One product that I have started using daily for the past two months is Clinique’s Moisture Surge Intense Skin Fortifying Hydrator.

This white cream-gel comes in a 50ml pearly pink glass pot, with a chrome silver screw cap. The moisturiser is meant for very dry to dry combination skins in need of intense hydration.

The cream, you will find, is quite rich so a little goes a long way. I use this nightly right after my shower. I really like the fact that the skin absorbs it rather quickly so there isn’t much of a shiny or heavy residual feel afterwards.

This moisturiser has quite a long-lasting effect, and the skin feels supple and properly moisturised even up till the following day. It feels lovely, and I have already brought it on my travels to the colder and drier climates.

Available at Clinique counters islandwide.

7Adam is a chic and stylish gallery-restaurant housed in a charming black and white colonial house at Adam Park. One unique aspect about 7Adam is that apart from sipping on cocktails and dining on modern bistro food, you can admire and purchase art paintings and sculptures here.

The 100-seater restaurant is spread over 5,000 square feet of dining space with tranquil garden landscaping amidst a quiet community. Conversations with your dining companions can remain private as the tables are spaced far apart.

Artworks are displayed throughout the restaurant, featuring contemporary paintings and sculptures focusing on Asian art and artists; the atmosphere is simply inspiring.

Exhibits are changed every 8-10 weeks, meaning patrons have lots of varied works to admire throughout the year.

Art lovers can also look forward to art appreciation and thematic talks and workshops held frequently.

Be sure to try the original cocktail concoctions created by the talented in-house mixologist.

Adam’s Special
S$10++

To start off with a non-alcoholic beverage, Adam’s Special is highly recommended. This is a mojito with 7UP, fresh mint leaves and lime — simply refreshing!

Creamilicious Kit Kat
S$23++

For cocktails, crowd pleasers include the delicious Creamilicious Kit Kat, a concoction of Bailey’s Crème de Cacao and milk with Kit Kat flavoured ice cream. This is one cocktail that is sure to please the ladies and dessert lovers.

Complimentary bread

Complimentary bread is served toasty and warm.

Soup

Roasted butternut pumpkin soup with prawns and truffle oil

The roasted butternut pumpkin soup with prawns and truffle oil is an absolute delight to sip on; it is smooth and creamy, well seasoned and flavourful. Served on a dish with a wide perimeter and a shallow depth, the small portion may not be enough to gratify.

Starters

If you prefer variety to quantity, go for the 7Adam Trio in which you can pick 3 items from the starters menu which will be served in smaller portions. This way, you can sample more dishes without breaking the bank or piling on the calories.

7Adam Trio
S$30++

The foie gras (S$21 for regular portion) is nicely executed; it is seared on the outside, tender and smooth on the inside, paired with crunchy apple and black vinegar.

Seared tuna loin

The seared tuna loin (S$19 for regular portion) is lightly seared on the surface before before sliced to the appropriate thickness, retaining a soft delicate texture that is even more palatable when paired with the dressing. However, it isn’t particularly outstanding and I wouldn’t recommend ordering a full portion.

Crab cake

The crab cake (S$17 for regular portion) will satiate savoury cravings, with its fresh quality crab meat and beautiful textures within. It is lightly breaded and deep-fried to a golden brown without being greasy. Highly addictive!

The variety of the trio provides beautifully contrasting flavours that will whet your appetite for the mains.

Mains

Linguini with portobello and spinach
S$28++

One highlight would be the linguini with portobello and spinach. The pasta is well coated with cream sauce that is perfectly seasoned and not cloyingly rich. The spinach is soft and blends into the dish perfectly. Even vegetable-haters like myself still consume all the greens with no qualms. This dish is a must-order!

Pan fried sea bass with tomato kaffir lime salsa
S$25++

The pan fried sea bass with tomato kaffir lime salsa somewhat disappoints; the fish lacks moisture and is in need of more sauce.

Braised lamb shank with kaffir lime couscous
S$32++

The braised lamb shank boasts tender meat that is well infused with flavours. There is a touch of Asian spices and aromatics in the sauce, which masks the gaminess that is usually associated with lamb.

Braised wagyu beef cheek
S$35++

The braised wagyu beef cheek is divine. Served on a thick and creamy bed of mashed potato, the beef is braised to a perfect tender texture. Highly recommended!

Desserts

Poached pear in red wine with vanilla ice cream
S$12++

For a taste of the chef’s artisanal approach, order the simple but superb poached pear in red wine with vanilla ice cream. The pear is soft and well infused with red wine.

Chunky peanut chocolate mousse
S$12++

The chunky peanut chocolate mousse is accompanied by caramelised banana. The mousse is smooth and chocolatey rich, with surprising textures in its base.

Chocolate soufflé
S$12++

A single serving of the chocolate soufflé will not be sufficient to share; it is so addictive you will want it all to yourself!

7Adam gets a tick in various characteristics of a good restaurant, from the professional service and wonderful ambience, to the uncompromising quality of ingredients and the delectable food. It will leave an indelible mark in the minds of diners.

Perched on the rooftop of Iluma mall, Chef Daniel’s Kitchen recently introduced a curated menu collection featuring themed dishes that change quarterly.

The kitchen is helmed by award-winning Singaporean chef, Daniel Koh, who combines Eastern cooking methods with Western ingredients, presenting a modern take on Asian cuisine.

Gourmet Chinese Tea

Flower Fairy
S$8++

Flower Fairy, a floral tea comprising lily, green tea and osmanthus makes a soothing palate cleaner before the meal. It is sweet-smelling and tastes divine even without sugar.

Salad

Rock & Roll Salad
S$16++

The Rock & Roll Salad exhibits a winning combination of flavours.

The chef’s signature dressing includes honey, garlic, mustard and olive oil, bound with a soft boiled egg yolk. Apricot, cranberry and melon seeds add texture to the fresh crisp salad. Lightly seasoned with salt and pepper, this salad is a delight to consume.

Appetisers

Parma ham & white asparagus
S$24++

White asparagus is poached in white wine till soft, then wrapped with slightly charred Parma ham. It is served with fried button mushrooms and truffle, and drizzled with hazelnut oil for utmost aroma.

Pan roasted tuna steak
S$28++

As for the pan roasted tuna steak, pristine sashimi grade tuna is used, seasoned with cracked pepper and cumin. Nicely seared on the outside, the tuna is served with green asparagus and white wine butter sauce.

Mains

Oven baked spring chicken
S$28++

The unassuming oven baked spring chicken will take you by surprise. Apart from the tender meat and deliciously crispy skin, the side ingredients of air-flown mushrooms, truffles and white wine add marvellous aroma.

Stewed spring lamb shank
S$30++

For meat lovers, the stewed spring lamb shank is a highlight. The combination of Chinese rose wine and red wine used in cooking this dish exhibits the concept of east meets west. The meat is so buttery soft, it melts in the mouth; the fat to meat ratio is just perfect. It is then crowned with herb-crusted potatoes that complement the meat extremely well.

U.S. Kurobuta pork cutlet
S$58++

The U.S. Kurobuta pork cutlet is sesame-crusted and baked till tender and juicy.

The accompaniments for the pork include a trio of white pepper, honey pineapple sauce and luscious potato mash.

Angel hair pasta
S$18++

The angel hair pasta — cooked al dente — comes with shredded chicken and tamarind reduction, composed of seven spices. When it first hits your tongue, tom yum and assam will come to mind. This is a delicious attempt on pasta with an Asian twist.

Dessert

The crepes here are flourless and handmade, brought to your table on a flambé cart where you can watch the live cooking action. A zesty essence from the liqueur blends harmoniously with the sweetness of the dessert.

Crepe Suzette with vanilla ice cream
S$12++

The crepe Suzette with vanilla ice cream is a nice dessert to end a heavy meal on a light note.

Chef Daniel’s Kitchen impresses with creative and exemplary dishes and scores high points. We’ll certainly be back again to try out the next quarterly menu change.

Of 2,224 passengers, 1,514 people died due to the sinking of the oceanliner on April 15, 1912. There were tales of heroism, such as the band that kept playing even as the ship was sinking. Some of the wealthiest people in the world were on that ship, alongside emigrants amongst the Third Class passengers.

The grand finals of the Singapore National Restaurant Skills Competition was held at Conrad Centennial Singapore on April 5, 2012. We got a chance to sit in with the judges and catch the colourful culinary action.

This engaging competition is organised by the Food & Beverage Managers’ Association Singapore (FBMA) and Singapore Workforce Development Agency (WDA) for those in the food & beverage (F&B) industry, primarily to raise the standards of the F&B professional service.

The criteria of the competition use the Workforce Skills Qualifications (WSQ) as a benchmark; candidates are assessed by speed, product knowledge, professionalism and skills in various tasks of dish preparation and showmanship which include:

• Folding of napkins in the preliminary rounds
• Preparation of mocktails for finals
• Level of service for finals
• Quality of food preparation for finals

Celebrity guest Moses Lim

The judging panel is made up of

• Alan Lowe, Associate Dean of Shatec Institutes
• Edward Choa, assistant director of the Tourism Division from the WDA
• Local celebrity Chef Eric Teo, highly respected personnel in the F&B industry.

Participating teams came from Furama RiverFront, Conrad Centennial Singapore, The British Club, Golden Peony and InterContinental Singapore. The 7 teams of three compete in the preparation of a multi-course lunch of mocktail, appetiser, soup, main course, dessert and specialty coffee.

Hygiene and safety, technical skills and service technique, creativity and originality, personality and grooming, end product presentation are significant guidelines for evaluation. When it comes to the actual food, the judges look for something that is simple, straightforward and well executed. Presentation is an important aspect; the dish should be visually appealing for the judge to have a strong desire to taste it.

Check out some of the more notable works of the winning teams.

Second runner-up: Furama RiverFront (Team A)

Furama RiverFront (Team A) displays a nice progression from the first course to the last course, with the consistent use of a floral theme. Floral elements are incorporated creatively within each dish, as well as the overall presentation.

The thoughtful and creative table setting leaves diners room for imagination, and gives a lasting impression.

Rosezette

The Rosezette, an elegant palate of rose “maga” with a touch of mango and peach, garnered the most number of votes at the judging panel, and is Chef Eric’s personal favourite. It is light, sweet and refreshing with a citrus finish.

Trio of Duck

The Trio of Duck comprises pan-fried duck liver with grapes chutney, duck confit stuffed in filo pastry and roast duck sandwiched with slices of mango and cucumber in butterfly bun. The intricate detailing in each component of this appetiser is worthy of praise; it is visually alluring. Unfortunately not all components were as well executed in the taste segment.

Purée of celeriac

The purée of celeriac is judge Edward Choa’s favourite, and also one that I personally enjoy as well. The well-balanced soup is infused with truffle oil that isn’t overpowering, with well-made crabmeat ravioli suspended within, then topped with caviar.

Roasted maine lobster

Every element on this plate of roasted maine lobster with sautéed spinach, yam mash, tempura zucchini flower with cheese stuffing, deep-fried golden mushrooms and vermouth cream is generally excellent, with an unconventional yet exceptional combination of ingredients.

I’m Rose “Z” (Kahlua Bailey brandy, hot milk with a touch of red rose essence and espresso coffee)

The rose-inspired specialty coffee is composed of Bailey brandy, espresso coffee and hot milk, with a touch of red rose essence.

First runner-up: Golden Peony Chinese Restaurant

The sophisticated setting presented by Golden Peony Chinese Restaurant is further enhanced with the intricately folded napkin. Tableware are selectively chosen to complement the mood.

Scarlet Eclipse

The Scarlet Eclipse, a fruity concoction of cranberry juice, orange juice, lychee syrup, adorned with a fruit skewer is simple but persuasive.

Cream of carrot soup

Chef Eric Teo found the cream of carrot soup extremely tasty and palatable, with sweet and savoury notes commingling well together.

Grilled lamb chop with mint sauce served with sautéed vegetables and mashed potato

Champion: Furama RiverFront (Team B)

The champion team from Furama RiverFront (Team B) takes an sophisticated approach. They pull it off with flair, in terms of both presentation and taste.

The immaculate table setting and creative napkin folding, splashed with majestic colours of red and gold, makes this a dining experience well suited for a king.

Vineferra

The glassware used for the Vineferra mocktail stands out with its elegance. The mocktail is sweet with grape, peach and apple accents.

Timbale of Maine lobster

The Maine lobster appetiser arrives in a splendid presentation, and totally wowed the judges!

Essence of chicken

Chef Eric Teo was exceedingly impressed with the essence of chicken soup. It is infused with Madeira white wine, black truffle with buoyant poached quail eggs; a classic soup well executed with clean flavours.

Pistachio crusted rack of lamb, with sautéed green vegetables, garlic confit, potato mousseline and shiraz reduction

The meticulous plating and the attention to details definitely score points for the pistachio crusted rack of lamb. The lamb is most certainly tender and pink, with pistachio lending a nice crunch.

Crepes Suzette with vanilla ice cream and mixed raisins

For desserts, every team was instructed to serve crepes. The crepes are provided to each group due to time constraint, thus only the sauce, execution and presentation are considered in the judging.

“Vitis” Café (Hazelnut crème brulee Armagnac coffee with milk vanilla perfumed and espresso coffee)

Other noteworthy dishes from the finalists

The British Club: Pearl vine tomato & basil broth

The British Club: Herb crusted baked Atlantic black cod fillet

The herb crusted baked Atlantic black cod fillet is actually my favourite entrée; it is a great pity that the other courses lacked the necessary oomph to acquire enough points for the team to win.

Conrad Centennial: Warm watercress spinach soup

The brilliant colour of this soup is so inviting. When this soup arrived, Chef Eric Teo’s eyes were gleaming; he divulged that his favourite colour is green. Personally, I enjoyed the flavours. Chef Eric was a little disappointed that the soup lacked any sort of discernible ingredients for texture.

What an eye-opening experience at the Singapore National Restaurant Skills Competition! It’s our first time experiencing a culinary competition of this scale. The teams impressed with their level of professionalism and calibre.

Breaking into the Singapore Japanese dining scene, Fat Cow is a hidden gem located at Camden Medical Centre in Orchard. The word “Fat” in the restaurant’s name by no means refers to the fattiness and greasiness of the food that may cause you to put on a few pounds. Instead, it stands for luxury and indulgence.

Set foot into a maze of partitions and booths that caters for private as well as communal dining. Or make your way to the back of the restaurant for bar seating, where you can watch the chefs in action at the sushi bar and charcoal grill. A premium selection of beef and a delectable range of appetisers are available, alongside a vintage wine list and signature cocktails.

What looks like a piece of art installation against the white-tiled walls, is actually the façade and entrance to Fat Cow!

Appetisers

Trio of Maguro (Otoro aburi sushi, chutoro garlic, marinated akami)
S$36++

The Trio of Maguro features three different parts of the tuna. The fattiest part, the Otoro Aburi, is seared with a blowtorch right before your very eyes, elevating it to a different level with a subtle smoky touch. The freshness of the sashimi is evident in the succulent finish.

Tai carpaccio with black truffle
S$38++

The tai carpaccio with black truffle is a must-try! The fresh sashimi is sliced paper-thin, while the aroma of the black truffle simply just blows you away. If you’re willing to splurge a little, the carpaccio will set you back $38 for an appetiser but it is worth every cent.

Zucchini Blossom tempura
S$38++

You may feel the pinch to spend $38 on 2 pieces of tempura, but each sizeable piece of Zucchini Blossom tempura is well executed and is not easily available.

Wagyu ox tendon and foie gras
S$29++

The wagyu ox tendon and foie gras takes two days to prepare, so relish the morsels slowly. The Wagyu ox tendon is melt-in-the-mouth tender, and even the accompanying radish is soft and well cooked.

Lunch Set

The lunch set menu is available on weekdays from 12noon to 3pm. It includes:

• Chawanmushi
• Seasonal salad
• Miso soup
• Dessert

There are over 10 variations of lunch sets for your picking, ranging from S$42 to S$60++.

The seasonal salad has a refreshing lift from the dressing, and even non-veggie lovers will be willing to sample.

The chawanmushi is made from organic New Zealand eggs, giving it a silkier texture. You can find prawns, scallop, mushroom and okra within the warm, smooth custard.

Set lunch highlights include the Wagyu donburi that comes with sliced Wagyu beef with onsen egg and shiro negi.

Foie gras & Wagyu donburi
S$56++

The foie gras & Wagyu donburi set is great for those who like a mixture of components rather than an all-beef dish. The foie gras, however, is not as ideally thick and is prone to being overcooked.

The matcha ice cream — made in-house — boasts a distinctive green tea flavour without being too bitter or too sweet. A scoop is perfect to end a hearty meal!

Warabi mochi
S$18++

The house-made warabi mochi is another must-try! It is so soft, unlike the run-off-the-mill ones that are too chewy. Two dipping powders — soya and green tea — are available. The mochi has a natural sticky surface that allow the powders to coat it beautifully. Both powders go well with the mochi; it really boils down to your own preferences.

Cocktail

Hop over to the cocktail bar to relax in the cosy ambience.

For the adventurous, you can opt for the Dealer’s Choice. Based on your preferred flavours, mixologist Matthew Radali will prepare a one-of-a-kind cocktail to complement your meal.

Dramble
S$22++

Creative cocktails include Dramble, which is composed of Jameson’s, Fat Cow bourbon and vanilla syrup, fresh Yuzu juice and Creole bitters. The flavours are well blended without overpowering another. It is a tad intoxicating though.

Keeping in line with Fat Cow’s modern Japanese approach to its cuisine, the cocktails blend eastern and western ingredients and flavours.

For a luxurious meal of quality offerings, Fat Cow fits the bill!

The spacious 250-seater restaurant at 112 Katong exudes an oriental vibe with decorations and partitions that will bring to mind the era of ancient China.

Catch the chefs in action through the open kitchen, where the tempting roast meats on display will trigger cravings.

Dim Sum

Dim sum fans can have your fill here everyday till 5pm.

Steamed scallop with scrambled egg white dumpling
S$4.50++

The steamed scallop with scrambled egg white dumpling is a must-try! It is light on the palate yet flavourful at the same time. With a chock-full of ingredients underneath the thin dumpling skin, this dim sum will leave you wanting more.

Steamed cheong fun stuffed with preserved turnip
S$4.20++

Spizza recently unveiled its latest outlet along East Coast Road. It is located in the bustling Katong heritage precinct where rows of shophouses offer a diverse range of cuisines.

Sporting a modern and minimalistic look, the Spizza East Coast outlet is slightly dim with a cosy vibe. The expansive full-length glass windows allow natural light to illuminate the restaurant in the day — great for people-watching too!

Cosy up in the sofa seats, or sit near the open kitchen to watch the pizza chef in action. The wood-fired pizza dough is freshly baked daily!

On each table, you will find a pot of fresh natural herbs that are associated with Italian cooking, such as thyme and oregano.

Spizza signature cooler
S$4.50++

Lychee quencher
S$4.50++

To quench your thirst, the Spizza signature cooler is concocted with fresh passion fruit and soda. This zingy and refreshing beverage really helps beat the heat.

The lychee quencher is a personal favourite, as it is a sweeter option compared to the passion fruit cooler. It even comes with a pair of large lychees!

Funghi
S$8++

For something that will warm your tummy on a cold rainy day, the cream of wild mushroom soup is a vegetarian choice that is served with a generous portion of toasted bread. The large bowl of soup is ample for two or three to share.

Portobello al forno
S$12++

For starters, the portobello al forno is highly recommended. The palm-sized portobello mushrooms are topped with bolognese sauce and taleggio cheese and baked to a golden sheen.

The minced beef drenched in the delicious sauce goes beautifully with the huge and juicy mushrooms.

Isabella in gondola
S$19++ for medium / S$23++ for large

The Isabella in gondola, a Venice-inspired boat-shaped pizza, looks inventive and alluring, but turns out slightly disappointing. The parma ham is a touch chewy for my liking. For those who love carbohydrates and prefer a dense dough, you will enjoy this. There is also a surprising element of tomato sauce and cheese within, which adds moisture and flavour to the dough.

When it comes to regular pizzas, you have a choice of 26 flavours, each one creatively named after classic Italian females. Every month, there is a “Star” pizza that consists of either a specialty dough with distinctive flavours such as spinach, squid ink and whole wheat, or unique pizza toppings. You can also customise your pizza with the large variety of toppings and olive oil-marinated spices.

Rebecca
S$18++ for medium / S$22++ for large

Rebecca is a white pizza with mozzarella, gorgonzola, cooked ham, rucola and sun-dried tomatoes. I like the fact that the pizza base is rendered crisp and thin, charred without an unpleasant burnt odour.

Ursula
S$19++ for medium / S$23++ for large

Ursula is a worthy pick; I highly recommend it to salmon lovers. The thick pieces of smoked salmon go perfectly with the blobs of creamy and smooth mascarpone cheese on a tomato-base sauce.

Those who love a good amount of greens will be delighted with the generous topping.

Gnocchi
S$17++

The gnocchi is another highlight. It is handmade with a highly appealing chewy and starchy texture. Immersed in full-flavoured gorgonzola cheese, you can choose to have it with either cooked ham or the vegetarian option of peas.

Squid ink taglierini
S$17++

Apart from pizzas, you can also customise your own pasta. Choose between dry and fresh pasta, and select a sauce to pair with your favourite type of pasta. There’s an option of “flavoured pasta of the month”, which is squid ink taglierini during our visit.

The mixed seafood tomato sauce goes perfectly well with the squid ink pasta. The tangy sauce brings a nice balance of flavour and coats the black pasta beautifully. The seafood is fresh and well-executed; the prawns are crunchy while the squid is soft and not chewy. This is probably the best dish in our meal.

Oliva E Vanilla
S$7++

To end your meal on a sweet note, check out the Oliva E Vanilla dessert, composed of a dense chocolate cake — made in-house with extra virgin olive oil — served with a scoop of vanilla ice cream. The taste of olive oil is subtle and the dark chocolate masks the scent nicely. This is less fattening compared to the conventional cake that is made with butter.

As for the service standards, we are pleasantly surprised to receive such professional service in a pizzeria, where the highly efficient waitstaff are donned in smart attire. Spizza makes a good dining venue for various types of gatherings. If you don’t have time to head down for a meal, there is also a delivery service that you can make use of.

ECOYA, the Australian home fragrance and bodycare brand has arrived in Singapore. The brand prides itself with creating products that marry environmental friendliness with luxury chic.

One of the more interesting product lines is its candle range, said to be a favourite of celebrities that include Kim Kardashian and Victoria Beckham.

Caramelised Fig Metro Jar candle
S$65

For review, I received the limited edition Caramelised Fig Metro Jar candle. The candle was delivered in a stunning birdcage filled with flowers and leaves! If you purchase it in the stores, the Metro Jar candle usually comes in a classy gift box.

Boasting up to 55 hours of burning time, you can conveniently light the candle right out of its lime glass jar. I left it burning for about an hour yesterday. The enthralling scent of caramel filled our living room. It smells blissfully sweet and absolutely delicious!

The candle burns very cleanly and I did not detect any smoky smell at all. Unlike most candles, ECOYA candles use lead-free cotton wicks and natural soy wax from sustainable and non-genetically modified sources. The result is 90% less soot than comparable paraffin-based candles and a 30% longer burning time at a lower temperature.

In the past, I have bought several vanilla-scented candles from other brands and could barely detect the scent whilst they were lit. As for the ECOYA candle, the caramel fragrance amazingly still lingers in our house even more than 24 hours later! The ECOYA Metro Jar candles have a retail price of S$65 each. Certainly not cheap, but in terms of quality, this candle definitely delivers.

Apart from the limited edition Caramelised Fig, ECOYA products are also available in these fragrances:

• Sweet Pea & Jasmine — Refreshing watermelon, cucumber and lavender tones revitalize and reinvigorate all the senses.
• Lotus Flower — The comforting warmth of pineapple, sweet cotton candy, light floral notes and lavender soothe an anxious mind.
• French Pear — Spicy cinnamon, star anise, all spice, juniper berries, cranberries, nutmeg and tropical fruits brings to mind apples and crumble.
• Lemongrass & Ginger — A clean, captivating blend of citrus, lemon thyme, lime and African mint, all ingredients known to fight fatigue.
• Vanilla Bean — Promotes happiness and a calm sense of well-being. Rich, layered hints of caramel, toffee, butterscotch and vanilla tones will take you to a haven of pure bliss.
• Wild Frangipani — A voluptuous, buttery scent coupled with the headiness of rose, projecting pure romance with a hint of the exotic.

ECOYA is available at Takashimaya Department Store B1, Tangs, VivoCity Beauty Hall and lifestyle retailers Verandah Living and Ana Boutique.

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While the boxy dessert café does not sport a huge dining area, it presents a casual, cosy ambiance for chocolate cake aficionados to savour its fun-sized sinful selections over drinks or perhaps a good book. There is also a longer bar table at the back of the café that can accommodate slightly larger groups.

Set up by a brother-sister duo, with training from Le Cordon Bleu and tried and tested recipes, the owners of 3 Inch Sin are not bashful to proclaim that they are still exploring more flavours to incorporate to their already wide selection of molten cakes.

Steering away from the conventional, the molten lava cakes here are served simple and straight out of the oven, each in its own 3-inch ramekin — hence the name “3 Inch Sin” — boasting an oozing, molten centre with various fillings.

Made with high quality 70% cocoa Valrhona chocolate, the cakes are not too sweet with a lingering chocolate aroma that spreads once you dig in.

Peanut butter
S$6.50

I strongly recommend the peanut butter molten cake, which has a rich filling and crunchy chunky bits that add a nice contrast of texture. With a mix of savoury peanuts with bittersweet chocolate, it’s no wonder this is one of the best-sellers.

Those looking for an afternoon pick-me-up should try the lemon molten cake. I am usually not a fan of citrus flavours with chocolate, but I enjoy its refreshing lift against the rich cocoa base.

Hazelnut
S$6.50

Those with a sweet tooth can aim for the hazelnut or white chocolate molten cakes, which are definitely the sweeter flavours from the selection available. For alcohol lovers, the cherries jubilee is the one for you. Served with whole cherries buried inside, its subtle sweetness and alcoholic touch adds another dimension to the molten cake.

Sea salt & caramel ice cream
S$3.50

Available as a simple treat on its own, or a sinful add-on to your molten cake, the ice cream at 3 Inch Sin has been customised to be less sweet without compromising its taste, allowing the flavours of the molten cakes to still shine through.

My personal favourite is the sea salt & caramel ice cream. With a blend of sweetness and saltiness, I can literally have three servings in a go! Seasonal flavours are available as well, so check with the staff.

Besides molten cakes and ice cream, a selection of other desserts is also available.

The Dark Side
$6/slice, $30/6 inches, $50/8 inches

A chocolate tart with a smooth, dark chocolate ganache made purely with Valrhona chocolate, The Dark Side will definitely appeal to those who prefer a more solid dessert compared to the molten cakes. I feel that it is not as chocolatey as the signature molten cakes, but I attribute that to a chocolate overload.

Mogador
S$7/slice, S$42/6 inches, S$60/8 inches

The Mogador, a chocolate cake of dark chocolate mousse and chocolate sponge with a tart raspberry glaze, is creamy and moist. While the glaze is a little too sourish for my liking, this light option deserves a try.

While there is room for improvement, 3 Inch Sin remains an ideal destination for desserts. Armed with good literature or a bunch of friends, this café is a nice place to hang out in if you’re in the area.

The New York New York outlet at Ang Mo Kio Hub sports a jazzy interior with colourful furniture. Along the inner corner of the restaurant, cosy sofa booths allow groups of up to 6 to enjoy a meal in privacy. The comfortable setting is conducive for long conversations over a hearty meal.

New York New York restaurant at Ang Mo Kio Hub

While the façade is prepossessing, the menu is just as enticing, offering gastronomic options in playful terms, such as “Give me Liberty” chicken cheese burger or the Jiggy Piggy. Late risers can take advantage of the scrumptious all-day breakfast menu!

Complimentary warm or iced water with a slice of lemon is served once you are settled down. Your glass is refilled in a timely manner.

Summer Cuddle
S$7.90++

For a slushy concoction, Summer Cuddle is an interesting option, composed of frozen strawberries and mango. This drink is rich and smooth, though quite thick to be a thirst quencher.

Roasted mushroom cappuccino
S$7.90++

The novel idea of a mushroom soup resembling cappuccino makes a good prelude to the meal. The soup itself is quite delicious although the foamy cap does not carry much flavour. The NYNY Clam chowder bread bowl (S$8.90) is a more enticing option.

NYNY cheesy nachos trio
S$12.90++

The NYNY cheesy nachos trio is a crowd pleaser. This addictive snack comes with 3 dips: salsa, sour cream and avocado, with the latter being the most popular.

The warm cheese that stretches as you grab a nacho is simply mouthwatering!

Juicy breaded mushrooms
S$10.90++

The juicy breaded mushrooms are a must-have. Served with a house-made ranch sauce, the sizeable white button mushrooms are lightly breaded and fried to a perfect crisp while juices remain sealed within. Word of caution: Do be mindful when you bite into the freshly cooked mushroom. The heat is so well insulated, piping hot juices will ooze out as you bite into each mushroom.

Brooklyn Port’s fish & chips
S$16.90++

When it comes to piscatorial possibilities, the Brooklyn Port’s fish & chips will not disappoint. The long piece of fillet is fresh, thick and tender, with the golden brown exterior remaining crispy throughout the entire meal. The portion size is substantial. For extra oomph, you can go for the Devil’s Fiery Fish & Chips (S$16.90) with an added dose of paprika and spice.

Waffle with caramelised banana and chocolate sauce
S$8.90++