Not all have read the Chinese Classic "Dream of the Red Chamber" 红楼梦 but now it is not just a book but has been transformed into a seven course meal curated out of the 168 recipes from the book.
For details and pictures :
http://dairycream.blogspot.sg/2013/01/jiang-nan-chun-dream-of-red-chambers.html

The entire was not only a feast for the eyes but also for the mind as the very knowledgeable staff takes time to explain the romance behind each dish. The taste, of course, is beyond words.

The ala carte on the other hand, was rather average except for the spinach tofu. Will be back for dim sum!

Amidst the competitive Korean fried chicken scene in Singapore, FRESH chicken is no longer the key to success. Bring on the CHEESE, WHIPPED CREAM and the secret weapon--SWEET POTATO.
Full story and pics on www.dairycream.blogspot.com
I wonder if it is due to Singaporeans love for all things creamy and cheese because there are several items of the menu that contains either cheese or cream. One good example is the Nest Snow ($32.90), a bizarre yet wonderfully tasty mountain of Cajun chicken tenders served in a bubbling hot plate of Parmesan, mozzarella and cheddar. To top it all off, a swirl of whipped cream and sprinkles of cheese shavings.
But Chir Chir (pronounced chee-ru chee-ru) does not stop at that. It had secretly ambushed a lump of mash SWEET POTATO beneath the chickens. There was no way one could escape from the intense cheesy-ness of this dish, but the presence of something sweet pulled your senses back into shape. If this was spiced with Chilli flakes, I think I'll be weeping at its culinary blasphemy.

Full post and pic http://dairycream.blogspot.sg/2015/03/chef-yamashita-still-as-good-as-always.html

I have been a follower of Yamashita's san cakes since he was at Glacé. He moved on to Flor Patisserie later but little did I expect that he have set up his own shop when I was merely away from Singapore for only a year. Though locations have change, the taste and style of this Osaka trained patissier has remained the same. For instance, his signature strawberry shortcake still delivered that excellently fluffy, aromatic sponge with luscious super-fresh cream. The Creme Pudding A la Mode took me by surprised as the custard pudding is still rich but not overpoweringly sweet, a welcome change from the classical dense version which is a brutal test of one's tolerance to cream and sugar. Fresh fruits and hidden crunchy chocolate balls lightened the deal.  On the other hand, something went amiss when the chocolate sponge roll seemed to be as sweet as the plain shortcake sponge. More like a traditional English Swiss roll with more sponge than cream, the wavy strands of chocolate chantily and melt-in-your-mouth Nama chocolate squares became the target of my fork. I wish there was more intense cacao notes in this cake. But out of the five cakes I've had during this sitting, my favourite was the Matcha Mont Blanc on Sesame Chestnut Roll and the Luna Wrap. Some might feel that the matcha wasn't concentrated enough but I thought it was one of the better matcha-incorporated cakes in SG. But the highlight is not the mountain of matcha cream, but the greyish roll that has the potential to stand as one good dessert itself.

Perhaps inspired by the crescent shaped moon (Luna), the so-named omelette sponge wrap looked so deceivingly dull but one will be greatly humbled by its taste and texture. Pillowy and fragrant with egg aroma, the sponge encases caramel sauce, caramel whipped cream and bananas as if they were delicate babies.

Consistent quality cakes at no more than $6. This is going to be my regular to-go place for Japanese cakes.

Full review and pics on http://dairycream.blogspot.sg

Tip Top is not a new name to many Singaporeans, especially those who lived in Ang Mo Kio area. Famous for its "tip top" curry puff, it has now launched an all-new Nyonya Beef Rendang ($1.40) curry puff, created from a home recipe by simmering beef with spices for long hours.  It was sheer joy tucking into the new Beef Rendang because the meat is soft and not too dry, with a tantalizing subtle sweetness that is not usually found in curry puffs. Across all three types of curry puff, the ratio of filling to skin was perfect, but the quality of the pastry skin wielded less clout among the curry puffs specialists in Singapore. Even after trying to toast or microwave them, the pastry skin remained soft and pliable, yet achieving its full potential of crisp and flakiness. ........

Visit: http://dairycream.blogspot.jp/2014/01/le-cafe-confectionery-pastry-singapore.html for full post and pics
I did not imagine the shop to look so modern, unlike the old-school pastries that they sell. It is not like a bakery shop where you take a tong and think what you want to have for breakfast the next day. Most items are kept in the chiller behind the cashier table. However, there is a display cupboard showing the available items so if you want a box of
assorted slice cakes, you have to ask the lady.
I grabbed one of the pre-packed goodie ($3.50) whose appearance and name perked my curiosity. "A Classic Treat from the 1960s"

This colorful retro-looking scones eh no....rock buns are sweetened naturally with the assorted dried fruits. Rest assure that these rocks won't break your teeth as you pluck of morsels and toss them unstoppable into your mouth. And tada....the legendary Beancurd tart. Without the eggy custard smell, they are still wobbly and better than having just tau hway. These are delightfully crumbly and butter, like those from Chin Mee Chin. Shaped like a deep-dish ramekin, one is enough to fill an average stomach after dinner. I feel sorry for egg tarts now because beancurd tarts beat them hands-down. ($9 for a box of 8)

Though assorted flavours sound exciting, they really aren't because they taste the same, for instance peanuts is just a few steamed peanuts tossed into the filling. Not peanut butter. Same goes for the longan, grass jelly, ginko nuts and white fungus, red bean, egg white.

Come to think of it, other countries have tau hway but i think Singapore is the only place with Beancurd Tarts. Another great reason to stay here Visit: http://dairycream.blogspot.jp for full post and pics