Nothing like a bit of caffeine on ice to jolt me awake :)
Came in a large bowl, really love the added flavour from truffle oil. Crispy edges and doesn’t leave an overbearing oily taste.
Throwback to last Saturday’s brunch :)
I have a REALLY soft touch for scrambled eggs for weekend brunch. It’s just a simple dish that must be savoured slowly and weekdays just aren’t suitable for that. For people who don’t like scrambled, they offer sunny side up and poached..
It was my first time having hollandaise sauce. It is interesting to know that it has been around since 1573 and was called Dutch sauce (made of egg yolk, melted butter, water and lemon juice). Went superbly well with the bits of toast but yes, quite fatty I know! But hey IT (was) THE WEEKENDDDD :)
Pleasure to the palette AND to the eyes! Almost too pretty to be eaten with the berries and sunflower seeds. The hotcake was crisp on the outside and wonderfully moist and airy on the inside. The vanilla ice cream was rich (were those real vanilla beans we saw?!) and uplifted the entire dish as a dessert-ish brunch option :)
Open late into the night, the rail mall branch serves crispy thosai, pratas and murtabak.
The menu is mind-blowing with a different twists to all their pratas. Savoury toppings like luncheon meat, chicken and mozarella cheese and eggs benedict vs sweet toppings like ice cream, chocolate sauce.... you name it!
This particular thosai had mushrooms and cheese hidden right inside and their food is absolutely affordable!
And let’s not forget the air-con and washroom where you could wash your hands at the back! :)
Will definitely be back for more :p
Being a peanut butter lover, this was a superb choice with peanut buttery cookie dough bites within the ice cream! Every scoop was pure goodness!
Dark vanilla was a limited edition Star Wars flavour (Darth Vader / Dark vanilla?). Didn’t really find it different from vanilla - maybe a slight tingle of coconut? :p
Saw a long queue for this fishball noodles near the Chong Pang food centre, and decided to join in.
I’m a fan of the dry version with its vinegar (no lard for me!) coupled with the minced meat and meatball/fishball/dumpling. The mee pok was al dente and at the end of the dish, felt that I should have gone for the larger version!
Simple but delicious appetisers :)
This could just be the western version of claypot rice!
Paella is a rice dish from Valencia (one of the cities in Spain). For the seafood paella, it uses short grain rice simmered in broth from mussels, prawns and herbs. The result is a fragrant rice dish with the seafood (and chorizo - a form of pork sausage!) adding to its aroma.
Felt that this was a good paella (the kind that will make you go for seconds!) a tiny miss was that it did not have the crust that usually forms at the bottom of the pan that paellas usually have if it is cooked over high flame.
Perfect on a warm humid night as dessert.
Ingeolmi are Korean glutinous rice cakes (Tteoks). They can have a variety of toppings (gomul). In this case, this ingeolmi bingsu is topped with dried soybean powder and sliced almonds :)
There’s just something child-like about dipping your spoon into this bowl of finely shaved ice that is sweetened with condensed milk, and then ending the dessert with soybean powder on your lips!
Traditional dish - sticky glutinous rice with fragrant shiitake mushrooms and dried shrimp “hei-bi”
Usually found as a filling in the traditional teochew kueh called 寿桃/饭粿 but can stand alone as a dish on its own.
Could eat bowls of this!
