The friendly staff recommended that we gave their Soul Plane (piccolo + single shot) a go, because it best showcases the flavours of their espresso. I second that 🙋🏻‍♀️🙋🏻‍♀️ The first thought that came to mind when I sipped on their espresso was “mmm this tastes like orange mocha”. Their exceedingly complex shot was very bold, boasting very distinct notes of citrus and chocolate, with a solid fragrant crema and a good hit of acidity too. I was a little surprised that their piccolo turned out rather acidic, considering how bold their shot was; but it was still a very well-pulled cuppa and I’ve got no complaints. I would suggest going for a black to fully appreciate the vibrant flavours of their espresso.

If you’re looking for an overwhelmingly positive review: I’m sorry, this ain’t it. Let me out this straight: it was a good burger for sure. But between all the hype built around their launch and my super high expectations, their burgers fell short for me. For me, a good burger’s one that I bite into and think “wah this one sibeh shiok”. Unfortunately when I bit into Carne’s burgers, it was more of a “ehhh x is great but y’s a lil off and z’s alright” sorta situation. The 100% grass-fed Argentinian beef patty was UHMAZING. Densely packed, juicy, succulent, perfectly medium, wonderfully seasoned. I loved the attention paid to their sliced cheese as well (pictured here’s their artisanal American cheese); but as a whole I really wasn’t blown away by their burgers. For one I found the buns a lil too hefty and structured, in the way that’s still fluffy yes but doesn’t soak up all the amazing juices and sauces well. Say for example, the bottom bun was completely wet and squashed (cause the patty and all damn huge and shiok right), but I could cut through it nicely — it had a very chewy sorta damp texture that just didn’t do it for me. We had their Chimichurri burger ($24) and their Complete burger ($28), and neither really blew me away. Just count the number of “buts” in this review, I think that’s a rather useful yardstick 😂 Considering the satisfaction I’d get from a Shake Shack burger (or even a McSpicy), and at a fraction the price as well, I can’t see myself visiting Carne often.

Or doughnut, if you will. Exciting sounding Yam ‘Nian Gao’ flavour aside, the dough on its own is worth a shoutout. It’s fluffy, light, and bouncy, yet chewy and stretchy like that of those super yumz regular bakery hotdog buns — all at the same time. Buttery and sweet like a good brioche dough, but not overly rich as well so you can really go at it without stopping. Now what I liked about the yam filling was that it was really really smooth and I could really taste the yam. I did find it a little bland though; I’d have personally preferred it to be a touch sweeter or just more aggressive, but I can see how many would enjoy how light this was.

They are THE. ABSOLUTE. BOMB. I’m not a fan of pork belly myself cause I really hate eating fats — the accompanying waxy feeling on my lips is something I utterly abhor — but the skilled chef at Yatagarasu grills these so beautifully. The fats are rendered off wonderfully, crisping up the edges of the pork belly while keeping the meat and fillings juicy and tender. The Shiso and P-Man Cheese wrapped ones were my personal faves, but really you can’t go wrong with anything from that section.

To be completely frank, I was never a huge fan of Dopa Dopa cause...well, I never thought their flavours stood out or were aggressive enough for my palate. But I was around the corner that day and craving some ice cream, so I popped by outta convenience — and surprisingly discovered a new favourite flavour. Now if you guys have followed me long enough, you’d know I’m usually more a fan of specific flavours rather than particular ice cream stores. With Dopa Dopa, I’ve found love in their Coconut Pandan with Gula Melaka. Preemptively I licked the gelato, and the first thing that came to mind was “this tastes bloody familiar.” KAYA. IT. WAS. KAYA. Now this tastes like kaya ice cream-ified, and as a self-proclaimed kaya slut I’d tell you that this is 10/10 legit. Their Ferrero Rocher I still find abit meh, but this Coconut Pandan WEW.

If there’s a higher being somewhere up there: forgive me, for I have clearly sinned. And will continue to in the foreseeable future. Cause these Pandan Doughnuts by Burnt Ends Bakery are seriously too fucking delicious. The brioche dough I’ve raved about multiple times, so let me get down to why this flavour release is my fave thus far: THAT KAYA. So smooth, so luscious, so rich, and so packed with flavour. The coconut and pandan comes across really aggressively, but in a way that keeps you begging for more. And because there can never be enough coconut, all that’s rounded off with a layer fragrant coconut icing and some crunchy desiccated coconut. Now I thought paying $24 for half a dozen of doughnuts was hefty enough a treat and outta hit the spot right? Let’s just say...I’ve put in the next order for a full dozen 🥲🥲 Take my money guys, just freaking take it and feed me doughnuts already.

This beautiful stack of malted pancakes, blueberry and maple compote, whipped vanilla and mascarpone cream is an utter joy to tuck into. Fluffy as hell, like the most tender-crumbed cake with a just little chew to it, the pancakes themselves won me right over. Then you’ve got that chunky blueberry compote of plump, juicy, whole blueberries, that actually tastes like the real damn berries and not some cheapass purée. And don’t even get me started on the mascarpone cream: exceedingly creamy, slightly tangy, rich yet paradoxically light 🥰🤤💕 I would’ve liked the malt to come across stronger — I honestly couldn’t taste it — but with all the amazing components here, this girl ain’t complaining.

Fried croissant coated in cinnamon sugar, sitting on a bed of raspberry coulis, served with Brotherbird’s signature cookie butter softserve, some diced strawberries and granola. Boy was this an utter joy to devour. Let’s start off with the fried croissant: what an absolute stroke of genius! Their take on churros I’d think sees their widely sought after croissants fried to a beautiful crisp, its inner layers becoming a hot, greasy mess that’s as sinful as it is delicious. Put that with their tasty af cookie butter softserve (best biscoff-flavoured frozen treat I’ve tasted btw), tangy coulis, and sweet vibrant strawberries, and you’ve got yourself a fabulously well-composed dessert. Granted, there’s still room for improvement here. I’d much have preferred the cinnamon sugar topping to be coarser, much like the good ol’ classic churros, and for the croissant to be a touch less greasy. But hey, it’s their third day of ops since they reopened their cafe after a year’s break; so I’m not complaining. It’s innovative without being over-the-top cray cray, exciting while still comforting.

We tried their Matcha and Black Sesame ones, and as good as they sounded both were unfortunately exceedingly disappointing. For one the choux was dry, limp, and stale — basically lou hong so it was honestly a struggle to finish it. A good cream filling would’ve helped salvage the situation, but sadly both cream fillings were overly stiff and lacklustre in flavour. The matcha cream was way too bitter (not in the pleasant way mind you), the powder not completely dissolved so there was a very unwelcome grainy texture. The black sesame one had a much better flavour, but it wasn’t as rich and luscious as I would’ve hoped for.

For a very reasonable $9.90/$10.90 (chicken/beef), you get a generous bowl of their signature yellow basmati rice, fresh pita, shredded lettuce, diced tomatoes, housemade white and red sauces. Before we touch on flavour, let me just kindly point out that when I say this is a generous bowl: I actually mean MASSIVE. There’s a mound of rice in there, and most importantly enough meat to keep you going as well. “What about the taste,” you ask? OOF. The rice was perfectly cooked (read: grains still fully intact) and well-seasoned too; meats flavourful, juicy, and tender; and man were their sauces on point. The white sauce is tangy, garlicky, and cool, while the red sauce packs quite a massive punch; so together they balance each other out to create an absolutely delicious and satisfying meal.

If there’s one thing I can’t live without, it’s my daily dose of covfefe. And if you’re like me, might I just recommend you keep a stash of Sarnies cold brews at home? I’ve had their Clean and Classic black on numerous occasions, and always found them consistent and reliable. Very clean mouthfeel, light on the palate while still boasting a good body. If you like your cups joe with some dairy though, I pinky promise their white cold brew isn’t any bit inferior either. “Rich and creamy” — this statement is très exactement. Full-bodied and bold, the bitterness of the espresso hits you smack right in the face at first, ebbing away to reveal discernible notes of sweet molasses. I love how nuanced the drink is, and how the flavours are beautifully and subtly layered together.

Me being me, seeing images of this itty bitty taco floating around my feed I was feeling a tad apprehensive about it. How good can an index-sized taco be to warrant the price tag of $7++? Only way to go: down it all in a single bite...then drown in sheer bliss. Ooooh this may be tiny, but it packs a fabulous punch. Super fresh, firm yet tender cubes of cured catfish, flavoured with tangy and sweet umeboshi, held in by a beautifully blistered and crisp taco shell. Oddly this really reminded me of our annual cny yusheng, but a more modern, contemporary sorta way. It’s fun, exciting, and really really tasty. I’d pay the whole $7 for this any time bruhs.