For full review: www.dairycream.blogspot.sg

As the place was not very big, we decided to takeaway some of their pastries but they were all oh so good. How good was it especially when they try to challenge the classic French recipes such as Opera, Sacher and Koufig Annan? Read on to find out!Sacher $9
Dense almond sponge cake sandwiched with seasonal French apricot jam and coated with a chocolate ganache.

How can I give this classic Austrian cake a miss when it finally appeared in Singapore. It is a very filling cake given it's dense texture. But luckily it is not too dry and the cake contains generous amount of cocoa nibs or chocolate shavings, which makes the cake crunchy. Sacher $9 cross sectionThe ganache just simply melts in you mouth along with the cake. And it is not just ganache, but the top is covered with a crispy chocolate round. I do not usually go for butter or pound cakes or similar pastries but this was really not oily or too sweet. Not to mention that this contain the aftertaste of mixed spices...
Indeed....I think Pave has reinvented a classic successfully...it was really "moist and with a lingering chocolate flavour". The homemade apricot jam really fused with the cake and the whole thing tasted as one, not as separate components.Opera $9
Chocolate mousse and sponge
coated with a ganache and dusted heavily with cocoa powder

Unlike the usual classic kind that is ganache, coffee buttercream and sponge. This one is just mousse and sponge. However, it is so good that you can forgive them for leaving out the buttercream. This one uses very good choc and does not taste too heavy on the palate. Some choc cakes are just too rich and takes a long time to finish one. But this...gone in a minute or so...Heavenly.Kouign Amman #3
Famous Brittany buttery pastry

This is a baked pastry that is made by overfolding butter and sugar btw layers of puff pastry and baked until the whole thing is caramelized brown. However, I'm not too sure if berries marmalade were supposed to be added so much. I like the sides of the pastry as it is really crunchy but the centre of the puff pastry was slightly underbaked. As the jam in the centre was very sweet so I would prefer the buttery pastry part.Chocolate Orange $8.50
Did not expect to try this as it was not featured in their blog. The dome of mousse taste like milk chocolate but the centre was another pleasant surprise- the orange marmalade that was luckily not as thick as jam.The entire thing sits on a soft and not dry sponge.The chocolate and orange pairing seems like a new experiment after pairing chocolate and apricot. I'm not a great fan of chocolate with tangy or citrusy fruits but I would like it if both manages to blend well together. This one....yes. Highly recommended.

In short, the service here is very friendly as they will take time to answer your questions regarding the knowledge of each cake, signs that the staff know at least what they are selling. These are slightly better and more affordable than TWG for similar quality. Do try their canele too if you have not yet tried one before. It gives out a subtle aftertaste of rum so if alcohol desserts lover would like this.

I suddenly feel like flying to Paris.

For full details : http://dairycream.blogspot.sg/2012/11/magosaburo-place-for-kurohana-gyu.html

Magosaburo is a Japanese yakitori restaurant which has only opened around end of last year. It specialises in serving Kurohana beef from Kumamoto, Kyushu. The first to be served is their premium cut-Chuck Eye Roll which was at a discounted price.
For such a small quantity, the after discounted price is still not cheap but brings some comfort to your wallet. This cut would be recommended for people who like soft and tender meat.These thinly slices chuck meat do no melt in your mouth but the oils that are released after grilling wrapped the entire slice and that fragrant aroma of meat just lingers in your mouth. Personally, there is no need to splurge all on the different types of cut but just ordering one to try out what it tastes like will be more than satisfying and not make you regret when you leave the place. Condiments for dippingMixed Sashimi Salad
The tangy sauce which has hints of yuzu gives the usual sashimi a refreshing taste. Having sashimi in a salad way is better than just a sashimi platter.
Overall, what left me the best impression was the yakiniku. It would be a wasted trip if you never order a beef dish. One need not only only order the yakiniku to try the beef as there are other cheaper alternatives like wagyu beef with Tamago on hot plate. However, one can give the desserts a miss as I find them overpriced for the quality.

We read about good review and came here to try out the chef's degustation menu. It may sound like an Indian or Korean Restaurant but this place actually serves up modern Asian Fusion Cuisine. The concept is very unique as the chef incorporates modern gastro-alchemy techniques into the cooking. Sounds like a science experiment?
Under the 5 course chef tasting menu, there are 2 appetizers 2 main course 1 dessert. Highly recommend this for 2 persons as it will leave you full and satisfied as it is very value for $$. The scallops were very fresh and served 2 ways on a plate.Complementary Starters from the Chef : Slow roasted pork belly, pumpkin, frisse( the veggies), pumpkin seeds and yuzu gastrique
The gastrique word sounds like gastric acid but actually the taste is totally different. The fatty pork belly is so tender and the pumpkin is naturally grilled on the outside, moist and sweet on the inside. Pan Grilled Scallop with Mango miso purée and trout roe / Raw Scallops with caviar.
This was the best scallop we have ever eaten and interesting fusion2nd appetizer: Marinated Angel Hair Pasta, Avruga, Seaweed, Fresh Crab Leg
QQ pasta that was rightly seasoned with fresh ingredients1st Main Course: Cayenne Seared Lobster, Butter Corn Pudding, Yuzu, Green Chilli, Onions2nd Main Course:Braised Beef with Mashed Potato, sweet and crispy chips.
Everything else was good except for the beef which might lack some sauce or flavours.

Service was slow but it was understandable since there is only a chef in charge. Behinds the long waiting time and the rather bland beef dish, all the other food, especially the main courses and the appetizers, were truly shining. No wonder this place has consistently received good reviews since it had opened in 2011. Set away from the noisy downtown, this is a hidden gem with great ambience and remarkable food.

Food of Thought is one of the few cafes in Singapore with a social cause-to raise funds for water provision in third world countries .They have a wide range of selection : all day breakfast which is not all day(till 530pm), salads,pastas, risottos, mains, in house desserts and slice cakes. Being a mid-range price eatery, it is highly popular among young people and even a group of tai tais or aunties who were sitting next to us.For more details, visit : http://dairycream.blogspot.sg/2012/10/food-for-thought.htmlPumpkin Cream Soup
Natural sweetness and thick in taste. Not too much cream added and a slight grainy texture gives a kind of rustic feel to this simple dishCheese Toast (basil pesto) with tomato thyme salad.
Besides basil pesto, one can choose chilli butter, garlic thyme. Foccacia bread is toasted but not too dry. Amount of cheese just right and the portion is fills one up easily.

Hoi Sin Marinated Baby Back Ribs With potato cheese gratin
Look at that long slab of meat, flavoursome but not too salty. Meat is tender with bits of fats. Good for sharing even btw 3 person. Salad is same as the cheese toast but lacks dressing.

Garlic and Prawn Linguine
Simple flavors and aroma but no negative criticisms about this dish. pasta manages to retain some moisture.Butterscotch apple crumble with vanilla ice cream and sautéed cherries and berries (good for 2) Ice cream came like a big snowball. Crumble is average and is more cakey lumpy rather than buttery or crunchy. Prefer apple slices to apple chunks and a pity only to have tasted the butterscotch sauce at the very end as it was buried at the base.warm cheese and brownie fudge with ice cream on bits of crumbles.
This was a pleasant surprise and something that was presented different from what I thought.
What is good about this......
Similar to a warm cheese pudding with chocolate oozing out from the base. Not too creamy or overly sweet. Both desserts have tangy berries to balance the sweetness. Chocolate lovers should not miss this.

In short, the waiting time was not too long. Quantity and quality is pretty worth for the price. Furthermore, without service charge, what could be better than a nice weekend evening here to chill out with a couple of good friends?

For full review and pics: http://dairycream.blogspot.jp/2014/04/max-brenner-singapore.html
I love this bald man. Because it was one of the first overseas chocolate brands that opened my eyes to a whole new world of fine chocolates. A Japanese friend came visiting one day and wanted to try some chocolate desserts and I led her to Max Brenner since it was not found in Japan yet.The Suckao ($7.90), a d-i-y concentrated hot chocolate drink, was still as decadent as the last time. There was only one choice of chocolate, and we went for the dark side. Thick and rich, the hot chocolate shot was a fun toy to play with but wouldn't it be great if they can just serve all three kinds and allow diners to mix around freely?The desserts all sounded very good on the menu, though they leaned on the pricey side. Loved the Tutti Frutti Waffle ($18.90) because the waffles made with Belgium sugar were so fragrant and buttery. The sugar gave it a solid crunchy exterior while the inner dough was thoroughly baked with no hints of wimpy-ness.However, the O.M.G Double Chocolate Cookie made us go "O.M.G." for a wrong reason. Not only was it difficult to saw with knife and fork, it created so much cling clang on the plate that the noise hazard invited unnecessary attention from other tables. It was surely sweet and tasty, but why would someone pay around $10 for one piece of homemade like cookie and fresh squeezed orange juice sauce?
But I guess it all boils down to our choices and there are many other delicious-sounding items on the menu which I have yet to try. The endorphins stimulated from the amount of chocolate intake definitely made us happy. At least we did not have to queue for 3 hours like what the Japanese are doing now at the Max Brenner outlet in Omotesando Hills. For full review and pics: http://dairycream.blogspot.jp/2014/04/max-brenner-singapore.html