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Rich And Good Cake Shop’s swiss rolls are popular for their soft sponge cake and layer of thick cream filling.
Judging from the orders of those ahead of me in the queue, I’m pretty sure the D24 durian roll is their bestseller but the one I am most fond of is the coffee.
With a strong aroma sponge and a cream saturated in the addictive caffeine, it lives up to the company name of being “rich and good”. Such an affordable indulgence at $8.

G I F T E D
Crisp, gently sweet and possessing a good balance between green tea and buttery flavours, I have much love for the “Cigar Au Matcha”.
Launched in 2017, it was the first new flavour to be introduced by Yoku Moku in thirteen years which of course, led it to be quickly sold out in many places across Japan. It is now available in Singapore as a limited edition item in a specially designed kimono-inspired assortment tin as part of the Summer Collection. Containing a total of 22 pieces (12 pieces of classic “Cigare” with 10 pieces of “Cigare Au Matcha”), this pretty collectible of a tin retails for $56.
If you plan to pick this up or browse their range of offerings, I suggest a visit to Yoku Moku’s spanking new second standalone store at Raffles City. Not that I have been myself but it seems that the spatial design there is centered on the theme of “Omotenashi” or the Japanese act of hospitality. And that does sound interesting, doesn’t it?

G I F T E D
Spring, the prettiest season of the year has arrived and fluttering into Yoku Moku at ION Orchard are the limited edition Sakura Cookies.
These thin and delicate buttery baked discs have a floral fragrance and a light sweetness. The green one contains a blend of matcha with the sakura so the taste is a little more complex.
Please don’t ask me to choose a favourite as I found them both just as lovely.

Since I discovered “onigiri” on my first trip to Tokyo decades ago, I have always had a soft spot for the handy bites.
Picked this up from Samurice takeaway counter at Wisma Atria today and found it really satisfying. The Japanese rice was packed with tiny crispy young sardines and enlivened with bits of ume (plum).
I have a feeling this is a popular variant here as there was only one piece of it left on the shelf.

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.

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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