Welcome to Beach Road.

@tomspalettesg is familiar to many throughout the years, due to their huge variety of flavours and quality gelato! Do expect to find flavours that are interesting as well, such as Nasi Lemak and pipagao! However, my favourites are still their alcoholic flavours, as they remained pretty strong throughout the years!

The Guinness Chocolate was a good blend of flavours, with the aromatics of the chocolate complementing well with the rich roasty flavour of the stout. This was not too sweet as well.

The Rum & Raisin is a classic favourite, with a strong rum flavour. The vanilla milk base was rich and fragrant to begin with, making this such a hit! However, it can be a bit sweet so maybe a contrasting flavour might help.

One of my favourite dessert places to go!

a pretty solid hokkien mee (top $5/ bottom $7)!! is on the slightly wetter side, with more beehoon than yellow noodle which i prefer hehe. comes w prawns & PORK BELLY😲 first time seeing it in hokkien mee. beware chilli is spicyyy

I’ve always enjoyed their Off the Bone crepe. A pity that the egg white wasn’t fully cooked this time unfortunately. The fig & camembert crepe was well done - soft, moist and it came with plenty of fruits and fig jam.

Quite crispy and the honey and milk were on point, only problem is that the centre is very stretchy, so it's hard to separate and eat. But taste was good

IDK WHY THEIR PORTIONS ARE SO BIG

Srsly their mixed grill for 2 feeds 4 well, pls be very very careful when you order. We see a lot of tables of 2 ordering some starter, the mixed grill, and drinks, and leaving a large chunk of the grill untouched

When it comes to the food tho, the ckn wings were pretty good, well grilled. The beef chunks had some very tough pieces. Ckn pieces were slightly dry

Ckn and mutton skewers were both tender. Rice was fluffy

Overall decent and portion was super generous

Not v crispy, and quite bland. You rlly mainly just taste mozz and nothing much else, the mushroom taste is nonexistent

Hummus was thick, the minced lamb was surprisingly decent despite how meh it looks

The bread was decent too, with good chew despite the thinness, and crispy at the bottom

Went past the all new Croissand Cafe when the establishment has yet to open its doors and made a mental note to check them out once they had opened its doors — Croissand Cafe is located at City Gate Mall, which is a short walking distance away from Nicoll Highway MRT Station on the Circle Line. It takes over the premises that was one tenanted to a now-defunct Y-Tea near the taxi stand of the building along Jalan Sultan, though there were subsequent tenants that had moved into the space before it eventually became Croissand Cafe. It is a little easy to miss Croissand Cafe from the outside as one passes through the area; the glass facade facing the main road does seem a little reflective, and it is not immediately obvious despite a decal indicating the cafe’s name being stuck on the window to provide a certain degree of noticeability to passers-by in general. The interior space of Croissand Cafe can be said as simple and chic; it wouldn’t be quite right to say that they had went for a minimalistic look though there seems to be attempts made to align to that — what is more evident would be how it is made to look somewhat cosy, yet with the adoption of a largely monotonous colour scheme to keep things simple overall. The namesake of the cafe might sound cheesy without context, though it is likely referring to themselves and their focus on croissant sandwiches on the menu — a word play that fuses both the words “croissant” and “sandwich” into one. Apart from croissant sandwiches though, there are also section le in the menu at Croissand Cafe that are dedicated to Fusion Pasta (available only from 11am to 5pm), Overnight Oats, and Desserts. Beverages available at Croissand Cafe includes the usual range of espresso-based specialty coffee, a range of Iced Refreshers, and Hot Brewed Tea sourced from TWG Tea.

We have actually ordered one of the croissant sandwiches during our visit made to Croissand Cafe, but the item which ended up stealing the limelight of the show during the visit turns out to be the Fluffy Castella Pancake with Maple Syrup & Butter. This was an item which actually genuinely got us very curious on what exactly it was supposed to be, considering how it mentions “Castella” and “Pancake” in its name and was actually listed as an item on the Desserts section of the menu which mostly comprises of Buttermilk Waffles — the Fluffy Castella Pancake with Maple Syrup & Butter being quite the odd one out here. While we placed the order for the Fluffy Castella Pancake with Maple Syrup & Butter at the counter, we were told that the item would require a minimum waiting time of 25mins for it to be served. Patrons ordering the Fluffy Castella Pancake with Maple Syrup & Butter and the various Buttermilk Waffle items also do get a choice to add-on a single scoop of gelato or double scoop of gelato at an additional costs of $5 and $8 respectively. Turns out, this was a giant Castella Pancake that is only baked on the spot to ensure that the diners enjoy the item at its optimal quality. The Castella Pancake comes with a beautiful crack that is perpendicular to each other, forming a cracked centre that allows for a knob of butter to find home within; the maple syrup being drizzled all over the Castella Pancake, with the flow of it following the ridges formed by the cracks.

This was warm, jiggly, incredibly fluffy and soft; there is definitely quite a number of eggs that went into the preparation of the item for how it wafted of an eggy note throughout — does remind us of those wobbly Castella Cakes which was a trendy item a couple of years ago. The icing on the top of the cake here had to be the sweetness of the maple syrup and saltishness of the knob of butter here — a classic combination of flavours that no doubt is comforting; just the right elements to finish things everything off. To be really honest, Croissand Cafe is one of those spots where we did not really bear much of an expectation on their food and beverages before we had made our visit. That being said, their Smoky Masala Chicken with Emmental Cheese and Cherry Tomatoes Croissant was an item that actually impressed us a fair bit considering how we aren’t quite folks who like croissant sandwiches to begin with. Their croissant weeks to be light, flaky and buttery; roasted slightly for a bit of crispness as well — we particularly liked the Masala Chicken; some of the chicken chunks do come with a bit of light wok-hei somewhat, but it was the hint of spices for the masala that really worked for us here. The choice of Emmental cheese does seem to be a factor well considered as well; something that is more neutral tasting to bind all the elements together without adding an extra saltishness that would have made things taste too heavy. With prices ranging from $7 to $9 for its croissant sandwich offerings and all the way to $16 for their Fusion Pasta, patrons do seem to be able to have the ability to choose the items that best suits their budget at Croissand Cafe; an interesting spot in the area to check out.

My favourite tang yuan stall in Singapore - Ah Balling Tangyuan! They also have a stall at One Punggol Hawker Centre!

I love that the tangyuan flavours can be picked ball by ball! Got 2 yam, 2 peanut and 1 matcha tangyuan with peanut ball soup!

A spot that often comes to mind when I think of getting some solid and unique gelato flavours with an Asian spin, Tom's Palette’s offerings were as good as I remember. At $5.20 for a single (small) cup, I had the Taiwanese Sesame Brittle and Kueh Bangkit.

Fragrant and nutty, the black sesame gelato was spot on with the lingering toasty flavour. The texture was also rich and smooth. Love that added crunch as well as aromatics from the studded black and white sesame brittle. A little milder in flavour but just as lovely, the Kueh Bangkit was right up my alley. The churned Thai coconut cream, pandan and tapioca flour combo tasted like the real deal. A more melty version of the CNY snack. The delicate coconut flavour was surprisingly refreshing - none too decadent or cloying but deliciously creamy.

Like a comforting yet elevated home dinner prepared by self-taught chef Jeffrey, Ovenbird was everything I expected and more. The casual one-man restaurant was like a gem hidden in the quiet basement of City Gate. As the sole solo dinner there that evening (I secured the slot very last minute as I chanced upon it just days before; truly a very spontaneous dinner plan for me), chef Jeffrey was a very gracious and attentive host, making sure I left rolling and was bursting at the seams from the Autumn menu ($165).

🐟[Hokkaido Herring (Nishin) vinegared for 2 days & Steamed Monkfish Liver (Ankimo)]

-A great starter to whet one’s appetite; the distinctive, mild salty, oily fish flavour of the herring was superbly balanced. The Chinese monkfish liver steamed with sake broth was also wonderfully done as its meaty texture was two thumbs up! And I love that the mild sweetness came without a trace of fishiness.

🐟[Fried Hokkaido Monkfish Fillets (Anko Karaage)]

-Pretty greasy but the sliced Hiroshima Sudachi helped cut the richness. It was my first-time having monkfish fillets, so the firm, plump, muscular texture was a nice surprise.

🐟[Hokkaido Prowfish (Bouzo Ginnpo) aged 9 days, marinated in Sakekasu & Saikyomiso | Ceps/French Porcini and Girolles Mushrooms]

-Brilliant combination, the little East-meets-West number was so tangy and delicious. Similar to cod, the Prowfish was tender, moist and a fantastic blend of firm-flakey. And oh wow, the crisp crunchy fish skin was so good. Slightly boozy, the alcohol-infused cream sauce was stellar too with the bits of earthy fresh French mushrooms.

🐟[Salted Grilled Kanagawa Beltfish aged 8 days (Tachiuou Shioyaki)]

-Spritzed with sake, the grilled beltfish was a simple and satisfying dish. Not grilled all the way through, the seasoned slice was charmingly fatty and soft.

🐟[Grilled Tsushima Mackerel (Ma Saba) vinegared for 3 days wrapped in nori]

-With the slightly pungent yet bright floral taste of the fresh-grated wasabi to tie all the elements together, the wrap really highlighted the delicate briny flavours of the mackerel.

🐟[Hokkaido Japanese Amberjack Loin (Buri) aged 5 days & Ibaraki Radish (Daikon)]

-Whilst braised radish will always have a special place in my heart, the buri was marvellous, aged amberjack at its finest - melty, fatty, perfectly seasoned thick slices with beautiful crisp seared skin. Though flavours were prominently the very familiar, umami soy-sauce dashi base.

🐟[Prawn Shaped Taro (Ebi Imo), Sakuna Pumpkins (Kabu) and Black Hen of the Woods Mushrooms (Kuro Maitake) simmered in Summer Unagi Eel Sauce, Coho Salmon]

-At this point, I was ready to call it a day but I pushed on. The ebi-imo with its intriguing texture was rather firm, not all that fibrous and none too sweet. A hearty autumn dish with sweet pumpkin and salmon bathing in a slight herbaceous sauce.

🐟[Miyagi Shiogama Blue Fin Tuna (Hon Maguro), Grilled Shimonita Leeks (Negi), Marinated Salmon Roe Sacs (Sujiko), Ibaraki Smoked Daikon Pickles (Iburi-gakko) with Sushi Rice (shari)]

-Going over the top with his idea of a ‘cai peng’ - calling it ‘2 meat 1 veg’; the exquisite bowl was a treat. Apart from the boozy Sujiko which was a bit too much for me, the elements were great. The roughly cut Maguro was amazing - high-quality buttery texture. In place of wasabi, the charred leeks were insanely sharp and kinda spicy yet moreish. And wah, the crunchy, smokey daikon pickles that came in mid-way during the meal was the best part. The unique smoky aroma was so shiok - full-bodied, savoury with a hint of sweetness.

🍐[Seasonal Fruits - Le Lectier & Le France Pears]

Once you reach this stall, you would find lots of people waiting around it. Unlike the traditional ordering system, you don’t rush to join any visible queue here. Because you have to collect the number plate hanging at the side of the stall first.

Then wait for your number to be called, only you make your order with them. Which they will prepare your food immediately after payment.

All their sets are standard come with Ajitsuke Tamago, Pressed Tofu, Tofu Puff, Shiitake Mushroom, Black Fungus, Vegetables and rice. Add-on is available as well.

I can see why they are so popular here, considering the portion and taste. Really enjoy the overload dark sauce with the meat.

The pork belly has really fatty texture in every pieces, but they does get a bit overwhelming at the end.