Chancing upon this restaurant while on the search for its predecessor-tenant, and entering with no choice as it was the only eating spot around, it turned out to be the best choice we’ve made.

A cosy space with approximately 20 seats, it was nothing like those super átas French restaurant where decorum was of importance with baroque background music and quiet ambience. In fact, the staff and even the chef were so friendly that they constantly engaged us in conversations, and made it an extremely personal and casual setting. We were quite taken aback initially as we hadn’t expected the level of service to be really up there with the staff being super attentive to our requests and giving recommendations etc, but of course, enjoyed how personal each staff was and the rapport built with customers amidst the busy-ness of the restaurant.Toasted Bread

First served with a bit of charred sides, the basket of freshly baked soft rolls reached our noses before we saw it. It was then quickly whisked away as the chef caught sight of it, and asked that they change the basket immediately due to the charred top, while we were lamenting on what a pity as we actually do love 'chao ta' bread!

The second basket that was served, was toasted right how I like it. Crisp on the outside with soft insides, match it with the slab of butter they gave and it was quite the perfect starter for us! Good even on its own, it went perfectly well with the garlic butter sauce that came with the escargots. Best of all, it's free flow and standards are consistently good!

Escargot in Garlic Butter Sauce ($19.50)Well, I’m no expert in this, and thought that the Garlic Butter sauce was a little too strong that it kept reminding me of the toasted bread to go along. The escargots were juicy and chewy, somewhat the texture of 'hum'. I was alright with its taste, though my companions mentioned that there was still a little tinge of the 'fishy' taste from the snails that could have been better.

Lychee Fritters with Mango Dip ($10)This came under the Thai appetisers segment and we decided to give it a shot, wanting something refreshing in our meat-overdosed mains that were to come.

Ordinary-looking, it tasted nothing like that. Crispy thin batter coating each fritters, every mouthful was an explosion of warm and sweet lychee juices! Dipped in the mango sauce, it was a great complement to the dish that wasn't overly sweet and slightly tangy. We loved it just as it is already, but later found out over a chat with the chef that there was supposed to be prawns within the lychee, so it could have been an even better combination! But we weren't complaining 'cos we've enjoyed this so much just like that anyway. Let us know if you've tried the original and if it's better!

Tom Yum Goong ($5.80)With their staff's constant recommendation on their Thai menu, we decided to give this classic dish a shot since it was kinda our yardstick for determining if they serve really good Thai food. It was an okay-ish dish, good for those first-timers or if you can't really take the sharp spiciness of tom yum. For us, a concluded verdict was that it lacked the 'oomph!' factor from having tom yum, with missing spices to give that kick in every good Thai meal. It was also a little on the sweet side, not so much my preferred style but we'd enjoyed the generous serving of seafood and mushroom in this small bowl of soup. It easily contained 5 prawns, several pieces of squid and lots of mushrooms!

Pork Collar and Pork Ribs in Pineapple and Orange Sauce ($32)A first cut into the collar, I wasn't exactly impressed considering the effort I had to make in order to slice it up. There were also the occasional crunches from the fats in the collar which is either a love-it-or-hate-it relationship. I found them adding on to the chewiness of the meat, making my jaws work out a little too much, and my companions found them too fat that they removed portions of it too. I found the dish a little too tough for my liking, but it was salvaged by the interestingly refreshing sauce that came on top of it. With pineapple slices and orange in it, it gave a sweet twist to the otherwise boring meat, with a refreshing citrus taste to it, yet not poignantly sour.

The ribs, on the other hand, were pretty disappointing. It was a little too dry and felt a bit dull especially after tasting the sauce accompanying the collar. For a first time try, you should probably have a taste of the ribs before the collar. Alternatively, you may also switch the ribs for 2 collars if you're looking for a more robust flavour (but of course, that's if you enjoy the fatty portions too!)

Pigeon ($32.50)We were pretty game on ordering this since you hardly see it on normal menus and the last I'd had was a pretty awesome roast pigeon in Hong Kong. It wasn't quite a bad rendition, with crispy skin and tender insides. True that but only for the wings and drumlets. It was indeed quite shiok to hold it by the drumstick and nibble off just as what they'd suggested, with well marinated pigeon meat and nicely baked skin to go along.

The chest portion was what intimidated us as we saw bloody juices oozing out upon my first cut down. A pretty bloody scene that kinda killed our appetite, it was done too rare for our liking. The portion was also a little thick that got the bloody taste too strong in a mouthful. I've always been one to order medium rare steaks, but found this too raw as well, and not sure if it was the nature of pigeon meat, it was actually quite a tough one that got my jaws working out again.

Too raw on its own, it went perfectly well with their chef's specially concocted diable sauce. There was a distinct red wine taste that went well with pigeon meat dipped in it. It was smooth and soothing, with a slight fragrance of black pepper that didn't overpower with its sharp taste. This was what caught my attention and got around to speaking to their chef about it, who then got us to notice him with the type of fervour he speaks with and the openness in sharing his recipes.

Pineapple ($18.50)

Simply named, but we were all wow-ed by its presentation that came with a flambé (flaming styled). This was a trio of coconut crème brulee, honey roasted pineapple wrapped with crispy kadaifi (almond and walnut wheat shredded pastry - abit like our style of dragon beard 龙须 but in the fried manner) and mini chocolate balls stuffed with ice cream flambé with golden rum.An ultimate combination, Chef Jeremy (in the picture) flamed the rum balls and recommended that we pair the pineapple kadaifi with coconut crème brulee, and a final shot ending with the rum balls. The crunch of the kadaifi awoke our sense and got us like excited little children unwrapping our desserts cautiously.

Cutting open to soft melting insides with roasted pineapples, matched with the smooth crème brulee - the sweet pineapple juices coated the soft pudding with slight caramelised layer and the bearded crunchy pastry, I was overwhelmed with the plethora of textures and tastes all in just one mouthful! The best part of it came when the gan-chiong kid in me decided to just pop the flamed rum ball in my mouth and gosh, the previous overwhelming senses just got levelled up! Coated with dark chocolate as its shell, it was filled with a small cold shot of ice cream and coated with rum, flamed for the chocolate to melt in slightly for a smoother taste, this was one to seal your meal with satisfaction. We were all happily contented with this that we thought staying for desserts was the best choice ever.

I'd loved the interesting combinations and and how the flavours were able to come together through different portions of the dish, blending perfectly. It would have been perfect if the pineapple fillings had been diced into smaller pieces so that you don't make a mess out of cutting the pineapple slices smaller with its fibres getting in the way, and for the kadaifi to be packed with more pineapples for a better punch. The coconut taste in the crème brulee had also been masked in the combination but perfectly good on its own with a soft aroma to it lingering in your mouth after some time. But that's the picky eater in me, though I'd been very satisfied with the dish already - finally one to up my standards of desserts!

Chef's Menu Dessert This came as a complimentary dish as the chef casually walked past our table and chanced upon us being indecisive about our dessert order. Another pineapple-based dessert, it was light and had a refreshing touch to it.

Pineapple sponge cake served atop a roasted pineapple with homemade vanilla ice cream, it was surrounded by pina colada sauce. I'd think that this would be pineapple overdosed but the blend was just right. A light fluffy sponge cake that had a slight resemblance of texture to that of a pudding, I find it very nicely done, just lightly flavoured to go with its base with a more robust sweet pineapple taste. It was quite a chore though, cutting through the fibres of the pineapple and trying to eat all 3 layers together.

A special mention to the vanilla ice cream that my companion so silently sweeped it off, enjoying every mouthful of it with the smooth vanilla beans in the blend. It was so light that you don't feel the creamy taste lingering, with an extremely smooth texture to it, yet not too sweet that makes you feel sick of it after a while. A nicely done homemade ice cream!

Chocolate MacaronsWhile chatting with Chef Jeremy on his creations and recipes, he decided to share with us freshly baked chocolate macarons. Served with banana mousse in his previous cooking demonstration with De Dietrich, we had a try with this plain ones and this definitely changed my mind on the typical sugar shells that I'd always avoid. I'm a pretty picky dessert eater, not being a fan of chocolates nor overly sweet stuff and I was definitely skeptical when served with this plate of chocolate macarons, a combination that I'd never choose.

Slightly hardened shells, it was with the use of dark chocolates that gave its flavour yet not having the bitterness that typically accompanies. Somehow this wasn't too sweet and suited our palates perfectly, changing my mind on macarons. So good even on its own, I would presume its usual set-up would have been even more spectacular!We're officially in love with their ice cream! Complimentary from Chef Jeremy, a sampler of 3 pretty potent flavours - Rum & Raisin, Coffee and Chocolate. My favourite out of the 3 would definitely be rum and raisin, with a strong rum flavour to it and smooth vanilla ice cream that had gotten the rum taste infused in it as well. The coffee was strong yet not overpowering, while the chocolate wasn't one that gets you jelat after a while. All too addictive to stop that we ended up asking if they sold in tubs instead! Apparently they don't sell it commercially, only supplying it to a certain places. They say once you start, you can't stop - my sentiments exactly for this!Too caught up with our interesting desserts, we were served a plate of chocolates, with compliments again from the restaurant. Recommended order of tasting would be the Chocolate Truffles, then Peach Lavender. We were surprised by the softness of the chocolate, expecting it to be hard shelled, but it tasted soft like mochis, without the chewiness though. The bitterness of the chocolate truffles were quickly countered with the sweetness of peach lavender, with a light lingering taste of lavender as aftertaste. Best of the lot, in my opinion, would be the durian version!The perfect closure to our meal, as Chef Jeremy tempted me with his durian cheesecake and other dessert creations, another courtesy of his as we had the honour of trying this! You'd love this if you're a durian fan, with the slight bitterness of durians and soft texture, it feels just like eating it from its flesh. I liked how it wasn't too creamy like those durian desserts often mixed with other cream-based products and it had the strong flavour of durians packed in such a small shot. Contented with my final dessert of the day!

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The mains were less than impressive for us and we thought it was pretty overpriced if not for the fact that it was a French restaurant. What won us over at the end was the interesting combinations of desserts and exciting flavours that managed to really wow us and thought it was worth the effort climbing up the slope for it. A place that we would certainly go back again and again for more desserts, especially after how Chef Jeremy has tempted me with his tiramisu cake, durian cheesecake and strawberry mascarpone cheese. A quick check for 6 inch cake costs about $30ish, a price that we thought was quite affordable given the quality of the desserts we've had.

Besides the desserts, the fervour for his craft had also touched us, seeing how he's so willing to share with us and the depth of knowledge he has gained through his experience. It is quite a rare occurrence for chefs to be so personal up-close with customers, and a treasured experience in our opinion, especially if you're keen to learn more. With no airs and extremely casual staff, it has definitely changed my impression of atas French restaurants. Moreover, if you'd like any customisations, feel free to let them know and they'll most likely be happy to do it for you! A place that'd touched our hearts, and of course our desserts' stomach, I'll be back for more again!

Due to limitations in photo uploads, please drop by http://www.makeyourcaloriescount.com/2013/07/sg-vis-vis-french-restaurant.html for full set of pictures complete with review.

For the full review complete with some personal comments, please drop by http://www.makeyourcaloriescount.com/2013/07/sg-328-katong-laksa-gordons-nemesis.html

All the years, I had struggled to find out which hawker is the real 'Katong Laksa'. I did my research and while some effortlessly named 328 Katong Laksa, there were plenty who thought it was the Original Katong Laksa, who initiated the 'Janggut Laksa' trend where all you need was a spoon to scoop up all the goodness!

It had been years since I last travelled to the vicinity of the Katong/East Coast/Joo Chiat area for a proper food trail so on this occasion, I paid a special visit on foot and in the meantime giving appreciation to this part of Singapore which had a deeply rooted Peranakan influence.Locals and foreigners which travel to Katong area in search for laksa will almost certainly notice this flagship stall and a secondary outlet further down East Coast Road. With both outlets possessing a prime location along the main road, one would naturally assume that 328 Katong Laksa is the original stall. There was an adjacent stall located beside this main outlet which had indoor air-conditioned seating. Upon placing the orders at the counter or with one of the staffs who would come to your table, the dishes would then be served to you.

Small Laksa (S$4.50/-)There were 3 sizes to choose from for the laksa with the smallest bowl priced at S$4.50, the medium for S$5.50 and the large at S$6.50. We thought it was relatively expensive compared to its competitor, the Original Katong Laksa which had their smallest offering starting from S$3.

'Slurp slurp!', the first tasting of that coconut-based brought a smile to our faces immediately as we knew we were in for a good treat! There was a slightly gritty texture to that broth owed to the grounded dried prawns and spices. We particularly liked the densely rich flavours packed in that mildly sweet and spicy coconut curry soup base which delivered that much desired oomph. The balance in flavours was spot-on, with an initial creaminess, then a hint of the heat from the spices before a soothing richness from that coconut milk to round up a delectable spoonful.

The thick vermicelli was served classic Janggut-style, where it had been thoughtfully cut so that all you need is a spoon to feed yourself to all the goodness contained in that bowl. The beautiful broth stirred our appetite and made us crave for more, only to build up a great disappointment. It is no rocket science that fresh ingredients make or break a dish and on this occasion, the prawns and cockles in this bowl was sub-standard. The cockles had a distasteful fishy smell and a gritty texture due to the presence of sand. The de-shelled and de-veined prawns tasted limp and lacked firmness. As an essential ingredient for the laksa stock came from the prawn heads, I was surprised that the prawns served were not fresh as expected. Quite frankly, we were divided in our verdict because we were blown away by that beautiful broth yet left disgruntled over the freshness of ingredients.

Just some food titbits to takeaway with this, the pile of finely chopped laksa leaves, also known as Vietnamese coriander is an important ingredient contributing to the flavour of the broth. Apparently, it has the ability to repress sexual desires so many Buddhist monks grow this plant in their private gardens and eat it regularly as a helpful measure in their celibate life. Gentlemen, watch out.

Fish Otah (S$1.20/-)Unwrapping the banana leaves left a beautiful fragrance and revealed the fish otah, which is essentially a mixture of spices and fish meat. Typically, it is sliced thinly as shown in the picture, wrapped using a large banana leaf and slow-grilled over charcoal fire. It seemed like the perfect accompaniment for laksa or perhaps it was just a classic case of following my parents footsteps of enjoying laksa with otah. The otah retained moisture in the meat and tasted tender, succulent and most importantly fresh.

Nasi Lemak (S$1.60/-)This version came across as mediocre. There was the typical deep-fried kuning fish but it was not crispy enough to consume it in entirety. The offering of peanuts and ikan bilis mixed in that sambal chilli was meagre and while the sambal chilli had a good kick, it failed to salvage the rice dish. There was a slight coconut fragrance in that rice but it was not strong enough for our preference.Photographs of visiting celebrities were plastered on both sides of the wall within the eatery.I know that 328 Katong Laksa is famous as it is, way before the Singtel Hawker Heroes Challenge but there was no need for their staffs to exude arrogance to customers. While waiting for my rojak order as it was self-service, there was a middle-aged lady who came for some takeaway orders. The gentleman serving her was impatient and quick to cut short her requests in packaging. While I did not fall victim as a Food Nazi on this instance, such customer service remained unacceptable by anyone's standards.

Within the coffee shop itself, there was another chicken rice and rojak stall. Since we had our mains, we decided to try the rojak, partly enticed by the billboard of its stall which read 'Since 1975'. In addition, I later learnt from the servers that the rojak stall is not related to 328 Katong Laksa but rather a separate establishment within the same coffee shop.

Seng Kee Famous Katong Rojak (S$4/-)There were two sizes for the rojak and we settled for the smaller portion at S$4 while the upsized version came at S$5. I wish I could give a half-decent review but sadly my verdict was simple - do not waste your calories. The fried fritters (you tiao) was limp and soft while the shrimp paste was diluted, runny and lacked any strong unami flavours. When the key element of a dish turns out a disaster (the shrimp paste in this case), you know the dish is a mess. This was easily the worst plate of rojak tried in my life.

For the full review complete with personal comments, do visit us at http://www.makeyourcaloriescount.com/2013/07/sg-tian-tian-hainanese-chicken-rice.html

With the recent hype surrounding Singtel's Hawker Heroes Challenge where our local hawker legends would be pitting their culinary skills against Michelin-starred chef, Gordon Ramsay, I thought that it would be good to have a food taste session of the respective 'heroes' ourselves just for curiosity sake of answering the simple question of whether these nominated hawkers are the top of their class.

Quite frankly, I found the whole challenge to be rather commercial but let us not digress further because after-all if you are here reading, I presume you would be more interested to learn about the yay and nay of Tian Tian Hainanese Chicken Rice, so let us deliver our verdict!

Signature Chicken Rice (S$3/-)I was taken aback upon the first spoonful because the steamed chicken was served slightly chilled only to realize that it was their style. The purpose of serving the steamed chicken just below room temperature was not only to give a refreshing twist but rather to soothe the heat from the accompanying chilli sauce.

The chicken portions were tender and slightly moist, making it very delectable. The chicken breast pieces did not taste dry where you would be left with strands of the white meat. Instead, it tasted supple and delicate. As detailed previously in my write-up on Five Star Hainanese Chicken Rice, I believe that there is a 3 part decorum to complete that unique 'Chicken Rice Experience', which comprised of the chicken, the rice and the chilli sauce. While the chicken passed the mark with flying colours, we were largely dismayed by the mildly sweet sauce poured over the protein. Typically or label me stereotyping, I was expecting a slightly savoury, perhaps saline sauce to accompany the rice and meat so I was slightly taken aback. The second mouthful was a much clearer assessment and still, it failed to appeal to my palate. The sauce was light, slightly saccharine, gluey and seemingly lacked boldness in flavour. Then again, subjectively, I prefer my chicken rice traditionally paired with a savoury touch from the soy sauce so this was an abrupt upset to my expectations.

The rice was a beautiful accompaniment to the dish and would be a proud side standalone. According to Anthony Bourdain, 'the rice can be taken alone. Although simple, it delivers a taste that develops wonderfully and engages with the senses'. Was it that good? Well, taste is a very subjective issue and on that basis, I would choose to answer with our perspective. The rice grains were easily separated yet not overly greasy to satiate our appetite. It felt light, smooth and had a surprisingly buttery flavour to it with a hint of garlic in the after-taste. There was also a strong chicken fragrance to the rice and would easily shine in the limelight.

For the heat-conscious foodies, I would exercise caution on the chilli sauce for it was strong. The spice and heat from the chilli was bold and it was beautifully neutralized with the acidity from the lime juice. The chillis were evenly blended to a high degree of fineness, resulting in a smooth mixture. It aced the chilli test, no doubt about it.As we visited during the peak lunch period, a queue was inevitable. They had two stalls operating concurrently alongside each other. Do note that within each stall itself, there were two queues. One would need to queue to place their order on the right hand aisle and upon making payment, make sure you retai your receipt and obediently hop over to join the second queue on the adjacent left to collect your order.

I am divided when it comes to announcing Tian Tian Hainanese Chicken Rice as 'THE' chicken rice stall in Singapore, not to mention defending our heritage reputation against Gordon Ramsay. I believe there is no better dish among the two because their creations will only showcase their respective unique cooking style. For this very same reason, I am adamant that I will never be able to find the best chicken rice stall in Singapore because each chef has his or her unique skill to flare and for that, I respect each and every at their trade. It sounds oxymoronic that I hope that Mdm Foo will win the contest tomorrow because regardless the outcome, her business will continue to thrive post-competition where only more Singaporeans and foreigners will join the ranks of queuing.

Tucked away in a hidden quiet corner at Tiong Bahru, which was one of the first public housing estates in Singapore, 40 Hands certainly stood out among the old buildings being a modern and trendy looking cafe, which would appeal to students and young professionals alike.

The name was inspired from the fact that an average of 40 hands are required in the production of coffee, from the initial process of planting coffee seeds to the end product of a delicious and aromatic fresh brew. What many failed to recognize when enjoying their shot of Espresso or Latte was that the history of coffee was one filled with stories of poverty and exploitation. At 40 Hands, they aimed to promote a sustainable coffee economy whereby certified 'Fair Trade' coffee beans were used, i.e. purchasing directly from growers allowing them to earn a higher profit margin. With the abundance of budding cafes, I must say that I was impressed with what 40 Hands endeavour to achieve and their business ethics.

The first impression at the outset was that it was rather cramped, well explicitly, expect to brush some shoulders trying to make your way through. What I particularly favoured though was the clever use of the setting and location of the cafe at a quiet hideout at Tiong Bahru (an old public housing estate) with modern touches to its interior design, display exhibits and arguably the food served. Not forgetting of course provocative billboard posters as such.Long Black (S$4/-)

(+) High roast, slight bittersweet tang with less acidity.
(+) Strong delicious aroma, certainly titillating to one's sense of smell.

(-) Regrettably, the initial taste was offset by the sour aftertaste.
(-) The tart flavour, such as unripe fruit persisted and lingered and had to be washed down with plain water, which was a real letdown.
(-) With the fan blowing at full blast, it was not too long before my coffee dropped to almost room temperature and the sour taste was the dominant flavour.Latte (S$5/-)

(+) Best among the 3 beverages, richly fragrant and well balanced in terms of sweetness. I am however a Long Black/Americano and Espresso shots person and detest any sugar or milk being added to my drink, so..

Iced Mocha in the background of the above picture (S$8/-)
(-) Overly sweet and certainly overpriced for the serving size and quality.
(-) The coffee taste was barely discernible, with chocolate taste overwhelmingly strong.
(-) Tasted pretty much like a sweetened chocolate beverage.Tau Sar Pau (S$2.50/pc)

(+) The bun was very light (in terms of density), fluffy and smooth in texture.
(+) The skin of the bun was good in the sense it did not stick to our teeth.
(+) Red bean paste inside was rich in ingredients and only mildly sweet, just to our liking.
(+) Despite the smoothness of the paste, it was not too 'liquefied' nor fluid.
(+) Unique shape of the bun contrary to the conventional round shape.

(-) Way Overpriced. Could easily have bought 2-3 tau sar paus at S$2.50.
(-) Did not seem freshly made as it was served straight from the pau electric steamer.Big Boy Breakfast with scrambled eggs (S$18/-)

(+) The ingredients used in this all day breakfast were fresh and of a good quality.
(+) Scrambled eggs were done perfectly with a soft curd texture, just the way it should be.
(+) Interesting presentation of western breakfast served on an 'old school' metal plate.

(-) The portion size was evidently sparing to say the least for the price.

The portion size was evidently sparing for the price though. 2 sausages, some sauteed mushrooms, minced meat (think spaghetti bolognese), 1pan fried tomato sliced in 2, some iceberg letture, 2 slices of naan bread and some scrambled eggs for S$18 certainly seemed too expensive to us since we were used to having English breakfast here in UK at pubs and they were about half the price at 40 Hands with similar quality and larger portions.

The ambiance at 40 Hands was good in general (with seating at the ground floor) not the lower ground level where our table was. Apparently GST and service charge was not levied onto the bill, so prices listed above were nett. Even so, we felt that it was overpriced at current standing, considering the quality and quantity of food. Do not be mistaken though, the quality was certainly above average for the food, though I would beg to differ when it came to the coffee beverages. Being a caffeine addict, I expect nothing but the best especially when it is the first cup of the day.Selling themselves as a socially responsible cafe, I was impressed more by their business ethos rather than, regrettably, their brew. Despite not being charged for customer service, one could certainly expect better attention at 40 Hands. Drawing comparison with a recent dining experience at QQ Noodle House, which similarly did not charge for service had a much better approach and attitude towards their diners. It is not just about the price, it is about professionalism in the service industry. Many cafes and restaurants tend to attribute this aspect of the dining experience to the shortage of manpower and busy orders, but personally I felt that is but an 'excusatory' element conveniently relied upon. It should be regarded as an integral part of one's dining experience and paying no heed to your customers is certainly a taboo in my books.

Do visit us at our blog - http://bit.ly/10Axkik for more pictures.

After an impressionable tasting of what we regarded as the best croissants tasted found at Urban Bakery and Le Salon in Hong Kong, we had been on the hunt for a comparable find in homeland Singapore. It was by coincidence that we noticed Saint Marc Cafe, where a like-minded food enthusiast shared a photo of their appetizing signature 'Chococro' on Instagram.

Having learnt that Saint Marc originated from Japan and the raving reviews online, we admittedly visited with a certain level of expectations. Spoilt for choice with the spread of colourful desserts each looking equally tantalizing, we settled for the signature few.

'Little Fuji' (S$6.30/-)An interesting name certainly since many would be familiar with the famous Mount Fuji in Japan. Served on a beautiful golden brown delicious looking butter danish, the vanilla soft serve had viscous caramel sauce drizzled across. Digressing a little, soft serve is actually a type of ice cream which is generally lower in fat (<6%) as compared to traditional ice cream which could contain up to 16% fat. Air is also introduced into the mixture at the time of freezing with air content (typically termed 'overrun') up to 60% of the finished product. What makes it different from normal ice cream then? With a higher air content, it should ideally taste creamier, smoother, light and whiter in colour and that was exactly what we got with this 'Little Fuji'.

Personally, I do not have a good tolerance for excessively sweet desserts and this unfortunately fell into that category. I would imagine that the caramel sauce had undergone a thorough caramelization process where water is removed from the sugar mixture. It resulted in a sauce that was too sweet for my liking and I stopped pretty much after the first mouthful. The after taste of the caramel seemed a little artificial for our picky palate which we unanimously found reprehensible.

It would be unfair to fault the dessert without giving credit to the beautifully baked pastry. The butter danish pastry was everything we could ask for, a relatively generous serving with a nice crisp around the edges and a buttery fluffy inside to complement. I actually fell in love with the pastry and the soft serve but the caramel sauce left the dessert slightly distasteful.

Signature 'Chococro' (S$2.40/-)'Chococro' quite simply refers to chocolate croissant in short. This signature pastry had rich layers of fermented butter and margarine which gave a sharp crisp texture to the surface of the croissant and a strong buttery flavour. While precariously taking out the croissant from the orange pocket sleeve for the all important ceremony of photo-taking, thin layers of the pastry and the almond crunch bits got scrapped off. Most of the bits seemed to have spent a minute or two longer in the oven, leaving it slightly burnt. Oh well, either it was too fragile or I was too hasty. And before I forget, I certainly did not expect the croissant to be 30-40% smaller than the usual croissants!So, the photo-taking ceremony was over. I apologized for the mess created which somewhat did not make it look very appealing to my dining companions. The volume of the molten chocolate inside the croissant was certainly alot less than what I had in mind, so appearance wise I was already mildly disappointed. While the croissant was well baked, encased with a crisp firm crust and fluffy on the inside, the chocolate was artificial in taste and honestly if I tried it with my eyes closed, I would have thought that the chocolate popped from your classic 'Hello Panda' biscuit. It tasted exactly like that classic chocolate filling. Admittedly, I struggled to find myself being 'wow-ed' by this signature pastry regardless the raving reviews splashed all over.

Strawberry Croissant (S$2.60/-)Right, when I mentioned 'Hello Panda' earlier, the taste of the strawberry cream for this croissant tasted like its counterpart too - the 'Strawberry Hello Panda'. I did not know whether a cringe was an appropriate response upon the first bite. There was a lovely 'QQ' texture in the stuffed mochi, complemented with a smooth yet not overly sweet red bean paste was indeed something to salivate over. We loved the clever touch of introducing Japanese ingredients to a classic croissant but the 'Hello Panda' or if you like, 'Pocky' type of strawberry cream, served at this level was beyond redemption in my humble opinion. The spread of red bean paste was too thin to fully enjoy its taste, not to mention it being overwhelmed by the strawberry cream. We also found the crust of the strawberry croissant to be slightly different from the chocolate rendition with this texture on the limp side.

I do not know if my expectations were set too high but I was left largely disappointed having tried their signature offerings.The prices of the other desserts seemed reasonable, ranging from S$6-S$9 per serving. I would consider the serving to be on the generous side seeing what our neighbouring diners had to fix their sweet-tooth. The supposedly famous croissants paled in comparison to what we had tried in HK. Everything was pretty much self-service where you would be issued with a 'Beeping UFO' that basically beeps and alerts you when your order is ready for collection at the counter.

Special shout-out to those smartphone users (pretty much everyone out there...): there is a QR code near the counter where you could scan and register immediately with your name and email address. You will then be provided with a coupon that will entitle you to a 10% discount when you flash it while making payment!

It would be a nice chill-out place to chat with friends and enjoy some desserts to fix one's sweet-tooth craving. What we also liked was that they had an iced water dispenser which had free-flow access to dine-in customers. Umm, I might take my cue elsewhere if I needed some desserts around Vivocity.