Cross Way Bay - Sio Bak This Good Should Be Deemed Illegal

After having a few bites, OFPF remarked, "Eh, maybe you guys should not write about this. We should keep this a secret so we can have this all to ourselves".

He said it with a devilish chuckle that for a second, I actually thought he meant it. And maybe he did. He's right, this is probably the summit of sio bak in Singapore.

Latte E Miele - Giddy Over Gelato

I joked to Marlon that people might nickname him the local Brando, but from certain angles, he does have a profile of Vitto Corleone, haha.

But Marlon, who works at Latte e Miele, is far from a Sicilian Don, and is in fact, one of the most personable F&B staff that I have come across in a long while.

Restoran Tua Thow in Johor Bahru - The Serenity of Homecooked Style Kway Teow Soup

There is always something about homecooked food that has that comforting appeal, something that is seemingly impossible to replicate in a commercial eatery.

There is an undeniable lightness of taste, a sense of hearty comfort that hits home with every spoonful. A sense that it will soothe whatever that has gone awry for that day.

Pelangi City - The One Man Master Zhe Char Chef

The far more famous San Low was doing very brisk business that night, and the bright lights in this establishment seemed to indicate that it was soaking in all the spotlight around this area.

Not many folks would venture just across the road to a far smaller eatery, and with much humbler furnishings. There was literally a table lined up in a parking space, but the energy level was somehow even busier here.

Best Brunch Ever Cookbook from ToTT - It's Time For Singaporeans to Cook at Home

Yeah, it's time all of us learn to cook at home. It's not just about saving money as eating outside has become an increasingly arduous ordeal when it comes to price.

But, because it is also something that is very communal when you cook at home. When you can get everyone in the family to chip in to help concoct a meal, there is something special about bonding through cooking.

The Kumartini at WA Dining Lounge at UE Square

He is called the head mixologist here, and that may be somewhat verbose for what is essentially a bartending position. But make no mistake about it, Kumar is one of the best bartenders in town.

And that is not just reflected in his martinis that he conjures up, but also the rapport and support he garners from his loyal followers.

Serenity Spanish Restaurant at Ngee Ann City - A Tale of Two Suckling Pigs

It was my mum-in-law's birthday bash, well, a small family one anyway. We had booked a week in advance at a notable Chinese restaurant Whose Name I Shall Not Mention (WNISNM).

And it was on a Sunday of all days. I guess I should have expected a crowd, but I seriously did not expect that big a crowd. Worse, I was made to queue another 15 minutes before I could get to the attendant.

Da Jie 大姐 Famous Wanton Mee - The Unbearable Goodness of Chicken Feet

Let's get this out of the way first. I am not a chicken feet person. I am always the first to politely refuse a helping of chicken feet at dim sum places.

Maybe it's psychological, but I know it's an acquired taste time for many. For those who acquired it, it is an absolute delicacy.