ChaoZhou Porridge (潮粥糜) Supper Buffet @ River Valley

I’m always looking for supper places especially if their offerings deviate from the usual oily, greasy prata or bak chor mee. Thankfully, ChaoZhou Porridge has introduced its new supper buffet which makes a great addition to any foodie’s list of supper places.

Photoshoot for Watersource

Had the opportunity to work with Zheng Ge Ping for Watersource recently and it was nice seeing him after more than a year. I first met him at Mean Bean last April and never would I even have thought that I would get to work with him. Zheng Ge Ping is effortlessly radiant and goodlooking and not to mention, incredibly fit. I was all jittery and still really unused to being in front of the camera

The Daily Round Up @ Keong Saik Road

A project by the Lo & Behold Group, The Daily Round Up is located at The Working Capitol, a popular co-working space. It focuses on French galettes and crepes, using organic buckwheat flour from Brittany, France and Jean-Yves Bordier butter.

The Black Swan - Luxurious and Elegant European Fare

Housed in the iconic and historic Art Deco building, The Black Swan stands tall and beautiful exuding a timeless elegance in the heart of Raffles Place. The Black Swan brings to the table a new menu lined with European dishes prepared with traditional methods elevated by light modern touches.

Salt Tapas & Bar’s Brunch Workshop @ Raffles City

I attended a brunch workshop led by Executive Chef Ronald Li of Salt Tapas & Bar at Raffles City and was treated to a privileged sneak peek of their new brunch menu.

(CLOSED) 20F Specialty Coffeehouse @ Foch Road

This is possibly the most ordered dish and the star at 20F. I had my reservations about this dish because I've seen some not so good reviews online. However, I still wanted to try it so badly. I mean, its duck confit and waffles! Two of my favourite things! How could I give that a miss?

The Duck & Waffle ($22) is available daily from 11am-5pm and it exceeded expectations. The waffles had a light crisp, are a little cakey and went really well with the sweet sauce. I felt that the duck leg could have been a tad more tender but the entire combination was a rocking one. The unique addition of a scoop of mixed berries sorbet gave a stark contrast in temperature and a bright tangy touch to the whole symphony. I really enjoyed it. The clever sprinkling of chopped pistachios elevated the visual appeal and I adored the nutty hints.