💣🍩These Sourbombes stuffed with various flavours of pastry creme are indeed da BOMBE! I truly love the texture of the sourdough… it’s chewy and fluffy and the generous creme filling that oozes out as you bite into it is heavenly… 😇⁣ ⁣ @sourbombebakery is the brainchild of @gen_lxn , runner up of Masterchef Singapore in 2018. Her sourbombes are a mashup of sourdough and Italian Bombolini (doughnuts stuffed with pastry cream). Each sourbombe flavor is so unique and tasty! A burst of explosion in every mouthful. What I love best was how overly generous they are with the filling 💯💯💯⁣ ⁣ Currently munching away on some that caught my attention first:⁣ 🍵Houjicha Caramel Crunch⁣ 🥜Black Sesame Peanut Butter⁣ 🍃Basil Cream & Rhubarb⁣ 🍌Passionfruit & Caramelised Bananas⁣ 🫐Blueberry & Lemon Thyme⁣ 🧀Basque Burnt Cheesecake ⁣ ⁣ My top pics are black sesame Pb (the black sesame taste is kinda stronger than the Pb) , basque burnt cheesecake and passionfruit & caramelised bananas! The passionfruit one is slightly tangy coz of the fruit but this was well balanced by the sweetness of the caramelised banana! Omgggg so good!!!!!! 😍😍⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ #feedfeed #sgig #sgfoodblogger #sgfoodbloggers #sgfood #sgfoodie #sgfoodtrend #sgunited #sgfoodies #localfoodsg #sglocal ⁣#loveyourlocalsg #loveyourlocal #supportlocalsg #yummyinmytummy #straitstimesfood #whati8today ⁣#eatbooksg #bomboloni #sourdough #doughnuts

at the newly open @revolver_sg where Indian spices meet fire and finesse. (Invited) As word about the food prepared either in a Tandoor, over a Sigri (Hindi for “wood fire”) or on a Tawa (hot plate) by Executive @chefsaurabhudinia, Head Chef @farizfarizz, @zellvie, @amaritkaur and @zahidah_angullia has spread rapidly, the restaurant is already fully booked several weeks ahead. However, thanks to co-owners @sameer.sain and @kashmab, @huatkaliao and I had a wonderful dinner there earlier this week where our tastebuds were led on an elegant adventure. Revolver offers 3 tasting menu options - the “Discovery” ($139++), the “Experience” ($179++) and “Vegetarian” ($129++) but Sameer had curated us a special menu. So we began with stuffed courgette flowers like no other. The charcoal and Yarra wood-grilled blooms, stuffed with mashed, spiced and cooked paneer that’s flown in twice a week from New Delhi, were a mind-expanding explosion of aroma, texture and tastiness. Chef Saura’s second course of nasu (Chef Fariz explained to me they chose this more expensive Japanese eggplant for its consistent high quality) could convert any die-hard meat-lover. To the delight of our palate, the smoky soft vegetable cavorted merrily with Pico de Gallo, pine nuts, tamarind chutney and a sauce concocted from cashew nut, white sesame seeds and coconut. The air-flown #Paneer made another appearance. This time, slit open, stuffed with ground cashew nut and khoya (a milk fudge enjoyed widely across the Indian subcontinent) and charred. The accompanying vegetarian Goan sambal concocted from black pepper, curry leaves and malt vinegar provided mouthwatering contrast. Chef Fariz served us barramundi from @kuhlbarra after. Cooked in the tandoor and finished over coals, the twice-marinated (first with turmeric, chilli, herbs, salt and pepper, the second round with yogurt) fish was truly moist and crisped-of-skin. I enjoyed it most with lots of juice from the burnt lemon. By the way, here’s a fun fact: all the colourful ceramic ware at Revolver was designed by Head Chef Saura and made-to-order in India. It was egg on egg “egg-tion” next. The runny-yolked scotch egg was fantastic solo. But…

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