You Me Dinner

Robust, and umami, this dish delights your sense like you’re going to take dive into the ocean. The grilled lobster is soft and tender, with a very so slight smoky taste. The risotto done right, giving you a nice bite to every mouth.

Just had the loveliest meal, made from homegrown seafood. It was a well thought out menu, that flow from the lightest to the heaviest dish. Their take on local, and regional cuisine brings out the best in every seafood presented to me.

My personal favourite, would actually be the pearl grouper! Clean, subtle and very much alive dish, whereby the grouper is double fried to first seal the juices and next making the exterior crispy. Laid on top of baby Spanish and shimeji kombu , the dish is simply heartwarming.

And to clean the palate with a sour sorbet, before a good hearty dessert and petite four, screams yum yum yum. A good course meal, that worth every dollar and space in my belly.

Cheers to local fare!

Quaint and beautiful done up, the joint is great if you need to be away from the crowd. Quiet, topped with a good list of alcohol. The night is warmed with conversations and good soft music playing in the background.

Savoury and generous for a tapas serving, the octopus is done nicely, without being tough. Chewy but definitely chewable. With a side of wedges to dip and soak that glorious brown sauce, it is certainly a dish to come back for.

This got to be one of the yummiest paella in Singapore, that I have tasted. Chewy but fluffy enough, with amazing Unami flavour in each and every grain. Huge chunks of succulent lobster, scattered so nonchalantly, to show that it is not the star of the dish. And indeed, it isn't. The Chef have done such a fantastic job of making a good pan of paella that those juicy lobster chunks are bonus!

This codfish dish, or also known as, Bacalhau, is quite sinfully delightful. Saltier than usual, at the request of my Brazilian Friend, he declared that this is the proper way of having this dish, salty, firm and utterly flaky, it's almost cured but not quite there. Hidden beneath are the baby spinach and baby potatoes, sautéed to perfection and matching well.

#aboutlastnight; I had a freshly air-flown (like just a day ago) from Italy burrata that is huge and ultimately so divine. Nothing speaks heaven like a good burrata. Smooth, soft, silky and milky. Drizzled with the right amount of olive oil and a bed of well-cooked leek. Perfect for sharing, too much for 2pax. But great with a good pairing of white wine and a beautiful company.

Delicious venison tartare, sitting beautifully on top of zucchini wasabi purée, cover shyly with a blanket of thinly slice zucchini and finally accessorise with a sprout or two. This plate alone is already an work of art. The taste; subtle, with flavour dancing around your mouth in a game of peekaboo. While the thought of wasabi might be intimidating, it in true fact isn't at all. It is in fact, refreshing, without stinging your nose. The venison, tender and marinated well, without leaving that gamey aftertaste. Overall, an interesting starter is a good small portion, to wet your appetite for the impending main course!

With the ex-Chef from MACA (now closed) at the helm, you know that your dinner is in good hands. In fact so good, that it is similar to what I had in MACA. Pink lamb shoulder cooked to perfect, so tender that I fell in love all over again. The peas, and parsnip is exactly the same, that I know that I can return for the mains. The lamb cooked in two ways, allowing you to enjoy the brilliance of the Chef. While my friend enjoyed the grilled lamb, just cause the flavour is more robust, and meaty. I love the slow cooked lamb shoulder. The wasabi peas gave a nice kick of heat, and those roasted pistachios gave dish a nice ring of a crunch.

If you don't mind getting it down and dirty, with your partner, Pince and Pints is the place to be. It's best that you go with just partner. As their sotting plan is quite tight. So anything more that a pair, is basically bumping shoulders when you try to pry those meat out from the shell. Now for the lobster, it is fresh and satisfying. Firm, "bouncy" and "oh-so-tight", I can't fault the lobster. The butter sauce is salty, but in a good way. A good dip for the lobster and fries, but after awhile it gets a little too rich for me. The fries are thick and gorgeous crisp. They looked handcut, but I could be wrong. Commendation, but wouldn't be the place I would crave to go back.

Soft and fluffy inside, that you would think that you are literally riding the clouds in the sky! Crisp thin potato skin on the outside, and perfectly cooked through inside. These babies sit on sour cream and topped off with a handful of chopped chives. Literally fluffy on fluffy, like the four cygnets in Swan Lake repertoire dancing together in synchronised harmony. What a perfect side, to any mains.

MACA, is beautifully designed with warm lights right above each table, and charming grey walls. Isolated and quiet, this is the place to bring your date for a long, peaceful and meaningful dinner. And their menu didn't disappoint. Chose the baby octopus, and what a starter, it tasted like how these babies should be. Well-grilled, soft with a slight chewy bite to it. Each baby are grilled just so perfectly that I thought that they are still so "alive" in my mouth dancing to the rhythm of some sexy samba tunes. Perfect already on its own, that the miso mayo is simply just another alternative. Personally, I like food plain on its own. And this starter, I like, for its sweet taste of the sea. #EatBurpLove

Perfect dish for a beer night. I like my pasta as garlicky as possible and a tad salty be cause it just goes well with a pint of cold beer. There is a good dose of truffle oil, making it highly fragrant and appetising. It's that perfect beer food to me. But fret not, it's not as garlicky that you will kill a vampire with a single breath. And as mentioned before this place had a great outdoor seating area, great for gatherings or a quiet date night. The food is rather reasonable and the ambience is quite charming.