Guiding you to good food & best restaurants in Singapore

Very tasty, broth is not salty

We were around Dhoby Ghaut looking for a place to chill when we came across Edith Patisserie Cake Bar. They have quite a variety of cake offerings, and they serve waffles too! Here’s what we ordered:

~Biscoff Chocolate Cake ($8)
~Lychee Rose Cake ($8)
~Mixed Berries Waffles w/ Royal Tea Soft Serve ($13.80)

We felt the desserts were pretty decent - the Biscoff Chocolate Cake had that distinct speculoos flavour, while the Lychee Rose Cake had sweet, floral tasting notes. We both felt that the cakes could’ve been more moist though. The Mixed Berries Waffles that came with the Royal Tea Soft Serve went pretty well together - we liked that the ice cream was fragrant and not too sweet.

Looking for comfort food? Go for their Poached Cabbage in Porridge Water with Conpoy & Garlic ($26++) 💚, a light dish where you can taste the natural sweetness of the ingredients! 👍🏻 Homely feels!

Closer to our hearts is their Mee Pok tossed with XO Sauce & Crispy Pork Lardon served with Crackling Pork Belly ($28++)! 🍜 I was never a fan of pork lard but they made me a convert! 💯 A taste of tradition & quality!

Feast on these Sauteed Spare Ribs with Aged Black Vinegar & Lychee ($32++) 🐖, slathered with an irresistible tangy-sweet sauce rendered from a reduction of premium Zhenjiang aged black vinegar! So so good! 😋 This is part of their refreshed menu!

𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒊𝒆𝒔 🍓 are one of my favourite things, and savouring a classic 𝙎𝙩𝙧𝙖𝙬𝙗𝙚𝙧𝙧𝙮 𝙎𝙝𝙤𝙧𝙩𝙘𝙖𝙠𝙚 in a relaxing minimalist environment with a refreshing cuppa ☕ is such a lovely treat for the soul. 🌿

@simple.cafesg is moving to a new location soon, so please visit them while you still can! 😘♥️♥️

Visited “Seow Choon Hua” after hearing about their Fuzhou delicacies from my parents.
A casual eatery with indoor and outdoor seating, I was told by the gentleman manning the counter that they make everything in-house by hand. So it seemed logical to order their Mixed Bowl.
In it were “Yuan Pi” (the small, juicy pork balls with the thinnest, most delicate wrapping - my favourite of the lot), Wanton (medium size pork dumplings), “Shui Gao” (large triangular dumplings), “Yu Yuan” (fishballs) and Fuzhou “Yu Yuan” (huge minced meat-filled fishballs with a mochi-like texture, so they’re unlike the ones you find at the usual fishball noodles stalls). I had mine with plain rice while @huatkaliao opted for the version with dry noodles (it’s really tasty as they dress the noodles in a sweet-savoury sauce and pork lard oil).
As this dialect group’s cuisine is getting increasingly hard to find these days, I reckon it’s worth giving the food here a try.

The prawn broth was rich and robust with slight sweetness and without being overly intense. The prawns were fresh giving the soup a distinct tangerine-orange colour. The ngoh hiang was hearty filled with aromatic pork and prawn. shiok!!