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Clear your doubts! Savory Souffle can be as achieving as its sweet cousins. Never had one, neither dream of one but this unusual main course held me spellbound. Now, I am in awe of it. Want to get one too? Yes, Hoshino Coffee has it.This was my 3rd time near Hoshino - passing by twice when it first opened on 6 November, and the 3rd time being today when I finally set foot in the cafe. Absolutely no regrets.Seriously impressive! You wouldn't believe that the queue speaks for itself. I'd thought, well, it could be that people are simply curious about what this 2 week's old is capable of. And when the line starts to form, more people just keep queuing without a single complain. It was a late lunch thingy after a movie show - making my way there like a supersonic. This is like crazy, the snaking line - almost a L-shaped by now is forming right before me. I have seen the same earlier in the morning at 11.10m (the outlet only opens at 11.30am, mind you!) when I drop by to ask if I could make a reservation for 3pm but was turned down politely which I clearly understand why, now. I know this is what I have to eat despite that nagging throat discomfort & joined the queue - determined to find out if they are as good as they claimed.

Never mind about the long wait as it is moving rapidly. I am no.12 in line and it took me slightly more than half an hour's time to get a table. Not sure if that sounds reasonable to you but at least it didn't irk me - surprisingly. Why was the line moving fast unlike the one seen at Ipuddo @Ion or Tonkotsu King @Orchid Hotel, in case you asked. This is because most of the diners came for a quick bite at this hour - tea/coffee & pancake/souffle or parfait and leave after they have been satiated and so, they seldom hoard the table. Anyway, I was told that they do not accept bookings on weekends and only allow 3-6pm reservation on weekdays. I guess this is fair.The interior is not entirely small but having a 3 separate dining space. The main hall sits most of the diners with wooden table and leather padded seats. It emits a brighter and casual feel, probably the area is not constraint by a stiff ceiling but an architectural glass rooftop in the mall that illuminates the stretch with a natural glow of sunlight. There are 4 booth seats which is most ideal for a gals-get-together session, I figured. Another hall appeared slightly smaller, is a little cramp I find (praying hard my table wasn't gonna be there). Facing the open-kitchen, diners will be able to see the cook behind the stoves and barista making cups & cups of that aromatic Hoshino brew. There are a couple of table seats and long couch seats as well - the surrounding is a little dim. I'd prefer the smallest dining corner that comes with leather long couches - thick pocketed seats kind. A place that call up every sleeping bugs in you - warm, dim and laid back. It will be a disaster to place me there, I think I can glued for hours.

The menu was straight forward, without fanciful hard to understand dishes. Zoom right into my orders and wave for the staff, the lady clad in chef suit came to me (gosh, even one works in the kitchen has to take time to manage the hall during peak hours?).. aw.. but she was very well-mannered and patient when confronted with inquiries. In fact, no one was seen idling - all the wait person served with pride, promptly and in an unhurried manner. A remarkable service team (so much better than Paul when it first opened but heh they have improved too - I will speak separately in another post).

Totally famished but the food arrived in 20mins, saves me from antacid. Reasonably time I thought.I admit I felt a little uneasy when I picked that unfamiliar dish - Fuwa Fuwa. But the truth tells me that feeling has been unwarranted. I was rewarded handsomely and much more than I could imagine for all those wait time I have spent an hour ago. The most raved about "fluffy savory soufflé" seriously did not put to shame. Not only that it enticed me with its huge golden puffy bonnet but I was completely sold by its astonishing delicate flavors This is one dish I wish I had on my last - cottony & airy, formidable without a trace of deflating. It is no wonder that people called it the "cloud", but I think it's me that's on Cloud 9 at every bite. Instead of baking it like an Italian classic with white sauce, this one has a tomato version in it. It was filled with incredible moments - spooning the whites like a mass destruction into that light feathery foam, trespassing to get to the bed of the baking dish. The gems hidden under these soft foams have never been so right. Tomato sauce infused - each grain was plump, tangy-sweet, not soggy. Its flavor was enhanced by strips of middle eye bacon and mushroom bits. Together with that eggy, Parmesan cheese soufflé, a divine marriage left unchallenged by the sweet version. Impossible not to eat, I think I can have 1 on every other day. A one to die-for dish at Hoshino Coffee.A couple of spaghetti dishes if you like, other than "Omu" rice (omelette rice) or sandwiches. Of the 7, I had the Lobster Bisque Soup Spaghetti. A french dish but cooked the Japanese way for a lighter taste. Instead of highly seasoned, this one prepared with tomato and finely chopped mushrooms comes with a milder liquidized cream but rich crustaceans flavor. I find the soup a little offensive (even while its still steaming hot) while my dining partner finds it delicious, so I guess it's a mixed conclusion. It was not entirely bad - at least the spaghetti is cooked the correct way, I guess I just didn't have the mood for such a sophisticated seafood thing today.String along with others, I ordered a pancake soufflé, this time a more familiar sweet version! Not the plain ones but a more elaborate classic with a tropical touch - mango. A second ultimate comfort of the day, the first being the savory soufflé! Almost every table goes for the plain; either a single or doubling up while very few had the more fanciful. Mine - dressed up with mango fruits and handmade whipped cream was a pure decadent! It was pity that the softee machine has broken down and I was told to change to a whipped cream instead. Can you imagine how well-received they are. I have been advised to remind the kitchen to start preparing the soufflé when I was half way into my main course. It was like taking a number queue to a soufflé! I was asked to wait for another 15mins by the apologetic service staff. Not an issue at all, I said to myself because the end result was a light and airy inflated sponge that was unforgettable. The only negative I had was the fruits. Upon checking, I learnt that frozen mango fruits are used while the kiwi are fresh produces. I'd prefer ripened fruits atop my dessert, not raw and crunchy. Worst, the mango has a weird over-frozen texture makes them taste rubbery. However, the homemade whipped cream was smooth and not cloying. Undeniably, these fluffy treats really know how to please anyone, including a group of Japanese ladies who are spotted beaming away at their Matcha soufflé. Well, in my case, I would opt for a plain pancake without toppings, else a softee if anything. But do not leave the place without a cup of Hoshino blend.Whaff that strong Hoshino caffeine scent right in front of me - that was one of the distinct characteristic while waiting in line. Carefully selected coffee beans were roasted over direct flame and then hand drip to a good-bodied brew. The blend has got a rather pale flavor less rich as compared to Oriole's. Milder acidity but has a lingering smell. I guess the Japanese adores this light perfumery beverage, much than any of us. I am good for that 10g but if anyone wanted an extra brew, there is a 50% off for a refill.

I will back for another round of guilty pleasures! It is unquestionable that these notorious soufflé-style selections are truly to die-for. And you will be most glad to know that dining at Hoshino Coffee was never an aggressive experience but a slow and enjoyable process.

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http://www.epinosh.com/tsukada-nojo-singapore/I am not obsessed with birds but one of my sisters often get bewitched by their meaty leg – weak! Oops…lol. (she better not read this..) Yes, I very much wanted to introduce this pot of fabulous collagen-based soup to her, they called it the “Beauty-Pan” or more formally Bijin Nabe ($25/head, min 2 to order & available only at dinner time). Never heard of it? Fret not, I’m here. Tsukada Nojo, pride itself in using the highest quality breed of free-range chicken which they titled; “Lord of the manor Miyazaki chicken” – cultivated from their own poultry farm. Sounds prestigious, doesn’t it? So, what’s the hype about? The first flagship outlet brought in by AP Company (Japan), has more than 120 outlets under its 13 brands. Particularly, Tsukada Nojo – under AP Company makes debut in Singapore on 31st Oct, 2012. I spotted the new restaurant – its name was first mentioned in the papers while announcing the opening of the upcoming Atrium@Orchard mall. Then the inquisitive me, just have to comb the world-wide-web hungrily and be rewarded with a stream of new discovery.Having their own farm-house in Japan, AP Company raised its own Jidori at 4 locations in Miyazaki Prefecture. Farming process is difficult, especially when it was first achieved with a 3-way mating system in 2004. Carefully groomed without the use of hormones, the species are called “chicken estate steward” with good reputation for its chewy texture and rich flavour.

Unfortunately, Singapore has banned poultry imports from Japan. More directly, these prized Miyazaki chickens will never make it through the port gantry under AVA’s radar. Its a shame. So, where were these replacement from? Upon checking with the wait staff, these chickens parts are from our neighboring country – Malaysia. But the collagen puddings are imported from Japan – made from Jidori (chicken) bones that have been boiled for more than 8 hours to extract the pool of collagen. Carrying the pot, the wait staff slowly lowered it on the table, onto the induction pad. Here, I saw a pot of silky “bean curd” stacked up like a mole hill which miraculously liquefied within a minute under high heat. I witnessed the melting process, unveiling chicken chunks hidden within the wobbling curd, bubbling by now.One needn’t do anything, the friendly staff will introduce the plate of ingredients (mostly Malaysian produces) and placed them in the pot, sequentially (they claimed that the soup will somewhat taste different if the sequence wasn’t followed). Once the collagen pudding has dissolved, it will be served in a small cup for the guest to take a sip. Whoohoo – instant gratification! Seasoned only with salt, this soup’s the Real McCoy! Intensely rich in flavour & full of chicken aromas, very concentrated. The chicken parts (NOT Miyazaki) were good, despite the constant boiling and swirling in the broth – the meat still exhibit a springy texture, not dull and non-gamey. Then, the staff went on to add Tori Tsukuni – a combination of fresh pork & chicken minced meat into the soup, followed by yellow zucchini, winter melon slices, winter melon radish, black & white fungus. Next, add the yuzu peel to freshen up the soup (I didn’t taste the difference) before throwing in the deep fried beancurd pockets and loads of leafy vegetables.To end the meal, choose between 3 types of ramen; of which I had the semi-cooked Thick mochi-mochi noodles. After a short swirl in the broth, the noodles turned springy and chewy in texture.What could be more enjoyable when you have a sublime dinner and a great interior. A classic twist to a typical Japanese-style, the space emits the impression of natural and calm with the interaction of stones and wood frames. Photographs of their poultry farms backdrop the small dining room, interestingly.This is the best quality chicken soup I ever had for a long time, especially soothing on a rainy season like now. It’s so comforting, sparing you from extreme thirst even after the pot has been scoop cleaned.Alternatively, one can opt for a la carte small dishes like the popular sweet Tamagoyaki that tasted moist and custardy, or try various Nikumaki, salmon spring roll, grilled chicken wings, steamed meatball dumplings and perhaps coupled with ebi fried rice for a fuller meal. They even served Zosui (porridge) for those who prefer a bowl of soupy rice. Desserts such as puddings, sorbet and ice-creams are available as well. So, even if you are not out to have the Bijin Nabe, there is always a couple of something to choose from. For lunch, an array of ramen dishes will be offered but not the pot.

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http://www.epinosh.com/penny-university-singapore/Peculiar name it has. A coffee shop - deck out interestingly in modern lighting fixtures, serving you in its customized bar and counter table tops using recycled railroad ties (by THE RAIL LIFE CO.), with a raw finishing – polished cement flooring. I walked in and find myself a table seat, adjacent to the communal table. I wish I had a chance to the booth seat for a more enclosed space or that little couch corner for a homely feel, still I had a wonderful time just people watching in the open area. I returned to the counter for my orders. The menu is not long, making your choice is a lot more easier. Serving a small range of breakfast and a few selection of tea/coffee, the friendly young lady took the orders on her electronic portable tablet. While I am charmed by the catchy wood-cut coffee menu pinned on the wall, I find the old rustic-looking cash register very striking. I don’t seem to spot any functioning one (no receipts-paperless & they accept only Cash), how cool.Seconds after I made payment, I find myself honing after some treats. The see-through display shelved some mouth-watering cakes, pies, tarts (supplied by other home-grown bakeries, by Fluff Bakery, Windowsillpies) Surely I have missed the pop-up cookies store – my lovebites on their Salted caramel butter biscuits but still managed to try a piece of that crunchy earl grey tea almond ones.

Wanna know why named Penny University and not others? It's too long to spell it out here, so visit me at http://www.epinosh.com/penny-university-singapore/ to get a clearer picture.I learn to appreciate how things fall into place, how each new start-up was conceptualized & established. The process was lengthy but each baby steps were taken painstakingly with great passion. Likewise, the 7-ounce of simply coffee and water bond together brilliantly with careful brewing method – a clean & creamy mouth-feel, less harsh. Honestly, I’d prefer this to the one using Papa Palheta roast.The breakfast toasties definitely amp up my lazy morning. I opted for a single toast instead of two but regretted as the marmite spreading the toast was marvelous. I used to make myself a slice at home but hardly these days, so when I saw them on the menu, I just know this it it! A deliberate amount is used so no worries about being overly-salted. The taste was made even more paramount when paired with cheese, supremely good! Then comes the poached eggs and a handful of rocket leaves salad to wrap up your morning – what an awakening!If you find the marmite extract too acquiring, they offer sourough toast with butter, marmalade & fig condiments. I like the amount of heat that browned each round slices but I didn’t seem to be able to locate its tangy taste. It needed a greater dose of levain. Of course, they have a few more options available.The Rock Cake makes a fabulous teatime treat. The Great Britain first had them during the WWII as one of the rationed food item. Quintessentially, a fruit cake with a jagged contour but minute-sized. Scone-alike, this fruit bun is somewhat moist and crumbly. The candied jumbo-sized dried cranberry & raisin fruits complement the cake which has been baked universally less sweet. Accompanied by a cup of brew – unmistakable. Enjoying this classics of British food, I can now claim to be part of the Harry Potter’s gang.

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Table Manners - abbreviates TM, is one of the interesting bistro in the newly opened – Changi City Point, a mall sits directly opposite the Singapore Expo MRT station which can be conveniently reached. Cafe Fables and Bar Stories, a cafe-cum-furniture store venture out into a full-fledged restaurant; TM to serve a more varied contemporary Western dishes.I almost lost my way in the mall while trying to locate TM. Without any visible signage and especially difficult when the mall has quite a number of small exits around. I don’t seem to be able to spot the restaurant until I reached the open space – a small garden-like area. There, I saw a black outdoor gazebo dining area with an open counter featuring a prominent “pigeon-hole” backdrop. I knew I have found it and walk right up. I was greeted by a zealous wait staff at the door, who explained the ordering instructions patiently and thereafter showed me to the indoor seats.Entering the dining hall, it is the democratic design that I saw. I could imagine how the people behind TM conceptualized the area, decking out in modernistic Scandinavia-inspired furniture characterized by simplicity and practicality. The “piecemeal” communal table stood out from the space, without looking cluttered. The area was highlighted by the wall shelving with potted plants, retail pieces stuffed in each pigeon holes. Fitted mostly in pressed wood, the room was made less formal with a sense of nature integration. The first thing that comes to mind is Ikea, this group of Swedish makes really sensible tools with a small price tag.

If sirloin steaks, Cajun- style marinated chicken thigh, sauteed mussels, and baked salmon are something that you are after; TM is the place. Lunch is served in a mix-and-match manner, where it comes with 4 main categories; “fibers” – Staples & Vegetables, “protein” – Seafood & Meat. You can choose to have the lightest meal with 3 fibers for $9.50 or the hearty combination of 2 fiber and 2 protein for $19.00. of course, if these ain’t going to fill you, get some add-ons and pay additional $3.50 – $7.50. I customized my plate with a mid-sized combo plus 1 add-on & a dessert to end the meal.The lightly salted Truffle fries are so addictive that I can’t stop but emptied the bowl within a short 10 minutes. Each string was deep fried to crisp and I liked the fact that they are cut fatter than any shoe-strings yet sliced slimmer than the regular straight fries. Smell of comfort, less gasoline taste – a great snack packed in umami-rich aromas. Go for potato wedges if truffle fries seem less idolizing.The Chopped Pumpkin Salad came with a decent portion of fresh greens. Never mind if the diced pumpkin looks miserable, a generous toss of that tangy salad dressing add scores to the boring greens. I was looking for a sweet flavour in the pumpkin but the morsels were too tiny to taste.The Cajun seasoning lends a sweet and spicy scent to the sizable chicken thigh. One incision and you witnessed how moist and tender the meat was roasted, with the bursting juices oozing out onto the plate. It was quite close to what I have eaten at Amuse, a delicious piece of bird meat. Other “protein” like beef stroganoff, pork cutlet, pesto fish fillet and burger steak, are available as well. There’s nothing you won’t choose.That additional fiber I had – Spaghetti Pomodoro akin tomato sauce was equally tasty. The pasta had a good boil, yielding a springy bit but it will be perfect if it was cooked Al dente. Every strand was coated in the mildly acidic tomato sauce, fair amount of concentrate yet not overly seasoned. Sometimes when I am really unlucky, I get some bad tasting pasta that either comes with a chunk of soggy noodles or a pool of unpalatable watery sauce. Here, no slipshod piece of work seen.What is a complete meal without a sweet ending? You’ve guess it! A chocolate-caramel war. Undoubtedly, the sweet course didn’t come cheap, ranging from $6.50 – $7.50. But I am willing to foot the price if it tastes divine. I am split between a Strawberry Shortcake and the chocolate tart. In the end, the latter succeeded in talking me over. Fabulous piece of tart. The shortcrust crumbles neatly on my plate each time I forked right through. The highlight was that chilled chocolate fillings – soft and chewy. The cocoa flavour was explosive, so intense. Each mouthful was gooey when the chocolate fused with that sticky caramel substance in the middle. Flavour becomes good when it has a lot of layering and this Sea Salt Chocolate Caramel Tart depicts that – speechless.Coffee addict will not leave TM without a good Papa Palheta dose. The potion was rich, aromatic, not acrid – truly a stimulant. Not a fan on coffee? How about a cup of tea from Tea Forte? And if you are in the mood for some cocktails, they have the so-called popular drinks from Bar Stories presented in 5 groupings, that is, sweet, spicy, sour, bitter, and intriguingly to chill you.

Though lesser known by diners, you could pick up anything from this retail-cum-cafe that fits a housewarming gift. Browse the pigeon holes and check with the friendly wait staff if something caught your eyes.

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Welcome to the Gardens! The long awaited Gardens By The Bay is finally attracting swarm of bees to pollinate its new lush. However, I am the pollen today; at my sweetest front.My meals took place in the upper deck; some called it “sunny patio”, where the bar sits. Why chose the bar area? I prefer the roomy hemispheric roofing – the glass dome ceiling shelters me instead of the concrete pillars downstairs. I get to enjoy a more magnificent view of the Singapore Flyer and MBS, along with the sun setting afar. Less of seeing people footing on the walk path outside the restaurant. More, I was surrounded by Pollen’s very own mini herbs garden – thyme, lavender and even the 1000-year old olive tree! The temperature is cooler than the ground’s, a regulated climate which can dip to 17-20 degree Celsius in the evening. It can be chilly; so ladies, a shawl will helps when you are dining at the bar. But the coolness will not dampen your dining spirit as your visual gets warmed by the bright looking tiles, informal table settings and without plush carpets -full of Mediterranean vibe.To ease our hunger, warm dinner rolls were served. I loved the sliced sourdough for the tangy rye and its crusty texture while the portioned wholemeal baguette was a lot more chewy. We enjoyed the slab of butter served on the small ridged board – pale looking but was silky-smooth and mild-mannered. The Sicilian olives were a little raw & hard while the cod potato dip compliments the bread with a briny taste. Side note: As the upper deck temperature is cooler, the bread turns cold at an amazing rate, so do not hesitate to ask for a reheat. Anyway, the wait staff was diligent enough to have done so without prompts. Very attentive).We started off with Salad of buttered lobster, pasta, seaweed (of which I opted out), maple dressing. A very refreshing salad with unpretentious sweet tangy seasoning, less of a maple flavour. The homemade pasta has an unusual texture of its own – flabby and soft noodles not the regular al dente that one would expect, nonetheless very gratifying. Then comes the sweet & succulent lobster meat, so fresh that you could smell the ocean breeze. Fighting against it, the baby Romanine was crisp to the core, served in total freshness.Scallop carpaccio, cucumber, apple, horseradish snow – much-hyped dish @London’s Pollen street Social. What makes it such a hit? The modern culinary technique employed to make it stunning and pleasurable looking, along with the lingering taste it brought about. At one point, I’d thought that I am eating it alive – the raw scallop slices were meaty and tasted sweet which further accentuated by the vinaigrette dressing. Floral-inpired; the teaser was dressed up in colorful petals and dills, accompanied with the semi-frozen cucumber slices – as beautiful as its name sounds. I am so captivated by the horseradish ‘snow’ – using new culinary technique; where the buttermilk was added to horseradish juice & thickened with cornstarch, thereafter frozen and pacotized, and later grated microscopically when served. This dish is as pleasing to the palate as to the eyes, I am hoping for some headphones to come along soon. A total bliss out.Roasted monkfish, creamed olive oil potatoes, lemon conserve, orange grenobloise – everyone thought it was an uninteresting dish but they were wrong, it was a truly comforting one! The ponderous fillet sits atop the silky creamed mash potato which was rich and gratifying. The fish tasted oceanic; fresh and moist despite being roasted. You get to savor the sweetness in the meat which brought about by the lemon dressing. The orange flavored croutons further intensified the dish with more flavors and crunch.Roasted pork belly, broad beans, slow-cooked squid, chorizo – do not make comparison with the Asian Siew Bak that you would eat at your favorite stall. This dish has its own uniqueness; the pork was well-roasted and the meat wasn’t tough. Somewhat moist, thanks to that thin layer of fats under the crackling pork skin. The chorizo sauce enhanced the overall faintly seasoned meat, making it wholesome. Cannellini beans were cooked to tender to fill the loose space in your gastric.

Nothing could hide my excitement when it comes to dessert moments. I can’t wait to announce that I am done with my courses and need badly to head to the subterranean. The wait staff got me right away and gave signal. Christophe appeared instantly and offered to escort us to the ground level via the side lift behind the bar. The main dining room – clad in dim lightings, dark wooden tables & rattan chairs; casual in a classical manner.

We were placed at the center of the 9m long dessert counter with Chef Andres Lara standing right in front. He greeted us somewhat shyly and handed us the menu. Jokingly, he said we could have everything here or as much as we wanted; I wished too if I haven’t had my meals.“PB&J” – Peanut butter and cherry yuzu sorbet; topped the dessert list in London’s flagship which I certainly wouldn’t want to pass it up. Dreamy as it looked but serious in its taste! Sounds like a big diversion between the sweet peanut butter parfait & sour yuzu cherry sorbet, they duo did harmonize when eaten together. The after taste of yuzu has always been unique which I don’t know what to make of it. Lara has been very creative when comes to plating – pomegranates, black raspberry & floral petals, everything looks so whimsical.For a more witty whip up; Bitter chocolate banana, white sesame ice cream, caramel nitro, definitely wow you with Lara’s witty modern technique. I was inspired by the print “nitro” which lured me into trying (I am such a follower of molecular culinary these days that I went crazy after it). The bitterness in the chocolate crumbles amid the ice-cream of its own kind, interfused with the sweetness found in the white sesame ice-cream. Although the sesame flavor was less prominent, its smooth and creamy texture made good. The banana bits add crunch to the otherwise velvety sweets. For all you know, I’d love that “vaporing effect” from caramel; accordingly it has been dipped in liquid nitrogen for a quick freeze. I hope the mist did somehow veil my blushes.

For a sweet ending, Lara gave each of us a passion-fruit milk chocolate popsicle. The passion-fruit - a tad too tart but was average out by the sweetness of the milk chocolate shell. (My friend had a similar pop ice on the next day, but with
yoghurt fillings instead)