5 The Moment ice cream palour was a recent addition to Central Business district (CBD) tanjong pagar. It not only served yummy desserts such as ice cream, waffles, cakes and brownies, they are also specialized in taking couples shoot. It was basically a mixture of café and photo studio.

It has a mix of local and Europe Vintage style decoration. Over at the counter and the ice cream display, it feels as though you have stepped into a time machine which travels you back to the 60s. The layout and display resembles the provision shops selling old school snacks and candies. To tempt the diner with their yummy goodies, phoctorial display of these delights were hang at the wall for easy reference. They serve a variety of yummy ice cream for your selection. As it is a photo studio, it showcases a variety of vintage camera as a form of decoration. They have greatly utilized the space to create a cosy environment for the diners. I’m not sure if you can recognize, some of the tables located near the wall are actually sewing machine which was converted to serve as a table.On the first visit, we have order the waffles with the dark truffle ice cream. As it is a premium flavour, it required additional $1. The second visit, we took a double scoop (Peanutella & dark truffle).

The ice cream was really creamy and smooth. Best of all, they are not overly sweet. The peanutella was a mixture of peanut butter and nutella. This savory sweet ice cream was an interesting flavour for us. I have always been a peanut butter love, so it kind of satisfies my need. The dark truffle ice cream was my favourite! It was really rich in chocolate taste. It has bitter sweet which makes it out choice as it prevents us from getting too sick of eating it. Double Scoop: $8.80 + $1 for Premium Ice cream

The rectangular butter waffles was crispy and fluffy. It has a very light buttery taste. Coupled with the dark truffle ice cream, it was heavenly! I strongly recommend the dark truffle ice cream for its bitter sweet , rich and creamy taste!!Waffles + Gelato: $10.80 + $1 for Premium Ice cream

Gelato Lovers, popped by and have a try of these delights

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Curious Palette, known for its pretty berry ricotta hotcake, was the latest café opened by the same people behind Stranger’s Reunion & Strangers At Work. It was established at Prinsep Street. You will need a little effort in finding the place as it does not have a signboard.

This two stories café could possibly seat about 200 pax. It was really popular and get really crowded during weekend. It would be recommended to make a reservation prior to visiting.

It has a very simple interior design with white finishing and plywood tables. Simple yet chic. It was really comfortable dining experience despite the noisiness and long wait .Berry Ricotta Hotcake was really soft, fluffy and thick. You will get sick of eating it if you are consuming it alone. It was best shared. It was topped with strawberries, blueberries, pumpkin seeds, sunflower seeds and a scoop of vanilla bean ice cream. It was too pretty not to instagram this dish. Berry Ricotta Hotcake ($14.90)

The Salty-sweet and crunchy sweet potato fries really delights us. It was great for sharing. The truffles smell was also rich. Truffled Sweet Potato Fries ($12.90)

Tender well-marinated pork topped with crispy sourdough makes this dish overwhelming. We love how juicy the pulled pork was.Pulled Pork On Sourdough ($18.90)

Soft Shell Crab Burger was pretty delicious. It comes with generous serving of wasabi slaw, homemade aioli, avocado and petit salad. The soft shell crab was crispy and crunchy. Soft Shell Crab Burger ($19.80)

The portobello & Truffled Scrambled egg comes with pesto, semi-dried tomatoes, petit salad and multigrain. The scrambled eggs were soft and creamy with tinge of truffles smell. I personally find this dish fairly normal. Portobello & Truffled Scrambled Eggs ($18.50)

Popular Japanese concept store, Muji, bring their first café in Singapore Paragon. The Japanese cafe is adjacent to their current merchandise store in the mall, attracting many visitors to drop by and have a try of their Japanese food.

In the cafe, everything from utensils to the furniture were sold in Muji concept store. They are simple but pretty. There are many food selections - from cold dish to mains to desserts. 

To order food, it is very simple. Firstly, get a metal tag to reserve your seats follow by queuing for the food. The food was displayed in the glass shelves as seen below. This appetizing food could tempt you greatly while queuing. We had our dinner before visiting so we are here for desserts. We have ordered Matcha Cheese Cake With Sesame Ice Cream ($7.90), Roasted Tea Pudding ($5.40), Thick Omelette With Japanese-Style Mushroom ($2.80) and Iced Mojito Squash ($5.90). Matcha Cheese Cake With Sesame Ice Cream: The cheesecake was soft, creamy and light. The matcha taste was rich but not over-powered, having no bitter aftertaste. Sesame ice cream helped to match the taste of the cheese cakes by creating a contrasting temperature for the food. Really love this dish for its rich but not over-powering taste. Matcha Cheese Cake With Sesame Ice Cream ($7.90)

Thick Omelette With Japnese –Style Mushroom is a cold appetizer. Thick Omelette contains crunchy peas and mushroom slices within. For egg-lover, it will definitely satisfy your egg craving as it was delicious.Thick Omelette With Japanese-Style Mushroom ($2.80)

Roasted Tea Pudding was soft and rich in the tea fragrant. It was not to my liking as perhaps I was expecting the pudding to be more solidified and colder. But I guess it was just my personal preference.Roasted Tea Pudding ($5.40)

Iced Mojito Squash was really refreshing. The citrus-sweet taste from the mint syrup, lime and lemon help to remove any greasy feel in your mouth.Iced Mojito Squash ($5.90)

All in all, muji café was a place with delicious and affordable Japanese food. It was a place for chilling provided that you avoid the lunch/dinner peak hours.

Out of the Cake Box is a small patisserie that had opened in 2014. It was located in telok blangah neighbourhood, selling freshly baked cakes and biscuits complemented with gourmet coffee and tea.

It is conveniently located opposite to the telok blangah mrt, making it very accessible to visit. It not only sells freshly baked cakes and biscuits, it also offers dessert bar services and conduct baking and decorating workshops.The entire café was small with simple white finishing. There are two tables indoor to provide diners with the ability to have high tea and desserts. To cater to more customers, there is a outdoor seating table. We visit during a Sunday afternoon, 1 hour before the closing time, so many of the cakes were sold out by then. I managed to call in to reserve the hot selling mango sticky rice cake.Since cakes are expected to be on a sweet side, one can compliment it with coffee and tea to prevent the taste from feeling too sick of the taste. The biscuits are really popular as during our time dining there, we witness a few customers visiting the café just to buy the biscuits. After a couple of failed attempt, we finally try their famous mango sticky rice cakes ($6). In addition, we managed to try Belgian Truffle ($6.50), B.B.C.C ($5.50) and Millionaire’s Tart ($6). B.B.C.C is a very interesting cake. It was a fusion between the traditional local dessert, Bo Bo Cha Cha and the ice-cream wafer biscuits. To create the bo bo cha cha taste, soft and jelly-like purple sweet potato mousse were sandwiches by the wafer biscuits and like fluffy sponge cake. Within the mousse, it was topped with yam, honey sweet potato and colourful jellies. The sweet –smelling coconut taste from the mousse helps to value-add the taste. It was a seasonal item so taste it when it is in stock. B.B.C.C ($5.50)
Photo credit: Out Of The Cake Box

Millionaire's tart contains a rich, buttery short crust base that is topped off with luscious sea-salt caramel. A generous layer of slow-baked chocolate custard made from a blend of quality Belgium chocolate and dark chocolate makes the tart chocolaty but not overly sweet. It was really delicious. Millionaire’s Tart ($6).
Photo credit: Out Of The Cake BoxDark chocolate truffle filling sandwich layers of moist chocolate sponge makes the cakes really rich. OMG!! Really love at first bite. It was rich and bitter-sweet. Although it was sinful
desserts but I don’t regret indulging in this delight. Belgian Truffle ($6.50)

The mango sticky rice cake was made using only Thai Honey Mangoes when they are in season. The mango was really sweet and sour. This cake encompasses slightly salty coconut glutinous rice, sweet mango jelly and pandan mousse. It really creates a mixture of hard and soft in this cake - Softness from the jelly and fluffy sponge cake and hardness from the sticky rice. This item was seasonal due to the Thai mango. Love the texture and interesting flavor.Mango Sticky Rice ($6)Layers of the mango sticky cake

Despite the small retail store, it serves really interesting and yummy cake. Locating at highly accessible yet quiet place helps to provide a hideout from the busyness of the city. If you are keen, you can even go for courses too.Follow Me At Instagram/ Facebook: @jacefootprints

Plum Village, located along Upper Thomson Road, has been selling authentic hakka food. It is probably the restaurant that has the most comprehensive menu of hakka delights.

Mummy’s birthday is round the corner so we decided to bring her to eat her favourite food – Hakka delights since my family are all hakka.

Abacus Seed ( 算盘子 ) is made up of yam and tapioca flour. Yam was being steams and mashed up before adding in tapioca flour. It was then roll into small little balls with the centre being indent in. It was shaped in this way signifying reunion and signifies wealth. In most of the shops selling abacus seeds, it was mixed with more tapioca flour so as to save cost and to increase chewiness. But in Plum Village, more yams were added (similar to household making method), giving it a denser texture yet a stronger yam fragrant. Mushroom, carrots and minced meat was stirred fried with it. It would have been better with more mushroom , carrot and minced meat was added.Preserved vegetable with porkbelly 梅菜扣肉 served in plum village was disappointing. This is because the pork belly was slightly dry and wasn’t tender. The dish was not salty enough. Usually this dish tends to be more salty as the preserved vegetable was braised with the pork belly over long period of time to enhance the pork belly taste. This process brings out the saltiness within the preserved vegetable. Broccolis were stirred fried with oyster sauce. It was remarkable that the broccolis were still crunchy and green because it was usually very soft and soggy when I purchase these dish elsewhere. Sea Cucumber Stir Fried with Snow Peas 海参炒扁豆 was my dad favourite dish as he say that the sea cucumber was very nutritious. The sea cucumber was springy and chewy. It was well marinated and braised with oyster sauce. Homemade Beancurd ( 家乡豆腐) was my favourite dish as the beancurd use was very smooth, coupled with the slightly salty minced meat and mushroom, it helps to appetite me. The fried prawns in Hakka wine (红槽虾球) was something my mum missed greatly. It was something that my past grandma regularly cooks. The prawn was stirred fried in red glutinous wine. The taste was not something most can appreciate. It tasted like sweet beer. I found it slightly diluted but the prawn used was fresh.Meatball and cabbage soup taste really normal like those we can cook at home. But it is worth mentioning that the meatball was well marinated. We order this dish as we wanted something to drink since in plum village, the only available beverage was coke and Chinese tea.Prawn and meat roll (五香) was pretty decent. It was crispy and not oily. They are all handmade from scratch. Hakka Yong Tau Fu (客家酿豆腐) is a must –try item for people visiting hakka restaurant. Fried beancurd was stuffed with meat fillings before steaming it. It was tasty.If you are looking for decent hakka food, you can popped by to plum village. The food was pretty decent but do not keep your expectation too high as the food are labour-intensive so the quality might varies.

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