Inaniwa Yosuke x Machida Shoten Collaboration Menu: Think I just found my favourite Udon

I've heard word about this place even before I set foot in the joint. And that my friends, is the hallmark of a business's success, the power of the word-of-mouth. Thanks to my side-line activities *ahem*, I had the privilege to try out Inaniwa Yosuke's infamous udon.

We started off with the largest set in the house - The Tempura and Ajikurabe Set ($32) which comes with Tempura, tsuke udon with both syoyu and GomaTare dipping sauces, kake udon, creme caramel and the whole she-bang. For that price, this set is a whopping steal and is sufficient for two peckish diners looking for a quick afternoon fix. Having had an age old history that concerned the Emperor's decree to continue udon production solely for the royal family, you know for sure that you're in for the real deal. The noodles were finer than commercialised renditions with a slippery edge and glistening appearance, the very epitome of Akita craftsmanship and skill in Inaniwa udon making.

I much prefer the Tsuke Udon, the coolness of the strands accentuated when dipped into simply made syoyu sauce with a scatter of scallions and accompanying wasabi.

We were also fortunate to be given the chance to try the Inaniwa Yosuke X Machida Shoten Collaboration dish with the broth single-handedly prepared by the talented folks of the latter establishment also based in Japan Food Town. A rich Tonkotso broth, this is one to leave a pleasant oleaginous finish to your meal, the clever infusion of yuzu lightening the flavor, balancing out the finesse of the springy udon to the robust but intriguing broth. This is served with Kakuni Tamago, stewed Hokkaido beef yielding to the bite with little resistance while the flavored egg cooked in shoyu injects a high level of comfort. A definite must-have within the short 2 week span of its collaboration.

Tokyo Dashi Maki Tamago ($12)

I think it's not required that I wax any more lyrical about this place. The simple bullet-point listing, substantial evidence enough to prove that Inaniwa is worth a visit anytime. Heed my advice and scoot on over now!

Inaniwa Yosuke

Japan Food Town

Wisma Atria

t: 6262 3279

Operating Hours:

Mon - Fri: 11 30am - 3pm; 5pm - 11pm

Sat - Sun: 11am - 3pm; 5pm - 11pm

Wildseed Cafe & Bar: Where the kaya toast reigns supreme

There's an alarming trend in brunch food these days. Slap on an egg onto any dish, a door stopper piece of toast, handmade roti, freshly toasted waffle with a complimentary blob of cream/custard masterfully dashed across the plate and you've got a $16-worth brunch dish. Go forth and snap that money shot while canoodling your $6 cup of #latteart in oblivion, before returning back to the harsh reality of life later, realizing that the damage done to your wallet was only in aid of experiential value. Yes, I'm a cynic at most times, but cafe culture and the mediocrity of it's offerings foster those sentiments.

Hence, if you're out to pay for the experience, you might as well take the journey up North to the tree-lined roads of aerospace park surrounding former Seletar Airbase. Go BIG or go home. Here you'll find The Summerhouse, a multi-concept F&B destination 'confined' within an 11-hectare cluster of gazette conservation bungalow, also home to the newest cafe - Wildseed Cafe and Bar.

WTF (We Talk Food): let's talk Barachirashi Don

I too, honestly, cannot wrap my mind around the establishment's name. WTF easily becoming the butt of all jokes. But name aside, WTF does one of the most legit and comfortably priced Chirashidon bowls you can find in this part of town. Barachirashi Don ($18.90) served in a wooden bowl is a treasure trove of ingredients with everything from scallops to ikura, amaebi, tuna, scallops tossed in a scrumptious soya dressing over rice.

The joint is simple, down-to-earth and awfully souless if I might add. The al-fresco area charming those tipple-lovers looking for a little peace and quiet while willing to endure the distressing heat; whereas the humdrum indoor seating area is monotonous but offers a plain view of the kitchen augmented by roaring burst of gas for flames. If you're looking for a place to impress your date, this is not one of them. Instead, visit when the hunger pangs hit and you've exhausted all other choices in the region.

FOO'D by Davide Oldani: Worthy of an encore?

Beyond question, the new FOO'D by Davide Oldani is a place whereby shorts and slippers are frowned upon, or even banned. The opulence and prudery of the venue experiencing a odd stickler with the large television screens spanned across the lofty heights of the space - screening live sports? Now, that comes across a bit out of place. The restaurant located in Victoria Theatre and Concert Hall is the perfect spot for a light pre-theatre dinner or where you would sojourn for drinks after being serenaded to. The brainchild of Chef Davide Oldani, who also owns Michelin-starred restaurant D'O in Cornaredo, Italy; the joint sees waiting lists with intimidating interim of up to eight months at a stretch. With this in mind, you know your palate is in for a treat, especially when the maestro makes a personal guest appearance on opening day.

Little Bastard 臭小子: Discreet Adults-only Bar worth scouting out

With a perplexed look plastered to my face, I navigated the insides of a bustling Refinery in search of the mysterious Little Bastard, the latest concept conceived by the same folks. Greeting me with a mischievous smile, the waiter led me to the dingiest corner of the restaurant, cloaked in shadows, pulled open a plastered wall to reveal a poorly-lit spiral staircase. With no fear of consequence whatsoever, I navigated the staircase with fierce ambition, mostly because I was beginning to fear my compatriots having sneaking suspicion that I had taken an alcoholic diversion from dinner time. Not that that was needed of course since Little Bastard has the functionality of a well-stocked bar. My first sweep of room caused me to have bated breath and a throbbing heart, especially so with the stripped down minimalistic look complete with painted oil drums and mahjong tables making me feel very much at home.

You may think it's all awfully contrived to this point, but when the food starts appearing at the tables, your Cantonese affair is authenticated. Conceived out of a passion for culinary experimentation, the dishes are clever, with names woven around local linguistics. My admiration for the thought process behind this joint multiplying with a noticeable success to puns employed.

Moosehead Kitchen & Bar: New Dinner Menu

Fresh faced in the new year, Moosehead brings out the big guns with a line of new dishes bent on challenging the forefronts of Asian and Mediterranean cuisine merger.

Chef Seumas Smith may just be 24 years of age but possess a broad armour of experience from 1-Michelin starred Lords of Manor (UK) and 2-Michelin Starred Dinner by Heston (UK) and Esquina (Singapore) to boot; enough to propel the restaurant forward as a culinary destination worthy of both daily treats and special occasion sessions.

Arteastiq: Valentine's Day Dinner + Art Jamming special

Well, I may just be a little late to the game. But if you're like me, a non-keeper of deadlines, and if you've got an other half to impress, you would be freaking out by now.

Fret not, here's me presenting to you the best Valentine's day experience I've had the pleasure of encountering last week. And guess what? They still have seats available for tonight's Dinner + Art Jam Special ($188 for 2 pax). So all you stragglers, you're in luck.

Open Farm Community: Backyard dining

Hello my friends (and the same to whichever lurker is reading this sad pathetic blog)

Welcome to this, the 7th Sunday of the year - sign already that the days run away like wild horses over the hills. How are you this week? Tired? Empowered? What's your adjective? I'm feeling a little anxious, apprehensive at the turn of events and not too sure if I'll be able to stick my landing. Still though... gotta bounce.

But first, here's a quick run through of Open Farm Community's latest foray into an urban oasis of local inspired flavors with regional produce to boot. 10 entirely crisp and clean new dishes greet the menu, each and everyone of them drawing inspiration from the diverse and distinct DNA of Singaporean's favourite flavors.

Ash & Char: pushing the blackened boundaries

2016 has seen an extremely warm reception to cauliflower in my culinary dictionary. I can't even begin to describe the reverberating excitement that floods my soul when the thought of Renaa Matbaren's Gratinated Cauliflower crosses my mind. Nicely blackened on it's edges and bathed in a luxurious cheese gratin sauce, this fat-ladened indulgence coupled with frigid -10 degree temperatures on the outside certainly made for a revolutionary experience.

Fast forward to the brink of 2017, where friendly bistro Ash & Char sets the stage for what could potentially make or break my most pivotal first year encounter with the Brassicaceae species. Their Fried Cauliflower with gochujang and lemon dressing with gremolata ($9) sets some high expectations with bonus mark scored on aesthetics. The end result is safe. Taking bites of the browned and slightly crisp florets, the lemon dressing uplifts the equation and gochujang lends a feisty profile. As a staunch believer in the importance of doing the humble bouquet justice, I found Ash and Char's efforts to be admirable. Sugar, we're headed somewhere.

Tin Hill Social: New Brunch Menu

On Sunday mornings, the courtyard of Tin Hill Bistro comes alive. Expats touting 'dad-bods' and nursing their cold pints bask in the sun whilst the pitter-patter of kids footsteps followed by gregarious chains of laughter percolate the crisp air.

Conspicuously lacking in this weekend tableau are flocks of bleary-eyed 20 somethings, $18 plates of fluffy pancakes decked out with edible flowers (of all things) and towering stacks of monstrous milkshakes that serve more of an aesthetic purposes over gratification. Tin Hill Bistro remains a secret of mine, not one for the more fashion-forward, young and moneyed. This is the charm of the establishment, one that's not overlooked by the neighbourhood and its patrons - and that's just fine with me.

[NEW] The Wall: pairs sumiyaki with wall to wall of Whisky

'They packed up in here wall to wall' - now, that would be an understatement.

The newest kid on the Tanjong Pagar road, The Wall, expounds its beliefs in breaking down 'walls' and pre-notions to the the concept of whisky drinking in Singapore.

You enter the warmly lit bar and walk through what is suddenly a stunning juxtaposition of conservation shophouse brickwall on one side, and a striking floor-to-ceiling collection of whiskys on the other. It's a gorgeous room and all you'll want to do is sink into an armchair with a solidly built dram in your hand. Unfortunately, you won't find that here, the elimination of clichéd scenes of whisky drinkers wrapped in mists of cigar smoke in private rooms presents the opposite truth here -The Wall hosts a typical bar set-up with high stools and a rather excellent bartender behind the counter, willing to transform your choice of whisky into a quintessentially urban imbibe experience that most regular whisky lounges don't provide.