Author: Naomi Patricia

Delicately arranged shoujin sushi served at Ki Su Shoujin, showcasing plant-based craftsmanship with refined plating and minimalist Japanese aesthetics.

When Omakase Turns Plant-Based: Vegan Omakase Singapore at Ki Su Shoujin

18 February, 2026

City building view through café windows in Singapore, blending urban architecture with a relaxed café atmosphere.

When the View Steals the Show: Your Go-To Nice View Cafe in Singapore

12 February, 2026

The exterior of Tiong Bahru Market, showcasing its iconic modernist architecture and open-air design, a well-known local landmark in Singapore’s heritage neighbourhood.

A Quiet Lunch at Tiong Bahru Market

9 February, 2026

Delicately sliced seasonal sashimi, showcasing pristine freshness, natural marbling, and the chef’s precise knife craftsmanship.

Trying Raw Fish Dishes Without Feeling Intimidated

22 January, 2026

A warm and elegant interior of Candlenut restaurant, featuring modern Peranakan design elements, soft ambient lighting, and a refined dining atmosphere that reflects contemporary heritage.

What It’s Like to Dine at Candlenut for the First Time

15 January, 2026

A perfectly cooked medium-rare cut of meat rests on a warm plate at Burnt Ends Restaurant, revealing a tender pink centre with a beautifully charred exterior that highlights expert grilling and rich flavour.

Finding Stillness in the Fire: A Solo Meal at Burnt Ends

31 December, 2025

A sushi chef’s hand gently lowering a piece of sushi onto a ceramic plate, capturing the precision, care, and craftsmanship of traditional omakase dining.

Approaching Omakase Dining Singapore Without Overthinking It

31 December, 2025