I wanted to feel him and I let myself. My fingers glided down his chest in one smooth stroke, and my left hand clasped around the perk of his butt. My right reached for his head before I pulled him in for a taste. My lips were wet from him and my tongue licked the last of him off.
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Kazo Man comes from Taiwanese bakery @kazosingapore opened by Nichifuku Bakery in Chinatown on 5 Jan. His sculpted body is limited edition so you might wanna grab him quick. He comes in Organic Soya Bean ($3) flavour, which tastes thick, and in Matcha Latte ($3.20), which is sweet.

@timeforthaisg is a halal-certified Thai restaurant you can head to for supper. Here's an indulgent Oyster Omelette ($13.90) with 18 plump oysters, bean sprouts, and carrot shreds. Oyster juice pools on a large piece of fluffy egg fried flourless, unlike typical orh jian, spilling over as you tear it apart.
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A moist oyster dangles on the tip of your fork before you bite into its mushiness that's faintly briny. Crunchy beansprouts lift the flavour of the garlicky egg.
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There's a container of chopped chilli steeped in fish sauce if you'd like. But without it, this was already an elevated version of hawker orh jian that didn’t need heat for enhancement.

Strong in body
Peace in mind
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Meatless salads never made me feel satisfied or full 😖 so I've been hell no to all team salad lunches 🙅🏻 This @haakon.sg Avocado Vegan Bowl ($10.90) 🥑 looked big enough I hesitated on that thought. Sautéed cherry tomatoes, mushrooms, and hummus made it savoury and satisfying. My half of our small Acai Smoothie ($5.90) washed it all down and hunger didn't hit me after. I've never tried acai anything before last Sunday tbh (cos I avoid salad bars 🥗 and where else would I get them?) I'll tell ya though I sure like it, esp for its aftertaste 😋

The uncle with orange hair loves guessing my orders but he always goes for my must-have gu lou you first 🙆🏻 He says 乖 when I buy greens 🥒 and nags whenever I don't 😑
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I never thought I could have a favourite cai png stall bcos their dishes all seem too similar. But his food tastes comforting which helps esp when I'm down. We usually catch up on how school or work has been for me and sometimes about his kids. Sometimes, he'll say 喜欢就好 and encourage me to keep going at what I like. He loves cooking, and he still is.
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#02-84 Economic Bee Hoon • Mixed Veg Rice

Unagi Tama Don ($8.80) is my favourite from @donyasingapore with six pieces of unagi on a wet omelette. Biting into its charred and slightly crisp top gives way to sweet and fresh meat, ending with a lightly savoury aftertaste. The egg flavours most of the rice while locking in its moisture. Each layer of this donburi is delectable and each mouthful is a mix of textures, making this donburi just so comforting.
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It may not look like much unagi, but it felt reasonable for its premium taste, as it’s imported from Taiwan and Japan.

I Iike my poke bowl with spicy mayo salmon on sushi rice (regular $12.50), all the free toppings 😂, pomegranate ($2), Thai mango ($2), and salmon skin ($2). Savoury, spicy, sweet, crunchy and crisp. Idk if that's too much to be healthy but I know it's like a chirashi don that makes me think, oishi!
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Throwback to my birthday dinner. It's been a while since, but thank you for the surprise. I miss those times.

@weijidelights is a hidden gem at Midview City in Bishan selling traditional Hokkien braised duck rice. But behind this Duck Rice Set ($4.30) is a family's story of loss and inspiration.
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Gravy is ladled over boneless duck meat that is slightly chewy with just a little gaminess. Savoury braised rice is fragrant and tasty even on its own. Tofu and mei cai nicely balance the heavier flavours. The meal simply feels generous.
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Their dark herbal soup that's made daily feels clear and light with a distinct herbal aroma. It's really remarkably rich considering their affordable price.

Fried Milk Puff ($6/$10) from @yikeguan makes me feel like a child enjoying a milky dessert. Each golden-brown piece has a crispy airy casing, with a deliciously sweet custard centre that has a strong flavour of milk. The fried shells would be better with a lighter flavour. They’re greasy, you see, so your throat might feel heaty. But that don’t stop me from popping in the remainders.

Assam Curry Fish Head is Zai Shun Curry Fish Head's signature fish. The wild-caught red snapper's head is sweeter than it's body. It's flesh is softer at the front of its head and firmer towards the back. So fresh, it is absent of fishiness. The tangy gravy is robust with strong notes of tamarind with a lighter.consistency than your regular curries. Drench your rice over with its addictiveness, with the flavours of pineapples, okra and brinjal and tomatoes stewed in. The fish meat doesn't absorb the curry's essence, however, and is denser and tougher than expected. Perhaps that explains why most tables ordered steamed fish instead.
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Full Review: http://bit.do/herecomesgin-Zai-Shun

If you need a green dish at Zai Shun Curry Fish Head, this Salted Egg Bitter Gourd is recommended. Chicken eggs, bitter gourd and chopped bits of pre-cooked duck egg harmoniously brings this dish to flavour. Amazingly fragrant are the scrambled eggs. Seasoned and savoury, they retain moisture while fully exuding wok hei. The thin slices of gourd, still firm, are moderately bitter. White bits of salted duck egg white lend a sharp, salty edge, highlighting the main ingredient. A well-executed dish this is.
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Full Review: http://bit.do/herecomesgin-Zai-Shun

A piece of Mentai Maki ($5.80) from @donyasingapore is a sizeable mouthful that tastes so shiok. Crunchy ebiko pops in your mouth as you chew into a delicious mix of torched salmon and mentaiko sauce, with mayo coating the core of crabstick and cucumber.
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You can watch them prepare this dish, layering fresh salmon over a large tray of maki to torch, before topping it with mentaiko sauce. The sauce crackles loudly as it chars, making it look even more enticing. There's only four pieces, but it's sufficient and satisfying for its price. 😋

Samsui Chicken ($8.90) is the most popular chicken rice set at 13 Stages, opened by Mark Lee. A big chicken leg and a drumstick arrive steaming in a bamboo basket, garnished with thick ginger paste. Your meat tears apart easily. A shallow pool of golden liquid under the chicken keeps it succulent, and infuses the savoury meat with a delicate sweetness. The bouncy fats of the chicken skin are the tastiest part. The finely mashed ginger tastes unexpectedly sweet. The chicken rice isn't too greasy, and the soup is a good palate cleanser. Catch their lunch special for Beansprouts or Seasonal Greens (for $1) with every chicken rice set.