This came with an assortment of ingredients such as spicy chicken carrots, spinach, mushrooms topped with gochujang dressing and sesame oil. I enjoyed it but felt like a dish that can be easily replicated at any Korean resto.

They pour whiskey on the chicken and set it on fire! It was delightful to watch and tasted pretty good and tender since it was cooked just right. At a price tag of $18, it was quite affordable.

This tasted like a Chinese noodle dish more than a Western one. It's likely due to the ingredients they use. Mix all the ingredients together and you’ll get a nice tiny crunch of the tobiko in between bites, along with shredded crab meat for texture. I did quite enjoy the al dente spaghetti tossed in beurre monte sauce.

You could smell the pesto sauce when the dish arrived. The sous-vide chicken breast meat was unfortunately quite bland. The pesto sauce was overly creamy and we couldn't taste much pesto at all. It may get a bit much if you aren't into creamy food.

This ultimately tasted like fries you can prepare at home by yourself. We couldn't taste the truffle at all, just a hint of smell of it. Skip this and get a dessert or a drink instead.

I decided to give this new rice bowl a go instead of my usual beef bowl from Yoshinoya and boy, was I disappointed. The tendon was so bland but thank goodness it was served with an onsen egg, which was probably the only redeeming factor. I struggled to finish this. Do yourself a favour and opt for their signature beef bowls.

The acai had a nice thick consistency which held up well and did not melt quickly. It was not overly sweet too, even with the addition of cookie butter (nut butters are available too!). The acai came with a generous amount of fruit including banana, kiwi, blueberries and strawberries. Other toppings included crunchy granola and a mixture of seeds touted as “superfoods”. Overall a great choice for a light meal or a sweet treat that won’t make you feel guilty for eating it.

Those pieces of battered fish were so yummy, and retained their crispness despite sitting in sauce. The tartar sauce was delicious too, and tasted slightly sweeter than the usual tartar sauce we would find outside. The bits of pineapple salsa added some crunch and a refreshing sweetness. Overall, the different elements of the dish came together really well and made for a satisfying dish.

Really worth it with the 1-for-1 deal too!

This was really good and we could see why it was such a popular choice among diners. The rice had a consistency similar to risotto, and a slight tomato flavour. It is rather heavily-seasoned though, and may better suit those who prefer stronger flavours. The grilled chicken was tender with a nice crispy skin, and topped with a paste similar to pesto. The dish is highly recommended for sharing as the portion is huge and the rice may get too cloying after awhile.

Really worth it with the 1-for-1 deal too!

Pain Au Chocolat: A very flakey pastry filled with a good amount of chocolate. The top of the pastry was lightly coated with a sugar glaze and dusted with powdered sugar.

Strawberry Cream Cheese Danish: Another flakey pastry well done. The cream cheese filling was delicious and reminded me of custard. Although I would have preferred if the cream cheese filling was more evenly distributed throughout the danish.

Overall, pretty good pastries that I highly recommend you consume the day you purchase them, before they get soggy.

The pasta was covered in a creamy bechamel sauce that was cheesy yet not overpowering. The sauce itself was on the lighter side, making it the perfect base for the intensely-flavoured chilli crab which was equal parts sweet and spicy. The dish was also topped with sourdough breadcrumbs for an additional textural crunch. Overall, an interesting and satisfying take on the usual mac & cheese.

I read that this was voted the best carrot cake in Singapore and after trying it myself, I could see why. This was such a moist slice of cake and was generously spiced. The cake itself was not too sweet, and it went really well with the rich and tangy cream cheese frosting. The fragrant shredded coconut on top was a nice addition, providing more sweetness and adding another contrasting texture to the cake.