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Launched just yesterday at Apiary is The Sesame Treat; a interesting tasting platter which involves a scoop of White Sesame Ice-Cream (which is exclusively available to The Sesame Treat), Black Sesame Ice-Cream, Toasted Sesame Seeds, Japanese Sea Salt and Sesame Oil. The dish also comes with a set of instructions on a card which recommends the best way to enjoy the tasting platter as well on the side.

Following the instructions written on the card, one would first get a taste of both scoops of ice-cream before pouring in the Toasted Sesame Seeds, Japanese Sea Salt and then the Sesame Oil to enjoy the tasting platter with the various flavour combinations. While the toasted Sesame Seeds helped to enhance the already and fragrant and roasty flavours of White Sesame and Black Sesame respectively, the addition of Japanese Sea Salt helps to add a unami flavour to both scoops of ice-cream which were nothing short of Apiary's smooth and creamy consistency for their ice-creams. The addition of Sesame Oil was the most interesting for me — while it enhances the creaminess of the White Sesame Ice-Cream, it adds a even stronger aroma to the Black Sesame Ice-Cream. Pretty interesting, especially given it's probably the first time I have come across an ice-cream tasting platter locally.

One of the newest items on the menu at @barashitei was the Unagi Salmon Mentai Maki ($14.80). Loved the flavour of the mentaiko sauce that was slathered over slices of aburi salmon, but we felt that the unagi was lost amidst all the activity that was going on within the maki. It's tough to live up to the old favorite, Spicy Salmon Maki ($14.80), which had an addictive spicy sauce and a textural contrast from the tempura ebi within it. This was a tasting hosted by @barashitei. Thanks @burpple for the invite! #burpple #burppletastemaker

I loved this ramen! Finally something different from the usual rich tonkatsu broth! After mixing in the black ball of squid ink and black sesame paste with minced pork, the newly turned black silky tonkatsu broth tasted so much better! With the kick from a level 3 fire sauce and the fragrance from the fried garlic, I just couldn't stop slurping the soup till the last drop. I NEED MORE SOUP! Surprisingly, the cabbage didn't cause the soup to become bland which was greatt 😊 The hardness of my [hard] noodles was also just right, making the whole experience very unforgettable for me:)

Last weekend, I stumbled upon a little bakery tucked inside @with_a_pinch_of_salt, a casual restaurant on Tanjong Katong Road. Occupying a small area near the front, @chefybakehouse isn’t actually new, but have been selling their handmade, freshly-baked and preservatives-free cookies from that spot for some time. There’s a sign outside welcoming people to do some sampling, so without hesitation, in I went.
After tasting a small assortment, I bought a few jars of the “Butter Coffee” and Chefybakehouse’s bestseller, the “Almond”. Both turned out to be really good for different reasons.
The “Butter Coffee” has a light crunchiness that transitions into a lovely melt-in-the-mouth texture while the fragrant “Almond” boasts a savoury tinge and firmer crunch. After I’d shared the cookies with her at work the next day, @rainraineeataway said that the former reminded her very much of the popular Hong Kong brand - “Jenny Bakery”. I couldn’t agree more.

Was introduced to this newly-opened stall named Bwok Bwok Quack Roasted Delights at Lau Pa Sat by a friend but I am so blown away with what I just had because it's absolutely errrmahhgawdd-mazing. Never had I actually had braised duck that is so incredibly tender with such deep flavours from its braising it's absolutely beautiful — I can't even stop raving about how moist every piece of duck was without the unpleasant grainy texture for the meat, and how savoury the braised sauce is that I actually ended up bringing the rice into the plate to let it soak up all that sauce (I don't even fancy braised sauce from economic rice stalls — Taiwanese Lu Rou Fan is the only exception). Even the blanched greens were amazing; flavorful from the shallot oil that brings in enough taste, yet gives that refreshing crunch it was supposed to give. Now I wouldn't even mind trying what else they have to offer from here — I wished I am working in the CBD now ... ...

I love this platter of meats that came with heavenly smoky flavour, and that's cos Chef Kenneth Lin grilled each of these over an open charcoal fire. The interior of the meats retained their juiciness, especially the spring chicken. The flesh of the chicken was glistening, and the breast wasn't "siap" (astringent) at all.
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Pictured is the platter for 3-4 pax, and it came with 500g Spiral Pork sausage, half a Spring chicken, 200g of Bavette, 150g of Secreto Pork, and the following sides - babaganoush, home cured item, pulled pork mac and cheese, grilled seasonal vegetables, and grilled sour dough. If that's too much for you, there's a smaller platter for two ($88++) that comes with 200g Pork Sausage, half a Spring chicken, 200g of Bavette and the same sides.
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It's newly launched and available daily, except Sundays when The Market Grill is closed. This is taken during a Burpple Eatup, thanks Elswyth and Chef Kenneth Lin for hosting us!

Despite this looking like your regular breakfast menu items, this is not ordinary at all. In fact, this has been one of my more enjoyable café breakfast plates for a very long time. Think everything homemade from English muffins, sausage patties, and tater tots to jam spread that will surely delight your tummy. What’s even amazing that all these cost at an affordable $15 nett, which is a far cry from your usual expensive breakfast set meal. South Union Park has done it once again; they have raised the bar so high that this will be my café breakfast benchmark moving forward.
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South Union Park
Address: 101, Jalan Kembangan, Singapore 419139
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#yoursingapore #visitsingapore #singapore #burpproved #buzzfeast #buzzfeedfood #makansutra #cafehopping #cafesg #sgcafes

So wobbly and jiggly it should be a crime. Digging through the fluff was also like a dream, as the cloud of eggy soufflé was soft and really just melts in your mouth. However getting jelat quickly towards the end, the combination of light cream with fresh tomato, shrimp and broccoli risotto was super filling. A little one-dimensional, the huge omelette dome didn’t help matters as the subtle fragrance and aroma of eggs turns heavy with the tinge of cheesy aftertaste. Hence, good for sharing, it would have been great if the cream was more tangy to cut through the richness of the other elements but the portions are very generous and aside from the soufflé I enjoyed the plump shrimps.

Thus as one of the more popular items on their menu, Shio & Pepe’s Creamy Chicken and Mushroom Omurice ($17.90) was pretty hearty with a generous portion and carried the familiar as well as comforting flavours we all know and adore. The soft omelette wrap was fluffy and perfectly seasoned - not too firm, runny or salty. However, hidden under the yummy egg blanket revealed the ketchup rice that was a tad mushy. Both sweet and savoury, I would have preferred if the tomato rice were fried and the grains distinct to add texture to the dish. And swimming in the decadent house-made cream sauce with chicken chunks and shiitake mushrooms, it does also get jelat towards the end so sharing is caring but overall the elements went well together.

A great time all thanks to our food host Cayenne at Marina Square's Foodiegram Sunday!

Was excited to try the kakigoris here after a long half an hour car ride from JB City Square, but we were quite disappointed with what we got. The layers of coarse ice weren't as fluffy as we hopped for and even though there was a subtle nuttiness, the over generous pour of sauce was too sweet and slightly artificial tasting. Additional toppings (shiratama dango, azuki red beans, milo nuggets, etc.) are at RM2 each.

Pity that the texture of the ice was quite coarse and both hojicha and ujikintoki (RM19) were too sweet for my liking. Even the additional side pour was on the sweeter side so we skipped that. Espuma was also pretty gao, was actually expecting something lighter.
At first bite the hojicha tasted better with the strong earthy flavour - but the uji turned out to be easier on the palette. Hidden beneath were toppings that you can get more or at RM2 - azuki, dango, etc. Not something I'd be back for but perhaps I'd give their soft serves a chance if I ever find myself in this area again (oolong sounds good!!) #burpple