A piece of heaven between our visit to the Flower Dome and the Cloud Forest. The people were complaining how thirsty and hungry we are, hence we decided to have ice cream to quench our thirst.

Famed for their "adult ice-cream" (with alcohol) and more than 30 handcrafted signatures to choose from, including Lychee Martini and Sea Salt Caramel, one would be spoilt for choice. They also features floral flavours exclusive to this outlet only.

Skipping all their alcholic and floral flavours, we go for their signatures instead - Butterscotch & Pecan and Rocky Road. Smooth and creamy. Their best seller, Butterscotch & Pecan did not appeal to me much, but the latter is good.We also had the Hazelnut & Brownie and Sea Salt Caramel. The salty counterpart tasted pretty unique, it is like eating popcorn in ice-cream form, whereas the Hazelnut & Brownie is rich and chocolatey, but it can definitely do with more brownie chunks.Generous scoops of ice-cream!

Seventh Heaven is definitely a pit-stop if you want to re-charge yourself between the different attractions in Gardens by the Bay. But still, Baskin Robbins and Udders remained as my personal favourite.

Everyone loves dim-sum, for I do not know someone who dislikes them. These delicate, mouth-sized artpieces are - in my opinion - the most incredible creations of the Chinese, and not without reasons. Each and every piece of good dim-sum is made out of the freshest ingredients with skilled and dedicated hands that were moulded through years of experiences. And in Zhou's Kitchen, a casual mid-range Chinese restaurant under Tung Lok Group, the chefs know how to do it well.

Their rendition of the traditional siew mai was surprisingly good, as the use of mushrooms and fish roes gave the original flavour a refreshing twist. However, the King Siew-Mai from 126 Eating House still remained as my best vote.The Prawn Dumplings were good, but nothing to rave about. The prawns were juicy and scrumptous, but the foundation of a good dumpling - the skin were a little sticky and dry that proves to be a dissapointment.Research shows that egg tarts contains high sugar and fat content, and is possibly the worst food to snack on. But again, who could ever resist this oh-so-sinful treats? Their egg tarts is probably one of the best in Singapore, with soft and jelly-like egg custard filled in a basket of crispy and flaky skin. They are bite-sized as well, which makes things worse (in a good way) - you want to have more, and more in your mouth.Yang Zhou Fried Bee Hoon - noodles fried with assorted vegetables, scrambled eggs and fresh shrimps, was slightly oily, but not greasy at all. As a picky eater my grandmother is, you know the food is good when she wanted a second, and even a third serving.Fried Prawn Roll, which is encased with a thin crispy skin and filled with soft, juicy prawn paste, is a perfect side dish to go along with the Fried Bee Hoon, and great on its own anyway.Zhou's Kitchen is definitely a place to head for, if you are looking for fuss-free, yet standard dim sum without burning a hole in your pockets. Good for family dinner as well.

For me, the basis of Hainanese cuisine lies none other than the famed chicken rice itself. While the debate for the best chicken rice in Singapore is a never-ending process, I was introduced to the ones at Chin Chin Eating House recently, a classic restaurant that brings the nostalgia back from the 1980s. Located at the cornerof Purvis Street, Chin Chin is no stranger to Hainanese food lovers, who swear by their authentic chicken rice and signature sweet-and-sour pork chops.Personally, I think this might just qualify as one of the best Hainanese chicken I have ever tasted. Soft, tender white meat beneath a layer of smooth skin, finished with a mild touch of fragrant sesame and soy sauce. We ordered a half of each version (roasted and steamed) and were more than satisfied with it.

Contrary to the many positive reviews on their signature Sweet and Sour Pork Chop, I actually thought that it was mediocre and has nothing to rave about. To be honest, my dear mother a.k.a Mama Kook makes better version of this.Whenever I had tze char or anything equivalent, I rarely order Chap Chye (mixed vegetables) as I thought that the veggies are left-overs and just simply thrown together to form another dish. The moment I had their rendition of chap chye, I felt that I have never been so wrong before. Soft, delectable veggies, completed with a whole lot of different textures and a thick flavourful gravy - I could only thought of one word to describe this - Delicious. Another great dish to order is the Fish Slices pan-fried with garlic and spring onions. One can hardly go wrong with this choice.In a nutshell, Chin Chin Eating House is definitely a place that I could see myself returning to, for its Hainanese chicken, as well as their oh-so-good chap chye and maybe their legendary pork chop (perhaps the chef wasn't in a good mood that day, who knows). If you want good and authentic, yet affordable Hainanese food, do drop by Chin Chin Eating House.

To be honest, Vietnamese cuisine is not really what attracts me the most. In fact, when someone mentioned international food, the more "mainstream" ones usually comes into mind, such as Japanese, Korean and Thai, but never Vietnamese cuisine. I, myself is guilty of that. Hence, when Openrice invited me to another food tasting and summer-roll making session at Pho Stop (pronounced "fhur"), I had an initial feeling that I would not enjoy as much.This dainty, casual Vietnamese eatery located at Tanjong Pagar Road near Maxwell Market officially opened doors slightly less than a year ago, offering a variety of fusion cuisine and pho, a Vietnamese speciality made of noodles with rice paired with herbs and meat in broth, as their specialty. The ambience was warm and welcoming as well, completed with rustic wood panels, chalkboard-menus, huge paper lanterns, and Vietnamese artwork lining the walls.

Bryan Wong, the owner of Pho Stop, as well as Va Va Voom cafe is knowledgeable about the cuisine he is up against. With excitement and much enthusiasm, this cheerful host gladly shared his experience on not only the food, and even gave us a brief history lesson on Vietnam itself, keeping the food tasters deeply intrigued while enjoying the summer-roll making and makan session.

Vietnamese cuisine focuses much on balancing the four taste - sweet, sour, fragrance and spice in their dishes, and my favorite dish - Grilled Pork Cutlet Noodles (out in menu soon) demonstrated it well, with a combination of crunchy greens and carrots, lean pork and noodles. However, the dish is incomplete without the sauce, which is made of fish sauce, garlic and chilli. You would be amazed how well it complements the overall taste. The only downside to me is the beansprouts, which brings a displeasing "raw" taste to my mouth. Personal preference though!Although nothing to rave about, the starters - Vietnamese fish cakes and spring rolls, are generally pleasing to the palate. Great for sharing. Just have in mind that Vietnamese cuisine is highly dependent on their dipping sauces. But again, that is what makes Vietnamese cuisine unique in its own right.Mini glass bottles containing homemade ice cream is a must-have after the meal. With several assorted flavours such as Vietnamese coffee, Chai tea and coconut, one would be spoilt for choice. For a coffee-maniac like myself, it is a nice blend of smooth ice cream filled with the aroma of true blue Vietnamese coffee beans.According to Bryan and further research, there is NO Starbucks in Vietnam. Surprising eh? Instead, French drip coffee (like below) that uses local brand can be found almost everywhere cities like Hanoi and Ho Chi Minh. Bryan added, that tea is almost free-of-charge (kiasu alert), as tea is massively produced locally. In a laid-back country like Vietnam, why not grab a cuppa of your favourite brew, lay back for a bit and watch the world passes by.

Just a friendly warning to non-sweet-tooth, they give condensed milk real generous as well.All in all, Pho Stop makes a good option if you're finding decent Vietnamese cuisine, yet satisfying, and at the same time, get a bang for your buck. So why not stop by someday, be it in-between lunch hours or during the lazy weekends, drop by, enjoy the laid-back atmosphere and drown your worries away with some beer, just kidding - pho. Pho is good.

Embracing the motto "eat well, be well", Cedele advocates positive eating and attitute with healthy food crafted by artisans who uses only the finest ingredients. They also boast that no trans fats are involved in the making of their food and that all food are made from scratch. For myself, I have frequented Cedele more than a few times for their tantalizing tea time snacks (they have one of the best red velvet cakes) and as a matter of fact, I have only eaten their mains merely once before.

A quick browse through the menu, and I had decided on Beef Balsamic Mushrooms (S$24.50), which was a larger version of their Beef and Mushroom salad. The supposedly "medium" Sirloin beef stripes were slightly overcooked, and were served together with pan-glazed mushroom, potato patty and garden greens. Succulent and juicy? Yes, but it would be so much better if it was doned medium. On a side note, the crusted potato patty was pretty awesome though.Another of their signature mains, Citrus Lemon Salmon (S$22.90) - a combination of grilled salmon garnished with a splash of lemon juice, potato patty and garden greens. The salmon was a tad overcook as well, resulting in the flaky texture on the meat. Well, I still prefer my salmon with a touch of pink in the center. This dish kinda made it, but there was nothing much to rave about.All in all, Cedele is a great restaurant to sit back and watch the world passed by, with a good ol slice of velvet cake and cuppucinno. I wouldn't say that their mains are that awesome, but do give their pastries a try someday. You'll be in for a surprise.