Good things come in small packages. The 2"x3" treats at P.Osh, a brownie shop conveniently located at Dhoby XChange, are one such example.

Here, the signature chewy brownies are available in a variety of flavors, ranging from mint mousse and dark chocolate to coffee caramel. I finally settled on the Trip. Earle C. ($3), which was topped with a mix of dark, milk and white chocolate swirls.

P.Osh's chewy brownie proved itself to be no less worthy than the cakey or fudgey versions which I am accustomed to. While it was pleasingly moist and not overly rich or sweet, what stood out for me was its lovely bite. Go give chewy brownies a try sometime if you haven't had them before!

Aside from chewy brownies, P.Osh also offers Premium Brownies ($3.30) filled with pockets of melted chocolate and roasted walnuts which are more cake-. Nuked in the microwave for 15 seconds, this transforms into a sinfully dense and fudgy treat that would be perfect with ice cream. While both satisfied, I personally favor the chewy brownie over the premium version as it is less heavy on the tastebuds.

The stall also offers customized brownies, which start from $4 for a small piece. Though I have had even better brownies before, there is no doubt that those from P.Osh will make for a decent sweet fix.

Shashlik Restaurant is like a time capsule. Set up in 1986 by 9 Hainanse migrants in 1986 after being laid off at Russian restaurant Troika, the menu remained the same for the past twenty years. The old-school decor is, too, as dated as the stern and efficient staff who roll out the dishes on wooden trolleys around the restaurant.

Instead of the crusty loaves found in authentic Russian restaurants, soft and fluffy bread rolls are served here. Dished out piping hot from the steamer, these sweet buns are perfect on their own, spread with butter, or for mopping up the remains of a delicious stew.

One of the favorites here is the oxtail stew- only available on Wednesdays as part of the set lunch ($14++), which also comes with the soup of the day, dessert and a cup of coffee or tea. Though inexpensive, oxtail is no less worthy than other cuts of beef if prepared well, as with the case at Shashlik. Flavorsome and gelatinous, the deliciously tender oxtail was served in a rich and hearty sauce along with boiled frozen mixed vegetables and potato chunks.

The set lunch includes a boring wedge of watermelon to end off the meal, which you may replace with a scoop of vanilla ice cream upon request. But do order one of the restaurant's specialty flambéed desserts anyway.

I simply could not help but look on with interest as my order of Cherries Jubilee ($16++) was prepared right in front of my eyes. Firstly, a pat of butter was melted in the pan, followed by the addition of dark sweet cherries and a splash of kirsch that ignited in flames. A dollop of cream was stirred into the sauce before the whole fiery concoction was ladled over icy vanilla ice cream. While the menu states that the dessert is meant for two, the Cherries Jubilee was so delicious, I regretted not ordering whole serving for myself!

While Tom's Palette remains as my favorite, The Daily Scoop is one of the better ice cream parlors around. All the flavors are hand-churned on the premises, and milkshakes and soda floats are also available.

Being a huge huge fan of the fruit, I thoroughly enjoyed the pungent pulp-studded durian ice cream. It was a tad frozen though. Salted Mister Brown- chocolate ice-cream studded with brownie bits and brown sugar bits, spiced up by a generous addition of sea salt- also pleased, but I still loved the durian ice cream much more.

Mango Magic, Utterly Avocado and Green Tea with red beans were decent as well. Chunky Peanut Butter ice cream tasted just like like peanut butter, but in the form of a silky cool cream! However, hazelnut, mint and strawberry shortcake paled in comparison in the flavors formerly mentioned. I also had a forkful of my friend's warm chocolate brownie, which definitely left me greedy for more- I've got to order a portion for myself sometime!

Kim Dae Mun is one of the few Korean food stalls in food courts that are worth their salt. Conveniently located at the food court in Concorde Hotel (previously known as Le Meridien Hotel), it is also one of the few eateries in Orchard which manage to provide tasty meals at wallet-friendly prices. Naturally, it is no wonder that this authentic Korean food stall draws snaking queues at lunchtime and dinnertime.

Though a tad oily, the crisp Potato Pancake ($3.50) is pretty tasty when eaten with the tangy vinegar dip provided.

While Ddukbokki is a popular street food in Korea, I'm not a fan of the soft and chewy texture of the cylindrical rice cakes. Nevertheless, the Spicy Korean Rice Cakes ($4.50) dish was admittedly well-executed, comprising rice cakes cooked to the right degree and gravy that was not overwhelmingly sweet or cloying. This dish is also not for those averse to spicy food, for the sweet Gochujang sauce definitely packed lots of fire.

Like the other hotplate dishes served at Kim Dae Mun, the Spicy Chicken Set ($6.50) is cooked using water and not oil, making it an ideal choice for the health-conscious. Satisfying tender and well-marinated, the boneless chicken slices were spicy, but not overwhelmingly so. I also loved the sweet onion slices which took on a whole new taste dimension when simmered with sauce on the hotplate.

Every hotplate set also comes along with a bowl of fluffy and fragrant short-grain rice (served in a metal bowl!), soup, as well as a side dish. I have yet to try the spicy pickled cucumber, but I always opt for the fried anchovies over the kimchi, which lacks punch.

Not only does Jewels Artisan Chocolates sell chocolates, it sells mean macarons as well. My takeaway order of a Green Tea and a Black Palm Island Salt macaron ($2 each) came prettily packaged in a small box with handles. Many patisseries in Singapore fail to achieve perfectly delicate and crisp-chewy macaron shells, but Jewels is an exception. Their deliciously smooth and imaginative fillings are equally commendable.

While I couldn't taste much matcha in the Green Tea macaron, I enjoyed the contrast in texture between the macaron shells and the mini crunchy chocolate pearls inside. But what was even more (in fact, much more) delightful was the Black Palm Island Salt version. Salted caramel's the norm for salty-sweet desserts, but what was used here was almond cream, volcanic salt and salted egg yolk! Kudos to chef for her creativity!