Fusion

Russet potato pancakes homemade from scratch and crisped up in a pan, served with ribbons of bulgogi beef and a generous pat of sour cream. One of the dishes I look forward to digging to at least 10 times over the next couple of weeks!

All my favourite things in one dish: pasta, melted cheese, bacon and crispy fried potato strips. Pinch me.

@nynightmarketsg is officially open, and if Korean-Western fusion comfort food is your jam, you need to head over, stat.

Cereal-battered shrimp with sriracha mayo and steak-cut fries with three dips (garlic aioli, sriracha mayo and tartar sauce) turned out to be immensely satisfying sides for almost-Friday.

Came to @kravecafe with no expectations, but I ended up eating too much. Highly recommend the Tom Yum Seafood Pasta, which is generously loaded, boasts al dente pasta, and delivers real oomph.

Still one of the most reliable places for an affordable yakiniku don with decent beef, truffled onsen egg, and impeccably seasoned rice – and those slabs of seared foie gras are definitely worth the $5 upgrade.

Currently craving ramen and it's bringing back memories of this rice-based interpretation. Slow-cooked in a pork bone broth, the al dente rice is packed with flavour, and comes accompanied by three thick discs of cha shu. I don't see this on the current menu, so I hope Paddy Hills brings this dish back soon!

Missing Sunday brunch at @joobarsg, which is quite the melting pot of Asian cuisines and flavours. Think Burmese fried chicken, Indian-inspired cauliflower fritters in tempura batter, braised kimchi pork collar, and deconstructed salmon Wellington with seaweed and ikura.

I find that out of the myriad of Asian fusion pasta-in-a-jar options available at Fart Tartz, they best excel with the bolder-flavoured ones, such as the spicy sambal seafood linguine and the Phanaeng Kari; spaghettini and sautéed chicken tossed in a dry Thai curry.

Lots of new mentaiko goodies at Fart Tartz for fans of the coral-coloured roe (like myself), and this is my favourite! Here, a light cream sauce saturated with minuscule beads of the beloved pollock roe clings to strands of al dente linguine, while glistening salmon roe add extra-savoury pops of pleasure.

Like hae mee, but better. I just can't get enough of that spicy dried prawn paste!

Custom-made squid ink bun bolstering clumps of sweet, hand-picked blue swimmer crab flesh and roe. Wasabi mayo, kimchi slaw and fries play supporting roles.

This is a winner and one of top two favourite mains here!

A little more acidic zing would have made this spot-on, but there's still plenty to love about this generous serving of glistening scallop tartare cradled in a "bubbly" squid ink cracker and topped with oyster mushrooms and cucumber slaw. The miso dressing hints of ginger, which, together with the garnish of spring onion, gives this a decidedly Asian flavour profile.

Paddy Hills may not get every element on every dish perfect, and not every quirky combination they've come up with works, but when one does work, it's phenomenal. Major respect for the young people behind this brand, for their eager spirit, creative minds and boldness in challenging conventional flavour combinations.

Churros were a little doughy, but that giam nerng sauce...so on point.