Creme n Cone Joo Chiat - Quaint Little Ice-Cream Shop

Found another hidden gem in Joo Chiat in the form of Creme n Cone! The cosy Muji space, with cute potted plants at the window, is great for chilling.

The homemade ice-cream is smooth, full of flavours (in the case of my choice: Strawberry, features the sweet tanginess of strawberries) and of right sweetness.

Thoughts: Great Place to chill, Lovely Ice-creams

149 Joo Chiat Road

Omakase @ Stevens Sake Pairing - Perfect Beautiful Experience of Wine and Dine

Back at Omakase@Stevens (actually I'm always so looking forward coming to this restaurant due to the previous intricate beautiful experiences here) and this time is Sake Pairing with specially curated sake from Wine to Style Singapore. I totally love it and enjoy myself due to savouring awesome, specially prepared food by Chef Kazuki and gaining more in-depth knowledge about sake, thus heightening the appreciation of this beloved Japanese drink.

The Scallop here is like the most refreshing scallop I ever have. With the perfect bouncy texture juxtaposing with the crispness of the filo pastry shell and the lovely mild briny sweetness balanced by the bitterness of the root vegetables and slight pungency of the specially made chilli sauce, this is Wow at first bite.

Hassen sparkling sake features fine bubbles and a refreshing taste profile that interestingly changes with the different snacks. It's sweet when paired with the Cream and Beef, has a nice bitter hint when pairing with the scallop and is mellow when going with the corn. A very exciting drink. 

The cream covering the beef with sauce in a cute little egg shell is creamy with a sweetness that develops and it is the perfect match with the savoury sweetness of the meat. The finely chopped chives refreshes up the taste for that hint of excitement. Lots of feelings of bliss arose from enjoying this dish.

Carefully roasted over charcoal in front of the patron, the Baby Corn from Japan has its mild buttery sweetness elevated by the complex savoury sweetness of the corn puree. This is oh so good. Best corn dish I ever have? Yes!

Kinmedai fish is like no other fish. It tastes so amazingly good and different. Paired with the Rouille and Bouillabaisse, a special kind of sweetness that is similar to that of meat is developed. it's a "Wow, Wow, Wow" moment. And the texture is perfect with crispy top and succulent flesh.

Hassen Blue Label is summer Ginjyo, which is refreshing to match with the theme of summer. It goes so well with the Kinmedai, elevating the sweetness of the fish.

Kyoto Beef is creamy, meaty sweetness with pops of excitement from the peppercorns. The meat is so wonderfully juicy with a good bite. Absolutely love this too.

Ibuki Urahayanagi is another special summer sake that is smooth with a hint of bitterness for richness and complexity. I actually enjoy drinking it on its own. And of course, it goes perfectly with the beef.

Signature Donaben showcases different layers of sweetness. And the starchy, smooth, fluffy, pearl-like rice has the perfect texture. And somehow Chef Kazuki manages to tame the strong taste of Masu, aka Cherry Trout, to be so well-balanced that I totally enjoy it.

Minami Jo Dewasansan Nama is a rare Unpasturised Sake that needs more care to maintain while featuring more flavours due to the yeast and koji preserved in the making of the sake. I totally love this too.

Miyazaki Mango, which is bursting with that juicy distinctive sweet floral sweetness, goes so well wth Passion Fruit and Pineapple, where different aromas, zest and sweetness are harmonised together. Who would have known! This is like a Fruit Fiesta, vibrant in taste and also balanced, complex at the same time. And awesome texture from the thin strips of pastry that elevates the dessert both in looks and taste.

Miyoi Lychee is a rare unpasturised Sake with lychee juice added. Made in an independent brewery in Osaka, this sake is so smooth, refreshing with an iota of sweetness.

Petit Fours of Raspberry Macaron, Plum Jelly and Seaweed Chocolate. One of the most distinctive, awesome Petit Fours.

Junzo-Sen Peach Nigori is unfiltered Sake with peach pulp and juice added. Full of sweet aromas and interesting texture, I love this too.

Thoughts: A Thoroughly Thoughtful Beautiful Experience.

30 Stevens Road
#01-03

Altro Zafferano - Italian Delights with the Most Beautiful View

Back at Altro Zafferano to enjoy truly Italian delights and NDP Fireworks 🎆 What a glorious experience!

Tip: Be on standby early at al fresco area before 7:30pm and 8:15pm to get the best view. Lots of people will gather at there way before these timings.

Capesante, Cavolfiore e Zafferano features pan-seared Hokkaido Scallops that is perfectly cooked to retain the bouncy texture at the core with a thin layer of char on the top. The Lobster and Saffron Bisque is packed with light umami with bc a touch of zest to complement the briny sweetness of the scallops. Cauliflower Cous Cous adds extra texture to the dish and absorbs the essence of the bisque so well that biting into it with the scallop is bliss.

Pomodoro e Basilico is a must-try here. Super fluffy and soft with thin crispy exterior, the Focaccina here showcases the perfect texture for a bread. Goes perfectly with the sweet Neopolitan Tomatoes with a hint of tangy taste. The herbal bitterness of olive oil adds layer of muted excitement to the taste. Tastes so good with the lobster bisque of Scallops.

LTagliatelle all'Astice Blu is light yet incredibly flavourful. I love the nuanced briny sweetness of the perfectly cooked European Lobster. The flat and smooth house-made Tagaliatelle has such a good bite. Datterini Tomatoes and Fresh Basil add that lovely authentic Italian flair to the dish.

Burrata Cheesecake with strawberry and extra virgin olive oil features light, creamy mousse with an iota of cheese flavour. Awesome dessert.

A trip to Zafferano leading up to NDP must include a video of the beautiful Fireworks

Thoughts: Delightful Italian Cuisine, Beautiful View, Exciting Fireworks

10 Collyer Quay Level 43

La Maison & Velier @ Old Moon Spirits

La Maison & Velier Tasting Gang at Old Moon Spirits takes me on the intriguing journey further down the rabbit hole of Rum. I'm absolutely into Rum, thanks to Old Moon Spirits, and this time, it is about OB (Officially Bottling) and IB (Independent Bottling). And the rums featured in this event are all from IB, which is interesting and exciting. Since trying IB is a bit like playing roulette for rum novices like me, this event, where the premium IBs are specially curated by Jason, is perfect for me to experience how awesome quality IB can be.

Made from fresh sugar cane juice, Saint James from Barbados surprises me by its rich, deep aroma of caramel with velvety feel. It's rum yet different from the rums I know. This is actually my favourite of the night.

Beenleigh, from Australia, features peach notes, hint of molasses, is lighter and gets better with each subsequent sip.

Jamica's Clarendon has this rich toffee aroma that I like.

Hampden is a rare Hampten that is aged longer than most rums, so it has a special character to its flavour profile.

Ikkoten Omakase - Awesome Omakase Experience as Always

I’m back again at Ikkoten, all eager to try the new fine tuned menu after the overhaul. Despite me being a regular here, Chef Brandon still manages to surprise and delight my palates with refreshingly unique takes on traditional Japanese dishes.

From the Japanese appetizers, sashimi, cooked fish, binchotan grilled beef to the variety of sushi, every dish here hits the sweet spot, and I’m so looking forward to be back here again to enjoy the delicacies here.

Cold Chawamushi with Corn Puree is the best chawamushi. This is so silky smooth in texture and the taste is amazing. The floral buttery taste of corn balances the eggy taste of the custard and adds layers of complexity in taste. The first mouthful makes me go, “Wow, what happened? This is unbelievably good!”

Amela Tomatoes with Wine Jelly is so refreshing and totally whets the appetite. The wine jelly features this light floral sweetness that cut through the zest of the juicy tomatoes to balance the taste. Actually the wine jelly is so good that I can even finish it on its own.

Smoked Hamachi, is like another surprise of the night. Its lovely smoked flavour, punctuated by savoury sauce and refreshing pungency of ginger flower, adds so much to the briny sweetness of Hamachi, making me bask in bliss of complexity on the palates.

Tai, with its refreshing taste accentuated by the ume jelly, is such a welcomed addition after the intense taste of smoked Hamachi. I love this shift in taste profile.

Oshinogi, a salad full of goodies such as Uni, Ikura and Kani, is packed with different layers of briny sweetness, balanced by the cool, refreshing, crunchy Japanese Kyuri cucumber. I love this!

Shiizakana Binchotan A5 Wagyu with Pan Seared Foie Gras is so full of meaty sweetness with a lace of creaminess and char goodness. 

Sweet Hotate sushi with perfect springy smooth texture.

Tsubugai features a nice bouncy texture and mild milky briny sweetness.

Monga Ika is creamily good, with an iota of crunchiness for an awesome texture.

Churoro is pure melt-in-your-mouth briny goodness.

Hamachi sushi here is the best Hamachi sushi.

Yuzu Clear Dashi Broth is refreshing and savoury sweet, which is awesome after the sushi feast. 

Home made warabi mochi is like sweet spring water in gelatin coated with earthy fine goodness from the soya bean powder.

Floral sweet peach ice-cream for sweet dreams.

Thoughts: This is my favourite restaurant for a good reason!

86 Telok Ayer Street