Pizz Please ~

The folks behind Great Nanyang Heritage Cafe 大南洋 might have just been celebrating about the recent opening of their outlet at Geneo that is located above Kent Ridge MRT Station — that being said, it does seem that the brand is currently in a phase of expansion. Whilst it isn’t been too long ago that social media posts of its Geneo location had started to float around online, Great Nanyang Heritage Cafe had since opened their fourth outlet following their Craig Road, 111 Somerset and Geneo locations — the latest outlet being at Changi City Point which is currently also seeing a bit of a revamp happening within the mall as well. Great Nanyang Heritage Cafe takes up a space at the basement of the mall — one can find Great Nanyang Heritage Cafe around the same area where the outlet of ANDES by ASTONS and the outlet of En Yeoh's Bak Kut Teh 宴杨肉骨茶 are being located within Changi City Point itself. The facade of Great Nanyang Heritage Cafe at its Changi City Point location is probably less extensive as what it is a their Geneo outlet possibly due to the limitation of space here; that being said, the establishment is still filled with a sense of nostalgia with old-school elements of the good ol’ days being found all over the dining establishment — this ranges from the various signboards and decor, all the way to the choices of its mix of stone and concrete-esque flooring and the wallpapers that replicates that of old zinc-roof houses. The details also goes as deep into its dining furniture with the use of tables featuring a marble table top and chairs of wooden accents; the tables seemingly configured in a way that would best suit diners visiting in groups of four (4) pax and above. The food menu at Great Nanyang Heritage Cafe at its Changi City Point largely remains the same as that of the Geneo outlet — the menu being segmented into sections such as Fruit Rojak, Steam Buns, Traditional Toast, Nasi Lemak Kukus, Dry Mee Siam, Nanyang All Time Favourites, Hometown Zi Char, Local Snack, Ah Ma Traditional, Nanyang Style Vegetable and Traditional Popsicles. The line-up of beverages also remains the same as the outlet at Geneo, with the menu featuring Nanyang-style Kopi / Teh, as well as Milo, Specialty Ice Drink and Homemade Drink.

There have been quite a number of items that we had tried from Great Nanyang Heritage Cafe so far especially since we have already visited their Craig Road, 111 Somerset and Geneo locations when they had first opened their doors. That being said, given the extensive number of dishes that Great Nanyang Heritage Cafe has to offer, there are still a number of items that we have yet to give a go thus far. Skimming through the menu, one of the dishes that we had yet to try from Great Nanyang Heritage Cafe would be that of the Penang Assam Laksa. Great Nanyang Heritage Cafe does not describe the elements that come featured with their dishes; that being said, it can be observed from our order of the Penang Assam Laksa that it comes with onions, diced cucumbers, prawn paste, lettuce, mackerel etc. — all that with a Assam (tamarind)-based broth whilst coming with thick Bee Hoon. The Penang Assam Laksa is quite the classic bowl of Penang-style Assam Laksa which we found to be pretty authentic — we did feel that the Assam broth here comes a little bit on the thicker side where there was a balance between the savoury and slightly pungent notes of both the mackerel and the prawn paste against that of the tangy Assam broth. One thing we did note is how the variant of the Penang Assam Laksa at Great Nanyang Heritage Cafe was how it does seem to be pretty generous with the chunks of mackerel that comes served with the Penang Assam Laksa; all that whilst the addition of onions and cucumbers gives it a refreshing crunch — the lettuce further adding on a crisp and leafy texture that also helps to reset the tastebuds. The thick Bee Hoon comes with a slight chewiness which is pretty much expected of the same that typically comes with Penang Assam Laksa — more so than that of our thick Bee Hoon that comes with Singaporean-style Laksa and also being a little more dense. The only qualm about the Penang Assam Laksa here would be how it lacks mint leaves that seemingly would have given the entire bowl a bit of a better balance — though we also do reckon that locals here may not be to into that anyway.

A trip to a spot that is themed after the Nanyang Kopitiam-styled concepts that had been trending in both Singapore and Malaysia would not be complete if one does not order their Traditional Kaya Butter Toast. Great Nanyang Heritage Cafe serves up their Traditional Kaya Butter Toast with three (3) different variations of bread — this would include the Traditional Toast, Thick Toast and the Wholemeal. The variant that is most recommended would be the Traditional Toast which we have also ordered during our visit to Great Nanyang Heritage Cafe at Changi City Point. As it would be at their other locations, the Traditional Kaya Butter Toast from Great Nanyang Heritage Cafe at Changi City Point comes with Hainanese-style Kaya — the one that comes with a brown hue that comes with a slight sweetness of caramel and a hint of coconut. The thick slab of butter is provides some bite which works well with the traditional toast that has been toasted to a beautiful shade of brown — the toast being all crisp, while the butter adds a saltishness to the sweetness of the Hainanese-style Kaya. A beverage that we have been ordering during our visits to Great Nanyang Heritage Cafe would be the Kopi (Iced); the Kopi (Iced) at Great Nanyang Heritage Cafe does come with the overflow aesthetic that is commonly seen at dining establishments that are Nanyang Kopitiam-themed cafes. Have always felt that the Kopi (Iced) at Great Nanyang Heritage Cafe could be done thicker but this was probably the richest that we have had so far from them opting for it to come at the Normal level of sweetness — though still best to be had when it arrives the table as the ice does end up diluting the drink with the passing of time.

To be truthful, we aren’t really fans of Great Nanyang Heritage Cafe on what they have to offer especially during the times when they had just opened for business at Craig Road and at 111 Somerset; that being said, it does seem that we have realised that these folks do seem to do much better in their Nanyang All Time Favourites offerings as compared to items listed in the other sections of the menu that we have tried thus far. We were equally impressed with the Penang Assam Laksa that we have had during our visit to the Changi City Point outlet as we were with the Penang White Curry Nodole which we had during our visit to their outlet at Geneo. We also found the quality of other dishes that we have had to be fairly consistent or evenly slightly better than before — that would be the case for both the Traditional Kaya Butter Toast and Kopi (Iced). With prices of its food being pretty reasonable for Malaysian-style Kopitiam fare that is being served up in an air-conditioned environment, Great Nanyang Heritage Cafe is likely to become a favourite haunt of those working around the Changi City Point / Expo area in time to come.

IMM has been going through a little bit of a revamp on its own in recent times and it does seem that there has been a bit of a change in both the layout of the mall as well as the tenants that are operating within as well. Those whom are familiar with the mall might have noticed how the area belonging to McDonald’s in the past has been through a bit of a change, and a Benjamin Barker Outlet has seem to have taken its place. Interestingly, the Benjamin Barker Outlet does seem to have a cafe element that is being attached to it, occupying a small space on the left-side of the store. This isn’t Benjamin Barker’s first attempt into the running a cafe however; they are also the same folks that run The Assembly Ground at Cathay Cineleisure Orchard. Featuring just a few dine-in seats that seats patrons visiting the establishment in pairs of in groups of four (4) pax, the dine-in area does feel rather posh with its marble-esque table tops and solid wood furniture; there is also be use of plants that help inject an element of life within the space as well. The area around the counter also sees shelvings with vinyls on display, adding to the slightly upmarket vibes of the space. Unlike The Assembly Ground which is the brand’s full-service cafe concept, the cafe within Benjamin Barker Outlet at IMM is one that only serves up light bites and espresso-based specialty coffee, non-coffee beverages and tea — the light bites mainly comprising of loaf cakes and a small variety of danishes.

Skimming through the different bakes that they have stocked up in the display case, the Red Velvet Cheese Loaf was an item that caught our attention given the aesthetics of the cake. Despite being described as a loaf cake, the Red Velvet Cheese Loaf was something that was on the slightly smaller side of things. Benjamin Barker Outlet does not describe on the elements featured in their offerings, but it is interesting to see how the Red Velvet Cheese Loaf does come with a cheesecake base. As with all Red Velvet cakes out there, the top layer which consists of the cake itself was moist and fluffy — a good density with the right amount of moisture whilst carrying a hue of dark red that one would expect from the namesake of the cake. There are some hints of cooca that can be detected from the cake itself; all that whilst the cheesecake layer comes with a slight tang whilst carrying a bit of a smoothness and creaminess — somehow replicating the usual notes of mascarpone that one would typically find in a typical slice of a Red Velvet Cake. During the same visit, we had also went for the Orange Espresso Tonic — this would be a drink that is listed in the Signature section of the menu. A concoction that comprises of orange juice, tonic water and a shot of espresso, this is pretty much similar to that of the typical espresso tonic with lesser carbonation, whilst coming slightly sweetened with a tang from the orange juice that was added — a good thirst quencher for a hot day whilst still delivering a caffeinated kick.

Whilst not being Benjamin Barker’s first foray into the local F&B scene here, the cafe within Benjamin Barker Outlet at IMM is an interesting addition integrating food and retail under one roof — a concept that is slowly catching up on with international fashion brands for their operations in Singapore. It does seem that Benjamin Barker is jumping onto this bandwagon especially with their expertise in running cafes already at this stage — using the Benjamin Barker Outlet to provide a more curated cafe experience as compared to what they have done with The Assembly Ground. The location they have picked is also a rather interesting choice — this is considering how Jurong East is a neighbourhood without much of a presence of indie cafes, and Benjamin Barker Outlet likely answers to this untapped demand with its cafe operations at its IMM outlet. Somewhere that one can stop by for some cakes and espresso-based specialty coffee whilst doing shopping around the Jurong East area.

One place that we have managed to find out whilst scrolling through the phone is that of South&East — these folks are probably not the easiest to find. Hidden within the Shaw Foundation Alumni House in the campus of National University of Singapore, South&East is a dining establishment that is opened to the public — they are accessible from Heng Mui Keng Terrace, and is a short bus ride away from the nearest MRT Station being Haw Par Villa MRT Station along the Circle Line. From what we have gathered, South&East used to operate as a private dining concept but has since switched to being more of a bistro now that they have occupied the space that they are operating from at Shaw Foundation Alumni House — the space decked in a way that is cosy and comfortable; slightly home-style, but somehow warm and welcoming with tinted windows that brings in some natural lighting whilst matched with dining furniture featuring wooden accents that carries a bit of a European vibe. The walls are filled with paintings so that they aren’t left bare; there is also a feature wall in a shade of maroon that consists of illustrations of various ingredients along with South&East’s logo as well. The tables at South&East are configured in a way to suit patrons coming in groups of four (4). Some described South&East’s fare as South-east Asian cuisine — South&East does serve different menus during the day — the Lunch menu being available on weekdays only from 11:30am to 2:30pm / 3:00pm, while dinner is available on weekdays from 6:00pm to 9:30pm and the entire day on weekends. The lunch menu is restricted to a set lunch menu that comes with rice and two (2) accompaniments of the day, whilst ala-carte sides and desserts are also available to be ordered.

Dropping by South&East for lunch service on a weekday, we found ourselves drawn towards the Grilled Pork with Coconut and Palm Sugar Glaze. It is noted that all
Set Lunch items does come default with white rice that accompanies the choice of meat that one opts for form
the menu; that being said, South&East does offer patrons with a few different rice options that they do charge an additional top-up for if one chooses to go for them. For our order of the Grilled Pork with Coconut and Palm Sugar Glaze, with decided to go with the Thai-style Briyani instead. It is noted that the accompaniments served on the day of our visit seems to be braised cabbage and a broccoli dish — more on these later. Digging into the Thai-style Briyani, it is difficult to point out how different is does the Thai-style Briyani differ from the Indian-style Briyani we are more exposed to — that being said, we do know that the Thai-style Briyani does exist and is known as Khao Mok. Nonetheless, the Thai-style Briyani does come with long rice grains with a yellow-hue; the notes of turmeric and cardamom being pretty strong amongst other spices and is almost very close to being a hybrid of a Nasi Ulam but with stronger notes that brings it closer to a standard Briyani — all that without being too greasy or moist, yet especially fragrant that makes it easy for us to finish it all on its own. The Grilled Pork with Coconut and Palm Sugar Glaze itself features “Duroc pork” that had been “sous vide for here (3) hours” before being “finished over the charcoal grill”. This was incredibly juicy and tender whilst carrying a good bite; no undesirable notes of a porky stench, but one that is smoky on the exterior with the Coconut and Palm Sugar Glaze giving it a little bit of a sweetness almost akin to that of Chinese pork jerky (a.k.a Bak Kwa). The pickles on the side that comes in the saucer feels a little bit of a Indonesian-style relish comprising of cucumbers, onions and chili that delivers a zing and a tang with a crunch to reset the tastebuds from the meat. Between the two accompaniments, the broccoli was the one we had preferred more considering how it came with a sweet-savoury sauce while the florets had been charred light for a smoky note; the braised cabbage does remind us of something similar to that of what is typically served with Hainanese-style curry rice delivering a soft crunch.

We also had given the Babi Guling Spring Rolls a try — for those whom are uninitiated, Babi Guling is essentially a spit-roasted pork and crackling dish that is part of Balinese cuisine; a dish that is also pretty difficult to find being served in Singapore. These do come in the form of Spring Rolls at South&East, with the spring rolls coming with a dip on the side that accompanies them. Comprising of two (2) spring rolls that are sliced into halves for one portion, the Babi Guling Spring Rolls do make for fun finger food to share across the table; we personally do feel that the Babi Guling Spring Rolls do hit the spot here with the fillings being pretty reminiscent of the spit-roasted pork dish that it replicates — all that without carrying an undesirable porky stench and a texture that is difficult to chew. One can also observe how the spring roll fillings do seem to include bits of chili and spring onion, though these do not seem to contribute much to the flavour of the Babi Guling Spring Rolls — perhaps included just for visual appeal and a slight contrast of textures. The spring rolls themselves are also crisp without being particularly greasy. Dipping them into the sauce that accompanies the dish, the sauce does come with a very evident note of coconut-y fragrance that adds a rich flavour to the spring rolls — quite an interesting dish that is difficult to not like for most tastebuds out there. We did wish that they could have included some crackling bits into the Babi Guling Spring Rolls as part of the fillings though — this would certainly add an element of flavour and texture to the Babi Guling Spring Rolls though we would also understand the amount of work that has to be placed for such an inclusion.

We ended our meal at South&East with the ‘Cendol’ Pandan — the menu describes this dish to
come with elements such as Pandan "Panna Cotta", Coconut Foam, Gula Melaka & Coconut Rum Infused Sago and Charcoal Toasted Coconut Flakes. This does feel like a re-constructed Chendol dessert offering that also features modern / westernised cooking techniques — employing the use of pudding-like elements against Espuma to replicate what is often found in a typical bowl of Chendol. The Pandan fragrance does hit strong from the Pandan "Panna Cotta" which also provides the underlying sweetness for the dessert; all that whilst being matched against the saltish-ness of the coconut foam. Whilst the sago does come infused with Coconut Rum, the booziness of the element wasn’t particularly strong; it also features the earthiness of Gula Melaka more than the Gula Melaka’s inherent sweetness, though the Charcoal Toasted Coconut Flakes that topped everything off came with a bit of a crispness that gave the dessert a bit of a textural contrast amidst the different elements that it came with.

South&East does feel like an establishment that came from a bygone era in the local F&B scene prior to what has happened to the industry during the COVID-19 pandemic — we absolutely loved what these folks are doing by serving up South-east Asian cuisine with a little bit of twist where there is evident use of modern / contemporary cooking methods whilst serving up flavours that are familiar to the tastes that we have grew up liking or have taken pride about being South-east Asian. Whilst being of a bistro-like set-up, there is also a sense of non-pretentiousness from these folks where the key focus is really on the food (apart from prompt service, which is considered quite a feat with the number of staff they have against the number of tables within the establishment) — all that whilst offering the lunch set at a pretty wallet-friendly price point of $17.90+ (they do not charge any GST). An establishment with plenty of character and soul, South&East is one of those establishments that is really pretty much a hidden gem especially considering its location — a place that is passionate and putting their very best in serving up flavours we know and love; one spot that really created the impression for us amongst the many that we have visited for 2025. Wishing these folks all the best in what is to come in their journey in the local F&B scene here!

Have been passing through the Kampong Glam neighbourhood quite a fair bit of the late and got to know of the opening of the new Kuku Chicken that is located along Bali Lane. These folks had taken over the former premises of the now-defunct FATPAPA’S Burgers and Shakes — other notable F&B establishments located along the same street would include KOWBOY (an establishment serving up UFO burgers), Pita Bakery and PerghChicks; just to name a few. Kuku Chicken is an establishment that primarily serves up Korean-style fried chicken; the space it occupies being one that is relatively small compared to most dining establishments serving up similar fare. The interior is decked in a way that has a rather retro vibe with the large use of rather warm and earthy colour tones — think maroon, tiled floors matched against brown, textured walls matched against marble-esque elements with furniture and fittings coming in both metallic and wooden accents. Most of the tables at Kuku Chicken are configured to seat groups of four (4) pax; an ideal size considering how they serve up Korean-style fried chicken that is usually best enjoyed in smaller groups. With its focus entirely being on Korean-style fried chicken, the food menu at Kuku Chicken features various chicken parts and finger food; beverages available at Kuku Chicken would include a variety of canned drinks as well as mineral water.

Kuku Chicken does serve up a Set Meal alongside its Korean-style fried chicken which is also probably the best way for one to give all of their offerings a go in one entire seating. Whilst Korean-style fried chicken is usually best to be enjoyed in a small group rather than individually or in pairs considering the usual serving size of such dishes, it is interesting to note that Kuku Chicken does offer their Korean-style fried chicken in smaller serving sizes which suits those whom are visiting the establishment in pairs or individually. Apart from serving up their Wings in a portion size of two (2) pieces, Drumettes are also available in four (4) pieces as well — exactly what we went for. Opting for a Set Meal will add a choice of drink, a choice of Fries, two (2) rice balls, three (3) fried Tteokbokki and pickled radish to the Korean Fried Chicken order at a top-up of $6. It is interesting to note that Kuku Chicken doesn’t serve up their Korean Fried Chicken offerings with sauces by default despite the menu indicating flavour options such as Sweet & Spicy and Peppercorn; rather than drenching the Korean Fried Chicken in sauce, the sauces can be obtained from the self-service sauce bar where patrons can also try more than one flavour whilst at it — some flexibility to their patrons there.

Sinking our teeth into the Korean Fried Chicken, these do come with a batter that was suitably thick; we did feel that there is a lingering spiciness within the batter itself that was fairly similar to that of KFC’s spicy variant of their fried chicken — the batter being all crisp while the meat remains tender and juicy, having been brined for a slight saltishness. The Sweet & Spicy sauce didn’t really looked the part but does taste pretty much like the standard Yangnyeom sauce that one can find other Korean-style fried chicken establishments; there is definitely an underlying sweetness that also comes with a familiar note of bean paste before the spicy flavours coming from the Gochujang takes over. Whilst not listed on the menu, there is also another sauce that comes in a brown hue that can be found at the self-service sauce bar; this does seem to be the Ganjang which is essentially a soy sauce-based sauce that is offered for those whom prefer their Korean-style fried chicken to come non-spicy.

Patrons are presented with the option of going for Original or Cheese-coated variants of their fries here; Kuku Chicken also allows patrons to choose between the shoestring fries or straight-cut fries (slightly thicker) — all these options coming with no added charges if one opts for the Set Meal. Our order was for the Cheese-coated version of the straight-cut fries. The sprinkling of cheese powder does seem to be rather liberal here; we were initially expecting it to be a little bit more excessive as what one would expect out of Korean finger food that comes dusted with honey butter powder, though this does seem to be a little more controlled and less sinful as a result. The fries are fried to a beautiful shade of golden-brown; the straight-cut fries also meant that the fries do seem to remain being crisp for longer, while the fries still come with fluffy potatoes within — the cheese powder adds a light savouriness that is a flavour twist to the usual salt seasoning.

The Rice Balls that comes alongside does come well-executed; the rice balls do retain its shape whilst being chewed into — one can also detect the slight sweetness that is typical of that short-grain rice, while the rice ball is easy to chew through without feeling mushy. Opting for the Original Fried Tteokbokki over the Cheese-coated Fried Tteokbokki, these came with a slightly crisp exterior with a firm bite — something well-expected considering the typical density of Korean rice cakes in general; we weren’t too much of a fan of the vinegary ketchup-like sauce that was being drenched above it however. The accompanying pickles of the side are that of Korean Pickled Radish that is otherwise known as Danmuji; these were served chilled and carried a crunch whilst cooking with a tangy note that resets the tastebuds from all of the fried food and carbs that are going on in the Set Meal. It is interesting to see Kuku Chicken offering patrons with quite a bit of flexibility whilst also being an establishment that is particularly friendly towards those whom intend to have Korean-style fried chicken alone or in pairs — after all, such fare is usually considered to be more of a communal nature and it does feel like Kuku Chicken does cater to a targeted group of people. Its fare is considered pretty fair with a quality which we would find decent; it does scratch the cravings for Korean-style fried chicken, though there are many other establishments that provide a more authentic experience around. With prices of their Korean fried chicken being listed from $12.90 for Full Wings 2pcs to $19.90 for Boneless Chicken Thigh 300g ala-carte, they do seem to be reasonably-priced for the occasional treat of craving for Korean-style fried chicken whilst being alone.

One of the F&B-related news that had been floating around the local cafe-hopping scene in recent times would be the opening of The Test Kitchen at 18 Cross (formerly known as Cross Street Exchange, or even further back as China Square Central). We had been passing by the hoardings of the establishment for quite a while now during their renovation phase — these folks had finally opened their doors following a slightly delayed launch as per what was reported in the media. For those whom are unaware, The Test Kitchen is a concept by the same folks behind the online-based The Lim’s Kitchen; The Lim’s Kitchen being affiliated with local celebrity Rebecca Lim and her older brother. The Test Kitchen takes up the former space that used to house an outlet of Maison Kayser within the mall; the shop unit being located right beside the window that faces out towards Cross Street. One can find the range of pastries of which The Test Kitchen has to offer being displayed prominently at the entrance; the dine-in space will be towards the right of the counter where one can also find the espresso bar — the dine-in space comprises of a mix of proper dining tables and high tables with seating capacity of each table being configured nicely for patrons arriving in pairs to up to group sizes of four (4) pax. The Lim’s Kitchen was previously noted for their danishes and sourdoughs; that being said, The Test Kitchen has expanded their range of food items to include that of Mezze Bowls to complement their variety of bakes. Beverages available at The Test Kitchen would include espresso-based specialty coffee, teas and non-sparkling and sparkling fruit juices.

Considering how we were dropping by The Test Kitchen during weekday lunch hours, we found ourselves wanting to opt for something sweet whilst going for their Mezze Bowls. One thing peculiar that we had found about The Test Kitchen is how they are using disposable ware for all orders be it dine-in or takeaway. Whilst we do not have much to comment on about the use of disposable ware considering the fast-paced lunch hour crush that dining establishments often face during lunch peak hours, packing pastries into a takeaway box that needs to be folded for dine-in patrons does seem to be a little counter-intuitive as compared to a disposable plate. The TTK Egg Tart does seem like an item that is of a signature of The Test Kitchen especially since the namesake of the item does carry the initials of the shop itself. One can observe how the TTK Egg Tart is one that is of the trendier sort that can be found in more hipster and individually-run bakeries that had opened in recent times; the TTK Egg Tart coming with danish-esquire tart base that is light and crispy with a lingering hint of buttery fragrance. As one sinks their teeth into the TTK Egg Tart, the pastry shatters neatly, all that whilst revealing the warm, moist and jiggly egg curd within. The egg curd itself does come with a degree of sweetness on its own, but it also hints of an egginess amidst the sweetness; there are parts of the TTK Egg Tart where caramelisation had occured with the egg curd during the baking process — further adds on to the contrast of flavours of the TTK Egg Tart.

For those looking for something more substantial to have at The Test Kitchen whilst giving their various bakes and danishes a go, they do offer a small line-up of Mezze Bowls where on can opt for various add-ons that would introduce a meat element to them that makes the Mezze Bowls more filling as well — add-ons which are offered by The Test Kitchen will include items like the Chicken Yakitori, Roasted Wagyu Beef Rump, Sliced Slow Cooked Turkey Breast and Onsen Egg. Between the Cauliflower Mezze Bowl and the Mushroom Mezze Bowl, our choice was for the latter and we did not opt for any of the add-ons that they have to offer — instead wanting to give their default Mushroom Mezze Bowl a try. The menu at The Test Kitchen describes the Mushroom Mezze Bowl to come with elements such as sautéed blend of mushrooms, kale, quinoa salad, chickpea hummus, and toasted sourdough. Patrons do get a choice to opt for their Mushroom Mezze Bowl to come spicy or non-spicy; we went for the former. This does turn out to be quite a light eat considering how there are more kale and other leafy greens than there is quinoa; leaves up with sufficient space to try out their other offerings such as the various danishes that they have to offer — we did find it a pity that much of the hummus can be found at the bottom of the bowl, which would have been a good match with their sourdough toast where we could easily top it off with some hummus, leafy greens and mushrooms that would have been especially hearty. The sautéed blend of mushrooms provided an earthy note, while the kale adds a crisp crunch — the chickpea hummus being the element that seemingly binds everything together, while one can also find nibs of pomegranate seeds that adds a slight zing and a sweetness that runs at the back of the tongue for some flavour contrast. The sourdough toast were also pretty much on point; crusty on the exterior whilst the bread itself comes with a tension when one attempts to chew them apart — also came with a slightly sourish tang that one would expect from the fermentation process as part of the making of the sourdough.

During the same visit, we had also managed to try out one of the two (2) Rondos which they have stocked up in the display case on the day of our visit — between the Milo Rondo and the Salted Egg Rondo, our choice was for the latter especially given our love for all things salted egg. The Rondo is pretty much a rendition of a danish where the dough is rolled pretty much like how a typical Kouign Amann is, but one that comes taller than the standard Kouign Amann whilst also having a smaller circumference as well. Their Rondos do come in the form of a filled pastry, where one can find fillings stuffed in the middle of the pastry. The Salted Egg Rondo does come with salted egg paste that comes atop the pastry and also within the pastry; slicing the Salted Egg Rondo apart, one can also observe the lamination of the dough which creates that layered look of the pastry within — the pastry was light, flaky and subtly buttery whereby it didn’t feel too heavy nor greasy to have. Interestingly, the salted egg filling is done in a way that is closer to that of a paste rather than a molten lava filling; itself not being too greasy but does carry familiar notes of sweet-savouriness which attempts to replicate the flavours of molten salted egg lava in molten salted egg lava custard buns typically served up at dim sum specialty restaurants. Whilst the Salted Egg Rondo does initially sound like quite a heavy item to have on paper, it does turn out to be quite manageable overall.

We also paired everything up with the White Coffee (Hot); pretty much the same as what other establishments would call the Flat White or Latte. We did feel that the White Coffee (Hot) to be pretty decent coming out from an establishment that focuses on their danish and bakes — one that is medium-bodied whilst carrying an earthy and nutty flavour profile. In all, The Test Kitchen is pretty much an extension of what The Lim’s Kitchen; the star items at The Test Kitchen are undoubtedly their range of danishes. That being said, it does seem that these folks had placed a lot of emphasis to create items such as that of the Mezze Bowls that somehow works hand-in-hand with what they are best known for. The quality of their Mezze Bowls also do match that of their bakes — very thoughtful, wholesome and hearty items that would have really hit the spot if they had used proper dining ware with some thought placed in the plating of the dishes. Overall, a spot that would likely find its way to the list of places to check out for avid cafe-hoppers — also looking forward to when they will start weekend brunch service as well!

The folks at HVALA don’t seem to ever rest on their laurels; if they are not launching new concepts all over the island, then they do seem to have been busy opening new outlets around town. It does seem that HVALA has been trying to do things a little differently than they used to in the past; those whom have been to their newer outlets would have realised how they had been introducing exclusive dishes that are only available in some particular outlets such as their savoury food menu that is being served at their outlet at Odeon Towers, as well as the Shio Pan creations which they have also launched in collaboration with Butter Town at their Raffles Specialist Centre outlet in the Bugis neighbourhood. These folks had recently renovated their outlet at 111 Somerset; the outlet whilst retaining that mix of Tatami-style and staircase-style seating now sees the space being segmented off in a way that is a better use of space — a new area being the people-watching section where platform-style seating is now placed across and alongside the windows facing out towards Somerset Road. The furniture and fittings have been largely updated while the interior still bears a rather familiar layout overall; that being said, the entire vibe of the space still feels more ultra-modern with the use of bright (almost neon-like) colours, while still attempting to preserve its previous Japanese teahouse vibe. With the refreshed look in both the design of the space and its logo, HVALA has also introduced outlet-exclusive dishes that are only available at the 111 Somerset location at the time of writing — apart from the usual Matcha-based desserts and beverages that these folks are already known for, there are also a line-up of Special Desserts and outlet-exclusive pastries that are made available in the menu as well.

We made our visit to HVALA’s 111 Somerset location largely after knowing how they are serving up an outlet-exclusive line-up of Special Desserts here — this will comprise of a range of two (2) desserts; one being the Matcha Mochi Harmony and the other would be the Azuki Soup with Mochi. Skimming through the menu for the description of the two items, we found our preferences having laid towards the Matcha Mochi Harmony — the Matcha Mochi Harmony being an item that comprises of elements such as “liquid mochi”, Kuromitsu, Honey Mochi cubes, a scoop of their signature M1 matcha gelato and a shot of their Tsuki matcha; the Tsuki matcha being served in a small pitcher on its own where patrons can pour in the amount of Tsuki matcha that they desire into the main bowl of dessert. The Matcha Mochi Harmony is an item which does seem to be created with the matcha-lover in mind; pouring in the shot of Tsuki matcha, the entire dessert does carry notes of the bitter undertones of matcha — one that is fairly intense but would definitely be one that suits those whom love their Japanese matcha unadulterated. Those whom are familiar with the creations at HVALA would know that their signature M1 matcha gelato is created for the most avid matcha lover in mind; the gelato also being of a similar intensity of that of the Tsuki matcha — so much that it doesn’t carrying any distracting notes of dairy or sweetness with it, though we did notice some chunks of ice within the signature M1 matcha gelato that was honestly a texture that was less than ideal. With so much focus being placed on the notes of pure matcha within the Matcha Mochi Harmony, we liked how both the Kuromitsu and Honey Mochi cubes provided an earthy and floral note of sweetness that provides a good contrast of flavours to the dessert which could otherwise feel a little flat, whilst also adding a bit of chewy bite to the entire dessert for a textural contrast as well. The addition of dried Osmanthus also seems to have helped further enhance the floral notes of the dessert as well. A dessert that feels like it is a best to be had if shared between two

Considering our love for Choux puffs, it is needless to say that we aren’t leaving HVALA without giving their Houjicha Choux Puff a go after learning that they are offering this item at their outlet at 111 Somerset. HVALA describes their Houjicha Choux Puff to come with elements such as a light Houjicha mascarpone cream and choux pastry; all seemingly coming dusted with Houjicha powder over the top. The Houjicha Choux Puff does come in a rather large size; something along the lines of that which is around the same as the cream puff that is being sold at Beard Papa outlets around the island. The choux pastry of the Houjicha Choux Puff isn’t at its most ideal texture considering how we visited HVALA during a weekday evening; the choux puff came with a bit of a sticky consistency with much of the pastry losing quite a fair bit of crispness that it would have carried if had fresh. There is a slight sweetness amidst the bitter and roasty undertones of Houjicha from the Houjicha powder dusted above the choux puff, while the filling itself does come with a pretty intense note of Houjicha — again without the distraction of dairy or sweetness. That being said, the use of mascarpone cream against pastry cream also meant that the Houjicha Choux Puff felt quite heavy and jelak when we were midway through the choux puff; another item that would probably works best to be shared amongst two pax.

One of the most notable openings within the Singapore F&B scene in early 2025 would be that of Blue Bottle Coffee — there has been a period of time where Lumine within Raffles City Shopping Centre had played host to Blue Bottle Coffee retailing their merchandise within their retail store when they had first made their move from Clarke Quay Central. That being said, Blue Bottle Coffee does have their very first outpost in Singapore — this would be located exactly within Lumine at Raffles City; the area of which Blue Bottle Coffee is located within Lumine is around the entrance of where the now-defunct Robinsons departmental store used to be that is accessible from the junction of North Bridge Road and Stamford Road diagonally across from Capitol Singapore. That being said, one can still enter Blue Bottle Coffee from within the mall via Lumine itself as well. The Blue Bottle Coffee outlet in Singapore does feature a dine-in area; the entire outlet is decked in a minimalist decor theme that features both metallic elements and wooden furniture and fittings — a clean look with the mostly white walls and floors within Lumine itself. Tables are configured in a layout that would suit those visiting in pairs or groups of four (4) pax — there is also a high table that works especially well for individuals looking for a cuppa that faces out towards Capitol Singapore that makes for a good spot to watch the world go by. Blue Bottle Coffee’s main focus would be on their espresso-based specialty coffee offerings; these would be brewed using blends that are being brewed using their very own roasts — all of which available to be purchased alongside the merchandise that they have to offer. Apart from espresso-based specialty coffee, Blue Bottle Coffee also offers a line-up of sparkling beverages, drinking chocolate and Matcha Latte — there are also a few pastries that Blue Bottle Coffee at their Raffles City location; some of which being Singapore-exclusive items which are created in collaboration with Bakery Brera that also runs their own space at Farrer Road and National Museum of Singapore.

One of the two Singapore-exclusive pastries that Blue Bottle Coffee offers in Singapore would be that of their Coconut Kouign Amann; this would be a twist to the standard Kouign Amann — the Coconut Kouign Amann being described on the menu as “caramalised Breton pastry with a tropical twist of toasted grated coconut”. The Coconut Kouign Amann came with the same swirls being the beautifully laminated dough that creates the layered look of the usual Kouign Amann; the pastry being inherently buttery whilst being suitably sweet — the sweetness being more evident as one reaches the core in the middle. The tropical twist sees the Coconut Kouign Amann coming with toasted grated coconut that seems to be soaked in Gula Melaka — the flavour profile being largely familiar to that of Ondeh Ondeh with its slightly earthy notes amidst the sweetness that differs from the crackling, crystallised sugar layer that one can find on a typical Kouign Amann. During the same visit to Blue Bottle Coffee, we had also went for the Pandan Canele with Kaya; this would be a twist to their standard Canele which they also serve up. The menu describes the Pandan Canele with Kaya to be come with a “caramalised crust, a custardy Pandan interior and a rich heart of Kaya”. Served as-is straight from the storage compartment, we do feel that the Canele would have come a little more crustier with a better crunch if it were to be served warmed up. That being said, we liked the bitter sweetness that is being carried by the caramalised crust in the exterior, whilst slicing through the Canele would reveal its pandan-infused interior that comes with a green hue which whiffs of a slight hint of Pandan whilst at it; the addition of Kaya giving it an added note of sweetness with a local touch.

Of course we wouldn’t be leaving Blue Bottle Coffee without giving their espresso-based specialty coffee a go. Wanting to go for something a little different, we went for the Gibraltar — our dine-in order was unfortunately keyed in as a Takeaway order and we found our order of the Gibraltar being served in a disposable cup rather than a glass cup instead. For those whom haven’t heard about the Gibraltar, this would essentially be something very similar to that of a Flat White considering how it comes with a double shot of espresso whilst also coming with steamed milk; the serving size of the Gibraltar being at 4.5 ounces. The cuppa at Blue Bottle Coffee is well-pulled being all smooth and creamy; the Gibraltar coming with a medium body considering the proportion of milk to coffee that it comes with — the flavour profile being one that is fruity but not acidic, and slowly transitions into and earthy note with a clean finish. Blue Bottle Coffee is certainly one establishment where the brand name is more of the attraction for those familiar with the cafe-hopping scene; something more similar tot the likes of Arabica% especially considering how Blue Bottle Coffee has its own international following as well. There are some whom have commented that the Singapore outlet of Blue Bottle Coffee does pull better cuppas than that of some other of its Asian locations, though we would leave that commentary for those whom actually been to those outlets. That being said, the queues for Blue Bottle Coffee seemed to have pretty much subsided to pretty acceptable levels now; probably the right time to give them a visit for those whom have bookmarked doing so whilst wanting to avoid the crowds.

Only knew about the existence of 555 Pancakes when we made our visit to Taman Jurong Food Centre for another stall the other day — was snooping around the food centre looking for something to snack around when we found this stall hiding around a corner at the second level of the hawker centre. These folks are pretty recognisable with their yellow signboard that features cartoonish illustrations of Min Jiang Kueh and a girl; one can also notice children drawings that is being pasted on the wall of the stall as well. One can also notice that the stall does have a display case that is stocked up with the various pancakes that they have to offer for the day — all pancakes being served up at 555 Pancakes being the typical Min Jiang Kueh that one would be able to find at other establishments serving up similar offerings at hawker centres / coffeeshops / food courts. What really drew the attention for us when we were passing by the stall is how 555 Pancakes does serve up rather interesting flavours of pancakes that not only appeal to those whom like more conventional ones, but also more modern ones that would also attract the younger crowds — think flavours like Black Sesame, Green Tea and Yam that are flavours which one is more likely to find at trendier establishments.

Considering how we were pretty curious about how a number of their flavours would turn out to be, we found ourselves going for the Yam Pancake — all Min Jiang Kueh offerings at 555 Pancakes only comes with a standard batter which would be the usual original batter that one would expect from the typical Min Jiang Kueh. What is interesting to note about the Min Jiang Kueh at 555 Pancakes is how the batter does seem to be deceptively thin, though is actually pretty dense and thick and is rather comparable to that of what some establishments like Munchi Pancakes serves up — but also not quite jelak with much more bounciness especially when it is still warm. The pieces of the Min Jiang Kueh that are being sliced out from the edges alls do come with surprisingly crisp ends that aren’t soft nor limp — still carrying the same crisp texture that it is intended to have. The Yam Pancake comes with a yam
paste filling that one would typically expect out of an Orh Nee; the earthy notes of yam is especially prominent whilst the Yam paste filling itself wasn’t overly sweetened — the filling also coming with a slight graininess like how one would expect it to be.

For the Green Tea Pancake, we did wish that they could pay more attention to detail when slicing the pancakes; the Green Tea Pancake does come with additional layers of red bean and yam filling stained on the knife presumably from other slices that they had sliced prior. The Green Tea filling itself does exude a strong note of the bitter undertones of the tea; all matched with a slight hint of earthiness that suggests the use of red bean in the paste filling as the base. Despite trying only a handful of their more inventive pancake flavours that they have to offer, we did find that 555 Pancakes does serve up pancakes that hits the spot for us — simple and comforting without being overly pretentious, yet with a choice of flavours that are slightly more adventurous that provides patrons with interesting options from the usual. What really gets us here is the execution of the Min Jiang Kueh itself which is pretty much with commending — the only qualm would be how these folks are situated a little far out in the West that requires a little bit of an effort to get to for those whom do not reside in the area. Prices of the Min Jiang Kueh are quite affordable, being in the range of $0.90 to $1.10 a slice depending on the flavour opted — a stall which we will be looking forward to visiting when we find ourselves back at Taman Jurong Food Centre again.

Got to hear quite a fair bit about Cheong Kee Pork Noodles 長記家乡猪肉粉 whilst scrolling through social media — these folks are seemingly a new addition to Taman Jurong Food Centre, occupying a shop space in one of the corners of the food centre on the third level of the hawker centre. Cheong Kee Pork Noodles should be quite relatively easy to locate once one manages to find the area of which it is in — these folks sport a beige signboard with an illustration of the pork noodle soup that they have to offer. Cheong Kee Pork Noodles keeps their menu relatively simple here, with the menu featuring only Malaysian-style pork noodles — two variants of the dish are available here; one being the dry version of the dish and the other being the soup version. For those whom are looking for a rice dish to go for, there is also a Pork Trotter Rice Set which also comes with Braised Taupok and Braised Egg, whilst there are also several side dishes that one can go for on the side as well.

Given how we usually would go for dry noodles in most scenarios, we found ourselves opting for the Signature Bitter Gourd Pork Noodles (Dry). Cheong Kee Pork Noodles does allow patrons to opt between various choice of noodles / rice for their order of the pork noodles — available options of noodles will include that of the Mee Kia, Yellow Noodles, Kway Teow, Mee Hoon and Lou Shu Fen; we went for the Mee Kia for our order. Unlike how it is being illustrated in the menu, the Signature Bitter Gourd Pork Noodles (Dry) comes with all of the elements being served in a single bowl — the bowl of soup coming along on the side; this is quite unlike the style that the dish would be found being served in Malaysia where the various pork elements will come in the bowl of soup, while the bowl or noodles typically come alone. It can be observed from our order that the Signature Bitter Gourd Pork Noodles (Dry) would typically come with minced pork, pork meatballs, pork slices and pig liver — other elements will also include shreds of bittergourd and some mushrooms as well. Giving the entire bowl a toss, it does seem that the folks at Cheong Kee Pork Noodles have added dark sauce as the sauce base; the dark sauce coats everything else and gives the dish a savoury note — the addition of chili doesn’t exactly add a fiery kick to the dish though; the spiciness being rather minimal and should work well even for those whom have a lower tolerance to spiciness.

Amongst the various elements that come with the dish, we would think that the pork meatballs are worth a mentioning considering how these were hand-formed and came with a firm, meaty bite seemingly without the use of fillers. The pork meatballs, minced pork and sliced pork came without any undesirable porky stench, though the liver does carry a slightly stronger note that some may find a bit strong. The addition of bitter gourd does help to cut through the meatiness of the other elements in the same bowl — the inherent bitterness of the bitter gourd not being too overwhelming considering how it is sliced into thin slices; providing a balance with the other elements in the same bowl. The noodles does come with a springy bite; the flavours being mostly from the dark soy sauce that sits at the bottom of the bowl — the texture of the noodles being pretty well-executed. The pork soup is one that comes all cloudy; having consisted of minced pork that have been broken down after long hours of boiling — especially savoury and rich without being too salty; just as how one would expect out of a bowl of Malaysian-style pork noodle soup. Despite the slight variance in the way that it is bring presented and served up as opposed to the usual Malaysian-style pork noodles that one can find from other establishments in Singapore, we do feel that Cheong Kee Pork Noodles does seem to get the essence of the dish just about right; there is a sense of comfort in the way that is being served up while the flavours are very balanced — the flavours also do replicate that of what one would expect in an authentic version of the said dish in Malaysia as well. Prices of their offerings are also pretty reasonable, with both their Signature Bitter Gourd Pork Noodles (Soup) and Signature Bitter Gourd Pork Noodles (Dry) being priced at $5.50 while the Pork Trotter Rice Set is listed at $6.50 — definitely an option worth considering if one is at Taman Jurong Hawker Centre!

EON Shenton has been seeing a bit of a switch-up in the tenants that are operating within the retail shop units at the ground level of the building recently. One of the newly-opened establishments in the said building would be that of Kahve; Kahve is a hole-in-the-wall coffee nook that is located along the same stretch of shops as other notable cafes there such as Double Shot Coffee and abseil. Kahve is an establishment that seems to carry a bit of an indie flair; the cafe’s interior being decked out in a way that some would find it familiar to that of a Japanese-style Kissaten or even some smaller and cosier Taiwanese cafes as well. Despite the small space that it occupies, one can feel the warmth of the space with how it is being decked out; the mint green walls matches with the wooden furniture and fittings of the entire space; the space being decked out with some Japanese posters whilst also featuring somewhat of a quaint vibe with vintage elements that tastefully spruces up the interior without being haphazard at all. Considering the size of its space, Kahve’s menu is one that is fairly limited — something that is also probably intentional to keep the space in the same spirit as how it is being decked out to be; the food menu is only limited to a very small variety of bakes that are freshly-prepared in-house which includes Focaccia and tea cakes. All these can be paired along with their range of beverages which includes espresso-based specialty coffee and hand-brewed coffee, as well as drinking chocolate, matcha latte and a range of teas — just to name a few.

Noting that the only savoury food option that is available at Kahve would be their Tomato Focaccia, we went straight for it — these come in squares and does seem to come with bits of olive and sun-dried tomatoes coming atop. It does seem that Focaccia is pretty much all these rage in recent times, with many dining establishments also baking their very own Focaccia from scratch. The Tomato Focaccia at Kahve was one that we found to be especially well-made; one that carried enough heft whilst at it, the Focaccia does come suitably dense to achieve that somewhat pillowy and spongey texture — the bread even retaining its shape when one sinks their teeth into it. There is a slight hint of herbs that can be detected within the Focaccia, while the Focaccia also carried a light saltishness that tickles the tastebuds for more flavour; the olives providing its own unique aroma as one chews onto them, while the sun-dried tomatoes gave an element of zing to finish things off. We also managed to try the Banana Cake during our visit to Kahve; this is served in a manner that resembles that of a small cake which is larger than the size of some Financiers served up at other establishments. The cake is somewhat similar to that of a pound cake in terms of its consistency where it is suitably dense and moist; all that whilst carrying a note of sweetness within.

We went for the Piccolo to pair up with the bakes that we had decided to go for during our visit to Kahve; it is noted that the folks at Kahve uses coffee beans roasted by Guerilla Coffee (which also runs their own flagship space at Kallang Riverside Condominium, as well as other outlets such as that of the one at Suntec City and IOI Central Boulevard Towers) — blend that Kahve used during our visit being the Guerilla No. 2 blend that features beans from three (3) different origins — Laos, Congo and Brazil. The tasting notes of the blend is described to be of Dark Chocolate and nuts. The Piccolo at Kahve is very well-pulled with a smooth cream over the top, whilst the cuppa also came with a right proportion of milk; this would be a medium-bodied cuppa with bold nutty and earthy notes that would be a hit for those whom are looking for a morning perk-me-up. Kahve is an establishment that belongs to a rare breed of cafes in Singapore; while cafes around the island have either opted for a more “under-one-roof” approach serving up full-sized meals or just operate simply as a coffee stand, Kahve seems to be embodiment of simplicity within peace — yet without being stone-cold at the same time. There seems to be an undisturbed sense of warmth within the establishment that is undoubtedly alluring — a spot to calm oneself down amidst the bustling Central Business District; something that most cafes around the island seem to lack these days. For those looking for a special spot in the Singapore cafe scene to check out, Kahve is one that is not to be missed.

One of the recent openings that had gotten quite a fair bit of attention on social media would be that of Hideout Coffee Bar — these folks have finally made their return to the local cafe scene ever since they had to shut their operations at Geylang having only operated there for a number of months. These folks are located at a brand new space within a shophouse at 122 Mackenzie Road; a spot that is within walking distance from Little India MRT Station and not too far away from the outlet of Warm Up Cafe that is there. Hideout Coffee Bar’s space at Mackenzie Road follows much of what they used to look like at Geylang, with the space also being much larger as well — these shop features an entirely wooden shop facade with an outdoor seating area with the use of camping chairs at its front porch; something that replicates the alley-side vibes that their previous location at Geylang used to have. The counter to order is actually via a small cut-out in the window that forms part of the shop facade that faces out to Mackenzie Road. Inside, the space features maroon walls and concrete floors; all matched with furniture and fittings with wooden and metallic accents; a very hippie look with bench seating located across one side of the space, whilst counter seating is also available facing towards the espresso bar and the food preparation. There is also a communal table that exists in the middle of the space that is made from a wooden table top above plastic crates — the addition of plants in the middle on top of a stack of books help gives the space an element of life. Just like how things used to be at their Geylang location, it does seem that Hideout Coffee Bar has pretty much stuck with what they are most comfortable with serving up — the selection of hot food available at Hideout Coffee Bar would be their line-up of sandwiches, though those looking for a light bite to go along with their coffee can opt for cookies and cakes as well. Beverages that are being served up at Hideout Coffee Bar would include the usual selection of espresso-based specialty coffee, as well as non-coffee options like Matcha, Genmaicha, and a Jamu Soda — just to name a few.

Hideout Coffee Bar does not describe on the elements that comes with their offerings on the menu — there were already quite a number of sandwiches that were already sold out by the time we made our visit to Hideout Coffee Bar during its opening weekend at lunch hours, so we found ourselves going for the more conventional Meatball Sandwich that they have to offer. All sandwiches offered at Hideout Coffee Bar are served freshly made-upon-order, so do expect a waiting time of around 10 to 15 minutes for the sandwiches to be made even during non-peak hours. Patrons would be called out to collect their order at the counter once their order is ready, with the staff requesting for patrons to leave their name with them upon order. As one fan observe from our order of the Meatball Sandwich, the Meatball Sandwich does look like one that comes with a slightly Italian influence; apart from the hand-formed meat balls, it also does come with a herb-infused tomato sauce, cheese, and olives – caution should be exercised whilst consuming the Meatball Sandwich here considering the slight messiness involved with the runny tomato-based sauce it features that tends to drip out of the food wrapper where the sandwich sits within. Sinking our teeth into the Meatball Sandwich, the bread does come with a crusty exterior whilst coming with a firm, chewy bite with a tension to pull apart – there is a bit of likeness between the bread here and that of the Vietnamese-style Banh Mi. herb-infused tomato sauce does provide a slightly tangy and zingy note, while the infusion of herbs help to uplift the flavours of the entire sandwich. The meatballs do come with a reasonably firm bite; there is a slightly gamey note, though this was pretty light and seemingly intentional — to provide that sense of meatiness within the sandwich, though it does seem to be a little bit on the saltier side as well. The cheese does provide a slight hint of saltishness, while the olives cut through the heaviness of the bread, cheese and meats.

During the same visit to Hideout Coffee Bar, we also had given their Biscoff Cookie a try — the Biscoff Cookie is one out of two cookies that Hideout Coffee Bar has to offer; the other being the Peanut Butter Chocolate Cookie. Their cookies are warmed up before being served up — the Biscoff Cookie is one that we found to be pretty manageable in terms of sweetness; this especially so considering how some Biscoff Cookie served by other establishments around the island tend to be on the sweeter side of things which is quite easily the case for Biscoff-flavoured items in general. The warm cookie crumbles neatly without falling messily apart; yet still crusty enough on the surface to hold everything together. It is worth noting that the Biscoff Cookies at Hideout Coffee Bar is a cookie that does not come with any fillings within, in case there is anyone whom might be expecting it to be filled with Biscoff / cookie sauce in between. It is worth noting that Hideout Coffee Bar does serve up their beverages in disposable cups; going for the White (Hot), it is also interesting to note how they serve their cuppas without latte art — perhaps a move that would seem to be more practical for them since the cuppas are served in disposable cups with cup lids. The White comes with a medium body; all that with a fruity and citrus-y flavour profile that can be considered as rather harsh for some tastebuds.

Hideout Coffee Bar is perhaps one of the cafes within the local cafe scene that exudes loads of character — there is definitely something very indie and hippie with the way that they are being setup — one that is especially playful yet passionate with what they do. The closure of their former space at Geylang may be a great setback, but the opening of their new space at Mackenzie Road is not just a new beginning, but also a revival of the spirit behind the brand and what it is set out to be. These folks are still churning out the same sandwiches and bakes as they had used to do; all that while the space retains the vibes that they had initially created it to be at their Geylang location — all that whilst being a bigger space that would also cater well to their regulars whom have gotten to know them through their short stint at Geylang. Prices of their sandwiches range from $9 to $18; the lowest-priced being the Kimchi Focaccia, while the highest-priced behind the Salt Beef Sandwich. With how they have pretty much stuck to what they are all about and also being an establishment with a unique vibe, Hideout Coffee Bar’s new location at Mackenzie Road would probably be a spot in the list of places to check out especially for those whom have yet to visit their Geylang location prior to its closure — also one that those residing nearby it would likely appreciate having in their ‘hood.

Burgs might be a fairly recognisable name in the Singapore F&B scene despite its recent disappearance with the closure of all of their remaining outlets around the island including that of their outlets within the Food Republic food courts at Causeway Point and 313@Somerset, as well as their outlet within Food Garden at Asia Square. With all that being said, it does seem like Burgs is making a comeback to the local F&B scene; this time round with two of the three ex co-founders of the original Project Burgs brand now back in control (the remaining one had previously set-up Ashes Burnnit which operates at several locations, including at Woodlands, Choa Chu Kang, Golden Mile Food Centre etc.). With the change of management, the establishment has also found new digs within a shophouse unit at 16 Bussorah Street within the Kampong Glam neighbourhood — these folks are located around the same area as where one would find the various restaurants serving up Turkish / Mediterranean cuisine along the street as well; Burgs shouldn’t be too difficult to locate considering the big signage that fronts their store. These folks have also adopted a vibrant hue of red to be a new theme colour that is applied to both the shop facade and interior furnishings and fittings. Burgs occupy both the ground floor and second floor of the shophouse unit; the second floor essentially being a large dining hall while there are limited dine-in seats found at the ground floor — the ground floor largely dedicated to the kitchen and counter, while the self-service POS machines also occupy a space near the entrance. The use of white, red and metallic elements alongside wooden furniture does present some form of minimalist and modernist vibe that is mixed with a bit of practicality; still cosy enough for the average diner. It does seem that Burgs had narrowed down its menu with this current iteration of the brand that is brought back by two of its original co-founders; the menu is split across categories Burgers, Meal, Nuggies, Yummy Fried Stuffs, Dips and Sweets — the current range of burgers limited to only four (4) different types. Beverages available at Burgs will include a line-up of canned drinks, which includes the Black Lemonade which was formerly served in a bottle under the old management.

Bae Con is one out of the two (2) beef burgers that Burgs serves up on their menu now — the other beef burger in the menu would be the The Original; for those whom are looking for non-beef options to go for, there would be the Big Bird which comes with a fried chicken patty as well as the Fish & Chips that comes with a deep-fried fish patty. Bae Con is available as a single patty burger or double patty burger; we went for the former. The menu describes the Bae Con to be a burger that comes with elements such as Homemade Bun, Beef Patty, American Cheese, Homemade Barbecue Sauce, and Turkey Bacon. The Bae Con is an item that doesn’t attempt to reinvent the wheel; the combination of elements being quite basic and is one that seems to attempt to be more comforting for those looking for a more conventional burger than one that delivers particularly on the gastronomical factor. Sinking our teeth into the burger, we did find the Homemade Bun to be soft and fluffy; we also liked how the bottom bun doesn’t appear to have soaked up the moisture from the elements above and thus wasn’t greasy nor mushy from being too wet — something that worked really well for us. It does seem that the Homemade Barbecue Sauce is being spread on the underside of the top burger bun that helps bring a bit of sweet, savoury and smoky flavour to the burger itself. This matches well with the grilled beef patty that itself does resemble that of what one would find in a smashed beef patty burger; well-brined such that it’s savoury without any strong hint of gaminess — all that while still maintaining a juicy bite without any tough, fatty or veiny parts that are difficult to chew apart. The addition of American Cheese does add a slight savouriness in the middle of it all, though we did find the turkey bacon to be more chewy than crispy — not surprising considering the leaner nature of turkey bacon against regular bacon; a necessary substitute given how Burgs is also a Muslim-owned establishment. The typical note of savouriness that cured meat brings from the Turkey Bacon further adds a contrast of flavours for the Bae Con.

We also managed to try the Burgs ‘Sig Fries during our visit to Burgs at Bussorah Street — this is essentially a spruced up version of their regular Fries that comes loaded up with toppings. While the menu at Burgs does not describe the elements that come with the Burgs ‘Sig Fries, it can be observed that the Burgs ‘Sig Fries does feature elements like a Nacho Cheese Drizzle, Green Chili Sauce and caramalised onions — it also does sleek to fine with pickled green chili as well. The fries themselves were already pretty well-executed on their own; these were crisp and were well-seasoned without being particularly salty. We would have expected things to be a little bit more heavy here considering the toppings that the Burgs ‘Sig Fries came with but this felt pretty manageable overall — the use of sauces here do seem well-proportioned and does not result in an onslaught of flavours that overpowers everything else; these nacho cheese adding a hint of savouriness while the Green Chili Sauce gives it an additional note of fragrance from green chilies. The pickled green chili adds an element of crunch and tanginess to the fries, with the Green Chili Sauce enhancing those notes further, while the caramalised onions were cooked to a soft consistency whilst providing an additional hint of sweetness that gives the Burgs ‘Sig Fries a balance of flavours.

We also managed to give the Fresh Mango Sorbet a go during our visit to Burgs — whilst the illustrations of dish on the self-service POS machine was one that features only soft-serve, the actual dish does come with added cubes of mangoes though the soft-serve itself isn’t quite as beautifully-swirled as it is in the illustration. Whilst the cube of mangoes does provide a soft texture with a bit of a fibrous bite to the soft-serve, we did find that the soft-serve itself carried a more intense sweetness of mango than the mango cubes itself — we would be good with the item even if it doesn’t come with the mango cubes at all. The Black Lemonade is a bit of a unique beverage at Burgs even before the change of management of Burgs even took place. This does seem like Burgs’ very own iteration of the Blue Pea Lemonade where some establishments carry; the twist here would be the use of activated charcoal instead of blue pea flower that creates the jet-black aesthetic that the beverage has. The activated charcoal doesn’t really impact the flavours of the drink; that being said, the lemonade does seem to have come sweetened at a rather comfortable level — but definitely lacking of the sour punch to the tastebuds as with some of the lemonade beverages that we have had from other establishments elsewhere.

Burgs does seem to want to go back to its former roots given how things are going with the return of the brand’s two of the three ex co-founders now leading the brand; we do recall Project Burgs having their heydays at Golden Mile Food Centre and Centuries Foodcourt before their massive expansion into shopping malls islandwide and warping into this concept that went very much downhill towards its eventual closure. It does seem that the current management is keen to bring the good ol’ days of the brand back, and through the quality offerings that they were once known and loved for; one can tell how each element is now prepared fresh only upon orders, and that attention to detail has been placed in the creation of each dish as well as the way it is being presented to their patrons. With that being said, prices are slightly on the higher side for their Meals which sees burgers being paired with a side and a drink of the patron’s choice; the lowest priced Meal starting from $15.90 for the Big Set, while the priciest would be the Bae Con Set starting from $18.90 — a bit of a difference from their very early days at Golden Mile Food Centre where they are seen to be more wallet-friendly. That being said, the Sides served with the Meals are actually portioned almost akin to a full-sized portion of their respective ala-carte Yummy Fried Stuffs items which can be pretty filling. These folks do deserve the props for the effort that had placed to revive the brand; a true showcase of dedication and passion to their craft and what they have believed in since Day One — and doing it all over again now that they are finally back and able to get the brand that they have created up and running again. An establishment that is worth keeping a lookout for!