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Pandora's Box So they've got these mini pancakes they call Pandora's Box for takeaway. According to the staff, these pancakes are cooked thru 100%, while the soufflé ones they serve at the restaurant are 80% cooked. We got the Classic ($4), which is a 2 piece pancake filled with chilled handmade fresh cream.
Daisy
1w
Soufflé Pancakes Grilled Apple with Homemade Caramel Pancakes $12.20 for a stack of 4. Light and eggy! The caramel on top of the stack hardened, so it was like hard candy. Really loved the grilled apples, wish there were more! The apples only topped the pancake stack, I had hoped there were apples between the layers as well
Daisy
6w
4-piece Grilled Apple Pancake with Homemade Caramel $12.90 for what is literally just a big pile of heaven. So good. 🥞 Four warm, impossibly fluffy pancakes were stacked in a jiggly pile, drizzled with caramel and topped with apple, sliced almonds, whipped cream, ice cream and a few shakes of cinnamon. The pancakes were just barely cooked and oozy in the center, with a gorgeous airy texture. They weren't too eggy or sweet. Just perfect. Cutting the entire pile in half and watching the steam and the smell escape...heaven on a plate indeed. The caramel drizzle had hardened on the top of the pancake due to the ice cream, and was crunchy and sweet, providing lovely textural contrast. The apple slices were kind of miserable though. This was literally the best pancakes I've eaten so far in Singapore. Goodness gracious me. Can't wait to come back and try the rest of their delicious-looking menu. 9.5/10
Chew
24w
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Happy dragon boat festival! After trying several dumplings this year - these are my favorites: 1) Hoo Kee from Amoy, 2) Kim Choo Kueh Chang (note that they're not related to "Joo Chiat Kim Choo"), and 3) the set of dumplings from each of 5 celebrity chef restaurants at RWS. 🔸 I always order from Hoo Kee, but this year I missed my collection date as I was in Melbourne (and I booked 2 months in advance!) 🔸 Kim Choo Kueh Chang is the humble looking stall at Joo Chiat that doesn't send media drops, so I had to go down to queue for them personally. 🔸 Some of us may recall the days when as a little boy/girl we sat at the table with lots of rice, helping grandma separate the good rice from the bad, till late night, and only the good ones went into making dumplings. Surprised to know these old school dumpling stalls still do this. Dedication to quality indeed. 🔸 There are broadly two types of leaves used for dumplings - the darker green leaves are pandan leaves, while the light brownish green ones are bamboo leaves. Kim Choo Kueh Chang uses pandan leaves for their nonya chang (as with most nonya chang), so that there would be the smell of pandan in its dumplings. 🔸 Pictured is the premium X.O. dumpling, with five spice flavored glutinous rice, pork, shitake mushrooms, chestnuts, salted egg yolk, Japanese scallops and mussels. But at Kim Choo I'll recommend the Nonya Chang instead. A peranakan auntie I know told me that their nonya chang tastes closest to that made by her beloved grandma. 🔸 If you know of any other chang that you really like, let me know so that I can try them as well :)
Justin
1y
Nonya Bak Zhang So since its along the same street. I decided to get Nonya Bak Zhang as well besides the banana pie. $2.50 before it increases its price due to dumpling festival. 🙂 be wise and eat before the price increases for 1 mth.
T
3y
It's only 10 days away from dragon boat festival. Remember to order your "bak chang" (glutinous rice dumplings, 粽子) soon because a lot of the famous stalls have stopped taking orders, including my favourite at Hoo Kee [$4.20]. This year, I also ordered dumplings from Kim Choo Kueh Chang at Joo Chiat, the original stall that has spawned off several "pirated" brands with similar sounding names. . Some of us may recall the days when as a little boy/girl we sat at the table with lots of rice, helping grandma separate the good rice from the bad, till late night, and only the good ones went into making dumplings. Surprised to know these old school dumpling stalls still do this. Dedication to quality indeed. . Notice there are different types of leaves here - darker green leaves are pandan leaves, light brownish green ones are bamboo leaves. Kim Choo Kueh Chang insisted on using pandan leaves for their nonya chang, so that there would be the smell of pandan in its dumplings. . Pictured is the X.O. dumplings [$7], with five spice flavored glutinous rice, pork, shitake mushrooms, chestnuts, salted egg yolk, Japanese scallops and mussels. But at Kim Choo I'll recommend the Nonya Chang instead [$3.20]. A peranakan auntie I know told me that their nonya chang tastes closest to that made by her beloved grandma. . If you know of any other chang that you really like, let me know so that I can try them as well :)
Justin
4y
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