I haven’t tried many vadais, but can attest to the Original Vadai’s deliciousness.
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The vadais are peppered with an abundance of spices which make it seriously tasty and flavourful! (I really like the fennel seeds inside.) They come out of the fryer piping hot and crisp, but the inside is soft, fluffy and chewy. ⠀⠀
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Of all flavours, I liked the prawn one the most because it reminds me of the Chinese 五香虾饼 (ngoh hiang prawn crackers) but with better batter. My mum enjoyed the ikan billis (fried anchovy) one the most because of its crunch and savouriness. We also got the onion and veggie ones, but we prefer punchier toppings and those two were a bit simpler than the prawn and ikan billis ones. I did want to try the daal one, but unfortunately it was sold out. Oh well, next time! I’ll be back. I enjoyed it a lot!

There is so much to love about kueh and Galicier is really an institution… My favourite is their ondeh ondeh which is so deliciously filled with lots of gula melaka. I also love the kueh kosui that’s so soft and jiggly. The brown sugar flavour is really pronounced. Can’t leave here without buying at least 6 kuehs!

This chee cheong fan was silky and doused generously in a rather sweet light soya sauce with sesame oil and topped with lots of sesame seeds. The sauce may be a bit sweet for others, but I quite liked it. My parents also enjoyed the chilli that they have. They make each sheet freshly, steam it, and roll it up, so it was quite a wait (about 30 mins) and it’s exacerbated by the fact that people tend to order 5 plates or even take away 10 packets! Still, worth it if you have time and patience.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The prawns in this were fresh and crunchy, and I preferred it over the char siew one that I took away, because the char siew was a bit too sweet when coupled with the soya sauce. It’s stall 01-25 at Pek Kio Hawker Centre if you wanna try it out!

The soft serve is much thicker in consistency than I expected and is very rich tasting, so it’s probably not the kind of dessert to have after a filling meal. It’s not that sweet too, particularly compared to other similar matcha soft serve places, and actually tastes a faint bit salty to me, weirdly enough. You can choose either matcha sauce or brown sugar sauce to top off the ice cream. Of the two, I preferred the brown sugar sauce more.
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For the soft serves, even though I normally like hojicha more, the matcha surprisingly tasted better to me. It was more bitter and felt more well balanced compared to the hojicha. To try both and see which you prefer, you can get the mixed soft serve option. Not sure if I’d try this again though, because the soft serve is a bit thick for my liking, but I could see why people would like this.

The warabi mochi from 108 Matcha Saro is probably the best I’ve tried in Singapore! You can get them coated with matcha powder or kinako (roasted soyabean) powder. Of the two, I preferred kinako because of the nuttier and toastier flavour. The texture of the warabi is amazing- it’s so soft and melts in your mouth as you chew it. They make the warabi by hand in batches, so it was a bit of a wait, but totally worth it bc it’s so fresh. Really recommend this!!

There seems to always be a queue here, probably because of how generous they are with the ingredients for the cheap price! The chendol is covered with their thick, gloopy gula melaka syrup (almost like a toffee syrup) that’s quite strongly flavoured. It really gives an oomph to the chendol. Their green pandan jelly is delicious and fragrant too. A yummy and refreshing dessert and it’s so worth it.

The gangster ice is named as such because in Chinese, 榴(莲)芒(果)冰 can be shorted to be 流氓冰, which really made me laugh. They totally didn’t skimp on the massive ball of durian maoshanwang pulp on top, which made the ice really creamy when mixed in, and it actually went quite well with mango. A really refreshing dessert.

The tendon craze has died down but Tenjin still remains as one of my fav places. The batter is light and everything was fried well. I particularly liked the fried shiso is because of how crispy and delicate it was and the prawns, which were really tasty and tender inside- not overcooked at all. Another thing I liked was that the tempura was only drizzled with sauce lightly, and there’s small bits of kombu on top of the rice.
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I think that the Special “Jo” bowl was sufficient. It had veggies like eggplant, kabocha (Japanese pumpkin), lotus root, bell pepper, shiso leaf, mushroom, 2 prawns and a lovely fried free range egg that was oozy inside. The Premium “Toku-Jo” bowl, which had the same tempura as the Special bowl (minus the lotus), and the addition of anago, fish and crab leg. Personally feel that I could have done without the additional tempura, which cost $8 more and wasn’t very outstanding. Nonetheless, the tendons here are quite worth it as they come with a salad with a creamy sesame dressing and miso soup as well.
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Their space is on the smaller side, but it‘s quite warm and cozy, and I enjoyed this meal!

This is one of my fav prawn noodle places because they’re so generous with the ingredients for the price. The prawns are sweet and the cut of pork that they use is really tender! (My mum says it is pork shoulder.) The seasoning for the noodles is addictively tasty and slightly peppery. The soup on the other hand probably has a ton of pepper inside because it tastes way too peppery for my liking, but my little brother still likes it so it’s probably a matter of preference. This place is famous for their lor mee too, which I love as well, but they sell out really early!

Recently, my parents and I have been exploring the Ubi/Eunos area during lunch time and we came across this prata place called Crispy Roti Prata at Avenue 1. We got a plain prata, egg prata, and a mutton murtabak. It’s not bad but it’s not really the type of prata I was looking for.
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Beneath the flaky crispy outer layer is a soft, almost doughy layer. (Although it was less doughy after cooling down and much more palatable.) I personally did not enjoy the texture because I love chewy pratas, and this was anything but it. However, it’s quite similar to the texture of Springleaf prata, so other people could possibly like it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Between the dishes, I preferred plain prata over their egg prata. You could taste the contrasting textures better with the plain one compared to the egg one, which tasted almost like a pancake because of the thick layer of egg inside. Their murtabak is full of ingredients, but unfortunately also has that spongy steamed egg texture. ⠀⠀⠀⠀⠀⠀⠀
Overall, the prata was okay and also cheap for what you get (80c for a plain prata), but it’s just not my preferred type of prata. If you like that type of prata, it’s worth checking out. However, do note that the curry was slightly watery and not very spicy or flavourful.

Tried quite a few flavours at Monarchs & Milkweed and can conclude that the best flavour there is hazelnut. It’s rich but not overwhelming, and has the most luxurious mouthfeel. Unlike most hazelnut ice creams which tend to taste more like Nutella, it’s not as sweet because there’s no milk chocolate. Because of this, the roasted hazelnut flavour is very distinct.⠀
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Other flavours I’ve tried didn’t wow me as much, as some tend to be more muted in flavour. I feel like they could be bolder - in particular the popular brown butter sage (would love more brown butter notes), and the sea salt jawa (could be a tad bit sweeter), but that’s my personal preference. Didn’t really enjoy the strawberry either as it tasted a bit sweet. If you like strong herby flavours, I found the mint cacao with actual mint leaves inside refreshing, although it’s not exactly the mint chocolate you’d look for. My conclusion is to just get the hazelnut.

Finally tried Pantler’s cream puff. The pastry cream is rich, thick and custardy, and has chunks of almond nougatine inside, which gives it a nuttiness and texture that I really appreciate! You can also see the vanilla bean specks in the pastry cream if you swipe to the second pic. The choux was unfortunately not crispy anymore however, as we reached near their closing time.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Overall, not a bad cream puff, but I much prefer the one at Baristart for their lighter and milkier pastry cream, which is also bigger for about the same price and also freshly piped (it seems, from when I peeked into their kitchen). I see the appeal of Pantler’s cream puff though - probably for people who prefer a more substantial and thicker pastry cream!