Pizz Please ~

Yuen Kee Dumpling 袁记云饺 is an establishment that most would probably know that we would end up visiting whenever they open up a new outlet around the island — whilst their past couple of openings have been within a stall at the food court, their latest outlet at the second floor of Funan is one that is run as an independent store much to the likes of their very first location at Fortune Centre here. The brand hails from China as Yuan Ji Yun Jiao, with a majority of its stores being situated in Guangzhou; the Funan outlet being their sixth in Singapore after Fortune Centre, NEX, VivoCity, Lot One and 313@Somerset. Taking over the former premises of the now-defunct outlet of Smile Desserts at Funan, the outlet of Yuen Kee Dumpling is located along the same stretch where dining establishment such as the outlet of Yan Ji Gourmet Seafood Soup By GoodEarth there and the outlet of Seoul Bunsik 서울분식 there. There has been quite a bit of works done to the space by the folks of Yuen Kee Dumpling; they have ditched that look that they previously carried at their Fortune Centre and went with one that looks a little bit more retro and rustic with the use of darker wooden elements in its furniture and fittings that matches the dark terrazzo-esque vinyl flooring and white walls within the space. There are also a number of ornaments that fills up the shelving spaces within the establishment, while the marketing collaterals featuring the various items that they have to offer also differs from that which can be found at the Fortune Centre outlet. What remains the same at the Funan outlet in comparison to their other locations in Singapore would be the open concept kitchen where patrons can get to see the whole process of the dumplings / wantons being prepared; all that whilst the display shelf containing the various dumplings / wantons that they have to offer is being located right beside it in one corner of the shop. Considering how the mode of operations at its Funan outlet aligns closely with their Fortune Centre location, the food menu offered at Yuen Kee Dumpling at is Funan outlet follows much of the same as it is at their Fortune Centre outpost — the food menu is being split across sections dedicated to Dumplings, Wanton, Noodles, Side Dish and Desserts; Yuen Kee Dumpling has also included the Shrimp Series Dumpling / Wanton Set Meal and Noodles Set Meal for individually diners who wants to try a little bit of everything in a single visit.

Just like how our previous visits to Yuen Kee Dumpling’s other outlets has been, we did find ourselves ending up with the Family Feast Assorted Pork Dumpling — this comes in a portion size of ten (10) pieces of dumplings comprising of a mix of all five (5) types of dumpling variants which they have to offer; this are notably the Shrimp and Vegetables Pork Dumpling, Chives and Pork Dumpling, Cabbage and Pork Dumpling, Corn and Pork Dumpling, and the Shepherd’s Purse Vegetables and Pork Dumpling. Patrons can opt between the various types of soups / sauces that Yuen Kee Dumpling has to offer — these being the Cantonese Style Soup, Viral Mixed Sauce with Chili Oil, Fiery Spicy & Tangy Soup, Peanut Sauce, Garlic Sauce, Hot Boiled and Chili Oil. There is also a choice that one can opt to add Ramen / Egg Noodles. For our order of the Family Feast Assorted Pork Dumpling, we had went for the Viral Mixed Sauce with Chili Oil, and added Ramen Noodles. All of the dumplings were pretty well-filled with filling with the minced pork filling being well-marinated to eliminate any undesirable porky stench that it may carry; the Viral Mixed Sauce with Chili Oil being a mix of what seems to be peanut sauce and Chinese-style chili oil that typically comes alongside Sichuan Spicy Wonton in Chili Oil (i.e. 红油抄手) — this provides a creamy and nutty fragrance whilst also carrying a hint of smoky savouriness with a slight crisp for an extra texture from the Lao Gan Ma-esque chili, with the spiciness coming at a level that should work well for those tolerable to moderate levels of spiciness. The Ramen Noodles at their Funan outlet does come at a consistency that is softer than the same which we had experienced at their other locations; we also felt that the noodles can be better drained off since this does seem to affect the ability of the Viral Mixed Sauce with Chili Oil to cling onto the noodles to provide the dish with a flavour distinctly different from the usual wanton noodles / dumpling noodles.

During the same visit to Yuen Kee Dumpling at their Funan location, we had also decided to give their Curry Fishball from the Side Dishes section of the menu a go; an item that can only be found at their individually-run locations such as the one at Fortune Centre — the Curry Fishball does come in a standard portion of eight (8) fishballs that are swimming in a curry gravy. Despite coming in a portion size of eight (8) fishballs, it is worth noting that the fishballs do come in a size of which that is half of the standard size of fishballs that we would expect to see at a stall specialising in Teochew-style fishball noodles that is typically found in a food court / coffeeshop / hawker centre setting. The fishballs here do come with a soft texture, though they do definitely come less bouncy but slightly more chewy than what we have been more exposed to in our own local context. We did like the curry gravy that came along with the Curry Fishball here; the curry gravy coming quite close to the Chinese-style fish curries that we are more used to with a distinct hint of curry spices being pretty rich and also carried quite a good kick of spiciness to go along — something that should be pretty much manageable for those whom are tolerable to moderate levels of spiciness.

We ended our meal with the Peach Gum Sweet Soup from the Desserts section of the menu a go. Similar to the Curry Fishball, the Peach Gum Sweet Soup is also an item that is exclusively available at Yuen Kee Dumpling’s individually-run locations — the Peach Gum Sweet Soup being available in Hot / Cold variants; our order was for the Cold variant of the dish. This does turn out to be fairly similar to our Chng Tng where the sweet soup does carry a very light tinge of sweetness that is refreshing after a heavy meal, while other elements like the addition of dried longans and dried red date creates a variance of textures to the chewy and soft peach gum — itself being an anti-oxidant with “cooling” properties. We do note that Yuen Kee Dumpling does serve up quite a generous portion of peach gum in their Peach Gum Sweet Soup that does make this quite good value for money at $5.80. Yuen Kee Dumpling does present itself very differently from other stores specialising in dumplings and wantons elsewhere where they do allow for patrons to opt for their desired sauces to go along with their dumplings and wantons offerings — the Viral Mixed Sauce with Chili Oil being almost essential to the entire experience whenever one visits Yuen Kee Dumpling. We did feel that the Funan outlet is a little inconsistent to the experience that we have had at their Fortune Centre location though not too big of a concern in general; the ramen noodles do feel like it could be better executed to better retain the flavours of the Viral Mixed Sauce with Chili Oil. Apart from this, the dining environment at their Funan outlet does come at a bigger level of comfort as compared to the Fortune Centre location that is slightly more claustrophobic. Prices of most of its dishes do not pass the $10 mark; the only items priced beyond $10 and $10.80 would be the Shrimp & Vegetables Pork Dumpling (12 pieces), and Shrimp and Crab Roe Pork Wanton (10 pieces). The Shrimp Series Dumpling/Wanton Set Meal and Noodles Set Meal are priced at $12.80 and $11.80 respectively. Given how the outlet of Yuen Kee Dumpling at Funan had just opened their doors when we had made our visit, queues have yet to form when we dropped by for a visit on a weekend during dinner service, though we do expect a short queue like how their other outlets are in time to come — yet another location that one can conveniently give Yuen Kee Dumpling a try whilst in town!

Managed to find out about the opening of KINGKONG whilst scrolling around the phone one day — these folks are the latest addition to the Tampines GreenVerge neighbourhood which is a short bus ride away from Tampines MRT Station. Whilst being an establishment that is buried deep within the heartlands, the area in which KINGKONG is situated in is one where other F&B establishments such as an outlet of Lemongrass and an outlet of Betsubara Creamery & Cafe can all be found; KINGKONG is situated in the middle of both of them. KINGKONG’s decor is particularly loud even from the exterior where it is being painted in a shade of pink — one can even find a statue of a pink gorilla that stands outside of the entrance into the dining establishment. The shop unit is divided into two sections — one being the airconditioned dining hall which also sees the payment counter and a bar counter; there is another area which is un-airconditioned that comprises of camping furniture that is dedicated to be the pets-friendly zone where patrons can dine-in whilst bringing their furry friends. The main dining hall still features the same shade of pink that gives it fun and vibrant vibe; all that whilst featuring furniture and fittings with wooden and metallic accents matched against cement-esque flooring that gives it a somewhat industrial vibe. There is a mix of both proper dining furniture, bar counter seating and high tables throughout the entire dining hall; the shop unit being pretty large in size as compared to some of the cafes that we have come across that are located at the foot of a HDB block – the tables also configured in a way that caters to groups of varying sizes. KINGKONG is an establishment that identifies itself more with their burger offerings, though the food menu is categorised into sections dedicated to Burgers, Pasta, Salad, Breakfast, Wings & Chicken, Soups, Fries and Pastries. The drinks menu is segmented into sections dedicated to Cocktails, Beer, Liquor, Wine, Coffee, Canned Drinks and Juices.

Skimming through the Burgers section of the menu during our visit to KINGKONG considering how their burgers seems to be the main item that they are offering here, we found ourselves going for the Fish N Chips Burger since we were wanting to opt for a slightly lighter item to have. The menu at KINGKONG describes their Fish N Chips Burger to come with elements such as garlic bun, fried Hake fish, lettuce, tomato, tartare sauce and onion rings. All burger items at KINGKONG also do come with a side of fries, while it also comes accompanied with Mesculun salad on the side by default as well. Despite being labelled as a burger dish, the Fish N Chips Burger does come more like a deconstructed burger with the top bun being placed on the side, while elements such as the fried Hake fish, lettuce, tomato and onion rings are held up by a skewer with the bottom bun being placed— the tartar sauce being served on the side. The entire burger does come across as being pretty decent overall but if anything, there is a lack of sauce that makes the burger feel a little dry with nothing that quite brings all of the elements together — there is only mayonnaise that is spread on the bottom bun that is stacked with the slice of tomato on top; otherwise, patrons would likely have to dip the various elements into the tartar sauce on the side. The garlic bun does come buttered and grilled, though we did find that it doesn’t quite come as garlicky as we would have expected; instead, it does come with a sweetness that is more similar to that of brioche, while the onion rings come with a thin batter with onions that carried a soft bite. The fried Hake fish also came in a golden-brown batter; similar to that of what one would expect out of British-style Fish and Chips — the batter not being overly thick nor greasy. Inside, the fish does come being reasonably moist and flaky; whilst there are other establishments that serves up the same style of fish fillets that come at a better consistency, KINGKONG does seem to do decently well. The fries that comes accompanied on the side does come similar crisp and not particularly greasy; comes sufficiently flavoured without being overly seasoned.

We also were looking to give another main dish a try, and the item that caught our eyes was the Lemon Rice with Fried Chicken that is being listed in the Breakfast section of the menu here. The menu describes the Lemon Rice with Fried Chicken to come with elements such as lemon rice, fried chicken, egg, sambal, cracker and peanut altogether in the same plate. This does feel like KINGKONG’s rendition of a Nasi Lemak but with a bit of their own twist. Turns out, the Lemon Rice does seem to be their take on flavoured rice that is similar to the fragrant rice that some local establishments serving up fried / roasted chicken wing rice would make — the rice here does come with an incredibly soft, moist and fluffy consistency without being too wet; there is definitely a slight zing and a gingery fragrance going on with the rice though we did feel that the flavours could be rounded off better with a garlicky note to provide for a finish that doesn’t leave things hanging. The accompanying sambal is also especially flavourful; whilst looking like a typical sambal, we liked how it comes with a slight tang with a roasty and earthy fragrance that is almost close to what one would expect with Sambal Ijo (i.e. Indonesian Green Chili Sambal) amidst the brighter notes of the typical sambal chili to provide an interesting contrast of flavours. Whilst the fried chicken that comes along does come with a thin, panko-crusted exterior that isn’t particularly greasy, the fried chicken cutlet that came with the Lemon Rice with Fried Chicken is that of the sweet sort which isn’t quite something that aligns with our tastebuds. Whilst the description of the dish on the menu mentions the inclusion of egg, our order of the Lemon Rice with Fried Chicken does seem missing of it; that being said, it does come with crackers on the side that feels like a thinner version of Pappadum which comes with beans and rosemary that comes with a firm and good crunch — the addition of rosemary giving it a hint of herbs that is quite a unique twist.

We ended our meal at KINGKONG with the Blueberry Cake — the various cakes and breads that KINGKONG has to offer are stocked in the display case and display fridge that is located at the counter near the entrance door. KINGKONG offers three (3) different flavours of cake here; the Strawberry, Blueberry and Chocolate — we were told that all three (3) different flavours of cakes are made in-house by their pastry chef, and these are baked entirely from scratch with elements that are all natural with no preservatives and artificial flavourings, and are made fresh on a daily basis. We found ourselves going for the Blueberry Cake eventually. It does seem like the folks at KINGKONG did put in quite a fair bit of consideration to the size of their cake offerings whilst designing the menu; the cake does come well-sized to be had as a dessert after having a heavy meal. The blueberry cake is a two-tier cake featuring sponge cake layers spread with blueberry-infused pasty cream, while the cake also is being topped off with edible flowers and actual blueberries. We did feel that the cake itself could be a little more moist to match against the pastry cream for a better texture to complement one another; otherwise, the pastry cream does seem to be infused with blueberry coulis that adds a jam-like sweetness with the typical zing of berries to the cake; the actual blueberries also adds a similar zing to give the cake a flavoural contrast as well. KINGKONG is a pretty ambitious establishment despite being a new name within the local F&B scene here; this is rather evident from its loud branding for its staff uniform to the takeaway boxes and paper bags that they use aside from the whole decor of the space — their shop space also being a relatively large one as compared to most retail shop spaces at the foot of HDB blocks. Whilst the food isn’t exactly top-notch and definitely could do some tweaks to be even more refined, we can definitely tell what they are doing with the food here — the standards and quality of the food being of a decent standard overall still that is pretty reasonable for an eatery located within the heartlands. Prices of the dishes listed in the Burgers and Pastas section of the menu are in the range of $10.80 to $19.80; the lowest-priced item being the Pesto Pasta while the priciest is the King Kong Burger. KINGKONG is an establishment that is one that seems to target the residents around the Tampines GreenVerge neighbourhood; providing the residents a convenient location for bistro-like fare and a pets-friendly environment that those staying in the area would hopefully enjoy and appreciate having around them.

The sudden closure of Maxi Coffee Bar was pretty much a loss for the local cafehopping scene not too long ago — these folks were previously made to vacate their former space at Ann Siang Hill at a rather short notice. That being said, it does seem like these folks are back in business — their new spot is actually located just a couple of shophouse units away from their previous spot; now at 64 Club Street. Whilst there are no roads leading directly up to the shophouse which is a rather strange feature for shophouses in Singapore generally, they can be easily found in the walking path / park that splits off between the junction of Ann Siang Hill and Club Street. The new premises of Maxi Coffee Bar is definitely larger than where it used to have occupied; the al-fresco space being much larger with the awnings providing the shade from direct sunlight that enhances the dining comfort of their guests — inside, the space is segmented into two sections where it comprises of an ordering counter / espresso bar, while the deeper end of the shophouse is where one can find the Filter Bar. The insides of the shophouse is decked in earthier tones such as that of terracotta and wooden elements that is matched against the shade of dark blue which Maxi Coffee Bar uses as a theme colour. Whilst the ordering counter and espresso bar is void of any seating area, the filter bar is the spot where one can find bar counter seating that surrounds the brew bar for filter coffee where patrons can watch the hand brews being prepared. There are also proper dining tables and chairs that can be found in this area in addition to the al-fresco seating located outside of the shophouse, while smaller tables are also installed onto the walls to allow diners to stand around to have a cuppa along with some light bites. As with Maxi Coffee Bar previously, these folks continue to serve hot food at their Club Street location; these are segmented into sections such as Prompt and Proper, while the list of pastries available for the day can be found on the blackboard located at the counter. Otherwise, Maxi Coffee Bar does serve up a line-up of espresso-based speciality coffee and filter coffee which is pretty much the heart of what they are all about.

One of the items that had caught our eye whilst skimming through the various pastries that Maxi Coffee Bar has to offer during the day which we had made our visit would be the Fig Frangipane Tart — Maxi Coffee Bar does not describe the elements that goes into the making of their Pastries, but this would be a pretty standard tart offering that comes with almond frangipane that is topped off with slices of fig above a tart base. The Fig Frangipane Tart does hit the spot especially when it comes to the almond frangipane layer within the tart; we felt that the almond frangipane layer here is pretty well made and carried a distinct note of almonds — all that whilst being reasonably well-packed without feeling particularly heavy, stiff nor dry. The almond frangipane layer does hold up pretty nicely even when sliced using the fork without crumbling into a mess; the tart base that it sits on also being sufficiently firm to hold up the elements above. The slices of figs above does add on to everything by providing a jam-like sweetness and a bit of bite that gives the entire tart a textural and flavoural contrast to the other elements within.

During the same visit, we went for the Egg Maxi Muffin which is being listed as an item in the Prompt section of the menu — the Egg Maxi Muffin is described on the menu to feature elements such as baked omelette, cheese and salted egg sauce. It is interesting to see how the Egg Maxi Muffin comes with a baked omelette where it comes in a block that is similar to that of Tamagoyaki. Taking a bite into the Egg Maxi Muffin, the English Muffin does provide a soft, fluffy and light texture before one manages to reach the baked omelette layer; the baked omelette layer does come with a slice of cheese being melted over it for a slightly savoury note, while the baked omelette itself carries only a very light egginess — what amazes us more here about the baked omelette is the texture where its consistency felt like a firmer block of steamed egg that is almost pudding-like in the interior being all smooth, but still able to hold its shape whilst at it. Despite the mention of salted egg sauce in its description on the menu, we didn’t really quite detect any familiar notes of salted egg within the Egg Maxi Muffin; that being said, there is definitely a tang coming from pickled red onions and a slight hint of spiciness from chili jam(?) that comes with the Egg Maxi Muffin for a flavoural contrast.

We also went with their Milk Espresso at 5 Oz during our visit to Maxi Coffee Bar at their Club Street location. Maxi Coffee Bar mentions that their Milk Espresso is brewed using the Ethiopian Urabeast beans which they have roasted on their own; these come with tasting notes that is described to be similar to tropical fruit, berries nd chocolate. Coming with just a single shot of espresso within, the Milk Espresso (5 Oz) comes with a slightly heavier proportion of milk though is a pretty well-pulled cuppa otherwise — featuring a lighter body with a nutty and earthy flavour profile, this does work pretty well as a leisurely cuppa to have to enjoy a slow day ahead.

Maxi Coffee Bar is one of those establishments that had garnered its own following over the years — having first situated at Club Street before making its move to Ann Siang Hill; these folks have certainly earned its status of being one of the veterans within the local cafe-hopping scene and has become an icon whilst at it. The closure of its cosy space at Ann Siang Hill was a loss to the community it had built itself around it, but their return to Club Street does feel like something that would be celebrated by its regulars given how they are pretty much still situated in the same neighbourhood that they have rooted themselves in. The core emphasis of the brand also has not changed despite its slightly more luxe setting with the move to 64 Club Street; the Maxi Coffee Bar experience has always been almost centred around their specialty coffee — all that whilst the food offerings are always simple, hearty and comforting to provide patrons with something that speaks to the soul without being particularly pretentious / over the top. Its move to 64 Club Street may be a new chapter for Maxi Coffee Bar, but these folks have kept to the same principles that they have made the brand to be over the years — for those whom have yet to give them a go, this is probably the opportunity to drop by for a visit for the refreshed experience.

It has been a while since Monarchs & Milkweed had disappeared from the F&B scene in Singapore ever since they had closed their only location at North Bridge Road some time back — it does seem that the brand had decided that it is time to make their return back to the local F&B scene yet again with the opening at a new location in Jewel Changi Airport. Located at Level 4 of Jewel Changi Airport, Monarchs and Milkweed takes over the former premises of the now-defunct outlet of Andersen's of Denmark Ice Cream there — this would be a shop unit that comprises of a kiosk-style area for its food preparation area and counter, whilst also occupying a dine-in area that is situated in the middle of the aisles of the shopping galleria. Monarchs & Milkweed have done quite a bit of work to the entire facade and decor of the shop unit after taking over the premises; there is a good use of geometrical elements that creates a fluidity to the look of the space — the space also sticks to a largely white-coloured design theme with some blue-coloured elements and metallic tables to keep a minimalistic and clean look with almost zero distractions. Monarchs & Milkweed still carries quite a line-up of gelato in its display chiller at the counter; patrons would be able to opt for their gelato to come in cones or cups, or one can also opt to pair their gelato along with a waffle as well. Monarchs & Milkweed also serves up a variety of espresso-based specialty coffee and still / sparkling water to pair up with their gelato.

It is quite difficult to identify the flavours of the gelato that we were wanting to go for when skimming through the entire line-up that Monarchs & Milkweed has to offer — we did eventually find ourselves being intrigued with the Citrus Pistachio Swirl gelato and the Wildflower Honey gelato which we ended up going for during our visit made to Monarchs & Milkweed on the very first day of operations of their Jewel Changi Airport outlet. Whilst Monarchs & Milkweed does not describe the elements that is being included in the Wildflower Honey gelato, they have described the Citrus Pistachio Swirl gelato to feature elements such as orange and lemon zest. Between the two flavours we have opted for, the Citrus Pistachio Swirl gelato would be the one that carries a heavier flavour — this does use a gelato with a milky base note as a foundation to it while the gelato come with swirls of pistachio sauce and crushed pistachio nuts to carry that slight nuttiness that its namesake suggests. One can also find traces of orange pip that is folded into the gelato throughout the entire scoop that was being served — this helps to add a zesty, citrus-y note that rounds off the flavour nicely leaving a pretty refreshing flavour to end things off. The texture of the gelato is smooth and creamy, though we did note that the gelato had a consistency that was difficult to hold up against the climate here especially given how Monarchs & Milkweed is situated in a rather warm section of the shopping centre with direct sunlight pouring in from above. Meanwhile, the Wildflower Honey gelato is the lighter tasting one of the two; a flavour that probably uses the same base as the Citrus Pistachio Swirl, the Wildflower Honey comes with a very light tinge of floral aroma and a very slight sweetness that tickles the tongue in its finish — a very delicate note that would work well with those whom prefer lighter-tasting desserts in general.

We had also went for the Flat White to pair up with our choice of gelatos when we made our visit to Monarchs & Milkweed. The Flat White here does come serve in a takeaway cup by default — whilst it is one of those cuppas that comes without latte art, we did find that the Flat White is pretty well-pulled considering how Monarchs & Milkweed is an establishment that primarily focuses on their gelato offerings. The Flat White does come with a medium body with a nutty and earthy flavour profile — does turn out to be a good perk-me-up to have in the middle of the day.

Monarchs & Milkweed had already established a name for themselves ever since their days being at North Bridge Road — their unique takes on gelato featuring botanical and herbal elements is one that likely earned them a loyal following over the years before its eventual closure. The opening of the Jewel Changi Airport location opens yet another chapter of the brand with a refreshed branding, though the brand does seem to hold on to the same character that it has been shaped from in its early days — this location does prove as a bit of challenge though, considering how Jewel Changi Airport is also home to an outlet of Birds of Paradise Gelato Boutique which is also the very first brand in Singapore that centres around the botany-themed gelato here. Prices of the single scoop gelato and double scoop gelato are at $5.90 and $11 respectively, with the flavours listed as a Premium offering requiring a top-up of $1 each; waffles are priced at $6.80, while cones are priced at an additional $1.50. It does seem that there are some challenges done the road that Monarchs & Milkweed would be facing considering the location that they had chosen for their comeback, though we are not exactly certain if this return would be one that sees the brand going for ambitious plans of expansion in the days ahead!

AhMah’s Legacy has been one establishment that had caught our eye for the longest time though we hadn’t been actioning on our intent on visiting the establishment until fairly recently. AhMah’s Legacy is an establishment that is tucked away from sight within the Thomson V Two mixed development — located at Basement Three of the building, these folks are not the easiest to locate especially given how getting to the level within the building is a little bit of a maze on its own; these folks are located in the same area as Cottage Kitchen & Bakery which we had visited previously. Being neighbours with Cottage Kitchen & Bakery, AhMah’s Legacy occupies a small shop space; the shop unit should be pretty identifiable given its red signboard. Operating mostly as a takeaway establishment during their initial days, AhMah’s Legacy does offer dine-in seating space along the aisles; the limited seating does comprise of tables that allows patrons to sit in pairs or groups of four (4) pax. AhMah’s Legacy is perhaps notable for their Shallot Oil Muah Chee and Sweet Potato Gu Kueh offerings, though they also do serve up other items such as Shallot Oil Orh Nee and Traditional Glutinous Rice Collection as well.

Found ourselves being pretty intrigued with their Sweet Potato Gu Kueh offerings since it is fairly difficult to come across dining establishments that are serving up their very own Ang Ku Kueh offerings. AhMah’s Legacy is pretty proud of its Sweet Potato Gu Kueh offerings — the menu describes these to be made from freshly steamed sweet potatoes as opposed to sweet potato flour, and that their Sweet Potato Gu Kueh are made with no artificial colouring as well. We were told that the slightly blue-ish and green-ish appearance for the Pure Pistachio Sweet Potato Gu Kueh comes from the use of natural colouring from blue pea flower that has been infused into the freshly steamed sweet potato flour that is used in the making of the skin of the Sweet Potato Gu Kueh. The skin is pretty delicate but gives a good mochi-like chew that is sufficiently moist and stretchy without feeling too greasy not too stiff and dry as though it was being left out on display for too long — quite a good consistency that one would like for an Ang Ku Kueh to be. AhMah’s Legacy describes the filling of the Pure Pistachio Sweet Potato Gu Kueh to come with elements such as Roasted Pistachios, Pumpkin Seed Butter, Sugar, Salt and Canola Oil — the crushed pistachios and combination of sugar, pumpkin seed butter and salt that is pretty similar to that of the crushed peanuts and sugar mix that comes with Muah Chee. The result is this salty and sweet mix of flavours with that distinct hint of nuttiness and a crunch from the pistachios that would hit the spot for pistachio lovers.

We had also went for the Black Sesame Praline Sweet Potato Gu Kueh during our visit and this comes with elements such as Hand-Roasted Black Sesame Powder, Roasted Almonds, Sugar, Salt and Canola Oil for its fillings. The Sweet Potato Gu Kueh skin for the Black Sesame Praline Sweet Potato Gu Kueh comes with the same consistency as that of the Pure Pistachio Sweet Potato Gu Kueh — soft, chewy and delicate; pretty mochi-like without sticking to the teeth, while the fillings were grittier but surprisingly not too sweet. The Hand-Roasted Black Sesame Powder does certainly come a little different from the typical black sesame fillings in the many items featuring black sesame elements which we had experienced over the years — this one does come significantly smokier and more roasty; definitely worked well for black sesame lovers like us.

We were also fairly interested to give their Shallot Oil Muah Chee offerings a go and so we found ourselves ending up with the Goma & Almond which features elements such as Roasted Black & White Sesame, Roasted Almonds, White Sugar and Pink Salt. The Muah Chee here doesn’t come quite as stretchy as the ones that we typically come across at more traditional establishments, but they are definitely still chewy without sticking to the teeth. Featuring nearly almost the same elements as what comes with the Black Sesame Praline Sweet Potato Gu Kueh, the flavours of the Goma & Almond Shallot Oil Muah Chee were largely similar to that of the fillings within the Black Sesame Praline Sweet Potato Gu Kueh but significantly less wet due to the lack of canola oil — the pink salt added does add a saltishness that attempts to bridge the sweet and roasty elements with the fried shallots that adds an extra hint of fragrance to the Goma & Almond Shallot Oil Muah Chee.

Despite its focus on serving up traditional Teochew eats AhMah’s Legacy, AhMah’s Legacy isn’t just a spot that churns out the classic Teochew snacks that we are used to seeing being served up around the neighbourhoods — these are not simply heirloom recipes passed down from grandmother to granddaughter, but are also creations that stem from the passion and sincerity of the folks behind the brand. Notwithstanding how they do serve up traditional Teochew snacks, AhMah’s Legacy goes beyond that — there is a constant theme of making traditional Teochew snacks cool to the younger audience by reinventing how certain things are done — such as the introduction of new and inventive variants of their Sweet Potato Gu Kueh that does not include the use of mung bean as an element; the brand seemingly creating its own legacy built upon the legacy of their Ah Ma’s heirloom recipes. Prices of the items offered at AhMah’s Legacy can be a little pricey to some — their Shallot Oil Muah Chee being priced from $5.50 to $9.50, while the range of Sweet Potato Gu Kueh offerings are priced from $3.80 to $6 a piece; that being said, it is all going into the premium ingredients that AhMah’s Legacy uses and the labour and passion for the craft to come up with a product that they are proud to serve their patrons with. For those looking for traditional Teochew snacks with a twist and don’t mind paying a premium for it, AhMah’s Legacy is a spot certainly worth making a trip for!

Got to learn about the existence of Bokk while scrolling around social media one day — these folks are a new addition to the 183 Longhaus development along Upper Thomson Road which also houses a few pretty notable F&B establishments including that of State of Affairs, Woodlands Sourdough and the outlet of SOD Cafe there. Bokk takes over the former premises of the now-defunct Crossroots which had a pretty short stint in the building; Bokk is also an establishment that is run by Zenryoku Izakaya which also operates within the same building as well several units away from Bokk. Occupying a shop unit located in the corner of the building, Bokk did change out the entire layout of the shop space though had retained some of the fittings left behind the former tenant; the space is decked in a rather functional form with a slightly more raw and industrial look which feels a little unfinished and slightly haphazard. The dining furniture comprises of largely tables with a terrazzo-esque finish for its surface; all that whilst coupled with wooden stools that seems a bit more for function than for form. The food menu at Bokk is kept rather simple, with the menu split across 2 / 3 piece Korean fried chicken with three (3) flavours being offered, whilst those looking to share their Korean fried chicken across the table can opt for the 8 piece tray instead. Sides available at Bokk is rather limited as well, with the range being comprised of fries, fresh Kimchi and Daikon.

The easiest way for the single pax to give most of what Bokk has to offer in one single seating would be to opt for the 2 / 3 piece fried chicken set — patrons do get to choose different flavours of the chicken that they preferred irregardless of whether they opt for the 2 piece of 3 piece fried chicken set, and each set also entitles the patron to fries, and to opt for a canned drink as well as a side from the Sides menu. For our order of the 2 Piece Fried Chicken, we went with a mix of flavours for our fried chicken pieces being the Soy Garlic and the Yang Nyeom, while our choice of sides would be the Fresh Kimchi. Going straight for the chicken, we did find that we liked both the Soy Garlic and the Yang Nyeom just as much; the Korean fried chicken at Bokk is fried upon order to ensure freshness and that it is being served up piping hot — both the Soy Garlic and the Yang Nyeom comes coated with sauces that are thick, sticky and dense. With that being said, the fried chicken still retains a crisp batter on the exterior that provides a god crunch; the meat being all moist, tender and juicy — the Soy Garlic comes savoury and garlicky, while the Yang Nyeom in the meanwhile comes with a sweet, earthy and spicy note typical of Korean chili paste that should be pretty manageable even for those whom are slightly less tolerant to moderate levels of spiciness.

The fries that comes on the side also comes hot and freshly-fried; more crisp on the outside than being fluffy on the inside, though definitely did not feel anywhere greasy to say the least. The Fresh Kimchi does seem to be a bit of a fusion in between a typical coleslaw and kimchi; we did find the Fresh Kimchi to be pretty finely shredded and does come with bits of carrots as well — whilst carrying a bit of a tang, the flavours here are a little milder than most Kimchi that we have come across elsewhere. Bokk does serve up pretty decent Korean fried chicken that hits the mark — we like how they do retail 2 / 3 piece Korean fried chicken sets unlike most Korean fried chicken dining establishments elsewhere that serves such dishes only in communal formats. This keeps things manageable for individual diners, while the prices for the 2 / 3 piece Korean fried chicken sets are also pretty affordable at $13 and $18 respectively — rather reasonable overall. Yet another dining option within the Upper Thomson neighbourhood that is worth exploring for those looking for good Korean fried chicken.

Got to know about the opening of Soft Spot whilst scrolling around social media; these folks are located within the ground-floor commercial space at the mixed-use development named Sycamore Tree along Fowler Road in the Joo Chiat neighbourhood — they can be found in the shop unit situated beside big short coffee which is an establishment that is notable for their special concoctions of coffee. Soft Spot is a brand that hails from Bangkok, Thailand — these folks are considered quite a new brand even within the Thailand food scene, though they have already got multiple outlets that are in operation there; the outpost at Sycamore Tree is their very first international outlet here. Aside from the fact that the shop unit is located in an obscure corner that faces Fowlie Road as opposed to Joo Chiat Road in which most of the other shop units at Sycamore Tree are, Soft Spot should be a rather easy find — the shop is decked in a purple facade while the interior sports the same purple that is matched with wooden accents and white walls; an interior that features a bright set-up that is clean yet fun with a youthful outlook. Primarily operating as a takeaway shop space, the folks at Soft Spot does have benches located in the shop space where one can take a seat to wait for an enjoy the offerings that they serve up on the spot; there is also a space dedicated to retailing their merchandise which includes shirts, tumblers and even their own plant-based granola that patrons can pick up from there. An establishment that focuses on serving up Acai and Greek Yoghurt swirls in a soft-serve format, Soft Spot categorises their menu in Signatures and Create Your Own sections; the former being default combinations of base, toppings and drizzles that would work well for patrons preferring a fuss-free experience, while the latter allows patrons to have the flexibility to opt for the elements that best suits them.

One of the items that are not listed in their menu but is prominently mentioned in one of the marketing collaterals that can be found around the ordering counter would be the Turkish Dreams — this would be an item that sees a default combination of elements such as Açai or Yogurt Soft-Serve, Signature Granola, Whipped Cream, Pistachio Feulletine Crunch, Burnt Butter Honey Glazed Kataifi, and Pistachio Sauce coming in a Medium-sized cup; the only size option that the Turkish Dreams would come in. For our order of the Turkish Dreams, we decided to switch things up and go for the Acai & Yogurt Swirl as the base rather than to opt for either the Açai or Yogurt Soft-Serve. Going straight for the Acai & Yogurt Swirl, we liked how the Acai & Yogurt Swirl carried a contrasting flavour between the Pure Açai and the Biscoff Greek Yogurt; the Pure Açai carried this deep, earthy and berry-like note whilst still carrying a texture that isn’t as dense as compared to that of açai smoothie bowls; all that whilst the Biscoff Greek Yogurt carried the slight tang that comes with yogurt and the caramel-like sweetness of cookie butter within. Considering so, this was a good accompaniment to the various crunches such as the Pistachio Feulletine Crunch that adds a firmer crunch as compared to the Signature Granola which also adds a hint of vanilla aroma and chocolate-y sweetness to it. The Whipped Cream added does attempt to make the Turkish Dreams feel more like a dessert-y creation, though we did find it to be a little unnecessary nonetheless. To further bring the Turkish Dreams to something similar to the viral Dubai Chocolate creation, Soft Spot has included Burnt Butter Honey Glazed Kataifi that is laced with Pistachio Sauce for that light crispness with a slight hint of nuttiness almost similar to that of the pistachio sauce served up at other establishments serving up frozen yogurt without being particularly overwhelming; like a more guiltless version of soft-serve açai and greek yogurt that is inspired from that of the Dubai Chocolate. Soft Spot definitely hits the spot for those looking for a refreshing cool treat in the sweltering heat these days — like how they seem to have an emphasis on making some of their very own toppings that gives them a unique touch over establishments that often serve their frozen yogurt with more commercially available toppings and such; we also liked how the overall combination didn’t feel too heavy despite sounding like it would. A spot that would likely get popular with those residing in the area in time to come!

Have heard quite a fair bit going on via social media about 再见一面 JB云吞面 that seem to have recently sprouted up in the Food Palate food court in JTC Woodlands North Coast — this building is located along North Coast Avenue, and is also fairly close by to the Woodlands Industrial Park area. The same compound is also where one would be able to find an outlet of Ayam Penyet President, as well as an outlet of Burger King there. Occupying a corner unit within the Food Palate food court, 再见一面 JB云吞面 has a rather distinctive signboard that is filled in a shade of blue that makes it rather easy to locate. With the namesake of the store being focused much on their wanton noodle offerings, it is worth noting that 再见一面 JB云吞面 also serves up Chicken Feet Mushroom Noodle aside from Wanton Noodle — all that whilst also offering a line-up of side dishes to go along with its noodle offerings.

再见一面 JB云吞面 serves up its Wanton Noodles in both Black or White options — this follows closely to that of how Malaysian-style Wanton Noodles are being served up. Patrons also do get the choice to opt for either the Small bowl at $4.50 or the Big bowl at $5.50; we went for the White variant of the Wanton Noodles in the Small bowl portion size. The elements of which are included in their Wanton Noodles are not mentioned in the menu; that being said, it can be observed from our order that the Wanton Noodles (White) does come with fried wantons, pork lard, Char Siew, Kai Lan and a bowl of soup on the side — the bowl of soup also contains soup wantons. It is said that 再见一面 JB云吞面 uses noodles made from duck eggs for their Wanton Noodles and it does show pretty much here — the noodles does come with a richer texture that is springy and smooth; quite unlike the thinner egg noodles that we usually would come across with typical Singapore-style wanton noodles.

Opting for our White variant of the Wanton Noodles to come spicy, there is a slight tang and zippiness that it carries; though that being said, we do wish that the noodles does hint a little bit heavier of the fragrance of pork lard. Speaking about pork lard, the crispy pork lard here seems to have an inconsistent texture; some pieces being crisp and aromatic, while some were a bit limp and soft whilst being a little greasy. We did appreciate that the Char Siew isn’t the generic sort where it typically comes dyed in a bright shade of red, nor does it come sliced too thinly and felt cardboard-esque — whilst there is a good bite from the lean meat here, we did find the Char Siew to be a little too sweet for our liking. Both the soup wantons and fried wantons were well-filled with meat fillings; the former coming with a delicate, silky skin, while the latter comes with a golden-brown fried wantons skin with the wantons barely being greasy — that being said, we weren’t too big of a fan of the meat fillings within which whilst being pretty firmly-packed, carried quite a strong hint of pepper which we felt was a little overwhelming. Nonetheless, 再见一面 JB云吞面 does certainly work well as a pretty affordably-priced dining option for those working in JTC Woodlands North Coast as well as the residents in the HDB estate located across the road; $4.50 for wanton noodles being a price that is relatively difficult to find in this day and age especially!

Was passing through the Telok Ayer neighbourhood when we managed to find out about the existence of All Hands — these folks takes over the former premises of the now-defunct Boeuf along Telok Ayer Street; itself also being a concept that is by the same folks behind Boeuf as well. Despite the change of concept, there are several cues that have been left behind for the shophouse that makes All Hands a pretty easy-to-recognise spot after all; the shade of blue paint as well as the two lions placed at the entrance of the shophouse are pretty much a stark contrast against that of the other shops within the same stretch of shophouses there. All Hands have however did a fair bit of work throughout the entire space that creates its own vibe that is quite unlike that of Boeuf; the interior of the space now sees the use of white walls, green curtains and wooden furniture and fittings that help to give it a chic and somewhat old-world vibe — these design elements are especially stark for the “booth” that there had created for the espresso bar and the counter area which definitely reminds us of old school establishments serving up more upscale fare. The tables features marble-esque accents that further evoke an old-school vibe, while there are some Chinese characters that are inscribed on the walls above the entrance that has to be retained per the guidelines for conserved shophouses — these do look pretty much at home with the rest of the decor within the establishment as well. Visiting All Hands before their official launch / grand opening, the establishment splits their food menu into sections comprising of First Bite (brunch-style dishes that are served from 8am onwards), A Hand Full (main dishes that are available from 11am onwards) and The Heart Line (i.e. dessert offerings). Meanwhile, beverage offerings available at All Hands are split across sections such as Coffee, Matcha Cha-Cha, Cold Press Juices and Kombucha / Jun.

Wanting to go for something on the lighter side, we found ourselves sticking to the items that are listed on the First Bite section of the menu rather than the more substantially-sized mains that are offered in the A Hand Full section of the menu which features entrees, pastas and other dishes that are more suited for lunch instead. Considering how we are pretty much a sucker for artisanal kaya whenever we come across one that is being offered by a cafe, it is needless to say that we decided to give the Typical All Hands On Kaya Roti & Eggs a try after noticing it on the menu at All Hands. All Hands describes the Typical All Hands On Kaya Roti & Eggs to come with elements such as All Hands Milk Toast, Pandan Kaya Custard, Shaved Butter, Sous Vide Eggs, Kombu-infused Soy Sauce and Furikake on the menu. It does seem like All Hands does pride itself over its All Hands Milk Toast which is freshly baked in-house and also featured in a number of items that they have to offer as well. The Milk Toast does come with a pretty neat aesthetic where it has been sliced into rectangular blocks — the Typical All Hands On Kaya Roti being served in a format that is almost akin to an open-faced sandwich where Pandan Kaya has been spread atop the light and crusty toast before butter is being shaved atop. The Pandan Kaya Custard does remind me of the artisanal Kaya spreads served up by other cafes such as that of Brawn & Brain Coffee and MICRO | bakery kitchen serves up — one that comes velvety smooth with a really intense hint of Pandan that is being extracted from Pandan leaves; custard-like and runny but doesn’t come as sweet nor lumpy as what one would typically expect out of commercially-made Kaya spreads. The shaved butter also helped make a difference with the dish in terms of texture — rather than having the butter come in an entire block, the shaving of the butter does create a fluffier texture than also comes smooth and rich without being overly salty; compliments the Pandan Kaya Custard well. All Hands had also managed to zhng-ed up the soft-boiled eggs that typically come alongside the local Hainanese breakfast of Kaya Butter Toast — the soft-boiled egg does come with the same jiggly whites and runny egg yolks, while there is this umami note added from the Kombu-infused Soy Sauce and Furikake that sets it apart as a more modern interpretation to the local classic.

Whilst the range of the items listed in The Heart Line section of the menu are not reflected on the hard copy menu at All Hands, they are all listed inside the online POS system that is to be accessed by scanning the QR code on a slip that is printed by the staff upon being seated in the cafe. With a number of more interesting offerings being listed as “sold out” on the online POS system, we found ourselves going for the Monkey Business — an item that is being described in the menu to come with elements such as All Hands Banana Cake and Coconut Gelato. Other elements not mentioned in the description of the item on the menu would be the various types of berries that come along with it, as well as Gula Melaka. The All Hands Banana Cake does seem to be one that is also being baked freshly in-house; the Banana Cake coming with a somewhat crusty surface whilst also accompanied with the inclusion of walnuts that helped to create a nutty crunch — one can also find bits of soft banana being included within the cake, with the overall texture of the cake being sufficiently moist and also consistent to that of the bananas within. This is further enhanced with the inclusion of Coconut Gelato — smooth, creamy and fragrant, keeping a somewhat neutral flavour while the addition of Gula Melaka adds an earthy sweetness. The berries that come alongside provide a bite and a tang to the dish overall.

Since we were in need of a cuppa to go with the food items that we had ordered, we went for Yuzu Espresso Soda which is an item that is listed under the Coffee section of the menu only in the online POS system — available only in iced format, the description on the meh suggests that the item features elements such as Yuzu Jam, Espresso, Soda Water. We do feel that the coffee element within the Yuzu Espresso Soda was a little bit on the weaker side, though we did enjoy the carbonation from the soda water while the Yuzu Jam adds a contrasting sweetness and zing to the beverage. Overall, All Hands does seem to be an establishment that seems to serve up pretty simple brunch fare that comprises of elements that are being made from scratch — examples being their All Hands Milk Toast and Pandan Kaya Custard featured in their Typical All Hands On Kaya Roti & Eggs and the All Hands Banana Cake featured in their Monkey Business. That being said, All Hands does also recognise that there is also a need to be serving up more than just breakfast / brunch fare considering its location in the Central Business District — there are dishes such as the Still want to go Boeuf? which is essentially a Steak & Frites dish that Boeuf once offered, while other dishes like the Bara-Laksa and Hae-mee Pasta that sees local fusion elements in western-style dishes. Dishes from the First Bite section of the menu are priced lower between $8.94 to $23.10, while items listed on the A Hand Full section of the menu are priced from $12.70 to $32.70. Looking forward to give the other dishes a go some other time.

Learnt about the new opening of Ipoh Station Kopitiam 怡宝站 whilst scrolling around social media one day; these folks are quite the latest addition to the Rochor neighbourhood, having found a space at the fourth level of Sim Lim Square which is situated away from the other dining establishments located at the second floor of the mall. Tucked around in a corner that is not too far away from the escalator, Ipoh Station Kopitiam occupies a shop unit situated in the corner of the row of shop units where they can be found — they should be quite easy to spot considering how one would immediately have sight of them the moment one enters the walkway leading up to that row of shops. The shop units looks deceptively small when seen straight-up from outside but turns out to be rather well-sized since it is L-shaped with the entire kitchen and also a majority of its dining space situated within the area. The dining establishment is rather simply decked within; the furniture and fittings being more for function than for form, though one can also find street views of Ipoh in the form of a wallpaper that is stickered on the feature wall; one can also find multiple illustrations of the food items in which they offer being hung on the wall as well. The food menu at Ipoh Station Kopitiam is split into sections such as Curry Noodle, Curry Chee Cheong Fun, Chee Cheong Fun, Dry Curry, Soup, Rice, Nasi Lemak, Snacks, Yong Tau Foo, Fried Rice and a couple of pastries and dessert items. Beverages offered at Ipoh Station Kopitiam includes the usual selection of Nanyang-style Kopi and Teh, some variants of Cincau, Ginger Tea etc.; just to name a few.

Noting how Ipoh-style Chee Cheong Fun is quite a thing on its own even in Ipoh, Malaysia, we had decided to opt for the Ipoh Curry Char Siew Roasted Pork Chee Cheong Fun from the Chee Cheong Fun section of the menu. For those looking for non-curry variants of Ipoh-style Chee Cheong Fun that Ipoh Station Kopitiam has to offer can opt for the Chee Cheong Fun with Mushroom Sauce and Chee Cheong Fun with Sweet Sauce. Whilst Ipoh Station Kopitiam does not describe on the elements that comes with their dishes on its menu, it can be observed from our order of the Ipoh Curry Char Siew Roasted Pork Chee Cheong Fun that the dish does feature rice vermicelli rolls that has been drenched in a curry gravy — all of which accompanied with elements such as Char Siew, Roasted Pork, Long Beans, Pig Skin, Beancurd Puffs and Sesame Seeds. There is also the basic version of the dish that comes without the meats — this being the Ipoh Curry Pork Skin Chee Cheong Fun, while there are also variants that come with only Char Siew or Roast Pork that Ipoh Station Kopitiam offers as well. Going straight for the curry gravy, we liked how the curry gravy here is sufficiently rich but not overwhelming; there is definitely a strong hint of curry spices that has been balanced well with the addition of coconut milk — that being said, we quite liked how the curry gravy here was not overly salty, and that the curry gravy does come with a reasonably spicy note that should be pretty manageable for those whom are tolerable to moderate levels of spiciness. The addition of pig skin is definitely reminiscent to most of the authentic Ipoh-style curry Chee Cheong Fun dishes that we have come across from other dining establishments — the pig skin absorbing much of the curry gravy with a jelly-like and slightly chewy texture, while the inclusion of beancurd puffs sees them also absorbing much of the curry gravy whilst providing a flavour burst as it releases all of what it has absorbed when one chews into it. We also liked how the Char Siew that is being served here aren’t the absolutely generic sort with the red dye — while the Char Siew does come with lean meat here, it does come with an exterior with a sweet glaze; all that while the meat did not feel particularly dry whilst at it. Meanwhile, the crackling skin of the Roast Pork did retain some crispness while the meat comes with a saltish note from the marination process; suitably fatty and gelatinous in some parts, but also well balanced with the leaner meat that makes it really easy to eat. The long beans also provide an element of crunch for a contrast of textures at the same time.

The Kaya Butter Toast Bread is available ala-carte as well as in a set format; for our order, we went with the ala-carte version that is being served up as-is. The Kaya Butter Toast Bread can be observed to come with toasted white bread; the toast coming with a slab of salted butter in between the bread that is also accompanied by Hainanese-style Kaya that can be distinguished from the Nyonya-style Kaya with its brown hue. Taking a bite into the toast, the toast is best had when it is just served to the table; having the toast whilst it is still warm retains the crisp texture that it is being intended to be enjoyed in. As one sinks their teeth into the Kaya Butter Toast Bread, the Hainanese-style Kaya came surprisingly smooth; no lumpy bits that one would typically expect especially for Kaya that comes that are commercially-sourced / produced commercially — there is also this slightly caramel-esque sweetness that comes with hint of coconut-y fragrance that paired well with the salted butter that is portioned just about right for one to have a balanced taste of both.

We found ourselves also opting for the Coconut Egg Tart which is one out of the three (3) variants of tarts that Ipoh Station Kopitiam has to offer; the other two (2) being the Egg Tart and the Portuguese Egg Tart. The Coconut Egg Tart is lesser of an egg tart since the entire tart does come with a desiccated coconut filling rather than that of an egg custard. The desiccated coconut filling itself does seem to be pretty reminiscent to that of the sugary desiccated coconut fillings that we typically come across in the local-style Min Jiang Kueh, but packed in a way more compact form whilst it does carry a bite and doesn’t crumble down messily even when one takes a bite into it. The tart base was more akin to that of a shortcrust pastry that did hold up the fillings well and provided a cookie-like bite when one takes a bite into it; though we did find the underside to be a little bit on the greasy side.

Since we were already in a dining establishment that serves up Ipoh-style cuisine, it was needless to say that we would have to give their Ipoh White Coffee (Cold) a go. This would come in the same frothy and overflow aesthetic that one would typically expect out of iced Nanyang-style Kopi that is being served up at Nanyang Kopitiam-themed dining establishments recently. The mug that the Ipoh White Coffee (Cold) was actually quite large, and we liked how the Ipoh White Coffee (Cold) did carry quite a caffeinated kick alongside that roasty notes of Robusta beans that have been seemingly been roasted with butter for an additional fragrance. The Ipoh White Coffee (Cold) was suitably sweet; one that definitely paired well with the food items that we have opted for.

Overall, it does seem that Ipoh Station Kopitiam is recreating some pretty authentic Malaysian-style flavours from its various Malaysian dishes that they have to offer — while the focal point of Ipoh Station Kopitiam is definitely on their Ipoh-style dishes, Ipoh Station Kopitiam’s variety of dishes in their menu extends far out to even Penang-style dishes like their Penang Assam Laksa, and even local tzechar-style rice dishes as well such as the Creamy Salted Egg Chicken Rice and Cheese Custard Chicken Rice which we are also pretty keen to try if we were to make our return visits here. Prices of the dishes in the Curry Noodle, Curry Chee Cheong Fun, Chee Cheong Fun, Dry Curry, Soup, Rice, Nasi Lemak, Yong Tau Foo and Fried Rice sections of the menu do not surpass $11; the most expensive dish being the Petai with Shrimp Nasi Lemak, while the lowest-priced items are their range of dishes in the Chee Cheong Fun at $3. With its affordable price point, Ipoh Station Kopitiam does serve as a decent option to consider dining at if around the Rochor area!

Got to hear about the opening of the all-new Fernweh that had recently opened their doors at South Bridge Road — these folks had taken over the former premises that was once occupied by the now-defunct Five Ten at 237 South Bridge Road just right across from the Sri Mariamman Temple. The premises had been left vacant for quite a period of time, and the address is currently shared by three (3) establishments — BEAT. 1932 Hostel, Fernweh and The Art Faculty — Fernweh takes up most of the ground floor space of the shophouse, with The Art Faculty taking up just a small space that is located right at the end of the entire shophouse. Fernweh’s space is segmented in a rather interesting manner in which there is a front porch that doubles up as an outdoor seating space that is pet-friendly at the front of the shop — as one enters the space, one would be greeted by the counter which doubles up as both the espresso bar for Fernweh and a reception desk for BEAT. 1932 Hostel. The said counter is a bit of a centerpiece to the entire space, while the indoor dining tables surround the counter; the interior decor of the space sees an eclectic mix of colours that is matched with walls and fittings that uses stone and metallic elements — this achieves a super modern look that also comes across as welcoming and brightly lit without being too over-the-top. The dining tables within the establishment is configured to accommodate to diners whom are visiting them in pairs and are to groups of four (4) pax; the outdoor tables seemingly being more easily to be moved around to accommodate to larger groups. The food menu at Fernweh is split across categories such as All Day Brunch, Sharing Plates, Mains and Sweet Endings; beverages are segmented into sections dedicated to Coffee & Tea, and Beverages.

Being an establishment that seems to serve up brunch-style fare and other mains that seemingly have a local fusion element, one of of dishes that caught our attention whilst skinning through the All Day Brunch section of the menu would be the Roti John French Toast — the item caught our attention considering how Roti John is an item that is fairly unseen that is taken inspiration of to execute a fusion dish, and its combination with French Toast does sound like a pretty daring yet curious take on brunch fare with a local twist. The Roti John French Toast is described on the menu to come with elements such as Sourdough, Spiced Minced Chicken, Egg, Shallot, Bell Peppers, Cheddar, Onions, Ketchup and Pickled Cucumber Slaw. Unlike the traditional French Toast that would typically feature bread that has been soaked in egg wash, the Roti John French Toast does come with the omelette wrapping around the sourdough whilst being a double-stacked sandwich featuring yet another layer of omelette and Spiced Minced Chicken within that is laced with gooey melted cheese almost in the same format as what one would expect in a grilled cheese sandwich. We did feel that the Spiced Minced Chicken was a little bit on the drier side and doesn’t carry quite as much flavour in its marination — a little plain likely to keep things refined as a cafe offering, though the spirit of the true Roti John can still be overall felt with the omelette and the drizzle of ketchup over the Roti John French Toast; the former adding an eggy-ness to the dish while the latter adds a tangy note with a sweetness. The cheddar does help to further add a savouriness to the Roti John French Toast, and can be described as one of the elements that gives the Roti John French Toast a bit of a twist from the typical Roti John. The Pickled Cucumber Slaw comes with a mix of carrot, onions and radish; provides a bit of a crunch and a tangy note that resets the tastebuds from the meat, egg, sourdough and ketchup going on here.

During the same visit, we had also gone for the Kana Chai Pasta; yet another one of those items on the meh of Fernweh that sees the use of a local element that is rarely seen in fusion decisions — this is any item that can be found in the Mains section of the menu, and the menu also mentions the use of elements such as Spaghetti, Preserved Olives Vegetable, Garlic, Shallot, Chilli Padi and Olive Oil in the dish. The Kana Chai Pasta is also a dish that is marked as vegetarian on the menu at Fernweh as well. The folks at Fernweh opted for the usual spaghetti to come with their Kana Chai Pasta; the pasta would likely come across as greasy for some considering the oil that comes with Preserved Olives Vegetable and Olive Oil added here. Spiritually still an Aglio Olio at heart with a bit of a local twist with “Kana Chai” in its names referring to the use of Preserved Olives Vegetable here, there is definitely a stronger hint of olives with a slightly umami note from the Preserved Olives Vegetable going on here in the Kana Chai Pasta — otherwise, there are still familiar notes of garlic and shallot that runs through at the back of the tongue that complements that of the variance dimension of olives that the Kana Chai Pasta is seemingly all about.

We also decided to give the House-Made Radish Cake Bites from the Sharing Plates section of the dish a try during the same visit that we have made to Fernweh — this is yet another dish that being marked as vegetarian on the menu, and is one that features elements such as Crispy Radish Cake, Crispy Chai Poh Crumble, Chilli, Coriander, Spring Onion and Soy Lime Glaze. An item that is a little bit of a play on the typical XO Carrot Cake dish that one would be able to find at some establishments serving up Hong Kong-style Dim Sum, the radish cake here seems to have been made in-house and features shreds of carrot amidst the radish cake that carries a QQ texture — all that whilst being deep-fried with a crisp, golden-brown exterior. Topped off with the Crispy Chai Poh Crumble, the Crispy Chai Poh Crumble adds yet another dimension of crispness with the saltish notes of preserved salted radish that further provides yet another dimension of flavours. Dipping the Crispy Radish Cake into the Soy Lime Glaze provides a depth of flavours from the rich, earthy and sweet notes of the soy sauce that is made refreshing from the infusion of lime that adds a bit of a zippiness to the dish; keeps things refreshing to the tastebuds overall.

To end off the meal, we went for the Sesame Tang Yuan Fritters from the Sweet Endings section of the menu that is described to come with elements such as Honey and Toasted Peanut Powder. Other elements that the dish came with that was not mentioned in the description of the dish in the menu would include the deep-fried, sesame-filled glutinous rice balls, the scoop of black sesame ice-cream, the peanut candy blocks and the black sesame spread that is lined at the base. This was dessert that truly impressed considering how the deep-fried glutinous rice balls comes crisp on the exterior yet chewy inside; well-filled with black sesame that provides a roasty flavour profile that is accompanied with a sweetness whilst also coming with a slightly gritty texture that one would usually expect out of dishes involving sesame; these notes and textures are further enhanced with the use of black sesame spread at the bottom of the plate, while the black sesame ice-cream further supported those flavours with a creamy texture that attempts to gel the black sesame elements with the peanut components featured in the same dish. The toasted peanut powder does add a nuttiness to the dish, but it was the peanut candy that adds crunch and a sweetness to the nuttiness; all that whilst the addition of honey adds a floral note with a sweetness that brings all of the elements together and provided a pretty uplifting note that cuts through the intensity of black sesame and peanuts here.

The namesake of Fernweh comes from the German language, with the word “describing a feeling of longing for places you've never been, a far-sickness, or a strong desire to travel”. This in itself very much describes what Fernweh is all about in the way that they conceptualised their food items to be. While it can be argued that Fernweh does serve up more commonly-found dishes that are also made available at other cafes located all across the island, the dishes of which that sees a bit of a fusion element does also showcase flavours and ideas that can also be described as a little adventurous; items like the Roti John French Toast and the Kanachai Pasta are examples of dishes where boundaries are pushed even for dishes that sees the use of local elements in typical western fare — sets Fernweh apart from the other establishments that serves up local fusion dishes that are seemingly a little bit more done-to-death by now. Considering so, Fernweh is also quite an apt addition not only to the area given how this part of South Bridge Road is often traversed by tourists, but also a suitable addition to BEAT. 1932 Hostel in which the tourists staying in the hostel can also get to experience local flavours with cafe fare that they are more familiar with — making it a fresh and yet less intimidating experience for them during their stay in Singapore. The items listed in the All Day Brunch and Mains section of the menu are priced in the range of $14 to $28; the lowest-priced being the Kana Chai Pasta from the Mains section while the priciest would be the Fernweh Big Brekkie from the All Day Brunch section. A spot worth giving a try to check out their inventive takes on locally-inspired cafe fare to say the least!

Was scrolling around social media and got to know about the existence of the new Bep Mai at CHIJMES — Bep Mai takes up a spot situated beside POCZARICA within the CHIJMES complex; for those whom are familiar with CHIJMES somewhat, Bep Mai can be found within the same vicinity as where the now-defunct Prive outlet used to be within CHIJMES. Bep Mai takes up a fairly decently-sized space within the CHIJMES; the interior comes with a pretty well-sized dining space that sees the use of wallpapers featuring mosaic elements, as well as elements of dark green and brown — all matching up with the wooden furniture and fittings that can be found throughout the entire space and gives the space a pretty chic and modern vibe with familiar Vietnamese elements whilst at it. The feature wall that can be found within the establishment seems to feature the life story of Chef Mai from her birth to the opening of Bep Mai; an establishment of which is being described as one that “serves her mother’s recipe with love”. It is also noted that the dining furniture at Bep Mai is configured to accommodate for diners visiting the establishment in pairs to up to groups of six (6) pax; there is also bar counter seating right outside the kitchen that would work well with patrons whom are visiting the establishment alone as well. The food menu is split into categories such as Must Order, Good for Sharing, Beef Pho, Chicken Pho, Wagyu Beef Pho, Bun Cha, Banh Mi and Fried Rice, while the beverage menu comprises of sections dedicated to Vietnamese Coffee, Specialty Drinks and Beers.

One of the things that caught our eyes when skimming through the menu was the availability of Dry Pho on its menu; the typical soup pho is something that one would most likely be able to find at Vietnamese dining establishments that are located all across the island, though dry pho is pretty much a rarity with only a small handful of Vietnamese establishments serving the dish here. Bep Mai offers its patrons with three (3) different variants of Dry Pho — the Vegetarian Dry Pho, the Beef Brisket Dry Pho and the Meatball Dry Pho. Going for the Meatball Dry Pho, the menu describes the dish to feature elements such as beef brisket, beef meatballs and rice vermicelli. Giving the dish a little bit of a toss before digging in, it seems that the Dry Pho here features the same exact noodles that one would expect to see in a standard pho; served dry, the noodles are being tossed in a soy sauce mix that is lightly savoury that provides quite a bit of flavour to the rice noodles on its own without being overwhelming. The rice noodles came with sufficient sauce to keep them moist enough to avoid the rice noodles to become clumpy and all stuck together; all that whilst coming with a springy, QQ texture at the same time. The beef meatballs do seem to have been fried to achieve a slightly crisp exterior; the interior of the meatball still firmly packed together but tender, whilst it also does not carry any strong gamey notes as well. The beef brisket comes sliced pretty thin here; almost akin to that of which that one would expect for Shabu Shabu; we absolutely loved how these were tender and moist with sufficient fats to keep things melt-in-the-mouth — all that whilst also being not particularly gamey at the same time. The chicken soup that is served on the side is also exemplary; does seem to be the one that they use for their Chicken Pho offerings which was especially light yet flavourful and was a sheer delight to have on its own. Definitely something different from the usual that is worth giving a go considering the rarity of the dish here.

During the same visit, we also found ourselves going for the Grilled Chicken Bun Cha; this was an item that is being described on the menu to come with elements such as Hanoi street-style grilled chicken, rice vermicelli and pickled sauce. This would be pretty much the standard Bun Cha item that one would come across and most other Vietnamese dining establishments — other elements that is observed to come with the Grilled Chicken Bun Cha would be peanuts, carrots and fresh herbs; just to name a few. Going for the item with the pickled sauce being mixed in, the picked sauce comes with fish sauce that is typically what one would expect for a Bun Cha dish — there is this hint of savoury and umami notes that come through when it gets mixed around the rice vermicelli noodles in the bowl; this would also largely be the most dominant flavour that one would be able to pick up from the dish. The addition of other elements like the peanuts further adds another dimension of texture and a nuttiness to the item, but the other star here would be the Hanoi street-style grilled chicken that comes juicy and tender whilst also carrying a slight smokiness amidst the savoury notes that it brings. We liked how the flavours of the various elements within the Grilled Chicken Bun Cha are fairly balanced here. Have skimmed through their variety of Vietnamese Coffee that they have to offer, we noticed that Bep Mai offers the Egg Coffee that we tend to go for whenever we see one being offered. The Egg Coffee comes default as a cold drink here, though it is noted that the Egg Coffee is served hot with a cup of ice on the side. The black Vietnamese coffee comes strong with a very robust caffeinated kick; all that whilst the egg-infused mousse layer sitting on the top — it does seem that the egg-infused mousse does come flame-torched for a slightly crusty texture, though we really liked how there was a distinct egginess that came along with a slight sweetness pretty similar to the flavour profile of the pudding in Creme Caramel here.

Being a dining establishment that focuses on its offerings on Vietnamese cuisine, Bep Mai is a spot that some might feel that is a little pricey considering how there are many alternatives for Vietnamese cuisine that serves up the same dishes for lower price points. The items listed in the Beef Pho, Chicken Pho, Wagyu Beef Pho, Bun Cha, Banh Mi and Fried Rice sections of the menu are priced from $16 to $46; the lowest-priced item being the Classic Ham Banh Mi, while the priciest item is the Power Wagyu Pho — a dish that is described to come with lightly poached and seared fatty wagyu beef. Despite the high price point for food here, we can still feel the difference that Bep Mai is serving up in terms of the quality of their offerings; the offerings do seem to showcase a lot of sincerity from Chef Mai to serve up flavours that she has grew up with prepared by her mum in its best form to Bep Mai’s patrons — food prepared with a lot of heart and soul hat is homely and hearty and is slightly more than what one would expect out of a typical Vietnamese establishment. A promising spot that is slightly tucked away from the main walkways of CHIJMES that one would simply walk by, we do hope that Bep Mai gets to showcase what it is all about to more patrons in the days to come — especially considering how there are definitely challenges faced by slightly more upscale Vietnamese establishments that makes their appearance in the local F&B scene here.