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Ok, this straight up blew me away. Every part of this dessert was made in-house and each was done to absolute perfection, with thoughtful consideration given to how they were to be enjoyed together.
The ice-cream wasn't too sweet; thus pairing perfectly with the fluffy, sweeter pudding. What I thought was pure genius was the abundant topping of biscuit crumbs. Those bits absorbed the caramel sauce, and threw in a surprise crunchy element.

Unlike most "yong tau foo", this is the unhealthy version. But it tastes good so some leeway is given. Every single piece that you pick from the display of fishballs, assorted beancurd, eggplant etc. (except for the leafy veg) gets a quick deep fry, creating a light crisp bite. After that, the items are chopped up before being covered in a slightly thick and savoury dark sauce. If you like some carb to complement, you can get small bowls of thick beehoon topped with the same sauce and bits of minced pork.

Butter-poached imported Boston lobster meat, hollandaise, marinated garlic, lemon zest, chillies, Grana Boni cheese, chervil; served in a grilled soft butter bun accompanied with truffled chips and organic salad greens.

There's something about these simple pancakes, which look like quite a mess but taste like heaven. It makes you want to just dig in, making sure each bite is soaked in gula melaka and has the right ratio of perfectly whipped cream. Choose between the Banana and Walnut, and the Cherry and Chocolate. Best shared after you've already had your eggs, what a great way to finish off brunch.

Veronica Phua puts it so aptly, 'Two thick yet lightly fluffy pancakes are so generously filled with blueberries and ricotta cheese bits, every mouthful is absolute heaven. As if that is not enough, three pieces of crisp bacon add a savory dimension to what is already wow'. Finish off with their wonderful coffee, and you've got the perfect brunch. Sit outside if the weather is nice!