Guiding you to good food & best restaurants in Singapore

Fairfax ($12+3 for bacon) 🍔 7/10

I'm sure you've heard all about the rich and fluffy eggs in their signature dish and how they it probably consists of eggs and butter in a 1:1 ratio. Yes the eggs are decadently creamy, the bacon is thick, and the caramelised onion seals each mouthful together with a faint sweetness.

What you haven't heard is that scrambled eggs don't hold up well in a burger. With each bite, the eggs collapsed more and more until I was left with just a mouthful of bread. I would've enjoyed it a lot more if they served eggs on a plate like eggs usually are. I left a little underwhelmed.

Hash brown ($4.50) 🥔 5/10

These hash browns were perfectly crispy on the inside and enjoyably textured on the inside but I barely got a whiff of truffle like they promised! I couldn't get past the first medallion without asking for some sauce.

At 70 floors up, SKAI was a great spot to unwind - sipping tea and nibbling on dainty pastries while admiring the panoramic views of the city. Taking my pick from classics with a twist, the SKAI High Tea ($65/ per pax) had a lovely spread of well-crafted treats. The curated line-up seeing foolproof options like Raspberry Almond Macarons, Smoked Salmon with Cream Cheese Sandwiches, Cocoa Bonbon, and Coffee Choux Puffs.

For someone like me with an undeniable sweet tooth, my favourites were the bittersweet Matcha Chocolate Fudge Praline, tangy and refreshing Yuzu Butter Tea Cake as well as the vibrant Potato Sable. And for the savouries, I enjoyed the Pumpkin Feta Cheese Quiche for its slight spiced flavour and crumbly base.

At 70 floors up, SKAI was a great spot to unwind - sipping tea and nibbling on dainty pastries while admiring the panoramic views of the city. Taking my pick from classics with a twist, the SKAI High Tea ($65/ per pax) had a lovely spread of well-crafted treats. The curated line-up seeing foolproof options like Raspberry Almond Macarons, Smoked Salmon with Cream Cheese Sandwiches, Cocoa Bonbon, and Coffee Choux Puffs.

For someone like me with an undeniable sweet tooth, my favourites were the bittersweet Matcha Chocolate Fudge Praline, tangy and refreshing Yuzu Butter Tea Cake as well as the vibrant Potato Sable. And for the savouries, I enjoyed the Pumpkin Feta Cheese Quiche for its slight spiced flavour and crumbly base.

At 70 floors up, SKAI was a great spot to unwind - sipping tea and nibbling on dainty pastries while admiring the panoramic views of the city. Taking my pick from classics with a twist, the SKAI High Tea ($65/ per pax) had a lovely spread of well-crafted treats. The curated line-up seeing foolproof options like Raspberry Almond Macarons, Smoked Salmon with Cream Cheese Sandwiches, Cocoa Bonbon, and Coffee Choux Puffs.

For someone like me with an undeniable sweet tooth, my favourites were the bittersweet Matcha Chocolate Fudge Praline, tangy and refreshing Yuzu Butter Tea Cake as well as the vibrant Potato Sable. And for the savouries, I enjoyed the Pumpkin Feta Cheese Quiche for its slight spiced flavour and crumbly base.

Seeing that I opted for pick up at their two-storey Coffeehouse, I sat down for their Signature Mochi Donut ($15). Topped with swirls of their Earl Grey Soft Serve, the warm fried donut drizzled with salted caramel sauce was wonderfully crisp and chewy - holding well against the creamy ice cream yet not overly dense. Similarly, the almond crunch hidden underneath the towering coil provided a nice textural contrast along with its nutty, caramelised sweetness. A little too milky in my opinion, the soft serve was thankfully not cloying and featured a delicate citrusy-floral note.

88% very dark chocolate & Salted caramel chocolate with sea salt butterscotch sauce & 80% dark chocolate sauce 😋

When the love of art and food comes together at KKI Sweets!

A limited-time-only collaboration with maker-artist, Genevieve Ang; the Me: Time set ($85+ includes a pot of tea) was a real feast (for both the eyes and the palate). Showcasing @gellyvieve ceramic installation titled ‘In Space, A Sign’, the dining journey kicks off with the various sculptures placed on the table but I was truly drawn to the pastries and the adorable custom-made ceramic-ware that they came on.

Setting the curated line-up in motion was the Champagne Mousse | White Peach. A fruity and refreshing number, the one-bite mousse cake held subtle alcohol notes and delicately soft sweetness.

Sandwiched between two crisp buttery sables, the Corn & Lychee Mousse kept the ball rolling with its moreish flavour combination. Moulded into the cutest corn on the cob shape, it was like the real deal - having the sweetness of the corn mousse come through at the start. And as you bite more into it, the surprise centre of the lychee mousse was a lovely and aromatic touch.

Hitting all the punchy notes, the Truffle Potato | Mushrooms | Parmigiano-Reggiano was the unanimous favourite. The strong, savoury, earthy truffle taste providing a brief pause from the sweet items. Though familiar, the flavour profile is a classic done right - fool-proof and well-executed.

Then, mellow down with their Matcha White Bean | Grapefruit. Mild for matcha lovers, the bittersweetness of the cream is rather subtle and even more so as it is balanced with the distinct taste of white beans. Yet the tangy pop from the grapefruit layered in between was interesting, and vibrant - adding a fun element.

Following the bright sweet flavours of the previous pastry, the Creme Cheese | Pineapple | Coconut was like a tropical, summer-y treat or a little like our quintessential new year goodie. The creamy cheese coating working well with the jammy pineapple filling and bits of coconut flakes.

Next up, flaky, umami, and salty, the Anchovy Pastry served as a nice savoury break.

Last but not least, the Dark Chocolate | Red Fruits was a decadent finale. The slightly chewy and dense brownie-esque base is topped with a sweet-tart mixed berry filling hidden within the smooth chocolate mousse.

*Available till 21 Nov

When the love of art and food comes together at KKI Sweets!

A limited-time-only collaboration with maker-artist, Genevieve Ang; the Me: Time set ($85+ includes a pot of tea) was a real feast (for both the eyes and the palate). Showcasing @gellyvieve ceramic installation titled ‘In Space, A Sign’, the dining journey kicks off with the various sculptures placed on the table but I was truly drawn to the pastries and the adorable custom-made ceramic-ware that they came on.

Setting the curated line-up in motion was the Champagne Mousse | White Peach. A fruity and refreshing number, the one-bite mousse cake held subtle alcohol notes and delicately soft sweetness.

Sandwiched between two crisp buttery sables, the Corn & Lychee Mousse kept the ball rolling with its moreish flavour combination. Moulded into the cutest corn on the cob shape, it was like the real deal - having the sweetness of the corn mousse come through at the start. And as you bite more into it, the surprise centre of the lychee mousse was a lovely and aromatic touch.

Hitting all the punchy notes, the Truffle Potato | Mushrooms | Parmigiano-Reggiano was the unanimous favourite. The strong, savoury, earthy truffle taste providing a brief pause from the sweet items. Though familiar, the flavour profile is a classic done right - fool-proof and well-executed.

Then, mellow down with their Matcha White Bean | Grapefruit. Mild for matcha lovers, the bittersweetness of the cream is rather subtle and even more so as it is balanced with the distinct taste of white beans. Yet the tangy pop from the grapefruit layered in between was interesting, and vibrant - adding a fun element.

Following the bright sweet flavours of the previous pastry, the Creme Cheese | Pineapple | Coconut was like a tropical, summer-y treat or a little like our quintessential new year goodie. The creamy cheese coating working well with the jammy pineapple filling and bits of coconut flakes.

Next up, flaky, umami, and salty, the Anchovy Pastry served as a nice savoury break.

Last but not least, the Dark Chocolate | Red Fruits was a decadent finale. The slightly chewy and dense brownie-esque base is topped with a sweet-tart mixed berry filling hidden within the smooth chocolate mousse.

*Available till 21 Nov