Showing 1 to 5 of 74 Reviews in Singapore
[Little House of Dreams]
A place where your fairytale dreams come true. Little House of Dreams (LHOD) was managed by two pretty ladies, Audrey Lee and Grace Goh, they surely understands what girls love! The color theme for the whole restaurant was pastel pink, so sweets, girls totally couldn't resist.
Collaborating with Ben and Jerry's ice cream within this same premises currently, you could enjoy good food and quality ice cream at the same time. LHOD used to sell only bread and cakes but after moving to this current location, they have hot food now.
We started our night with some appetizers:
 Portobello Fritters $12.90
- We all knew good food coming before it reaches our table. All thanks to the fragrance from the truffle oil. Portobello fritters were so crispy, drizzled with truffle oil on the outside and best of all, it wasn't soaked with oil when we bite our way through it!! So good I think I could have a few servings on my own.
 Sambal Sotong $16.90
- These 2 sea creatures were presented to us in a nice char. "Almost" grilled to perfection but I thought cooking time could be a little shorter to keep the tenderness of the flesh. The flesh itself tasted slight garlicky and goes really well together with the sambal chilli.
 Salted Egg Yolk Calamari $13.90
- Salted Egg Yolk food items wasn't new to any one of us here, it has been trending for more than a year already. What made LHOD's dish stood out? Their version of salted egg yolk sauce was thick, grainy with salted egg bits and not salty. The proportions of salted egg, curry leaves and chilli were perfect where each individual ingredients did not overshine each other. Great on these breaded calamari! LHOD could consider using this sauce to create new dishes too.
 Prawn Paste Chicken Wings (4pcs) $15.90
- Look at these wings!! Chicken wings were huge and juicy within. Skin deep fried till super crispy, lightly marinated with prawn paste and a dash of herbs. A pity the marinade did not penetrate into the meat completely otherwise they would have tasted even better.
[a] Iced Chocolate $7.90
- My kind of drink but it wasn't chocolatey enough for me. I preferred thicker sinful ones. Green Garden Fruit Fizzies $8.90
[c] Pink Passion Fruit Fizzies $8.90
[d] Lavender Blue Fruit Fizzies $8.90
[e] Sunny Day Fruit Fizzies $8.90
- These non-alcoholic thirst quenchers were more interesting. Pretty colors and interesting flavours made us couldnt make up our mind which to try first. We ordered the 4 most popular ones to try out. My favorite was the Pink Passion Fruit Fizzies. I love slight sourish drinks as it gave me more appetite to eat more!
 Big Breakfast $16.90- For this price we paying, portion served was really generous. Scrambled egg was done pretty well, just the way I love my eggs to be. The spinach and mushrooms were a little salty but they definitely complement the bread well. Served all day!
 Seabass wif Salad $34.90- Fish meat was firm and succulent. Pretty to my eyes and tasty on my palate. The chef made the pan-fried potato balls looked like scallops, Genius! My 2nd most loved mains for the night.
 Pork Ribs wif Salad $32.90- Whenever I order pork ribs, I'm most concerned with the tenderness of the meat and the sweetness level of the marinates. Lucky this plate didn't disappoint me. The marinates wasn't overly sweet and carried off a smokey aftertaste. The meat fell off bones easily, tender and nice.
 Spaghetti Laksa Prawns $26.90- Tadahhhh.. My vote goes to this spaghetti laksa prawns for best dish tonight. Look at the huge prawns we were given! Very fresh and crunchy. The spaghetti texture was al dente and every mouthful you could taste the spiciness of the sauce. I love the fiery kick from the laksa sauce, but I could take something spicier. If only the sourish from the tomato base could reduce, I believe the laksa taste would outstand more. Nevertheless, this was still my top choice
 Chilli Crab Bun $19.90- Who don't love crabs? Everyone on this table loved them! Chunks and chunks of generous crabmeat were made into patties and served to us in a delicious bun made in-house. Look at the Chilli crab drizzle, so generous and everything overflows! We almost licked up the plate *haha*
 Pulled Pork Sandwich $17.90
- If we compared this pulled pork sandwich with the chilli crab bun, the former crabby was so much better. Pulled pork was too dry and tough for my liking. Overall lacked the juiciness of meat which I found it a pity.
- On a side note: Both plating for crab bun & pulled pork sandwich really need to change. It really looked bad on such a big wooden board with only the stand alone bun/sandwich. The look quite turn us off even before we started eating.
After all the savory stuff, finally it's time for girls best friends: DESSERTS! No matter how full we were, we definitely can bring out another tummy for the sweets!
 Sticky Date Pudding wif Vanilla Ice Cream $13.90
- Sticky date pudding was so good, we wiped it out in seconds. Every mouthful you can taste the fragrance of dates. Beware: It could get very sweet if you pair with the bananas given but we gals dun care! Whack!!
 Creme Brulee $10.90
- Tofu-liked vanilla custard base was smooth and slippery, eventually disappeared after touching our tongues. The torched sugar crust gave it more flavour. I would say it's a common item which can do with or without.
 Vanilla Bloom Pot $6.90
 Pandan Rose Bloom Pot $6.90
- These mini pots piped so beautifully with flower petals attracted us at first sight! Almost too pretty to eat them. Vanilla bloom pot tasted less sweet with a very nice milky flavour and fluffy sponge cake below. As for Pandan Rose, the frosting was too sweet although it smells good. But I couldn't finish the first mouthful. The Pandan cake below was slightly dense too. This flavour definitely for the sweet toothies only.
 Rainbow Cake $9.90
- Who don't love Rainbow? Most girls do! It was the last slice on the cake tray that night but we managed to get hold of it. Cake texture was dense and compact, with thick layers of cream in-between which I love. If only the different layers of colors could represent a different fruit flavour, I believe it would attract more attention and buying power.
 Chocolate Salted Caramel Cake $7.90- Compared to the previous cake to this, I prefer the latter. I love the saltiness which neutralizes the overall sweetness of this chocolate cake.
 Snickers Cheesecake $7.90
- If you're a cheese lover, then this was for you. Thick heavy luscious cheese which I don't feel jelat even after the whole slice was gone. Texture was really smooth on the tongue and snickers' chunks brought up the chocolatey nutty aftertaste.
** We were so full after grubbing down so much food. Our dining experience was enjoyable, especially with whole jing gang of people who loves food. The newly introduced hot items on the menu needed some fine-tuning to make better. Dessert cakes were good on the whole, it was what LHOD specializes in anyway. They do serve macarons and messy jars too! Love the whole ambience the most, was very princessy, it definitely perk up the happy mood in us. **
📍 Little House of Dreams
Block 8 Dempsey Road
Mon to Friday 11am - 11pm
Sat to Sun 9am - 11pm
( Last order for Hot Food 10.15pm)
Read full reviews and more food photos at http://jellylovesfood.blogspot.sg
Originated from USA, Wingzone was started by 2 men, Matt Friedman and Adam Scott. They came by developing this recipe of buffalo wings in year 1991, all because of Florida university students. At that time, pizza delivery was the only food for students studying late, which gave Matt and Adam an opportunity to provide an alternate choice to these students' boring pizza life. These buffalo wings recipes successfully conquered the hearts of USA and by year 2009, Wingzone went on their way to Global expansion.
Currently in Singapore, there's two Wingzone outlet. One situated in Bugis Plus shopping mall and the other newly set up store at Buangkok. I chanced upon Bugis outlet while shopping with my friends and we decided to give it a shot.
Wingzone menu was quite extensive, from their signature buffalo wings to drumsticks, hand-breaded tenders, burgers, salads, sides and desserts. As for choice of flavours for the meat, there were 15. We chose cool ranch, honey, buffalo bliss, garlic parm and thai chili. We ordered the buffalo wings set meals instead of ala carte, which came with side wedges fries and a drink at $10.95 per set. There's also option to top up additional $0.50 for Wingzone signature dips and dry rubs for the wedges. We added blue cheese dip and blackened voodoo rub. Lastly, cheese lovers like us couldn't leave the counter without ordering mozzarella sticks!
 Buffalo Wings (ala-carte $7.95)
[a] Cool ranch
- Naked wings tossed with spices and herbs. Crispy skin but was a little salty. Most votes went to this flavour. Honey Q- This flavour brought out a smokey taste unlike what the name describes. It wasn't sweet like honey but more on the bbq side.
[c] Buffalo Bliss- These 3rd flavour we tried was sourish. The tangy aftertaste resembles tabasco. Not a crowd pleaser..
[d] Garlic parm- This flavour ranked my 2nd choice apart from the cool ranch wings. They tasted very garlicky, although slight salty but I still love them!
[e] Thai chili- There wasn't any wow factor for this flavour. Too sweet, simply the common Thai chilli that we could get bottles from supermarts.
 Wedges Fries- We had both the original wedges fries and also the blackened voodoo seasonings. Original ones were still the best! Voodoo tasted weird with spices that my tongue couldn't accept. Hahaha.. I guessed that's the reason behind how it was named!
Not forgetting to mention these wedges fries comes in crinkled shapes. I do agree with my fellow foodies that these shapes did improve the biting texture of fries in our mouth.
 Mozzerella Sticks- Anything with cheese usually won't go wrong because we all love cheese! Although Mozzerella sticks were commonly sold in any western F & B but we still love them. Eat them when hot to enjoy the gooey cheese within
** Although Wingzone uses fresh chicken wings instead of frozen ones, but I find the size too skinny. I still prefer big fat wings. Taste wise, the 5 flavours that we tried didn't pretty impressed me much. Nevertheless, I might come back for other flavours if I'm in this area. **
📍 Wingzone (Singapore)
201 Victoria Street
Bugis+ Level 4
Open daily 11am - 10pm
KATTO, which means "cut" in Japanese, was started up by two brothers. Together with a bunch of good friends of theirs, coming together to bring us quality food which they specialized in; Sashimi. Having family in fresh food trading industry, all the sashimi you see at KATTO were self-sourced and self-imported. That was why KATTO promised to serve only the top quality, freshest cuts.
Apart from serving premium fish, the rice they used were from Hokkaido. Premium Hokkaido Nanatsuboshi rice that's milled in Singapore to keep the freshness. Together with 18 other grains mixed in, steamed in dashi broth, their version of white/brown rice definitely bring your palate to another level. You could choose cabbage base too, if you're not a carbo loading person.
How does this Sashimi ricebox works? For $12.90, you could order 2 mains of 140gm, 2 sides and a base of 250gm grains/salad. Mains were definitely the different varieties of sashimi. As for sides, there were edamame, pickled mushrooms, seaweed salad, miso buttered baby corns, tomatoes, pickled radish, cucumbers etc.
My first box was with California Unrolled, Creamy Goma Tuna, paired with 2 sides of Seaweed Salad and Mushroon on top of a mixture of white and brown rice.
 California Unrolled (Salmon)
- It felt like having a California hand roll the "naked" "undressed" version. I love how creamy this combination was. The sauce was umami. Every bite was filled with generous seafood goodness from the fresh salmon cubes and kani sticks. The crunchiness from the cucumber and the popping of roe in my mouth made every mouthful delightful! Nomnomnom..
 Goma Tuna
- Fresh Tuna cubes soaked in this rich, sesame flavour. The goma dressing was so fragrant! With toasted almonds and sesame seeds mixed in the sauce, so good, you wouldn't want to waste a single drop of it. As the base rice was a little dry, this dressing worked really well to make the grainy rice softer too.
[a] Seaweed Salad
- Seaweed were indeed crunchy but tasted too bland for me. Although seaweed was rich in minerals and helps in maintaining collagen in our skin, but if they don't do something to the taste, I guessed I would give it amiss on my next visit. Pickled Mushrooms- Mushrooms, fungus with good source of selenium (antioxidant mineral) and protein, eating more do no harm And by chewing these sourish tangy mushrooms, it gave me more appetite to consume more KATTO as the vinegar clears my palate. I liked this choice of side.
On my 2nd visit to KATTO, I've chosen Chicken Rice Chilli and Classic Shoyu for my rice box. Chicken Rice Chilli (Salmon)- A twist of asian touch I would call this and KATTO team was really bold to make this flavour. Like how it was named, it tasted just like our usual chicken rice chilli but with salmon cubes rather than chicken. The seasoning and spiciness wasn't too overwhelming to shadow away the glory of the fresh salmon so it was a rather interesting choice which eventually worked for me.
 Classic Shoyu (Salmon)- Among all 4 types of sashimi which I tried, this was the most common yet safest choice. Sashimi with shoyu, a classic way of eating, this combi will never go wrong. It was light weight, but the crispy seaweed bits and sesame seeds mixed in did made the overall taste tasted better.
[a] Miso Buttered Baby Corns- Lightly grilled on the surface, these baby corns were still crunchy when bite. They tasted buttery while sweet on the inside. They went really well with the chicken rice chilli salmon sashimi.
- This was my second time choosing mushrooms as one of the sides. I still love it.
If you have a smaller tummy space, mini boxes were available too at $7.90 each. For a mini box, you could get 70gm sashimi, 1 side on a 250gm grains/salad base.
** Dining experience at KATTO was enjoyable. My tummy was happy For $12.90, the portion was definitely sufficient for lunch and most importantly, a healthier choice compared to fried kway teow or roast meat rice
I find the sashimi flavours bold yet unique. Kinda love these fusion combi that KATTO provides now and awaiting to see new flavours soon! Now they have new additions of teriyaki chicken and onsen egg for you guys to choose from! 😋 **
1 Fusionpolis Place
Galaxis@ One North
Mon to Fri 11am - 8pm
Sat 11am - 2pm
Table Wait Time: 10 minute(s)
Spending per head: Approximately $13(Lunch)Other Ratings:
[Liao Fan Hongkong Soya Sauce Chicken Rice & Noodles]
Chef-owner Chan Hon Meng, recently received a 1 Star Michelin Award for his soya sauce chicken stall at Chinatown. A stall which I frequently patronized, was now bustling with even more crowd. Chef-owner Chan named his stall "Hongkong" because he learned the cooking ropes previously from a restaurant's Hongkong chef.
Borned in Ipoh, Malaysia, Chef-owner Chan was already in the F & B industry for 35 years. He worked 17 hours a day at his soya sauce chicken stall, 6 days a week. He prepared 180 soya chickens daily, currently 30 pieces more from his usual so as more customers could get their hands on it.
Chef Chan did not behave "on airs" or ignorant after receiving his 1 star Michelin award. Instead, he still humbling continues to operate his stall since the very next day after the Michelin award ceremony.
Few days ago, my friends and I braved the queue just to get our hands on his food. We started queuing at 10.15am, there was already a long line infront of us but stall only operate after 10.30am! *woww* A lady stall assistant came over to take orders first in order to ease the crowd. We finally got our food around 12noon, fed our camera and tucked in!!
 Soya Sauce Chicken $14.00 (whole) $7.00 (half)
- Look at this gorgeous plate of soya sauce chicken! Tender, fat plumpy chicken meat with skin so nicely marinated and glazed. So yum and juice all locked in! The light soya sauce drizzled on top was packed with sesame sauce fragrance but slight salty for me.
 Roast Meat Platter $10.00 (Char Siew, Ribs and Roasted Pork Belly)
- Among all 3 types of roast meat, my best take was the char siew meat. They were nicely charred on the outside and contains equal ratio of meat vs fats. Fats' portion melts in your mouth and overall not overly sweet. Ribs was a little tough, I wished the meat was more tender. As for the roasted pork belly, the positive part was the crackling skin but negatively, the meat wasn't as flavourful.
 Oyster Sauce Vegetable $3.00 (small) $4.00 (big)
- A fresh greeny plate of kai lan vegetables, poached and drizzled with oyster sauce. Cooking time was just right where the leaves were not overlooked and the stems still gave us a good crunch. Best take was the loads of crispy garlic bits scattered on top!
 Bean Sprouts $2.00 (small) $3.00 (big)
- Using the same oyster sauce base/ drizzle as the kai lan vegetables, both plates tasted similar. Bean sprouts were very crunchy and for only $2.00, this portion was definitely generous.
 Plain "kosong" Thin Yellow noodles/ Rice noodles $1.00 per plate
 Plain Rice $0.50 per plate
- As we ordered sharing meat portions, our carbo all came in "kosong" (plain). I love the chewy texture of kway teow (rice noodles) most. The thin yellow noodles were springy and al dente too. As for the rice, it was so good with the braised dark sauce! I believe the base sauce used for tossing were the same for all 3. It was really savory and fragrant! Nomnomnom...
If you come on your own, you could simply order their 1 person individual portion. The price will eventually blow you off with the generous portion they give.
 Soya Sauce Chicken with Rice; At only $2.00 per plate
 Soya Sauce Chicken plus another meat choice with Rice (or) Noodles $3.50 per plate
*** A very enjoyable and delicious 1 star Michelin meal at lowest prices you could find in the world now. My many dining experiences here previously and now, Chef Chan kept his top standards. Food were still as good after he scored his Michelin! He believes there's no first grade food but only first grade chef who works hard to make good food. My only complain now was the queuing time. I used to get his chicken in 45mins previously, but now, it's at least 1.5hrs from stall opens and 2.5hrs during lunchtime. Nevertheless, I'll BE BACK!!
📍 Liao Fan Hong Kong Soya Sauce Chicken & Noodles 了凡香港油鸡饭面
Blk 335 Smith Street
Chinatown Food Complex
Thurs to Tues 10.30am - 7pm or till sold out
(Closed on Wed)
[Woon Woon Pek Beehoon 稳稳白米粉]
There seems to be an increase in white beehoon stalls recently. One of which I tried recently was Woon Woon white beehoon situated at Changi village food centre.
Managed by two young lads (good friends) whom left their desk bond jobs to become young hawkers, which was the recent trend. The way I see them work round the stall, they definitely have passion in food. The stall was clean, neatly organized and signboards brightly lit to show customers what they actually have. As you could see from this price chart, there's different mix and match seafood varieties for you to choose from.
Our beehoon portion was $30.00, which could easily feed 3-5pax, especially girls. There's 3 whole crayfish, lotsa clams, sea prawns, snakehead fish slices etc. On top of these sea creatures, generous amount of chinese cabbage, garlic bits and crispy pork lards were added in.
In this whole dish, the most important factor for me personally, was the broth. It was sweet, but sweetness came from the chinese cabbage. The taste of the cabbage eventually covered the crustacean /seafood base which I felt a pity. Probably portions could be adjusted or Woon Woon could improve their base broth. Beehoon did not slurp up the soup too so it may be good if they were pre-fried with abit of "wok hei" taste to improve the overall taste. 👍🏼👍🏼
Other than the above, sea prawns, crayfish were very fresh and firm. The clams meat were sweet too. 👍🏼👍🏼👍🏼
I also suggested to Woon Woon to add in other choice of fish such as batang fish/ snapper as they were more sweet compared to the tasteless bland snakehead. Boss told me they specially select these standard-sized snackhead slices so that they look good on the plate which I felt redundant. He even mentioned they took quite sometime to get the right way to remove the freshwater taste of snakehead. So I asked him:" Since it was so troublesome and tedious process already, why use them?". I rather pay extra dollars to enjoy better grade fish types. No offense but I do hope he take my suggestions. 👍🏼
** This whole new experience was rather a quick one. Hits and misses definitely have, as Woon Woon Pek Bee Hoon was rather new. But I believed if they fine-tune abit, results would surely improve! And having the stall at a large hawker centre attracts more crowd too from all parts of Singapore. We still did enjoy our food, great company and I would definitely patronize again to see if there's improvement in the broth
📍 Woon Woon Pek Beehoon
Changi Village Food Ctr
Changi Village Road
Blk 2 Unit 01-52
Tues to Sun 11am - 9pm
My jelly ratings:
👍🏼👍🏼 Not too bad
👍🏼 Needs improvement
👎🏼 I won't take a 2nd bite/look