Yumminess!

I had never travelled to the ‘Land Of Smiles’ but I was all smiles when I had Tuk Tuk Cha’s Aloha Coconut Shibuya Toast ($11.50). Crispy, soft, warm and fluffy, it was really good. OMG, just take my money please.

From the buttery and fragrant thick toast to the creamy coconut ice cream accompanied by refreshing bits of young coconut flesh, it was like a party in every bite. The golden crusty exterior with the rich melting ice cream was not too cloy and I was able to make short work of it. Hitting me in all the right spots, this coconut-covered treat is pure happiness for any coconut lovers and is definitely the real deal. Aroi Mak Mak!

Only ginger lovers need apply. The root's sharp and delightfully pungent scent was pronounced, but doesn't overwhelm the vanilla-imbued pool of custard. Crackly crust is a score as well.

My emotions are like this stretchy Provoleta cheese.

This was seriously the best cheese dish I've ever had in my entire life though. THAT OREGANO HONEY AND ALMONDS WITHIN THE ARGENTINIAN CHEESE DISH, paired together with that box of soft, fluffy breads!

Explodingbelly can bet her name on it that you'd like it.

Bliss Restaurant is not just another Western restaurant. It's an encapsulation of what a social enterprise in Singapore ought to be — providing employment opportunities to all without discrimination, donating groceries to the needy through Aljunied GRC and even reducing its own carbon footprint by using biodegradable disposal corn ware for catering services, all while dishing out tasty and very cost efficient food. Located within the grounds of Cheng San Community Club, Bliss Restaurant serves a variety of Western grub mostly under $20 — perfect for cash-strapped days! Start with the Skinful Chicken ($6) — thin slices of crackly, crispy chicken skin that you won't be able to stop snacking on once you start popping them into your mouth. For mains, order the crowd favourite Smoked Duck Aglio Olio ($14) and the Gratin Sirloin Steak ($17) — the latter comes with baby potatoes on the side and a slice of gooey, melted cheddar cheese blanketing the meat.
Avg price: $20 per person
Photo by Burpple Tastemaker Wei Zhi Chiang

It's uncustomary to speak of dessert at the start of a meal, but we can't help ourselves — Yàn's Chilled Mango Cream ($12) is THAT good. It comes served in a coconut, with vanilla ice cream and oats that give a welcome crunch to the silky smooth cream, and a bonus of coconut flesh to scoop out! Sweets aside, this chic restaurant (perfect for a lunch catchup with mom) at The National Gallery does a mean Peking Duck ($40 for half) with homemade crepes. The glistening skin nails the fine line between crisp and fat, and the delicate crepe barely holds everything together. The second course ($10 for half) sees the duck meat fried in black bean sauce and tossed in chilli powder, and is deliciously savoury with just the right hint of heat. You won't go wrong with the roast meats here — the Roast Crispy Chicken (from $23 for half) is a favourite with the Burpple community. For a refreshing approach, opt for the Omakase Lunch option ($60 for six courses) and let the chef dictate your meal. Pro tip: Get an order of their Steamed Custard Bun filled with Salted Egg Yolk ($6 for three pieces) and request for it to be deep fried instead. It is stunning.
Avg Price: $60 per person
Photo by Burppler SG Food on Foot

I rarely go head over heels on food like that, and I just love their Choux puffs so much that I need to grab one wherever I am in the area — so much I ended up there every two days to try my luck in getting a go at every single flavour that is on offer (but it's also because I am often in the area for some strange reason). Finally trying the last flavour they have on offer that I have yet to have a taste — again, the Choux doesn't disappoint with its crumbly yet crusty exterior that is nice in between of a cookie and Choux puff, while the insides were filled with a generous amount of aromatic and reasonably sweet Bourbon Vanilla cream. It's crazy how I have been simply dropping by for Choux or just dragging people here just to tell everyone I meet how good these are, but it's certainly something I just cannot hold back every time I pass by!

Added lavender jelly and salted caramel chocolate. Thought it was a bit overrated, esp at my second time here. And quite pricey. The waffle were not fluffy, and the ice cream wasn't enough for 2 waffles. Drinks such as their iced summer iced tea and a cup of hot tea cost $5.90. Seats were tiny, and not comfortable to stay for long. Yet the Q was long.

Man… Tong Ah Eating House’s coffee ribs are good. I dislike coffee with a vengeance but who can resist the fragrance of the sweet coffee glaze?! Instead of having the famous toasts and coffee, I was craving for some good comforting Zhi Char. Best eaten with a steaming bowl of rice; the crispy fried pork ribs were nice and juicy with a good, springy bite to it. Yup, I could have the ribs as my daily coffee fix!

🍷🍺🌮🍗🌶 | #igfood #sgig #igsg #sgfood #feedfeed #instasg #yummy #nom #jj_forum #foodforfoodies #foodspotting #foodporn #foodie #instafood #foodgasm #food #foodcoma #cafehoppingsg #iphonesia #burpple #cafe #sgfoodies #mexican #nachos #salsa #singapore #guacamole #igaddict #sgcafes #onthetable

Inappropriately named. This came out moulded in a ladle from a container that was spewing mist, constructed right before us. Somewhat Gaggan-esque. The hard shell consisting of condensed milk contained a a luscious interior of lime custard, and below it all sat a crispy homemade "Marie" biscuit. Truly truly enjoyable. Makes me wonder what else this chef's mom used to make at home.

Another fun dessert that had us chuckling and gushing. Yes, everything is edible, down to the lemongrass foam. The ducky is made of mango, passionfruit and yuzu sorbet. The 'water' is made of creme fraiche, sago, and mango puree. Loved it!

Before that, a caramelised orange sauce is prepared right before your eyes, which will then be added to the freshly-cooked crêpe, creating a tangy meets alcoholic base.

More at http://danielfooddiary.com/2016/02/25/mrmrsmaxwells/