Cafe Pralet, have been one of my favourite place for cakes. The cakes are baked freshly by a team of bakers and there is a baking studio beside the cafe. The baking studio is for students who wished to learn baking. The cafe has two dining concepts – a formal area to handle the more challenging dishes on the menu and a cozy patio for coffee, tea, pastries and nibbles. Many of the food here have been awarded by The Health Promotion board, well-suited for a healthy guru like me.

There are daily Asian & Western meal and daily specials which are available on selected days. The mee siam and fish& chips are popular items here. The set menu Includes Main Course + Coffee/Tea/Soft Drinks + Choice of Cake ($3.90).

Tofu Burger

(vegetarian)

pan fried tofu, tempeh, herbs & healthy seasoning are combinedin a delicious patty with caramelized onions, fresh tomato sauce ,crisp lettuce & sandwiched between soft, wholemeal buns baked by in-house chefs.It’s eggless and free of transfat. The wholemeal bun is soft and chewy, it’s also healthy!

The burger is covered with lots of crunchy lettuce ,tomatoes slices and lightly spread with low-fat mayonnaise. The texture patty is nutty and I like the caramelised onions, a little sweet and sour which goes well with the tempeh and tofu patty. The only fault lies with the slightly burnt outer layer which taste bitter. The side salad is drizzled with light citrus dressing, light and refreshing.

I had the privilege to take a picture with Chef Judy Koh, culinary consultant and principal of Creative Culinaire. She has also been featured very frequently in famous food magazines, local press, radio and television and is also a food writer for many magazines such as Wine and Dine, Gourmet Living, Pastry Art and Design, Appetite, CuisineAsia. Although she is quite busy chatting with her friend, she still attended to me. She showed me the baking studio and even handed me the VIP card. Chef Judy is very amicable and I was really delighted when she agreed to take a picture with me.

I used to visit P.S Cafe for it’s desserts – The chocolate doorstep crunch cake & Double chocolate black-out. P.S Cafe has now become one of my favourite places for brunch. The outlet at Harding Road is very popular for it’s weekend brunches & reservations are needed. Thus, I decided to visit the Palais branch instead.

Palais Renaissance is an irresistible destination along the world-famous Orchard Road for the who’s who of the local and expatriate community in Singapore, as well as well-heeled travelers with a discerning taste for high fashion and class.The ambience of P.S cafe adopts an American feel. Well, most of the patrons here are the Americans and especially when the chain is owned and operated by Project Shop Blood Brothers.

The menu offers the popular eggs benedicts and other favourite brunches.



P.S Breakfast Stack ($22++)

Tomato coddled egg on Homemade Zucchini & Parmesan Bread with roaste portobello & chargrilled asparagus, hollandaise sauce & wild rockets.

Wow! I was so excited when I saw my Breakfast Stack and the coodled egg sitting on the tomato. The food is well-presented & too pretty to even touch it.The Wild rockets were mixed with light lemon vingrette, some black pepper & diced tomatoes, very refreshing to start off.The Aspapragus were well grilled, it is soft, a little charred and has a smoky flavour.The Portobello mushroom, juicy and infused with herbs and black pepper.The Homemade Zucchini & Parmesan Bread, is soft and fragrant. The bread has a crispy crust and it is eggy but not soggy. There are some mixed zucchini , mashed parmesan cheese and herbs mixed together in the bread. I simply love this!

The Tomato coddled Egg, a unique idea to coddle an egg in a tomato. The egg is coddled perfectly, the runny egg yolk oozes out and soaked the bread, simply divine! The hollandaise sauce which accompanied the egg has a tinge of sourness and savoury butter in it. It is one of the best hollandaise sauce I have tried so far.

The service here is efficent and friendly. Although the restaurant is rather busy, they are fast to sit the customers and prompt in taking orders refilling water. I would definately came back again for brunch!

Udders … many of us would have heard of. They are popular for their liqueur ice-cream. There are a few udders ”milking outlets” in Singapore but the one at Siglap is pretty new and it is an Ice-cream cafe with double storey , glass windows and panals. It is popular with students ,especially from VJC and a great hangout place for desserts.

The price are as follows :

Classic : $3.70 / scoop

Premium + Classic : $ 5.70

Premium + Premium : $ 6.70

Premium + Connoisseur : $7.20

What does Classic, Premium and Connoisseur refers to? It basically classify/ group the ice-cream flavours according to popularity and quality.



Tira-miss- u & Rum RuM Raisin ($7.20)

I am a die-hard fan of alcohol and my tolerance of alcohol/ liqueur is high. I chose these two flavours ( best sellers + 6 * of alcohol for the tira-miss-u) .

Tira-miss-u: For those who can’t hold your liqueur/ first time trying liqueur ice-cream, best to ”stay away” from this . The ice-cream has a large amount of mascapone cheese, brandy + cognac in it . Both are strong liqueur thus you might not get used to it. As for me, I felt that the liqueur content is definitely higher than offered in other ice-cream parlours . But, I can still take it … probably the limit was abt 60 % ?

Rum Rum raisins has only 4 stars of liqueur amount thus alcohol content is slightly weaker. I still prefer the ones from Haato & OUMS which has lots of raisins in the ice-cream.

Hmm…. I would return to udders to try the rest of liqueur flavours. Since I can withstand the strong liqueur of the Tira-miss-u, I guess the rest would definitely not have a problem.

Caesar Salad ($11+)

A large serving of Romaine lettuce with soy turkey bacon bits.

Big Fish Harvest ($29)

” Combi of char-grilled Cod and Salmon, approx 100g each, served with Garlic butter Queen scallops on bed of watercress and lemon butter sauce”.( as described)
The cod … looks awful and the portion was small than my palm.
The salmon fillet & scallops were tad overdone… rough texture.
I like the watercress & lemon butter sauce which was the only saving grace.

I was a little disappointed with the drop of standard … perhaps they have a change of chef? Neverthless, I ” MAY” still return but… only for the butterfish.

P.S No GST charge but 10% Svc charge still included.

Vanilla Pod by Chef Peter & Company is the brainchild of Chef Peter, a Singaporean Chef who have worked with 3 * Michelin star chef and he is experienced in European Culinary.

Seats available indoor/ outdoors. If you prefer to sit indoors, choose the seats by the side so that you can admire the orchids which enjoying your food.

* See through glass panals ( sort of romantic)?

During dinner time, choose outdoor seatings as the ambience is really great!
They have a private dining area where you can chit-chat with your friends and munch on bar snacks.

The Menu
They have just revamped their new menu 3 days ago thus the menu reflected on the website is the old menu. The new menu has limited selections of food but the old favourites still remains. However, if you would like to try dishes from the old menu, just inform them and ”everything can be arranged”!

Dishes from the ala-carte menu can be done in ”Kid’s portion” @ 1/2 of the ala-carte price.

Home-made Brioche

Warm & crusty brioche. Normally I didn’t think much about the bread/baguette served in restaurants but this brioche is really good…Fragrant and crusty !

Mimosa Salad ($13.50)

” Named after the yellow mimosa flower because of the color, this cold salad is a combination of finely chopped eggs, grilled squids and tomatoes garnished over French beans, and finally tossed with homemade shallot bacon vinaigrette.”

This salad is on the old menu but I thought that the name” Mimosa salad” sounds interesting and they agreed to prepare this salad for me. Like they mention ” Alright, everything can be arranged”The french beans are served chilled. A mixture of shredded eggs, pamesan cheese, sun-dried tomatoes, tomatoes and tossed in bacon shallot vinaigrette. The dressing smells fragrant due to the fats from the bacon.The french beans are crunchy and doesn’t like the ”raw” taste . Everything is perfect but it’s just that the bacon are a little fatty .

Oven baked Chilean Seabass topped with shredded egg & caviar, saffron cream($35.80++)

I jumped at joy when I see the Chilean seabass! The portion is generous and I ordered the full ala-carte portion just to enjoy the goodness of this fatty fish.The chilean seabass has got a cripsy skin and a ”melts in your mouth” texture. The presentation is attractive and the caviar and shredded egg paired well with the fish( crunchy carviar + smooth fish meat). Finished off with a touch of saffron cream sauce, it’s fantastic!The vegetables served alongside- romaine lettuce, carrots and brocolli were soft but not mushy.

On a side note: The crispy pork knuckle is ”HIGHLY” recommended. I overheard the people sitting next to them haveing praises for the pork knuckle . They commented that it was ”even” better tha Otto . They also had high praises for the squid ink pasta which they commented as ” authentic” squid ink pasta and one of the best they have tried in Singapore. I am not sure which restaurant they compared it to and the benchmark for squidink pasta. However, having heard raves about about the 2 dishes, I would definitely return again to try them!

Verdict: Great ambience + great food. Prices are a little on the pricey side but it’s the quality that matters. A re-visit is a must for me! The restaurant is well-hidden and it managed to attract people from different places due to the power of ” Word- of -mouth”.