Wild Wild West

Seaweed Brown Butter | Cold Angelhair Pasta | Yuzu Tobiko | Aburi Hokkaido Scallop

I loved the truffle scent in the pasta as it was pretty prevalent. Pasta was cooked al dente and was smoothly coated with the seaweed brown butter. The scallops were fresh and juicy.

Do take note that the portion is really small and would not even satisfy small eaters. The plate that it is served in is roughly the size of an open palm.

3 juicy, plump scallops seared on a bed of damp risotto. Absolutely delicious. I loved how the risotto is not exceedingly wet and soaked in the sauce, rather it is sufficiently wet enough for the sauce of the risotto to shine. Scallops were fresh and full of flavour.

Portion is good even for heavy eaters as the risotto is slightly creamy and may be a little cloying if the portion is bigger. Highly recommended for first timers at Riders.

Pan fried snapper | Miso-creamed Kale | Oregano Roasted Potatoes

The snapper was fresh and portion was sufficient for one person. Absolutely loved the accompanying sauce. It manages to complement the fish well without taking away the essence of the fish. Highly recommended if you have not been to Riders.

Before trying Paddy Hills' rendition of the titular truffle fries, i was wondering who will actually fork out $26 for a plate of truffle fries.

Turns out I was so wrong. This baby right here looks innocent enough but is actually potent and packs a punch. Paddy Hills uses black autumn truffle from Umbria, Italy and all truffle dishes in the Xmas menu comes with shavings of 5g of the black truffle!

I love medium cut fries like this and they actually managed to stay crispy through our intensive photoshoot! Love how the truffle attacks my palate with its pungent but not pervasive fragrance.

$26 may seem like a bomb to most of us but the portion is so huge that this can feed 6 happy mouths. The incentive of black truffle just sweetens the deal oh so nicely.

Tried Gem Bar's lunch promo for all burgers which were going for $12 NETT!

Picked the beef version because I love beef and honestly cannot survive without it.

Fluffy brioche buns enclosed a thick juicy beef patty, which was cooked to almost perfection, retaining the element of fatty meat which oozed with flavour upon sinking my molars into it.

Went to this new western restaurant at Taka Basement specializing in pork chops. I can say i have been blown away.

The pork chop is done like how a beef steak will be cooked. Grilled to almost perfection. Portion is a little on the smaller side but the slab of meat is sinfully thick and juicy. With every bite of meat comes a little bit of melt-in-the-mouth fat. The whole slab was not gamey at all and the garlic fungi provided great texture and flavour with each bite.