Hits

The lusciously golden dessert vinegar made of  tomato and lime at Tonic (#02-141 VivoCity, 1 HarbourFront Walk, 6827 0088). The honeyed sweetness with a tart hit to the back of  the throat is a perfect pick-me-up.

The sheer range and quality of  the 80-odd F&B outlets at Changi Airport continue to impress and sate our voracious appetites. It’s a wonder we ever make it to the plane.

The coconut sherbet at the newly opened Nectarie is lusciously smooth, sweet and one of  the best we’ve had.

After a long maternity break, Red Gum’s husband-and-wife team Elena Scherer and husband Roland are back with their home deliveries of  yummy organic fruits and vegetables (www.redgum.ws).

Kudos to the No Signboard Seafood group for dishing up consistently excellent food. In particular, the fried  kangkong at the newly opened branch at VivoCity is an emerald tangle of  wok-seared greens, garlic and top-notch sambal belachan.

Misses

Some of  the sausages at Brotzeit (#01-149 VivoCiy, 1 HarbourFront Walk, 6272 8815) don’t quite make the grade. On a recent visit, the weisswurst – normally a good, vigorous chew – had the consistency of  tinned cocktail sausages, while the lamb sausages smelt off-puttingly gamey. Bitte, a little consistency?

We are distraught: Eva’s The Peranakan Restaurant closed its doors in March.

The pestering chorus of  restaurant touts along Boat Quay. Please leave us alone. We’re quite capable of  deciding what and where we want to eat.

The continuing practice of  Japanese restaurants of  using bleached, disposable wooden chopsticks. It’s very environmentally unfriendly, neh?