Customised Bacon Eggs Breakfast from Tête-à-Tête Café with added sausages and mushrooms. The bacon eggs were quite delicious, fusing together harmoniously such that with each bite, you taste both the egg (yolk) and that familiar, reassuring bacon fragrance and saltiness. You can tell with one bite of both the pork sausage…
Thin and crispy waffle topped with matcha soft serve from The Cold Pantry. The matcha soft serve was milky with a tinge of bitterness, the chocolate cookie serves as a competent partition and the waffle delivers what is promised on the label, albeit being faintly reminiscent of waffles of the…
Cha-Yen bingsu from Chick and Ken – Thai tea glace, home-made red rubies, honeyed corn flakes and Thai tea gelee. Essentially surprisingly good Thai milk tea ice kachang, and somehow by magical diffusion or similar scientific mechanism the Thai milk tea flavour and scent is distinct and detected in every…
Frog legs from Little Saigon – deep-fried frog legs with sauteed onions and butter sauce. Essentially tender chicken meat with a most addictive and intense McDonald’s shaker fries-esque salt dip. 3.9/5 Little Saigon 3E River Valley Road #01-02 Clarke Quay Singapore 179021
Korean shaved ice with three fruits and gelato from Insadong Korea Town. You get to choose the gelato and sauce to drizzle over the ice, and pictured is the green tea gelato with kuromitsu sauce. Essentially an idealistic Korean bingsu challenging itself not to be pigeonholed as “exotic”, “novelty” or “foreign…
Garlic prawn aglio olio from P. Bistro – capellini, garlic confit, roasted prawns, and chilli garnish. While the pasta was not at all spicy, there was enough faintly bitter garlic at play to scare off junior vampire babies, the prawns were nicely grilled with a tinge of pastiness, and the…
Seafood tagliatelle from Arbite – handmade squid ink tagliatelle, prawns, squid, salmon, mussels, chilli and spring onions in a tomato sauce. The tagliatelle tasted like they may have taken one year’s worth of BodyCombat classes, but thankfully the tomato sauce, all wet and brothy, made the pasta easier and much…
Spiral from Gobi Desserts. Essentially a simple, nice and warm chocolate cake hiding a rather delinquent and very wet rum surprise centre, topped with vanilla ice cream and nuts. Who knew gentle heat and alcohol had so much The Fault in Our Stars-esque chemistry? 3.9/5 Gobi Desserts 350 Joo Chiat…
Gobi Dessert’s signature Poire William – pear soaked in red dragonfruit fruit enzyme and baked with crème brulee. Whilst the red dragonfruit fruit enzyme (the naturally occurring alcoholic substance that I had previously raved about) is not as natural at donning Kylie disco hotpants, drunken headbops and inappropriate grinding at…