Found this shop by random a few years ago when I was exploring Botanic Gardens. The tiny shop serves coffees, yogurt and limited baked goods (but no microwave to reheat them) and imo the best item would be this sticky bun!Smothered in cinnamon sticky sauce, the bun itself was soft and fluffy. If you're petty about your bun, do take away so you can reheat it up for your tea-time snack but normally I'll just have it there as my fuss-free cheap dessert thrill.
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P/S: I used to frequent Simply Bread for sticky bun but the quality there has been dropping and they did close down for quote some time. This is definitely close or even better than the last Simply Bread's sticky bun I had.

I call "Hong Kee Chicken Rice" the 2-in-1 hawker stall because you can get "chicken rice" chicken with "chap chye png" dishes heaped on the same plate.
Besides the more flavourful "chicken rice" rice, they also offer plain white rice (which I prefer), and they'll dish you a big bowl of soup if you ask .
The selection of stirfried dishes on display here is modest compared to other "chap chye png" stalls but I like the homely taste of their cooking.
Besides roasted and white chicken, the other meat option of braised pork belly is really good too.
Food here is great value-for-money with the above spread for 2 costing $9 in total.

Had been years since I have visited this place (the first and only time was when they were just opened; thereafter I had always found myself returning to You Huak or Sum Kee) and I must say their San Lou Bee Hoon blew me away!

Don't be fooled by the plainness of its looks; the pork, egg and prawns are all hidden at the bottom beneath the beehoon. What surprised me the most was how it looks a tad dry with all those charred bits but it wasn't — the bee hoon is still pretty moist having absorbed all the savoury goodness from the broth it was cooked in, and was immensely chewy and springy it was addictive even for a non-bee hoon lover for me (laugh at me all you want, but I actually quite like and only would eat Sembawang White Bee Hoon before this). Sure, the prawns weren't really the best, but I would gladly have the bee hoon any time; the texture and it's flavours were definitely nothing short of amazing!

It seems that the eateries around the area in Sembawang serves rather different but very good versions of Homemade Prawn Rolls, and Sembawang Traditional Claypot Rice's version is no exception.

This is in fact probably the closest to the classic Prawn Rolls out of the stalls that I had tried in the area; they are fried crisp and didn't come too greasy. What's more interesting seems to be the use of yam in their variant, creating an earthy flavour along with the crunch within each piece when coated in the subtly sweet, malty dip that they serve on the side.

First the presentation, namely the duo-tone crusty toasts and that thick creamy hollandaise, is appetite-inducing. I've not had poached eggs on hash brown since my Sydney trip last year, and it's a way more delicious variation than English muffins, with its crunchy breaded coat and mash potato filling to soak up the molten sauce and yolk. The fried crab cake was firm and scrumptious, a vast improvement from my disappointing experience at another diner offering a similar dish. The grilled tomato was a superfluous cherry on top.

Oh hi guys, it's @lolascafesg again 😂😅 8th postingggg, have yet to try their new dinner menu's though! Previous in-depth reviews: 4days back
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I really like the sesame tart! 😍 Not sweet and unique glutinous texture filling.
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Price: S$10 - black sesame tart, matcha latte

Hands-down the most delicious truffle fries that I have ever had in Singapore. Fried so crisp, but yet so fluffy on the inside. The truffle oil, drizzled generously, light and very fragrant. Every fry is coated evenly, and the portion is huge, and deserving. Even through the meal, the fries remained crisp, and that my Friend is seriously a major plus for me.
Even my mom (who is against all things fried) remark that we can always come just for these sexy babies. And for only $7, a basket you seriously score on this one.

Cause I sure do.

Fried to perfection, Portico Host’s Beer Battered Fish & Chip ($23) was really quite satisfying. Nice and even, the coating on the chunky Seabass fillets were not too thin or thick and managed to lock in the moisture of the fish. And to me though using Seabass seems to be somewhat a waste for fish and chips, it had a great texture (lean and flaky) and you can get the natural sweetness of the fish. With no lemon provided on the plate, I got a hint of citrus on the batter as well. It also comes with a touch of asian flavours in a form of their Lime-Scented Apple Waldorf Salad in the middle. The slightly sharp and tangy dressing serves to break the monotony of the fried items and refresh the palate.

*They are currently having a 15% off for DBS card holders.

Decided to go with the Crappy Maki instead of the usual Shiok Maki to try and it came with soft shell crab maki wrapped with seared swordfish belly and a drizzle of a slightly spicy sweet sauce. Really liked the textures in here - crunch from the crab and tobiko along with the smooth tender belly, but I was really missing the thick layer of smoky sauce that comes with the shiok maki. I’ve got to say though, the absence of the sauce also means that you can really get a good taste of the different elements. Not crappy at all although it was pricey. Also, this place still has never ending queues, go during the non peak hours to beat the crowd!

Decadent chocolate brownie-cookie with a thick schmear of salted caramel Buttercream in between. Sure packs a Punch 🤓

One of the newer items that was the available on the first day of operations when I visited; this was described as a dessert that comes with strawberry meringue, macerated strawberries, cookie crumbs above a Panna Cotta.

Perhaps it is due to the Panna Cotta being made from a yoghurt-base, the dessert seems to be more similar to a deconstructed Strawberry Cheesecake for its tangier flavours within the Panna Cotta. That being said, the elements were pretty complimenting and well-executed; the cookie crumbs and meringue were actually pretty addictive and gave everything a nice bite while the macerated strawberries provide a good sweetness and berry tang to the dessert.

Had been eyeing on this item for quite a while — the Dorayaki itself was a little too porous compared to the usual ones out there, but it does carry a light hint of brown sugar syrup sweetness amidst the fragrant batter use for the pancake. In between, it contains a rather thick layer of Azuki which gives it that signature combination of flavour of Dorayaki that it is known for.