Working Title has recently reopened following renovation works. See, they are always working to serve you better. In fact, Working Title works hard to make your food look good, taste great. They worked so hard, I had to wait for an hour and a half before my slice of pizza was served. Yep, but they redeemed their souls later by giving me an extra slice to make up for the lengthy wait! The cafe is pretty comfortable and spacious, with a blend of industrial-chic minimalism infused with modern-day technology. There is a hidden backyard that leads to the kitchen with a toilet cubicle.
Soup of the Day - S$7.00The soup of the day served during my visit was Mushroom Soup. Served with a slice of wholemeal toast, the thick mushroom soup was great-tasting and perfect as a starter. Each spoonful actually made me crave for more.

Ham & Spinach Quiche — S$7.00Best eaten warm, the quiche melts in your mouth and the flavour sinks gently into your tongue, subtly mesmerizing every tastebud. The crispiness of the crust was an amazing foil to the fluffy beaten eggs, and although the spinach was unsightly, it blended in well as an amalgamation of savoury flavours.

Al Fungi — S$4 (slice) | S$16 (whole)This was highly recommended on several food-sharing mobile apps, and I thought it tasted quite good. There was no foul odour from the mushrooms and the dry parsley enhanced the flavours of the pizza. However, I felt that the mozzarella cheese on the crust was too thinly layered. It didn't have the 'OOMPH' factor.

Smoked Salmon - S$6 (slice) | S$20 (whole)I would highly recommend this to my readers. The Smoked Salmon pizza was topped with generous portions of Smoked salmon, onions, mozzarella & edam cheese, along with a dollop of Greek yoghurt. I am regretting not ordering a whole pizza!

Salted Caramel Drizzle Cake — S$7.50

Too creamy for me

 

Skip this. While my friends loved it, I couldn't quite figure out what it really tasted like. I felt like I was merely eating whipped cream. Somehow, my tongue wasn't appreciative of this cake!

Peanut Butter Dark Chocolate — S$7.00This is a MUST-have! Don't be deceived by the innocent, plain-looking slice. If there are no decorations, it must mean that great flavours are hidden within! Supplied by uglycakeshop (truly ugly isn't it), this cake has the perfect blend of peanut butter and dark chocolate. None of these two flavours overwhelm each other, and that is why it's so great. A new taste is born!

Apple Pie — S$7.00Made from blended apple, banana, muesli, fresh milk, Greek yoghurt and cinnamon, this drink compromised on taste for the sake of nutrition. It didn’t taste awful, but weird.

Hot Chocolate — S$5.50Working Title doesn't serve decaffeinated coffee, so given the late hour, I had to settle for a Hot Chocolate. Surprisingly, it was really good, and they even made a latte art as requested! Ask for low-fat milk if you want a healthier option.

Swee Choon now has service bells attached to the edge of their tables, thus harnessing technology to improve their service. I recall having to wave fervently to get the attention of the crew. Now, it’s all packed in a little button.Drunken Chicken with wine (Yi mi ji) - S$2.50How does a chicken taste when it’s swimming in alcohol? This is indeed a love-it-or-hate-it dish. My dad is a loyal supporter, though we had to eat most of it to help him avoid getting over the legal blood alcohol level. Pray that they don’t serve you the smelly chicken backside part (which we got). Oh well, good to eat exotic food once in a while.
Yam Pastry (Yu Jiao) - S$2.00Yam pastry is what my family always orders without fail. The yam oozes out a fragrance only available to the diner, and tiny peas and carrot cubes can be sighted in the fillings. The crust is made of crispy fried crumbs, adding a crunch to every bite.

Dumpling in Spicy Chilli Oil (Hong you chao shou)- S$4.30If you want your mouth to turn into a fiery hot oven, this dumpling in spicy chilli oil does the trick. Your tongue will roll in fire and you will immediately turn hot. Best to eat this in the old wing (where there’s aircon to cool you down)

Barbequed pork-filled bun (Cha Shao Bao) - S$2.00This reminds me of a quick bite during recess in primary school. The outer covering is fresh and soft (not moist), and I love Swee Choon’s baos because they aren’t soggy. The pork fillings are fresh, sweet and fragrant. If you don’t want to order too much, this would make you satisfyingly full.

Carrot Cake (Luo Bo Gao) - S$2.00My brother would highly recommend this to you, though I thought it might be slightly too oily for my liking. However, Swee Choon’s version of this dish gets full marks for authenticity, as it is crispy on the outer layers and juicy in the inner parts, just the way it should be.

Mee Suah Kueh (Mian Xian Gao) - S$2.20One of the more wonderful snacks is the delicious mee suah cake. It can be shared amongst two to three diners, although I would rather gobble down one whole piece myself. The mee suah wasn’t very thick, but fluffy and well-cooked. This dish provides a unique mouthfeel.

Shrimp Dumplings (Har Gao) - S$2.40One of my favourites is the Har Gao. These shrimp dumplings are slightly more expensive than average, but they are worth every single cent. However, you can infer from the droplets formed on the plate that they have been out of the steamer for a rather long time. They were already slightly cold upon arrival.

Pork Dumplings (Siew Mai) - S$1.80Although the meat tasted a little stale, the portion was huge. It’s one of the more affordable Siew Mais around. However, I do have a slight issue with them serving it on metal plates. My idea of Siew Mai is that it comes in baskets, not plates. I guess serving on a metal plate is more hygienic.

Steamed Buns (Xiao Long Bao) - S$4.60Although the skin of these little dragon buns have not been folded eighteen times, it is still comparable to Din Tai Fung’s famed Xiao Long Bao. My lungs were filled with the fragrance of the meat - and my tastebuds did a little dance in my mouth to the exquisite taste. This is one dish we should all take pride in – the ingenious idea of making a ‘pastry’ with soup within is definitely a breakthrough in the food industry.

Golden Lava Custard Buns (Liu Sha Bao) - S$3.90What I loved about Swee Choon’s Golden Lava Custard Buns is that they aren’t awfully sweet. They don’t inject too much custard into the bun, so your dining experience won’t turn embarrassingly messy.

Hunting for authentic Italian fare in Singapore is definitely no mean feat. Most Italians do know their food well, just think Joe Bastianich and Luca Manfé (Winner of Masterchef Season 4). Knowing &SONS Bacaro offers one of my favourite cuisines in small, bite-sized portions, I definitely had to pay them a visit.As true-blue Italians do not separate alcohol from their meals. &SONS Bacaro conveniently takes on the facade of both bar and bistro. The fancy candlestick-mounted lights set against plain dark furniture seem to create the mood for some serious business talk.The Europeans serving us had thick accents, and the bar was abuzz with lively music and chatter on a weeknight. This definitely makes a great hangout for PMETs, or in fact any large group gathering. If you can't decide what to select from the menu, here are 3 Must-try Italian dishes at &SONS Bacaro.
Tagliatelle, Truffle Pesto - S$12.00It came as a surprise that the tagliatelle was so moist. I recall attempting to cook my very own tagliatelle but it was either overcooked, turning soggy, or undercooked and remained tough to chew. The temperature of the dish was just right, and the plating was fantastic. The hint of truffles wasn't very strong though.
Cheese & Potato Ravioli, Balsamic Vinegar - S$9.00These small pasta envelopes are definitely one of the more difficult dishes to cook, and &SONS Bacaro nailed it! Each ravioli had a consistent filling, and the chewiness and texture of the pasta was top-notch. The exterior may appear oily, but it is in fact the balsamic vinegar adding a fragrant touch to the savoury dish.


Mushrooms, Gorgonzola & Polenta - S$8.00This is my personal favourite and I would highly recommend that you start with this. It's one of the more satisfying vegetarian dishes at the heart of Italian cuisine.The Gorgonzola gave off a strong cheesy smell (which I loved), and having the mushrooms and polenta soaked in it was downright good. It was rich, creamy and flavourful— and when down to the last spoonful, the only thing I could think of was "I can't believe it's over!" I'll definitely order this again on my next visit.

If you ever watch the movie Safe Haven and love the set-up of a seaside restaurant, Quayside Fish Bar & Bistro is definitely a better place for the unfolding of a love story. The waterfront breeze makes it cooling to have an alfresco dining, and there is a choice to sit indoors if you prefer brighter lighting. Sitting outdoors, of course, would grant you a magnificent view of the sunset over the yatches. From time to time, you'll see owners walking their dogs under the stars of the moonlit night.The store is so spacious, that dancing around tables would be easy. It feels totally different from the hustle and bustle of the stressful Singapore— truly a place where conversations are light-hearted and you can take things slow and easy.Unlike most sleezy bars, the bar in Quayside Fish Bar & Bistro is brightly litted. Surprisingly, it does not destroy the mood of having a good time.

BOCKTAIL PAIRING
Rekorderlig Cider - S$12.90 (per bottle), S$10.90 (hh)
A choice of Strawberry & Lime OR WildberriesWe were introduced to one of the most refreshing drink ever. It was filled with delicious fresh antioxidant fruits such as strawberries and blueberries, topped with a refreshing drink of the Rekorderlig cider. It was a great opening to the evening ahead.

STARTER
Tuna Tataki - S$19.00One of the more interesting palates was the Tuna tataki, which consisted of Pear crumble, wakame seaweed, avruga caviar, edible flower. Do not fear that it looks slightly raw, because it has been briefly seared over a hot flame without destroying the taste. Only the best can taste great in its original form (with little heating). The bits and pieces from the pear crumble was an ingenious idea, a perfect combination to the avruga caviar and wakame seaweed. 

Salad of The Day
Chef’s Selection of Salad — (Price: Refer to blackboard menu as it changes daily)This dish is changed daily depending on what comes in fresh on that day. While I think that QSFB could improve on their plating skills for this dish, every bit about the salad was fresh and juicy. The tiger prawns were served with yellow frisy and scallops, making every bite succulent and juicy. The sauces used were really balanced, with none overpowering it each other.

MAIN COURSE
QSFB’s signature chilli crab linguine - S$28.00

A house specialty pastaThis is probably the star of the entire meal. The soft-shell chilli crab rests upon a bed of linguine, innocently waiting for its food-tasting verdict. There is nothing overly pretentious about the dish, except for flakes of mixed herbs strewn across the plate. It was indeed a great pairing with the linguine as the smooth pasta went really well with the crispy protein.

Baked Barramundi - S$29.00
Pumpkin puree, red wine poached pear, lobster butter sauce, fried chorizoMy favourite among the plate was the lobster butter sauce — you must pair it with the Baked Barramundi to make it taste great. The consistency of the pumpkin puree was not as smooth, as I could still taste the bits and pieces of the pumpkin. The red wine poached pear don't really look as good, but it is actually a marriage of unique flavours.

COCKTAIL PAIRING
Sex at Quayside - S$16.00 (gls), S$14.00 (hh)
prosecco, peach schnapps, cranberry juice, orange juiceWhile most of my diners love this drink, my youth must have made me think that it was too strong for me. STRANGELY, I keep wanting to slurp for more (until I ended up finishing the drink). On a random note, the tall glass made me felt like I was in Hawaii.

DESSERT
Homemade Tiramisu - S$14.00
The best in Sentosa, some say Singapore

Love the layering and the cake was really light

 

One of the most difficult part of a full-meal is the dessert. Most chefs cannot make great dessert, but the chefs behind Quayside Fish Bar & Bistro managed to ace my expectations on their Tiramisu. The Tiramisu is really well-balanced, light and fairy on the inside, with a slight sweet-bitter touch accompanied by the coffee and liquor. 
COCKTAIL PAIRING 
Chocolate Dreams - S$18.00 (gls), S$16.00 (hh)
vodka, kahlua, cacao brown, baileys, milk and chocolate rimMy first impression of this drink was that it LOOKED quite diluted, but my oh my, it tasted great that I wanted so much more! Gulping down the cocktail was a great signal to my tastebuds that my meal has officially ended, though I knew somewhere in me craved for more. By the time I exited the restaurant, about 2.5-3 hours have passed. It was a great ending to the night, and I'll definitely make it a point to visit the restaurant someday. Don't fret if it seems out of the way — it is well worth it!

Tom Palette's have an additional banner to their cafe. You can get 10% off if you're a student. My friend and I ordered SGD4.20.. and we paid only SGD3.80 for the ice-cream!We tried both CNY flavours - pumpkin and pineapple tart flavour. The pumpkin flavour was really delicious and I hope they retained it.. but the pineapple tart tasted like cheese. It was really strange! I love how tom's palette ice-cream doesn't melt so quickly.. and i think if you eat it with a loved one, it really does feel like a romantic ice-cream date! Remember: Flash your student card for 10% off!Happy Lunar New Year everyone!