A quiet cafe known for their cute baked goods and good coffee located nearby Lavender MRT.

Their “Cold Brew White” [$7] is as good as I remember. The homemade cold brew is mellow and smooth. It’s definitely my go-to drink when I am at this cozy cafe.

I also tried their “Hojicha Tiramisu”. It has the components of Hojicha mascarpone, Hojicha tea soaked ladyfinger cream and Hojicha powder. At first glance, it’s almost as if it is a copy of a bottle of Kaya. For the appearance wise, it’s definitely interesting and eye-catching. However, while the taste was good at the start, it definitely became too overbearing near the middle. There was just too much cream and not enough ladyfinger. Though I enjoyed its appearance, I cannot say I liked the proportion of ladyfinger to cream in this dessert. It was a good try but I don’t think I will be ordering this again.

Still, Two Bakers is one of the cafes which I will definitely return to. The ambience, coffee and other good desserts are more than enough reasons to keep me a loyal customer.

Bukit Merah View Carrot Cake is one of the last places in Singapore that mill their own rice before cooking it with white radish. A tedious process but their carrot cake definitely taste more old-school as a result. The Carrot Cake is fried by 2 brothers in shifts, one in the morning and the other in the evening. I ate my Black Carrot Cake [$4] in the morning, having generous portions of egg, carrot cake and a little chye poh.

The carrot cake was well cooked, soft but not mushy. The egg was at times crispy but nevertheless tasty. And the chye poh I could only wish there was more. As for the black sauce, the owner added it at the end instead of frying it together with the carrot cake. It was not mixed very evenly but I guess that’s part of how this dish is made in the old-fashioned way.

Overall it was a good try for a traditional dish when I passed by 115 Bukit Merah View Hawker Center. -Foodier✌🏻

Lawry's The Prime Rib has a reputation that precedes them. They serve one of, if not the best prime ribs in Singapore. They are located in a quiet corner, in Level 4 Mandarin Gallery. The restaurant is of a cozy American setting and the staff are welcoming and cheerful. Arriving for my reservation at 6.45pm, I had a window seat at the restaurant where I had my meal as the sky transitioned from sunset to dusk. The ambience and service was wonderful. I ordered the Lawry's Cut 285g - Lawry's traditional and most popular cut [$120] with the sides of Creamed Corn [$12], Creamed Spinach [$12] and Equil Sparkling Water [$8.50].⁣
⁣
Complimentary: "The Famous Original Spinning Bowl Salad"⁣
Our server mixed the salad on a bowl spun on a bed of ice that made for good theatrics enhancing my experience at Lawry's. This was a salad starter with good acidity served with a chilled fork that made me hungrier for the meal to come.⁣
⁣
"Lawry's Cut 285g - Lawry's traditional and most popular cut" [$120]⁣
Not for the faint hearted, this giant piece of meat was served from a silver wagon where the chef cut it from different prime ribs of different "doneness". I ordered mine to be "medium-rare" and sure enough, the eye of the prime rib was red and cooked to absolute precision. The flavour of the prime rib together with the meat jus it was soaking in was outstanding.⁣
⁣
Sides:⁣
Complimentary: "US Idaho Mashed Potato"⁣
Smooth and buttery. A classic pairing to prime ribs.⁣
⁣
"Creamed Corn" [$12]⁣
Creamy, sweet and but not overpowering with the flavours of corn. This was the best side that most wonderfully complemented my prime rib. I very much enjoyed it and will definitely order it when I come back again.⁣
⁣
"Creamed Spinach" [$12]⁣
I am not the biggest fan of creamed spinach but I could tell that they had perfected the recipe. It was creamy and had a subtle taste of spinach within each bite. Tasty but still, it was not the dish for me and I will not order it again although it was done perfect.⁣
⁣
Overall, my experience at Lawry's The Prime Rib had been nothing short of extraordinary. I definitely broke the bank but I will go back...Just not so soon. -Foodier✌🏻

"Root Beer Float Cake with a scoop of Vanilla" [$6]⁣ Uniquely served in a cocktail glass, good for the gram. This cake is closer to that a brownie than a cake, being dense and firm. If you are a fan of brownies, you will certainly enjoy it. There is a hint of Root Beer while eating it but it did not permeate through the entire cake. That was slightly disappointing as it did not live up to its name.
⁣
"Iced Ribena" [$2]⁣
Jolted my childhood memories of drinking Iced Ribena after Primary School. Having this on the menu is a nice touch in a cozy cafe. -Foodier✌🏻

“Complimentary Soup of the Day: Cream of Tomato” (Weekday Set Lunch)⁣⁣ This soup started off to be really tangy and acidic but after a few mouthfuls, the savouriness seeps in and blends together. It has a good harmony of flavours and was a wonderful appetizer that left me feeling hungrier for more.⁣⁣
⁣⁣
“Calamari” Tapas [$7.50] ⁣⁣
Fried Squid Rings, Chilled Pomodoro Dip⁣⁣
A simple savoury tasting calamari done right. Brio’s side of calamaris are like cutting through butter and really helps your stomach get going to enjoy your other courses.⁣⁣
⁣⁣
“Confit of Duck” Entrée [$13.80] (Weekday Set Lunch)⁣⁣
Duck Confit served with Orange Reduction, Potato Puree & Arugula⁣⁣
The star of the dish – Duck Confit had a beautiful crisp skin produced from being cooked in its fats. The presentation of this dish is on point. Digging in, obviously the flavors did not disappoint. The Duck was rich and fall off the bone tender. Each bite was full of the duck’s fragrance and fatty flavors. Paired together with the Orange Reduction, this dish stays tasty throughout and doesn’t ever get gelat. Together with this, there is the Potato Puree and Arugula. To be honest, those two sides are just normal to me. But, it does make this dish more complete and more filling. If I come back here, I will definitely order this again. Afterall, it has great value, good flavours and a beautiful look.⁣⁣
⁣
“Oxtail Bourguignonne” Entrée [$17.80]⁣⁣
Oxtail Stewed with Vegetables, Side of Mash Potato⁣⁣
Having eaten many oxtail stews from home cooked to from restaurants, I can certainly say that while Brio's oxtail isn't the best, it's far from the worst. The strongest point of the oxtail bourguignonne is definitely its rich thick gravy which coats the meat perfectly. Everything taste better with good gravy and that's probably the reason why I order everytime I eat at Brio. As for the actual ox tail meat on the other hand, it's a little too tough and some parts of the tail has a bit of a beef jerky taste too me. A longer cooking time would be required to get that near fall off the bone texture. Overall still a tasty dish worth trying! -Foodie🖖🏻 & Foodier✌🏻

Two Bakers is a quiet hidden cafe along Horne Road, 6 mins walk from Lavender MRT. The decor is simple with a cozy ambience and prompt services. This place serves cute desserts and rather nice coffee.⁣
⁣
“Bao Zi”⁣
Chrysanthemum White Chocolate Mousse, Yuzu, Lemon, Matcha Sponge [$8.50]
This was one of the cutest little cakes I’ve seen in my life. The Mousse was rich, frothy and creamy, surrounding the inner cake region. The Matcha Sponge was full of flavour while resting on a biscuit base. The flavours really blended well together with nothing being too overbearing over another. This was a mellow cake with delicate flavours, being nothing else but enjoyable. ⁣
⁣
“Yuzu Lemon Tart”⁣
Yuzu Lemon Curd, Sable Tart, Candied Orange Peel [$7.50]⁣
An explosion of citrus within the mouth, the total opposite of “Bao Zi” in terms of flavours. Every bite was citrusy with strong flavours. It was sour, sweet, crunchy, creamy and pretty altogether.⁣
⁣
“Cold Brew White”⁣
In-house homemade cold brew with milk [$7]⁣
Presented with unique aesthetics in a sake bottle and a whisky glass, good for the gram. The coffee tasted good and milder than the usual coffee. But, it’s the right kind that I want to relax with.⁣
⁣
However one thing to note is, within the menu, the pictures of their desserts seems to make customers feel that it will be a big cake/tart. In reality, it will be much smaller. To avoid the misassumption, perhaps customers should take a look at the display counter where all the cakes are shown, to know if they really want to order them beforehand. ⁣
⁣
-Foodier ✌🏻

The only decision you need to make is bottle or glass!🍻

Bristish Hainan is a small restaurant serving delicious traditional hainanese food. What's special about this place is that when you go into the shop, the first thing you see is retro unique trinkets and furniture. Service is also exceptionally good with waitresses and the owner making light conversations which really makes you feel at home. Last but certainly not least, the food. Satisfying is an understatement when it comes to their food with some highlights being the hainanese pork chop [$15] and ox tail stew [$30]. I've had many hainanese pork chops in my days but this one is nothing short of exceptional. Crispy on the outside and moist on the inside this is a must order when eating at Bristish Hainan. The traditional slow stewed oxtail is another personal favourite of mine. Meat so tender that it was falling off the bone with rich flavourful gravy. I enjoyed the dish so much I actually ate the stew with three plates of rice.

Though not the cheapest, I felt like for the quality of food and great service, overall it was definitely worth going and I'll definitely be back really soon. They have two outlets one in Joo Chiat and a second one in Kallang so do check them out for a great meal. -Foodie🖖🏻#singaporeeats#foodporn#cozy#hainanesefood#food#musttry#delicious#satisfying#traditionalfood

Course 7: Wagyu Beef Dish⁣ “Wagyu Beef served with Uni, Egg Yolk and Fresh Black Truffles”⁣
Almost like show-cooking, the Wagyu Beef was laid on the plate, seared with a single piece of charcoal, placed full of Uni and Egg Yolk. Then covered with shaved Fresh Black Truffles. Every single movement of the Chef was mesmerising. You will definitely be unable to look away in amazement as he puts together the dish. The taste was superb and extremely sinful. However, satisfying yet dissatisfying at the same time was the fact that it was a one mouth dish. Almost like an amuse-bouche. I had to eat the whole thing in one bite to get maximal pleasure but after, there was just no more! And I wanted more!!⁣
⁣
Course 8: Uni & Ikura Rice⁣
This humble course was the perfect example of how when you put a few simple but extremely high quality ingredients together, you can produce the most outstanding dish. Sweet uni goodness with the freshest sweetest ikura you could ever ask for and melt in your mouth negitoro on a small bed of tasty sushi rice. What a combination. Given the chance, I could have probably eaten another 20 bowls of that but that just shows how good a dish that was.⁣
⁣
Course 9: Seasonal Soup⁣
“Miso Soup with Sesame Tofu”⁣
A good miso soup to wash down all the goodness. I was satisfied at this point. The sesame tofu had a mochi texture and a pleasant aroma of sesame. It was a fulfilling touch near the end of the meal.⁣
⁣
Course 10: Seasonal Dessert⁣
“Melon, Matcha Ice Cream, Matcha Chocolate and Mochi platter”⁣
Closing our 10 Course Experience was the dessert platter. The Matcha Ice Cream within a puff, eaten in one bite proved a sweet cold sensation throughout my mouth. Not too sweet and very satisfying. The Matcha Chocolate was sugary, thick and comforting. The mochi soft and pleasant. Finally, the Melon was wondrously sweet and refreshing. A good end to a magical experience. -Foodie🖖🏻 & Foodier✌🏻

Course 5: Nigiri Sushi 8 Pieces Probably the course we were most excited for, the 8 piece sushi course sure didn't disappoint. What is unique about Ki Sho's sushi is that they use akazu(red vinegar) to make their sushi rice giving it a stronger fragrance. Expertly crafted, each piece of sushi was served at just the right pace with the temperature of the fish and the sushi rice being perfect. The first piece which came was hirame(flounder)which tasted so clean and fresh. Next was the medium fatty tuna and just from the marbling alone, you could tell it was going to melt in your mouth. Following that was a sweet and juicy botan ebi prawn which really hit the spot. Possibly the most visually spectacular piece was the smoked sawara(Spanish mackerel) which the chef lightly smoked. The one piece that every sushi lover looks forward to is the ootoro(fatty tuna belly) and whilst I felt that it was extremely tasty, it just didn't completely melt in our mouths like we thought it would. Arguably the best piece of the sushi course, the nodoguro( black throat seaperch) which was lightly torched had just the most amazing umami rich flavour that I have ever experienced. Lastly came the two uni pieces one filled entirely with uni and the other with the addition of negitoro and an egg yolk. When it comes to uni, Ki-Sho provides you with only the best and those last two pieces were truly something special.

Course 6: Charcoal Aburi Ootoro Sushi
From past experiences, I felt that ootoro is best eaten without the need for any toppings or torching. However, Ki Shos charcoal aburi ootoro sushi completely changed that opinion. It was just a piece that was bursting with rich oily charred goodness with a slight hint of ginger. This was probably the closest thing to a perfect bite of sushi that I've ever experienced. -Foodie🖖🏻 & Foodier✌🏻

Course 3: Seasonal Dish “Scallops served with Hokkaido Bafun Uni, Prawn, Dashi Jelly, Seasonal Vegetables with Angkimo” The Uni was sweet but mild here. There were so many flavours going on in just one spoonful. The Dashi Jelly served as the sauce that wonderfully enhanced the scallops, uni and prawn. I must say, I really loved the cooked prawn in this dish. Everytime you bit into it, you know how fresh it is with the firmness you only get from the freshest prawns. At the side, there was the Angkimo (Monkfish Liver) known to be the foie gras of the sea. It definitely resembled the texture and richness of foie gras. However, I did not find it that amazing. Perhaps it’s an acquired taste.

Course 4: Seasonal Hot Dish
“Hairy Crab with Yam and Gingko Nuts”
This dish had the crab flavour completely permeating it through and through. Everytime you took a bite, crabmeat together with the crab broth came together to give an explosion of umami in my mouth. Complementing the crab, a heavy, fluffy and rich yam cake gave another perspective to the dish. It multiplied the single flavour of crab into many more, to make this warm dish vibrant with the insertion of a new element. -Foodie🖖🏻 & Foodier✌🏻

We booked this place one month in advance and waited in anticipation the whole time. The experience did not disappoint. In fact, it was out of this world and sensational. Eating the Taihaku Kaiseki Omakase course [$250] from Ki-Sho is something I will remember for life.

Course 1: Starter
“3 Kinds of Homemade Pickles”
3 kinds of Pickles made from Lotus Root, Pear and Radish. A standard way of starting off the course.

Course 2: Seasonal Appetiser
“Shirauo from Lake Shinji well marinated with Sakura, served together with Firefly Squid from Toyama and Seasonal Vegetables”
The shirauo (a type of clear tiny fish) was almost as if it was a jelly-like noodle. The texture was very interesting and there was a really subtle taste to it. But, the main attraction in this dish was definitely the Firefly Squid. Firm, sweet and fresh. -Foodie🖖🏻 & Foodier✌🏻