Due to overwhelming responses, OUMS opened the 2nd outlet at *Scape , the hangout place for teenagers.

Frankly speaking, this is my ”virgin” visit to OUMS despite the raves. I never liked milkshakes because of its creamy consistency but OUMS offers ice-cream milkshakes, which is rather a novelty to me.

The outlet at * Escape is slightly smaller compared to the one at maxwell chambers. If you would prefer having the milkshakes or ice-cream there, they provide a small seating area (small stools and tables).

was there for the ice-cream. They offer about 10 ice-cream flavours and was trademarked ( do not use their recipe without permission!) .

A single scoop would cost you $2.80 , double $5.10, Triple $7.20. Toppings cost $0.70 each. Well, there are 3 toppings that are only found in OUMS ( Crunchy choc pearls, Triple choc crispy pearls and the Crushed homemade choc chip cookies)

I had the grumbling raisins (aka Rum and raisin) and the Chocolate truffle castle ( dark choc) topped with their home-made choc chip cookies. The ice-cream was served in a butterfuly-shaped tableware , so cute!

The grumbling raisins were rich in rum and they were generous with the dried raisins. It would even be better if the raisins were soaked in rum!

The Chocolate Truffle Castle is the dark chocolate ice-cream, with bits of truffles in it. The ice-cream is not too sweet and towards the bitter side. I like the bittersweet chocolate but still my votes goes to Awfully chocolate.The crushed chocolate cookies are so addictive! They were made with less-sugar as Singaporeans are beginning to be more health-conscious.

P.S .Do get the hop-scotch card, get 10 stamps to redeem a $5 voucher from OUMS!

What type of restaurants/cuisine would you expect to find in Little India area? Other than the typical Indian restaurants or coffeeshops, there is this restaurant called Fifth season offering Fusion flavours of China, Tibet and India.

The restaurant itself looks simple and you would probably have walked past but missed it.


Their Belief:

” Unlike the four seasons, which come and go, Fifth Season remains open throughout the year with the same love and passion to serve the best of Indian Chinese cuisine.”


Expect to find a blend of fusion cuisine here. The dishes that are spicy and chef’s recommendations are clearly labelled for easy reference. Unlike the Typical Indian restaurants, you would not find lots of curry dishes , pratas or Naans. Instead, they serve different types of fried rice and even American Chopsuey!

The award-wining Tibetan Momos is a ”must-try” there. The Momos had been award the Best Dish Award in Singapore Food Festival 2009. I would leave with regrets if I didn’t try this.

You can choose either the Chicken/ Vegetables fillings and choice of pan-fried or steamed.


Pan-fried Vegetable Momos ($9.50++)

5 momos were being served . The momos resemble the dry version of Chinese XLB.The momos were garnished with spring onions. The 5 momos looks quite ”adorable” and I took a final glance at them before ”devouring” it.

I expected the skin to be thick and chewy but the momo skin were not too thick and in fact, it has a nice crispy texture due to the slight pan-frying.The momos were then served with their special chilli sauce (slightly spicy for me).The vegetable fillings consist of finely shredded cabbage, carrots, onions, ginger and a dash of pepper. The vegetables were shredded finely but I can still taste hint of ginger in it.


Exotic Vegetables with Sweet garlic sauce ($10.90++)

You can choose the type of sauce to be stir-fried with the vegetables ( Mild garlic, sweet garlic, sweet and sour, hot garlic, Szechuan or chilli garlic soya sauce). It depends on individual preference whether you would like the sauce to be spicy or on the sweet side.

I opted for the sweet garlic sauce and it turns out to be tomato sauce with minced garlic. I guess that is what they call sweet garlic sauce. They incorporated quite a variety of vegetables in a simple vegetable dish ( brocoli, carrots, bell peppers, onions, tomatoes, mushrooms, asparagus and corn).



Fried Ice-cream ($7.90++)

The typical indian ice-cream is Kulfi but personally I didn’t like the ginger and cardamom which is quite evident in Kulfi. Frankly speaking, this is my virgin experience enjoying Fried ice-cream. I was wondering how to deep-fry an ice-cream…possible??? Definitely it is possible! There is even fried mars bar so fried ice-cream is no longer a novelty.

Fifth season’s fried ice-cream is coated with a layer of cornflakes and a scoop of vanilla ice-cream in the centre( frozen). The crushed cornflakes were were drizzled with chocolate sauce and it is so crispy after deep-frying and in addition, it is not oily at all!
A scoop of vanilla-flavoured ice-cream in the interior. The ice-cream is frozen, to avoid the ice-cream from melting during deep-frying. When the ice-cream melts slightly and ”soaked’‘ the cornflakes, it taste really good! I was glad that my virgin experience of enjoying fried ice-cream was a memorable one.

Verdict: The momos and Fried ice-cream is recommended. The restaurant is rather quiet during lunch time but I am not sure about dinner time. Fifth season is suitable for people who wished to enjoy a fusion of Indian and Chinese cuisine at a reasonable price.

Tampopo deli is a japanese deli selling japanese desserts and take-outs. The matcha chiifon & cheese chiffon is a ''must try''!


2 mini tarts – Fruits and Mont Blanc ($2/ea)



Fruit Tart

Tart filled with light custard cream and topped with cubes with strawberry, peach, grape and kiwi. I think the wining factor lies in the light custard cream.



Mont Blanc

The chestnut cream was particularly good and not too sweet. When I forced my fork into the center, I bite into A chestnut coated with chcolate… a surprise??? The tart base was not too soggy but I wished it was much crunchy.

I would definitely head back for more desserts! Check out the monthly specials.

Located by the Singapore River at The Pier at Robertson, this authentically Parisian brasserie combines a casual and relaxed ambience with the culinary standards and service of a fine dining restaurant.
Brasserie Wolf is under the Esmirada group and swept the votes at the 2006 Singapore Gourmet Hunt competition to win the Most Popular Western Cuisine Restaurant award.

I took advantage of the 2 course set lunch priced at $25++ . There are a few choices for the starters and the mains.
P.S: The pictures are a little blur due to the lighting in the restaurant and light rays from the sun .

Marinated Tuna with balsamic and Rocket salad

The tuna is marinated with some balsamic and lightly seared. I felt that it was a little over-done . It was diffucult to master the skill of searing tuna till middle rare… I can taste the hint of balsamic in the tuna. The rocket salad looks wilted and indeed it was not that fresh after all… + salty!


Roasted chicken roulade stuffed, crabmeat, Risotto milanaise & mushroom sauce

I think they used the chicken breast instead of the thigh/Leg as the meat is slightly dry and rough.
The chicken is rolled up with minced crabmeat, mushrooms and carrots and roasted.
However, I can’t taste any crabmeat in it and could only find finely chopped carrots and mushrooms. I would prefer the outer layer to be slightly charred since it is roasted .

I actually requested for them to replace the risotto to mixed vegetables and apparently they have forgotten my request. They still serve the risotto on my plate… I gladly accept it as I do not want to waste food. However, they kindly prepare a mixed vegetable as a side dish for me ( as an apology).
I like the mushroom sauce which was quite mushroom-y and there were some black fungus in it. I requested for extra sauce to go along with the slightly dry chicken.


Sauteed mixed vegetables (FOC)

The mixed vegetables( cannelli beans, asparagus, brocolli, sweet peas and mushrooms) were light sauteed with garlic.
Indeed, all the veggies are green in colour! The only fault I can find is the saltish flavour…. pass me the water pls!!!
Overall, there were some hits and misses here. The staff are generally friendly and attentive but can be a little absent-minded.

Le Saint Julian, an elegant and fine-dining French Restaurant at the Fullerton Boathouse. The view from the restaurant overlook the Esplanade and Sinagpore River. Do request seats by the window!
The Executive chef/ owner Julien Bompard went over to Julien Bompard at The Ascott and would head the kitchen during Dinner time. St Julien is now head by Stephane , the Chef de Cuisine.


Set Lunch Menu

Set lunch menu is priced @ $58++ and the menu changes monthly. Do take note that the portions are small and normally they do not showcase their best in their set lunch menu.
I had the set lunch but top up for the Signature Lobster Bisque.


French Baguette

Choice of Sourdough/ French baguette. I had the latter as I do not like the flaxseeds in the sourdough bread.
The baguette is crusty and had a chewy texture. It would be better if serve warm.

Nyon Olive Oil

The sommelier highlighter the olive oil, Nyon, which is from the chef’s hometown.
Not too bad, it taste similar to the Olive oil from Italy.

Signature Lobster Bisque ($28++)

This is a ”MUST-TRY” ! Do not leave St.Julien without trying this Lobster Bisque. Initially I had the set lunch which does not include the Lobster Bisque but since this is highly recommended, I decided to top up to try it.
The Lobster bisque uses everything from The Lobster- Head, Tail, meat…etc. They woould actually serve the bowl with lobster meat, , aioli and gruyere to you and pour the bisque over. By doing this, you could actually smell the aroma of the bisque.

Another shot

The Lobster bisque is rich and full of flavour. It is slightly smooth and creamy, this is one of the best Bisque that I have ever tried. They used quality ingredients in making this bisque to ensure it brings out the richness of the flavour of Lobster. This serves as a excellent starter before proceeding to the mains.

Le Saint Julien Mesclun Salad
This isn’t the usual salad leaves that you can always find/get .
The salad leaves were imported (unsure of the country) and this simple salad is refreshing!
It consits of finely chopped onions, mini radish, cherry tomatoes and belgium endives tossed in Lemon dressing / Walnut oil.
I like the simplicity and the quality of the salad leaves is one that I am looking for!

Grilled Snapper with spinach & fennel sauce with thyme

This was my choice of mains. Other popular choices would be the capellini pasta and Beef Tenderloin.
Choice of snapper/ barranmundi
This was not a wise choice…
The fish fillet actually contains some fish bones and even fish scales! This is the first time I had ever encounter eating fish scales in a fine-dining restauarnt.




There were some plus points as well:
1) The fish meat is quite soft and tender
2) I like the simple fennel and thyme sauce
Other than that, this was just an average dish, not something that I would return for.

Petite 4( Almond Financier & Chocolate truffles)
Some sweets to end…
The almond financier is crispy and has rasyberry jam in bewteen.
I simply love the chocolate truffles, they used good quality chocolate thus it has a bitter sweet taste and melts in my mouth. Yums!
It taste even better when you ahd it with a cuppa of coffee!

Some Hits & Misses here… the lobster bisque is a ”must-try”.
The attentive sommelier and Edith, the owner of St. Julien makes the dining experience pleasant plus the nice view of Sinagpore!