Guiding you to good food & best restaurants in Singapore

The pièce de résistance at Bjorn Shen’s upcoming @smalls_sg omakase($500++/4 pax) is not a pizza per se. This bad boy banh mi sees the signature pizza base in sandwich form, fully loaded with kurobuta pork chop, mortadella, unctuous pate mayo, a shitload of pickles, herbs and greens, and the secret ingredient which makes a banh mi taste like a banh mi – Maggi sauce. Each bite is a guaranteed flavour and textural beast. Completely worth the visit just for this dope ass super sub. Very nais.

<< Invited tasting >>

Taste: 4.5/5

Much better than my virgin experience. The pork was of fine quality and executed well this time. Load up the classic Chinese chilli to enhance the rice.

Hitting the sweet spot with their CNY special, Cedele’s Ondeh Ondeh Cake ($8.30/per slice, $63/ whole cake) was quite the teatime treat. With 8 distinct layers, the tall slice was surprisingly moist and well-executed. Think tender pandan and gula melaka cake stacked with delightful coconut gula melaka filling and aromatic pandan curd right at the center. And at the top, the soft sponge is frosted with light pandan cream cheese and finished with fresh desiccated coconut. Love the myriad of textures and that it wasn’t all that sweet.

Exclusive to Spize Temasek Club till 1 March, our shore’s first Croburg ($23.90), croissant-burger, comes with a hunky 400 days Grain Fed F1 Australian Wagyu beef patty. Air flown from Melbourne, the premium protein’s seasoning is kept to the minimum with smoke salt and is simply seared over a flat griddle. While thick, the inside of the patty was sufficiently juicy but the main snag was that the meat does fall apart slightly. That aside, the goal of achieving the most buttery textured burger was achieve with the bun. A tad denser than a typical croissant, the rose-shaped bun is made using halal flour and french butter. Looking at the layers of impressive lamination, it promises airy and flaky goodness with a strong dose of buttery fragrance. Sandwiched between are caramelized onions, a lovely sunny side-up, melted cheddar cheese and creamy truffle aioli slathered at the bottom. To complete the meal, the order is complemented by a side of crisp curly fries and a mesclun salad with a robust truffle vinaigrette sprinkled on with crunchy pine nuts.

Many thanks to @growpublicrelations for the invite and @spizesingapore for feeding us!

Exclusive to Spize Temasek Club till 1 March, our shore’s first Croburg ($23.90), croissant-burger, comes with a hunky 400 days Grain Fed F1 Australian Wagyu beef patty. Air flown from Melbourne, the premium protein’s seasoning is kept to the minimum with smoke salt and is simply seared over a flat griddle. While thick, the inside of the patty was sufficiently juicy but the main snag was that the meat does fall apart slightly. That aside, the goal of achieving the most buttery textured burger was achieve with the bun. A tad denser than a typical croissant, the rose-shaped bun is made using halal flour and french butter. Looking at the layers of impressive lamination, it promises airy and flaky goodness with a strong dose of buttery fragrance. Sandwiched between are caramelized onions, a lovely sunny side-up, melted cheddar cheese and creamy truffle aioli slathered at the bottom. To complete the meal, the order is complemented by a side of crisp curly fries and a mesclun salad with a robust truffle vinaigrette sprinkled on with crunchy pine nuts.

Many thanks to @growpublicrelations for the invite and @spizesingapore for feeding us!

I love me a good bowl of Chendol anytime or day but especially on a warm afternoon; and Yat Ka Yan’s rendition ($3.20) certainly delivered. Drenched over the slopes of finely shaved ice, the ratio of coconut milk to gula melaka was spot on. Super shiok. Not overly watery or creamy, the coconut milk was light yet fragrant. The lashings of palm sugar syrup providing that distinct caramel-y sweetness. But to me, one of the most important element is certainly the namesake. Filled with heady pandan flavour and slight eggy aroma, their green jelly was smooth, soft and had a bouncy texture (none of the crazy fluorescent green nonsense here). The red beans also adding a nice bite to the dessert, no mushy beans here.

I love me a good bowl of Chendol anytime or day but especially on a warm afternoon; and Yat Ka Yan’s rendition ($3.20) certainly delivered. Drenched over the slopes of finely shaved ice, the ratio of coconut milk to gula melaka was spot on. Super shiok. Not overly watery or creamy, the coconut milk was light yet fragrant. The lashings of palm sugar syrup providing that distinct caramel-y sweetness. But to me, one of the most important element is certainly the namesake. Filled with heady pandan flavour and slight eggy aroma, their green jelly was smooth, soft and had a bouncy texture (none of the crazy fluorescent green nonsense here). The red beans also adding a nice bite to the dessert, no mushy beans here.

While they have plenty of unique and exciting handcrafted flavours, Merely Ice Cream’s Roasted Pistachio as well as Oreo Milk were sublime and essentially foolproof. Infused with oreo bits and creamed cheese toppings, the Oreo Milk wasn’t too sweet or overly decadent. There was also a more pronounced chocolate-y taste than your average cookies and cream offerings which was most welcomed. The Roasted Pistachio too, had the crushed roasted nuts churned into the custard style ice-cream for that extra crunch. Thick, smooth, and creamy; the scoops do melt a tad fast but that is fine with the warm waffle to mop the pool up. Crispy on the outside and sufficiently fluffy on the inside, the waffle was pretty light. And adding to its fragrance, the drizzles of syrup were icing on the cake. What's more, at $13.70 for two double scoops and two waffles, I really scored a great deal thanks to Burpple Beyond.