The Hungry Bunny

I've just noticed a proliferation of Mexican restaurants on our little island. Not that any spawn of the Latin American movement was of personal significance, really, as I've never really been a fan of Mexican fare (they add cilantro in every-freaking-thing!). But I'll readily admit that I haven't ever had truly honest-to-goodness authentic Mexican food...so maybe I haven't given Mexican cuisine a fair shake. Until we came across Super Loco , sister restaurant to Duxton Hill resident Lucha Loco. We were at Robertson Quay and in desperate need of sustenance. Super Loco caught our eye, mostly because we were mighty tickled by its moniker, as "loco" also means "crazy". Yes, there's a part of me, that infantile, forever-Peter Pan part of me who laughs at childish things such as this. I'm glad our immature selves led us to Super Loco , as dinner turned out a fantastic immersion in Mexican grub. The open-air bistro is casual and breezy, in

We haven't been to The White Rabbit in some time . The romantic restaurant is one of the best things about the Dempsey enclave, serving consistently exceptional food in a sleek and posh but relaxed setting. I like that it's sufficiently out of the way to feel far from the madding crowd, but its city-fringe locale makes it accessible enough for us. The menu's been refreshed, and while the focus remains steadfastly European, there are distinct pops of Asian influence. The meat entrees are always a safe bet, but save space for the pasta dishes, these were memorably outstanding. The Asian-inflected Alaskan King Crab Pasta ($28 appetizer sized), saw fresh tagliatelle strewn with sweet shreds of crabmeat bolstered by chewy kombu blobs, swimming in a rich but nuanced pork broth. A must-try, but a tip to those avoiding carbs, get this in the appetizer portion for sharing. The Truffle Pasta ($25) of homemade fusilli slathered in a velvety thick mushroom cream, was punctua

Tamarind Hill has quickly become one of my favourite places to head to for Thai fine dining, the other 2 being good ol' Patara , and popular CBD haunt Sabai on the Bay . Here, classic Thai food is made exquisite with premium, ultra fresh ingredients and gorgeous plating. The Hors d'oeuvres comprised a duo of springy Thai Fish Cakes with a refreshingly crisp cucumber salad, a tender chicken skewer burnished with a chili peanut coat, and a papaya salad speckled with salted eggs. The fish cakes and chicken skewer were lovely, but the hightlight was the salad, a myriad of crunchy and smooth textures and addicting in its piquancy. A classic Thai salad, Lab Gai ($18), was a hodgepodge of minced chicken, fresh shallots, and assorted Thai herbs dressed in a savoury spicy marinade. It was just too bad (for me, at least) copious amounts of coriander leaves were weaved into this. A must-try, the E-Sarn Style Beef Soup ($8) was smashing. The beef was meltingly tender, and the

I've resisted going to Sin Huat for the longest time, in no small part due to the chef's reputation as a food nazi. Tales of the chef's notoriously foul moods preceded the Bib Gourmand-awardee, and while I don't expect good service at coffee shops, I draw the line at being abused. Also, I'd heard horror stories of inordinately long waits for a table and food. Both points were enough to put me off dining at Sin Huat , purportedly serving the "single best dish" notwithstanding. Then a friend alerted me to the fact that the Anthony Bourdain favourite was relatively quiet these days, and the chef had mellowed over the years. So we trotted on down to Geylang for dinner one Friday evening, see what the fuss was all about. Despite the tip, we were still stunned to find the coffee shop bare of diners. On a Friday night. It was so devoid of customers we actually thought, for a split second, that we hit up the wrong address. The dimly lit restaurant, obviously

Jjimdak is a variation of dak-dori-tang, with a similar flavour profile but spiked with dried red chills, and not just fresh green chilli peppers. The spicier chicken braise also comprises similar ingredients, but with the addition of sweet potato starch noodles and mushrooms. In-all, it's a really simple low-fuss dish to whip up for a weekday dinner, and great when paired with plain white rice. Ingredients (feeds 4-6 pax): 1 kg chicken thighs, boneless and cut into bite-sized pieces 4 tbsp oyster sauce 3 tbsp guk kanjang (switch it out with light soy sauce) 2 tbsp mulyeot (corn syrup) 1 tbsp brown sugar 1 medium yellow onion, minced 1 head garlic, minced 6-7 fresh Korean green chilli peppers 4-5 dried red chillis 10 small potatoes 3 large carrots, diced to 1" cubes 15 shitake mushrooms, sliced 200 gm dangmyeon (sweet potato starch noodles) 3-4 cups water 2 tbsp sesame oil 2 tbsp canola oil handful white sesame seeds for serving Directions: 1) Fry on