The Lobby Lounge @ Shangri La Hotel does The Local Spin-off at their semi-buffet lunch

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For the first time ever, 7 legendary hawker dishes come together at the luxe Shangri La Hotel's Lobby Lounge at lunch. It's as easy as choosing one main from the range before digging into the plethora of local delights on the rather extensive line-up which feature Popiah, Kueh Pie Tee, Braised Pork Belly, Ayam Buah Keluah, Cheng Tng, and finally concluding the debauchery with nonya kuehs from HarriAnns.

I applaud the hotel's ability to recalibrate something as easily accessible as Bak Chor Mee and make diners see it with fresh eyes; albeit for the convenience of choosing from the best representations in the land without the long sufferance of queueing nor enduring the outdoor elements. As a bonus, each monthly edition of new Heritage Weekend popups features a live station headlining a beloved hawker classic - Prata from Springleaf Prata Place in March and the much lauded Chendol from The Coconut Club in April (happening today!).

Le Binchotan: It's the Remix to Ignition

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There is an air of nostalgia as I entered the cylindrical fashioned, moody realms of the restaurant, Le Binchotan. Yet amidst the somber nature of the space, there's a spark of excitement in the air, Chef Jeremmy Chiam's impish smile affirming rumours. Taking over the reigns of the restaurant, it's outwardly apparent that new Chef-Owner, Jeremmy had a new spring to his step.

Le Binchotan, known for it's manifestation of modern French-Japanese cuisine in the back alleys of Amoy Street has had a new fire lit under its ass and with that comes swooshing in, promises of something fresh, vital and extraordinary. With great mental resistance, I consigned my previous experience of the restaurant to oblivion - after all, everyone deserves a second chance.

The Summerhouse's New Menu defies classification

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It has been a while since my last visit to Summerhouse. I zoomed in to the edible garden to check in on the cocoa pods progress and was delighted to observe that they were in good shape. Looking around, there is a discernible difference in the yard’s outlook - 3 ominous domes are dispersed through the luscious foliage. It’s fairy-lit interior slowly coming to life with the dramatic setting of the sun that unleashes a whirlwind of peach-pop colours across the sky. And there you have it, as any great ‘special occasion’ type-esque restaurant experience begins, it pulls me in from more then one direction. The alluring settings of plush fur carpets draped over solid wood benches, champagne flutes that tilt to your lips to reveal fresh hits of thyme and cool drafts of air circulating the domes, all work to prime my appetite for the food, even before the rye bread hits the table. And when it did, I reached zealously for the house made butter; making sure to fill all nooks and crevices with it. No patch was spared. The scrumptious morsel, a prequel to the fortuitous meal to come.

[WED Buzz] Coffee Bean and Tea Leaf introduces new Peach Jasmine range

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Cheers to the weekend (wait, what? it's only Wednesday?) with Coffee Bean and Tea Leaf's new Peach Jasmine Nitro Cold Brew Tea and Peach Jasmine Cold Brew. The Nitro Cold Brew Tea is the first ever in Singapore - jasmine tea cold steeped for 5 hours before adding in peach puree made of real peaches and finally infused with nitrogen.

Singapore's first dedicated duck ramen at Kamo Soba Keisuke: Take a quack at it

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My mind is engrossed with flashbacks from Mighty Duck (yes, I am an 80s kid), the awkward beginnings of the "Quack, Quack, Quack, Quack" at their first game building to a crescendo of triumphant cheer that illustrated true camaraderie. It never gets old. Ducks fly together.

And even more in the not so proverbial combination of Irish duck and ramen. Yes, before you voice your confusion and perhaps disapproval with this very non-Japanese ingredient, hold up. Chef Keisuke has succeeded in many combinations before this masterpiece, Kani King (Crab) and Lobster King leading up to him picking the bird as his new muse. And given his former training in French training, the pieces of the jigsaw begin to make sense.

[BALI eats] Kayumanis Resto Jimbaran dishes out authentic cusine emblematic of spiritual Bali

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Thin whiffs of smoke float up from the skewered duck, conjuring up spiritual references to Balinese rituals performed by high priests. And that was exactly what it was. Mysterious in its musky aroma, you're transported right to the centre of the action. Gone is the disengagement with your dream Bali holiday, and all of sudden, you're caught gazing at the swaying of the coconut trees with your head in the clouds. Kayumanis Resto Jimbaran has this effect on me, sending me veering, crashing straight into the intended pleasures of a spiritual trip to Bali.

PABLO Cheese 'tarts' in the NUDE

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Just like how there are split camps for "biscuits or cream" for Oreos, the same goes for tarts.

Some prefer the crusts, others fancy the filling. If you're a fan of cheese tarts, but only fancy the cream cheese filling, rejoice! PABLO Singapore is releasing Nude, a cheese "tart" without the crust.

Beast and Butterflies: where culinary insurgence takes trip

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I'm saying this only because of the Crispy Pork Knuckle, served with the most ridonkulous  Nam Jim  sauce that you'll just want to bottle and use at BBQs, with grilled chicken wings, etc... Okay, then maybe I'll also make leeway for the Scallop Carpaccio and the Yam Brulee -  a most ambrosial ramekin of orh nee blessed with a crackin' caramelised lid - both humble, but no less, better, incarnations of their original inspirators.

Kinki: Maki with a View

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If you're looking for the best maki in Singapore, Kinki won't be it. But if it's #makiwithaview that you're seeking, the casual establishment sporting stunning panoramic view of the bay area sees little competition in this aspect.

Kinki is famous for two things: their makis and Japanese anime decorum which translates into their convivial dining atmosphere. The space makes use of the abundant natural light and their open-air entertainment quarters on the top deck to shake off the austerity and stuffiness shrouding the dining establishments in the bay area. It's important to note the beverage offerings; this is first and foremost an after-work watering hole. Once you're seated, a spirited menu packed with refreshing sakes and fizzy beers is called to your attention. I would admit that it's either an old-school dining sensibility or a money-making strategy. Needless to say, we welcome the gesture with open arms (and livers), and order carafe of Echigo Tsurukame Junmai from Niigata prefecture. One does have to whet one's appetite, after all.

Rang Mahal: Indian Fine Dining With Modern Sensibilities

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Every so often, I wake up to an unexpected invite that doesn't involve the latest incipient opening. Rang Mahal, is one such example of a fine dining institution that has paved its way to success, with deep-rooted beginnings initiating from 1971. Fortunately for me, my latest relationship endeavour with a British-born Indian and the integration with his family has got me dwelling on the topic of Indian food. Gujarati cuisine, primarily vegetarian with a distaste for the allures of alcohol, is opening my eyes to the multifariousness of Indian food. It represents the essence of Indian food, and its diversity traversing state lines, uprooting false impressions that dining 'Indian' could only mean butter chicken with a side of naan. I plead guilty.