To-try SNACKS.

This is how bread should be done. Especially amazing when it's freshly baked, they have many yummy flavors such as banana chocolate, basil cheese, and bacon, tomato & egg mayo. This has become an almost daily affair for breakfast. It's slightly pricier than a bun at your regular neighbourhood bakery, but it's slightly bigger and worth every cent. Give it a try!

If you live or work in the Buona Vista and One North area, you might want to take note of @coalesce.sg.
This new-ish casual restaurant at NTU's Alumni Building is very spacious and offers a big enough selection of dishes, which makes it suitable for group gatherings.
On a recent visit, we tried their excellent value-for-money $8.80+ set lunch, plus a couple of their fusion dishes. One of them was the Ground Beef Rendang with Puff Pastry. Poke your fork through the light, flaky and buttery pastry "lid" and you'll find a good amount of tender ground beef that's been simmered in rendang spices beneath. For those after something spicy and meaty, this would be a good choice.

The most publicized pastry from Grand jeté — the only thing that seemed to be featured on the stands and banners here. Advertised to have "Crispy pie, crunchy apples, mildly sweet", I couldn't help but to agree. The warm pastry is flaky and buttery; light and crisp, while the caramalised apples still retained crunch yet suitable sweet. Found this pretty complimenting as a sweet treat to pair with a pot of tea for a leisurely tea time break, but I would say it goes pretty decent with the cup of House-brewed Local Cofee (White) aka Kopi as well!

There's two sorts of good food out there — a group that is so delicious you just end up making sounds at the table and the other just makes you yell expletives at the table while you attempt to regain composure at the table. This is both; the latter starts as soon as you dig in — the glutinous rice layer is sticky and firm without being too oily, being much of the same deal as the usual Kueh Salat I often have here. The durian curd was uh-ma-zing; its a step up from the original and already-very-good Kueh Salat — I would say it's almost akin to having a Durian Pengat. Smooth, pungent, rich and fibrous, I have nothing but endless praises for this — an absolute indulgence. I used to think it's always a little crazy for people to go for this at $13, but having it now, Kueh Salat/Durian Salat will never be the same after this one ...

The soon kuehs (笋粄) were plump and filled to its brim with ingredients. Instead of just a mouthful of bang kuang (turnip), the fillings here are generously mixed in with mushrooms, black fungus, hae bi, etc., giving the bite you take a greater variety of textures compared to others out there. The best part of it all was the skin made with yam, don't know how it's done but it's so chewy!

Go early to catch them as they usually sell out by 1pm. Thank you for sharing this gem with us Ni Zhen! 🙆🏻 Can't wait to go back to try the Hakka YTF! #BurppleJalanBesar

📍客家大埔酿豆腐 Hakka Yong Tau Foo
The Beef House/Gar Lok Eating House
217 Syed Alwi Road Singapore 207776
8am to 5pm Daily, Closed on Fridays

The "Yuan Yang" is the "pau" that tends to sell out quickest at this well-known stall in a corner coffeeshop. It's filled with lotus paste, red bean paste and a piece of salted egg yolk to give a sweet and savoury combination.
Personally, I feel the "pau" tastes best eaten right then and there with a cup of "kopi-o siu dai".

Pretty decent I would say — one of those that come with just the right thickness yet also carries this ricey flavour within the rice rolls while comes with a slight sweet yet savoury soy sauce, and packed with plump and fresh prawns within. Good to have here.

These may not be the hottest commodity in town, but hey no queue and very yummy too! Assorted traditional pastries at S$1.40 each from Tiong Bahru estate - buy 10 get 1 free. Their Char Siew Soh is not bad too, especially fresh out of the oven! 😋
💟 Tip: go for their Traditional Egg Tart, it's flaky and yummier than their Western Egg Tart - different tart base.

Just when I thought I'd found my favorite chicken sandwich in town, Hungry Bazterdz outdoes themselves with this utter slice of sin between two slices of wholemeal sandwich.

The Pablo Chikon is yet another one of HB's new sandwiches, comprising of a thick, juicy chunk of crispy fried chicken, spicy sesame mayo, tomato relish and most appealingly, crispy fried Cajun marinated salmon from Fish Sh-nack between two slices of thick wholemeal bread.

And simply put, it's the best new sandwich. Think of a McSpicy on steroids but even better, and you've got the Pablo. It's one of the messiest sandwiches in the HB lineup due to how outrageously thick the delicious chicken patty is, and how lavishly that sumptuous spicy sesame mayo is spread all over the bread. It can get a little rich due to all the delicious elements within the sandwich, so the smaller eaters may want to bring a pal to tag team this sandwich.

From Ma Kee Homemade Pau housed within the same coffeeshop as AKC Prata Corner at Blk 116 Aljunied Ave 2 near Geylang East Food Centre. Both were actually pretty decent especially for the Pau skin which was light and fluffy without being too thick; bites were effortless and just one bite is enough to get into where the fillings are. The Char Siew carried small chunks of meat coated in a more savoury sauce than the usual; works well for those whom prefer their Char Siew more savoury than sweet. Tau Sar Pau was well-filled within — in fact better than most in texture for those shaped in this way though the filling is a little bit on the sweet side.

Came across this Pau stall at Badaling Coffeeshop just a short walk away from Chong Boon Market & Food Centre bearing the name "Home-make Pau Specialist" which sounds almost identical to the one situated at Cassia Crescent. Turns out, it seems (but can't confirm) like two different entities for the name card at the stall bears the name "Traditional (Home-Made) Pau & Dim Sum". Ordered my usual three; Siew Mai, Char Siew Pau and Red Bean Pau — the former two were better than the latter. In fact, I would say that the Siew Mai bore a very good nostalgic flavour where the flavours of the yellow skin is particularly pronounced here while complimented with a little meaty flavour from the pork used in its fillings — a flavour that I sort of grew up with. Cold have been better though if the pork fillings could be packed a little tighter for a bit of bounciness though for better texture. Char Siew Pau was packed with a good amount of fillings which was less sweet, but more smoky and savoury with the thick and sticky sauce within the light and fluffy bun; quite well-executed too. Didn't like the Red Bean Pau however; the Pau felt a little too thick and dense achieving a rather bread-y feel which was far from desired. Overall I guess I would come back for the Siew Mai and Char Siew Bun if I were to venture into the area again, though if anything I would prefer their items to be served a little bit warmer in general.

A Peranakan recipe, each puff is freshly made in the shop. The skin is flaky and crispy on the outside yet juicy on the inside.