You could always spot a long waiting queue in front of this kolo mee stall, especially during the lunch rush hour, the queue can easily be 20 - 30 people. However, it definitely worth the wait. The kolo is authentically good. It's filled with lots of ingredients: pork ribs are nicely stewed, very soft texture and rich in flavour. The char siew could be slightly dry, but the taste of the noodles as a whole is simply yummy.

This little open-concept cafe serves good gourmet coffee in general. They are famous for the flavored coffee, such as pistachio coffee!  You won't get enough of it. On my forth visit, I have decided to go for something simple - milky espresso. It's one shot of espresso topped with milk froth (warm or cold). Love the intense coffee taste, strong but not bitter. Thumbs up for the silky smooth froth too! Pleasant experience.

We went to Palio on a busy Friday night, where all the indoor seats were taken, left only the outdoor. Staffs were too busy to attend to every table, hence service wasn't too satisfying. Indoor is equipped with an open-concept kitchen, where diners can watch how their pizza is made. Dinner kicked off with the complimentary buns served with the fresh-made tomato-like dip. Very appetizing, and I love the crispiness of the bun. Porcini soup ($14) is cooked using the Tuscan Porcinin mushroom with thyme cream. Tasted Ok-ly fragrant. Pici Aragosta ($28) is the homemade traditional eggless pasta, with crayfish meat and zucchini. The Italian Saffron pistils cream sauce is so thick, in fact slightly too thick for me. Palio is famous for their wood fired pizza. We ordered the Venere ($34), a tomato-based pizza topped with sauteed mussels and clams, lots of Stracciatella cheese. However, it turns out to be quite disappointing. The pizza could be slightly more flavourful, and it's a bit too cold when served. Dessert wise, we had Tiramisu Originale ($14) and Cioccolato Amaro ($12). Tiramisu tasted pretty good! The espresso coffee steeped ladyfinger biscuits layered with Mascarpone cream cheese! Heaven. On the other hand, cioccolato is the fine chocolate mousse with raspberry ganache, served with the crunchy hazelnut biscuit and chocolate gelato. Not bad, but i have eaten a better one elsewhere.

Osia has such an innovative a la carte menu that combines Asian influences and western culinary techniques and present them in a fine delighted way. I love the open-kitchen concept as it's such a pleasure to watch the chefs cooking professionally. Seafood Ice Experience ($36) is an eye-opening experience! Each shot contains fresh seafood that married with flavoured shaved ice! Calamansi Mojito Ice with dried scallop, Apple celery ice with salmon trout, pineapple coconut ice with Southern blue fin tuna, mango passionfruit ice with lobster, lychee martini ice with oyster, sour plum vodka ice with sweet prawn! Each and every single one will give you a big surprise! A must try for sure! For main course, I had the Hokkaido Scallop, Wild King Prawn, Cod ($68). All components are cooked just nicely, maintaining the freshness so well. The dish is completed with potato espuma and chips, finally drizzled with the delicious verjus sauce! Awesome! Dessert wise, the Valrhona Hot Chocolate Soup ($22) is heavanly good! The melted dark chocolate pudding is paired with black peppered ice cream and sesame crisp! Sinful yet satisfying!

Quite a few bakery chains in Singapore now is baking the mini buns to cater for customers who love to try more variety of flavours. Yamazaki Boulangerie Chaude is selling five mini buns at $2.95. You can choose three for $1.99. Variety wise, this bakery doesn't as too many of the choices, most of the mini buns are either sausage or ham. I bought five, and my favourite is the sausage cheesy bun. However, the bread texture is a bit hard.