Tong Xin Ru Yi Traditional Hotpot – Not Your Typical Hotpot place

Author: Alexius Chua

The serenity of this hotpot restaurant envelops you immediately when you enter the premise. Adorned with artistic trademarks of Chinese craftsmanship like calligraphy, porcelain and bamboo dividers, this 150-seater is much akin to an oriental art gallery than a bustling hotpot place.
Once I settle down, I slowly appreciate what this beautifully curated space offers – a bustling hotpot eatery with fine-dining vibe, it’s a gap that existing hotpot joints apparently missed filling. It’s not your typical hotpot establishment indeed.

Tong Xin Ru Yi Traditional Hotpot

For someone who seldom had steamboat, this place is a good introduction. The food, while prided itself for its quality ingredients, does not seem daunting and rather inviting, and most of it is actually tasty. There’s a wide range of beef cuts from all over the world including New Zealand, Australia, USA, Japan and more.

Tong Xin Ru Yi Traditional Hotpot
There’s also the Beed Tongue ($22 per portion), which resembled a rose. At first I was hesitant, but with enough inner encouragement I bite into it and proclaimed this is the dish to beat. Meaty and juicy, the cut had a tardiness that please the senses. Other beef dish tasted is the well-known Sichuan dish – Spicy Beef Cubes ($16) from USA. Bite-sized beef cubes marinated in picante sauce and chili flakes.

Tong Xin Ru Yi Traditional Hotpot

The signature soups at Tong Xin Ru Yi are slow-cooked to build up that bold and robust flavours. We had the Golden Chicken Soup and Stewed Marinated Beef with Spicy Soup. The chicken soup had a nice balance of saltiness and creaminess, while the heat from the spicy soup built relentlessly till I lost sensation of my lips and tongue. The burning numbness is both addictive and scary.

Tong Xin Ru Yi Traditional Hotpot
Next comes the BBQ Garlic Oysters ($32 for 6 pieces), plump Canadian oysters glistening in their shells in a chef’s special house-made sauce. The fragrance and texture of the oyster, with that hit of spice at the end, made this memorable.

Tong Xin Ru Yi Traditional Hotpot

The Shake-shake Crispy Pork ($10 per portion) looked deceptively dull, but the first bite will wow you. The salt and pepper lightly perfumed the crispy skin of the pork and the meat is juicy.
Tong Xin Ru Yi Traditional Hotpot

With all that meatiness, this refreshing dish comes like a breath of fresh air. The Gracilaria ($6 per portion), when hotpot-ed, has a uniquely crunchy texture much akin to cooked seaweed.

Tong Xin Ru Yi Traditional Hotpot
6 Lorong Telok, Singapore 049019
Nearest Mrt: Clarke Quay
Facebook: @hotpotruyi
Instagram: @tongxinruyi
Hashtags: #tongxinruyi #tongxinruyisg

Elemen satisfies even more with its 1st Elemen Classic @ GWC

elemen

Author: Alexius Chua

Despite being a hardcore carnivore, I must have eaten at all of the Elemen’s incarnations since 2017. This month, it opened its first ever Elemen Classic outlet at Great World City. While the food direction remains meatless dishes using natural and wholesome ingredients, this brand-new dining further elevates it with their own modern twist to it which I fancy.

Their philosophy and dedication to sourcing nourishing ingredients that aims to improve the well-being of diners is admirable. Even the sea salt used is from South Africa, known for its distinct natural flavour and ability to boost the immune system.

Elemen

I thoroughly enjoy so many things that puts on the table. The Classic Appetiser ($4.80) showcase a trio of salty (Chinese), sweet (Japanese) and sour (western) dishes. The konnyaku jelly transitions well with the Japanese cucumber and cherry tomato.

I like the Truffe Breadsticks with Blueberry Yoghurt Sauce ($3.80) tremendously, though I know these sticks are hit-and-miss for many people. Mochi-like texture with a hint of truffle from its butter, pairs perfectly with the yoghurt sauce with sweet-sour tinge. Highly addictive.

Elemen
Next comes the Double-boiled Cordyceps Flower with Peach Gum in Superior Soup ($10.80), which is excellent. The robust flavour of the soup only makes me desires for more.

Elemen

The Truffle Broth Ramen has all the signs of becoming a beloved legacy dish on the menu ($14.80). Possessing a creamy consistency reminiscent of tonkotsu’s, you will be utterly stunned that this is a vegetarian dish. The dumplings have that hint of smokiness with a good meaty mouthfeel. A dish I will definitely revisit to.

Elemen
Boasting wok hei, the stir-fried Brown Rice with Preserved Bean Curd ($16.80) features fluffy brown rice tossed with savoury fermented bean curd. Despite its appearance, the combination of the earthy taste of rice and the tardiness of king oyster mushroom and edamame is quite satisfying.

Elemen

All good things must come to an end, and the Purple Rice Porridge with Coconut Ice Cream ($8.80) rounds up the course well enough. Not overly sweet, the toasted grains have that sticky, chewy texture and topped with a scoop of ice cream. I bet it would be my parents’ favourites as well.

Elemen Classic at Great World City
1 Kim Seng Promenade, $01-122, Singapore 237994
Opening Hours: mon – sun, 11.30am – 10pm (last order 9pm)
Website: www.elemen.com.sg
Facebook and Instagram: @elemensg

Mrs Pho Opens at VivoCity with 2 New Dishes from Founder’s Mother

Author: Alexius Chua

This quaint pho restaurant owes much to the important women around its founder Hoang; his mother, grandmother and aunts who worked and cooked selflessly to feed the family. Of course, they must be excellent cooks that Hoang is confident to incorporate the family recipes for his culinary venture – ala Vietnamese style – as tribute to the female figures in his life.

Backstory aside, the pho specialist Mrs Pho recent opening at VivoCity marks the restaurant’s first operation in a shopping mall. This joyous occasion also brings worth an exclusive creation by the original Mrs Pho (yes it’s a person), who is the founder mother to unveil two special dishes for the opening – Mamma’s Chicken Ham ($4.90) and Moc Noodle Soup ($9.90).

Mrs Pho

While the chicken ham might look like SPAM luncheon meat slices, they are actually irresistible slices of minced chicken marinated with species, steamed in banana leaf and fried to have that oomph. Perfect to pair with beer, this traditional Vietnam snacks possess a depth in meaty flavour.

The Moc Noodle Soup features a clear broth sweetened with fresh onions slices. Very hearty, just like a communal home-made dish.

Mrs Pho
The rest of the menu showcases flavours of Hoang’s childhood favourites with appetisers like the Mrs Pho Cockles ($8.90), Fresh Star Fruit and Beef Salad ($8.50), where beef slices are served with fresh star fruit for a zesty balance.

Mrs Pho

My personal favourite among the plates is the Grilled Lemongrass Beef Sticks ($5.90). Chunky beef marinated in lemongrass to give off that touch of freshness, the beef is so juicy and tender it peels off just by slight nibble.

Mrs Pho

The phos is a must if you visit this eatery. There’s the Hue Special Beef Noodle Soup ($8.90), the Mrs Pho Dry Noodle Combo ($9.90) which allows you to savour the delicateness of the house-made noodles, but for me the clear winner is the Special Beef Combo Pho ($9.90) – a hearty bowl of silky flat noodles in rich beef soup. Its not oily, accompanied with generous lean cuts of beef, beef balls, trips and other parts. This heart-warming bowl only makes you feel how lucky a son could be to have a mother like Mrs Pho.

Mrs Pho @ Vivo City
Vivo City #B2-29A, 1 Harbourfront Drive, Singapore 098585
Opening Hours: 10am to 10pm
Facebook: Mrs Pho
Instagram: @mrspho
Hashtag: #mrsphosg

Elevated Hawker Delights at PARKROYAL on Pickering’s Lime Restaurant

Author: Alexius Chua

What’s better to pay homage of your country than to have a gastronomic treat of local food?
This August, PARKROYAL on Pickering elevates the nation’s hawker culture with ‘Loco Local’ – a hawker themed buffet experience. For a limited time period from 5 August to 1 September 2019, you can expect a taste of home further enhanced with an abundance of crustaceans (crabs, lobsters, oysters) and quality ingredients. So let the four hour ‘Loco Local’ feasting began!

PARKROYAL LIME

To me, Singapore food isn’t about rules and logic, it’s about passion, adventure and experimentation, the coming together of different cultures, culminating in the fabulous melting pot that it is today.
This is especially apparent in the station’s arrangement here. The Hainanese Kumpong Chicken store sits rights next to the Nasi Lemak station, which in turn is beside the Singapore Laksa and Lobster Jalan Roti station. You wouldn’t expect what sudden food craving might hit you as you walk down the line.

PARKROYAL LIME

While the selection is rather wide, I gravitate to those that I fancy. The Fried Carrot Cake, Chicken Satay with Peanut Sauce, Bak Kut Teh Soup with Pork Rib are some of the usual suspects I would gulp on. They are rather well done. We worked our way ravenously through the array with nods of approval and hardly any sound.

PARKROYAL LIME

Go high with an upscale interpretation of the nation’s favourite dishes including the Alaskan King Crab Meat Char Kway Teow, Lobster Roti Jalan, Hokkien Noodles served with Baby Lobster and Steamed Oysters paired with sauce of choice (Thai Chili, Mala or Sambal Belachan).
I had 2 bowls of that upscale hokkien mee and would have more rounds if not to spare some space for the ultra-luxe desserts spread later.

PARKROYAL LIME

Ending my meal with a sugar high, I had the multi-colored heap of Ice Kacang topped with durian puree. It tastes divine, smoothing my way to the sweet ninth degree. There’s also a selection of local sweets at the dessert station featuring Pong Piah, Tau Sar Piah, “Orh Nee” (Yam Paste with Gingko Nuts), and Mini Assorted Nonya Kuehs.

PARKROYAL LIME

Overall, I find it such a rewarding experience to sample the country’s rich and diverse food with a number of seafood add-ons. And the best part? You can enjoy the privacy, dining in a well air-conditioned environment without encountering ‘tissue packet’ situation on the table.

Loco Local’ at Lime Restaurant, PARKROYAL on Pickering
Promotion Date: 5 August to 1 September 2019, 6:30pm and 10:30pm.
Enjoy 15% savings on the buffet bill with four or more paying adults

SGD68 per adult (Sunday to Thursday) | SGD78 per adult (Friday and Saturday)
Includes free flow of Teh Tarik, chilled coconut water and a selection of local beverages
SGD34 per child (Sunday to Thursday) | SGD39 per child (Friday and Saturday)

PARKROYAL on Pickering
3 Upper Pickering Street, Singapore 058289
For dining reservations and enquiries:
Tel: +65 6809 8899
Email: dining.prsps@parkroyalhotels.com
Website: parkroyalhotels.com/lime

One Meal Around Thailand at Baan Ying

Author: Alexius Chua

I had my first Baan Ying experience at Central World Bangkok five years ago, and it’s a good one. So I was reeked with anticipation for its latest thai set menu, the ‘One Meal Around Thailand’, which had the support of the Tourism Authority of Singapore, a mark of endorsement for its featuring of elevated Thai cuisines around the country region.

Baan Ying

The promotion will last till end September, with three set menus. The Superior ($58.80) is meant for two, the Deluxe is for four ($128.80), and if you have a party of eight, its Grand Tour menu is at $298.80. The set menu also comes with four types of nam prik (or Thai chilli dip), som tum (green papaya salad), and desserts and herbal tea.

Baan Ying

Starting off with the Nam Prik from the 4 regions (North Eastern Thai, Central Thai, Southern Thai, and Northern Thai). The Soup Makuer (Spicy Thai Eggplant Dip) deserves two thumbs up. The eggplant is boiled till tender, and blended with Thai anchovy paste and chilli powder to result in a mildly spicy savoury dip to accompany the fresh seasonal vegetables.

Baan Ying

There are lots of ingredients in the Som Tom Tad (Green Papaya Salad Platter), with special mention on the pork belly and salted vegetable – they are especially good. There is a lingering tart, sweet and spicy sauce over it. In the end, you may not even get to the papaya with such an appetising pile of ingredients.

Baan Ying

After the appetiser comes the palate cleanser – Frozen Butterfly Pea Tea and Coconut Shot. Its so refreshing and cooling I would buy it for a second or third time as a refreshing drink. Too bad its just a shot and I am supposed to down it in one gulp.

Baan Ying

Coming to the mains. The dishes from all over Thailand starts to appear, and I loved the two from the South. The Sator Pad Goong (Stir-fried Bitter Bean with Shrimp) is basically petai with shrimps. Milder but just as bitter as the beans in Singapore. This version is fried in shrimp paste and chilli (so basically a sambal) and the spices do not overwhelm.
The must-try for me is from the Grand Tour menu, the Gai Tom Kamin (Chicken in Turmeric Broth). It is slightly tart and savoury, with a tasty hint of herbs.
Overall, I believe it’s timely for an experienced restauranteur to feature such an elevated Thai dining experience to educate diners that Thai cuisine is more than just spicy Tom Yum Gong or Pad Thai.

Baan Ying
103 Irrawaddy Road, Royal Square @ Novena, $02-07 S329566
Facebook: facebook.com/baanyingsg
Instagram: @baanyingsg
Website: www.baanying.sg
Hashtag: #baanyingsg #OMAT

Foie Gras in Sichuan Restaurant? New Menu Dishes Launch @ Chengdu Restaurant

Author: Alexius Chua

If you love your Chinese dish to be more than just tongue-searing spicy, then Chengdu Restaurant could be your favourite EAT destination. This Chinese restaurant pays homage to the capital of Sichuan province by doling out authentic Sichuan cuisine of the fire-breathing variety since its opening – mala hotpot, mapo tofu and kungpao chicken. A wise choice, as its Asia’s first city to be designated a ‘City of Gastronomy’ by UNESCO in 2010.

Chengdu Restaurant

The new menu showcases a myriad of taste profiles the complex Sichuan cuisine has to offer. Kicking in is the savoury appetizer of Roasted Foie Gras ($42.80). When presented, a cloud of white smoke billows, spelling an ultra-luxe ensemble of pan-seared foie gras with king oyster mushrooms, spring onions and red pepper flakes. It is dramatic, different (ain’t foie gras a French cuisine?), and nevertheless surprisingly quite refreshing considering the rich, fatty meat.

chengdu-restaurant-img-3

It is common belief that chicken feet is full of collagen, if it’s true this Chicken Feet with Pickled Peppers ($13.80) is a snack for beauty. Cooling and refreshing, the sourly sweet and slightly spicy cold chicken feet tastes different from the braised ones you would expect from the dim sum places. Preparation wise it is also much more tedious and testing on the culinary skills of the chefs.

Chengdu Restaurant

I enjoy biting into the jello-like beef tendon in the Braised Tendon with French Bean ($26.80). Slow-braising for 40 minutes gives the meat a fork-tender texture. Along with quail eggs and green chili mixed with a flavourful piquant sauce, this pot may look innocent, but is deceptively quite spicy.

Chengdu Restaurant

My own personal favourite, the Salt and Pepper Pork Ribs ($22.80) is finger-licking delicious. The premium pork ribs are simmered for 45 minutes with ginger, peppercorn and 5 other special spices, before being fried and tossed with other spices to give that mouth-watering flavour reminiscent of Sichuan streetside shaokao (barbeque).

Chengdu Restaurant

For the soup base we have the Sichuan Style Spicy Pot and Fish Fillet Sour Soup. The Sichuan Spicy Pot ($28.80) screams in-your-face hot, with a medley of black tripe, luncheon meat, quail eggs, starch noodles, prawns, squid and others that can usually be found in mala hotpot joints. Be sure to order the Sour Plum Drink before tackling this bowl of burning lava.

Chengdu Restaurant

A milder, less aggressive and slurp-able version is the Fish Fillet in Sour Soup ($22.80). A spicy and sour soup of boneless sole fish fillet in a majestic yellow broth, I find the soup appealing to me in such a way that it tinkles the senses while making it irresistibly wholesome. It would be my favourite amongst the dishes if only I am not such a big carnivore.

Chengdu Restaurant
74 Amoy Street Singapore 069893
Opening Hours: Mon – Sat, 11am – 3pm, 5pm – 10.30pm. Closed on Sunday
Tel: 85339928
Facebook: www.facebook.com/chengdusg
Instagram: @chengdusg
Hashtag: #chengdusg

Have a 3-Course Uniquely Singapore Fiesta at Porta

Author: Alexius Chua

Mod-sin food makes me happy. I attribute it to the familiarity of the local tastes and the hearty modern European cuisine. Local born and bred talent Executive Chef Alex Phan has curated a 3-Course Uniquely Singapore Menu to celebrate SG54 and the nation’s bicentennial milestone on 8 and 9 August at Porta.
Starting with the salad, the Truffle Rojak Salad has a tangy kick from the tamarind shrimp paste and aromatic sprinkling of peanut crumbles. Alternatively, there’s the Chef’s interpretation of the Peking Duck, served salad-style. The flavours are deep and soulful, and with loving tender bite of duck meat.

Porta

There’s a variety of mains available and so much to love at Porta, but the Black pepper Crab Linguine wins my heart. The dish is as simple as its name: linguine tossed with chock-fuull of sweet succulent meat of the blue crab from the Atlantic Ocean.

Porta

For the carnivores, there’s the Char Siew Rib Eye Steak. Served with quinoa and Japanese cucumbers on the bottom camouflaged with vegs on the top, the rib eye prepared to the doneness we asked for and tastes exactly like char siew.

porta

The more sensational dish is the Pork Belly served in 2 styles. The creamy salted egg yolk infused with chilies and curry leaves is punchy and sets off the sweetness of the pork, but it’s the tender sous-vide meat with crispy crackling on the skin side that rounds up the experience. It’s exquisite and unexpected in taste and texture.

porta

For desserts, you can relive in the good ole’ days with the familiar Bandung Parfait, or indulge in a re-interpretation of Milo Dinosaur. I understand why the Bandung Parfait is such a crowd favourite, it is light, delicate and airy, chunky peanuts on top with a sugary soft bottom. But my personal biasness still goes to the Milo Dinosaur, it’s a superb texture play with a combination of crumbled Milo sponge cake, served in house-made caramel condensed milk

porta

Porta @ Park Hotel Clarke Quay
1 Unity Street Level 1 Park Hotel Clarke Quay Singapore 237983

3 Course Uniquely Singapore Menu
Date: 8 & 9 August 2019, Thursday & Friday
Time: 11am – 3pm / 6.30pm – 10.30pm
Price: $58++ per adult / $28++ per child 5 to 11 years Children below 5 years enjoy a complimentary Kids’ Dish of the Day
Details on: https://www.parkhotelgroup.com/en/clarkequay/promotions/national-day

Rumours Comes to Jewel Changi Airport, and I met our PM too

Author: Alex Chua

Yes, the rumour is true. While we were just about to walk into Rumours Bar & Grill at Jewel Changi Airport last Tuesday evening, Singapore’s PM Lee and his entourage just passed us by. Wonder where he dined at? Rumours? Lauded as an awesome hangout spot for families and friends, I wouldn’t be surprised if it is true.

If you’re familiar with its first Holland Village outlet, this award-winning Bali casual dining restaurant packs the same lively vibe, same awesome food plus more open space. I always love the idea of al fresco dining to soak in the sunlight minus the heat, and its location at the top floor of Jewel just ticks that box.

rumours changi jewel

Okai, the store front is great and I got a lucky encounter with PM Lee, so how about the food? Let’s start with the proteins. Rumours is one of the few places in Singapore that serves the premium A5 Grade Kumamoto Wagyu Tenderloin ($87.80/ 200g). Their signature dish, this marvellous beef cut is moist, very tender and yet so flavourful. Coupled with Rumours’ specialty indulgent drinks, it would be the perfect dish to warm the hearts of the chatterers.

rumours changi jewel

We’ve got the Deep-Fried Chicken Wings ($8.80) and Calamari ($8.80) to share. The 6 mouth-watering chicken wings accompanied with spicy mayonnaise is a definite value-for-money dish for drinkers who just need something to munch into.

rumours singapore

The deep-fried squid, with its golden-brown and crispy exterior, isn’t that oily or chewy kind which I hate. They are pleasant to bite into without feeling oily and offensive to the tongue. For me the chicken and the calamari is a definite must-have if I ordered drinks here.

rumours restaurant singapore

Next is the Rumours Classic Cheeseburger ($16.80). Made up of sizzling beef patty, stretchy cheese and fresh greens, piled with loads of fat chips. The patty is rather soft yet thick and juicy, coupled with a rich drizzle of melted cheese, making it a sumptuous joy to munch into it.

rumours restaurant singapore

The Australian Baby Lamb Chops with Garlic Confit ($45.80) packs that meaty, flavourful punch, thankfully not overly seasoned but savoury with a tender bite. These are just that kind of high-quality proteins that I like, especially after a hard day’s work.

rumours bar singapore

Coming to Rumours’ signature range of tropical cocktails we had the aptly named Two Boyfriends ($18). This revitalising gin-based cocktail is infused with fruity notes of plum and apple, with a shot of Baileys on top. Why this name you say – its because you need to drink from 2 straws at one go.

rumours bar singapore

If you’re the kind that enjoys performances, then the Blowing Smoke ($18) should satiate your theatrical thirst. When the jar is lifted, a cloud of white smoke billows, perfuming the air with hickory smoky fragrance and unveil the rum-based cocktail. I enjoy the light hint of elderflower and its natural sweet cinnamon scent when drinking.

rumours restaurant singapore

Now coming to the almost obscene drink (depending on your state of mind). The Come Inside Me ($18) is a smoky whisky based ice-blend, which you use the syringe filled with smooth, creamy Baileys and shoot it straight into the cup (beware of spilling all over!). An alternative way to drink this is to first shoot it into your mouth and then drink the cup. Pure satisfaction guaranteed.

If you need an uplifting vibe, deliciously rich food and refreshing drinks, then Rumours is for you!

Rumours Bar & Grill @ Jewel Changi Airport
Operating hours: Daily 10am – 3pm

Review: Tian Yuan Xiang Chicken Essence with Vaccaria Seed

I am a bad cook and most of the time, I am always seen eating unhealthy stuff. When I crave for any noodles or soup, I will opt for instant options and they are quite bad for health. What’s worst? I suffer from low blood, anemia, and borderline protein level.

However, recently, I was introduced to something instant and more importantly, very nutritious and good for health! It is none other than Tian Yuan Xiang Chicken Essence. The double-boiled chicken essence (滴鸡精) is a traditional health supplement that originated in the south of Taiwan.

The chickens they used for the essence is free-range and they are fed without any chemical and hormone. They are rich in high-quality protein and essential amino acids, and the best part? The flavours are tailor-made with various herbs so that they can meet the different needs of the individuals.

You can check out their website under the products tab to see which chicken essence suits your body best. There are also chicken essences that are suitable for children too.
The packaging is so luxurious that you can even give them to your elderly at home, or someone who has just given birth!



I suffer from very bad monthly menses cramp so I was introduced to Chicken Essence with Vaccaria Seed.

The addition of vaccaria seed to the chicken essence helps to soothe my body – especially during the time of the month by promoting blood circulation to remove blood stasis*, the ripe seeds has properties like soothing the liver and regulate the Qi in our body.

*Blood stasis is a condition used in Chinese medicine, it is described as slowing or pooling of blood, which may cause pain or other symptoms.

chicken essence singapore

Preparation is very easy. There are 20 packets in a box and you have to keep them in the freezer so that they will not spoil.

Take one packet out of the freezer and put it into a bowl that has a lid.

chicken essence singapore

You can either choose to boil it again or be like me, use the lazy-but-easy method – microwave it!

chicken essence

Once the chicken essence is thawed, take it out and enjoy it!

tian yuan xiang chicken essence

You know how herb-y some chicken essence smell? Tian Yuan Xiang Chicken Essence smells nothing like them. In fact, it smells & tastes like some yummy homemade double-boiled soup! SLURPS! My husband gave it a try and he is now a fan too!

tian yuan xiang chicken essence



After drinking it for a few days, my body feels refreshed and energized. Even the cramps were greatly reduced! I may still have mild cramps as and when but it is definitely a lot better.

We are all too busy fighting the cooperate health, drink Tian Xiang Yuan Chicken Essence as an alternative to boost your health!

You can find Tian Yuan Xiang at:

101 Thomson Road, #B1-24A United Square, Singapore 307591 (Novena MRT)

Tel: +65 6200 6789

Opening Time:

Sundays to Thursdays and public holiday: 10:30am-09:00pm

Fridays, Saturdays and eves of public holiday: 10:30am-09:30pm

Official website: www.qchicken.com.sg

Japan’s Fluffiest, Jiggly Gram Pancakes Now in Vivocity, Singapore

Author: Alex Chua

There are 2 very famous (or Insta-famous) pancake shops in Osaka, Japan, and Gram Café & Pancake is one of them. This pancake has made its rounds in social media, and I am always reeking with insatiable pangs of hunger whenever I see my friends jiggle the fluffy towers on Instagram story. Why I didn’t make that pilgrimage when I was there 2 years ago? Finally, my dream has come true. This famous soufflé pancakes specialist has opened its doors in VivoCity, the very first in Singapore, on 16 June 2019.

gram pancakes

Easily the world most recognizable pancake, the signature Premium Pancakes ($17.90) consists of three lofty 4cm thick wobbly pancakes stacked together. Soft, airy and oh-so-fluffy pancakes, coupled with the melt-in Gram original butter, whipped cream and a drizzle of sweet maple syrup only makes the united combo sinfully luxurious and scrumptious.

What’s so special about the pancakes at Gram Café & Pancakes is that these fluffy discs are slow-cooked on low heat and whipped full of air, resulting in a fluffy texture similar to a cloud or cotton candy. Everything – the butter, sauces and cream toppings – are made in-house, so that only the best, controlled ingredients are paired with the pancakes for maximum enjoyment on the taste buds.

The Premium pancakes are prepared upon receipt of order, and sales are limited to 3 times a day, with 30 servings each time at 11am, 3pm and 6pm.

gram pancakes singapore

Besides the premium dish, other noteworthy items include the Rich Tiramisu Pancakes ($15.90). Inspired by the traditional Japanese dorayaki (doraemon food-love), the chewy texture is very much akin to a dorayaki. The espresso-soaked pancake is layered with rich mascarpone tiramisu cream with dust of cocoa powder on top. Personally I like my pancake light and fluffy, but the chewy variation still tastes pleasant on my palate.

gram pancakes singapore

If you want a pancake as a meal and not just dessert, try the savory Chilli Bean Pancakes ($18.90). Chilli bean sauce and cheddar cheese is served on pancakes with sausages, potatoes and salad. To some they say the chilli is quite potent, but for me it’s pretty mild. I like the light meatiness of the sausage, not overpowering the already soft pancake base.

gram pancakes vivocity

Finally, for something non-pancake type is the French Toast of Chocolate Banana ($12.90). The classic Danish French Toast is topped with fresh cream and maple syrup, with creamy vanilla ice cream, fresh bananas and rich chocolate sauce. I like the slight crunchy texture of the toast, but if you are in Gram Café & Pancake, you shouldn’t even think of skipping the pancakes selection.

Gram Café & Pancakes
VivoCity, 1 Harbourfront Walk #02-110 Singapore 098585
Opening Hours: 11am – 10pm (last order 9pm)
Contact: 86666277