I finally tried the black pepper floss that is recently introduced by Breadtalk. I also voted for the black pepper instead of the squid ink floss in the poll, hence I was curious to find out what exactly is the taste of the winning floss bread. I was actually quite disappointed with the taste. Instead of the mayo, the centre filling contains some mock crabmeat, which is really quite a bad choice in my opinion. The sauce used with the crabmeat makes one feel sick to the stomach after eating half of the bun. The black pepper floss itself is just ok, I would prefer the normal or fire floss anytime. Once is enough.

Yesterday was the last day to get your hands on breadtalk's bread at an attractive price of $1.50. Therefore, I decided to try breads which I have not tried before. One of which is this - the curry chicken bread. It smelt really very fragrant and it was with eagerness when I bite into the bread. However, the taste was rather disappointing. The curry taste is unlike those curry taste you get from curry puffs or another curry breads. This curry taste is too strong of black pepper. Yes, black pepper. I am not sure if it is a mix up or what, but the taste is just not there. Not recommended.

I got this plate of hargows at $1.70 for a plate of 3 to share among the 3 of us. We were actually debating whether or not 3 is enough and it is fortunate that we only got 3. The hargows are small and very disappointing indeed. The prawns inside are not crunchy at all - it is more mashy like the prawn has gone stale. The skin is also thick and rather hard. Eat it your own risk!

This dessert stall attracts the most crowd as compared to other dessert stalls from where I was sitting. They offer a variety of desserts like honeydew sago, cheng teng, red bean soup etc and some desserts with very innovative names. I decided to go for their normal ice kachang which costs $1.20. I think such a price is practically non-existant now given most dessert stalls sell their ice kachangs for at least $1.50.

It is actually too sweet for my liking as the stall owner seemed to have been too overly generous with the sweet syrup as seen from the picture - the ice kachang is such an intense colour. The ingredients are very little as well - standard 2 atap chees, but the red bean, jellies and corn are very minimal, and they used the chendol green jelly which is hard and not soft like it is supposed to be. I know it is only $1.20, but I think the ingredients are really far too little - I rather they increase price and give a better serving. Overall, thumbs down.

Tiong Bahru Pau is quite well-known for its paus and dimsums. It has been quite sometime since I last got the paus and dimsums from this stall and I was surprised to find it has one branch here in Toa Payoh. I decide to get some home for breakfast the next day.

The char siew pau is as good as I have remembered it to be. The char siew is more of like the HK style char siew which is darker in colour which is more authentic than those Kong Guan paus with sweet reddish-coloured char siew. The skin for the pau can be thinner though. It was thicker than I remembered.

As for the hargow, it was disappointing. The skin is far too thick and the filling for the hargow is meat instead of a fresh crunchy prawn. As such, the filling and the skin both do not make the cut, making this a sub par. I must really try the ones back at the branch at jurong east to see if the standards have dropped.