Cliff(y) Goes Dining

'Kolo mee' with smoked duck better than the premium version! I'm a sucker for  kolo mee , a dry egg noodle dish hailing from Sarawak, Malaysia, which I very much prefer over other types like wanton noodle. Traditional Sarawak Kolo Mee has got two branches that are located pretty near each other at the point of writing: one at Fusionopolis that I visited, while the other is at Biopolis.

Affordable Korean BBQ buffet with a good spread! Located at School of the Arts near Dhoby Ghaut, Bencoolen and Bras Basah MRT stations, I'm Kim Korean BBQ has been a popular go-to spot for affordable Korean BBQ buffet since its establishment in 2014. Don't forget to grab at least one friend as the restaurant requires a minimum of two paying diners.

My introduction to French style ravioli! Bar-Roque Grill brings a taste of France with a menu deeply rooted in Chef Stéphane's cherished memories of his home in Alsace. The restaurant at Tanjong Pagar takes pride in sourcing their beef from O'Connor farms in Gippsland in the southeastern part of Australia, and dry-aging their cuts in-house.

Ever had a cocktail that's only served on the ground before take-off? It was a short hop home from Ho Chi Minh City, Vietnam aboard our flag carrier. As Book the Cook service isn't available on any Singapore Airlines flights departing from Vietnam, let's delve into the in-flight menu of the day prepared by the catering partner at Tan Son Nhat International Airport.

Free-flowing Vietnamese sticky rice, anyone? Without having done any prior research, I couldn’t help but find it amusing that the hotel I stayed at happened to share a similar name with the lounge I visited at Tan Son Nhat International Airport before flying back to Singapore. With such a tasteful ambience, I was curious to see if the food and beverages would be just as delightful.

When childhood candy dreams hop into mooncake reality! As the Mid-Autumn Festival approaches on 6 October, it's time once again for the annual tradition of this blog: delving into a selection of mooncakes. While snowskin varieties have often taken the spotlight, I'm turning to the baked classics this time round, and what better way to do so with something that stirs up childhood nostalgia: the beloved White Rabbit brand!