Maguro Blue Fin Tuna Nirvana at Hokkaido Sushi

Revisiting Hokkaido Sushi at M Hotel recently has elicited a new gastronomically delightful experience. The discovery of their maguro blue fin tuna addition.

For most, eating fatty otoro is not only a luxury that will nibble incessantly at your wallet, it is also hard to come by really fresh and good quality tuna.

Osteria Mozza - Classic Italian Fare

Osteria Mozza presents classic Italian fare executed with tried and tasted flavours that will not infringe on nonsensical combinations, and for that, I applaud it heartily.

And hearty food is also the order of the day as there is simply too much fusion play in less established cafes and joints these days.

Epicurean Market 2016 at Marina Bay Sands - A Culinary Extravaganza

Epicurean Market is back again! For the fourth year running, this culinary extravaganza held annually at Marina Bay Sands promises to not just provide attendees with a bevy of gastronomic riches, but also to usher in a number of celebrity chefs.

If anything, the 2016 edition is promising to be the biggest, the grandest and most exciting yet.

Moosehead Kitchen Bar - Genius Reigns Supreme

Moosehead Kitchen Bar has a new head chef, Seumas Smith for 2016 but the standards are still as high as it ever has been. Owner and chief mad scientist genius, Glen Ballis is still the brains behind the place.

Some of their favourites are still here, though upgraded with better flavours and creativity. In fact, the place has been somewhat spruced up too.

Full of Luck Club - Full of Yummy Plates

Chinese eateries are not having the best of times.
Beyond the established top fine dining ones, most Chinese restaurants tend to regurgitate the same myriad of tried and tested dishes.

Outside of Mitzo, which tries to be more hipster and actually manages to connect, the only other Chinese establishment that inhibits the same rarified air is Full of Luck Club.

Open Farm Community - Improving on Greatness

Improving on greatness sounds almost impossible in today's culinary landscape, when most establishments are struggling just to maintain any form of consistency.

My first visit to Open Farm Community had already been a revelatory one. Chef Daniele insists on making all his pastas fresh, as well as his sauces and even staples like cous cous.

Patisserie Platine From Waku Ghin - Divine Desserts

Actually, divinity does not even begin to describe the new dessert pastries being dished out at the RISE Lounge at Marina Bay Sands lobby area.

Extracted from its mother outlet at Waku Ghin, the new dessert counter is wholly the domain of master pastry Chef Yasushi Ishino.

Usquba at One Fullerton - A Refined Simplicity

Usquba is like a breath of fresh air. Yet, the cuisine formulated at this week old joint at One Fullerton is hardly considered avant garde.

If anything, it harks back to a more familiar European tradition of classic techniques, albeit enhanced by some necessary modern tweaks here and there.