Flavors Worth the Chase: Six Dishes That Defined 2024
From underground treasures to perfectly crisped toast, these plates told stories as rich as their flavors
I know I’ve been MIA since June 2024 but such has been life. A new job which requires me to travel to office after 7 years of remote work and it’s been anything but fun. But last week I finally decided that I will write more in 2025. So here you go.
Every year, I tell myself I'll be more selective about where I eat. Here I am, reflecting on dishes that made my wallet lighter but my soul richer. From underground-cured fish to perfectly crisp toast, 2024 served up moments that reminded me why I live to eat.
For some, dining out is about convenience. For me, it's about stories waiting to be discovered. Each restaurant visit is an expedition into someone's passion, creativity, and dedication to their craft. Last year brought six dishes that didn't just satisfy hunger – they told tales that deserved to be shared.
Let's start with LUPA's Beef Carpaccio. Coincidentally, the first dish was had on the first day of 2024 along with fellow foodies PD and Harsha. At first glance, it might seem like just another prettily plated raw beef dish. But here's where magic happens: paper-thin slices of tenderloin meet umami mayo and truffle salsa in a dance of textures. The real genius? Fried capers that add unexpected crunch and shaved fresh black truffles that elevate every bite tenfold. It's a dish that proves sometimes the simplest combinations can create the most profound experiences.
But if you want to talk about dedication to craft, let me tell you about Farmlore's Pudhayal (Treasure). Imagine this: before this barramundi ever touched a plate, it spent time underground, literally becoming one with the earth. The team studied ground temperatures for a week – yes, a week – tracking daily fluctuations and the effect of watering on soil temperature. Only when they understood the earth's rhythm did they bury the salt-and-herb-seasoned fish for six hours. When unearthed and pan-seared, it transformed into something so extraordinary that I found myself doing something usually reserved for home cooking – licking the plate clean. The turmeric, coconut, and Mandya butter broth, punctuated with gooseberries and kingfish roe, created a symphony that made every other fish dish pale in comparison.
Speaking of Farmlore, their Duck Tacos redefine what a taco can be. Forget corn tortillas – here, breadfruit and vegetables form the shells, cradling delicate strands of duck and crowned with egg yolk shavings. But what elevated this from merely creative to truly memorable was the thoughtful pairing with a coffee, pomegranate, and citrus drink that somehow made every element shine brighter.
Sometimes, though, perfection lies in simplicity. Take Kopitiam Lah's Kaya toast – a seemingly simple breakfast that proves mastery often hides in details. The toast achieves that elusive perfect crumb, while a generous slab of butter meets house-made Kaya jam in ideal proportion. Paired with their classic Kopi, it's a reminder that breakfast can be both comfort and luxury.
At Kappa Chakka Kandhari, Kada Chakka Porichathu or the Breadfruit fry is a love letter to tradition. Crispy on the outside but tender inside, this simple dish takes you by surprise. What really sets it apart though is the seasoning with a hint of rice flour and lime.
And then there's Kopitiam Lah's Beef Rendang – oh, the Rendang! Short ribs cooked low and slow until they surrender completely, creating one of the most memorable main courses of my year. It's the kind of dish that makes you grateful for patient chefs who understand that some flavors can't be rushed.
These six dishes remind me why I chase flavors. Sometimes you find treasure buried in soil, sometimes it's perfectly crisped toast, but always, always, it's worth the pursuit. As I look ahead to 2025, I know one thing: my pursuit of culinary tales will never stop.