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Kith Cafe

October 7, 2010


Kith Cafe is little cafe tucked away in a secluded corner of Robertson Quay. Sandwiched between a beauty salon and a laundromat, it is likely to be classified as a “hidden find” on popular Singaporean online food guide Hungrygowhere. With only two (albeit long) tables in the indoor seating area, it is indeed a tiny but cozy place to stumble upon while taking a walk in the vicinity. There is also an outdoors seating area where people can stretch their legs and bask in Singapore’s tropical air while indulging in the simple pleasures of life — good food and good company. Did we also mention the view? Kith Cafe is right by the river.kith

Being Singaporeans (and PR), we are drawn to air conditioning like a bee is drawn to honey. Inside it’s cool, but we feel right at home on the wooden benches and stools. Plates of pastries entice and delicious smells wafted in the air.

brioche with strawberries and vanilla yoghurt

Brioche with Vanilla Yoghurt and Strawberries

The two thick slices of brioche came studded with candied fruit and raisins. It was also delightfully soft. It went excellently with cold butter and dipped in yogurt! Though it may have been a tad sweet, the vanilla yogurt complemented the tartness of the (generous) chunks of strawberries hidden beneath the murky cover. Healthy AND delicious!

big breakfast. fantastic strawbri jam hidden behind

Big Breakfast

For the national softballer player / wushu master / big eater is the big breakfast. With 2 slices of toast accompanied by a slab of butter and a dish of homemade strawberry jam on top of 2 rashes of bacon and a giant juicy sausage, flanked by a serving of scrambled eggs and grilled tomatoes, this dish is not for the diet conscious. The strawberry jam deserves a special mention: although not exactly jam-ish in texture, everything about it screams “HOMEMADE” and that’s what we like about it.

bacon cheese & scrambled eggs toasties

Bacon, Cheddar and Scrambled Eggs Toasties

For those with a smaller appetite, the toasties are the perfect choice. It is  hard to resist lightly scrambled eggs, bacons and gooey cheddar pocketed within warm, fragrant wholemeal bread. The bread may seem like your typical wholemeal slice but it definitely had a non mass-baked fragrance to it. And those crusty corners, mmm….

croque monsieur

Croque Monsieur

On first look, we were slightly disappointed as we were expecting the typical cheese-topped croque monsieur that looks somewhat like a cheese volcano just erupted. Nonetheless, this could make a pretty decent comfort breakfast with ham and cheddar between lightly toasted bread. Both the croque monsieur and toasties came with chopped green apples drizzled with honey. Such a simple yet ingenious breakfast side dish. C had a not-so-secret moment of  sipping out all the honey ‘juices’ after gobbling up those fresh apples.


Watermelon Lychee Blend / Strawberry and Vanilla Yoghurt Milkshake

Both drinks were delightful. The watermelon lychee was refreshing; the strawberry and vanilla yogurt smooth and creamy without being overwhelming.

Drop by for brunch at Kith, it’s a wonderful place to catch up with old friends or simply watch the world pass by.

Kith Cafe

7 Rodyk Street
6341 940


Chocolate Souffle Cupcakes with Mint Cream

August 25, 2010

Where did time go?! Seems like just a few days ago we were busying ourselves in D’s kitchen and all of a sudden I realize 4 weeks have gone by..

I can’t believe it has been this long since I last sank my teeth into these gorgeous little cupcakes!

Warning: this recipe requires the washing of many dishes

IMG_2710and they taste heavenly too!

Chocolate and mint is always a sure win combination. What makes this so special is the lightness of it. Watching my trusty mixers whipping up the yolks and whites to more than double the size — oh what fun! Doubling the size means halving the calories. Right? Right?

The thing about souffles is that you can’t just dump it all in a bowl and watch TV while the mixer does all the work (yes, I do that). There is always the sincerity of the human touch in the folding.


After sitting in the oven, these precious cups of chocolate rise to form crisp domes. If you’re starting to panic, thinking “HOW IS MY BLOB OF CREAM SUPPOSED TO NESTLE DEMURELY ON TOP OF MY CUPCAKE NOW”, just take them out of the oven and two seconds later..


Bam! Like magic!

A word about the White Chocolate Mint Cream: Amazing.

Sweetened by the white chocolate, beaten until light; you can’t help but lick it — just to find the subtle yet refreshing mint rounding off the whole transfusion of flavors. Beware though, the cream has to be VERY VERY cold before it’s whipped! And it takes FOREVER to whip!


Now all that’s left to do is enjoy! And trust me you will!

Chocolate Soufflé Cupcakes with White Chocolate Mint Cream
Smitten Kitchen

Makes 9 cupcakes, or about 20 mini ones.

Chocolate Soufflé Cupcakes
6 ounces (170 grams) bittersweet or semisweet chocolate, chopped
6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
3 large eggs, separated
6 tablespoons (97 grams) sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract

White Chocolate Mint Cream
2 ounces (56 grams) white chocolate, finely chopped
3 ounces heavy whipping cream
1/8 teaspoon peppermint extract

Get the white chocolate mint cream ready for later: Place the white chocolate in a small bowl. Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate. Whisk well. Add the peppermint extract and whisk again. Lay a piece of plastic wrap on the surface of the cream. Chill until very cold, about two hours.

Make cupcakes: Preheat oven to 350°F. Line 9 standard-size (3-ounce) muffin cups with paper liners. Stir chocolate, butter and espresso powder together in heavy medium saucepan over low heat mostly melted, then remove from the heat and whisk until it is fully melted and smooth. Cool to lukewarm, stirring occasionally.

Using an electric mixer beat egg yolks and 3 tablespoons sugar in medium bowl until mixture is very thick and pale, about 2 minutes. Briefly beat lukewarm chocolate mixture, then vanilla extract, into yolk mixture. Using clean dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 3 tablespoons sugar and all of the salt, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Divide batter among prepared cups, filling each three-fourths of the way.

Bake cakes until tops are puffed and dry to the touch and a tester inserted into the centers comes out with some moist crumbs attached, about 15 to 20 minutes. Cool in pan on a cooling rack.

Finish your masterpiece: Beat mint white chocolate cream with electric beaters until soft peaks form. Remove cupcakes from pan, and fill each sunken top with a healthy dollop of white chocolate mint cream. Top with shaved dark chocolate, if you’re feeling fancy.

Lotus Chips

August 12, 2010
tags: ,


Inspired by one of  Luxirare‘s (an incredibly amazing blog) old post, Guestbakers DT and CY were dying to churn out some homemade lotus chips. So, after picking up some lotus roots from Cold Storage we headed home for some serious business.

This recipe is largely impromptu but the chips turned out surprisingly good. Except they weren’t baked too evenly, but that’s not something we can’t fix if we are going to make them again.


Lotus Root

Olive Oil



1. Line baking tray with foil and proceed to brush olive oil onto surface of foil. At the same time, preheat oven at 190 C

2. Thinly slice lotus root to preferably 1/8 inch each. Too thin and it will become burnt easily, and too thick? It doesn’t achieve the optimum crunch.

3. Carefully lay sliced lotus roots next too each other. As the lotus tends to shrink when baked, slices can be laid closely.

4. Brush Olive Oil over evenly and sprinkle salt as desired.

5. Throw them into the oven, turning them over in approximately 10 mins or when golden brown.

These healthy, baked (not fried) goodness make a good snack anytime of the day! Best served right out of the oven we say!

Blueberry Muffins (Again!)

August 5, 2010

So, we were all looking forward to a merry, long awaited reunion but alas, Y was struck by the flu bug making its rounds and so she left us ( D, C and UK guestbaker T) to hold the fort in the kitchen. Well, thankfully we didn’t disappoint.

When it comes to blueberry muffins, D & C practically has a hate – hate relationship with it. First time round, we were still our ignorant selves and we used canned blueberries, a BIG no no. Needless to say, our muffins were crappy. Fast forward, we were desperate to undo our mistakes. Turns out, we failed again, even with fresh blueberries!! Unbelievably so, because we usually end up with at least something edible. Yup, and that batch was thrashed as well.

Months later, we revisit our nightmares and were more than determined to make it werk. As C was approaching the end of her internship, she decided to give her lovely colleagues a treat. So of course, this batch of muffins HAD TO BE GOOD.



Glorious to die for muffins, with the perfect streusel to top it off. As per TGF’s tradition, we overdosed the blueberries and the muffins turned out perfectly moist and fruity. To be exact, exploding with blueberry goodness!


Really, these muffins embody everything I would look for in tbe perfect muffin, so this recipe is definitely a keeper, to be passed down for generations! The recipe is named To Die For Blueberry Muffins. To whoever who created it, you were damn right!!

And phew, finally some blueberry muffin success for us!!

Recipe adapted from Allrecipes


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup buttermilk (original recipe asks for milk, which would work perfectly as well, but buttermilk will give it an amazing texture)
  • 1 1/2 cup fresh blueberries (original recipe asks for 1 cup, but 1.5 cups is perfect for blubry explosion)
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top  3/4 full, and sprinkle with crumb topping mixture. (at 3/4 full, our muffins rose beyond the cups)
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Dream-like Milkshake

August 3, 2010

I love the Japanese!!! I love their canned stuff!!!! and I think I have just stumbled upon the ultimate Japanese canned drink!!!!

Milkshake lovers, pancake lovers:  please buckle up or risk falling off your chairs from hyperventilation!




I can’t find the right words for it so I should just shut up. Staring at the image itself is killing me.

It will only be available in Japan in September. I wonder when it will ever reach our sunny shores.

edit: S and D thinks this idea is gross. I am extremely disappointed that they do not share my sentiments for this brilliant drink.



Kitchen Decadence

July 31, 2010

Here at TGF, we really are at our most unglamorous when working in the kitchen. But of course, we still lust for some really kitschy and ingenious tools..

These Matryoshka Russian Nesting Doll Measuring Cups really hit the note for blending style with function, don’t they? Now these domesticated russian dolls can venture beyond their typical ‘on the piano/ display cupboard’ territories to prove their worth in the kitchen!

Not sure about you but we always get frustrated trying to clean the last bit of the batter out of the bowl because the typical spoon just cannot do the job well! Well, it sure seems we  will now be rid of this problem with the Batter Finger. It’d probably also make licking the final bits off look attractive!

Gosh, this brings tea-time cupcake to a whole new level! These reusable Tea Cupcakes molds really trump anything else we’ve seen. Even the most ordinary cupcake would look luxurious in them!\

Argh, we’d be jumping in joy if we actually owned these stuff but we are, afterall, starving students who have to buy the cheapest ingredients in the store so these quirky tools can wait.

A typical cold storage/ phoon huat ingredient run goes like this:

D: “Eggs! We need eggs!”

C: “Okay, which one?”

D: “Ah the cheapest one… wait this one is 5 cents more expensive but the crate looks sturdier.. this!” ( because we really aren’t too confident about bringing the eggs home safe and sound, right D? )

Yup, that’s how we function here, but you know what, despite cheap ingredients, we still love every moment of it.

All items from the Neatorama Store, which IMO is the most awesome internet store for everything beyond imagination and quirky.

Cajun Chicken Sandwich

July 30, 2010

C was suffering from baking withdrawals and implored D and S to gather and bake despite slaving away all day in the corporate world. So one unbearably hot Thursday, 3 of us trudged down to D’s house with 2 recipes and 5 bags of ingredients.

S was hungry after waiting an extra 30 minutes for us to reach the bus stop. Long story. To cut it short, it was C’s fault. Heehee.


So as you can imagine, once we got to the kitchen we started slicing and mixing and frying away. C had graduated from citrus molester to chicken breast molester and managed to rip out all the fat and slice the pieces into 1/2 inch pieces while D was still rummaging for the scissors.


“I found it!!!!”

“I finish already.”



It happens a lot.

Meanwhile, S hacked away at the german multigrain bread we picked up.. in Chinatown! D proceeded to boil the eggs and gather herbs and spices as C continued to massage the chicken into tenderness.

S and D whipped together a special cajun dressing while C rubbed in our hastily thrown together marinade. Chicken sits in marinade for 5 minutes before S, C & D decide to ignore the recipe’s advice to “marinate at least 2 hours” and pan fried the slices in olive oil.


After much deliberation, C also decided to thickly slice her avocado instead of mushing it, because “a true avocado eater will love it either way”. At this point, S has become too hungry to cook and proceeds to the living room to watch a Hong Kong drama serial.


As D toasted the bread slices, C assembled them. Bread – Chicken – Dressing – Egg – Avocado – Bread. Doesn’t get any better than that. We originally wanted to put in lettuce and tomato, but alas — all D’s fridge had was broccoli and cabbage. But the avocado worked out perfectly.

A sandwich bursting with tasty and juicy chicken, not-too-rich dressing, slightly runny egg and creamy avocados, this was a most satisfying (albeit messy) meal that we think would make a easy lunch to pack to work or school. Try it for yourself!

Recipe (Allrecipes adapted)


  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • >1 teaspoon garlic salt
  • >1/2 teaspoon cayenne pepper
  • >1/2 teaspoon paprika
  • >1 teaspoon pepper
  • 6 slices bread
  • 1 avocado
  • 3 eggs
  • 1/4 cup mayonaise
  • 1/8 cup light sour cream


  1. Cut fat off chicken and slice into 1/2 inch thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Let sit for at least 5 minutes.
  2. Meawhile, boil eggs and slice avocado. Combine the mayonaise and sour cream along with same seasonings, to taste.
  3. Pan fry chicken about 30 seconds on each side or until done. Remember to ventilate; the spicy fumes can be overwhelming.
  4. Toast bread and slice eggs. Stack ’em up and enjoy!