this si chuan styled pork ribs gave me fond memories of my beijing stay last year.
they boil the pork, braise it and then fry the full slab. ending of with si chuan sauce.
woolalala. as good as those i had in beijing.
Waffles does not go out of style, it seems. One of those everlasting dessert that is able to satisfy the sweettooth. So this is the buttermilk waffle with gelato and strawberries. It does not matter how pretty it looks, it is more imperative how it tasted without any toppings.
🔼🔼
The waffle at Kosnica is the circular ones that are made upon order. Served warm and I could still see the steam rising. It is alittle thick and slightly crisp. Not too bad but my personal preference is still the thin crust with jagged edges. 🔼🔼
Their signature is the matcha waffle. If you are around the Duxton area, hop in for a sweet bite and you wont feel alone cos you will be surrounded by bears🐻🐨 and bumblebees🐝🐝. #waffles #dessertlovers #cafehoppers #cafesg #hungrygowhere #burpple #sgig #8dayseat #stfoodtrending #openricesg #sgfollowers #sgfoodies #sgbloggers #igfollowers #igfollowers #instafoodsg #instafollow #citynomads #nomnom #followforfollow
From The Affogato Bar; newly-opened at Cluny Court serving up their signature dessert Affogato and fresh hand-rolled Bagels — mention the word Affogato and pre-NS XW (aka Fat XW) would be pleased; possibly one of my favourite desserts before my enlistment.
The Carota Carota is one of their "standard" line of Affogato — think of Carrot Cake meets coffee for this one as it comes with Carrot Cake Ice-Cream, Carrot Cake, Walnuts, Homemade Cream Cheese and Macademia. Going for a spoon of all of the elements combined, the elements indeed felt like a good Carrot Cake; cinnamony flavours that binds well with the tangy cream cheese with bits of nuts to crunch and a fluffy, moist sponge — a dessert that was already indulging on its own. Pour in the espresso, and it suddenly adds a hint of aromatic earthiness from the coffee, soaking the sponge and integrating with the other components — it's like as though one is simply enjoying a cup of Long Black with a slice of carrot cake on the side. Looking forward to be back to try the other combinations!
When I saw the Petite Unicorn, I know I have to try it once. It's hard to resist anything so pretty and magical. Crafted by @twentygrammes, this dreamy cake is one of the many cakes that is available @cafehoppinginabox for this month.
Encased in white chocolate mousse with a layer of raspberry jam and chocolate balls, it is a simple cake. But you just can't help and exclaim at how pretty this looks.
From left: Watermelon Strawberry - fresh watermelon, strawberry, grapes, almond dacquoise, blueberries and rose petals. Unicorn poop - raspberry mousse, popping candy, vanilla cake, lemon cookie base and rainbow glaze. Galaxy - blackcurrant jelly, 72% valrhona dark chocolate, rum soaked cherries, chocolate cake and galaxy chocolate glaze. #tingzieeats #burpple
😛
Thank you for always bringing me to places that I want to go 😘
Salted Egg Yolk Choux Au Craquelin, aka salted egg yolk biscuit from Pulse at The Interlace.
Getting these goodies from them can be tricky as the bakery cafe is located inside a private condo, so you need to get past guards who MAY not let u in (If not use Deliveroo haha... promo code "DFDROO for $10 OFF)
Each one of them came in bite size portions coated with an orange layer similar to that of Bo Lo Bao (Pineapple Buns). A small portion of liquid gold peeks out at the tip of the bun, signalling what is to come. Huat ah!
Presentation is definitely 10/10. Just look at thatttt adorable round ice ball in this fat round glass! 🌚 The ice ball contains coffee so even as it melts, it wouldn't dilute. How thoughtful! 💕 Coffee here as usual is superb ✨ & this cold brew doesn't disappoint. With juicy sweet notes. It's definitely one to enjoy on a quiet Sunday afternoon 🌼
And since the hubs queued for 45mins, I decided to see if I could conquer the $10 bowl and...haha #sorrynotsorry I finished it 🍜🙊
With a Singaporean baker (who happens to be the founder) and a Japanese chef heading the team, it's little wonder the bakes here are aesthetically pleasing. However, it's the way they taste which leaves the more lasting impression on me. The tart I'd selected today, proved this point yet again.
Gorgeous griotte cherries of the deepest ruby were clustered around a core formed by two kinds of roasted pistachio cream that filled the crisp buttery base. The denser one contained almond paste and was captivatingly aromatic and rich. Honestly, I never realised cherries and pistachio were such a magnificent match till I had this.
Best prawn mee I've ever had but comes with a price.
The soup is what makes it that much more special. It has all that flavour of prawn mee broth but without overusing pepper. It owes it sweetness to the use of only the freshest prawns and hae bee hiam chilli.
Prices are $3, 5, 10, 20 or anything in between depending on how big the prawns are that day. (Pictured is the $10 portion.) Be prepared to queue and wait for your noodles. Also note that the stall is closed on Mondays.
Crisp waffles with 2 scoops of luscious ice cream, love that both choices were rich in flavour but not cloyingly sweet. Favourite has got to be Bailey Brownie (yep, love any type of alcohol).
