Welcome to Lorong Kilat.

Quite nice and the ingredients are fresh.. worth it come once

Normal fried rice but the price is decent

Salted Caramel is an establishment that has been around for quite a long while — the scene may have seen many entrants in the past number of years focusing on gelato and ice-cream, but Salted Caramel has always been a mainstay in the scene serving up intriguing flavours without being too over-the-top. Its Thomson outlet might perhaps be the most known location, though their Beauty World location has also been around for quite a long while as well. One thing that we have noted about Salted Caramel over the years is how they seem to be always incrementally improving themselves to keep the brand up-to-date to the business environment — the Beauty World outlet is their first expansion since their establishment at Thomson, and sports a minimalist interior that is a refreshing change from the Thomson outlet back then. Since then, the Thomson outlet has also seen some renovation works that helped to spruce up the space a little — interestingly, both outlet also do serve up a line-up of danishes now with the Beauty World outlet serving up a wider variety than the Thomson location.

Salted Caramel’s ice-cream needs no introduction at this stage; whilst we are not frequent customers of the brand, we have had their ice-cream and also written about several flavours that we have had over the years. What made us feel compelled to make a return to Salted Caramel was their danishes — it is interesting to note how the range of danishes at Salted Caramel comprises of both savoury and sweet danishes, though the sweet danishes do make up for quite a large selection nonetheless. We were actually rather intrigued by the Yuzu Calamansi Meringue when we skimmed through the danishes on display — almost like a croissant that got a fancy, punk-style hairdo from the spiky meringue. The description card placed in the cabinet describes the Yuzu Calamansi Meringue to come with elements such as Yuzu Calamansi curd and Italian Meringue; the Danish was also interestingly warmed up upon order — something which we never quite had expected these folks to do considering how much they are a dessert establishment and that the Yuzu Calamansi Meringue is a sweet danish to begin with. Slicing down the Yuzu Calamansi Meringue, the croissant was crisp, light, airy and flaky — surprisingly buttery without feeling particularly greasy; definitely better than what we had expected. The slicing action also meant that the Yuzu Calamansi curd filled within would ooze out of the croissant as well; there was actually a good portion of Yuzu Calamansi curd within the croissant that gives zippy and sour-ish tang that helped opened the tastebuds. The torched meringue on the top comes slightly hardened on the exterior, yet still light and fluffy within with just a bit of sweetness to cut through the tang — quite on point. Overall, quite a satisfying treat that definitely hits the spot for us; looking forward to try the others that they have to offer some other time!

A very chill cafe that serves all day breakfast. Total damage including coffee $36. Not the cheapest but hey! this is Bukit Timah area.

Ordered the signature breakfast. Portion is definitely big enough for two to share. Loved the sausage and the sautéed mushrooms! Coffee was robust too!

Micasa Kitchen & Bar is a hidden gem in Bukit Timah that serves European cuisine tailored to the local palate using local sustainable sourced produce.

https://hungryghost.sg/micasa-kitchen-and-bar/

I’ve only been to 2 okonomiyaki specialty stores in sg - ajiya and seiwaa, and I much preferred ajiya.

The okonomiyaki here has a nice crispy base (formed mostly by the pork belly), and as it’s left on the heated countertop it remains piping hot throughout your meal. It’s creamy but not in a cloying manner, and flavourful - there’s sweet, savoury, and tangy. Wouldn’t be complete without okonomiyaki sauce and bonito flakes! I find it a little pricey given the ingredients (only 3-4 thin slices of pork belly, some tako and the various veggies in the eggy batter) but it was very enjoyable.

cold ramen topped with ham, egg strips, surimi crabmeat and vegetables with tangy sauce

I looove this bowl of noodles. I’ve had it twice and I still think I will order this each time we’re here. The ramen could be have more of a bite, it’s rather soft. The yellow noodles made me worried that it would be alkaline-tasting, but it’s really not and the flavour comes mostly from the light soy+citrus (?) sauce. The sauce is savoury, tangy, and very refreshing because it’s cold. I don’t like ham and fake crabmeat so I would rather they replaced it, but I like the addition of the tobiko and crunchy cucumber, which further added to the refreshing taste of the dish.

I think this is a perfect dish to balance out the heavier flavours of the okonomiyaki and sides.

I’m not someone who loves mentai, I like it when I have it, but I wouldn’t actively want to order it, not sure why. But this was pretty good, I would order again! It’s very flavourful without being too salty or cheesy. And the slices of potato are thin enough such that it’s a nice snack, not too filling, yet not too thin that you feel ridiculous paying $12 for a plate of potatoes. The potatoes were soft but not mushy, save for a single piece that was a bit too crunchy (raw ish) for my liking. Served on a hot plate so your food is warm/hot even till the last piece.

Patisserie Woo is probably a name that one would probably have heard of it one has been following on the happenings of the local F&B scene for the past couple of years. Initially starting off as Patissier Woo, they have first started more as an online-based business in 2019 operating from a small space that also acted as their kitchen operations at Jalan Jurong Kechil. Since then, Patissier Woo had opened two other locations — both of them being takeaway only stores at Everton Park and within the HDB estate of SkyParc @ Dawson; the former being a hole-in-the-wall kiosk retailing various bakes, while the latter is bigger shop that carries a wider variety of items. 2023 marks a whole new beginning for the brand; the first being the re-branding of Patissier Woo into Patisserie Woo — the name change reflecting the reference of the name of the baker to the operations of the shop rather than the baker herself; they had also since moved out of their very first shop space at 76 Jalan Jurong Kechil into a bigger space at Guthrie House that is just a short walk away from Sixth Avenue MRT Station along the Downtown Line. The opening of their Guthrie House location also meant that their first time operating as a dine-in cafe — occupying a shop unit beside the outlet of The Coffee Bean & Tea Leaf in the shopping gallery there, Patisserie Woo is decked in a look that is almost Parisian with the use of white wooden panels and mosaic floor tiles of monochromatic tones. These are all matched with furniture and fittings of bright and joyful tones such as yellow, pink and turquoise — gives the interior a lively look. Patisserie Woo’s outlet at Guthrie House carries an extensive selection of bakes, danishes and gelato — all of which being on display at various points at the counter. Beverages served up at Patisserie Woo at Guthrie House includes specialty coffee using beans roasted by Nylon Coffee Roasters, tea, fruit juice, drinking chocolate, Matcha / Houjicha latte and spritzers.

We were initially quite spoilt for choice when deciding on which of the items should we be going for when we were looking at the display case, shelves and chillers to see what are the items being offered during our visit made to Patisserie Woo at Guthrie House. The Matcha Azuki Tart was an item that had caught our attention very early on due to its tidy and unpretentious aesthetic — a tart that came with a green dome on the top, whilst being piped with matcha along the sides. Based on the description card being placed in front of the item in the display chiller, the Matcha Azuki Tart is said to have comprised of elements such as Japanese Azuki, Almond Sponge, and Uji Matcha mousse. As far as how the tart went, we really enjoyed the flavours and the textures brought out by all the elements here; the Uji Matcha mousse that formed the dome was especially smooth and creamy — also carried quite a good punch of that distinct bitter undertone of the Japanese tea without any distracting notes / aftertaste that came with it. The entire tart bore a rather consistent texture all the way down to the tart base; there are two textures of Japanese Azuki as one goes down the tart further — a layer that is more mousse-like, as well as one layer that is more paste-like; both being not too sweet and carried a light earthiness that perfumes at the back of the tongue. The addition of the almond sponge helped to add a bit of fluffiness to the tart — it also ensures that the tart base did not absorb all that wetness from the mousse elements on the top, while the tart base itself was delicate without being brittle; crumbles neatly as one cuts through the tart whilst holding up all the elements above well. At no point did it feel stale or limp either. This isn’t our first time hitting Patissier Woo; had made visits to their Everton Park and SkyParc @ Dawson locations in the past — still quite impressed with the quality of the bakes we have had from them thus far though their coffee requires a little bit of work. Nonetheless, a spot which we would be revisiting to give more items a go in time to come, and an opening which we think Sixth Avenue residents would be excited about!

Baked Halibut Burger 🍔

Micasa Kitchen & Bar was a spot that we recalled having visited when they had first opened at Jalan Jurong Kechil several years ago — these folks were pretty much a promising Spanish eatery that is priced at a slightly more wallet-friendly price point to cater to the residents in the surrounding neighbourhood. The entire dining landscape of Beauty World has changed quite substantially over the past couple of years since; the shophouse at 100 Jalan Jurong Kechil has seen quite a number of tenancy changes; the latest tenant to have moved into the afore-mentioned shophouse after the move of the outlet of Outram Park Ya Hua Rou Gu Cha (which has since relocated to the 7th Mile Coffee Shop at Toh Yi Drive) would be Mikey’s Taverna — a concept that is opened by the same folks behind Micasa Kitchen & Bar. Despite being a concept by the folks of Micasa Kitchen & Bar, Mikey’s Taverna is an entirely different concept to Micasa Kitchen & Bar itself; whilst Micasa Kitchen & Bar focusing on Spanish cuisine, Mikey’s Taverna is a concept inspired by Southern Italian culture — the interior of the shophouse it occupies exudes such vibes with its yellow-painted and brick walls which gives it an especially cosy and warm vibe. They have also maximised the seating area with outdoor al-fresco seating as well. For the menu at Mikey’s Taverna, it is being split into sections dedicated to Foccacia, Personal Pizza, Appetisers, Grilled, Pasta and desserts; beverages available at Mikey’s Taverna would include a good variety of alcoholic and non-alcoholic drinks, with the selection of non-alcoholic drinks being coffee, tea, soft drinks and juices.

One item that seemed to have attracted our attention whilst skimming through the menu before we made our visit to Mikey’s Taverna was the Oxtail Ragu (Rigatoni) — an item which we found to be a little bit of an uncommon find at rather typical Italian establishments. The menu mentions that the default pasta type to come with the Oxtail Ragu would be the Rigatoni, though there are also different types of pasta that is being listed on the header of the menu which includes spaghetti, Fettucine, ravioli, rigatoni and gnocchi. The dish pretty much came as it is; basically just rigatoni, oxtail meat and a sprinkle of parmesan cheese that were on to the aesthetics of the dish. Despite its rather simple composition, we really enjoyed the texture and flavours of the dish; giving the Oxtail Ragu (Rigatoni) a toss, the Ragu readily gets mixed into the Rigatoni — this gives the pasta a lightly savoury bite that provides much of the flavours of the dish by itself. The Rigatoni is done al-dente; carried much bite and with a slight chew even. Meanwhile, the portion oxtail meat can be described as generous — itself being a good balance of lean and slightly more tender parts which gives the dish a variance of textures and a meaty, savoury note. The addition of the sprinkle of parmesan cheese adds yet another dimension of savouriness to the dish; further elevating the entire experience. Overall, a pasta that would probably appeal more towards the meat lovers considering the nature of the dish.

Apart from the Oxtail Ragu (Rigatoni), we had also given some dishes from other categories of the menu a try as well; this would include the Organic Blue Mussels, as well as the Lemon Tart. Both dishes were pretty enjoyable; the Organic Blue Mussels came with elements such as wine and tomatoes, as well as garlic bread. Given how much we are a fan of mussels, this dish was pretty satiating — from how fresh the mussels were, to how balanced that wine-infused broth was, it was a joy for us to have. Having tried different variants of mussel dishes that are served at other establishments all around, we did notice that the broth here felt a little bit more mellowed down in terms of the alcoholic content — this meant that the broth carried a more garlicky note, though is also one that is less briny somewhat. The Lemon Tart itself was a great ending to our meal at Mikey’s Taverna though — we liked how the tart was pretty much fuss-free; no meringue layer, and came without any unnecessary embellishments for the aesthetic factor. The lemon curd itself came with a good zing and a balanced note of sweetness; all that sitting above a soft and thin layer of crust that did not require much effort to break, and crumbled really neatly without disintegrating into a mess. We also tasted a rather noticeable egginess that came with the Lemon Tart as well. Mikey’s Taverna may be a new establishment, but it does carry the same character and personality that Micasa Kitchen & Bar has been known for over the years — one that is pretty laid-back and chill, whilst serving up homely fare that is comforting and speaks to the soul. This is not forgetting that the price point of the dishes are wallet-friendly to say the least — the prices of the pasta ranges from $18 to $36, while the prices of the personal pizzas are between $16 to $18. With a clear emphasis on using fresh ingredients, preparing their dishes from scratch — it is easy to feel the passion and effort that they have placed to deliver the best to their patrons just like how things are like at MiCasa Kitchen & Bar. Reservations are recommended, considering we were only left with the counter seats and outdoor seats whilst walking in on a weekend dinner service.

Bak Kut Teh Lovers, check out @yahuabkt at Toh Yi Drive 7th Mile Coffeeshop!

The Bak Kut Teh soup here is the peppery kind, but at the same time it is not overly peppery!

Featured here are the following items:
-Prime Cut Ribs Soup: Two tender prime cut ribs!
-Sliced Pork Loin Soup: For lazy eaters who want a bone-free pork soup! Easy to eat, and still super tasty!
-You Tiao: This is a MUST to order! Their you tiao was so crispy! Love to soak it in the bkt soup!
-Silky Steamed Egg: Woah, super love this too! Silky smooth and taste so good!
-Tau Key: Best to pair with the white rice!
-Salted Vegetables: Refresh your palate with this!
-Chilled Cucubmber Salad: Very appetising!
-Pair with Mee Sua Soup or White Rice

The bkt soup is refillable and the service staff will come round often to ask if you will like more soup!

Check them out at 18 Toh Yi Drive, 01-97 Singapore 590018