SG: Wild West

I like the variety of seafood options here as well as the chef's work with fermentation. It just adds an extra layer of subtlety and sophistication to every dish. The venue is so so cosy, in a little renovated "barn" looking cottage. Certain items change by season but the octopus risotto (pictured) is one of the staple mains. The tasting menus are reasonably priced with a wide range of options for each course.
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🚙 : free parking anywhere at dempsey, there are a few lots just behind long house which are closest to the restaurant.
💡: everyone at the table needs to have the same courses. For best results, take the time to choose each course, instead of having the omakase (kitchen decides) . I find that with the omakase I always end up with the items that I wouldn't have chosen, but maybe that's just me.

The owner sources from a curated selection of European artisan cheesemongers, so you'll always find cheeses you can't get from supermarkets or even gourmet cheese shops at Dempsey. A tasting usually comprises of an omakase platter of 8 cheeses, with a couple of bucks worth of fruits and nuts. Just say what you like, or be challenged to try new flavors. Expect to spend about $30/pax on average, excluding drinks.
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🚗 : Limited (very narrow) URA parking just in front of the shop (better for short wheel base) or across the road. Alternatively ERP parking at MDIS campus works well on weeknights or weekends.

I wasn't thrilled about the presentation (arrived in a plastic bag) but the taste was faultless. A blob of creamy burrata, juicy hokkaido scallop, a fat asari clam, all brought together by some kind of tomato stew. Lovely.

Had this the last time too, but who can fault you for wanting to have this twice in a row? You're advised to have the pasta plain first before pouring the squid ink over. If you order the $38++ or $48++ Lunch Set, you have to pay a supplement of $12 for this pasta course.

Support local, yada yada. Tasted like... Soap. Sorry! Cocktails on the other hand were disappointing - too diluted and couldn't taste the gin at all (tried the classic one, curry and the coffee one). Friendly female bartender + "hipster moody" male bartender. Distillery tours $40 every sat and Sunday, 3pm and 5pm,includes the pictured tasting set.
🚗 : Parking across the road at habitat (copycat 盒马).

Finally dragged my lazy Eastie ass to Portsdown and then wondered why I didn't do it sooner! This pop up (last day 30 Apr 2019) is helmed by young Singaporean chefs, and features a different menu every month (9 courses for $78++). Chef Abel's menu for January 2019 was a clever mix of textures, flavors and smells. My favorites would be the stronger tasting dishes of sweetbread dumpling, beef tripe, artichoke "carrot cake" and fermented brocoli as pictured. The subtler tasting seafood dishes were also well balanced. Each dish is limited to 3 key ingredients, which IMO provides focus for both chefs and diners. Service is casual as the focus here is on delivering a solid experimental menu rather than starched linen and 100-page wine lists. Marvelous. Looking forward to v2.
💡: there are certain simple rules to follow, such as being punctual. Read the website.

Mother's Day lunch was awesome. I usually find traditional italian too heavy (and rather one-dimensional) but this chef does a great job of infusing the refinement of Japanese cuisine into Italian ingredients. Lovely experience and well worth the trek to the west ( Easties don't usually venture far 😜).
🚗 : signage slightly confusing but there is visitor parking available in the building (b2 level).

worth the wait, parking is a bitch though.

accepts reservations

soon huat 02-18. one of the cheapest tastiest lor mee around. and I don't even really like lor mee. for best results, mix the flat lor mee with thin beehoon, and douse liberally with garlic and vinegar.

from $15.90..patty is juicy enough but kinda tiny so it's not chunky the way I like my patties to be. no sauce although supposed to have some special omakase sauce. bun is unique in that its slightly sweet, but would be better toasted or grilled cos it tends to get soggy towards in the end. truffle fries were good though, generously drizzled w truffle oil and some random bits of black (prob china) truffles.