Tried King's Cart's coffee previously when they were still doing only coffee catering for events and really enjoyed it. So was pleased to find out that they now have a physical space at Joo Chiat. The space is airy and spacious, with a large road facing window that makes the window seats great for people watching. Ordered the Coconut Cold Brew ($9), which is basically an espresso shot with fresh coconut juice and a bit of coconut flesh. It's light and refreshing, and even complements the fruity coffee notes.

My companions tried the Oat Milk Latte ($6) and Matcha Latte ($6.50) and really liked them, but for the latter, remember to ask for no sugar if you don't like your matcha lattes sweet.

Used the Burpple 1-for-1 rice bowl deal to try their Gyudon and Fried Tofu Bowls. Beef slices are juicy and tasty with well-cooked sides. The Fried Tofu is very impressive too, crispy on the outside and very soft inside, sitting on top of scrambled eggs. Sat outside as inside was very smoky in smell.

Cool hipster vibes at this hidden cafe a few minutes walk from Daizu Cafe and Old Hen Coffee. Didn't try the coffee, but instead the Hojicha and Matcha Lattes are very decent. Gather The Misfits also had pastries and finger food like Truffle Fries. A big recommend for this spot!

If you ever find yourself in @winervlt, you'll probably want to order the gorgeously golden chunks of chicken that is Bunon Karaage. This secret-ish recipe comes courtesy of the famous wine bar Bunon in Tokyo, and goes great with the Garnatxa from Castell D'age – think crunchy tannins and light acidity that cut through the fattiness of the meat.

Very expensive pizza here, at $55 for an 18-inch pie, and that's before additional toppings ($5 each) like pepperoni, mushrooms, and anchovies. Strong tomato flavour with nice large crust and chewy base. Solid pizza but not too life-changing. Great vibes though, as you're overlooking the Kallang River.

Cool place for tasty aged dishes. The aged swordfish has a very pleasant fatty sweetness, while the dry aged beef gyudon has a round beefy flavour that goes great with the truffle sauce. Mono also does interesting fermented drinks.

The Mixed Ball Soup with La Mian ($12.90) comes with premium fish balls and signature pork balls from Ming Fa Food Industries (of the popular Ming Fa Bak Chor Mee along Upper Thomson). The balls are juicy and bouncy, and taste like they are made by hand. The pulled la mian noodles are firm with a nice bite, which are an interesting combination compared to the usual mee Kia or mee pok.

This Ngoh Hiang platter from Gim's Heritage (you'll commonly see their prawn, fish and squid based snacks in the frozen section of your supermarket) is super delish, and The Social Kitchen has other versions of their traditional Five Spice Meat, Prawn, and Fish rolls from $19.90

This dish is the Ginseng Har How from Kiomkee, a longtime food manufacturer. There's no difference between the different colours, but you get very plump prawns inside with just the right amount of skin. The tasty Ginseng broth with other Chinese medicinal herbs makes the dish even better. A great snack or addition to your meal!

Surprised to hear that a minimalist new confectionary from Denmark was opening on the first floor of Isetan Scotts - in the spot that used to house the different perfume brands. It’s brought in by the same people who introduced Lady M (and the upcoming Luke’s Lobster) to Singapore as well, so I had high expectations.

These guys truly deliver with their innovative takes on småkager (remember those Danish butter cookies in blue tins?) which rotate in a selection of eight core flavours ($2.80 each). My faves include the Banana with berry sugar and salted caramel (better than any banana bread I've had this season) and the buttercream-filled Milk, like Oreo but 10x more delicious.

Joining the tarts are a small selection of small bakes. you won't go wrong with the Lemon & Sea Buckthorn Tart ($7) with its buttery shortcrust and citrus tang or Almond ($7) cake clad in blackcurrant curd and ruby chocolate pearls.

If you’ve tried Cheek’s waffles previously, you’d know that any new waffle dishes these guys come up with are always awesome. The Not So Hot Chicken (I presume it takes reference from Nashville-style hot chicken) features on new weekend brunch menu, and isn’t actually chicken. Instead, you get deep fried quail served bone-in with nicely brined insides and a crisp batter packed with spicy goodness. So good with the accompanying maple mustard dip and ever-fluffy buttermilk waffle that everyone loves.

This one here's inspired by Penang prawn noodles with a silky rich broth that reminds me of a good tonkotsu ramen. The prawn balls are quite good, but I'd imagine the prawns would taste even better if they weren't already sold out by 1.30pm. You can also get some beancurd skin rolls to dip in, but it's not quite the Hai Di Lao experience with this shallow bowl.