When is the last time you had some really good hawker food? I mean... really, really good. And in a cafe setting, minus the exorbitant prices. That's how I felt about Tomorrowfree Kafei, a family-run business with heartfelt passion, traditional family recipes and skill, creating very down-to-earth dishes. The degree of satisfaction from eating these definitely far surpass a lot of meals, striking a lot of nostalgic chords. Giveaway vouchers available in this post!

You must be quite curious how this place got its name - "Tomorrowfree" alludes to Boss Steven's idea of encouraging his guests to look forward to spending a carefree and fuss-free 'tomorrow' with him in his cafe. I love how his service in his cafe is really very approachable and welcoming. They are open to feedback to perfecting their dishes, and when they aren't too busy, they will also be happy to have conversations with their customers. They insist on not adding artificial flavours, enhancers (read: no MSG, gets an instant nod of approval from me), just hundred-and-one percent all-natural ingredients. You can taste the difference in their food straightaway.

Chefs at TomorrowFree KaFei had experimented multiple times in the kitchen before perfecting the Braised Pork Rice (SGD5), especially to achieve that melty goodness in the tender pork belly without the feeling of fattiness. It is also marinated in sweet and salty dark soy sauce with fantastic balance - pair it with the white rice and feel that satisfaction rumble in your tummy! Fellow OCD-ians, you will be glad to see how the plate is partitioned to ensure the rice and sauce don't touch each other until you envision them to be. 

A new invention is the same braised pork - but with pasta instead, which provides a unique spin to it. This dish is still at its experimentation stages - so when it is ready, you can try it for yourself. I like how the team really works at the taste until it is of a respectable standard, so I trust them to do it well.

Without hesitation, I will say that the Bak Kut Teh (SGD7) takes the crown. Personally, I don't like BKT at all on a regular day, but this one has a fainter herbal taste, more peppery taste and very strong genuine pork bone soup taste from hours of simmering. It is a midpoint between the super dark herbal type and the peppery white type of soup base, thus winning brownie points from both camps. I actually drank so much of this, more than I expected. Very recommended.

The Chee Cheong Fun (SGD3 for 2pcs) is another of my personal favourites, with a distinct taste that brings me back to the yesteryear of primary school days. That particular point of sweet and savoury, with the sesame seeds sprinkled... yes, yes, yes. That's it! While most hawkers actually steam in advance for efficiency and productivity, they compensate with taste. TomorrowFree Kafei steam it 'on demand' to ensure that the springiness and softness is fresh. If you haven't had chee cheong fun that is 'on-point', you will find it here.

Yam Cake (SGD3 for 2pcs) was pretty good as well, with moist yet compact texture, savoury and piquant flavours from the fried onion rings and sauce. Their Curry Chicken Rice (SGD5) is also not to be missed, with a creamy, richly-spiced result from their traditional recipes.

All of us couldn't get enough of the Fried Chicken Wings (SGD1.40 for 2pcs) which were piping hot, the tender meat slips off the bones easily and... everything you can dream of to be in fried chicken wings. Finger lickin' good instead. For those who cannot get enough of 'Western dishes', Chicken Chop (SGD13.90) is the most filling option... it can put Astons' version to shame. Nuff' said, but wait... the potato salad on the side is very tasty too.

All their tehs, kopis, milos and barley drinks are priced under SGD1.50 - considerably extremely cheap for the quality you get. Thick, fragrant, lingering good milk tea only produced through the pulled coffee technique which is a traditional coffee-preparation method observed in hawker centres. I tried their teh which was pretty good, though fellow dinner counterparts thought the coffee was pretty damn awesome too. So... take your pick, quite steady one!

They have super cute cupcakes in the form of owls too! I'm sure you have an owl-loving friend in your life... you know what to gift now, eh? The eyes are made of the non-black Oreos! Am I late to the game? I must be, I only noticed the existence of these Oreos here... Cupcakes go at SGD3.50 for one, SGD18 for six, SGD35 for twelve.

I'd hate to admit this but finally, something that has usurped the title of 'best cleanser' I have in my life before. The Biore Aqua Jelly Makeup Remover works in strange ways, very effective in its cleansing and post-cleansing care, with easy application and progress. Find out more about this cleanser:

I love Biore products, which have time and again, proven to be such steady performers. This time, they have launched the new Bioré Aqua Jelly Makeup Remover which has a jelly-like texture, which has this smooth, light but oily consistency. I was slightly bothered by the oily texture while massaging it into my face, but it proves to be a non-issue because it somehow disappeared after I washed my face with water (only!) leaving behind a very clean, refreshing finish. This proves its high cleansing ability that dissolves and lifts off more makeup in a gentle glide. It is made with 40% moisturising essence nourishes and hydrates skin for a dewy moisturised finish.

Look at the texture of the makeup remover! The 'oily' and extremely smooth consistency - I could hardly contain it in my palm - meant that you do not need to tug at the edges of your eyes or any parts of your face that can cause wrinkles. It provides the number one most gentle solution to massaging and cleaning your face simultaneously, even better than the micellar water + cotton pad combination which ultimately still puts some kind of physical stress to your skin.

Left: Before; Right: After

I was more than pleased with the results and really enjoyed doing this review. I have also been using this Aqua Jelly Makeup Remover everyday since the first day I tried it, and banishing the rest to an imaginary Cold Palace. It's still good to use micellar water and cotton pads for lazy days, but the aqua jelly is very easy to use and wash off too.

Biore Aqua Jelly Makeup Remover retails for $24.90 Available at all leading supermarkets, personal care stores and western pharmacies & departmental stores.

A congregation of all things Peranakan in the first Peranakan Arts Festival in the world at Empress Place. Delve into the vibrancy and spirit of this unique culture with a five-day extravaganza festival featuring 2 world premiere theatre shows, 3 seminars, free public performances and a myriad of exhibitions. Artworks by renowned Peranakan visual artistes and a bustling bazaar with exclusive Peranakan merchandise will be on sale. 

Discover finer cooking tips and personal secrets never found in cookbooks. Let our master chefs share their Nyonya secrets with you in these interactive cooking discussions! 

SGD$20 per person (60 minutes) 

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Know Your Peranakan Tunes!

Ever heard of easy to learn original Peranakan songs for every festive occasion? Now you have the opportunity to join in an interactive sing-along and be inspired by how these tunes came to be! Mari, Let's Jolly & Joget! 

$10 per person (60 minutes) 

*includes song sheets! 

To register for the workshops, click here.

Ba-Bazaar

Shop an exclusive range of art pieces, Peranakan ornaments and memorabilia from around the region on sale at the Ba-Bazaar. From books to baju, jewellery to makan, browse through a unique offering of old and new Peranakan merchandise for sale and get the best picks early!

28th Baba Nyonya Convention

Seminar 1
Baba Patois: Today & Tomorrow
9am, Saturday, 7 November 2015
Victoria Theatre, Empress Place

What does the future look like for the Baba Patois language? Weaving through the discussion involving literature, music and the arts, how is Baba Patois maintained in everyday communications with younger Peranakans? How is this passed on to a younger generation of Peranakans? 

Seminar 2
The Business of Being Peranakan | Authenticity & Sustainability
10.15am, Saturday, 7 November 2015
Victoria Theatre, Empress Place

In today's fast-paced business environment, how does consumerism affect the Peranakan culture? How do we ensure ethics and integrity in the development of Peranakan products that are on sale and representative of the Peranakan culture? How is this value placed? How do we pace ourselves as entrepreneurs in a capitalistic environment to propagate the culture forward without diluting its authenticity?

Seminar 3
Adulation, Subjugation or Misplaced Identities? The Essence of Being Peranakan - 50 Years Forward
11.45am, Saturday, 7 November 2015
Victoria Theatre, Empress Place

What do we carry forward in our lives as Peranakans? Has the spirit of our forefathers dwindled over the generations? The very Spirit that had our forefathers leading in society as businessmen, politicians, and philanthropists - has that fire dwindled over the years or does the Peranakan passion still burn within us? How do we carry the Peranakan Legacy forward? What do we take with us and what do we let go of? As we reinvent ourselves, everyone is invited to put a voice forward and be heard! 

Seminar Ticket Prices

SGD$45 (Single Seminar)

SGD$80 (Three Seminars)

Free Seating

Tok Panjang

This unique Long Table Feast boasts a gastronomical menu of authentic Peranakan dishes and a dash of new culinary treats. Held for the first time along the banks of the Singapore River fronting metropolitan Raffles Place, this is a once in a lifetime experience celebrated as part of the 28th Baba Nyoyna Convention. Dine and Dance under the stars on a night to remember. 

Tickets are limited as most seats have been pre-booked. If you would to like to share in this experience please send an email to info@peranakanfest.com.

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Food for Thought is a cafe that comes from pre-hipster era, and this is a name that everyone will think of when they are near the Singapore Arts Museum and looking for a dinner spot. Food For Thought ain't any regular cafe though, they pride themselves in a business philosophy of serving good food for a good cause.

This cozy cafe is made for quiet dates out with girlfriends or your partner. I like how minimalist and simple it is, especially how conducive it was for conversations. The girlfriend had chosen the grilled salmon (barramundi option available) with basil almond pesto with sauteed garden vegetables & rocket salad (SGD23) and upon recommendation by the service staff, I picked the banana & walnut pancakes (SGD14). The salmon was evidently much more delicious, succulent and savoury tender meat, while the pancakes were slightly underwhelming... they were not as fluffy as I envisioned. I guess the mains should be better than the breakfast selections, but I will leave that to the next time I try their mains.

Voices aside... this is the most visually appealing episode ever. 

Saya Chang Photo credits: NuWu Left: Wu Si Ai, Right: Liu Wei Nan Photo credits: NuWu Striking resemblance or blood relations? What you see here sure ain't a coincidence but a beautifully planned surprise on stage... Saya Chang is the younger sister of Taiwanese popstar and Season 2's judge - A-mei - and she has arrived on the stage of Voice of China as a contestant. Her popularity is overshadowed by her sister, but she used to be in a pop-duo along with their cousin, Raya Chen Qiulin. The pop-duo, Zhang Meimei, has produced several catchy tunes including 我要为你做饭. Saya, now a full-time single mother of two, has decided to give this competition a go upon the encouragement of her children. She sang Jam Hsiao's 怎么说我不爱你 (cue: squeal in excitement) in a way that is extremely similar to A-Mei... but with a more sensual, sentimental, sad edge to it. I totally don't mind that, do you? ONE WORD at the end: Goosebumpssss.  Another contestant that caught our eyes is Wu Si Ai, who bears an uncanny similarity with Weibo's super-popular Chinese actress, Yao Chen. While she is not related to Yao Chen in any way, Wu Si Ai differentiates herself with a clear, traditional and persuasive voice as she belts out an old song,  如果没有你 - an old favourite of Season 1's Li Daimo.  Mixed-blood Liu Wei Nan, also known as Will Jay, performed a song that kids from 80s will be familiar with - Lemon Tree - with his ukelele. He loves gymming too, and Jay immediately sent him an open invite - 'we can gym together'. This Los Angeles guy is also a semi-star on Youtube with 21k subscribers. Photo credits: NuWu (right) Camaraderie among the judges

If you've noticed, Na Ying had proposed to 'team up with Jay' by sharing benefits across their students... their chemistry had continued into the second episode, in which they help each other to 'snatch' Wu Si Ai from Harlem's reach. Many of the contestants prefer Jay because he is 'younger', which caused Wang Feng to lament how they need to retire soon...

It is an open secret that The East has lots of cafes - while Bedok has an enclave of them, Katong is another area that has so many of them, you'll need a couple of visits to conquer them all. So let's start with one of them: The Holqa Cafe. Entering this quaint little space, it is evident that the owners love photography, with a whole wall dedicated to vintage cameras and another, to lovely framed pictures.

The idea of going to East Coast Park is undergoing a metamorphosis... from cycling tandem bikes and kite-flying to eating waffles. Only maybe, I wouldn't know what the new generation does. East Coast Park has changed so much, especially this new wing called Parkland Green which has a row of hipster cafes and restaurants that opens till late. At Pick Me Up, we dined on waffles, big breakfasts at nine-p-m, yogurt gelato... because we were looking for some sugar rush... Something that really stood out was the fact that they serve only yogurt gelato in their gelato bar, alongside their other signatures.

This is the ultimate foodie Sydney wishlist, but it's almost impossible and slightly too extravagant to complete them all in one journey. Don't be discouraged.. that's what return trips are for, eh? But here's one for the record. Are you ready yet? Grab what you can while you're in this harbour city.

If you're looking for some real Japanese ramen action, go for Gumshara, touted to be the best ramen in Sydney. The broth is exquisitely thick and authentic, given that it is the essence from hours of simmering with tons of pork bones. You cannot omit the Gumshara on this gastronomical odyssey.

If you only have one morning for one cafe, Devon Cafe should be your pick. A local favourite and dishing up some wondrous brunch selections. You don't have to think twice about going here, only potentially ordering double portions and having it all to yourself. Hint: The Little Lost Bread and Breakfast with the Sakuma's are pretty divine.

Photo credits: ASEAN Journal

Every mention of the watermelon cake from Black Star Pastry leaves me sour-faced. If there's anything to learn from my experience, it's to book your watermelon cake in advance and/or arrive at Black Star Pastry early. Their watermelon cakes sell faster than hotcakes so... anytime after-noon is dangerous, so it is actually necessary to be competitive about this. Whoever said food-hunting isn't a sport? Postscript - the sister variant of Black Star's watermelon cake is the strawberry cake which is very popular too.

The best gelato is stationed only a mere 700 metres away from Black Star Pastry. Cow and The Moon was crowned champion during the Gelato World Tour for its almond affogato flavour, and has since attracted mobs to the quiet suburb of Enmore. Be prepared for some stressful gelato flavour decision-making process. Its smooth and rich consistency is really quite enjoyable, whether or not it is the 'best', is definitely still up for discussion. Gelato Messina is close behind to send Cow and The Moon on a run for its money.

It only made perfect sense to visit The Grounds of Alexandria which spans across market space, outdoor bars, gardens and neat cafe areas for the holistic Australian experience of just chillin' here. They just announced their expansion into Sydney CBD, which would make it a lot easier for those who aren't driving and dependent on their erratic public transport.

Photo Credits: ImStillHungry.net

6. Aqua S | Sydney CBD

Aqua S, note this name down. This is the secret address of dream factory - the original and where in Sydney you need to be. Here you will find savoury and sweet soft serves twisted as one: seasalt & tiramisu are one of the killer combinations.

Sydney's best... Vietnamese pho
7. Bo 7 Mon Thanh Tam | Haymarket

So many bowls of pho have come and gone, but this remains my favourite of all. I want to say that my favourite city's pho is the best, but I can't lie. Sydney's Bo 7 Mon Thanh Tam has my heart and stomach both conquered with its unbeatable silky pho noodles, piquant, tasty, clear beef broth... I literally slurped up the whole bowl without speaking to anyone. Eating can sometimes be a rude affair, but what to do when I'm dealing with good stuff like this?

Sydney'sAustralia's best... restaurant

8. Mamak | Haymarket

You see it right. Your food hunt has led you to the Australian city that houses the country's best restaurant and if you can get past the queues, you will find yourself a table dining on the best Malaysian food off-shore from the originating country itself. Mamak has three outlets in the world: Haymarket, Chatswood, Melbourne. All of which are mobbed. Mobbed!!!

Sydney's best... seaside dining
9. Sydney Fish Markets

Even a seafood allergy does not seem like a valid reason to avoid the Sydney Fish Markets. Oysters, sashimi, crabs, lobsters... you name it, they have it. If you are feeling fancy, it is perfectly acceptable to lay out your checked picnic mat and start sipping on red wine. Seagulls abound though, so hang onto your food.

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I share interesting episodes in life revolving around food, lifestyle, travel and inspirational ideas. If you would like to stay in touch, follow me on my Instagram on @spherepiece and Facebook page!

A twist of events. We were supposed to be eating watermelon cakes at Black Star, but they ran out of them and so we had to source for another teatime stop. Grounds of Alexandria was closing at four in the afternoon, and we ain't going to make it by public transport. Google saves the day as usual, and I found Cow and The Moon on the map nearby and we zipped our way down for the world's best gelato. Not a bad deal at all.

If I had the time in Sydney, I'll dawdle all of it at the suburbs of Newton and Enmore. Feeling all the feels in this laidback corner of the city, where everything is quaint and feels like a hidden gem. Obviously not though, since everyone headed purposefully to Cow and The Moon knowing what it is.

Cow and The Moon was crowned champion during the Gelato World Tour for its almond affogato flavour, and has since attracted mobs to the quiet suburb of Enmore. Be prepared for some stressful gelato flavour decision-making process. It is difficult to decide how a certain place has the 'best gelato', each of the different flavours bring about different levels of satisfaction after all! The gelato at Cow and The Moon has this smooth and rich consistency that is really quite enjoyable, the quality is definitely in the higher ranks of good gelato. Whether or not it is the 'best', is definitely still up for discussion. In Australia, Gelato Messina is close behind to send Cow and The Moon on a run for its money. As of the world... I haven't been to Italy yet (going, going *sooon*) but my favourite lies in the older section of the Nice city, in Fenocchio. 

In a very delicious nutshell, Maki-San is like "Subway", but sushi-version. It is the only place in Southeast Asia that allows you to choose what kind of ingredients go into your maki roll! They have 80 types of ingredients, things that Japanese sushi chefs would never think of putting into a regular sushi but you can, here at Maki-San. If you haven't tried it, give it a shot! It's really fun. The first time I went to Maki-San was in 2013, at its flagship store in Cathay. Since then, they have expanded to two more outlets - The Arcade and its latest in i12 Katong.

Besides D.I.Y maki-sushi, Maki-San is also a Japanese-inspired salad joint for detox day. These fresh and fun mains can be complemented by a selection of tempura sides and beverages. Rounding off this unique dining experience are colourful interiors and kawaii packaging. 

To launch Maki-San's new outlet at i12 Katong, we had an interactive and funny panda sushi making session with the sushi chef. He had practised multiple times to attain the Grandmaster title of panda sushis (idea courtesy of Food Panda), and then he demonstrated it to us live. His panda sushis indeed look like pandas. I never knew how difficult it was to make until I started on it myself... he made it look so easy!

"I have no idea what I am doing"

It feels like a major throwback into a kindergarten art class, except this is obviously much harder. There are so many steps to remember! Luckily, the chef was walking around to supervise us like a responsible art teacher, and reminded us the steps. We constantly had to moisten our hands to prevent the rice from sticking to the gloves, but honestly, what I lack was skills. More practice required indeed!

Everyone worked at it really hard! The key is probably to go slow and ensure everything is in place properly before moving onto the next step. I learnt this in hindsight so my panda sushi turned out to be rather... warped-looking...

This is too panda-looking to be mine.

This is the product of my hard work... panda maki! the 'ears' turned out to be rather slanted because while I was rollin' rollin' it, the 'ears' also rolled away from where they were supposed to be. Oh well! Here goes my first sushi craftwork. Many thanks to the sushi chef who helped me to rescue it when he was slicing the maki roll, he has the magical touch that made everything looked good.

Thereafter, we got to make our real maki rolls as well with our own combination of ingredients at the sushi bar! It was really exciting because we got behind the bar and put whatever we wanted into the maki. I created an Amie Summer Maki which mixed mushrooms, peaches, mandarin oranges, salmon slices, tamago with a generous drizzle of the Yuzu Honey Vinaigrette. Well, everyone politely said it was 'interesting'. You know what that means. (But I love it!!! That's how everyone feel towards their own cooking creations, I guess.)

I have never found Singapore to be the most unhappy place in the world, until I juxtaposition it with elsewhere. I am both on the inside, and on the outside. Singapore is blessed with a lot of first-world material resources and we do have our basic needs met (ie. food, shelter, water, accompaniment). Yet it seems that there is a rising sentiment: it's not enough. I have to agree... we're dangling in the midst of 'can't starve to death, yet it's not sufficiently cushy', pushing everyone into this invisible race to chase after a horizon. We're almost guilty of being unappreciative, yet the mantra of meritocracy has drilled us to strive for the best and fend for yourselves (each man to his own!). Since Singa's retirement PR stunt in 2013, nothing much has changed. How can Singapore become more gracious?

In many places in the world, the rule of the road is that 'pedestrian is king'and the effect of this was that it improved my mood so much. I felt significantly happier whenever I have to be on the road - since I am the pedestrian - and I often feel compelled to let motorists go first whenever I am not in a rush. This happiness feeds back into the system. In Singapore, this is not the case. Everyone seems to always be in a rush, cars jamming their accelerators just so they can speed past without stopping for me at zebra crossings. Even at traffic lights, cars try to drive past during the flashing green man when there are no visible pedestrians. This is very dangerous and extremely rude. I thought what I experienced was isolated cases, but these few weeks back in Singapore have assured me that this is the norm. A few minutes of waiting can be compensated by driving a little faster on the road later, and the time spent can improve everyone's moods.

This episode is relatively calming with younger contestants performing slower, romantic and blues/ R&B sort of songs. It borders on the line of being boring, though there are still a few contestants to look out for. The snatching of contestants among judges became less competitive, with most of them still going for Jay Chou... I'd say, there ain't much interesting banter during the conversations between performances.

Photo credits: xinhuanet.com

Photo credits: xinhuanet.com

The most enthralling recent development in the F&B scene in Singapore has got to be the gradual launching of seven Japanese dining concepts called Eat at Seven. Eat at Seven is a thrillingly fresh concept by Global Retail Partners, a joint venture by ANA Trading, local veteran restaurateur Mr Andrew Tan from Tomo F&B Pte Ltd, and Komars Group. Japan's top airline, ANA, has managed to galvanize seven of the most popular food concepts in Japan to expand into Singapore. What does this mean? 

Hey, gather all your makan kakis who love sashimi (or Japanese cuisine at large) and head to Eat at Seven for a wonderful evening of feasting. Here is your slice of Japan, right here at Suntec City.

Suntec City has been slowly evolving into the most ultramodern mall in the city, shedding its vintage look with a series of overhauls. The Sky Garden is where Eat at Seven is located, housing seven of Japan's top food specialist concepts and restaurants. Hold your breaths and try not to scream in excitement - there is a sushi restaurant, warayaki izakaya, yakuniku, award-winning cafe concept and more. These seven restaurant concepts imported straight from a team of Japanese chefs, specialists and entrepreneurs have received critical praise and the hearts of the locals. 

For the media launch of the MaguroDonya Miuramisakikou Sushi & Dining concept, a Japanese chef performed an entertaining and eye-opening cutting demonstration of a bluefin maguro from Nagasaki. This bluefin maguro is the freshest with absolutely the best resources from the powerful collaboration. From trawler to restaurant table, it took less than 24 hours!

The establishment has its own fleet of fishing trawlers and is able to curate the freshest maguro and sashimi from around the world and fly them directly to Singapore via air freight of the ANA airline. To ensure absolute freshness, they employ state-of the-art transport and freezing techniques. This ensures the freshest and highest-quality sashimi such as maguro, salmon, swordfish and yellowtail - that you can ever get in Singapore.

Eat at Seven promises a cutting demonstration of a bluefin maguro with every 1,000 likes on their Facebook page (read: here) as a celebration, so go ahead and 'like', then time your visit with their demonstration date. This is highly recommended for an especially memorable night.

Committed to keeping prices affordable for all to try this usually exclusive and expensive maguro cuts, they have created the Hon Maguro Megumi Trio lunch which includes the akami sashimi, chutoro steak and kama yakimono going at a steal of SGD$49 until the end of October 2015.

What can I say? I have been raving and thinking about this meal ever since I had it, and it's already been one and half weeks. I am smitten with the three different cuts of the Hon Maguro Sashimi (SGD38) and it's really more than just sashimi, it's an experience that completely changed my view on sashimi. The three cuts, namely the akami, chutoro and otoro, are immensely umami on different levels which tingles happily on my tongue. There is a marked increase of fattiness and its melty characteristic as we progressed from akami to chutoro and then to otoro. You can also opt for the five cuts version which gives you the cuts of kamatoro and mekajiki with the set of SGD49. There is the maguro sushi version which goes at SGD28/3pcs, essentially the same thing as the hon maguro sashimi cut sets except presented as sushi. Granted that the sushi is really beautifully and well-made, I would recommend that you go for the set which allows you to have absolute value-for-money as you try more maguro per dollar spent (sorry, trying not to bust your budget while enticing you to try everything). All of which is excellent so it really depends on you.

I am saving the absolute best for the last, and also the one that I tend to recommend for everyone as it is most universally accepted (ie. not raw, as not everyone can accept raw sashimi). The Grilled Maguro Kama Collar (SGD34) really took my heart away... I know, how?! I really don't normally swoon that much for fish, but this is of a different breed altogether, literally. I wished I took more pictures to show you how glisteningly soft, succulent and swoon-worthy this was on the inside, but everyone on the table was attacking it with such ferocity it was impossible... This ranks Number 1 for any single dish I can think of, off my head, in Singapore. I am already scheduling another visit, in which I will have this all for myself.

Enjoy mouthwatering beef cuts ready to be grilled into tantalizing bites at Nikunohi, one of the seven Japanese dining concepts of Eat at Seven. Nikunohi is extremely popular in Tokyo and has snaking queues everyday! While MaguroDonya specializes in the maguro sashimi, Nikunohi does yakiniku, the grilling of meats.. so that you can choose whichever depending on your mood! As these concepts are neighbours of one another, you can change your mind from maguro to beef even at the doorstep.

Hands courtesy of Mag.

For a simple initiation to beef and steak, Nikunohi has an infographic chart done up based on its imports from Kagoshima. Read this while waiting for the service staff to get ready for the feast!

Some Assorted Kimchi (SGD10) to start off the meal... I liked the sweet and spicy kimchi which really whet my appetite! Each of us take a liking to the different appetizer selections... It is a little expensive, in my opinion, for starters. I would most likely skip it altogether if I were going again.

Presenting three different choices of beef cuts, the premium rare plate of 150g (SGD48) features the tri-tip, rump and eye of knuckle for everyone to try. For their sauces, they have the chef-creations of BBQ sesame sauce, chilli sauce and salt and pepper with a dash of lemon. The grilled beef slices have an edgy meaty taste to it which would be drowned out by the sauces, so dip in moderation. If you have to, I'd recommend the BBQ sesame sauce which is my favourite among the three. I am not much of a beef/steak sort of person, and potentially it's just me - this premium rare plate is quite good but definitely not spectacular.

Nevertheless, their most premium selection of all is the Japanese Wagyu Sirloin (SGD42.50 for 100g) that really made me understand why people would love wagyu! The wagyu sirloin is evidently superior and perfectly marbled. It is so good, it is worth letting it linger a little longer in your mouth! At Nikunohi, you have to try the wagyu sirloin or it is quite a wasted trip, I would say. Red wine is good for 'red meats' like beef - ask for a recommendation when you are there.

Introducing the third concept of Eat at Seven, Nigiro Cafe has a more contemporary, elegant and Italian-Japanese fusion twist to the menu. This cafe has a compelling appeal for those seeking for a more polished cafe experience... as opposed to the usual grungy, hipster sort. This cafe employs the iPad system for ordering too!

The Hamburg Steak (SGD24) is not particularly photogenic with the tin foil wrap, and while its assorted mushrooms and tender beef were delicious and drizzled with its house sauce, I found the portion small for its price.

Short Pasta Melazane (SGD29) was refreshingly tasty, tossed with three cheeses, tomato and eggplant without being cloying at all. Just like the Hamburg Steak, I found the pasta similarly overpriced for what it is, it is unlikely that I would pay so much for pasta.

The highlight of Nigiro's Cafe did not disappoint - its Grilled Prawn Nigiro Caesar Salad, priced at SGD9.50 for half-size and SGD20 for full size. I would recommend ordering the full size if there is two people plan to share this - and if you come, you should because this is the famous award-winning Caesar Salad. This salad is created by by Chef Kensuke Sakai, the youngest challenger to compete on the Iron Chef competition.

I liked the vibes in this cafe, but most of the menu felt like they were tagged with rather expensive prices. Much of the value definitely comes from the attentive service and laidback yet classy atmosphere rather than the food itself.

Bingsu! The queen of Korean desserts with everyone going ga-ga over it weeks ago... yes, I am pretty slow because I never had a natural inclination towards Korean stuff. After asking some of my trusted foodies intel, they all pointed me towards one place: O'ma Spoon.

I was extremely satisfied with the Matcha Bingsu at O'ma Spoon. With its generous matcha that covered the entire milk-based snow ice hill, every single spoonful had a lovely pairing of these two main elements, with the occasional fresh and sweet red bean, cashew nuts and almond flakes. I must say, this is indeed very worth it to try. Despite its hefty price tag, it is definitely something I will return to, perhaps to share with two or three other people just to recall the taste again.

If you are waiting for that first bingsu to impress you... I recommend O'ma Spoon.

With the positions of each of the judges' teams filling up fast, the blind auditions section has reached its last stage. This also means that the judges' expectations have risen much higher than at initial stages. Who managed to squeeze into the last position on each of the four teams? Find out more:

Which would be the 'power judges pair' that can whip up magic next episode?!

Postscript on the fallen ones...

Due to time constraints of the Voice of China show, they do not play the performances of all the contestants that went through the Blind Auditions round. If you are interested to view the performances of contestants that did not go through, you can search on Youtube for "未播纯享版". Singapore contestant Alfred Sim 沈志豪 did not seem to have succeeded from observing the final list.

Peranakan culture is undergoing another phase of rejuvenation from the efforts of local members to introduce to Singaporeans. Remember the upcoming Peranakan Festival in September? If you can't wait for that to happen, you can first indulge with the newly crafted Peranakan menu from chefs at The Square of Novotel Hotel.

The interior of The Square adopts warm tones and a cozy restaurant setting. It sets up in a way for an easy to navigate experience for their daily buffet line-up. The highlight of the layout is the central floating dessert island of cakes and dessert alcohol-based shots. 

It's extremely easy to fall in love with Nonya kueh. Colourful, fragrant with coconut hints and its characteristically chewy and bouncy texture, these are a delight to have. Their dainty Kueh Pie Tee steals the show with its lovely crispy exterior and refreshing, generous, juicy and varied combination of ingredients within this photogenic dish. Stuffed with a sweet mixture of julienned vegetables, shrimp, turnip and egg, the variety of which really whet our appetites. A recommended main would be the Babi Ponteh: instead of pork belly, pork ribs were braised to achieve a more delicious finish. It is non-spicy and sweet, and thus aligns with my preferences immensely. For those looking for a spicy kick in your dining adventure, the Nonya Style Assam Fish will surely be right up your alley. A fiery dose of chilli padi went into making the tangy sweet and spicy sauce for the fish. It comes in both steamed and fried versions. I prefer the steamed version for its more tender texture. 

The tantalizing cake display definitely screams dessert before dinner right at your empty stomach. Visit it at the risk of snatching everything because all the cakes look so attractive and inviting. Award-winning Chef Sin Siak specializes in desserts and cakes creation, and all of the above talented pieces are designed and formulated by his team. The most memorable one has got to be the Raspberry Earl Grey Tea Cake which really got me at hello, I couldn't stop looking at it. The moment I savoured its rich, smooth base of a tinge of earl grey and decadent chocolate, I knew my obsession is completely valid. Another cake that I really enjoyed were the Chocolate Pineapple Cake which managed a really pleasant blend of chocolate and the unusual tropical fruit.

I take good pho for granted way too much than it is morally acceptable. Obviously, when I had this bowl of pho, it was gloriously delicious. It also turned out to be one of the best pho bowls I've had in my life. I just returned from a short trip to South Vietnam and I was surprised to find better pho in Australia than from the originating country itself. Bo 7 Mon Thanh Tam is the representative for Sydney's, highly raved by many other food bloggers and TripAdvisor sites. It really deserves every praise it has received.

Bo 7 Mon Thanh Tam is located within a food court on the third level within a shopping mall, with other attractive stalls around. The prices are extremely reasonable for the quality that you get, and I wouldn't bat an eyelid just to get it again (even though pho bowls are priced at one-third of this in Ho Chi Minh City). You would probably spend more elsewhere. Sydney's Bo 7 Mon Thanh Tam has my heart and stomach both conquered with its unbeatable silky pho noodles, piquant, tasty, clear beef broth... I literally slurped up the whole bowl without speaking to anyone. Eating can sometimes be a rude affair, but what to do when I'm dealing with good stuff like this? We also tried their Banh Xeo Don which was a crispy pancake stuffed with chicken and prawn, which was a good try and addition to the pho which still left me hungry.

The ultimate fish soup for the soul can be found at the oldest fish head steamboat establishment in Singapore, Nan Hwa Chong Fishboat. This 88-year old restaurant travels far and wide only by word of mouth, providing charcoal-fired steamboats which gives soups that full-bodied flavour that is of a different league altogether.

Nan Hwa Chong Fishboat's soup base is made of original recipes, born out of 5-hours of preparation and simmering with the essence of fish bones and other ingredients that remained hush-hush (well, trade secrets!)... what I can assure you is that this umami fish soup is very comforting, delicious and addictive. I couldn't stop refilling the soup, bowl after bowl. At the end, I only wished I had a bigger appetite to eat more. It is well worth it to simply go and try the fishboat itself for a fulfilling dinner.

A fresh new entry into its traditional menu, the Alaskan Codfish, sure shakes things up a little, with its silky smooth and tender texture. It is definitely significantly better than your usual fish in the normal steamboats - simply 'shabu' it for 30 seconds in the tasty fishboat broth and then pop it into your mouth to enjoy this treat. The amount of satisfaction got me wondering if I were a cat in my past life.

As one of the most family-friendly Chinese restaurants around, Nan Hwa Chong Fishboat has tze char on its menu as well.  While the fishboat was quite spectacular, the tze char selection is varied. Taste-wise, it is generally rather average, so don't expect the same level of wonderment you will get from the fishboat. They sure serve as good side dishes while you enjoy the soup though. I love how the entire atmosphere is so nostalgic.. sure brings back family dinner memories of ten years ago.