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.