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Featuring Fynn's, Portico Host (Alexandra), Two Chefs Eating Place (Commonwealth), Churro 101 (Bugis+), The Disgruntled Chef (Dempsey), The Usual Place, Kampung Bowl Corner Burger, Sweet Monster (Plaza Singapura), Waan Cha (Novena Regency), LeNu Taiwan Beef Noodle Bar (Bugis Junction)
Vanessa Kou
Vanessa Kou
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Served in a coconut, the treat was not too sweet and a great palate-cleanser. Crowned with mango purée and a scoop of creamy vanilla ice cream, the icy base was made up of cool coconut water shavings, layered with chunks of fresh mangoes and crunchy oats in between. The husk was also walled with smooth coconut flesh, giving the refreshingly icy dessert a really nice texture and adding to it the unadulterated sweetness of the fruit.

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Priced reasonably at $18++ and $25++ respectively, you get to choose between 2-course and 3-course set meals or of course have them separately with the a la carte option.

A surprising hit, the General Soh’s Fried Chicken ($8/ a la carte) was flavourful and fried to perfection. Tossed in a slightly sticky-sweet and tangy glaze, the chunks of battered chicken were crunchy and light. But what really elevated the otherwise run-of-the-mill dish was the Coriander Salad served on the side. The fresh and colourful salad lends a touch of robust flavours with the savoury and zesty dressing, much like an oriental summer salad. So good! And I would certainly recommend it if you are torn between the selection of small plates and do give it a go even if you are turned off by coriander. *Note the portion I got was from the 3-course set

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Loving that moment when the lava oozes out, the delicate flavour of the molten center when paired with the velvety scoop of homemade pandan ice cream served on the side, was simply amazing (though the portion was pretty small). Topped with a soft roasted marshmallow, their signature dessert was really well put-together with the different textures as well as the warm-and-cold contrast. The combination also blending the fragrance of pandan and the gentle nuttiness of pistachio harmoniously together.

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New at Matchaya, Icon Village, the latest mystery flavour sees a familiar pairing of apple and cinnamon yet refreshed with their very own twist. Noting the generous speckles of cinnamon love in each and every bite, the taste of spice was distinct, albeit being pretty mild. And with a slight resemblance to a deconstructed apple pie, the candy-esque swirls were not too cloying. After the initial spoonfuls which were a tad sweet, the combination grew on me. Topped with a maple leaf-shaped butter brown sugar biscuit, the crunchy salted crumbles layered in between really balanced the creamy cold swirls - adding a delightful texture and hints of saltiness.

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As instead of the expected chewy exterior and sweet burst of molten palm sugar; the coconut-covered treats were filled with 70% bittersweet cocoa. My favourite item of the night, these little two-bite morsels were absolutely sublime. The eye-popping decadence of the soft dark chocolate core was such a delight but it was the melty pandan exterior that sealed the deal. Adding another dimension to the deep as well as rich flavour of chocolate, the shell was very aromatic and fragrant. Yet not overpowering one another, the elements were able to meld together and were surprisingly well-matched.

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Intensely fragrant and bold, the wok-hei was spot-on with a myriad of flavours - all spicy, earthy, and umami. The rich combination of shallots, candlenuts, chillies, belachan and minced pork coating the grains evenly. Though I had the non-spicy version, there was still a manageable tinge of spice and tingle of heat. Topped with a sunny side up, the runny egg was essential as the luscious yolk doused much of the flames and added a bright creamy savouriness. A must-order, one of my favourite elements in the dish was also the bits of four angled bean which provided a lovely crunchy and colour.

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Making room for different concepts in their three-storey shophouse, Grids & Circles is a lifestyle cafe that aims to be a ‘gym’ for creatives as well as a space to promote health and wellness. Keeping that in mind, their menus were a mash-up of Western and Japanese influences with offerings available at different times of the day.

But a perfect snack every time and day, their signature Tamago Sando ($12) was absolutely smashing. A captivating blend of flavours, the layer of refreshing homemade pear sauce and light konbu-infused mayo simply elevated the already superb slab of fluffy tamago. The thick cushion of egg both savoury and sweet, made more so by the delicate sauces. Sandwiched between two soft yet slighted toasted bread, the actual portion of the sando also comes with green and crisp for a balanced meal. Loving the creamy and juicy texture, egg lovers like me will definitely enjoy it too.

*It's on their Sweet & Savoury Menu, available till 6pm.

Thank you @grids.circles for having us and @burpple for the invitation!

Though the stacks set you back by a steep $18 and could use more matcha, Riz Labo Kitchen Singapore pop-up does conjure up one of the better souffle pancakes made available here. The soft gluten-free pancakes served with a dollop of Hokkaido fresh cream, azuki beans and maple syrup, were also substantial without being overly cloying.

Available till 20 October.

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A wicked trio, Atmastel’s Trilogia del Pastry Chef ($13.90) not only showcases seasonal treats made daily by the Chef but also pleasantly ending your meal with a myriad of textures as well as flavours.

Having tried the Cuore di Capri (like a passionfruit mousse cake), Chocolate Supreme and Mango Alfonso; the former was a lovely balance of sweet, tart and tangy. Right next to it, the rich Chocolate Supreme offered a moist, chocolatey ganache-coated sponge layered with luscious mousse. And not forgetting the classic Mango Alfonso, which kept the combination fresh with pops of tropical zing.

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Expending out from their menu of signature fruit-based beverages and cheesy Cloud Teas, MUYOO newest outlet, MUYOO+ sees Singapore’s first-ever one-tea-one-roll concept. Marrying their premium fruit tea selection with a range of naturally flavoured breads, the concept adds a more substantial companion to your usual mid-day pick-me-up.

Located at Bedok Mall, you can now enjoy their month-long promotion which started yesterday, with their grand opening. Feasting on their interesting line-up of fresh Euro soft-rolls, the sweet series, specifically the Fruit Rainbow Wand was more than decent and well-worth the price (between $3.90 to $5.50). Filled with custard or cream cheese, the sizable rolls were a tad dense but you can’t go wrong with putting seasonal fruits into play.

And for something savoury, look no further than their popular Hot Crabby ($5.90). Dusted with curry powder and stuffed with fresh crab meat, Italian cheddar cheese, Thai chili sauce and mayonnaise; the spicy bun was absolutely delectable. Loving the balance of spiciness and savouriness of the sauce with the mild crustacean sweetness, I too, enjoyed the added fragrance ofthe curry coating. Good to share with 2-3 people, the bun also went surprisingly well when paired with their light fruit teas - so as to douse the flames and refresh the palate.

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An exquisite dish by the newly opened, @theobelisksg, their Beef Tartare was surprisingly my favourite of the night.

Crowned with a creamy marinated yolk, the combination of flavours with the slight tanginess and acidity from the seasonings as well as the savouriness from the tartare was simply amazing.

What’s more, garnished with pickled onion and bits of chives, the fresh flavours of the meat were still evident and meld together nicely with the different elements. The texture too, was tender and not overly moist. Price is a little steep at $26 but well-worth it.

And served with an intriguing choice of pomme souffle, the puffed French fried potato slices were the perfect bite-size vehicles to hold the delicious mounds of tartare - adding a great earthy note to the mix.

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Do I eat too much dessert?! I don't think so~ IG: @vanessa_kou | Tumblr: dessert-foodi-li-cious

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Curated by our editors, featuring great places and the latest food news.
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