When we're craving for carbs, this comes to mind. Perfectly coated al dente grains of rice, fluffy and unctuous, glistening with flavor, a veil of snow crab meat lay slain over the fried rice, coaxing us into revelation at first bite.

Yes please, we'll have more.

Tuna tataki, asparagus, edamame, pickled cucumber, cherry tomato, onsen egg, furikake.

It is a travesty to break an onsen egg as perfect as this, gleaming like the radiant sun. But when you do, out pours forth the sunshine, a thick river of rich yolk armoured with generous slices of tuna tataki, and a variety of veggies that add flavor and crunch, ready for battle [with your tastebuds].

We concede defeat.

Hands down the best 流沙包 I've had in Singapore, its lusciously thick and rich salted egg yolk custard held captive by a pillowy soft bun. So good we ordered a second serving.

Perhaps we should make a visit back this weekend.

Dill and salmon has got to be one of the best combinations. The bittersweet earthiness of dill complements raw salmon so beautifully, enhancing its features to a T. Shambles of pickled cucumber, beet, capers draw a tart and tangy sharpness, while sweet dill mustard softens t overall. The result is as delicious as it is picture perfect.

Chicken breast, cherry tomato, garlic, Argentinean sweet paprika and Cornish sea salt [@bochinchesg], Italian herbs, lemon vinaigrette, coriander.

Bake for 15 mins at 170°C. Voìla! Bon appetit! #mandylynnskitchen

Oh, it's fancy all right. So fancy we had trouble keeping our allegiances straight.

Elaborate as it is, this fig jam French toast is captivating, slathered in honey infused with my favorite ume-boshi, and house-made hazelnut butter. Tip: don't stinge on the butter. Forget the calories, you've already come this far.
.
Fresh fig, grape and plum adorn the dessert, almost toppling over, a sight so spectacular we can't help but gaze in awe – awe that is replaced by wonder the minute we take a bite. It is decadence with a kindling of beauty.

Now who says you can't have the best of both worlds?

Seems like egg tarts are the new trend, what with all the new brands [like @honolulucafesg at Centrepoint] popping up all around the island. Tai Cheong's no new brand name, but they're having a pop up store at Takashimaya food basement now on till Tuesday, May 17.

We have to admit, these egg tarts are pretty darn amazing; all buttery and crisp, and flaky – everything an egg tart aspires to be. The custard; smooth, and wobbly, and rich, and buttery – the ideal jelly center of a perfect egg tart.

Take my money already.

Fresh out of the oven! The famed Tai Cheong pastries are now available at their pop up store at Takashimaya food basement now till Tuesday, May 17. Get it while it's hot!

Al dente ribbons of chewy rice noodles, bean sprouts, egg, meat and spring onions crowd the plate, embraced in a tasty mix of sweet dark sauce, chili, fish sauce and other secret confinements to which our tastebuds surrender wholly to.

It is fried just enough to exude the whiff of a perfect char, springy noodles tumbling out the wok and finding its way into our plate.
It is hands down The best char kway tiao we've ever had the pleasure of – it was love at first bite since five years ago, and it still is. There will be no other. #GourmetAdventuresInKL

Raved about as the best prawn noodles in Subang, Restoran Lim Mee Yoke only opens for lunch on weekdays, yet is perpetually packed. We can see why.

Its broth is rich, intense, and flavorfully spiced. If you're not one for spice, let them know and they'll kindly mix the broth with its wonton noodle soup to dilute the spice. Our take? Man up and face the heat. You'll thank us later. #GourmetAdventuresInKL

A traditional "birthday" dish, lam mee is the Malaysian equivalent to the Chinese longevity noodles "mee sua" [面线], believed to signify good health and long life.

Traditionally cooked in a gravy or prawns, pork ribs or chicken [Little Penang Kafe uses chicken stock], this dish is served with yellow rice noodles, garnished with chicken strips, prawn and egg, reminding us of the Malay mee soto. #GourmetAdventuresInKL