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. The broth had a thicker consistency reminiscent of tonkotsu ramen broth, but with a good amount of smokiness due to the spices used. The broth had a hint of heat, but fans of spicy food may want to go for a higher level of spice (up to 10 levels!).

There was a generous amount of the chosen ingredients and each bowl also came with beancurd skin, chives and beansprouts. Overall, a satisfying bowl of noodles at an affordable price point.

Pretty decent burger with lightly-toasted sesame buns, a thick beef patty cooked to medium, and served on top of abalone mushrooms and a scoop of truffle mayo. Served alongside a generous amount of crispy curly fries (which were already half-eaten at the time this photo was taken!). A good choice for a more filling main at Wildseed.

The two flavours we got were cookies & cream and strawberry yogurt. The cookies & cream gelato was delicious and a choice that would not go wrong. However, what stood out was the refreshing strawberry yogurt gelato that had a nice tang, which cut through the sweetness of the rest of the dish. The waffle itself had a nice crisp on the outside while retaining a soft centre, with subtle earthy notes and mint flavour from the thyme that was folded into the batter. A side of maple syrup (chocolate sauce is available too!) and some tart berries completed the dish.

The scrambled eggs were so creamy and soft that they were literally sliding off the hot buttered toast. I highly recommend adding on the portobello mushroom, which was well-seasoned and had a delightful earthy flavour that went well with the lightly-seasoned eggs. And well, avocado is always good.

The wings were plump and juicy, and retained their crispness despite being tossed in a generous amount of sweet, sticky BBQ sauce. The accompanying buttermilk-dill dip tasted like a lighter version of sour cream, which provided a nice contrast in flavour to the smoky BBQ.

Unlike typical cafe pancakes which are usually served with a variety of sauces and toppings, Wildseed keeps their version simple with grilled corn kernels, maple syrup and butter. Yet the dish is very enjoyable, with fluffy pancakes that were just slightly crisp on the outside, and the addition of the sweet-savoury corn kernels provided a nice crunch that complemented the pancakes well.

Switching up the usual sliced white bread for sourdough that is then layered with a thick slab of butter and a generous smear of kaya, this is a dish for the local kaya toast fan who wants to treat him or herself. Served alongside an onsen egg because what’s kaya toast without a runny egg yolk to dip it in? Overall, an enjoyable dish that is more filling than it looks.

Consisting of minced beef, mushrooms and scamorza, the lasagne was nice and creamy without being overwhelmingly rich. The use of scarmoza added a distinctive smoky flavour to the dish that was enjoyable. Chef Dario’s passion for his food permeates throughout his cozy little cafe (as does the smell of lasagne fresh out of the oven!) and you are likely to catch a glimpse of him mingling with his customers. Definitely a satisfying, homely meal that would make you wish you had an Italian grandma of your own.

Hands down, my favourite chocolate cake ever. I cannot decide which is better - the rich chocolate cake smothered in dark chocolate ganache, the delightful pool of warm chocolate sauce it is sitting in, or the creamy vanilla bean ice cream that is the perfect accompaniment to a warm slice of cake. The price is steep at $16, but this moist, decadent cake is worth every cent.

True to its name, the Fat Cow Donburi consisted of slices of fatty Wagyu beef that are melt-in-your-mouth tender. The onsen egg was cooked perfectly and the creaminess of the yolk elevated the flavour of the rice which was laced with truffle shoyu, making for a very indulgent donburi worth every calorie.

The steak was cooked to medium-rare (as requested), retaining a good amount of juice while nicely seared on the outside. The thyme butter on top added an additional layer of flavour which complemented the steak well. However, the unexpected star of the show was the fries, which were wonderfully seasoned and perfectly crisp. Nothing particularly fancy about them, just simple fries that were done very well.

Definitely a dessert for fans of Thai milk tea. Comprising crispy cubes of thick toast doused in a generous amount of Thai milk tea sauce and Biscoff crumbs, the dish was served with a scoop of Thai milk tea ice cream and whipped cream by the side. The toast cubes were brushed with salted butter, which helped to cut through the sweetness of the toppings and added a nice contrast in flavour.