Cafe Culture

The Truffle Egg Mayo Croissant lived up to its expectations. The croissant was flaky, fluffy and sufficiently buttery that it was just as good on its own. I like that the eggs werent too finely chopped so that I could still taste the egg and the truffle was distinct but not overly cloyying. Serving the egg mayo chilled made it even more delicious. Opting for the Ethopia blend, my cup of latte was medium-bodied and smooth. W

The Omelette Crepe caught my attention. The thin crepe omelette is served with blanched spinach, creamy avocado, sourdough toast and a choice of smoked salmon or mushrooms. All the elements on the plate were good with a nice combination of textures. One slight rant is that the smoked salmon tasted saltier than others I've had.

A festive drink, the Pandan Cloud Latte was delicious and worth every calories. The taste of Pandan in the foam was light yet distinct, and its sweetness was just nice and balanced by the chocolatey profile of the coffee.

The outlet-exclusive udon had in-house cured duck breast atop a bed of udon slathered in rose sauce. It felt like pasta with the taste of the tomato and cream sauce, but it was overall heavy and jelak as the udon was thick and floury

A combination of churros, waffles and fried chicken thigh. The Chuffles was crisp and fluff but was like usual waffles. Perhaps dusting it with cinnamon and sugar could have made a diff. The fried chicken ticked all boxes - spicy, smoky, sweet and tender juicy.

The vibrant colours of the Donburi were pleasing to the eyes. On a bed of fluffy white rice, it is topped with corn, cucumbers, tomatoes and crispy pieces of Japanese-style fried chicken. The fried chicken was light, juicy and without the greasy feeling, and the mentaiko sauce elevated the taste.

As coffee aficionados, we ordered the Black Creamu ($8.20) and the White Creamu ($8.70 for iced). Aesthetically IG-worthy as they came atop with dollops of smooth sweet cream and dusted with cocoa powder. The Plain Croffle ($5.50) was buttery sweet with a light crisp to it and a slightly chewy texture.

The Peanut Butter French Toast was served in cubes form stuffed with peanut butter, deep-fried to golden fluffy crispiness, and drizzled with maple syrup. They were a little savory, nutty and sweet. I wished it had more syrup or drizzled with condensed milk instead HK style.

A hearty dish, the Chicken Gumbo OG Version is packed full of flavour. It has marinated chicken in a spice-perfumed broth loaded with sausages, potatoes and veggies. Served with sourdough bread that was crusty, chewy and nutty with slight tanginess, they went very well with the spices of the broth.

One of the cafe's popular signatures, the Fried Chicken French Toast was a sweet and savoury combo with slices of fried chicken on a thick toast, and drizzled with spicy honey sauce. I had high expectations but disappointingly though the chicken was crispy and juicy, the toast was a tad dry and I wished that it was fluffier and more eggy. I also much preferred the sweet maple syrup as the spicy honey has a taste similar to that of apple cider vinegar.

A dinner-meets-breakfast "burger", the Wagyu Beef Patty Egg Benedict consists of a split English muffin that is pan-fried with eggs and topped with thick wagyu beef patties. It is completed with perfectly poached eggs sitting atop with some drizzle of the duo mustard hollandaise sauce. This eggs benedict variation had a much stronger taste and flavour, and it was disappointing as it felt too heavy and greasy after a while. The sauce was also salty though the beef patties by themselves were juicy and flavourful, and the eggs were poached perfectly.

The Seafood Sando brings together a crispy shrimp and potato katsu and some creamy mayo dressing sandwiched in between two toasted fluffy bread. Topped with tobiko and chunks of shrimps, the scrumptious seafood sando was a burst of flavour and texture. Overall a very solid and satisfying sando.