Many might be familiar with Max Brenner Chocolate Bar as one of the popular dessert places to chill out and relax over something chocolatey. But just for the benefit of anyone who might have missed out some (actually just ONE) of the menu items, I thought I would just highlight the SUCKAO.

Hands down my favourite chocolate drink so far, the Suckao moniker is derived from a combination of "Suck" and "Cacao". The four components to the indulgent chocolate drink: Chocolate chips (available in Dark, Milk or White), a cupful of milk, a metal cup held over a candle flame and a contraption that doubles up as a scoop as well as a straw.Initiates to this indulgent ritual would not have a hard time picking up the ropes.
1. Scoop some chips into the metal cup.
2. Add some milk (not too much at first), and stir as the chocolate melts over the candle flame.
3. Once the chocolate has melted and been mixed with the milk, do a taste test and repeat as necessary to achieve the desired consistency. Personally I'm as much a fan of the ritual as well as the flexibility of the drink. At just $7.90, I could have the most sinful of chocolate espressos or a rich, velvety chocolate milk. All these factors combined, simple make the Suckao indisputably chocolate drink to watch. Max Brenner Chocolate Bar @ VivoCity
Sun to Thu: 1000 - 2145
Fri & Sat: 1000 - 2300

For a city rat like myself, Expo is really one heck of a journey away. One that I would hardly consider if not for the quarterly IT shows that are being hosted at the exhibition halls.

Be that as it may, I count it a happy coincidence this time round that my visit for Sitex 2013 allowed me to try out Table Manners at Changi City Point.

The restaurant is a splendid affair - an indoor dining area which looked a cross between a retail outlet selling novelty home accessories and a restaurant/cafe, plus a charming gazebo where diners can choose to eat, drink and be merry to their hearts' content. 

I preferred the quiet of the indoor dining, with the wooden furnishings crossed with low hanging black lamps and black leather seats. Especially when I get fancy collateral before my meal as well!
Imagine having a designated spot on the table for any and everything u own, and humourous jabs at stereotypes of poor table manners.

"Thicker tissue packs reserve your seat for a longer period of time." -- Table Manners


Service was slightly on the tardy side; I'd be understanding due to the dinner-time crowds and maybe the staff having to grapple with mobile ordering CMS, but surely it shouldn't take me 3-5 minutes of waving to get some attention should it?

The menu is predominantly Western, with a touch here and there of Asian influences. I had the one of the restaurant signatures - Norwegian Baked Salmon - which was really on the money.
A generous slab of salmon baked with garlic miso mayo for flavour and served on top of mash potato and a creamy mushroom ragout.

The cook on the salmon was perfect, beautifully pink throughout and the flavour went magnificently with the mushrooms and mash below. 

Norwegian Baked Salmon - $22
Rating: **** [4/5]

I also got to try the Beer Batter Fish n Chips. 2 fillets fried a crispy golden brown in a beer batter, served with truffle fries and house salad on the side.
In terms of Fish n Chips, I would definitely have tasted better. Though the fish tasted fresh, no other flavours leapt at me, not the goodness of quality seafood nor scented beer batter. Likewise, the truffle fries though smelling faintly of truffle when served, didnt really impress.

Fish n Chips -- $18
Ratings: ** [2.5/5]

Summing up, I really liked the look and feel of Table Manners. Thoughtfulness really went beyond the menu to fill out a concept restaurant/cafe that all might relate to and enjoy. The prices are acceptable as well and I'm definitely not gonna pass up a 2nd visit to try desserts like their Sea Salt Chocolate Caramel Tart and Chocolate Mousse Dome Cake!

One of the latest entrants to the F&B spread at ION Orchard, Becasse Bakery adds an additional notch of posh extravagance with it's array of French-inspired pastries and dishes.

Located on the 4th floor of ION, Becasse Bakery's design just came off as contemporary chic - I remember feeling 'wow-ed' seeing how the monogrammed black white floor contrasted and yet fit with the white cubic design of the ION ceiling.

The wow-factor reasserted itself again upon seeing the menu, albeit not in a very nice way. $18 for a quiche and $30 for a burger just sets off the warning alarms. A speculation which can only be confirmed by jumping right down into the food.

Our meal featured 2 of the bakery's signature dishes:

Becasse's namesake burger aims for the stars with a star-studded cast of exquisite ingredients. 2 100% Wagyu Beef patties sandwiching foie gras atop half melted Gruyere cheese simply makes for a very luxurious mouthful. And to
plump up the meal for bigger eaters, some kipfler potatoes baked in their skins with duck-fat for additional flavour.

Becasse Wagyu Burger - $27
Verdict: I wish I could say that I was bowled over by the taste as much as I was reading the description off the menu, but the star of the burger just did not quite deliver - the Wagyu Beef patties were just too processed to let the quality beef shine. Redeeming qualities came in the form of the rich foie gras and the Gruyere, which have the burger both flavour and taste.

I get pretty excited over something as sinful as duck fat but the kipflers just came across as pretty bland. Personally I'd still prefer the US potatoes for their taste. At the very least, they helped fill me a bit more!


Assorted seafood (mainly crab and prawn) baked together with macaroni and cheeses, the Seafood & Macaroni Bake at Becasse Bakery was another dish off the menu we thought we had to try. 

Seafood & Macaroni Bake - $27
Verdict: Fans of cheesy meals would probably snap this right up. The dish is best rates hot when each forkful brings up macaroni and seafood in equal proportions, trailing yummy, sticky threads of molten cheese. At $27 though, still a tad pricey for me.

It's been a couple of days since my visit to Becasse, and my wallet's still stinging. Given how hungry I still felt after settling the bill, I'd probably steer clear of the main courses and maybe head back there for a Parisian tea over macarons and iced chocolate.

Teadot at Serangoon NEX isn't really that new a cafe, but certainly noteworthy as a alternative u can turn to if you are in the vicinity. In fact, it's right opposite Starbucks at NEX and this cafe is really holding its own! Where Starbucks has its signature dark mahogany wood finishing, Teadot has opted for a lighter, more lively, but still wooden finishes as well.

But what really counts is it's alternative drinks menu. As it's name might suggest, TeaDot focuses more on the tea aspect - you'll find a mix of Yuzu, Chai Tea, Green Tea variations among the menu. In response to Starbucks' Tall, Grande and Venti, you have a quirky Puny, Regular and Generous. $6.50-$7.50 gets you the biggest cup in the mix depending on flavour.I had the Lonely Mocha Frappe, strangely named I thought, for loneliness for one of the furthest things from my mind when I tasted the drink. It's by no means gelat, but nice and smooth chocolatey notes were clear and there's the delightful wake up call of caffeine in the after taste.To go along, a Green Tea Cake which was decidedly matcha. Alternating layers of green tea flavored mousse and sponge with a delightful chocolate twirl seated on top for effect.

My initial assessment: TeaDot really hits the spot with its refreshing drink menu and it is definitely going places with a much more expansive cake and pastry list as well. Lonely Mocha Frappuchino has just taken too spot in my heart for local mocha drinks for attention to detail and that amazing flavour profile. Definitely a place to watch!

Anyone looking for dim sum, especially as a midnight snack, would be familiar with Wen Dou Sek. Located along Geylang Road, the rustic shophouse has made a name for itself for authentic HK dim sum all night long. 

So popular is this eating place that every square inch of space has to be utilized, with additional tables and seats made available outside the restaurant, out of the aircon. For more comfortable seats, I would strongly recommend heading down to Wen Dou Sek avoiding the peak periods: Before the dinner crowds - 8pm if you want some of the dishes available only before that time, or just the supper hordes who show up from 12-1 at midnight.

The interior of Wen Dou Sek is pretty much a no-frill concept. Plastic tables and chairs cramped as much as they can and in a way, really adding on to the look of feel of any traditional yum cha outlets you might find in HK.

But wait till u get down to the dim sum spread. They might not all wow your pants off you, but there are dishes that I would certainly be going back for a round 2, 3, 4 and more.

Top on my list would be the Chee Cheong Fun. Regardless of filling, be it Prawn or Char Siew, Wen Dou Sek has made a fan of me. Freshly made on order, and piping hot when served, the wrap is silky smooth and both conceal savoury, succulent ingredients that just go so well with the slightly heavier sweet sauce. 

I rank this a MUST TRY.


The Fried Char Siew Buns also struck a chord with me, making a deeper impression that their steamed counterparts.

Think fried 'man tou's that you'd go with chilli crab, only crustier, yet retaining that perfectly white and soft bun just beneath the fried skin. This wonderful contrast in texture encases a treasure of savoury char siew in a dark sauce.

In comparison, the other dim sum staples didnt quite make the cut - with the Har Gow, Siew Mai and Liu Sha Bao coming across as prosaic if not quite making the mark.

One of the dishes available only before 8, would be the Crab Meat Fried Rice. Making up what passes for the zi char menu at Wen Dou Sek, they could really add towards a more substantial dinner, but didn't quite do anything for me taste wise.

It's definitely a must to re-visit for me, even if it's just for the chee cheong fun and fried char side buns. You've just really got to try them for yourselves.