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Our smaller counter, Li'l Habibi, sits at 55 Haji Lane, and guests often ask how old all this is. The honest answer: older than the shophouses, younger than most people guess, and several of the dates you will read online…
A5 is two Japanese grades in one label; MB9+ is a single Australian marbling score. Why they do not convert, and what each actually tells you.
Karubi comes from the Korean word for rib, and in Japan it is a menu name rather than an official cut. What it means on our menu: full blood wagyu short rib.
Sultan Mosque closes to visitors from noon to 2pm and all day Friday. Here is where to eat around those hours in Kampong Glam, checked on each venue's own website.
Umami gets described as “savouriness”, “the fifth taste” or, less helpfully, “that thing MSG does”. All three are true and none of them explains the most useful fact about it: umami is not one compound but a small team, and…
Ponzu is on our menu three times and in almost every Japanese restaurant in Singapore, usually in a small dish beside something grilled or raw. Ask what it is and most people will say “citrus soy sauce”, which is half…
Yuzu is on half the dessert menus and cocktail lists in Singapore, and it is on ours three times. Yet most people who order it could not pick the fruit out of a bowl of citrus, and the usual description…
Every few weeks someone at the counter asks the question politely, and every few weeks someone online asks it less politely: is any of this authentic? A hummus with ikura on it. A Levantine raw-lamb dish dressed with wasabi ponzu.…
Most advice about first dates argues about where. It is the wrong argument. The thing that decides whether a first date goes well is not the cooking — it is the shape of the evening: how long you are committed…
“Worth dressing up for” is the phrase every anniversary list in Singapore reaches for, and not one of them says what it means. Dressed up how? Dressed up by whose standard? The question is not vanity — it is the…