Restaurant Week 2016: Salt Grill & Sky Bar

When it comes to Restaurant Week, certain restaurants such as Salt Grill & Bar get their seats filled up rapidly. I managed to get one of the coveted first-day slots for Salt Grill & Bar on the first day of booking for this rendition of Restaurant Week, just to see whether the restaurant lives up to its hype.

Salt Grill & Bar by Luke Mangan is situated at level 55 of ION Orchard. To get there, you would have to head to the ION Sky lift lobby where a restaurant receptionist would guide you to the Sky lift to head up to level 55. Look out for the concierge at the entrance, and the concierge staff would guide you to your table. As we arrived a little late as Cat was rushing from lessons, we weren't given window seats (which is a bit of a pity) but were instead given balcony seats at the upper level with a fantastic view of city landmarks such as Marina Bay Sands and National Stadium. We were served bread and olive oil upon arrival which we wasted no time in chomping on.

The theme for this Restaurant Week was "Feasts of the Ocean" - imagine mouth-watering seafood and flavours from the ocean. We took particular interest in the creative combination of Western produce and local ingredients in the menu. Frankly speaking, we would really have wanted to try everything.

Entrée

"glass" Sydney crab omelette, enoki mushroom & herb salad, miso mustard broth: This signature appetizer is our unanimous favourite out of the entire menu - so much that we ended up fighting over the last bit of omelette and soaking up every bit of broth with more bread! The omelette was so fluffy that it blends well with the crab meat, while the mustard broth and herb salad provided an unexpected Japanese-inspired twist to the otherwise humble dish of crab omelette. Available on the a la carte menu for S$33.

salmon sashimi, ginger shallot dressing, feta: Salmon sashimi is typically good on its own when fresh. When you add ginger shallot dressing and feta on top of fresh sashimi, it tastes divine. We were pleasantly surprised that the ginger shallot dressing is not too stinging spicy, and brings out the freshness of the salmon sashimi. Eat them all together, and you get a delicious non-fishy taste with slight hints of seasoned ginger and melt-in-your-mouth feta cheese.

Learning from our major blunder when we went to OCF last year, we made sure to ask for more bread for our mains this time.

Mains

Pan fried snapper, pearl barley risotto, coconut, spring onion: The pan fried snapper is perfectly cooked - not too raw and not too overcooked with crispy skin and amazingly soft meat. Served with pea puree and coconut-infused pearl barley risotto, this is a generally light dish which seeks to bring out the natural flavours of each component of the dish.

Confit duck leg, braised lentils, asparagus, pickled orange: This is a rendition of duck leg confit with an Asian twist - it is cooked with braised sauce, lentils, asparagus, almonds and pickled orange peel! The lentils were a little hard and does not sit very well with the rest of the ingredients, but the braised sauce did make the duck pretty tender and flavourful. The almond thins and asparagus provide a refreshing crunch to the entire dish. The strips of pickled orange peel complemented the duck well in providing a slight sweetness to the duck. Quite an interesting dish which has its hits and misses.

Desserts

Raspberry & pistachio flan: A highly photogenic dessert with exquisite plating, the raspberry flan and pistachio mousse is complemented with fresh berries and pistachio bits. The raspberry flan is not too sour, but the pistachio mousse was a little light for my liking.

"salt" chocolate mousse: A chocolate-based dessert which looks exquisite and tastes chocolate-y but is actually pretty light on the stomach. The chocolate mousse contains chocolate chips and is topped with gold-coated chocolate and cocoa powder. Not bad, but not fantastic for a chocolate dessert either.

We were served coffee/tea together with the desserts, which made the desserts a more pleasant affair.
Service staff were generally attentive - I was offered a basket to store my bag, our glasses were frequently refilled with water and Cat's napkin was promptly adjusted when he moved and dropped his napkin. We were also given ample time between courses, and a staff helped us to take a photo before we left.

Overall, we were impressed with the starters but not so with the mains and desserts, mainly because the crab omelette and salmon sashimi had already set a pretty high bar for the rest of the meal and the rest turns out to be not exceeding our expectations. The view was great, the starters were fantastic but the rest could have been better for an experience that truly lives up to its hype, even if it's Restaurant Week and diners are not paying full price.

Dessert Bowl 一碗甜品 at Serangoon Gardens

It was a really hot day when we were exploring Serangoon Gardens one fine weekend afternoon, and we were craving for desserts. We wanted something cool to beat the scorching heat, yet not too pricey as we were saving up for upcoming expensive dinners. Hence, we were delighted to find a small dessert place called Dessert Bowl, which is located on the 2nd floor of a row of shophouses near the main cluster of supper places. We could even smell the scent (or fragrance, depending on preference) of fruits while walking up the stairs to the shop!

Retro photos of Hong Kong along the stairway! These photos invoke nostalgic feeling indeed.

The interior of Dessert Bowl reminds us of Hong Kong, with street scene miniatures and photos on display and wooden tables that look similar to those in Hong Kong dessert shops. After all, Dessert Bowl specializes in Hong Kong style desserts such as Mango Pomelo Sago and durian desserts. For those who love fruits and are fans of Hui Lau Shan 許留山. you will be spoiled for choice with the variety of fruit desserts available on the menu.

Look out for the baby photo smiling at you on the menu!

During our visit, we were handed a card with the menu saying that the mangoes are sour today. Really love it when business owners pay attention to details like this in customer service!

Perhaps one of the best durian mousse in Singapore, this Durian Mousse (S$5) tastes as good as it looks. This delectable dessert consists of silky durian mousse topped with a dollop of durian flesh, contributing to a heavenly mix of textures and tastes. The durian mousse tastes milky, thick and creamy with a pleasant slushie-like texture, while the durian flesh is not too sweet and provides a good taste balance with the durian mousse such that the dessert does not taste overly jelat. It tastes so good and balanced that I could literally clean off the whole bowl of durian mousse by myself!

The Pulau Hitam with Coconut (S$4.50) is a slight twist to the traditional dessert, topped with a scoop of coconut ice cream. The dessert is smooth on the throat, but could get a bit jelat due to the lack of contrast in taste.

We wanted to try the mango desserts, but we don't fancy sour mangoes. We would love to try the Mango Pomelo Sago and Mango Ai-Yu on our next visit!


If you are looking for a relatively affordable place to hang out after a meal or supper with friends, we highly recommend checking out Dessert Bowl for desserts. There are comfortable red sofas near the window where you can chill out with friends and watch people walk by while you enjoy your bowl of Durian Mousse. Definitely better than the usual waffles and ice cream in cafes!

Dessert Bowl
80A Serangoon Garden Way
Singapore 555976

Opening Hours: 
Tuesdays to Thursdays: 1pm - 10.30pm
Fridays to Sundays: 1pm - 1am
Closed on Mondays

Fatcat Ice Cream Bar Plated Desserts

Hweecat meow.

I'm back! Yes, it's been long -  I was away in Taipei and Hong Kong with roomiecat on the first half of November, then Cat and I got busy with work and our 2nd anniversary cum engagement party. Oh yes, we are engaged - in both senses!

One of our resolutions is to source deeper and try out more food places beyond our comfort zones. So, our first review of 2016 shall be on Fatcat Ice Cream Bar, one of the most featured cafes on Instagram.

Fatcat Ice Cream Bar is well known for their Instagram-worthy gourmet Charcoal Waffles with salted egg yolk custard. What caught our attention, however, were the plated desserts which screams "fine dining" and "innovation". These plated desserts are seasonal to keep the menu fresh, so we just had to try these desserts before they get replaced.

If you love s'mores and toasted marshmallows, you would love this Reverse Smores (S$10) which looks like a campfire. This plated dessert features banana caramel sorbet sitting on a chocolate cookie base, wrapped up in a lightly-torched marshmallow and garnished by a bed of chocolate twigs and caramel espresso tuile. Take a bite of the tuile before digging into the gooey marshmallow for a cold pleasant surprise!

Summer Days (S$14) is reminiscent of summer and winter, with flowers, berries and white snow-like desserts. This plated berry-based dessert consists of yoghurt base, strawberry sponge and lychee sorbet topped with berries, flowers and strawberry tuiles. What we enjoyed most about the dessert is the popping sensation from the popping candies!

(Apologies for the flashlight; it was dark and I was using phone flashlight while taking this shot.)

The Indian-inspired Faux Passionfruit (S$18) is so magical - it is probably one of our favourite desserts so far. The dessert comes in two parts - the pre-dessert and the main. The pre-dessert consists of a pair of passionfruit bonbons which arrive at our table in a dramatic way - filled with dry ice smoke which flows over your table when the bell jar is removed. The passionfruit flavour bursts in your mouth when the white chocolate shell is broken - delightful indeed!

The main is a majestic display of creativity in terms of flavours and sensation. Within the purple white chocolate ball contains a fiery burst of passionfruit and curry - yes curry - that goes incredibly well with the coconut mousse and curry soil. The homegrown floral garnishes are not just pretty additions to the dessert plating but also edible and adds a subtle herbal scent to the dessert. It feels as if we are having a main course for dessert - in a very good way of course.

Harry Potter fans should pay attention to this as their interpretation of Butterbeer (S$14) is phasing out soon for newer creations. Proclaimed to be "Flown in fresh via Owl Post from the Three Broomstick in Hogsmeade", this alcoholic drink consists of Hoegaarden beer, butter foam, and "magic" which mixes the beer and the butter foam in a dramatic fashion. It is indeed better tasting than beer, but we are limited to two shots of butter foam. Oh well, their Butterbeer ice-cream does a good job in satisfying Butterbeer cravings too!

Fatcat Ice Cream Bar is well-featured on social networks for their photogenic desserts and deservedly so, and the service is pretty good with the service staff describing and explaining the plated desserts as much as possible. We have not tried the Gourmet Charcoal Waffles yet, but we know we fat cats will be back at Fatcat for more desserts soon.

Fatcat Ice Cream Bar
Blk 416 Bedok North Avenue 2
#01-25
Singapore 460416

Opening Hours:
Check their Facebook page.

Cat Food Logs

Cat meow. I had home-cooked Teochew Porridge again. Sorry for the blur photos, the food was too tempting to eat.

Restaurant Week Oct 2015: Kuvo

I have heard plenty of good reviews about the food and ambience at Kuvo, a lifestyle concept by the folks behind The Connoisseur Concerto (TCC). Situated at level 2 of Orchard Shopping Centre, you would need to find a nondescript entrance beside the elevators, which lead to an escalator up to Kuvo itself. We have a good impression of TCC in terms of food and service, hence Kuvo was on our must-try list for this rendition of Restaurant Week.

We were warmly welcomed by Steven, the restaurant manager, who shook my hand with a firm handshake. We were seated at the window table with a view of the evening scene at the Somerset area, and promptly given the dinner menu for Restaurant Week. The theme for this Restaurant Week was "Seven Deadly Sins" - imagine premium ingredients with saliva-inducing flavours in savoury dishes and sinful temptations in desserts. Hokkaido scallops, ribeye steak, Norwegian salmon, fried dessert... certainly makes for a dinner which we would be really proud of.

The Carpaccio of Hokkaido Scallops is a refreshing appetiser consisting of thin Hokkaido scallop slices topped with ebibko and ponzu-horseradish dressing, with daikon crisp and frisse at the side. The scallops tasted sweet, succulent and amazingly fresh such that the slices slipped into our mouth with little effort. The salad had hints of horseradish aftertaste which does not overpower the overall sweetness of the scallops.

We had the Char-Grilled Ribeye Steak, and we were impressed by how incredibly tender the ribeye is. The ribeye was done perfectly the way we like - medium rare. It was relatively easy for us to cut up the ribeye, which could be partly attributed to the slightly thin cut. The ribeye was juicy and densely flavoured, and the fat was soft and a delight to chew on. The truffle mash that accompanied the steak was heavenly and rich. The steak is surprisingly comparable to those served at higher-end restaurants like OCF; in fact, we have absolutely nothing to nitpick about.

As with any dish with really good beef, we wish the portion was bigger. Cat was still hungry after finishing the ribeye and started to bemoan the absence of free-flow bread.

It took a longer-than-expected wait before we were served our Deep fried Mango & Raspberry Ice cream. The plating and creativity of the dessert was fairly well executed. However, it was a bit of a letdown as it did not complement well with the overall menu of rich subtle flavours. Cat felt that the texture of the filling reminded him of melting frozen banana, and we could not taste the flavours of raspberry and mango. The batter was a bit oily for my liking.

Service was efficient and organized, as we could see that the service staff and the kitchen had some form of well-rehearsed routine order. The service staff are fairly attentive; usually leaving customers to their own business unless requested. They were also helpful in taking photos. 

Before we left the restaurant, Steven asked for our feedback and presented us with his namecard. We paid S$35++ per person for the Restaurant Week set dinner (+S$10 for sparkling water), which is reasonable considering the impeccable steak. We would love to be back for the service - and the steak.

Teochew breakfast

As we continuously praise commercial food let us not forget that the cheapest healthiest and nicest food is often cooked by self.

There is no better way to start a Saturday morning the best day of the week with home-cooked breakfast Teochew-style. The classical Teochew porridge meal consists of side dishes like eggs, fresh and preserved vegetables, cooked and canned meat. Special thanks to mum who specially gave us tomatoes at our indent and cooked braised meat for us. The all-important black olive vegetables is also a crucial part of Teochew porridge.

Full menu

Teochew half watery porridge

Omelette with crabstick

Lor bak braised meat

Enoki golden pin mushrooms

Fresh button mushrooms

Fresh cherry tomatoes

Braised tau pok beancurd

Preserved black olive vegetables

Chaosansi bamboo shoots with meat

Tell us about a balanced optimized breakfast. (:

Movie Date "Inside Out" at The Cathay feat. Soi 55

We went out on a movie date at The Cathay to watch "Inside Out", a Pixar animation film which personifies emotions and illustrates the mental architecture of a girl named Riley. "Inside Out" is arguably the best movie that we have watched in a long time since "Up" (also by Pixar), as its ingenious and realistic depiction of "psychoevolutionary" theory is relatable to both children and adults alike. We were laughing and "aww"-ing throughout the movie in our couple seats, while also busily analysing the movie with reference to the brain model we know of (such as the Memory Dump, Core Memories, Personality Islands etc.). Definitely a must-watch movie of the year!

If you haven't watched "Inside Out" yet or want to watch it again, do grab your tickets fast before the movie ends its run. (:

Credits: Disney/Pixar

Cat figures his primary emotion is more of Disgust, while my primary emotion is Joy - just like Riley!

Before entering the cinema, I grabbed a cup of Thai Iced Milk Tea (also known as Cha Yen) (S$3.90 each) from the newly-opened Soi 55 branch near the ticketing counters. The catch? You can bring any drink bought from this Soi 55 branch into the cinema (legally)! The price for the drinks are hence a little higher than those sold at Golden Shoe Food Centre, but the Cha Yen tastes as good as it looks.

Soi 55 Thai Iced Milk Tea!

Between Thai Iced Milk Tea and Coke, which drink would you prefer to bring into the cinema for the movies?

Geylang East Food Centre Yong Tau Foo.

Good food plus good service. Older people who respect younger people always get bonus points from me.

I was attracted to the nice looking food and the likely prospect of fried yong tau foo, which is always my preferred way of eating this favourite dish. I picked up my food and passed it to two aunties who are going to cook it. I specifically mentioned that I will help myself to the chilli later.

After cooking, the auntie made a mistake by adding chilli straight into my bowl. What happened is that they asked me whether I want chilli, and I told them to leave it to one side, intending to put in a separate vessel as shown in the photo. They thought I wanted the chilli inside the food at one side. When I pointed it out, somewhat frustrated given that I have already told them that I will help myself, they apologized sincerely instead of trying to blame me. This is refreshing compared with the usual attitude of old people thinking they are always right, and / or people trying to push blame to me for every sort of miscommunication that happened to them.

I give the food 4/5 among Yong Tau Foo in Singapore and special mention of good service.

Blk 117 Aljunied Ave 2

Geylang East Centre

Revisit to Espuma Lab

Cat meow. Decided to drop by my favourite Espuma Lab. Today's espuma potato foam was a little too watery but still ok on the whole.

Joie by Dozo - Value-for-Money Fine Dining

Quality food with good ambience typically comes at a premium. Rarely do we find a fine-dining restaurant deal that can be considered value-for-money. Hence, we were delighted to find a truly value-for-money deal in Joie by Dozo, a meatless fusion fine-dining concept situated on the rooftop garden at Orchard Central.

Credits: Joie Restaurant

Lunch is served as a customizable 6-course set menu. Unlike most set menus with limited choice, Joie offers a variety of at least four options per course (except for one course). Hence, we sought recommendations from the service staff, who helpfully provided us with a comprehensive description of each of his recommendations based on dietary needs.

Strips of pasta crisps were served at the side. There were two types: the thicker, orange strips are mildly spiced, while the thin whitish strips are coated with mozzarella cheese. We love these pasta crisps so much that we polished them off rapidly and refilled a couple of times throughout the meal.

Pasta crisps

Our lunch began with a complimentary palate cleanser: a refreshing, tangy passionfruit sorbet smoothie. We love how the drink came in stylish ergonomic glasses.

Passionfruit Sorbet Smoothie

The first course (amuse-bouche) is an assorted platter. The item in the centre is carrot terrine, which tastes and feels very much like salmon without the associated fishy smell. To the right is seaweed cracker topped with wasabi mayo. The final item is raspberry okashi which we were warned to put in the mouth first, as it would pop when the surface is broken. The raspberry okashi bursts with minimal pressure and the flavour coats the inner surfaces of our mouths delightfully. An excellent start to the meal!

Amuse-bouche: Chef's selection of assorted platter

After the impressive amuse-bouche, we were served our appetizers. Topped with cherry tomatoes, bell peppers, croutons, walnut and black olives, the Transparency of Manchego Cheese tastes like pizza without the crust. The lightly-torched Manchego cheese has a more delicate taste compared to typical cow cheese.

Transparency of Manchego Cheese

Our first impression of the Gratinated Champignon with Mozzarella was "Wow, meatless cheesy escargots!" This escargot-like dish features button mushrooms gratin served with sweet Tennessee heirloom potato puree, Belgian endive and thin slices of focaccia on the side. The amount of mozzarella cheese in the gratin is generous, and the strands of cheese makes for photogenic shots.

Gratinated Champignon with Mozzarella

Close-up of Gratinated Champignon with Mozzarella

After cleaning our appetizers off, we were served our soups. Consuming the Infusion of Cepes and Truffle is a multi-sensory experience - the unique delicious taste of cepes mushroom, the woody scent of truffle oil and the subtle earthy taste of black truffle that grows on you as you savour a slice of it for 10 seconds. No, we aren't joking about the 10 seconds; the black truffle taste is very subtle. Probably one of the best mushroom soups we have had so far.

Infusion of Cepes and Truffle

The Snow Pear and Napa Cabbage Consumme is reminiscent of a Zen-like painting with a Western touch. Within a gold-rimmed white plate, a baby snow pear stands out within a moat of double-boiled vegetable stock as pieces of almond swim around in the stock. The baby snow pear is cooked to the point of incredible softness such that the seeds were easy to remove. The stock tastes delicately sweet, compared to the thick savoury taste of the cepes mushroom soup.

Snow Pear and Napa Cabbage Consumme

After slurping every bit of our soups, we chomped on more pasta strips while patiently waiting for our mains. The pause between courses allowed for proper food digestion and more meaningful conversations.

The Grilled Bai-Ling Steak on "Pu-Ye" Hot Stone is succulent and tastes even better than beef steak. The Bai-Ling mushroom steak is also equally resistant to the cutting knife as well. The tempura fan is really crispy and the potato mash goes well with the juicy mushroom steak. Definitely a must-try!

Grilled Bai-Ling Steak on "Pu-Ye" Hot Stone

The Polenta Castle consists of pan-seared polenta cake with silken tofu, tomato, broccolini, blobs of red capsicum sauce, and a whole asparagus stalk. The polenta cake is reminiscent of omelette without eggs, has a slight corn taste and is best eaten with the other ingredients.

Polenta Castle

What better way than to end off our lunch with two pots of cold refreshing fruity tea and desserts! The Ice Rose Lemon Tea has a subtle scent of rose even when cold, while the Ice Fruity Refresher lives up to its name of refreshing the diner for desserts. We enjoyed picking up the fruit chunks in the Ice Fruity Refresher.

Top: Ice Fruity Refresher, Bottom: Ice Rose Lemon Tea

The Red Wine Poached Pear with Vanilla Ice-Cream is a quintessentially French dessert which leaves us craving for more, as the poached pear is better than most French poached pear desserts we had so far. We could taste the natural sweetness and slight crunchiness of the pear with a touch of spices. The poached pear goes tremendously well with the vanilla ice-cream. The poached pear is served in layered cross-sections, which makes sharing possible. 

Red Wine Poached Pear with Vanilla Ice-Cream

The Warm Chocolate Cake with Vanilla Ice-Cream would be perfect if the chocolate cake had more molten chocolate inside. The vanilla ice-cream (which is made of real vanilla pods) goes well with the warm chocolate cake and moisten the texture of the cake; then again, one can't go wrong with warm chocolate cake and vanilla ice-cream.

Warm Chocolate Cake with Vanilla Ice-Cream

We felt surprisingly full towards the end of our meal. Our 6-course meal felt more like an experience as the attention to detail is prevalent, from the meticulous artwork-like plating to the personalized service according to our dietary needs. Service is excellent - our pasta crisps and cups of hot floral tea were promptly refilled and the service staff put us at ease throughout with their friendly demeanour. At S$38.80++ per person, the 6-course meatless set lunch at Joie is value for money and perfect for a date or a special occasion.

Joie Restaurant by Dozo
181 Orchard Road
#12-01 Orchard Central
Singapore 238896

Opening Hours:
Daily 12pm - 3pm (Last order: 2pm), 6pm - 10pm (Last order: 9pm)

Jeun VirtueFarm

What comes to your mind when someone mentions Chinese vegetarian food in Singapore food centres? Run-of-the-mill vegetarian beehoon, oil-laden vegetables, or maybe the colouring-laden gluten passing off as mock char siew. It does get pretty boring, especially when you are on a vegetarian diet and crave for tasty vegetarian versions of typical hawker fare.

Jeun VirtueFarm 浚德田 is a relatively new stall at 79A Circuit Road Food Centre which sells vegan renditions of local noodles stall favourites. The stall is run by young hawkerpreneurs who treat their trade as an art form - instrumentals could be heard from the background as the young noodle chef cooks the noodles with skilled precision. The menu is simple and clear: shiitake minced meat noodles and Fuzhou fishball noodles (update: they now serve shrimp and squid ball noodles too!). The serving trays look quintessentially modern Japanese.

Fuzhou fishball noodles

The Fuzhou fishball noodles (S$4.50) is taste-wise very close to its non-vegan cousin. The noodles are thin and springy like la mian, while the Fuzhou fishball is stuffed with finer "bak chor" ("minced meat") fillings that produce a pleasant umami taste. The chilli sauce tastes surprisingly savoury - it's not just one-dimensionally spicy. Yum.

Shiitake minced meat noodles

The shiitake minced meat noodles (S$4.50) has a more refined texture and taste compared to the typical non-vegan bak chor mee that are commonly served in Singapore. The "bak chor" is similar to the Fuzhou fishball fillings, with a more minced and less fatty texture compared to minced meat. The shiitake mushrooms are deliciously seasoned with thick brown savoury sauce, which is not too salty and balances the taste of the springy noodles.

There is also the option of upsizing your noodles (option of +S$0.50 and +S$1.00) and adding fried wantons (S$1.00 for 3 pieces) to your choice of noodles. The fried wantons do not seem to have much "minced meat" fillings, but the fried wanton skins are pretty crispy. Pretty good, considering these are vegan-friendly snacks.

The folks at Jeun VirtueFarm impress us with their delicious vegan-friendly versions of local noodles at fairly affordable prices. In fact, the noodles taste even better than their non-vegan counterparts. Bak chor mee at food centres is never going to be the same again.

Jeun VirtueFarm 浚德田 

Jeun VirtueFarm 浚德田
79A Circuit Road Food Centre
#01-84
Singapore 371079

Opening Hours:
Mondays - Saturdays: 5:30 pm - 10:30 pm

Hweecat April snippets

Hweecat meow.

First and foremost, apologies for the blog hiatus as I have been busy for the past month. For those who follow us on Facebook and Instagram, you guys would more or less know what we have been up to. (;

1. We spent the first 7 days of April in Taipei. Food was generally awesome, we would have eaten more if not for me falling ill on the 5th day. More about that next time!

Okay, let's start with a photo of Ximending:

The scoops are so big like baseballs that I wonder how they managed to balance on the waffle cone. And this double-scoop costs less than S$2!

These are super-fresh seafood. No joke. Our heads were spinning after sucking the prawn's head.

For Cat and Hweecat, this is one of the must-go places in Taipei. After eating Din Tai Fung quite a few times in Singapore, it's a must to eat the real deal in Taipei right?

That's all for now. More pictures and commentaries when I have the time!

2. We went to WOLF once again for Restaurant Week in March 2015. Sadly when we came back from Taipei, we found out that it's closed. ): We'll miss those mind-blowing pork chops and crispy pig ears. Then again, its former head chef is now cooking at Meatsmith (which is also in Telok Ayer) so we might pop by there to try the food. (:

3. Since February, I have been working on a MOOC (massive open online course) on Coursera called "Introduction to Mathematical Thinking", which is conducted by Stanford University. I have always been interested in Maths, and I'm glad to say that I have successfully completed the Extended Course last Saturday. Much credits go to my unofficial study buddy Cat, who happily discusses some of the maths and logic concepts with me over cups of Ice Teh-O. If you are interested in pursuing a degree in Maths and / or would like to improve your mathematical and logical thinking in general, I would highly recommend this MOOC.

Any good food finds this month? Let's just say, our stomachs were too pampered in Taiwan that we need time to re-adapt to food in Singapore. For the time being, I'm sticking to old favourites such as Real Food. :P