#steveexplores2025

It has been a couple of months since my last big major culinary adventure due to home renovations, moving into the new place, and major upheavals in my career. Despite all of the ups and downs in mu life, there is still so much to celebrate and be thankful for the year especially my amazing supportive wife and daughter. To end the year on a high note, my wife and I finally found time for our wedding anniversary celebrations at Thevar, a two Michelin Star restaurant specializing in modern Indian cuisine helmed by Chef Mano Thevar who brought his own creative interpretation from the rich culinary heritage of the Malay Peninsula sprinkled with his European culinary experiences.

The restaurant has a warm inviting hue with lime washed walls complemented by wood earthy tones in its furnishings to create a comfortable and soothing environment for diners.

Here's a quick look at the dinner offering for the day:

A medley of small savory bites that excite and delight our palates, raising the expectations for the rest of the dinner course.

Next is a series of dishes with a good balance of flavors and spices, ensuring a mix of poultry and seafood to avoid overpowering the senses. Each dish goes well with its recommended wine pairing though we only opt for a glass of white wine since I was a light drinker. The dishes delivered on all fronts, offering a tantalizing culinary experience for diners, with a pacing which allows breathing space for each dish to shine through.

To end the night, its ice cold desserts help to smooth out the spices dancing on your tongue, bringing the night to a satisfying close.

Overall, Thevar lives up to its reputation for being one of the best restaurants in town to enjoy modern Indian cuisine. Its flavors are bold and familiar yet innovative with its own creative spins.

I am looking forward to my next visit with my wife to celebrate our next major milestone, savoring brand new culinary creations from Chef Mano Thevar.

To kick start my wife's month long birthday celebrations, we visited the latest culinary experience in town involving Australian Chef Nelly Robinson from Sydney-based NEL Restaurant with Cook and Brew for a special gastronomy event called "Nelly Does British at Cook & Brew".

This special event series runs from 11 September to 11 October and features a specially curated menu by Chef Nelly featuring a modern re-imagination of classic flavors inspired by his British heritage and Singapore's colonial past.

Here's a quick run through for the dinner menu:

Welcome drinks: Choose from alcoholic and non-alcoholic versions while admiring the panoramic view of the city.

Crab Tart - Poached crab with chili and lime, brown butter hollandaise: Great flavors with a gooey center though the crab could be a lot fresher as there's still a hint of fishiness.

Truffle Potato Dabs - Roast potato hash brown with truffle mayonnaise: Delicious little nuggets that can burn your tongue if you do not take your time to savor its deliciousness.

Biryani + Naan - Naan bread foam served with biryani broth: Innovative take on a classic dish which packs a bunch at the end.

Steak Bake Pasty - Pepperberry steak pasty with herb shortcrust: Fun presentation in a paper bag though the pastry might be a bit too doughy.

English Crumpets - Sourdough crumpet served with black garlic butter: My favorite of the evening with black garlic butter providing the much needed savory highlight.

Kingfish Tandoori - 48-hour marinated Japanese amberjack with Smoked yoghurt and prawn soil: A solid entry for the menu which hits all of the ticks for a great dish.

Beef Wellington - Slow-cooked beef cheek wellington with carrots and pepper gravy: The star of the night with a perfect balance of pastry to filling, paired with an excellent sauce.

Banoffee Pie - Banana crème with wattle seed caramel and caramelized white chocolate: A sweet ending to the night with a unique spin on a beloved dessert.

Overall, the concept fits its inspiration for a fusion between British heritage and Singaporean delights. It is a great test bed for Chef Nelly to collect feedback and gain experience for potentially opening a Singapore restaurant in the future.

Experience it for yourself at Cook and Brew until 11 October:

Another year has passed and it's time for my annual hair cut at Hair for Hope 2025 which is organized by Children's Cancer Foundation (CCF). This head-shaving campaign is dedicated to raising awareness and funds for childhood cancer, with a goal of uniting 6,000 shavees and raise $6 million for children and families.

This year is extra special for me as my wife and daughter are able to attend the event and support me in this meaningful charity event.

Donate generously to this fantastic local charity at https://hairforhope.org.sg/fundraising/individual/say-bin-neo

After a short four-day stay in Kyoto, we arrived in Osaka to savor the wonderful local cuisine while soaking up the electrifying atmosphere of the city as the community gears up for World Expo 2025.

For this leg of the family trip, we are fortunate to be able to stay at the recently opened Four Seasons Hotel Osaka which is a food paradise endorsed by my little foodie at home.

Our 1st foodie pitstop at Four Seasons Hotel Osaka is Jardin which offers all-day dining from breakfast and lunch to afternoon tea and buffet dinner.

Our 2nd foodie pitstop at Four Seasons Hotel Osaka is Jiang Nan Chun which offers exquisite authentic Cantonese cuisine while offering a stunning view of the city.

One of the most memorable adventure during our Osaka stay is a visit to one of the largest aquarium in the world: Osaka Aquarium Kaiyukan. My recommendation is to cater for an entire day at the aquarium since there is simply so much to see and do in the area.

And on our way back home, we head over to Legoland to say hello to some familiar characters.

During our short trip, we even managed to spring a little surprise birthday party for my mother-in-law at the renowned Sushi L’Abysse Osaka Yannick Alléno at Four Seasons Hotel Osaka.

The omakase experience is one of the best that I have enjoyed, with every dish meticulously constructed and orchestrated into a melodious symphony of flavors and emotions to draw diners into the culinary world painted by the chef. It is a dining experience that I would be returning to during my next visit in Osaka.

With that, it concludes a whirlwind week-long adventure in Kyoto and Osaka.

It's just a couple of months into the new year and the family is pretty tired from the hectic pace of one holiday season after the next. So its off to Kyoto and Osaka for a short one-week holiday to recharge with quality time together, delicious cuisine, and stunning landscapes.

The family was fortunate to be able to stay at the beautiful Four Seasons Hotel Kyoto during our short four-day trip.

During our short Kyoto trip, we managed to visit Nishiki Market, Gion District, and Arashiyama Bamboo Forest at a relaxingly pace.

To end this year's Valentine's Day celebrations with a big finale, my wife and I enjoyed a beautiful private dining experience at The Summerhouse Garden Dome.

It's the weekends again and it's another opportunity to expose my little toddler to the wonderful world of art with a visit to the Jean-Michel Basquiat Immersive Experience at Marina Bay Sands.

Behind the Canvas Series 1: Jean-Michel Basquiat is a fun interactive exhibition that allows visitors to dive into the wonderful complex mind of the artist through a variety of mixed media experiences.

Today marks the 5th year that my wife and I celebrated our special Valentine's Day at our favorite restaurant in town, JAAN by Kirk Westaway.

And I am happy to report that the restaurant is still as good as ever, serving up comforting modern British cuisine in an inviting environment overlooking the beautiful cityscape.

Here's a quick look at my Valentine's Day lunch feast:

The restaurant led by Chef Kirk Westaway is a testament that great restaurants can age well like fine wine while maintaining its core values of delivering delicious cuisine that is held to the highest standards in the competitive local culinary scene. We noticed small improvements in familiar favorites while the chef and his team continue to explore new seasonal ingredients to deliver exciting dishes and flavors to its guests.

And yes, we would be returning to the restaurant to celebrate our 6th Valentine's Day together.