Gram Cafe & Pancakes Singapore – Famous Jiggly Souffle From Osaka Japan

ABBEY: We queued a couple of times at Gram Pancake and on our third try we were in. There are only 30 soufflé pancakes at each time slots. A serving of three 4-cm pancake on top of each other costs SGD 17.90. That doesn’t include any drink and every person that will enter the restaurant should have an item to order (speaking of profit per customer. Haha).

They are wobbly (or jiggly) and fluffy but nothing special about the taste. The smell is like the fancy streetfood-pancake we had in Philippines. Maybe its with the water they use for steaming the pancakes. (Recycled?) 

Also in my observation, the staffs seem to give that “take photos for IG, finish your food fast, and leave” vibes. They might just want to serve all the customers who want to get in. No warmth or welcoming feel except for that one staff or maybe she’s the manager. Not going there for second time :)

Gram Cafe & Pancakes Singapore – Famous Jiggly Souffle From Osaka Japan

Premium Pancakes

WILL: A new craze sprouted at VivoCity. It is the Gram Pancakes from Japan. 

Do you know that they have a limited number of serving? Do you know that you need to queue for almost 40mins? Do you know that you can’t order a drink or another item from menu aside of thei pancakes? Do you know that thei pancakes cost a $17.90? Now you know! Haha! 

After waiting for another 15mins at the table, the pancakes were served. Indeed, it is jiggly and yummy for the eyes. BUT! It emits a stench. Arrggh. I do not know why but it reminds me of a smell of dirty hot towel. Argghhh... There nothing unusual of the taste. But the texture is creamy and spongy as I expected. 

The young man who is taking the orders outside the store seems so arrogant and surprisingly they told our next table that they can’t stay if they already finished their food. Whoah! 

Instagrammable but not worth the HYPE, TIME and MONEY. 

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Gram Café & Pancakes 

(F) https://www.facebook.com/grampancakes/

(H) 11AM - 10PM

(A) #02-110 VivoCity, 1 Harbourfront Walk, S098585

(T) 8666-6277

Canton Paradise | Marina Bay Sands

ABBEY: We were craving for porridge so we were on a hunt for one at The Shoppes (Marina Bay Sands). A minute after opening, we entered Canton Paradise. It gives you the feel of splendor with their white and bright ambiance. 

I got a bowl of Handmade Meatball Congee and a serving of you tiao. The unique thing with the porridge is they put fresh coriander leaves on top. I didn’t know that it can be a good combination. The porridge rice is so soft that you just have to slurp it like a thick soup. Definitely our cravings were satisfied.

Canton Paradise | Marina Bay Sands

WILL: We are around Marina Bay Sands, and the best restaurant to serve a porridge is Canton Paradise. 

I ordered century egg congee with shredded pork. Gosh! This is the porridge I am looking for. Well, what kind? I like it when the rice looks like just it is out from a pressure cooker. That it seems the water and rice married each other and you do not need to chew. Haha. And take note, you do not need any condiments to enhance it. It has a total flavour. The pork, it is tender. 

Spend your time for a peaceful lunch with the view of Marina Bay. Enjoy life guys! 

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Canton Paradise | Marina Bay Sands

(W) https://www.paradisegp.com/brand-canton-paradise/

(H) 1030am - 1030pm

(A) L1-02, Bay Level, The Shoppes at Marina Bay Sands

(T) 6688 7052

Fish Fillet Curry Recipe

Ingredients:

Fish fillet (cut into 2x3 inch sizes)

2 eggs

Potato starch (all-purpose flour)

1 tomato (sliced in half)

3 stalks of curry leaves

Vegetarian curry mix

1 medium Onion

2 Green chilli (sliced in half)

Salt and pepper

Make the batter by combining the eggs and potato starch. The consistency depends on your preference.

Season the fillet with salt and pepper and dip in the batter.

Double fry the fish and set aside.

Heat oil in a pan, and add the chilli, onion, and curry leaves until fragrant.

Put in the curry mixture and a cup of water. Add salt to taste.

Bring to a boil then add tomato (eggplant or lady finger), and coconut milk. You can put the fish into the curry or serve them separately. Enjoy with hot rice.

Fish Fillet Curry

VERDICT
WILL: Curry is one of the staple spice in Singapore and of course, we always have a stock of it in our cupboards. I suggested to Abbey to cook fish fillet curry. 

Abbey’s styles it as a separate item. It prevented the fish into sogging. Abbey hit the right mark of spiciness and thickness of the curry for the breaded fried fish. It is totally delicious!  

Hmmm? What will be the next viand for yellow curry? Hehe.