Margherita 28++ Lets just say I can tell why some ppl say it's average and others think it's the most authentic thing ever. The dough is thin and chewy, with a strong fire aroma and sufficiently salted to have flavour on its own, but hardly any crisp. Tomato sauce was more like blitzed tomato, very plain and simple. Cheese was standard too. Portion is huge btw, this is enough for 2 to share even if you don't get anything else. As for the verdict, it's really something simple done simply without too much fuss. It's not life changing, but it's not surprising why they're (apparently) popular in Italy as well. I guess the nearest comparison would be something like tiong bahru ckn rice. It's a chain that many locals enjoy, but at the same time it would be ridiculous if we paid 30 bucks for it. That's the sentiment. As far as pizzas go, there's places that are more suited to our palate and more atas for the same price, esp those with good crusts like cicheti/blue label etc, as well as stronger flavours like d.o.c Come to satisfy your curiosity, although if you split amongst 2, this is very value for money as it should be for such a chain

2/5 Margherita 3/5 Zuppa Di Cozze Di Tropea 2/5

$18.40 burrata ham croissant????? return factor wise, price point is really high 🥲 maybe will come back for a special item or get a box of choux as a gift for friends as they are really well-done, fresh and clean filling flavors + fancy😊✨

reservation only! Booked it bout a month in advance for the dining area which only have 4 tables! They also have omakase which looks fancy at $118++ (different items and experience from ala carte)☺️
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To control spending, we went for their Ala Carte Instead 😂 which came down to bout $116.80 incl gst for 2 pax ( get to choose your favourites at half the price😂)

Coffee and melon tarte 👍 recommend to get their smoked coffee caramel choux ($11) and seasonal tarte - melon ($22) which are my top favorites💕

Orh Nee Butter Toast & Orh Nee Pork Floss Toast A taro fan through and through, I had been to Suukee Coffee on two separate occasions for their popular Orh Nee toasts. I enjoyed their OG Orh Nee Toast on the first visit, though I found it a little mild tasting, so I went back for a taste of the other variants. Packed with a decently thick pat of butter, the Orh Nee Butter Toast ($3.80) was pretty satisfying to bite into. The butter added that pleasant decadence as the filling itself was smooth, creamy, none too sweet, and just relatively light in yam flavour with gentle aromatic hints of coconut. For me, the buttery taste can come off a tad strong but complementary overall with the toasted sliced bread. If you’re looking for something more savoury, the Orh Nee Pork Floss Toast ($4.20) was a fascinating pairing. With a fairly generous amount of floss, the fun combo felt more substantial and richer in taste with the pronounced meaty flavour. Rather umami, all in all. There was a nice mix of textures too; the slightly sweet velvety orh nee paste and cotton-like seasoned pork floss.

Come for their toast and lunch sets too! If you haven't heard already, @suukeecoffeesg is known for their delicious taro orh nee toasts, and we went back for their other variations, as well as their lunch fare 😍 Among the many variations, the one with coconut flakes ($3.80) and with pork floss ($4.20) appealed to me the most, as not only you get a good creamy orh nee flavour, you get more rich coconut flavour from the fresh shavings, and savouriness from the pork floss respectively! Loved the added texture too! For their lunch fare, the Curry Chicken ($8.50) is one comforting bowl to get. The curry itself is rich yet homely, and the chicken was tender! The potato was well cooked as well. Definitely a meal to give you the needed energy to power through your afternoon. As for their Char Siew Scrambled Egg Rice Bowl ($9.50), it was a good alternative as well, especially with its fluffy egg and tender char siew. To complement your meal, you must get their Orh Nee Iced Coffee ($4.80), as it was so delicious! The orh nee complemented the strong coffee well, and you can taste both flavours well. It comes with several toppings as well, including taro balls! Can't wait for my next time to Suu Kee 😍 they do have limited space so do come early if you are here for lunch! Thank you @suukeecoffeesg for the wonderful meal!

Orh Nee Toast with Coconut Cream Has been to SuuKee Coffee some time back when they had just opened theirs doors — fast forward things to now, and SuuKee Coffee does seem to be doing fairly well as it enters it first anniversary of its operations. A spot that is known for putting effort in the making of their dishes to distinguish themselves in the saturated F&B scene here, one thing that is fairly known about SuuKee Coffee is how they have sourced their coffee directly from Malaysia for their Signature White Kopi, with themselves being in the know of how the coffee beans were being roasted by the supplier. It does seem that SuuKee Coffee has not been resting on their laurels ever since they have stabilised their operations — they had recently launched their new Orh Nee Toast with Coconut Cream as well as a Orh Nee Iced Kopi / Tea that would likely attract the attention of those whom are into yam-based creations. SuuKee Coffee had fine tuned its operations and the toast bar is now located in an area away from the main food preparation area — orders for their toast are taken at the usual counter but patrons would be required to pass the order chit to the staff manning the toast bar and wait for their orders to be ready for collection. The Orh Nee Toast with Coconut Cream is not too different from their regular Kaya Butter Toast — SuuKee Coffee uses white bread with the skin totally trimmed off for their toss items; the obvious difference with the Orh Nee Toast with Coconut Cream being the inclusion of the house-made yam paste and coconut cream that replaces the butter and Pandan-infused coconut jam. The white bread is toasted a crisp on the surface here but still maintains a soft, light and fluffy texture inside — the yam paste carries a slight earthiness with very soft chunks of yam that provides a bit of a contrast in terms of texture; the addition of coconut cream adding a bit of a creamy sweetness that add a bit of richness without totally overwhelming the yam paste. Patrons can also opt for the addition of crushed peanuts for an additional cost of $0.20 though we skipped out on the option. Whilst not an entirely new take on the classic Hainanese breakfast, the Orh Nee Toast with Coconut Cream from SuuKee Coffee is one that yam lovers should try out at least once to see what the item is all about.

Pear Frangipane Tart & Flourless Chocolate Chestnut Cake Part of the Autumn Abundance brunch trolley. Food is served course by course, and at the end, you may request for extra servings. It's more like a meal at chef Anthony Yeoh's home than a buffet. He personally served many of the dishes, explaining them at each table. I was impressed. Between these desserts, I liked the tart much more. It's small but rich. The chocolate used was Valrhona Araguani 72% but I hate flourless cakes hahaha.

Pumpkin Creme Caramel Part of the Autumn Abundance brunch trolley. Food is served course by course, and at the end, you may request for extra servings. It's more like a meal at chef Anthony Yeoh's home than a buffet. He personally served many of the dishes, explaining them at each table. I was impressed. But this dessert was not my cup of tea, because it's spiced with clove, cinnamon and nutmeg.

Flat Iron Steak with Herb Butter An off-menu complimentary dish of the brunch trolley. I have eaten a lot of good beef and this ranked up there. The meat was beefy, gamey and instantly transported my senses to a farm. The herb butter was equally good.

Lunch Teriyaki Chicken Croissant (S$8) Teriyaki chicken thigh slices with teriyaki sauce

Lunch Pure Mango Latte (S$6) Pure mango purée, fresh milk, mango cubes

Lunch Mango Matcha Latte (S$7) Pure mango purée, matcha, fresh milk

Umami Rice | $46 Moxie has been making its rounds on social media for it’s undeniably sophisticated and clean aesthetics, attentive service, and Mediterranean food - which they did not disappoint during my visit. The Umami rice was recommended by the staff as their most popular and loved dish. This was Moxie’s rendition of a paella, simmered in shellfish bisque that was full of squid and mussels within and three grilled tiger prawns atop. This dish was truly an umami bomb of flavour, giving one that seafood savoury was but also that hint of sweetness that hits you with every bite. But that was pretty much about it, and perhaps for the price I was expecting something mind blowing. Nonetheless, the service is impeccable and the ambience is great, despite looking extremely unassuming from its exterior. Rate:🌟🌟🌟

Moxie 2 Dip Platter | $18 Started off my meal at Moxie with their 2 dip platter comprising of hummus and whipped ricotta. The hummus was thick, rich, and creamy, and the black garlic confit gave me that layer of flavour I never knew I needed in hummus. The whipped ricotta was light and refreshing, and the sundries tomatoes within gave a nice tangy mouthfeel. I really thought I got lucky with my choice of dips that complemented too perfectly with the warm pita bread - that was just so soft and comforting! Rate:🌟🌟🌟🌟

Black Garlic Pesto Turning on the heat, the Black Garlic Pesto ($32) packed quite a punch. Flavourful and great for sharing! Think slurpy al-dente linguine well tossed in a spiced, garlicky, savoury pesto sauce amped up with hints of cheese. Really enjoyed the abundance of seafood (Mussels, plump Rock Shrimp and sweet Scallops) and the juicy burst of tanginess from the fresh sliced tomatoes. 

Loved the coffee here! Once again, I've heard about the raving reviews here at @bigshortcoffee and they definitely satisfied my coffee cravings and warmed my heart 😍 This is another hit on my to-go list! Big Short Coffee not only serves up the usual coffee variations, they also create seasonal coffee and non-coffee concoctions that were really delicious. My favourite among the 4 we have tried was definitely the Mont Blanc ($8), as it was an eispanner but lighter. You get the citrus flavours complementing the light fruity flavour of the coffee. The vanilla cream was light, which makes this really refreshing! Their Big Short Blend was a strong one, as the Warabi Mochi ($8.50) showcased the flavours well. It was rich and aromatic, full of chocolate notes. With the Warabi Mochi at the bottom and the cream on top, this drink feels like bubble tea but with coffee. So interesting! I can already imagine their latte being a good cuppa. With their seasonal menu, I'm definitely coming back again to try other variations. This makes coffee sipping such a fun and enjoyable process! Thank you @bigshortcoffee for the drinks and @eatwithkeat for the invite!

Happy Valley Punch Got to learn about the new Big Short Coffee that had recently opened their doors at a mixed development named Sycamore Tree in the Joo Chiat area — the address of the development is actually along Fowlie Road, though Big Short Coffee itself has a dual frontage shop facade that faces both Fowlie Road and Joo Chiat Road. The space of which Big Short Coffee occupies is in a shape of a rather narrow rectangle; this also means that there isn’t really much dine-in space within the premises of Big Short Coffee to begin with. That being said, the entire space is in fact tastefully decorated, with a design theme that is mostly minimalistic and makes use of cement-esque and wooden elements amidst white walls for a look that is pretty inviting and easy to the eyes. Being an establishment that is purely focused on their beverages, Big Short Coffee describes themselves as more of specialty coffee bar than being just the average specialty coffee shop — their menu actually sees various specialty offerings of iced coffee that comprises of different components that comes together as a unique concoction; its current menu being for the summer season. For those looking for something more conventional, Big Short Coffee also does offer the usual line-up of espresso-based coffee, cold brew and drinking chocolate for those looking for a more fuss-free cuppa here.We were given recommendations by the staff at the counter whilst skimming through the menu at Big Short Coffee to see what they have to offer; the Happy Valley Punch was an item that is described as something that is a little special by the staff at the counter, and is one that comes with elements such as that of blood orange, bergamot, earl grey and clarified coconut milk; it is also being topped off with toasted coconut flakes as well. It is interesting to note that Big Short Coffee uses a blend of beans that Flip Coffee Roasters (whom also run Pocket by Flip Coffee Roasters along Bukit Timah Road) had roasted for them — the blend of beans being named the Big Short blend and comprises of a mix of Brazilian and Colombian beans. What is particularly notable about the Happy Valley Punch is the use of clarified coconut milk; the clarification process is said to have removed the usually thick nature of coconut milk, leaving the coconut milk with its fragrance but taking away the usual richness along. Considering the composition of the elements involved, this felt rather similar to that of the Orange Coffee / Espresso that some places would serve up; that fruity body of the coffee going well with the zippiness of the bergamot and the blood orange juice. While such a combination can get a little strong-handed and maybe even a little sour for some, it does seem that the clarified coconut milk was the one that mellowed things down enough on both ends to allow both elements to come together. The addition of the toasted coconut flakes does help to further enhance the notes of the entire concoction, adding a fragrant, coconut-y touch that gave the drink a tropical touch. We find that the offerings at Big Short Coffee to be fairly reasonably priced; the range of special concoctions being priced between $8 and $8.50 — this is with the consideration that they do seem to put a lot of emphasis in the design of easy menu item and the effort that goes behind each elements in the concoctions. Looking forward to give their other concoctions a go some time soon, and also the items that they would be coming up with in future seasons as well!

Absolutely lovely durian desserts!! May not look like much, but I can guarantee you this may be the best durian desserts you'll have. With a good reputation in selling fantastic durians, @99oldtrees 's desserts are a great way to showcase its quality. The Stinky Bowl or Durian Mousse ($6.30) consists of a creamy durian mousse, with a dollop of durian meat on top. The mousse itself was of the right temperature; cold enough to be refreshing, while not too cold till you can't taste the durian flavour. The flavour itself was very aromatic as well. The durian meat itself was even more intense and the durian lover in me was extremely satisfied. Their Stinky MSW Roll ($6.90) is a good choice as well, especially for people who do not like their durian flavour to be too pungent. You still get a good aromatic flavour from the meat within and it pairs well with their soft buttery cake layer! Durian lovers, this is one dessert cafe you don't want to miss!

Durian~~~ All sorts of durian types and texture. Go try all~

Stinky bomb 2.4nett (min 2 pcs) The filling is so generous and everything about it was lovely, but the choux pastry doesn't work well

Traditional, Authentic yet Refreshing, Unique Omakase I decided to go all full out to order most luxurious Kei Hachi course on the menu when there. The first appetiser is a huge surprise in a tiny dainty bowl: Shirako aka Fish Sperm! And it's good. The taste is is like custard with light umami. The mozuku su, which is thin strands of seaweed soaked in vinegar, complements the milky shirako well to inject bursts of refreshing flavours. Okay, I have to admit that I don't really like cooked fish, but moment the creamy, succulent flesh of the fish breaks up in my mouth, I change my mind. And there is zero fishy taste. Yes, this is way better than the cooked fish I once had in a Michelin Star establishment. The accompanying vegetable is oh so good too. I'm so surprised to find it super crispy. Drizzled in the sauce, it becomes a real tasty treat. Sashimi of Blue Fish, Hamachi and Otoro is very fresh, and the otoro, which is tuna belly, is of course of melt-in-your-mouth texture–it is so decadently good. What sets this sashimi apart from the quality sashimi I had at other establishments is the spongy cubes of soy sauce. The taste of the soy sauce is mild with hints of mirin–good soy sauce does develop unique taste profile like wine. The good part about it in solid form is that its taste in released in bursts when biting into it, which is refreshing. A fresh, succulent prawn perching on top of the chawamushi loaded with mushrooms and chopped vegetables definitely looks very appetising. And the taste is as good as its looks. The cheek flesh of Hamachi is so moist and creamy ~~~ So good that I actually finish it. And the pickled lotus root is a refreshing accompaniment to cut through the creaminess of the fish in between bites. The Fried Sakura Ebi here has the concentrated umami that I love, and the texture is souffle-like in the centre with crispy exterior. Probably the best Sakura Ebi I ever have for now. First Sushi of the meal: Crisp Clean Tasting Flounder with a hint of sweetness plus some tangy taste to perk things up. A great start to refresh the palates. Baby Snapper, slightly firmer, also features clean taste that is spiced up by a dash of sea salt. Shima Aji is more intense in flavour. The bursts of nutty goodness of sesame seeds and the umami of the seaweed flakes go very well with this fish. One of my favourites. I always love Amaebi and the ones here are exceptionally plump, sweet and juicy. New adventure for the palates when aburi Kimedai is served. The seared fish introduces a very thin layer of char to get that intensity in taste. Hokkaido Hotate is so luxuriously awesome. I love the plump, succulent, mildly sweet scallop topped with caviar and gold flakes. This is like a blanket of sweet, creamy, mild umami layered with tiny bursts of refreshing, sweet, intense umami. Aji is uniquely prepared to add the taste of crisp freshness of the greens. it actually works to harmonise with the stronger taste of the fish. A surprisingly good treat. The chef decided to shake things up by adding the slice of truffle on top of the Akami. First time I try truffle with sushi and it works beautifully. The earthy aroma adds dimension to the taste of this sushi. The Uni sushi that has so much Uni that the nori has to be folded into a U shape to hold all that Uni. Savouring creamy ultimate umami is pure enjoyment. The Japanese Melon ends things on a sweet note because it is unbelievably sweet, and refreshing. This is like floral honey water condensed into solid form. The place is of Zen influence: clean, minimalistic and wood-theme. I can feel the calm in here when steeping inside. And the service helps to reinforce that calm by being attentive yet not intrusive. I love the little unique ways the chef prepares the sushi that makes this place different from the rest. I always like an adventure and into exploring new combinations of flavours (not to the extend of eating weird stuff though), and Kei Hachi exactly does just that for me. I like every dish I have here. Thoughts: Awesome Omasake that I love every part of it.

Best Meal I've Had So Far Just some random photos of dishes served during their Kei Hachi Lunch Omakase ($128) because its too hard to choose specific favourites from their beautiful course meal. All of their food in the course are right on point and so darn delicious. Each food item is presented like a form of art and paired with the beautiful ambience, this is one hell of a treat. You get a huge variety of different food preparation styles and definitely a filling meal by the end of the course. Loved the hospitality of the chefs and the servers. Highly recommended if you love Japanese food and would like a good treat! Indeed the best meal I have ever had so far 😍😍

Uni In Seaweed Cone Uni is very fresh and eating it just with the seaweed is the best way. Chef Andy at Kei Hachi made this delicacy as part of the omakase meal.