Looking at the burnt cheesecake with it’s molten centre, one might expect the dish to be warm, so it was a pleasant surprise that the cake was actually served cold.

This cheesecake was so good. Each bite starts off with a delightful mouthful of sweetness, and towards the end you can detect a hint of saltiness from the addition of blue cheese. The blue cheese was not overwhelming, just sufficient enough for you to pick up on its saltiness and slight pungent flavour. It also prevented the rich filling from being too cloyingly sweet. The burnt top had just a little bit of bitterness if you were to taste it on its own, but it was not detectable when combined with the rest of the cheesecake.

Texture-wise, the centre of the cheesecake was almost liquid, but it took on a more creamy texture towards the outside of the slice. The crust itself was crumbly and mildly sweet, making for a good accompaniment to the flavourful cheesecake.

Definitely worth a try if you haven’t, and definitely worth a return trip back if you have.

It was hard for me not to pick my favourite double blackout chocolate cake for dessert, but I decided to try something new and the sticky date pudding did not disappoint. The dish is indulgent in its own way, but gentler on the throat as compared to their very rich chocolate cake. The pudding itself was moist and spongey with pieces of dates, and the texture reminded me of Chinese steamed cakes. The flavour was subtly spiced and with a hint of sweetness. The pudding paired well with the toffee sauce, which was a nice balance of sweetness and bitterness. And well, any dessert served warm goes great with vanilla ice cream. Definitely a dish I would order again.

The staff were really sweet too and added a piece of chocolate to commemorate Valentine’s day.

Comprising a huge portion of pasta (we opted for spaghettini in place of penne), the chicken rossa would be a great choice for any carb-lover. PS Cafe does not scrimp on its ingredients, and the pasta had a good amount of chicken, bacon pieces, wilted spinach, and juicy mushrooms. The garlic tomato cream sauce was delicious, with an addictive garlic fragance. The use of bacon also added a nice smokiness to the sauce. The dish was completed with cheese shavings which had a nutty flavour and melted into soft, chewy pieces in the hot pasta.

The Waikiki is essentially PS Cafe’s rendition of a Hawaiian pizza. The crust of the pizza was thin, but was on the softer side rather than crunchy. The tomato sauce base had a hint of spice from a generous amount of black pepper, which switched things up from the usual Hawaiian. The pizza itself was loaded with big pieces of ham and fresh juicy pineapple chunks. It was served with a sauce comprising red pepper flakes soaked in oil which was just a tad bit sweet. Overall, a classic pizza that was done well.

An average plate of fries. The shoe-string fries were well-salted, but sadly the truffle flavour was not pronounced. However, it’s a decent dish for sharing and for those who want something savoury to cut through the sweetness of the desserts there. Or if you have a sweet tooth, you might want to skip this entirely and order another dessert instead.

I like to have my desserts with black coffee since it helps to cut through some of the sweetness and richness of desserts in general. This coffee tasted acidic which I don't appreciate, but the infusion of the cinnamon stick saved the day and gave it a warm, comforting aroma and a taste that is great year-round.

An apt name for the dish, this dessert was full of citrus flavour. From the konatsu (a Japanese citrus fruit) aerated cheesecake and chiffon cake, to the scoop of yuzu sorbet, to the white miso yuzu sauce, the dessert was tangy and with a good balance of sweet and sour flavours. The addition of Bergamot cheese to the dish added a hint of saltiness which made the dish even more refreshing. Overall a good choice of dessert for people looking for something lighter on the palette but without compromising on taste.

This dish comprised several strong flavours. The aerated frozen chocolate and salted caramel sauce it was covered in were sweet, while the Kochi yuzu sorbet was tart and refreshing. The accompanying chocolate soil was gritty and bitter. These components came together really well for a bite that was full of chocolate flavour but not overly decadent.

I wish I could identify what the remaining components of the dessert are, but to be honest, I don’t know. I just know that everything is really good.

Featuring the distinctive spiced flavour characteristic of Thai Milk Tea and a good amount of gula melaka syrup that had notes of caramel, this makes for a sweet and indulgent bevvy. Sadly, the pearls were more hard than chewy which took away from the overall enjoyable factor of the drink.

A bowl of springy noodles with minced pork sprinkled with chili powder, shredded nori, fried shallots, and chopped spring onions. The noodles were quite flavourful after mixing all the ingredients together, and the spring onions in particular added a freshness that cut through some of the heaviness of the dish.

Overall a decent noodle dish but could definitely use more heat, especially for a dish touted as “sichuan pork”.

A bowl of springy noodles with a generous amount of braised pork, shredded nori, and chopped spring onions (the dish comes with fried shallots too but I omitted it from mine). The braised pork used is unlike the sweet version from our Taiwanese counterparts but is more savoury, and you can taste hints of the five spice powder that was used. There was also a good amount of sauce that coated the noodles sufficiently.

My favourite dumplings out of the lot. The dumplings arrived freshly fried and the crispy exterior provided a nice contrast to the soft filling. The filling consisted of creamy mashed potatoes and bits of bacon that added a nice, smoky flavour. The dumplings went great with the spicy sriracha cream served alongside as well.