Pizz Please ~

Marrybrown doesn’t need much of an introduction for those whom frequently cross the border — they are a Malaysian fast food chain that is founded in Johor Bahru, Malaysia since 1981. There has been attempts made by Marrybrown to enter the Singaporean market throughout the years; the most recent attempts being in the mid 2010s with the fast food brand opening outlets at Wisma Geylang Serai and iFLY at Sentosa; those outlets have since shuttered their doors. In their latest return back to the Singaporean F&B scene, Marrybrown had already launched their second outlet at Tradehub 21 (their first was in Yio Chu Kang Community Centre). Its location within Tradehub 21 takes over the former premises of the now-defunct TOBY’s Kopi Toast Bakery; a location that is quite prominent when one enters the compound through the vehicular entrance — this also makes the neighbours with the outlet of Killiney Kopitiam there. As one enters the premises, the interior design language is undeniably in a style that one would expect out of a fast food establishment; think bright red elements matched with wooden and metallic furniture and fittings for a bit of a vibrant look that is still pretty functional. The dining tables at Marrybrown’s outlet is configured in a format that suits those visiting the establishment in pairs and groups of four (4) pax, though there is a communal table and a few high tables that can accommodate for larger groups as well. The food menu at Marrybrown’s outlets in Singapore is split into sections dedicated to Ultimate Chicken Meals, Burger Meals, Local Delights, MB Nasi Bowls, MB Crispy Chicken, Sides and Sharing Meals.

Thought that it would be more meaningful for us to give one of the items from the Local Delights section of the menu a go since this section of the menu would be something a little bit more unique than that of other fast food establishments that serves up fried chicken as their specialty. Listed in the Local Delights section of the menu includes items like the Nasi Lemak, Nasi Kandar, Chicken Rice, Chicken Porridge and Spicy Porridge — we found ourselves going for the Nasi Kandar which was an item that undoubtedly Malaysian and rather unique for something offered by a fast food establishment. Marrybrown does not describe the elements that would come with their various dishes but the Nasi Kandar is observed to have come with one piece of fried chicken, slices of cucumber, chickpea crackers, hard-boiled egg and rice that has been drenched by a curry gravy. Patrons do have a choice of either going for the Original or the Hotouch rendition of the fried chicken; the latter being what other establishments typically call the “spicy variant” that we also opted for.

Going straight for the fried chicken, we did notice that the fried chicken here does seem to be a little bit on the drier side; not quite as juicy as what we had expected it to be, though also definitely not particularly greasy at the same time. The flesh does seem easy to chew through, while the exterior does come with an adequately crisp batter that also did not feel overly thick also did not reek of overused oil. It does come with quite a good kick of spiciness that builds up over time — definitely tickles the tastebuds even for those whom are tolerable to moderate levels of spiciness. The curry gravy that is drenched atop the rice came surprisingly rich and fragrant — this does come with an evident note of coconut milk amidst the curry spices, while it also carries quite a good hint of spiciness that can be matched against that of the Hotouch rendition of the fried chicken. Other elements like the cucumbers, chickpea crackers and the hard-boiled egg were good to have; the chickpea crackers being not overly thick and does come crisp without feeling particularly greasy as well — we would recommend adding the Sambal Sauce on the side as a dip for all of them. The Sambal Sauce at Marrybrown can be ordered as a standalone tub at $0.90, and is essentially the sambal chili that typically comes alongside a typical plate of Nasi Lemak (and also the Nasi Lemak that they have to offer here); does come sweet with an earthy undertone and carried a good kick of spiciness at a level similar to that of the curry gravy and the Hotouch rendition of the fried chicken.

Boronas might have shuttered their operations after a relatively short stint in the Food Garden food court at Asia Square; that being said, it does seem that the brand has had bigger plans — these folks had made their return to the F&B, with the establishment of its own individually- run concept this time around. For those whom have yet to to hear about Boronas, these folks are a concept by LATIDO at Tras Street — think the relationship between Boronas and LATIDO to be similar to the likes of Olivia Restaurant & Lounge and Queic by Olivia; Boronas is pretty much an extension of the LATIDO brand that focuses on bakery and sandwich offerings. Boronas brand new location is situated at 47 Jalan Tua Kong; these folks had taken over the former premises of the now-defunct Les Mains Bakehouse / Microcreamery. The space isn’t exactly large, but it is cosy enough to seat sixteen (16) pax within its premises indoors — there are also two outdoor tables that seats four (4) pax each as well which works well for those whom intend to bring their furry friends here as well. There hasn’t been too much of a difference in the shop layout since the space had operated as Les Mains Bakehouse; the counter area has been entirely retained for the most part — the only difference would be the equipment used by Boronas as well as the inclusion of the signage that Boronas had been using during their days at Asia Square. Similarly, the bakes available for the day are also displayed on the left of the counter facing the dine-in seating area, while shelves are filled up with Colombian-style decor that reminds the patrons about its Colombian roots. Whilst much of what Boronas has to offer is pretty much displayed in the display cases which includes sandwiches, Shio Pan, bread rolls, cakes and croissants, it is noted that the famed Pan de La Casa from LATIDO that once graced the display cases of Boronas at Asia Square does not make an appearance at Jalan Tua Kong. It is also noted that the Jalan Tua Kong location also does serve up a bit of a light brunch-style offering as well. Beverages served up at Boronas at Jalan Tua Kong includes espresso-based specialty coffee and drinking chocolate, as well as a Colombian drink named the Chispa.

Offering only a single dish as part of its light brunch-style dish, the Arepa de Choclo is a Colombian dish where Boronas has allowed patrons to either have it as it is, or to go with the option of adding Avocado, Parma Ham or both (i.e. Todo) with the dish. We found ourselves going for the option to add Parma Ham to the Arepa de Choclo. Turns out, the Arepa de Choclo is a little bit of sweet corn pancake that is lined with a sunny side-up; think of it as a different way to eat an omelette — Boronas presents its Arepa de Choclo in a manner where it is folded into half, and then drizzled with some form of mayonnaise, while the Parma Ham that we opted for is being plated neatly on the top. Going straight for the Arepa de Choclo, we were surprised that it came with a sunny side-up that contains a molten egg yolk that flowed as we sliced the item apart — this came rather unexpected for us considering how the dish was presented in a format that is folded into half. The sweet corn pancake layer is actually relatively thin and provides somewhat of a crisp crust and a slight chew to the soft egg whites of the sunny side-up — we also noted a slight hint of sweetness from the batter of the sweet corn cake as well that gives a contrast against the slight tang of the mayonnaise which seems to also bear Kewpie-esque undertones. The Parma Ham does carry a hint of flavour similar to that of waxed meat with a slight chew that isn’t too savoury at the same time.

During the same visit, we had also found ourselves opting for the Orange Olive Oil Cake which was one of the few bakes that were displayed on the shelf alongside other sandwiches, breads and croissant offerings that are available on the late weekend morning when we dropped by. The Orange Olive Oil Cake does feel similar to that of tea cakes that we have come across from other establishments, though this one does come in rather interesting shape. There isn’t quite an evident note of olive oil come from the batter of the cake which definitely made it less intimidating for those whom are particularly worried about funky flavours within their sweets, though it is noticeable that it does not feel to jelak as most butter cakes that are being served up elsewhere. The cake still comes soft and fluffy; not particularly dry nor did it feel especially sweet — all that whilst being topped off with a cream cheese frosting that is rather similar to the frosting that one would find atop a carrot cake, while it gets drizzled with an orange sauce over the top that carried a little bit of a citrus-y tang and a slight hint of sweetness that compliments the cake beneath.

We also went with the Flat White (Hot) to go along with the food items that we had decided to order during the visit to Boronas. The Flat White here is pretty well-pulled with the microfoam layer being especially well-executed; the cuppa being one that comes with a medium body, and a nutty and earthy flavour profile.

Boronas was an establishment which we quite liked having around in Asia Square, though one thing we did notice about the establishment is how they aren’t exactly tuned towards serving food that is catered for the office crowds for lunch — whilst they do offer sandwiches, the sandwiches do feel more like a light eat, and doesn’t generally work well against more substantially-sized and more familiar food options that are served up at lower prices by other stalls in the same food court. With its move to Jalan Tua Kong, Boronas does seem to be able to leverage a little more on its bakery offerings that is pretty much the heart and soul of the brand — allowing them to offer a wider variety of bakes that would better align with the reason why they had started off the brand in the first place; this is already apparent from the wider line-up of bakes that they are already serving up at Jalan Tua Kong. With that being said, we do wish that they could perhaps make their light brunch offerings a little more relatable for the local audiences — items like the Arepa de Choclo and Chispa are mentioned in their Colombian names, and the lack of any description of the dish makes the item difficult to be visualised; a major deterrent for those whom are unfamiliar with the items to order. We do feel that the light brunch offerings are on the pricier side with a smaller portion size, though their bread offerings are more affordable and more reasonably sized. Hopefully their move to Jalan Tua Kong would be a catalyst for more things to come for the brand; definitely looking forward to be back to check more of their bakes out in the future!

Tengah hasn’t seen much action in the local F&B scene ever since the estate has seen its first wave of residents moving in apart from the various home-based cafes and the few dining establishments that had opened up when Plantation Plaza first commenced operations. With more businesses moving into the shop units situated within the void decks of the various HDB estates that has become occupied, we are starting to see establishments like Tea Dot • 茶点 start its operations within the deeper neighbourhoods of Tengah as well. Tea Dot • 茶点 is situated at the void deck of Blk 236B Tengah Garden Walk; this would be located quite near the Yong Li Coffee Station coffeeshop there. From the outside, Tea Dot • 茶点 adopts a pretty minimalistic exterior with a counter that faces out to the main corridor and playground area that allows the sale of ice-cream over the counter without the patron having to walk into the premises. With that being said, there is still a counter that faces the dine-in area within that allows for orders of both beverages and ice-cream; the entire space is being decked in a concrete-esque grey whilst fitted with dark wooden fittings that gives it a slightly more industrial look rather than minimalist. The use of platform seating around the walls rather than dining tables and chairs did seem to be intentional to create a spacious interior that allows for ease of movement for patrons to make orders and self-collect them once they have been prepared. The full range of gelato available at Tea Dot • 茶点 are displayed in the display chiller at the counter facing the main corridor and playground, while the list of beverages are split into sections such as Herbal Tea, Single Origin Tea and Espresso.

Tea Dot • 茶点 does carry quite an extensive line-up of gelatos in their display freezer at the counter and there seems to be a good variety of flavours that would suit different age groups and varying taste profiles — that being said, it does seem like the gelato offered at Tea Dot • 茶点 are likely to be sourced from elsewhere rather than being made in-house. We were a little bit spoilt for choice but eventually found ourselves settling for the Ninja Sesame gelato which is essentially a black sesame gelato. As expected, it does come with a sticky texture that gelato typically carries — the consistency of the gelato is smooth without any noticeable ice crystals that has been formed within, all that whilst there is a slight grittiness from the sesame that is churned into the gelato. It does carry a little bit of that roasty and nutty note that one would generally expect out of black sesame, though the Ninja Sesame gelato may come across as a flavour that is a little bit on the sweet side for some.

One major highlight at Tea Dot • 茶点 that actually made us travel all the way out to Tengah for it was actually the offering of its Herbal Tea line-up which is fairly unique for an establishment on its type that also does serve up Single Origin Tea and gelato. It is interesting to note that the line-up of Herbal Tea are actually dispensed out from automatic taps upon order — think the likes of dispensers that are used at establishments like 2050 Coffee, Sugar Belly and SOE Coffee. Each herbal tea offering also comes with their very own jelly topping — we went with the Luo Han Guo Monkfruit, and the default topping that came along with this was the Herbal Jelly. Tea Dot • 茶点 describes its Luo Han Guo Monkfruit to come with elements such as monk fruit, licorice, honey date, jujube, ginger, longan, honey suckle flower and prunella vulgaris — the notes of monk fruit and licorice provided for the basic notes of the herbal tea that is fairly similar to that of what one would expect of Jia Jia Herbal Tea; a short whiff of the hint of ginger can be detected in the finish, though this does not create a “spicy” flavour for the herbal tea. The herbal jelly that came along with the Luo Han Guo Monkfruit does seem to be similar to that of Guilinggao, though the version here doesn’t feel as medicinal as the ones gotten from traditional Chinese dessert stores that serves them.

Considering how there is a lack of exciting F&B options in Tengah, we do feel that Tea Dot • 茶点 is the answer for those whom are residing in Tengah that is looking for a neighbourhood-ly spot to enjoy teas and have a scoop of gelato whilst at it. Its location at Tengah Garden Walk away from the main node of Plantation Plaza at the time being does make it a little bit inconvenient to get to especially for those residing in other neighbourhoods across the island, though it does seem like a convenient spot that would attract young families for a post-meal dessert treat after having a meal at the Yong Li Coffee Station coffeeshop just a few steps away. What makes Tea Dot • 茶点 particularly interesting would be its inclusion of herbal tea in its line-up of beverages, as well as the way that it is being served up — a rather interesting addition that sets them apart from the myriad of mom-and-pop bubble tea kiosks situated all across the island. Its gelato offerings does however feel more like an accompaniment to their operations as a store serving up teas, and could be better expanded upon if they are able to churn up their own gelatos using elements of herbal tea / single origin tea that could better draw a correlation for what they seemingly want to capitalise on.

Have previously been to Italian Coffee Lab at their Pasir Panjang location and was really excited when we first heard about their announcement of their new space that had opened recently at Rochester Mall — whilst their location at Pasir Panjang isn’t the most accessible of the lot situated within a light industrial building, their new location at Rochester Mall seems to be much more accessible being located right across from The Star Vista just a short walk away from Buona Vista MRT Station. Italian Coffee Lab is situated within a rather prominent space within Rochester Mall; the shop space that it occupies is the one that was once occupied by an outlet of the defunct Pies & Coffee at the drop-off / pick-up point of Rochester Mall. The signage does seem to suggest that the space is being split between Picotin Brewhaus and Italian Coffee Lab however; the logos of both establishments co-existing side by side. The interior of Italian Coffee Lab can be described as modern but cosy; the space is well-lit considering how glass windows surround three sides of the space, while the decor features a mix of terracotta elements that is being matched against greys, blacks and whites along with furniture of wooden accents — modern and chic with a slight Japandi / Balinese influence. Tables at Italian Coffee Lab are arranged in a format that works best for patrons visiting in pairs or up to groups of four (4) pax, though some do cater for slightly larger groups than four pax as well. The food menu at Italian Coffee Lab at its Rochester Mall location is split into sections such as Pastry & Tea Cakes, Snacks, Breakfast, Pasta, Pinsa and Dessert, while the beverages menu is further split into sections such as Coffee, Non-Coffee, Soft Drinks, and Signature.

Italian Coffee Lab’s lineup of Pastas are rather simple and conventional with the most interesting option being made available here being the Penne Alla Rose. That being said, we did find ourselves going for something more on the safer side — the Prawn Aglio Olio. It is interesting to note that Italian Coffee Lab also does serve up another version of the dish sans the prawns — this would be the item that is simply named Aglio Olio. It is also noted that patrons also do get an option to add Onsen Egg to both the Aglio Olio and the Prawn Aglio Olio, though this was an option that we skipped out on. Both the Aglio Olio and the Prawn Aglio Olio are described on the menu to consist of elements such as spaghetti, garlic, chili, parsley and parmesan. Though an item that offers no surprises, the Prawn Aglio Olio does deliver — being quite an item that actually impresses from the way that it is executed. The spaghetti is being done al-dente here with the pasta delivering a good bite; all tossed in sufficient olive oil that helped to add flavour whilst allowing all of the elements to flavour up the pasta — there’s plenty of chopped up garlic that makes the Prawn Aglio Olio garlicky enough, while the addition of chili flakes does add a slight hint of spiciness that runs through at the back of the tongue without being especially spicy for those whom are less tolerable to spiciness in general — the inclusion of Parmesan is also particularly evident with a very obvious hint of cheesiness that adds another dimension of saltishness to the dish. The prawns added to the Prawn Aglio Olio does give an extra bite; comes with the natural sweetness of prawns while being sufficiently fresh as well.

The variety of Pinsas available at Italian Coffee Lab does make up quite a big part of the menu here at their Rochester Mall outlet; for those whom need an introduction on what exactly is a Pinsa, it is being described as a Roman flatbread dish that has an identity that somewhat sits in between a Pizza and a Flatbread. We opted for the Modena, which Italian Coffee Lab describes to come with elements such as Mozzarella, Pancetta, Parmesan and Chilli Oil. Coming in a small size that divides into four (4) pieces, the Pinsa is a dish that is sized just about right for a single pax to enjoy. Considering how the dough sits in between a Pizza and a Flatbread, this also means that the base itself is actually not too heavy on its own — it delivers a lighter crunch closer towards flatbread especially along the sides, though is still soft, fluffy and with a bit of a chewy tension within. Topped with mozzarella and pancetta, this would be a classic combination featuring savoury cheese matched against saltish cured meat that adds yet another dimension of savouriness for the Pinsa that does not go wrong. To further enhance the flavours of the Modena Pinsa, sprinkle the Pinsa with some chili flakes which the folks at Italian Coffee Lab has generously provided us on the side; this will give a slight kick of spiciness that cuts through the savouriness, carbs and meat.

The Tiramisu is served in a glass bowl here — a version that is made family-friendly without the use of any alcohol, Italian Coffee Lab describes its Tiramisu to come with elements such as Mascarpone, cocoa and espresso-soaked ladyfingers. Digging into the Tiramisu, we did note that the mascarpone here does seemed to be whipped to a consistency that is lighter than most Tiramisus that we had come across in recent times; this does lead to the Tiramisu feeling lighter and also slightly easy to have, while the ladyfingers were soaked in espresso to achieve that moist, cake-like texture with a caffeinated kick that really went well with the mascarpone. The layer of cocoa dusted above the mascarpone on the top was pretty generous as well; gives the Tiramisu a chocolate-y note sans the sweetness that also adds another layer of flavour to the Tiramisu. We have also given the Lavender Coffee (Hot) a go during our visit to Italian Coffee Lab; this differs from the Lavender Latte that is being mentioned on the menu where the Lavender Latte does not contain coffee. We were pretty impressed with Lavender Latte that Italian Coffee Lab serves up; a cuppa that came with a medium body that is nutty and earthy — all that with a strong hint of floral aroma from the inclusion of the lavender elements, though we did note that the Lavender Coffee also does come sweetened by default to better allow the floral notes to pull through.

Italian Coffee Lab has managed to wow us during our visit to their Pasir Panjang location when we first heard about them some years back — am glad that these folks had finally made the move to open a second outlet at a location that is more accessible and conveniently located as compared to their first. The location still brings a sort of calmness and charm despite its relatively different setup as compared to the Pasir Panjang location, though there is still a vibe that someone can bridge with its quaint surroundings and overall quietness at Rochester Mall against the more buzzy The Star Vista located right across the road. The menu at Italian Coffee Lab’s Rochester Mall outlet is somewhat smaller than that of their Pasir Panjang location, though we understand that these folks are still in soft launch stage and are slowly making available more items in the menu as the ease into their official launch — we are glad that these folks are still able to keep the quality of their fare consistent as with what we had experienced during our previous visit years ago at Pasir Panjang. During our visit, the prices of the Pasta and Pinsa items are priced within the range of $14 to $20; the lowest-priced and highest-priced items are both from the Pasta section of the menu being the Aglio Olio and the Prawn Aglio Olio respectively. For those whom have wanted to give Italian Coffee Lab a try but hadn’t done so, or those looking for quiet and quaint surrounding to enjoy a simple plate of pasta or a Pinsa paired along with a cuppa on the side, Italian Coffee Lab’s location at Rochester Mall is most definitely a spot to check out!

It does seem that there is starting to be a trend of dining establishments that had recently found a spot in the upper levels of the shophouses located at South Bridge Road of the late — after the opening of POUT Rooftop Cafe which we had mentioned about not too long ago, there is also the opening of the new Patchwork Kitchen right across from CMO Building at the other side of Carpenter Street. For those whom are fairly familiar with the area, Patchwork Kitchen is located at the 5th level of the shophouse at 42 South Bridge Road; this would be the shophouse that is located beside the one occupied by Legendary Bak Kut Teh — the access to Patchwork Kitchen is via a lift where the access to the lift lobby is situated from the back alley of the shophouse. Patchwork Kitchen occupies the entire level; the interior is being decked in a little bit of a haphazard manner but yet tasteful at the same time — the flooring comes with double yellow lines painted that reminds us of roads seen outside, while some parts of the walls see brick-like designs while some were being painted white; others being a bit of a feature wall with artful wallpapers that adorn the wall. The use of furniture with wooden accents attempts to give a welcoming vibe with the warm lighting, though the use of blue and orange in its dining furniture gives it a fun and vibrant look that is in sync with the design language for the entire space. Tables are arranged in a manner that suits patrons visiting in groups of up to four (4) pax, with a mix of high and low tables available especially for those visiting in pairs. The dinner menu at Patchwork Kitchen is split into categories such as Small, Medium, Large and Sweet — we were recommended to go for two (2) Large items and one (1) small item that would be just enough food for two (2) pax.

We visited Patchwork Kitchen during their initial days of launch when they are serving up dinner mains at $5. THE Pork Katsu is one of the items of which Patchwork Kitchen is serving up at $5 under the Large section of the menu — this is an item that is described to come with elements such as sweet potato puree and kimchi-tomato sauce; it also does come with a side of cabbage that has been julienned and drizzled with Goma dressing. Initially expecting the item to come with sweet potato puree that comes either beneath or beside the slab of pork cutlet, THE Pork Katsu surprised us in ways more than one — spiritually, this was an item that seemed to have been inspired from the Korean Donkasu and the Hainanese Pork Chop; the Pork Chop does come breaded and deep-fried like a typical pork cutlet with crisp and light golden-brown batter. It also does comes topped off with kimchi that is also accompanied by that of small tomatoes alongside it — this does seem to be a combination of both the sauces that typically comes with the Korean Donkasu and the Hainanese Pork Chop, though missing of the commonality of Worcestershire sauce that is used which helps to make the flavours less cloying and heavy; results in a lighter and tangier flavour that cuts through the deep-fried pork cutlet. It is interesting to note that the sweet potato puree is actually found within the pork cutlet itself — THE Pork Katsu being executed much like a version of the classic Chicken Kiev but with the cheese being replaced with the sweet potato puree that still comes with a yellow hue and oozes out of the pork cutlet when sliced apart; one with a smooth consistency, but gives the pork cutlet sufficient moisture whilst adding a slightly sweet note that offers the pork cutlet a bit of a balance of flavours within. A very inventive item that really reimagined the typical pork cutlet in so many different ways in one dish.

We also found ourselves opting for the Eggplant — yet another item that Patchwork Kitchen was offering at $5 as one of the dinner mains that was part of the promotion when they had first opened their doors. The Eggplant is described on the menu to feature elements such as grilled eggplant, yakiniku glaze and miso yogurt. An item that still features some unique twists, the Eggplant is still a well-executed dish overall, though one that is perhaps a little more conventional than the THE Pork Katsu itself. Going straight for the eggplant, the grilled eggplant does carry a soft consistency with an underlying hint of savouriness coming from the Yakiniku glaze that it seems to have been grilled in; one would be able to notice the Lao Gan Ma-esque chili that comes alongside with the dish which adds that hint slight smoky hint of chili oil fragrance with a slight element of crunch that flavours up the entire dish — almost similar to that of the variant of Fish Fragrance Eggplant that can be found at some dining establishments serving up mainland Chinese fare, while the addition of miso yogurt adds a creaminess that seems to gel all of the elements together with a slight tang that adds on to cut through the heavier notes of the dish.

Meanwhile, the Chicken Rice Arancini is an item that is being listed on the Small section of the menu, and is described to come with pickled cucumbers and chili gel. This is an inventive take that sees local elements being infused with Italian cuisine; think small chicken rice balls that is being deep-fried with a golden brown batter on the exterior — coming drizzled with dark soya sauce with chili gel piped atop. Taking a bite into the Chicken Rice Arancini, the exterior is crisp whilst the insides is filled with rice that is of a glutinous texture — sticky, but coming with an evident note of ginger and a slight hint of chicken brine that one would typically expect out of a standard plate of Hainanese-style chicken rice. Whilst coming with no traces of chicken, the rice itself comes especially fragrant, with the inclusion of dark soya sauce adds a sweetness just like how one would expect for a typical plate of Hainanese-style chicken rice; the chili gel adding that bright kick of spiciness that fresh chili padi and a mix of calamansi and ginger gives that would tickle the tastebuds for those whom are tolerable to moderate levels of spiciness. The pickled cucumbers provide a refreshing tang and crunch that gives a good break in between all of the carbs and heavier notes of the dish; all that whilst reminiscent of the sliced cucumbers that comes on the side of a typical plate of Hainanese-style chicken rice.

One of the Sweets that is being offered at Patchwork Kitchen would be their Yuan-Yang Misu, which is described in the menu to be an item that comes with elements such as coffee-infused lady fingers, milk tea mascarpone and almond crumbs. It is interesting to note that despite being pretty much a gastrobar, it does seem that Patchwork Kitchen does not seem to attempt to add any form of alcohol in their Tiramisu-esque offering. Served in a canned which requires one to pull the lid open using the tab just like a drink can, the lid does open entirely for easy access for the spoon. Digging into the Yuan-Yang Misu, we did notice that the lady fingers have been soaked in coffee so much that it has become all moist and cake-like, whilst delivering quite a caffeinated kick — this went well with the milk tea-infused mascarpone that is sufficiently dense while carrying a hint of milk tea fragrance almost to the likes of Hong Kong-style milk tea that comes with a milky fragrance and a strong tea aroma in its finish; the two elements providing a balance of coffee aroma and tea notes to achieve what one would typically expect in a Yuan Yang-style offering. The inclusion of almond crumbs were probably designed to add an element of crunch to the Yuan-Yang Misu, though these seem to have been softened after absorbing much of the coffee that was used to soak up the lady fingers.

Patchwork Kitchen describes itself as a “modern East Asian bistro celebrating flavours, textures and stories”, and we did feel from our visit to the establishment that they are indeed what they exactly preach — the thought processes involved with the dishes that they serve up so feel kinda deep, taking into account familiar flavours but also involved quite a number of their own unique twists that was not just well-executed, but also easy to understand. This resulted in quite a pretty comforting, yet unexpected mix of flavours and textures which not only showcases their culinary skills and passion for the craft, but amount of innovation and also the effort placed into the research and design of the dish that enables such storytelling to take place. We were lucky to have been able to give Patchwork Kitchen a try when they were offering their Large plates for dinner at $5 each whilst they had just opened their doors for business — the dishes at Patchwork Kitchen served up during dinner hours are priced in the range of $9 to $32; the lowest-price item being the Chicken Rice Arancini from the Small section of the menu, while the priciest would be the Steak & Butter. We are pretty interested in some of the items listed in the Medium category of the menu — think dishes like the Laksa Tortellini which we might be keen to make a revisit just to try them some other time!

Have been passing by this stall named Fivestones for quite a while whenever we are at Hong Lim Market & Food Centre, though we had never ever bumped into them being open for business whenever we are here — these folks are actually located at the ground floor of Hong Lim Market @ Food Centre; they can be found along the same stretch as other notable stalls such as Zheng Ming Cha Shi 正明茶室, 小龙传奇 The Legend Roasted Meat Rice & Noodle and also the now-defunct Dong Fang Hong Sotong Ball Seafood Soup. Fivestones is one of the newest stalls to have moved into the entire stretch of stalls there — the stall does come with a flashy signboard that mentions that it is “AI-powered”, while the stall also sports a neon signage that is difficult to miss. It does seem that the stall adopts the namesake “Fivestones” due to its emphasis on serving up Samosas; the shape in which the Samosas are being made are similar to that of the “stones” in the nostalgic local game of “Five Stones”. Apart from their Samosa offerings, Fivestones also serves up a number of bakes which includes Chocolate Brownies, Almond Financiers and Banana Cake — just to name a few.

Got to try the Potato Samosas which are the only one that is retailed in a portion size of three pieces at $2 — the other variants such as the Mutton Samosa and Butter Chicken Samosa do come slightly bigger, though this would cost $2 for a single piece instead. One thing to note is that all Samosas at Fivestones are actually made in-house; freshly-prepared on site on the day that they are displayed and sold. The Samosas does remind us of the ones that House of Samosas serves up; came in a triangular shape and also not particularly uniformly sold due to the handmade nature of the Samosa. Taking a bit into the Samosa, the Potato Samosas does come with a slight crunch on the exterior with a little bit of tension required to pull apart — there was a bit of a note of chickpeas that could be detected within the pastry skin of the samosa. Inside, the potato filling is sufficiently moist and soft; think mashed, boiled potatoes that have been marinated with spices like cumin and garam masala for that familiar spiced and savoury note that it carries. We did feel that the Butter Chicken variant of the Samosa tasted much similar to that of the Potato Samosas that we have had; not that all similar to the butter chicken that we are more accustomed to that are served at mamak-style establishments out there — each piece does come with chunks of chicken that provided an extra bite.

The Almond Financier would be the highlight for us here; coming in a slimmer but lengthened form, we liked how the financier came with a firm but moist bite — a little like how one would expect an almond frangipane layer within a tart but with a browned exterior from the baking process. Considering so, it does come with a hint of almond aroma and nuttiness as one takes a bite into it as well — definitely one of the better Almond Financier that we had come across thus far. Despite being situated in a food centre that is well-patronised by folks coming from all corners of the island, Fivestones does seem more like a hidden stall that only those whom know will be familiar with — apart from how it is hidden in a row of stalls that faces the market component of the market and food centre, the tricky operating hours of Fivestones also makes the spot difficult to discover; we have passed by the stall multiple times, though the only day we had managed to give them a try was during noon on a Friday which was the only time we had spotted them being open. We do feel their Samosas are fresh and decently-made with lots of passion for the craft and hard work behind the scenes, though we also understand that Samosas might not be something that many would be able to relate to — their rendition (and especially the Potato ones) are worth a try for those whom are open to give their Samosas a go to see how they differ from the usual that we are familiar with. That being said, it was the Almond Financier that really blew us away during our trip there — definitely would like to give their Dark Chocolate Brownies a go if we ever get the chance to pass by them being open the next time!

There has been some talk going around recently about an establishment named quiet corner — these folks had recently been introduced as a concept that takes over the daytime operations of D.Bespoke that is situated at Bukit Pasoh Road; a street that is just slightly off Outram Park MRT station. D.Bespoke describes itself as a Authentic Ginza Style Whiskey & Classic Cocktail Bar — its interior is nothing short of that of an upscale old-school bar with the extensive use of wooden furniture and fittings all around the space to create a quaint look befitting of the classic cocktail bar that it envisions to be; the bar counter seating fitted with chunky cushioned seating that is designed for the patron’s comfort. The space also does seem to use Japanese posters to spruce up its interior and draw the linkage towards being an Authentic Ginza Style Whiskey & Classic Cocktail Bar. Operating as D.Bespoke’s day time concept, quiet corner is undoubtedly inspired by Japanese Kissatens that serves up coffee, tea, whisky, coffee cocktails and desserts — all that whilst playing jazz, ambient and folk music; a little bit of an extension to what D.Bespoke already is.

Since quiet corner was already out of the Classic Kissa Pudding when we had made our visit there during mid-afternoon, we found ourselves opting for the Mizu Yokan which is being described as a Traditional Japanese Red Bean Jelly based on the description on the menu. The Mizu Yokan is being served in a small cup; the jelly contained within the small cup itself. Digging into the Mizu Yokan, the jelly came soft with a slight bit of tension that provided resistance; overall not particularly gelatinous. We liked how the emphasis here seems to be on the notes of red beans, with the jelly also coming with a somewhat grainy texture at the same time pretty much to the tune of mashed red beans — all that without being on the sweet side. We have also went for the Ambient Blend from the Coffee section of the menu; this is being prepared with the Hario Nel Drip and promises on the fruity, nutty and wine-y notes as described on the menu for its tasting notes — a cuppa that runs light when one takes the first sip, but with a heavier body that slowly gets to the tastebuds with a clean finish towards the end.

quiet corner does reminds us of the vibes of Corner Corner which shares a space at RPM by D.Bespoke with similar vibes, though the sight of how Siphon Coffee is being brewed right at the bar counter at quiet corner was something we found truly authentic to the experience; there was also a stronger Japanese Kissaten vibe at quiet corner somehow that further adds on to the exterior (not that it wasn’t already strong with Corner Corner). All desserts at quiet corner are priced at a flat rate of $8, while the price of the beverages listed in the Coffee and Tea sections of the menu are priced between $9 to $11 — a spot would most certainly charm those whom are into slow and chill vibes over carefully brewed coffee with meticulous attention placed in the food, beverages and vibes; a very unique spot to just spend those lazy afternoons away soaking into vibes that are different for those that other specialty coffee establishments as to offer.

Chinatown Complex Market & Food Centre has seen yet another wave of new stalls moving into the hawker centre recently especially within the red zone of the food centre; this comes after the opening of Uncle Ah Teck’s Noodle House in the green zone of the food centre — perhaps the highest profile opening of the late there. 新山古早味爱心云吞面 is one of the latest additions to the food centre; situated in the red zone of the food centre, these folks can be found in the same row as Nan Xing Claypot Rice which has made its move to Chinatown Complex Food Centre due to the ongoing renovations of their Circuit Road Food Centre location. Some whom may be familiar with Chinatown Complex Food Centre will also recall former tenants within the same row such as the now-defunct Kueh Ho Jiak outlet (since moved to Tanjong Pagar Plaza Food Centre) and also the now-defunct PrikThai KuaiTiaoKai. With the focus of 新山古早味爱心云吞面 being on their Wanton Noodle, they do serve up variants such as the White, Black and the Soup versions; other than Wanton Noodle, these folks also serve up Shredded Chicken Noodle / Mushroom Chicken Feet Noodle.

新山古早味爱心云吞面 does not describe the elements that comes with their wanton noodles but it can be observed from our order that the Char Siu Wanton Noodle (White) that the item does come with the standard components one would find within a bowl of wanton noodles; think Char Siew, greens, noodles and a bowl of soup alongside soup wantons that comes separately from the bowl of noodles. Fried wantons can be added to the order with the minimum number to be opted for as an add-on would be three (3) pieces. Digging into the wanton noodles here, the white variant of the wanton noodle meant that the noodles are tossed in pork lard; for those whom have opted to add chili for their order, there is definitely a piquant hint of spiciness that makes the flavours feel particularly old school — all that with the thinner and straighter noodles that is being used that seems to be aligned with the duck egg noodles that we have been used to getting with Malaysian-style wanton noodles thus far that has a smoother texture and fuller mouth-feel. Despite the Char Siew being the ones that seemed to have been dyed red and more on the generic side as those stalls that serves up Hong Kong-style roast meats, we did feel that the Char Siew at 新山古早味爱心云吞面 does feel a lot more chunky and more generously portioned here nonetheless. Both the soup wantons and fried wantons were similarly sized; though definitely not the most generously-sized wantons out there, the meat fillings do provide sufficiently savouriness and a bit of chunkiness for a bite — the soup wantons coming with smooth and silky wanton skin, while the fried ones remain light and crisp without being particularly greasy.

RUXU 入续 has been an establishment that we had been paying quite a fair bit of attention ever since noticing the hoardings put up during its renovation phase at Funan. These folks can be found at the ground level of Funan; RUXU takes over the former premises of the now-defunct outlet of Torori Tenshi no Warabi-mochi — quite a prominent spot that can be found towards the end of the cycling path at the entrance / exit of the mall towards The Treasury. RUXU is a brand that hails from mainland China, with the brand itself being established in China in the year of 2023. RUXU has done quite a fair bit of work to the space; the space is actually themed the same way and even uses some of the same furniture and fittings that can be found in their mainland China locations — there is definitely a vibe that throws one back to China a couple of centuries ago with its old-school, oriental-style decor, though there is still a slightly more urbanised touch with the use of geometry and wooden furniture and fittings amidst plants that also gives it a rustic touch. There are use of cushioned booth seats that offers patrons more comfort, though these are generally used for tables accommodating groups of up to four (4) pax; there are also quite a number of tables in RUXU that accommodates to those visiting the establishment in pairs. RUXU is a store the specialises in serving up Cantonese-style Tang Shui and breads — breads and pastries available for the day are displayed prominently in the display case at the front before the dine-in area. Otherwise, the menu is split into categories such as Signature, Yuen Yeung Milk Tea, Tong Sui, Ice-Cream, Fruit Shaved Milk Ice, Seasonal Rollout, Bakery, Extra Toppings, Intangible Cultural Double-Layer Milk Custard.

There really is quite a number of Cantonese-style Tang Shui that RUXU offers on its menu — other items that had gotten our attention includes the availability of the Intense Pistachio Paste, but what seems to have gotten to us was actually their line-up of Intangible Cultural Double-Layer Milk Custard. With quite a large variety of items to choose from, we found ourselves going for the Durian & Taro Double-Layer Milk Custard. RUXU describes the Durian & Taro Double-Layer Milk Custard
to come with elements such as fresh milk, fresh egg whites, Thai Golden Pillow Durian, Guangxi Lipu Taro, and Osmanthus. It is worth noting that the Durian & Taro Double-Layer Milk Custard is available in both cold or hot variants — we opted for the cold variant since we aren’t too much of a fan of durian served hot / warm. Considering how the Double-Layer Milk Custard was served chilled, the milk custard layer does come a little stiffer over the top, though the insides do seem sufficiently soft and a little runny in some parts. The mix of fresh milk and fresh egg whites did result in a slight eggy and milky note that isn’t particularly sweet, while we were surprised that the Guangxi Lipu Taro that comes in the form of a taro paste does come with a bit of oil to smoothen things out, achieving a consistency where it is not too stiff and dense at the same time. The Thai Golden Pillow Durian flesh comes in mousse format where one could also feel the fibrous flesh of the fruit; the durian does come with its usual pungent notes though we liked how things weren’t overly strong to overpower the entire dessert here.

During the same visit to RUXU, we had also decided to give their Red Bean Mochi & Soy Milk Lava Bun from that is displayed prominently in the display cases at the front of the shop a go. RUXU describes the Red Bean Mochi & Soy Milk Lava Bun to come with element such as flour, milk, fine sugar, red beans, soybean flour, fresh cream, salt and homemade mochi. Taking a bit into the bread, the bun is soft and fluffy whilst seemingly being dusted in soy powder — the entire combination here based on the elements included in the bread and the flavours going on does seem to somehow remind us of Injeolmi Bingsu. The soybean flour provides a nutty flavour to the bun itself; the bun revealing the fillings of soy milk, red bean and mochi within. The red beans does give a soft bite and an earthy note without going too sweet, while the handmade mochi on the side gives a chewy bite that was easy to break off without sticking to the teeth — whilst the soy milk cream did not burst out of the bun as what one would expect out of a lava bun; that being said, the soy milk cream does still add on a creamy, bean-y note to compliment all of the other elements.

We also managed to give the Butter Rice Cake a go; RUXU describes the item to feature elements such as glutinous rice flour, tapioca starch, milk, cream, butter and eggs. This does seem to be spiritually similar to an offering that is sold by Bao’s Pastry 鲍师傅 — whilst we hadn’t given the ones at Bao’s Pastry a go, we aren’t quite impressed with the Butter Rice Cake being just a pastry with a baked, crusty exterior with chewy mochi within that doesn’t carry much flavour on its own; the texture of the mochi also felt slightly more stiff / hardened as compared to the one found in the Red Bean Mochi & Soy Milk Lava Bun. Opting for a beverage to go with everything else that we have had, the Cheese Foam & Milk YingDe Black Tea was actually a pretty impressive tea offering considering how RUXU is an establishment that seems to be more noted for its Cantonese-style Tang Shui and breads. There is definitely a sweet back note and floral note amidst the strong aroma of tea here — this is despite us opting for the variant that came with No Sugar, while the Cheese Foam is one that is smoother without feeling too heavy nor dense in both flavours and textures; pretty much suits the tea very well.

There has been quite a number of independently-operated stores specialising in Cantonese-style Tang Shui that had sprouted up all across the island in recent times — this would include the likes of places such as that of Yuen Yeung 鴛鴦, Yut Yun Tong Sui 月圆堂, Yun Ji 芸記, Meeting You 糖水铺 and SweetDots.. 甜心点点 — amongst many others. What seems to be pretty clear for us about RUXU is how it does seem to be one of the first for such places that is run by a brand from mainland China to have opened its doors here. We did feel that the quality of the food at RUXU does exceed that of most other stores serving up the same — the offering of bakery items also helps to diversify its variety of dishes and attracts those whom are looking for a small bite as well. Prices of their desserts in the form of Cantonese-style Tang Shui and Fruit Shaved Milk Ice is within the range of $4 to $13.80; a price in which that comes across to us as pretty reasonable and market-competitive to say the least — the bakery items in the meanwhile are also priced rather reasonably from $1.60 to $5.60 (inclusive of half loaves of bread). A spot that is worth dropping by for those whom are into both Cantonese-style Tang Shui and freshly-baked bread and pastries to see what they are all about.

WangLee Cafe 旺利茶室 is one of those establishments that has really seen quite a loyal following after the hype that has been generated on social media about its existence — having made its debut in the local F&B scene in mid 2024, it does seem like these folks are finally ready for its next phase for the business. Opening their second location within the city, WangLee Cafe has found new digs in Sunshine Plaza around the Bencoolen / Bras Basah neighborhood. WangLee Cafe takes over the former premises of the now-defunct Teng Bespoke Vegetarian Dining — they can be found in the same stretch of stores where one can also find other F&B establishments such as that of the original location of Victor’s Kitchen there and Parklane Zha Yun Tun Mee House. Occupying a shop space that is larger than that of its Toa Payoh outlet, the interior of the new WangLee Cafe at Sunshine Plaza also does feel a little more upscale than that of their Toa Payoh outlet. With that being said, there is a familiar use of mosaic tiles and a shade of green that runs through some of the design elements such as the tiled walls and the lamp shades. This is accompanied by brick walls that features a number of their menu offerings, while dining furniture comprises of booth seating lined against the walls on the left, matched with dining tables and stools with wooden accents. Most of the dine-in seating are configured to fit patrons visiting the establishment in groups of four (4) pax, though there are some dining tables that would work for pairs, while some do accommodate for larger groups of six (6) pax. WangLee Cafe is an establishment that is modelled in a way that follows that of Nanyang Kopitiam-themed eateries; the menu comprises of a mix of both rice and noodle dishes, with other sides such as Home Made Kaya Toast also being made available — there are some dishes that are offered at their Sunshine Plaza location which are not offered at Toa Payoh. Beverages offered at WangLee Cafe will include Nanyang-style Kopi & Teh, as well as items like Milo, Home-made Lemongrass / Barley and canned drinks.

Noting that WangLee Cafe serves up a variety of new dishes on its menu at Sunshine Plaza, we thought it would be good to give the new items a go. Amongst the items that are newly-introduced, we found ourselves going for the Curry Chicken Bee Hoon. WangLee Cafe does not describe the elements that goes into their various dishes; that being said, it could be observed from our order of the Curry Chicken Bee Hoon that the item does come with items like braised vegetables and stewed curry potatoes alongside the curry chicken drumstick and the fried Bee Hoon on the plate. WangLee Cafe’s offerings has always been known to be simple but comforting — here, we liked how the fried Bee Hoon isn’t doused in too much curry gravy; whilst there is some notes of the curry chicken that lingers at the back of the tongue, the fried Bee Hoon which is being executed much in the same way as how mixed economic Bee Hoon stalls do it does still carry the savouriness from the soy sauce that goes into the cooking process. The fried Bee Hoon does come springy; not too wet nor was it underdone, while the flavours are not overwhelmed by the curry gravy at the same time. The curry chicken drumstick itself has absorbed the flavours of the curry gravy that it is being stewed in; the flesh being tender, juicy and moist, whilst carrying a hint of curry spices whilst not being exactly spicy — pretty manageable for those whom are not accustomed to even light levels of spiciness. The curry potatoes do seemed to be stewed for an extended period of time; the potatoes carrying a soft texture that almost disintegrates in the mouth without much effort to chew — also have absorbed a lot of that curry gravy for flavour. The braised vegetables on the side were a good respite to the heavier flavours / elements of the dish; these carried a soft crunch with a sweet and savoury note similar to that found with the braised cabbage that is being typically served up with Hainanese-style curry rice.

One of the highlights during our previous visit to WangLee Cafe at their Toa Payoh outlet when they had first opened their doors was actually their Home Made Kaya Toast — this would be available in both ala-carte or as a set. Opting for the ala-carte option, the Home Made Kaya Toast, the Home Made Kaya Toast is plated in the same unique plating that is being done at the Toa Payoh outlet — the triangular halves being placed parallel to one another on the rectangular plate. Here, the white toast is toasted in full view of the patrons in the open-concept kitchen; the toast comes with beautifully browned surfaces that gives it that crisp texture — the toast is sliced just about right that it doesn’t feel too thin nor too thick, whilst it is being spread with a homemade Nonya Kaya that features a green hue from the use of Pandan during the preparation process. It also comes with a decently-sized slab of butter in between. The homemade Nonya Kaya appears in a shade of solid light green; carries an evident Pandan fragrance without being too sweet — the consistency also being a little bit more on the runny side. The portion of butter was also adequate enough to give it a saltish balance of flavours as well. Visiting a Nanyang Kopitiam-themed dining establishment also means not giving their Iced Kopi a miss — and especially so if said establishment is serving the Malaysian-style rendition with the frothy and overflow aesthetic. The rendition of the Iced Kopi that bears that look at WangLee Cafe would be the Volcano Kopi; we liked how the Volcano Kopi is quite an aromatic cuppa being all thick with a good caffeinated kick, whilst well-balanced with the level of sweetness at the same time.

WangLee Cafe has been drawing crowds for a number of reasons — they are pretty much an earnest and down-to-earth establishment behind all of that appearance on being a Nanyang Kopitiam-themed dining establishment that has become quite commonplace in recent times. With that being said, WangLee Cafe does serve up pretty good quality fare for its price, while keeping prices low and reasonable enough — therefore being able to garner its own following even though they had been occupying a spot within Toa Payoh that isn’t necessarily as accessible especially for those whom tend to only explore areas situated close by the MRT station. The Sunshine Plaza location of WangLee Cafe stays true to the concept that WangLee Cafe was first founded upon in Toa Payoh — we do notice how the staff to pay extra attention to more elderly patrons in the same way that they did at Toa Payoh, whilst also observing closely their patrons from within the open-concept kitchen to ensure that orders are fulfilled despite the dining establishment being of a self-service nature. The quality of the food being served up at Sunshine Plaza is also pretty consistent to what we we have previously had at their Toa Payoh location. Prices have also been kept at a rather reasonable price point with the prices of the noodle and rice dishes being in the range of $5.90 to $7.80 — still a decent price that makes it a friendly dining destination even for a daily lunch option for those working in the area. We do expect queues forming up at their Sunshine Plaza location just like how it is already the case with their Toa Payoh outlet in due time — definitely a more convenient location for those whom hadn’t check them out to do so!

Managed to learn about the existence of Singa Snacks whilst scrolling around the phone the other day; Singa Snacks is a coffeeshop stall that is situated within the Kim San Leng coffeeshop at Blk 116 Bukit Merah View. Based on their social media accounts, this is actually one of two (2) outlets that they have around the island; the other one is said to be situated within Chinatown. Singa Snacks should be a stall that is quite easy to locate within the Kim San Leng coffeeshop at Blk 116 Bukit Merah View; just look out for the signage with a white background with the logo of a lion that is located in a corner at the right of the coffeeshop — these folks are situated in between a stall serving up Ngoh Hiang and Fried Prawn Fritters, and the stall that serves up Hong Kong-style roast meats there. A stall that focuses on serving up Min Jiang Kueh, Singa Snacks is one of those stalls that follows the likes of other new-style Min Jiang Kueh stalls such as the likes of Munchi Pancakes, Ottie Pancakes and Sarah’s Pancakes that serves up a variety of Min Jiang Kueh featuring different fillings with various pancake skins (i.e. Original, Matcha and Charcoal). In addition to its Min Jiang Kueh offerings, we did see Singa Snacks also offer stir-fried Bee Hoon, Nyonya Kueh etc. that seems to be sourced from other vendors.

We were given a corner piece of the Min Jiang Kueh for our order of the Original Red Bean; it was much of a pity that there wasn’t a wide selection of Min Jiang Kueh available at Singa Snacks when we dropped by the stall on a weekend afternoon — the only variants that came with the Matcha and Charcoal pancake skin were all accompanied with a peanut filling, while the Min Jiang Kueh coming with the coconut and the red bean filling were all only accompanied with the original pancake skin. The pancake itself does seem to be fairly well-made; whilst being made to be on the thicker side to replicate the likes of those that Min Jiang Kueh that Munchi Pancakes and Ottie Pancakes serves up, the Original pancake at Singa Snacks does feel softer with a little more bounce whilst still being adequately chewy even after being displayed for quite a while. What really impressed up was the crispness of the edges of the pancake which was pretty light and delivered a good crunch. In the meanwhile, the red bean filling does come pretty decent; smooth, whilst carrying a paste-like texture that is sufficiently dense without being overly sweet.

Have been passing by this stall named Modern Old School 现代 vs 老派 whilst going around 115 Bukit Merah View Food Centre for quite a while; these folks would be a stall that occupies a corner at the end of the food centre that serves up beverages. Whilst looking like a typical hawker centre drink stall that serves up Nanyang Kopi and Teh with bottles of beer also stocked in their display chiller, what is interesting about the menu at Modern Old School is the inclusion of rather unusual and trendy beverages to be found in a hawker centre setting — this includes the selection of Latte / Macchiato / Frappe, Pearl Milk Tea, Fruit Tea / Frappe, Cheesy Fruity Smoothie, Avocado, Dirty Fresh Milk and Alcoholic Coffee.

For those who enjoy cheap thrills, it is worth noting that their Bailey’s Latte is priced at only $6 and comes in a fancy cup that one would only expect to find at more high-end establishments that isn’t in the setting of a food court, coffeeshop or hawker centre (do note to return the cup to the counter after consumption; not to the tray return area). The base of the Bailey’s Latte would be similar to that of their Latte / Macchiato / Frappe offerings, though we did note that there is the addition of milk foam, vanilla syrup and Bailey’s Irish Cream whilst observing the preparation process. We really liked how the milk foam was frothed; very smooth, light and airy — we especially loved it when the foam is soaked with the alcohol-infused coffee itself. We were told to opt for the hot version for a stronger alcoholic kick and they definitely weren’t holding back on the booze for this one — could definitely feel the heat creeping up the throat amidst the caffeine which made in a good bang for the buck!