Pizz Please ~

Woodlands has never been a neighbourhood that is synonymous with indie cafes that specialises in the serving of espresso-based specialty coffee for the longest time, and especially so after the closure of the now-defunct Sowl Coffee that used to be located at Woods Square. And so it is definitely some news when we had heard about the opening of Mai Little Cafe within 888 Plaza which is a short bus ride away from Woodlands / Admiralty MRT Station — for those whom are familiar with the neighbourhood, this would also be the neighborhood mall where quasont. is also located. Mai Little Cafe takes over the former premises that was once occupied by Y Dessert — a rather hole-in-the-wall space that is simply decked to include a food preparation area, ordering counter, and a couple of dine-in seats. With its menu being pretty central around its beverage offerings, the beverages available at Mai Little Cafe split into sections dedicated to Matcha, Tea, Caffeine-Free, Coffee and Cold Brew. The only dessert listed on the menu at Mai Little Cafe would be the Banana Pudding.

The Salted Maple Jasmine Coffee is an item that is listed under the Coffee section of the menu. Likely an item that is inspired by that of other commercialised chains serving Yuan Yang-esque espresso-based specialty coffee beverages around, the Salted Maple Jasmine Coffee is an item that is observed to come with a salted maple cream foam with jasmine-infused black coffee. For the most part, we did feel that the black coffee was rather weak in delivering the caffeinated kick that we would have expected from the beverage — it does feel almost a tad diluted especially in the finishing notes of the beverage which felt a little off-balance from the floral aroma from the Jasmine that dominates the flavours in the middle of the sip. The salted maple cream foam is well-executed nonetheless; very smooth, yet not too dense whilst it does sit atop on the surface of the beverage for a decent duration of time — we especially liked the delicate saltish-ness amidst the milkiness and creaminess that came with a hint of maple fragrance that gives another dimension of flavour to the beverage.

Had been going to Chomp Chomp Food Centre for quite a bit to try out the different new food stalls that have sprouted up within the food centre recently — this was when we found out about the existence of Mini Tornado 1 号龙卷风 Scrambled Egg Rice that had seemingly also opened its doors fairly recently in the food centre. Mini Tornado can be found right at the other extreme end of the food centre from other stalls that we had visited such as that of Rolling Wok and Casa Osteria. The stall does feature a colourful signboard that features many of the dishes that they have to offer; that being said, the design of the signboard does seem to be able to blend in with those from its surrounding stalls quite a fair bit. With its namesake suggesting that the establishment does serve up scrambled egg rice as a specialty, the menu features a number of scrambled egg rice dishes that comes with different meat / protein choices — there are also some Taiwanese-style sides that are available to be ordered to share around the table as well.

We went for the Prawn Paste Chicken Cutlet Scrambled Egg Rice during our visit to Mini Tornado considering how the dish was being listed as a “signature” dish on the menu. On first look, the Prawn Paste Chicken Cutlet Scrambled Egg Rice does bear much resemblance to that of the scrambled egg rice that is being served up by DanLao 蛋老; simply just a dish featuring white rice, scrambled eggs and the Prawn Paste Chicken Cutlet that comes with a drizzle of soy sauce over the top. The familiarity goes all the way down in terms of the execution of the elements and the flavours even; the white rice being sufficiently moist and aptly flavoured by the inclusion of soy sauce that brings a slight note of savouriness — this matches well with the slightly wet consistency of the scrambled egg that blankets over the rice; eggy and well-seasoned whilst being fluffy and sufficiently moist at the same time. The Prawn Paste Chicken Cutlet is freshly-fried and comes with juicy flesh and crisp batter on the exterior; delivers a crunch while carrying a very distinct hint of umami-ness that one would associate with prawn paste chicken. Overall a pretty decent attempt to emulate what DanLao has started as a trend a number of years ago; one that seemingly does carry the quality of what DanLao when they had first started out back then as well that’s all comforting and worth the try!

Bored Tacos have been around the local F&B scene for quite a while — these folks have first set up shop along Joo Chiat Road, though they have seen much popularity over time and now operate several locations all around the island including that of Bedok, Pasir Ris, Kovan etc.; one of their newer outlets have opened within Victory8 along Jalan Legundi. For those whom are unaware, Victory8 would be the same building where other notable F&B tenants such as that of the outlet of The Better Scoop, Brunch @ Legundi etc.. Bored Tacos is located at the back of the entire building; its facade faces of Jalan Tampang — the shop unit having been previously occupied by the outlet of NOSH there. Being a Muslim-owned establishment that serves up Mexican comfort food, the menu that Bored Tacos serves up at Victory8 is rather similar to that of what is available at other outlets; it features dishes segregated into sections dedicated to Bored Tacos, Quesadilla, Grilled Cheese Sandwiches and Loaded Nachos and Mini Burritos.

There was quite a variety of Tacos with different meat options that are being listed in the menu of Bored Tacos — some of which we had already tried when we visited their other locations such as that of the Kovan store when they had first opened their doors; thought it would be good for us to give the Garlic Prawn Tacos a try this time round. Bored Tacos does offer patrons with the option of going for a portion size of two (2) pieces of Tacos or three (3) pieces of Tacos; we went with the former. The menu describes the Garlic Prawn Tacos to come featured with elements such as garlic prawns, corn tortillas, melted cheese, mango salsa, jalapeño sour cream and lettuce. Taking a bite into the Taco, we did notice that the taco shell is incredibly crisp and holds up well to the heft of all the elements that comes in between the tacos; not overly greasy as well. The prawns do come with a good bite and a slight sweetness that is typical of crustaceans; pretty fresh, while the jalapeño sour cream adds a tangy touch with a hint of fresh peppers which was mildly refreshing without being particularly spicy. It was interesting that the mango salsa does come with some cubes of mangoes that add a sweetness to the taco, whilst the addition of melted cheese didn’t make the Taco feel particularly overwhelming. Overall, quite a decent Taco to opt for at Bored Tacos for those looking for a lighter taco to go for as compared to the meatier options like the ones featuring lamb and beef that they offer.

For those whom have been following the recent happenings in the Singapore F&B scene, one would probably have heard about the trendy Ayam Gepuk that seems to have not just hit the local F&B scene here but also in Malaysia as well. With many establishments either having set up a concept that serves up Ayam Gepuk or have started to serve up Ayam Gepuk as a limited time-only dish, it does seem that the folks behind Mr. Grumpy Nasi Ayam have also jumped onto the bandwagon as well. Named Super Gepuk, this would be Mr. Grumpy Nasi Ayam’s entry into the Ayam Gepuk scene — they are located within the 7 Stars Coffeeshop at Blk 201D Tampines Street 21. Super Gepuk should be quite difficult to miss; the stall bears a bright yellow signage whilst neon lighting is also used for the slogan that says “Super Spicy, Super Grumpy”. Super Gepuk keeps their menu simple here; the menu offers two Ayam Gepuk offering s– Ayam Gepuk Set A and B where Set A sees the addition of an egg on top of what is included in Set B.

Going for Ayam Gepuk Set A, it is noted that Super Gepuk has described it to come with elements such as Nasj (i.e. rice), 1/4 Ayam (i.e. Quarter Chicken), Timun (i.e. Cucumber), Tauhu (i.e. Beancurd Puff), Telur (i.e. Egg), Tempe (i.e. fermented soy bean) and Sayur Goreng (i.e. fried vegetable fritters) — it is however observed that our order did not come with the Timun though. Given how Suoer Gepuk is a concept by Mr Grumpy Nasi Ayam, we were a little disappointed by the Quarter Chicken here — no doubt the chicken does come with sufficiently tender flesh and a crisp batter on the outside, though we couldn’t help but to notice certain parts of the batter having been slightly burnt with a char which could have been better executed. Nonetheless, the other elements were fairly decent; the ones worthy of the mention being the Tempe which provided a bit of a soft bite with very evident bean-y notes, as well as the Sayur Goreng which was light and crisp without being particularly greasy. The Telur did feel a little bit like a missed opportunity given how the sunny side-up comes with a fully-cooked egg yolk rather than one with a runny yolk instead. Notably missing in this version of the Ayam Gepuk would be the fried cabbage otherwise also known as Kobis Goreng. It does seem that the folks at Super Gepuk are pretty out-there when it comes to the spiciness of the chili. Though mixed with the cashew sauce that gives it a nice nutty and creamy aroma with the grittiness of crushed nuts, the spiciness level at default can be pretty intense with the kick being quite fiery even for those whom are tolerable to more than moderate levels of spiciness — proceed with caution; you have been warned!

Those whom have been walking past 18 Cross recently might have come across hoardings for Elaine Bakery come up in recent times in the space that was formerly occupied by Morning Grind Cafe which has since moved into the basement of the shopping galleria. They have since opened for operations — the store is decked in a minimalistic design theme with a slight Scandinavian influence with a touch of oriental zen; the space is being segmented into three (3) distinct zones where the extreme right end is where the full selection of cakes that Elaine Bakery offers are displayed in U-shaped showcase, while one would find the ordering counter situated in the middle. The leftmost area of the cafe is dedicated to the dine-in area where one can find three (3) dining tables for the those whom prefer to have their cakes on the spot. Elaine Bakery does list a variety of sliced cakes on its menu though it is worth noting that only a small selection is available in-store on a rotational basis daily. Beverages served up by Elaine Bakery are segmented into sections dedicated to Smoothie, Specials and Coffee.

Elaine Bakery does not list out the elements that are being featured in their various sliced cakes; with that being said, it can be observed that the Black Sesame Nuage does come with elements such as that of black sesame-infused sponge, black sesame-infused pastry cream, matcha-infused pasty cream and a layer of mochi. The sliced cakes also do come with an assortment of fruits such as that of strawberry, grape and blackberry — likely added for a more colourful and vibrant appearance. Digging into the cake, we did feel that the sponge was cake was done to a light and fluffy consistency which was sufficiently moist and easy to have — a little close to that of a chiffon cake. The inclusion of the light black sesame-infused pastry cream adds that roast-y and nutty flavour to the cake with the pastry cream carrying a consistency that is rather befitting to the sponge cake itself; further enhancing the flavours of the cake as well. Meanwhile, the matcha-infused cream comes with a slightly thicker consistency than the black sesame-infused cream — adds a hint of the bitter undertone that is characteristic of Matcha for a flavour contrast against that of the black sesame elements, while the mochi layer came stretchy and light; very easy to chew on unit being too dense as well. Fruits included were pretty fresh as well; the entire cake does go quite well when paired with a cup of hot Americano on the side.

One of the places that had been mentioned quite a fair bit on social media rather recently would be that of Tian 田 Bakehouse — these folks had opened their doors at the foot of Blk 531 Upper Cross Street within Hong Lim Complex; they are situated right across the hawker centre taking over the former premises of the now-defunct Barcook Lab there. Tian 田 Bakehouse had adopted a look that is quite unconventional to that of traditional neighbourhood bakeries — the establishment is decked in a rather industrial look with the use of wooden carpentry coming with metallic accents that is matched with that of a wall featuring a concrete-esque look; the breads available for the day being displayed in the display case in one half of the shop space. With the establishment looking relatively modern, the selection of breads available at Tian 田 Bakehouse deviates slightly from what one would typically expect from the typical neighbourhood bakery — this would include a series of Shio Pans, as well as a number of bun and sandwich offerings; entirely loaves of bread are also retailed here, while they also do serve up Filter Coffee as well.

Amongst both of the breads we had opted for during our visit to Tian 田 Bakehouse, we did find ourselves preferring the Cheese Bun over the Red Bean Shio Pan slightly. The Cheese Bun works for us in the sense that it is more closer to that of a usual bun offering that one can find at neighbourhood bakeries — with that being said, the bun was certainly fluffy and puffy without being too dense; all that whilst coming with a thick strip of soft cheese within. The soft cheese does come with a consistency similar to that of the bread; the soft cheese giving a slightly savoury note to the bread as well. The melted cheese crust does give an added crispness to the bread — thought the drizzling of the mayonnaise on the top was a tad unnecessary, though we aren’t sure if it was an intentional attempt to keep the mouthfeel of the bread from going too dry here.

Was scrolling around social media and learnt about the opening of Teochew Soup Paradise within 88 Cafe in the basement of Marina One — for those whom are unaware, 88 Cafe is the food court run by the same folks behind 88 Hong Kong Roast Meat Specialist 88香港烧腊; Teochew Soup Paradise takes over the stall that was formerly occupied by a tenant serving up Nasi Padang there. Teochew Soup Paradise is a concept by the same folks behind Fish Soup Paradise; the brand having outlets situated within the basement of CIMB Plaza and the basement of Republic Plaza. Teochew Soup Paradise rides on the popularity of Fish Soup Paradise’s signature Teochew Fish Soup offering — apart from serving their soups with fish maw / fish slices / fried fishes, Teochew Soup Paradise also serves up Seafood, Lala, Prawn Ball / Dumplings with their soups. Just like how things have been at Fish Soup Paradise, there is also the option to go for other soup variants such as the Herbal, Tom Yum, Laksa, Mala and Hua Diao Ginger soups as well instead of the Teochew Original.

We made our visit to Teochew Soup Paradise on a weekday evening for dinner service; we found ourselves going for the Dual Fish offerings which features both fish slices and fried fish. Opting for the Laksa soup base option, we paired our order with Thick Bee Hoon — a classic combination for the conventional bowl of Laksa, though it is noted that there is a choice to go for Rice, Pao Fan, Thin Bee Hoon, Mee Sua, Ee Mee and Keko Mee as well. Not mentioned by Teochew Soup Paradise would be the inclusion of half of a hard-boiled egg, Beancurd puffs and beansprouts for those whom have opted for the Laksa soup base option — ingredients that one would also find in a conventional bowl of Laksa. It does seem pretty evident that the folks at Teochew Soup Paradise intends for the Laksa soup to be an item that showcases the versatility of their Teochew Original broth which they also retail in packets — the Laksa broth definitely lacks the richness from the coconut milk and the punch of rempah spices that one would usually think of; rather, the flavours of Laksa are pretty mild and takes a back seat here being noticeable enough that isn’t bland, but plays a fiddle to the base broth instead. Wasn’t too impressed with the quality of the fish this time around either, and the fried fish especially felt rather tough and fried way too early beforehand — definitely needed to be soaked into the broth for a while for the batter to soften to be better enjoyed overall. Other elements like the beansprouts, beancurd puffs and the hard-boiled egg were good-to-have, though nothing much to shout about.

Was going around the Hong Lim Complex area and got to learn about the existence of the new Good Luck Bagels — these folks had taken over the former premises of the now-defunct The Trend cafe-bistro; they are situated at the second level of Blk 531 Upper Cross Street within the area where one would be able to find the retail shops within the complex. Good Luck Bagels can be found a short walk away from Spring Coffee; its facade directly facing that of Upper Cross Street. These folks are actually a takeaway bakery that is also fitted with a baking studio on-site; this also means that there is no dine-in seating situated within the premises of Good Lick Bagels. The entire interior is decked in a way that is reminiscent to a cottage-themed eatery though with a slightly modern and local touch which is colourful, bright, welcoming and playful. All of the bagels that Good Luck Bagels have in stock are placed beside the windows alongside the walkway for patrons to view as the pass-by the establishment; there is also a display chiller that is also stocked with the bagels featuring fruit fillings. Good Luck Bagels also offers their Signature Open Face Bagels during lunch hours from 11am onwards till 2pm, while the range of beverages are split into sections dedicated to Coffee and Drinks — “888 Series” (Good Fortune).

The Japanese Takoyaki Bagel was one of the few bagels that were displayed by the window alongside the HDB corridor that comes with savoury fillings. Whilst the menu at Good Luck Bagels does not describe the elements featured within their various offerings, it could be observed from our order that the Japanese Takoyaki does come as a bagel topped with mayonnaise and Takoyaki sauce — also does not miss out on the Katsuoboshi (i.e. Japanese bonito flakes) being topped above the the bagel that gives it an aesthetic of a large Takoyaki ball. Taking a bite into the bagel, one thing we did notice about the bagel is how it does carry a soft but firm bite that is a little less dense than the usual bagel that we had come across elsewhere — it does also seem that the folks had made the hole in the middle a lot smaller for their rendition of the bagel (at least for the ones served with their Japanese Takoyaki Bagel); perhaps in an attempt to also replicate the texture of the actual Takoyaki to some degree as well. Stuffed along the rim of the bagel would be octopus meat that provides a bit of a bite — all that whilst the sauces adds a tangy, sweet and smoky note with the mayonnaise adding a creaminess to the bagel; the addition of Katsuoboshi also giving a hint of umami as well.

It hasn’t been too long ago that the news about Dough ceasing its operations at CHIJMES was going around social media — amidst all of the attention that was surrounding its closure, it seems that these folks had been silently working on its move to a new location nearby. Now situated within Capitol Singapore, these folks had taken over part of the space that was once occupied by Capitol Bistro . Bar . Patisserie; specifically the part where the patisserie section of the establishment was previously situated at. Dough can be found in the same wing within Capitol Singapore as where one would be able to find the outlet of Hopscotch Bar there and Holy Crab are at. With its move, Dough occupies a more linear space that makes it seem slightly smaller than that of its previous space. With its initial opening phase being rather silent with limited pastries and bakes made available, the small range of bakes included some danishes and scones — the display cases and fridges not being entirely filled up. Otherwise, Dough also serves up an entire menu of hot food items that is split into sections such as that of Toasts, Pastas, Mains, Add-Ons (only available with Toasts, Pastas and Mains ordered), Sides and Desserts.

The Sausage & Chili Scrambled Toast is an item that is listed under the Toasts section of the food menu at Dough — the menu describes the dish to comprise of elements such as that of Garlic Focaccia, Garlic Bradwurst, Scrambled Eggs, Chilli, BBQ Glaze, Garlic Bits, and can be observed from our order to be served up as an open-faced sandwich. Digging into the toast, we did feel that the Garlic Focaccia does seem to come in a form that is more similar to Pain de Mie; the appearance being closer to a slice of bread out of a usual loaf — we did like how the crust on the exterior does come with an element of crunch, whilst the bread within feels light and fluffy without being too dense. The scrambled eggs does come a little bit more well-done than the runnier type that we generally prefer — with that being said, it does come scrambled with bits of red chili for an extra hint of spiciness whilst also coming with a generous load of garlic bits that gives the dish a garlicky punch; the flavours and the consistency of the eggs does somewhat remind us of the local wok-fried white turnip cake. Thought that the choice of the Garlic Bradwurst that seems to be made from chicken was a good call — it does provide a firm, meaty bite without that usual saltish-ness associated with cured meat; the use of BBQ glaze adds a BBQ sauce-esque flavour that carries a hint of sweetness and smokiness that provides moisture to the bread whilst also gelling all of the elements together.

Was going around the Lavender neighbourhood and got to learn about the existence of Wen Thim Kee Hainanese Chicken Rice 文添记海南鸡饭 in the Da Sun Food House coffeeshop situated at the foot of Blk 808 French Road — this would be the same coffeeshop which houses Ten Ten (天天) Otoko within the vicinity of Lavender MRT Station. Wen Thim Kee Hainanese Chicken Rice has taken over the stall that was formerly occupied by an outlet of Tiong Bahru Hainanese Boneless Chicken Rice 中峇鲁海南起骨鸡饭 — Wen Thim Kee Hainanese Chicken Rice hasn’t made much changes to the stall with most of the facade still kept intact; even the signboard is styled similarly to that of the former tenant. Whilst the stall specialises in their Hainanese Chicken Rice offerings, Hong Kong-style roast items like Char Siew and Roast Pork are also served up at Wen Thim Kee Hainanese Chicken Rice; they also do serve up noodle dishes for those whom don’t prefer rice.

Considering how Hainanese Chicken Rice is their specialty, we went with the Steamed Chicken Rice during our visit to Wen Thim Kee Hainanese Chicken Rice — their Steamed Chicken Rice does come affordably priced at $4.80 at quite a decent portion size. Apart from the steamed chicken and the flavoured rice, the Steamed Chicken Rice also comes with a complimentary bowl of soup — it also comes with a portion of pickled vegetables on the side. It does seem that Wen Thim Kee Hainanese Chicken Rice does their steamed chicken pretty well; the chicken flesh comes with skin-on — the skin being just a wee bit gelatinous whilst being smooth and slippery, whilst the flesh was sufficiently moist and tender without feeling streaky or fibrous. Also kudos to the folks behind the counter for chopping the steamed chicken just right — there was definitely quite a fair bit of meat with minimal bony parts given the price point of which the fish is being set. Though admittedly could be more flavourful, the rice was still considered decent carrying a detectable hint of savouriness from the chicken brine that it was cooked in, though we did find that it could do better with a more evident gingery punch — nothing that a little bit of that Hainanese chicken rice chili from the self-service area can’t fix which gives the rice a bit of a zing and a hint of spiciness to tickle the tastebuds without being too sour. We also did appreciate that the rice also did not feel particularly greasy as well. The pickled vegetables on the side does come with a tangy crunch that helps reset the tastebuds from the meat and rice — overall quite a decent eat that is priced pretty affordably with a good portion size suitable for an everyday eat.

Had came across the opening of Geni’s new brick-and-mortar space when scrolling around social media; for those who have not heard about Geni, these folks had been operating as a online-based business for quite some time. These folks had also operated as a limited time-only pop-up stint from time-to-time; previous operations include that of a Sunday Test Kitchen event at Wildcard and another one day only event at Wheathead Bread & Pastry. They had recently opened their brand new space of their own that is situated in the basement of Citygate which is a short walk away from Nicoll Highway MRT Station along the Circle Line. An establishment that describes themselves as a brand serving up Borderless Malay Cuisine, Geni is probably these noted for being the creators of Nasi Mangkreng. With them operating from their very own space, Geni is open for lunch from Tuesdays to Fridays, 11:30am to 2pm — whilst the Nasi Mangkreng is an item that is available only for pre-orders, Geni serves up their NasCam (otherwise known as Nasi Campur) dishes with their limited dine-in seating they seems to cater to the office crowds within the vicinity.

The Sweet Soy Chicken Nascam Lemak is just one of the few NasCam Lemak dishes that Geni offers on the menu; the menu describes the NasCam Lemak offerings to come with elements such as steamed rice, sweet potato leaves in coconut turmeric gravy, Begedil, Fried Tempe and Homemade Sambal Terasi — patrons can opt for various choices of protein including that of Beef Dendeng, Madura Fried Tripe and Kalimantan Sambal Prawns — the one with Sweet Soy Chicken was the one we had opted for. Going straight for the steamed rice here, the steamed rice is drenched with the coconut turmeric gravy that comes with the sweet potato leaves; the gravy being reminiscent to that which comes with Lemak Cili Padi dishes being rich from the inclusion of coconut milk — coloured yellow with turmeric which gave an aromatic note together with the lemongrass that is used as part of the cooking process; not particularly spicy and should be pretty manageable for those whom are tolerable to moderate levels of spiciness. The Sweet Soy Chicken was especially delightful — it does feel that the sweet soy that replicates the flavour of Kecap Manis is made in house here; one can feel the crusty caramelisation that carries a sweetness and a deep earthiness from the molasses. The chicken flesh was also particularly tender and juicy as well. Elements such as the Begedil and Fried Tempe were also especially worth mention; the Begedil does come with spiced mashed potato that came with a light and fluffy texture — all that with crisp and light batter on the outside, while the Fried Tempe delivers a crunch without being particularly dense and coming with a lightly and beany undertone.

Was passing through Oxley Tower one day and got to learn about the new Rozell Creperie which had just opened its doors there; Rozell Creperie takes over the former premises of the now-defunct Toff Loft that was located at the second level of the building — the shop unit being one that comes with a dual facade that is situated just right next to the building’s entrance / exit leading to the overhead bridge towards 120 Robinson Road. A new addition to the building, Rozell Creperie does seem to have revamped the shop space quite a bit; the space now looks clean with minimal clutter with its simplistic design — the counter and food preparation being parallel to the wider side of the shop space that allows passers-by to peer into the food preparation even from outside the shop itself. Unlike how Toff Loft Cafe has structured out the space, there is no dine-in area situated within the shop unit itself; that being said, patrons can choose to use the communal dining area found along the corridors of Oxley Tower at the second floor should they wish to consume the crepes on the spot (which is also highly recommended). Rozell Creperie is an establishment that serves up French-style crepes and galettes; the menu is being split into sections dedicated to Sweet Wheat-Flour Crepes and Savoury Buckwheat Galettes.

The Le Saumon Complete, Subtilement was an item from the Savoury Buckwheat Galettes section of the menu which had caught our attention whilst skimming through the items that they have to offer — the menu describes the Le Saumon Complete, Subtilement to be an item that comes with elements such as smoked salmon, rocket, Emmental, egg, black pepper and salted butter. We had also added Caramalised Onions for our order of the Le Saumon Complete, Subtilement. Whilst being a galette, it is noted that the item is presented more similar to that of a handheld sweet crepe being folded into a triangle and slotted into a cardboard holder — this is unlike the usual Galette that tends to be folded inwards into a square shape with the fillings being exposed in the middle; perhaps a bit of an adjustment considering the takeaway nature of the establishment. Thought the buckwheat crepes didn’t carry that much of a strong hint of a grainy undertone that buckwheat crepes tend to carry; that might work well however especially considering how locals here aren’t particularly into it — that being said, the crepes are made with slight thinner edges so that they are still soft and able to keep the elements packed within in the middle whilst being light and crisp around the ends. Rozell Creperie is definitely not stingy with the smoked salmon here with the smoked salmon slices being warmed up by the crepe — carried a slight hint of brininess typical of cured salmon, while the Rocket cuts through the savouriness with its slightly bitter notes which is inherent of the vegetables, we liked how the inclusion of Emmental didn’t result in the galette being too cheesy; the egg gives the crepe a more wholesome kind of vibe, while our choice to add the caramelised onions adds a hint of sweetness and a soft bite to the galette.