Bucket List

Salted egg anything must be good, right? RIGHT. These dainty petit fours have a grainy salty-sweet filling neatly jammed between chewy shells – so addictive!

Velvety in texture and the deepest brown in colour, this pudding was fashioned from Valrhona Guanaja 70% chocolate and topped with crunchy bits of chocolate for texture. I threw myself into its decadent depths without any hesitation. Bliss!

It's been a while but this dessert is as heavenly as I remember. Made only when you order, the donuts are served hot. Amazingly, they are as soft, light and fluffy as balls of cloud. A dab of that lovely lemon curd lifted them to something even more.

An elderly couple runs this stall and even though it's like after 7pm they still keep the stall open selling other food such as fish porridge and seafood soup. This bowl of noodles reminds me of those very traditional kind of fish ball noodles where the chili is a little spicy, a little bit of mushrooms, fishballs, fish cakes, fish dumplings, meatballs, minced meat, vege. It was real good for me and I hope more people can give it a try. It's only $3, compared to the $5 per bowl at a nearby famous Bak chor mee place, I think this is more worth my buck. :)

I would consider this to be the unicorn of Nyonya cooking. I've only heard people whispering about its wonders but have never actually encountered one myself, let alone tasted it. Well, until today that is. This long-forgotten recipe is a real nightmare to make. The keluak nut is laborously extracted, about 7-10 black nuts go into each parcel. The nut is then pounded with herbs, spices and mixed with coconut milk to make a chocolatey paste and mixed with flaked fish to create a dish that is luxurious, velvety and could easily give the French's Foie Gras Pâtè a run for their money. Don't say I didn't tell you where to find your culinary unicorn. | #food #gourmet #peranakancuisine #peranakan #nyonya #nonya #malaysiafood #Malaysia

Peanut candy shaving, fresh parley and a scoop of yam, sweet potato, and peanut flavour ice cream respectively wrapped up in a soft paper-thin crepe-like roll (or Popiah skin 薄餅皮 as we call in Malaysia & Singapore) made of wheat flour. Although the whole thing is perhaps too sweet for my liking but the mix of flavours is mind blowing. I would have never paired parsley with ice cream and peanuts, but it works! | #taipei #taiwan #food #foodies #foodporn #foodvsco #foodstagram #foodspotting #foodforfoodies #streetfood #streetphotography #onthestreets #vsco #vscocam #vscofood #alfmtaipei #travel #nightmarket

This is my takeaway meal obsession right now! The people at Ginza Bairin do it so well - the Tonkotsu is always crisp, warm and juicy. It stays crisp for hours too! Perfect for takeaway. I'm most tempted to say that Ginza really does serve the best Tonkotsu and for the best value. At $10 nett (includes a choice of hot or cold green tea), this is a really affordable and satisfying option for the workaholic in you who doesn't want to (or can't) go out for lunch. The only drawback is that miso soup is not available for takeaway, and I do love miso.

Taking over after Au Jardin at the Singapore Botanic Gardens, Corner House channels its excitement by ushering in a new era of what Chef Jason Tan calls "gastro-botanic" cuisine. Surrounded by the gardens, Corner House places strong emphasis on seasonal produce and herbs. Order the free-range chicken with surf & turf sauce, and don't miss their impeccably presented cocoa pebble dessert, it might help you better understand why gastro-botanic was coined!

The angus beef patty with tomato onion jam and Nicasio cheese between spicy paprika buns is pretty fine, but what really captured my heart was the vegetarian slider, which featured an unexpectedly tasty quinoa and lentils patty. Trust @manhattan_sg to be the first establishment to make me vote veggies over meat.

A warehouse turned cafe that is inconspicuously hidden in an alley - which you might miss if you were not paying attention. It holds an industrial theme with most of their furnitures made of timber recycled from the old factory. In the middle of the spacious stripped brick walls and wooden beams sits an old restored in-house elevator that now serves as a 6-sitter semi-private cabin. Also, every table is made from an old spiral staircase that was in the furniture warehouse. The cafe was inviting and cosy, the staffs was friendly and helpful - offering me a seat by the heater when I looked stiff from the morning cool breeze. Will definitely visit them again if I'm back 😌😌

This beautiful plate of Roasted Wagyu Short Ribs with jalapeño puree, green onion kimchi and soy glaze is the epitome of the three Chinese characters that makes up its brand name, meaning “good fortune for your Mouth”. Indeed it was and for the record, it made us screamed "Holy f**k" ecstatically! Definitely a strong candidate for my death row last meal | #food #ribs #wagyu #foodpic #foodporn #foodies #foodstagram #foodspotting #foodvsco #foodfodfoodies #foodgasm #food52 #alfmhkadventures #HongKong #hkfood #hkeats

These meatballs were so good. So tender and juicy that they fell apart with a prick of my fork, these meatballs were flavourful, meaty and hid a surprise touch of truffle fragrance that complemented the sweetness of the meat instead of overpowering it. :) The fresh, handmade pasta was also impressive - cooked perfectly al dente and had a really lovely bite. This was comforting flavours taken to a whole new level. I'm definitely going back for all the handmade pastas!