It's a feat to have survived the past nine years in the Singapore F&B scene and Artichoke has done it, despite being the "least authentic Middle Eastern restaurant in Singapore" (so they say). They're here to remind you that they're still alive and kicking and why you should head back or check them out if you haven't.  My my, the last time i visited was before i started blogging! Oops.

If you haven't been to Artichoke, do not go there expecting anything traditional or standard (you can go to Arab Street/ Kampong Glam for your run-of-the-mill tagine). Instead, head there for a casual night with hearty shared plates and un-ME music (the playlist is all chef-owner Bjorn's own favorites). The food uses ME ingredients as a start, but Bjorn adds on his own brand of creativity and likes to un-ME his dishes. 

The right way to start is the meal is with some mezzes and fluffy Turkish bread ($4.50). Definitely go with the Hummus with Iraqi spiced mushrooms ($14). What special about this hummus is that miso is added for that extra umami, along with the usual chickpeas, whipped creamed tahini, lemon juice and garlic. The mushrooms were seasoned in Baharat (a leavened thyme spice mixed, containing 7 spices) and sauteed with olive oil and garlic. 

I also do love the jammy Turkish eggplant ($12). The eggplant is halved and stuffed with onions and tomatoes, then confit and deep fried to turn the regular eggplant into an umami bomb. I also could not stop dipping the bread into the Beetroot Borani ($12), a sweetish beetroot cream cheese mix. If you enjoy the spicy pungent kick of garlic, the Israeli Sea asparagus ($12) is for you. The naturally salty veg is tossed in shallot oil and served with labneh (a yogurt-like cheese) and pickled garlic. It's not quite date-food material i must warn. 

Now now, i would not share the Crab Toast ($16/2pc), which is inspired by tzatziki (there's a bit of it in the mix but the crab takes center stage). I could not deal with the explosion of textures and flavors in this one- the sweetness of the Blue Swimmer crab, briny pops of Ikura, flavorful fried chicken skin and buttery pillowy brioche. Such deliciousness.

I'm not a fan of crowds (or human contact) in general and Chinese New Year is a chore for me. Have you had one of those super rushed reunion dinners at restaurants which have 3 seatings in 1 night? I mean, i already don't like people and i still gotta be hangry?? Well thankfully, there are now decent CNY takeaway meals by Goodwood Park Hotel's Min Jiang and Min Jiang at Dempsey to the rescue.

I enjoyed Min Jiang's (GWP) Joyful Abundance Yusheng ($168++/$179.75 nett, large portion only)., which is a fresh and refreshing salad with real salad leaves, alongside the tradition pickled melon strips, crushed peanuts and pine nuts, and sesame seeds. The dressing is a mix of calamansi juice, plum sauce and strawberry jam to provide a mix of acidity and fruity sweetness. Deep-fried cheesy chee cheong fan strips are used if you're dining in but are replaced by the simple but good golden crackers if you do takeaway. There're also fresh baby abalones and raw salmon. 

Follow it with a Pot of Gold ($243.95 nett for 8 pax, includes claypot), a pretty tessellation of braised pork belly alternated with creamy Australian pumpkin for a delicious bite, further adorned with Australian 6-head abalones and broccoli. 

As simple as the dish may sound, the pork belly and abalones have been separately braised in chicken stock and Chinese ham which gives it that extra umami.

Now now, this is what i'd definitely order. The Longevity noodles with baby abalones and roasted Iberico pork loin ($201.15 nett for 6 pax) is a plate that would tantalize your palate. Capellini is tossed in shallot oil, kombu, soy sauce and chives and topped with the cutest braised baby abalones and chopped chives. This is umami at its peak. The Ibérico pork is done char siew style, marinated overnight before seasoning with salt and caramelized with a house-made bbq sauce. 

Takeaways are also available at Minjiang at Dempsey. Their Yusheng is different from that at GWP ($108/$169++).  

There's nowhere else i'd head to for a good Sichuan meals but Si Chuan Dou Hua Restaurants and they've introduced a variety of seafood dishes "Colours of the Sea" which is available till 12 Jan 2020 at their three outlets. TOP of UOB Plaza and PARKROYAL on Beach Road are offering special a la carte and set menus, while PARKROYAL on Kitchener Road serves a buffet. 

Did you know that Si Chuan Dou Hua Restaurant is pufferfish on its menu? Their fish is imported directly from Japan. Check out these cute Steamed pufferfish dumpling which is exclusively available at TOP of UOB Plaza, where you can also enjoy the rest of their delectable dimsum bites. Expect a refreshing sweetness in this dumpling.

Another must try is the Sliced pufferfish with fresh chili and sesame (right). I love the blend of spices and the sesame fragrance in this one.  

There's no such thing as regular seafood dishes at Si Chuan Dou Hua as we were wowed by the interesting combinations of flavors. In the seafood combination platter, what stood out was a crispy soft shell crab with Osmanthus sauce that all of us could not stop nibbling on due to the lingering floral taste. The salted egg fish skin was irresistible as well.

Kai Garden is one of my go to Chinese restaurants for dim sum and their very well priced and gorgeous Peking Duck! And guess what! Kai Garden has opened a new restaurant Kai Duck that focuses on innovative dishes made with their Cantonese-style Peking duck.

Their new outlet at Ngee Ann City is a modern casual restaurant that caters to smaller groups of diners. Yes, one can enjoy some glorious bird dishes even if one were alone. Oh the beauty of it! Unlike the traditional Peking style of baking the duck with fire, the duck skin used at Kai Duck is prepared by using the Cantonese method of drizzling the duck with oil after baking, to enhance the aroma and juiciness of the skin. 

We started with the Chilled Mini Tomatoes topped with Japanese Sesame Sauce ($10.80) which uses fresh Japanese cherry tomatoes marinated in a tart plum sauce, and is served with handmade squares of plum jelly. This refreshing appetizer complements the rich flavors of the other dishes. Save some for in between dishes! The plum marinade is exactly like the sauce that accompanies most roast ducks. 

One of the signatures at Kai Duck is the Peking Duck Salad Hand Roll ($4.80 ea). Think of it as a fried spring roll filled with juicy slices of Peking Duck, cucumber and lettuce, seasoned with Japanese sesame sauce and seaweed.

As French patisserie Antoinette bid farewell to its Mandarin Gallery outlet, its move to Millenia Walk is a warm welcome by the working crowd in the area, who gets to indulge on fresh bakes, sweet treats and savoury bites, all day everyday. 

Pick your spot, be it under the sun (i mean skylight) in the ‘al fresco’ area along the atrium, or tucked tucked away in a cosy corner in the store, and then be ready to watch the world go by for a bit. New to the Millenia Walk outlet are French-style savoury crêpes and weekday-specials, the Le Menu Petite Déjeuner (a simple breakfast menu) and Le Menu Sandwich (classic European sandwiches) that are exclusive to Millenia Walk.

For a quick grab and go, other than Antoinette’s signature Pure Butter Croissants ($3.5) and Pain Au Chocolat ($3.5), i highly recommend the Egg Muffin ($5) which is way better than MacD's FOR SURE. The housemade pork sausage patty is incredibly juicy and wholesome, with zero additives. Topped with cheddar cheese and a sunny side up, it's sandwiched between a housemade muffin which is amazingly fluffy and buttery inside and woah i love that crunchy crust it has. How is this only $5?? 

The Italian Focaccia ($8) is also an easy sandwich to eat on the go. You can't go wrong with pesto butter and cheese, plus some juicy sous vide chicken. I love the herby mix and it certainly provides a hearty start to the day. An extensive range of traditional European and Japanese-style breads are freshly stocked daily for a convenient snack at the desk too.

Something old, something new. Classical European dining experience is given a contemporary update by new Executive Chef Armando Aristarco at Tablescape, Grand Park City Hall. A flavor-first approach is taken here, with only 3 to 4 ingredients per dish, to allow each ingredient its chance to shine.

Embrace an elegant and unhurried meal starting with a selection of housemade bread and butter. There are 14 breads in rotation and the highlights include the onion, brioche, sun-dried tomato,  and cheese focaccia. The breads are glorious and they're free flow, but please be a conscious diner and not take advantage of this. We heard some ugly diners stories and their cheapskate behaviors are just so uncalled for.  

I love eggs and the Egg ($28) at Tablescape is your decadent 62 deg version topped with 24 months aged Parmigiano Reggiano fonduce, and a chocolatey Umbria black summer truffle shavings that Chef made rain over the wobbly mix. Some extra texture is provided with both sautéed and raw asparagus.

Instead of a tuna tataki, we had the Beef ($20) done in the seared tataki style but with Korean flavors to it. Australian Black Angus striploin is paired with pumpkin in two textures – cubed and pureed. It is then dressed in classic Pommery mustard and raspberry vinaigrette for a sweet-savoury flavour.

The Scallop ($20) is another refreshing cold starter, seasoned with a little fat (olive oil) and acid (lemon zest). A cucumber gazpacho with a touch of raspberry vinaigrette adds to the overall tang of the dish.

You don't have to be in Niseko to enjoy Chef Willin Low's Mod-Sin izakaya dishes because they make an appearance every night at Relish @ Frasers Tower. In the day, enjoy Relish's classic burgers, pastas, and desserts; in the night, pick on bar bites and sharing plates over Japanese sakes and draft beers at Roketto Izakaya. Also, some of Wild Rocket's signatures are also available here! 

Warm your tummy with the Fish Collagen Broth ($5), a dairy-free but surprisingly rich and creamy soup that has extracted all the goodness from the fish bones. While it may look like a simple piece of fried fish, it's actually a homemade omu fish cake. Fish meat is mixed with egg, beaten and fried for the fluffy airy texture, similar to the typical fried egg floss at many fish soup stalls in Singapore.

Willin also likes to tease his dinners with all these Har Cheong (fermented shrimp paste) chicken dishes but he doesn't use any chicken in them. Instead, munch on a flavorful Har Cheong Pork Belly Keropok ($8.50) that is possibly the next big snack (goes perfectly with beer). The saltiness is well balanced with a refreshing Keffir lime mayonnaise.

A milder but more exotic version of the typical Har Cheong Chicken is the Har Cheong Tin Gai ($12), which features fried frog legs that have been mildly marinated in the pungent paste. It tasted like a very good fried chicken actually. Have it with the ginger flower paste and it instantly tastes like a staple on an Izakaya menu.

In need of some fresh air this smoggy September! Short of going on a getaway (somewhere without the haze), i'm thinking of a mini afternoon break at InterContinental Hotel Singapore, nibbling on Chef Ben Goh's Classic Afternoon Tea. And no, you don't have to wait for the weekends to enjoy this because it's available daily at the Lobby Lounge.

This particular Classic Afternoon Tea set celebrates Chef Ben's recent win as Pastry Chef of The Year 2019, awarded by World Gourmet Summit. The sweet treats tell the story of Chef Ben's culinary journey- inspirations from his childhood (such as the buttercream cake and his grandmother's kueh lapis), and his milestone creations and award winning sweets. These are accompanied by some specially created light savory bites to balance the desserts. 

Starting with the traditional stuff, the nostalgic old school buttercream cake. I NEVER liked this style of cake because the colors look radioactive and it always has this oily Planta mouthfeel to it. Well Chef Ben's version was totally NOT that. I loved the light saltiness of the buttercream and the light sponge layers. Chef also took a leaf out of his grandmother's book for the kueh lapis and created a springy and eggy cake that wasn't too sweet. The secret ingredient is DOM Benedictine. 

My heart melted at the Peach Melba Cheesecake with the loveliest shade of pink. I mistook the exterior for a tart shell and was surprised that it was a chiffon sponge instead. It's a perfect harmony of sugar and acid in this one. 

The best thing about Chef Ben's desserts is that they are always delicate and nuanced, even with the seemingly rich stuff like chocolate. The award winning Chocolate Lemongrass Pineapple cake may look intimidating but the filling is an airy mousse that is a chocolate cloud, further lifted by the notes of lemongrass. If that doesn't lift your mood, head over to the ice cream counter and help yourself to the free flow of a creamy smooth yogurt yuzu ice cream!  

Looking for a go-to guy for authentic mexicano? Well, as the name itself suggests, El Mero Mero is exactly where you should be headed for the real deal, and i really don't mean Tex-Mex. The restaurant at CHIJMES has been serving us amigos for the past five years with solid Mexican classics and now it has taken its offerings a notch up with its refreshed menu that is designed to reflect both Mexican culinary history and its dynamic modern foodscape. 

What's Mexican food without Guacamole ($16)? The version here at El Mero Mero is made better because you can mix all the smashed avocados and condiments in yourself before smearing it on the crunchy charred tostadas. My advice? Order another side of fried masa corn chips because they are thinner and crunchier than the charred ones.

Even though the Corn sampler ($15) may look pedestrian, it certainly didn't taste so. The Cotja cheese mayo dressing made all the difference. I adore a good taramasalata and this tasted like that, except that it's sharper in flavor and also happens to be vegetarian.

The brown corn-mushroom donuts are out of this world though. It's the first time i've had Huitlacoche, a fungus (or mushrooms) that grows on the corn.

Dashi is the building block of Japanese cooking. Having experienced a dashi tasting before, i can tell you that a good dashi makes all the difference to the Japanese fine dining experience. At newly opened MAI by Dashi Master Marusaya, you can be sure that you're not getting off-the-shelf hondashi in their specialty dishes. 

Founded in 1962, Marusaya is an established wholesaler of Japanese katsuobushi (dried bonito). The company takes pride in its Satsuma 2-year-old hongare-honbushi, made from skipjack tuna which is dried and fermented over two years. This is unlike other katsuobushi, which is fermented only over a year. The extended fermentation is what brings out the umami in the fish. Together with the Rishiri kelp (a best in class Hokkaido seaweed), it produces a golden broth that is elegant and smoky. 

The restaurant features dishes that play to the best of their katsuobushi- think shabu-shabu (hot pot), toban yaki (hot plate) and donabe (claypot). What's best? The insanely affordable prices especially during lunch.

Sets start from $29 and include a variety of sides: chawanmushi and miso soup with seasonal toppings, bonito flakes (more like slices) that are perfect beer snacks, and flavourful claypot rice cooked with dashi. I could eat the rice on its own but it's even better with the accompanying condiments that are wasabi-flavoured konbu, premium ikura and Japanese pickles.

Shabu-shabu sets include either the US Black Angus Beef ($29) or the Hokkaido Pork Loin ($29).  Both were great but i preferred the fluffy texture of the beef. The sets are accompanied by fresh seasonal vegetables as well as two house dips – dashi ponzu and sesame.

Have a taste of the vast rolling Basque Country right here at the lush Telok Blangah, at the transformed Alkaff Mansion. In partnership with Basqvium, keeper, curator and tireless advocate of Basque cuisine and culture both in and outside Spain, you will experience every facet of Basque culture and cuisine at the restaurants in Alkaff Mansion- TXA and UNA.

Gone were the claustrophobic and stuffy spaces. Stepping into the mansion, you'd be greeted by the chic open bar/kitchen by TXA. Pintxos (pronounced pin-chos) are served on the open counters, like how they do in the North of Spain. Traditionally, these small bites are skewered onto pieces of bread as pre-meal snacks to be enjoyed with a beer or a glass of wine in a bar before lunch or dinner. At TXA, you get an elevated experience with a mix of bites and other sophisticated plates of morsels. created by Basque chefs Marta Elvira Segalés and Silvana Pascual Romero.

Open your palate to the Basque flavors with the Aceituna Rellena De Vermouth ($2.90), an olive stuffed with vermouth jelly and orange zest, topped with fennel flower. It'll activate your taste buds for the crunchy Crudiente de Jamon ($5) which layers umami Iberico and smoked cod roe sauce between buttery pastry sheets.

If you're a fan of peppers, there are many peppers pintxos at TXA and truth be told, i could hardly tell the difference since they use a variety of peppers with a mix of fish (mostly anchovies and some tuna). Take your pick from the Pintxo Igeldo ($6.90), Boquerones con piperrada ($3.90) and the Piquillos Rellenos de Brandada ($4). My favorite of the lot would be the last, which reminded me of Portugal somehow due to the use of Bacalao (salted cod fish). I do prefer a hot dish as well instead of cold bites but that's a personal preference.

Peranakan matriarch Violet Oon is unstoppable. Was it only earlier this year when we dined at her newest outlet at Ion Orchard (read review here) and now she has gone on to open an even bigger restaurant at the iconic JEWEL Changi Airport? The JEWEL outlet is the group’s biggest (3,800 square feet) outlet to date, and as per every VO restaurant, it has its own specials!

Special to JEWEL, guests can get their hands finger-licking good with Violet's Fold-It-Yourself Family-style Poh Piah Party ($58). While the price may seem pretty steep for a poh piah set that makes 6 rice flour rolls, you'd understand why when you dig into the rich bamboo shoot and jicama stew that has been braised in a house-made prawn bisque and Fujian bean paste. The feast of sauces and condiments like Chinese sausage, steamed prawns, ground and deep fried garlic, and dried sole fish, add a variety of textures and flavors to each bite of the roll. There's also a vegetarian version which goes at $56.

VO JEWEL also specialises in grilled dishes. We enjoyed the Ayam Panggang Katong which comes in a quarter or half a chicken ($16/25), and is plump and juicy. The lightly spiced chicken is brushed with gula melaka and grilled for a nutty sweetness. It is accompanied with some sour and piquant atchara (pickled vegetables) and VO signature chili sauce.

Never one to say no to a refreshing mango salad, i found that the Mango Kerabu with Ikan Bilis ($10) a great side for the grilled chicken. What makes this sour salad different is the touch of pink ginger flowers tossed in with a sweet and sour plum and chilli infused sauce. If you can take spice, the BBQ Eggplant with Sambal ($13) is topped with green sambal hijau and spicy Goreng Chilli sambal. These would have you eating lots of plain rice to numb the heat. My preferred vegetable dish is the Sayur Paku Gulai ($16), a sweet Fiddlehead fern served on a bed of coconut-spiced gulai sauce.

The first Shangri-La hotel, the first Shang Palace. Since 1971, both hotel and restaurant has been making history, from our little red dot, to the rest of the world. 

At the restaurant’s helm is Chef Mok Kit Keung, who has 40 good years of cooking under his belt (he started when he was only 13). Chef Mok is the one who brought Shang Palace Kowloon to its second Michelin star in 2011 and we think there's a high chance he may clinch a star (or two) for Shang Palace Singapore. Expect an extensive menu (or menus), ranging from traditional nostalgia, classic signatures, and innovative new dishes by Chef.

Taste the flavors of the good old days with Chef Mok's heritage dishes. Preparation of these heritage dishes is often painstaking, time- consuming and intricate, which explains why they are hard to find these days.

Take the Boneless quail filled with bird’s best in supreme Broth ($98/portion) for example, the tiny bird had all its bones removed, leaving the delicate flesh and skin intact to be filled with 40g of bird's nest. The supreme broth is also cooked for 8 hours using chicken, pork, and Jinhua ham to coax maximum flavour. If you think about all the work and premium ingredients that went into the dish, you'd understand why the dish is value for money. 

The Deep-fried crab meat, coriander and pork fritter 金钱蟹盒 ($36/6pcs) may look like a regular fried wanton, but the skin is actually hand-sliced pieces of pork fat (they're sliced so thinly that they're translucent). The skin wraps a mixture of Sri Lankan crab meat, mushrooms, Chinese coriander and bamboo shoots, forming a "coin" which is then deep fried till crispy. I loved how wonderfully juicy each bite was. 

Our favorite wood-fired bakehouse Firebake has launched a refreshed lunch menu and also more new items to tantalize our taste buds! In its latest dishes, Firebake goes ‘back to basics’, offering quality bakes that reach out to childhood memories and comfort. 

My childhood would have been a lot more awesome if i've had something like the Firebake Tartine ($18 for full portion – available for brunch & lunch), an open-faced sandwich featuring a slice of Seedy sourdough. 

The Seedy is my favorite loaf at Firebake. Made with organic wholemeal with toasted sesame and pumpkin seeds, each bite is full of nutty crunch and fragrance. The toppings vary from time to time, and i had a slice topped with avocado, sauteed mushrooms, feta, pickled pistachio and cress. This is bound to satisfy any brunchy cravings!

Forget the Shake Shack queue guys and check out the Firebake Wagyu Cheese Burger ($18 – available for brunch & lunch). The fluffy house-baked wood-fired sourdough potato buns sandwich a juicy medium-done Australian Wagyu patty (with the perfect balance of lean and fatty mince). Hidden between the layer of meat, bun and melted cheddar are more umami surprises- an extra pat of butter, Grana Padano parmesan and -drumrolls- a thick tomato-based beef sauce created by Firebake’s founder, Konstantino Blokbergen. This sauce is inspired by the traditional Greek pastitsada stew and boy that really changes everything. 

Another new favorite for me is the Grilled Argentinian Striploin ($28 – available all day) which is topped with a refreshing and vibrant salsa verde. Argentinian steaks are known for their intensely flavorful profile and this 220g lean steak is no different. The beef is grilled to medium over Firebake’s traditional wood stove and served over a slice of rye bread. Absolutely rustic way to enjoy the slab.