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Shawn  Lawyer. Food Cartographer. Satirical Humourist. 🇸🇬 Enjoys new dining places and luxury hotels. 📷: Google Pixel 2XL #MadebyGoogle #TeamPixel

The Early Fatback [Wild Rocket Edition]: "Lychee Martini" from Wild Rocket's omakase menu (@willcookwilleat).

Mod-sin institution Wild Rocket serves its last guests on 31 October 2018. This week, I showcase the greatest hits from my recent 9-course omakase meal.

Just thinking about this Braised Crab with Black,
White Pepper and Glass Noodle in Claypot that I had sixty-one auras ago from the new "Yan Nostalgia Recommendation" menu at Yan Cantonese Cuisine, National Gallery Singapore (@yancantonesecuisine). The crab dish was easily my favourite, with the braised crab possessing more sweetness than twelve Jeanette Aws put together and the Chinese wine-perfumed peppery glass noodle offering a steamy good time.

This was a hosted meal, courtesy of Yan Cantonese Cuisine. 4/5

The Early Fatback [Wild Rocket Edition]: "Chilli Crab" from Wild Rocket's omakase menu (@willcookwilleat).

Mod-sin institution Wild Rocket serves its last guests on 31 October 2018. This week, I showcase the greatest hits from my recent 9-course omakase meal.

Fatback Ears Down: The Original Singapore Sling from the relaunched Long Bar, Raffles Hotel Singapore (@raffleshotelsingapore). While it is still long days until the hotel will formally open its doors (likely to much fanfare and wallet destruction post-Crazy Rich Asians feature, renovation and glorious headliner restaurant openings within), the iconic bar and its peanuts have made their triumphant return, with less sugar and significantly more (naughty) spice.

The Early Fatback [Wild Rocket Edition]: "Black Vinegar Pig Trotters" from Wild Rocket's omakase menu (@willcookwilleat).

Mod-sin institution Wild Rocket serves its last guests on 31 October 2018. This week, I showcase the greatest hits from my recent 9-course omakase meal.

Just thinking about the four types of meat cuts that I had fourteen Conrad Nicholsons ago under the new Premium Butcher’s Cuts package at Opus Bar & Grill, Hilton Singapore (@hiltonsingapore). The platter, which serves two, includes Rangers Valley Angus OP rib (500g to 600g), Margaret River Wagyu Flank Steak (150g), Braised Beef Short Ribs with aromatic spices, grain-fed, marble score 3 (400g to 500g) as well as open-flame Jarrah Wood Charcoal Grilled Gourmet Beef Sausages, all served with homemade smoked chilli glaze and barbecue sauce.

The ravenously carnivorous and meat sweat-worthy package is inclusive of non-stop Olivia Pope-esque guzzling of wine for two hours on Sundays to Thursdays, or 50% off selected wines by the bottle on Friday and Saturday.

The Early Fatback [Wild Rocket Edition]: "Laksa" from Wild Rocket's omakase menu (@willcookwilleat).

Mod-sin institution Wild Rocket serves its last guests on 31 October 2018. This week, I showcase the greatest hits from my recent 9-course omakase meal.

Cuz Monday: "Kiss Kiss".

Sea Bass from Sichuan Kungfu Fish, Suntec City (@sichuankungfufishsg). The mildly spicy base, easily adjusted for further spice if so requested, was happily drinkable and better still, refillable. Elsewhere, the sea bass with its limp, sticky and clumpy skin did not absorb the peppercorn goodness with quite as much proficiency as premium cuts such as the cod would have. 3.7/5

Kalifornia Kara from Puri-Puri (@puripurisg), a Japanese concept along Beach Road. The spice burned with a hesitant, distant passion, like that between a married couple of 25 years whose Vulcan heat has long since cooled to hot embers. 3.5/5

For Vulcan heat on sushi rice, try @sushirosingapore's Sanshoku Chirashi Don.

Hokkaido Soup Curry Seafood from Hoshino Singapore's new seasonal menu (@hoshinocoffeesg). Plays like a delectable cross between Japanese soup curry and Maggi curry base, but the quantity of curry per serving is more Thomson Road ponding than MacRitchie Reservoir. 3.8/5

Hamachi Don with Yuzu Kosho from Umi Nami, a Japanese concept at Holland Village. The yuzu chilli paste sends a sharp bolt of salty, zestily acidic electricity through the fishly proceedings. 3.8/5

P.S. Prices are pretty sexy.

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