Guiding you to good food & best restaurants in Singapore

Not really my thing. Passion fruit green tea was okay, but the seeds were irritating. The so-called peach gum is jelly lor.

The defunct CMC or YY Kafei Dian usually comes to my mind when I am craving for Kaya toast. Until lately when I got to try the hainanese toast at @thehainanstory, apart from the newspaper hainanese curry rice that they are also famous for.

Not so much of the toast, in fact, the firm bite was something that I didn’t really prefer although it was quite fluffy. It comes across dry. It was the homemade Gula Melaka Kaya that stood out; the earthy smokiness of gula melaka was distinct, while complementing the deep caramelised, butterscotch taste. Definitely a good match to the thick slab of oily butter. Comes with soft-boiled eggs, sachets of pepper and soy sauce and a big cup of hot beverage. In our case, a gao yuan yang.

Saw a video of bifengtang lobster on eater? And was tempted to try.

This wasn't a great version though, the white wine? Taste overwhelmed everything else and you can hardly taste the spices.

On the eve of PH2, we needed a good meal to make it through next 30days of dapao food. We chose Marmalade Pantry bcos of the excellent food, big portion and great service. Hate it when F&B outlets provide poor service becos of 1for1 deals(why can't I?)

But Marmalade Pantry's service was great! Definitely will return for more!

The brand synonymous with the Japanese bcm. Unfortunately without the hype it's rather disappointing. The noodles were dry and bland. Only the exciting chilli saved it. The soup, which came with a big prawn, was umami enough lah. The fishcake's texture was an unexpected revelation. Overall I can live without seeing this brand again.

A messy plate of rice coated generously with their special curry sauce. Their curry sauce is a mixture of four different sauces - chilli sauce, chilli oil, braised gravy, and curry. The curry gravy is smooth, thick and sticky with a mild spice level.

I got myself chap chye, tau pok, bean sprouts and fish cake. The chap chye was soft and well seasoned while the tau pok is soaked with braised sauce and coated with the curry sauce that makes it so good. The beansprouts together with cubes of tau kwa added more crunch and texture to my plate. The fish cake tasted very normal, not the bouncy type.

My one last dining-in hurrah had to be at somewhere special. After seeing them featured on some Instagram stories, I made a reservation at Catfish immediately - I was gonna go out with a bang of course.

Catfish is described as a contemporary fish grill and raw bar with a mix of Asian fusion in its flavours. Pictured here is their Market Fish Kiev, a delicious deep fried piece of seabass topped with uni butter and gribiche sauce. While it seemingly looked like it was essentially elevated fish and chips without the chips, I took a bite and was blown away. The highlight of the night, holy f**k, it was so so good. The savoury uni butter made wonders with the crispy fried seabass and paired delectably with the side of gribiche sauce.

While the price did make my wallet cry, I was really glad I ended up ordering this. Not to mention that the lack of Catfish Tacos (what I originally wanted to try at Catfish) wasn't missed.

Being at Venchi for the first time, I thought of going for one of their more interesting flavours - Matcha with white chocolate! Surprisingly, there was anything but matcha in that scoop! The ice cream tasted much more heavily of yuzu and lemon, with bits of white chocolate providing some sweetness.

Just to highlight, the mini scoop is not really that small and in my opinion, it is more than enough for one person!