Michelin

42 degrees Celsius confit + spiced cashew nuts + pineapple vanilla rum jelly + cilantro butter gel. The very exclusive fish.

I love how refreshing and flavoursome it was. Mega love to black garlic mayonnaise and the garlic chips. 😍😍😍
So what is capellini?
Capellini (Italian pronunciation: [kapelˈliːni], literally "little hairs") is a very thin variety of Italian pasta. (source: Wikipedia)
Often mistaken by people, angel hair pasta (Capelli d'angelo) is actually thinner than Capellini, though both are very thin. Capellini is between 0.85 mm and 0.92 mm thick, while angel hair is between  0.78 and 0.88 mm thick.

Unlikely bedfellows that actually team pretty well together. Made from buckwheat, the chocolate pasta had a mellow, bittersweet nuance, and its textured surface acted as the perfect vehicle to soak up the medley of flavours from the white chocolate sauce, basil vierge, and confit egg yolk. What sealed the deal for me was the Bafun uni, whose sweet creaminess jolted the palate to attention, a sensation that leaves you hankering for more.

Having opened a new branch just downstairs, i figured the queue would be shorter and decided to try my luck at the original stall... Boy, am I glad I did! The 40 min wait was well worth it, and gave me time to formulate my ordering strategy of a Char Siew & Pork Ribs Noodles ($4) (they had sold out of Roast Pork) for each person, and a side order of the famous soya sauce chicken ($7 half/$14 whole) to share.

One of the highlights of the meal was definitely the noodles, and I highly recommend ordering it in place of rice. It's well-cooked with that spring in each bite, and well balanced in flavour.

The Char Siew was amazing as well! Fatty, thick-cut, well charred and the perfect balance of sweet and savory made me wanting more! And of course, the soya sauce chicken is just out of this world. It'll make you think he uses fancy techniques like sous vide to get it so succulent and juicy... and I don't even want to imagine how long it's been marinating for because the flavour just comes through so well.

I would happily queue again for this outstanding meal at such great value! And probably order some takeaway Char Siew for the freezer! Definitely go out of your way to come try this!

Make a reservation at this 15 seater if you wanna impress your date. Review up on www.ms-skinnyfat.com Active link in bio.

Totally late to the game but I finally tried Tsuta!

I had the Char Siu Ajitama Shoyu Soba (S$22.80) which has a heavier broth than its Shio counterpart because I'm all for flavours.

The soba (which I call ramen) is excellent. I loved the texture and slight chewiness of the noodles. I asked for a bigger portion and it was such a significant increase. Just for $1 more! The flavoured egg is pretty good, as long as it's cooked properly, you can't really go wrong with the flavour. The sliced pork collar char siu tasted a lot like the ham you would buy from the deli which didn't really appeal to me. Even though the soup had Truffle puréed with Truffle oil, I was pretty underwhelmed. I would leave most ramen places with the bowl empty but here, I couldn't really finish it.

Overall, I would say it's good and worth the price but not worth queuing long for.

Recently awarded a One Michelin Star, Rhubarb's lunch menu was worthwhile priced at $42++ for an excellent 3 course meal!

Extensive list of French wines that pairs well with the food. They play with seasonal ingredients making it a new experience every time you dine with them.

|| deft hands and expert seasonings results in a small plate that speaks of spring time with every strand. Definitely one of the best chilled pastas I've had this year
•
#eatoutsg #instafood_sg #sgfoodporn #bacchanaliasg #burpple #hungrygowhere #sipandgulp #singaporeinsiders #8dayseat #chilledpasta

This was insanely delicious. The well-marbled Kagoshima beef was cooked to perfection, served with vegetables fricassee and fresh morels. Scoop an indulgent dollop of the signature velvety Joel Robuchon mashed potatoes on the side and you're well on your way to heaven.

Weekend Lunch Menu (Saturdays only), $78/$98/$118 for 3/5/7 courses

Salmon tartare and fish roe in a mini squid ink cone to "awaken" the tastebuds.

Twice for emphasis.

The sweet, clean-tasting fish, which is really a WWF-friendly term for Chilean seabass, is one of my top hits on the fish charts. Here it's seared to perfection, like sliced butter, but guilt-free. Brilliantly paired with peppery harissa foam, sweet butternut squash emulsion, ikura roe, and charred cauliflower. Best dish here imo. #burpple #cornerhouse

After Chef Julien Royer left JAAN, possibly the top French eateries in Singapore, he finally opened his own restaurant housed in the historical National Gallery. I never expected a long wait to get a table in Singapore, which brought my expectations to a higher level. And yes, Chef Julien made it, again. Honestly the most satisfying meal I have had recently, even myself cannot believe I made a second visit in a few days..
-
Odette, Singapore
#missneverfull_sg