Whenever I see fried carrot cake, I would be super eager to try, mainly because I have had good one nearby where I stay but most often than not, I was welcomed with disappointment due to the wrong texture and/or wrong taste. The fried carrot cake was slightly seared but retained its softness inside. The amount of eggs used was generous and tasted very eggy indeed. It tasted very flavorful, mainly because the use of choy poh (marinated vegetable). Every Tuesday night, you will see people queuing up for this fried carrot cake and no other stalls share the same popularity as this one.

Whenever I am at home, mom would surely buy this for my breakfast. Instead of pork noodle, mom requested chicken and wantan for me. So it is classified as our own combination of mee soup. Sometimes the chicken was tender, sometimes the chicken was slightly tough. The wantan size was decent. I usually have mine with bihun and kuey tiaw so it wouldn't be too salty. The soup was something very unique to begin with. I have not tasted such soup for my mee soup and it was infused with lots of chicken bones (I presume). However sometimes the soup tasted fine, sometimes it was too salty, sometimes it was too bland, which depends on what are the time mom bought it. Nonetheless, it tasted very hearty and I would still eat it whenever I am at home.

French does their dessert right and that was what I was told. However, nobody warned me about their petite size. On one side was the puff pastry with champagne-poached berries and lemon curd and on another side was chocolate glaze. The chocolate glaze was made up of vanilla ice cream with some chocolate cookies crumble (I guess) which was a thoughtful combination of texture and flavor; smooth against coarse, sweet against bitter.The puff pastry was the highlight and the size of the puff did not do it justice. Crispy from inside out, it broke apart with slightest pressure, and boyfriend and I had to rush to rescue the falling crumble and scooped some of the poached berries to eat with it. The poached berries were soft and poaching it with champagne made it alive. While the poached berries were sweet, the lemon curd was there to be the antagonist. The balance was good despite the strong contrast that both carried. Surely we can have some more right?

Being listed as one of the appertisers, we should have expected the scaled-down portion but our jaw dropped concurrently when the appertiser was served. That part, I must say, the texture of the capellini was perfect; soft yet holding itself together. The glorious pesto which crowned the capellini was coarse, thick and creamy, providing a good blend of flavor and texture to the soft capellini, yet not too gooey. Toasted pine nuts was an excellent touch with its buttery aroma and crumbly soft texture. It contrasted against the pesto perfectly and boyfriend and I had to fight for the last bite that was left. It was small but filled with lots of effort, be it the preparation or the thought.

There is something with wine that both boyfriend and I would like to have our food be associated with, just like Guinness pork rib (sedaps!). This beef cooked in burgundy red with homemade pasta sounded like a good combo. Texture wise, I would say the "homemade pasta" tasted like dry pasta. The beef was tender but did not go easy on us and on that I did not find myself liking it. Taste wise, it had slight bitterness, presumingly the cooking with burgundy red, and too salty.