Asian Fusion

You can’t go wrong with mentaiko. Or potato, for that matter. Who doesn't love a good potato salad [complete with diced carrots and bits of potato skin for texture]? Menya Takeichi’s potato salad is both tangy and savory, consisting of mentaiko and a soft-boiled egg atop tender marinated minced meat. Each plate is also lightly garnished with chili powder for an unobtrusive hint of spice to the otherwise homely mix. Gotta love it. 📷 @lingamajig

Mix it in to savor the beautiful blend of flavors! Heads up: the squid ink stains the teeth and lips, so you might not want to order this on a first date. 😉

Accompanied by crisp baguette, this is one starter at @dibs_sg not to be missed.

Assam pedas salted barramundi with sweet and crunchy okra and baby eggplant garnished with spinach and basil leaves.

Beautifully textured is the gula melaka served with sago pudding and a rich and fragrant coconut ice cream, topped with freshly grated coconut shavings. Adding a nice crunch is the coconut meringue and buttery popcorn. Delicious!

Consisting of 20 ingredients is the espuma rendang sauce drizzled over 48-hour beef cheek served with puffed rice purée and crispy herbs. One of our favorite dishes at Ding Dong!

Ding Dong's lobster bao with hoisin sauce, cucumber and crispy shallots. Would've been great had the hoisin sauce not overpowered the taste of the lobster (or anything else, for that matter).

Carbon-battered prawn tempura with red curry marinade and soy wasabi mayo (that's oil and fat-free). Great for snacking with beer!

Roasted duck dumpling, shiitake mushroom with duck consommé in a sweet broth of vinegar and salt in natural duck jus.

Creamy yet refreshing is the Asian Wagyu beef tartare (made with grade 5 Wagyu beef striploin) mixed in coriander mayo and served with house-made chili sauce and pickled vegetables accompanied by crisp popopdum.

Chef Tan has respectably replicated the delicious Malay dish. While the rice is not as authentic as the real deal (nothing beats them street hawkers), the chili (two types: sambal and belachan) is really spicy, complementing the fluffy grains of rice. What I really loved was the beef rendang—tasty, spicy, and incredibly tender.

A specialty of Chef Shen Tan (formerly of Wok & Barrel), the soft shell chili crab with mantous was one of my favorite dishes. A beautifully executed rendition of the Singaporean favorite chili crab, the soft shell crab is deep fried in tempura batter and served with a rich and tangy chili sauce that's more savory than sweet—heads up: it's deliciously addictive.