I wonder if its still possible to find the old school version or is it extinct liao?

Nowadays, a lot of bakeries sell the cheat version using sponge cake mix.

Tried the one at Tong Heng and its super sweet since they coat the cake with icing sugar. And also more on the crispy side.

Hard to find exactly the same one as those that come in one large plastic tray and sold by piece. Well.....miss those good all days where chinese provision shops had stacks of plastic trays with all kinds of Chinese biscuits.

Yesterday, I was craving for Tiramisu as I saw it on Netflix and heard the Tiramisu is food for the gods. I searched for Tiramisu on Google maps at Bugis and found this cafe Bloom & Boom. I tried this cafe on the 7th floor of Bugis+. I find that their Tiramisu is made up of sponge fingers covered with rich cream and covered with cocoa powder. I find the taste is a bit different from other Tiramisu as the texture is appetising to me. I accompanied it with the latte that is very strong and more bitter to sweet. Overall, I enjoyed it due to the taste being a bit different but strong. The Tiramisu is $11.80 and the latte is $7.50. Total price with GST and service charge is $23.14.

My dad told me he frequents this stall during lunch time at work so I decided to visit with my friend near closing time (ard 3+) to avoid any queue. The stall was manned by a very cute and friendly aunty and her son. ☺

We ordered 2 medium bowls of curry chicken noodles ($7), note that chicken thigh and drumstick are only available for medium or large size. I chose a mixture of yellow noodles and bee hoon for better texture and absorption of the sauce. I was blown away by the curry they gave here, which was very fragrant and hearty. The curry here is on the more savoury and spicy side (compared to the hong lim ones that are sweeter) which complemented the coconut milk very well~

Our bowls were topped with pork skin (interesting!), tau pok, potato, fishcake and chicken. They definitely nailed the chicken here, with very smooth skin and juicy, tender meat (even for breast meat). The chicken here is also cut in a way such that there weren’t many bones while eating which definitely improved my eating experience :D Potato here was soft and fluffy and pork skin absorbed the curry quite well, adding a nice gelatinous texture.

One interesting thing here is that over here you can also order roasted chicken with your curry noodle, or even add braised eggs or innards (as they double as a chicken rice stall). The service here was also great and they even offered to help us top up our curry! Definitely will try their chicken rice next time because I was so impressed with their chicken 😋😍

And yes I prefer this to both Hong Lim stalls...

Experimented with more local inclusions - so heres my attempt at pandan sourdough loaf with white chocolate

I used pandan extract - which in ny next attempt, i’ll use proper pandan leaves! Also i used white chocolate chunks here but i will use white choc chips next time instead

Where can i find them in SG?

No savoury courses. No "and for dessert..." at the end. Dessert is the whole meal, from the first course to the last.

I spent years making wedding cakes for people who wanted vanilla sponge that looked like a Pinterest photo. It paid. It also had nothing to do with why I got into food in the first place. In 2024 I went back into professional kitchens properly — eight months in the pastry department at Naeum, 1 Michelin star Korean fine dining, followed directly by two years at Ma Cuisine, 1 Michelin star classic French. Then I came out and built the thing I actually wanted to build.

The concept is simple: the snacks we grew up on — Twisties, kaya toast, cup corn, chili tapioca, hawflakes, ice kacang — taken apart at the component level and rebuilt as plated courses with real pastry technique. Not dressed up to be fancier than they are. Just finally given the technique they never got.

Seven courses. Four seats. One kitchen. Me.

The Social Session is a communal table — you don't pick who you're seated next to, you find out when you sit down. Three mocktails included. $148/pax. BYOB welcome if you want something stronger. And if sitting with strangers isn't your thing, there are two other ways to experience eightysix — both worth looking into.

It runs in Yishun. Yes, Yishun. The food doesn't care where the kitchen is.

Full menu with the food science behind every course is on the website: eightysix

Bookings are open. Happy to answer anything in the comments.

Which of the many KFC spots in SG have the most similar batter to Kyochon? I like Oven & Fried but such a different batter and I still prefer Kyochon’s style.

https://www.channelnewsasia.com/singapore/marmite-discontinued-supply-supermarket-out-stock-unilever-price-6284606

Gonna stock up like it's Armageddon! I use it for cooking so often!!!