Simple Spanish dessert that ends our meal on the sweet note. Love how the flan is not cloyingly sweet and instead accompanied by slightly citrusy berries and light chantilly cream. It’s simple but executed well. My friends thought there was nothing special in this dish, but I like it nonetheless for the warm familiarity that it brings to the table.

Seems that the cheesecake craze isn’t going away anytime soon. Here, it’s made of Idiazabal cheese that has buttery and subtly acidic taste profile. On the side is quince ice cream. Now, this was my first time trying quince and I must say it tastes like strawberries but on the citrusy side rather than the sweet side. I also find the ice cream a tad milky to my liking- it tastes more like froyo to me, which after a while felt a bit too much to handle especially with the buttery cheesy tart. Good to share but won’t be able to finish it myself.

Didn’t expect myself to like this as much as I do. It’s a familiar flavour of caramel, peanut and chocolate but in a more elevated way. While the usual snickers are cloyingly sweet, these are ice cream encased by thin cubes of 70% chocolate . Oh and of course, a touch of Frangelico to give that boozy hazelnut flavour.

I have a soft spot for squid (and octopus!) so I might be biased towards this dish. Soft tender squid cooked just right. The black ink is kinda curdly which I’m not entirely sure why. The parsley picada is light and refreshing though, providing a nice balance of acidity and briny flavour profile to the dish.

Basque-style deshelled spider crab. Don’t ask me to guess what’s inside but lemme tell you this is delicious. Briny with lots of crab meat and it goes really well with the toast on the side.

I’m not usually piqued by shio ramen but I have come across several raving reviews of this particular stall for their shio ramen. One thing that immediately stood out for me was the bamboo shoots (menma). In other shops, menma is sliced in a uniform rectangular shape but here it’s more cylindrical/conical. And their taste is unusually sweet and earthy in a really good way. I would definitely add-on more menma next time. Now back to the soup- it’s definitely on the saltier side but it has subtle smoky flavour to it, perhaps from the tare. Pork slice is on a chunkier side but still retains its juice and tenderness. Also happy to report that their curly noodle is al-dente just nice. I haven’t come across such a comforting bowl of ramen for soo long. This reminds me of slurping a bowl of ramen in a random alley in Tokyo in the middle of the night. So simple yet flavourful.

Thanks to Burpple Beyond 1-for-1, we got 1 full waffle + 2 ice creams for half the price. Topped up $1 for the premium flavour (I think it was the Hojicha) and with BB the total bill came out to be around $9. Super worth it! The ice cream itself is pretty nice. Avocado, imo, was a bit artificial tasting (or maybe the avocadoes used were unripe?) but consistency is good. The hojicha unfortunately was rather icy but its taste was alright. Worth to drop by when you’re around the area with BB deals but won’t spend an hour travelling for this.

My Vietnamese friend was so happy to find this item on the menu- sounds like it’s not a common dish to find in Singapore. Essentially a platter of ingredients where you can make your own rolls (using either the rice paper or the lettuce). We both really enjoy the 2 types of fried fish cakes here- slightly crunchy skin and chewy filling. The fermented shrimp sauce (mam tom) is sufficiently pungent and savoury to go with the clean-tasting vermicelli and tofu. Love this!

Can’t resist ordering this when seeing kani miso on the menu. The salad is especially briny with the addition of ikura, but then the sliced lemon helps to give some subtle tangy hints. Addictive when paired with your choice of poison from the menu.

Splurging for fresh sashimi because it’s hard to get a good one at conveyor belt sushiya and even many restaurants in Singapore. My favourites are the yellowtail and tuna, but the rest are great as well. Thought the ika (squid) is really interesting as it comes rolled with shiso leaf within to elevate the flavour. Uni is on the sweeter side and has a nice creamy mouthfeel.

Ordered the Very Hot version this time round because it’s not spicy at all last time at medium level haha still so impressed with how everything gels together. From flavourful minced pork to the refreshing crunchy radish, the bowl of noodle is full of flavour and textures. I also add a few dashes of kelp vinegar to add more zeng cause I like some tangy kick in my dan dan noodle. Hard to find this elsewhere, so I’m grateful they have a solid bowl here!

Back here again after this place exploded with influencers’ reviews 😂 happy to find the comforting dashi-based soup still as tasty as ever. Noodle is QQ with nice bites and the charred charsiew has a nice balance of meat and fats. Le bf is happy with how delish the dashi stock is but couldnt stop himself from adding more sansho pepper to give the added numbs to the subtle yuzu hints in the soup.