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

Instagram: @bbrianloke

Get it from: Alma by Juan Amador, Goodwood Park Hotel, 22 Scotts Road

Tel: 6735-9937

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

AVOCADO BLT

"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

Instagram: @apennyfortea

Get it from: The Clueless Goat, 189 Thomson Road Road

Tel: 9297-6960

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

Price: $8.50

 

Photo: Ryan Teo

BLACK FOREST

"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

Instagram:@ryanjh1

Get it from: Patisserie Platine by Waku Ghin, Rise lounge, Marina Bay Sands Hotel Lobby Tower 1, 10 Bayfront Avenue

Tel: 6688-5568

Open: from 11am daily, go to www.marinabaysands.com/ restaurants/cafe/rise-lounge.html

Price: $12++

 

Photo: Peng Aiwei

EGGS BENEDICT

"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

ESCARGOT VOL-AU-VENT

"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

Instagram:@teh.oe

Get it from: Froth Cafe, B1-02 Big Hotel, 200 Middle Road

Tel: 6336-1228

Open: 11.30am to 10pm daily, go to www.facebook. com/frothsg

Price: $13.90++

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This article was first published on December 6, 2015.
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