These meringue tarts were perfect for a gathering. The tray looked neat, each tart shell filled with toasted meringue in two styles. The crust had a crisp bite and the meringue carried a gentle sweetness that felt balanced. It was easy for both young and old to enjoy, with the passion fruit base adding a bright tang that kept the flavour lively. Fresh, thoughtful and well presented. They no longer runs from a shop, it is now home-based with online ordering and I picked mine up the next day without fuss 》$18 / Box of 12
🔗 https://www.bees-cake.com
📍 102 Rivervale Walk, S540102
The char siew showed off its glossy glaze with a gentle char along the edges. The slices were tender with a slight chew, carrying both sweetness and savoury depth. The sauce seeped into the rice, giving each grain a savoury lift that made the whole pack feel complete. It turned into the kind of easy comfort that is steady in taste and simple to enjoy.
The mochi was served soft and chewy, each piece carrying that gentle stretch that kept the texture smooth. The brown sugar syrup added a warm sweetness, rich without being heavy and it coated the mochi just enough to round out each bite. This was a complimentary dish for waiting past a certain duration in the queue, served at the start of the meal though I felt it would have worked better later as a dessert. The sweetness fits more naturally at the end and it’s best enjoyed while still hot.
The pumpkin giving the broth a soft sweetness that shaped the flavour from the first sip. The shrimp were plump and fresh, adding bite against the silky tofu that melted smoothly into the stew. Garlic and seasoning gave it depth without overpowering and the whole mix carried a homestyle feel that felt comforting. The flavour leaned gentle yet full and it worked perfectly as a balance to the spicier plates 》$16.90
Served in a pot glowing yellow, its aroma rising before the ladle even touched the broth. The fish slices were generous and tender, soaking up the sour‑spicy broth while keeping their delicate texture. Garlic, chili and herbs gave the soup depth and the lemon slices added a sharp lift that kept the flavour lively. The spice came through clearly but stayed approachable with the sourness keeping it light 》$25.90
This was one of those dishes that almost every table had and I could see why once it arrived. They use Iberico pork belly together with lean cuts so the slices came tender yet carried a smoky edge from the wok. The mix of green peppers and black fungus gave crunch and bite, while the garlic lifted the whole dish with its golden aroma. The flavour leaned bold and savoury with a lively spice that stayed approachable, making it the kind of stir‑fry that paired perfectly with rice 》$19.90
This came rustic in a ceramic bowl holding the soft and creamy eggplant with a smoky depth. The roasted chili added fragrance and a slow heat that lingered without being overwhelming, while the century egg gave its distinct savoury richness that blended right into the mash. Each spoonful carried earthy and layered flavours, approachable even for those who can’t take too much spice and it left me enjoying the mix right down to the last bite 》$11.90
The stir‑fry organic cauliflower was one of my favourite dishes ordered that night. It came served in a hammered metal bowl with florets carrying a gentle char with smoky wok hei. The crunch stayed intact, lifted by green onion and dried chilli peppers that gave fragrance and a slow build of spice. Flavour leaned savoury with a mild heat, clean and straightforward yet lively in each bite. It was the kind of dish that kept me going back for more, simple but done so well that it stood out 》$13.90
I ordered the dry fortune pork ball mee hook kueh and the noodles came with that firm QQ bite I enjoyed. They were tossed in a dark sauce that coated well but felt lighter than I expected, maybe because I’m more used to heavier flavours. The bowl had crispy ikan bilis, leafy greens and fried shallots that added crunch. Four pork balls sat on top, tender and juicy with a burst in each bite. On the side was a bowl of egg drop soup that carried the same lighter touch, clean and gentle rather than rich. The chilli gave the dish more punch, cutting through the lighter flavours and adding heat 》$7.30
I visited on the last day of the pop‑up and was lucky enough to snag a slot since the Hiyashi ramen was only available through advance reservations. Cold shoyu base sat delicate yet bold once chilled, the glass bowl keeping everything crisp and refreshing. Noodles gave a firm bite, dressed with a scoop of kaeshi sorbet that slowly melted into the broth, layering flavour as I went. It came with three slices of smoked snapper, tender with a gentle chew that added depth without weighing the bowl down, plus a slice of lemon on the side that gave extra acidity when squeezed in. Micro‑greens brought a zesty lift that tied everything together. What struck me most was how light and refreshing it felt, a clear contrast from the usual pork broths, making this bowl the most unique across their recipes. The chill unlocked a complexity in soy that kept the flavours lively and distinct 》$15
The shio pan all came with that crisp crust and fluffy inside texture. Cheese ham version leaned savoury with melted cheese and slices of ham giving it a nice and classic flavour. The mentaiko one was richer, creamy with seaweed and sesame on top. It can feel a little salty when consumed too much. Both stayed good even after reheating the next day, keeping their texture and taste intact.
Cheese Ham Shio Pan 》RM7.90
Mentaiko Shio Pan 》RM9.90
📍B&B Bakery
1, Jalan Kasa 7, Taman Sentosa, 80150 Johor Bahru, Johor Darul Ta'zim, Malaysia
The mango sago came surprisingly thick and flavourful, closer to an authentic HK dessert than the watered‑down versions. Sweetness leaned refreshing rather than heavy, making it a good palate cleanser after the dim sum spread, leaving a cooling finish that rounded out the meal nicely.
