Patisserie G is a hot French-style patisserie had been featured so many times on the newspapers, variety shows and magazines. After so many months, I finally paid a visit but the steep prices of the individual cakes ($8.50-$9) looked quite scary.To avoid huge risks, I opted for the Macarons, albeit still not cheap for the petite size at $3. Having read so much about the excellent macarons by the chef who had trained under World Pastry Master Pierre Herme, I must admit that I felt underwhelmed after a few bites.

Not that they were biscuit-dry but not the best-for-value ones. The texture was crumbly, slightly chewy. Some were more delicate than the others because ganache was used instead of buttercream.Yuzu Raspberry $3 each
But putting ganache implies that the macarons do not last long at room temperature. My favourite Salted Caramel was almost disfigured after a 45-min train ride home (my fault...luckily, it still tasted wonderful). But what I would remember about G's macarons is their eye-catching colours and uncommon flavours like olive and milk choc miso.Douceur Chocolate $8.50
On my 2nd visit, I was determined to get myself a cake no matter what. And it was the Douceur Chocolate: milk choc mousse on a hazelnut dacquoise that changed my overall impression of the pastries here.
This ultimate hazelnut combination brings to mind Pierre Herme's Plasir Sucre, but I was so happy that the version here was even better as it was not overly sweet or cloying. The extra crunchy praline in the middle had no signs of staleness. Salted Hazelnut $3
I liked all the macaron flavours, but I'll pick the salted caramel/salted hazelnut again (as always). After these two visits, I returned for a massive eat-out on the third visit (probably due to desperate longing for cakes in Japan).
Visit : www.dairycream.blogspot.sg for full post

You can be certain that the team at Mezza9 takes their desserts seriously when you discover an exquisite menu devoted wholeheartedly to desserts. Since September last year, this menu featuring five desserts and a cheese platter, has been introduced and adds on to the existing cakes/pastries at the Mezza9 shop. What's better way to indulge in their DESSERT PLATTER ($32++) that offers a taste of everything.
Does this look like a hot piping Souffle? In fact, this is a frozen Grand Marnier Souffle that is no less potent than the bottle of liquor itself. Every spoonful oozed plenty of boozy goodness that I constantly reminded myself to handle this with extra care to minimize spillage. For full review and pics, visit www.dairycream.blogspot.com

Walk down the stairs to the basement level of Grand Hyatt Hotel and one will be greeted by the nostalgic sight of traditional Italian trattoria that makes you feel as though you are coming home. There is much buzz around this enduringly popular family-friendly Italian restaurant as the food is refreshingly simple yet decently priced, especially when every main course ordered include a self-plated salad and free flow of Italian bread. For full review and pictures, visit www.dairycream.blogspot.com

Bread lovers like me will find it extremely difficult to resist the wonderful carbs here. The olive and sundried tomato foccacia or the grissini sticks underpin all the necessary aspects of the authentic Italian approach.

The salad bar is such a great idea that it should be introduced in more local restaurants. From alfalfa sprouts, baby asparagus to marinated mushrooms, tuna or sun-dried tomatoes, there is a wide selection of freshly sourced greens that can be pimped up with in-house dressings and the yummy shavings CHEESE. The salad bar may not be free flow but one plate is more than sufficient as the delicious main courses are waiting ahead. The Gamberi e Nero de Sepoia ($29) is one exemplary Italian dish which the ingredients speak for themselves. No rich heavy cream but just a clear base of seafood broth that brimmed with the sweetness of seafood, parsley and garlic. The springy and fresh seared prawns and length-sliced chillis at a cheery flavour to the toothsome Italian "mee pok'". We were deliberating between the hearty Sustainable Fish Stew with Baguette ($32) and this Pan Seared Cod Fish ($36) but chose the latter in the end. The fatty white fish luxuriates in a shallow pool of Parsnip purée and creamy spinach, flanked with tart radish and yellow Polenta Cubes which resembled mango cubes.

I wished the cod skin could be crispier but the overall dish was wholesome and satisfying, not overwhelmingly heavy in seasoning that would have robbed away the beauty of the fish.

To say the food here is AMAZING is an
understatement. For full review, visit : http://dairycream.blogspot.sg

My (and even my family) favorite Japanese
restaurant in Singapore has launched their FIRST Kyoto fair featuring the
award-winning KYOTO BEEF that has done its ancestors proud by clinching the TOP
prize at the 61st Kinki Tokai Hokuriku Union Beef Cattle Kyoshin Association in
2014.

Really? Kyoto Beef? How good can it be when
it's not even one of the Top 3 Wagyu Beef in Japan? Yes, I had those questions
in mind too but when I had a bite of the Kyoto Beef, I nearly wanted to flip
the tables. (Just kidding) Trust me, this breed of cow is just as elite as the
vegetables and tofu produce from Kyoto.

Wagyu purists might disagree but I do
not care. This is definitely my ideal cattle because of the regular marbling of
fats make this a balanced cut that is tender yet not too fatty. Kobe beef felt
like swallowing a whole chunk of butter and I couldn't proceed after one. But
not for this. The one-week Kyoto fair is run by Okamoto
san, an experienced chef with a restaurant in Kyoto. ALL ingredients, from the
pickles in the appetizers to the strawberries in dessert are all imported from
Kyoto.

There is ala carte menu but the
lunch/dinner course is much more highly recommended for the full quality
experience. The price ranges from $28 to $100, which is jaw-droppingly
reasonable for the excellent standards of the meal. Here is the recap of what
the meal: 5 kinds of Obanzai appetizers--Spinach with
Tofu, Carrot Kakiage, Pickled Pink Ginger, Burdock Roots, Raw TofuFresh Kyo-Yuba with Uni Main Course for the Gion Set ($28) Kyoto
Beef in Kyoto Negi (Leeks) and Tofu Pot This tasted like a very robust
sukiyaki but yet sweet! I could pour the broth over a bowl of rice and just
finish everything. Main Course for Miyabi Set ($58) Stone
Grilled Kyoto Beef A5 Tenderloin

For dinner, the course (2 options $78/$100)
is more extravagant and it comes with the following additional items: Fresh Gluten Cake with Miso Sashimi Mix (Chutoro 2pcs, Tai 2pcs,
Hamachi 1 pc)

Main Course - Kyoto Beef A5 Kyoto Soy Milk
Shabu Shabu (or the above Stone Grilled A5 Tenderloin shown in Lunch Miyabi
Set) Fresh Kyo-Yuba and Kinoko Ankake with Rice きのこと湯葉のあんかけ御飯 (Only for Dinner Miyabi
$100)
Everyone, even my non-rice lover friend, was swooning for this Japanese
"Mui fan". Every set comes with rice, miso soup, Kyoto
Tsukemono (pickles) and dessert But that's not the end. The dessert brought
the Kyoto meal to another climax. Matcha Fondue. Yes, dark green liquid served
WARM with Kyoto Strawberries, Warabi Mochi, Matcha Cake and Shiratama Dango.
This was so ridiculously good that I licked my fondue cup clean.
Blissful. The beef, the tofu, the matcha. Every ingredient
played their respective role in he course. Looks like this meal has set a high
standard for 2015 and honestly speaking, it's difficult to find another place
in Singapore that can beat this in terms of value and quality.
For full review, visit : http://dairycream.blogspot.sg

After lunch at Pita Pan, I hopped over to DB Bistro, where I had visited three times previously, for their revamped menu. This place has always been one of my favourite dessert spots in Singapore and it still is

If you are thinking that the desserts here are over-priced or belong to the atas petite sized kinds that are gone in less than 3 big mouthfuls, then you might be interested to pop by here to have a look.Out from the menu is the old Apricot Vanilla Souffle. The new angmoh pastry chef Benjamin Siwek has gone local to come up with this "Royale" Durian Soufflé ($15). This is by far, a soufflé with the most character. The fluffy mixture seems insubstantial as one digs a spoon in but the flavour fills up the mouth just like HD surround sound system echoing in every space.

The queen fruit, mangosteen, was turned into a sorbet to accompany the durian but I was too busy with the soufflé.The peculiar thing is that the chocolate dessert here did not make a show. The Milk Chocolate Mousse with Peanut Brittle and Banana Ice Cream ($15) did not have multiple textures even though it sounds crunchy. The base sat a rather dry brownie-like cake layer which did not help to score points.Another Southeast Asian inspired dessert was the Jackfruit Verrine ($15) which caused everyone's face to cringe with an extremely sour Lime Sherbet. But once you mixed it with the Coconut Tapioca and Palm Sugar, it all went down sweetly.This was another satisfying experience and I am looking forward to the new items for the next season! And last but not least, I am grateful for the complimentary treat of db's (or aka da Bomb!!) Madeleines, which are still as light as those on my previous visit. They might be rustic bakes but once you try these, it will be difficult to find a better one!

For full review and more photos, please visit http://dairycream.blogspot.sg/2013/07/db-bistro-moderne-back-for-desserts.html