Smooth textured Hokkaido icecream was definitely a perfect treat for humid Singapore weather. I need more than one!

Hit two birds with one stone, grab the best soft bun with kaya and butter and delicious Hainanese chicken rice.

I remembered vividly watching Channel News Asia a few years back and found out about the existence of Nick Soon's hawker stall, called One Kueh at a Time. The name itself already evoked such a nostalgic feeling of delicious handmade kueh from the old times.

Kajiken was the first mazesoba (mix noodle) restaurant in Singapore which offers different toppings to add flavours to the bouncy al-dente dry noodle.

Founder Bak Kut Teh at Balestier always reminded me of great memories I had in Singapore, memories that were spent catching with people that I loved. My last time there was also very memorable with the 24 hours delay of my flight back to Perth!