Singapore Food Festival 2016 - Open Stoves @ Timbre+

A collaboration between Timbre+ tenant TUK-TUK Viethai (one of the newest tenants at Timbre+) and The Disgruntled Chef. The durian ice-cream is what dreams are made of — so pungent, so rich it's like you are eating the real deal, just colder, smoother and no fibres. Glutinous Rice is pretty much what you would expect from a Thai Mango Sticky Rice dessert; subtly sweet but with Ikan Bilis for a little savoury crunch. The sugared basil leaf helps add a little sweetness and gives it a herby flavour while balancing out both elements. This is the only dessert available at the Open Stoves event at Timbre+ (usual desserts are still available at the various stalls in Timbre+) which I feel is something you should not miss if you are in need for a dessert to end off the meal perfectly.

A collaboration between Timbre+ tenant Garçons and Keng Eng Kee Seafood — also one that I was really looking forward to as well on my end. The Pork Rib is prepared using modern cooking techniques, confit and comes fused with Keng Eng Kee's signature coffee glaze used in their Coffee Ribs. The Pork Ribs are not as soft as expected, but it's still pretty tender given how the flesh comes off from the bones so effortlessly which was pretty well-executed. Coated in Keng Eng Kee's signature coffee glaze, I liked the smoky, sweet yet caffeinated flavours of the glaze which goes into the meat pretty well, and the smart addition of the almond crumbles not just adds a little crunch to the ribs but gives it a flavour very much that seemed to have been inspired by eating Lotus Caramalized Cookies dipped into coffee. Achar is surprisingly fresh, juicy and chunky with the sour-ish zing able to cut through the heavy flavours of the ribs, and a plus point because it doesn't carry an onslaught of peanuts as well. It's definitely something I find not to be missed at the Open Stoves event.

A collaboration between Timbre+ tenant Teppei Daidokoro and Cocotte. Here, the Negitoro transforms into a cooked Barramundi with evident fusion of Indian flavours, yet matched with the familiar Japanese touches such as the Ikura roe and Japanese rice. The flavours of Indian spices are commendable here — very strong and flavourful as it coats the flaky barramundi which did not lose its moisture, drenched in an aioli that's refreshing with a little lime zest that compliments and lifts the flavour of the spices coated on the top so it doesn't get too heavy.