Obongzip 오봉집 ’s Octopus Knife Cut Noodle was a spicy, comforting Korean bowl that hit all the right notes. Chewy, handmade knife-cut noodles (kalguksu) in a rich, spicy octopus broth loaded with tender octopus pieces. The broth had that deep umami from the octopus, balanced with a solid kick o

SOTPOT ’s Duroc pork belly was grilled to perfection with that perfect balance of lean meat and melt-in-your-mouth fat, served over a savoury rice pot with fried kimchi. The rice soaked up all the delicious drippings and smoky flavours beautifully. Mixing the tender belly into the rice took it to

Hopscotch (Gardens by the Bay) ’s Chilli Lobster Mafaldine Pasta stole the show. That wide, ruffled mafaldine pasta perfectly catches their signature Singapore-style chili lobster sauce — sweet, spicy, savoury, and loaded with chunks of fresh lobster. The sauce had just the right balance of heat a

Kooky Plate ’s grilled saba (mackerel) came beautifully seared with that crispy skin and tender, flaky flesh — seasoned just right with a light saltiness that lets the natural rich flavour of the fish shine. It sat on top of a fluffy, well-cooked rice pot, with some simple garnishes and probably a

Kafe Kleptokrat ’s Nasi Ambeng was a generous spread done right. Fragrant brown rice served with a variety of sides — tender and flavourful roasted chicken, sambal, cucumbers, fried anchovies, roasted peanuts, and hard-boiled egg. Everything came together beautifully on the plate; the rice soaked

BHC Chicken Singapore @ Marina Square ’s Bburinkle Chicken is straight-up addictive. That signature cheesy powder seasoning (sweet, milky, garlicky with a bit of onion tang) coats the super crispy fried chicken perfectly. The chicken itself was juicy on the inside with that light, crunchy skin tha

SAMSAMSAM Samgyetang Specialty Korean Restaurant | Novena Square ’s Immunity Black Garlic Sangyetang really stood out for its deep, savoury umami broth boosted with premium black garlic. It had this mellow sweetness and rich earthiness that felt comforting and layered without being overwhelmingly

Abu Mubarak Mandi Rice Restaurant (North Bridge Road) ’s Grilled Chicken Mandi Rice is grilled to perfection: skin charred just right with those smoky, crispy bits, meat juicy and tender inside, infused with cardamom, cloves, cinnamon, and that signature smoky flavour from the slow-cooking process

Oni Kimbap & Obba Jjajang Express (CQ central) ’s Jjajangmyeon is the undisputed star – thick, chewy, springy noodles tossed in that rich, deep black bean sauce that’s savoury, slightly sweet, with chunks of pork, onions, and potatoes. It’s has wok depth, glossy coating that clings perfectly w

issho izakaya @ Marina One ’s Unagi Don is a generous portion of grilled eel glazed with that sweet-savoury kabayaki sauce over fluffy Japanese rice. The unagi is tender, slightly charred edges for smokiness, sauce perfectly balanced. Rice soaks up the flavours beautifully – classic and satisfying

Charim Korean Bbq ’s crabs arrive: two generous, meaty ones per style, shells expertly cracked open. First, the soy ganjang gejang – classic soy-marinated raw crab, glossy dark sauce that’s savoury-sweet with garlic and sesame notes, not too salty. The meat is incredibly fresh, sweet, and tender;

Sushidan Singapore ’s omakase set starts with a warm, silky chawanmushi – seasonal version today with maybe some zuwaigani crab or scallops, super comforting and umami-rich to kick things off right. Miso soup comes alongside, classic and cleansing. Then the nigiri parade hits: chef’s picks like

Nanjya Monjya Waterfront ’s Seafood Okonomiyaki gets prepped first – staff mixes the bowl of batter with heaps of cabbage, plump prawns, squid, scallops, and bits of other seafood right in front of you. They spread it on the hot teppan, flip it to golden perfection, and top it with that classic ok

A Hot Hideout @ Sembawang (SSC) ’s Mala Stir Fry (dry mala xiang guo style) – they deep-fry everything for that insane crisp: think ultra-crispy potato slices, lotus root chips, fried dory fish, and whatever else you fancy like mushrooms, veggies, or meats. Tossed in their Singapore-style mala sau

Kin Kao Mai Thai Restaurant ’s Seafood Pad Thai is a wok-tossed flat rice noodles glossy with tamarind sauce, packed with fresh prawns, and squid. It’s got that perfect sweet-sour balance, with crunchy bean sprouts, chives, crushed peanuts for texture, and a squeeze of lime to brighten it up. The

AHTTI Korean Restaurant (Science Park) ’s Seafood Tofu Soup (Sundubu Jjigae) arrived bubbling hot in its stone pot – silky smooth tofu swimming in a fiery red broth packed with clams, a bit of crab, and sometimes prawns or mussels. It’s got that authentic spicy kick from gochugaru and gochujang, r

3 Meals a Day ’s salted egg chicken with rice arrived steaming hot – a generous pile of crispy golden-fried chicken chunks drenched in that thick, creamy salted egg yolk sauce. It’s got this perfect balance: rich and buttery from the real salted egg yolks, a subtle sweetness, and just enough kick

Menya Saku by Oh Some Bowls ’s Ajitama Spicy Tonkotsu arrives steaming hot with a vibrant red tint swirling in the creamy pork bone broth – not volcano-level spice, but a solid, building heat that tingles without overwhelming. First slurp: rich, collagen-thick tonkotsu base hits with umami, then t

Jeonpo Meat Shop 전포식육 ’s Flower-Cut Pork Belly crisped up nicely on the edges, staying succulent inside – great contrast in textures. Sides like the Volcano Steamed Egg were fluffy and comforting, bursting with eggy steam, while the unlimited banchan (kimchi, sprouts, etc.) kept things fresh and p

Paradise Hotpot VivoCity ’s Premium Set seafood option came with the Lala Soup Base– that light, naturally sweet clam broth with its clean oceanic depth is scrumptious and pairs so perfectly with everything I grabbed. Crisp lettuce – love how it wilts just enough to soak up the sweet clam essen