While I cannot comment much on the Toyosu set which were mainly made up of raw fish sushis, the husband was nodding away in approval for the fresh quality of their sashimi. I had a taste of the Ama ebi, also known as the sweet shrimp, and was truly blown away by the sweet taste and creamy texture.

And if you wonder why the sushi rice appears to be brownish, it’s actually made using Koshiibuki rice that’s only milled in Singapore before turning into sushi rice using a blend of red vinegar and Daiginjo vinegar, enhancing its flavour and aroma.

Sushi selection might not be as varied as expected and could come across as slightly pricey.

My favourite of the night had to be the Assorted Scallop Set where the taste experience ranged from the simplest, creamy scallop sashimi to slightly smoky aburi, followed by an aromatic sesame nuttiness with savoury saucy notes and finally, a burst of umami from the aburi mentai. The scallops were plump and had a hint of buttery taste.

Finally somewhere that Westies can look forward to as the newly opened Sen Sen Sushi by @donkisg now joins the selection of conveyor belt sushi restaurants at @jemsingapore! A familiar sight as you would spot in Genki Sushi or Sushiro, sushis are delivered by ‘Shinkansens’ on the conveyor belt except that there are no sushis on rotation.

We went with the recommended Oshi set, which looked slightly different from the usual sushi. Oshi sushi originated from Osaka, known as "pressed sushi" or "box sushi”, hence its rectangular shape. Consisting pickled mackerel, shrimp, conger eel, and salmon, the seafood here flaunts of its natural sweetness on top of an undeniable freshness. The mackerel was especially creamy while the congee eel and salmon had a smooth fattiness.

We had initially wanted to share the dairy free waffles but since it was near to closing and they ran out of the waffles, we picked the an-butter brioche for sharing instead.

An-butter, which is Japanese sweet red bean paste made from azuki beans (anko) blended with rich butter. It’s sweetness was just right to balance the umaminess of the matcha gelato, while the butter was pretty subtle. The brioche bun was, however, slightly dry. You could have a choice of the bun being served alongside a scoop of oatmilk or matcha°1 gelato.

While searching for cafes located within Far East Plaza for a cup of coffee, Piccolo by Hei Kim was one that popped up and I was lucky enough to catch them before their closing them.

Exuding a rustic vibe with concrete walls and flooring, accentuated with some retro-looking wooden chairs and marble tables, this new space by the folks behind the now-defunct Hei Kim has scaled down to serving only beverages and desserts. That being said, it is still worthwhile to give their coffee a try. The white served here came across pretty rich and robust, with smooth milkiness and a hint of nuttiness. I’d probably try the honey layered cake and a cup of black sesame latte the next time.

In collaboration with @leeweebrothers, @auntieannesg ‘s National Day special is one that you should not miss. The Otah Seaweed Pretzel celebrates local flavours with the aromatics and spiciness of Lee Wee & Brother’s signature otah paste on its handmade pretzel filled with lightly salted seaweed nori flakes. Surprisingly, the otah was not overly spicy nor was it overpowering. In fact, with each bite full of seaweed, I thought the combination was quite complementing with an umami kick. Perhaps it was only its shape that was a little unusual.

Available till 31 August at all stores.

To celebrate the opening of their Margaret Drive outlet, @creamier_sg is offering a 1-for-1 ice cream cone/cup promotion this weekend! Since National Day is right around the corner, Creamier pays homage to our nation’s heritage through 3 limited edition National Day flavours - Waffled Putu Piring and Sesame Tang Yuan, and Pulut Hitam.

Imagine a traditional sesame tang yuan dessert translated into a frozen dessert; Rich nuttiness of black sesame as if a black sesame paste, encompassing tiny balls of chewy, glutinous rice, reminiscent of Mochi.
Interesting while retaining its cultural identity.

I was, in fact, looking forward to the waffled putu piring, a collaboration with Bege Rack’s Chong Pang Putu Piring. While I enjoyed the bits of grated coconut in caramelised gula melaka that wasn’t cloyingly sweet, I thought the nuances of pandan and coconut in the ice cream could be stronger.

Other than the August specials, you can also get your ice cream fix with their usual delectable flavours at the new Margaret Drive outlet.

The consolation of missing a good cup of matcha from Japan is finding something similar from @hvala_sg. Boasting a velvety texture, Yuki, an everyday premium grade matcha delivers a harmonious balance of umami and natural sweetness. The mellow flavor profile encompasses a pleasant bitterness that is neither overpowering nor sharp with medium astringency.

A suggested pairing would be the Goma Slice, where layers of goma (black sesame) sponge and cream imparted a rich, toasty note that danced on the palate. The sweetness of the cake was perfectly balanced, complementing the nutty essence without overwhelming it. Recommended for sharing.

Priding themselves as the first umeshu and highball bar in Singapore, @umesan_100 carries at least 40 varieties of umeshu alongside other liqueurs. In this contemporary speakeasy behind a striking row of Japanese vending machines, you are bound to find something to your liking!

I’d recommend the tasting sets for first timers, particularly the fruity umeshu tasting set that we had. The 3 different flavors were characteristic on its own; Kyohime Kanjuku Yuzu was refreshing and zesty with a hint of tart from the plum liqueur. The pineapple was sweetest of all, using a mix of Okinawa pineapple with Nako plum, and Bijofu, my favourite, which was a blend of citrusy yuzu with a delicate floral tasting note of honey and sake. Smooth and palatable, I have to admit that umeshus are now my kind of alcohol.

Took us long enough to check @eggslutsg out after all the hype. I was torn between trying the classics or the limited time items on the Aloha Summer menu for the first time, and was extremely pleased that I went for the Aloha Grilled Pineapple Sandwich. A wholesome combination of Applewood smoked bacon, cage-free soft scrambled eggs, grilled Pineapple topped with buffalo mozarella cheese in a warm, pillowy brioche bun, exactly the type that strikes my fancy. The sweet pineapple stood out amidst the savouriness, elevating the sandwich to a perfect balance. Such creamy, velvety scrambled eggs you should not miss.

Hubs had the cheeseburger double; Made using ground angus beef, cage-free over medium egg, caramelized onions, bread & butter pickles, cheddar cheese, dijonnaise sandwiched between the fluffy brioche bun. While I can’t comment much, he was clearly satisfied especially with the juicy patties.

One must not leave Vestry without trying the signature homemade cheesecake. Shaped like a Swiss cheese wedge, this creamy instagrammable dessert is served with a cute tiny mouse made from honeycrisp apples, fresh ginger, cinnamon and star anise, as well as hazelnut ears and a noodle-made tail. Perfect ending to a dinner without regrets.

Went for the recommended Nova Scotia Halibut as a large plate for sharing. Featuring a fresh chunk of Halibut fillet, brilliantly presented with thinly sliced green squash, delivering a hint of nuttiness, and artichokes. The accompany dressing was equally tasty, originating from the aromatic punch of red kosho.