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Classic squid ink rice that’s soaked with seafood essence and goodness.. the prawns were well grilled and sweet too. I like that the rice is cooked al dente and the texture is just nice, non-soggy yet retained all the flavours.

Heartbreaker this one is. So so pretty.. but it ain’t just a pretty face .. initially it tastes like an ordinary octopus Spanish dish that I had before.. but add the caramelised onions.. that’s when the familiarity ceased. The pork belly is insanely good and flavoured. The octopus is insanely tender and sweet. And the potato foam, invented by the Spanish no less, brings out the balance of flavours and textures that Chef was thinking of. I like that they split the portions for us so that we don’t have to fight over it. Lol.

Here’s to a lovely dinner at one of those small bistros that doesn’t have a geotag but serves great French food. Bistro still exists I googled. Missing Paris so much. #WEWinParis

French pastry at best :) #WEWinParis

But did you know that their Dark Chocolate Fondant ($12) is a must-order too? The chocolate lava cake had a light airy texture which is perfect with the rich and warm chocolate lava. Its white counterpart, the cold vanilla ice-cream, is unadulterated goodness and I approve its quality. You can tell that real vanilla beans are used from the aplenty black specks. Not some artificial vanilla flavouring.

Hmmm I couldn’t get this.. though it looks good on paper: with pickled grapes, truffle honey, ricotta and gula Melaka crumble. Looks Italian. Tastes Middle-eastern.

An entire duck leg which was drop-of-the-bone tender with duck fats enveloped beneath a crisp skin, and accompanied by.... wait for it... stir fried hor fun.. yes you read it right.. unexpected and interesting combination that works.

Went for the classics and they didn’t disappoint. A mouthful to say and I had trouble when ordering, the C&C&C&C cold pasta + sea urchin ($21.9) was obviously still the pièce de résistance and poster boy. It’s like a goodie bag with all the good ingredients: crabmeat, caviar, clam, chorizo in a creamy lobster bisque sauce. The greedy ̶u̶s̶ ̶ me took the option to top up with Hokkaido sea urchin, without thinking. Tastes extravagant without the extravagant price. Now would be the right time to use the word “umami”.

Known for its Modern Chinese cuisine style which is basically innovating traditional dim sum and Cantonese cuisine version 2.0.. Mitzo serves a bottomless weekend brunch, where the only limit is my stomach space. Otherwise I could order endless rounds of dim sum (the salted egg yolk buns, escargot cheese puffs), the Hokkaido milk cheese tarts
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If you don’t know what to order, just order endless rounds of their melt-in-the-mouth rock sugar-caramelised roasted barbeque pork (char siew). Which was what I did. I also particularly love the nourishing hearty double-boiled soup which was a godsend for my tired overworked soul. .
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Each diner also gets a serving of lobster, abalone and bamboo clam available in different cooking styles. I opted for the baked cheese lobster with lemon sauce, stir-fried XO abalone in asparagus and steamed bamboo clams in stir fried garlic and soya sauce. $68++ for weekend buffet brunch. So worth it. Thanks to my treater 😘 . .
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And thanks to Mitzo for making me feel like 100 years old with the longevity buns... Nice joke!

I love the dark side.

This revamped roast duck dish at the revamped Crystal Jade Palace is probably the only one that is worthy of my royal taste buds. The tender roast duck meat with crispy skin is a Crystal Jade classic. Legend has it the Crystal Jade duck was grown up to 49 days as that is the optimal meat quality achieved. Soak it up with the essential black truffle oil and soy sauce to bring out the sweetness in the duck meat. Unquestionably, we mopped the sauce clean..
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But the rest of the dishes we had were really run of the mill. Was expecting much more from the steamed XO scallop dumpling ($8.8) and the crispy tiger prawn fritters wrapped in red glutinous chee cheong fun ($8.8). But no wow factor.
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And the service makes me feel like I am in Crystal Jade Kitchen instead of Palace.

With his Asian girlfriend. Ang Moh loves fusion and bar.. and Butcher Boy is both. Putting aside the scenery and the beef/lamb/pork, I actually enjoyed the small plates of baby squid in salted egg yolk, chill crab bun, and the fried chicken bao in a decent umami Yuzu kosho mayo.