Milky and matcha‑rich, with sweetness, creaminess, and green tea flavour in harmony. Smooth and comforting.

A cooler made with strawberry purée, passion fruit purée, and orange juice. Sweet, tangy, and tart, with a lively tropical balance.

Fresh watermelon blended with syrup, chilled and refreshing. Sweet, juicy, and very watermelon‑forward, with icy slush you can scoop for extra fun.

Initially unavailable, but once the fresh stock arrived we wasted no time and ordered two plates of ten to satisfy our craving. The promotion is generous, for every $50 spent, you can add a plate of ten oysters at only six dollars, which is a steal. The oysters are on the smaller side yet slurpy and meaty, with a briny hit that mostly delivers, though a few are less impressive. Served chilled with lemon, they are refreshing and addictive. Ah… shuckkk!

Red drum fillet in a smooth, crispy batter, fried until golden. The fish inside is soft and piping hot, paired with tartar sauce. Fries are crisp and lightly salted, with coleslaw on the side for freshness.

Classic skewers grilled until smoky, with tender meat that pulls off easily. The nutty peanut sauce is rich and aromatic, perfect for dipping cucumber and onion slices.

A fusion of Thai spice and Western pasta. Spaghetti coated in thick tom yam cream with prawns on top. The noodles are slurpy, the sauce tangy and spicy with a creamy body, and the huge prawn adds sweetness and bite.

Their version of Har Cheong Gai, wings marinated in shrimp paste. The skin is savoury and fragrant, fried to a golden crisp, while the meat inside stays piping hot and tender.

The Bark Cafe
Pet‑friendly with an alfresco setting, this café is a cosy spot for gatherings. It may feel a little ulu since it’s tucked deep inside Upper Changi next to the Changi Chapel & Museum, yet the food makes the journey worthwhile.

Seafood Hokkien Mee ($18.90)
A solid plate that delivers umami and savoury depth with moderate wok hei. The mix of yellow noodles and thick bee hoon soaks up the prawny, eggy broth, making each strand slurpy and full of flavour. Huge prawns (de‑shelled for convenience), sliced abalone, chewy squid, tender pork, egg, and spring onion add layers of texture. Crispy pork lard gives bursts of crunch and aroma, while the chilli on the side packs a fiery punch.

A latte enriched with pistachio flavour, layered with cream, pistachio paste, and crunchy pistachio bits. Served in an edible waffle biscuit cup, it blends mellow coffee with nutty richness. The biscuit adds a toasty sweetness and crunch, turning the drink into both beverage and dessert.

Milk infused with refreshing jasmine, floral and light. Topped with cream and a marshmallow panda, the drink combines playful presentation with a distinct jasmine flavour. Each sip is fragrant and creamy, with the marshmallow adding a soft sugary finish.

Mascarpone cream layered with coffee‑soaked ladyfingers melts into a velvety texture. The cocoa dusting adds a bittersweet edge, while the coffee note is moderate, giving warmth without overpowering. Sweetness and creaminess linger smoothly, making it indulgent yet balanced.