FOODIE VS THE WORLD 

The angular facade of myVillage. The folks of myVillage has kindly invited us to an exploratory food trip of the newest ventures in myVillage, and as self-proclaimed foodies, we surely had to head down to see what was in store for us. We were brought around to the three eateries based in myVillage: Kor Kai, The Peel 1889, and The Acai Collective. An array of Kor Kai's Isaan-inspired cuisines in a photo. Located at the basement level, Kor Kai serves up hot Isaan delicacies (read: Northeastern Thailand) which gravitate towards herb-and-spice infused savour. Heading in to Kor Kai, the welcoming smell of roast and grilled goodness will immediately hit you. Signature Thai Grilled Chicken ($23+):

Graze into the weekend with Six Senses Brasserie's new brunch menu–The Weekenders' Brasserie Brunch that is inspired by Southern European ingredients and Mediterranean cooking methods. Besides that, Six Senses uses wholesome and mindful combination of ingredients with practicing sustainability such as growing their own herbs such as dill, curry leaves and many more on restaurant grounds as well as collecting food waste for recycled compost. The brunch menu set starts off with a quenching welcome mocktail at the Rose Lounge and Bar with an invigorating concoction of in-house made strawberry pureé, lime juice, soda water and garnished with dehydrated strawberry. Make your way to the Six Sense

If lounging at a café with a cuppa joe and novel in hand sounds like a page out of your book, The Reading Room (TRR) should be in your must-visit list of cafés in Singapore. Famed for being a scene shot in Crazy Rich Asians, the hipster-idyllic café is as its name suggests is tiered to the brim with books and eclectic vintage artefacts – a perfect haunt for bookworms and bohemians alike. We were invited by the lovely Quandoo tribe and eagerly took the chance on an early weekend afternoon to experience TRR’s charms and delights. Crossing the entryway, we were immediately transported to a cosy alcove of book-filled shelves and admittedly we were swept off our feet by the collection of

I still dream of that Saturday morning where I ate all that cake. It was without a doubt not only a feast for the mouth and tummy, but also a feast for the eyes. Beautifully laid in a row, D9 Cakery did not fail to impress me with the display of their masterpieces from the Valrhona Premium Cocoa-Inspired Creations, created in collaboration between D9 Cakery and Valrhona. I got the opportunity to meet the woman, Executive Pastry Chef at Hilton Singapore Chef Cindy Khoo as well as the man, Valrhona master pastry chef trainer Jérémy Aspa who were the masterminds behind these creations. World renowned chocolate brand Valrhona was established in 1922 in France. Having being able to spend a good a

宴 (Yan) is the first restaurant which comes to my mind that serves beautifully prepared cantonese cuisine. Growing up in a cantonese household, whenever the opportunity to have cantonese cuisine arises, I feel that warm fuzzy feeling in my belly. Alongside the fact that Yan has a beautiful ambience and is set in a cultural iconic building in the heart of the city’s colonial district, Yan has kept their standard of food and the authenticity of the traditional cantonese cuisine constant ever since I first dined at Yan. Without a doubt, it still remains to be my “go-to” Chinese restaurants for special occasions and where I bring my overseas guests to dine at, so as to give them top-notch qualit

I love Japanese food. But at the very top of my most favourite Japanese food list is unagi. And Singapore is blessed to have some of the best unagi restaurants from Japan. None of them however, can beat the prices at Una Una in Bugis+. One small serving of Hitsumabushi will only set you back $9.80++. You can upgrade to the regular size bowl for $14.80++, or go double portion if you’re hungry at $19.80++. That’s already cheaper than most Hitsumabushi in Singapore that usually go for over $20. What’s Hitsumabushi? It’s a Nagoya-style unagi dish eaten 3 ways, where chopped unagi on rice is served with condiments like wasabi, spring onions, nori and dashi. Divide the unagi and rice into 4 halves

Have you ever craved a touch of homely Malaysian flavours while enjoying a sophisticated Western dinner? To have that craving satisfied, look no further than the recently revamped menu at ATAS, the only restaurant in The RuMa Hotel and Residences in the heart of KL city that takes local ingredients to a higher level. The Malay word ‘atas’ is often used to connote something snooty and upper-class. But Executive Chef Tyson Gee, born in Vancouver, Canada and trained in Melbourne, Australia, is down-to-earth and happy to share his experiences. For someone who’s spent only two years on Malaysian soil, Gee's knowledge and understanding of traditional Malaysian produce surprisingly runs deeper than