Hits 
Beng Hiang (112 Amoy St; 6221 6695) for their consistently great Hokkien chow. The Hokkien mee is always a standout. 

A big shout-out to Shireen Sheikh, the manager of Cork Cellar Kitchen. The woman is one of the best, and best-informed, staff we’ve ever encountered. Friendly, smart, knowledgeable and discreet, she really sets the benchmark for the rest of the pack. 

We could inhale an entire plate of the fluffy, crunchy sweet-and-sour pork at Imperial Treasure Nan Bei. Superb. 

We love the fantastic, pungent cheese room at the rear of Jones the Grocer.

Misses
Our uneven Sunday lunch at Mimolette began with our table being outside in the humid heat, though we’d called twice before to confirm indoor seats. Then it was a 45- minute wait from the time of ordering to the first steak sandwich arriving at the table (with no complimentary nibbles to ease the wait); and another 15 minutes before the rest of the table of eight was served. The first steak sandwich was cold – we were told that was how it was supposed to be served. Why then did the second steak sandwich arrive, 15 minutes later, warm? Meanwhile, the supposedly homemade potato bread looked and tasted like a store-bought Gardenia roll. The bill arrived promptly, though, when we called for it.