Sushi Express is located conveniently at CityLink Mall near Marina Square and during lunch and dinner time, it is fully packed with people and often, you had to queue up to 15 mins to enter. However, this is one of my favourites if not, my first choice when it comes to satisfying my salmon sashimi craving. Due to its high traffic amount, the food is always fresh, especially their sashimi. Costing only $1.50 a plate, one can fill their stomachs with endless amount of sashimi and other varieties of sushi. The thing about it is, you can get salmon sashimi, salmon sushi, salmon belly etc. all at the same price. It is economically friendly yet able to satisfy the cravings of salmon lovers. The salmon sashimi tastes sweet and you could see trays of salmon being prepared right in front of you.

All the sushi are freshly prepared by the chefs at the different section and they tasted pretty tasty. Among all the sushi I tasted, the only one I hated was the sea urchin one which was nasty, tasted like rotten food from garbage. There are also non-sushi dishes served like fresh scallop which are huge in size and tasted fresh and sweet. There is also salmon miso soup which i do not recommend. It is salty and very oily; we could see a layer of oil floating on top of the soup base, totally not worth it. The desserts served are usually pudding that tasted like supermarket pudding thus not worth the $1.50.

Anyone who wants to enjoy cheap and good quality sashimi is recommended to visit this place.

It is possibly if not undeniably one of the best snowskin mooncakes you will ever find buy in Singapore. Each exquisitely if not intricately made from scratch. The knelling and the molding, all made from hands. Dusted with snowy powder, East Ocean's mini snowskin mooncakes are one of the highly sought ones I must have for every mid autumn festival. I can do away with carrying lanterns (or burning them as with all other children would when their parents aren't looking), do away with sipping tea and peeling pomelo but there's one thing I can never do without is a box of their mini snow white pastries. What I really love about the Teochew restaurant's snow white delights is the fact that they got the filling to the soft glutinous rice crust ratio just right. You could savour the filling and yet not having that overkill feeling while enjoying the soft chewy texture of the thin mochi skin and still have room for another one.

Aside from the perfect marriage of fillings and crusts, another plus point that makes East Ocean rendition so different from your typical mainstreams one would be the firmness when attempting to slice one. Where there are mooncakes which simply disintegrate and make a whole mess on your knife and plate, I find East Ocean's sweet little mini treats still standing firm and strong as I portion them into minier treats. That's definitely a plus point for me. The ease of cutting cutting mooncakes without making a whole lot of mess.They come in three different fillings; the sweet white lotus paste, delicate green tea paste and mild yellow custard ones. Out of the three, white lotus paste fare the best and to a larger extend better than most other mooncakes I tried over the years. The paste is pleasing to the palette if not smooth silky consistency. Green tea is the runner up which I like it mild while yellow custard could be slight richer as it hover around the range of bland but still fantastic. When it comes to mooncakes, I prefer to stick to a few brands although once in a while curiosity calls me to try new ones but I never end the festive season without a box or two from East Ocean. I would even go as far that it's the standard I expect for any other snowskins mooncakes. If not I wouldn't say proclaim on my blog as one of the best snowskin mooncakes in Singapore.

Mention Canele and I can spend conversations after conversations relieving all those bitter happysweet memories I had licking chantilly cream off my fork, nipping colourful meringues and munching macarons the Parisian way! I wouldn't mind declaring Canele as my No. 1 favorite patisserie after all those wonderful dessert experiences!

It's as though you can't call yourself a dessert fanatic without ever paying them a visit, grabbing something sweet off the glass panels or something better, if you know what I mean...I just love to sneak a glance every time I walked pass the elongated glass shelf housing a series of wonderful if not splendid and sweet things in life. That was until my sweet tooth got the upper hand and before I could even contemplate reality, I grabbed my cousin quite literally, one of those high tea converts ever since she got to have tea with me to accompany me for tea.

So when I got to know she missed lunch just to come out with me, I felt kinda bad and told her to get a main course courtesy of my wallet. She skimmed through the menu and decided on a nicely bowled Carbonara ($16.00) which came with strips of bacons, parmesan cheese and a huge poached egg sitting above. It was nice twirling strands of pastas but we thought it could have been worth the money if it was creamier.There's a reason why Canele is called a patisserie and a chocolaterie. Although I can't remember the name of this dome shaped dessert, I sure remembered working my way through all those bittersweet dark chocolate casing only to be greeted by fruity, sort of like cherries hidden within. It was like eating a blackforest cake that's frozen. Pretty interesting that is only if I would remember it's name...Parisians love their macarons and especially those of Ladurée and Pierre Hermé which is said to churn the finest macarons in Paris if not the best in the world. I didn't quite believe in the best until a friend of mine bought a tub from Pierre Hermé for me. Nothing needs to be said about Parisian macarons. They are just freaking darn good!

Sadly, I don't live in Paris so I just have to make do with somewhere renowned for their top notch quality macarons in Singapore. Rose and salted caramel are my all time favorites so what's yours?

I wonder if there's salted egg flavor, you know Singaporean style? Wonder how would it taste like...One can never have enough for desserts. I gestured the cousin to grabbed another cake of her choice. She went out to the counter and make some tough decisions and before I could even hassle a guess what she got, a Strawberry Shortcake ($6.50) was served. "A block of strawberry delight!" I hummed at the back of my mind. Light and delightful was the whole experience, make sweeten with sugar crystals hidden at the foundation of the cake. That's one strawberry shortcake for you to know and for me to know it's the best!Since it's a delight for two and we have no mood for coffee, she opted for Velvet Earl Grey while I regretted picking Chamomile Flowers as it created a whole lot of mess despite sifting the liquid. Tea is refillable over at Canele and so we end up sharing one pot of Earl Grey with two. Joy of sharing. Priceless.

If good things come to those who waits then surely, good things often comes at a price. Canele isn't your typical no-frill, no GST/Service charge, simple dessert patisseries like you find along Duxton. The desserts at Canele always come with class, with a certain elegant aura enjoying them and it's clear cut to robbed your money kind of patisserie but for the best strawberry shortcake in town and the even more perfect macarons (after Ladurée and Pierre Hermé), it's definitely worth swiping the card for that wonderful if not seemlessly flawless afternoon tea session...

Feel free to visit my site: http://thedessertprince.com/victors-kitchen-the-impression-of-a-boss/Impression has always been one of those guiding principles in life. For most of the time, impression may just play that decisive factor in the decisions you might made to maneuver your way. For instant, you would gauge a stranger based on the first impression you had of that newcomer before you could say “hey so and so, shall we be friends?”

So what about the impression of a boss when he have his Dim Sum fare? It’s not about having a table full of baskets each containing different food at a fanciful hotel setting. Although that could always be appreciated. Anyone could dress like a boss but not everyone could behave like one that’s for sure.At Victor’s Kitchen however, you will be considered a boss if you could converse with the ladyboss helming the counter in her native language, Cantonese. Yeah, as thick-skin as I have always been, I’m actually referring to myself!

You see, I have Cantonese blood running within my cake-cloted arteries. The language was and still is my first language. I still conversed with the older generation in Cantonese and many seemed amazed that I could even keep the conversation on-going. Amazed because somehow my generation have given up their true mother tongue and many don’t even try picking up the language. Such a pity if you have to ask me…I had a good laugh when I saw their menu which came in slips of order form. We ordered two bowls of porridge. One was called Phoenix Porridge ($3.50) while the other, Nemo’s Porridge ($3.50). In the Dim Sum world, phoenix is just a nice way of saying chicken but nemo? I have never heard of anyone naming their dish after a clown fish!Victor’s King Prawn Dumplings ($4.50) are anything but ordinary. They might not look set to impress the crowd but it speaks clearly in the taste. The prawns were exceptionally huge compared to most restaurants and siding more all the juicy and crunchy side too! A must-have if you ever drop by the kitchen.Another must have for Dim Sum at Victor, Tasty Queen Size Siew Mai ($4.00). Again looks can be deceiving. Just because it’s not well plated means it won’t taste as good. I am just happy to pay $1 for each yellow cuboid meat dumplings.Indeed one of our friend would consider this yummy. Phoenix Claws ($3.00). Personally, I didn’t really liked how the talons were prepared. Everything about this dish was good apart from the sauce that it was left simmering in. Just not flavorful for me.Sometimes I wonder how could a Chinese survive without pork in their lives. I mean I have pork for almost every meal I had and Dim Sum is no exception. The Steam Spare Ribs with Black Bean Sauce ($3.00) again is a must-have dish although, those chopped red chili just spiced everything up. I shall remind the staffs not to add them the next time I’m coming here for Dim Sum.Victor’s signature Dim Sum. The highly revered Golden Egg Yolk Lava Bun ($4.00) or in my own dialect, Lau Sha Pau. The white bun was light and fluffy but that’s the main point. The yellow liquid that flowed out was nothing short of Oomph factor.

Extremely savory with a strong hinge of Salted Egg Yolk amidst the buttery creamy custard. We love their little buns so much that we didn’t just order one basket. We couldn’t settle for two and we ended up getting a third! That’s nine lava buns in total! Just like a boss!

Liu Sha Pau is the Chinese equivalent of the molten Chocolate Lava Cake.

We spend $40.30 for a table full of food for four people. (They don’t charge GST or Service Charge.) I thought it was quite a fair deal considering we ordered a lot. There were a few that I didn’t managed to take a shot so I omitted them out.

The food may fall short of glamorous compared to other popular Dim Sum restaurants.But for the quality that the Chef invest in is the reason why the kitchen is often found packed with people craving for their light hearted snacks which we call Dim Sum.

Instead of conversing in Chinese, how about placing your orders in Cantonese? Afterall, you’re dealing with a lady boss from Hong Kong. That’s how I ended up with the impression of a boss…

Canele has always been my favourite place to grab those sweet little treats which we call macarons. Forget about the expensive Ladurée. If I can find the best at Canele at a more affordable price, I'm sticking with them instead.

Nicely packed in a box of 8, I just couldn't resist grabbing 2 to eat before I took any photos.These were bought by my cousin and she got all my favourite flavours right! The rose was the best among so many others I tried. Chocolate and Salted Caramel works wonders too. What I really like about Canale's rendition of the French treats is they dont taste artificially and certainly not just overtly sugary sweet.If there's a canele shop right under my block, you can almost be sure I will always grab a few on days when I just feel like having something sweet at home.