The Botanist that occupied the space was gone and came Cheeky All Day who keeps the basic away by bringing all the SASS! The owner shared they took awhile to R&D and to source the best ingredients for what you see on the table. The food is cooked with love and you could see the effort put into the presentation as well. 

Address: 74 Neil Rd, Singapore 088839
Opening Hours: Tues - Fri 10.30am – 6.30pm 
Sat 9.30am – 6.30pm 
Sun 9.30am – 4.30pm 

"We all need to make time for a burger once in a while." Between two puffy buns, the flavours of 150g beef patty are complemented by their in-house special sauce and pickled slaw, under a blanket of aged cheddar cheese. What goes together with a burger? This was served with a side of curly fries! Super saucy burger too!

These pancakes are crispy on the edges, fluffy in the middle, and completely stackable. Kaya to many people holds many memories as we ate this with toast growing up. What's better than to incorporate this nostalgic element into this western dish. IMO, their version of the kaya cream sauce has a smooth texture, is creamy and rich tasting. It's totally not cloying too. We enjoyed it a lot with the pancake stack.

Smashed Avocado Toast 🥑
The toasted slices of bread were spread with a generous amount of smashed avocado, with 2 Onsen eggs on each toast, and Norwegian Salmon hugging the eggs. Finishing this toast is the Sweet Chili Jam on top. The sweet chilli jam elevating this from plain old avo toast into something worth dragging us out of bed at the weekend for.

My fav dish from the tasting session we had with Cheeky was the Chili crab scramble. There's a generous amount of crab meat inside and also red onions and coriander. The glorious scrambled egg came with toasted sourdough bread which was sourced by the owner. Very palatable and not spicy at all. Although this was a side dish, I personally feel that this could a main dish instead of as I think I could finish this up all by myself.

Kombucha is rich in probiotics and antioxidants.
Their house kombucha is brewed with high-quality loose leaf tea and made to highlight the floral qualities of the tea. This has a more pronounced sour taste as compared to normal tea. Plus points for the aesthetic, it looks like I'm drinking out of a potion bottle.


Been wanting to try the Burning Oak's donburi for ages. Ordered the wagyu and pork cheek combo which was only $16. I feel it is quite affordable considering there's quite a fair bit of wagyu inside. They also have gotten 3 stars from food king and is certified food king good leh. The wagyu is not bad la. Tender but some parts quite chewy leh. The pork cheek is good but I find it a bit salty? Still finished it la but then I think their standard can be improved. Cannot be NOC come then got that standard, right? 
They do have an array of Japanese dishes if you're not looking for what I ate. You can find dishes such as Truffle wagyu ($16), Iberico Pork Cheek ($12) and Wagyu Rump Cap ($14). All dishes are served with an egg FYI. This is located at the Simpang Bedok food centre on the second floor. 

Address: 348 Bedok Rd, #02-16, Singapore 469560
Opening Hours: 12–2pm, 6–9pm daily


Finally trying the souffle pancakes at Antoinette! The Penhas outlet is the outlet you need to go to have these pancakes. They have the sweet and savoury option so there's something for everyone. 

Savoury Soufflé Pancakes
Forestiere | creamy mushroom sauce | scrambled egg
petit salad | butter
Benedict | serrano ham | hollandaise sauce | scrambled egg
petit salad | butter

Sweet Soufflé Pancakes
 Très Berries | strawberries | blueberries
vanilla crème chantilly | butter | honey maple syrup
Crème Brûlée | vanilla custard | strawberries | caramel
Ondeh Ondeh | pandan custard | gula melaka
coconut powder | butter

I feel for price wise this is not very affordable so best to order to share with your friends! The sweet souffle pancakes just don't look very outstanding to me. You can check out the pics on Instagram. For the souffle pancakes, I feel that the Forestiere is better because there are mushrooms! 
The souffle pancakes taste buttery with light but not so airy texture. The scrambled eggs could be more fluffy but the mushroom sauce is the bomb! So earthy and creamy. love it! 

Address: 30 Penhas Rpad (off Lavendar Street), Singapore 208188
Opening Hours: 

Monday to Thursday – 11am to 10pm 
(Last order – 9.30pm) 

Friday and Eve of Public Holidays – 11am to 11pm 
(Last order – 10.30pm) 

Saturday – 10am to 11pm 
(Last order – 10.30pm) 

Sunday and Public Holidays – 10am to 10pm 
(Last order – 9.30pm)

The famous Arabica coffee from Kyoto is finally in Singapore! FYI, there's a long queue to get the drinks when I was there. I think the location is another factor for the queue as there's quite a fair bit of foreigners/tourists when I was there. I ordered a matcha latte as I couldn't really drink coffee at that time. I was in awe by the beautiful gradient the drink had. I can definitely taste a bit of the powder in this and the taste is neither sweet nor bitter. Somewhere in between. The price is however quite expensive. The hot one is $8.60 while the iced one like mine cost $9.60. I have yet to try the coffee, maybe I will leave that for my next visit. 

Address: 56 Arab Street Singapore 199753
Opening Hours: 8am - 8pm daily


Food is for eating, and good food is to be enjoyed… I think food is, actually, very beautiful in itself. Enjoy an extensive selection of food at Enjoy Eating House and Bar! Enjoy is located within Kam Leng Hotel. Kam Leng Hotel itself is super retro looking and so is Enjoy. ⠀⠀
Here's what we tried 🤲
Grandma's "Te Kah" Bee Hoon (my fav)
Tender braised pork leg wok-fried with vermicelli. Made from Grandma’s secret recipe. Good to see the family recipe being passed down. The chef managed to spike a mild smokey wok hei flavour which makes the dish even yummier.

Black Pepper Beef with Foie Gras
A heavenly combination of tender beef and melt-in-the-mouth foie gras. Interesting of injecting some french elements into this local dish.

Lemon chicken
Tender chicken smothered in a sweet and tangy lemon sauce. This is part of their special National Day menu.

Chef Joel's Brandy White Fish Soup (second fav)
One of my favs that has no milk added. The soup is done the traditional way by cooking one whole fish for hours to turn the soup into this milky broth we see on the table. Only the freshest catch is used for this. Super gao, creamy and flavorful!

Chef Joel's BBQ Pork Cheek
Smoky, succulent premium pork cheek grilled to charred perfection and served with Chef Joel’s special sauce. These fork-tender pork cheeks taste even better when dipped in that sauce.

Ugly Cabbage in Fish Sauce
Although simple and unassuming, these cabbages are crunchy with strong wok-hei flavour. 

While I don’t really need a reason to eat desserts, but there are new desserts places popping out so often nowadays! Enjoy has a new limited dessert out during the National Day Period.
Red ruby 💎 w Coconut Panna Cotta that has the National Colors, Red and White. The velvety texture of the Panna Cotta pairs perfectly with the homemade red rubies which are actually water chestnut coated with tapioca starch. They are so crunchy and addictive that I can't help but scoop more of those into my mouth. Enjoy this while you can as they're only available until the end of August!

We also had the Chendol Panna Cotta which is layered with coconut pudding, Gula Melaka sauce and finally the worm-like pandan jellies. We like that it is not so sweet but delightfully satisfying at the same time.

💌 Thanks to @ashleyoms for the invite and @enjoyeatinghouse Chef Joel for hosting us!

Asia’s Top Udon Chain Tamoya Udon Launches National Day Special Mala Tonkotsu Udon and Spicy Tsukemen Udon

Happy National Day! To celebrate the nation’s 54th birthday, Asia’s top udon chain Tamoya Udon is launching two new spicy offerings! From 9-12th August, diners can also enjoy free drinks with any order of the two new spicy seasonal udon!

Spice it up with the rich Mala Tonkotsu Udon ($11.80), and slurp up Tamoya Udon’s signature chewy udon noodles in a full-bodied tonkotsu broth, enlivened with spicy chilli and chilli oil!

Get dipping with the new Spicy Chasu Tsuke Udon ($10.80). Mix the springy udon noodles with a flowy onsen egg, then dip the udon into Tamoya’s special spicy dipping sauce. 
Tamoya Udon is known for their silky udon handmade fresh daily with ingredients imported from Japan. Believing in delivering good quality and authentic Sanuki udon, the dishes have no added preservatives. Nestled in the corner of Liang Court, the fast casual dining concept is a hit with diners for its affordable nett prices and great value, offering a wholesome meal satisfaction.
The Mala Tonkotsu Udon and Spicy Chasu Tsuke Udon will be available at Tamoya Udon from now onwards for a limited period of time only.

Founded in 1996 in Kagawa prefecture, Tamoya Udon boasts 31 outlets across Japan, Taiwan, Vietnam, Indonesia and Singapore. Its noodles dishes are retain high levels of authenticity, with fresh ingredients imported from Japan, from flour to shoyu and bonito.
Tamoya Udon is a brainchild of Tamotsu Kurokawa. The chef went on TV Champion, a reality cooking show in Japan, where he was crowned the champion of sanuki udon. In Japan, Tamoya Udon is one of the most esteemed udon establishments amongst Japanese in the Sanuki Province, Shikoku.


This Instagrammer always make these yummy looking supreme soy sauce noodles and I was so inspired but didn't find time to make but now here it is! I combined 2 kinds of noodles as I had to clear stock. hahaha. My version doesn't have sugar and is loaded with vegetables. Actually, this is kind of similar to braised noodles not as saucy. Shall just pose the recipe for the sauce here as you can basically make this with any kind of noodles. I don't think you specifically need egg noodles for this.
This is totally not salty at all. 

2 Tbsp water
1 Tbsp light soy sauce
2½ tsp dark soy sauce
2 tsp oyster sauce
sesame oil, to taste


Beehoon or mee hoon is also known as Rice vermicelli in English. Actually, it is more commonly known as beehoon here in Singapore la.

What's a good way to clear leftovers? Make fried bee hoon! This dried beehoon was bought during the Chinese new year period and what a waste not to eat them so I made fried bee hoon!

Fried beehoon is also an everyday food for everyone here in Singapore. People sell fried beehoon with assorted ingredients of your choice. We also have bee hoon soup too. It is also a quick meal to make as well. Perfect for that CNY gathering or any other gathering in mind. This is also good enough to serve during parties.


  • 2 ounce dried rice vermicelli
  • 6 tablespoons olive oil
  • 2 beaten eggs
  • 2 minced large onions
  • 2 tablespoon light soy sauce
  • 2 tablespoon sesame oil
Cooking Directions
  1. Let the dried beehoon soak in room temperature water for around 30 minutes or until they are soft.
  2. Heat a large skillet over medium-low heat and add 2 tablespoons of oil. Pour the beaten eggs into the skillet and let it coat the surface entirely.
  3. Fry the eggs until it becomes golden. Flip it over and repeat until golden as well. Slice it thinly and set it aside.
  4. In the same skillet, heat the rest of the oil and sauté the garlic, mushrooms and luncheon meat until they are cooked.
  5. Add the soaked vermicelli and drizzle the soy sauce over everything, mixing thoroughly until the ingredients are well distributed. Add the sliced omelette to the skillet, reserving a bit for the garnish, and mix some more.


As I was sick for a couple of weeks, I have been having comfort food cravings and porridge/congee came to my mind. I had some better than boullion broth and why not add it in for that extra burst of flavour. 

I also researched on on the rice to water ratio and was surprised how the amount of water can affect the texture of the porridge.

Rice to Liquid ratio:
  1. For very thick porridge: Rice to liquid ratio is 1:7
  2. For thick porridge: Rice to liquid ratio is 1:8
  3. For medium-thick porridge: Rice to liquid ratio is 1:9
  4. For medium-thin congee: Rice to liquid ratio is 1:10


  • 1 Cup Rice
  • 8 Cups Water
Cooking Directions
  1. Bring the water and rice to a boil in a large pot.
  2. Put all the ingredients in so it can get cooked together with the rice.
  3. I put 1 tablespoon of Better than boullion vegetable/lobster broth for extra taste.
  4. Stir it occasionally until the rice has the thick, creamy texture of porridge on medium-low to low heat. This can take up to 1 hour.



Another instagrammable cafe in Seoul! This one is pretty near to SONA. They are famous for the Tiramisu Desserts.
Only 2 sizes are available which is the Classic King Size Tiramisu (7,000 Won, SGD$8.75), and Green Tea King Size Tiramisu (8,000 Won, SGD$10).

White ceiling beams add architectural charm while keeping a bright and spacious feeling.
The glass wall and ceiling brings in a good amount of natural sunlight to the fashionable cafe. The cafe gravitates towards a white and grey colour scheme for a minimalistic look. All of their tables are marbled too. Plants are one decorative element that can work very well within the minimalist framework. I love their selection of plants too, it blends in seamlessly with everything.  They even have a small area where they are selling sportswear. 

I ordered the Green Tea King Size Tiramisu. Was quite shock what a huge portion this is.. truly a king-size portion. The tiramisu flavour is strong with this block of cake. However, the sweetness of the blueberries and grapes balanced it out really well. The cake is finished with a dusting of matcha powder. I can't finish this alone though.

Address: 524-22, Gangnam-gu, Sinsa-dong, Seoul, Korea
Opening Hours: 10am - 10pm daily