Those who have tried Chef Cheryl’s artisanal French tarts would know that it is often hard to stop at just one. This season, delight in the popular fig tart, made with solliès figs, which are often hailed as one of the top fig varieties in France. Those who like plums can opt for the Mirabelle De Nancy, which features baked Mirabelle plums atop a delectable layer of almond cream. For a baked treat, the Pâté Aux Prune Angevin, a traditional Reine Claude plum tart from Anjou, is sure to satisfy.

Visit Tarte by Cheryl Koh’s website for the full catalogue.

It has been a little over a month since the popular Mui Kee Cantonese congee hit the sunny shores of Singapore, over at Casa Verde. Those who have yet to try these luscious bowls of silky-smooth congee can make their way down to the Singapore Botanic Gardens to have a first-hand taste of the delicious Mui Kee congee, which is made over a 5-hour preparation period, using recipes and cooking techniques that have been passed down through 3 generations. Highly recommended would be the signature fish belly congee, which is best loved for its fragrant accompanying wok-hei taste.

Visit Mui Kee’s website for the full menu.

3 bowls of pho in 20 mins? Hands up all those who think they can do that! The Ultimate Pho-Natic Challenge saw 8 contestants, 5 men and 3 ladies, battle it out as they aimed to devour as much of NamNam’s signature pho within 20 mins. The competition was held on 17 August over in Jakarta at NamNam Noodle Bar in Senayan City, in conjuction with Indonesia’s Independence Day. After a highly charged session, the top 3 winners emerged – each having polished off 2 bowls completely, and with just a little left in the third. It was a ball of fun, but we recommend you do not try this at home!

Fans of congee, this one is for you. Cantonese porridge concept, Mui Kee, will be making its first venture into the Singapore food market on 30^th June, with a 6-month long pop-up at Casa Verde. A third generation congee concept from Hong Kong owned by 34-year-old Mr Pierre Choi (affectionately known as Ah Tung), Mui Kee is best known for its delicious, heart-warming bowls of Cantonese congee made using traditional recipes and cooking methods.

What makes the taste of Mui Kee’s congee so unique? Besides the fact that only fresh ingredients are used, with no artificial flavouring or monosodium glutamate (MSG) added, every bowl of congee goes through an arduous 5-hour long preparation process before being served. However, the effort is definitely worth it – the resultant congee base boasts a delicious, silky-smooth texture and aromatic flavour that will have you coming back for more.

For the pop-up, diners can select from 8 different types of congee, each served with a side of fried dough fritters and century egg. Highly recommended would be Mui Kee’s signature fish belly congee, featuring dace fish sourced from Shunde Province sautéed with rice wine, and cooked in a special method that gives it a fragrant wok hei taste. Those who are already thinking of making it your new breakfast go-to, a Mui Kee loyalty card will also be introduced to reward frequent diners, with complimentary side dishes and porridge sets up for redemption.

For more information and the full menu, visit www.muikee.com.sg

With the arrival of June, which is often one of the warmest months of the year, the folks over at Peperoni Pizzeria have got you covered. With beers, cocktails and soft drinks going at 1-for-1 all day long, it is time to gather your pals, and start swiggin’. A cold refreshing beer paired with Peperoni’s signature wood-fired pizzas and speciality wings? That is what we call a match made in heaven!

To celebrate the Singapore Botanic Gardens’ Heritage Week, Head Chef Danny Tan of Casa Verde has whipped up some local specialities that will be exclusively available between 30^th June and 9^th July. Get a taste of Singaporean favourites with Chef Danny’s own innovative touch, such as the Beef Rendang pizza ($25 nett). The Heritage Set is also a great value option – at only $19.50nett, diners can a select either a Prawn Noodle Soup or Seafood Char Kway Teow, to complete their meal with an Iced Jelly with Aloe Vera and a beverage of their choice.

La, to commemorate the re-opening of their tower wing, Chef Cheryl Koh puts a French twist to the popular black forest cake by re-creating it in the form of an artisanal French tart. Featuring Morello cherries atop delicious lashings of Chantilly cream, a heart of kirsch mousse with cherry jelly, and a chocolate tart base with dark chocolate shavings and chocolate cream to top off – this tart is a definite must-try for those who love black forest cake.

The black forest tart will be available in store from 10^th June – 30^th September 2017.

Bistro Du Vin reopened on 26 April with a spanking new facelift – complete with a new modern look, new chef, and a brand new menu filled with mouth-watering additions. The kitchen will be helmed by the latest member of the Bistro Du Vin family, Group Executive Chef Laurent Brouard, who hails from France with over 25 years of culinary experience. The team is set to continue serving authentic French bistro fare in an atmosphere of joie-de-vivre, with delicious French classic offerings such as Côte de porc grillée – free range pork from Corsica, as well as the new and improved Joue de bœuf braisée Grand-Mère – braised beef cheek served with bacon & mashed potatoes.

Reservations are now open – save yourself a seat in either one of our two outlets, or both!

This month saw La Tapería’s Chef Seow Tzi Qin helming the year’s second edition of cooking classes for patients at NCIS. Introducing himself as “TQ”, the affable Chef Seow specially concocted two dishes for the demonstration, which included the Cabbage Stew with Soybean, and Green Tea Fideua with seafood – healthier versions of typical Spanish fare. Stressing on convenience, Chef Seow notably incorporated ingredients easily found in supermarkets and at home, making the process of cooking these dishes at home a smooth and easy one.

COMNAM Vietnamese Street Eats is back, with a brand new look and a refreshed menu! Re-opening after a two-week long renovation, the trendier interior boasts a perfect blend of modernity coupled with nostalgic Vietnamese touches. COMNAM’s new menu features a variety of iconic dishes from northern, central and southern Vietnam, infused with a modern twist. Delight in a flavourful selection of rice and noodle dishes, inspired by traditional recipes with both French and Vietnamese influences. Value-for-money set meals are also available all-day during the week – what else are you waiting for?