Donut Hole

Lou Mitchell's, Chicago, IL.
Rating: 3.5/5

Beauty on the outside, tiny grease ball on the inside. Most importantly it's free-stand in line and look upset and a kind server will plop this in your palm in no time. This is a strictly preference focused donut hole.  It has an addictive and porous outer shell that gives way to a spongy interior, making its texture the redeemable quality in its overall package. During the first chew, however, it is clear that this thing has been fried twice. Not my taste, but if oil's your thing-don't hold back.

Pecan Sticky Bun

Stephanie's on Newbury, Boston, MA
Rating: 5/5!

There is beauty in pecan perfection. Not only is this visually appealing, its departure from the traditional gooey-topped aesthetic of the sticky bun is well received. The crushed pecans at the top sink all the way into the moist middle of the cylindrical bun. These soft and roasted bits meld with the luscious melted sugar in cinnamon folds. It is awesome texture and the homemade pastry finish at the bottom allows diners the same muffin-top-plucking satisfaction. Not too sweet but a little on the larger end. Bring a pal.

More Thoughts...On Junk

Maybe it's just the feeling of a Tuesday that I cannot help but think about food - and forget that it's the start of the week.


Sometimes we need our dose of sugar. At other times we need junk. And when that time comes-make wise decisions:


Krispy Kreme over Dunkin' Donuts. America may run on Dunkin' but it really should feast on Krispy.


Red Mango over all other frozen yogurt chains. It's tart and just what probiotics should taste like. 


Pop Tarts over Gushers. We really don't know better when we're children.


Twix trumps all other wafer snacks. It's the best glorified wafer in the world and who doesn't like that?


Dark chocolate-covered citrus, yogurt covered savories. It just works.


Rice pudding over chocolate pudding. Though am not sure if it takes more skill to cook rice than melt chocolate.

Some Thoughts...

There are some things in life that should not go untasted.

Would also love to hear what your favorite dishes are if you are so inclined!

Buffalo bolognese.

      Bison tartare with a yolk mixed in.

Turkey jerky-the original flavor, not the strange teriyaki glaze.

      Corned beef hash. Hot with cheaply made pancakes and lots of maple syrup.

Buckwheat crepes with scrambled egg whites and chives.

      Peanut M&M's.

                  Almond butter with apricot jam.

Oreos with peanut butter. This was on "The Parent Trap" and it really is good.

       Rabbit. It's cute but the flavor converts the guilt trip into more of a stumbled-upon discovery.

Have a crumpet with pesto and ricotta.

                                  Cold pizza in the morning.

Blueberry Pie

The Common Cup, West Rogers Park, Chicago, IL, USA.

Rating: 5/5

My weaknesses are pie crusts and muffin tops-not the literal version, though I may head there if this voracious appetite continues. This crust here marries a crumble and a graham cracker crust texture with a filling worthy of the moistest and purest melted muffin interior. That color says it all. Not dry and not buttery with a terribly unabashed cupful of blueberries that add texture and flavor. This-surprisingly- does not bore the palate.

Assorted Tacos-Outdoors

Big Star, Wicker Park/Bucktown, Chicago, IL, USA.

Rating: 4.5/5

Come to the take-out kiosk instead of waiting for three hours at the restaurant next door. Same quality, less attitude. Almost made it a five-star-winner but these tacos are small. Granted they are only a few bucks each and hardly wallet busting, the fact that a woman of my size has to eat two to be completely satisfied is silly. Choose from a soft tortilla pocket of pork, portobello, chicken or deep-fried tilapia. Their brilliantly green guacamole (not pictured) is some of the best in town with freshly chopped red onion and cilantro. Be prepared to binge on a pint of that.

Upside-down Blueberry Cake

Henrietta's Table, The Charles Hotel, Harvard Sq., Boston.

Rating: 4/5

Look at that blueberry top-or bottom. Never have I seen such a magnificently generous, gelatinous pool of the fruit in a dense little cake. This is great flavor in a moist, compact vessel. Not too sweet, it celebrates the purity and cooked texture of berry belly. The only negative is its size. Sharing? Out of the question.

Almond Croissant

Tiong Bahru Bakery, Eng Neo Ave., Singapore.
Rating: 3.5/5

Much to diner's dismay, this almond croissant does not come close to the iconic regular croissant that draws the village-sized crowd. Though it looks tempting, mouthwatering and disgustingly decadent, it remains nothing but a mirage. Something delicious only by design. However, if sugar and the texture and taste of melted marzipan is what you seek, this pile fulfills that wish in a gratifying way. Not to be eaten by fingers, a fork and knife could be the best way to tackle this heap of butter, film, almonds and powdered sugar (do you see it?). A comforting blend that begs to be gotten over with, if you are mentally strong enough.

Cooking Up...

Rabbit with olives, portobellos, and herbs
Outcome: 5/5
Suggest: Overestimate the amount of stock the recipe calls for

I pulled out the pink, limp and seemingly helpless combination of flesh, bone and fat from the plastic bag and finally realized: this is a real. One of those rare moments in life where one truly feels a barbarian connection to food. Fear and guilt was finally overcome when I heard the muffled, cackling sear of rabbit flesh on pan. There was no turning back.

Thankfully, the sacrifice came out to a beautiful, balsamic symphony. The rosemary, bay leaves and thyme from the home garden infused so well with the Italian olives and mushrooms that had been reducing in white wine sauce for an hour. All white meat, all good meat, all delicious.

Recipe courtesy of Tru's Rick Trumanto and his cookbook,Osteria.

Kurobuta Pork Char Siu Bao

Cherry Garden, Mandarin Oriental Hotel, Singapore.
Rating: 4.5/5
Being someone who doesn't agree with butchering high-end ingredients such as Wagyu or Kobe Beef sliders, or Hokkaido Crab tempura (yes, Nobu, that's you), this little pillowy bao has turned me around slightly. Due to the quality of the pork, the characteristic umami sweetness of this sauce was applied conservatively, allowing the character of the meat to come forward. Its texture is also excellent, having more bite and body than the chewiness we get with a cheaper, fattier type of meat. The approachable 2.5in diameter size also contains a favorable filling-to-bun ratio, so be ready to pop a few.

Fried Carrot Cake w Dark Soy

Singapore Food Trail at Singapore Flyer
Rating: 5/5
This is a stellar. Well worth the trek, this Asian 'carrot cake' has a well balanced amount of diced turnips, complementing the similarly cubed, noodle-like flour pellets. A generous amount of spring onion tops the dish, serving to cut through the umami explosion of soy sauce and fried egg. The sweetness of dark soy sauce as opposed to its lighter cousin also adds an addictive sweet-salty slant to this local favorite.

Journey: Zanotti Ristorante in Bangkok

It is always a delight when the carriers of your dish or drink can add to the experience. Capping off a delicious meal of hand-made pasta spun with prosciutto, enveloped with walnut sauce, and hunks of burrata with baby tomatoes, this single espresso has been poured into a beautifully enameled special edition illy cup. Accompanying it is the tiniest ameretti cookie, that actually is whole, not a broken off bit of one. Again, packaging and presentation is 50% of the meal. Sometimes 60%. Which begs the question, do you eat more with your eyes, or with your taste buds? I for one would like to say the latter, but am definitely an ordering sucker for the former.

Journey: Mini Yogurt Pot with Fruit Compote

Rating: 4/5
I am completely sold on presentation. It is always an added bonus when something in an otherwise safely assembled international breakfast buffet in a hotel offers up a little package that brings about some kid-like glee in a diner. Nestled individually in a mound of crushed ice, choose between a peach or strawberry covered yogurt concoction. Concoction being the operative word, as its texture is somewhere between Greek yogurt and Meiji Japanese milk yogurt. Aside from the slightly sweeter fruit on top, the yogurt itself has good body and a light finish.

Journey: Open-faced Crepes with Rice Pudding

Rating: 4/5
Now if you ever feel lost in a Thai food hall, a concept slightly misleading (differing from the Singapore hawker concept), make your way over to this little stall serving up 1.5in x 1.5in delicate little napkins of sweet tissue-thin carbs. Skillfully nestled in the middle, find a surprisingly generous dollop of rice pudding that has been thickened with coconut milk. With about 8-10 fillings to choose from, indecisive diners will not need to worry, as every pairing seems a perfect fit. However, this thick and coconut milk does get overpowering after two servings, which is a shame since the outer layers are so blissfully edible.

Panda Bread

Bread Societé, Various Locations, Taipei
Rating: 4.5/5
Yes, this is not a gourmet food item. But if any bread from a chain bakery should be revisited, this Panda Bread will definitely have you chasing for more. Not only does it look adorable, its substance and interior also echoes a strong, yeasty sense of character. Constructed using a double-shell technique, the denser white layer has a satisfying bite to it, while the chocolate bun that it envelops has a soft, spongey cocoa finish. The middle houses a spoonful of mealy sweet custard that you wish you had more of to last through each bite.

Shimaji Nigiri

Shinji, Raffles Hotel, Singapore.
Rating: 5/5
Come for lunch, because minimum expenditure per person at dinner begins at S$180. Serving strictly nigiris and makis in 9,12, or 15 sets for lunch, these thin-sliced, succulent pieces of fish are served one at a time on a small square plate. It is a beauty that worthy of reflection. Just a glance at that faint wasabi green peeking through the middle of this fish, a higher grade of hamachi (amberjack), is a telling tale of the sushi chef's mastery of his Japanese knife, and the freshness of the fish itself. Expect more 'exotic' nigiris of needlefish and torched barracuda, ending with a dollop of 'mountain vegetable' mochi, though we never figured out what these mountain vegetables were.

Chocolate Souffle w Hazelnut Ice Cream & Creme Anglaise

CUT by Wolfgang Puck, Marina Bay Sands, Singapore.
Rating: 5/5
If anything is worth the calories, this would be it. Very often a soufflé suffers from a dried top, or an easily deflatable body. Not only does this soufflé stay moist and moister once you break through the middle, the hazelnut and cream condiments blend amazingly well with the interior dark chocolate, complementing and not overpowering the earthy quality of the interior. After a few spoonfuls, the soufflé evolves into a smooth pudding-like consistency and becomes increasingly easy to eat. Enough for four, but if you wish to celebrate alone, this wouldn't be difficult to finish either.

Angel Hair Pasta w King Prawn & Caviar

Saveur, Purvis St, Singapore.

Rating: 4/5

The words "king prawn" were certainly misleading on the menu. What appears to be a generous portion of pasta in this photo is similarly dubious. However, the flavors pleasantly remind the diner of something fresh from an olive-oil doused pan. The al dente pasta is well coated and infused with the condiments of sautéed scampi, caviar (that adds a tinge of salt), and a liberal dose of spring onions. Though the price was not expensive in keeping with this restaurant's hawker stall roots, this cannot pass for a main course; expect this to be your appetizer.

Stuffed Peppers w Tuna

Pizzeria Mozza, Marina Bay Sands, Singapore.

Rating: 4/5

The perfectly oven roasted yellow pepper in particular is sweet and tender, a fantastic complement to the slightly salty tuna meat inside. Tuna chunks are not mushy, and pieced enough to provide enough bite. However, one wonders why there is only one yellow, two reds. Makes sharing this dish awfully tough. Also, the arugula garnish seems like an afterthought, and doesn't add anything to the composition.

Eggs Benedict w Creme Sauce

eM by the River, Robertson Quay, Singapore.

Rating: 4.5/5

If Hollandaise has got you down, this Creme sauce could set you back on the path to Benedict favoritism again. Slightly tart and slightly sweet, this delicate sauce covers two perfectly poached eggs, sitting atop sautéed and densely peppered spinach. The flavors of the ingredients successfully infuse into the English muffins below, making them good enough to eat on their own. However, eat quickly; the muffins get pretty soggy.

Steamed Pumpkin w Rice & Foie Gras

Forest, Equarius Hotel, Resorts World Sentosa

Rating: 4/5

I was invited to a media tasting for Sam Leong's new venture, Forest, and they served this as a main. So this should be their standout dish. In this restaurant, expect comfort food elevated, familiar flavors of childhood, all grown up. This pumpkin could stand to be a bit sweeter, but its texture is steamed to perfection, making the flesh a welcome pairing with the fragrant short grain Californian rice. The foie gras, though sweet and rich, is a bit too generous, distracting from the other components.

Spicy XO Scallop Pasta

Wild Rocket, Mt. Sophia, Singapore.

Rating: 5/5

This is for the serious chili eater. That slow heat that builds up, to the point you're suddenly not in control of your palate and senses. Yet, this XO flavor has this addictive quality to it; spicy, sweet, attractively umami. The pasta is cooked to the best al dente state, and small scallops are springy and fresh just like the pasta, and are surprisingly not lost in the condiments. 

Blueberry Tart

Paul Bakery, Ngee Ann City, Singapore.

Rating: 4.5/5

This tart screams out for more depth, density and filling, but what's not to love about a beautifully crafted filo pastry and natural blueberry filling? Not too sweet, but flavorful and delicate. You can almost feel the blueberries reducing and simmering in the pan. Very impressive for a mass-produced pastry in a mall.

Greek Yogurt & Granola Parfait

Club Street Social, Gemmill Lane, Singapore.

Rating: 4.5/5

The honey can be a good and bad thing. 2/3 of the way through, it's delicious and gives you that much needed energy boost for the sleepy weekend morning. However, the delicious and addictive granola at the bottom is well endowed with dried fruit, complementing the fresh berries; so the honey may become a bit of an OD situation. But hey, nothing wrong with that.

Fruit Salad w Lemon Sorbet

Au Petit Salut, Dempsey Hill, Singapore.

Rating: 4/5

The perfect way to end a rich French set lunch. The sorbet is as perfect as it looks; expect all tart and little sugar. The fruit salad is a colorful, gorgeous tossing of grapes, blueberries, strawberries, grapes, melon...think that's it. However, the ratio of fruit to sorbet was slightly imbalanced, making the fruit seem overwhelming, crossing the line between 'generous portion' and 'too much'. Composition needs work if flavors are to be properly enjoyed.

French Onion Soup

Bistro du Vin, Zion Rd, Singapore.
Rating: 5/5
Lactose intolerant diners, please make an excuse for this one. Melted cheese is a perfectly golden color, and surprisingly not too oily contrary to popular belief. The soup itself is full of caramelized onion shreds with a rich broth that is flavored via ingredients, not salt and seasoning. Many onion soups place one piece of bread at the very bottom, but this one has at least two, lovingly stacked to soak up all that comforting richness inside.

Penang Claypot Rice

Huen Kee Claypot Rice, Malaysian Food Street, Resorts World Sentosa

Rating: 5/5

Everything we love about the Penang style claypot rice, brought over to Singapore directly from the stall itself! Made a la minute with charcoal fires, this fresh comforting bowl of delicately coated beads of rice and masterfully flavored with dark and light soy is an escape in itself. Don't forget to enjoy the slightly charred bits of rice stuck to the base of the pot, where the smoky flavor infuses with the meats and sauces. Salivation sensation.

Silky Soya Beancurd

Lao Ban Soya Beancurd, Old Airport Rd//Maxwell Hawker Center, Singapore.

Rating: 5/5

This is the ultimate in sweet soya beancurds. Expect to eat between 2-3 of these bowls of traditional goodness in one sitting. The layers appear firm, but upon cutting through the top layer with the edge of your plastic spoon, each layer peels of like soft plastic, showing their melt-in-your-mouth quality. Addictive sweetness combined with a soft jello finish, this is unparalleled.

Maggie Goreng

Kampong Glam Cafe, Arab St, Singapore.

Rating: 4.5/5

A version of the beloved Singaporean favorite, Mee Goreng, this stir-fried wonder of beautifully simple ingredients is improved upon with the addition of Maggie sauce. Maggie sauce being a local condiment; imagine an amped up light ketchup or sweet chili. An instant-noodle-like texture, this partnership of sweet, salty, chewy, firm, this is junk food disguised as real food. Just FYI, you may need some hot tea or water after this one.

Peanut Butter Bar

CUT by Wolfgang Puck, Marina Bay Sands, Singapore.

Rating: 5/5

What could go wrong if peanut butter makes an appearance at dessert? A delicately almost whipped texture of peanut butter covers the top of the bar, supported with a biscuit bottom. The small kernels of concentrated sweet peanut brittle are scattered at the top, providing a satisfying salty crunch in every mouthful, cutting through the sweetness. Light enough to enjoy, yet rich enough on the palate to know what you're paying for.

Bruschette w Pumpkin Puree & Bacon

Pizzeria Mozza, Marina Bay Sands, Singapore.

Rating: 5/5

There's a reason why Mario Batali remains an Iron Chef. That perfect char on the edge of the lightly caramelized bacon is undeniable, and the pumpkin puree base just elevates that unique sweet-savoriness of bacon, making it a perfect marriage. Imagine sumptuous Nutella on a crisp doughy carbohydrate. The thin shreds of parmesan on top of the perfectly toasted slice of baguette, a bonus.

Vegemite Soldiers w Eggs Cocotte

The Plain, Craig Rd, Singapore.

Rating: 3.5/5

More of a whim and an adventure tasting. Realized this taste still remains to be acquired. From a purely objective point of view, the eggs were perfectly cooked; slightly runny and neatly sitting in their shells. Yolky goodness provides good balance for the slightly sour, acidic quality of the Vegemite. The toast, however, was not toasted hard enough and failed to hold together once dipped into the egg. 

Bak Chor Mee Pasta

Wok & Barrel, Duxton Hill, Singapore.

Rating: 5/5

As oily as the actual traditional Singaporean favorite, 'BCM,' but with slightly lower cholesterol, we'd like to think. Precious hunks of pork rib tossed and twirled with spices, anise, and red chili in this al dente tagliatelle. Though the ingredients may be a fine-dining step up from its local counterpart, the relaxed presentation makes it approachable and communal-dining friendly. Bears no resemblance to the hawker food porky soup, but it's a definite crowd pleaser. 

Caesar Salad w Charred Salmon

PS Cafe, Ann Siang Hill, Singapore.

Rating: 5/5

For brunch, this may seem like too much of good things. But if you are recovering from a hangover, too much is never enough. And doubtful diners, one bite of an amalgamation of all these parts will have you immediately thinking: 'I hope there's more to come!' A perfect charred saltiness, a gently poached egg, and crunchy croutons with crisp lettuce, it's a textural and flavorful delight.

Chocolate Cake w Earl Grey Ice-Cream

TWG, ION Orchard, Singapore.

Rating: 4/5

There's nothing more comforting than a big slice of chocolate cake doused with sauce and ice cream. A generous scoop of it. Though the textures were all up to par, giving off an indulgent chewiness, the lack of distinct Earl Grey was disappointing. However, judging by just basic dense cake and velvety cream alone, this bad boy can turn any frown upside down.

Mushroom Ravioli w Cream Sauce

Pontini, Grand Copthorne Millenium, Singapore.
Rating: 5/5
Luscious, al dente, handmade and richly flavored. Generous mushrooms, sauteéd to perfection and infused well with the cream sauce. No fuss, no pretention, just good honest pasta.