It comes served with crumbles and Butterscotch ice cream at the side, and topped with candied walnuts that helps to give it some crunchiness and for a more all-rounded taste!
Decided to go for the most expensive bowl of crayfish seafood soup that comes with 1 crayfish, 3 tiger prawns, fish slices and minced meat balls. Not that it's bad but I find it unsatisfying having travelled to Bedok just for this. Not worth the special trip down but it's good to try if you're nearby γ$12
Always have a thing for such jar! By the way, 23 jumpin have a new menu on the house which is the Black volcano waffle - chocolate molten lava cake on top of the charcoal waffle, peaked with malted Oreo icecream, topped with toasted marshmallows and waffles sticks oozed with chocolate sauce ! Sounds really yummy but it was too much for me so I shall head over another day! π #23jumpin #burpple
Such a wonderful and photogenic toast to! But hold on, what's best about this toast is actually within the toast itself!The toast is actually cut into smaller pieces with hazelnut chocolate inserted in the middle of each piece of toast. Pretty unique isnt it? Taking each piece of small toast with the Icecream is like a heaven to me! So sinfully good! πππ #dazzlingcafesg #DAZZLINGXLRB #dazzlingcafe #burpple
Brightening up the Mountbatten neighbourhood is 33SixtyEight, a microcreamery serving gelatos and sorbets. Besides the usual waffle option to go with your gelato, 33SixtyEight also offers unique options like Gelato Choux Puffs ($6 for 2). Go for the hot-on-the-outside, cold-on-the-inside Bun Bun Bomb ($6) β your choice of gelato, sealed within a soft, fluffy toasted bun ordered from Sembawang Bakery.
The first thing that struck me was how tantalisingly fragrant they were. Your nose is not required to make kissypoo with the macarons in order to detect their various scents. Instead, the fragrance pulls you in with its allure from afar and somehow intensifies whilst in your mouth, almost as if each additional chew facilitated an additional engineered spritz of pheromones from these temptresses. Look no further than the Earl Grey Milk Chocolate, Strawberry and Rose for instances of this wantonly sluttish behaviour.
[Thank you Bonheur Patisserie for the macarons! The complete review is available on Secret Life of Fatbacks - http://secretlifeoffatbacks.com/2015/03/assorted-macarons-bonheur-patisserie/ ]
No fret because they had it in 23 jumpin too! Located at taiseng just nearby the Mrt only! Do check it out if you are nearby π (feat Gary's hands)
Totally my kind of food here - fatty pork everywhere!π·π½HAHA! Thank you @dojosg for the awesome Monday dinner and stuffing us with so much food!πMissing the pork grillets already!! ππ #FatFatMeatSeries #BringBackTheFats #EiLeanDiet
Good things come to those who wait. Especially when it comes to Old Airport Road's Toa Payoh Rojak. With more than 40 years of experience, they've mastered the art of making excellent rojak. The uncle attentively grills the yu char kueh to a crisp over charcoal, ensuring that you don't get soft, soggy pieces in your rojak. The combination of condiments is almost perfect, and the prawn paste they use is the star. Rojak is one of those dishes that you don't get bored of eating, because of the contrasting textures and flavours you get (sweet, sour, spicy, salty) with each bite.
Toa Payoh Rojak
#01-108, Old Airport Road Food Centre
Mon - Sat: 1200 - 2000
Closed on Sun
Deep fried mantou with soft shell crab and the sauce is made up of mentaiko sauce mixed with egg yolk! Quite an unique combination for the sauce i must say! Of course matching it with the papadum with red sugar
Deep fried mantou with soft shell crab and the sauce is made up of mentaiko sauce mixed with egg yolk! Quite an unique combination for the sauce i must say! Of course matching it with the papadum with red sugar
