The place was located quite a walking distance from the MRT station. Retro theme desserts and cakes will be available till end of the month.

Singapore Breakfast (S$13.90++)
Coconut panna cotta "soft boiled egg " with bursting exotic yolk,
top with gula melaka "soy sauce" & cinnamon "pepper power" & kaya parfait toast on the side
Topup S$4++ for a cup of white coffee to go with it
Super light crispy toast. It was like having the usual kaya toast but icy cold version. The yolk tasted of pineapple.

The flat white was average in taste, as I preferred it to be stronger.Gem Biscuit (S$10.90++)
Milk Chocolate, Apricot, Almond
It was light mousse with apricot filling, topped with meringue.
Coconut panna cotta
Tu Tu Kueh (S$8.90++)
Coconut Vanilla, Gula Melaka, Almond
It was a giant version of the actual stuff with gula melaka filling.

Best come early. The place packed up quite fast.

The restaurant was located in a hidden corner of Japan Food Town. The restaurant specialized in saba, which was also commonly known as mackerel. The restaurant used top quality mackerel from North Pacific Coast Japan to make their various saba-based dishes. This month the restaurant was having 38% off selected dishes with JPassport mobile application.

Toro-Saba-Zuke Bowl (Usual price $18++)
Soy sauce marinade sashimi bowl
After discount, it was $11.20++.
To eat this dish,
Step 1) Taste the original
Step 2) Add the seasonings
Step 3) Add Dashi soup to make it into a Chazuke (my preferred choice)
The dish came with pickled cucumber, soup, and cold tofu. The fish was well marinaded and did not taste too salty.

There was also a free Toro Saba Sushi coupon in the mobile application too. The sushi was quite nice with slightly oily moist rice mixed with sesame seeds.

The restaurant was by Dylan Ong, formerly co-owner of the well priced french restaurant chain, Saveur. The restaurant was located walking distance from Bugis MRT station. 


The menu was kind of similar to Saveur.


The Egg (S$9++)
Ikura, Tobiko, Homemade Potato Chip, Beurre Noisette
We had the hot version, which was presented like an atas version of chawanmushi. It was best to eat it with a bit of everything to balance the sweetness and saltiness. It was a party in the mouth.

C & C Pasta (S$9++/ starter)
Crabmeat, Caviar
It was served cold. A tab disappointed that it wasn't served with chucky crab meat flakes as showed by earlier photos posted online. The sauce was quite watery and could not really taste the crab in it.


Burrata (S$14++)
Pickled Japanese Daikon, Basil Oil, Wholemeal Chips
The cheese was rich and creamy. One couldn't have enough of it.
Duroc Pork Loin (S$15++)
Truffle Scrambled Eggs, Plums, Chicharron
Beware of the plum, which was quite sour. The deep fried pork crackling tasted a tab of stable oil. Best pile it with lots of truffle scrambled egg to cover the taste. The pork although looked a tab dry, sliced through easily and was tender.

Deep Fried Camembert (S$8.90++)
Yogurt ice cream, Gula Melaka Granola, Fruit Enzyme
Gooey, stretchy melted cheese flowing out of the thin crispy crust, but a tab overpowered by the purple lavender flowers on top (if you happened to eat it). The savoury molten cheese was paired quite well with the sweet creamy ice cream.

Water was served although it was halfway through the meal when one of the staffs asked we want some water. Best come during the off peak hours, as the restaurant packed up rather fast.

The restaurant was located just behind the bus stop. The place offered casual dining of thai cuisine, with funky decorations around the place. There was no GST or service charge. Only cash and NETS was accepted.  From Monday to Friday (except public holidays) from 12pm to 3pm, the place offered value lunch set at S$7.90nett, which included a choice of noodle or rice, and a choice of drink. One could also topup S$2.90 for a choice of appetiser and a choice of dessert. Topup S$5 more to upgrade the dessert to mango sticky rice.Tomyum Mama Pork (a la carte $6.90)

contains prawns

It was instant noodles served in tomyum soup with balls of minced pork and straw mushrooms. The soup was not too spicy and quite warming to have during the cold raining day. Thai Iced Milk Tea

The drink was milky and not too sweet.Thai Fish Cakes (2 pcs)

Selected this as the appetiser. Looked simple but tasted not bad, although wished that it was served with thai sweet chilli sauce.Mini Red Ruby

The red ruby was crunchy and not too sweet. Felt that the shaved ice was a tab too rough.One would be given a loyalty card which will give a chop for every value lunch or student set ordered. If you completed the 12 chops within 6 months, you would get a free value lunch set.

It was a tiny outlet located at Orchid Hotel with a service staff and 2 kitchen staffs. It was well known for its dry style of ramen. The place was not crowded, comparing to its crowded neighbours during dinner time. Only cash was accepted for payment. There was ice tea on the table to help yourself to. Sitting at the counter, one could easily see how the cook prepare the food.Mazesoba Nagoya style (S$12.80++)

Dry noodle with spicy minced pork, soft boiled egg, seaweed, and some vegetablesThere was a note pasted on the table, with instructions on how to eat the noodle.

1) Mix the ingredients for 20 seconds2) Want more kick? Add vinegar or chilli oil!

3) Finish eating? Ask "OiMESHI!" to staff! The staff would give a small portion of rice to mix with the remaining sauce!

The noodle was served with a small cup of soup. The soup was peppery in taste and reminded one of bak kut teh. The noodle was addictive and slightly spicy with a slight QQ texture. Better than most bak chor mee. Mixing the remaining sauce with the plain rice, it was delicious too.