Cafe

Hojicha topped with hojicha soft serve was icier, sweeter and tastier from what my friend reported, as I did not try it myself. The roasting process removes the bitterness, making it a good choice for those who prefer a sweeter profile.

Weather was so hot that the soft serve melted quickly while I was taking photos. Matcha float with matcha soft serve was mildly sweet, moderately bitter, creamy, grassy and refreshingly milky.

Matcha/Hojicha Float ($7.80+)
In celebration of Singapore National Day, Tsujiri is running a 1‑for‑1 deal on their matcha and hojicha floats until 9th August 2026. That works out to be just $3.90+ per pax if you share with a buddy.

Weather was so hot that the soft serve melted quickly while I was taking photos. Matcha float with matcha soft serve was mildly sweet, moderately bitter, creamy, grassy and refreshingly milky.

Hojicha topped with hojicha soft serve was icier, sweeter and tastier from what my friend reported, as I did not try it myself. The roasting process removes the bitterness, making it a good choice for those who prefer a sweeter profile.
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🚩TSUJIRI The Central Store, 6 Eu Tong Sen St, 01-74, Singapore 059817
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Milky and matcha‑rich, with sweetness, creaminess, and green tea flavour in harmony. Smooth and comforting.

A cooler made with strawberry purée, passion fruit purée, and orange juice. Sweet, tangy, and tart, with a lively tropical balance.

Fresh watermelon blended with syrup, chilled and refreshing. Sweet, juicy, and very watermelon‑forward, with icy slush you can scoop for extra fun.

Initially unavailable, but once the fresh stock arrived we wasted no time and ordered two plates of ten to satisfy our craving. The promotion is generous, for every $50 spent, you can add a plate of ten oysters at only six dollars, which is a steal. The oysters are on the smaller side yet slurpy and meaty, with a briny hit that mostly delivers, though a few are less impressive. Served chilled with lemon, they are refreshing and addictive. Ah… shuckkk!

Red drum fillet in a smooth, crispy batter, fried until golden. The fish inside is soft and piping hot, paired with tartar sauce. Fries are crisp and lightly salted, with coleslaw on the side for freshness.

Classic skewers grilled until smoky, with tender meat that pulls off easily. The nutty peanut sauce is rich and aromatic, perfect for dipping cucumber and onion slices.

A fusion of Thai spice and Western pasta. Spaghetti coated in thick tom yam cream with prawns on top. The noodles are slurpy, the sauce tangy and spicy with a creamy body, and the huge prawn adds sweetness and bite.

Their version of Har Cheong Gai, wings marinated in shrimp paste. The skin is savoury and fragrant, fried to a golden crisp, while the meat inside stays piping hot and tender.

The Bark Cafe
Pet‑friendly with an alfresco setting, this café is a cosy spot for gatherings. It may feel a little ulu since it’s tucked deep inside Upper Changi next to the Changi Chapel & Museum, yet the food makes the journey worthwhile.

Seafood Hokkien Mee ($18.90)
A solid plate that delivers umami and savoury depth with moderate wok hei. The mix of yellow noodles and thick bee hoon soaks up the prawny, eggy broth, making each strand slurpy and full of flavour. Huge prawns (de‑shelled for convenience), sliced abalone, chewy squid, tender pork, egg, and spring onion add layers of texture. Crispy pork lard gives bursts of crunch and aroma, while the chilli on the side packs a fiery punch.