At the expense of alienating myself from the rest of Singapore, I must say I don’t get the hype over Llao Llao. Yes, I’ve tried it. And at best, the icy yogurt that reeks of skimmed milk is average. It’s not that cheap either so I can’t understand the never-ending queues for Llao Llao.
Sure, rainbow cakes are pretty and whimsical and all that. But beyond their pretty facade, often lies layers of dry and tasteless sponge sandwiched between artificial tasting buttercream. You’d think this fad would die out after people actually taste the cake. Sadly, it seems that whatever is instagrammable is here to stay… regardless of how it tastes.
I understand why Westerners like coconut water. Their lack of readily available fresh coconuts make bottled coconut water a great alternative. But why Singaporeans prefer a processed, bottled option to fresh coconuts remains an unsolved mystery to me. Especially when we have free access to the best coconuts from Malaysia and Thailand.
Having eaten tons of red velvet cakes before, I really can’t tell the difference between a normal chocolate cake and a red velvet cake. The only saving grace of this over-hyped dessert is probably the cream cheese frosting. But who am I to tell everyone to stop eating their favourite chemically coloured dessert? Oh wait, that’s exactly what I’m doing right now.
I’ve lost count of how many salted egg dishes I’ve tasted over the year, it’s on fries, crab, pasta, and everything under the sun! I know, it’s delicious, but is it really necessary to pour it on everything and slap an SG50 label on it? I think I can make it official, salted egg is the new truffle oil of 2015.
This post was brought to you by me. Yes I paid for (mostly) everything 😉
