If we thought he was, PSY definitely isn't anymore. Funny, that is. Sure, we were taken in by his horsing around too (at the start). That Gangnam style song? It’s pretty catchy. But not after hearing it for the millionth time.

Raw food’s a fascinating concept. The idea’s that nothing is heated beyond 43 degrees Celsius to retain the natural nutrients in food. So to prepare raw dishes, folks mess around with funky techniques like dehydrating and fermentation. It might not be immediately appealing, but the “cooking” processes are just sound like so much gosh darn fun (in a mad scientist sort of way) that we can’t help but be intrigued.

As you know, we do like to be first here at I-S. Although Pasarbella’s soft launch is scheduled for this weekend (May 4-5), we finagled ourselves a visit to the gourmet market (which we first heard about at the start of the year) last Friday.

That Greek god Bacchus really knew how to party. If myths are to be believed, the god of wine was a hit with the ladies and presided over all sorts of drunken revelry. So when we hit up Bacchus’ namesake restaurant Bacchanalia for dinner, we were a little surprised by how subdued the place was: Dark wood all round, with tasteful red accents and 400 hand-blown glass bubbles hanging from the ceiling (inspired by a glass of Champagne).

Nothing beats the excitement of a new restaurant opening. The only catch is that you always run the risk of having a so-so meal. Not so at established names that put out fresh menus: You already know the place is good, but still get some novelty out of the deal.