Instagram @cafehoppingkids

Instagram @cafehoppingkids

Check out @cafehoppingkids on Instagram for more reviews
Cafehoppingkids .
Cafehoppingkids .

𝐎𝐫𝐧𝐢 (3.5 ⭐️) - Orni in a choux, say what?! While this was sinfully enjoyable, we found it too rich and would be tough finishing if eaten alone. It leaned more towards a savory treat rather than a dessert. The shallot oil infusion into their homemade taro paste left a strong ‘oil’ aftertaste in the mouth. While the refreshing coconut icecream and ganache helped cut through the richness, we would have appreciated for more coconut and natural tasting yam. The choux itself was ultra crispy and while we enjoyed it, it leaned more towards a biscuit and lacked the soft fluffy interior that we associate with a puff.

Wanton noodle dry ($4) ⭐️ 4/5 ⭐️
Vegetable ($3) ⭐️ 3.5/5 ⭐️
🍴Popular 56-year old store at Geylang serving classic Singaporean-style wanton mee - you know something good is brewing when it’s flooded with middle aged patrons patiently waiting around empty handed!

Each plate included silky eggy noodles glistening with lard and oil, and tossed in a savoury, very mildly spicy sauce. It was accompanied by sweet lean char siew, as well as petite wantons in a clear yet distinctively sweet broth. Overall, this was the epitome of old school wanton mee done right, with the right balance of flavours and components. It was enjoyable and a solid rendition, although we personally still prefer Chef Kang’s more saucy and less oily version.

We also ordered a plate of vegetables. It was well-cooked, although we felt like it could be a tad less oily and less salty. The accompanying lard tasted like it had been left out for a while.

⚠️ Arriving at 6.30pm on a weekday, there were ~20 queue numbers ahead of us and we got our food after 30 mins. For the westies, do note that they have an outlet at Jem!

📍@koungwtm, Koung’s wanton mee, 205 Sims Ave, Singapore

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The guinea fowl was redolent of hearty winter flavours - two tender and well-marinated slices were drizzled with a fragrant sauce made from juniper berries and duck jus. It was served with a single carrot and chestnuts that added sweetness to contrast the tangy jus.

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Their duck confit remained among our favourite renditions in singapore, especially at this price point! Tender unctuous meat capped by a crispy skin, and paired with delicious hor fun that exuded strong wok hei flavour (always wish there was more horfun!). The accompanying cured egg yolk and juicy mushrooms added much needed brightness to an otherwise heavy dish.

Cutting into the crisp batter unveiled a creamy filling and a juicy single oyster. It was served with sorrel, an edible leaf with a refreshing lemony tang, and a smooth umami-laden pea purée. This dish received praises all around!

The 4 C pasta was as decadent and luscious as ever, with its aldente pasta coated with a rich, creamy lobster sauce and adorned with crabmeat, chorizo, caviar, confit lemon, and sea urchin. Our one minor feedback was that the dehydrated chorizo bits scattered throughout were overly hard and added a slightly unpleasant texture to the dish.

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Set for 2 ($9)
⭐️ 4.5/5 ⭐️
🍴One of the best kway chap we’ve had in recent memory. The different cuts of meat were well-cleaned and thoroughly soaked up the braising sauce. We especially loved the chewy pig skin (with little to no fat), big intestines, and soft, juicy tau pok (beancurd). Paired with an extremely flavourful herbal broth and silky rice noodles, it made for a highly satisfying meal. Their preserved vegetables were also well-executed, providing a salty (but not overly so) balance to the meal. If nitpicking, we did find some of the duck meat cuts to be on the tougher side.
📍Guan kee kway chap, 01-24, 210 Lor 8 Toa Payoh, Singapore

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Double scoop ($7.60)
⭐️ 4.5/5 ⭐️
🍴Yes, I’m slow to the game but #saltedcaramelsg might be among my favourite ice cream spots. They offer a whole range and we went with unique offerings of lemon cheesecake and kaya toast. To our amazement, they tasted highly similar to their description with the former having a nice sour balance from the lemon and creaminess of a cheesecake. The latter reminded us of yakun kaya toast with its pandan gula fragrance and even had a bit of a toast-like crumby sort of texture which made the flavour more believable. We are already planning to return to try their delicious ice cream of a whole range of flavours!
📍, 01-08, 17 Lorong Kilat, Singapore (other outlet at 246F Upper Thompson Road)

Classic Froyo ($5.50)
⭐️ 4/5 ⭐️
🍴Highly affordable with 1-1 on both @entertainersg and @burpple, this was an enjoyable froyo. The natural yogurt had a sour tang that we enjoy in natural yogurt, and was less sweet than the likes of yole and llao llao. They also offer a rotational special flavour and we went with a mixed option to try the biscuit flavour but was confused as to what it was meant to be as besides the light brown colour, it tasted 99% similar to the natural one. The classic option came with two toppings and we went with one sauce each. Loved the thick and rich matcha sauce (paired up with my favourite @matchayasg) that had its classic bitter flavour. The hazelnut crunch reminded us of ferrero roche although was on the sweeter and richer side. While we liked the granola, we wished it had been more oats and less of the accompanying chocolate bits.
📍, B2-K1, @payalebarquarter PLQ, Singapore (other outlets at Jem, OUE, NYP, NTU

Cazuela ($38; 4 ⭐️) - “Mediterranean style” seafood stew with complex flavours from the mix of tomatoes, seafood, and generous amounts of white wine and dry sherry. It was a flavour that grew on us with each bite and left us wishing for more.

Black Fideua ($40; 4.5 ⭐️)- the general favourite was this traditional squid ink paella made from noodles (yes, not rice!). The noodles were springy yet crisp (esp those at the edge) and came with fresh and chewy Spanish octopus and calamari. The squid ink sauce was an umami bomb and the accompanying smoked paprika mayo added complexity and a spicy kick which we thoroughly enjoyed.

Instagram: cafehoppingkids For homecooking: @stayhomemakan

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