Having taken a hiatus of eight months after the closure of its Ann Siang Hill shophouse space, Kki Sweets is back, and at a more convenient location situated in Dhoby Ghaut. Located in SOTA, the new store is bright, simple and contemporary. The white walls and the wooden tables just feels modern yet Japanese. We visited on the very first day that they had reopened, and they were serving a small selection of cakes that were previously being sold in Ann Siang Hill.Kki Sweets is known for their soft-core mousse cakes. Antoinette ($8.80) is a white chocolate mousse cake encasing a Mango puree centre. The mousse was light, smooth and fluffy, and it had a subtle hint of white chocolate that could be tasted but does not flood the tastebuds with sweetness. The mango puree centre was more sweet than sour, but added a nice fruity tang to the mousse that sits atop a vanilla sponge cake.Its not difficult to see the reason why this cake is named Onigri ($9.00); it is just shaped like one. Similar to the Antoinette, it is Basil Dark Chocolate mousse encasing a Bitter Orange puree. Again, that subtle flavour of dark chocolate went well with the slightly intense citrus flavour of the puree, but I had never expected that Basil could even compliment dark chocolate. A bold flavour that had been tested and proven (think orange-infused chocolate), this cake was pretty much an eye opener for me.Probably it was the cakes that override the flavour, but I could not really find the sweetness of the Lightly-Sweetened Japanese Coffee ($4.80). Despite that, it was a nice balance of acidity and earthiness that makes it enjoyable after indulging the sweet stuff earlier.For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/08/22/kki-sweets-school-of-the-arts-sota/

Hee Kee Desserts is one of the new tenants at Jurong Point, which had been noted for their creative and innovative take on Hong Kong desserts.Having seen photos on Instagram and Burpple on their Mango Cheong Fun ($6.00), we decided to go for it. To mimic Cheong Fun, a thin layer of coconut jelly was used to wrap the fresh mangoes. The result was a silken smooth skin that had pandan flavours, which matched the soft mangoes well. However, we found it a pity that the sweetness of the mangoes were overwhelming the subtle flavours of coconut. It was no doubt an interesting and innovative dish, but probably the flavours could be tuned to be more neutral on each other.We initially expected something more similar to a Durian Mousse for our Durian Pudding ($5.50). Served chilled, it was really pudding-like as the fibres was also mixed into the pudding thus making it a wee bit stiff but flavourful for the pudding as it was full of the pungent fruit’s flavour. The mousse added the bittersweet flavour and a chew as it contained fibres.With the trend of Liu Sha Bao getting common, Hee Kee Dessert has taken an unconventional approach by infusing the same concept to Tang Yuan. Their Liu Sha Tang Yuan ($3.80) comes with a choice of either Osmanthus Soup or Ginger Soup. The Tang Yuan seemed to be a tad thick, but the filling is full of sweet-salty goodness. We thought that there could be more fillings, but when it comes to liu sha, when can there be enough?For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/08/09/hee-kee-desserts-jurong-point/

Operating as a poolside cafe, FIX Cafe is situated right beside the pool within the clubhouse, with a view facing the pool and replaces a Seafood restaurant that used to occupy the same area. As such, the cafe is also open-concept; forget about air-condition here, just fans to keep you cool from the hot weather outside. The signature dishes here are the Naanwiches; a unique fusion concept by putting the Indian Naan toegther with various cuisines, though other mains are also available. There are also a number of sides and desserts such as cake and puffs available, and there are also set meals where you can pair up certain selections of the menu for a discount as well.For our main, we decided to share the Chicken Tikka Naanwich ($10.00). Probably the most authentic Naanwich amongst the menu, the Chicken Tikka was marinated deeply full of flavour, and smothered with more sauce that invoked a mild spiciness that was able to fire up its flavour. Inside the wrap were vegetables such as red and green peppers, as well as cucumbers. The inclusion of the vegetables helped made it feel rather authentic as it replicated the Chicken Tikka skewers which comes with the same vegetables and also induced a refreshing crunch which breaks the spiciness of the Naanwich.There were a wide selection of cakes available; all of which sounded interesting, but we eventually chose the only puff in the display. As interesting as it sounds, the Butterscotch Arabica Choux ($6.00) was a Choux Puff sliced apart, topped with coffee cream in the middle which was made from Arabica coffee beans and the Choux pastry at the bottom stuffed with not only Butterscotch, but also a thick Chocolate Ganache. The crusty Choux pastry went well with the bittersweet flavour of the fillings; all of which invoked their own dimensions of the various flavours they carried. It was one dessert we just could not stop laying our forks on, and we reckoned that this would be one dessert that would definitely go well with coffee for a leisure tea break.We were being told that the coffee here is a “Mocha” blend that is roasted by a local roaster. The Flat White ($4.50) I had felt rather milky, though the sweet chocolatey notes could still be made out; somewhat a waste as it had a pretty interesting flavour profile. An extra shot could be added for those who prefer stronger coffee, though that would come at an additional cost of $1.00.For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/08/12/fix-hometeamns-jom-clubhouse/

Guess the vicinity around Jalan Besar is starting to get infected with the many cafes opening in that area, even Farrer Park is not spared. Pek Kio had seen openings such as aBite and P. Bistro, and Rangoon had Woodshed. Now its Old Hen Coffee Bar.Ordered their Buttermilk Waffles ($9.00). It originally comes with Blueberry Compote but they were out of that so they replaced it with poached apples for mine. Buttermilk fragrance was evident, while the waffle itself was toasted just nice to be crisp yet soft, but retaining a cooked through texture as it was more bread-like inside. The overall result was brilliant; the sweetness from the soft poached apples matched well with the strawberries and the slight tartness of honey-infused yoghurt, and the chocolate sauce drizzled was yet another dimension of sweetness added.Cold Brews are also undeniably one of their specialties. On the day of my visit, only the White ones were available. Undeniably creamy, the White Cold Brews ($6.50) were really satisfying in hot weather. Their take involved a tinge of sweetness, creating a very malt-like sweetness at the end of each sip. For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/07/25/old-hen-coffee-bar-rangoon-road/

Momolato is one of the stalls that had sprouted up at SMU of the late. The gelato here is all made in-house, and the selection of flavours rotate weekly. Here, there is something for everyone; taking an example from their scooped gelato, where there are classic flavours such as Earl Grey and Bailey’s, while there are also quite a variety of fusion combinations such as the Shiro (White miso with almonds and butterscotch drizzle) and Milo with marshmallows. They also do sell popsicles; a rare treat to find in gelato stalls.Shiok! ($3.90/scoop) is a flavour that would win hearts of Singaporeans. The combination of Coconut with Gula Melaka and Pandan Jelly feels not only local, but also sounded pretty much like a decent replica of Chendol. Their gelato was smooth and creamy; the photo just speaks for itself. We found the flavour pretty rich, with a distinct Pandan taste that’s definitely coconut-y followed by the signature sweetness of Gula Melaka. The Pandan Jelly did provided a bit of flavour, but given the way it was stored, it pretty much froze up with the rest of the gelato and became pretty icy though it was not really too much of a deal.For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/06/21/momolato-smu/