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

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This Hokkien restaurant has been around for more than 30 years and one of the famous dish that appears on every single table is the Popiah. What could be more fun that making our own popiah from the piping hot claypot that is served within five minutes after the table is laid with all the other ingredients. Optional condiments like the sweet Chinese sausages can be ordered starting at $4 for a small plate.Priced at $18 for 6 skins, the pot provides more than enough fillings unless you stuffed each of the skin to its maximum. We had no problem finishing this pot just by itself because the julienned bang kwang topped with mini dried prawns were juicy and fragrant.

The popiah skin is resilient enough to withstand the excess moisture, though we encountered several failed attempts to transport our masterpieces into our mouth without breaking the skin.The stir-fried baby kalian ($10) that boasts a vibrant fresh shade of green, are crunchy yet permeated with the breath of wok hei. The stewed pork is yet another rich and delicious braised dish that comes with the standard white buns ($16). The bonus slices of yam escaped the humdrum of a typical stew pork bun that is stuffed only with lettuce leaf. The Fish Head and Yam soup ($16 for small) did not look inviting but received praises from the tables for its wholesome flavours. The slurry broth is furnished with subtle sweetness from the napa cabbage and yam. And the deep-fried slices of fish were meaty and delivered comforting aroma that would be impossible if they had not brush encounter with bubbling oil. But the star of the night is none other than the Pig Trotters Bee Hoon ($14 for small). One can relish in the homemade goodness of this dish that is moist but not too wet. Napa cabbage, mushrooms, bean sprouts, bits of eggs and crunchy shrimps bolster the flavours of this dish. Everyone was obsessed with this dish despite being stuffed to the brim with the earlier dishes.

This is a reliable restaurant that you can count on for some wonderful heritage dishes. Just remember to place a reservation in advance especially during weekends if you do not wish to join in the queue.
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Vegan food, vegan desserts and now......vegan ice cream. Brownice, a vegan ice cream parlor with a blue avatar, has kicked out a previous gourmet ice cream shop Ice Kimo at Sin Ming Centre. No dairy, no eggs, low fat, suitable for lactose-intolerant…These surely sounds like an attractive health contract. But the sweet treat is not necessarily a low-calorific indulgence. After all, unrefined sugar, nuts and brown rice are still usedTexture-wise, the ice-cream (two scoops for is not as smooth as most ice cream parlours including below320nitro. Luckily, both the Madagascar Vanilla and Cookies & Cream were not too sweet. Not too sure if coconut milk was used but there was an odd coconut aroma which lingers on.Don’t mistake, I love coconut but perhaps I’ll save it for other desserts.Constructed of French Chocolate, Hazelnut Chocolate ice cream and a raw crust, the tri-layer mudpie $9.80 refused to budge despite being left in room temperature for 20min. The ice cream flavours were more tolerable than the individual scoops earlier, and lovely contrasted with the salty biscuit base. The original toppings of caramelized salt almonds which ran out of stock, was a sign that they are likely to be tastier than our chocolate chips and granola.

Due to the ingredients, the price of Brownice’s vegan ice cream is not very nice. But perhaps its a good investment for our health.Full post and pics on http://dairycream.blogspot.jp/2014/01/brownice.html

Having frequented Longhouse in the past, I did not remember Te Wei Rojak stall to attract long queues. In fact, it was a store that one could easily miss as it was located at the corner of this long hawker centre. I've tried it few times but did not notice anything special about the Rojak.But after hearing about positive media reviews about this rojak, I returned and ordered a $4 Rojak to see if I might have missed out some good stuff. Well, it was generally good but not the best. The You Char Kway was not crunchy, perhaps the uncle did not grill long enough as many people are waiting. What draws people could be the sauce, I guessed. It was decently tangy and sweet, with a fair amount of prawn paste added into it.The popiah, which seemed less popular than the rojak, was in fact very delicious.
Besides having juicy turnips with crunchy bits, the popiah is hidden with sufficient amount of spicy chilli sauce to give one the satisfying hot kick on the tongue. The skin is less resilient than Kway Joo Chiat’s but still firm enough to hold the ingredients.It also sells otah but ran out of stock that day. That might be good too.

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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