Fusion🌪💫

Fusion🌪💫

Fusion food - Asian, Western, Mediterranean & all the mix and matches restaurants offer!🙇🏻‍♀️ Ratings take into consideration price of the dish, quality of the dish, and overall service and ambience of the location if applicable!🌟
Jaslyn T.
Jaslyn T.

Actually really enjoyed the laksa broth with the pasta - it packed a nice spicy punch and really tasted like laksa, with the sous vide egg giving a thicker consistency to the base. Big tiger prawns and topped with crispy bakkwa as well!

Thanks BCH for having us and Burpple for the invite🌟

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Singapore’s classic chilli crab sauce with fettuccine, soft shell crab, and a sous vide egg. It was a plate of saucy goodness that really has spicy undertones, but also a chill crab sweetness to it. Quite amazed at how they struck that balance, though the the pasta was a bit soggy.

Thanks for having us, Bee Cheng Hiang!

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Actually so upset that I didn’t think of this earlier - replacing bakkwa with bacon in my aglio olio!? Ingenious idea, especially with Bee Cheng Hiang’s Gourmet bakkwa that’s made of pork belly. A simpler pasta dish here, but great especially if you like a bit of sweetness in your food. The glazed bakkwa adds a little layer of sweetness to every bite of your pasta.

Thanks for having us, Bee Cheng Hiang Grillery!✨

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This was so delicious! The aroma of the truffle together with a mix of different types of mushrooms like shimeji, oyster, button and even crispy enoki mushrooms on the top!! That crispy enoki added a nice touch to it, just as the runny sous vide egg which gave all the shrooms more sauciness. And of course true to the shop they have added sliced beef bakkwa in this dish, and who knew bakkwa and mushrooms go pretty well together😳

Thank you Burpple for the invite & BCH for hosting!

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Rich oxtail stew full of zucchini, potatoes, and carrots. Meat was fall of the bone kind of tender, though I thought the stew got too much for my palate after a while. The rich flavours of the stew went wonderful with the well-toasted baguette.

Rate:🌟🌟🌟

A dish that looks small but boasts a bold flavour. And because of how full-bodied the execution of the bone marrow was, I’d recommend sharing this lest you get sick of it too easily. I enjoyed spreading the bone marrow on the garlic bread and pairing it with the beef - essentially constructing the different elements of this dish together because it complemented one another so well. The sweetness from the caramelised onion was a nice touch, but like the grilled lamb short ribs - the strong flavours got too overwhelming after a while.

Rate:🌟🌟🌟

Fresh and plump oysters which I enjoyed. It was dressed with raspberry, vinaigrette, and ikura, though the raspberry wasn’t very apparent to me.

Rate:🌟🌟🌟

New date night option at Ann Siang whipping up Asian style tapas that is perfect for sharing!✨

The Guinness braised pork belly was a good balance of juicy and greasy, and the slight char at the ends of the pork belly was simply immaculate. The taste of Guinness however, was not the most apparent. That being said, the caramelised apples complemented the pork belly so well that it added an unexpected layer of flavour to the dish!

Thank you Burpple for the invite & Baste for being so generous🌟

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This bowl of achar fried rice got everyone pretty sold. It was unexpectedly delicious with its umami flavour and the hints of achar with every mouthful of rice. Would’ve definitely wanted more of the pickled sourness to come through with the rice to better live up to its name of Achar.

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Beautifully plated trout cooked delicately to give its absolute tenderness. Loved how the flavours came through with the pumpkin purée and salted egg, complementing excellently with the fish in its entirety. One of my favourites here.

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Another cold dish - small chunks of octopus with sambal and cincalok. A unique dish with interesting flavours of sweetness from the octopus, saltiness from the cincalok, and also a slight sourness from the berries they mixed with. Not forgetting the hint of spiciness from the sambal, which packs a refreshing punch with every piece of octopus. The flavours came through very well in this dish!

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Straight from the charcoal, the barley fed skirt was so flavourful and juicy, almost akin to the kind of flavour you’d get from well grilled kbbq meat. And I believe that’s the intention especially with the lettuce served at the side, you can even eat it kbbq style. But what won my heart was the zest dip - spicy yet really so zesty and refreshing!

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Food makes the world go round, and me grow round🍩 IG: @jayeatingfood

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