This is the first piece written by contributor, Pierre Goh. Show him some love leh, read leh. He wrote an awesome piece.
Grub Noodle Bar is the third and newest concept by Cookyn, which also brought you Grub Cafe and Fix Cafe. Psst… the next big thing is here.
In our Foodie Whatsapp group, Daniel Food Diary informed us excitedly that GastroSmiths was excellent. When Big Brother decrees, Small Brother obeys. I was there immediately that night.
If you have time, chat with the friendly John Chan about the food. Huccalyly said, “After talking to him, I appreciate his food and effort so much more. I feel like I am robbing him by his affordable prices.” With a small outfit like this, the amount of effort he puts in must be prodigious. If, like Ally McBeal, everyone has a theme song in their lives, this is Chan’s song: Aretha Franklin’s R-E-S-P-E-C-T.
The Naked Finn, Gillman Barracks: (Almost) Zero-Calorie Seafood Lunch, 100% Sincere, Honest & Delicious
There are many things to like about Naked Finn. The setup, the service, etc. But what I liked most about the restaurant was how the food defies categorization. Is it angmoh food? Singaporean? I didn’t care, I seafood, I eat food, and it was delicious. Now I’m considering to return for their exorbitant dinner. Judging from their lunch, the price may be worth it.
What I liked about the food was also what I liked about the entire setup: they are edgy, they do what they like, but they are also comfortable, cosy, and unpretentious–a delicate balance between opposites. After a while, I felt as if I was protected in a bubble of glow, as if I was eating among friends at an artist’s home, but not the kind of avant garde artist that you don’t understand the art. You’ll understand the craft, but you won’t notice it–that’s the beauty of Moosehead.
To conclude the fourth and final guest chef of the year, The Cliff at The Singapore Resort & Spa Sentosa welcomes Chef Alyn Williams, who has a deep, sexy voice, and won UK’s Best Chef of the Year 2012, and whose eponymous restaurant is awarded a Michelin star. From 13-16 Aug, he showcases his signatures in a 6-course dinner menu ($188+, additional $55+ for free-flow wine), and, on 17 Aug, hosts the Sparkling Sunday Champagne Brunch ($149+ with alcohol/ $109+ without).
Inexpensive comfort food with Japanese & French elements in a comfortable setting–what’s there to hiam?
An ideal place for weddings, the modern fusion cuisine, by Executive Chef Derrick Ang, is playful and fun.
Extremely lovely post-apocalyptic decor; sincere, innovative, hearty food; great service.