From the stall Wang Wang at #01-10

Was quite good! Crisp brown kaya toast similar to yakun’s, just that out of the 2 slices (4 pcs), 1 slice was not toasted properly so it was not crunchy. That aside, they were generous with the cold butter pieces, but yet it didn’t feel too much, probably because it wasn’t too thick. The kaya wasn’t a lot, but it’s the sweet kind so it’s good it’s not a lot. Eggs are rather normal, the yolks at zheng ming cha shi were way more orange and tasty. Overall pretty satisfied with the toast, will try their other bread items next!

One of my childhood spots for fish soup. The fish is reasonably plump and juicy, with no fishy taste at all. The soup is clear and tasty, not too salty, but has a savoury flavour from the preserved veg (?) and shallots. It comes with some veg (not lettuce!), and the rice has a nice texture, not too dry nor mashy. I love rice that is well cooked so that is important to me haha

Quite a yummy chendol! The red bean is soft and mashy, with a nice mild sweetness. Chendol was nicer than I expected, it had a natural Pandan flavour and not too gelatinous, quite soft and somewhat melt in the mouth. Gula melaka was sweet and shiok, coupled with the coconut cream. A great cold sweet treat to beat the heat, and it’s evident that many felt the same too - the queue during weekday lunchtime was longer than I expected!

The bread itself is sweeter, had this raisin bread smell for some reason. The red bean is quite standard, the sweet kinds that you get from a neighbourhood bakery. I prefer the red bean bun from sin hon loong nearby, it tasted more special!

Many components to this cake - choc pressed shortcrust was a nice crunchy element; morello cherries were sweet and tart, helped to cut through the richness of the praline hazelnut cremeux, cremeux was rich and distinctly hazelnutty, yet didn’t feel too heavy. The almond sponge which contributed to the layers encasing the shortcrust had a nutty taste, coarse crumb, kinda like a financier! 80% dark choc mousse was really nice and light, I liked how bittersweet it was!

Overall the layers were pretty nice together. It’s defo a v rich cake. Gets a bit much when u reach the ends where it’s all mousse. For us the optimal serving slice is 2 pleats. V shiok especially when its cold.

Enjoyed this! The noodles were hk-style crystal noodles, springy with a nice bite to it. The sauce is decent, and you can opt for green chilli.

I liked the char siew a lot - it’s lean but not dry, marinate is q tasty, on the sweet side. I even got some crunchy corner edges! Wantons were not bad too, the filling was seasoned with sesame oil, there were some sesame seeds too. Satisfied!

First of all what a steal?! So cheap. The chicken was pretty soft and tender, not bad but we had a really nice one at yuhua recently (hup hong) and we felt that hup hong’s chicken was juicier. We like that the soy sauce is not too salty or sweet, and they give achar here too! Overall a pretty decent option that I wouldn’t mind having again~

Tasted q old school. The noodles weren’t really springy, but I liked the simple dressing it had, just a bit of lard, not heavy at all. Char siew was pretty lean and dry, wantons were alright but some might find it too plain. It’s passable and I’m glad to have finally tried it but I don’t think I’ll be hankering for it. I think this for those who like such old school flavours!

Vanilla cream was sweet but light and quite refreshing. Strawberry was ok, not spectacular. Tart base was fine but sides were wayyy too soggy. Eat immediately! Don’t keep it for a day.

Fresh Sollies Figs on almond frangipane & light vanilla cream

Fig was the nicest out of the 3 we got (Shine Muscat, Fig, Strawberry). There was both fig jam and fresh fig filling within. Loved the crunchiness and sweetness of the fig, and the different layers to it. Tart base was the best and v crunchy even after being fridged for a day! Frangipane was sweet they could give less but it’s still overall quite a balanced dessert. Can’t wait till they have this on rotation again!

Fresh Shine Muscat grapes on Yuja (yuzu) cream.

Yuzu cream was v nice! Flavour is distinct and delicate. Grapes were juicy and sweet. The tart crust held up better compared to the Strawberry one. This > strawberry!

The noodles were p springy, somewhat like those HK style crystal noodles but not as thin. They were dressed in a light but savoury-sweet sauce, with either shallots/garlic that makes it quite fragrant and tasty.

Char siew is quite sweet, lean but not rly dry, somewhat a bit like bak kwa? But not as hard. Was better than expected because visually it was too brightly red for my liking.

Wanton soup is quite nice, had that comforting, classic wanton soup taste. Wanton skins were slippery smooth, but filling was ok, not particularly flavourful. The fried wanton was v crunchy, preferred this!

Overall I quite liked it and would revisit/recommend :)