French

3.5 munchies: Topped with a fried egg, grated Gruyère and sprinkles of salt and pepper, the baked ham and cheese oozed out with velvety béchamel from the slices of rustic bread. The sandwich was also oven-baked, which resulted in the cheese topping to melt and form a crust that gave it some crunch. #Burpproved

4 munchies: Rich in Omega 3, these lightly-smoked Brittany sardines were firm yet tender – served on a warm, crisp and flaky puff pastry that has been brushed with butter for a golden finish. Pesto was also evenly spread on the surface of the tart, characterised by the taste of basil, garlic, pecorino and parmesan cheese, and pine nuts. The addition of radicchio and tomato salad not only gave freshness to the appetiser, but also balanced out the savoury flavours. #Burpproved

4 munchies: Having been in the southern ridges for 6 years and after going through its first mega overhaul, Vineyard at HortPark officially re-opens today with its beautifully aged-wood tables, overhung foliage, and local-grown herbs and vegetables from Vineyard’s very own edible garden!

The free-range, locally-farmed chicken featured here is my top pick on the localised French-Italian menu. Brined overnight with cinnamon, orange zest, and fresh herbs from its edible garden, the tender meat retained most of the juices from the marinade. Served with crunchy greens and chewy shimeji ragout in a rich poultry jus, the secret to its flavoursome gravy was the roasting of chicken bones and red wine reduction! The sweet, tangy liquid from the charred meyer lemon also added depth to the sauce. #Burpproved

This was a hosted meal by Vineyard; many thanks to Creative Eateries for the warm hospitality and media preview!

4 munchies: A classic Burgundian entrée, the perfectly poached egg was nestled in a delicious meurette sauce made from red wine, bacon, diced carrots, onions, mushrooms, and lardons. For added richness to the bold flavours of the wine, break the egg and stir the runny yolk into the sauce. The fragrant, buttery croutons broke up the smooth and soft textures of the rest of the dish with crispness and structure. #Burpproved

4.5 munchies: Marinated overnight with sea salt, cracked pepper, and a mix of aromatic spices including rosemary, thyme, and tarragon, the lean duck is then rinsed with running water and pat-dried the next day before cooking in its own fat in the oven. Upon a customer's order, the bird is put in a hot pan until its skin is golden brown and crisp; warmed up in the oven to retain its juices before serving.

The Salardaise potatoes served at the side were absolutely smashing. After triple frying in duck fat to enhance the earthy flavour of the potatoes and give them those golden-crisp edges, they are showered with garlic and parsley for extra flavour! #Burpproved

Many thanks to Merissa and Phillipe (Bistro du Vin) for hosting us and the amazing hospitality! Courtesy of Burpple.

5 munchies: Pan-roasted to perfection, the flesh of the lobster was plump, firm, and succulent. Resembling the flavour of artichoke, the earthiness and nutty sweetness of the sunchoke purée made a great pairing with the delicate meat. I also loved the roasted baby leeks that were beautifully caramelised and had a lovely sweet flavour that balanced the richness of the red wine jus.

Part of the three-course prix fixe at the three-Michelin-starred Le Bernadin, this was the best meal I had in NYC! #munchinginNY

4 munchies: Well-browned and crispy skin; meat was moist and tender from the cooking of the duck in its rendered fat. What made it so sinfully delicious was the rich flavour of the drippings and grease from the duck – absorbed by the honeycrisp apples, Marcona almonds, roasted leeks, and creamy delicata squash on the base.

You know this brasserie serves excellent traditional French fare when the crowd was still buzzing at 11pm on a weekday night. #munchinginNY

4.5 munchies: With a similar texture and flavour to cod, the flaky Spanish merluza was cooked to perfection; its flesh was fluffy, moist, and tender. What really complemented the pan-fried fish was the delicate and mild flavour of the razor clam chowder, which makes a great dipping for bread, too!

Merluza is part of the three-course prix fixe at Le Bernadin, a three-Michelin-starred restaurant by Chef Eric Ripert. #munchinginNY

4.5 munchies: Not usually a fan of macarons, but I managed to finish this box of seven easily with another non-sweet-toothed person like me – only because they're macarons from Pierre Hermé. The seasonal White Truffle with Piedmont Hazelnut Silvers Macaron (above the Chocolate & Foie Gras in red) was undoubtedly my favourite of the lot; earthy white truffle flavours infused with the almond-enriched meringue. Nestled inside the smooth buttercream centre was a dry-roasted nugget of Piedmont hazelnut that provided crunch towards the end of this brilliant combination of sweet and savoury confection.

I'm still feeling bummed that the Jasmine Flower & Jasmine Tea was sold out when I visited on Christmas Day last month. For other regular flavours I'd also recommend the Olive Oil with Mandarin Orange and Salted-Butter Caramel (2nd & 3rd from the top respectively).

2.5 munchies: Such a beautifully named and photogenic modern confection, but only if Joséphine tasted as exquisite. The choux was too stiff and its texture somewhat thawed; crumble biscuit was soggy instead of crunchy. While the Madagascar vanilla cream had the right consistency, the raspberry compote filling tasted like sweetened and flavoured gelatin.

2 munchies: Not only the pan-baked cod was overcooked, the rubbery skin was also a tad salty. Even the brilliantly executed garlic-infused cauliflower rice, vanilla fennel compote, and squid ink smoked yoghurt could not save the dry and chewy fish. I found myself enjoying the refreshing Blond Lager craft beer pairing instead. This is not the dish to impress your date at the world's highest urban craft-brewery.

2.5 munchies: While this signature, multi-textured pastry was delicately prepared and had rich flavours, the overwhelming sweetness from the chestnut cream vermicelli shell and meringue base made it difficult even for two to share. Thankfully for the light praline cream centre and fluffy gingerbread slivers that saved the dish.