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We finally checked out @AlmaByJuanAmador! . A One-Michelin starred restaurant since two years ago, this is the lovely Iberico Pork Jowl from its new dinner set menu. Very tender pork here, glazed with aka miso and served along with crisp artichoke and black sesame purée. The broth here is also a very good complement, filled with umami from the Jerusalem artichoke purée with pork reduction. Such a lovely meal from a very inspiring Chef Haikai!
Can always count on this Chen’s Mapo Tofu for a spicy kick! If there’s only one dish you can have at the 2-Michelin starred Shisen Hanten, this dish is the must have.
Checking out this Premium Butcher’s Cuts from @OpusBarAndGrill at @Hilton.Singapore! It’s quite a good size to share between 2, where you get about 500g Rangers Valley Angus OP Rib, 150g Margaret River Wagyu Flank Steak, 400g Braised Beef Short Ribs and grilled sausages. Available at S$128++ per person, there’s also 2 hours of free flow wine at this price from Sunday to Thursday. Winey moments like this. The other platter featured here is the Wagyu Sirloin and Boston Lobster!
You know you are in for a treat when you have the whole tray of Kueh Kosui from @FolkLoreSG at a party! Can’t get enough of Chef Damian’s Kueh Pie Tee and Kueh Kosui which we still feel is the best in town. Congrats to @Gastrosense for planning such a great office party with some of the best food in Singapore!
Morning essentials. Back to Pacamara after years and it’s still quite a popular brunch spot, very well-maintained space we must say. Good morning!
A hotpot kind of evening! Always happy to be back at Paradise Hotpot, where we all have our individual pots! No prizes for guessing which is our favourite ingredient.
Not chickening out on this wet and cold Sunday! Tender white chicken at Chicken House, though the rice lacks the aroma we expected. The service leaves much to be desired as well. Time for coffee now!
Olive beef from Japan? Checking out the Kagawa Food Fair at the basement of Isetan Scotts, which runs from 12 - 25 October. Other than the well-marbled Kagawa beef (swipe right for more), there are other food vendors which showcase Kagawa produces such as black sesame, olive oil, dashi and udon where you can enjoy free sampling as well. Interestingly, the Kagawa theme extends to level 1 of Isetan Scotts where there are lifestyle products from Kagawa and traditional craft making workshops. There are Lacquerware making, Hariko paper painting, Temari crafting and Mizuhiki where you can sign up and learn to make accessories using simple knitting techniques.
King’s Chicken Hash Benedict from Halcyon & Crane at Paragon, one of the newest cafes to open in Orchard Road. This is one of my favourite dish from the all-day menu. You get English muffins topped with gong bao chicken, sous-vide egg and Cheddar cheese. I love the crispy leek on the eggs, which adds that nice crunchy texture to the dish.
TGIF! Thinking of this trio of dim sum from Wan Hao’s special Sri Lankan Crabs menu! . Available from now till end of November, we had the Steamed Four-season Crab Meat Dumpling; Pan-fried Crab Meat & Pork Bun; and the Deep-fried Netted Rice Roll with Crab Meat & Prawn. It’s the most idea way to enjoy the crab meat without getting your hands dirty.
Thai Chendol with homemade red and blue rubies! It’s always nice to have some coconut ice cream at the end of a Thai meal as always.
Who needs human darlings when you can have dumpling darlings? . Our top dumpling pick at this one month old casual and wallet friendly restaurant at Amoy Street is this fried dumpling filled with truffle potato and smoked bacon. Add on that punchy Sriracha sauce, yums!
Craving for this crab bee hoon right now! . We visited Lynnette’s Kitchen recently, one of the home private dining experiences in Singapore. This dish is our favourite of the night! The bee hoon broth soaks up all the essence of the Sri Lankan crab.
We are always happy to enjoy good locally sourced barramundi. One of the new dishes on the menu of @MaggieJoansSingapore, this crispy barramundi is delightfully paired with fresh mussels from Scotland in a broth prepared with a mix of fish and vegetable stock, white wine and cream. Check out that vibrant broccoli purée too! This combination is delicious.
One of the dishes we enjoyed at @HalcyonCrane, a one week old cafe in @Paragon.SG! This is the Cured Sausage Shakshuka, where the Sichuan sausage lends the dish a mildly spicy flavour, along with its mala pork stuffing. There are also other ingredients like mushroom, corn, white bean, parmesan cheese with the tomato stew, topped with sous vide egg. Have it along with the crispy and delicious garlic butter toast!