I was shopping around Tampines, and Bakerzin seems like a good rest-stop because of its good location and excellent desserts.

I've tried many of their desserts before and have been impressed so far - in fact I like every single dessert on their menu.Warm Waffle with Ice Cream

Waffles with homemade cream cheese ice cream and strawberry sauce. The word cream cheese stood out for me, because I love cheese.

I love everything this dessert has to offer. The waffles bore an appetizing pastry scent, that I find alluring. It is very crispy and good. The cream cheese tasted like an ice cream version of cheese cake, which is also my favourite dessert. It was really light and soft, and I really love to slather lots of cold ice cream on a chunk of warm waffle, and eat it together. Last by not least, the strawberry sauce drizzled all over serves like a sweet happy topping to the cream cheese flavour. Love this dessert so much.

Will go back to try their main courses next time!

This should be the first time I'm ordering some of the main dishes from this shop to try, after seeing them located here for over a decade.Bubble Tea

Can't go without bubble tea in a taiwanese cha chan ting! This should be my first experience drinking bubble tea from champagne glasses, and not the usual takeaway tall plastic cups. The flavours were strong, which was really commendable. I enjoyed every sip of my chilled champagne grape - undiluted even with ice.Stir-fried vegetables with prawns

I actually liked this dish. The broccoli was still slightly crunchy, not overcooked. The sauce was succulent and tasty, good for the broccoli to soak up all the flavours. I was most impressed with the prawns because they were fresh and crunchy, and there were quite a few in this small dish.Oyster omelette

This is not the usual kind of oyster omelette - I'd say this is the dry version. The egg is laid out in a thin layer, fried till crispy and fragrant on the surface yet soft underneath - this is quite intricate. The oysters are then served on top. Very unique, but nice!Fried chicken

This is taiwanese style 盐酥鸡. It's been marinated with lots of spices and then fried till crispy. I like it that it's surprisingly not oily at all. In fact, it is rather addictive and delicious - one of the better 盐酥鸡 I've tasted so far.

I had one of the most unforgettable meals in my life here in Paradise Dynasty. The food was superb, and I really love their creativity with their Signature Dynasty Xiao Long Bao!Signature Dynasty Xiao Long Bao

I love this dish the most! Some might think this is a gimmick, but to me it is as creative and authentic as can be, and I can go back again and again just to eat this over and over again.

Each colour of the Xiao Long Bao distinguishes what flavour it holds:
1) White - original
2) Grey - garlic
3) Orange - crab roe
4) Yellow - cheese
5) Black - black truffle
6) Beige - foie gas
7) Green - ginseng
8) Pink - sze chuan

I had fun guessing the flavours when I picked them up according to my favourite colours, and each time I bit into it, I was able to accurately guess what flavour the colour held. This is because the flavours were rather intense - if it promises cheese, you get a strong cheese flavour infused in the meat; if it promises crab roe, you get a strong seafood crab fragrance infused in the meat, and etc. The taste is rather authentic, and this is definitely a creative re-invention of Xiao Long Bao. I was so glad my friend and I each ordered a tray for ourselves, so that we could taste every single flavour. The Xiao Long Bao was also really juicy, full of broth, and the meat was succulent and tasty.Seafood La Mian

The handmade la mian was silky and good. Don't underestimate the looks of it by its white-coloured broth. Every sip was full of taste. Topped with crunchy and sweet prawns.Spicy Pork Dumplings

There is clearly alot of ingredients wrapped in each dumpling! No corner-cutting; very luxurious. I like the spiciness and saltiness of the chilli, which added that extra kick to its meaty taste.Lava Eggs

I find the taste and texture of this to be mediocre, and this would be the only dish I wouldn't order the next time I return. I guess I've been too spoilt by the Japanese's version of lava eggs, which is always soaked in sauce till it turns brown on the outside, with its yolk still runny. I don't particularly like over-done yolks (almost hard-boiled) because of the powdery and starchy bite.Sour and Spicy Soup

The vinegar and spiciness in this was very well-balanced, which was commendable. The ingredients were also generous. Delicious!

The first time I tried So-Yea, I ordered a soyabean grassjelly drink, and was rather impressed. This time I was tempted to try their beancurd.Beancurd with Han Tien Caramel

It was good! The beancurd was very smooth and light. I thought the Han Tien topping went quite well with the beancurd. Han Tien jelly is a kind of crunchy-textured jelly but softer than konjac jelly. The brown colour comes from caramel, but tasted more like brown sugar. It added a tinge of sweetness to the jelly, which was nice yet unique, because it tastes rather different from the traditional beancurd whereby a clear sugar solution is added.

There's a takeaway counter at the entrance of this Canton Paradise in Compasspoint. Everytime I walk past I'd be tempted by this delicious crispy-looking char siew bao staring back at me.I can't help but compare this char siew bao with that of Tim Ho Wan's, with the recent hype of their award-winning char siew bao which is part of their four-heavenly kings, due to the similarity in looks and the pastry skin. I'd say each has its own strong points.$1.60 each

There are plenty of ingredients inside this char siew bao - no corner cutting, and is it rather delicious - more fragrant than sweet. I like it that there're lots of chunks of meat inside this. The pastry skin is not as crispy as Tim Ho Wan's but still good, and it crumbles when you bite into it.