Pizz Please ~

Had long been a fan of Nicher despite its rather odd location at The Brooks I around the Springleaf neighbourhood — considering how The Lowe'f Shack had since ended its chapter at Springleaf Nature Park, Nicher has also become pretty much the de-facto cafe that we would head to whilst being around Springleaf. These folks had transformed themselves in the past — whilst it was previously an establishment within a coffeeshop known for retailing pound cakes, its operations at Springleaf had seen it become more of a Boulangerie of sorts; this is also when we found ourselves more acquainted to the brand for their range of interesting and well-made danishes. It seems that the folks at Nicher are now extending their line-up and operating hours — offering a separate menu apart from their usual line-up of danishes from 6pm to 11pm on Thursdays to Saturdays and from 12pm to 5pm on Sundays, the menu is dubbed Nicher Dessert Cafe and features sections dedicated to Mudpies, Cakes and Ice-Cream Combo and Specialty Drinks; the list of beverages being on top of their Nicher’s regular drink offerings.

An item that is listed on their Mudpie section of the menu, the Bailey’s Mudpie is one out of two Mudpie offerings that are listed on the Nicher Dessert Cafe menu. The Bailey’s Mudpie is being described on the menu to come with elements such as French Vanilla ice-cream, Double Chocolate Chip ice-cream and Bailey’s with an Oreo cookie crust; there is also the inclusion of chocolate sauce that is drizzled atop the dessert as well. Considering how this is a dish with its core elements being comprising of ice-cream, the Bailey’s Mudpie is served cold; both ice-creams came with a consistent texture which was not only smooth and creamy, but also a little sticky like how one would expect things to be for a proper Italian gelato. With such a texture, this helps the dessert to maintain its texture over an extended period of time as well. Both ice-cream flavours were rich; considering how chocolate ice-creams tend to usually be, we were surprised by how the bittersweet notes of the Double Chocolate Chip ice-cream wasn’t too sweet and didn’t overpower the aroma of the French Vanilla ice-cream — quite a bit of attention to detail there. Whilst being just a drizzle over the Mudpie, the Bailey’s does add a touch of booziness that went around rather evenly throughout the Mudpie; very on-point. The toasted almonds plated over the top were surprisingly fragrant and nutty — added on to the various elements of the Bailey’s Mudpie. Looking forward to returning to Nicher to give some of its newer line-up of danishes as well as Cakes and Ice-Cream Combo a go; always felt that these folks are pretty much an underrated spot that is interesting to rediscover every once in a while!

Got to know about a new cafe that had opened its doors recently whilst going around the area near Bencoolen MRT Station — it seems that the building formerly occupied by the Elections Department along Prinsep Link had seen some changes; now known as Foundry, the building is now social impact hub that attempts to “drive greater collective impact for non-profit incubation”. Housed within the Foundry would be Bettr Coffee; the space which Bettr Coffee occupies within the Foundry is a sheltered outdoor space that can be described as a little bit of a patio — the open-air space being decked with wooden and plastic furniture and fittings set against a black theme that gives it a particularly chill yet upscale vibe that is especially relaxing and soothing during the evenings. For those whom are familiar with the local F&B scene, Bettr. has its roots coming from the Bettr Barista Coffee Academy (now known as Bettr Academy) which is perhaps best known for being a beverage education provider for the disadvantaged. Their cafe operations at Foundry can be described as their flagship, and these folks have mentioned that they are working with their suppliers to ensure its offerings do feature components that are sustainably sourced. It is worth noting that Bettr Coffee serves up a slightly different food menu in the day as it would in the evening; the evening offerings comprising of larger plates while small plates (alongside some of the Evening Plates) would be the main role offerings in the day. Other categories in its food menu would include Fresh Bakes and Dessert. Specialty coffee is pretty much a central theme in the beverages that they have to offer; after all, Bettr Coffee does roast and retail coffee beans that they roast as a micro-roastery. With that being said, their space at Foundry does offer quite an extensive list of alcoholic beverages including Natural Wines, Beers and Crafted Spirits. Those looking for non-alcoholic options apart from specialty coffee can also opt for tea, drinking chocolate, and a range of natural sodas.

Visiting Bettr Coffee on a weekday when they do dinner service, we were skimming through the items listed in the “evening plates” section of the menu for something more substantially-sized. We eventually went for the Patty Melt — an item which could be found in both the Small Plates section of the menu that is available in the day, as well as the Evening Plates section of the menu that is only available during the evenings when they are open for dinner service. The menu at Bettr Coffee does describe the elements that comes with their various dishes — the Patty Melt is described to be a dish that features elements such as white toast, smashed beef patty, cheddar, pickles, secret sauce, grilled onions and aioli. The simplest way to describe the Patty Melt is probably to liken it to a good cheeseburger but in the form of a sandwich — even the elements comprising the Patty Melt seems to suggest the correlation as well. Digging into the Patty Melt, we already liked how the white bread seems to have come grilled; coming in a beautiful shade of brown, the bread is was also toasty and crusty on the surface. The beef patty here does come across as slightly tougher since it also seems to have been a little bit more “done” — this one definitely did not come with a pinkish centre, though this does help to give the sandwich a bit of meatiness nonetheless. While the beef does carry a slight hint of gaminess, we felt that it did go okay with the briny and savoury notes of the meat itself; still rather complimenting and not sticking out like a sore thumb. The melted cheese does give a bit of a cheese pull whilst being savoury, though it was the medley of flavours of the cheese, caramelised onions and pickles that added a harmonious blend of sweetness, tanginess and savouriness with a bit of crunch that also contributed a dimension of textures with other elements in the dish. The secret sauce is much like the burger sauce that one would find in a cheeseburger which binds the various elements of the sandwich altogether with its creamy mouthfeel.

During our visit to Bettr Coffee, we had also given their Banana Chocolate Pound Cake – we did find the cake to be pretty light and fluffy especially considering how we have had denser pound cakes elsewhere. We did note that the flavours of banana are more prominent than the chocolate here. Noting that they do carry a small range of unique concoctions of espresso-based specialty coffee under the Foundry Specials section of the menu, we went for the Coconut Russian which was also listed as a “Bettr Crew’s favourite” item (i.e. recommended item) on the menu. Described to come with element such as double espresso, brown sugar syrup, coconut milk and cream top, the drink is also served as an iced beverage by default. Conceptually similar to an Einspanner, it was a little odd in its execution since the brown sugar syrup finds itself sitting at the bottom of the drink — whilst stirring it allows for the sweetness to go into the coffee, this would also inadvertently mean that the cream top gets stirred in to dissolve into the beverage which also doesn’t allow one to enjoy it like how an Einspanner would be. We had given our feedback on the Coconut Russian to the service crew whom have mentioned that they will be looking into it.

The folks at Bettr Coffee / Bette Academy have come quite far from where they had started out being in 2011 — the brand’s expansion from being more of a coffee academy to being full-fledged cafe is testament to how they have kept themselves relevant in the ever evolving F&B scene in Singapore. While striving for a growth necessary for the development of their brand in the long run, the brand has also not forgotten about their mission of doing good around the community that it operates in, staying true to its core values and even expanding the scope further alongside its operations. A brand befitting to complement the operations of a social impact hub which it is being housed alongside with, Bettr Coffee’s space at Foundry is one that cafe-hoppers whom are serious about coffee should check out — all whilst supporting a good cause.

1030 Breakfast Shop 一零三零早餐店 is one of those hawker stalls that we only got to know when we were going through Chinatown Complex Market & Food Centre on another occasion; there does seem to be quite a fair bit happening around the food centre, considering how there are a few new tenants that have recently moved into the food centre — other establishments that had found home in the food centre recently would be Thai Banana Snack, as well as New Hope Noodles 新望云吞面. 1030 Breakfast Shop can be found within the blue zone of the food centre; these folks can be found around the same area as where one will be able to find Chef Leung's Soup Dumplings 梁师傅灌汤包. 1030 Breakfast Shop should be a stall that isn’t too difficult to locate; the stall bears a signboard with a white background with its Chinese namesake in stylised fonts — the contrast of yellow and orange in its logo also gives the stall a young and cheerful appearance as well. These folks seem to be an establishment that is centred around Taiwanese fare; Taiwanese-style breakfast specifically — the menu being segmented into categories such as Egg Omelette, Toast, Rice Millet / Rice Bowl and Rice Rolls.

Whilst 1030 Breakfast Shop does not describe the elements featured in their dishes, we had enquired them on what are the elements included with the Signature Toast — the staff at the counter informed us that it consists of egg, cheese, pork chop, luncheon meat and peanut butter; all that in between two slices of toast. The food at 1030 Breakfast Shop are made fresh-upon-order and patrons will be passed an electronic buzzer after making payment, which would be used to page the patrons to collect their order from the stall once the food is ready for collection. The bread for the Signature Toast at 1030 Breakfast Shop is lightly toasted; taking a bite into the sandwich, one would notice the heft of the sandwich considering how u it comes with multiple layers of meat within. The toast does provide a light, toasty crispness on the surface, though we especially like how the bread is pretty light and fluffy here that keeps things from being jelat and does not attempt to steal the show away from the other elements that the Signature Toast comes with. The slice of pork chop does seem to have come tenderised and brined for a savoury note; all that whilst carrying a bite without being particularly tough and with the juices of the meat being locked in — there was no undesirable porky stench that came along with the pork chop. There was also definitely that slight savouriness that one would expect out of the inclusion of cheese with the sandwich, while the slab of luncheon meat added was pretty chunky — it seems that whilst most establishments would have seasoned the pork chop with pepper to enhance the flavours of the pork chop, 1030 Breakfast Shop went the way of doing the pork chop as-is, whilst opting for black pepper-infused luncheon meat where the peppery notes takes away some of the saltishness inherent in the processed meat. Despite the thinness of the egg omelette, the omelette was soft and fluffy — all that whilst the spreading of smooth peanut butter on the undersides of the toast does add a slightly sweetness and nuttiness that seemed to gel all of the elements together in a rather intriguing way.

Knowing that 1030 Breakfast Shop also serves up Egg Omelettes, it was needless to say that we were enticed to find ourselves going for one of such offerings that was listed on their menu. The recommended Egg Omelette item per their menu would be the Ham Cheese Egg Omelette — much like how one would expect for the typical Taiwanese egg crepe, the crepe does come a little chewy whilst encasing the soft and fluffy egg omelette that features ham and cheese rolled within; both elements giving the dish an additional touch of savouriness in different dimensions, with the cheese being the element that binds everything together. The Egg Omelette also comes with a brown sauce that comes lightly savoury — also provided a bit of moisture to the egg omelette for some whom might find it a little dry. It does seem that Taiwanese-style breakfast had become something that has been more accepted by locals here as compared to in the past; perhaps thanks to establishments such as that of Fong Sheng Hao 豐盛號, True Breakfast 初早餐 and 早餐好了Breakfast Hola that had popularised such fare to the mainstream audience in the last couple of years — 1030 Breakfast Shop being one of the very first of such establishments to have found their way into the hawker centres here. We do find their food to be pretty satisfactory; prices of their Toast offerings range from $2 for the Kaya Butter / Black Sesame / Chocolate Toast all the way to $6.50 for the Signature Toast, while the Egg Omelette offerings are priced starting from $3 for the Original to $6 for the Hashbrown Bacon / Pork Chop Cheese. It will be interesting to see if Taiwanese-style breakfast concepts like 1030 Breakfast Shop would be viable in a hawker centre setting, though it does certainly make them an interesting stall to check out at Chinatown Complex Market & Food Centre for those looking for something different to have.

Got to learn about the new Swag & Sizzle which had recently opened its doors at the coffeeshop located at 243 Cantonment Road (otherwise known as BREK Cantoment); for those whom aren’t too familiar with the coffeeshop, the coffeeshop is the same one that houses some notable F&B tenants which includes the original location of WANO NIKU, as well as Mod Keaw Kitchen & Bar — some notable previous tenants that are located in this coffeeshop will also include Mr and Mrs Nasi Lemak, Lao Gu Ban 老古板 and Quality Melts. There always seem to be interesting concepts that open at the said coffeeshop from time-to-time, and Swag & Sizzle is just that — being the coffeeshop’s only stall operator that is serving up western fare. Swag & Sizzle seems to differ from the standard coffeeshop / food court / hawker centre stall serving up western cuisine within the heartlands — these folks seem to serve up more artisanal western fare that one would typically find in more casual dining establishments as well as specialty coffee joints; the menu being segregated into sections comprising of All Day Breakfast, Mains, Burger and Pasta, and Desserts. Dishes that one can expect to find in the menu of Swag & Sizzle would include that of Hanger Steak & Eggs, Chicken Roulade and Smash Burger — just to name a few.

There are quite a number of western stalls situated in similar settings that serves up artisanal western fare these days — that being said, there aren’t many out there that are serving breakfast dishes that one would typically only be able to find at a specialty coffee joint on their menu. Considering the novelty of such dishes being served up in such a setting, we decided to go for the Croque Madame which is being listed as an item available on the “All Day Breakfast” section of the menu. Swag & Sizzle does describe the elements going into the various dishes on their menu; the Croque Madame features elements such as chicken ham, Emmental cheese, Monray sauce, Sunny side-up, Polka Bread and Salad. Collecting our order at the counter when our electronic buzzer has been paged, we did notice how the Croque Madame at Swag & Sizzle looks exactly like how the dish would be presented at specialty coffee joints; slicing into the Polka Bread, we did find the bread to be delightfully crusty on the exterior, yet carrying a good bite without being too dense or heavy in its texture and consistency — pretty delightful on its own. Coming with chicken ham, Emmental cheese and Monray sauce, these elements provided a medley of savouriness of that would is typical of cured meats and cheese that is pretty much a classic combination that would appeal to most; the Monray sauce being similar to the Bechamel sauce that one would typically find in Croque Monsieur / Croque Madame dishes elsewhere — the Monray sauce seeing the addition of grated cheese to the standard Bechamel sauce, and provides a light creaminess that gels all of the elements altogether. The sunny side-up that came along with the Croque Madame comes with a fully-cooked egg yolk — would personally prefer a sunny side-up that is done without the mould with crisp, browned edges and a runny egg yolk, while the salad was one that is drizzled with vinaigrette for flavour.

It is also fairly unusual to find desserts being served up at a stall that is operating in the settings of how Swag & Sizzle is being set-up; the Chocolate Lava Cake is an item that can be found in the “Desserts” section of the menu. Coming with vanilla ice-cream and chocolate sauce, the vanilla ice-cream does feel a little generic but we did like how the chocolate lava cake itself came with a crusty exterior and a ooey and gooey molten chocolate lava core that was not overly sweet — a version of the dessert which can be compared to what specialty coffee joints would serve up as well. Despite its set-up, Swag & Sizzle does seem to attempt to be an establishment that sets itself apart from similar set-ups of its type — not only do they serve up more upscale western dishes which one would not typically expect out of such stalls, but it is also evident that these folks also seem to know what they are doing; the quality of their food being comparable to similar offerings served up at causal dining establishments and specialty coffee joints as well. Prices of their individually-priced mains range from $6.90 to $21.90; the lowest-priced item being the Ham & Cheese / Mushroom & Cheese Omelette in the All Day Breakfast section of the menu , while the priciest would be their Hanger Steak in the Mains section of the menu. Whilst the dining environment within BREK Cantonment isn’t the best experience even amongst the likes of other coffeeshops around the island, Swag & Sizzle does give working folks in the Central Business District a value-for-money dining choice whilst serving up some cafe-worthy western fare — definitely intrigued enough by our experience with them to be thinking about making a return visit to try out their Chicken Roulade and Smash Burger soon!

There definitely seems to have been a bit of popularity behind the concept of mainland Chinese-style cuisine being served in mini bowl format considering how there are quite a number of such establishments being situated all across the island these days — think the likes of Bai Wei Mini Bowl 百味小碗菜, Mom's Hand Mini Bowl Kitchen 妈妈手小碗菜, Delibowl Express Rice Kitchen and Kuan Zhai Wan Wan Xiang 宽窄碗碗香 in the Singapore dining scene. Opened recently at Grantral Mall @ MacPherson, 3 Meals • Bowl by Bowl 一日三餐 碗碗菜 is the latest of such mini bowl concepts to have opened in Singapore — the concept is not to be confused with 呷三碗 Eat 3 Bowls or 3 Meals a Day 一日三餐 despite the rather similar-sounding name to the two unrelated establishments; in fact, 3 Meals • Bowl by Bowl is a concept by the same folks behind Crab Wang Imperial Dining 蟹王御厨 that is located at Hotel Boss as evidenced by both the SGQR label and the shirts worn by the chef in the kitchen. 3 Meals • Bowl by Bowl takes over the former premises of the now-defunct outlet of Taiwan Fullhouse 食尚台湾 at Grantral Mall @ MacPherson; the dine-in area mostly being located along the shopping aisles of the mall. 3 Meals • Bowl by Bowl had done quite a fair bit of work to the space vacated by Taiwan Fullhouse; adopting a yellow colour theme to the space, 3 Meals • Bowl by Bowl is pretty eye-catching with its bright and cheery shopfront — the dine-in furnishings are pretty simple with the use of white dining tables and yellow stools with a rattan-esque accent; there is also the use of cushioned booth seats for some tables to provide for a more comfortable dining environment for its patrons. 3 Meals • Bowl by Bowl does claim that its menu changes on a daily basis; the various dishes that they have to offer are split into colour-coded bowls which denotes the price category of the dish — the lowest-priced dishes would be the bowls coming with a green rim at $1.90 per bowl, while the priciest ones would be those coming with able rim at $4.90 per bowl. Interestingly, 3 Meals • Bowl by Bowl does offer patrons with two (2) choices of carbs — one being the white rice and the other being porridge; both of these are chargeable at a flat fee but subsequent refills are complimentary.

Skimming through the selection of the dishes that are being offered at 3 Meals • Bowl by Bowl, we do note that the dishes that they have to offer are more localised as compared to the other establishments serving up mainland Chinese-style mini bowls around the island — perhaps something about how the concept is being run by an establishment that is more of a seafood zichar restaurant, though this also meant that the offerings does remind us of the dishes that one can also find at local Chinese-operated mixed economy rice stalls. Case in point would be the Black Pepper Sweet & Sour Chicken. It is noted that the dishes available at 3 Meals • Bowl by Bowl does seemed to have been prepared some time in advanced and have been sitting around the display warmer for some time; the sauce of the Black Pepper Sweet & Sour Chicken does seemed to have been exposed to the surroundings for a while with the chicken chunks carrying a rather limp texture being aired out and coated with a dense and thick sauce. Nonetheless, the chicken chunks are still reasonably easy to chew through, with the sauce carrying a deep sweetness that seems to also focus more on the underlying savoury notes coming from the black pepper — something closer to the sweet and sour pork chops that some local Chinese-operated mixed economy rice stalls would serve; there was a slight hint of pepper in the finishing notes, though not one that we necessarily found to carry a spicy kick. We also noted the use of curry leaves that were wok-fried with the chicken cubes to help to add another dimension of flavours, though the curry leaves weren’t carrying the crispness that we would have liked it to have. Onions are also added for a soft crunch as well.

The Green Dragon Vegetables is a dish that is categorised in the lowest pricing tier at $1.90; this item seems to be a wok-fried dish comprising of both the green dragon vegetables and beansprouts — carrying the savouriness of a typical wok-fried beansprout dish that one can find at zichar establishment, the beansprouts also added a crunch to the dish. We would wish for them to add some chunks of salted fish to the dish for an extra burst of flavours and a bit of bite that would further enhance the dish. The Shrimp Beancurd is served in a bowl with an orange rim much like the Black Pepper Sweet & Sour Chicken — the price of the dish being at $2.90 which is one of the middle-tiered items that 3 Meals • Bowl by Bowl has to offer. While the beancurd is still soft and silken within, one can still probably tell that the dish was sitting in the display warmer for quite a while before we picked it up; the edges of the beancurd did feel a bit dried out. That being said, we did find the gravy drenching the beancurd to be rather intriguing; it carried a savoury yet umami note that hints of dried shrimps — a bit of a twist to the usual homemade beancurd that often comes with soy sauce and pickled radish that some zichar establishments serve up.

One thing that we had noted about 3 Meals • Bowl by Bowl is how they do seem to prepare way to many dishes in advance whilst leaving them on the display warmer; while this does create a more impressive display where patrons do get a view of everything they have to offer, we did notice the gravy and sauces of some of the dishes conjugating — something that would impact the dining experience for those whom are opting for those dishes. Otherwise, we do feel that 3 Meals • Bowl by Bowl does feel more like an alternative mixed economy rice concept rather than that of a true-blue mainland Chinese-style mini bowl establishment given the dishes that were available on the day we made our visit. Prices are pretty reasonable and comparable to other similar establishments around however. With all that in mind, 3 Meals • Bowl by Bowl would definitely make for a pretty interesting and wallet-friendly dining option for those whom are working in the Tai Seng neighbourhood.

Got to know about the opening of Broth Bowl when we had happened to pass by the establishment whilst going past the Tanjong Pagar area. Located within Onze, Broth Bowl takes over the former premises of the now-defunct Beef Sukiyaki Don Keisuke there. Being situated in a shop unit in a corner of the building, Broth Bowl should be relatively easy to spot considering how the shop unit does come with a dual frontage — one side of the shop unit faces towards Kee Seng Street, whilst the other side would be the entrance facing the walkways within the building itself. Broth Bowl had done quite a bit of work to the entire space — considering how they are a quick service restaurant, they had shifted the counter away towards the right of the another space which leads further into the food preparation area. What used to be the food preparation and counter seating for Beef Sukiyaki Don Keisuke is now dedicated to dine-in seating; there are seven (7) dine-in tables within Broth Bowl comprising a mix of two-seaters and four-seaters — the entire interior space also being decked simply and stylishly with the use of wooden accents amidst white walls and white surfaces which we found to be pretty zen despite being fairly compact. As the namesake of the establishment suggests, Broth Bowl is a dining establishment that focuses on its collagen broth offerings — the collagen broths are being sold in sets alongside a protein, a staple and greens of the patron’s choice. Broth Bowl also does serve up a small selection of Add-Ons, while they also have a limited variety of menu items on its Breakfast section of the menu that is available from 7:30am to 10am.

Being primarily a quick service restaurant at heart, Broth Bowl serves up its dishes in disposable ware even for dine-in patrons — orders for their collagen broth sets are served in dual-tier bowls where the top layer is where one will be able to find the choice of protein, staple and greens opted to go along with the collagen broth; the collagen broth sits within the layer of the bowl that is beneath the top layer. Going for their most conventional broth offering, we found ourselves going for the Pork Miso Tonkotsu Set; the choices of proteins that one can opt for with the Pork Miso Tonkotsu Set would include that of the Black Garlic Pork or the Pork Tonkatsu — our choice being the former. Between the Short Grain & Brown Rice, Ramen Noodles and Inaniwa Style Thin Udon that Broth Bowl offers for the Staples do go along with the collagen broth sets, we gravitated towards the Inaniwa Style Thin Udon whilst we opted for the Roasted Broccoli for our choice of Greens. We were told to have that the dish is best to be enjoyed with the proteins and greens on their own, whilst we can add the staples into the broth — this is especially considering how the proteins and greens already comes with its own flavours.

Broth Bowl describes their Pork Miso Tonkotsu to come with pork collagen broth, Miso and Dashi — it does seem that the folks at Broth Bowl had decided to opt for a lighter note for their Pork Miso Tonkotsu since this doesn’t really come with that rich, creamy and at times, even sticky collagen-rich broth that one would sometimes associate with ramen dishes featuring Tonkotsu broth. Here, the lighter notes of the Tonkotsu broth are well-balanced and further enhanced with the addition of Miso that gives it a bean-y, earthier finish that we found not to be jelak to say the least. The Black Garlic Pork does feel like it sits in the middle of being the Chinese-style Char Siew and braised pork; the soy-braised pork belly does come tender and juicy — coming with a gelatinous texture from the fatty parts, all that without any undesirable porky stench considering how it has already absorbed all of the flavours of whatever it has been marinated with. There is a slight sweetness amidst the deep and rich savouriness — well-complimented by the slightly nutty and roasty notes of the black garlic sauce that went over it. The Roasted Broccoli is pretty much charred broccoli florets that come with slight crisp and smoky ends; easily a crowd favourite on its own and definitely not something that is conceptually new given how many times we had come across such an item — the version at Broth Bowl does come with fried garlic and Kombu crumbs that add another dimension of savouriness and crunchiness to the broccoli. The Inaniwa Style Thin Udon requires a top-up of $1.50 to the base price of the collagen broth set that one opts for — works especially well with the broth considering how smooth and slurpy it is. We were also surprised with the generous serving of udon that came with our order.

During our visit to Broth Bowl, we had also decided to go for the Spanish Omelette which was an item listed in the Add-Ons section of the menu — the menu describes the Spanish Omelette to come with elements such as Potato, Carrot, Broccoli, Purple Sweet Potato, Egg and Kombu Crumb. Inspired by the Spanish Tortilla, the Spanish Omelette is Broth Bowl’s twist to the Spanish omelette that typically features elements such as potatoes apart from the eggs — we would liken the Spanish Omelette at Broth Bowl to be more like a quiche with the main egg layer coming with florets of broccoli within; the omelette also being layered with different root vegetables such as the carrot and purple sweet potato that will replicate the textures of potato, but providing a different dimension of sweetness and a vibrant aesthetic to the dish. It comes topped off with the same Kombu crumbs that came along with the Roasted Broccoli that provided a savoury note, whilst the light drizzling of mayonnaise helps to further gel all of the elements together.

Overall, Broth Bowl does seem to be an establishment that seems to be focused around serving up hearty and wholesome fare that speaks to the soul. While its offerings might come across as simple to some, it does seem that these folks had placed a lot of emphasis in the details — the end product being one that is easy to the stomach yet big on flavours; one that is also surprisingly filling given how well-portioned it is for the price. Base prices of the collagen broth sets at Broth Bowl range between $11.90 to $12.90 — a rather reasonable price considering how other similar dining establishments in the Central Business District. Pretty interested to give their more unique collagen broths such as the Chicken Soy Milk and Golden Chick Squash a go some time soon — definitely things that we would crave for especially given the monsoon season these days!

The Orh Nee / Yam / Taro Toast trend definitely doesn’t seem to be coming to an end any time soon — a trend that had first kickstarted when SuuKee Coffee had launched such an item on their menu some time back, it seems that quite a number of big brands had been jumping onto the bandwagon for the trend especially for the 2025 Chinese New Year season — Kopitiam, Toast Box and Coffee Hive having launched their very own versions of Yam / Taro Toast as part of a limited time-only special. That being said, there is apparently another brand that has started to serve up a range of Orh Nee Toast on their menu — this would be Swee Heng 1989 Bakery Cafe specifically at their SingPost Centre location. Forming part of its permanent menu, the Orh Nee Toast is an entire section of the menu comprising of three Orh Nee Toast items — the Orh Nee with Chicken Floss, Orh Nee with Butter and Orh Nee with Pumpkin. All of the Orh Nee Toast offerings are available as a set which comprises of one (1) cup of coffee / tea and two (2) soft-boiled eggs, or as an ala-carte item on its own.

We usually aren’t very taken away by Swee Heng’s items though we never actually had not given Swee Heng 1989 Bakery Cafe a visit ever — it wouldn’t be too wrong to say that we did not really carry any expectations when we had decided to give the Orh Nee with Chicken Floss a go. That being said, the version of the Orh Nee / Yam / Taro Toast at Swee Heng 1989 Bakery Cafe did leave us impressed despite being one that comes with some minor misses. If there is anything to be improved upon, it is probably on the crispness of the bread and the slightly limp texture of the chicken floss that marred the overall mouthfeel of the Orh Nee with Chicken Floss in general — we did however like how thinly the bread is being sliced that really allowed for the fillings to shine. Whilst the toast is being served warm, it comes with a generous load of Orh Nee spread and chicken floss; the Orh Nee here is one that really replicates that paste-y texture of Orh Nee with its density as compared to the runnier and creamier spreads that other establishments offer whether variant. Considering how thickly spread the Orh Nee is, the earthy notes typical of yam paste is especially prominent without being anywhere sweet; while the texture of the chicken floss is wasn’t that ideal being a little drier and tough as what we had expected to beef they did include quite a generous load of it that really added a savoury note for a contrast of flavours to the yam paste. Wouldn’t necessarily say that Swee Heng 1989 Bakery Cafe’s version of the Orh Nee / Yam / Taro Toast is the same as what other players in the market are serving up, but we are certainly intrigued enough to give their Orh Nee with Pumpkin a go the next time we are looking for a tea-time treat around SingPost Centre.

There has been an increasing number of Malaysian F&B establishments that had found themselves opening up outlets in Singapore in recent times — discounting the opening of Oriental Kopi at Bugis Junction, other Malaysian establishments that had opened their doors in Singapore in the past year would include that of Bai Wei Mini Bowl 百味小碗菜, Lim’s Fooditude 林北小吃馆, 日泰 Ryotai, as well as Kinta Hainanese Chop & Rice. There has been yet another brand from Malaysia that has recently found new digs in Singapore — HOJA Taiwanese Cuisine had just moved into a stall unit on the third level of Taman Jurong Hawker Centre, occupying a unit next to an aisle in a cluster of stalls that is located in a corner of the food centre. Their operations in Singapore differ from their Malaysia operations; their Malaysian locations are independently-run establishments situated within a standalone shophouse unit rather than being situated within a coffeeshop — as such, the menu at their Taman Jurong location is also much more limited as compared to what the brand is offering at their outlets in Johor Jaya and Permas in Johor, Malaysia. In Singapore, the only food items offered are split into categories comprising of the Minced Pork Bento Series and the Taiwan Beef Noodle Series.

Between the Minced Pork Bento and Taiwan Beef Noodle, our preferences are usually falling towards the former; skimming through the items that are being listed in the Minced Pork Bento Series, we found ourselves opting for the Sunny Egg Minced Pork Rice Bento. All items listed in the Minced Pork Bento Series section of the menu would come with a side of mustard vegetables, cabbage and Taiwanese sausage apart from the choice of minced pork rice that one had opted for. At $8 for the Sunny Egg Minced Pork Rice Bento, the bowl of minced pork rice does come in a portion size that is well-sized for a individual diner — the portion of rice coming across as rather generous even. Overall, the Sunny Egg Minced Pork Rice Bento is pretty decent though nothing much to shout about; there is actually sufficient sauce drenched above the portion of rice to go around the entire bowl — this provided the rice with sufficient flavour and moisture with the rice being savoury enough from the sauce to say the least. The chunks of minced pork did not carry any heavy porky stench alongside the savouriness from the braised flavours — itself being lighter than the usual braised dishes that we are used to locally; the minced meat used also being of a leaner cut. The sunny side-up is one that does not come with the crisp, browned edges — it does not reek of any undesirable notes of overused oil, and does surprisingly come with a runny, molten egg yolk within.

Amongst the elements that are served on the side, we did find the cabbage to be pretty tasty; the cabbage having braised to a soft consistency and carried a light sweetness whilst at it — the mustard greens in the meanwhile came with a crunch and a slight tanginess. The mustard greens also seemingly comes with chili that gave an added kick of spiciness to tickle the tastebuds that those whom are tolerable to moderate levels of spiciness should find manageable. The slices of Taiwanese sausage that comes on the side does carried the light sweetness that one would typically associate with, though it felt a little dry for our preferences. Whilst we hadn’t gave many of HOJA Taiwanese Cuisine’s offerings a go, the Sunny Egg Minced Pork Rice Bento was an item that we found to be rather average at best; perhaps we had been spoiled quite a fair bit by other establishments such as Eat 3 Bowls that serves up more stellar versions of the dish over the course of time. Prices can be a little high for the locality depending on the menu item that one orders; the prices of the food at HOJA Taiwanese Cuisine ranges from $7 for the Signature Tainan Minced Pork Rice Bento and Sichuan Mala Braised Soup Noodle (No Beef) to $9 for the Sichuan Mala Braised Beef Soup Noodle and Sichuan Mala Braised Beef Soup Rice. Whilst we hadn’t been to any of their locations in Johor, Malaysia to comment on whether the quality of food is consistent at their Taman Jurong location, fans of the brand would still probably be glad that they could get their Taiwanese food cravings fixed without having to cross the border just to get to HOJA Taiwanese Cuisine’s locations at Permas or Johor Jaya if they are willing to shell out just a little more in Singapore Dollars for the convenience.

“Hidden spots” rarely end up being hidden for long in Singapore — this is especially the case for establishments like Bee Hoe 美和 which had recently opened its doors at the Joo Chiat Place neighbourhood. An establishment that is operated by Autocutt Barbershop, Bee Hoe is an establishment that is only accessible from the back alley or the shophouse which Autocutt Barbershop is located at — think something similar to the likes Sloth and Messenger X Brawn and Brains Coffee that is situated in Geylang. Considering so, Bee Hoe is more of a takeaway kiosk than an actual dine-in cafe; there is a small area located right around the counter where one can find one dining table for two (2) pax set up in the corner, but there are quite a number of seating spaces being set up around the back alley which patrons can use should the weather be all bright and sunny. The vibes of the space allocated for the operations of Bee Hoe can be described as quaint and and a little secretive; there is also usage of greenery that help to give the space a bit of life and a touch that is close-to-nature. Given how Bee Hoe is pretty much of a simple set-up that is supplementary to the barbershop, the only food items on the menu are listed in the “Pastry” section — the items available being the Bakwa Roti and Omelette Muffin being light bites to munch on. The list of beverages available at Bee Hoe would be its selection of Hot and Cold Drinks that mainly comprises of espresso-based specialty coffee, Matcha and drinking chocolate, while the Specialty section showcases their selection of Vietnamese Coffee with hot and cold variants to choose from.

Bee Hoe actually describes their Pastry items to be dishes with “Penang roots, homemade with heart”. The Bakwa Roti is an item that one may not necessarily find in the menu of food courts, coffeeshops and hawker centres in Singapore, but is one item that could be found Malaysia. The Bakwa Roti here is made fresh upon order like how one would expect it to be when ordering the dish in Malaysia; the bread is being warmed up in the oven, before pork floss is being lined across the bread and slice of BBQ pork jerky is being placed above. It seems that they have intended for the bread to come soft and fluffy rather than with a crisp, toasted and crusty texture — we like how pillowy soft the bread was without being particularly dense nor heavy. The combination of pork jerky and pork floss here is a classic that is difficult not to love — a medley of sweet, savoury and umami flavours whilst coming with a good chew and a little bit of bite. Definitely a pretty flavoursome and comforting item to have especially as a light breakfast to be accompanied with a cup of coffee on the side.

During our visit to Bee Hoe, we had also went for the Honey Egg Coffee which is only available hot — this comes in a small takeaway cup similar to that of how an espresso shot is being served up. Using Vietnamese coffee for the Honey Egg Coffee, the coffee does deliver the strong caffeinated kick that they had promised; the coffee comes topped with an egg foam that is presumably infused with honey for a slight sweetness with a floral note that goes well with the custard-like, eggy flavours of the foam. Joo Chiat / East Coast is an area in Singapore where there really isn’t any shortage of cafes operating at; all of which catering to avid cafehoppers and residents in the area alike with various forms of dining experiences. While Bee Hoe does seem to hop on the ongoing trends of cafes “hidden” in the back alleys of shophouses, it does seem to add on to the vibrant coffee culture within the Joo Chiat neighbourhood whilst being supplementary to their main business as a barbershop. We are also equally impressed with the Bakwa Roti which is simple and hearty as a light bite. A spot likely to become known enough not to be “hidden” in the long run, Bee Hoe would be a name which we expect to see more often around social media in the days to come.

Bac Viet is one of those establishments that we had noticed for quite a while; located within the heartlands of Bedok, Bac Viet had taken over the former premises of the now-defunct RouteSixtySix at Blk 412 Bedok North Avenue 2 — a short walk away from Heartbeat @ Bedok. There has been some work that has been done to the space by the folks behind Bac Viet considering how the former tenants of the space was a gelato parlour; that being said, there are quite a few elements that one can still identify in the space left behind from the previous tenants — this would include the concrete-esque and brick walls within the establishment that gives the space somewhat of an industrial vibe, as well as some of the dining furniture as well. There has been some elements added by the folks behind Bac Viet that gives the space a Vietnamese vibe — this includes the mural that is painted on its feature wall, as well as some Vietnamese hats that can be seen hung on the wall towards the back of the stall. Whilst most Vietnamese dining establishment attempts to serve up a wide menu, Bac Viet’s food menu is kept surprisingly compact — the establishment does seem to focus on serving up a small selection of Vietnamese noodle dishes, whilst also offering fried / fresh spring rolls or the water fern cakes (i.e. Banh Beo) for those looking for something to share across the table. Beverages offered at Bac Viet would include a range of Vietnamese coffee, Vietnamese Herbal Tea, Homemade Iced Lemon Tea, or canned drinks — just to name a few.

Skimming through the menu for the list of dishes that they have to offer, the Banh Da Cua was a dish that caught our attention — a dish that can be translated to English as “Crab Rice Noodle”, the noodle dishes can be described as a specialty of Hai Phong in Hanoi, Vietnam and is quite an uncommon find in Singapore. Bac Viet describes its Banh Da Cua to come with elements such as red rice noodles, crab broth, minced paddy crabs, tiger prawn, pork wrapped in piper Lolot leaves and fresh herbs — we also noted the use of pork lard in the dish as well. We usually aren’t too big of a fan of noodle dishes that comes with crustacean broth but we must say that the crab broth used for the Banh Da Cua was something that our tastebuds were ready to accept — one thing of particular note is how the broth does come rich, sweet and umami from the use of crab, but one that isn’t necessarily as thick as it would be in the case of local-style prawn noodles so it isn’t necessarily as jelak for us. The addition of pork lard does add a crunch and an element of savouriness to the broth as well; we also found some chunks of soft tomato having soaked up some of the flavours the broth, which was in turn well-complimented by the inherently tangy notes of the tomato that was pretty refreshing. The red rice noodles used for the Banh Da Cua is thicker than the usual Pho; a bit of a rare find of its own here, the thicker texture also meant that it introduces a chewier texture as well. Tiger prawns added to the Banh Da Cua were fresh and delivered a good bite, while we liked the pork wrapped in piper Lolot leaves and fresh herbs which was pretty flavoursome without being particularly porky. The folks at Bac Viet also serves up a plate of vegetables on the side with every order of a noodle dish — patrons can add in the vegetables into the dish to go alongside if they desire. Whilst we aren’t able to tell how authentic the version of the Banh Da Cua from Bac Viet is given the rarity of the dish here, we do find the Banh Da Cua from Bac Viet being something which we would go for again if the cravings for the dish does hit.

Meanwhile, we also had given the Banh Beo a go — these can be described as thinner and stickier versions of the local Chwee Kueh (i.e. steamed rice cake) which the menu has mentioned to come along with dried shrimp, pork rinds and scallion oil — the dish also does come accompanied with a spicy fish sauce dip by the side. Whilst the steamed rice cakes do carry the slight fragrances of scallion oil and the savoury notes of dried shrimp and pork rinds when bad in it owns, dipping it in the spicy fish sauce dip adds yet a other dimension of deep, savoury notes along with a fiery kick of spice that would tickle the tastebuds even for those whom are tolerable to moderate level of spiciness due to the chili padi used in the spicy fish sauce dip. Given how we are already at a Vietnamese dining establishment, we definitely could not miss out on ordering the Vietnamese Drip Coffee (Hot); giving the Vietnamese Drip Coffee (Hot) a good stir to incorporate the condensed milk into the coffee, we really enjoyed the chocolate-y notes of the coffee that was a combination of a strong caffeinated kick in the Vietnamese coffee and the sweetness of the condensed milk that struck a good balance overall. Serving up a rather small menu, the folks at Bac Viet do seem to be pretty adventurous with their business — after all, not many establishments do seem to put their focus on dishes such as the Banh Da Cua since this is also a lesser known Vietnamese dish as compared to the likes of Banh Mi, Pho and Bun Cha that Singaporeans are less familiar with and also thus less likely to go for. Offering simply the Banh Da Cua, Pho Bo, Chao Canh and Bun Cha as the only main dishes available at Bac Viet, they do seem like an establishment with a niche that those whom aren’t necessarily open to try unfamiliar dishes would likely find difficult to relate to. That being said, having tried only the Banh Da Cua and Banh Beo during our visit to Bac Viet, our dining partner whom has been to Vietnam and given such dishes a try had found Bac Viet’s version of the dishes to be pretty authentic — prices of their main dishes start from $10.90 for the Bun Cha, with the highest-priced main dish being the Banh Da Cua at $14.90; still rather reasonable when compared to other Vietnamese establishments around. Overall, a spot worth heading to for those whom have been craving for, or wanting to give the Banh Da Cua a go; we probably would find ourselves returning to also give the Chao Canh a try — after all, the “porridge noodle” dish that is a specialty Nghe An province in Vietnam is also yet another uncommon dish to find around Singapore as well.

Managed to learn all about the new Parvifolia that had recently opened their doors at Blk 510 Bedok North Street 3 recently — located deep within the heartlands of Bedok, this is the very same neighbourhood where one can find Kaki Bukit 511 Market & Food Centre, as well as other notable F&B establishments such as that outlet of Denzy Gelato at Blk 509 as well. Parvifolia takes over the former premises of the now-defunct location of Enchanted Cafe there — it does seem like the folks behind Parvifolia had done quite an extensive renovation to the space after the former tenants had vacated the space. Whilst Enchanted Cafe had decked out the space in a garden-like theme with a bit of a “secret garden” vibe, Parvifolia has decked the entire space with bright, warm and earthy tones — much of the space exudes a clean aesthetic with furniture and fittings featuring a slightly brown-ish tone; all that being matched with white-coloured elements for a look that is easy to the eyes. There is also the use of a rock-esque element for its feature wall; all that with some greenery that provides an element of life and a vibe that is close-to-nature as well. Being primarily an ice-cream parlour, Parvifolia describes its ice-cream flavours that they have to offer as floral-inspired; the establishment does display the various flavours it has to offer prominently in the display chiller at the counter. Patrons do have the option to enjoy their ice-cream offerings in a cup of in a cone; they also do offer waffles as well — other baked goods that Parvifolia offers would be the Brownie and Red Velvet Cake. Beverages offered at Parvifolia would include espresso-based specialty coffee, iced / hot tea, as well as a line-up of sparkling drinks.

We initially just wanted to go for the Signature Waffles but were pretty much enticed with the Waffles with Nian Gao that they had informed us that they are carrying as a special in-line with the upcoming Chinese New Year season — unable to shake off the temptation of going for the Waffles with Nian Gao, we found ourselves opting for just that whilst pairing it with the Pistachio Rose Ice-Cream and the Seasalt Jasmine Matcha Ice-Cream. The Waffles with Nian Gao were presented beautifully with two quarters sliced away and plated stylishly above the remaining half; all dusted with icing sugar and the ice-cream comes topped with flower petals — pretty much on-theme given how they had centred their concept around. Digging into the waffles, the Waffles with Nian Gao came with a pretty fragrant batter — the consistency of the waffle here being the soft and plush type whilst not being particularly dense; pretty light and fluffy. Much like the version of the Nian Gao Waffles that is being served at The Better Scoop, the Nian Gao comes in between the waffle; there is sufficient Nian Gao being added to the batter, with the Nian Gao providing a chewy texture slightly lighter than that of mochi whilst carrying the earthy sweetness of brown sugar within — we did find their Waffles with Nian Gao being one of the better variants of such waffle creations that we have had spring several establishments around the island.

Parvifolia describes their Pistachio Rose ice-cream to come with elements such as Sicilian Pistachio, Rose Water and Mochi Bits. Whilst carrying the usual nuttiness that one would expect out of a standard Pistachio-flavoured ice-cream here, we really did not expect how this ice-cream flavour did round off so nicely with a floral note towards its finish — one that was rather uplifting; all that whilst coming with an element of chewiness from the bits of mochi that was folded into the ice-cream. The Seasalt Jasmine Matcha was also another flavour that stood out to us — described to come with elements such as jasmine tea, matcha powder, seasalt, milk and cream. The notable mention here would be the use of matcha powder rather than just simply jasmine green tea; this created that slightly heavier notes of the bitter undertones of the Japanese tea to accompany the floral aroma of the jasmine tea,which also allows for the slight saltishness of the sea salt to add yet another dimension of flavours to give some contrast to the ice-cream as a whole.

For those whom have been following to the happenings around the F&B scene in Singapore, it is undeniable that Birds of Paradise Gelato Boutique is probably the name that started the whole movement of botanical-inspired gelato / ice-cream flavours around the island — since then, many ice-cream / gelato parlours had been offering such flavours following the success enjoyed by Birds of Paradise Gelato Boutique. Whilst many establishments had pretty much only taken reference to the flavours offered by Birds of Paradise Gelato Boutique and focused on replicating the same, we liked how the folks at Parvifolia had came up with some unique flavours that works out well for them — both flavours we had tried came with a smooth consistency without a heavily milky / creamy base which we found to be worth commending. Considering the quality of their offerings, it does seem that Parvifolia is pretty much off a good start — definitely quite interested to see what other botanical-inspired flavours that they will be able to pull off in the long run; a spot that residents will be proud to have in their neighbourhood, we do also like to take the opportunity to congratulate these folks on opening their doors, and wishing them all the best in what is to come!

Fortune Centre had always been a really interesting spot to visit once in a while given how there is always a new and interesting dining establishment that would find itself opening in the mall. Given how the building has already seen a myriad of Japanese dining establishments that are operating in its various levels, we wouldn’t have expected ourselves to find yet another one that had opened there in recent times. Kiiro-San is one of the newest F&B establishments to have moved into the building; these folks can be found situated around the same area on the second floor where other notable F&B establishments such as Pasta & Co. and Koryori Hayashi can be found. Occupying a small shop space, Kiiro-San can be described as an establishment that is simply designed but also tastefully so; the use of simple wooden stools with metallic accents as well as wooden table tops does provide for a decent dining ambience with a contrast of colours that makes for a cheery and bright appearance — the dine-in area being situated on the left of the space, while the counter and food preparation area is towards the right side of the entrance itself. Much like the set-up itself, the menu at Kiiro-San is also kept pretty fuss-free; the menu is segmented into sections comprising of Curry, Kaisendon, and Donburi — those whom are looking for something to add-on a side can also opt for the various items listed in the Add-On Sides section of the menu. Beverages available at Kiiro-San will include a selection of canned drinks.

Skimming through the menu, we were already pretty interested to give one of the items off their Kaisendon section of the menu a go; the Mentaiyaki Salmon Kaisendon was the item that seem to have stood out to us the most. The menu describes the Mentaiyaki Salmon Kaisendon to come with elements such as salmon cubes, Mentai, Ikura, Cucumber, Pickles, Sushi Ginger, Wasabi and Sushi Rice — it is also noted that the Mentaiyaki Salmon Kaisendon has been flame-torched using the blowtorch to achieve that “Aburi” effect. Digging into the Mentaiyaki Salmon Kaisendon, we quite liked how the salmon cubes seemed to be pretty fresh here; all that whilst also being marinated for a slightly deeper and savoury note that wasn’t too heavy — drizzled with Mentai mayo, the mayonnaise was blowtorched for a creamy, smoky and umami flavour which we found to be pretty appetising. Mixed with the Aburi-ed salmon cubes would be the cubes of cucumbers and pickles; both providing an element of crunch to the entire bowl, with the latter adding a tanginess that cuts through all the rice and fish. The sushi rice beneath does come slightly sticky and with a rather subtle hint of sweetness.
Meanwhile, the inclusion of sushi ginger also gives a similar effect to the pickles; all that with an inherent spiciness that slowly grows at the back of the tongue — the knob of wasabi adding a numbing sensation that gives an additional oomph to the entire bowl.

We also had given the Chicken Katsudon a go; the menu at Kiiro-San describes the Chicken Katsudon to come with elements such as Chicken Katsu, Eggs and Sliced Onions. Served in a way similar to the Oyakodon, the main difference between the Chicken Katsudon and the usual Oyakodon would be the use of the fried chicken cutlet rather than the use of simmered chicken — we did feel that the Chicken Katsu comes crisp with a light batter; all that without being particularly greasy while the meat was juicy and tender within. The fried chicken cutlet sits atop simmered eggs that was fluffy and sufficiently moist, whilst having absorbed the flavours of the dashi broth and the caramelised onions which gives it a sweet note; all that also having been absorbed by the bed of short-grain rice sitting in the bowl.

Overall, we did find Kiiro-San’s offerings to be pretty satisfactory — the Chicken Katsudon actually stood out to us especially considering how flavoursome their rendition was; definitely something that set itself apart from the typical rendition of the dish that we would usually have in coffeeshops, hawker centres and food courts which we found to justify its price. The Mentaiyaki Salmon Kaisendon also definitely satisfied our cravings for an Aburi Mentaiko-style dish as well with ample Mentai to go around the entire bowl, whilst being well-executed for the price with pretty fresh salmon to boast. The prices of the Donburi at Kiiro-San ranges from $7.30 for the Oyakodon to $14.80 for the Mentaiyaki Salmon Kaisendon; a pretty reasonable price for an individually-run establishment delivering Japanese fare at such quality considering the rising cost of living these days. That being said, its location within Fortune Centre might be one that can be a little tricky for them — the building does see some very notable Japanese establishments that offer both high-quality, upscale Japanese dining experiences as well as value-for-money eateries under the same roof; we would say that Kiiro-San is probably one of those establishments that we would definitely appreciate having as a reasonably-priced dining option especially if we are working in the ‘hood.