For sharing plates, I’d highly recommend the sweet potato fries with sour plum powder. This was one that reminded me deeply of those you could find at Taiwan night markets. Not only was it highly addictive, the sweetness from the tuberous root was well balanced by the slight sourness from the sour plum powder.

We also had the crispy cod burger. A large piece of breaded cod fillet, sandwiched between 2 pillowy brioche buns. A realistic imagination of its huge portion, especially the fillet, is that we had to cut the burger layer by later for sharing before stacking them into a full quarter again. The honey mustard Mayo was a tasty dressing that complemented the cod fillet. Served with thick cut fries and grated parmesan.

@theratioinc, famously known for their robot barista and robot-made coffee serves pretty delicious mains as well, in a modern chic setting. What would probably catch every diner’s eye are there Chinese neon characters that represent ‘I feel at ease”, or perhaps to me, was more of a symbolic carefreeness.

One of the mains not to be missed is the seafood laksa cream linguine, which comes with generous servings of fresh tiger prawns, mussels, and squid rings. Adding on to the seafood medley was quite a big dollop of tobiko. The aromatic laksa base was definitely the star, especially since it wasn’t jelak but flavorful.

Another bak chor mee with a modern twist helmed by young hawkerpreneurs in the scene, Mr Meepok. Although the daily noodle, which resembles a Japanese mazesoba, looked tempting, I decided to go for the signature minced meat noodle on a first visit.

At $4.80, the bowl of bak chor mee comes with minced pork, braised mushrooms, meatballs, mock abalone slices and a fish cake roll. While you might not get the traditional vinegar taste here, I thought the presence of an onsen egg was pretty interesting to add more silliness to the noodles. The only downside was the portion seemed to be slightly small for the price, compared to an usual bowl of bak chor mee.

Ended off with an apple crumble way out of our expectation. Created with a slightly sweet apple sorbet that was really shaped like a green apple, but there were also real green apple sticks. Served with apple compote, cinnamon crumble and salted caramel. Apple crumble reinvented but be sure to mix the salted caramel with the apple sorbet for a balanced taste!

Special thanks to Jean and the team for the impeccable service!

Poisson also offers affordable set lunch on weekdays at $32++.

We were served Sailor’s Catch for our main course, which was pan-seared threadfin served with mushroom spelt risotto and naibai. Instead of sprinkling garlic, a garlic emulsion was playfully used. Not overly pungent, yet delivering the fragrant aroma. The grains used were less soft than the usual ones, but I appreciate that it was less mushy and sticky. Personally it felt like an oriental execution with the variety of mushroom and fungus.

Next, the poached tiger prawns. This was a reminiscent of Thai cuisine, possibly due to the coconut lime vinaigrette and pearl sago. Unfortunately this wasn’t to my liking firstly because of the heavy usage of coconut milk as a base, and the tiger prawns tasted like frozen ones. Paired with trout roe and spring onion oil.

SG Restaurant week is back again from 7-30 October 2022! After the spring edition, my friends and I concluded that not only do we enjoy value for money set lunches/dinners, restaurant week also brings us to restaurants that we never thought we would ever explore.

This fall, we made our way to @poisson.sg. A French-inspired seafood restaurant, the creative touch in their cuisine was memorable. We asked to swap the starter, Salmon Crudo, due to dietary restrictions and were served grilled squid as a replacement. Love the chargrilled aroma of the squid that were sprinkled with a mixture of chopped garlic, onions and spices which was a harmonious blend. 2 condiments for pairing; onion tomato and a mixed herb vinaigrette that had a strong raw, earthiness.

Ended the lovely dinner off with one of the recommended desserts, Okinawa Black Sugar Poached Pear ($26). A unique combination of Candied Peach Gum, Red Date Powder and Longan Granita sprinkled on the sweet poached pear. Personally, it was more of an oriental style dessert with the use of nourishing ingredients such as peach gum, red date and longan. The contrast on textures from the granita to chewy peach gum and firm poached pear brightened up the dessert altogether.

For the main dish, we chose the Ibérico Pork Pluma 300gm ($58), from the signature series. The pluma cut is located at the neck end of Iberico black pork loin and characterised by the extreme tenderness and leanness with generous marbling, which was exactly what left us in awe. Interestingly, it is known also for its wing-like shape. Pairing with the red miso, the dish imparted an earthy, umami taste and slightly salty (also partly due to the salt crystals sprinkled), countered by grilled carrot sweetness.

Celebrated the hubs’ birthday at @capitolkempinski this year where we were also given SGD 100 dining credits that was well spent @15stamford, one of the best Asian fusion restaurants in Asia and one that I have been wanting to try.

We started the dinner off with river prawn bisque, one that had velvety texture and was brimming with sweet crustacean flavours. The touch of cognac elevated the luxurious flair, with a hint of herbaceous note from the parsley oil. Served with sous vide cucumber and prawn dumplings which I found the skin a little too sticky.

I have been eyeing on their sandos since the last visit and it’s definitely one of the signatures that I’d highly recommend. It’s no ordinary sando; the thick slabs of Hokkaido pork loin cutlet sandwiched between the milky white bread were so juicy and nicely battered. It was as if I was eating a main dish of Tonkatsu like those served at Ma Maison. To cut through the greasiness, there was also a tangy slaw and gherkins served by the side.

What turned out to be the surprise here was the fries as they had extremely crispy batter, remained crispy even after some time. With its light seasoning, they were really addictive. In fact, they were so good that the dining partner mentioned he didn’t mind dropping by again in future just for the fries!