the Pump It, Aloha Dance, Round-House Kick and The Bruce Lee. There are 9 options available so go and discover your favourite.

Thank you team of @myhusklife and Shermaine and Walter for the warm yet cool hospitality. Of course @burpple too for the invite! 😊

For a rollin' good time, get some sushi rolls at 50% at Standing Sushi Bar on Wednesdays.

Originally priced at S$16.90++, the All Salmon, All the Time is a steal at half price. Each roll is loaded with double the salmon - seared salmon tucked in a pocket of rice, enveloped with another layer of seared salmon and topped off with tobiko and Yuzu mayo. You get the fresh goodness of salmon with a tiny tad of bitterness from the searing, a creamy tangy taste from the Yuzu mayo and that popping crunch of the tobiko.

DID YOU KNOW that there are seven Starbucks Reserve stores in Singapore?

Each of these stores offer an exclusive range of coffees that are considered Starbucks' premium and rarest beans. They also perform various techniques to brew your coffee such as chemex, pour over, or using a Clover machine.

However, exclusively at its MBS outlet, the Coffee Masters do siphoning! Not only is it visually captivating but this method has its advantages. Without all the science, the upper chamber allows the coffee to brew at the ideal temperature of 96 degrees Celsius so it doesn't have that burnt taste yet it extracts all the flavour from the grinds.

The MBS Store officially opens tomorrow so go down and get a cuppa siphoned @Starbucks coffee! Thank you @starbuckssg for the warm hospitality and @Burpple for the invite!

The ingredients are the star at Ramen Keisuke Lobster King!

The restaurant is known for operating through the night to the wee hours of the morning, 6pm to 5am. It is more popularly known for the rich lobster broth for the noodles, which is made by boiling lobster meat and select vegetable and herbs. I had the Special Spicy Miso Lobster Broth Ramen but I would recommend the normal broth ramen without the miso or spices so you can enjoy the incorrupt taste of lobster.

What was especially great weren't the noodles but the chicken and pork char siew, the flavoured egg and the prawn dumplings. They boasted rich flavours and an assortment of textures to make this bowl, a wonderful wholesome dish.

The ingredients are the star at Ramen Keisuke Lobster King!

The restaurant is known for operating through the night to the wee hours of the morning, 6pm to 5am. It is more popular known for the rich lobster broth for the noodles, which is made by boiling lobster meat and select vegetable and herbs. I had the Special Spicy Miso Lobster Broth Ramen but I would recommend the normal broth ramen without the miso or spices so you can enjoy the incorrupt taste of lobster.

What was especially great weren't the noodles but the chicken and pork char siew, the flavoured egg and the prawn dumplings. They boasted rich flavours and an assortment of textures to make this bowl, a wonderful wholesome dish.

So sinful but oh so good.

Hyang Yeon is a simple Korean restaurant offering the typical dishes. However, a not so typical dish caught my eye, tteokbokki with CHEESE (S$18 + 3). It was a glorious platter of chewy Korean spicy rice cakes, fish cakes, vegetables in a spicy sweet chili paste all conjoined together by a thick melted layer of cheese. It's a guaranteed mess!

Great place for Korean food and cocktails!

I loved everything at Joo Bar. From the contemporary feel of the restaurant to the updated look of Korean food.

I especially loved the L.A. Style Black Angus Kalbi (S$28++). The fatty and tender short rib was well marinated in soy sauce. It was topped with shiitake and garnished with scallions for maximum flavour. Have this with a bowl of fluffy white rice and you're done for the day. But of course, don't stop there, pair it with a makgeolli cocktail and you'll understand why I've fallen in love with this place.

If I had the money, I would probably eat this everyday.

Originating from Hawaii, poké usually consists of raw tuna marinated in soy and sesame sauces and mixed with various ingredients.

Served in three sizes (S$11.90/15.90/19.90), I would recommend going for the medium sized if you're in need of a full meal. For proteins, either have tuna or salmon with an original, wasabi mayo, spicy or seasonal coating. There are many ways to customise your own poké bowl - choose to have a rice or salad base, avocado or flying fish roe toppings and many other combinations.

If you're concerned with balancing their meals with all the different food groups, poké bowls would be ideal to have.

An old favourite of mine, Signature Dry Chilli Pan Mee from Kin Kin.

The thought of a bowl of these noodles just makes me salivate. Add an additional poached egg for 70 cents and the chili paste, mix them together with the minced meat, meat balls, ikan bilis, scallions, roasted chilli flakes and you've got yourself an explosion of flavours in every bite.

The sheer spiciness will make you perspire profusely but it's totally worth it.

Loving this sizeable serving of Salmon Trout which is meant for two persons! It was perfectly cooked throughout and had a crispy flaky skin.

I initially thought the combination of salmon and jamon ham would be strange but to my pleasant surprise it enhanced the flavour of the sea-salted salmon.

The fish rests atop a bed of sweet peas and crunchy Brussels sprouts complete this hearty dish and makes it a great meal on its own.

Thank you DW WORKSHOP for the wonderful hospitality and showing us around your beautiful space. Also thank you to Burpple for the invite! :D