Old School

The drinks here are slightly watered down compared to those at Toast Box but parents had a good time telling us stories about how they had to use old school torchlights (similar to the one displayed beneath the glass) and bicycle lights to find their way home late at night.

Back to this heritage standalone restaurant along east coast road for Dad's birthday. The crab meat is honestly a bit too much for me to work for, so when the sauce is more important.. Order 20 fried mantous to mop it all up 😂 and it was good.

The allure of traditional pastries.. Long strips of fresh grated coconut sit in a well of wobbly egg custard enveloped by plain, flaky pastry. Sweet, but not overly so. The lotus paste pastry on the other hand, while also very flaky, i would've liked a little more buttery. However a generous stuffing of lotus paste made up for it all, and is best downed with hot tea.

Breakfasts don't get any more quintessentially Singaporean than this - fluffy kaya toast buns topped with generously-sized pads of butter, flaky, eggy, custard tarts and the wobbliest half-boiled eggs. Possibly the best way to kick off the summer holidays 🎉

This barney-colour schemed one is sweet potato and pandan flavoured while the other is durian (!!). Courtesy of a Sarawakian

He took me here just for the chicken ("how have you not had Soup Restaurant's chicken??"), and it was delicious.

I was kindly gifted a box of these, so i was finally able to try them since seeing them for the first time months ago behind the glass display at CSH. I must say they are pretty decent; authentic, non-experimental and earnest. They were also priced at a very reasonable $1 for each, and $3.80 for a box of 5. Flavours include (left to right) peanut, salted mung bean, sweet potato, sweet mung bean and yam.

Perfectly seasoned turnip fillings with a citrusy, lime-y chilli to cut through the sweetness. The pie ti shell wasn't as crisp as i would've like but i guess that can't be helped, what with all the gravy.

Surprise, surprise. Who knew this about CSH??? I never cared for their food, because i felt like they pretty much were just focused on doing Papa Palheta beans justice.. Anyone knows how they are? The sweet potato one sounds particularly intriguing.

The famous Alexandra akk in a myriad of colours and flavours (the newest was pineapple but they'd sold out by lunchtime). Skin was a little thicker than that of Ji Xiang but their fillings were equally smooth, rich and unabashed in size.

#saddesklunch but WHO CARES FRIDAY IS HERE 🎉