Fusion🌪💫

This was a fun starter to have. Generous about of creamy lobster salad that was full of lobster and prawn meat as well as seasonal fruits. If you like lobster salad sushi, think of that but wayyy more decadent. Each bite was rich and decadent, a really unorthodox experience compared to your normal kueh pie tee. Would recommend to share this among four people so that each person can just have 1, because it will get kind of filling if still want to make space for the other dishes.

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Xiao Ya Tou is that one place that you’ll walk past and be so intrigued by its decor that you know you have to try it. With its old school retro ambience, the space is cosy, fun, and great for gatherings. Service is both attentive and warm, and I personally think it’s a great place especially to bring your friends from far who want to have fun Asian but fusion cuisine.

The wok fried wagyu hor fun fell a bit short for me in terms of the hor fun itself. The wok hei wasn’t strong, and the flavour of the noodles itself tasted a bit bland. I did ask for their sambal to spice it up though. The wagyu beef jazzed up the hor fun a good ton, especially because it was nicely seared and well-executed till tender. A dish that’s both a hit and a miss for me.

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Most expensive but also allegedly one of the more notable item on the menu as recommended by their staff was the Kurobuta Pork Chop. The pork chop had a nice sear and decent tenderness, but I thought it was lacking a tad bit in its juiciness. I quite enjoyed this Japanese inspired dish for its sesame miso jus, giving just that slight tinge of sweetness and umami combination. The pork crackling garnish was a nice addition. Kale was also a nice accompaniment to cleanse your palate with every piece of meat. A nice option if you aren’t on a budget, but I do think it’s slightly pricey for what it was.

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Lightly battered squid with a dash of seaweed powder. Especially enjoyed it because it was not too oily nor too heavy. And the garlic dip was an extremely delightful complement for this snack.

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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🌟

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!

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!✨

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!

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.

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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.

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

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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🌟