Pizz Please ~

Kuan Zhai Wan Wan Xiang 寬窄碗碗香 has been an establishment that we followed for quite a while ever since the brand first established their presence in the local F&B scene at their very first location in Frasers Tower. It is a pity that these folks had since moved out of the Central Business District and relocated to a new shop space at the basement of Paya Lebar Square — that being said, it does seem that the brand is in a phase of expansion that is also seeing the opening of a brand new outlet at Changi City Point that is connected to Expo MRT Station. The Kuan Zhai Wan Wan Xiang outlet at Changi City Point — these folks can be found right beside the entrance / exit of the mall leading out towards the outdoor F&B establishments such as that of Viva Loca @ Changi; other notable F&B establishments located within the vicinity of Kuan Zhai Wan Wan Xiang at Changi City Point includes the outlet of Luckin Coffee, the outlet of BingXue Tea & Ice Cream, the outlet of River South (Hoe Nam) Prawn Noodles and the outlet of Yang Guo Fu Mala Tang there. Whilst the Paya Lebar Square location of Kuan Zhai Wan Wan Xiang does come with a fairly dated look, it does seem the the brand had refreshed its branding with the opening of their Expo outlet. The store is now decked in a refreshing shade of lime green that exudes a youthful vibe. This, combined with the use of more contemporary-styled furniture and fittings that features a wooden accent creates a modern look for the space that is visually more welcoming and up-to-date as compared to their Paya Lebar Square location. Tables at Kuan Zhai Wan Wan Xiang are configured to seat patrons dining in pairs of groups of four (4) pax; there are a mix of both booth seats and typical dining chairs for the tables here. As with how things were done at their other locations, dishes are colour-coded where a different price is charged for each colour. White rice is chargeable at an extra cost of $1 per pax, while patrons can help themselves to the variety of beverages in the self-service display fridge at $2 a bottle.

We have tried a couple of dishes that Kuan Zhai Wan Wan Xiang has to offer during our previous visits to both their now-defunct Frasers Tower outlet as well as their Paya Lebar Square location — thought we would give some of the other surge that we had yet to give a try previously a go. We decided to go for the Steamed Shrimp with Garlic Vermicelli this time round; an item that is colour-coded blue and is priced at $4.90 for a serving. Whilst Kuan Zhai Wan Wan Xiang does not describe the elements that are featured for the various dishes that they carry, the namesake of the dish does seem to be pretty self explanatory. We made our visit during a weekday dinner service and were pretty glad to find that the dishes do seem to be pretty fresh; none of the dishes looking like the gravy / sauces had congregated after being left in the self-service area for an extended period of time. Digging into the dish, one can definitely taste the garlicky note within the broth that the dish came with which matches the natural sweetness of the shrimp here. The chunks of shrimp have been de-shelled and are reasonably fresh; does come with a bite and definitely not mushy, while the chili does are a little bit of its fragrance without really adding a note of spiciness to the dish. We did feel that that the vermicelli did lack a bit of moisture in its texture and isn’t quite as chewy as what we had expected it to be — though this is generally he only qualm we have with the dish.

One thing that is worth noting about the Kuan Zhai Wan Wan Xiang outlet at Changi City Point jn terms of the dishes that they have to offer is how they seem to also offer a few dim sum-like items as well — this was something that we had not come across in our previous visits to both their Frasers Tower and Paya Lebar Square locations. We went with their Steamed Glutinous Rice with Mushroom which comes in the form of dumplings which are served in portions of three (3) pieces per serving. These do look like some spin-off variant of Siew Mai, and is also an item that some may likely find in other dim sum establishments around the island as well. An item that sees the usual Siew Mai wrapper encasing glutinous rice that comes with nibs of preserved shiitake mushrooms, we were glad they the dumplings weren’t over-steamed; the skin wasn’t mushy nor too sticky while the glutinous rice and mushrooms provided a savoury and earthy note similar to what one would expect in the classic Lotus Leaf Wrapped Rice dish that some dim sum establishments would also serve up.

The Scrambled Egg with Tomatoes was more of a comforting item to have; the rendition at Kuan Zhai Wan Wan Xiang does not scrimp on the chunks of tomatoes and comes with a good portion of scrambled eggs as well to provide that tanginess that gives the dish iconic flavour. With that being said, the scrambled eggs does feel a tad on the drier side, though the dish is by itself one they would go well with a bowl of rice on the side nonetheless. Another item that we tend to go for whenever we are having mainland Chinese cuisine would be that of the Shredded Tofu Skin. We had always found the version served up at Kuan Zhai Wan Wan Xiang to be a good balance of chili oil so that the shredded tofu skin doesn’t end up being too soggy nor greasy — at the same time lacquered with just enough chili oil to achieve that fragrance and slightly numbing note that it inherently carries; yet another dish that would have worked great if there was a bowl of rice to go alongside with it. Amongst the various dining establishments serving up mainland Chinese-style mini bowl dishes, Kuan Zhai Wan Wan Xiang is one of the establishments that we found to be quite consistent in the way that their offerings are being executed. Their dishes always seemed to retain a good level of freshness, while the flavours are often balanced without bearing towered being too salty — very tasty. Price points of their dishes are also considerably affordable with the lowest-priced tier of dishes starting from $1.90 and the priciest ones at $5.90; the range of dishes within the middle tiers also being aplenty. These folks do seem to be on the right track if expansion is truly in the books for them; looking forward to giving more of their offerings a try as more outlets of Kuan Zhai Wan Wan Xiang pops up across the island!

For those whom are frequently around the Central Business District especially in the Chinatown / Maxwell area, perhaps the mention of La Grigne Patisserie may ring a bell to some. These folks have recently opened a second outlet away from the central of the island — they had found home within the basement of One@Kent Ridge within NUH Medical Center that is connected to Kent Ridge MRT Station on the Circle Line. Their second outlet is actually branded as a La Grigne Patisserie Asian location; they are situated right beside Salad Crunch there. Unlike their very first location situated along Erskine Road, their Kent Ridge outlet is one that features dine-in seating; this is a departure from how they used to operate as a takeaway establishment at Maxwell. La Grigne Patisserie Asian is still relatively simply decorated to say the least; the interior still featuring grey elements matched with white fittings just like how their Maxwell outlet was being set-up. The display case for the various breads and bakes that they have to offer is separated out from the beverage counter; the beverage counter being set-up perpendicular to the main counter where all the breads and bakes are displayed. Dine-in seating comprises of usual dining tables and chairs which are configured to accommodate groups of up to four (4) pax, with the tables being easily moved around to cater to smaller or larger groups. It does seem that La Grigne Patisserie Asian offers a wider selection of breads and bakes as compared to the original location of La Grigne Patisserie at Maxwell; apart from offering a variety of danishes, muffins and focaccias, they also do offer a line-up of buns as well that are closer to what one would typically find in a neighbourhood bakery. With La Grigne Patisserie Asian being a dine-in eatery, they have also introduced a new beverage menu that comprises of various Nanyang-style Kopi & Teh, Milo, Chinese Tea and canned beverages — just to name a few.

Wanting to go for a savoury item, the Spicy Crabby Croissant was one of the items that had caught our attention whilst we were skimming through the display case to see what La Grigne Patisserie Asian had to offer. The description card placed in front of the item in the display case describes the Spicy Crabby Croissant to feature elements such as Japanese snow crab sticks, sriracha sauce and mayonnaise. Sinking our teeth into the croissant, we did find that the danish itself was well-made and pretty fresh even; the danish coming with a light, crispy and flaky consistency on the exterior, all that whilst the interior is light, airy and fluffy with a slight tension to pull apart being just aptly buttery at the same time. Being a stuffed croissant, the insides were filled with strips of shredded Surimi that has been drenched with sriracha mayonnaise; the sriracha adding quite a punchy kick of spiciness and an umami factor to the danish. One of the items that La Grigne Patisserie had been quite notable for would be the Chocolate Lava Muffin — the aesthetic of the muffins at La Grigne Patisserie being quite atypical of muffins that we have encountered at other establishments with the entire look being rather similar to a Cruffin instead. It wouldn’t be wrong to call the Chocolate Lava Muffin massive considering its size; it is also noted that the Chocolate Lava Muffin here does come suitably dense, though also not quite as greasy as what one would typically expect out of a muffin. This would probably appeal to chocolate lovers more; the inclusion of chocolate did not cause the entire muffin to feel overly sweet; we do reckon there also isn’t much of molten lava effect if one has the muffin as-is without heating it up — the chocolate core mostly existing as the ganache that reaches somewhere slightly within the muffin, while one can also find specks of chocolate chips within the muffin itself.

The Kopi was quite a decent brew — we weren’t expecting much out of the Nanyang-style Kopi being brewed at La Grigne Patisserie considering how these folks are primarily at bakery but it did seem that a lot of effort had went towards mastering the craft here; their Kopi providing quite a caffeinated kick whilst sufficiently sweet from the condensed milk to provide the balance. La Grigne Patisserie has been a name that is pretty much an underdog within the local F&B scene here — these folks do seem to have its own loyal following since the days that they are located in Maxwell, though it does seem that the only thing they had been in their way to gain the extra exposure that they need would be in the lack of dine-in facilities — making them a less preferred choice for those whom are wanting to look for a spot to stop by and enjoy a sweet treat while at it. We are glad to say that La Grigne Patisserie Asian has managed to maintain the consistency that is being served up in the creations at La Grigne Patisserie at Maxwell; all that whilst also suitably expanding its offerings to compliment the existing items that they already serve up — on whilst being in line with how they branded this particular location. We do think that they are able to attract a wider audience considering how Kent Ridge is totally different area from that of Chinatown / Maxwell — especially given the affordability of their bakes. For those whom have yet to give La Grigne Patisserie a go, La Grigne Patisserje Asian is a place that one should add to their list of places to check out soon.

Got to learn about the new Towkay Kia Kopi 頭家仔咖啡 when we were going around Waterway Point at Punggol — these folks had recently moved into a takeaway kiosk space in the mall being located at Level 2; they are situated just right beside the equally new outlet of An Açaí Affair there around the area where the children learning centres are situated. The kiosk in which Towkay Kia Kopi is situated within adopts a dark decor where dark wooden elements are matched with black fittings — perhaps to give it a little bit of a slightly more upscale look that verges towards being a little bit industrial to say the least. Primarily operating as a takeaway kiosk, there are no dine-in seating space located within Towkay Kia Kopi; that being said, one can look for the multiple seating / resting areas around Waterway Point that serves as convenient spots to just sit around to consume the food if they so choose to do so. Towkay Kia Kopi does remind us a little bit of the likes of takeaway coffee looks that operate within the Central Business District; think establishments like STEAM 蒸 / Local Coffee People, Old Tea Hut / KOPIFELLAS etc. — the menu largely being central around its beverages such as their Nanyang-style Kopi & Teh offerings and is segmented into sections dedicated to Traditional, Homemade and Specialty Mix; food items that are offered at Towkay Kia Kopi will include that of items categorised into Waffles, Bread / Eggs and Bites.

Opting for a little bit of a light snack to go with our order of Kopi, we decided to opt for the Traditional Butter Kaya Toast; this is especially given how we are pretty much suckers for traditional Hainanese-style breakfast toast. Towkay Kia Kopi does not describe on the elements that comes with their food and drinks in its menu; that being said, it can be observed that the Traditional Butter Kaya Toast comes with brown toast, Hainanese-style Kaya (i.e. the one with the brown hue, as opposed to Nonya-style Kaya that comes with a green hue) and salted butter — very much the same elements they one would expect to find in a standard offering of a Kaya Butter Toast elsewhere. The toast is grilled on the spot and was executed in a way where it does carry quite a bit of a crisp; each slice also did not seem to feel too thick as well and was just about right per what one would typically expect. On first look there doesn’t seem to be much Kaya spread around the toasts but we did feel that it was still largely adequate despite being slightly heavier on butter — the butter coming in thick slabs that adds that slightly saltish note to the caramel-y notes of the Hainanese-style coconut jam.

We also went for the Kopi during our visit to Towkay Kia Kopi. Towkay Kia Kopi does seem to do brew quite a mean cup of Nanyang-style Kopi here with the Kopi being one that comes with a bold kick of the Robusta beans that was used for the brew. Opting for the normal level of thickness and the normal level of sweetness for our order, we also felt that the Kopi came with a good balance of sweetness that does not drown out the robust and thick body of the Nanyang-style brew here. Towkay Kia Kopi does seem to be a pretty ambitious brand to have found themselves opening up in the heartlands of Singapore considering the type of establishment that it is; such concepts are easily found in the Central Business District, but is pretty rare to be found outside especially within the neighbourhoods. That being said, it does seem that Towkay Kia Kopi does specialise in its Nanyang-style Kopi which we we found to be better executed than that of some coffee shops, hawker centres and food courts around — something that residents around the Punggol neighbourhood might be appreciative of. We are pretty interested with their waffle offerings which seem to involve freshly-made neighbourhood-style Pandan waffles, something that we might keep in mind to check out if craving for such items develop whilst being around Punggol.

Those whom have been following us for some time might probably find the name Old Chang Sheng Jian 老張生煎 pretty familiar; these folks had at one point of time been based within the Eureka Taste food court within block MD6 within National University of Singapore. There has been a few tenants that had recently made the move out of the food court — this would also include the likes of Mama's Kent Secret Recipe (previously known as Mama's Kent Penang Delights during its time at Eureka Taste). Old Chang Sheng Jian had recently made its move into the Hawkerlab Food Court located right beside Citadines Science Park Singapore — this would be within the compounds of Geneo, and Citadines Science Park Singapore is also where the outlet of PYROAST there is situated within. Whilst known to be an establishment that operates only during the weekdays in the past, the shift into Hawkerlab also saw the start of Saturday lunch operations for Old Chang Sheng Jian. Old Chang Sheng Jian should be fairly easy to locate within the food court; just look out for the red signage as one enters the food court from its main entrance. Old Chang Sheng Jian’s menu comprises of its signature Pan-Fried Buns and also a number of Main Courses that seems to be focused around dry and soup noodles; there are also Sets where one can bundle their Pan-Fried Buns with noodles and appetisers to give more of their items a go in one seating.

Dropping by Old Chang Sheng Jian for their pan-fried buns, we found ourselves going for the Signature Mixed Pan Fried Bun — this would be a portion of four (4) pan-fried buns comprising of a mix of their Signature Pork Pan Fried Bun and their Signature Shrimp Pan Fried Bun; two (2) pieces of each variant are being served with the Signature Mixed Pan Fried Bun. We were pretty much served immediately — it does seem thus there was already a batch of pan-fried buns that were readily available to be served upon order during our visit to Old Chang Sheng Jian; perhaps done so in anticipation of the weekday lunch peak that was to arrive shortly after we made our order. Both variants of the Pan Fried Bun did look a little tired and deflated on first sight; the Signature Pork Pan Fried Bun saw a small area where both buns were also stuck together which thankfully was easy to separate without breaking the delicate skin of the Pan Fried Bun. Between the Signature Pork Pan Fried Bun and the Signature Prawn Pan Fried Bun, we found our preferences lying towards the former. Both variants do have well-executed buns where the skin was smooth and silken without being particularly thick; all that whilst the bottom featured a browned crust that gave a good variance of texture to the entire pan fried bun. The insides of both buns were also thankfully decently-filled with broth that was suitably warm — not scalding hot. The reason for our preference for the Signature Pork Pan Fried Bun was how the broth within the Signature Pork Pan Fried Bun was more savoury and carried more flavour than that of the Signature Shrimp Pan Fried Bun, though the Signature Pork Pan Fried Bun was the one that came with a pork filling topped off with shrimp for a hint of natural sweetness of crustaceans.

It does seem like the folks behind ZUS Coffee aren’t stopping with their expansion plans in Singapore any time soon — they had just recently opened yet another two (2) more outlets in Singapore being their Northpoint City outlet and the Royal Group Building outlet; the latter being situated in Raffles Place within the Central Business District. Their Northpoint City outlet is situated at the ground floor of the mall; these folks had taken over the former premises of the now-defunct Charming Taipei Taiwanese Tea House 戀戀台北茶屋 — some may also remember the space being an outlet of Rocky Master before Charming Taipei Taiwanese Tea House had taken over the space. This also makes them neighbours with the outlet of Joe & Dough there. Given how the space is, the dine-in area of ZUS Coffee is adjacent from the ordering counter and the espresso bar in a separate space of its own. The dine-in space at their Northpoint City outlet is a little different from that of their other existing locations such as that of the Westgate and Imbiah Lookout (Sentosa) outlets — surrounded by the shopping aisles of the mall, there seems to be a preference of the use of cushioned stools over dining chairs here; there are also a mix of normal dining tables and high tables, with the high tables largely more suitable for individual diners while the dining tables are configured for diners visiting in pairs to groups of six (6) pax. Menu offerings at ZUS Coffee at Northpoint City would be the same as most other outlets with the exception of its Changi Airport Terminal 4 location where food aren’t offered — the beverage menu is split across categories such as ZUS Signature, Mocktail, Classic, Functional, Cham Latte, Frappe, Creme, Tea, Chocolate, Refresher and Kids-Friendly. All food items are stocked up in the display chiller at the counter which includes a selection of light bites such as savoury bites, as well as a variety of cakes and danishes, while hot food items will include the likes of pasta and rice dishes.

Considering its Malaysian roots, we had always been a little bit more intrigued with ZUS Coffee’s more Southeast Asian-inspired food items that they have to offer such as that of the ZUS Signature Curry Puff and the Chili Api Fried Rice which we had covered in the article where we had written on our visit to their Westgate outlet. We did notice that they have do offer a Rendang Chicken Pocket Pie on its menu as well; an item which we had finally decided to give a go when visiting their Northpoint City outlet. This does resemble a little bit of a hand pie in its shape — breaking the pie up into half will reveal the Rendang Chicken filling within. We were having high hopes for the pastry and it is true that the pastry shell itself was a little uninspiring to say the least; it’s a little hefty and lacks the lightness and flakiness butteriness of pie pastry in general. As one reaches the Rendang Chicken filling within, we did notice how the Rendang Chicken filling comes in the form of minced chicken in dry curry like how it should be. Whilst the curry is fragrant in a way that is nutty and earthy; not too rich from the use of coconut milk, yet coming with an evident note of lemongrass within. Not the best pastry item that we have had, though it still pairs up pretty well with a cuppa on the side as an item with a bit of a local influence.

During our visit to ZUS Coffee at its Northpoint City location, we also tried the Iced Kopitiam Double Espresso which is part of a newly-introduced product line-up named the ZUS Kopitiam Series. ZUS Coffee describes the Iced Kopitiam Double Espresso comes with elements such as espresso, condensed milk and textured milk — we also opted for our order to come with the Boss blend of beans comprising of beans from Brazil, Peru and Colombia. The Iced Kopitiam Double Espresso is a creation that attempts to replicate the Nanyang-style Iced Kopi — this would be an in-between considering the use of Arabica beans at ZUS Coffee rather than that of the Robusta beans that is used for the typical cup of Nanyang-style Kopi. We did feel that the level of sweetness is well-managed here; the coffee not being quite as bold as it would be for a typical Nanyang-style Iced Kopi, though comes with a nutty and earthy flavour profile that still provides a bit of a caffeinated kick that tries to bridge it closer to the Nanyang-style Kopi. Prices of ZUS Coffee’s offerings are pretty reasonably priced — the items on their drinks menu ranges from $3.90 to $6.90, while the food offerings are priced from $2.90 for the ZUS Signature Curry Puff to $7.90 to a number of their pasta offerings. ZUS Coffee does remain as one of our more preferred options for quick-service coffee establishments; their espresso-based specialty coffee being stronger than most out there while still being well-priced in the market. Looking forward to giving their other offerings a try while more outlets start to pop up across the island.

There always seem to be something interesting hidden in the hole-in-the-wall spaces within Oxley Tower; recently-opened in the second level of the building would be a Top Quali Tea that is located just around the escalator landing pretty near where some of the existing F&B establishments such as MATBHAI CHAI and Toff Loft Cafe at the same level. Top Quali Tea operates as a takeaway kiosk due to the small space that it occupies within the building, though the building does have its own high tables and chairs which acts as a communal dining area for patrons of the various F&B outlets to use if they so wish to dine-in seated down without having to bring their takeaway items to another location to consume. These folks describe themselves as a Uji-based tea wholesaler that is operating “under the supervision of a certified Japanese tea instructor” which serves up a curated selection of Japanese tea for retail and for its food and drinks menu — the food and drinks menu is being segmented into categories comprising of its Premium Jelly, Lattes, Sparkling Beverages, Straight Tea, Cold-brewed Tea, Affogato and Ice-Cream.

We went for the Premium Matcha Jelly as a post-lunch dessert treat and the Premium Matcha Jelly does come with other elements such as that of Dango (i.e. Japanese Sweet Dumplings) and Azuki Red Bean paste. Top Quality Tea describes their tea jellies to be prepared with 100% plant-based agar rather than gelatin and is Muslim-friendly due to the lack of pork, lard and alcohol in the making of the jelly. For those whom prefer Houjicha, Top Quali Tea also serves up a Premium Houjicha Jelly as well. Digging into the Premium Matcha Jelly, the jelly does come in a soft texture that breaks away almost instantly as one gets to it; there is no springy bite that comes with it and the entire jelly felt rather “pure” in the process of its making. Those whom enjoy their matcha “unadulterated” would be glad to know that the Premium Matcha Jelly comes unsweetened — comes only with the bitter undertones of the tea which was reasonably intense; a great accompaniment to the sparkling tea beverages which comes with the option of adding the Houjicha / Matcha jelly in. The Dango in the meanwhile provides a clean, neutral note whilst introducing a springy bite to the dessert; the addition of red bean paste giving a complimenting earthy note with minimal sweetness.

We also managed to give the Cold Brewed Houjicha a go during our visit to Top Quali Tea and was pretty surprised by how the Cold Brewed Houjicha turned out to be — this would be suitable for those whom enjoy less intense notes of the roasted Japanese green tea. Coming with a clear aesthetic, we enjoyed how the Cold Brewed Houjicha came with a clean finish; all that with just a slight roastiness that was easy on the palate. Considering the popularity of Matcha and Houjicha in recent times, Top Quali Tea is one of those establishments that is bound to catch the attention of the office folks around the Central Business District — this is coupled by the fact that the establishment has a prominent frontage where most taking the overhead bridge leading to Shenton Way MRT Station at the other end would end up passing through. With prices of its offerings priced below $10, the prices are still considered to be rather reasonable for some office workers to treat themselves to once during the week — especially for those whom love their matcha / houjicha offerings; all that whilst serving up quality Japanese tea offerings in the Central Business District.

Managed to learn about the opening of the new Röstii within Far East Square during another visit to Far East Square for Six Hands the other day and made a mental note to give them a try once they have opened their doors. Röstii takes over the former premises of the now-defunct 钟婆婆米线 Zhong Po Po Mixian that is located right beside Bao Makers in Far East Square; this would also be the same stretch of shops where one can find the outlet of Ollella as well. Röstii is a Muslim-owned establishment; the brand does seem to adopt a shade of blue as its theme colour which is extensively applied to its logo as well as in its interior furnishings and fittings as well. There is a slight Swedish diner vibe within the small space it occupies; partially from its branding but also from some of the details such as the chequered vinyl that is pasted on the counter itself — this is all matched with fittings that feature wooden accent with the dine-in furniture being pretty much for function over form. Primarily operating as a takeaway stall, Röstii does have a very limited number of dine-in tables for patrons whom wish to eat-in; think four (4) tables that seats around four (4) to five (5) pax each. As the namesake of the store suggests, Röstii has a primary focus on its Rosti offerings — the various Rosti offerings coming with different types of meats while they also do offer a line-up of beverages such as that of lemonade, Salaam Cola or canned Gryphon Tea; just to name a few. These folks also seem to intend to serve up Cookies in due time considering that such a category does exist in their POS system as well.

Among the various Rosti items that Röstii has listed on their menu, the Beef Gochujang Röstii did catch our attention given the slightly more unique combination of elements that goes into this item — other variants of the Rosti that Röstii serves up would include more commonly found options such as the Smoked Salmon Röstii, Chicken Herb Sausage Röstii and Smoked Wagyu Brisket Röstii. Those whom prefer their Rosti plain can also opt for the Classic Röstii as well. For our order of the Beef Gochujang Röstii, we had also went for the Mini Mozerella Ball add-on; a chargeable add-on priced at $3. The Rosti are freshly prepared upon order; we did note that the waiting time for the order wasn’t quite as long as it would be as compared to most other establishments serving the same — our order was served up around more than 5 minutes after we had placed it.

As one can observe from our order, the Beef Gochujang Röstii also does come served with sour cream on the side. The Rosti at Röstii seems to come with shreds of potatoes that are shredded pretty fine in comparison to what we are used to seeing from some other establishments where the potato shreds might be more broad but shorter. The edges around the Rosti did come browned and were crisp; we also found that the Rosti here didn’t feel like it had soaked up too much grease at the same time — something which we tend to observe with Rosti that comes with more thinly-shred potatoes. Considering so, the inclusion of sour cream didn’t turn out too heavy for the Rosti; all that whilst being a little refreshing having introduced a slight tang that tries to neutralise everything else that it comes with. The direction taken for the Beef Gochujang was a little odd however; we are used to see Beef Gochujang being served with slices of beef though it is interesting to since how the Beef Gochujang is served with minced beef here — the end result being rather similar to a Beef Ragu which detracted from the usual expectations of the dish. The inclusion of nibs of carrot was rather odd, and whilst it did carry a slight sweetness and a little bit of a tang, it was also rather mild in terms of spiciness — there was also that slight hint of gaminess; overall a little confusing, though probably also being a bit of a compromise given how the ingredients used here should be halal-certified. With prices starting from $5 for their Classic Röstii to $15 for the Smoked Wagyu Brisket Röstii, Röstii does bring the office folks in the Central Business District yet another interesting meal option for lunch — though we would probably stick to the more conventional options such as the Smoked Salmon Röstii or the Chicken Herb Sausage Röstii if we do ever drop by Röstii again.

Fangko Coffee shouldn’t be a name that is too unfamiliar with those whom have been following the happenings of the Singapore F&B scene — these folks have been featured all several social media outlets over the years; their most prominent location being that of their former location at HongKong Street. Whilst they had closed their other concept named Petit Fangko previously situated at Margaret Market in recent times, these folks had not only relocated from HongKong Street to a brand new space within the 68 South Bridge Road where the now-defunct espresso.doc used to be located. Now known as Fangko House, the space can be described as an expansion to their operations previously at HongKong Street; the space being able to accommodate more diners without being too claustrophobic at the same time. Fangko House has made the space theirs by painting some of the walls within the premises; the interior now sports a mix of red and green (the latter being the theme colour of Fangko) that is matched against wooden furniture and fittings with the use of cushioned seatings that provides a higher lever of comfort for its dine-in patrons. The main dining hall largely comprises of proper dining tables and chairs with some seats being bench seats — most takes being configured to seat two (2) to four (4) guests, though one can still find high tables and chairs that lines the windows that makes for a food spot to people watch as well. The food menu at Fangko House is split across several sections such as Hot Item, Light Brunch, Brunch, Chimken, Authentic, Sides and Bakery. Beverages are categorised into sections dedicated to 100% Arabica, Iced Drinks, Health, No Caffeine, Teas and Milk and Traditional Brews.

A trip to Fangko House would not be complete if one doesn’t go for their dishes that features Chimken — having tried a few variants of dishes that features their signature Chimken, we decided to switch things up a little and gave their Wet Indomie (with Chimken) a go this time round. The menu at Fangko House describes the Wet Indomie (with Chimken) to come with elements such as mushy egg noodle, vegetables, onsen egg, shrimp crackers — patrons do get a choice to opt for their desired level of spiciness for their order of the Wet Indomie (with Chimken) and we had went with Level 2 for our order. We do note that the Wet Indomie that is served at Fangko House isn’t exactly that of a soup-based Indomie; that being said, it is one that certainly came a little more sauce-y — like a more runnier version of the chili that is drenched on the noodles. Mixing up the noodles with the onsen egg helps to further provide a richer texture; this also adds a bit of depth to the flavour of the chili as well. At Level 2 spiciness, we do feel that this would work just about right for those whom are tolerable to moderate levels of spiciness without causing an uncomfortable burn to the tastebuds — the chili being much of a Sambal Balado where the taste of raw chilies can be detected within; all that whilst the Indomie is coated in all that sauce yet remains adequately springy at the same time. The Chimken is Fangko’s specialty offering; these do feel like strips of shredded smashed chicken that is a little bit similar to strips of meat torn from the standard Ayam Penyet that is also drenched with the same chili; these seemed to have soaked up the mix of egg white and chili after we had tossed the noodles — they did lose a bit of that crispiness, but otherwise retained a good meaty bite. The vegetables gave a bit of a crunch factor to the dish which was a refreshing element to have from all the meat and carbs that it came with.

During our visit, we had also given their Fried Rice Kampung a go. Fangko House’s menu does not describe the elements that comes with the Fried Rice Kampung, but it can be observed that the dish does come with a fried chicken cutlet on the side whilst also allowing patrons to make their choice in either opting for the fully-cooked egg or the sunny side-up. We did feel that the Fried Rice Kampung is actually one of the milder flavoured dishes that we had tasted from the various concepts that Fangko Coffee had previously run; whilst savoury, the Fried Rice Kampung didn’t feel particularly salty — there also wasn’t much “wok-hei” here to speak of as well and felt a little more similar to that of egg fried rice to a certain extent. The dish also wasn’t spicy so this would work great for those whom have zero tolerance to spice; we did wish that the fried chicken is crispier and juicier but it still does work nonetheless anyway. The Fangko’Misu is actually a new item that is introduced to the menu with the opening of Fangko House — this would be Fangko House’s take to the classic Tiramisu and is described to come with elements such as
Savoiardi Lady Fingers, Fangko Coffee and Cookie Crumble based on what is mentioned on its menu. For those whom are uninitiated, Savoiardi actually refers to the lady fingers biscuits that have been soaked with coffee brewed using Fangko House’s very own roasts — the entire dessert does carry the ideal texture that one would expect of a Tiramisu with all of the elements being of the same consistent soft and easy to slice through texture; that being said, we do feel that the emphasis is stronger on the mascarpone cheese in the Fangko’misu and a stronger punch of caffeine would have created more impact.

We also managed to give the Fangko Jamaica Rhum Brew which is a beverage that is listed in the 100% Arabica section of the menu at Fangko House. This turns out to be an espresso-based specialty coffee offering where the typical latte is being spiked with an infusion of rum — the Fangko Jamaica Rhum Brew also only being made available as a chilled beverage. The latte does come with a nutty and earthy flavour profile; all that whilst coming with boozy finish from the addition of rum. Whilst being quite a good balance on its own, we did wish that the Fangko Jamaica Rhum Brew does also come with a dash of sweetness that would bring out the booziness of the beverage even more. Fangko Coffee has been an establishment that is probably best known for their Indonesian-style cuisine and it is undeniable that the dishes featuring their Chimken are the ones to go for — a star offering here which is pretty unique to their own with customisable levels of spiciness that would entice those whom are willing to take on the challenge. This is also further supported by a line-up Light Brunch and Brunch items which provides patrons with an extensive list of western-style brunch dishes and main courses should their Indonesian-style offerings aren’t to one’s fancy. Fangko House does seem to be an extension of what Fangko Coffee is all about — further expanding on the Indonesian-style offerings that Fangko Coffee was noted for whilst also focusing on their expertise in espresso-based specialty coffee whilst at it; think items such as that of the Fangko’misu that seems to act as a little bit of showcase to their knowledge on espresso-based specialty coffee. Prices of the items listed in the Brunch, Chimken, and Authentic sections of the menu at Fangko House ranges from $7 to $23; the lowest-priced item being the Wet Indomie (no Chimken), while the priciest of the lot will be the Fangko Big Breakfast. Light brunch dishes on the other hand are priced from $5.50 for the French Toast Maple Syrup. Overall, Fangko House has proven to be quite a unique spot in the F&B scene these days; for those looking for a comfortable spot to dine at with air-conditioning for some spicy Indonesian fare to be paired with espresso-based specialty coffee in a not-so-crowded spot in town during the weekends, this is the place to check out!

Was scrolling through social media and got to learn that Huat Soon Golden Wu Xiang Prawn Fritters 發順五香蝦餅 had recently made their move to the food centre located at the roof top of Beauty World Centre — whilst most may not have heard of the existence of the stall, Huat Soon Golden Wu Xiang Prawn Fritters had been operating within a coffeeshop stall within the Alexandra Village neighbourhood for quite a while. These folks had previously been operating within the same coffeeshop as Poh Cheu; quite a notable establishment for their Ang Ku Kueh and Soon Kueh. Huat Soon Golden Wu Xiang Prawn Fritters occupies a stall that is fairly prominent within Beauty World Food Centre; these folks can be found along the same row of stalls that is located right across from Ye Tang Chendol, Big Boys Western and You Peng Noodle Dumpling House 友朋拉面饺子馆 — its bright red signage, fried bee hoon piled up in a bamboo steamer and the full display of various Ngoh Hiang fritters being quite a head turner for most. The stall operates as one that serves up economical Bee Hoon from 8am to 11am before switching things up and serving fried prawn crackers from 11am onwards. Interestingly, the stall does serve up canned drinks as well which is priced at a discounted rate of $1 a can for those whom are purchasing food items from them.

Considering how various items had already caught our attention whilst skimming through the display case, we found ourselves grabbing four (4) items for our order of the Assorted Ngoh Hiang; we had also added the Fried Bee Hoon for our order as well. The four (4) items we went for were the Chef’s Prawn Roll, Prawn Cracker, Crispy Goose Zai-Er and the Chestnut Cake. All items are being deep-fried upon order as it should be at all establishments serving up similar fare; an electronic buzzer is issued where patrons would be paged to collect the order from the stall once it is ready for collection. The fried items are served separately from the Fried Bee Hoon here, with the fried items being accompanied with slices of cucumber on the side as well. We felt that all of the items here are actually quite well-fried; none of the items felt soaked in grease and were drained off the excess oil pretty adequately — there is also no lingering hint of overused oil that came with the dish.

The Chef’s Prawn Roll does differ from the usual Prawn Roll / Ngoh Hiang a little considering how this item is pretty much similar to the usual Ngoh Hiang with evident hints of five spice powder, but it does also seem to come less meaty and also features chunkier pieces of prawn that helps add a bit of a bite and provides a natural hint of sweetness from the crustacean that is more amplified than what one would find in the typical Prawn Roll / Ngoh Hiang elsewhere. We also liked the Prawn Cracker which came a little bit on the larger side but did not feel overly dense and was sufficiently crisp yet umami — also included a single prawn that further enhances the flavours whilst giving a good bite as well. Another element that really deserves the mention would be the Chestnut Cake which provides a soft bite with crisp edges that has been browned and a slight eggy note whilst also being subtly sweet. Meanwhile, Huat Soon Golden Wu Xiang Prawn Fritters claims that their Fried Bee Hoon does come with the use of less oil and is thus a “healthier” version to go for; we do agree that their Fried Bee Hoon is actually not particularly greasy as compared to that of most other stalls we had visited with not much of a visible grease being observed on the plate — much like the fried Ngoh Hiang items. The Fried Bee Hoon also had a springy bite without being overly salty, and came with a consistent texture throughout the entire plate. Pairing everything up with the chili sauce adds a bit of a saltish tang and a fiery kick that should be manageable for those whom are tolerable to moderate levels of spiciness; gives everything a slight contrast of flavours.

Stalls serving up Ngoh Hiang and fried prawn crackers are seemingly becoming a rarity around the island; this is especially so considering how there have been a number of such establishments that had opened at Chinatown Complex Food Centre in recent times only to have shuttered after just a mere few months being in operation — this is also in view of the older generation of hawkers serving such fare whom are retiring from the F&B scene. Whilst newer stalls serving up assorted Ngoh Hiang and prawn crackers do seem to use more commercially-made ingredients with some classic items being omitted from the selection of items that they offer, Huat Soon Golden Wu Xiang Prawn Fritters does attempt to serve up their own rendition of some items like the Chef’s Prawn Roll which is a commendable attempt to preserve the spirit of the old-school stalls serving up similar fare; all that whilst carrying a good variety of items that such stalls usually serve up. They are also aware of the nuances of the shift in dietary concerns of the local palate — the offering of fried Bee Hoon prepared with less oil being a move that may work for those whom are health-conscious, yet looking for a cheat meal. Considering quality of the Ngoh Hiang items that we had went for, Huat Soon Golden Wu Xiang Prawn Fritters is worth giving a go for those whom are craving for a decent plate of old-school assorted Ngoh Hiang and prawn crackers served with fried Bee Hoon.

Learnt about the existence of the new Space23 when we were going around the Jalan Besar neighbourhood whilst dropping by the favourite place — Space23 is a fairly new addition to the local F&B scene, having taken up quite a prominent shophouse unit along Jalan Besar that is quite impossible to miss. The cafe is located along the stretch of shophouses situated right across from Hoa Nam Building; the row of shophouses also be the same one as where one can find other notable dining establishments such as the likes of the outlet of Abundance, Two Blur Guys and The Canteen by Enjoy. Just like most other cafes that have opened in recent times, the interior decor of the cafe features a minimalist decor theme with a slight Japandi influence — there is the use of pretty solid-looking wooden dining furniture against the slightly concrete-esque walls and terrazzo-esque floors of the space. There are some folks whom have mentioned the cafe decked in a space theme considering the name of the cafe being spray-painted on one of the utility boxes, while the logo of the cafe also features an astronaut — there isn’t much connection to it being space-themed apart from those elements however. It is noted that tables at Space23 are configured in a manner that accommodates for patrons visiting in pairs to groups of four (4) pax; there is a larger sized table that is able to fit in groups larger than four (4) pax that comprises of a combination of bench seating and proper dining chairs as well. We visited Space23 during their soft launch phase — the food menu offered comprised of sections dedicated to Brunch Avids (All-day breakfast), You're sweeter, trust me. (Sweet), Indulgences (Fried items) and Pastry; the list of beverages available at Space23 will include espresso-based specialty coffee, tea and some canned beverages — just to name a few.

Skimming through the menu, one of the items that seem to have gotten our attention whilst doing so would be the Blueberry Ricotta Pancakes that is listed under the “You're sweeter, trust me. (Sweet)” section of the menu. The menu does not exactly describe the elements that had gone into the item for the making of the Blueberry Ricotta Pancakes; that being said, it can be observed from our order that the Blueberry Ricotta Pancakes does resemble that of the Ricotta Pancakes that was a pretty trendy dish way back in the early days of indie cafes in the local F&B scene where establishments like the now-defunct Paddy Hills and the now-defunct Stranger’s Reunion were serving it. The version of the Blueberry Ricotta Pancakes at Space23 is made simpler however; the Blueberry Ricotta Pancakes coming as is in a stack of three (3) pancakes rather than being a single large-sized pancake without the addition of other more “decorative” elements such as nuts and icing sugar. It does come topped with some fresh blueberries atop, whilst coming with whipped cream, butter and maple syrup on the side. The Blueberry Ricotta Pancakes does require a little bit of a waiting time of around 20 minutes to be served as the item is being made from scratch. Slicing into the Blueberry Ricotta Pancakes, the first thing that we noticed is how the pancake is especially soft and especially moist; the interior of the pancake carrying a shade of blue that is from the infusion of blueberry into the batter. One can also find studs of blueberries speckled throughout the entire pancake as well. The inclusion of blueberries within the batter helps to add a teensy bit of sweetness to the pancake. Amongst the whipped cream, butter and maple syrup that were being served on the side, we had a preference of pairing up the Blueberry Ricotta Pancakes with the whipped cream — the soft and fluffy cream does carry its own inherent sweetness that further helps to enhance the flavours of the dish even further.

During the same visit to Space23, we also decided to go for the Chef’s Guilty Pleasure which is listed as an item under the Indulgences (Fried items) section of the menu. Space23 describes the Chef’s Guilty Pleasure to come with elements such as Curly Fries, “Big Mac” sauce, pickle relish and dill pickle; it is also being mentioned in the menu that it is “inspired by Chef’s favourite supper”. We do reckon that the dish does need a little improvement in the way that it is being plated considering the presentation of the dish does feel like the various elements are just strewn all over the dish. That being said, it could be easily describe that the Chef’s Guilty Pleasure as a cheeseburger-inspired fries dish. We did feel that the curly fries were a little bit over-fried where they are crisp and not too greasy; though a little bit to crunchy and losing that slightly soft texture within that they tend to usually carry. That being said, the inclusion of burger sauce and various pickles does help to replicate those flavours where one would expect to find in a classic cheeseburger — perhaps just missing of the notes of caramalised onions and cheese which were more towards our own preferences. The exclusion of cheese here likely is a decision made for the Chef’s Guilty Pleasure to not come overly heavy as a side, whilst we especially love the dill pickles considering how it comes a little chilled to provide a temperature contrast whilst carrying a tang that also resets the tastebuds. The White (Hot) at Space23 is actually pretty decently-pulled; ours does come with an interesting latte art that seem to involved a unicorn but we liked how the cuppa does come with a medium body and featured an earthy and nutty flavour profile that works well as a perk-me-up.

On first look, Space23 does seem like one of those typical cafe startups that is run by folks who do not seemingly have the experience of running a F&B business ; that being said, it does seem that there is quite an emphasis at Space23 where items are made from scratch — this would include their items being listed on the Brunch Avids (All-day breakfast) section of the menu that features in-house Shokupan, as well as the line-up of Pastry that they have described for some in their social media pages that are freshly baked daily. We weren’t expecting much for the Blueberry Ricotta Pancakes, but we did feel that it quite hit the spot for us and probably is one of the signature items that they have to offer. Prices of the items listed in their Brunch Avids (All-day breakfast) and You're sweeter, trust me. (Sweet) sections of the menu are within the range of $14 to $24; the only exceptions that are priced at $9 are the 70% Valrhona Brownie with Vanilla Ice cream and the Madeline Trio. The Jalan Besar area is one that is especially saturated with many of such cafes being run by more established names that had been in the F&B scene for quite some time; hopefully there would be some room within this buzzy neighbourhood for these folks to operate in the long run given the current economic climate and competition surrounding them.

Whilst there is quite a saturation of cafes within the Joo Chiat / Katong neighbourhood in recent times, it does seem that there are some new entrants that are eager to set up shop within the said neighbourhood. Enter Hainan Immigrants — these folks can be considered as the newest addition to the neighbourhood being situated at 74 Joo Chiat Place; the address makes them somewhat within the same area as the Singapore outpost of You Kee XO Restaurant 有记XO烧腊之家 and Cata Coffee. In fact, the shophouse had once played host to the Louis Vuitton x Murakami Pop-Up not too long ago. For those whom have been following the F&B scene for a while, Hainan Immigrants is a dining establishment that is opened by the same folks behind the now-defunct 1932 Story which operated within the compound of Bukit Timah Railway Station along the Rail Corridor after the redevelopment of the old railway tracks into a green corridor. These folks also once operated as Smoke within Esplanade Mall at some point of time before its revamp as Addicted to Black when they had shifted to Ubi. The way which Hainan Immigrants is decked seems to have been inspired by the brand’s existence as 1932 Story; Hainan Immigrants does seem to be themed after an old-school traditional Chinese medicine hall; the interior being filled with vintage furniture and fittings where some may also feel the space being a little cluttered. Each corner seems to tell its own history; one section at the back even being styled like an old-school salon. The centrepiece here seems to be the old-school traditional Chinese medicine hall cabinets that can be found behind the counter, while the counter is also filled with old-school photographs that adds on to the rustic vibes of the entire space. One can also hear the vintage clocks going tick-tock, while they also do play chimes after every hour. Tables at Hainan Immigrants are configured in a manner that suits patrons visiting the establishment in pairs or in groups of up to six (6) pax. The food menu at Hainan Immigrants comprises of sections dedicated to Small Bites, Breakfast (available only from 9am to 11:30am), Pasta, Local, Western & Burger and Dessert. Beverages available at Hainan Immigrants include quite a number of their own concoctions apart from espresso-based specialty coffee and tea.

There are quite a number of items on the menu at Hainan Immigrants that seem to suggest that the establishment might be one that not only serves up western fare and Straits-style western fare, but also a small number of dishes that consists of local fusion elements. One such item will be the Signature Chili Crab Pasta which is said to be available during lunch and dinner service. The menu describes the Signature Chili Crab Pasta to come with elements such as tomatoes, chili sauce, slipper lobster, mussel and mantou. Portion size of the fish does seem to come across as pretty generous considering how the dish came in a larger-than-usual plate; it also came with quite a fair bit spaghetti whilst the seafood elements are also substantially sized — the slipper lobster coming whole and sliced into half for the convenience of the diners. We weren’t too big a fan of the spaghetti which somehow did come with a slightly doughy note that we weren’t too fond of; that being said, the chili crab sauce did help to mask some of that with its sweet-ish notes and a slightly tang. We liked how the sauce does replicate the flavours of the classic chili crab dish; coming with a suitably dense consistency with streaks of curdled egg white coming within for a silkier texture. If anything, we would have preferred for jt to come with a more intense kick of spiciness just to tickle the tastebuds even further. The slipper lobster flesh does come fresh with a slight sweetness of crustaceans, though the mussels does fine with varying levels of freshness though none of those served for our Signature Chili Crab Pasta did come across as bad. The inclusion of the deep-fried mantou was a nice attempt to bring the dish close to what it intends to replicate; these definitely came with a crisp exterior and a fluffy interior — the interior being sweet on its own and whilst a little greasy on the exterior, wasn’t soaking wet with oil within.

During the same visit to Hainan Immigrants, we had also went for the Hainan Immigrants Kaya Toast Bun — this is an item that is available as an ala-carte dish, or can be bundled as a set that only includes Latte or a Long Black. We had our order of the Hainan Immigrants Kaya Toast Bun as an ala-carte item. Interestingly, Hainan Immirgants serves their Hainan Immigrants Kaya Toast Bun in a form of three (3) mini-sized UFO buns; think of these as almost like a Singaporean form of a “Dim Sum” offering as one may. These do look a little plain Jane on first sight, but we did realise that the bread was served warm and toasted; these brown surface of the bun carrying a little bit of a crispness to it. We would say that Hainan Immigrants did get their Hainan Immigrants Kaya Toast Bun right by serving it with Hainanese-style Kaya; the one that comes with a brown hue that comes from the use of caramel in its preparation process, though the Hainanese-style Kaya does seem to be one that is commercially-made. The slab of butter is well-portioned and served chilled; slightly salted to bring a contrast of sweet and saltish notes for the Hainan Immigrants Kaya Toast Bun. We paired everything up with the Charred Smoke Latte — this will be an espresso-based specialty coffee concoction that sees the infusion of charcoal into the beverage. This explains the slightly greyish / blackish appearance of the cuppa as opposed to that of standard lattes that we are used to seeing. Truth to be told, we didn’t find it to come with any smoky notes as what it seems to have promised, though this is an earthy cuppa with a roasty flavour profile that we did find was a little bit on the milkier side though still fairly well-pulled in general.

Overall, Hainan Immigrants does feel like an establishment that is more for the vibes than that of the fare; that being said, this is a rarity where this much emphasis has went towards the entire decor of the space — this does remind us of some cafes in the past where the operators spent a lot of time and effort into the design of the space; something that feels different from the tired and overused minimalist, clean and industrial themes that cafes these days tend to go for. With such vibes that one can only find in cafes that are located overseas these days, Hainan Immigrants do feel like an establishment that would have a bit of presence on social media. Prices of its individually-sized dishes from the Breakfast, Pasta, Local and the Western & Burger sections of the menu are priced between $8.90 to $19.80; the lowest-priced item on the menu being the Classic Club Sandwich listed in the Breakfast section, while the highest-priced item would be the Signature Chili Crab Pasta that we went for. Given its unique vibes against other cafes within the local F&B scene, Hainan Immigrants is worth making that trip to soak into the environment that they have painstakingly created for its patrons.

Got to know about the new Breaditation Bakery that is situated along Desker Road within the Jalan Besar neighbourhood whilst walking around the area; the Desker Road has been seeing a number of rather interesting F&B-related additions in recent years with the likes of Aphrodite Waffles & Gelato, Goldenroy Sourdough Pizza and Thong Thai Bistro — just to name a few. Breaditation Bakery is located to the end of Desker Road that is closer towards where Berseh Food Centre; the establishment does have a rather contrasting vibe against most of the other shophouses that one can find along the street — the vibes of Breaditation Bakery being simple yet chic with the use of white and wooden elements throughout the entire shop. The interior is simply decked; a large part of the interior being dedicated to their kitchen that is located behind the counter where all of their pastries are freshly-baked. The counter is where all of the bakes which they have to offer are prominently displayed in the display case; Breaditation Bakery does offer a few other items for retail such as that of balsamic vinegar and Maldon sea salt which is stocked in a shelf facing the dine-in seats. Fine-in seats are limited to two (2) indoor tables that seats two (2) pax each, while there are also two (2) outdoor tables that also seat two (2) pax each outside the store. Being a bakery at heart, Breaditation Bakery offers a range of danishes, quiches, focaccia and sandwiches — they also do retail whole loaves of sourdough and ciabatta as well. Beverages available at Breaditation Bakery would include bottled beverages which are all stocked in the display fridge right beside the retail shelf.

The Pistachio Danish is one of the items that had caught our eye very early on when we were skimming through the display case to see what Breaditation Bakery has to offer. The description card placed in front of the item in the display case describes the Pistachio Danish to come with elements such as pistachio filing and pound cake sponge. Taking a bite into the Danish, we cannot deny that the this was a pretty well-made Danish in its own right — the pastry does come all light, flaky and buttery; very crisp without feeling particularly greasy. We were asked if we would like to have our Pistachio Danish to be warmed up before being served which was also what we opted for; having the pastry warmed up also meant that the pistachio filling that came within came all runny and molten. That being said, we couldn’t really identify the pound cake sponge that was being highlighted as one of the elements that is included in the Pistachio Danish based on the description card of the item. Nonetheless, we really enjoyed how rich and thick the pistachio filling was — there is really this saltish and nutty note that is unique to that of pistachios which could be easily detected with the pistachio filling; easily the highlight here whilst it also does come with some crushed pistachio nuts that really added on to the variance of textures within the Danish.

We also managed to try the BBQ Chicken Bratwurst Focaccia during the same visit. The description card for the item mentions that the BBQ Chicken Bratwurst Focaccia comes with elements such as chicken bratwurst sausage, BBQ sauce and capsicum. Being a focaccia, the bread itself does come suitably dense with a slightly firmness that carries a little bit of a tension to chew apart; that being said, the bread was suitably moist and spongy whilst at it — quite something which we are looking for when it comes to a focaccia. Topped off with elements that can be seen as a little bit of a crowd pleaser, the addition of chicken bratwurst sausage gives the bread little bit of a meatiness where there is a little bit of that saltishness typically associate with cured meat; all that coupled with the sweet and smoky notes of the barbecue sauce, the mild chili pepper-like fragrance of the capsicums and the savouriness of melted cheese. Having tried a handful of items that Breaditation Bakery has to offer, we do feel that their items do come across as pretty well-executed and thoughtful; these folks even do serve up their breads on trays with disposable plastic gloves for the patron’s ease of eating as well — something that tells us about their emphasis in delivering a delightful dining experience for the patrons. Breaditation Bakery does add onto the growing number of bakeries that had opened up across the island in recent times; its choice of location can be described as a little bit unconventional to say the least — otherwise, Breaditation Bakery does feel like an establishment that had quite a fair bit of potential; a spot that bread lovers might want to add to their list of places to check out to see what they are all about.