Saturday, 11 May 2019

Althea Korea: A'bloom Launch


Yes, Althea Korea has yet another awesome launch, A'bloom, bringing to us a series of great products at a very affordable price. 


The newly launched A'bloom collection is still relatively small, consisting of 4 different facial masks, meringue make up puffs and a blackhead blaster stick. And do I need to further point it out that their packaging is just so ridiculously adorable? 


A’bloom BHA Blackhead Blaster is an easy and quick triple treatment for blackheads, whiteheads and dead skin for daily care. It contains natural ingredients to help gently deep cleanse the pores and removing dead skin cells while preventing any irritations or redness on the skin.


The product comes in the form of a super convenient and handy twist-up stick and using it can't get any easier. Just dampen your face, twist up a little bit of the product and just roll it away on your face. You can just keep to your targeted area with blackhead & whitehead issue, but I went around my entire face and focus more on my t-zone. After washing off the product, my skin felt thoroughly cleanse but without the tight, squeaky clean feeling.

The 4 main ingredients in the BHA Blackhead Blaster are:
● Natural BHA ingredient to deep cleanse our pores by exfoliating the dead skin cells.
● Apricot seed powder to remove excessive sebum.
● Charcoal to absorb the dirt in the pores.
● Tea tree leaf oil to soothe as well as prevent any redness and irritations on the skin



A'bloom Fruit Mask Packs, $0.60 each, $5 for 10 pieces. 

Peaches are rich in moisture and vitamin A retinol components which helps control the oil and water balance of the skin. It helps normalize the skin turnover cycle with retinol by preventing troubles and taking care of dead skin cells and provide smooth, hydrated skin. The mask contains tea tree extract to help sterilization and takes care of trouble spots and pores.

The watermelon fruit has 92% of water which is excellent for moisturizing and soothing for the skin during the hot weather. It contains natural aminoic acid called Citrulin and Betain that forms a natural moisturizing membrane on the skin, leaving it moisturized as well as a smoother skin that does not dry out. The mask also contains lavender extract which helps soothe sensitive skin and provides liveliness.

Lemon and lime contains high vitamin C ingredient to help repair and protect the skin from UV damage. The vitamin C’s function of inhibiting melanin production provides a clear and
transparent skin. This mask contains green tea extract which is also rich in vitamin C ingredient to assist in controlling melanin production and skin care.

Avocado is known as the butter of the forest with rich protein that prevents aging and provides strong antioxidant with vitamin E tocopherol. The excellent absorption of skin-friendly unsaturated fatty acid provides shininess and elasticity to the skin. It is mix with hibiscus flower extract that contains Antocyanin, an antioxidant to prevent the skin from aging.


I love these little diagram at the back of each mask, telling you the main benefits (and its efficacy in comparison to each other) of the mask. 


The mask sheet is of an extremely soft and smooth texture that sticks over my face like a second skin, while the essence that's soaked up in the sheet is of the right consistency that's neither too watery (that it drips everywhere) nor too thick (feels too heavy on the skin). Popping the pack into the fridge for 10 to 15 minutes before taking it out and applying on your face also makes masking a super refreshing experience, especially when the days/nights gets unbearably hot!

And now, get ready for some ultimate cuteness!





I literally squealed upon pulling these out of the box, especially those baby ones. They are so adorable, and in different shades of PINK! These cute little meringue sponge puff design was inspired by none other than meringue cookies! The giant meringue puff will provide quick and smooth makeup application on wide surface of the skin while the baby meringue puff will provide fine and detailed makeup application on small surface of the skin with its pointed tips.

The meringue puffs are made out of non-latex sponge with hydrophilic properties which will
grow 1.5 times bigger than normal size when soaked with water allowing makeup to be applied
perfectly on the skin.

There is two ways to use these puffs to achieve a flawless make up look:
1. Soak the puff in water (and squeeze out the excess, of course) to get a moist and glossy skin
2. Use the puff dry to get a matte and flawless looking skin

A'bloom collection is now available on Althea Korea

Till then,
Mia Foo

Thursday, 9 May 2019

Guest Post: 3 Useful Content Marketing Tips for Beauty Bloggers


Is your make up review not garnering much traction online? Did you spend hours perfecting that makeup tutorial, only to have your viewers increased by a few in the past weeks? Well, it’s time to get your beauty blog up to par with some content marketing tips!

Connecting with cosmetic brands worldwide is a prime consideration for a successful blogger. However, successful content marketing for beauty blogs does not only rely on a business collaboration. In order to boost online presence, beauty bloggers must leverage on effective content marketing strategies to get ahead of the game. We’re talking about successful social media campaigns and search engine optimised content that is in line with what your audience is looking out for.

Read on for some content marketing tips that beauty bloggers can tap on to enhance their online presence.

Exercise the power of social
There is a vast number of people all over the internet looking for beauty inspiration or simply searching for new products. By tapping on this pool of interested audience, big and savvy brands meticulously plan engaging content for their consumers, especially when they understand their audience profile and what they are searching for. For instance, social media star Kylie Jenner tapped on millennials and Generation Z who are highly receptive to new trends. This profile of netizens grew up in the realm of social media, which made the social
media marketing of Kylie’s line of beauty products very successful.

However, apart from constantly promoting your products, you should also portray a kind of personality to your audience who would then be able to connect with you on a personal level. If you’re able to speak to the inner side of women (or even men), your audience will realise that you are able to relate to them and be more interested to learn more about you.

Nonetheless, content marketing on social media cannot reap success without the basic element – attractive visuals that are share-worthy. Ensure that each makeup review on your blog is accompanied with high-res images of the products. Videos of your makeup tutorials must be engaging yet concise – you have to make use of a good video-editing tool for this.

Take part in storytelling
Anyone can be an influencer in the beauty business – you don’t need celebrity power to be one. Social media has provided everyone with an equal platform where any individual can be an influencer of their own brands. If you’re a beauty blogger, you’re also an influencer as your thoughts and opinions on beauty products and trends are meant to drive discussions among those interested in the subject matter. As such, you can establish connections with beauty brands worldwide who are often supportive of influencer marketing as they help to boost their brands through content. The content must be SEO-friendly such that the right keywords are used to tell the story of the brand which consumers typically search for when they are looking out for the brand’s products. Therefore, be it a sponsored or an original post, your story about a beauty brand can get you ranking online. On the other hand, if you do have a makeup line, link up with the right influencers who will tell genuine stories on your behalf.

Keep your customers on the spotlight
If you already have a pool of consumers engaging with your content, be it a review, makeup tutorial or beauty product, you can use their stories as part of your marketing strategy. At the same time, you can invite your followers to have genuine conversations with you on your blog or social media platforms. When you share beauty tricks and tips, you can get viewers to comment on their experience and provide them with a platform to ask questions. This way, you show that you care for your audience. Engaging your audience on specific occasions such as International Women’s Day or initiating a beauty challenge as part of your content marketing strategy can help to grab the attention of your audience.

It’s time to get cracking on your content marketing strategy for all things beauty!

By Parveen Kaur

Saturday, 4 May 2019

Mia's Travelogue: ScootBiz to Qingdao


If you follow me on my IG, you should probably know that I've recently went to Qingdao for my pre-wedding photoshoot! 
After a quick search for air tickets, I came to realised that only Scoot provides direct flight to Qingdao, and with a very small fee for upgrade to ScootBiz. Hence, it's decided that my first experience with Scoot shall be ScootBiz!

-credits to flyscoot.com-

First up, there's no secret that on ScootBiz, you will get bigger, roomier seats. However, for my personal experience, I feel that Scoot doesn't really try to hide that their aircrafts (or just so happen to be the aircraft I boarded?) has seen better days. The armrest that holds my pull-out table has unidentified stains and the buttons to recline my seat has a big corner broken off. But these aside, I can't deny that the seats are definitely way more comfortable compared to the usual economy seats for a budget airline. 

And now, to their (miserable) food. 

I really didn't expect Scoot's flight meals to be this bad. Apparently, if you're on ScootBiz you will be entitled to a premium meal that comes with TWO "sides" (snacks/tidbits). However, this wasn't made known to me as I was choosing my meals (that the premium selection will get you two snacks instead of one). And as the one and only premium selection for my flight was some random chicken dish with rice, I obviously went for Nasi Lemak, thinking that it will be of a quality that's comparable to Air Asia. 

And.... obviously not.

The extremely miserable portion size aside, the rice tasted just like plain white rice with no hint of "lemak" (coconut milk) at all. Pairing white rice with a few miserable pieces of rendang chicken, a few strands of long beans and a bite sized otah fishcake doesn't turn the entire meal into Nasi Lemak, Scoot. Why don't you get some pointers from Air Asia? 

From other reviews, it seems like Scoot uphold their rules of no outside food on board very strictly, which is why I guess they're comfortable with serving food of such quality (and quantity). You've no choice, especially if you're on a longer haul flight (and not on ScootBiz, which gives you "complimentary" meals). You either starve, or you get ripped off by them to pay a ridiculously hiked up price for such crappy food. Or maybe you're better off with buying cup noodles instead, at least you know it's not going to taste like crap. 

And back to the premium selection meal on ScootBiz. It was pretty strange, that we were only informed upon check-in at the airport, that the BF's seat is faulty and will be unable to recline. Hence, the counter staff offered to switch him to another seat, but can't put us together because the flight is "very full". And so I boarded the flight thinking that I will be sitting alone, but I ended up sitting to a random aunty, who has a premium selection meal, which you need to pre-book during air tickets purchase. Hmm...
But anyway, the premium selection comes with a small can of pringles and a bag of dried raisins, unlike my normal meal with comes with just a Ritters Sport chocolate. 

And now, to the main reason why I decided to upgrade to ScootBiz. Their in-flight entertainment!

Other than the complimentary meal and in-flight power, ScooTV will the be last complimentary service you'll be getting on ScootBiz. Do note that other services such as WiFi and even a "comfort pack" of blanket & cushion will require further add-on purchases. 

If you're using Android, then you'll be safe as access to ScooTV will be directly on your browser. But for iOS users, do remember to download the ScooTV app on your device before your flight, if not you will probably need to buy their WiFi service to download the app before you can gain access to your complimentary ScooTV, which is pretty ridiculous, I know. 

And here's the selection of movies during my flight. 






Other than a few pretty recent movies, and a couple of pretty old ones, there's also a small selection of drama and variety shows (which totally didn't catch my eye at all). 

The experience on ScooTV was very smooth, other than the fact that any PA announcement will pause the movie and I experienced difficulty with continuing my movie from where I was cut-off (had to reload the whole movie from the beginning). As in-flight power is complimentary (with a 3-pin plug for each seat), there is no worries of your device dying on you halfway through your favourite movie! 

And so, my final thoughts. Is ScootBiz worth it? I'll say it definitely depends on how much the add on fares is. For Qingdao, it was only a mere $50 add on from FlyBag so it actually makes sense to add on that amount for a better, roomier seat, complimentary meal, in-flight power and entertainment. For other routes, the add on fares can get up to a few hundreds and in those cases, I do feel that you're better off with just a FlyBagEat or even just FlyBag if you're on night flight. 

Till then,
Mia Foo

Friday, 19 April 2019

Mia Bakes: Tang Yuan Milk Bread (Soft bread with minimal kneading)


Hey fellow bread-lovers! Yup, I'm back with yet another bread recipe, and this time you can get soft and fluffy bread with minimal kneading. Yes, MINIMAL kneading. NO WINDOWPANE STAGE REQUIRED! And the method of making the dough is like a one-bowl yudane method, coupled with high hydration level, to give you soft and fluffy bread without an extreme arm's workout. 
Sounds super easy, right? Let's go! 

The idea of this delicious tang yuan bread comes from super talented youtube-baker Tears of Happiness. If you haven't heard of her, you should totally check out her videos (it's all in Mandarin, though). 

So, to get 10 tangyuan buns, you'll need:

200g all purpose flour 
(or bread flour, if you fancy)
1.5 tsp castor sugar
1 tsp instant yeast
1/4 tsp salt
1.5 tsp oil 
(I used vegetable oil)
1 large egg (around 50g w/o shell)
42ml BOILING HOT water
70 - 75ml whole milk (lukewarm)
(I added around 72ml)
10 frozen tangyuan (glutinous rice dumpling) of your choice, DEFROSTED
(I used peanut filling) 

First up, in a large bowl, add in the flour, salt and sugar, and give it a quick stir. Then, pour in the HOT (make sure it's BOILING HOT, just like making your yudane dough) water and stir it around with a spoon or chopsticks. Part of the dry flour will start clumping together to form bits of "yudane dough". Set the bowl aside and for the hot dough bits to cool down. 
In a small bowl, pour in the lukewarm whole milk and add in the yeast and give it a quick stir to mix well and set aside. 
Then, crack in an egg into the flour/dough bits mixture and pour in the milk-yeast mixture. Mix well with a spoon or chopsticks until fully combined. At this point, the dough will be extremely, extremely wet and mushy. If you attempt to tear off bits of the dough, it will just break off without any form of resistance. Cover the bowl with some clingwrap and set aside at room temperature for around 20 to 30 minutes. This allows the gluten to form on its own. 

After 20 to 30 minutes, you can check the dough by pulling at a corner of the dough ball, it should start to stretch well for gluten has developed. Then, add in 1.5 tsp of oil and start kneading the dough in the bowl. DO NOT knead the dough on a counter as it will be super sticky and nearly impossible to work with. Due to the addition of oil, hand-kneading of the dough will start off as being rather easy as the dough will not tend to stick to your hands. But after just a few minutes of working with the dough, the oil will be fully absorbed by the dough and it will start to be extremely sticky to both your hands and the bowl. Continue kneading the dough by a "folding" method instead. Pulling out the dough from a corner and tucking it back into the centre of the dough ball. Knead the dough for around 10 to 15 minutes until you are able to roughly tuck it into a ball shape. 
Then, wrap the bowl with clingwrap and leave it at a warm place for 1st proofing for about 1 hour. 

After 1 hour, check for completion of the 1st proofing by coating your finger generously with flour and poking it right down the centre of the dough ball. The hole should remain as it is with very minimal rebound. 
Then, sprinkle a generous amount of flour over the top of the dough ball and coat your hands with more flour and punch down the dough to deflate it. Knead it slightly until all the air bubbles has been deflated before overturning it out onto a well floured work surface. The dough will still be very sticky, so do make sure that your work surface is well dusted with flour. With flour-dusted hands, shape the dough ball into a log and cut it into 10 equal pieces and fold each piece roughly into a ball (you probably won't be able to make the dough into round balls by the traditional surface-rolling method as it'll stick) and cover with a clingwrap to prevent drying. 
Taking a piece of the dough ball, you can either roll it out slightly with a well-floured rolling pin, or simply flatten and stretch it out using your hands, as the dough is VERY soft, it will be very easy to flatten and stretch out. Then, take a piece of the defrosted tangyuan and wrap it into the dough ball. Pinch at the seams to seal properly and roll it around in between your hands to ensure roundness of the bun and set it on a baking tray lined with parchment paper, seam side down. 
Repeat with the remaining 9 dough balls/tang yuan to get a total of 10 buns. 

If your oven has a proofing function, proof your buns in the oven for around 20 to 25 minutes, until the buns grow around 1.5 to 2x in size. If your oven does not have a proofing function, you can either 2nd proof the buns at room temperature for a longer time (around 45 minutes), or save a bit more time by placing a bowl of hot water under your baking tray in a closed oven. 
Check for completion of the 2nd proofing by coating your fingertip with some flour and lightly press down on the side of the bun. If a slight indentation is left behind with a little bit of rebounding back, the buns are ready to be baked!

Pre-heat your oven to 175 degree Celsius and bake the buns for around 15 to 18 minutes, until the surface turns a light golden brown and when you tap the surface with your fingernails, it produce a hollow sound. 

TADAA~ 

I was expecting the filling to be more runny, like Liu Sha Bao, but they turned out pretty dry. These buns are best eaten when still warm, when the peanut filling are still moist, the mochi soft and chewy and the bread super soft and fluffy.


Look at that fluffiness!


Only a 10 minutes easy kneading required, no windowpane stage achieved, and using just plain flour. 
Awesome, right? 

Till then,
Mia Foo

Sunday, 7 April 2019

Mia Bakes: Nutella / Lemon Curd Stuffed Milk Bread

As you know, I used to own a Mayer Breadmaker. Yes, USED to. It has served me decently well for almost 2 years and then decided it's time to go halfway kneading the dough for my 1st try at a chocolate babka  a while back and I've stopped baking my own bread ever since.... 
And then one fine day, I decided just to test my own endurance and see if I can manage hand-kneading my bread dough from scratch, so here it is!


The recipe is simple, just very basic milk bread with about 1 tbsp filling of your choice. I decided to make a variety of fillings with nutella, lemon curd and raisins!

So to get 8 small buns, you'll need:
250g all purpose flour + 1.5 tsp vital wheat gluten
(or 250g bread flour)
30g castor sugar
160 - 170ml milk 
1 tsp (~3g) instant yeast
1/2 tsp salt
20g soften unsalted butter
 fillings of your choice

In a large bowl, add in your flour, sugar, salt and yeast, making sure that the yeast and salt are not in direct contact with each other. Then, add in 160ml of milk and stir with a pair of chopsticks or wooden spoon until the wet and dry ingredients starts to come together to form crumbly dough bits before going in with your hands to start kneading the dough in the bowl. At this point, you may either add more milk or flour depending on the hydration level of your flour and continue kneading until the dough pulls away from the bowl, coming together into a ball and your hands are relatively clean of sticky dough bits. 
Then, take your dough ball out and flatten it onto a clean work surface. Add in the soften butter and first fold the dough over the butter for a few times before started to knead it with your hands again. This time, be prepared to really work the dough out and knead for at least 30 minutes in order to reach the windowpane stage. I kneaded my dough for 45 minutes. 
And if you have no idea what windowpane stage means, it means you have to pull off a small piece of the dough and stretch it out with your hands. It should be able to be stretched till extremely thin, losing its opacity, and should you puncture a hold in the dough, the edges of the hole should be smooth, free of jagged edges. 

Fold the edges of the dough ball down its centre to form the dough into a round ball with smooth outer surface and leave it in a clean, oiled bowl and cover with some cling wrap. Leave the dough overnight in the fridge for 1st proofing, for at least 6 to 8 hours. 

The next morning, take your dough out of the fridge and leave it standing on the counter for at least 30 to 45 minutes for it to rise back up to room temperature. Check if the 1st proofing is done by poking a finger right down the middle of the dough ball, the hole should stay as it is (with slight rebounding at most) and the dough ball shouldn't collapse. 
Then, turn the dough ball out onto a lightly floured surface and give it a few kneads to knock out all the air bubbles within. Using a bench scraper or just twisting with your bare hands, divide the dough ball into 8 equal pieces, rolling each piece into a small ball shape and setting them aside, covered with a layer of cling wrap to prevent drying. 

Then, take out a piece of the dough ball and roll it out slightly with a small rolling pin. You should roll it in a way such that it's thinner at the outer rim and slightly thicker in the centre. Then, add a dollop (about 1 tbsp or slightly less) of nutella, lemon curd or any type of filling you fancy (I will not suggest watery jam though, they will cause the buns to burst open) onto the centre and wrap it up into a ball by first folding the outer edges in and pinching the seam close. Flip the bun over, seam side down, on a baking sheet lined with parchment paper and move on to the rest of the dough balls. 

If your oven has a proofing function, set the stuffed buns to rise in your oven at about 38 to 40 degree celsius for about 20 to 25 minutes, until the buns has expanded to 1.5x the original size. You can check for completion of the 2nd proofing by coating the tip of your finger with some flour and tapping it lightly on the bun. The depression should just bounce back very slightly, and still remains visible. 
If your oven do not have a proofing function, you can either leave the buns to proof at room temperature for about 1 hour, or create your own "proofing function" in your oven by placing your buns on the top rack and a dish of hot water on the lower rack. 

When the buns are proofed, take them out from the oven and set your oven temperature to 175 degree Celsius. Once pre-heated, let your buns bake for 20 to 25 minutes. Check for doneness of the buns by tapping on the bun surface, if it sounds hollow, it's done baking. 

These buns are crusty on the outside, but super soft and fluffy on the inside! 

The only problem is that they are best eaten on day 1, for the lose the freshness very quickly. 
Or perhaps, I just need a better method of keeping them. 

And if you're also filling your bread with lemon curd, please double, triple check that your seams are well pinched. Lemon curd is quite "jam-ish" and they do explode out from the buns much easier compared to nutella. 

Till then,
Mia Foo

Thursday, 4 April 2019

[Media Tasting] Nuevo Cafe SG


Located at the first level of an industrial building near SingPost Centre, Nuevo is an unassuming cafe set up by KitchenHub, a commercial kitchen equipment specialist, in April 2016 right next to their showroom in Eunos Avenue 3 with the intention to create and celebrate casual hearty food to share with the masses. 

We were there at a rather off-peak time of 4pm (to 6pm) and the cafe was still pretty packed! They very humbly attributed the crowd to the church located in the same building, but I later found out that it's really the quality of their food that counts. 

For a casual cafe establishment, Nuevo boasts a pretty impressive menu at extremely affordable pricing, and with a variety of food selections that differs slightly for weekdays and weekend. 


Their kitchen is located away from the cafe seating, right at the other end across the showroom. 

And over here, you can find the legendary acclaimed Josper Oven Grill. 

An oven and charcoal grill combined into one, Josper Grill simplifies the usual two step process of grilling our meat before finishing them off in the oven into one. This supposedly not only shorten the time taken for thick cuts of meat to be cooked, but also create wonderfully cooked meat that's tender and succulent on the inside. 

And here's the main highlight of the day, FOOD! Oh, glorious food! Nuevo Cafe has prepared a selection of their newly launched menu and signature dishes from both the weekday and weekend menu for the day. 

A rather impressive spread, eh? But thank goodness Nuevo has very thoughtfully portioned out the dishes into food-tasting friendly serving sizes so that none of our stomachs burst that day. 

But before that let's touch on their signature drink, the Iced Earl Grey Tea. 

Sweetened with honey instead of table sugar, the ice cubes that they've used for the drink are actually frozen cubes of the earl grey tea itself, hence you will never have the disappointing moment of realising that your tea has turned into plain water when all the ice cubes has melted after being left on the table for too long. 
One brownie point for the effort! 

And here's some of the dishes we've tried for the day that made a lasting impression on me. 

Potato Mochi
Mashed potato with mochi, camembert cheese & topped with teriyaki glaze

I friggin' love this appetizer, OMG. These are so good! Nuevo has simply taken 3 of my favourite food, potato, mochi and cheese and mashed them together into this delicious golden nugget that's deep fried till crispy on the outside but soft, gooey-chewy on the inside and bursting with oozing Camembert cheese. 
As a serious carb-monster, I could actually see myself ordering two servings of this and having them as my main, I'm not joking. 

Mentaiko Carbonara 
Linguine in mentaiko cream sauce with bacon, tobikko, parmesan and onsen egg

This is like an upgraded carbonara, packed full of flavour not only from mentaiko, but the addition of bacon, parmesan and tobikko also added a lot more savoury flavour to the pasta. Might be on the too-salty side if you always prefer a milder flavour. I mean, when you see bacon, tobikko and parmesan together, you should know the savoury factor is going to pack a punch. 

Kakuni Pork Rice Bowl
Japanese braised pork belly on pearl rice and served with pickled radish, pistachio furikake and onsen egg

I'm hardly a fan of pork, much less to say pork belly (hate the fats!) unless it's roasted and with crackling skin but this kakuni pork is so good! It didn't even taste like pork, to be honest. The meat was so tender and juicy, it was almost like the fats and lean meat layers has been cooked to melt into each other. The braising sauce also gave the pork so much flavour, you could really call this addictive. 
There's absolutely nothing to dislike about the pearl rice, which obviously tasted premium (yes, after working p/t in both Edo sushi & Genki sushi during my university years, I've learnt that not all Japanese pearl rice are made the same...), but I did have some tiny issue with the pistachio furikake, which had some really tough-crunchy bits here and there that hurt my sensitive teeth. 
But it's not you, it's me. I just need to take better care of my poor, weak teeth. 

Yakiniku Wagyu Rice Bowl

If you're still not sold for the kakuni pork and prefer beef, Nuevo also has a yakiniku wagyu rice bowl to satisfy your tastebuds. Look at how pink and juicy the wagyu slices are, they're literally glistening. 

Baked Salmon
Salmon fillet with miso butter sauce, served with mashed sweet potato and mesclun salad

Though tasty, I personally felt that the baked salmon was a tad dry but it could be due to the chef cutting the fish into smaller portions before cooking the fish, instead of cooking the fish as per usual serving size before cutting it up into smaller portions. 

But what's truly intriguing for this dish was the mashed (purple) sweet potato! Although I personally do love sweet potatoes, but the purple ones are always my least favourite as they always have this distinctive earthy soil taste. But Nuevo has not only managed to get rid of that unpleasant earthy taste, but made it taste exactly like a normal mashed potato, the usual rich and creamy texture and all. What magic is this?! 

Burnt Chicken
Chicken thigh in honey glaze, with shoestring fries and coleslaw

Taste wise, it is pretty standard, a savoury marinate with hint of sweetness from the honey glaze. But despite being "burnt", the insides of the meat remains extremely tender and succulent while the charred bits on the outside added a lot more depth to the flavour. 
Oh man, thank you, Josper Grill. 

And now, to their weekend brunch menu!

Croque Madame
Brioche with honey ham, parmesan, mozzarella, cheddar and mentaiko bechamel sauce, topped with fried eggs and served with mesclun salad, grilled tomato, duchess potato and pistachio furikake

I know, it seems huge, but I'm sure my greedy self can easily polish the plate clean (on my cheatday, of course!) because who doesn't like some thick, fluffy & buttery brioche toast with ham and a mixture of THREE yummy cheeses? And those duchess potatoes are so damn good (for a potato-lover like yours truly). It's probably piped mash potato that's deep fried, so the outsides were crisp while the insides were light and fluffy. <3 

Nuevo Breakfast
Brioche toast with cheese sausage, bacon, scrambled eggs and Japanese mushrooms, served with mesclun salad, grilled tomato, duchess potato and pistachio furikake

A huge, hearty platter of all things yummy, this is definitely the go-to choice for the starving. You can't go wrong with brioche, juicy cheese sausage, bacon and creamy scrambled eggs together on a plate. Having it looking so instagram-worthy just adds more brownie points to it.  

For fellow coffee addicts out there, you'll be glad to know that Nuevo does a pretty decent Flat White too! But those funky looking bubbles on the surface was due to me leaving it standing on the table for a little too long. Heh! 


Nuevo Cafe SG is located at 115 Eunos Ave 3, #01-01
for more information, visit their website HERE

Till then,
Mia Foo
  • Nuffnang

  • SampleStore

  • foodpanda Curator's Network

  • BloggerBabes

    Blogger Babes are Sophisticated Bloggers Seeking Simple Solutions and Support