Pop by here for some pancake business for dinner. This latest addition to the Grandstand allows one to MYO, meaning Make-Your-Own pancakes using built-in griddles at the table with chosen tubes of batter. The non-stick griddle suggests that no oil is required at all!I started squeezing chocolate batter and whole grain batter on the heated griddle. One thing great about Slappy Pancakes is that you can do anything outrageous with your pancakes. Instead of usual round pancakes, I made a Spongebob. We had the 100% maple syrup and lemon curd for topping. But there are many more interesting flavours such as coconut peanut butter, Greek yoghurt and lavender honey.And I loved my pancakes crispy instead of round and fluffy. So I spent a longer time cooking the batter and flattening it like roti prata (see the dark brown "spongebob" on the right). But if you are aspiring to be a professional pancake master, then the classic round pancakes (left) would impress anyone!My friend who did an amazing job with her Chocolate Chips Banana Pancakes (she's a great fan of bananas) and Maple Bacon Pancakes. We initially thought that the selling point of Slappy Cakes is the fun of MYO but it is particular about the flavours as well. Our pancakes taste delicious, which means that the recipe of the pre-mixed batter must have been tested and tried.As much as I like to recommend some delicious combination, I think it is better for you to try and make your favourite flavour. One tip: the chocolate batter is quite sweet on its own so it can do without much adornments.

With the pleasant buttery aroma of pancakes, rest assure that you won't smell like you just walked out from a barbecue house after the meal!

For full review and more photos, please visit http://dairycream.blogspot.sg/2013/07/slappy-cakes-pancakes-that-slap-me-awake.html

Visit: http://dairycream.blogspot.sg/2013/04/nanxiang-steamed-bun-restaurant.html for full review and pics!
As with my previous try, the crab soup broth was robust with a subtle taste of crab roe. But this time, I plucked off the bun (pic below) to taste it out of curiosity even though one should not eat it because the buns are made thicker just to hold the soup. Indeed, the bun tasted bland and extremely tough, but certainly edible.Their Signature Crab Roe Xiao Long Bao ($13.80 for 6) might not offer the thinnest skin but the pork and crab filling was juicy and soft to each bite. The wooden plate named with that particular flavor of XLB is useful to help differentiate between the varieties of XLB there.Braised lion head: I like the version of lion head as it contains water chestnuts and carrots that inserted a delightful crunch to an otherwise dull lump of meat. Also, the gravy is likely to be toned down in terms of richness and savouriness for local palates.I wondered if it is because of the popular Shanghai Hairy crab that explains why Nanxiang uses crab roe in many dishes such as The Stir fried Crab Roe Green Bean Noodle above ($12.80) and the Crab Roe Mee Sua below ($12.80). Both types of carbohydrates, drowned in a neutral-tasting stock, are best savoured with splashes of black vinegar. The springy fen tiao that went down the throat smoothly reminded me of the Japanese konnyaku noodles. The revisit here has changed my impression of Shanghai fare that are typically characterized by the use of heavy and highly-flavored sauce. Thankfully, they are also not too greasy, saving one from an churning stomach after the meal.
Somehow, there is a frequent use of crab roe, isn't it? But I'm not complaining ;)

Click HERE http://www.dairycream.blogspot.sg/2013/03/maison-kayser-singapore-tarts.html
for FULL review! One should not mistaken this Carre Tartin $5.80 for an average apple crumble because this is much complicated in terms of the baking technique. The apples are caramelized and consolidated into jelly, producing a bittersweet taste that balances the Vanilla white chocolate mousse. The best part comes when you sink into the crunchy base that is dotted with cookies crumbles and grinded nuts.Having tried their outstanding eclairs previously, their Custard Cream Puff $3.70 failed to shine equally as the choux pastry does not have the crusty bite on the surface which I looked out for.

Nonetheless, this Tarte Monge $6.20 emerged as a very well-executed pastry draped with tangy Red Berries. The unique selling point lies in the use of White Cheese which is not too satiating. With the sweetness coming only from the moist vanilla sponge, the filling of this fromage tart is so fantastic that I can forgive the average brown crust.The Tarte Brazilia ($5.60) is an ideal combination of baked coffee and chocolate custard filling because the taste can become dull if its only chocolate. The tart shell faced similar problem as the Tarte Monge but fortunately fully baked to the extent of producing a slightly charred aftertaste.

They have the classics lemon meringue tart, raspberry fruit tart , chocolate pear tart and tiramisu. But since these are quite commonly found in other places, i would like to recommend something different like the above at Maison Kayser.

For full review : http://www.dairycream.blogspot.sg/2013/03/maison-kayser-singapore-tarts.html

Click HERE! for full review: http://dairycream.blogspot.sg/2013/03/simpang-bedok-yong-tau-foo.html

Having always been a supporter of Hakka style Ampang Yong Tau Foo, the mention of Simpang Niang Tofu on Channel 5 Makan Places Lost and Found 4 caught my attention and I decided to try it out.

So, the Simpang Niang Tofu ($4/pax) is actually cooked in the Gong Bao Style but turns out to be not spicy at all. The gravy is darker, slightly sweeter and more fragrant since it has been infused with dried chilli.
Another difference is that all the ingredients have been deep- fried, so you can't miss that crunchy chewy bite in each nugget of either wonton/fish ball/stuffed green pepper etc....The pieces are made smaller than the usual size and cut into half, and thus more convenient for diners. Their Kang Kong relied on a lot of hae bee but still leaned more towards the sweet side and lacked the spicy kick.Another of my favourite is their Signature Deep-fried Pork Knuckles aka Ter Kah $16 served with sweet chilli sauce. The uncle makes sure that the meat are sliced off from the bone when served so that diners won't have to mangle with the knuckle. As the Ter Kah is stewed before being deep-fried, each slice is consistently crispy, crunchy and absolutely non-greasy. Actually, there are a few zi char stalls with excellent pork knuckles and they are as tasty as or even tastier than German Pork knuckles.Their Assam Fish Head $22 is huge. The fish head was submerged in a sea of red orange gravy that is thicker, slightly sweeter than the usual ones. The tartness of tomatoes which complements the Assam flavor makes this an appetizing dish. However, the fish was not very fresh.

This place located in Bedok can be quite far for some people but it is definitely worth making the trip down for their Yong Tau Foo and Pork Kuckles! Service is pretty fast and before you know it, the entire table will be laid with all the yummy dishes!

For full review : www.dairycream.blogspot.sg

For full review: www.dairycream.blogspot.sg

In just 2 weeks time, it will be the Chinese new year festival when most people indulged in their bak kwa and their favourite cookies such as pineapple tarts and kueh bangkit.
But for this year, I will shelve aside all baking plans and not have any self-purchase cookies in my house (unless given by some generous soul)Mandarina ($9)
Luckily, this year I have found a good replacement.After leaving in room temperature for about 20min, the ultra-silky-ice-cream like milk chocolate mousse reached the perfect texture and the sweetness is cut through by the Mandarin orange custard and a pillowy dark chocolate sponge
Mandarina ($9)
I particularly adore the shiny dark chocolate and orange glaze around the cake which makes it even more appealing to the eyes. The caramelised almond pieces hidden at the base is an additional bonus for a crunchy bite.Mandarin Orange Macaron($2.50)
The seasonal limited edition Mandarin Orange Macaron($2.50) may not be the best ones in town but reminds you that Chinese new year is coming. Unfortunately, the buttercream was anything but plain and the shell was too dry.Galette De Rois ($5 per slice)
But out of all these, I like this traditional puff pastry filled with almond paste by Antoinette the best. Having tried at least 2 others( Tiong Bahru bakery and TWG) this year, this is so good that I am naming it the King of the King's cake.
Why? Simply because the layers of puff pastry holds its structure and kept the air holes well trapped in between, a good sign of a well baked pastry that do not require extra baking time in the oven( which I usually do as most pastries are underbaked like a chewy rubber) What's more its the most affordable deal out of all.

In conclusion, though I know these things might not appeal to traditionalists, but I'm pretty sure one would not regret trying them. Yes, they might appear sinful but I doubt they are any less sinful than what we have been eating during the festive season.