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My Gastronomical Journey

My Gastronomical Journey

Featuring Kok Sen Restaurant, Black Cow, LUKA, Kra Pow Thai Street Food, En Sakaba (Orchard Central), Kappo Shunsui 割烹旬水, Art at Curate, Plentyfull, Osteria Art, VENUE by Sebastian
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Aptly known as Drunkard pork noodles, the Koay Teow fried with minced pork, French beans and basil was so good! Full of wok hei and umami filled, I can see myself making my way here quite often. Feel free to pimp it up with some chilli padi infused fish sauce and chilli padi. I was so greedy that I had ordered some coin beef soup to go along with my noodles, only to discover that it wasn't just soup alone. Lurking under all those juicy slices of beef were thin rice noodles. All this for less than SGD18. Now this is what I call a happy meal!

Dalandan, fermented ginger ale and pili nuts. Again Chef Chele displays his culinary prowess by serving a leaf for dessert. Pingol Bato or begonia leaf, this was the highlight. Break them into pieces and eat them with the sorbet and nuts. The leaf has such a distinct and sour almost citrusy flavour that it was such a wonderful ending to a lovely meal. Like the Chef said it's meant to be a digestive to create room for petit fours.

Well, I wept when I tasted this. Almost. Really good and unusual. Menu said cheeks, sibujing, kalingag, jamon iberico. I had expected beef cheeks and hence, the element of surprise. It was tuna cheeks which tasted so much like beef. The grains Chef Chele used are ones I have never had before. Really unusual and he said it's the next super food. They were cooked in a beef broth which had hints of a local Filipino cinnamon. So good. The best part was we were told not to smell the bottled cinnamon till we had finished our course or the scent would affect our dining experience. This has been such a fun four hands collaboration. Chef Chele is friendly and passionate about his food and is all about using local Filipino ingredients and sustainability. I can see why his restaurant is on Asia's 50 best list.

This was such a wonderful course, just before our final main course. The heirloom tomatoes were all marinated differently and it's a refreshing guessing game. I happily chomped away my stash whilst waiting for my fellow companions to tell me which was which. My excuse? Well, that wonderful basil and cucumber sorbet was melting away and needed my urgent attention.

This was truly well executed, the tongue was tender and the peas, mole and hints of citrus were just perfect.

I'm usually not a fan of oysters but this was WOW. Butter poached and served with Bicol Express, this was delicious. Bicol Express is essentially a Filipino stew made from long chilies, coconut milk, shrimp paste or stockfish. Here, it had hints of tamarind and lemongrass. So good!

This was house baked and trust me, I had to struggle hard to turn down the offer for a second. The struggle was real.

This was really quite amazing. Chef Chele brought 90kgs of ingredients from Philippines to sunny Singapore and I am glad he did. Opened a whole new world of using local ingredients for me. This dashi was really heart and tummy warming.