Featured are 7 desserts curated by award winning Chef Alex Yen, who most recently clinched the Gold Award for both Pastry and Pastry Art categories at the Food and Hospitality Expo 2018.
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The desserts are:
* Signature Warm Chocolate Cake ($9);
* Miss Berry Ruby ($8);
* Berry Crumble ($9);
* Pistachio Madness ($8);
* French Waffles ($12);
* Lychee Mousse Cake ($11);
* Chocolate Souffle ($9).
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Usually we are unanimous in our favourites, but this time we each have our own - lychee mousse, pistachio madness, berry crumble, french waffles are among those voted as favorites.
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Mine is the Lychee Rose Cake, which was soft as clouds with a light refreshing lychee scent.
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[Hosted]
Visually unimpressive because it came piping hot and the Hokkaido fresh cream were all crazily melting in progress.
Still can’t compare to what I had in Japan but close enough - I really liked how fluffy and eggy it was! Incredibly light, we shared this (4 layers) but the mother and I agreed that we probably can finish a stack of 4 alone.
Everything is made upon order so it’s a rather long wait for this - we waited for almost half an hour - and finished it within 10 mins. 😂
Re-opened after an 8-year hiatus, @LorMeeGHS that had been around since 1989 is back! Using family recipe passed down from the previous generation, they serve bowls of lor mee the traditional way.
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Each bowl of lor mee (from $4) is accompanied with slices of braised pork belly, half portion braised egg, bean sprouts, parsley, freshly ground garlic,vinegar and chilli paste. However, the yellow flat noodle with thick starchy gravy was topped off with generous chunks of fried sea bream. An ingredient which I understand that had been used in their recipe since ages ago!
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卤麵GHS
Address: 270 Queen Street, Unit 01-53, Albert Food Centre, Singapore 180270
#LorMeeGHS
Date visited: 19/6/2018 (Tue, 11:30am)
It wasn't too crowded on a weekday before lunch hour. I stayed until 12 plus and the crowd wasn't too bad either. One can still find seating easily at the small outlet with limited seating.
From their list of breakfast bagels, I chose the 'Elvis Presley', a savoury and sweet bagel; bacon, smooth peanut butter and banana spread. For my choice of bagel, I chose a multigrain bagel.
The multigrain bagel is neither hard not squishy. It has a thin, almost shiny crackly crust that is slightly crispy. The bagel is slightly dense/ chewy but still light/ easy to bite through.
I also had the peanut butter shake ($7). It is rich, creamy, peanutty, sweet, and salty all at the same time. Absolutely delicious.
Do order a drink to go with the Elvis Presley bagel as the peanut butter will stick to the roof of your mouth, teeth... lips etc.
There wasn't really a crowd or queue when I went at 5 plus in the evening on a weekday. I reckoned the price of this dish should be about $5 or $6, but I'm not too sure because I'm not the one who placed the order.
This salted egg yolk fish skin dish from a humble zi char stall is way ahead of the majority of its competitors (definitely not one of the run-off-the-mill ones).
It doesn't lose out to the biggest names when it comes to salted egg yolk (fish skin)... You can really taste the well-balanced flavour of the salted egg yolk.
I find the majority of salted egg yolk (fish skin) too sweet, lacked enough salted egg yolk flavour, or/ and not crispy enough.
The fish skin was thin (enough), crispy, crunchy, but not hard. Not only can you taste the egg yolk, but also the fish skin as well.
Salted egg yolk (sauce) that is too sweet puts me off immediately.
This is one very good dish of the salted egg yolk with a good balance of flavours.
This is the one of the very few items on the menu here I won't recommend.
I love a good Liu Sha Pau, but the Liu Sha Pau here doesn't work for me. I prefer my Liu Sha Pau to be more savoury than sweet.
Theirs is just too sweet, oily and rich for me. In general, for salted egg yolk dishes, when it is too sweet, the sweetness hits you first, before the other flavours come out. Without the right amount of salt, it is hard to get a balanced salted egg yolk flavour. That's why for salted egg yolk stuff, if it is too sweet, it doesn't work for me.
Anyway just a word of caution.
I made the mistake of biting straight into this and the molten (I should say watery) egg yolk spilled over and scalded me. I did it very slowly but still, the hot lava goodness overflowed. It didn't just burn my mouth, but my fingers and hand as well.
If you love a sweet, watery Liu Sha Pau, this might work for you.
The beautiful thing about this is you can order just one of this to try out.
It is a small and very beautifully-made pau. I can finish this off in two bites.
The pau has that fragrant pau smell that I so love. At first bite, there is a very very subtle hint of bitterness, but this is the only time you will taste that.
The remaining bites you take to finish the pau off will only make you love this pau; more with every subsequent bite. The sesame paste is not too oily nor too sweet. It is very fragrant and has a nutty taste. It looks slightly pastey, but is actually super smooth; not the watery kind that drips out like a lava flow. This is pure unadulterated and smooth sesame paste. Delicious!
The pau skin is not too thick. It is soft and slightly chewy (more chewy than most other pau skin elsewhere).
It is definitely one of the best black sesame (paste) paus I have tried, if not the best.
Din Tai Fung at Tampines Mall is highly popular. If you are dining in a big group, go very early (4plus in the afternoon) or very late (8plus). The peak hour is usually from 5-7plus in the evening. The queue is not too bad if you go in twos. But just be prepared to queue otherwise.
Tried out their traditional steamed layer cake for the first time. It is pale yellow in colour and the layers are clearly obvious, reminding me of kueh lapis (but definitely not as dense/ oily as kueh lapis).
The steamed layer cake here is moist, very soft, and I could peel the layers off, layer by layer. The cake is smooth, yet slightly chewy. The texture reminds me of warm bread that is still chewy, albeit a bit softer.
Subtly sweet, this is a delightful snack!
The fan choy here uses the same wonderful gloopy char siew sauce as the char siew pau and the filling for the chee cheong fun.
The fun choy comes packed with ingredients; 1/4 of a hard-boiled egg, reasonably (thick enough) slices of char siew, fragrant mushrooms (and that delectable gloopy char siew sauce).
The rice is soft, but not mushy.
At first sight, the sauce on the fan choy looks gluey. But it is not.
I actually ordered another fan choy after I was done with the first.
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They offer prawn siew mai ($3.20 for 3 pcs) as well.
The good thing about this place is you can choose to buy just one (Pork) Siew Mai (for $0.80 or was it $0.90) if you wish to.
Pork used for siew mai is fresh. While the size of the Siew Mai here is not as big as Tiong Bahru Pau's one, I still consider the Siew Mai here pretty good.
Compared to other places where prawns and/ fish are added, their Siew Mai only consists of pork. This is the type of Siew Mai I had when I was young; Very savoury (no sweetness), meaty, but without any porky stench. And the meat is tightly packed as well. Yet, their Siew Mai is soft without being too fatty or oily.
Ho chiak!
Like their tau sar (aka red bean) pau, their lian rong pau is one of the best I have tried.
Like the Tiong Bahru Pau's lian rong pau, the lian rong pau here is pretty amazing.
The lotus paste for this lian rong pau is tan-coloured. The paste is rich, soft and smooth, with a hint of fragrance of caramel. It is almost creamy with a satiny sheen.
While I wouldn't say the (pau) skin is thin, fortunately, the skin is soft and light, and it doesn't stick to my teeth.
Really love their lotus seed paste pau! Absolutely amazing!
Ever since Singapore Bao (Bendemeer Market & Food Centre) stopped making tau sar pau, I have been searching for a good (I mean amazing) tau sar pau.
The handmade tau sar paus from Nam Kee Pau/ Teochew Handmade Pau doesn't even come close to this place's tau sar pau. The same goes for their lotus (seed) paste paus as well. (A separate post for Lian Rong Pau later on).
While I wouldn't say the (pau) skin is thin, fortunately, the skin is soft and light, and it doesn't stick to my teeth.
The tau sar pau from this place comes pretty close to my dream/ ideal tau sar pau. The fragrant and soft red bean paste is very smooth and rich, almost to the point of creamy. Not too sweet, I have to say the tau sar filling here is amazing!
