After a filling dinner my friends and I popped by for desserts. The durian sundae was what I chose and I had absolutely no regrets. I expected a mild-flavoured durian ice cream but this one packed a punch. Plus, it was surprisingly light and not too heavy - it had just the right amount of cream so it wasn't the least bit 'gelad'. This quickly became one of my favourites, but it unfortunately couldn't 'overtake' my #1 - the Banana Crumble.

I'm not a fan of Japanese food (with the exception of the raw fish creations) and I am certainly not a ramen lover. So when a friend of mine suggested to go here for dinner, I was a bit apprehensive at first but decided it wouldn't hurt to try something new (hurt me physically, no; hurt my wallet for wasted calories, yes)

So we joined the crazy queue which was super duper long around 7pm. We waited in line for about 30 minutes I think before we finally got seats in the insanely small ramen joint. They're very speedy in serving you your ramen because while you're waiting in line outside, they pass down an order "chit" so you can give them the completed form before getting seats.

Before I go on to mention the main star, note that Tonkotsu King does free flow hard-boiled eggs. You'll see a bowl on your table. There's also a bowl of sesame seeds for you to grind but you can skip this part if you're like me (too much sesame just makes a dish taste weird).I ordered the normal ramen with no gigantic seaweed, no black fungus, and no spring onions ($14+). The oil level I chose was normal and 'doneness' of the noodles: normal (regretted this decision, should have gone with soft). Of course, there was the slice of pork in my very plain bowl of ramen.

The moment the waiter set my bowl down, I was very impressed with the aroma of the broth. But, I was still apprehensive. My ramen experiences have always been horrible in SG and the pork broth usually proves to be too much for me to handle - to the point where I feel nauseous almost every time. But this time, it was so different. The ramen broth was incredibly flavourful, without being too overwhelming or 'gelad'. There were bits of pork fat swimming around the broth but they certainly didn't make it difficult to sip on or finish. SO GOOD!

The pork slice on the other hand was really so-so. Nothing fantastic.

I may not be a ramen fan, but all I know is, they make damn good stuff over here and I truly wouldn't mind coming back for more. Highly recommended!!

So the last time I was here, I had the Chicken Don and Salmon Belly Sashimi. This time round, I stuck to my 'safe choice' of Salmon Don as it's pretty much the only thing I know how to appreciate when it comes to Jap cuisine. And yes, once again, I was not left disappointed.I ordered the Salmon Ikura Don - ikura refers to the roe, which is something I'm not crazy about it but ultimately didn't really mind it either. I think this was about $10 or $12, can't remember. Of course, at Wasabi Tei, the sashimi slices are incredibly thick so for this day, it wasn't any different. However, the one thing I did notice was the quality of the rice. It's not as sticky and sweet as Jap rice ought to be. But oh well, that's just a minor issue. Will definitely be back for more thick sashimi slices!

I'm a huge fan of ban mian. I don't know why - maybe it's the wholesome broth, or the lovely bits of pork, or the salty ikan bilis to munch on.I was here to try the Pork Belly Ban Mian ($4+). I've had pork bits and pork balls in my ban mian, but never pork belly. It was really awesome! I liked the fact that the pork belly was finely sliced and very tender. The soup was also extremely light, something that's very crucial, or else you'd feel like your meal's "too much". In fact, it was so light, I didn't have that bloated feeling after, like how I'd usually feel after finishing a bowl.

I wanna come back for more!

Bonheur Patisserie's focus is on macarons here at PasarBella. You'll find unusual flavours such as Oolong and Blond (Valrhona White Choc) over here, but note that they like to switch things up from time to time so be prepared for pleasant surprises! I had the Pineapple flavour since it stood out the most amongst all flavours. Firstly, who makes a pineapple macaron? Secondly, why is it so blue (blue + pineapple... intriguing!) and pretty? I bit into it and instantly fell in love!

Their macarons aren't sore throat-inducing at all. I loved how the Pineapple flavour had the milky, creamy (so creamy that I swear I tasted a hint of cheese?) filling in between. So impressed! Plus, their macarons are sold at reasonable prices and are 1x larger than the usual ones out there e.g. Laduree, etc.

Worth it? Hell yeah!