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BoCHINche, a modern Argentinian restaurant, is still doing delivery sending out food that's a blend of Mediterranean, European, and South American influences.
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The highlight of my dinner was Argentinian Steak. Using only salt and beef fat, it is grilled over Jarrah wood and binchotan. I had mine cooked to medium rare, and it had a bouncy texture with clean, sweet beef juices.
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Also on the menu pictured here is empanadas which comes in trio of Beef (hand cut beef, grilled peppers, onions & olives); Chicken (roasted chicken, peppers, grilled lemon & sage) and Sweet Corn (sweet corn, caramelized onions, basil & buffalo mozzarella); grilled chicken salad; and soft sugar-dusted Dulce de Leche Donuts.

These are only the snacks, including a potato and hazelnut mousse in an impossibly thin shell, topped with shaved tuna heart, cheese with beautiful aroma of white peppers, and pane di altamura bread served with olive oil from Beppe De Vito's family abode in Puglia.
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I'll talk about some of the actual courses in due course. To sum up, all of us enjoyed the meal, very much.

Amazing uni pudding, or better known as uni panna cotta due to its silky texture.
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These little bottles of happiness feature infused fish soy made from roasting fish bones for 30 days. They're really good because it engages all dimensions of the palate - there's sweetness from fish to balance the savoury umami, lifted by zest of yuzu and complemented by aroma from the wakame. The panna cotta is creamy, yet silky, with nori crisps to add texture.
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This is what I mean when I said it hits all the dimensions, because it's a very balanced uni pudding both in terms of flavour, texture, and aroma. When you think the uni is what excites you, wait till you try the entire mix.

This is served with all-natural collagen soup simmered over charcoal for 10 hours using a family secret recipe.
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Other highlights of their menu include Wok Fried Fine Beans, which is an amalgation of fine bean, dried cuttlefish, Chinese sausage, and Chye Poh Head.
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My personal favorite is the Ginger Spring Chicken, which is steamed with hand-cut ginger. The meat remains juicy with a fragrance abd sweetness from the ginger, without heat. I suppose it's young ginger that's used.
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The Papa's favourite Pig Trotter is also soft and tender, as I was told it was braised over low heat and steeped with the fragrant flavors of soy sauce.
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There's 20% off and free islandwide delivery until 30 June 2020. To order, call or whatsapp 88965136.

I've been there three times, the first was when it was newly opened, under the direct invite of RWS, another was with @kenwashio as a paying customer to bring @siewyan49 to experience what I experienced, and the third was under an invite extended by @chanksters, and it was then I met @mishhmashh and @albinopython15. Food connects! And more so at a fun place like Table 65.
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The meal will be visually exciting, but #comeforfood, because the gastronomical aspect of this dinner exceed its visual theatrics. You'll be treated to high quality cuisine where different chefs will cook, plate, serve and explain each course, complete with visual tableside action and finishing touches to the dish such as layering of caviar and artichoke smashing. And in fact every seat there is a front row seat, around a U-shaped table around the chefs' workstation.
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But these visual and interactive elements of the dinner forms only a small part of the dinner experience. Afterall, it’s renowned Dutch chef Richard van Oostenbrugge helming this restaurant, whose focus is on the core flavours of quality ingredients.
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Make your reservations, have fun, have good food.

This was a good claypot rice I had while Ichigo Ichie was still doing delivery. It's a claypot rice that came with the sweetness of corn, and topped with Nodoguro marinated with Chef Akane's special sauce. This dish had all the flavours, while still tasting clean. And that to me is Chef Akane's style, always having the right amount of touch.
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Using dashi that Chef Akane made herself and koshihikari rice from Nagano, the rice were soft, moist, springy and slightly sweet, just like how sushi rice were meant to be like. For another dimension of sweetness, corn were also used, which also lifted the rice with its aroma.
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The Nodoguro was definitely tender and moist, with lots of natural oils from this fatty fish. It was marinated with Chef Akane's special sauce before grilling it, and served with fried diced cut Renkon, Kujyo neghi, and Kinira as condiments.
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Subtle, yet fantastic. A box expertly put together with just the right amount of touch.

V Dining is still serving their delivery menu for takeaway and delivery. Pictured is a three course meal for two, including soup, mains, and a dessert.
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Pictured are:
* Roasted Carrot Soup ($13), which came with distinct smokiness of the charred Romaine Lettuce. The sweet soup is balanced by savoury Farmers Bacon with zest from lemon peel.
* Red Pepper Soup ($15), which was spicy due to grilled green peppers. It came with confit tomatoes, and those olive croquettes are lovely.
* Braised Pork Belly ($32). This was very tender! The shiitake mushrooms were very flavourful. Carrot Kimchi and Pickled Kumquat cut thru the fats, while gnocchi made this dish wholesome.
* Beef Cheeks ($34). This was fork-tender, and was served with veal jus, on a bed of arancini, sautéed kale, pickled crosne, and confit onion.
* Desserts - Ending the meal with Oreo Cheesecake ($9), American-Style, and a Banana Cake ($11), with a more complex flavour, with pineapple compote, cinnamon cream cheese and candied walnuts.
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V-Dining at Scott's Square has been serving modern European fine dining with strong flavours and Asian touches under Head Chef @leejingpeng and Culinary Director @chefryanclift. I was very glad to be able to have this fine dining experience at home too.

But this wait was a little longer at over two months, for Preludio to open its doors for dining in again.
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Limited seats for the $238++ eight course menu is available for dine in now. If you've bought their Tough Times Tickets, you can already redeem them for this meal, or hold them for a little longer when you're ready to dine in again.
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Back to this dessert, "chotto matte" was the first Japanese word pastry chef Elena learnt when she came to Singapore, as she worked with Japanese professionals. In this dessert, Elena incorporated various Japanese elements - primarily matcha and seaweed, but balanced by yuzu and grapefruit, showcased in various textures.
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This is a yummy and safe choice of flavour combination for a dessert, and it is only the first of two desserts in this menu. The second dessert opened my palate to new combinations that worked so well. More about that dessert next time.

And that's exactly what happens today. Miss Vanda will would take the location of Restaurant Labyrinth at Esplanade, while Labyrinth would be temporarily put on ice.
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This is Miss Vanda's Singapore-style laksa selling at $28 whether for dine in or for takeaway/delivery. Instead of prawns as pictured, it is now served with Hokkaido Scallops, and would include the Crab Meat Her Geow and local Green Lip Mussels as before.
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I'll definitely be heading down. Surely, I expect the food at dine in there to be even better than what's delivered. We shall see!

Alma is reopening for dine in! Time to revisit again, and I was told they're keeping their pre-CB menu a little longer.
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I love how their dishes are always very well-rounded. For a vegetarian dish this refreshing, it came with umami undertones and crunchy textures. That's due to layer of celeriac chip beneath the beautiful garnish of white Pentas and Brassica flowers. That chip is made with celaraic and wakame, hijiki and braised konbu in yuzu juice. This is accompanied by crème fraiche ice cream, with freshness and acidity from clarified apple juice.
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The main star here is the celeraic in the first layer, crusted with salt and baked until it forms a light caramelisation in its own jus. It was then finished with celeriac purée, chives and lemon, and celeriac biscuits made from its own roots for that added crunch.
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This dish is also available for their lunch menu, with a supplement of $9++ if this dish is chosen from the list of options.

Have been ordering from them since beginning of the year, and they continue to surprise me! This is a whole bowl of mala crawfish (with soft succulent flesh) affordably priced at only $15, and it's fuss free cooking. Simply heat up the whole packet included its plastic in a pot of hot water, and it's good to go!
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The flesh itself is surprisingly sweet and succulent, tasty even without the mala broth. But that broth is what gives you that extra kick. The bonus is, there's more than enough of that mala broth so you can keep it for your late night supper indulgence with luncheon meat, enoki mushrooms, or whatever you fancy.
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I've never ordered from other seafood supplier since I discovered 9s Seafood. Always consistently fresh.

Lolla has been consistently serving out really good dishes. Call it magical, as it looks ordinary on paper but tasted exceptional. It's the mastery of the cooking techniques, the sourcing of good produce, and the discipline to keep things simple.
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This uses the Silver Hill Farm Roast Duck, served with 88 Castelvetrano Olives. This is served with an intense jus made from roasted duck bones, where a huge tray of duck bones was reduced to just that little bowl of jus pictured here. The duck itself was amazing, but the jus made this phenomenal.