Tucked quietly at an inconspicuous corner at East Coast Road, this was definitely a rare gem spotted. The owners of the ice cream parlour were friendly and took special efforts to strike up conversation with each and every customer, be it a walk-in like us or the regular patrons. The casual setting of the ice cream place with stools fit for adults and kids alike is surely a must-try spot if you are along the Katong eating district.

Chendol | S$6.50/-

 

Always a fan of our Singapore desserts such as chendol and ice kachang, this almost became a must-try when I spotted it on the menu. The salted gula melaka ice cream was extremely rich and bold in flavours and certainly won my palate over. Paired with the usual sweet red beans, pandan jelly and attap seeds, it was almost reinventing the usual chendol enjoyed at a hawker stall onto this innocent looking plastic cup.
Red Ruby | S$6.50/-

 

One of the newer creations that was added onto the menu, the Red Ruby is a familiar dessert for most but under the influence of the liquid nitrogen, the dessert was reinvented, almost. With flesh scraped from the young coconut, the sweet coconut water was used in the making of the coconut ice cream. The addition of coconut milk enriched the flavours and made it a lot more robust. The icing for me was the diced water chestnut coated in a thin jelly that added crunch to each mouthful. Yes, it was definitely on the sweeter side but isn't that the whole point of having a dessert, to cure our sweet tooth craving?While we still crave for the lovely scoops down at Chin Chin Lab in London, I think we found our next best in Singapore, for now.

Full review is available at http://www.makeyourcaloriescount.com/2015/06/sg-ice-queen-ice-cream-creations-with.html

For full review, please visit http://www.makeyourcaloriescount.com/2014/03/sg-tsukada-nojo-beauty-collagen-hotpot.html

When my friend first told me of this, I was skeptical of how good it would be given the not-very-appetising looks of the collagen-rich slabs. Aptly described by some as a firmer version of tau-huay, I was pretty amazed by how it could all dissolve to form the hotpot soup base.
So popular that it wasn't taking in any more seatings at about 7.15pm on a Friday night, their queue is spotted as early as 6ish. Having limited portions of soup base to cater for the dinner crowd, they'd stop taking in guests once they've sold out and the collagen pot is only available for dinner.
The magic came as we were served with this pot of what seemed like tau hway (beancurd), and got me wondering how exactly am I gonna have my hotpot!
Bijin Nabe ($25++ per pax)

 

Placed on top an induction cooker where the pot slowly heated up, we then saw bubbles forming and the pieces of 'tau hway' sinking in, only to realise that it was dissolving with the heat!After about 5 minutes, the pot then dissolved into a smooth soup base, where the service crew then scooped a small cup each for us to taste the original flavour of the collagen base.I've always been a skeptic of soups served outside, pampered with flavourful soups from real ingredients cooked at home. This, however, managed to impress with a mouthful that packed solid flavours from its chicken soup base, naturally sweet that was subtle that it grew on. It's the kind of soup that makes you feel blessed after a long day of work, reminiscent of the kind I get after 4-5 hours of soup boiling from home.
A taste of the chicken beneath was also an appetising start, tender and soft, with the light flavour of the soup it boiled in.The spread included yellow zucchini, watermelon radish, lady's finger, baby corn and we'd replaced the prawns with another spatula of chicken meatball. Friends would know that I'm no veggie lover, and this looked quite intimidating initially, though I must say the ingredients had converted me, and I'd enjoyed every one of them (except lady's finger still), with the soup that went well with these.With every ingredient adding a slight sweetness to the soup, we ended up with a flavourful base that was too addictive! (note: first refill is complimentary, with subsequent ones being chargeable)They then gave us this to mix into the soup, which tasted slightly savoury hence we'd just mixed small portions into our individual bowls instead of the whole pot. It's pretty amazing how the pot of soup came just as a light one, like a white canvas, slowly being coloured and filled with flavours, and still tasting super good!

Thick Mochi noodlesThis was one that my friend said I had to try! Unlike usual udon or noodles, this was more Q with a slight bounce to every bite. Be sure not to soak it in for too long as it becomes too limp after a while. I loved the chewiness of this and certainly went well after being blanched in the soup to absorb its flavours.
We had this last to go with the hot pot, with this staple filling us up pretty quickly. After you're done and having the hot pot simmer down, there'll be a crystallized layer on top and it was surprisingly sweet and we were hoping collagen-packed.

Nikumaki Onigiri (Yuzu Pepper & Mayo/ Original) ($3.80/ $3.50)

 

While we wanted a variety to complete our meal, we'd overestimated our stomach space and this was too filling with rice balls wrapped in layers of pork. While the marinade had a nice savoury touch to it, I didn't quite like the strong porky taste and would have preferred it to be more tender.
The one with yuzu pepper and mayo didn't taste quite different, I would have preferred a stronger yuzu taste for a much needed refreshing touch.Pleasantly surprised as we'd been overly full by the time we finished, I loved how they'd actually put in effort to plate the jelly desserts, thanking customers and leaving a good note to encourage recurring customers. Besides, everyone will also receive a name card with a stamp, with different positions based on the number of visits.
This is then further tabulated into their leaderboard, which is a pretty smart idea of tracking return visits!Impressed by their service, attention to details and creating those little gimmicks here and there, it's a place where I'm likely to visit again very soon, especially if I'm feeling a tad under weather. Eh start serving the collagen hot pot (or Bijin Nabe) from 5pm while only ramen is served for lunch. Be sure to go early, or have a friend to go chope a place first!

Please refer to http://www.makeyourcaloriescount.com/2014/02/sg-tobys-estate-charmed-by-true-cafe.html for review complete with more pictures.

It is no trade secret that the cafe scene is extremely vibrant in Singapore but quite frankly, after trying quite a handful of popular places, we have yet to discover 'THE' cafe that is able to deliver a relaxing experience complete with calories-worthy coffee and food. What exactly does one look for when it comes to seeking a cafe experience?

Personally, we feel that the slightly better cafes in Singapore tend to be overcrowded and that kinda defeats the purpose of unwinding down after a hard week at work. Why would I want to face further pressure from waiting diners to free up my table when it was supposedly the place to go to chill? Apart from the crowd, I have always been sceptical about paying some good S$20 for a plate of all-day breakfast which you could pretty much cook it yourself at less than half the price. Does it really make sense?

Toby's Estate was named after the owner, Toby Smith. Driven by passion, Toby accumulated his knowledge and skills from his coffee trail around the world including working on farms in Brazil learning to nurture the coffee plant from seed to harvest, as well as the varying processing methods. Toby also worked with a coffee trading company which enabled him to hone his cupping and grading skills, not forgetting his work as a roaster and barista.

Flat White | S$5/nettWith a classic latte art, this flat white was a stellar when it comes to taste. Developed by the Australians and New Zealanders in the 80s, flat white is prepared by pouring microfoam (steamed milk with small, fine bubbles) over a single/double shot espresso. It generally has a higher proportion of coffee to milk and typically offered in a smaller serving as compared to cappuccino or latte for instance.

This was perfectly done and easily one of the best we have tried among the various cafes tried! The foam had a consistent velvety texture which overlaid a balanced shot of espresso that had the right levels of acidity and roast.

Iced Mocha Chai | S$7/nettThe lady was in an adventurous mood and went for the iced mocha chai. The scent of the cardamom certainly titillated our senses and upon the first sip, the flavours beautifully imploded within. It was quite a bold drink and despite the various elements introduced to the drink, it was well-balanced. The flavours of the coffee and chai came across stronger than the chocolate though but overall, it was an enjoyable drink!

V60 coffee | S$6/nettElegantly served in a wine glass, this was one of the five special coffee on the 'Slowbar' section of the menu whereby each drink is manually prepared rather than via the espresso machine. Different brewing methods would bring out varying levels of intensity for the light roast coffee beans and being a caffeine addict, I naturally went for the highest intensity, which involved the V60 brew.

How does this ceramic dripper with a gaping hole in the bottom make good coffee? It is all about the right pouring technique which involves coaxing the extraction of solids from the grounds and this calls for a good steady pace of pouring and pattern.

I generally prefer a dark roast as I enjoy my coffee bold but the flavours of this light roast were intricately extracted in that glass. Depending on individual, this rendition would suit the palate of those who crave for a higher level of acidity. It was sharp but not excessive which made it enjoyable.

Toby's Breakfast | S$18.50/nettThe barn-laid eggs were offered in either scrambled or poached form and we went for the former. Served with espresso maple bacon, cherry tomatoes, sautéed mixed mushrooms and brioche toast, there was no denial that this brought a smile to everyone's faces!

The scrambled eggs were velvety and carried a subtle scent of buttery fragrance though we would have preferred a slightly more intense flavour of the eggs itself. The brioche was perfectly toasted with beautiful grill-lines that imprinted the soft and fluffy bread. The diced mushrooms had a slight truffle scent which was a pleasant surprise. While we appreciated the generous portion of crisp bacon slices, we struggled to find resemblance in flavours to its espresso maple label. There was an interesting twist of sweetness to the savoury bacon with the maple syrup after taste but the punch of espresso was barely evident.

Eggs Royale | S$16.50/nettThe eggs royale was a recommended dish and while we enjoyed the thick slabs of beautiful smoked salmon atop freshly toasted thick brioche, the poached eggs failed to impress. It was not a far cry from perfection but one of the two eggs served was slightly overcooked on the inside. With a wedge of lemon on the side, it allows diners to adjust the desired level of acidity and tang in that classic Hollandaise sauce. Topping off the dish was that aromatic fresh dill which enhanced the flavours of the smoked salmon.Offering both indoor and outdoor seating, Toby's Estate also provide complimentary Wi-Fi access to customers. It was common sight to spot expats working on their laptops and sipping their cup of fresh brew. All prices quoted on the menu were nett, inclusive of GST and no additional 10% service charge was levied either though tipping is encouraged! Upon settling at our table, we were immediately served two bottles of water which were complimentary as well and we weren't at any point in time pressured to place our orders.There was even a section on the side of the cafe that retails various merchandise such as brew apparatus and even a classic book written by the owner himself, complete with pictures and narration about his exploration journey in the name of coffee.I am by no means a fan of cafes for I find that in most cases, the prices are not appropriately matched by the quality of food, coffee and ambience. A visit to Toby's Estate surely changed my opinion as it was a relaxing experience where I basked in the glory of the Sun through the windows, sipped my coffee and browsed through lifestyle magazines (provided at the counter) catching up to the nearest trend in town.

Our first visit no doubt but surely not our last. Looking forward to my next visit already!

Our impression of cafés has always been about brunch, coffee and pastries. With the ambience often overshadowing the importance of good food, we’re usually sceptical about recommending cafés.

We’ve visited The Basement sometime back when it first started out, and now back again to try out their newly launched menu. Helmed by their new Chef, Yi Yi, who’d graduated from Le Cordon Bleu Culinary Institute in London and gained experience at several Michelin-starred restaurants, it was indeed our honour to be able to taste the finely crafted cuisine he’d presented.

Bound by Chef Yi Yi's priorities that lie in taste, texture then followed by presentation, we thought these dishes had been a clear exemplification of his guiding philosophy. Each dish had a well complemented combination and varying textures to break the monotony and each marked the hard work put into its preparation, cooking then plating. First for a starter, we were advised to take it just like a shot. We loved how it was presented in small glasses to show the different layer. Topped with coconut foam, there was a strong coconut taste with every mouthful, though we thought it lacked the punch of the black truffle oil. Lightly sweet with a coconut fragrance, it was smooth and mild to whet your appetite, a combination that went surprisingly well together.Served with extra virgin olive oil and balsamic vinegar for dips, it's freshly baked each day with limited quantities. I personally think it was good on its own - crisp on the outside, while remaining soft and fluffy on the inside, with a subtle aroma to accentuate the traditional taste. This was the epitome of simple food joy and while it looked just like any other ordinary loaf, it entailed hard work and dedication to preparation work. Taking pride in the quality of food, this was always served warm to customers. This first main was an indication of the high quality of ingredients they pursue, using Ibérico ham to go with those perfectly poached eggs. A prized (and pricey) grade of ham, it’s hardly seen in the pairing of eggs ben. We loved how it gave a better texture and richer taste, to complement the lighter tasting eggs.

The hollandaise sauce was one that took a backseat in this, allowing the star of the dish to shine. We would have preferred more sauce to go, though the overall dish was certainly well-executed with slightly crisp surface of the traditional muffins for base that we love!

Note: The usual portion consists of 2 poached eggs, homemade potato salad and mesclun salad. This is our personal favourite out of all that we’ve tried! Taking an Asian twist to the otherwise boring risotto, it’s bound to excite your tastebuds with the green curry that’s so subtle in the first mouthful yet grows onto you! Complemented with the savouriness of the mackerel and the fragrance of coconut foam, I loved the explosion of flavours in a mouthful, with well thought-out combination that managed to impress! Must-try for the spicy-lovers and if you’re feeling adventurous enough to explore!I’m a fan of all things potato so I’d naturally attack the mash first. A personal preference, I liked how it wasn’t entirely smooth, tasting the gritty bits amidst the creamy buttery mash. The pork cheeks though soft to the touch, I felt that it lacked a bit of that fats to make it more tender and smooth.

The pork cheek was cooked by the sous-vide method. For those not familiar with this cooking technique, essentially, the food is sealed in airtight plastic bags in a water bath for longer than usual cooking times which cooks the food evenly without depleting the juiciness of the protein.

This was cooked at 80 degrees for an extensive 12 hours before being served! The accompanying red wine sauce was cooked with an exclusive chef's special pork stock, then reduced to allow the essence and flavours to come across strongly which would suit the palate for those who desire bold flavours.Off the menu, we were glad to have a taste of this to complete our sweet tooth cravings that kicked in after every meal! Flavours of tea infused into the otherwise plain crème brulee, it added an element of anticipation and we were surprised how easily these flavours had blended in. Torched right upon serving for that caramelised crust on top, the sharp contrast of textures with the aroma of tea flavours were enough to whet our appetite (for the second stomach).

Tea lovers would need no further introduction of the flavours, and my favourite out of the trio would be Pearl of the Orient. It didn’t come forth as strong as the earl grey lavender, and I liked how the subtle refreshing taste slowly grew on. Light bodied, the soft and slight fragrance went well with the smooth crème brulee. Baked by one of the owners, this is another popular item on the menu. Don’t let the seemingly thick layer of icing turn you away, just as I was expecting an overly sweet rendition, I was surprised that it struck a fine balance between that and the cinnamon taste. I would have personally preferred the cinnamon taste to be stronger, and the bread to be slightly moister, but still a decent one!

A good cup of coffee makes the night go right and how could we resist when we hear of how one of their owners, Joanne, had actually picked up her barista skills on her own!On the recommended list, this was done well to bring out the flavour of the coffee beans balanced with the right amount of milk, topped with a bonus latte art! I would have personally preferred a more robust flavour for that caffeine kick, though this was just right for a fix just before bedtime.An unassuming café hidden in the school grounds, we were impressed with each individual's passion and their pursuit for excellence. The new menu had certainly been a well thought through combination of items and the resistance of taking any shortcuts in the preparation of each dish had been admirable. For instance, they actually prepare 4 different stocks in-house every day instead of using stock cubes!

In a laidback café setting, juxtaposed with the people working tirelessly behind the scenes to deliver the best quality possible, we were touched by their passion and persistence in culinary. A place that we would definitely return for more to excite our tastebuds, the only pity would be the unconventional opening hours.

Please refer to http://www.makeyourcaloriescount.com/2014/01/sg-basement-cafe-dedication-and-passion.html for the original full review.

It’s pretty rare that we’ve found a café worth recommending. With the sprouting growth of so many hipster cafés recently, it’s almost a different café to hop to that you’d hardly want to visit a place twice.

This gave me the impression of the cafés I’ve visited in Sydney though, bringing the essence of café- chilling over. To me, a café is always about good food with a relaxing ambience, and an image of reading over a cuppa never fails to pop up.This was exactly what it was about, spotting comfy seats with shelves of magazines and books for you to browse freely. With the spacious and comfy seats, it’s no wonder that you can spot many propping their legs up, curled to enjoy a good read.

With so many self-service cafés around, I was quite surprised to find someone with all smiles, coming to pass us menus, clearing our tables and setting it.

After our super filling meal at Merry Men, we decided to just settle for desserts.Strawberry Shortcake

I’m a fan of fruity cakes and a strawberry shortcake as simple as it sounds, it’s tough to actually find one that manages to satisfy. This managed to do just right, with the right balance of light Chantilly cream and fluffy soft sponge cake. It wasn’t too sweet, balanced with the fresh strawberries. I’m usually picky when it comes to strawberry shortcake but this has certainly impressed me enough to want to go back for seconds – and no sharing this time!Berries Shibuya Toast

Thick toast with butter, chocolate sauce and a mix of berries, a first bite struck me as an odd piece though subsequently it became addictive with the savory butter going well with the sweet chocolate and sour berries. Though an ordinary dish, I liked how it was perfectly toasted, with crisp skin and warm insides, and served immediately that the centre wasn’t too soggy by the time it reached us. Well-executed dish, it was a hit for us!If you’re around the Robertson Quay area or looking for some late night haunts to chill, this would be one of our top picks. Great to nua/laze around, it’s quite packed though, and you might just wanna hang around before getting some comfy seats. Else you can always visit on a weekday if you’re looking for a quiet spot to finish up your work or do some reading. They’ve got free wifi so it’s very student/work-friendly!