JYPSY: Casual Japanese restaurant with nomadic island life vibes


Opened this July, JYPSY is PSCAFE'S newest cafe concept -  casual Japanese restaurant peddling a nomadic island life which you'll find expressed in its immaculate decor of hanging ferns, traditional Japanese paper lanterns and wind bells. It's a gorgeous space that touts an equally breezy menu of sushi rolls, sashimi and more in sharing plate formats. Despite the upmarket vibes, price remains easy on the wallet.

[Friday Date-Night]: Rosso Vino


Located along the banks of Robertson Quay, Rosso Vino prides itself as being one of the best Italian restaurants in the island. Being relatively new to Italian cuisine, we were thrilled to be invited to try out some of the classics on their menu.

To start, we had the Bruschetta Rosso Vino and Carpaccio Di Manzo. The Bruschetta Rosso Vino is a trio of Smoked Salmon, Diced Tomato and Mozzarella and Anchovies Bruschetta. As someone who usually strays away from tomatoes due to its distinct taste and smell, the diced tomato was surprisingly refreshing and easy to swallow. I never thought I would say this, but that was delightful and pretty addictive. Contrastingly, the smoked salmon piece was not outstanding and the mozzarella one was way too salty for my liking. Perhaps a better ove would be to order the Brushcetta Rosa, where you can better indulge in the Diced Tomato Bruschetta, which really helps to whet your appetite for the upcoming feast.

The Carpaccio Di Manzo had unbelievable thin slices of beef tenderloin served with parmesan cheese and mixed salad. The beef was so thin and moist that they broke apart easily while the cheese added a nice subtle touch of saltiness to the beef.

For our mains, we ordered the recommended Cavatelli Ragu di Maiale in Salsa Di Pomodoro and Branzino alla Toscana. The homemade pasta's name was a handful, but the reason behind its popularity was clear. The Cavatelli pasta itself was firm, with a slight bite to it, yet easy to chew through; quite the perfect al dente if I would say so myself. The addition of red wine imparts a light oaky fullness to the sauce. Each pasta piece enrobed in the rich sauce made for a very pleasant experience.

As one who is particularly averse to fishiness, I was amazed at how subdued the dish of Branzino all Toscano was. The fish was moist and flaky fresh and the tomato based stew providing relief from the fishy qualities. What's left was a really fragrant, juicy and fat fillet of white meat, it's sweetness further enhanced by the layered tomato stew.

Pair your mains with a glass of wine or rose, both giving additional dimension to the dishes ordered and adding brownie points to the romantic night out.

Rosso Vino
15 Merbau Road
Reservations: CHOPE

Operating Hours:
Mon - Sun: 3pm - 1am

Words and photos by Belinda Yong who wishes that every time of the day is food o'clock. She loves trying new cuisines and creations, and prays hard for a higher metabolism.

Ding Dong releases 18 new dishes that incite wanderlust in Southeast Asia


I've always had a soft spot for Ding Dong (read my previous extolments here) and its representing unbuttoned Asian-trendy-comfort-food virtues. In a commitment phobic world, it's always refreshing to see a restaurant so enterprising in the spirit of introducing an ever-changing spectrum of Southeast Asian dishes and flavours to its diners, yet still retaining a contemporary edge that's party-ready (it's always tempting to hit the cocktails and bubbly hard). This season, Ding Dong puts on its thinking cap once more and derives a spread of eclectic offerings that will have you at the edge of your seat.

[Messed up Mondays]: Newsletter for the Thirsty

As we are deep in the third quarter of 2018,  new year resolutions start to wane, and you find yourself pressing against the gas pedal on the topic of 'debauchery'.  Don't fret if you're haven't had the chance to indulge in all the good things the city has to offer - the rest of the year's wine and dine line-up is just around the corner.

Here are some of my favourite events of the season (mostly alcoholic related). So if you're on a pursuit of drinking pleasure, this might just be your shtick.


Damilano Wine Dinner at Zafferano Italian Restaurant and Lounge
on 26 July from 7pm

"Not all grapes are destined to become Damilano wines", and to only represent the 'King of Wines and the Wine of Kings', Barolo, is to take it one step further in exclusivity.

On the 26th July and for one night only, experience the jewels of Barolo's terrior in a five-course dinner curated by Head Chef Emanuele Faggi at Zafferano together with wine pairings from Damilano Wine Company. You'll be placed in the good hands of Brand Manager, Thomas Cuni, who will guide you through the beautiful journey of heritage wines, which include the Barolo Lecinquevigne 2013 and the elegant Barolo Cannubi 2012.

Dinner highlights include delicate pillows of veal tongue Raviolo and the well-executed pan roasted venison served with oven baked quince apple and broccoli.

The Damilano Wine Dinner is available on 26 July 2018 from 7pm at $98++ per person
Events Page: Zafferano
Reservations: here


Tippling club launches its first ever Sons of Tippling Gin

The craft distillery boom has recently tainted the youngest, most talented minds in the Food and Beverage scene in Singapore. While some wait three years to distill their whisky, some are dabbling in gin - cue, the newest gin to grace the market,  founded by three experts in the field, Ryan Clift, Joe Schofield(recently awarded International Bartender of the Year at the 12th annual Spirited Awards) and master distiller James Young.

Made from Botanical ingredients such as juniper, coriander seed, angelica root, liquorice, aniseed, cardamon, lemon and orange peel and lemon myrtle - this does sound like a typical modern gin with a crisp citrus edge, but when does Tippling Club ever the trod the path of the commoners?

Come Saturday 28 July, the inquisitive will be treated to a sneak preview of the small batch gin (limited quantities of 300 bottles only). Tippling club will be dishing it out in 3 signature cocktails priced at $22+ each. Peripheral activities included complimentary canapes and complimentary tattoos by Joe Wang from 8 Volts Tattoo.


Global Bartender Exchange: CK Kho of Coley guest shifting at Cin Cin
on 25 July from 7 - 11pm

Here's where you should go to get your midweek fix this week.

Gin specialist bar, Cin Cin will be playing host to CK Kho of Asia's Best 46th Bar 2018, Coley in Kuala Lumpur, Malaysia. From 7 to 11pm, be entertained with quirky mannerism (if you see him breaking out the angostura bitters, RUN!) and a quick show of hands stirring up two exclusive cocktails using Bulldog Gin - an English gin that advocates wanderlust in its global sourcing of botanicals.

If you're one to inhale the peanut snackage when at bars, the Nutjob made to replicate that bar snack will be up your alley. Otherwise, Paradise Lost is set to tickle your palate with its effervescent mix of Strawberry and Ginger Shrub and Bulldog Gin finished with a healthy splash of sparkling wine for good measure.


Bartenders battle it out for the Black Cow Vodka Gold Top Cup
on 1st August from 6 30pm onwards at Fancy

Forget about conventional bartending competitions, the Black Cow Vodka Gold Top Cup finals is happening on the 1st August and you'll be able to get up close and personal with the ten finalists as they battle against each other for a chance to compete in the world finals where a trip to UK, home of the Black Cow Vodka is up for grabs.

The ten finalists are:

Michael Mendoza - 1864 Bar and Lounge Sofitel
Tim Chew - 1180
Leonard Lim - 1880
Bannie Kang - Anti:Dote
Russell Ong - Atlas
Dave Koh - Bar Stories
Sashi Satiyaseelen - Pollen
Nina Kong - Sugarhall
Yadhaven Santheran - The Guild Singapore
Don Henry Miranga - The World is Flat

The finalists will be shaking up a storm at a public event on August 1st at Fancy, 35 North Canal Road from 6 30pm. So come show some support!


The Last Shake: Farewell party for Sugarhall on Amoy Street
27th and 28th July (all night long)

If you follow my feed on @thedrinkseeker, you would know of my devote penchant for rum. And its with the heaviest of hearts that I have to bid farewell to my favourite bar in Singapore (Yes, I said it) If you haven't heard (which rock have you been hiding under?), Jigger and Pony as well as Sugarhall will be uprooting themselves from the Amoy street precinct as of this weekend. Come by, eat, drink and be merry.  No tears allowed though. Afterall,  it's not goodbye. It's farewell.


Mikuni's "Doyo no Ushi no Hi" or Summer Unagi Festival Menu hopes to boost your vitality


A time-warp happened within the first few seconds of being seated in the darkened inner sanctums of Mikuni. Flashbacks to my last "Doyo no Ushi no Hi" menu in 2016 under the tutelage of Chef Moon Kyung Soo and that glistening coat of sticky glaze on charcoal grilled eel. I coo-ed. It was superb. However, a lot of things have changed over the last two years. One of the most major - Executive Chef Keisuke Uno taking over the reigns and breathing new life into the extensive menu of kaiseki, sushi and sashimi, teppanyaki and robatayi offerings. Another would the addition of outlet manager and sommelier Ryuta Yamada to the team. Fortunately, I was extremely blessed to be able to experience his prowess in wine and sake through a rather intriguing wine and sake pairing that was purposed to sing in harmony with the Summertime Unagi Treat.

L'Espresso: Victorian English Afternoon Tea


Known for its premium durian desserts, Goodwood Park hotel holds the realm of being one of the best dessert makers, where hotels are concerned. L'Espresso is proud to be dishing out a Victorian English theme high tea buffet till the 22nd July. Boasting a huge variety of savoury pastries, fresh fruit, sweets and bite-sized pastries, you'll feel the imminent tug of your waistband. Here are some of my favourites.

Plum and Toro: Not so much a meal spot as a fun night out of town, literally.


Looking to avoid jostling with the crowds in the mainstream part of town? Meet Plum and Toro, a secret enclave of a Japanese restaurant located in InterContinental Robertson Quay. A little devoid of the usual Japanese izakaya vibe - cue the words, homey, unpretentious and perhaps a little dingy - Plum and Toro swings into the contemporary jive of things with a tastefully designed food menu and an intimidating full fledged list of alcoholic tipples.

Bacchanalia goes the Seasonal route with their New Menus


There isn't any fancy pleasures more profound than a good slice of sourdough in the affable company of room temperature butter. The new Bacchanalia and I, got off to a good start with the impressionable introduction that involved one, too many bubbly slices christened with a firm crispy crust, singing a resounding sour note to the salty harmony of seaweed butter. And this was no ordinary seaweed butter, it's textural landscape undulating with pops of umami, as if with the hum of sea grapes. If you're one to judge a fine-dining establishment by its complimentary bread, Bacchanalia will you make you very very happy.

Lewin Terrace takes matcha beyond the mug with [Oh! Matcha Dessert Buffet]


Following the highly popular Ichigo Delight Strawberry Buffet, Lewin Terrace introduces another cult favourite dessert choice, Matcha. Going at just $38++ per pax, diners can enjoy unlimited servings of premium matcha desserts that are reimagined into different shapes and forms.

Alma by Juan Amador sprouts from a series of cosmic events


Publications company owned? The Birds of America reprints on the walls? Chef Haikal who previously helmed the Water Library in Bangkok? The first ever four-hand kitchen collaboration with Chef Dan Barker of Upstairs at Mikkeller? Wait. How does three-Michelin-starred German chef Juan Amador even come into the picture?

Dining at Alma was as much a palate titillating experience as it was enlightening - the stories that unfolded over lunch extending to all facets of business. And despite the mind boggling series of cosmic events that have resulted in this manifestation of this Michelin-starred restaurant located with direct access to the car park of Goodwood Park Hotel (a bonus when hosting VVIPs ), I was intent on displacing the romanticism of the stories overheard and focusing on the food itself.

Twenty Eight Cafe: for the early birds.


There's something about the imagery of piping hot coffee, rivulets of milk froth working with tangles of hot coffee forming intricate patterns that is synonymous with the basic necessities of the working man; newly opened Twenty Eight Cafe would know. Opening it's doors at 7 30am in the morning to pander to the needs of the Mount Sophie and Mount Emily residents. High ceilings, white washed spaces interspersed with bits of foliage, and modish hanging light fixtures; it's not a surprise to see that the cafe has amassed quite a following even in the first few weeks of its opening. Wi-Fi does help, of course.

Ichiban Boshi's Newest Outlet (Century Square) unveils Kyushu Ryori specialty menu


Said dish above looks pretty tasty, but do not be fooled. After all, Instagram isn't reality, so we implore you to come armed with NO expectations.

Ichiban Boshi makes its mark on the newly renovated Century Square, sporting the spanking brand new feels and voguish looks of an open concept kitchen.

At this new outlet,  we were egged on to try the new menu which highlights Kyushu cuisine. There was The Mentai Hakata Nabe Gozen ($26.90), a deceptively bountiful looking set meal that features thick folds of mentaiko (spicy cod roe) and kurobuta in a chicken broth served with silver-striped round herring. To complete the meal, there are sides of fresh sashimi, deep-fried shishami and vegetable tempura. Blame it on my ignorance but this might just be the first time I've encountered mentaiko served in this form; usually an ingredient widely cherished, it's appearance strike me as obscene - not at all appetising. The chicken broth, however, is fresh and light, sparingly seasoned so much so that it's positions itself as the perfect cold remedy.

The Jigokudaki Udon ($14.90) is a warm dipping style udon served with black pork, poached egg and vegetables. Worlds apart from the usual udon dishes at Ichiban, which aren't transcendent but reliable at the very least - the new udon is not quite the case. The dip, so cloyingly salty that it rendered the plain boiled udon inedible. Have you ever ingested sea water by accident? - Yes, I would liken my experience with this dish to an unfortunate accident such as that. Needless to say, I left more than half the serving untouched. What a waste.

Perhaps the chefs were having a bad day in the kitchen, however, it is not my place to be making excuses for their inadequacies. Here's a piece of advice: Stick to the classic menu. Your stomach will thank you for it.

Ichiban Boshi
Century Square
2 Tampines Central 5
t: +65 6260 1273

Operating Hours:
Daily: 11am - 10pm

Words and photos by Belinda Yong who wishes that every time of the day is food o' clock. She loves trying new cuisines and creations,  and prays hard for a higher metabolism.