Two Blur Guys should be a name that should be fairly familiar to most whom do follow the happenings around the local F&B scene here — these folks had first established themselves in 2012 within a shop unit at Orchid Hotel before making their move to another space in Jalan Besar; it appears that there is also a branch that had opened not too long ago at Havelock II as well. Fast forward to July 2026, and Two Blur Guys had finally made its return back to Orchid Hotel but within another shop unit that is located along the same row of shop units that it was situated back then. While the space of the shophouse can be described as pretty modest, Two Blur Guys has managed to quite a good amount of dining tables and chairs as well as counter seating peering right into the food preparation area within the restaurant itself. Two Blur Guys have been pretty notable for their burger offerings and their outlet at Orchid Hotel now still does stick to what they are best known for — the menu features sections dedicated to Burgers, Sides and Drinks.
All burgers available at Two Blur Guys are sold ala-carte; with that being said, patrons do have the option to go for a Set which includes a side of Fries / Salad and a soft drink at an additional cost of $4.50. We went for the Streaky Bacon Burger; whilst Two Blur Guys did not describe the elements that are included within the burger on its menu, it can be observed that the Streaky Bacon Burger does come with the same beef patty that is also served with their TBG’s Signature Burger which features Prime Beef; all that whilst coming with melted cheese, streaky bacon and mayonnaise in between toasted buns. Patrons can also choose their desired level of doneness for their beef burger orders here — we went for Medium Rare for our order. Sinking our teeth into the Streaky Bacon Burger, we did find that the buns were buttered and toasted to a crisp — it is noted that the buns which Two Blur Guys use for their burgers are slightly more heftier than the soft potato rolls that some other establishments tend to go for; this does result in a fuller bite and a consistently crisp texture on the undersides as one bites into the bun. The Prime Beef did indeed come at a medium-rare consistency with pinkish flesh in the middle; the patty coming with substantial thickness and all savoury and briny from its own juices and the light lathering of butter before it goes onto the grill — not particularly gamey, whilst coming with a bit of crust from the grilling process and quite a bite from the heft. The streaky bacon adds another note of saltish-ness and smokiness; still retaining a bit of a chewy texture to provide for a textural variance within the burger. Cheese is melted to add an additional savouriness to the entire burger and the patty, while the slice of tomato adds a juicy bite and a light tang for a refreshing contrast — the mayonnaise adding a creamy mouthfeel to bind all of the elements together.
One of the dining establishments that we had made a mental note on but had been sitting on the plan of giving the spot a try would be that of Itadakimatsu — these folks are located at Old Airport Road Food Centre occupying a stall space that is along the same row of stalls as where would find other notable establishments such as Minced Pork Bros. Itadakimatsu should be quite an easy stall to spot considering the use of Japanese-style paper lanterns for its decor hanging from the sides of the stall; it also sports a signboard with a clean design comprising of a logo and its name in a fairly unique typeface as well. As one might have noticed from the stall’s namesake, Itadakimatsu serves up Japanese fare; the stall does carry the tagline mentioning “Restaurant Standard Hawker Price” — its menu comprises of mainly Donburi items but also does feature items like Gindara Shio Grilled Cod Fish, Truffle Oil Angel Hair with Scallops & Ikura. Apart from such items, they also do offer some side dishes such as that of the Grilled Japan Oyster with Mentaiko and Ikura Chawanmushi as well — just to name a few.
The A5 Wagyu Hamburg Don (200 grams) is one of the items that is mentioned as a Chef Special — it does seem that the item is only added to the menu some time after Itadakimatsu has opened its doors; rather than being an item listed in the signage on the facade of the stall, the item is mentioned on a wooden board hung from the top of the stall in front of the counter. Itadakimatsu does not describe the elements that come with the various dishes that they have to offer; with that being said, it can be observed that the A5 Wagyu Hamburg Don (200 grams) does also feature a Demi-glace as well as Ikura — it also comes with a mix greens that consists of shredded cabbage, slices of cucumber and cherry tomato all seated atop a bed of short-grain rice. One thing to note is that all the elements in the bowl are made upon order; the A5 Wagyu Hamburg itself being hand-formed from scratch after we placed our order — the A5 Wagyu Hamburg also coming with melted cheese within the Hamburg patty itself. Done to a medium-rare consistency, the Hamburg patty had a good ratio of fatty parts to lean meat — the meat being tender inside and without any veiny or fatty parts that would have made it difficult to chew through; carried a firm bite with a bit of a smokiness and crustiness from the being grilled on the pan, while the melted cheese does add another dimension of savouriness. The Demi-glace sauce was chef’s kiss; it carries that sweet savoury note that gives both the patty and the rice sufficient flavour — a very rich, thick and indulgent sauce that we can’t get enough of. Topped above the A5 Wagyu Hamburg would be the Ikura which adds a popping sensation and an umami note to the entire bowl — the Ikura being sprayed with edible gold dust just for that extra touch of exquisite vibes for the A5 Wagyu Hamburg Don. Whilst pricey as an eat from a hawker centre, we did feel that the quality and execution of the A5 Wagyu Hamburg Don is leaps and bounds beyond what we have tasted from some Japanese restaurants out there — definitely something worth going for if looking for something to treat oneself to celebrate the small wins in life!
Was going around 313@Somerset when we had came across the hoardings set up for an establishment named Van Diemens Land Creamery during their phase of renovations — Van Diemens Land Creamery occupies a kiosk space at Basement Three (3) of 313@Somerset; these folks had taken over the former premises of the now-defunct outlet of KOOKS Creamery. Having started operations in late June 2026, this is Van Diemenso Land Creamery’s very first outpost situated in Singapore — an establishment that had been founded in Tasmania, Australia, Van Diemens Land Creamery does run a Cafe & Factory outlet as well as another cafe outlet there. Occupying just a kiosk space at 313@Somerset, patrons whom wish to sit down to enjoy their ice-cream can consider using the communal seating space provided by the mall within close proximity to the food stalls at the same level. For their outlet in Singapore, Van Diemens Land Creamery offers quite a variety of flavours in their display fridge which includes a number of pretty unique flavours; all that whilst allowing patrons to opt for their ice-creams to be served in cups or with cones — beverages available would include the likes of tea, espresso-based specialty coffee and drinking chocolate.
Skimming through the different flavours of ice-cream that they offer for the day stocked in the display case, we found ourselves going for the Double Scoops option going for both the Pepperberry & Leatherwood Honey Ice-Cream and the Peach & Lemon Myrtle Ice-Cream. What really caught our interest was the use of Pepperberry in the Pepperberry & Leatherwood Honey Ice-Cream; a berry of Tasmanian origin which we had definitely not come across previously even outside of ice-cream parlours as well. Whilst it is known to carry a spicy and numbing sensation not dissimilar to that of Sichuan pepper, we did find that the emphasis here when it came to the use of Pepperberry was more for its sweet and fruity notes that would gel well with the slightly musky notes of the Leatherwood Honey that adds a floral sweetness — overall, a very unique flavour that one would not be able to experience to say the least. Meanwhile, the Peach & Lemon Myrtle features a slight citrus-y notes that was slightly refreshing on its own, but also does carry a hint of sweetness from peach — both notes being on the lighter side and compliments each other without either being particularly stark. One thing we do love about their ice-cream is its smooth texture and mouthfeel where it was creamy and slightly dense without too much air being introduced into it during the folding process — very rich, but not particularly jelak at the same time.
Was passing by Sims Place for another dining establishment and got to learn about the existence of a seemingly new stall that is situated within the corner of the coffeeshop named Mei Cheng Coffeeshop — Taste of Sri Lanka does seem to be a fairly recent addition to this coffeeshop that is located at the foot of Blk 53 Sims Place. Taste of Sri Lanka can be found occupying a stall unit that is in between that of a stall serving up local Chinese-style mixed economic rice and another stall that serves up Bak Kut Teh. As the namesake suggests, Taste of Sri Lanka serves up Sri Lankan-style cuisine; one thing worth noting is that Taste of Sri Lanka is a Muslim-owned establishment — its offerings revolve around both Veggie Meals and Non-Veg Meals which comes with a fixed combination of elements apart from the type of meat / vegetables that one chooses to opt for. The various meat offerings that Taste of Sri Lanka serves up with their Non-Veg Meals includes that of Tuna Fish Curry / Tuna Fish / Ambul Thiyal, as well as Chicken Curry and Mutton Curry.
The Chicken Curry Meal at Taste of Sri Lanka does feature elements such as that of a vegetable of the patron’s choice, Dal (Parippu), Mixed Pappadom, Tomato and Cucumber Salad based on what is being described in the menu that is stuck on the display case of the establishment — these elements also does come accompanied with the other Non-Veg Meals that Taste of Sri Lanka. Going straight for the Curry Chicken itself, the chicken comes in the form of a chicken leg; for one, the curry itself does taste a little different from that of the local-style curries that we are used to. The Curry Chicken here felt like it has less emphasis on that of the coconut milk used; definitely less heavy and rich but lighter, brighter and tangier with a slight hint of the various spices that was added during the preparation process. This also does make the curry gravy work especially well with the white rice; providing just enough flavour and moisture that makes it easy to have. The chicken flesh itself does come reasonably tender and having absorbed the flavours of the curry as well. Other elements like the Dal which features lentils also works well when paired with the rice for a slightly richer and earthier note which it carries. The cubes of potatoes did come carrying a prominent yet light hint of spices; the texture of the potato still retained a bit of a crunch as well, while the cucumber salad does carry notes of spices whilst delivering a refreshing crunch — the accompanying vegetables also carrying a savoury note more akin to local wok-fried vegetables that gives the dish a break from all of the spices going on in the other elements on the same plate.
It does seem that establishments serving up Chinese desserts (i.e. Tang Shui) have been popping up all across the island in recent times — Corner Dessert Shop 甜在转角 is a fairly new addition to South Beach. These folks are located within another dining establishment named Saigon King that is directly situated at the entrance to the South Beach complex via Esplanade MRT Station along the Circle Line — Corner Dessert Shop occupies a small corner of the space that is being tucked towards the end right beside the entrance / exit of Esplanade MRT Station. Considering the amount of space allocated to Corner Dessert Shop by Saigon King, the only dine-in area dedicated for Corner Dessert Shop are all situated outdoors and marked by tables that are lined with chequered table clothed featuring a mix of green and white squares. An establishment that serves up local Chinese-style Tang Shui, their dessert offerings revolve around that of puddings, jellies, pastes and shaved ice desserts, while their range of Drinks are largely dessert-inspired beverages as well.
Skimming through the menu, one of the items that had caught our attention in the Desserts section of the menu was the Yuan Yang Paste — this is essentially an item in which one would be able to pick and choose between two (2) our of three (3) hot paste offerings that Corner Dessert Shop have to offer to come in a single bowl. Between the Almond Paste, Black Sesame Paste and the Red Bean Paste, we went with the combination of Black Sesame Paste and Almond Paste for our order. It does seem that the folks at Corner Dessert Shop has gotten the proportion of both the Black Sesame Paste and Almond Paste right here; quite a 50:50 balance here. Both pastes carry a similar consistency in texture here; we did notice that the pastes are a bit runnier than some establishments that does their pastes a little thicker, gloopier or starchier — we did feel that the texture was still adequate for such pastes and does make things easier to finish as well. Considering the consistency of the pastes, we are glad that the flavours of both pastes are not shortchanged as well; we did feel that the Almond Paste does carry a slight dominance over the Black Sesame Paste in terms of flavours though with the hint of almond powder being a little stronger — all that while the roasty and earthy notes of the Black Sesame Paste running at the back of the tongue. Both pastes were also not particularly sweet; makes it a comforting and warm dessert that was easy to finish.
It does seem that bagels sandwiches are still pretty much a thing considering how Two Men Bagel House had also recently opened the doors to their latest outlet at Punggol Coast, though there does seem to be another establishment serving up bagel sandwiches within a coffeeshop. Enter Snappy Bagels which had just moved into the coffeeshop at the intersection of East Coast Road and Jago Close (formerly also known as Brunners Coffeeshop) — Snappy Bagels aren’t exactly new to the local F&B scene here however; these folks had been in operations during weekdays at Brewth Coffee at Skysuites@Anson. These folks operate from a coffeeshop stall unit from within the said coffeeshop at 228 East Coast Road on weekends — this would bee the same coffeeshop which also houses notable stalls such as that of Meet 4 Meat that is notable for their Beef Wellington. The menu at Snappy Bagels at their East Coast Road location consists of categories dedicated to Morning Run, Cheesesteak, Breakfast Bagels and The Full House; they also do retail a variety of bagels as-is that are displayed prominently on a small table at the entrance.
The Usual is an item that is listed under the Cheesesteaks section of the menu at Snappy Bagels; these would be available to be ordered from 11am to closing. Snappy Bagels describes its The Usual to come with elements such as that of shaved ribeye, melted American smoked cheese, sautéed onions and bell peppers — the bagel that comes default with bagel sandwich would be the Plain Bagel. Snappy Bagels also does allow its patrons to opt for their bagel sandwiches to come as a set — this would be under the Upgrade section of the menu where patrons can opt for either Hashbrown, Chips or Salad, while the Drink would be limited to Kopi-O or Teh-O that is redeemable from the drinks stall of the coffeeshop itself. Sinking our Getty into the bagel, we did find that the plain bagel does come in a texture that provides a firm bite though not quite as dense or stiff as how some house-made bagels from other establishments tend to be — easier to have as such. The sautéed shaved ribeye does come savoury without any chewy, veiny or fatty parts; there was also no hint of gaminess that came along with it whilst being tender, while the melted American smoked cheese adds a further hint of savouriness to the beef with the melted cheese lacing around the sautéed ribeye pieces. Bell peppers and sautéed onions help to add an element of crunch with a slight zing and tang to the bagel sandwich — all that with a mild level of spiciness that most whom are tolerable to moderate levels of spiciness should be able to handle.
Was going around the Holland Village neighbourhood recently got to notice a little bit of a change within the Holla coffeeshop just right in front of One Holland Village that houses the likes of stalls such as that of Chops! Grill & Sides as well as Jia Li Seafood Soup. HONŌTO is the latest addition to the said coffeeshop, having taken over the former premises of the now-defunct Sweet Blast Dessert there that is situated in between Pepper Castle and 33 Zhi Char. HONŌTO claims itself as an establishment that serves up Japanese Street Food — the menu at HONŌTO is segmented into two categories which consists of Tasty Bites and Japanese Classics; the former being the section that features a range of boiled, pan-fried and deep-fried gyoza alongside other Japanese-style snacks like Yakitori and Chicken Karaage, while the latter features various noodle and rice dishes that fits better as main courses for individual diners.
We found ourselves going for the Jajamen during our visit to HONŌTO for a weekend dinner service — this would be an item listed in the Japanese Classics section of the menu. One thing worth noting is how HONŌTO does offer a Set Meal Upgrade for its Japanese Classics dishes where one would be able to go for an add-on of Gyoza / Yakitori / Chicken Karaage at an additional top-up of $5 above the base price of the Japanese Classics item opted. HONŌTO does not describe in its menu the elements of which it includes in their various dishes; with that being said, it can be observed from our order of the Jajamen that it does come with elements like Kimchi, sliced cucumbers and a braised meat sauce; it also does come with a Lava Egg, whilst the choice of noodles used here does seem to be that of Somen. It does seem that the Jajamen here does seem to be served closer towards that of the Korean-style Jjajangmyeon with an execution of the braised meat sauce being more like the mainland-Chinese variant. We did like how the use of Somen provides an easy bite and a clean note that allows the flavours of the savoury braised meat sauce to shine here; the Kimchi providing a tang and a soft crunch while the cucumber slices adds a refreshing note and also gives the dish another element of crunch. The Lava Egg does come with soft and springy egg whites and a chilled lava yolk that comes with a slight savouriness from being marinated in soy sauce.
We were actually tipped off the opening of Mee Abang Utara — these folks do seem like a recent addition to the sleepy Sims Place neighbourhood. Located at Blk 53 Sims Place, Mee Abang Utara can be found occupying a shop unit that is located across the road from Sims Vista Market & Food Centre — they are located in the same block in which one can also find other dining establishments such as Teahouse 1973 as well. Mee Abang Utara can be easily spotted by its large signage and its pastel green store facade that faces Sims Place. The namesake of the store actually translates from Bahasa Melayu to English as “Northern Brother’s Noodles” — we were told by the owners of the store that they serve up Malaysian-style Malay cuisine that originates from Malaysian states such as Kedah and Penang. With this in mind, the menu at Mee Abang Utara is split into sections dedicated to Breakfast and Main Menu with latter being the one that features the various rice and noodle dishes as well as that of a Pasembur Utara offering (i.e. Penang-style Indian Rojak) which is a rare find in Singapore.
We found ourselves gravitating to the Mee Goreng Utara which we were told by the folks whom were operating the store that the dish was served in the Penang style. Mee Abang Utara does not describe the elements that came with the dish included that of yellow noodles, spring onions, chili padi, firm tofu, Cucur Udang (prawn fritters) and cuttlefish. Squeezing a bit of the lime zest from the wedge of lime that came the dish and giving it a good toss, it does seem that the Mee Goreng Utara that is served up by Mee Abang Utara does differ from that of the Mee Goreng that we are used to seeing from the various mamak-style establishments all over the island. For one, the yellow noodles do seem to be tossed in a sauce that comes with the natural sweetness of potatoes — something not too dissimilar to that of Mee Jawa but also features a slight tanginess of tomatoes; a refreshing change that felt less “artificial” than that of the typical red sauce that mamak-style establishments tend to go with for their rendition of Mee Goreng. Whilst at it, the Mee Goreng Utara also does come with quite a kick of spice; one that is slightly peppery at the front but also carries a more piquant hint of spiciness typical to that of chili padi that tickles the tastebuds even for those whom are tolerable to moderate amounts of spiciness. One can also find traces of cuttlefish that gives a soft, almost jelly-like texture, while the prawn fritters does add a a floury bite and some crunch on certain parts that gives the dish a textural contrast — there is also a chunk of potato stewed to a soft consistency that further enhances the flavours of the dish with its earthy notes as well.
It has been quite a while since we had last heard about the folks at The Coffee Edition — these folks had previously been operating from a stall within Haig Road Food Centre. Whilst they had since closed down ever since Haig Road Food Centre was undergoing its most recent round of upgrading works, it seems that these folks had bigger plans. Now located in the basement of KINEX, they can be found in the area where a number of food kiosks can be found surrounding a communal dine-in area for these establishments; The Coffee Edition takes up a kiosk unit that faces out towards the main shopping aisles of the shops in the basement — they should not be too difficult to spot considering the use of dark green accents and wooden elements for its facade. It does seem that The Coffee Edition has since expanded their offerings further with the opening of their new kiosk at KINEX; the food menu now features Pandan Waffles, Toasts, Soft Boiled Eggs and Steamed Bread — the beverages section of the menu is split into categories dedicated to Coffeeeeee, Coffeeeee w/ Benefits, Non-Coffee, Tea Latte, Kopi & Teh and Others.
The Coffee Edition does serve up a range of local-style Pandan Waffles with different spreads; flavour variations of the Pandan Waffles served up at The Coffee Edition would include that of Plain, Kaya, Cheese, Creamy Peanut, Kaya & Butter, Kit Kat, Black Sesame and Matcha. We went for the Black Sesame variant; it is noted that there is a bit of waiting time involved with the preparation of the Pandan Waffles here, and patrons would be issued with an electronic buzzer to collect the order at the counter once it is ready for collection. Sinking our teeth into the Pandan Waffle, we did find that the Pandan Waffle does come crisp — browned on the exterior yet coming with a shade of green within, one can taste a light whiff of Pandan flavour coming from the insides; the waffle also did not feel particularly greasy nor dense, with the waffle being sliced into two (2) halves for easy consumption. The Black Sesame variant sees the Pandan Waffle being spread with a black sesame spread in between; the consistency of the black sesame spread is pretty runny, though it still carries a rich flavour of roast-y notes from the gritty black sesame which felt like it was pretty much a hit for our tastebuds — definitely works well with their Kopi & Teh offerings that they carry!
There has been a been of talk going around social media of what is seemingly a newly revamped stall serving up western cuisine named Last Bite Western that is situated within the coffeeshop located at the foot of Blk 5 Dover Crescent — this would be the same coffeeshop that houses Dover Village XO Fish Head Bee Hoon as well. Whilst we do not frequent the location enough to know the details as a fact, there is some mention by specific people online that the establishment is run by the very same folks whom used to operate the western stall that was situated there before Last Bite Western’s time. Regardless, there seems to be some work done to refreshed the look of the stall with a more modern looking signage and brighter menu board with the use of yellow background that aims to attract attention of potential diners. The menu at Last Bite Western differs from most food stalls serving up western fare in hawker centres, coffeeshops and hawker centres in the way that it features sections dedicated to Smash Burgers, All Time Favourite Mains, Savoury Sides, Signature Tenders Set, and Dirty Loaded Tenders.
The menu at Last Bite Western features a Dirty Loaded Tenders section that lists three (3) variants of the dish — the Dirty OG Loaded, Dirty Fire Crust Loaded and the Hot Chix Loaded; we found ourselves going for the Dirty OG Loaded. Whilst Last Bite Western does not describe the elements that comes with the dish, it can be observed from our order that it does come with 4-piece Chicken Tenders and with charred onions (much similar to that in the style of the viral Indonesia Ayam Gepuk), a tub of honey and spring onions by default — patrons do get a choice to opt between Fragrance Turmeric Rice, Fries and Mac & Cheese (add on $2) for their choice of Base, while one can pick between the Secret Sauce, BBQ Sauce, Honey Chipotle and Sour Cream for their choice of sauce. For our order, we went with the Fries for the Base, whilst we were being recommended to have the Secret Sauce by the staff for our choice of sauce to go with our order. The best way to enjoy the Dirty OG Loaded Tenders would be to drench both the Fries and the Chicken Tenders with the sauces — the Secret Sauce does carry a runny consistency; all that whilst carrying a lightly creamy, tangy and a lightly peppery consistency that should be manageable even for those whom are tolerable to low levels of spiciness. The addition of honey adds a hint of floral sweetness that gives further dimension of flavours to the dish. The chicken tenders do come with a crisp buttermilk batter that is deep-fried to a beautiful shade of golden brown; the meat within still tender and sufficiently moist especially so after the drenching of the sauces — the fried onions adding a slight hint of smokiness and sweetness at the same time. The shoestring fries also came crisp without being overly salty especially considering how it is to be enjoy with the sauces loaded on top of everything in the box — all that whilst not being overly greasy as well.
For those whom reside in the East and are staying pretty much abreast with the happenings around the local F&B scene, the mention of the name big short coffee should be pretty familiar. Being an establishment that has first established its appearance in the local F&B scene at their outlet within the Sycamore Tree mixed-used development at Fowlie Road, these folks had been attracting a crowd for their unique take on specialty coffee since their founding. These folks do seem to be ready for a phase of expansion, and they had since opened their second outlet at 273 Beach Road; they can be found in the corner ground floor unit in the building located right across from the outlet of The Coconut Club there. This is a larger space than the size of their outlet at Sycamore Tree — whilst dine-in seating comes in the form of a bench that surrounds the right side of the shop unit, the new outlet is definitely less claustrophobic and more efficient in handling crowds; all that with a high ceiling that further helps to create an illusion of space with more dramatic fittings to go along as compared to their first space. big short coffee’s menu has since progressed to Chapter Eight for the summer season of 2026 since its founding; the seasonal specials available at Beach Road aligns to what is being offered at Sycamore Tree, and the espresso-based specialty coffee options are listed in Icy Cold and Comfort Hot sections of the menu.
King of Chendol is one of the offerings that is being listed for its Chapter Eight: Summer 2026 menu; the menu further describes the item to feature elements such as Mango, Black Thorn Durian Cream, Pandan Chendol and Gula Melaka infused with their cold brew coffee brewed using single-origin beans sourced from Rwanda. big short coffee’s offerings has always incorporated the use of some cocktail-making techniques and their seasonal creations do seem less like specialty coffee and more so of an intricately put-together concoction with a little bit of theatrics to go along with — patrons will be asked to go to the counter to watch the piping of the Black Thorn Durian Cream and the sprinkling of the green powder over the top before collecting the King of Chendol. There is no denying how the King of Chendol does replicate the likes of a typical bowl of Chendol here — there is definitely the deep earthiness amidst the light sweetness from the Gula Melaka here, while the cold brew does seem to be made deliberately light to ensure that the flavours of coffee don’t clash with the other elements. What’s really surprising for us was the use of mango that gives that slight funky tang that one will usually get when having Durian Chendol — that transient flavour in between that of Gula Melaka and Durian, while the Black Thorn Durian Cream adds a very light whiff of the usual pungency that one gets from the king of fruits with the cream being a “milk cap” that replicates that of coconut cream. We really loved the Pandan Chendol that came along — these were soft without being particularly gelatinous and came with a really rich hint of Pandan fragrance; one of the best made renditions of chendol jelly that beats even those from Chendol specialty stores that makes them from scratch hands down!
Golden Mile Food Centre has always been one of those hawker centres around that sees a dew new stalls appear every very now and then — whilst the food centre already has a bakery stall named Cat in the Hat which has been in operations for quite some time, there seems to be a new stall that had recently just made its entry into the F&B scene there which serves up baked goods. ATE can be found on the second level of the hawker centre; these folks can be found within the same row as where one would be able to find establishments such as Tee’s Kitchen. Being a stall that specialises in serving up what they term as “thick gooey cookies”, these cookies are the only offerings that is being served up by the stall — ATE offers four (4) different flavours of cookies on their menu being the Walnut Chocolate Chip, Oatmeal Raisin, Matcha Macadamia and the Chocolate Lava. All cookies are priced at $5.50 with the exception of the Chocolate Lava which is listed as a premium flavour, and is priced at $7.
Coming with a green hue, the Matcha Macadamia Cookie does come looking like what it is expected to be on first sight — the gooey cookies at ATE are sized rather large; bigger than that of what one would typically get at cafes serving up house-made cookies and consuming one alone does seem like it would fall it between the category of having something in between a full meal and a light snack. Snapping the cookie apart, we did realise that the cookie wasn’t too dense — this does make consuming the cookie rather manageable despite its heft. Apart from specks of chopped macadamia nuts, one can also see the gooey knobs of melted white chocolate in between the cookie. Taking a bite into the cookie, the cookie does come with a crunch but we did like how the cookie didn’t feel particularly dry — there wasn’t a point in which we felt that the cookie got stuck in our throat and got a little difficult to swallow; this vibe remained consistent throughout the entire portion. The macadamia nuts helped add a little more bite with just a whiff of nuttiness that complemented that of the bitter undertones of the Japanese tea, while the specks of white chocolate adds a hint of sweetness that makes it reasonably sweet as what one would expect out of a cookie.
