M E D I A G I F T I N G How is French Executive Chef @louis.pacquelin celebrating Singapore’s National Day? By creating a dessert christened the “Singapourienne”. It is a re-invention of the “Tropezienne”, a classic dessert native to the South of France, and features uber soft and fluffy brioche buns sandwiching a luscious rose and vanilla cream, and house-made strawberry jam. Although I was feeling quite full after savouring the other items in my meal from @clospasoh, I still inhaled this. It is not a complicated dessert but then again, simple can be perfect when a lot of care has gone into ensuring components are as perfect as possible. You might like to know that limited quantities of the “Singapourienne” will be available for takeaway from Clos Pasoh on August 9th. As for the dishes I received along with it, they were just as good as I remember from when @huatkaliao and I had dined with @sulyntan and @aun_koh shortly after the restaurant opened. It was indeed wonderful to be able to revisit the unique new-school French cuisine by Chef Louis without leaving our home. Traveling particular well was the Japanese hamachi marinated in citrus fruit and served with shaved raw fennel - such a ray of sunshine that refreshing fish proved to be. With some aromatic green curry condiment, the Angus beef tartare which was accompanied by baby gem salad leaves, transformed into something more exotic on the palate. How fun! There are many reasons why Chef Louis’ Bisque Coco-Homard ($28) has lingered in my mind even after so many months. Those large silky steamed dumplings and chunks of fresh lobster meat in the fragrant crustacean-based gravy with the intoxicating flavours of “otah” are genuinely brilliant together. No wonder everyone I know who’s had this, can’t help but rave about it as well. Last but not least was the… ⬇️Continued in Comments⬇️

@burgerlabo’s latest creation goes by the name of #BagaSando. Christened by @foodiebouba, it’s a hybrid of the Wasei-eigo (which means "Japanese-made English") version of the words: “burger”and “sandwich”. And the product is exactly that. A construct of genuine cleverness, it has A5 Toriyama Wagyu Tenderloin cut into slices of even thickness, so there’s more surface area that gets to hit the grill, which translates to multi-fold oomph between those pillowy soft buns by @bakerybrera. This also gives Chef @markerpenn plenty of space to slather on his 3-month-old housemade beef garum with vinegar and fermented mustard seeds, and red wine jus. Interspersing the perfectly-cooked Wagyu with all these is brilliant because although the cut of beef isn’t the fatty sort, the tang and crunch from the additions create more excitement on the palate. At $88 before tax, the Bagasando is not exactly cheap but you do get what you pay for. Note: I wolfed this down in the car right outside Naked Finn, immediately after picking it up because I believe that is when it tastes the best.

✨christened✨ my new hiking boots at Lata Medang, got chummy with sum leeches, and came back wanting to do it all over again 🐠