THE good thing about being a foodie in Singapore is the array of international cuisines available here.

Whatever your heart - and tastebuds desire - is within easy reach.

And, for most of the time, quality food with tantalising presentation is available.

Personally, I find that eating at big-name, five-star hotels are the best for good food.

These hotels zealously guard their reputation, so there is assurance that the people they hire to cook will pass muster.

Take for example, the Four Seasons Hotel Singapore, where a new chef is dishing up his magic at the hotel's One-Ninety Restaurant.

Michigan-born Chef Philip Mimbimi has worked around the world and he is now in Singapore, giving his take on American cooking.

Some culinary snobs may scoff at American cooking, but there is no denying its appeal - it's relaxed, soulful and hearty.

BLEND OF CULTURES

The succulent Kurobuta pork chop with crushed potatoes is worth trying at the Four Season Hotel's One-Ninety restaurant.

Chef Mimbimi's food is a subtle blend of East and West, inspired by the cultures of the places he has worked in.

For me, the winner is the grilled Kurobuta pork chop with crushed potatoes and sultana reduction.

This pork is in a class of its own. It's juicy and fragrant, and Chef Mimbimi chose not to overwhelm the meat with heavy sauces.

But check out his other dishes too. The portobella tempura fries with a horseradish truffle sauce was lovely. The truffle added to the enjoyment.

The wild king salmon with blueberry vinagrette and fingerling potatoes was also good, with the creamy potatoes being a hit.

Chef Mimbimi will be around for a while, so if you're by the hotel, pop in for a meal.

The globalisation of the Singapore food scene continues at Pan Pacific Hotel.

One of the most loved cuisines here in Singapore is Japanese; and one of the most loved Japanese restaurants is Keyaki,

Of course everything is frightfully pricey but you get what you pay for. The restaurant is celebrating the cuisine of Hokkaido till 29 Nov.

JAPANESE DELICACIES

The beautifully-presented braised Kinki fish is a highlight of Hokkaido cuisine which you can savour at Pan Pacific's Keyaki restaurant till 29 Nov.

Chef Hiroshi Ishii presents delicacies such as yaki taraba gani (grilled king crab), ishikari nabe (Hokkaido salmon and vegetables in hot pot) and kinki nitsuke (braised Kinki fish).

I love another variation of the kinki fish - kinki shioyaki or grilled with salt.

The flesh is sweet, moist and oily enough and the salt imparts an earthy aroma. I chewed on the bones and fins; and eventually, literally ate the entire fish.

These dishes are served as part of a set menu or a la carte.

The set menus start from $140 per person. If you've made up your mind to eat here, don't think of the price and just enjoy your evening - it will be an experience.

Just tell yourself you'll spend less when you get your year-end bonus.