Full Review on http://www.nahmj.com/2016/01/28/milk-and-honey-gelato-bukit-bakot-hometeam-ns/

The ambience and the service makes me feel homely.We started with the Roasted Roma Tomato Soup. In it was with toasted crouton, basil olive oil and goat cheese. It was the goat cheese that make a difference. In general, I hate Tomato Soup but I concur with this.3 Egg Ben series were available and were with the Donut Waffle. These are the savoury option. Egg Florentie a vegetarian version which we didn't try.Next is the Milk & Honey Eggs Benedict with ham and turkey bacon. Not my preference.Lastly, is the Eggs Royale with smoked salmon. I like best.The other highly recommended Mains at the cafe is the Chicken Bechamel Pie. A puffy, buttery and yet not too oil pastry was filled with creamy chicken filling with mixed vegetables. I prefer the bechamel sauce a little thicker.

Here comes the sweet Donut WaffleFirst is my favourite, the Berry Malt. It is not exactly fruity as the ice cream consist of Salty Malty fused with Balsamic Strawberry Sorbet Gelato and with strawberry horlic thin waffle and strawberry compote. The taste profile though sounds complicated but it does compliment well.A fruity version yet is the Mango Cheese Donut Waffle ($6.20). The parmesan cheese is embedded in the Donut Waffle with a scoop of passionfruit gelato.Banana Crumble Donut Waffle is with donut waffle is sat on caramelized banana with salted egg yolk and crumble with a smoked sea salt caramel gelato.The The peanut butter punch in the PBJ (Peanut Butter Jelly) Donut Waffle stood out. It is very much for the peanut butter fan.Mud Ball Pie as per the name, it is a chocolaty dessert which Chocolate lover would echo their liking.Foamier, Cappuccino ($4.50) using Dutch Colony coffee blend. It was just the way I like it; low acidity, full body and nutty.

Full review on http://www.nahmj.com/2015/11/17/monniker-cafe-balestier-singapore/

Monniker has a unique interior decoration theme, the Victorian Steampunk airship.Dark Valrohna Chocolate Cake was the only dessert we order. Though looks dark on the photo but the chocolate was a little weak .Truffle Mushroom Papardelle was exceptionally good. Credit was to the rich mushroom sauce and not forgetting the excellent pasta too.Chicken Waffle Stack is a signature item at Monniker. The Grilled Chicken was topped with a melting cheese, succulent and tasty. But you must eat it with the skin as the marinate essence are all on it. The waffle were drizzled with generous amount of maple syrup as a result the dish is both savoury and sweet. Interesting, a side mushroom sauce which I find it unnecessary and seriously overdose was served together.The Cappuccino was more than decent; a pretty balanced cup with medium acidity and full body. Some nutty undertone and berries flavour note.Iced Chocolate was a little weak in chocolate flavour.

Full Review can be found at http://www.nahmj.com/2015/12/25/arc-coffee-sultan-gate-kampong-glam-singapore/

ARC Coffee has a multi-purpose objective. It is an academy, roastery cum cafe.It has a lovely hand painted Mural Wall.Interior was pretty cool and hipster style. With some industrial looking theme. As it uses many wooden material, it gave a softer feel.Cappuccino was my choice cuppa. A full body, low acidity. Nutty note while hot and berry undertone while cold.Seafood Risotto ($23.80). A rich and creamy bowl of rice. It is were mussels (a little dry), squid (dominated the seafood) and prawns.

Full review refer to
http://www.nahmj.com/2015/12/20/chefs-table-by-chef-stephan-zoisl-tras-street-singapore/

It was quiet on a Tuesday evening. All tables were bar tables and chairs. The space was very much like a private kitchen with dinning room extended.

We chose Beef Tagliate ($22) as the starter. All ingredients (beef tenderloin, vine cherry tomatoes, aged parmesan cheese and rocket leaves) complemented each other perfectly and it was the aged parmesan cheese that brought the best out of the dish.

Pan seared US scallop, risotto with cauliflower texture ($38) were with fresh ingredients. We like the crispy cauliflower that added some texture to the dish.

Sirloin Steak wtih globe artichoke, broccolini, fermented grains and thyme jus ($48) for Main. A second beef dish. But we enjoyed the steak.

Lastly on the Sweet, we had Inspired By Red ($14). It was sour since it consist of Raspberry sorbet, marinated raspberry.

At The Chef’s Table, for coffee, the brew was Nespresso Coffee. You won’t be getting the usual Latte or Cappuccino. It was a little disappointing.

Full Review on http://www.nahmj.com/2015/12/28/the-refinery-singapore-jalan-besar-singapore/

At The Refinery Singapore, three menu were offerred; Dinner for Monday to Saturday, Lunch for Weekdays and Brunch for weekends. I visited on a Sunday for Brunch.

Teriyaki Chicken Don was a bowl consisting of Seasoned Japanese Rice on the bottom (which tasted more like plain white rice), topped with 48 Hours Marinated & Sous Vide Chicken Thigh (like the Chinese Braised Chicken), Creamy Corn Salad, Signature 72 Degree Onsen Tamago, Roasted Sesames. It is a after all a comfort bowl of rice.

Chendol Mando Milkshake was with gula melaka, red bean, green jelly, coconut cream, vanilla gelato topped with ondeh ondeh, whipped cream, mini chocolate covered coconut candy. A pity it doesn’t really taste like Chendol as I was expecting.

I ended my meal with a Cappuccino. A full body with medium acidity.