known for their sugee cakes, i was all ready to devour these babies.

usually served with marzipan or a layer of icing on top, we opted out from that just so that we could have the cake plain and simple.i think it's pretty obvious from the texture that this was definitely not fine. semolina and coarsely ground almonds. this was something new to me. i have eaten sugee cakes before but perhaps changed to suit our palate. it's like an almond butter cake. the butter fragrance was strong and it was right on the spot for sweetness. the gula melaka sago was TOO sweet. or perhaps the shot glass was just too small. can u see half a cup of gula melaka? even with the sago and a bit of coconut milk, it was just too overwhelming. gosh. we had feedback that it was TERRIBLE.

So that's just everything stated in black and white.

Chocolate Rum and Cherry
Dark pitted cherries laced with rum in our chocolate cake

i loved this. the cherries were aplenty and they were LACED not soaked in rum. even a non alcoholic like me could take it. and in good quantities as well.

White Chocolate Butterscotch Block
A unique combination of white chocolate and sweet-salty butterscotch with a dark chocolate swiss roll

the white chocolate was mousse like. light on taste but the heaviness of cream hits later. the sweet saltiness didn't come through. it was a lot of butterscotch that overwhelmed everything else. except the dark chocolate. it was a good balance for the sweet factor.

but yummy cakes! me likes

these hand pulled noodles were a sight to behold. i liked to see them take rolls of flour and stretch them before pulling them apart into pieces and throwing them into boiling soup.

now of course, in this bowl, the most important ingredient would be the noodles. the rest are just accessories. and how did the mains fare?to be honest? it was a little too hard for my liking. it tasted half cooked. the pieces were so thick i think cooking it any longer would just turn the soup into starch and not have any impact on the actual bite of the noodles. the accessories then? substantial. the soup could do with more taste though. that was easily solved by my chilli padis.

Walking into the shop, I find myself surrounded by tables of the locals dining with shochu at the end of their work day. Frazzled faces, loosened neckties and a cup in hand.

This would be authentic wouldn't it?

the most memorable item on the banchan were the mayonnaise buttered corn. i LOVED this. and no, there were no seconds on this. imagine my face when i see the table next to me not touching theirs and it had to be cleared out -just like that- when they left. sigh. the kimchi however, needed a longer time to soak in the flavours.

we were here solely to try the meats and there's a minimum order of two types of meat before you get the charcoal grill going. otherwise, it'd just be cooked and served.
the staff do the grilling of meats for you but not that they keep track of timings. they just do it as they walk past. so still do watch out for your own meats.

the signature red pig pork was marinated with a reddish sauce and the eventual meat tasted like char siew. it was good but not overwhelmingly so.

the short ribs were savoury and went well with the lettuce and hot sauce provided. Mmm.

I've always had my cheesecake fixes at certain establishments and this would be one of the more infrequent ones. I usually just have my coffees here. But this was a very sweetsalty surprise. happy teacher's day!

my favourite boys they came up with an impromptu attempt to celebrate education with me. haha.

the cheesecake was equally dense as the CBTL ones but less smooth. i loved the raspberry swirls that gave a sour fruity tang that was more refreshing than jarring.

i liked it.