I've read about a few unique dim sum dishes at Mouth Restaurant and so specially made a trip there to try them. They have a tea time promo from 3 to 5pm, 30% off dim sum; but the colouful har gao, squid ink bun and liu sha bao are all not included in the promo.

We loved the XO sauce that came with the colouful har gao ($9.80), the skin made from sweet potato, squid ink, pumpkin, carrot, spinach, if I'm not wrong. They actually taste rather similar but it's quite attractive with it's different colours. Squid Ink Char Siew Bao ($5++) is not available for dinner (their other dim sums are available whole day will 7.45pm); it's really normal char siew bao, just that perhaps the bun is a little fluffier than the normal ones.

Had to try their famous liu sha bao ($5.40) which is baked instead of a steamed bun; didn't like that the filling was very oily, and I would prefer steamed buns as the salted egg custard is already very overwhelming and oily, and the baked bun is buttery as well, a plain bun would be better.

Was disappointed that they didn't have the dessert combination I saw on pictures (perhaps only at the other outlet) that came with durian mochi (?). I nevertheless ordered the purple sweet potato puree to try. It was cold and grainy, a good refreshing dessert, but quite filling, so it's better to share.

Bill came up to $40 for 2.

I wanted to get something for breakfast and decided to get cream puffs from Beard Papa, which used to be my favourite cream puffs. It costs $2.40 for the original one, and $3 for mango and durian. It was quite disappointing that their cream puffs seem to have shrunk in size, and is much smaller from the last time I got their cream puffs (which was very long ago). Nevertheless, the custard cream is still good when chilled. I also tried one durian one, and the durian cream was rich.

I chanced upon this air-conditioned zi char place just next to the famous and popular place selling teochew porridge, and decided to give it a try. It wasn't crowded on a Sunday night, with only a few tables occupied. They have a rather wide variety of dishes available from fish, chicken, beef, pork, squid, prawn, crab, etc, and many ways of cooking, like cereal, black pepper, salted egg, etc. I was attracted by the salted egg squid ($12) - fried in a crispy batter, and the salted egg was coated and quite powdery, not bad. The sweet potato leaves ($8) on the other hand is common and portion was very little.

We were walking around and chanced upon this stall where many people are eating chendol, and decided to give it a try. The normal chendol costs $1.50, and it's the traditional kind, rich and thick coconut taste, but I found it a little too sweet for my liking. I got the durian chendol at $2. It tasted weird at first but the durian was very very good, very fragrant and sweet. For a rather big slab of durian flesh, $2 is pretty alright.

This bakery is rather popular as I spotted a short queue in the late afternoon. It might be a viable contender to Barcook as it also has Nachos Cheese bread and liu sha bao. I got the Nachos Cheese Bread which costs $1.50 - you can see the liquid nachos flowing out after heating the bun - it's very tasty with mashed potato and ham within, and the nachos not too overpowering. I also liked the ma ti su which costs $0.80 each, a pastry well done.