Food trending: Crispy suckling pork belly,Avocado BLT
Photo: Brian Loke
CRISPY SUCKLING PORK BELLY
"The proportion of crispy skin, meat and fat makes this pork belly juicy and moist. A sprinkling of salt adds a savoury touch."
Mr Brian Loke, 20, full-time national serviceman
Get it from: Alma by Juan Amador, Goodwood Park Hotel, 22 Scotts Road
Open: noon to 2.30pm, Wednesday to Friday; 5.30pm to 1am, Friday and Saturday, closed on Sunday, go to alma.sg
Price: $68++ (part of a four-course set menu)
Photo: Charlotte de Drouas
"I've never had an avocado toast like this - it has a nice tangy twist. The avocado is smashed to bite-sized clumps and comes with smoked salmon and sourdough bread. The ingredients come together beautifully."
Ms Charlotte de Drouas, 23, nutritionist
Get it from: The Clueless Goat, 189 Thomson Road Road
Open: 8am to 6pm, Tuesday to Thursday; 8am to 9pm, Friday; 9am to 8pm, Saturday; 8am to 6pm, Sunday, closed on Monday, go to www.facebook.com/ thecluelessgoat
Photo: Ryan Teo
"This cake is a masterpiece. It has layers of chocolate mousse, chocolate sponge, chocolate cookie and a cherry compote, which give the dessert a well-balanced textural contrast. Unfortunately, the cake lacks kirsch (cherry brandy)."
Mr Ryan Teo, 28, cook
Get it from: Patisserie Platine by Waku Ghin, Rise lounge, Marina Bay Sands Hotel Lobby Tower 1, 10 Bayfront Avenue
Open: from 11am daily, go to www.marinabaysands.com/ restaurants/cafe/rise-lounge.html
Photo: Peng Aiwei
"The highlight is the perfectly poached eggs, with smooth and runny yolks, and velvety Hollandaise sauce. The savoury slices of cured salmon with dill complement the eggs and tender wilted spinach well."
Ms Peng Aiwei, 30, application scientist
Get it from: Salt Grill & Sky Bar, 55-01/56-01 Ion Orchard, 2 Orchard Turn
Tel: 6592- 5118
Open: 11am to 1.45pm, 6pm to 9.45pm, daily, go to www. saltgrill.com
Price: $40++ (part of the brunch set)
Photo: Timothy Emmett Hoe
"The garlic butter escargots taste excellent in the vol-au-vent cases. The carrot puree, crushed nuts, baby carrots and miso glaze give the dish a sweet twist."
Mr Timothy Emmett Hoe, 38, cafe manager
Get it from: Froth Cafe, B1-02 Big Hotel, 200 Middle Road
Open: 11.30am to 10pm daily, go to www.facebook. com/frothsg
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This article was first published on December 6, 2015.
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