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 flavors in a week, unlike the daily rotating mixed swirl flavor in Taiwan. During my visit, there were supposedly 4 flavors but one was unavailable hence we were limited to 3 flavours--heavy chocolate, peach love and black sesame. 

Though one can choose to have either single ($4.50) or mixed flavour ($5) in cup or cone without additional charges, the mixed flavor is fixed to heavy chocolate and peach love due to the machine setup. Hence, I could not have my desired mix of black sesame and peach.

That said, the black sesame flavor was intense, earthy and not too sweet. The heavy chocolate, which seems to be the flavor that changes the least frequently, was quite bizzare as it It looked as black as an Oreo cookie but tasted like unsweetened or low-sugar cocoa powder, unlike typical milky chocolate flavors. 

Nonetheless, the sweetness was highly restrained across all the flavors so far; a good thing as most ice creams here go overboard with the sugar.

It doesn't matter to me that this fuss-free ice cream kiosk has only a long bench or a standing area to eat the ice cream as it only took us less than 5 minutes to finish our portion. In fact, I won't mind coming back again for new flavors as the individual portion is quite big to satisfy my cravings after eating at the nearby hawker centers.

I just hope that they can possibly expand their current production size to offer more flavors.

Coolplay Softserve

 酷頑創意霜淇淋

Blk 85B Lorong 4 Toa Payoh, #01-332B, Singapore 312085 

Daily 11am-9pm

Facebook here

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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 Master Trainer pilot program, an initiative by the Singapore Workforce Development Agency (WDA), National Environment Agency (NEA), property firm Knight Frank and The Business Times. 

Unlike other hawkers who silently prepares their food with a straight-face, Mr Mok seemed quite a friendly and approachable man who occasionally explained about his food to customers like me who had no idea which to pick.

The menu is straightforward with just four basic options; premium wanton noodles, chicken cutlet noodles, garlic mushroom noodles and herbal duck beehoon soup. The premium wanton noodles ($3.80) was fortunately, not sold at a premium price but there were only two dainty wantons that would vanish in just two mouthfuls. 

Maybe I should not have complained about the few pieces of char siew at Foong Kee as the portion is about the same here. The char siew does not have that tantalizing caramelized char but still comfortingly tender.

Forget about having chilli/non-chilli versions here as each standard bowl is chilli-free, though it comes with a highly recommended homemade green chilli which Mr Mok describes as 5 on the spicy scale if chilli padi was rated as 10. It reminded me of Thai green chilli sauce which is bright and tangy, but it still didn't pep up the noodles as much as the chilli padi did.

In fact, I prefer the chicken cutlet noodles as the chicken cutlet evoked nostalgic memories of the crispy lemon chicken cutlet from Golden Rooster at Coronation Plaza during my schooling years. Similar to the premium wanton bowl, the medium-thickness noodles are served in neither sweet ketchup or soy-based but light meat sauce which needed to be tossed very evenly. Otherwise, some parts might be clumpy and it is hard to get the hang of the noodles.

Overall, while there is nothing particularly off-putting about the noodles, I think they could do with much more character. Nonetheless, it is an encouraging sign to see such passionate hawkers who are willing to toil relentlessly over long hours to serve these humble delights.

Noodle Evolution
Lau Pa Sat, Stall 29, 18 Raffles Quay

 Mon-Fri 11am-9pm  
Sat: 5pm-9pm 
Closed on Sundays

Facebook here
Instagram @noodleevolution

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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 from scratch, from the breads to the pastries to the sauces in the dishes. Take for example the Manhattan All Day Breakfast ($16.80) that is served on freshly made Spinach-Rosemary instead of English muffins. The eggs seem to be accidentally scrambled that day but this platter is pretty substantial to fill up any ravenous individual.

The Basil Chicken Quinoa ($16.80) is another popular mains from its list of gluten-free dishes; another point that distinguishes it from an Average Joe. However, the resulting flavors were not the sum of the parts as the homemade basil pesto sauce was rather bland and could afford a zesty lift.

The latest addition, Mac & Cheese with Smoked Salmon ($14.80) would meet the eye of those who prefer the pasta to be less creamy. And the crispy cheese topping, which worked like savoury granola, managed to pep up the dish too. 

The effort to make their own pastries as well, is laudable but it does not translate into excellent quality for every item on display. The strawberry marshmallow ($6.90) could be a visual pleasure for kids but failed to excite the palate with a elusive strawberry mousse. So is the chocolate hazelnut tart ($6.50) whose pastry base lacked the ideal crunch and buttery aroma. 

Nonetheless, there are a couple of delicious creations that are worth revisiting. One of them is the banoffee pie ($6.90), a decadently sweet English classic made of toffee, cream and bananas. All credits go to its unique dark brown pie crust--an amazing combination of nuts and crushed cookies which exuded a deep toasty aroma. 

The Avocado Gula Melacca is another mousse cake with a local Asian twist. The light green layer may be faint but nothing short of flavor especially when it is enhanced by the fragrant brown sugar. For more gluten-free desserts, there is the option of either almond coconut or orange almond. 

As mentioned earlier, East Manhanttan started off as a bakery and the breads here are baked fresh daily from its Katong kitchen. Nonetheless, it is not apparent that they are selling artisanal breads unless you take a closer inspection at the entrance. I really enjoyed the selection of sourdough breads here ($6.80 each) as they have a tangy and chewy interior. The Pavlova, surprised me with the generous helpings of dried fruits and nuts, making this a subtly sweet bread but yet not overboard on sugar like the classic Pavlova. 

Overall there is indeed a large variety of food here but it might be good if the cafe menu can be scaled down and tied in closer with the breads, which are the strength of the East Manhanttan brand. 

Less could be more. 

East Manhattan Bakery Cafe

19 Lorong Kilat #01-03

Singapore 598120

Mon: Closed

Tue – Thu: 10am – 9pm

Fri: 10am – 10pm

Sat: 9am – 10pm

Sun: 9am – 7pm

East Manhattan Bakery

30 East Coast Road #01-04

Katong V

Singapore 428751

10am – 10pm Daily

Website: http://eastmanhattan.net/

Facebook @sg.east.manhattan

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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. This year, I finally have the luck to taste the premium Mao Shan Wang tau sar piah mooncakes. Encased within the flaky pastry shell is the durian-infused bean paste with a smooth texture nearly similar to a thick custard. 


The intensely pungent aroma is simply irresistible for a durian lover like me though this could be less sweet. Do reserve your durian tau sar piahs early as they are available only in limited amounts. 

I gladly stand by my words for my favourite Yuan Yang, whose quality has remained unchanged over the years. The "spicy" pork floss and salty mung-bean is a heavenly match on the flavour profile which will only encourage you to continue taking one slice after another. 

A biggest headache I faced here perhaps, is how to exercise self-restraint at these aromatic treats. Strangely, I never found myself reacting the same way with the usual mooncakes. 

Like Yuan Yang, the Salty Tau Sar Piah comes with a decadent egg yolk but without the pork floss. Other choices include the Sweet Tau Sar, Teochew Double Delight and the Teochew Traditional Mooncake. 

Prices range from medium box of 4 at $24.80 to $38.80

Thye Moh Chan 

Outlets at Paragon, Chinatown Point and Vivocity

For more info, visit http://thyemohchan.com/  

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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 key agreements that were set during the Conference laid the foundation for subsequent political reforms including the Meiji Constitution. Hence, this is why I think it has positioned itself as a high-end restaurant that aims to preserve the essence and heritage of traditional Japanese cuisine.

We were greeted by the Okasama, lady owner and ushered to our seats quickly. I'm not sure about the main outlet (in Kitahama) but the atmosphere at this sole branch outlet in Abeno Haruska is definitely more relaxed than the typical cold-pressured kaiseki temples. In addition, Kagairo exercises great flexibility when it comes to ordering as we are not obliged to order one course per person. 

Prices range from ¥3500-¥10,000--a very reasonable price range for the excellent quality. We opted for 4 different types; the Osaka bento (¥3500), Daichinomegumi Course (¥4500), Shiki at ¥6500 and the Abeno Course at ¥8000. In fact, it turned out that the lower-priced courses were more impressive, especially the Daichinomegumi Course. 

Rather than merely reproducing the kaiseki format, the chef opted instead for a more contemporary and creative take on Japanese cuisine. The platter (see above and top pic) from the Daichinomegumi course alone was a stunning showcase of 15 different items! 

Imagined the amount of effort that wwnt into preparing the course! Guests can select the type of rice for some courses. For instance, we get to choose the Oyster Rice and "Ikan Bilis" Rice (scroll below for pictures). Not that I'm picky over Japanese rice which is already so delicious, but rice with some simple seasonings like shoyu or pickles do taste better, doesn't it? Just like why I would choose claypot rice or onigiri (rice balls) over white rice. 

Anyway, back to Kagairo. This is probably the next best budget Kaiseki place to go if you have tried Giro-Giro. But in terms of the number of choices (Giro has one and only one fixed menu), atmosphere and service standards, Kagairo ticks all the boxes. 

Osaka Bento 

"Ikan Bilis" Rice from Osaka Bento

Highlights from Shiki Course

Rice from Shiki Course

Highlights from Abeno Course

Highlights from Abeno Course 

Kagairo 日本料理 花外楼

Japan, 〒545-0052 Osaka Prefecture, Osaka, Abeno Ward,

Abenosuji, 1−1−43 

Abeno Harukas Kintetsu Honten 14F

Tel: 06-6625-2368

Lunch 11am-3pm

Dinner 5pm-11pm

Access: 3-min walk from JR Tennoji Station / 1-min walk from Subway Tennoji Station

Website: http://www.kagairo.co.jp/

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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. Years ago when cookie Choux puffs were not as popular as current times, Tampopo Deli's big and heavenly cream puffs were the best ones I could find in Singapore. 

Now that I am back to the same place renamed as Dulcet & Studio, their humble cream puff is still a miraculous wonder to indulge. With the lavish touch of vanilla beans in the overflowing amount of cream, it is quite unbelievable that they have kept the price unchanged at $2.60 or $2.50 per piece if you get two. 

Perhaps in light of the intensified market competition, there are new (or maybe not-too-new) Choux creations that caught my fancy. The Matcha Choux $3.20+ (see top pic), for example, retained the craggy and crisp shell but piped with matcha-vanilla cream swirl. Just like the perfect matcha roll cake which I raved non-stop previously, the scent and the flavour of the tea is intense and marvelous. 

Maybe it's also time for me to check out Tampopo's contender, Cafe Ma Maison, whose cream puff was remembered to be of the best quality and value at only $1.30 back in 2011 

I've lost count of the number of chiffon cakes I've had here before but I guessed I'll never be bored of them. Be it the matcha or the chocolate chiffon ($6.50+ each), the flavors come through the airy pockets beautifully, just like their cheese chiffon.

Possibly the only thing which disappointed slightly was the vanilla eclair ($5.20+). Pretty and dainty as it is, the pate de choux did not subscribe to the ideal crispness but was a little doughy. Perhaps I was too excited by the exotic corn and crunchy praline buenos filling that I overlooked the pastry side during my previous visit. But this issue is not too difficult to iron out. 

The Paris-trained Japanese chef just has to transfer some of the magic from the fantastic Choux crust into here. 

Average spending for 5 cakes per pax $13.70

Dulcet & Studio 

177 River Valley Road, #01-41/42 Liang Court, Liang Court, 179030

Daily 11am-11pm

https://www.facebook.com/DulcetNStudio
No Service Charge

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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 we only planned to have Chye Poh Hor Fun there initially.


This place is an offshoot outlet from the main stall in Alexandra Village Red Hill where the handmade traditional kuehs are churned out under the guidance of elderly Madam Chia Siew Yin. Shaped in perfect rounds instead crescent moons, the skin of the Ku Chye Kueh is smooth, glossy yet not too rubbery. The stir-fried chives filling were not as aromatic as Yong's in Serangoon/East Coast but they were less oily. 

There are plenty of other selections ranging from the savoury Peng Kueh, Yam Kueh to the sweet Ang Ku Kueh in sesame, coconut and even durian! 

The sesame and peanut kuehs were densely packed with the fragrant nutty filling that were not as moist as usual but very crunchy and gritty. It would be wonderful if the skin is thinner. 

I've seen FB pictures of Hainanese Kueh made by my friend's mother but I have yet to try once until now. It looks unassumingly place, but one bite was all it took to make me fall in love with it. According to Prof Google, this is a traditional sweet Kueh eaten during weddings and baby's first month. 

Decorated with an auspicious red dot, this glutinous rice pastry is typically  beefed up with gula Melaka and grated coconut. It tasted like a Kueh dada except with the deep aromatic blend of aged tangerine peels (if I am not wrong) which imparted an indescribable nostalgic taste which I loved a lot.  

I regretted not buying the Black Kueh but I know it won't be long before I return to this wet market. 

Average price of the kuehs : Less than $1

Kuehs and Snacks

125 Bukit Merah Lane 1 #01-164

Singapore 150125

Tel: +65 6273 5875

Nearest MRT: Queenstown

Opening hours: 8am – 7pm daily

http://kuehsandsnacks.com/about.html

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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 share the same concept. 

It has been years since my last visit and I was happy to spot new items recently when I had to run errands in this area. Just like all my previous visits, I took away some cakes and pleased to say that none of them disappointed. 

The first that caught my eye was the SlingaPore, a pastel pink #SG50 cake inspired by our local cocktail Singapore Sling (Picture posted on my instagram account @dairyandcream ). The pineapple mousse was utterly smooth yet delicate, as if it was going to dimple at the slightest pressure. However, this was more sweet than zesty as the dual forces from the raspberry marmalade and pineapple mousse ousted the lime sponge. 

Nonetheless, the Gianduja Raspberry Shortbread pushed the envelope of originality and imagination. Instead of a perfectly rounded shortbread base, the butter pastry took the form of crumbles, bounded together by white chocolate which probably explained its sweetness. Thankfully, they were not cornflake clusters. 

Above the crunchy bed was vanilla cream and a raspberry coulis ball which oozed out intense red liquid without warning; nothing innovative here but it is still quite refreshing to encounter it in local pastries once in a blue moon.  

It is quite obvious that the Dark Chocolate Millefeuille is not a Millefeuille but an elongated and slimmer version of Pierre Herme's Plasir Sucre. Fortunately, the only thing that is problematic here is the name as the chocolate flavors and texture were spot on. 

While the pastries were good, my favourite item is the Pandan Kueh Lapis ($3). According to the friendly staff, the Kueh lapis here is hand-made painstakingly with fresh, quality ingredients thus it is like not . Indeed, this is a legit piece of cake as it is so tender, moist and not overly sweet or greasy. Probably an outstanding role model for all the Kueh lapis out there. 

You may be wondering what the prices of the cakes are given the prestigious hotel brand name. Surprisingly, the prices still remain the same at $6 NETT per cake, which I think it's a great steal for the quality given that most cakes these days can cost up to twice that amount. 

Ah Teng Bakery
Raffles Singapore
1 Beach Road 
7.30am-7pm daily

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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 the self-taught chef Wong Wai Chew, the char siew was fatty, chewy with the perfect hint of sweetness and the meat glistens beneath the dark brown surface, albeit occasionally charred. 

The char siu was so tasty that they nearly stole the limelight away from the plump meaty wantons, but failed because the portions were paltry and scattered in rather haphazard fashion (perhaps they were too busy). 

Nonetheless, that was a tremendous bowl of wanton mee that left me wanting for more after emptying the entire plate, unlike some sweet sauce-based wanton noodles which I barely chow through just not to waste my money. No wonder it was selected as the Best Wanton Mee in Singapore by the Straits Times.

Another pride of this humble stall is the siew yok (roast pork belly). We had the smallest portion at $5 to share and it was crisp as expected, with even layerings of fat and meat that made these morsels so scrumptious. A bowl of rice would go well with them as the lean meat portion is quite salty. 

My friend preferred Eng's noodles over the noodles here but I would still pick these thinner strands here without the distraction of any self-service chilli sauce. Even though both of us were roasted under the hot temperatures during our weekend lunch visit here, we could not help smiling in satisfaction to have finally tried one of the tastiest wanton mee purveyors in town. 

We paid $5.50 per pax.

Foong Kee Coffee Shop

6 Keong Saik Road

Singapore 089114

Daily except Sun/PH: 11am-8pm

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