It's been only a week since we came back from our short visit to the Philippines. And until  now I'm having dejavu on the much missed Filipino delicacies. The most popular among them are Puto Bumbong and Bibingka. No vacation to the Philippines will be complete without indulging on these local favorites. The former is a glutinous rice steamed in a bamboo tube. It's normally topped with melted butter served with grated coconut and palm sugar on the side. It's purple color makes it characteristically different from other form of rice cakes. Its gooey texture is something to look forward to. Bibingka on the other hand is another rice cake made with eggs and milk. It's usually cooked in a banana leaf and has its distinct charred surface that gives a very nice smokey flavor. The best place to try these heritage goodies is no other than Via Mare.

Now, if we talk about desserts, the most famous among them is Halo-halo. It's a mixture of shaved ice, fruits, and sweet treats (i.e. egg custard, ice cream, yam etc.) generously poured with evaporated milk. It's sweet, rich and creamy. The different ingredients provide a varying texture dimensions which makes it more enjoyable. Another popular one is Buko Pandan. A sweetened grated coconut with cubed jelly, sago, milk and pandan extract. It has a perfect blend of sweetness and creaminess that finishes your meal with much gusto.   

There's this particular fried chicken that's been haunting me for quite a while now. A number of blogs raved about it ergo, I was more than curious to try it. When I had my chance to finally dig into some servings of it, I somehow understood why the rave was so. Yet, a part of me is also wondering why it seemed like something is still missing.

I opted for the soy-garlic flavor and I got a crispy, sweet with a hint of sour, fatty, oily and creamy fried chicken. It's delicious to put it simply. However, I can't say that it's a supreme chicken to be had. The kind that's truly addicting. It's a bit pricey for an S$8.90 meal with just 3 pieces of chicken. Nevertheless, it's a tasty chicken treat to have every once in a while.

4 Fingers Bonchon Crispy Chicken
#B4-06A ION Orchard, Singapore

Chili Crab has long been regarded as the most popular dish in Singapore. So iconic is the dish that it's synonymous to being the country's culinary emblem. As they say, you've never been to Singapore if your palate was not romanced by this fiery, lip-smacking dish. It's normally prepared by frying the crab to crispy shell perfection then generously coated and bathed in a thick, juicy and creamy tomato gravy. There are a lot of places to savour this dish. From big chain of restaurants to open-air dining set up at Hawker Centres and Kopitiams, you'll be pampered with many variations. From those that I've tried so far, these are my top five picks.

#2 Trengganu Street, #02-01
 Singapore 058456

1. No Signboard Seafood
Esplanade 8 Raffles Avenue
#01-14/16
The Esplanade, Singapore
039802
Tel: +65 6336 9959
Inspite of the absence of a food photo, No Signboard's Chili Crab version left a remarkable memory in my palate. It's a complete version to be had. It's the most creamy and thus, most tasty of all. The level of hotness is just right and the sauce guarantees to provide a lip-smacking, finger licking experience.

Also, a Chili Crab experience will never be complete without dunking a delish fried mantou in the sauce. It's actually a pair made in gastronomical heaven.

It's that time of the year again for the grandest food event in Singapore. Last year, we were witnesses to the pride and heritage of Chinese Cuisine. This year, the Food Festival theme highlights the robust flavors of curry and spices. Thus, expect your palate to be fired up by popular local favorites such as Chili Crab, Fish Head Curry, Otah, Laksa, Kebab and a whole lot more. I sampled some of them and I was immediately transported to high level of hot & spicy goodness.

The 2011 Food Festival promises to pepper your senses with magical spices, take your tastebuds on an exotic adventure and experience it by foot, wheels and in the air."

Truly spice rich food carts can be found at the Clarke Quay bridge and it's a true feast hopping from one stall to the next. Let your tongue wander..

I can hardly believe that it really took a long while for me to discover a decent Filipino restaurant in Singapore. It's quite ironic despite the fact that Filipino community in the Lion City is relatively big. As cliche as it may sounds, it still is better late than never. 7107 Flavors was recommended by a Filipino colleague back home who happens to be a friend of the owner. We were quite fortunate that the restaurant was having a buffet at the time of our visit. They normally have buffet offerings twice a month (on first and last sundays). It's a very simple buffet yet enticing enough to bring any Filipino closer to home. The food choices range from familiar dishes of seafood, meat, vegetables, salads, soups, noodles, desserts and native delicacies. Taste wise, it's a typical home-cooked Filipino cuisine.  

Peranakan Cuisine created a big buzz in my gastronomical memory since day one of our relocation to Singapore. I oftentimes hear good things about this Chinese-Malay culinary fusion. Apparently, it took me more than a year to finally dig-in to that very intriguing Nonya plate. Had it not been to a farewell dinner organized for one of our colleagues, I am still definitely missing a big part of Singapore food scene.