Allium

Kaya and Gula Aren Cream Choux bun. That's how i first got to know about Allium, which is surprisingly not a cafe/pastry shop. This sleepy little restaurant hidden in Kensington Square is helmed by Dillon Ng, formerly of The Humble Loaf and GastroSmiths, and his wife Lulu who is the pastry master here. Stepping into their 16-seater restaurant felt like someone's home and i kept mixing them up with some other private dining turn commercial place.

The food is all about sustainable produce though i could not figured out their cuisine focus, except that modern (presentation?) came up several times during my meal there. There's no need to put people/things into boxes of course but it does help a little with dining expectation. Nevertheless, if you like surprises, Allium's monthly menus with revolving cuisines would be your cup of tea (i guess that's why i kept thinking they did private dining before).

We had the prix fixe lunch menu ($58/pax nett) for July, which was inspired by the couple's memories of Japan, featuring Japanese home-style dishes. The meal was served the Teishoku way, as a set and all at once, which is perfect for a quick (or leisurely) lunch. The cold sides were a delight- a kombu-like Sustenir Kale tossed in a sweet-ish goma sauce, an umami julienned lotus root, and chunky slices of pickled daikon.

Paradise Group Seasonal Favorites 2020

Jr and i are fans of Paradise Group. #notsponsored. We can always count on them for some hearty ramen from their casual LeNu (man i love their wantons and tonkotsu broths), or fatty char siew and delectable morsels of dim sum at Canton Paradise. Oh and Beauty in The Pot is my favorite hot pot place (except i wish it doesn't break the bank every time i visit)! 

From now till end of August, be greeted by some of your seasonal favorites at the Paradise Group. Do we hear a Shrimp Broth hot pot calling our name? Or a wicked but appetizing Nagano Pork Belly with Mala Tomato Soup Ramen? 

Now now our favorite rainbow xiao long bao place Paradise Dynasty has a special “Shanghai Night” lined up for us. And it has taken their signature soup dumplings and turned it into a Sheng Jian Bao. The thin-skinned dumping is given the hot oil treatment on its bottom and emerged all puffed up and crispy but juicy nonetheless. The Crispy Original Xiao Long Bao ($7.80/4pcs) is a keeper. Please don't take it away!!

Burger Labo Not So Basic Burger

What was your virgin meal post Circuit Breaker? Phase 2 coincided with our #fridate and i was craving for a good fresh burger and that led us across the island to Burger Labo, by Ken Loon of Naked Finn. The burger lab has been experimenting on burgers to produce one of the best burgers i've eaten, the Basic Burger, which is not at all basic #humblebrag LOL

The Basic Burger (120g single/ 240g double, $18/$25) has gone through so many iterations from 2015 and the current version features a patty made with a blend of Black Angus beef & Toriyama Umami Wagyu A4 patty, grilled on cast iron griddle. Damn this is one juicy beast. Go for the double btw, you wouldn't regret it. The condiments all contributed to the perfect bite- crunchy pickled and also jammy caramelised onions, sharp American cheese, house-made bone marrow ‘butter’ and house-made shio kombu mayo-based sauce. Holding it all together is a glistening glossy brioche bun that made the angels sing. The buns are from Brera Bakery, a favorite of mine.  

Wash it down with an alcoholic milkshake. Boy that chocolate bourbon one was wicked!

Now sadly, the Chicken Burger (150g, $20) was sold out by the time by the first seating. SOBS. The recipe is by Julien Royer of Odette and showcases a GG French Poulet boneless leg marinated in yoghurt & spices, grilled on cast iron griddle. I'd probably have to go back for this, and another Basic Burger again.

The Gyu Bar takeaways

WHO: The Gyu Bar. Contemporary Yakiniku dining and bar concept that specializes in premium Wa-Oh Japanese beef from Kumamoto. I've been here before for dinner and wanted to kick myself for forgetting to make an advance reservation for the omakase dinner. 

WHAT: Special wagyu dons are available now. 

Wagyu Uni Chirashi don ($48)- I was attracted by the pretty cubes of food but was also kind of disappointed with the overall mix of flavors for this one. I blame myself for being seduced by the uni. Well, cubed wagyu don't go very well with uni and i thought the rice could be more flavored. It was only slightly sweet.  

Yakiniku Wagyu Foie Gras don ($48)- this bowl is worlds' apart from the wagyu uni chirashi don that was rather plain. Very big flavors with a charsiew-like sauce and garlic chips. But of course there's also the rich buttery battered foie gras on seared wagyu. Such decadence. 

WHAT ELSE: I'd probably want to try Sukiyaki don ($32) or Hokkaido Butadon ($28). Hopefully the flavors are more balanced in these.

HOW: Place your orders on https://smartweb-2.tabsquare.com/intro for delivery or pickup at 30 Stevens Road, #01-08, Singapore 257840

Circuit Breaker Takeaway: Humpback

WHO: Jiggy & Pony Group's Humpback seafood restaurant. One of my long time favorites that i need to visit more once CB is over. Also one good thing that came out of the CB is that i'm reminded to support my fav F&B outlets.

WHAT: Humpback's Seafood Sharing Meal for 2 ($78)

Smoked Salmon Dip, served with Ritz Crackers- not overly salty which is great.

Barramundi, with charred corn, garlic mashed potatoes- Lightly seasoned to allow the natural flavors to come through. 

Ah Hua Kelong Lala, olives, yellow onion, saffron broth- slightly creamy broth with notes of pickled mustard leaves (probably from the olives). Would order this again. Am also going to place some orders from Ah Hua himself. Did you see his giant clams??! 

Cabbage (v), with herb cheese, crispy quinoa, chilli oil- simple delicious. The vegetable dishes at Humpback are my all-time favorites.

Flourless Chocolate Cake (gf), with jameson whiskey, sea salt- airy poofy goodness with a twang of citrus