As we did an extensive food review during our food tasting session, do visit us at our blog for the full review: bit.ly/11Vh5gb

What we recently discovered was a hidden gem nestled among the high rise office buildings at Biopolis which offered exactly that casual dining experience at the back of a beautiful landscape illustrated with water-flowing features and lush greenery. Singaporeans, myself included, would more commonly regard this part of the island as a biomedical research hub. It is no coincidence however that boutique cafe, The Lawn, decided to land foot its operations here back in November 2011. With an intention to introduce a brand new concept to the Singapore F&B scene, The Lawn focus on serving bang for the buck calories-worthy salad and grill dishes in a relaxed setting. It might seem like an awkward fit initially being able to dine on the astro-turf patio alfresco-style but on hindsight, we felt that it was provocatively interesting and unique! After all, life is stressful enough as it is and some surprising elements in the middle of urban land can only surely titillate!

With a tacky tagline - 'Come Meat Your Greens', we were intrigued by what this speciality grill and salad cafe had to offer. Can healthy eating be good tasting and interesting? Lets find out!

Butter Seared Pacific Dory with Parsley Rub (S$9.90/-)Spoilt for choice, we requested for recommendations from the friendly servers and were suggested the fish fillet as my protein for the dish. The stronger flavoured Italian parsley was chosen over the curly counterparts. The fresh and 'grassy' flavours of the herb appeared slightly masked by the cardinal flavours stemmed from butter and Kosher salt though it lingered in the after taste. This dish would certainly appeal to those with a savoury appetite. Coming fresh off the grill, the flesh of the fish was tender and nicely complemented by the slightly crisp char-grilled bits.

A Teochew at heart, there was an inkling of nostalgia which trickled down the back of my throat with that beautifully cooked pickled Chinese olive rice (kana chye). It must have been at least 2 decades ago when my grandfather used to prepare this dish for us before his passing. The introduction of carbohydrates to the dish was to offer hungry diners an alternative to mere salad which could make a more filling meal. Adopting a secret recipe that of the owner's mum, the rice was so good and addictive that quite frankly, I wouldn't mind enjoying it as a main on its own! The rice was cooked al dente and the grains could be separated easily. Despite so, it was not too greasy and the flavours were bold and robust. We were split about the salinity of the dish for personally I found it a touch too strong for my palate (though I admit to having an acute sharpness to flavours) while my other dining companions enjoyed it the way it was.

The accompanying side salad was fresh and offered a good crunch and crispness to the grilled mains. Being a fan of salad dishes, I am very particular about the quality of salad served and its freshness. Well, I suppose anyone would frown upon wilted leaves with brown edges? The Lawn certainly passed the quality test on this accord!

Char-grilled Garlic Prawns (S$9.90)This was one of their more popular dishes on the menu and we decided to give it a shot. The prawns were carefully marinated with their special concoction of herbs and juices before landing on the flat grill. We enjoyed the balance in flavours with an initial punch of saltiness subtly neutralized by a mild sweetness. The finely diced garlic gave a neat dose of fragrance to the seafood and in general it was a savoury dish well-paired with the olive rice and salad sides.

The dishes were freshly made to order on this flat-grill. The metallic covers helped to speed up cooking time and more importantly to allow the grilled proteins to retain moisture. While the prawns lacked firmness in terms of texture, it was succulent and the marinade paid off on our palate.

Grilled Chicken Breast with Maple Infusion (S$9.90/-)Having tasted the savoury rice dishes, it was time to put the salad dishes to a test. Admittedly, this was one of the few if only place to serve a portion that generous that even I struggled to finish the dish. Paying close attention to the most minute details, each salad dish had 100 grams of Romaine lettuce salad with an additional 25 grams of assorted salad leaves. This was topped with a generous 125 grams of freshly grilled chicken breast, which had been sliced to bite-sized portions. Calling out to all the fitness enthusiasts out there, this is your answer to a post-workout meal, complete with low carbs and high protein (at least 26 grams of good clean protein!) We would highly recommend for diners to consume this fresh where the well marinated chicken breast portions tasted tender and soft with a beautiful thin coating of maple syrup to give a saccharine oomph, sweet enough to please and not satiate. The sinful indulgence was balanced with the bed of fresh salad which tasted clean and crisp.

The fun part was where we got the opportunity to choose 5 toppings and a dressing of our choice, so let your creative juices flow in trying to find the best combination to go with your greens and protein. We went for chestnut, sweet corn, tofu, baby potatoes and raisin and together it was an interesting mix which left us satisfied!

With a 'Create-Your-Own' salad menu, I thought it was important to get the combination of main and sides right in order to nail the balance in flavours. It might be a bit tricky so if in doubt, consult the friendly servers like we did!

Aceto Balsamico Beef Cuts (S$9.90 + S$2/-)In addition to the choices available under the 'Classics', there was the 'Premium' category of protein which carried interesting names such as Grilled Salsa Duck and the two beef dishes which we tried. Originated from Modena and Reggio Emilia (in Italy), the Aceto Balsamico vinegar was a true traditional rendition, aged for at least 12 years. If you are a fan of good balsamic vinegar, you would taste the sharpness almost instantaneously upon the first bite. It was rich, glossy, deep brown in colour and had that beautiful complex flavour that balanced the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks. Admittedly, it was quite a waste that the portioned Sirloin beef spent a tad too much time on the grill and was slightly overcooked. The ingredients put together were of premium quality and would certainly be a must-try for foodies who have a preference for vinaigrette dishes.

Ben's Beef Rub (S$9.90 + S$2)Upon being served, our senses were highly stirred by the aroma of this special Sirloin beef dish named after a close friend of the owner. No prizes though for guessing that the recipe came from the mystery friend, Ben! A dry rub with a combination of salt, pepper, sugar, herbs and spices had been added to the meat and unlike liquid marinade, dry rub forms a crust on the exterior of the meat when grilled. The salt component of the rub would draw out the succulent juices in the steak, resulting in a moister bite. Upon being grilled, the sugar caramelized to form the thin layer of crust to seal in the flavour and juices. Seriously, how can you say no to this? It was beautifully grilled and this time round, the chef nailed the cooking time and everything was spot-on - the flavours and texture just came together neatly. Every mouthful was a flavoursome chew and being the owner's favourite dish, it would be hard to go wrong on this!

Salad DressingsWe were very privileged indeed to have the opportunity to try all 9 of their dressing offerings. For all the dishes, diners have the option to choose a classic dressing to go along while premium dressings such as the ones in the top row of the picture above have an additional charge of S$1. Let me do a quick run down.

Top Row (Premium Dressings): Beachy Peachy, Manly Mango, Wasa Honey
Middle Row (Classic Dressings): Red Island, Meso Spicy, Citrus
Bottom Row (Classic Dressings): Honey Ball, Maple Peanut, Perky Sesame Ginger

For the individual breakdown in flavours, please refer to our blog!Upon placing the orders and choosing your salad, you move on to make the payment further down the line on the right. What we really liked about the place was the open kitchen concept where you would witness your food being freshly cooked before you!With copies of lifestyle magazines readily available for dine-in customers, feel free to take one, grab a seat and laze the afternoon away to some delicious salad and grill!

It was in general a very enjoyable dining experience at The Lawn. The staffs were a dynamic and youthful bunch who were friendly and very approachable. The lady whom I spoke to was also very knowledgeable about the different menu offerings. In conclusion and to answer the question posed at the start of this entry, we found the food value for money and more importantly worthy of our calories! So yes, healthy eating can be delicious! That being said, I can be quite particular with my grill. I was actually expecting the classic beautiful grill-lines to be slew across the protein but having served their meat in bite-sized portions and on a flat-grill, this would obviously not be possible. Do note that they also have an online store where orders could be made online! For the health-conscious, grill and salad seemed like the perfect solution to a good post-workout recovery or even just to pamper yourself with some good calories on any given day! While obviously there were hits and misses like any eatery, the featured signature dishes did The Lawn proud and we were most impressed with the dressing offerings, each tasting of fresh ingredients being used.

We would like to express our appreciation to Jonathan who graciously invited us for this food tasting session but this write-up was done out of free-will without charges. As such, we enjoyed the liberty of customizing our meals. It would be worth noting that the portions in the photographs were actually reduced, so normal diners could expect an even more generous serving size! The lovely weekend afternoon was spent chattering away where we shared places of good food and basically talked about anything under the Sun!

For a more casual write-up of this eatery, do visit us at our blog - http://bit.ly/11gxI2O

Five Star prides itself for serving kampung chicken, now you may ask, what distinguishes that from the usual broiler chicken? Let our taste buds do the talking!

Kampung chicken drumstick (S$5/- inclusive of a portion of rice for 1 pax)The Chinese lady who took our orders was courteous and patiently went through the menu with us. We were asked which part and cut from the chicken we wanted and we went for the drumstick since it was the lady's favourite. For the record, there was an additional 50 cents surcharge over the normal cuts.

If you looked close enough, there was minimal fat underneath the skin and that is when you know you are getting the real thing when Five Star boast about their serving of kampung chicken! In place of the fat, there was a beautiful thin layer of jelly which separated the succulent chicken flesh from the skin. From my understanding and experience in trying to cook my own chicken rice at home, it required soaking the poached chicken in iced water, which was essential to lock in the juices. As expected, the flavour of the chicken was noticeably stauncher than the typical broiler counterparts. Partially owed to the selected cut, the flesh was really tender and in our opinion, cooked to perfection. It is always this fine line between getting it perfect and undercooked. Well, we are glad to say that on this occasion, it went the right way.

Now if you think that was the end of it, you would be missing out on the beautiful self-concocted sauce luxuriously drenched over the chicken. The secret to this was that it was specially brewed in-house from soy sauce with added soy beans and rock sugar. Personally, I felt that the icing was the addition of rock sugar, which not only enhanced the aroma of the sauce but more importantly offered a good balance to the flavour. It stood in between a pleasant savouriness and a good unami oomph. Tipping the scale was an even diffusion of salinity complemented with a mildly sweet after taste. Shiok!

Chicken RiceThe accompanying rice to the separately plated chicken portion has to be good before we can conclude it to be a delectable dish. We particularly enjoyed the lovely texture to the rice where each grain was easily separated. It would suit the calories-conscious because the rice was not overly greasy. The trade-off was however the lack in a strong kick of flavours. The thing with kampung chicken is that the flavours are retained within the meat itself rather than superficially on the fats. The lady had a minor complaint that the rice was slightly on the dry side as she would have preferred a heavier touch in terms of flavour. On the other hand, it suited my palate perfectly for I found that it was oily enough to keep the grains individual yet not leaving a mess on my lips! The best part for me was to scoop up some of that beautiful sauce from the other plate and trust me, you know it is sensational when you inadvertently give a thumbs up.Readily available on each table was a silver tray containing the freshly prepared chilli sauce, ginger purée and dark soy sauce. Personally, my SOP in grading chicken rice always has 3 key components to match - first the chicken, then rice and lastly the chilli sauce. In my humble opinion, there is no short cut for a good chilli sauce other than fresh chilli padi for the heat with an acidic tang from limes. Many substandard chicken rice stalls take the easy way out by replacing the all important acidic twist with the acetic acid owed from vinegar. Well, you know what is a good chicken rice chilli sauce when you have tried one like this at Five Star.

Honestly, I would do away with the ginger purée, but it looked good enough for a dab. 'Ooohh...not bad leh!' It was finely grated and richly packed in flavours. What we particularly favoured was that it was so fine that you do not have loose fibre ends clinging on to the gaps between teeth. While it packed a punch, I was contented enough to enjoy my chicken rice with just the chilli.As we were planning to eat along the way down East Coast Road, we stuck to one person portions. After scanning the menu, I was left undecided choosing a savoury dish from their list of Hainanese-styled dishes designed to give families a homely satisfying meal. I decided to go light and ordered a complementing appetizer to go along with the savoury main.

You are probably looking at the pictures and saying 'Crap, that looks spicy!'. Surprisingly, it was carefully balanced with the right amount of sweetness to neutralize some of the heat from the finely diced chilli padi.

The chef took extra care in ensuring that the red onions were finely sliced, with the purpose of giving that added layer of crispness to the crunchy chicken feet. With an OCD for cleanliness, I scrutinized the skin of the chicken feet intently to ensure that there were no unwanted hair before putting it on the lady's plate. She is not exactly a huge fan of this dish but as the Chinese proverb goes '爱屋及乌' (loving something because your loved one likes it), so she learnt to acquire the taste under my influence!We casually ordered the homemade iced barley drink just to beat the afternoon heat. There was nothing too wow about it because you know what you are getting with this beverage anyway.I thought it was good gesture to have both serviettes being provided (free of charge) and sanitizing wet wipes. It was later when making payment did I realize that these individually packed wet wipes came at an additional 20 cents each and automatically added to the bill.The ambiance of the eatery was casual and relaxed though there was no air-conditioning at where we sat. We noticed the adjacent shopfront carried the same brand name Five Star and had air-conditioning facilities but we were contented with a classic coffee shop dining experience done no-frills Singapore-style in our flip-flops. A worthy shout-out goes out to the PRC auntie serving us for her pleasant and attentive service. While this might return screaming remarks from readers who detest typical PRCs with a heated passion, there are still good breeds out there providing a humble service. A heads-up for those who drive, it would be worthwhile to park in one of those side roads or at nearby shopping malls such as 112 Katong and walk down because it is inconveniently located along the main road.

In conclusion, it was a trip worthy of our calories and its position in the food guide books is certainly well-deserved!

Plastered with newspaper clippings and billboard recommendations all over the shopfront, this stall offered much more than superficial advertisement. With their signature pineapple 'golf-ball' and other traditional Chinese pastries to boast, they have quite a range of confections with a tinge of Western influence, such as fruit cakes and swiss rolls.(+) The strong coffee aroma filled the air immediately as I opened the simple white box.
(+) Very refined soft sponge cake, 'melt-in-your-mouth?' - definitely.
(+) Rich coffee-flavoured cream sandwiched between the soft sponge cake.
(+) Despite its richness, the coffee cream complemented and not overwhelmed the cake.
(+) Not sweet.
(+) Relatively light in taste, but full-bodied coffee flavoured.
(+) Perfect for supper indulgence since it was a 'rich yet light treat'.(+) Not overly sweet, allowing the dry fruits to bring out the sweetness.
(+) Generous amount of dry fruits, and fairly distributed.
(+) Not overly buttery.

(-) Slightly dry but suited my taste as I did not want to feel greased out by the butter.
(-) Might not appeal to those looking for a rich indulgence.Assorted fillings include: grass jelly, peanuts, gingko nut, white fungus, red bean, longan, egg white and original.

(+) Light and refreshing (consumed cold), good variation from the typical egg tarts.
(+) Not as sweet as egg tarts and arguably a less guilty treat.
(+) Solid and rather stiff crust, drawing a stark contrast to the delicate beancurd.

(-) Assorted fillings were simply add-ons to the original, except for egg white.
(-) As egg white is a light ingredient itself, it did little to enhance the original tart.
(-) Crust might be a bit too hard if you wish to cut it for sharing.
(-) Only available in box of 8s
(-) Either all original or only 1 each of the assorted fillings, no changing or substitution.

P.S: Would return only for the original beancurd tarts.Each of various fillings, black and white sesame, black sesame, yam, red bean, coffee, pandan, green tea and original lotus seed paste.

(+) With the same crust used in pineapple tarts, every bite gives that ooomph.
(+) Fluffy crust that flakes easily.
(+) Not overly buttery, say 'NO' to shimmering oily lips.
(+) Very smooth paste in each of the pies tried, though I favoured the original most.
(+) Fresh ingredients were used.
(+) Even for the pandan and green tea fillings, it tasted rich and not mere flavouring and colouring being added.
(+) Worthy price for an exuberant pastry at S$1/pc.

(-) You need a plate to collect the fluffy flakes.
(-) Restricted to only 8pcs packaging, 1 of each.(+) Thin layer of golden crust which was very fluffy and 'loose'.
(+) The buttery golden crust was not too heavy and melts instantly in your mouth.
(+) Very rich and generous serving of pineapple jam
(+) Strands of pineapple fibre in the jam, indicating usage of fresh ingredients.
(+) Not overly sweet, maintaining the natural sweetness of ripe pineapple.

(-) Prepare a plate to collect the flakes from the crust!
(-) Limited stomach space for more.(+) Laces of rum trickling through insides of the dense dark chocolate.
(+) A relatively strong whiff of aroma on the 1st bite.
(+) Generous serving at approximately S$1/pc.
(+) More so for the dark chocolate than the rum.

(-) Much higher concentration of chocolate than rum.
(-) Prefer a more equal distribution, though of course that would come at a premium.
(-) Would prefer a good solid burst of rum at first bite
(-) Condensation occurs almost immediately straight from the fridge.
(-) Might leave you with some mess of chocolate melts.
(-) Only available in packs of 10 at S$10.30.

Exceptional customer service: The lady who sold the pastries to me forgot to include 1 of the 2 bottles of pineapple golf balls which I ordered. (I do not blame her because I bought quite a bit!) I was not unduly charged anyway after a check with the receipt. When I went back and explained the situation, the uncle gave me some of their freshly baked pipping hot cookies straight from the oven and handed them to me as some sort of 'complimentary'.

A humble confectionery with some extraordinary products to showcase and outstanding customer service, it would be a shame to give this place a miss.

For full review: http://makeyourcaloriescount.blogspot.sg/2013/06/sg-ga-hock-seafood.html

Crab lovers would no doubt be familiar with this rather ulu place down Bukit Timah Road, down the stretch of Dairy Farm and the Rail Mall. Hidden from the main road and covered with canopy, it was really hard to spot and seemed to cater only to those who were regulars. So while you’re on your way there, make a U-turn after you've passed by Mindef, spot any hint of white light shining brightly from underneath the dark canopy, and you’re at the right place!

I’ve heard so much about their salt-baked crab that this was a must-order on our list. In fact, we even called to reserve two crabs the day before! A little tip: you can get them to choose female ones if you’re a fan of crab roe!

Famished by the time we reached, we were happily greeted with these two crabs, and ready to devour them anytime after our cameras have ‘eaten’!Freshly baked, it was piping hot that I ended up taking more pictures instead of eating first! Wow-ed by the amount of rich orangey crab roe, a usual non-crab-roe-lover ended up being tempted and I started giving in. Slightly salted, with a nice chewy texture, the richness of it was just describable by one word – SHIOK!

On to the flesh itself, I was worried initially due the mixed reviews I’ve read but my friend’s ‘highly recommended must-try!’ assurance put me just slightly at ease. I had my favourite part of the crab – the pincer! It was fresh enough for me to de-shell it without any of the flesh sticking onto it. A bite into it, the flesh was just so fresh that you can taste the natural sweetness of the crab and the whole pincer was packed with solid meat, not the loose kind that falls apart easily! I like the slight bounce of the flesh and eating it while still hot just made it a whole lot more awesome! Definitely an A+ on my list of fresh crab places to go!

As to the salt-baked preparation, I thought it was a little overrated as you can’t really taste the infusion of the taste into the crabs. It was more of an accidental swipe on the shell that got you the flavourful salt and pepper taste. It seemed more like a well baked original crab rather than salt-baked crab. Some might argue that you can do it at home as well with such simple preparation without any condiments which I would agree as well, but kudos to them for the great selection! Definitely loved the freshness of it and the abundance of crab roe!Pork ribs drizzled with salad sauce, it was slightly sweet and creamy, pretty not what I’d expected after my first encounter with Mongolian Pork Ribs at Dian Xiao Er (a mildly spicy version). I like that the portions given to us had quite a fair bit of fatty parts, that gave a smoother and more tender chew to it. It would have been better if the ribs had been slightly fried to give the extra crisp on the outside! I thought that the sauce was just average and didn’t leave quite a good impression.This is one of their signature tofu, mainly due to the use of seafood in the dish. They had quite a generous serving of prawns, fish slices, scallops and cuttlefish hence the name of Four Treasures. I like the freshness of the seafood used, and it made the tofu dish an indulgent one. The focus turned from the tofu to picking out the ‘treasures’ instead. I liked how the tofu was done, without a strong bean taste to it and it would have been perfect if the skin had been just slightly crispy! Not exactly a very spectacular dish, I’d just enjoyed the variety of seafood I got in a dish.Of course, you can never compare the quality and price of la-la in Singapore and Malaysia. This is slightly smaller but seriously addictive! Covered with shells and the dark red sambal sauce, it’s quite a hunt finding the la-la flesh as some had dropped out of its shells while frying. Honestly, I think the sauce was the catch, thick tomato-based gravy with a dash of sambal spice, it suited my palate just right. Not for those expecting the strong spicy kick though!Thanks to my considerate friends who know that I’m a plant-lover (i.e. don’t eat veggies), except for Sambal Kang Kong, I finally hit my ‘quota’ of vegetables! I enjoyed the sambal used in this, with the right level of spiciness such that it’s not overwhelming to numb your taste buds, with a slightly sweet tinge to it. I would have preferred the vegetables to be cooked for a while longer though, as it still had a slight ‘raw’ taste to it.

I thought that being known for its salt-baked crab might be a little overrated for Ga Hock, and the rest of the dishes were just pretty alright. No doubt it prides itself on the freshness of the seafood and I would most likely come back for another crab feast!

Nestled among the row of shophouses along Thomson Road, close to United Square and Novena Square Shopping Mall, it would be one of those old and inconspicuous looking shop that one would easily overlook. We found much similarities between the paus here at Tanjong Rhu and the ones found at Bao Zai, a humble hawker stall located within ABC Brickworks Food Centre. What these two pau stalls have in common is that both pau specialists offer bite-sized paus, ideal to pair with some kopi-o (black coffee) or teh-c (tea with evaporated milk) for afternoon snack. With the abundance of paus being mass produced in factories available in the market nowadays, I always have a soft spot for the traditionally handmade ones. There is no better evidence that this is a place for char siew pau than to be greeted with that lingering aroma of the marinade and roast upon setting foot into the stall!

Char Siew Pau (Barbecued Pork Bun) - (S$0.70/-)Many would argue that this bite-sized char siew pau is overpriced, given that it would easily be gone in 2 mouthfuls or even a goner with one pop if you have a big mouth like mine! Right, so what is it about this pau that makes it tantalizing? Ripping the bun into two would release a beautiful roast fragrance. The shredded pork pieces were generously coated in an intensely rich and savoury roast marinade for the fillings, gently wrapped within a light, fluffy and chewy bun. The skin of the bun was relatively thinner around the sides and evidently thicker at the base. There was also a good mix of fattier portions of the pork pieces which gave it plenty of juiciness to savour. We also enjoyed the pau because the sweetness was just right and suited our palate. The flavour however was threading a fine line between a solid roast flavour punched with oomph and an overdone yuck. Well, personally we felt that it was done just nice, but this is subjective.

Typically, we prefer our char siew to have that classic dark roast colour without the addition of red yeast rice powder to give that vibrant red colour. While it is said that red yeast have the health benefit of lowering cholesterol when consumed for at least 2-3 months, it is typically used in Chinese cooking as a form of food colouring. I believe my waistline will suffer significantly if I were to eat char siew pau daily for 3 months!!

Big Pork Pau (S$1.40/-)Honestly, I blinked my eyes when I realized this was their rendition of da pau (big pork bun) because by any typical Singaporean's books, this is easily your xiao pau. When I arrived back home with the box of paus, my mum enthusiastically opened up the box and exclaimed 'da bau leh??' Yep, so expect that kind of reaction about the size of their da bau.

Moving on, we favoured the succulent pork which came packed firm but tenderly moist as soon as you bite through that chewy skin. The savoury pork was tasty and had beautiful meaty flavours enhanced by the fragrance of diced spring onions. The filling was pretty SOP (standard operating procedure) with a sliced egg portion. Like the char siew pau, you would not realized that you had already finished it until intuitively your hand fetched for the second serving...

Red bean paste pau (S0.60/-)I think this picture gave a clearer illustration of what I meant earlier when I said the base of the bun was thicker at the base and relatively thinner around the sides. We really enjoyed this simple red bean bun given the richness of the paste. Despite the petite size of the bun, it was relatively generous in serving, to the extent that it oozed out in plentifulness when we tore the bun apart. The red bean paste was velvety smooth so you do not feel the graininess of the beans. We generally have a very picky palate but the sweetness of the paste was perfectly suited to ours, mild enough to please and not satiate. This should give a good contrast of the sizes of the paus. The bigger pau in the picture is actually the big pork bun which really isnt all that huge unfortunately.Well, there is no better proof that the paus were all hand made when we saw the uncles hand-kneading and marinating the char siew while others were busy packing the fillings into the buns. While we felt that using bare hands give that additional humane touch (人情味) and in general a more even mix of the spices and marinade, some might argue that it is highly unhygienic.

Personally, we felt that the buns were slightly expensive given the sheer size of each. What it lacked in size, it surely compensated in terms of quality and while the prices had slowly increased over the years, this is one of those old eateries which I would return time and again simply because the handmade buns were worth our calories, not forgetting that these petite sized portions make lovely indulgences for one's afternoon snack! Just remember to exercise self-control because you would keep popping one after another...