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…

If I managed to score @mustardseed_sg’s first ever Bento Meal ($58), it’s all because of @eechong’s nimble fingers (thanks Christopher!). Even when distilled into a more compact form, everything I love about their food was reflected with eloquence in there. As I can never get enough of eggs, the Fried Egg Kerabu was the immediate standout for me. Inspired by their staff meal, it had cut-up pieces of a firm-yolked egg frolicking with fresh aromatics, crunchy ikan bilis and a kicap manis sauce spiked with garlic and calamansi juice. Seemingly simple but a mind-blower all the same. So much delectability existed in the biggest box I’m not even sure where to begin. Taking up the biggest piece of real estate was the “Kiam Png”, a fragrant rice cooked in a dried seafood and chicken stock, then mixed with pieces of chicken, mushrooms and soft pumpkin). The superb Menchi Katsu or crunchy-fried ground meat patty served with an excellent tartare sauce had me lamenting over its solo act. If only there were two of them, or three… #oneisnotenough. Also packed in the same box - a tasty Fine Bean Goma Ae, as well as Prawn and Fruit to be enjoyed with a savoury Marigold Miso. I couldn’t ask for a better dessert than the contents of the third box. A modified design of the dessert in my previous Mustard Seed takeaway, the Donut this time was a much bigger cushion, stuffed to the gills with housemade Kurosato Kaya. There were also two kinds of Kueh - a Bingka Ubi and a banana leaf-wrapped White Corn Hoon Kueh (this happens to be a childhood fave of mine). Munching on them brought me equal joy.

Thanks to @ho_elon, I buried my face in one of the tastiest “Lu Rou Fan” my brain cells can recall in recent history. Unfortunately, as far as I know, this rendition by @chef_y.doi_bistrot of @bistrotetroit isn’t for sale. Which made me treasure every bite all the more. As jiggly-tender as the pieces of pork belly were, it’s the lip-smacking sauce they were braised in that had me licking my plate. That and the indecently gorgeous gooey-yolked egg. So darn good. I very much appreciate the treat, Hoe Lon 🙏😊