For full review: http://dairycream.blogspot.sg/2013/01/sweetspot-eating-lego-bricks.html
Lego is something that accompanies the childhood of most people and now it has been turned into an art exhibition which has been held since last year and will end this April at the Art Science Musuem, Marina Bay Sands. But the main thing is not the arts but the cakes at Sweetspot.White Raspberry Cake ($9)
Though enrobed with a green chocolate case, this consists neither matcha nor pistachio. But is simply a very sweet white chocolate mousse with tangy raspberry compote and a layer of sponge cake. The texture was smooth and everything fits well, but not convincing for a second try.Whipsands ($7)Whipsands ($7)
Compared to the lego cake, Whipsands, a chocolate caramel cake, would leave one yearning for more.
It consists of a sweet Milk chocolate with thick gooey caramel and candied cashew and an addictive layer of crunchy praline at the base.Sweet Thyme and Orange ($7)
The Sweet Thyme and Orange sounds special and worth trying if you don't mind herbs and spices in cakes. The mandarin orange cream centre sitting on a hazelnut meringue sponge cake is surrounded by a thyme-infused white chocolate mousse. The sweetness of the white chocolate mousse overshadowed the taste of thyme though.Lychee rose mousse cake ($9)
No matter how poor the food may taste, I usually tell people to go for a try because taste is subjective. But this Lychee rose mousse with raspberry could not have been produced by the same team which came up with the delicious creations above. It was not mousse but like a chewy rubber which could be due to too much gelatin powder. It is just too simple to be priced as the most expensive cake among the selection.

In short, this was my Nth visit but I will still be back. One thing good about the shop is that some items, besides their signature chocolate paradigm, often change after a certain period. Apart from this, they have macarons, bread and chocolate truffles just like a typical Patisserie. Did I forget to say that their giant macadamia peanut butter($2.50) cookie was sinfully delicious too?

After our previous visit to both the Ion outlet and this one here, we decided to try their desserts this time round.
For full details: http://www.dairycream.blogspot.sg/2013/01/salt-tapas-bar-by-luke-magan.htmlNot all might be used to the liquorice taste in the Signature Luke's Licorice Parfait ($12) but I enjoyed it a lot. The liquorice ice cream was not too strong but still creamy. The lime syrup and fresh citrus slice added a refreshing edge to the dessert. Suitable for those who prefer something light.The Gooey Hot Chocolate Tart with caramelised bananas, crunchy honeycomb and white chocolate ice cream ($14) should not be missed as we are quite sure that this is the ONLY place in Singapore that serve this dessert and does it so amazingly well.It was just a thin crumbly pastry shell filled with chocolate lava with no sight of any cake. How we wish that more restaurants could replace their molten chocolate cake with this......The Apple & Nut crumble ($12) was served sizzling hot with a light not too sweet Frangelico Custard.
Everything was superb except that this dish had more chunky slices of caramelized apples than the nuts. Perhaps it's just personal preferences but I believe most people go for the nutty crumble in an apple crumble right?

Service was attentive as there was not much crowd but it would be better if they are not in such a hurry to clear the plates as we had not finished the food yet. The chocolate tart here is a definitely a must try! SUrprisingly, we love the desserts more than the mains here.

Having heard about the good reviews about the recent new menu, decided to head out for a try.
For more details and photos, visit : http://dairycream.blogspot.sg/2012/12/da-paolo-bistro-bar.html

We had the Parma Ham & Packham Pear pizza which is a must try. The grilled barramundi with the lovely spicy avocado and mango salsa on top of fluffy couscous rice were outstanding but not the Iberico Pork Ribs with potato wedges and garlic alioli . Desserts like chocolate caramel bar and the salted caramel pannacotta are not to be missed but the chocolate souffle was slightly disappointing.

Having heard about the good reviews about the recent new menu, decided to head out for a try.
For more details and photos, visit : http://dairycream.blogspot.sg/2012/12/da-paolo-bistro-bar.html

the Parma Ham & Packham Pear pizza, grilled barramundi with the lovely spicy avocado and mango salsa on top of fluffy couscous rice were outstanding but not the Iberico Pork Ribs with potato wedges and garlic alioli

desserts like chocolate caramel bar and the salted caramel pannacotta are not to be missed but the chocolate souffle was slightly disappointing.

For more pictures and details visit : http://dairycream.blogspot.sg/2012/12/taratata-bistrot-hearty-unpretentious.html

French Onion Soup
This was done exactly the way I wanted it to be. Cheesy toast which was soaked in the savoury goodness.


Once you dig in, there seemed to be endless amount of soft onions

Escargots in herbed garlic and butter, Crab and Pomelo Salad
The crab meat hidden by the greens were fresh, sweet and creamy. Reminds me of a dense coleslaw without the vegetables. The pomelo was bitter but matched well with the crab.

These 3 dishes were followed shortly by 4 desserts, which were mostly accompanied with a pot of creme anglaise.

Prune Clafoutis with Rum and Raisin Ice cream
This was unexpectedly good as this French dessert is usually served at home for in large servings. This individual tart-like Clafoutis had a chewy texture and is very sweet. The prunes as well as the ice cream emit strong hints of rhum. Worth a try since it's not common in local French menus.

Creme Brulee
This is relatively large but I like generous portions of desserts since it is difficult to be satisfied with morsels of good things.A fairly decent brulee for the price.

Grand Marnier Souffle
This mighty souffle rises to a level which is one the highest I have seen so far. The alcohol kick was satisfying but somehow I still miss a chocolate souffle.

The sweet cream is really good because one can control the sweetness of the dessert. I recommend pouring everything in as it would taste quite eggy and plain on its own.

Warm Chocolate Cake with Lavender Ice Cream
This molten cake is once again larger than the usual ones.

The gooey inner filling oozes out as expected but it would be better if the outer cake wall was thinner. Otherwise there would be no more molten lava to go with the dry parts. Nonetheless, the lavender ice cream and creme anglaise did set this dish a little different from the rest.