Consisting of 4 layers of moist chocolate cake and chocolate ganache, the cake was sweet but not overwhelmingly so. True to its name, the cake was served warm and definitely fudgey - although I personally feel that the cake could use just a little bit more of that delicious chocolate ganache.
My heart still belongs to PS Cafe’s Double Blackout Chocolate Cake, but this is a solid alternative that is worth a try.
The quintessential breakfast dish of hot and crispy brown toast, slabs of cold butter, and a thick layer of kaya. Biting through the light and airy toast and into the salty butter and sweet kaya made for a satisfying mouthful. Served alongside soft-boiled eggs as the perfect dip. Completed with a hot cup of tea. A solid version that is able to rival Ya Kun’s.
This drink is t h i c c. It has the thickness of a milkshake and a strong coconut flavour. The sugar level of the drink is customizable, from 100% to 0%, and an interesting option of <0%. We opted for the <0% option and were told that more milk would be included instead to balance out the sweetness of the avocado.
Despite that, the drink was still sweet enough and the addition of more milk added to the creaminess of the drink, making for a very enjoyable bevvy.
Consisting of a mixture of black teas and a generous amount of fresh milk, the milk tea was rich and creamy. Although the sugar level is fixed, the milk tea is not overly sweet. The drink sets itself apart from other milk teas with the use of mochi kurano “pearls” as opposed to the typical tapioca pearls. The mochi was delightfully soft and chewy and made me forget about how much I loved tapioca pearls for a second.
The pot pie was a flaky pastry served on top of the soup. It vaguely reminded me of prata, but a less oily version. The pastry had a buttery taste, and was soft on the inside with a gentle crisp on the outside.
The beef goulash itself was delicious, consisting of a tangy tomato-based broth with tender pieces of beef and various vegetables. The pot pie was the perfect accompaniment as it soaked up the soup wonderfully, while still retaining its flaky texture.
The pot pie set also came with a fresh salad on the side and a drink.
A thick and creamy stew with a generous amount of ingredients including big chunks of chicken and mushrooms, pieces of penne pasta, and vegetables. The dollop of sour cream added an additional layer of richness to the stew, which on its own, makes for a satisfying and filling meal.
The soup was filled with a variety of ingredients including sliced and minced pork, a fish ball, a meat ball, a slice of abalone, a prawn, and two of their signature fried fish sticks. The broth itself had a rich umami flavour that was rather addictive.
With each bowl of soup, you get the option of choosing rice/ porridge or a variety of dry/ soup noodles. We got the dry hor fun which consisted of silky smooth rice noodles served with a generous amount of sweet black sauce. It could however, have been spicier, so my advice to fans of spicy food would be to request for them to add more chili sauce, or to use the sliced red chilies they provide. Overall, a comforting bowl of soup that is sure to hit the spot.
Consisting of fish paste wrapped in beancurd skin and deep-fried, Lao Jiang’s fried fish sticks were flavourful and crispy. The beancurd skin on the outside was nice and flakey, while the fish paste itself had a bouncy texture. Served with a dip similar to chicken rice chili sauce but with a hint of lime. A great side to go alongside your mains!
The soup was filled with a variety of ingredients including sliced and minced pork, a fish ball, a meat ball, a slice of abalone, a prawn, and two of their signature fried fish sticks. The broth itself had a rich umami flavour that was rather addictive.
With each bowl of soup, you get the option of choosing rice/ porridge or a variety of dry/ soup noodles. We got the dry hor fun which consisted of silky smooth rice noodles served with a generous amount of sweet black sauce. It could however, have been spicier, so my advice to fans of spicy food would be to request for them to add more chili sauce, or to use the sliced red chilies they provide. Overall, a comforting bowl of soup that is sure to hit the spot.
The Beast’s rendition of Chicken & Waffles included a huge piece of fried boneless chicken thigh, a sunny side-up, and a buttermilk waffle. The waffle served here is not fluffy but very crispy, which may not be for everyone. However, it went great with their house-made bourbon maple butter sauce which I must note, is very strong. The best part of the dish was the well-seasoned, juicy chicken that was crispy yet remained tender at the same time.
This unassuming plate of chicken wings was actually chock full of flavour. They arrived to the table freshly grilled and with a distinctive, smoky aroma. The wings themselves were juicy and meaty, and were wonderfully seasoned with a mixture of cumin, pepper, and other spices.
Each bowl of noodles here is customizable and the price is based on the ingredients chosen (across three price categories) as well as the broth selected.
The noodles themselves were springy and had a unique texture similar to a cross between thick vermicelli and lamian. While the tomato broth may look diluted, it was actually very flavourful with a good amount of tanginess that complemented the plain noodles.
There was a generous amount of the chosen ingredients and each bowl also came with beancurd skin, chives and beansprouts (omitted for mine!). Overall, a satisfying bowl of noodles at an affordable price point.
