I tried going down to Bugis at 5PM to get this viral bun ($3.80), only to be told that it’s sold out. So this time I booked an earlier Bugis spin class so I could come after and buy this bun. Thankfully still had stock.


It comes with a taro flavored crust of some sort. I can’t see any lava inside, maybe it would be flowy if I heated it up. There’s mochi, taro paste and salted egg paste in the bun, so there’s quite a lot going on, but everything balanced each other out. Salty-sweet perfection yums! And of course between stretchy chewy mochi and chunky yam paste, the texture component is down ☺️ the mochi is also rly good, like I got so many good mochi pull shots even with one hand 🖐️


The bread itself is soft and fluffy, but it’s definitely the complex and nuanced filling that takes the spotlight here! Also idk why but there was some flour thing that fell all over my black clothes haha. Still deffos worth a try but do rmb to head down early!

The favorite of the table of 3 ladies was the matcha soufflé pancake. It was SO fluffy and still steaming hot when we cut into it. The texture is somewhere between that of a hot cake and a soufflé. Paired with a decadently rich matcha sauce and topped with matcha ice cream and red beans, it was really delicious. The sweetness of the sauce was balanced out by the matcha’s inherent bitterness.

The Hoshino Spaghetti was pasta simply tossed with an oil based dressing and topped with a poached egg. Toss the egg to create the most delicious rich sauce that coats the noodles, which were cooked al dente with the perfect bite ☺️ the toppings were simple but complimentary; spinach, eggplant, tomato, shimeiji mushroom, sausage and bacon.

We had the teriyaki chicken steak plate, which came with a choice of rice or toast (we had fluffy toast), onsen egg, salad and crispy potato wedges (surprisingly, I was quite expecting them to be soggy considering the numerous other elements on the plate). The grilled chicken thigh was tender and yummy, and I also liked the creamy onsen egg. We had a mini edamame soup (good for dipping the toast in) and some extra salad.

Brought the fam out for a good meal at Peperoni Pizzeria at Biopolis! Super cool al fresco vibes amidst lightning and thundery showers. Service was brisk and efficient with the food coming relatively quickly, even the made to order, monstrously sized pizza.

Had the huge 21 inch pizza ($55), with half Hawaiian (pineapple, ham and bell pepper) and half Diavola (pepperoni). It is certainly as delicious as I remember from the first time I had it. Shatteringly thin, crisp crust (which my mum really liked) and piping hot from the wood-fired oven with just the right cheese pull. I actually preferred the diavola, their pepperoni is really good!! And the pizza is not too greasy, even though there might appear to be oil puddles in the pic.

So happy to be back here for a casual Friday dinner. I ordered the spicy chicken soba noodle salad.

The first thing I notice is how flavourful it is. Like the spice and acidity of the sriracha-lime dressing coating a generous amount of perfectly cooked soba noodles and crunchy cabbage. And I normally don’t like raw ginger or parsley, but the spices really intermingled for an exotic, Asiatic flavor. The chicken was tender and really delicious.

And the textures! The crunchy roasted peanuts and refreshing cucumber! The noodles are al dente and in such a generous portion too.

Definitely a really well-executed, delicious salad that tasted good and made me feel good as well.

The final dish of the night was a calamansi tart, which came with a balanced sweet-tart calamansi curd in the filling and torched meringue generously dolloped on top that was crisp on the outside yet fluffy like a cloud on the inside. Also love the crust!! Crisp and buttery and could hold the curd.

This delicate looking dish is a scallop carpaccio. Thinly sliced Hokkaido scallops sat in a sauce of horseradish buttermilk and topped with delicate scales of fermented blue ginger. Mmm the scallops were so fresh, and the rich buttermilk sauce balanced everything out so beautifully.

I love a well done pasta, and was super happy to savour this spaghetti alla chitarra with hotaru-ika. Oh my goodness those squid. I had like three of those 😅 so flavourful and delicious, and that lemon-kosho strikes again! Topped with a glistening scoop of Avruga caviar, which just elevated the umami of the dish. That delicious buttery richness is amazing. Btw apparently spaghetti alla chitarra refers to the shape of the pasta!

A special that made my dining partners go 🤔 and befuddled their tastebuds was the white asparagus pie. The pie crust had crunchy hazelnuts embedded inside, and the tart itself filled with eringi mushrooms and black garlic tahini. I personally loved it and found it extremely memorable. Oh, it’s a vegan dish too!

This was a special of the day, house-cured Spanish sardines is a lemon-kosho sauce. It was topped with a sherry gel and some pickled shallot. I loved the touch of vinegar in the sauce, which injected a lovely sweetness and umami. And the sardines were so fresh too! Came with sourdough to mop up that addictive sauce 🤯

This was RVLT’s take on chicken nuggets, deep fried to crispy perfection and of the most delightful texture, apparently because chicken cartilage had been blended into the mince along with the chicken meat. Came with a house made fermented sriracha.