Food Picks: European fusion at Kee’s, vegan chocolate and zi char rice bowls

Led by Irish Michelin-starred chef Andrew Walsh, it serves up a mix of European and Pan-Asian dishes at a heritage building. Former remittance house Chye Hua Seng Wee Kee has been transformed into a swanky 1930s-inspired bistro that gleams with contemporary cool.

End the meal with some grilled brie , which can be paired with fig chutney and slathered on sourdough toast. For something sweeter, opt for the chocolate mousse , dotted with flecks of cocoa tuile and shards of pandan meringue.I have never quite been convinced of the wonders of plant-based milk. Limp and watery, it often lacks the thick silkiness that has made the original dairy product a mainstay in the diets of many communities around the world.I am glad I do.

My friends and I used to crowd round the tiny joint at Far East Plaza, wait for what felt like hours, then squeeze as many plastic stools as we could on either side of a skinny wooden table. Our order was always stir-fried kang kong, hotplate tofu and, of course, salted egg pork.

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