There are 3 locations at which one can enjoy the Imperial High Tea for $28.80++, at Beach Road, Serangoon or at the 60th floor of UOB Plaza, overlooking the city skyline and towering skyscrapers. For such a prime location, you'd expect it to get snapped up during the weekends so we suggest making reservations. (Walk-ins are usually turned away, disappointed, due to lack of space!)

The interior has a lot of Chinese touches, such as bamboo and wooden stool inspired chairs. There is a lot of wood used for a warm, homey feel. The entire restaurant is spacious and large, with private guestrooms as well for private dinners and business meetings.From this menu given, you can see that there will be 3 teas served (staggered, throughout the meal) as well as 9 other dishes.Out of all 3 teas, I liked Long Jing and Pu er as it had a subtle fragrance to it that went down very smoothly. The Long Jing comes in a glass tea cup where you have to drink it by angling the lid (the tea leaves are in the cup) so that you won't drink the leaves in too.The other 2 teas were served in tiny porcelain tea cups, which were dainty and really provided a nice touch to the whole feel of the high tea.(Left) This is the fried osmanthus with water chestnut. To be honest, this was a bit strange for me because it tasted like the Chinese fried Nian Gao. The sweetness and the texture was similar too, the only difference was that it had osmanthus (gui hua) in it, and that provided a nice fragrance, albeit faint. I didn't really like this dish, it was a bit odd for me.

(Right) The sweet potato glutinous rice ball was served in a small spoon-like dish, in sweet soup. The ball wasn't sticky and starchy, it had a nice gluey texture to it and the taste of sweet potato was distinct. It's chewy, soft and I really liked how the sweet potato gave this substance instead of it being just another starchy rice ball. The sweetness of the 'tangshui' was also just right.(Left) The steamed crystal dumpling with osmanthus really surprised me, the texture of it was soft and it looked like it might be gluey, but it held its shape. The inside was delicious -the dumpling was chockfull of vegetable with bursts of the refreshing scent of osmanthus. The skin of the dumpling wasn't sticky too.

(Right) The lotus root roll was a nice savoury snack -it had the crunch of the lotus root and yet the skin was really smooth. A nice contrast in flavours, this reminded me of a vegetarian chee cheong fun! (Couldnt really taste the osmanthus in this one, but it was still good)(Left) Minced meat dumpling in chilli oil would have been good if not for the fact that there was so much garlic in the sauce! The chilli oil it was doused in provided a nice kick to the otherwise plain meat dumpling, but the bitterness as well as the sting of the garlic was a bit sharp for my liking. Maybe this could have been avoided by dipping the dumpling into lesser sauce.

(Right) The noodle with onion oil was well cooked, it had a delicate flavour which was deliciously appetising. The noodles were springy and had a good, slightly chewy texture. My only gripe would be that this dish is REALLLY oily. The flavours however, were gearing for light,refreshing and subtle. This they succeeded.(Left) The pea shoot dumpling had a slightly thicker skin, with a lesser translucent quality compared to the crystal dumpling. The taste however was satisfactory, the pea shoot still had some crunch, and this dumpling proved to be a good savoury snack. I would have liked it slightly more juicy though!The homemade beancurd with wolfberry tasted like ordinary tau hway to me. Nevertheless, it wasn't too sweet and the texture of the beancurd is really silky smooth. When paired with wolfberries, it tasted surprisingly good! A small bowl is just nice for rounding off the high tea.

It was only after we had left and revisited our photos that we realised that they had left out the Deep Fried Chicken Puff ): The service is relatively good here, and they keep topping up the water for the teas. Service is also pretty efficient, and 2 dishes come out at one go, so it isn't a painful wait for every dish to be served. At $28.80++, I wouldnt say it's really worth it (don't get me wrong, the food is definitely decent), but it's worth the experience. Chinese high tea is more centred on having many small dishes similar to dim sum, lots of tea, good conversation and a mix of sweet and savoury.

If you wish to order ala carte, this can also be done, but we recommend just sticking to the given menu. After all, they have planned out a good variety/range of dishes ranging from fried, steamed and boiled/handmade.

Tiong Bahru market is home to some of the best of Singaporean food, such as Hainanese Curry Rice, local desserts such as Cheng Tng and Ice Kacang, as well as Fishball Mee and wait for it ....Chee Kueh! This nondescript stall 'Jian Bo Shui Kueh' serves up the best chee kueh in Singapore (in my opinion), defeating other hot favourites such as Bedok Chee Kueh at Chong Pang.

$1.80 will you 6 delicious pieces of chee kueh (pardon the messy photo -it looks disorganised and horrible, but tastes way better than it looks!)The chee kueh is firm yet soft and fluffy. It does not disintegrate easily, or is it mushy at the edges. The best part of this is that it isnt overly oily, and it does not soak the packaging its in. All that aside... the radish is HEAVENLY. It's not overly salty, and you can feast your eyes on its deep brown color which just looks so goooood! It also provides a delicious crunchy texture that compliments the soft, warm chee kueh. Words cannot express how good this is so do yourself a favour and try it for yourself!

Ps: The chilli is good too, but they tend to give just a meagre dollop -ask for more if you are a real chilli fan!

Other than chee kueh, this stall also sells Soon Kueh, Orh Kway (Yam cake) and Chee Cheong Fun (didn't manage to catch the individual prices). The soon kueh is also highly recommended, the skin isn't too thick, and it holds its shape when you cut it. The turnip is also flavoursome and retains some of its crunchiness The chee cheong fun is smooth, not sticky, and goes well with the sweet sauce. The yam cake was a bit starchy/flourry for our liking and we would have liked more yam taste.

1. Try the chee kueh, ask for lots of chilli.
2. Order a plate of chee cheong fun to share.
3. Buy the box of soon kueh (comes in a plastic packet of 4) to bring home.
5. You will not regret this!

MOF at Bugis is tucked away at a quiet corner of the mall and it has an adequate restaurant space such that it is unlikely that patrons will be required to queue for a table. MOF is also combined with Lena's, so you can choose between both Western and Japanese fare all in one space.The sundaes at MOF are my favourite, with a lovely selection of matcha desserts and drinks. This is a green tea haven that you mustn't miss out on! I ordered a Matcha Kurian ($8.80), Matcha Sundae ($8.80) and a Latte ($3.80). They also offer an Iced matcha at $3.80, or a matcha latte at slightly over $5. Pricewise, the sundaes really give you a bang for your buck! This Matcha Kurian has a sweetness rating of 3/3, it comprises of fruits, greentea/redbean ice cream, soft serve, japanese dumpling balls, kanten jelly and a powder-coated sweet jelly. The presentation for their sundaes is impeccable, with a good contrast of colors, in a parfait glass, and the sundae set on a wooden tray.

Indeed, this sundae is really sweet -the jellies and the syrup makes for a sinfully sweet treat! The japanese dumplings are like chewy tangyuan balls, without any filling. These can get pretty filling, paired with the jelly. All their jellies go really well with the ice cream -creamy, not too icy and full flavoured. You will like this if you are a fan of fusion japanese parfaits -the jellies are distinctly Japanese, and the syrup has a flavour which balances the delicate aroma of true Nippon cuisine with a robust sweetness.The Matcha Sundae is slightly less sweet, with a rating of 2/3. This consists of the same green tea + soft serve ice cream combo, except that this one has cornflakes in place of the Japanese dumplings and jellies. This one only has the kanten jelly though (a plain jelly similar to agaragar), which is firm and does not have the chewiness of the powder-coated jelly. It provides a good contrast to the creamy ice cream, and the crunch of the cornflakes is refreshing.

I am torn between deciding which I prefer: the Kurian or the Sundae. Both have their merits, one boasts a flawless fusion of Japanese culture in a classic sundae while the other is less sweet (I actually preferred this sweetness level) and has all the elements of a good sundae without compromising on the taste. It all boils down to whether you want the dumplings and the sweetened jellies.The latte is perfect when taken with the one sugar that is provided, and the milk is steamed to a lovely frothiness. I could do with a stronger coffee taste though, but I suppose the Japanese like their flavours more subtle! The milkiness overpowers the coffee, so if you like really thick, fragrant coffee, this may not cut it for you. It's smooth and very milky though -not too thick too!

While I will strongly recommend all Matcha desserts, let's not forget that MOF also offers reasonably priced main dishes. You can find a good selection of noodles, sushi and bento boxes here. Do not expect much for service, however. They can be incredibly apathetic at times, I stood at the entrance with 4 servers standing around (presumably doing something else?) without anyone bothering to usher me to a table until one of them loudly said "Irashaimase!" before anyone bothered with me.

Note: This restaurant also has a lot of steps leading down/to other sections, so if you are with elderly or are injured, you may find this inconvenient.

Stopping for a quick lunch at NUH's Coffee Bean, I decided on their Herb & Tomato Fusilli. This is a vegetarian option, (and the only one at that for the range of pastas) and cost around $11. It doesn't look like much but it's actually real comfort food, with a sizeable portion of fusilli in chunky tomato sauce, mozarella on the side as well as a thin & long stick of bread.

The tomato sauce is slightly watery, and resting at the bottom of the pasta is olive oil (which you have to mix in!). The cheese provides a nice creamy texture to the sauce when mixed in, and the stringiness is pleasant with the slightly tangy tomato sauce. The bread is also surprisingly aromatic, and while I would have liked it more crusty, it was definitely tasty (tastes much better than the plain white it appears as!).

It's great comfort food when generously spooned into your mouth while hot, at around $11 it's slightly pricey, but NUS students get a discount. The service here is also super -the staff is patient with your requests/questions, and they're efficient in clearing tables too, all the while maintaining a smile on their faces. Pleasant!

Dulcet & Studio is a chip off the old block, Tampopo Deli. Revamped with a chic-er look and more westernized feel (as compared to the more Japanese elements) although it retains distinct hints of Nippon culture with its immaculately layered and packaged cakes and pastries.Most people come for the cakes, here you can see the mind-boggling array of cakes and pastries, every piece made with love (check out those layers!!!) The popular cakes include the Strawberry Shortcake, the green tea cakes and their cream puffs as well. Incidentally, it should come as no surprise that their cream is one of their selling points! They also offer a dining section for those of you who wish to opt for the full works -cakes, tea and a chill time. I believe that they also serve food, but why go for the food when you can stuff yourself with these cakes!!We ordered 4 pieces: Strawberry Shortcake ($7), Mille Feuille ($5.20), Chocolate Marble ($7) and Matcha Marble ($4).The Strawberry Shortcake is my all time favourite -this is one of my favourite cakes in Singapore. The chiffon is light and fluffy, with the sweetened cream equally light and delicious. One can literally eat the cream from a bowl with just a spoon and a grin plastered to their face. It is THAT GOOD. I'm terribly picky with cream cakes, but this cake impressed me. The cream was neither oily not buttery, it had a lovely aroma and flavour that made you crave it instead. It was also far from cloying and the combination of strawberry & cream is unrivaled.

At $7 it would seem pricey, but given that I would never be able to recreate this in my own kitchen and I enjoyed every single spoonful... I would pay 7 good dollars to eat this over and over.The (apple) Mille Feuille is also one of my favourites here. The pastry is light, flaky and had a nice aroma of freshly baked pastry. It isn't too dry either, or that is compensated for with the cream (divine, as usual) and the bits of apple. What I liked about the apple was that it's crisp, chunky and adds a delicate sweetness to the whole creation. be warned though, the mille feuille collapses easily because of the flakiness of the layers.... Eating this will prove to be a messy (but extremely worth it) affair!The Matcha Marble would be the most value for money at $4 a slice. Its a marbled swirl of green tea and chiffon cake, and it's slightly sweeter than the Chocolate Marble. The green tea taste is distinct, but not overpowering in an unpleasant way. It doesnt have the acidic tea taste nor does it have the artificial powdery green tea flavour. It's a subtle balance complemented by a thin layer of cream on the top. Delicious!*Pardon the wrapping!!

Though not a fan of chocolate chiffon (I like chocolate cakes dense and decadent, chiffon seems to suggest the opposite!), this cake worked well. It wasn't too sweet like most chocolate cakes and even with the cream, the whole feel I got from this cake was generally that it was super light for a chocolate cake!

I would recommend the Strawberry Shortcake, the Mille Feuille and any green tea cake (be it the Green Tea Chiffon or the Matcha Marble). These really proved to be outstanding. If you find yourself hooked on the cream like me, you'd want to consider the cream puff... A true heaven! Be prepared to pay though for these creations, but I assure you it will be worth every cent.