Long House Miow Sin Popiah & Carrot Cake - S$1.50/-

I am not sure if it was just me but I noticed that the prices for popiah have been on the increase island-wide. Is it really that hard to make popiah and is it really worth the price tag? This popiah place has been a popular hunt alongside the adjacent carrot cake stall as they are co-owned.Quite frankly, there was nothing too spectacular about the popiah that makes it a screaming wow or must-try. I always enjoy a good popiah regardless of how full I am when it has a good variance in texture with crunchy bits but unfortunately it lacked that in this rendition. It was also slightly soggy and left the popiah slightly damp.

Overall, it just came across as rather pedestrian and while we managed to stomach it, we surely were not left impressed.

Signature beef noodles (dry) - S$4.50/-

This was another one of my personal faves and quite frankly, it had been years since I last tried it. While we were feeling pretty full by this time, we decided to pile on the carbs with another bowl of noodles to share among the two of us. The first thing that struck us with the beef noodles was that waft of strong herbal fragrance from the accompanying soup. It however was not as rich a broth as expected though it certainly fared above average and had a slice of radish in it, which could have been simmered further to make it softer. What I liked about the dry noodles was the crushed peanut bits that you could help yourself to. The gravy was savoury, viscous and rich. The portion size was decent with a few large chunks of beef which was not exactly tender soft but was fairly palatable.

Not a must-try but if you have some spare calories, this might be worth it.

With my occasional cravings for crabs, my friends brought me over to another ulu corner of Singapore, known for their Black Pepper Crab. After a ten minute walk from Eunos MRT station (sometimes I really wonder why crab places couldn’t be more accessible!), we were quite surprised to find this rather rundown coffee shop by the corner, dimly lit yet bustling with people.

And indeed, on every single table, we spotted black pepper crabs! Having a chilli crab fan with us, we decided to order 4 crabs, splitted into 2 black pepper and 2 chilli. Pity they don’t serve mantous to go along for that complete crabbing experience!

Black Pepper Crab ($67.50 for 2, approx $$38/kg)Spotting the roe once it came!Highly anticipated, the smell of it captivated us already! I was expecting a sharp peppery taste to it, but was surprisingly greeted by its subtle fragrance and a growing spiciness. The crabs weren’t really much of a focal point for us that night as it was pretty small and wasn’t fleshy enough. It’s really a love-hate relationship with such ‘scrawny crabs’ since it’s so hard to get them out and sometimes the little bit of flesh inside probably just isn’t worth the effort. I’m really a great fan of Ga-Hock’s big fleshy crabs so this definitely paled in comparison. The sauce, however, was finger-lickin’ good! Smooth and not overpowering, I loved the fragrance of it, and the subtle spice that grows onto you.

Chilli Crab ($67.50 for 2, approx $38/kg)In all fairness, this hasn’t been their specialty and it’s more of to cater to so many chilli crab fans out there. For those who’re looking for a spicy one, this would suit you well, though it didn’t quite have the distinct layers of taste of chilli crab. It was quite a flat taste, just a monotonous spiciness that didn’t gel in quite well with the sweetness of the sauce. Not an impressive one, so don’t expect too much if you’re planning on ordering this! We ended up being too addicted to the black pepper sauce that we took the crabs from here to dip in the black pepper.

Pork Ribs ($10)I’m usually a fan of pork ribs in tze char stalls cos it’s so fuss-free to eat it! No bones, tender and usually a sweet sauce to go with it, it’s just simple yet satisfying food that’s hard to go wrong. This hit everything but it was just overly sweet that I almost cringed at my first bite. Would have been good to fry the skin for a crispy finish before topping with the sauce. Good to have your rice or drinks in hand while having this!

Bak Choy ($10)
Fresh crunchy bak choy that was cooked just nice that didn't leave the raw vegetable taste in it, it managed to sit pretty well with me. Topped with fried spring onions to lift its taste, I liked the generous serving of it. One thing that struck me though, was that it was just too oily!

With only the Black Pepper Crab that managed to impress with the sauce, we were quite disappointed with the rest. For crab lovers, this might not be the place to visit if having fleshy juicy flesh is of your priority (I'm still a fan of Ga-Hock for those fatilicious crabs!). At least it is for me, so while the black pepper sauce was satisfying, the crabs itself weren't impressive for me. We probably wouldn't return unless we're having a severe black pepper craving!

For full review, please visit http://www.makeyourcaloriescount.com/2013/11/sg-eng-seng-restaurant-satisfying-black.html

When I first heard the name Dong Po Cafe, I was filled with excitement as it had been a long while since I last had 'Dong Po Pork', which is actually a Chinese delicacy whereby the pork belly is pan-fried and subsequently red-cooked to tenderness and melt-in-your-mouth perfection.

After some looking around on the GPS and when we eventually reached the Dong Po Colonial Cafe, I was in for a rude surprise to say the least. There was no 'Dong Po Pork' nor was it a Chinese restaurant, it was a cafe to experience the flavours and nostalgia of Singapore back in the '50s and 60s.

As we stepped into the neatly decorated cafe, we immediately found ourselves surrounded by toys and knick knacks from the hay days of our parents. After some look around, one could only appreciate the efforts undertaken by the owner of this cafe in trying to install elements of the past into a cafe of today. So, how exactly did the days of colonial Singapore look like?Underneath each of the tables, you could find collections dating back to the 1950-60s.As we warmed up to our seats, we suddenly realized that we would have to place our orders in person at the counter. Deep within, I was secretly hoping that they would serve 'Dong Po Pork' as a speciality dish but after perusing the menu at the counter, I settled for the fact that this was a cafe afterall.Apart from what was offered on display, there was the set menu which featured some of their signature items which we were going to try!

Set E - Scone served with Jam, Fresh Cream and Teh / Kopi - S$4.20/-Upon ordering the scone set, we were given the option to choose our preferred jam. All the jams served were homemade and after going through the usual orange marmalade, strawberry, etc, we decided on the lemon curd jam. Served on the side was some fresh cream to go along with the warm scone. Personally, I love the intricate attention paid to serving warm scones. As simple as it might be, you would be surprised with the number of cafes and eateries out there who for convenience sake, serve scones at room temperature.

The lemon curd was really good as the balance in sweetness and tang suited our palate and it tasted rich and viscous. While the jam was good, the scone barely made the mark as it was hard and tasted almost like biscuit with no real butter taste nor fragrance. It was sorely pedestrian to say the least but credit to the fresh cream and lemon curd for saving the day.

Set F - Bostock with Teh / Kopi - S$3.50/-The names on the menu did not make much sense to me, so I took the easy way out and asked for recommendations. As we were told that the 'Bostock' was a must-try, we gladly obliged and went for it. What exactly is a 'Bostock' anyway?

Some research revealed that it is a simple French delicacy in which an almond frangipane tops day-old brioche. Now that you get a gist of what that name entails, let the taste buds do the judging already!

While we liked that the almond taste was rather strong, especially with the almond flakes generously toasted and scattered across the sliced bread, the base dough did not quite come across as a brioche. The almond flakes were crisp and added a good layer of texture to the soft 'Bostock'. It was certainly a good rendition but not wow-impressive.

Kaya Butter Toast - S$1.90/-Of the different sets ordered, I actually liked the kaya butter toast most. The bread was sliced thinly and toasted perfectly with a nice crisp to the surface. Sandwiched between the toasts was a generous slab of butter and spread of coconut jam (kaya). Admittedly, the kaya did not have the eggy fragance like that expected of Killiney Kopitiam nor the strong coconut/pandan taste like that of Ya Kun, it was well-balanced in terms of taste and I liked that the sweetness was mild yet sufficient to please.

Almond Macaroon - S$1.90/-While this was called the almond macaroon, I am not quite sure if it matched our expectations in terms of taste. It was supposed to be a light baked confection with meringue-like cookies and when I first sank my teeth truth this pastry, I was expecting somewhat of a sweet cake with ground almonds.

I am quite clueless when it came to describing this pastry for it seemed like a tart with a nice almond crust to it. It was arguably close to what one might consider as meringue-cookie but I felt that it lacked any outstanding elements to be termed a signature confection. It was overall an 'okay' pastry.

Almond Finger - S$1.90/-I expected the almond finger to be largely similar to the macaroon and it did not surprise. The only distinct difference was that the crust to this almond finger had a slightly harder and crisp coating to it as compared to the meringue-like almond macaroon featured above.

Likewise, we felt that it was an 'okay' pastry and what I particularly liked about it was that it was not too sweet but the almond taste could have been a touch stronger.

Chocolate Truffle Slice Cake - S$2.20/-While I looked beyond the almond pastries to get my confection fix, we were recommended the chocolate truffle slice. It was made and served in a very 'old school, classic' fashion. I however struggled to find any particularly impressive elements about the cake.

The sponge was good and so was the chocolate cream but it lacked depth to make it a must-try.

3 Hole Cookie - $1.90/-This large cookie caught our attention due to the interesting colours involved. It actually comprised three different types of jam and involved two large cookies being put together like a 'sandwich'. While the cookie was enjoyable on its own with a nice tinge of butter fragrance and crumbling lightly to each bite, we thought that it was an interesting twist to showcase the homemade jams, which clearly enhanced the overall presentation and taste.Even though we had to place our orders in person and payment upfront, the various confections were nicely plated and served to us. We had a milk tea and plain black coffee but like most of the confections tried, it was largely pedestrian. Overall, the service was good as the staffs at the counter was patient in making recommendations to us but we felt that quality of the food could be improved to make it outstanding.

It seemed that the only drawing point for me at least, was the nostalgic decoration which attempts to bring forth a memorable dining experience.

It was an impromptu visit to the new dining area located on the basement level of Suntec City that we came across this dessert hideout. Located next to Bread Society Cafe and opposite Food Republic, we were surprisingly attracted by its somewhat presumptuous name, hand drawn desserts posters and menu.

We were eager to find out if it can live up to its name serving Singapore local traditional desserts!A very simple layout with self-ordering counter and food production in the same open concept area, so that you can scrutinise their production process closely. After ordering, we were given a 'Beeping UFO' where it would 'beep' for our attention where our orders are ready and then we could collect it from the counter. A soft seat we came forward to put our tired legs to rest!We were not surprised with the price range of the items on the menu at this comfy eatery tucked away in a corner at Suntec City and facing the glamorous Fountain of Wealth. Drawing comparisons with the local S$1.50 desserts that you can get at most hawker centres in Singapore, these desserts that were priced at a premium better be doing the price tag justice!

Signature Chendol 波羅蜜珍露 S$5.50The portion of their signature chendol was about double size of the desserts you get at local food centres. We particularly love the bouncy white pearls, crunchy sweet jackfruit slices and this rendition of jelly noodles with lesser green food colouring. But other than that the dessert was a disaster, the mushy mashy red bean was overcooked and it would have been better if the amount of gula melaka that drizzled onto the shaved ice can be as much as the one we had at Jin Jin Hot / Cold Dessert. Last but not least, the biggest flaw of this dish was the shaved ice served. Initially, we found the ice a bit rough to swallow, then we realised there were bigger ice rocks underneath which could easily cut your tongue. We tried to use our spoons to break loose the ice but they were hard like an 'iceberg'. They seriously need to make some changes to their shaved ice machine.

All Things Mango 芒果豆豆冰 S$5.80This bowl of ice had the same problem as above and I would not want to further elaborate upon the mistake. The mango ice looked tempting when it first came to our table, but then when I looked closer...the mangoes looked unripe and pale yellow in colour. This really had stopped me from starting to take up my spoon and dig in even though I have a high tolerance for sour food. Luckily, the sour mangoes were compensated with the sweet mango sauce and pomelo flesh and suited our palate better. However, we were contented with the generous amount of jellies and beans tucked underneath the ice.

Yam in a Husk 椰子芋泥 S$6.50After the shaved ice tragedy, we were still hoping to taste something that is nice, as claimed in its brand name. This dessert reminded me of the coconut pudding in a husk tried in Kota Kinabalu. Till date, I could still reminisce the taste and had been trying to find a dessert that bore some resemblance in terms of taste. Could this be it?

This was certainly one of the best desserts I had so far. The combination was just perfect with the limelight being the fresh yam paste and coconut milk, complemented by fresh gingkoes hidden inside the filling. We love that this dessert was served hot in a young coconut husk to bring forth the fragrance as well as the natural savouriness of both of the ingredients without adding much seasoning to liven up. The balance in flavour was just flawless. Beware that try not to mix the yam paste and coconut milk together as the flavour became indistinct and vague, we accidentally did that while trying to scoop out the crunchy flesh of the coconut. But do enjoy the three elements coming together beautifully and in harmony in one spoon and you will understand what I mean. It is definitely a dessert that made for the yam lovers!There is not much to talk about in terms of customer service since one would be expected to self collect, but the manager who took orders from us was polite. While there are so many decent local dessert places out there in Singapore, we find that All Things Nice struggles to differentiate from the crowd. The first thing they have to overcome before competing with others is the rocky ice they served as there are few desserts with shaved ice that are their signatures. After all, I guess we will just stick to the Yam in a Husk when we pass by this dessert corner again or when a sudden craving kicks in!

For full review, please visit http://www.makeyourcaloriescount.com/2013/10/sg-all-things-nice-suntec-city-but-not.html