Indonesian

Everything – yes, EVERYTHING, on this table was so darn good. Especially loved the otah, which is like a spiced chawanmushi with meaty chunks of fish and coconut milk, the braised pork belly and the fork-tender beef rendang.

And don't miss the incredibly value-for-money Kari Kepala Ikan (red garoupa fish head curry; not pictured), which was just delicious perfection.

This has definitely charted on my list of top eats in Singapore!

Tomorrow, it begins. I'm just looking forward to eating my favouritest dish at Palette: the Sate Madura from IndoChili. I love how tender and succulent these grilled chicken skewers are, and I love even more the exorbitant amount of peanut sauce – a homemade blend of chopped peanuts and peanut "jam" – they're served with. A final splash of kecap manis (Indonesian sweet sauce) across the top and they're good to go.

Fun fact: IndoChili uses only natural ingredients to achieve the highest level of flavour possible – even the spices they use are manually blended from the raw ingredients.

Throwback to a massive internal tasting I had last week at IndoChili (I had all this AND MORE), which, in my opinion, serves up some of the most scrumptious Indonesian and Peranakan delights ever.

I loved practically everything, although my standout faves had to be the curry chicken; amazingly tender leg of meat imbued with a lovely fusion of coconut milk and Indonesian spices, the beef rendang; the meat is slow-cooked for 4-6 hours so it breaks down into this pulled texture that's so toothsome and easy to eat, and the tahu telor; blocks of tofu and eggs are thrown into bubbling hot oil and shallow-fried together until they turn into this mess of crispy, golden-brown goodness, and served with keropok and a piquant chilli-peanut-kecap manis sauce.

But the one dish that really stole my heart was the chicken satay, where skewers of chicken are grilled over charcoal until smoky and lightly charred, drizzled with kecap manis, and plated with the most incredibly delicious peanut sauce I've ever tasted – the gooey, chunky concoction is made from scratch and consists of "peanut jam" and crunchy chopped peanuts. You HAVE to try this!

Everything pictured here will be available at Palette at Capitol Piazza, opening mid-June!

I've found possibly the best chendol and kueh lapis in Singapore.

The Es Cendol is a riot of colour, with heaps of red beans, diced jackfruit and plump ribbons of the namesake jelly crowning the top of gula Jawa-drenched ice. (Gula Jawa is Indonesian palm sugar, which is sweeter and richer than gula melaka). The emerald-hued cendol itself is a winner – it's made with Indonesian flour and has a slightly chewier bite.

And that Kue Lapis Legit is legitimately good. It's not too greasy, and has a mellow, buttery taste and fragrance nuanced with spices – they cinnamon is distinct, but not overpowering.

Look out for these Indonesian delicacies, which will be available at Palette at Capitol Piazza come June!

Probably the best traditionally done dish here is this: fork-tender meat smothered in spicy rempah and paired with sweetish jasmine rice.