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Featuring Curry Times (Westgate), Wee Nam Kee Chicken Rice (Marina Square), Raffles Grill (Raffles Singapore), Costa Coffee (VivoCity), Sek Tong Gai, Ge!ato (Sembawang Shopping Centre), Kimly Seafood (Hougang), Revolver Cafe, Din Tai Fung (The Seletar Mall), 黎客商旅 Le Parker Hotel Taichung
Jackson Sim
Jackson Sim
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The great marbling on this Westholme beef makes it a joy to eat...tender, juicy and that rich flavour.

The burnt leek adds such beautiful dimension to the dish, that distinct smokiness and mild sweetness provide depth and contrast to the meat. But I still like my iberico secreto better. 😂 Ok, that's all.

It had me at iberico secreto.

Sold. Then when it came, those burnt broccoli florets. YAAS. All things yaas. Those pieces of meat are one of the reasons why I love meat so much. Ok, that's all.

A triumphant dish is one that connects with you...its flavour profiles bringing back childhood memories.

This foie gras dish did just that for me – it reminded me of one of Mom's signature dishes. The liver benefits greatly from the "lu shui", a classic Chinese cooking method which involves simmering the ingredient in a mastersauce/stock made with Asian spices — star anise, fennel, tangerine peel, ginger, et al — and Chinese wine.
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Can I just say that we need more chefs like Chef Jason who continuously meld different culinary techniques together so we are constantly reminded of how diversely different our food cultures are yet they can still be as complementary?
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The grapefruit and apple keep the flavours clean and balanced while the rice crackers add texture. The colour of the plate helps brighten up the whole experience too. Ok, that's all.