I consider ice edge to be one of the very decent cafes at the Hougang/Sengkang/Punggol area, especially so if you are looking for one that is near a MRT station. This cafe will always be on my mind if I am having my meal in this area and is looking for a good place to chill out and to have dessert,

My favourite items from Ice edge's menu -their handcrafted ice-cream. Ice Edge offers a decent variety of flavours like Lychee Martini, Salted egg yolk, Tiramisu, Rum & Raisins, Belgium Chocolate, Baileys, Champagne Vanilla, Pistachio, Snickers, but my favourite? It's their Rocher and Mao Shan Wang Durian.

Must tries: waffles with ice cream, Buffalo Wings

For in-depth review and more photos, feel free to visit my post:
http://chinchaijiak.wordpress.com/2013/09/25/ice-edge-cafe-kovan-cosy-not-so-little-ice-cream-cafe/

After having it once, their Toasted Ciabatta immediately became one of my favorite kaya toast in Singapore. First I will talk about the kaya. Good morning nanyang cafe’s kaya is a little unique in the sense that it’s not smooth but rather grainy, which gives a very different and yet delightful texture.
The butter was melted into the toasted Ciabatta bread. It maintained it’s softness on the inside while it’s really crispy on the outside. Arguably one of the best kaya toast in Singapore.

For full review and more photos, please visit
http://chinchaijiak.wordpress.com/2013/09/21/good-morning-nanyang-cafe-%E6%97%A9%E5%AE%89%E5%8D%97%E6%B4%8B-times-24-worlds-best-kept-secret/

First thing I noticed about this cake is it’s not kept in a chiller, which makes the cream really soft and smooth, until some point that the crepe cake will just collapse when I tried to cut it with the fork.

The fillings had a very light aromatic cream taste followed by a bit of sweet condensed milk after-taste. I thought it would be really ideal if the cream can just be a little less sweet.

The paper-thin crepe is really good. Much much better than some that I had tried some where the crepe is so thick that I can feel that I am biting on the flour.

For full review and more photos, please visit
http://chinchaijiak.wordpress.com/2013/09/18/lady-m-confections-crepe-cakes-strawberry-shortcake-and-more/

Where can you get the cheapest golden sand custard bun () in Singapore? Baker Talent's golden custard bun only cost me $0.90 each. This bakery's bread is not exactly the best tasting one in Singapore but i can say that it's definitely one of the cheapest around town and the taste is actually quite decent.

Baker Talent had kept the price of their Golden Sand Custard Bun at a "promotional price" at $0.90 for a couple of years since their opening in Singapore. I had also tried Barcook Bakery's version and the main difference between the two is taste of salted egg yolk.

For full review and more photos, please visit
http://chinchaijiak.wordpress.com/2013/09/08/baker-talent-serangoon-branch/

Tori King = 鸡王(Chicken King). The founder, Keisuke Takeda, was once selected as the top ramen chef in Japan and crowned as Ramen King.

Tori King uses chicken broth unlike the majority, many traditional ramen places use pork broth. In comparison to Marutama ramen which also uses chicken broth, the taste of Tori King’s broth is stronger and much more flavorful.

The stock is made from chicken bones, chicken feet, Japanese seaweed and an assortment of vegetables and boiled for eight hours. The original soup base comes with a piece of pork slice, giant seaweed, half boiled egg and the star of the show – the chicken drumstick!

The chicken drumstick is so tender that the meat comes off the bone so easily. A pair of chop sticks is all you need. No fork and knife involved.

For full review and more photos, please visit http://chinchaijiak.wordpress.com/2013/08/29/ramen-keisuke-tori-king/