My all-time favourite ice cream and ice cream flavor!
The hazelnut taste is not too strong. With every lick on the soft, fresh and cooling Haato Ice Cream, it makes your mood turns sweet and cheery. It is a great food to be eaten during hot weather and a comfort food. However, I eat it almost every other day. $4.50 for single scoop and $5.50 for double scoop.

Tried their hot iron waffle with a scoop of ice cream and I have chosen the rocky road which consists of marshmallow, roasted walnut and caramel swirl! I love the ice cream. With the waffle, it is simply heavenly. you can even choose your toppings and i have decided on maple syrup. However, the service of the waitress is not really very enjoyable. The ambience and the theme of the café is really a nice place for people to hang out, have a tea and chit-chat.

Ichiban has come out with a new chasoba menu which is a special deal for people who dine in from 3pm – 5.30pm from Monday – Friday. I ordered their pirikara nabeyaki chasoba which I think it’s quite nice; it’s in fact a whole new taste for chasoba. The noodle is hot instead of cold and they added the chicken and sauce into the soup as the sauce is quite salty and sour and spicy plus the bland soup, the soup is in fact quite tasty! You have to mix it well! This set meal includes free flow of green tea and this plate of Japanese rice ball. It is quite a good deal.

Seafood Marinara is simply spaghetti with seafood such as prawns, squids and clams in tomato herb sauce. The portion is huge. The cream mushroom soup is very creamy and I don’t really enjoy it.
Overall Pasta Mania is a simple place for basic pastas. It's convenient and it's affordable for all age groups to dine in.

There are a total of 9 wedding dinner courses
First dish: Lobster Cold Dish Combination which consists of lobster salad, pan fried abalone clam with garlic, jelly fish with sesame seeds, prawn spring roll and deep fried meat with beancurd skin.
Second dish: braised shark’s fin soup with seafood – although it is quite cruel to consume shark’s fin soup but it was marvelous together with the crabmeat, dried scallop and fish maw.
Third dish: chef’s special crispy roast chicken with prawn crackers
Forth dish: steamed cod dish with golden minced garlic & soya sauce
Fifth dish: pan – fried prawns in butter and garlic sauce
Sixth dish: braised abalone with seasonal vegetable.
Seventh dish: smoked tea duck with mini pancakes
Eighth dish: fried hokkie mee-sua with assorted meat and last but not least, mango sago with ice cream.