Cafes In Singapore

Cafes In Singapore

Just a recent list of visited places.
Gwen Cheng
Gwen Cheng

I really love this. This acai really exceeds expectations in terms of flavour combinations: the chocolate, oatmeal and peanut butter sauce. This does really feels like real ice cream.

My 2nd visit to Relish. Famous for their burgers with local twists, this time round we ordered a kids friendly pasta dish for share between myself and my child. The bolognese spaghetti has a tangy tomato gravy with minced meat topped with grated parmesan cheese. The taste is quite expected and average. If you were to visit Relish, I would still recommend you to go for their local flavoured burgers which are their signatures.

Went to their new outlet at Duxton, I opted for the amino acai bowl and their vanilla oolong kombucha. The Amino consists of strawberries, blueberries, goji, chia seeds, sunflower seeds and pumpkin seeds. It is good to have healthy and hearty options that tasted delicious.

Open by the same folks behind Merci Marcel along Telok Ayer street, French Fold is a cafe that specialises in Crepes and Galettes. Pictured is the No. 3 Galette made from Buckwheat flour and consists of egg, Mushroom and cheese. They served sweet crepes made of wheat flour and you can have the option of pairing it with ice cream from bird of paradise. Do note that there are 4 different menus for different times of the day- Check out what you want before making your way down to avoid disappointment.

Along the same stretch as little part 1 and dolc patisserie, kream & kensho is the new kid of the block that has taken over the space of strangers reunion. They served good milk tea and kombu fries. For the mains, we ordered salmon and avocado and steak and broccolini. Do let them know your preference for doneness as the default is medium rare (as pictured). I wished the portion for the mains could be bigger as the portion was quite small. But generally, great ambience and service from the crew.


We ordered the signature kaya toast set and curry noodles. It was a good hearty breakfast filled with Singaporean flavours.The curry with the noodles were legit spicy and not too thick with coconut milk. It was a warm comforting bowl. The kaya toast set was quite an expected experience and hard to go wrong. Within the Jalan Besar vicinity, so if you are near aperia mall be sure to drop by the vanguard campus to check this place out.

Kki, it is good for you to be back again. Although we walked in without reservation and could only select the remaining entremets, it is still a glorious experience. The pot of plant named "J" - black sesame, matcha and yuzu was so intricately made and visually pleasing, akin to a real pot of plant. Marronier was a cute round chestnut dessert that has awesome smooth creamy texture. We will remember to make reservations the next time.

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Bolognese crepe which was packed with wholesome ingredients such as minced veal, beef/pork bolognese and gruyere, cheddar and egg turns out to be my favourite order.

The burnt caramel crepe with butter is a more back to basics offering that is drenched in burnt caramel with a slab of butter. A sweet treat.

Sourdoughs are freshly baked at the cafe and paired with a wide variety of ingredients. While the smoked salmon sourdough has a significantly smaller servings of sourdough, I really loved the portion of smoked fish that was given. Really suitable for someone who is on low carb diet.

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The whole 9 yards reminds me of kueh lapis for its colourful layers of ingredients. Besides its stunning visual asthetics, it is a wholesomely delicious sandwich has a variety of meat and vegetables proportionally stacked: leafy greens and lettuce, ham, salami, salsa and cheese. A must-order if you are craving for a meal at origin+bloom.

Taking peranakan cuisine to the next level, violet oon is really doing it right. Pictured is their signature dried fried laksa. Very generous serving of fresh and succulent prawns were added into the laksa paste that primarily consist of Coconut milk, dried shrimps, curry leaves and chilli with a very spicy kick. Fried with thick white bee hoon, beansprouts, fishcake and fresh prawns, its hard to resist such a dish on the menu.


To get yourself on one of their doughnuts is extremely challenging: walk-ins are just almost impossible. The best way to do so is to call in and "chope" the flavours you want. Not all flavours are made in a day as well. Pictured is their popular cream cheese doughnut. Dusted with sweetness, the insides are creamy cheese savoury. Expect a crusty exterior from the frying and creamy moist interior.


Self confessed glutton with no regards for calories Amateur Baker Instag: the.chemist.baker

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