The name of this French dish is quite a mouthful, and so is the dish literally. It translates to pork tenderloin and garlic pork sausage with papet vaudois (a mixture of leek and potatoes cooked into a purée). Both sausages had sizeable girths which can make for a very filling meal. The sausages were easy to chew though textured and chunky, which is excellent because it means they haven’t been processed or refined like the cheap stuff.

Char siew rice at $2 is pretty unheard of unless you're attending secondary school in the 00's.

Leong Wei Roasted Delight commands a long queue (even when I was there at about 1:45pm). The roasted meats are quite good. They have a decent amount of fat on each slice which makes it flavourful. The rice is quite tasteless and stuck together but I think it's because I came late in the afternoon.

It's a common sight to see customers ordering a $2.50 bowl of boiled soup. I had char siew rice with roast pork which totalled to a mere $3 only!

Visited Som Tam at #OrchardCentral with a few of the @Burpple Tastemakers. One of my favourite dishes of the night that I kept on binging on was the Oozy Chicken. It's essentially deep-fried chicken coated with salted egg. It was served piping hot and that's when the oils, juices and salted egg make the dish come to life. I had to exercise utmost self-control to give others a chance to eat.

A whopping 1kg of Cape Bryon 100 Day Grass-Fed Angus Tomahawk is just one of the 17 dishes from FYR Cycene Ond Drinc's new menu. The tomahawk is ideal for sharing between two to three persons. The large amount of inter-muscular fat will prevent such a huge chunk of meat from going dry as it helps it stay juicy and moisture. It also comes with pepper sauce and tomato salsa to add a variety of flavour to this beast.

FYR Cycene Ond Drinc (no, I didn't spill my drink on the keyboard. It's pronounced as Fire Kitchen and Drink) has launched a new menu, which highlights modern European grills with Southeast Asian spices.

One of my favourite grills of the night is their signature DeRaza Iberico Pork Chop. There was a slight char that gives a nice grit, which I love in my BBQ meats. (I can play tic-tac-toe on those grill marks.) The pork was cooked perfect throughout with the sweeter bits nearer the bone and a wonderful glaze coat. It comes with a tangy house salad.

Thank you @fyr.sg and @burpple for the great night of great food!

A must-try dish at 136 Hong Kong Street Fish Head Steamboat.

I was looking forward to dish after seeing numerous posts about it. You look at this dish and you can tell you're in for a treat. I mean, look at the runny raw egg cooking within the bubbling luscious thickened sauce. Claypot Mee Tai Mak is definitely one of my favourites!

Though I was full, there's always space for dessert. I had District 10's Bitter Chocolate Marshmallow Fluff with Caramelised Banana. This dessert looks both intriguing and delicious, doesn't it?

Pastry Chef Gerald Chua's wonderful cylindrical dessert, consists of varying densities: the soft fluffy marshmallow, the bitter chocolate, the sweet caramel centre and the graham cracker-like crust. The sound of it just makes me mouth water.

I recently visited District 10 at its new Suntec premises. This outlet specialises in serving dry-aged beef. WARNING: Once you try dry-aged beef steaks, there's no turning back.

I had the absolutely beautiful 45 Days Home Dry Aged Corn Fed US Prime Traditional Fiorentina Steak. The fiorentina steak was sliced into thick slabs but it was still easy to chew. The steak had a beautiful slight char on the surface to give it that nice bite. It also had a good proportion of fat-to-meat ratio, which I love.

I felt very loved that evening.

An off-menu item from Japanese-French fusion restaurant, Lewin Terrace, a special rendition of its famous pan-fried amadai tilefish. Look at how its scales just POP.

The dish was carefully paired with barley shōchū served on the rocks. Despite it having more alcohol content than wine or sake, it was very smooth, satisfying and still often served together with food.

Got to chow down on some amazing, award-winning New England Chowder ($12.90 w/ the bread bowl) from USA's infamous Pike Place Chowder (known as Seattle Pike Chowder in Singapore). Now you don't have to travel and join the massive queues at Pike Place Market in Seattle to have a taste.

The soup packs loads of flavour and texture from fresh ingredients. I had to control myself from eating the entire bread bowl.

It also has another outlet in Pinacothèque de Paris at Fort Canning Arts Centre.

Had some drool worthy dim sum at Legendary Hong Kong.
One bite of the Thick Rice Flour with Deep Fried Shrimp Spring Roll or 春风得意肠粉 made me literally go, "wow!" The shrimp spring roll's crust was so delicate that it just crumbles in your mouth. Its contrast with the film of silky rice flour gives your goosebumps.
Besides the food, when I'm sitting in the restaurant, I feel as if I've been transported to Hong Kong but the waitstaff are 10x more patient.

I have no idea what possessed me to order this. It's good but it's way too heavy! I enjoyed the first few bites but after a while, it gets pretty gelat. The dense gnocchi pasta were coated and tossed in a creamy Gorgonzola cheese sauce topped with walnuts. It's like a mac & cheese on steroids.