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springtomorrow
This is springtomorrow . I am a Business Owner & Lifestyle/Food BloggerI like to hang out in City Hall, Dhoby Ghaut, Tiong Bahru. Japanese, Korean, Chinese, Singaporean, Thai are my favorite cuisines. I also love Bakery, Café, Restaurant, Hawker Centre, Coffeeshop and Seafood, Steaks and Grills, Sushi/Sashimi, Dim Sum, Desserts, Soups.
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Decadent mud pies Smile Mar 05, 2014   
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Categories : American | Restaurant | Pasta | Steaks and Grills


Whenever I chance upon a NYDC, I’d get reminded of an old classmate who really loved dining there that she’d always order the same baked rice, same pizza and same mudpie every time. This was more than 10 years ago when there was a NYDC outlet at Suntec City so it became one of our favourite after-class lunch hangout places.

Though I no longer have cravings for the same food, I do like to indulge in a mudpie once in a while.

 
Double chocolate chip and mocha almond fudge ice cream with cookie chunks, nestled on an Oreo cookie base with chocolate fudge and whipped cream. Sounds and looks inviting, isn’t it? I always have a soft spot for mudpies because I like the firm and dense texture of the ice cream as compared to a soft serve that melts easily. When this mudpie is first served to the table, it looks frosty on the side because it came out straight from the freezer. It takes a lot of effort to cut through with a fork as it’s really hard so I just have to eat bit by bit. I love the Oreo crunch that gives a light chocolatey flavour. The two ice creams may blend with each other but it’s the double chocolate chip one that wins in taste and flavour.

 
A luscious carrot cake with walnuts and cream cheese frosting. I love the generous helping of walnuts inside as well as on top of the cake though I’m not a big fan of them as walnuts tend to be quite dry but do have a rich, nutty taste to them. The cake itself is pretty light and the cream cheese frosting was just right too. It’d be nice to have thicker layers of cream cheese as the cake is a little dry.

For full review and pictures, please go to http://www.springtomorrow.com/2014/01/16/nydc-new-york-dessert-cafe-holland-village/
 
Recommended Dish(es):  Mud pies
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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Yummy Carrot Cake Smile Mar 05, 2014   
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Categories : Singaporean | Chinese | Hawker Centre

 
Those residing in Ang Mo Kio are probably very familiar with this popular carrot cake stall at the hawker centre in Ang Mo Kio Central that only sells the white crispy version. It is located next to my favourite drinks stall (read my previous review here) that serves up one of the best home-made ice lemon teas. Carrot cake + ice lemon tea = BLISS

 
What I like about their carrot cake is that every slab is generously enveloped in eggs. The exterior is pan-fried to perfection while the interior remains soft and moist. This stall makes and steams its own carrot cake instead of using factory-made ones. A hefty amount of chye poh (preserved radish) is also used so every bite boasts of a nice eggy flavour with a lovely crunch from the salty radish bits. The home-made special chilli paste has the right amount of spice and goes really well with the carrot cake. I just like breaking the slabs into smaller bits and mix them up with the chilli and spring onions. Best of all, this is not overly greasy as compared to others. Vegetable oil is used here which is a healthier alternative. This carrot cake is definitely worth trying!
 
Other Ratings:
Taste
 5  |  
Environment
 3  |  
Service
 3  |  
Clean
 3  |  
Price
 4

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Try the Mont Blanc! Smile Mar 05, 2014   
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Categories : French | Bakery


The husband brought home these two delightful treats to cheer me up as I was feeling a little stressed up recently. And they did brighten me up!

 
Sooooooooo cute! That was what I exclaimed when the husband took this out from the box. Though the name was Brownie Bear, it really was just a chocolatey cupcake with chocolate frosting, bear cookie and a sugared bow. The size was quite small so when the husband said this cost $6.50, I was flabbergasted. How expensive for something that you can devour in two bites! The chocolate cake was really rich and chocolatey, moist and bouncy. And the frosting wasn’t overly sweet too. The cookie had a lovely, buttery flavour but wasn’t greasy on the outside. Apparently, the Brownie Bear wasn’t on their regular menu so it was a promotional item for a limited time only. Though overall it tasted good, it wasn’t exceptional and definitely didn’t worth its price tag.

 
Vanilla sponge layered with chestnut filling, whipped cream and topped with a Japanese chestnut. Absolutely delicious! This was one of the best Mont Blancs I ever had. The chestnut puree was smooth and creamy (like eating the Teochew Yam Paste aka Orh Nee) and the chestnut flavour was just so rich and intense with the right amount of sweetness. The sponge was of course soft and moist and the whipped cream wasn’t cloying either. You just have to combine every layer in every bite to enjoy that textural wholesomeness of the cake. Thumbs up! I highly recommend this!

For full review and pictures, please go to http://www.springtomorrow.com/2014/01/23/rive-gauche-patisserie-revisited/
 
Recommended Dish(es):  Mont Blanc
 
Other Ratings:
Taste
 5  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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Excellent Banh Mi Smile Mar 05, 2014   (Related Review)
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Categories : Vietnamese


While the pho was good and worth returning for, what got me hooked are their Banh Mi or toasted baguettes stuffed with savoury meats, pate, mayo, chilli peppers, pickled carrots, daikon, cucumber and coriander. It is incredible that all these flavours could marry in a roll of bread. The saltiness of the meat, the sweetness of the vegetables, the sourness of the pickled carrots, the heat of the peppers, etc. You could taste a little of everything in every banh mi.

 
Every banh mi is made to order whether for in-dining or take-away at this counter. The baguettes are kept in the toaster oven below so every piece is warm and crispy.

 
For take-aways, do note there is additional surcharge of $0.50 per banh mi.

 
Don’t be deceived by the seemingly dry look of the baguette as the inside is actually quite light and fluffy. This is probably one of the best bahn mis I’ve ever had. The pork belly is nicely braised, flavoursome and very tender. The pork pate spread has only a very insignificant tinge of pork liver smell, perfect for people who don’t really appreciate pork liver but it is this pate that makes the bahn mi different from other sandwiches. The vegetables give a good crunch and the mayo with other seasonings simply just make this even more finger-licking good.

 
Every bite is a mouthful of generous ingredients of different textures and flavours.

 

 
When the lady was making the banh mi and she lifted the lid of the tray of meatballs, I was captivated by the aroma of the braising sauce. And indeed, the meatballs were so full of flavour, soft and tender that they kind of melted in the mouth. It was the sauce that really brought this banh mi to another level as compared to the pork belly one.

And my verdict? These banh mis are absolute must-tries! Portion is adequate. Price is affordable ($5.90 per banh mi). Flavours are jam-packed in each sandwich. What’s not to like? Highly recommended! Two thumbs up!

For full review and pictures, please go to http://www.springtomorrow.com/2014/01/26/vietnamese-fare-namnam-noodle-bar-raffles-city-part-2-of-2/
 
Other Ratings:
Taste
 5  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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Best Tau Kwa Bao in Singapore! Smile Mar 05, 2014   
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Categories : Singaporean | Chinese | Hawker Centre | BBQ

 

 

 
While I was waiting for my order, I was mesmerised by the aroma of the tofu puffs barbecuing over charcoal. The uncle was patiently flipping the puffs and fritters to ensure every side was well grilled to crisp. I am impressed because such traditional way of preparing tow kwar pop is really rare these days. Most if not all rojak stalls I have visited only use electric grill or oven to crisp their fritters and puffs to save time and manpower so I really salute this stall for doing it the old school way.

 
At $3, the tow kwar pop were served with accompaniments of sliced cucumbers, turnip, red apple and pineapple just like a rojak. The portion size was good enough for sharing between 2 persons. Though there wasn’t a queue when I was there and I had to wait quite long for my order, I thought it was still worth the time because the tow kwar pop were served fresh, hot and crispy. I liked that the puffs weren’t soaked completely in the shrimp paste so they remained crispy to the last bite. With extra shrimp paste and chilli sauce plated separately, we could just dip each cube into the respective sauces whenever we wanted to. The shrimp paste was rich and fragrant but not overly salty.

Every tofu puff was stuffed with cucumber and bean sports that were blanched perfectly so you’d get this crunch from the vegetables with every bite. The ground peanut that was sprinkled on top complemented the sauce very well, giving it a lovely nutty flavour.

Overall, this was an excellent plate of tow kwar pop. Definitely one of the best I’ve had. This is a must try if you come to Tiong Bahru Market. Two thumbs up!

For full review and pictures, please go to http://www.springtomorrow.com/2014/01/30/tiong-bahru-market-tow-kwar-pop-%E8%B1%86%E4%B9%BE%E8%96%84-stuffed-tofu-puffs/
 
Other Ratings:
Taste
 5  |  
Environment
 3  |  
Service
 4  |  
Clean
 3  |  
Price
 4

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