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This has become the cookie to fight over at home. A scrumptious beauty of crunchy butter cookie sandwiching a creamy white filling made with maple syrup from Quebec, Canada. No wonder it’s been the bestseller three years in a row at Tokyo Station, Japan.

Last weekend, I stumbled upon a little bakery tucked inside @with_a_pinch_of_salt, a casual restaurant on Tanjong Katong Road. Occupying a small area near the front, @chefybakehouse isn’t actually new, but have been selling their handmade, freshly-baked and preservatives-free cookies from that spot for some time. There’s a sign outside welcoming people to do some sampling, so without hesitation, in I went.
After tasting a small assortment, I bought a few jars of the “Butter Coffee” and Chefybakehouse’s bestseller, the “Almond”. Both turned out to be really good for different reasons.
The “Butter Coffee” has a light crunchiness that transitions into a lovely melt-in-the-mouth texture while the fragrant “Almond” boasts a savoury tinge and firmer crunch. After I’d shared the cookies with her at work the next day, @rainraineeataway said that the former reminded her very much of the popular Hong Kong brand - “Jenny Bakery”. I couldn’t agree more.

With a lap full of vadai, that's how I roll.
And by the way, did you know besides the bestselling classic "Prawn", there're tasty vadai options of "Ikan Bilis & Peanut" and "Vegetarian" too? 😋

3rd-generation hawker Jacky of "Tan's Tu Tu Coconut Cake" shared that his grandfather started the business back in the 1930's. When the government moved food-sellers off the streets in the 1970's, he settled in at Havelock Food Centre.
When I was there today, I saw Jacky and his aunt running the stall. The queue of customers wasn't too long but because the "tu tu kuehs" are made by hand, it does require time. I was told my order would take about 40 mins to be ready, so I shared a bowl of laksa with my mum while waiting. In the end, I got mine after less than half an hour.
Besides the traditional coconut and ground peanut versions, I decided to try the new chocolate one as well. They all turned out to be delightful, mostly because the steamed flour part was a lovely foil to the fillings.
My fave would be the chocolate (I blame it on the kid in me 😜) but seriously, the semi-sweet chocolate chips which had melted into a slightly gooey state, proved to be a match made in heaven with the moist, fall-apart-soft flour.
In case you're keen to try the kuehs for yourself, do note the Havelock stall is open between 12noon and 3pm daily except for Thursday and Sunday.

The kind folks at Regent Singapore sent a surprise delivery of mini snow skin mooncakes to the Burpple HQ. Individually packed in metal tins and transported together in a pretty wooden box (all reusable), every part was linked to the overarching creative theme of Singapore's rich history.
Dim Sum Chef Leong Kwok Sing of the Summer Palace Restaurant drew inspiration from the spices that came through Singapore's bustling port in the early 1800's to come up with two never-before-tasted flavours of mooncakes. So besides the signature snow-skinned Green Tea with Melon Seeds, Black Sesame Paste with Melon Seeds, White Lotus Paste with Yolk and Melon Seeds, and the Mao Shan Wang & D24 Durian, there is also the new duo of Pineapple & Pink Peppercorn and Cinnamon Red Bean with Spiced Wine.
Honestly, they all tasted really good, and I have to add, I am full of admiration for Chef Leong's creativity. If however, I had to pick my favourites, they'd were the Green Tea, which has an amazing fragrance and freshness to it, and the new Cinnamon Red Bean with Spiced Wine. The latter's the opposite of the former as it evokes a feeling of rich coziness from its scent and filling of velvety red bean paste.
Do check out the Regent Singapore's website or better yet, venture down to the hotel to have a taste before deciding what to get. Purchases made before 5th Sept 2017 enjoy a 30% discount which is very attractive, don't you agree?

Magnificently moist, this particular cupcake from Fluff Bakery does require some skill to eat without making a mess but it Is worth the effort.
Those without that much of a sweet tooth may want to approach this with caution though.

Baked in-house, this large (it's about the size of a man's fist) savoury scone sat very well with me in terms of its flavour combo of coriander, onions and chilli.
Served warm, the top had a crunchy finish but within, it was moist. Once I slapped on the accompanying butter and fresh herb-dressed sriracha hot sauce, it was completely irresistible. And at $5+, I consider this a steal.
By the way, the team at Jimmy Monkey Cafe left me with quite a deep and positive impression. They seem truly passionate, knowledgeable and also rather gifted in the art of persuasion.

Even after all this time, Fluff Bakery's cupcakes are as good as ever. This little fella here, the "Bandung", is one of this week's flavours, and it could do no wrong.
The entire thing was pitch perfect when it came to sweetness. I was also relieved that the rose component wasn't cloying in any way. Case in point - I could smell a hint of it in the swirl of cloud-like cream that drew me in rather than put me off
In summary, a beautifully balanced creation totally befitting the brand name.

I may have been surrounded by the trendy/chic/stylish crowd that night at @buro247singapore's 2nd anniversary party held at DECK, but this hotdog from @kerbsidegourmet had all my attention. Well, for the couple of minutes it took for me to chomp it down anyway 😆
Like a seasoned fashion show attendee, the "haute"-dog knew how to dress to impress. Offsetting its golden tan to perfection was a baby pink, luxuriant coat of mentaiko mayo. Chic pickles and a plumage of wispy seaweed completed that daring OOTD. Ms. Wintour would have been proud. And I found it delicious to boot!

Dough-day I ate this: a Japanese-Western Apple Pie that was baked fresh at 7.30am as stated on the sign displayed next to the basket of it.
This glazed buttery puff-ection formed around cubes of soft (but not mushy) fragrant caramelised apples, was superb. I lingered over every bite and have concluded I need to return for more soon.

The Bird Southern's donut tastes very similar to Krispy Kreme's classic one but the glaze on it seems to cling on a lot better and does not flake off as easily. Also, it's polka-dotted with bacon bits (made in-house using U.S. pork), which gives it an irresistibly sweet and savoury combo. Served on the side is extra glaze for dipping but I find it completely superfluous.
If you want to offset the sweetness, I suggest having the donut with a cup of unsweetened black coffee.

With the exception of the cheese ones from Baked located in ION Orchard, I have never been into this sort of tarts all that much. However, since there was no queue at the raved-about Tai Cheong Bakery store in Takashimaya, I decided to pick up a box of four.
My personal take on them is they are good but that gleaming filling is on the sweet side. In contrast with Baked's fluffily soft texture (which I love), this is closer to that of a jelly pudding. I did enjoy the crumbly crust for its buttery taste though. Especially since I ate the tart while it's still warm.

About Veronica Phua
Veronica Phua

Veronica Phua

5327 Reviews  89664 Followers

Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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