After knowing about Humpback Sunday Brunch, I decided to pop by with my Mom to check them out at Bukit Pasoh. The unit where Humpback is located was previously occupied by The Clan. Now that The Clan has shifted, the design of the ground floor was revamped into a more casual dinning spot with only bar tables which I never preferred.On Humpback Sunday Brunch menu, 7 categories were offered; namely Oysters, Snacks, Garden, Egg, Seafood, Meat and Dessert.I was glad to catch sight of oysters on its menu. 4 types of oysters offered. All were from Washington, USA, priced at $3 each. I tried the Eld Inlet and Kumamoto. Lemon, specially concocted vinegar and freshly grated horse radish were served with the oysters. Kumamoto was lighter in oyster pungent as compared Eld Inlet. As such Kumamoto was smoother on the palate. But personally I prefer the Eld Inlet as I like that pungent.Kale Salad ($14) was our picked. Besides kale, the main greens, pear, pecan nuts, buttermilk, topped with kale chips and dusted with a good amount of grated parmesan cheese was in this salad. My mom didn’t appreciate it initially but felt it tasted fabulous after ingesting more of them. Personally, I felt it was like having Cesar Salad, instead of Romaine Lettuce, Kale was replaced.Out of the 4 eggs, we chose the most boring one, Scrambled Egg ($10/18) with Prosciutto, asparagus on sourdough. All except the Omelette has it in either small or big plate. Personally, I would go for either the fried egg ($14/24)with octopus or omelette ($18) with oysters.The scrambled egg has a soft a soft curd texture and was creamy. As lots of chopped parsley (I think they were), resulted in more aroma in the dish.
It was their Lobster Roll ($39) that prompted me the visit to Humpback. Chunky lobster with cream, tobiko in the roll and frisee and fries by the side. We enjoyed Humpback Lobster Roll.At the meat section, either Buttermilk Fried Chicken or Pork Rib ($14) was available. We ordered the latter. The pork rib was extremely tender. With only the fork, the meat was detached from the bone. Again, a pity, the marinate did not get meat-deep.Since Humpback is part of Jigger and Pony establishment, expect a good range of cocktails and wine. Alternatively, one could customize their very own Bloody Mary.
It has limited non-alcoholic drinks though. One of them is the Iced Tea Soda ($6) which we opted to try. Practically, almost like soda.We enjoyed the food offerred at Humpback Sunday Brunch. Though the food weren’t any special but it was well executed. At least the food we ordered were delish.

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Aura occupied a unit on the fifth as the restaurant while directly above is the sky lounge. I thought it could be a great place for brunch with my mom on a Sunday. I tried making a reservation via the website twice but failed as it requires 24 hours lead time to reply. As such, on my second failed attempt, I decided to take the risk and walk-in early. Indeed, either go early, as early as 12 pm when it opens or make sure a reservation is made if after 1 pm.Both the restaurant and the sky lounge offer different dinning experience with unsimilar ambience. The feel of the restaurant is more slanted to the fine dinning arena while the sky lounge offer an elegant, relaxed and casual dinning atmosphere. A reservation with tables next to the glass at the sky lounge would be a perfect dinning experience.

Sky Lounge

On weekdays, at the sky lounge, it offers Salad Buffet of roasted vegetables, salads and homemade breads.When weekends arrived, an Ala Carte Menu is offered instead with as much as 12 selection, ranging from eggs, salad, sandwiches to pasta and sweets.


Restaurant

Over at the Aura Restaurant, the weekends Brunch Menu is available. I thought the Brunch Menu was a good way to try as many food as possible. It is priced at $48 per person for food only. If diners prefer to have free flow of Prosecco and Bellini, it is priced at $98 per person.Swiftly the complimentary Focaccia bread was served once order was completed.We were served with the pastas before the remaining apperitzer, I decided to start with Stracci with Duck Ragu. We were mesmerized by its taste immediately.Next, was the Trofie with Truffle Pesto and Prawns. This isn’t for my mom at all. She tried and never turned to it for more. I was neutral though not exactly enjoying it. This surely isn’t for everyone due to the strong aroma from both the truffle and pesto resulting in some kind of acquired pungent flavour. Both the Stracci and Troffie were well made; smooth and soft to the chew.Next, the Parma Ham with Musk Melon and Stracciatella & Tomato Bruschetta, Calarmari and Crab Crostini were served. Nothing outstanding about these. But the soft to the chew calamari is still worth highlighting.3 choices for Mains with Sirloin with Asparagus and Red Wine Sauce and Hokkaido Scallops with Porcini and Beetroot as our order. The third was Black Cod with Tomato and Herb Crust.Luckily, I agreed to Medium Rare for the Sirloin with Asparagus and Red Wine Sauce, otherwise, it would prove a challenge for my jaw. My mom doesn’t usually prefer beef actually wanted more after her first small piece.Hokkaido Scallops with Porcini and Beetroot has good pairing of ingredients. As long as seafood is fresh, it can’t go too wrong.We have both the Bailey’s & Hazelnut Feuillantine and Chestnut Pannacotta with Mandarin Coulis. I started with the former. Hazelnut flavour was strong while bailey was weak to savour. Moving to the latter, we were surprised by how the citrusy zest of orange could be in perfect harmony with the nuttiness chestnut. I was blown away by this dessert. As I have no expectation for it since I don't have good prior experience on anything chestnut.Coffee and Tea were part of the Brunch. I have my usual Cappucino. I like the low acidity, full body and nutty cuppa.Aura Restaurant has a classy dinning environment though it gets noisy when the restaurant was at 80% capacity. The service staff that attended our table was warm, chatty and certainly professional; introducing us the menu and making recommendation to us to help the decision process. Coming to food, we felt they were fresh. Most of which leaned towards our preference except for the more adventurous Triofe with Truffle Pesto and Prawns.

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The space is pretty industrial as it uses lots of wood material and green, hence it provided a softer touch. And it has high ceilling, therefore, you will the cafe spacious. It has a mixed of bar tables and normal dinning table which was thougthful.

I went for takeaway, to share with my sister who’s florist shop is a stone throw away. Aloha Crab Cakes with Papaya And Basil Sauce ($11.50) makes a good light lunch. I didn’t think the papaya and basil sauce paired well with the crab cakes. I enjoyed better eating the crab cakes by itself, without the sauce. I would certainly prefer this dish with more salad.

The Moroccan Souk Kebabs ($14.00) was the second dish I ordered from the All Day Menu. I love the lamb mince kebabs. The spice marinate was great for the kebabs. The quinoa with pumpkin, chickpea and sultana bed was filling. I felt it was a little too sweet contributed by both the pumpkin and sultana.
Cappuccino ($4.50) was more than decent. A well balance cup with medium to low acidity and full body. It has a good nutty, milk chocolate and dark berry tone.
Elements And Co Cafe Singapore is a good add to the area for tasty healthier option. Since it opened early, a good breakfast place option too.

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Most must have known about the famous Ji Xiang Ang Ku Kueh, one of the most talk about in town. It is located at Block 1 of Everton Park. My family has been enjoying this Traditional Chinese delicacy ever since we know them. I don’t even remember when it was. It must have been many years ago. Lol. Importantly, the quality has been consistent and has maintained over the many years. By the way, Ang Ku Kueh when it is literally translated, it is known as Red Tortoise Cake.Ji Xiang Ang Ku Kueh outlet is very much an unassuming shop. If I am correct, they occupied 2 units at the ground floor of Everton Park Block 1.Traditionally, Ang Ku Kueh is in Sweet Bean 甜豆沙 and Peanut Paste 花生. My personal favourite is the Sweet Bean Paste. The best part of the Ji Xiang Ang Ku Kueh is the skin of the cake is thin. And I like the sweetness level. Perfect for my tastebud.The other lesser known traditional flavour is the Salty Bean 咸豆沙 Ang Ku Kueh. Those who like sweet and savoury food such as the salted caramel would probably enjoyed this.The remaining flavours available at Ji Xiang Ang Ku Kueh are introduced laterr. There are Coconut 叶子 Ang Ku Kueh, Corn 玉米 Ang Ku Kueh and Yam 芋头 Ang Ku Kueh. Yam is the other flavour that I enjoyed.There is also a seasonal flavour, durian.All its Ang Ku Kueh is priced at $0.80 except for the Yam at $0.90 and Durian at $1.30.

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Chot Nun has a very interesting tag line. ❄ Soft as first snow. Remember our first time ❄ OMG! So romantic. Like calling out all the couples on their first date to have a cup of Chot Nun Bingsu.Bingsu is very common in Singapore. One after another keep introducing it. It seems to no longer a trend food but a Korean dessert here to stay. Chot Nun introduces the Bingsu as takeaway cups. It operates out of a kiosk at the basement of Far East Plaza, the favourite hang out of youth. This could be a draw for the shoppers at Far East Plaza. One could grab a Bingsu on hand as one continues to shop.

Chot Nun offers a total of 12 Bingsu flavours. There are the classic flavours such as Pat Cup, red bean bingsu ($6.50) and the Injeolmi Cup ($7.50). Some usual flavours such as Cookies & Cream Cup ($7.50) and Chocolate Cup ($9.50). If you prefer the fruity version, there are Strawberry Cup ($9.50), Mango Cup ($9.50), Durian Cup ($9.50) and Melon Cup ($9.50). Some usual flavours such as BB Cup ($7.50) comprises of Bacon and Bread while Breakfast Cup ($7.50) consisting of cornflakes and marshmallow, Honey Comb cup ($9.50) and lastly Peanut Butter Cup ($7.50)The kiosk is divided into 2; the kitchen and the order cum collection counter. When the kitchen is done with the cup of bingsu, they will hand it over to the counter through the small window. The front crew will get a larger cup add both water and dry ice into it, then place the bingsu cup over into the bigger cup containing the dry ice.We were so fascinated over the dry ice effect as it was extremely worthy for the squre. And we have completely overlooked the practical purpose of it. That is to keep the bingsu cold; prevent it from melting fast. So even though it is instagram worthy, don’t focus on the it and missed out the important factor.We tried 4 flavours. 3 fruity and the chocolate cup. The 3 fruity flavours were Mango, Strawberry and Durian. The fruit used were fresh and the shaved ice was fine and soft, indeed resembling first snow. The entire cup was lightly sweetened. Each bingsu cup has layers of biscuit crumbs or red bean laced in between to enhance the savouring experience. The chocolate has the oreo crumbs, strawberry has the red bean while both mango and durian has it with biscuit crumbs.Most of the flavours has a soft serve on top of the bingsu cup. Personally I like it with the soft serve. Out of the 3 fruit flavours, Durian overwhelm the lightly milky bingsu flavour while Mango and Strawberry complemented well.I kind of regret not choosing something usual such as BB cup to try. I am sure I will pop by to try the savoury flavour next.

Chot Nun takeaway bingsu is no difference from the many Korean owned bingsu. In fact, I am hoping to see creativity from the owners who are introducing bingsu next. Such as having true flavoured bingsu. Since the shaved ice are sweetened milk, what about using Banana Milk or even Strawberry Milk for example. And introducing DIY toppings and so on.

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