4 munchies: Having been patronising this stall for the past 6 years or so (though they've been around since 1965), the standard of the wanton mee has not dropped once. The $5 bowl featured here comes loaded with char siew, braised mushroom, 3 fried and 4 steamed wantons, and leafy chye sim. The egg noodles were cooked to the right springiness and did not reek of alkali. Being a sucker for Malaysian-style wanton noodles, the standout for me was the dark soy sauce used to toss the ingredients. Not only was it savoury with a tinge of sweetness, fried shallot and shallot oil were also added to make the sauce extra fragrant! The only letdown was the thick skin used to wrap the steamed wanton; meat filling was also not well-marinated and lacked flavour.

The soy sauce chicken wing noodle is another dish of theirs that I go back for! #Burpproved #BurppleBestofChinatown

Hong Lim Food Centre & Market, #02-48

4 munchies: Rich in Omega 3, these lightly-smoked Brittany sardines were firm yet tender – served on a warm, crisp and flaky puff pastry that has been brushed with butter for a golden finish. Pesto was also evenly spread on the surface of the tart, characterised by the taste of basil, garlic, pecorino and parmesan cheese, and pine nuts. The addition of radicchio and tomato salad not only gave freshness to the appetiser, but also balanced out the savoury flavours. #Burpproved

4 munchies: Rich in Omega 3, these lightly-smoked Brittany sardines were firm yet tender – served on a warm, crisp and flaky puff pastry that has been brushed with butter for a golden finish. Pesto was also evenly spread on the surface of the tart, characterised by the taste of basil, garlic, pecorino and parmesan cheese, and pine nuts. The addition of radicchio and tomato salad not only gave freshness to the appetiser, but also balanced out the savoury flavours. #Burpproved

2.5 munchies: Served in a sizzling hotplate like the Cheesy Dakgalbi, the Soy Dakgalbi featured here is an alternative option for those who can't handle their spice. The steamed Korean rice might be mixed with seaweed flakes, flying fish roe, and sesame oil, but it lacked flavour and tasted bland. I guess the idea is to pair it with the sweet-savoury roasted chicken thigh that was glazed in BBQ and soy sauce marinade. The chicken might be the star of the dish (of course it's gotta be!), but I'm really not sure if the $32.90 price tag is justifiable for essentially just chicken, rice, and a hard-boiled egg.

This was a hosted meal by Chir Chir.

3.5 munchies: The Ocean Trophy for my curry choice comes loaded with prawns, squid, scallops, blue mussels, and assorted vegetables such as baby corn, broccoli, eggplant, green pepper, potato, and Japanese soft-boiled egg. With three categories of spiciness to choose from – Baby Bear (Levels 0-5), Adult Bear (6-15), and Crazy Bear (16-30), I played it safe and chose Level 15 which wasn't spicy enough. I then picked the sweet-savoury tomato soup base that had a slightly thicker consistency. The umami-ness of the soup stock complemented the curry spices and seafood really well! I also liked how the assorted vegetables remained fresh and crunchy despite being simmered in the tasty broth. #Burpproved

Imagine the circumference of this pizza is as wide as the width of a dining table – they call it the XXL Pizza (21 inches) here at Peperoni Pizzeria, and it can’t get more literal than this. Like most Singaporeans who love our chilli crab, we jumped straight into ordering it for the first half of the pizza, and Pancetta for the other.

Unfortunately, the Chilli Crab fell short of expectations with the sauce not being spicy enough and that the ginger taste was slightly overpowering. I really enjoyed the savoury Pancetta that contains cured bacon, sliced tomatoes, and two sunny side-up eggs. And oh, don't we all love how crispy and thin Peperoni's crust is?

This was a hosted meal by Peperoni Pizzeria; many thanks to Merissa and team for the amazing hospitality, and Burpple for the invitation!

Imagine the circumference of this pizza is as wide as the width of a dining table – they call it the XXL Pizza (21 inches) here at Peperoni Pizzeria, and it can’t get more literal than this. Like most Singaporeans who love our chilli crab, we jumped straight into ordering it for the first half of the pizza, and Pancetta for the other.

Unfortunately, the Chilli Crab fell short of expectations with the sauce not being spicy enough and that the ginger taste was slightly overpowering. I really enjoyed the savoury Pancetta that contains cured bacon, sliced tomatoes, and two sunny side-up eggs. And oh, don't we all love how crispy and thin Peperoni's crust is?

3 munchies: A confit of lightly cured and marinated salmon trout; topped with trout caviar, pickled pumpkin, horseradish, pumpkin seed oil, red veined sorrel, and in-house grown rocket leaves. The freshness and smooth texture of the trout might be excellent, but the flavours lacked complexity and needed more zest. If you're after something creamy and umami, I’d highly recommend the Duck Leg Ragout that contains an egg yolk poached in duck fat, potato espuma, crisp quinoa, and mustard leaves.

The Salmon Trout Confit is part of Chef's Table's omakase menu. From now to 9 Dec 2017, diners get to enjoy 20% off your food bill when an early bird seating reservation is made between 6pm and 6.30pm!

Congratulations to Chef's Table for winning the Best Western Restaurant (Casual Dining) award at the RAS Epicurean Star Award 2017!

This was a hosted meal by Chef's Table By Chef Stephan Zoisl; many thanks to Sixth Sense PR for the invitation and taking us on the RAS Epicurean Star Award Trail! #RASEpicurean

3 munchies: A confit of lightly cured and marinated salmon trout; topped with trout caviar, pickled pumpkin, horseradish, pumpkin seed oil, red veined sorrel, and in-house grown rocket leaves. The freshness and smooth texture of the trout might be excellent, but the flavours lacked complexity and needed more zest. If you're after something creamy and umami, I’d highly recommend the Duck Leg Ragout that contains an egg yolk poached in duck fat, potato espuma, crisp quinoa, and mustard leaves.

The Salmon Trout Confit is part of Chef's Table's omakase menu. From now to 9 Dec 2017, diners get to enjoy 20% off your food bill when an early bird seating reservation is made between 6pm and 6.30pm!

Congratulations to Chef's Table for winning the Best Western Restaurant (Casual Dining) award at the RAS Epicurean Star Award 2017! #RASEpicurean

3 munchies: Tender roasted chicken thigh meat and chewy topokki tossed in a fiery fusion of dakgalbi sauce and gochujang. While the decadent moat of melted mozzarella was the highlight for many, the thick coating of cheese over the chicken was a tad heavy for me. In fact, the well-marinated chicken was good and spicy enough to be eaten on its own!

Caution: The Cheesy Dakgalbi is not for those who can't handle their spice, but definitely for cheese lovers.

This was a hosted meal by Chir Chir.

3 munchies: Tender roasted chicken thigh meat and chewy topokki tossed in a fiery fusion of dakgalbi sauce and gochujang. While the decadent moat of melted mozzarella was the highlight for many, the thick coating of cheese over the chicken was a tad heavy for me. In fact, the well-marinated chicken was good and spicy enough to be eaten on its own!

Caution: The Cheesy Dakgalbi is not for those who can't handle their spice, but definitely for cheese lovers.

3.5 munchies: Firm, slightly chewy linguine cooked to al dente perfection; tossed with sautéed garlic, olive oil, fresh herbs, coriander, and spring onion. I’d highly recommend all the spice kings and queens to request for extra spicy because there was hardly any heat from the pasta – albeit well-cooked and packed with great flavours. There was also a good amount of plump, salty crab meat to complement the springy and garlicky noodles. Unfortunately, I left the cafe still feeling hungry because the portion ($19) was simply too small!