Ikura, tobiko and mentaiko turn up on Singapore menus constantly, usually with no explanation, and they get treated as interchangeable orange things. They are not interchangeable. Swap one for another in a dish and you have changed the dish, not…
Toum is a Lebanese garlic sauce. That much every menu tells you. What almost nothing tells you is the fact that explains everything else about it: toum has no egg in it. No egg, no dairy, no starch, no stabiliser…
A mezze board fails in a predictable way. Everything on it is good, everything on it is soft, and by the fourth spoonful nobody can tell one dip from another. The problem is never the individual recipes. It is the…
Where to eat Japanese food around Bugis and Kampong Glam, with every address and opening time checked on the venue's own website, and an honest account of the names that did not survive the check.
Which low-price Japanese formats in Singapore actually hold up and why, with hours and self-descriptions read off each business's own website, plus an honest account of what a bigger bill buys.
What mentaiko actually is, how pollock roe is salted and steeped, the Hakata origin story and the date that does not quite line up, and why Singapore kitchens put it on everything.
Where to eat matcha desserts in Singapore, with every address read off the venue's own site, why most matcha desserts taste of nothing, and how to judge one before you order.
In Singapore, “wagyu” can mean a fifteen-dollar rice bowl at lunch or a $178++ tasting menu at dinner, and both places are telling the truth. That is the actual problem with the question “is wagyu worth it”. The word covers…
Two lines sit next to each other on our menu at 29 Hamilton Road: ANGUS PURE SOUTHERN AUSTRALIAN RIBEYE MB4+ — 300g grain-finished, truffle ponzu jus, salad BLACKMORE FULL BLOOD WAGYU KARUBI MB9+ — 200g full blood wagyu short ribs,…
A skewer looks like a serving suggestion. It isn’t. It is a piece of cooking equipment that happens to arrive at your table, and almost everything odd about a Japanese grill menu — the small portions, the strange cuts, the…