For this year's birthday, my sister bought a more oriental/Singaporean tasting cake - Bengawan Solo's Pandan Cake! To be honest, this is not my favorite cake from Bengawan Solo. I would give kudos to Bengawan Solo for their creativity in the construction of the cake. The cake has alternate layers of sponge cake and agar agar which gives a unique texture to it. However, I felt that the agar agar could do with more sugar. It might have also been better if there were some cream to go with the cake. Perhaps, older people would like it since its Pandan flavored but this is really just not my type of cake. :/

Late Plate's Eggs' Benedict are easily one of the best I have tried. Not a fan of English muffins to begin with, Late Plate's choice of using scones as a base totally elevated the flavor of the Eggs' Benedict. The moist and crumbly texture of the scone complemented the poached egg in the best way possible. I can only say the whole combination of salmon, poached egg and the scone topped with the Hollandaise Sauce which was just right in proportions of yolk and butter, works really really well.

Decided to reward myself with a cheesecake from Starbucks after a long day of studying in school. I always loved their Raspberry White Chocolate Cheesecake. The hearty cheesecake, with just the right amount of sweetness from the white chocolate and raspberry never fails to cheer me up when I am feeling stressed or upset. To top it up, the very friendly barista offered me a new creation she was trying out! It was some kinda red bean drink that was too bad tasting, but I think it being free just makes it even more awesome hahaha. I love free stuff! #cheapo

After hearing much ravings about Tiong Bahru Bakery, I finally tried it since I was in the area. Perhaps, I had too high expectations because the standards of the food totally fell short of it. I tried their Croissants, Specialty Squid Ink bun with Salmon and Ham and Lemon Tart.

Personally, I like croissants that are flaky and buttery and crispy when you bite into them. However, the croissants I had from Tiong Bahru Bakery was a huge disappointment. It was dry, soft and totally lacking in crispiness. The Specialty Squid Ink bun was far from special. I felt that it tasted just like any other sandwich with arugula, salmon and ham (which is a no-fail combination). Lastly, the Lemon Tart was very flat in its flavor and just tasted sour. The pastry was soft, yet not crumbly. In essence, the whole tart was just crying out for a tad of sweetness to counter the overwhelming sourness. Overall, a very disappointing experience with Tiong Bahru Bakery. It has just simply failed to bring the amazing taste of French pastry to Singapore.

I actually tried Moi Lum at SFF 2013 instead at their actual physical store. Despite just having a makeshift booth with such a small kitchen, Moi Lum still manages to keep their high standards! I was expecting a dry, distasteful chicken but to my amazement, their roasted chicken was totally the opposite of my expectations. The skin was well-roasted, not too dry. The chicken meat was super tender and flavorful. Their chili was pretty good too, not too spicy with a hint of lemon/lime that enhanced the spicy flavor. Was supposed to be on a diet but I polished off the huge plate of roasted chicken rice as I just couldn't stop till I finished every single mouth of it. I will definitely try more dishes at their physical store when an occasion arises!