Mexican Flavours & Delicious Cocktails @ Lucha Loco, Super Loco Robertson Quay & Super Loco Customs House

The Loco Group's latest venture has taken root at Customs House. On top of a plethora of contemporary Mexican dishes, the restaurant boasts a panoramic view of Marina Bay and a lovely ambience. We embarked on a food trail that brought us to Duxton Hill, Robertson Quay and Customs House where we visited all three restaurants under The Loco Group.

Everything is Made from Scratch @ Plentyfull (Millenia Walk)

Plentyfull is a modern brasserie that takes extreme pride in serving up honest food made from the freshest ingredients and seasonal produce. The all-day restaurant, patisserie and gourmet grocer does not use preservatives at all and everything is made from scratch in-house. Diners can look forward to a meal that is both healthy and tasty. According to Head Chef Victor Loy, the 132-seater does not even own a can-opener and even the bacon is made right here in their kitchen.

Soup Prosperity Feast @ Yàn Cantonese Cuisine (National Gallery)

Yàn is a modern Cantonese restaurant that boasts a repertoire of 25 double-boiled soups. From 19th September to 31st October, diners can indulge in the Soup Prosperity Feast where a bowl of nutritious soup and fragrant crispy rice go for just $13.80. The soups here are not just comforting, delicious but they are packed with natural benefits. Yàn might be known for their soups but their other signature dishes will leave a lasting impression too. Whipped up by Master Chef Chan Kung Lai from Hong Kong, who has over twenty years of experience in Cantonese cooking, diners can expect no less than an authentic Cantonese feast at Yàn.

Cool Glocal Menu @ COO Bistro (Tiong Bahru)

Situated in the alluring and charismatic neighbourhood of Tiong Bahru is Singapore's first Sociatel, COO Boutique Hostel. The hostel is designed by award-winning Ministry of Design and boasts 11 sound-proof rooms. The sociatel aims to connect guests via an "intranet" system called COO Connect which encourages like-minded guests to bond even prior to their stay. Apart from just having gorgeous rooms and pretty common areas, COO also rocks a quirky and fun sixty-seater diner on level one. COO Bistro is a masterpiece of various trademarks and elements characteristic of Tiong Bahru woven together. Paying true homage to the heritage of its location, the kitchen team at COO has rolled out a glocal menu, showcasing clever fusions of global and local flavours.

Whisky Sukiyaki with A5 Saga Beef @ Tamashii Robataya (North Canal Road)

Tamashii Robataya has been dazzling crowds for more than three years now. They have a strong base of loyal customers who come back again and again for the amazing food prepared with top quality ingredients by the skillful chefs here. The Japanese barbecue restaurant uses fresh seasonal meats and vegetables imported from Japan and the latest addition to their extensive menu is the Whisky Sukiyaki with the stunning A5 Saga Beef. If whisky is not your thing, you will be pleased to know that the non-alcoholic version of the A5 Saga Beef sukiyaki is available too.

Morton's The Steakhouse (Mandarin Oriental) vs Bedrock Bar & Grill (Pan Pacific Serviced Suites)

Morton's The Steakhouse at Mandarin Oriental Hotel and Bedrock Bar & Grill at Pan Pacific Serviced Suites at Somerset are two of the most raved about steakhouses in Singapore. I dined at both restaurants for my birthday and thought I would do up an article on them!

(CLOSED)Dazzling Day Out @ Dazzling Cafe (Capitol Piazza)

Dazzling Cafe has worked on their new western fusion menu for four months before finally launching it on 17th August. The new menu sees an addition of starters, pasta dishes, mains, a revamped Honey Toast and a refreshing iced tea created by Michelin restaurant trained Chef Cliff Tan.

(Closed) Gobble Cafe @ 498 Jurong West Street 41

Miss Tan, who has had a few years of experience in the food and beverage industry, has recently opened up a cozy little space in the quiet Jurong estate. The former coffeeshop owner first opened Gobble Cafe in International Plaza in 2014. She did not manage to secure a new lease and thus decided to move to a residential area and continue to cater to the increasingly health-conscious crowd. With a lack of healthy options in the area, Gobble Cafe is truly the place to go if you're seeking a taste of home, with less salt and less oil.

The Art of Omi @ 10 At Claymore (Pan Pacific Orchard)

10@Claymore at Pan Pacific Orchard is constantly topping their own game. Following the resoundingly successful Oyster Occasion, they have brought Omi Beef from Shiga prefecture to the table. For the month of August and September, every diner is entitled to a portion of premium Omi beef.

Chef's Table by Chef Stephan Zoisl - One of the Best Dinners I've had!

Chef's Table by Chef Stephen is turning one and this cozy and intimate restaurant on Tras Street promises more than a satisfying dinner and experience. The menu here is ever-changing but it always has 28 ingredients listed on it. The chefs base their creations on seasonal produce and they mix and match different ingredients from the 28 to create new dishes all the time. The multiple-course dinner is customized based on your preferences so if you don't eat a particular ingredient, they will do their best to not include it in your food.

Epicurean Market 2016 @ Marina Bay Sands (12th - 14th August)

The fourth edition of the highly anticipated Epicurean Market greeted excited Singaporeans at 12pm sharp on 12th August. With a band of celebrity chef restaurants, an expanded Farmer's Market and over 50 masterclasses conducted by award-winning chefs, Epicurean Market is the most breathtaking and largest yet.

Olivia & Co @ Suntec City (between Towers 1 & 2)

The modern diner occupies an eye-catching spot right in the centre of the mall and sports an interesting industrial look, complete with vintage touches. Their menu is largely inspired by flavours from all over the world and this is evident in the cover of their menu where global iconic landmarks are pieced together meticulously. Being in a mall that sees large throngs of executives, Olivia & Co has lined up a cast of salads, superfood juices and sandwiches to cater to them too.

(CLOSED)Tang 唐 Restaurant & Bar @ Keong Saik Road

Tang is a contemporary Chinese steamboat restaurant that takes pride in their elegantly designed 38-seater and utmost commitment to serving up only the freshest ingredients. Tang boasts a really attentive service crew, an intimate setting and a collection of two private rooms that is perfect for larger groups and families. They are definitely a new contender for the best steamboat in Singapore.

(CLOSED)Japan Food Town @ Wisma Atria (Level 4)

Japan Food Town is the latest and most exciting addition to the heart of town. The tenants were greeted with crazy queues on their opening day. Singapore is the first to launch this widely anticipated food hall that brings together a wide array of Japanese delicacies, conjuring up an authentic Japanese experience. In one single location spanning 20075 square feet, diners are presented with options such as sushi, teppanyaki and soba. This is quite the true definition of 'spoilt for choice'. All 16 tenants procure more than 50% of their ingredients from Japan directly so you can look forward to having only the freshest here at Japan Food Town. Think sashimi from Tsukiji, udon with 150 years of history, the first Dassai Bar outside Singapore, and lots more!

(CLOSED)Froth Reopens @ Ascott Raffles Place Singapore

Froth has made a big move from BIG Hotel to Ascott in Raffles Place. The 140-seater, probably most known for its Taro Waffles, has not just a revamped facade, but a revamped menu too. Chef Derrick leads the kitchen team here and they're constantly looking to create dishes that juxtapose Eastern and Western flavours. The Seafood Tom Yum Risotto ($29.90) possessed a great texture and captured the tom yum flavours quite beautifully and was one of the highlights for me.

Rico Deang’s New Cocktail Menu @ Artemis Bar (CapitaGreen)

Rico Deang was leading the bar team at CUT before he joined Artemis as the Bar Manager. His expertise in crafting exquisite concoctions has always kept the local cocktail scene exciting. He has an incredible palate that leads to his superb pairing of flavours, allowing him to inject freshness into classic cocktails and making bold ideas a reality.

The White Rocket @ Stanley Street

The White Rocket celebrated their first birthday recently and the well-loved bar was packed to the brim on the night of their anniversary. The joyous occasion was marked with beers and sliders going at just one dollar.

(CLOSED)Hidden Flavours of Bangkok's Sois @ Nara Thai

Nara Thai has scoured the streets of Bangkok and uncovered hidden gems that are not commonly seen in restaurants. These dishes are enjoyed mostly by locals, and Nara Thai has decided to share these well-kept secrets with all of us. Adding 14 new dishes to their already extensive menu, there is definitely something for everyone here.

Union of Crabs and Lobsters Buffet @ Spice Brasserie(Parkroyal Kitchener)

The Battle of the Crabs buffet at Spice Brasserie has been incredibly popular and its third edition has recently concluded with a bang. After a trip to both their sister Parkroyal properties that are brandishing an attractive crab buffet and lobster buffet respectively, I actually wondered if anyone would actually merge both ideas together. Executive Chef Low has done just that by creating the ultimate crustacean feast by putting both the well-loved crabs and crowd-pleasing lobsters on the table.

Truffle Broth Ramen @ Kanshoku Ramen Bar (Orchard Gateway)

Following the success of their dry Truffle Ramen, Kanshoku Ramen Bar has brought their latest inception, Truffle Broth Ramen($17.90) to the table. The folks at Kanshoku were careful not to overdo the truffle flavour and have worked hard for four months to create this. Infused with truffle oil, topped with truffle pate and shaved truffle, I would say that the final product was one that surprisingly worked. Although the broth lacked the creaminess and flavour of a rich tonkotsu broth, it worked in this case because the taste of truffle compensated for the inadequacy of the broth. While some might prefer a stronger truffle taste, it was just right for me. As usual, the ajitama and charshu were on point.