Pizza Par-tay in plain bagel from Two Men Bagel House

Pizza Par-tay is April's flavour of the month at Two Men Bagel House ( 一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四, 十五, 十六, 十七, 十八, 十九, 二十, 二十一, 二十二, 二十三, 二十四, 二十五, 二十六, 二十七), also a collaboration with Forged By Vow, following up from last month's Foie King. This bagel features the Forged Parfait - parfait made from Forged Gras.

Bagel's kinda small-ish today. I was caught up with the feature ingredient that something obvious never occured to me; that the 'pizza' in the name was part of the flavour profile. Which succeeded because pizza was the thing that came to mind when I was eating it and I attribute the key to that flavour to the sun-dried tomato. 

Speaking of which, was pretty dominant as a flavour. I tasted the Forged Parfait (just like chicken liver parfait if anyone was wondering) in only about 3 bites. The rest of it was largely the sun-dried tomato and/or a mixture of the rest. Don't think this is Foie King good.

Mini tiffin from A2B Veg Restaurant

Breakfast at A2B Veg Restaurant. So...a mini tiffin is a breakfast platter with a bit of different things they have available at breakfast. There's an idli, a vada, ghee pongal, kesari and a small masala dosa with a coffee. Speaking of which, that dosa was pretty buttery from the ghee. I'm going with the mini tiffin being great if you're going for variety. I loved how satisfying it was. Coffee's a little bit sour and pretty sweet but otherwise decent.

Putien has changed

The menu at Putien  (一, 二, 三, 四, 五, 六, 七, 八, 九, 十, 十一, 十二, 十三, 十四) has been streamlined. Some new dishes have emerged and and a bunch of others are no longer available. Even their corn juice has been removed. The vibe felt different as well.

This sambal white water snowflake (叁巴水莲) was one of the new items. Crunchy and not much intrinsic flavour from the vegetable. Tasted much like sambal kangkong. Good with rice.

Oyster festival is back so we got some la zi oyster (辣子鲜海蛎). Greasy crunch on the exterior and creamy on the inside. Much like how they were the last time we had them.

From the oyster festival menu was a black truffle oyster noodle (黑松露海蛎烧豆面). Not much of the black truffle flavour. Noodles were slippery and chewy. Not bad tasting.

Geylang Abalone Chilli Noodles (芽笼鲍鱼辣椒面), Broadway @ Sim Lim Square

The signature abalone noodles from Geylang Abalone Chilli Noodles (#B1-08/26 Sim Lim Square, 1 Rochor Canal Road) looked better on their menu. The actual bowl appeared a little underwhelming. Chilli was savoury and has a slight mala-esque heat.

Their meatball were those that has another meatball inside. They're slightly sweet. Not a fan. The rest of the ingredients were pretty ordinary. Mee pok was soft and without the bite that makes them enjoyable. At least now I know.

Henry Charpentier, Great World

Have passed by Henry Charpentier (#01-K103 Great World, 1 Kim Seng Promenade, tel : +65 6235 6303) here numerous times. First time sitting in for cakes.

White peach shortcake was delicious. Both the cake and cream were light and silky. Love those peaches.

Their rendition of the Black Forest gateau was also nicely done. It's not the same as the alcohol infused ones like the defunct Stuttgart Blackforest Boutique S-Café or The Corner Grill or Atout. This like the white peach shortcake had that trademark lightness that Japanese cakes tend to have.

Tsujiri Premium, Great World

Tsujiri Premium (#01-117/118 Great World, 1 Kim Seng Promenade, tel : +65 9830 5988) took over the spot that used to be The Dark Gallery. It's mostly matcha beverages, confectionary and desserts here if anyone was wondering. Their matcha as I've read are harvested from the Uji region of Kyoto and Gemini mentions good quality tea leaves with rich flavour and aroma.

Left's matcha cappucino and right's matcha latte. Visually a little different with the foam but I couldn't really tell the taste apart. Maybe one was a little milkier? I like the lightly sweetened latte better at Maccha House.

Pistachio basque cheesecake was a little nutty and mostly creamy. Didn't dislike it but I don't think it's pistachio-y enough that I'd want to get it again.

We were intrigued by their koji croissant with matcha fillings. The croissant was described as being infused with the essence of koji.

Couldn't tell if it was. Tasted like a regular croissant. Flaky, crispy, a little buttery and all. The creamy bittersweet green tea filling was nice.