"Jack flips buttered flaps with battered fluffy bats." Be greeted with adorable sheep cartoons and quirky tongue twisters such as that, when you stepped into this cozy pancake cafe located opposite Katong I12. Batter Fluffy Flaps, or better known as BFF (not to be confused with "Best Fries Forever") boasts not just their all-day fluffy pancakes, but also a place to chill out with your BFF (Best Friends/Family Forever).

BFF Special (S$39.00) which consists of 2 pancake meals, a side and 2 beverages, is an ideal promotion set if you're eating with a friend or two (we shared it among four for a light lunch). Prices listed below is as of individual pricing, without discounts nor promotions.

Truffle Ruffles (S$8.00) - Crispy fries tossed with truffle oil, garnished with a little grated Parmesan and parsley. This side dish tasted not much different from your usual fries, as with the faint, or rather - no trace of truffle aroma.
Who says pancakes are only for breakfast? We had the Breakfast Mambo Combo (S$14.00) at 'bout 4pm, it comes in a set of ham, bacon, poached eggs, chipolata sausages, together with two fluffly pancakes. Aside from the regular sidekicks, I expected the pancakes to be hot from the pan, but it was only lukewarm. Nevertheless, they are still properly moist and soft on the inside, and it forms back to shape slowly when gently pressed using a finger.
For me, I prefer good ol pancakes paired with cold ice cream, it's like an unbeatable and fail-proof dessert that would melt anyone's heart, such as their Strawberry Cheesecake Flakes (S$12.00). Two pancakes layered with house-made cream cheese and strawberries, sprinkled with buttered digestive crumbs and, topped with a scoop of strawberry ice cream and sauce. Besides all the pancake sets, you can create your own pancakes (S$14.00), by choosing a selection of flaps, fruits, toppings, ice cream and sauces. They do serve home-made blends and alcoholic beverages as well.

To be awfully honest, Batter Fluffy Flaps does have a long way to go if they still stay true to "giving the best pancake experience", but if you happened to be there (maybe after a cycle at the nearby East Coast Park), why not give them a try too? For more information such as the full menu and a customized party, do visit their main site at: http://www.batterfluffyflaps.com/

God is good. Thousands of centuries ago, he gave homo-sapiens the wisdom, as well as the ability to make the most satisfying desserts for royal events, ceremonies or festive seasons. Nowadays, due to increasing demands and the gastronomic needs for humans, desserts have become the staple for most of us after meals.

It's no different for another human like me. Once upon a time, after lunch at newly-opened Japanese Restaurant at Liang Court - Ryoshi Sushi Ikeikemaru, we decided to head down to Ngee Ann City (also known as Takashimaya) for some desserts. With consideration of atas bakery and patisserie "Paul" in mind as well, we decided to go for Pique Nique (pronouced "picnic") as it provides adequate space for the two children to move about.

Opened by the former renowned pastry chef of Les Amis Group's Canele, Chef Pang Kok Keong currently helms two restaurants - Antoinette and Pique Nique, under his newly-formed Sugar Daddy Group. With the latter specializing in American cuisine, such as hotdogs, burgers and bacons, this Western bistro also serves freshly-made desserts and an impressive array of pastries, and which we are obviously here for.

Eliza had the Hot Iron Waffle (S$11.80) served with whipped cream and a scoop of home-made vanilla ice cream, and finally drizzled with either maple syrup or salty caramel. We had the former, and it was absolutely delicious. The waffle was crispy on the edges and it had a fine balance between eggy and floury texture. It was amazing, and the best thing is the serving size of the waffle. I didn't expected it to be this huge, but yes, here it is.
Sticky Dates Pudding (S$12.00) with butterscotch and vanilla ice cream was good also. However, the pudding was warm, but not warm enough to give that "shiok" (ecstatic) feeling when eaten in one mouthful with the cold counterpart. It was a tad too sweet as well, but other than, I finished this whole plate in less than a few minutes.Chococheese Cupcake (S$5.15) was a nice combination of rich chocolate and creamy cheese filling. It is topped with frosted cheese cream and dark chocolate shavings, and it had just the right sweetness. Mark has a small appetite with a picky mouth for good food. I could easily tell that this Blueberry Cheesecake (S$8.35) is good when he wolfed down this slice. But again, I do expect no less for that pricing though.The only disappointment was the Chamomile Tea (S$6.80 for 1 regular-sized pot). It was the least warm and tasteless. Period.Like stated in the introduction, Pique Nique serves decent American meals at affordable pricing as well. I will definitely visit again when nature calls for a light snack in between meals, not to even mention I have not tried their Whoopie Pies!

With the hallyu wave spreading like wildfire globally, Korean entertainment and culture have become readily available practically everywhere and that of course, includes Korean restaurants specialising in the fine art of barbeque. Recently, JP Pepperdine Group which owns popular steakhouse Jack's Place and Eatzi Gourmet, has started another venture by bringing Kkongdon Barbeque into Singapore's gastronomic scene.

To date, Kkongdon Barbeque has more than 60 branches in Korea and 2 locally, which are located at Marina Link and SAFRA Toa Payoh. According to internet source, JP Pepperdine is set to open another 11 outlets within the next 3 years.

Kkongdon Barbeque (meaning "value for money") promises authentic Korean barbeque experience at a reasonable price. There is also a free-flow kimchi salad bar which is available for any order of main course. Besides the usual red chilli kimchi, Kkongdon BBQ serves an impressive array of side dishes, including fresh lettuce to wrap your barbequed meat.

There is a promotion for their group dinner set at just S$19.80++ per pax with a requirement of minimum 2 persons to order per set. Basically, it comes with a combination of two meats - pork, beef and chicken, Kimchi pancake, soup and steamed rice. Since there were 6 of us, we decided to go with two dinner sets (which was supposed to be shared among four).I love restaurants that let you cook yourself, although seemingly tedious, the do-it-yourself (DIY)process allows one to control how well the meat is done and not to mention that cooking is always fun, aye? Cook some meat, dip it with preferred sauce, wrap in lettuce and pop into your mouth!On top of the meats, we had an extra portion of lightly seasoned Pork Cheek Meat (S$16.00), an under-rated and under-used portion of the pork which tasted somewhat like pork belly without the layer of fat and felt tender and chewy.

My favourite cut was the beef skirt, which speaks juicy and a burst of flavour. I like mine done medium-well with a tint of redness and lightly dipped in soy sauce.
Kimchi Pancake which comes together with the set (or S$10.80 w/o set) is too floury for my liking. The amount of kimchi was disappointing as well.Ginseng Chicken (S$18.00), a Korean classic dish which is believed to cure illness, consisting of a whole chicken cooked in a broth of jujubes, ginseng and garlic with a generous portion of sticky rice.Beef Bulgogi Stew (S$13.00) with assorted mushrooms, is a hearty soup that one would definitely wish for winter. It was a tad salty, but for someone who likes salty food, it was not half as bad.

Kkongdon Barbeque also comes equipped with retractable pipes that suck in the smoke, air purifiers and febreeze to make sure you don't walk out of the place with "barbeque smell". To be honest, Kkongdon is not the best Korean barbeque place, but the affordable price for these quality and quantity, it's quite worth it.

Chilli Crab is a popular dish known by many and it is arguably the best local dish right here at its birth place. Listed by CNN Travel at 35th in "World's 50 Most Delcious Food", Chilli crab is with no doubt, a must eat when it comes to travelling in Singapore. Let's just put it this way - You have not truly been to Singapore until you savour the chilli crabs.

Located at Jurong West district, Big Eater Seafood could be identified with hundreds of signatures-filled crab shells hanging on the ceiling. Though it sure does look like a nightmare for crabs to end up in, tens and hundreds of crab-lovers throng to this particular seafood restaurant regularly and unite all in the name of this clawed creature.

Do not miss out their signature Chilli Crab (seasonal price ~ S$43.00) - whole crab stir-fried in semi-thick, sweet and spicy tomato-based chilli sauce with eggs and ganished with cilantro. Crab claws are the most fleshy and convenient part, hence it is quite the obvious favourite to many and more often than not, served to guest or the elderly. However, the actual fun of eating a crab lies in using the crab cracker and claw out the meat (it might not seem like an appropriate similarity, but it is like how an anteater dig out ants from a tree bark. Oh yuck. I know.) Anyway, the sweet-spicy gravy is best eaten together with white rice, or even better with its sidekick -Deep Fried Buns (S$4.00 for 10), or better known as Chinese mantou.

Salted Egg Yolk Crab (seasonal price ~ S$43.00) is another prefered way of cooking. The savoury flavour of the salted egg yolk infused with the natural sweet, juicy flesh tends to be difficult to resist. Oh, and if you're lucky enough, you might just get one that is full of delectable crab roes!Besides stir-frying with tomato-chilli and salted egg yolk sauce, other popular flavours include the drier and fragrant black pepper sauce and for the health gurus, how does steamed crabs sound?

Crispy Prawn Roll (S$13.50) - fresh prawn paste is wrapped in thin layers of beancurd skin and then deep-fried, is highly recommended. Simple, yet an amazing dish with a subtle crisp. Therefore, we always have this at our table every single time.Deep Fried Chicken (S$12.00) is no less awesome with its juicy flesh hidden under a layer of crispy brown skin. With KFC's chicken getting smaller and standards going downhill, one day I might just switch here to satisfy my chicken cravings instead.Besides its speciality seafood, Big Eater Seafood Restaurant is also well-known for their authentic KL-style Hokkien Mee, Hor Fun and various local dishes. Definitely recommended for family dinners and late-night gatherings.

Most diners would think twice about good Japanese food being served in a Food Republic restaurant. Girlfriend and yours truly felt pretty skeptical as well, but were eased by the snaking queue forming outside Koh Grill & Sushi Bar. As Singaporeans, our kiasu mindset immediately made an assumption that this sushi bar is definitely a glutton's favourite hunt and thus allow our love for food consume us as we joined the queue.

If there is only one food item you could have, it must be their signature Shiok Maki (S$16.80) and it is called "SHIOK" for a reason - grilled unagi (eel) and soft avocado strips wrapped in a lightly roasted salmon maki, topped with melted cheese, mayonaise and an abundance of flying fish roes. The sinful burst of flavours were incredibly amazing and has since, found a spot in my favourite maki list.The lightly-salted Salmon Skin (S$4.00) has a delectable crisp to every single bite, which make this dish a good side kick. Come to think of it, salmon skin is a pretty awesome beer snack.I felt cheated when the Asparagus Buta Maki (S$3.00) arrived on my table, as it was puny in comparison to the usual. However, this delightful wrap of slightly crisped bacon and juicy asparagus was a surprise to the palate.Gindara Yaki (S$16.00, additional S$2 for rice and miso soup) - cod fillet baked with cheese and flying fish roes, completed with fresh cabbage salad and garlic miso sauce. It was a tad salty for my liking but the sinful, yet addictive combination was too alluring to resist.If you are looking for good, and yet affordable Japanese cuisine, do look no furthur than Koh Grill and Sushi Bar.