Guide to Keisuke Ramen: http://nkikichua.blogspot.sg/2016/05/guide-to-ramen-keisuke-singapore.html

Kani King is one of my favourite among Keisuke Ramen, and it was sprung out soon after the prosperous launched of Lobster King. Similarly to Lobster King, it also features different types of crab broth – Crab Broth Ramen with Clear Soup, Crab Broth Ramen with Rich Soup, Spicy Crab Broth Ramen, and two brand new dishes such as Crab Broth with Mixed Fried Omelette Ramen and Crab Tsukemen.Crab Broth with Mixed Fried Omelette Ramen is quite an interesting hype to a bowl of ramen, which is topped with a layer of soft and fluffy egg filled with crab stick and vegetables - which I think suits the local palate. My other favourite has to be Crab Tsukemen (dipping noodles), purely because I love tsukemen and this hits the right spot for a tsukemen lover.

Based on individual preferences, after comparing to lobster broth, my taste buds leans slightly towards the crab broth more as it is sweeter and lighter in flavour.

Full review: http://nkikichua.blogspot.sg/2016/03/atlas-coffeehouse-bukit-timah-botanic.html

Atlas Coffeehouse is another venture by the team behind Assembly Coffee. For a group of four, we ordered 3 mains, a side and a sweet treat, which were directed on the recommended mains that received positive feedbacks. We visited on a busy Saturday and it took us approximately 10mins to get a table.

The highly raved Creamy Mushrooms on Sourdough + Scrambled eggs - the scrambled egg by the side scored some brownie points with its buttery and semi-runny texture, it surely made the dish a more appetising one. Together with the addictive white wine creamy mushrooms served on toasted sourdough and capped with grated parmesan cheese.Another not-to-be-missed dish, ATLAS Butterscotch Banana Pancake - their signature pancake is like a pancake up-size full of fluffiness and slight crisp on the outside, very different from the hotcakes found in other cafes. It is served with caramelised banana and house-made butterscotch and honey comb ice cream. Best of all, it doesn't get jerlat (it means the feeling of eating too much of it makes you sick in Malay). Although it state that it requires 20mins of waiting time, but it’s always a pleasant surprise when we got ours less than that.

Full review: http://nkikichua.blogspot.sg/2016/03/cream-custard-jalan-bukit-ho-swee-tiong.htmlWhy not start with the legendary cake which was first created by Black Star Pastry in Sydney, Australia. Just months ago, I had the chance to taste it and I got to say I fell deeply in love with it ever since.

I was really hyped to try Cream and Custard’s rendition of the famous Strawberry Watermelon Cake, keeping it light with two layers of almond dacquoise, fresh rose, whipped cream and watermelon. Finished it off with fresh strawberries, grapes, blueberries and rose petals atop. It came off a little disappointing as the bottom layer slides off the cake.

For the tarts, this has to be one of my favourite, Passion Fruit Meringue Tart. Giving off the fragrant from the made-from-scratch tart, filled with tangy and creamy passion fruit curd and covered with scorched meringue. A perfect combination and is simply the crowd pleaser that day. I must say I'm pretty impressed with the varitey of cakes available for a neighbourhood cafe!

Full review: http://nkikichua.blogspot.sg/2016/04/portico-favourites-high-tea-dempsey.htmlWhat better way to drive the crowd in during the slow-afternoon then have their own Portico Favourites High Tea at $48+/person (minimum 2 to dine). The high tea includes a starter plate and a high tea stand which comprises of four-tier of bite size sweets, savouries, cookies, chocolate and scones.

It also comes with a either a free flow choice of Coffee or (one flavour) Twinings from the Large-Leaf Discovery Tea Collection. I love my pick of Rose Garden tea which turns out well when paired with the food. As the name implies, it is towards the floral flavour and I personally think it’s perfect for a high tea.

The four-tier high tea add up to 12 items in total - three savouries items, six sweets items, two cookies and chocolates items and a scone with homemade spread. It's a right hit to my savoury tastebuds and I would say it would be a crowd pleaser among Singaporeans too. Trying to go local yet remaining that touch of the westernise high tea, who would have known that chili crab would go so well with the soft and moist éclair.

Reservations are strongly recommended as there will only be a limited sets available each day.

Full review: http://nkikichua.blogspot.sg/2016/04/chir-chir-singapore-new-menu-highlight.htmlAs you know, Chir Chir is a chain restaurant originated in South Korea and it what better way to attract k-food lovers than to introduce the Honey Butter Chicken derived from the famous Korean honey butter chips. Even for those who haven’t tried the chips (it applies to me too), you can imagine it just by having this chicken because according to my fellow foodie who have tried the chips mentioned that the chicken seasoning were really similar to the chips.

Next off the list, Topokki & Cheese. I would say it’s a spin-off of mac & cheese. Instead of macaroni, it is replaced with topokki (Korean rice cakes) and topped with chicken ham and bacon bits in creamy cheese sauce.

Going for something wholesome? Chir Chir serves oven roasted chickens too and it comes in Rosemary, Spicy BBQ and Garlic. The whole roasted Rosemary Chicken went through 12hours of marinating and accompanied with salt-baked egg, baked potato and salsa. My pick among the three, which I have tried previously.