Running some bridal shop errands along Tanjong Pagar, after a long morning I decided to reward myself with a sweet treat. I ordered A Waffle with Banana and Salted Caramel.

I opted for a topping of Vanilla Ice Cream which was smooth and velvety to pair off with my waffle which was beautifully press-toasted golden brown. It was crispy and had a buttery taste with a contrasting fluffy texture on the inside. Freshly sliced bananas placed tactfully around the waffles topped with the melting vanilla ice cream and sweet & salty caramel sauce and all these on top of a exquisite looking floral plate makes the dessert look really amazing like it was out of a dessert magazine centre fold!

Lately I make my own desserts at home as I have planted mango trees, but unfortunately the mangoes weren’t ripe and patience was not my best friend so I went to chinatown with hubby for dessert hunting.

We ordered Mango Snow Ice (芒果雪花冰) and Mango With Pomelo & Sago (杨枝甘露)

Mango Snow Ice – Generous portions of mango flavoured finely shaved ice melts almost immediately in the mouth. Tangy sweet mango puree covers the mango ice-mountain-in-a-plate with cubes of mango fruit like boulders by the plateau.

Mango with Pomelo & Sago – Mini-spherical tapioca balls (sago) and bittersweet tear-like pomelo pulps soaked in smooth and creamy mango puree. The different textures combined as I sip into my mouth creates a beautiful mellow mango aftertaste that makes me wanna get another to take out home.

Having these oriental desserts is like icecream but less sinfulness as everything is from fresh fruits

After the water and fireworks, we went to SG Seafood Republic as I had a craving for crabs.
We were greeted by a beautiful building front and a friendly server who had us seated and took our orders of Fried Ee Mian , Kailan and Chilli Crab and Fried Man Tou (Buns).

Glossy baby kailan was fresh and crunchy, simply stir fried with garlic which makes it aromatic.

Fried Ee Mian had 100% wok hei taste , generous portions which fed both of us well. Shredded leeks and chai sim lightens the dish and overall the taste was very flavourful on its own , but ready to serve as perfect companion to the next limelight dish.

Though cooked in tangy spicy chilli and tomato sauces , the crab’s meat still retains its natural sweetness and the meat portion was a lot ! (p.s : at the time of this scenario, no clean fingers were available to snap the crabs) The crispy yet fluffy buns , like an edible delicious sponge , soaks up all the scrumptious chilli crab sauce like peanut butter jam and bread, but better.
Considerately , we were given disposable aprons to prevent staining of our clothes.

Overall what we ordered complimented each other dishes and tasted its maximum potential when eaten together rather than on its own.

I’ve first tried Tim Ho Wan in Hongkong , and finally when they came to Singapore I decided to give it a shot and queue for it. We went on a weekday morning so didn’t have to wait ridiculously long.

We ordered the Signature BBQ Pork Bun , Steamed Egg Cake (Ma Lai Gao) , Fried Turnip Cake , and Osmanthus Jelly.The hot gooey charsiew filling flows out upon a bite from the bun. Personally I feel that the BBQ Pork Bun is too sweet from the combination of both the crust being sweet and the filling being sweet. But apparently many people like it that way. A light subtle taste of brown sugar in this Steam Egg Cake (Ma Lai Gao/Ma Lai Ko/Multiple names) was my favourite. The extremely spongey texture made this cake very “airy” and light to eat without filling too much space in the tummy for more dimsum. It’s like a midway meal dessert.Fried Turnip Cake was charred crispily beautifully truly madly deeply as the feeling of sinking your teeth crunching into the springy turnip cake with an occasional savoury chinese sausage or shredded turnip.Pretty cubes of translucent golden “cases” of Osmanthus flowers and wolfberries that glistens under the spotlights of the restaurant tasted oriental and ultimately refreshing after all the savoury goodies. A little history lesson is that this dish used to be for Empress Dowager only.

Overall the meal was great however there are times the queue gets really ridiculous that I’d rather fly back to hongkong than to stand for hours.

As I live in siglap area, I drive past this place almost all the time, one fine night I brought my friends over here to check it out. This place ambience is filled with Greek and Roman figurines. We ordered Oreo Cheese Cake ,BlueBerry Cheesecake , Tiramisu (Mascarpone cheese)

The creamy cheese cake polkadotted with cookies coated with an entire layer of oreo cookie crumbs that gives this cake a lovely texture of smooth yet jagged crumbly effect. Mouthwatering and temptation-resistance paralyzing creamy sweetness.

Blue Berry Cheesecake is the same type of cheese used which has the similar pure velvety texture layered with preserved sweet blueberry topping. The base of this cake is crumbly and buttery.

Tiramisu however , coffee liquor infused mascarpone cheese is much lighter in terms of texture and there are layers of moist sponge in between , dustcoated with bitter cocoa powder. So people who like “lighter” cakes for dessert should try this instead.