Velveté Boutique Cafe & Nails - Cosy Cafe for Great Snacks, Nail Care and Self Care

I just found one of the coziest cafes, which is Velveté Boutique! This cafe is all about pampering oneself with specially crafted drinks, home-baked goodies, curated snacks, chill time in the cozy space, self care and yes, nail care. I immediately feel all cosy and relaxed the moment I step into this quaint place that radiates warmth from the soft warm light illuminating the space, cute florals and ornaments, spots of subtle elegance from the flowers and plants, plush sofas and photos pasted onto the wall.

The lovely owner, Lynn, who is so friendly and candid, is very passionate about creating a space for patrons to feel totally at ease, thus able to indulge in the drinks, food and services here.

Since I join the Ladies’ Networking Event here, where I get to just chill, relax, make a cute magnet and learn self-care techniques, I get to sample all the food items here. And they are so good that I go back for second helping.

Will I go back just for the food, ambience and maybe some nail care? Absolutely yes!

Crumbly, buttery scones are such hearty treats.

Taiwanese Tempura, at second tier of the tea set, is a savoury treat that features awesome slightly sticky, pillowy soft texture.

From the top of the tea set: Brownies, Scallion Lotus Bites, Spicy Otak Roll

The Brownies here, freshly homemade, are lava chocolate cakes, in solid form. This cake is so chocolatey good, rich and has the perfect texture of crumbly exterior with a viscous molten core. A must-try here.

Another must-try is the signature Banana Cake (no photo since I got distracted 😂). Made only with ripe bananas, this super fluffy cake is packed with the aroma of banana and lovely warm taste of baked goods.

I totally love Scallion Lotus Bites due to a medley of balanced robust flavours from the paprika seasoning, and the interesting texture of crunchy lotus root slice juxtaposing with the tempura batter coating.

Spicy Otak Roll has a balanced spiciness for the excitement in taste and complements the awesome buttery flaky puff pastry. A hearty treat. 

Almost 360 degrees view of the place.

Everything set up for the Ladies' Networking Night ❤️

The Rabbit Fridge Magnet is made by me from origami paper and stickers 😉 I actually took 15 minutes to find the materials that I felt is my style. The sakura origami paper speaks of Japanese whimsical that I love. I saw lots of pretty stickers, but most are of English style. When I finally saw the rabbits, I went, “Yes!” Then I get a butterfly sticker from the English stickers to add in design for variation and focus. I’m proud if this work 😊

Thoughts: Awesome Lovely Cafe to indulge in Great Snacks, Nail Care and Self Care

#03-24 Alexander Central Mall

Alexander Road

Province 2.0 - Refined Amazing Local Flavours

Whenever I want to enjoy meticulously crafted, refined local flavours, Province is definitely one of the restaurants that come to mind. And so here I am again to experience Province 2.0, a new dining concept with revamps on flavours, plus additional unexpected surprises. The food is as good as ever, featuring familiar local flavours presented in unique, awesome ways that makes me go, “This is so different from the usual taste!”

This is one memorable meal filled with lots of gastronomic surprises. And Chef Jia-Jun and his team make sure we feel right at home with their great hospitality.

First appetiser reminds me of my favourite CNY flower-shaped cookie. And this old-school beloved CNY goodie is given an elevation and twist by pairing with luxurious goodies such as Chutoto, caviar and sakura ebi. The taste is so nostalgic and exciting at the same time due to the briny sweetness of caviar and creaminess of chutoro punctuated by the herbal zest of laksa emulsion. The crispiness of the cracker adds texture to the paste-like chutoro.

The next appetiser looks simple but is surprisingly full of subtle harmonised flavours, from earthy mild sweetness of potato, intense refreshing savoury goodness of ikura to the richness of the organic eggs.

Our familiar Bao is given an awesome makeover with uni and Japanese white corn to yield a bao that tastes so unique and good. This is full of creamy umami savoury goodness, balanced by the mild buttery sweetness of corn and the mild nutty sweetness of the fluffy bao. This is like lava bao, lux umami version. So decadent, so good!

A surprise not in the menu comes in the form of Prawn Toast! It’s amazingly and surprisingly, wow, so good. It taste distinctively prawn, yes, but at the same time unlike any prawn dish I had tasted.  I love this new exploration of the taste of prawn. The sago cake has light crispiness and a bit of stickiness to have that "revealing the core" kind of surprise on the palates. The savoury taste of prawn is layered with the sweetness of prawn, made even more distinctive when topped with prawn caramel.

When I first see Province's interpretation of the Rojak, I thought this dish will be super zesty and refreshing. Imagine my surprise to find that yes, it has the zesty, refreshing elements, it is also incredibly naturally sweet, elevated by the earthy Southeast Asian taste of jambu stuffed into the tomato, belacan sauce, the accompanying vegetables and cashew nuts. Rich and refreshing at the same time. Brilliant 

The old school favoutite Wanton gets the star treatment, where the stuffing is made up of shrimps, dried flounder and Sarawak pork for marriage of the sweetness from the sea and land, completed with the earthy taste of airy light Shitake foam. The pork is specially chosen for its milder taste. This dish tastes so comforting and sweet, with lots of flavours dancing on the palates, like the sea, the earth and the garden coming together.

Soon Hock is interestingly prepared like Amadai to yield a great contrast in texture, with a more earthy and unique taste profile that totally goes so well with the sour-spicy umami-rich smoked mussel curry. Different from usual Soon Hock, this one tastes more refined where the smooth pliable flesh is highlighted by the deep fried crispy scales. The mild zesty spicy curry balances the taste of the fish and add excitement to it. The zest from the confit fennel lifts up the spiciness to make it even better. 

Savoury palate cleanser exploring the entire taste spectrum, with a Southeast Asian flair. And it works!

Aged for 10 days with lemongrass, then roasted before resting for 2 days, the Braised herbal duck, packed with star anise, coriander seeds, Thai makwan pepper, galangal, tastes nourishing and is so flavourful, while light and balanced in taste. The hint of zest brightens up the taste. The meat is so tender and succulent yet has a good firm bite to it. Best braised duck, of course!

Second part of the duck dish has fluffy Sarawak Highland long-grained rice served with duck consomme that has a lovely hint of herbal bitterness. Cognac is added for the extra lux. I totally love the amazingly slightly fluffy duck sausage that has the local flair. This dish tastes so satisfying and comforting like Chinese sausage rice, but elevated and more elegant in taste and texture.

Mango and Glutinous Rice is like mango fantasy with textures. Mango sorbet, mango cubes, cute bouncy glutinous rice balls and crispy deep fried mung beans seasoned with chilli and salt, comes together for an exciting dessert.

Kaya toast is oh so good due to the fluffy brioche soaked with coconut milk, brushed with butter and coconut flower sugar. It has a hint of savoury goodness and refreshing element, compledted with the earthy taste of sourdough ice cream, richness of egg yolk jam and kick of the maldon sea salt. This is so good and satisfying to enjoy. 

Unique Petite Fours is in the form of Black Pepper Financier and Pink Guava Candy. I titally savouring them so much too.

The glorious display of the ingredients used for the dishes of the night.

Thoughts: Awesome Fine Local Delights

153 Joo Chiat Road

Anti-Valentine Fiesta @ Lucha Loco

Since I always think that singles can celebrate Valentine's Day too, I started looking for a 14th Feb event to have some fun in. And this year, I set my eyes on Anti-Valentine Fiesta at Lucha Locco. In fact, I came to know about Lucha Locco two years ago due to their sold-out Anti-Valentine Fiesta. And this year, I finally made it for this event that I missed two years ago.

And yes, I totally enjoy my time here. The drinks are so good, of course, and the vibe is so totally on the point for a party good time. Dimly lit with blue and pink lights, strings of lingeries hanging across the ceiling plus a big disco ball, the place is all set up for us to dance the night away.

The two DJs at the event really gets the vibe going and gets us all hyped up. The songs, with strong beats, that they belt out really gets our adrenaline pumping. We can party and dance all night due to incredibly smooth transitions between the songs, made possible by the excellent beatmatching and EQ sculpting done by the DJs. And so are the phrasing, anticipation to the drops, and the drops. And halfway through the event, there is even birthday celebration and some of us, who are partying near the DJ booth, get free shots of drinks 💖

This is definitely one of my top choices to come back to celebrate Valentine next year. And I want to enjoy the tacos and drinks here again.

Thoughts: What a riot! And I love it!

Quenino - Delightful Southeast Asian Cuisine

I'm back at Quenino again, after an amazing dinner and an awesome lunch at here. I'm all excited to try the new menu. This is one of the restaurants that I will visit again because of the unique and awesome experience of savouring dishes with robust flavours with Southeast Asian flair. And this time, the experience is just as wonderful with the distinctive, delicious dishes, stylish ambience with Southeast Asian influences and great, attentive service.

Seasonal Amuse Bouche for an exciting start

Green mango and shrimp has a balanced mix of sweetness and sourness to yield a refreshing taste that opens up the palates. A very good beginning!

Deep fried octopus topped with coriander and sesame showcases the mild milky briny sweetness of octopus tempered with earthy flavours, which makes it tastes better and more complex.

Pickled tomato is tangy and refreshing with hint of sweetness.

Yellowtail with Kingfish, Pickled Mustard Green, Green Chilli, Gooseberry, Jicama is like the best salad I ever have. Sprinkled with spiced snow, it is full of flavours and different textures. The spiciness, sweetness and tanginess are all robust in flavour to create a strong impression and in right measure for a good balance of flavours. With these flavours, the fish tastes extra sweet. The aroma of Szechuan pepper and green chilli also elevate the taste, Southeast Asian style.

Scallop surrounded by Dragon Chive Custard and Tamarid Chilli Oil, topped with grated Yacón and Caviar, has this exotic super sweetness tempered with spiciness and creaminess. The texture is amazing due to the contrast between smooth custard and crispy chips. This is so good.

The next dish, taste wise and visually, incites the "wow" from me. River Prawn is so huge, plump, juicy and bouncy. The Southeast Asian flavours are done perfectly. The umami sweetness and tangy exotic taste of Taramind work so well together. This dish is full of flavours elevated by the floral sweetness of Mango. Brussel Spouts add good crunchy texture.

Strawberry sorbet with shaoxing wine features sweet strawberry with hint of tangy taste and a dose of savoury goodness. This is one awesomely good palate cleanser.

14 Days Dry Aged Duck with Cumin, Sambal Ijo, Angelica Herb and Cous Cous is so delicious. The thigh meat of duck is mixed with spices, minced and stuffed into breast meat for a variation in taste and texture. This is so meaty and tender with a hint of sweetness. The herbal taste and the rice-like Cous Cous reminds me of duck rice. This is the best duck rice, like a local delight with complex, hearty, refined, elevated, balanced taste.

"Fried Rice" Mui Fan paired with XO sauce that is made from scallops and green chilli. This dish is packed with different flavours. There are various options to enjoy the porridge-like rice with, like Chinese Olive, Cucamelon, Ham Floss. Some of the pairing ingredients have this lovely exotic Southeast Asian pungency. It is so satisfying to savour.

Quenino's Cereal Bowl 70% Johor Chocolate, Horlicks, Kulim, Pugged Grain, Sunflower Seed, Sesame, Garlic has a surprisingly exotic taste and a touch of savoury taste makes it so good.

Petite Fours made with Ginger flower features four different cute cakes or candies, which are distinct and different in taste, peppered with spicy pungency of ginger flower.

The Financier cake, Peach gum and Bon Bon are all so good.

Thoughts: Delightful Southeast Asian Cuisine with such Distinctive, Varied Taste

9 Cuscaden Road, Level 4