So i came back for my slice of Korea. And unfortunately, I was already disappointed when they served it.A picture says a thousand words and hasn't that said it all? The army stew was served to us. in a weak diluted color and unsurprisingly, the taste was equally bland. And when it came to feedback?

I just had the waitstaff tell me she could give me more chilli powder to make the color a deeper red. You mean, i don't even deserve some nongshim seasoning here?

This was terrible. And suffice to say, I didn't order anything else. and left this half done before the both of us left.

This was fruit tart paradise. I loved the deep and rich colors of the fruits on display. And red, the color of love was a big attraction to me.a strawberry berry tart. No that wasn't a typo. it's a strawberry raspberry tart.

Layered on top of medium-sweet custard in a buttery shortcrust tart shell which doesn't leave much room for polite eating. the cutting of the tart. not the devouring part. At $7.50, this was an expensive tart but the price was well worth it.

Night out celebrating some birthdays. This was a nice chillax place and what better way to spend it but with some finger lickin' good food?So we had truffle fries and prawn paste chicken wings.

The truffle fries were full on potato. these were straight cut potato fries. But the truffle taste was sadly muted. The prawn paste chicken might actually have been a wrong order. but seeing as how they didn't have plain chicken wings on the menu, we didn't ask for a change. These were chicken wings that were not marinated at all.

Where's my prawn paste? I had to douse these in mayo and chilli just to stomach down two of them. And we called it quits with chicken left in the basket. Sigh.

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.

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.