I was down at 112 Katong last weekend to check out the new shopping mall in the east. Located at the basement of the mall is Obolo which means "the cake" in Portuguese. Obolo is behind the inspiring story of 2 architecture graduates Mac Woo & June Lee baking from homes to forming an online patisserie specializing in gourmet cheesecakes and chocolate cakes.

As the flagship patisserie cafe under Obolo’s repertoire of F&B lifestyle concepts, Obolo features a 44-seater open-concept cafe space and an impressive 8-feet showcase housing the best cakes and pastries that Obolo offers.

Obolo serves an array of gourmet fine tea from Gryphon Tea Company which are a good complement to their lovely dessert. I had the Sakura Flower Tea which is a green tea that is light and refreshing with a little bitter after taste.

If you can't decide what to order from the myriad of mouth watering fine cakes, pastries and desserts that fills up the entire showcase, the All Day Dessert Platter comes with the choice of 1 slice of cake/tart, 2 macarons and 1 scoop of ice cream at $14.90++.

For their widely acclaimed french styled macarons, I had the Salted Caramel Chocolate and Fraise macarons. The macarons were well executed with a good balance of sweetness and the shells were moist.

The waitress recommends us to their signature mousse cake, Noisette. The waitress told us that it was voted as top 50 cakes by Strait Times and Top 10 chocolate cakes by OMY.com. A good recommendation by the waitress. It is beautifully executed, moist with a good balance of sweetness too.

Timbre Group has a new pizzeria featuring Timbre's widest range of oven baked 12-inch pizzas, complemented by eclectic interiors with the feel and groove of classic 12-inch records at Level 4 of V Hotel.

A wide range of savoury and sweet (dessert) thin crust pizzas, fresh salads, hearty main courses, pastas and appetizers are available on their menu which comes in a 12-inch record.

12-inch Pizzas has both an indoor and alfresco dining area. I prefer the outdoor area with it spacious sitting and view.

I like the firm and slightly crispy deep fried straight cut fries topped with melted orange cheddar cheese. I felt that the melted cheese was a bit light. I prefer it to be more cheesy.

I thought Buffalo Wings supposed to be hot and spicy but the mid joint wings were on the sweet side, deep fried and glazed with BBQ sauce. The buffalo wings came with celery and blue cheese dressing just like how it was traditionally served.

When I ordered the Black Pepper Crab Pizza, I thought it will come out something on the black colored side but I was wrong as you can see from the photo. The pizza has crab claw meats, shredded crab sticks, sliced onions in black pepper sauce and mozzarella cheese spread on a thin crust. It was topped with diced tomatoes and chopped cilantro. Interesting concept but it lacks the distinct flavour of the black pepper.

Another interesting pizza we had was the Roasted Duck with Hoisin sauce. The pizza has sliced roasted duck, hoisin sauce, shiitake mushroom and mozzarella cheese on a thin crust. It was topped with crispy popiah skin and drizzles of hoisin sauce. I would say it is kind of an acquired taste if you prefer the traditional pizza. The crispy popiah skin and hoisin sauce were the highlight of the pizza. I would appreciate if there were more duck meats though.

Is there good prata at the West? Next time if you are at Clementi, you probably would like to check out Prata Planet across the street at Clementi Central. Prata Planet is an Indian cafe located at the void deck of block 320 at Clementi Ave 4.

Prata Planet offers a huge varieties of Prata. Actually it is not something new or unique. Many prata places are offering them to give a modern twist to the traditional prata to satisty the palate of the new generation. Anyway, I tried the Cheese and Mushroom Prata. The Prata was fluffy and not oily. It was filled with melting cheese and button mushrooms.

Beside Prata, the restaurant also sells Mutton Soup, Thosai and Biryani. I also tried the Chicken Biryani which I thought was pretty decent. Long thin grain rice was used for the Biryani rice. The curry was not too spicy and the chicken was very tender.

My family went to Cafe Mosaic at Carlton Hotel to celebrate my dad's birthday. Usually we celebrate his birthday at some Chinese restaurants but I suggest a change since my parent has never gone for International Buffet.

Cafe Mosaic exudes a sense of warmth and comfort. The contemporary cafe brought together Asian and Western culinary favourites, giving one a taste of what the best of Singapore has to offer. Be spoilt with a kaleidoscope of culinary choices in their buffet spread.

The cold section did not have a lot of varieties but they were very fresh and promptly replenished.

There was also a salad section with a good selection of variety. My favourite was the jellyfish and cold tofu.

International Buffet nowaday comes with a selection of sushi. I usually skip the sushi because it can be very filling with all the rice.

I also tried some of the cooked food section. I had the Scallop, Asparagus with XO sauce and Braised Pig Trotters. They were pretty good and worth trying.

I could not resist trying the beautiful slab of Roast Pork calling out for me on the bench.

Not many buffet serves this dish. The Slice Fish Noodle Soup in a way helps to clear all the oiliness. The soup was a bit peppery but I do not mind. I enjoy the peppery kick from the soup.

Cafe Mosaic has quite a comprehensive selection of desserts to satisfy your sweet tooth. Asian favourites were also available such as Ice Kachang, Red Ruby and Pulut Hitam. Ice cream to wrap up the wonderful buffet feast.

Last Saturday my gf and I met up with with Maureen, Charlene and their partners for dinner at Yum Cha Garden Restaurant. I never knew that there is another Yum Cha restaurant at Serangoon Garden Country Club beside the Chinatown branch. Whats important, Yum Cha Garden Restaurant is open to the public.

We were here to try the Sake Tapino which comes in 2 sizes at $78 (for 2-4 pax) and $156 (for 6-8 pax). I thought the ingredients will be cooked in a pot of solely Sake Soup but I was wrong. Actually the Sake Tapino uses pork bone soup as it base and a bottle of Sake was poured into it.

We opt for the waitress to prepare the Sake Tapino for us. First serving was Kurobuta Pork in a bowl of strong Sake flavour soup. Second serving the Sake flavour was milder and we had tofu, prawn and cabbage. Lastly, a bowl of udon in soup to wrap up the Sake Tapino feast.

We actually ordered the 6 pax set menu which comes with the Signature Pomfret Tapino. The restaurant was kind enough for us to swap for the Sake Tapino. Beside the Sake Tapino, the menu came with Prawn and Beancurd Skin Pancake. It is basically prawn paste stuffed in beancurd skin and fried to a golden brown.

Next we have the Wine Sauce Chicken served in Hot Stone. This is the only dish we did not finish as the sauce was a bit salty. The chicken meat was also tough and dry.

Singaporean loves crab and so do I. It has been a while since I have the Black Pepper Crab. Miss the fragrant and punch from the crushed black pepper.

When I walked into the restaurant, I noticed a lot of people having the Homemade Tofu with Mushrooms and Vegetables. Yum Cha's homemade tofu is really smooth and silky. A best try dish.

Like a typical wedding dinner, the second last course was a noodle dish. We had Braised Eefu Noodle with mushroom and conpoy.

Actually we were all feeling a bit hot near the end of the dinner probably effect from the Sake soup. The chill and refreshing Mango Sago Pomelo dessert helped to cool down our body temperature.