Rebecca Lynne Tan Food Correspondent recommends

Nude Seafood, Tiann's Bakery & Takeaway, Waan Cha, Kee Hock

Uni and prawn pasta at Nude Seafood.
Uni and prawn pasta at Nude Seafood.PHOTOS: REBECCA LYNNE TAN, NUDE SEAFOOD

QUALITY WEEKDAY MEALS

Nude Seafood, like a lot of other eateries in the Central Business District, operates only during the work week for breakfast, lunch and dinner.

It serves tasty, hearty fare at fairly reasonable prices, given the location as well as the quality and execution of the food. The cooking here is consistent too.

Main courses for lunch are priced at about $20 a dish, while mains for dinner average at about $26.

For lunch, try the uni and prawn pasta ($24). Perfectly al dente squid ink pasta is tossed in a sea urchin sauce and served with fresh prawns and crunchy potato strings for added texture. Other dishes to order include the barachirashi bowl ($17), with aburi salmon sashimi and ikura; and the unagi udon Inaniwa ($19), served with grilled eel, vegetable tempura and silky udon in a thick, umami dashi.

Dinner options range from fresh tagliatelle with red-wine braised oxtail and brisket ($24) to Iberico De Bellota Pork ($34).

WHERE: Nude Seafood, 12 Marina Boulevard, Marina Bay Financial Centre Tower 3, 01-02 MRT: Marina Bay OPEN: 8am to 10pm, closed on weekend; lunch (11.30am to 2.30pm), dinner (6.30 to 9pm) TEL: 6443-1167 INFO: Go to www.nudeseafood.com or e-mail hello@nudeseafood.com



Richy ($7.60), a rich chocolate cake with tart-tangy passionfruit curd. 

GLUTEN-FREE BAKERY & CAFE

Tiann's is a gluten-free bakery and cafe which opened in Tiong Bahru's Seng Poh Road last year. It offers a range of cakes, breads, savoury items and ice cream.

The shop indicates when items are nut-, egg- and dairy-free - helpful for those with allergies. Order the Sticky Date Pudding with a sea salt gula melaka sauce ($6.50) and Richy ($7.60, photo), a rich chocolate cake with tart-tangy passionfruit curd.

The cafe also serves salads, toasties, quiche and gluten-free waffles. The ice cream is made in-house and flavours to try include dairy-free Date And Coconut and Coconut Maple Cookie.

WHERE: Tiann's Bakery & Takeaway, 71 Seng Poh Road, 01-35 MRT: Tiong Bahru OPEN: 8.30am to 5pm (Tuesday to Sunday), closed on Monday TEL: 6222-1369 INFO: facebook.com/tiannsbakery



Thai milk tea served in packets at Waan Cha. 

THAI MILK TEA IN PACKETS

The colloquial term "packet drink" takes on new meaning at Waan Cha, a shop in Novena that specialises in Thai milk tea.

Drinks are served in either cups or resealable clear plastic takeaway packs (add 30 cents).

A hot drink is priced at $2.50, while an iced one costs $3.30.

Drinks, from Lime Tea to Thai Pink Milk to Thai Milk Tea, are authentic and full-flavoured. Matcha lovers will like the strong and semi-sweet Thai Green Milk Tea.

One of my favourite drinks is the Iced Thai Ovaltine, a malty flavour that takes me back to my childhood.

WHERE: Waan Cha, 275 Thomson Road, Novena Regency, 01-45 MRT: Novena OPEN: 11.30am to 9pm (weekday), noon to 5pm (weekend) TEL: 6358-0868 INFO: facebook.com/waanchasg



Kee Hock's beef hor fun ($4.50).

HOR FUN FOR THE WIN

A bad meal for me is a mood spoiler. I get grouchy. So grouchy that to lift my spirits, I often have to tuck into another dish, consuming unnecessary calories as a result.

It was on one of these grouchy days that I discovered Kee Hock's beef hor fun ($4.50, photo). And, boy, was it worth every extra calorie. It instantly brightened up my day.

The hor fun at this Clementi hawker stall has plenty of wok hei, or breath of wok, and the hot gloopy gravy, which is made to order, is poured over just before it is served. The beef is tender and the sauce has heft and flavour.

The stall also sells fish and seafood hor fun, as well as mui fan, which is rice served with gravy.

WHERE: Kee Hock, Block 448 Clementi Avenue 3, Clementi 448 Market & Food Centre, 01-43 MRT: Clementi OPEN: 11am to about 8.30pm (Friday to Wednesday), closed on Thursday

A version of this article appeared in the print edition of The Straits Times on August 26, 2016, with the headline 'Food Picks'. Print Edition | Subscribe