And the baklava was chosen to replace the deep fried donuts. This was my first time trying the baklava, and it was really nice! The sweetness was not too cloying, and I enjoyed the way the phyllo pastry crumbled in my mouth. I had expected the pistachios and walnuts to be too chunky, but they were chopped such that it wasn't too much of a hassle to chew. Overall, this was a good first experience for baklava!
We had high hopes for this dish, but we're sadly let down by the somewhat bitter taste in the donuts. We aren't sure what it was, but the waiter suggested it was the cinnamon sprinkled on top. Nonetheless, great service recovery! The restaurant removed the dish from our bill, and offered us the choice of a new dessert!
This was the Greek stuffed squid: grilled, and stuffed with feta, spinach, parsley and black-eyed beans.
I enjoyed this dish very much. The feta did not overpower the taste of the whole dish, which lent it a more-ish flavour. For pregnant ladies, fret not about the use of feta cheese; the waiter reassured me that the cheeses used in the restaurant are all pasteurised, so it's safe for consumption!
This is the Dolmadakia, a dish of baldo rice and pine nuts wrapped in vine leaves, served with a yogurt dip.
The taste was slightly sour, courtesy of the lemon which was not really to my taste. But the rice was nicely cooked and had a sticky texture that went well with the dip.
NOTE: Stall has closed
In a hawker centre where the main attraction is the chicken rice or prawn noodles, ICG is a little at a disadvantage being a new kid on the block. It holds its own though, in terms of food quality and service.
I had the spicy tongsal chicken burger that looked like a cross between KFC's Zinger and McDonald's McSpciy. I liked the spicy mayo sauce and chilli inside the burger. The chicken patty was juicy and crispy, and I was sorry when the batter finished.
Tater tots were crispy as they should be, but not the main attention grabber.
Do give ICG a try!
Another fun dessert that had us chuckling and gushing. Yes, everything is edible, down to the lemongrass foam. The ducky is made of mango, passionfruit and yuzu sorbet. The 'water' is made of creme fraiche, sago, and mango puree. Loved it!
What a cute presentation of a cherry 'bomb'! Encased in a delicate shell of dark Valrhona chocolate, lies a mix of kirsch and mascarpone foam, flourless chocolate sponge, spiced cherry sorbet, cherry compote and earl grey jelly. Sounds complicated, but they all came together very well to form a delightful dessert! Love that we could crack the casing first too. So interactive and fun!
Finally tried the desserts at Non Entree after seeing so many pictures of them. Totally no regrets. The matcha cake was crispy at the top yet soft enough to crumble and give way to the lava within. It was a beautiful sight, totally photo- and tummy-worthy. Great service too! The manager explained each dessert to us, and how to eat them. Lovely experience!
Looking at this picture again makes me miss this suckling pig. It was crispy and juicy, and had none of the oil taste that sometimes comes with oily food. Do remember to order this in advance if you do decide to try!
You're not going to find your typical eggs ben for brunch here. Instead, expect to be surprised by unusual combinations like their Salted Egg Sweet Potato Fries ($12), which are great for sharing. Probably the most surprising is the Aburi Broccoli Salad ($12), a truly inspired dish of torched broccoli topped with shaved parmesan, cracked pappadum and coconut suagr. You wouldn't expect it to work, but it just does. For a hearty main, don't hesitate to order the Beef and Grains ($24), a Japanese-inspired dish that is all umami and super hearty. Finish off with the Banana Beignets, and if you'd like to go all out, have their Malted Pie Crust Shake ($9) as well ;)
Sprucing up the dining scene in the Buona Vista area is Paddy Hills, a beautiful space that should be high up on your list of places to visit. The menu is diverse and refreshing, with a fusion of several cuisines. A feast for the eyes, the Berry Ricotta Hotcake ($19) is served with mascarpone, blueberry sugar and fresh berries, inspired by Melbourne's Top Paddock. A crisp exterior gives in to a fluffy interior tinged with maple syrup — a must-order dish that tastes a lot more cake-like than the usual hotcakes. The Japanese-inspired Squid Ink Tagliatalle ($23) features tobiko, ikura, mentaiko, puffed rice, and seared scallops. Also order the Cauliflower Fritters ($12) served with masala yogurt, and the Toasted Spicy Rice Cakes ($15) with gochujang mayo to snack on. Besides the usual coffee and tea, they have cocktails, ciders and wines as well.
