Coolplay Softserve 酷頑創意霜淇淋 : Gelato in Disguise

"Isn't this more like a gelato?", I thought as I took a bite of my black sesame "Softserve". Being sturdy and "cool", this didn't melt as quickly as the ice creams from Creamier. "Yes, these are gelato-based ice creams", answered the young lady owner."Oh, so they are gelatos but named as soft serves!" I quipped. "Yes", she smiled back.And so the mystery is cleared. This franchise from Taiwan Kaoshiung 酷頑創意霜淇淋  serves only a few specific...

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Noodle Evolution: Budding Chef from Hawker Master Trainer Program

Smacked right in the CBD is a noodle stall called Noodle Evolution that enjoys brisk business during peak lunch and dinner hours. The noodles here doesn't resonate as strong as its stall name but it is a real and good example of how our future hawker scene will evolve under the existing efforts to  preserve our hawker legacy.Barely opened for a year, Noodles Evolution is run by 55 year-old Mr Peter Mok who successfully graduated from the Hawker...

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East Manhattan Bakery Cafe @ Lorong Kilat

Being a full-time chef is never easy. Neither is being a full-time boss managing your own business. So one can imagine how tough it must have been for banker-turned-F&B entrepreneur John Wee who started selling his artisanal sourdough breads in Katong, and gradually expanding his business by opening a cafe in Upp Bukit Timah area. Amidst the competitive cafe scene, what makes East Manhattan stands out is the insistence of making almost everything...

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Thye Moh Chan : Mao Shan Wang Durian Tau Sar Piah

With all kinds of mooncakes in fanciful flavors in the mooncake scene, it is always good to take a break and enjoy the teochew tau sar piah mooncakes. After all, these are still genetically mung bean paste pastries with a savoury touch, which implies that they are easier to consume than the average cloyingly sweet lotus-paste filled mooncakes.Two years ago, I wrote about Thye Moh Chan's traditional tau sar piah mooncakes but not the durian version....

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Kagairo Kaiseki 日本料理 花外楼: Since 1830 in Osaka

Who says you have to order one set of kaiseki for yourself and become too full after that? At least not at Kagairo, an Osaka restaurant that is established since 1830. It was another unplanned visit just like the Nakano-ya but this hit the jackpot once again. As a restaurant which specializes in Japanese kaiseki, Kagairo played an important role in Japanese history as it was the venue where Osaka Conference was held in 1875 (Meiji 8). Several...

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Dulcet & Studio : Back for the Ultimate $2.50 Giant Cream Puff

Even though I've restarted by baking engine, I still enjoy eating pastries more than baking them. Once in a blue moon, I still need to satisfy that damn cake craving of mine. There are plenty of cafes which sell cakes in Singapore but I can only name about 10 for the good quality ones. Put the cost-price performance into the picture and I can count less than 5. One of it is Dulcet & Studio, which I returned again mainly for their Choux Puffs....

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Kuehs and Snacks 老婶阿嬷潮州粿 @ Empress Hawker

I'm born in a family of Kueh lovers, not so much sweet but the savoury ones. Thanks to my Teochew Ah Pa who loves his Ku Chye Kueh, Peng Kueh and Soon Kueh, I would have them as breakfast before school and never got tired of it:) And just like him, I love Ku Chye Kueh the most. Hence, when the family dropped by Empress Hakwer Center for lunch, my father instinctively walked towards 老婶阿嬷潮州粿 for a box of Ku Chye Kueh (chives dumpling) even though...

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Ah Teng Bakery @ Raffles Hotel Singapore

I don't know who is Ah Teng but I know that this bakery cum local cafe of Raffles sells affordable and delicious French pastries, peranakan kuehs and breads. Only after reading up on the history did I discover that Ah Teng is named after a famous local baker known for his skills in Western pastries. His confectionery used to be located in Victoria Street and Raffles Singapore decided to name its bakery after this traditional shop since both...

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Foong Kee @ Keong Saik : Wanton Mee and Roasted Pork

Yay! Finding the wanton mee that I love feels like winning lottery. After the previous disappointing experience at RedRing, I finally met the noodles of my love at Foong Kee Coffee Shop. Tossed in a special savoury sauce blend of oyster sauce, soy sauce, lard oil and belachan chili, the thin noodles are cooked to perfectness; springy with a firm bite. A superb achievement given that most stalls tend to overcook their noodles. Roasted by...

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