Something old, something new. Classical European dining experience is given a contemporary update by new Executive Chef Armando Aristarco at Tablescape, Grand Park City Hall. A flavor-first approach is taken here, with only 3 to 4 ingredients per dish, to allow each ingredient its chance to shine.

Embrace an elegant and unhurried meal starting with a selection of housemade bread and butter. There are 14 breads in rotation and the highlights include the onion, brioche, sun-dried tomato,  and cheese focaccia. The breads are glorious and they're free flow, but please be a conscious diner and not take advantage of this. We heard some ugly diners stories and their cheapskate behaviors are just so uncalled for.  

I love eggs and the Egg ($28) at Tablescape is your decadent 62 deg version topped with 24 months aged Parmigiano Reggiano fonduce, and a chocolatey Umbria black summer truffle shavings that Chef made rain over the wobbly mix. Some extra texture is provided with both sautéed and raw asparagus.

Instead of a tuna tataki, we had the Beef ($20) done in the seared tataki style but with Korean flavors to it. Australian Black Angus striploin is paired with pumpkin in two textures – cubed and pureed. It is then dressed in classic Pommery mustard and raspberry vinaigrette for a sweet-savoury flavour.

The Scallop ($20) is another refreshing cold starter, seasoned with a little fat (olive oil) and acid (lemon zest). A cucumber gazpacho with a touch of raspberry vinaigrette adds to the overall tang of the dish.

Odette is the most coveted restaurant to dine at in 2019, having toppled long time winner Gaggan to become The World's Best Restaurant in Asia, and then clinching its third Michelin star for the first time. Chef Julien Royer is surely on a winning streak. I thought Odette would stay on my must-eat list for a long time to come but Jr surprised me by getting a table for our wedding anniversary (he asked me a couple of days before so i only had to wait for 3 days to dine at Odette)!

If you're out to impress your date or celebrate a special occasion, Odette is the place to go. The walk through the historic National Gallery (it's magical and majestic at night) and into the feminine and elegant restaurant with soft hues of pink, grey and cream prepares you for an exquisite meal to come. The restaurant is named after Chef Julien's grandmother, who is also his source of inspiration for his food. The produce are sourced from specialist artisan producers across the world – from Europe to Asia and Australia. As his grandmother showed him, the most "remarkable dishes can come from the purest ingredients" and the addition of that ‘little something’ create dishes that excite the palate and fill the heart, and you can expect that experience at Odette.

Dinner was a seasonal Modern French 8-course menu ($328/pax, prices would be $358/pax starting Nov) and there's a vegetarian option available as well. We also went with the wine pairing ($245/pax) which is absolutely delightful if you are into wines.

Before the meal started, we were served with snacks as we sipped on our champagne. A fresh cumin snap peas tart, a Comte cheese cigar, and scallop taco.

Then came the bread basket with truffle brioche, sourdough, and olive roll, served with Catalunya olive oil and a whipped butter with ground buckwheat. The bread basket stayed throughout our meal despite how full we were because we simply couldn't bear to have taken away. #FOMO

It's been a year since #meetthelulus so here's a throwback! I meant to write about our Bali wedding much sooner but life took over so here it goes. If you are getting hitched and you are looking for something different from the usual hotel banquet, preferably a destination wedding, but yet super fuss free and NOT break the bank expensive, BUT also must be elegant, chill and fun, with good food of course... Well, just do what we did and head over to Tirtha Uluwatu in Bali, Indonesia. #notsponsored

Tirtha Uluwatu provides an all-in-one wedding package which takes care of everything you can think of. Wedding planner, MUA, floral, decor, f&b, accommodation, photography and videography, chapel for the ceremony, a change of venue for dinner, music and entertainment, and fireworks too! How do you think i got my wedding planned in 6 months without having to do much? All we had to do was to pick from their amazing list of partners and viola. Our bridal party also didn't have to lift a finger to do anything. We just needed to show up and look gorgeous. How's that for a wedding celebration?

I'll let the pictures do the talking. Our day started with prep at the Tirtha Glass House, a gorgeous 3BR villa where we were accorded a night's stay. It was also where we held our dinner reception. My Japanese MUA is Mami-san, and she nailed the look i wanted based on the pictures that i've sent our Tirtha wedding planner Anggie. Here's a simple braided updo with natural make-up for the day.

We chose the Glass House because it's full of greenery and a minimalist resort interior. Post-prep, we also had time to take some pictures on the grounds. 

  

Then it was off to the Tirtha Chapel for our ceremony. You could choose between a Christian ceremony or a Commitment ceremony.

You don't have to be in Niseko to enjoy Chef Willin Low's Mod-Sin izakaya dishes because they make an appearance every night at Relish @ Frasers Tower. In the day, enjoy Relish's classic burgers, pastas, and desserts; in the night, pick on bar bites and sharing plates over Japanese sakes and draft beers at Roketto Izakaya. Also, some of Wild Rocket's signatures are also available here! 

Warm your tummy with the Fish Collagen Broth ($5), a dairy-free but surprisingly rich and creamy soup that has extracted all the goodness from the fish bones. While it may look like a simple piece of fried fish, it's actually a homemade omu fish cake. Fish meat is mixed with egg, beaten and fried for the fluffy airy texture, similar to the typical fried egg floss at many fish soup stalls in Singapore.

Willin also likes to tease his dinners with all these Har Cheong (fermented shrimp paste) chicken dishes but he doesn't use any chicken in them. Instead, munch on a flavorful Har Cheong Pork Belly Keropok ($8.50) that is possibly the next big snack (goes perfectly with beer). The saltiness is well balanced with a refreshing Keffir lime mayonnaise.

A milder but more exotic version of the typical Har Cheong Chicken is the Har Cheong Tin Gai ($12), which features fried frog legs that have been mildly marinated in the pungent paste. It tasted like a very good fried chicken actually. Have it with the ginger flower paste and it instantly tastes like a staple on an Izakaya menu.

In need of some fresh air this smoggy September! Short of going on a getaway (somewhere without the haze), i'm thinking of a mini afternoon break at InterContinental Hotel Singapore, nibbling on Chef Ben Goh's Classic Afternoon Tea. And no, you don't have to wait for the weekends to enjoy this because it's available daily at the Lobby Lounge.

This particular Classic Afternoon Tea set celebrates Chef Ben's recent win as Pastry Chef of The Year 2019, awarded by World Gourmet Summit. The sweet treats tell the story of Chef Ben's culinary journey- inspirations from his childhood (such as the buttercream cake and his grandmother's kueh lapis), and his milestone creations and award winning sweets. These are accompanied by some specially created light savory bites to balance the desserts. 

Starting with the traditional stuff, the nostalgic old school buttercream cake. I NEVER liked this style of cake because the colors look radioactive and it always has this oily Planta mouthfeel to it. Well Chef Ben's version was totally NOT that. I loved the light saltiness of the buttercream and the light sponge layers. Chef also took a leaf out of his grandmother's book for the kueh lapis and created a springy and eggy cake that wasn't too sweet. The secret ingredient is DOM Benedictine. 

My heart melted at the Peach Melba Cheesecake with the loveliest shade of pink. I mistook the exterior for a tart shell and was surprised that it was a chiffon sponge instead. It's a perfect harmony of sugar and acid in this one. 

The best thing about Chef Ben's desserts is that they are always delicate and nuanced, even with the seemingly rich stuff like chocolate. The award winning Chocolate Lemongrass Pineapple cake may look intimidating but the filling is an airy mousse that is a chocolate cloud, further lifted by the notes of lemongrass. If that doesn't lift your mood, head over to the ice cream counter and help yourself to the free flow of a creamy smooth yogurt yuzu ice cream!  

Looking for a go-to guy for authentic mexicano? Well, as the name itself suggests, El Mero Mero is exactly where you should be headed for the real deal, and i really don't mean Tex-Mex. The restaurant at CHIJMES has been serving us amigos for the past five years with solid Mexican classics and now it has taken its offerings a notch up with its refreshed menu that is designed to reflect both Mexican culinary history and its dynamic modern foodscape. 

What's Mexican food without Guacamole ($16)? The version here at El Mero Mero is made better because you can mix all the smashed avocados and condiments in yourself before smearing it on the crunchy charred tostadas. My advice? Order another side of fried masa corn chips because they are thinner and crunchier than the charred ones.

Even though the Corn sampler ($15) may look pedestrian, it certainly didn't taste so. The Cotja cheese mayo dressing made all the difference. I adore a good taramasalata and this tasted like that, except that it's sharper in flavor and also happens to be vegetarian.

The brown corn-mushroom donuts are out of this world though. It's the first time i've had Huitlacoche, a fungus (or mushrooms) that grows on the corn.

Dashi is the building block of Japanese cooking. Having experienced a dashi tasting before, i can tell you that a good dashi makes all the difference to the Japanese fine dining experience. At newly opened MAI by Dashi Master Marusaya, you can be sure that you're not getting off-the-shelf hondashi in their specialty dishes. 

Founded in 1962, Marusaya is an established wholesaler of Japanese katsuobushi (dried bonito). The company takes pride in its Satsuma 2-year-old hongare-honbushi, made from skipjack tuna which is dried and fermented over two years. This is unlike other katsuobushi, which is fermented only over a year. The extended fermentation is what brings out the umami in the fish. Together with the Rishiri kelp (a best in class Hokkaido seaweed), it produces a golden broth that is elegant and smoky. 

The restaurant features dishes that play to the best of their katsuobushi- think shabu-shabu (hot pot), toban yaki (hot plate) and donabe (claypot). What's best? The insanely affordable prices especially during lunch.

Sets start from $29 and include a variety of sides: chawanmushi and miso soup with seasonal toppings, bonito flakes (more like slices) that are perfect beer snacks, and flavourful claypot rice cooked with dashi. I could eat the rice on its own but it's even better with the accompanying condiments that are wasabi-flavoured konbu, premium ikura and Japanese pickles.

Shabu-shabu sets include either the US Black Angus Beef ($29) or the Hokkaido Pork Loin ($29).  Both were great but i preferred the fluffy texture of the beef. The sets are accompanied by fresh seasonal vegetables as well as two house dips – dashi ponzu and sesame.

Have a taste of the vast rolling Basque Country right here at the lush Telok Blangah, at the transformed Alkaff Mansion. In partnership with Basqvium, keeper, curator and tireless advocate of Basque cuisine and culture both in and outside Spain, you will experience every facet of Basque culture and cuisine at the restaurants in Alkaff Mansion- TXA and UNA.

Gone were the claustrophobic and stuffy spaces. Stepping into the mansion, you'd be greeted by the chic open bar/kitchen by TXA. Pintxos (pronounced pin-chos) are served on the open counters, like how they do in the North of Spain. Traditionally, these small bites are skewered onto pieces of bread as pre-meal snacks to be enjoyed with a beer or a glass of wine in a bar before lunch or dinner. At TXA, you get an elevated experience with a mix of bites and other sophisticated plates of morsels. created by Basque chefs Marta Elvira Segalés and Silvana Pascual Romero.

Open your palate to the Basque flavors with the Aceituna Rellena De Vermouth ($2.90), an olive stuffed with vermouth jelly and orange zest, topped with fennel flower. It'll activate your taste buds for the crunchy Crudiente de Jamon ($5) which layers umami Iberico and smoked cod roe sauce between buttery pastry sheets.

If you're a fan of peppers, there are many peppers pintxos at TXA and truth be told, i could hardly tell the difference since they use a variety of peppers with a mix of fish (mostly anchovies and some tuna). Take your pick from the Pintxo Igeldo ($6.90), Boquerones con piperrada ($3.90) and the Piquillos Rellenos de Brandada ($4). My favorite of the lot would be the last, which reminded me of Portugal somehow due to the use of Bacalao (salted cod fish). I do prefer a hot dish as well instead of cold bites but that's a personal preference.

Peranakan matriarch Violet Oon is unstoppable. Was it only earlier this year when we dined at her newest outlet at Ion Orchard (read review here) and now she has gone on to open an even bigger restaurant at the iconic JEWEL Changi Airport? The JEWEL outlet is the group’s biggest (3,800 square feet) outlet to date, and as per every VO restaurant, it has its own specials!

Special to JEWEL, guests can get their hands finger-licking good with Violet's Fold-It-Yourself Family-style Poh Piah Party ($58). While the price may seem pretty steep for a poh piah set that makes 6 rice flour rolls, you'd understand why when you dig into the rich bamboo shoot and jicama stew that has been braised in a house-made prawn bisque and Fujian bean paste. The feast of sauces and condiments like Chinese sausage, steamed prawns, ground and deep fried garlic, and dried sole fish, add a variety of textures and flavors to each bite of the roll. There's also a vegetarian version which goes at $56.

VO JEWEL also specialises in grilled dishes. We enjoyed the Ayam Panggang Katong which comes in a quarter or half a chicken ($16/25), and is plump and juicy. The lightly spiced chicken is brushed with gula melaka and grilled for a nutty sweetness. It is accompanied with some sour and piquant atchara (pickled vegetables) and VO signature chili sauce.

Never one to say no to a refreshing mango salad, i found that the Mango Kerabu with Ikan Bilis ($10) a great side for the grilled chicken. What makes this sour salad different is the touch of pink ginger flowers tossed in with a sweet and sour plum and chilli infused sauce. If you can take spice, the BBQ Eggplant with Sambal ($13) is topped with green sambal hijau and spicy Goreng Chilli sambal. These would have you eating lots of plain rice to numb the heat. My preferred vegetable dish is the Sayur Paku Gulai ($16), a sweet Fiddlehead fern served on a bed of coconut-spiced gulai sauce.

The first Shangri-La hotel, the first Shang Palace. Since 1971, both hotel and restaurant has been making history, from our little red dot, to the rest of the world. 

At the restaurant’s helm is Chef Mok Kit Keung, who has 40 good years of cooking under his belt (he started when he was only 13). Chef Mok is the one who brought Shang Palace Kowloon to its second Michelin star in 2011 and we think there's a high chance he may clinch a star (or two) for Shang Palace Singapore. Expect an extensive menu (or menus), ranging from traditional nostalgia, classic signatures, and innovative new dishes by Chef.

Taste the flavors of the good old days with Chef Mok's heritage dishes. Preparation of these heritage dishes is often painstaking, time- consuming and intricate, which explains why they are hard to find these days.

Take the Boneless quail filled with bird’s best in supreme Broth ($98/portion) for example, the tiny bird had all its bones removed, leaving the delicate flesh and skin intact to be filled with 40g of bird's nest. The supreme broth is also cooked for 8 hours using chicken, pork, and Jinhua ham to coax maximum flavour. If you think about all the work and premium ingredients that went into the dish, you'd understand why the dish is value for money. 

The Deep-fried crab meat, coriander and pork fritter 金钱蟹盒 ($36/6pcs) may look like a regular fried wanton, but the skin is actually hand-sliced pieces of pork fat (they're sliced so thinly that they're translucent). The skin wraps a mixture of Sri Lankan crab meat, mushrooms, Chinese coriander and bamboo shoots, forming a "coin" which is then deep fried till crispy. I loved how wonderfully juicy each bite was.