Welcome to Beach Road.

Food is normal but ambience is good

It does seem that establishments serving up Chinese desserts (i.e. Tang Shui) have been popping up all across the island in recent times — Corner Dessert Shop 甜在转角 is a fairly new addition to South Beach. These folks are located within another dining establishment named Saigon King that is directly situated at the entrance to the South Beach complex via Esplanade MRT Station along the Circle Line — Corner Dessert Shop occupies a small corner of the space that is being tucked towards the end right beside the entrance / exit of Esplanade MRT Station. Considering the amount of space allocated to Corner Dessert Shop by Saigon King, the only dine-in area dedicated for Corner Dessert Shop are all situated outdoors and marked by tables that are lined with chequered table clothed featuring a mix of green and white squares. An establishment that serves up local Chinese-style Tang Shui, their dessert offerings revolve around that of puddings, jellies, pastes and shaved ice desserts, while their range of Drinks are largely dessert-inspired beverages as well.

Skimming through the menu, one of the items that had caught our attention in the Desserts section of the menu was the Yuan Yang Paste — this is essentially an item in which one would be able to pick and choose between two (2) our of three (3) hot paste offerings that Corner Dessert Shop have to offer to come in a single bowl. Between the Almond Paste, Black Sesame Paste and the Red Bean Paste, we went with the combination of Black Sesame Paste and Almond Paste for our order. It does seem that the folks at Corner Dessert Shop has gotten the proportion of both the Black Sesame Paste and Almond Paste right here; quite a 50:50 balance here. Both pastes carry a similar consistency in texture here; we did notice that the pastes are a bit runnier than some establishments that does their pastes a little thicker, gloopier or starchier — we did feel that the texture was still adequate for such pastes and does make things easier to finish as well. Considering the consistency of the pastes, we are glad that the flavours of both pastes are not shortchanged as well; we did feel that the Almond Paste does carry a slight dominance over the Black Sesame Paste in terms of flavours though with the hint of almond powder being a little stronger — all that while the roasty and earthy notes of the Black Sesame Paste running at the back of the tongue. Both pastes were also not particularly sweet; makes it a comforting and warm dessert that was easy to finish.

For those whom reside in the East and are staying pretty much abreast with the happenings around the local F&B scene, the mention of the name big short coffee should be pretty familiar. Being an establishment that has first established its appearance in the local F&B scene at their outlet within the Sycamore Tree mixed-used development at Fowlie Road, these folks had been attracting a crowd for their unique take on specialty coffee since their founding. These folks do seem to be ready for a phase of expansion, and they had since opened their second outlet at 273 Beach Road; they can be found in the corner ground floor unit in the building located right across from the outlet of The Coconut Club there. This is a larger space than the size of their outlet at Sycamore Tree — whilst dine-in seating comes in the form of a bench that surrounds the right side of the shop unit, the new outlet is definitely less claustrophobic and more efficient in handling crowds; all that with a high ceiling that further helps to create an illusion of space with more dramatic fittings to go along as compared to their first space. big short coffee’s menu has since progressed to Chapter Eight for the summer season of 2026 since its founding; the seasonal specials available at Beach Road aligns to what is being offered at Sycamore Tree, and the espresso-based specialty coffee options are listed in Icy Cold and Comfort Hot sections of the menu.

King of Chendol is one of the offerings that is being listed for its Chapter Eight: Summer 2026 menu; the menu further describes the item to feature elements such as Mango, Black Thorn Durian Cream, Pandan Chendol and Gula Melaka infused with their cold brew coffee brewed using single-origin beans sourced from Rwanda. big short coffee’s offerings has always incorporated the use of some cocktail-making techniques and their seasonal creations do seem less like specialty coffee and more so of an intricately put-together concoction with a little bit of theatrics to go along with — patrons will be asked to go to the counter to watch the piping of the Black Thorn Durian Cream and the sprinkling of the green powder over the top before collecting the King of Chendol. There is no denying how the King of Chendol does replicate the likes of a typical bowl of Chendol here — there is definitely the deep earthiness amidst the light sweetness from the Gula Melaka here, while the cold brew does seem to be made deliberately light to ensure that the flavours of coffee don’t clash with the other elements. What’s really surprising for us was the use of mango that gives that slight funky tang that one will usually get when having Durian Chendol — that transient flavour in between that of Gula Melaka and Durian, while the Black Thorn Durian Cream adds a very light whiff of the usual pungency that one gets from the king of fruits with the cream being a “milk cap” that replicates that of coconut cream. We really loved the Pandan Chendol that came along — these were soft without being particularly gelatinous and came with a really rich hint of Pandan fragrance; one of the best made renditions of chendol jelly that beats even those from Chendol specialty stores that makes them from scratch hands down!

Golden Mile Food Centre has always been one of those hawker centres around that sees a dew new stalls appear every very now and then — whilst the food centre already has a bakery stall named Cat in the Hat which has been in operations for quite some time, there seems to be a new stall that had recently just made its entry into the F&B scene there which serves up baked goods. ATE can be found on the second level of the hawker centre; these folks can be found within the same row as where one would be able to find establishments such as Tee’s Kitchen. Being a stall that specialises in serving up what they term as “thick gooey cookies”, these cookies are the only offerings that is being served up by the stall — ATE offers four (4) different flavours of cookies on their menu being the Walnut Chocolate Chip, Oatmeal Raisin, Matcha Macadamia and the Chocolate Lava. All cookies are priced at $5.50 with the exception of the Chocolate Lava which is listed as a premium flavour, and is priced at $7.

Coming with a green hue, the Matcha Macadamia Cookie does come looking like what it is expected to be on first sight — the gooey cookies at ATE are sized rather large; bigger than that of what one would typically get at cafes serving up house-made cookies and consuming one alone does seem like it would fall it between the category of having something in between a full meal and a light snack. Snapping the cookie apart, we did realise that the cookie wasn’t too dense — this does make consuming the cookie rather manageable despite its heft. Apart from specks of chopped macadamia nuts, one can also see the gooey knobs of melted white chocolate in between the cookie. Taking a bite into the cookie, the cookie does come with a crunch but we did like how the cookie didn’t feel particularly dry — there wasn’t a point in which we felt that the cookie got stuck in our throat and got a little difficult to swallow; this vibe remained consistent throughout the entire portion. The macadamia nuts helped add a little more bite with just a whiff of nuttiness that complemented that of the bitter undertones of the Japanese tea, while the specks of white chocolate adds a hint of sweetness that makes it reasonably sweet as what one would expect out of a cookie.

Have been noticing Yunma Bakehouse in the works for quite a while when passing by Purvis Street — these folks have had quite a long stint of renovation works before its soft launch where they had only been opened for weekends; with all that being said, these folks had finally opened their doors to patrons on weekdays as well. Yunma Bakehouse is located in the very same shophouse that houses Tanoke — Yunma Bakehouse takes up the space of the ground floor of the shophouse. Inside, the cafe is decked in a manner that is very similar to some Chinese-owned dining establishments that features a raw yet minimalistic and close-to-nature look that is soothing to the eyes — free from unnecessary clutter, and welcoming whilst being aptly lit with lighting of a slightly yellow hue. As one would have caught from the namesake of the establishment, Yunma Bakehouse is pretty a bakery — all of its offerings are prominently displayed in both the display fridges and the display cases at the front of the shop; the former would be where the cakes are being stocked while the latter is where one would find the various Focaccia, buns and even entire loaves for retail. Beverages offered at Yunma Bakehouse seem to revolve around espresso-based specialty coffee and canned drinks; the former of which seemingly being brewed using beans sourced from Guerilla Coffee.

We visited Yunma Bakehouse during weekday lunch hours and there is a small variety of bread and cakes already on display in the display case and display fridge; the Garlic Cheese Shio Pan was the only Shio Pan offering that we had found inside the display case until a subsequent batch of Shio Pan offering of another variety was being stocked in the middle of our meal. For those whom are unaware, Shio Pan can be translated as Japanese Salt Bread; while Yunma does not provide any description about its offerings on its description cards placed in front of the items in the display case / fridge, it can be observed that the Garlic Cheese Shio Pan does come with minced garlic topping the Japanese Salt Bread. Taking a bite into the Garlic Cheese Shio Pan, what we really liked is that crusted bottom that comes crackling crisp — definitely hit the right spot there for us. The bread comes served warm and toasted upon order — the hint of garlic immediately hits with the buttery flavours and saltish notes of the Shio Pan itself. The inclusion of cheese here isn’t the stringy, melted and gooey sort, but is the type that comes baked on the surface of the bread — just about right considering how flavourful the Garlic Cheese Shio Pan is already by itself, while the bread still remains light with a firm bite for some tension to chew apart. At $4, this does present itself as a pretty reasonably-priced snack for those looking for something light to have to pair along with a cuppa on the side!

There has been quite a fair bit of talk about dignus amoris for a while now when they had opened their doors some time back at Pearl’s Hill Terrace — these folks had however recently made their move to larger premises at South Beach. Located in the shop unit situated in the corner of the entire complex near to War Memorial Park, dignus amoris had recently opened theirs doors at the same shop unit which was previously tenanted by Lady M before the brand had temporarily exited out of the Singapore market. It does seem that there has been quite a fair bit of work done by dignus amoris with the space especially considering how the layout of the shop unit had also changed; there is definitely an effort in incorporating a zen vibe amidst the clean and almost Japandi-esque decor that decks the entire space — the centrepiece here being the communal dining table with ornaments and plants lining up the middle of the table. Known for their cakes during their tenure at Pearl’s Hill Terrace, dignus amoris serves up sliced cakes, Coffee, Berry Soda and Apple Juice at their new location at South Beach space that is also designed for dine-in operations; a move that would be welcomed for those whom previously hoped to be able to enjoy their cakes on the spot whilst seated down comfortably in air-conditioned comfort.

dignus amoris describes their Yuenyeung Longan Slice to come with elements such as that of black tea, Bailey’s coffee and longan on its menu. The cake is presented pretty aesthetically in the way that it has been decorated, though the price tag of $15.80 before service charge does make it feel a little exorbitant nonetheless especially given how this is a sliced cake rather than that of an entremet. Digging into the cake, we did notice how the cake itself does come soft, moist and fluffy; nothing too try nor cloying while the cake carries a very light whiff of sweetness and the aroma of Hong Kong-style Yuan Yang — the combination of milk coffee and milk tea that subtly runs at the back of the tongue. The light chantilly cream that serves as the icing for the cake does carry evident notes of milk tea, though this was left unsweetened and seemed to focused more on the milkiness of milk tea to still be creamy enough to bind all of the elements together — the texture being consistent to the mouthfeel of the sponge cake as well. Much of the sweetness does seem to come from the longans atop and bits of longan in between the sponge cake layers; this does also add a bit of bite as one chews into the flesh of the longan, while releasing the sweetness of the fruit at the same time. The coffee jelly does add a soft and gelatinous texture to the entire cake; thought it could work better if the coffee jelly was sweetened however especially considering how the flavours of the coffee jelly felt particularly stark and jarring to the lighter flavours of the other elements included within.

Was scrolling around social media and got to learn about the opening of the new Tokyo Brew Lab at the foot of Concourse Skyline — for those whom are not aware, Concourse Skyline would be the same building that houses other F&B establishments such as the likes of Wakey Wakey as well. Tokyo Brew Lab operates the space during the day from 8am to 3pm; these folks are situated within the same shop unit as where Pizzaface used to be located at. Being an establishment that is highly focused its Hand Drip Specialty Single Coffee, they do offer their hand drip using beans sourced from different parts of the world; with that being said, other beverage offerings which Tokyo Brew Lab offers include items categorised into sections such as Vietnam Drip Coffee and Espresso Based Coffee. Tokyo Brew alab also does offer some food items on the menu; these are listed under in the From The Grill and From The Bakers sections of the menu.

The Sando Banzai Toast is one of the dishes that are being listed in the From The Grill section of the menu — the menu describes the Sando Banzai Toast to come with elements such as Ham, Hashbrown, Scrambled Egg, Bread and Butter. It is noted that some time is required to for the preparation of the Sandos here — Tokyo Brew Lab insists that all of its Sandos are made-upon-order to keep them fresh for its patrons. The Ham that was being mentioned in the menu that the Sando Banzai Toast came with was actually a slab of luncheon meat — taking a bite into the Sando Banzai Toast, we did note that the toasted bread does seem to come with a soft bite. Nonetheless, the Sando Banzai Toast does come well-loaded considering how the Sando does come with a abit of heft from all of the elements in between — the slab of luncheon meat provides a good meaty bite with the usual slightly saltish note that one would typically expect out of it; all that whilst coming with a thick layer of soft and fluffy scrambled eggs that provided and eggy note. The hashbrown does provide another dimension of textures to the Sando with a slightly crisp texture on the outside from its golden-brown, fried exterior and with some bite from the cubes of potato within, while we did notice an adequate amount of mayonnaise was added to provide a creamy touch to bring all of the elements together.

When u want various flavours of crayfish , this is the place to go , they use an Australian variety of crayfish which they farm in Indonesia n deliver fresh . They also offer FOC peeling service for those who don’t wanna get their hands dirty . The peppers and pig blood dish was nice too .

(5/5) ($8) opt out for 0% sugar; maple cold foam but taste nice for me and complemented well with each other.

($7.50) opt out for 0% sugar; taste v atas teh ping but at least earl grey tea taste v strong tbh.

($8) opt out for 0% sugar; maple cold foam but taste weird for me

($7) opt out for 0% sugar; I alr tried it previously at golden mile tower so but cold foam was sold out for 2 day.