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Food Review: The BAKERY by Woodlands Sourdough

Although it is a little hidden shack at Serene Centre, their many alfresco diners makes it difficult to miss. Famous for their great breads and bagels, we just had to try The BAKERY by Woodlands Sourdough for ourselves.

As they do not have a standard menu, their display featured the few sandwiches and buns that they had for the day.


I decided to pick up their Mixed Mushroom Arugula Sandwich (S$9.00). The sandwich was a little too soggy as they did not toast the sides of the bread, and mushrooms tends to hold a lot of moisture. However, the flavours were really nice. The Sourdough Bread is quite sour (some may not like the sourness) but had a lovely rustic taste that went perfectly with the rest of the ingredients.


I also grabbed a cappuccino (S$5), which I personally did not like. It had more sour notes and is quite strong and robust.

Unfortunately, we did not have enough time to try out the rest of their menu but I would sure love to come back to try their bagels.


10 Jalan Serene, #01-05 Serene Centre, Singapore 258748

Opening Hours:

Monday – Tuesday: Closed

Wednesday – Sunday: 8.30am – 6.00pm


The BAKERY by Woodlands Sourdough


Food Review: Trattoria da Mimmo

In between Bishan and Marymount MRT lies Trattoria Da Mimmo. It is an Italian Restaurant with humble beginnings and traditional classics sandwiched between industrial and residential areas. Its interior is a more homely, family-styled setup with alfresco like decor (but indoors of course).


After settling down and ordering the dishes, our appetizers soon came. First up was the Burrata E Parma, (S$32.00) which is essentially Burrata Cheese and Parma Ham. Simple and yet absolutely delicious. The extremely creamy and milky flavours from the cheese paired with the saltiness of the Parma ham was absolutely wonderful.


Next up was the Fritto Di Calamari (S$20.50) or also known as Calamari. The batter wasn’t too thick and it was nicely fried – crispy on the outside and chewy inside. It was also nicely seasoned with a dash of salt.


The Focaccia Romana E Pomodorini was pizza bread topped with herbs and tomatoes (S$11.50), was served soon after. A very simple dish with subtle sweet and salty flavours.

The Rucola R Parma (S$27.50) is a classic parma ham and arugula pizza. It was a classic Italian thin crust pizza, crispy outside with a nice soft, chewy interior. Their tomato base was more rustic.


Their Panzerotti Di Ricotta E Spinaci (S$24.50) was reallllyyyyyy goooooood. The pasta was stuffed with spinach and generously coated with their porcini truffle light cream sauce. The moment it hits the table you can smell the truffle, which was simply heavenly. The pasta skin was nice, thin, and the insides were also stuffed with a little cheese which really elevated the flavour. AAAAMMAzzingggg!!!!


Their Penne Amatriciana (S$19.00) is another simple classic: bacon, parmesan and onion with tomato sauce. It leans towards the sweeter side with really rustic flavours. Its texture is chunkier,  and the bacon gives it the right amount of saltiness which blends the dish together perfectly.


Unfortunately, their desserts were disappointing and really not their strong point. However their Cappuccino (S$4.50) is pretty good. It was smooth and closer to the bitter spectrum of coffee. This is definitely a restaurant that I would come and visit again.


3 Clover Way, Singapore 579078

 Opening Hours:

11:45am – 2pm, 5.30pm – 10.15pm

Closed on Tuesdays.


Recipe: Easy Chinese-Style Pork Chops

I was a little hard pressed for time recently and have been thinking of simple dishes to cook. One of them is this Chinese Pork Chop. This is a dish which my husband and I will agree on as our kind of comfort food. Coincidentally, our mums used to cook it for us in our growing up years.

I know our readers will love this dish as it is so simple and fast to whip up, and the meat is flavourful and succulent. Who enjoys a hard and dry pork chop? To achieve tender, moist and juicy pork chops, I tenderize the meat with this secret ingredient: CORNFLOUR.

Hope you will try this recipe and let us if you like it or if this is also your kind of comfort food via our blog.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.

Serves 4 to 5 persons



450 grams pork loin, cut into ½ cm thick slices


1¼ tablespoons cornflour

½ tablespoon light soy sauce

1 tablespoon fish sauce

1½ tablespoons oyster sauce

1 tablespoon Chinese wine

Dashes of sesame oil

Dashes of white pepper

Some cooking oil for shallow frying


  1. Add the cornflour to the slices of pork loins. Mix well to tenderise the meat.
  2. Mix the marinating ingredients together. Then use it to marinate the meat for an hour or more.
  3. When ready to cook, heat 1 tablespoon of cooking oil in a non-stick pan.
  4. Shallow fry the pork slices on both sides till browned and cooked through, about a minute or more, in batches. Add more oil to the pan whenever needed.
  5. Plate and serve with steamed rice or porridge.

Recipe: Squid in Black Ink (Sotong Masak Hitam)

The origin of Squid in Black Ink is unclear, but it might be a common dish for the Peranakan, Malay or Indonesian households, and each of them will most probably have their own style of preparing this dish. I always love to know the origin of dishes, so that when I prepare them it is more meaningful. But if not, this dish will still certainly satisfy your taste buds and tummies.

This dish is likened to the ugly duckling, not a pretty sight but the flavour was robust with the mixture of herbs and spices coupled with the tamarind juice. The subtle taste of the squid ink gave a little twist to its flavour. Squid ink is said to be rich in iron and antioxidants which adds as an incentive to try this dish.

It was definitely not love at first sight for my son and we had to coax him to try it. Once he took his first bite, he went back for more…. the rest was history.

If you like this recipe, be generous and give us some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram and YouTube @beyondnormblog to get the latest updates and videos.


Serves 4 persons


2 large squid, cleaned and washed (*retain the Ink!!)

1 medium red onion, peeled and sliced thinly

3 garlic cloves, peeled and minced

3 stalks Lemongrass (Serai), cut into half and slightly smashed

3 red chillies, seeds removed and chopped (add more chilies if you want it spicier)

2 cm ginger, minced

4 to 5 kaffir leaves, slightly crushed

3 tablespoons tamarind/assam juice

Some water

Salt to taste

Sugar to taste

Pepper to taste

1½ to 2 tablespoons cooking oil



  1. Wash and cut squid tubes into 1 cm rings.
  2. Heat cooking oil in a wok.
  3. Add in garlic and ginger. Stir fry till fragrant.
  4. Then add in the onions, lemongrass, chillies, and kaffir leaves. Fry for a minute or two.
  5. Add in the squid, tamarind juice and squid ink. Sauté for about 3 minutes or till the squid is firm and lightly cooked through.
  6. Season with salt, pepper and sugar. Mix well.
  7. Serve immediately with rice.


Note from Mummy’s Kitchen:

  1. To collect the ink, carefully dislodge the head & tentacles from the body. The ink sacs are the small tear-shaped silvery-looking pouches. Carefully break the sacs and gather the ink in a bowl. Avoid making a mess otherwise it is quite a handful to clean up.

Food Review: Yakiniku Dining Shimei, Shimada – 成しま島田駅前店

Nestled in the city of Shimada, Shizuoka prefecture, is a hidden yakiniku gem that sells high quality beef. We were excited to taste how heavenly a Kuroge Wagyu can be.

There are four breeds under the Wagyu tree – Kuroge Washu, Kassyoku Washu, Nihon Tankakushu, and Mukaku Washu. Out of the four, Kuroge Washu (Japanese Black) holds the crown and is renowned for its buttery melt-in-your-mouth texture of Grade A5, Japan’s highest possible rating.

Upon entering this cosy yakiniku restaurant, my first impression was that they take pride in their beef as we were greeted by a few trophies and certifications upon entering. We were shown to our own private BBQ room with seat warmers.

What we liked about the BBQ machine is that the suction smoke exhaust was placed directly above the grill fence, and therefore actually sucks in majority of the smoke.

We ordered a portion of beef shoulders, beef tongue, beef loin, pork belly, and of course two sets of Kuroge Wagyu Sirloin. Although the staff could not understand English, they were very patient and friendly when taking our orders and serving us. The food came reasonably quick and well presented.

Needless to say, all of the different cuts were tasty and flavourful. But my personal favourite was the Kuroge Wagyu which was rich in flavour, had a sumptuous texture, and gorgeously fine marbling.

As this restaurant also had highballs (Japanese mixed cocktails), we ordered three glasses. They were definitely a good accompaniment to our carnivorous dinner.

It was certainly a mouthwatering and enjoyable dining experience.


2-5-1 Hondasu Shimada-shi,

Shizuoka Prefecture 427-0022

*JR Tokaido Main Line Shimada Station North Exit

 Opening Hours:

Monday – Sunday (except Tuesday) : 11.00 noon – 14.00

Monday, Wednesday, Thursday : 18.00 – 23:00 (last order at 22.30)
Friday, Saturday and Public Holiday : 18.00 – 00:00 midnight (last order at 23.00)


Yakiniku Dining Shimei


Food Review: Platypus Kitchen

Platypus Kitchen is located at one of the corners of Bugis Junction. It has a modern, woodish look but its seats were like ‘moving’ booths when we sat on them.

As we were around the area during lunch time, we thought it will be a good idea to try their special set menus. Our dining experience turned from average to a disaster…..


Their soup of the day was broccoli and spinach. Its taste was better than the dull coloured look. It was nicely seasoned but a bit on the peppery side.


Before we even managed to finish our starters, the laksa risotto came. Upon tasting it we felt that the rice was definitely under cooked, as the outside of the rice was soft but the inside was still hard. However, the staff insisted that they cooked the risotto to ‘al dente’. The prawns left much to be desired as they had a very strong frozen taste.

Next, the sandwich was served. On the menu it stated, it would come with rye bread but instead it came with ciabatta bread. We told the waiter it was incorrect, however he insisted it was the bread that the menu indicated, and even showed us a picture of it on the internet. Further checking on our part, determined that the photo was of the ciabatta bread. Another staff then came and informed us that, they were out of rye bread and had replaced it.


Their truffle beef don was also disappointing. Instead of  Japanese rice, they served it with Arborio rice (Risotto rice) which was also under cooked. The sauce was also too sweet for my taste. Not to mention the micro greens were replaced with Arugula.


The beef steak, ‘au jus’ tasted exactly like the truffle beef don (minus the truffle). Besides that, the portion of the beef was small and thinly sliced.


Their recovery service was just as bad as their food. We had four set lunches and they offered us one dessert on the house. From their dessert menu we chose their Sea-salt Butterscotch which seemed interesting and might save the day. Then we were informed that the American cheesecake was unavailable and  they wanted to replace the cake part of the dessert to a tiramisu, which we declined. They zealously recommended us their “best seller”, the lava cake!!  Their vanilla ice-cream barely even melted after sitting on the plate for quite a while, which was a concern to us. As for the lava cake, when we sunk our fork into it we expected to see the warm liquid chocolate flowing through the middle, instead we saw a jellied-like gooey centre.

I am flabbergasted at the fact that they have managed to maintain a 4-star rating on both their Facebook page and their Google reviews  with such food and service. Our overall dining experience in this restaurant was certainly a big disappointment!!


200 Victoria St, 01-90/91, Singapore 188021

 Opening Hours:

Monday to Thursday: 11.30am – 10:30pm

Friday & Saturday: 11:30am – 11:30pm

Sunday: 11:15am – 10:30pm


Food Review: Winestone @Mercure Singapore on Stevens

If you’ve been following us for a while, you would know that we love trying different foods and cuisines. So when we learned of Winestone, we were excited to try out their food as they serve a fair selection of Mediterranean dishes.

Since opening its doors on the 22nd of January 2018, it has been an up and coming dining spot for couples and families alike. It is one of the many pods in the Oxley cluster surrounding Mercure and Novotel on Stevens. Winestone is aptly named as the name is derived from two prominent factors when dining at the establishment; they have a wide selection of wines and many of their meals are served on stone boards.

Housing Mercure’s morning breakfast during the day, Winestone breaks off into an independent dining concept of its own after noon.

We ordered a variety of different dishes to be shared amongst everyone on the table.

To start, we were served an assortment of bread, such as their dark rye sour khubz and mini ciabatta bread, set above some stones. The interesting part is that the stones are heated to keep the bread warm. But the highlight of it all was the dukkah which had such distinct and unique flavour compared to other condiments that I’ve tried before.

Shortly after, the Mixed Platter ($28) arrived. On the stone board was a variety of cured meats (Jamon Iberico de Cebo, Prosciutto Parma, and Spanish Chorizo), cheeses (Parmesan Reggiano, Brie de Meaux, and Tomme de Savoie Fermiere), olives, rock melon and quince paste. What stood out to me the most was the chorizo, as it was tender, juicy, and flavourful; quite unlike the other chorizos that I’ve savoured in the past.

One of my personal favourites was the Mackerel Tartar ($22) with caviar and pickled vegetables. It had a nice variety of textures. The mackerel was smooth whilst the caviar helped to mix up the texture and give it a bite. The overall flavour is slightly sourish and tangy which I enjoyed very much, however it may not suit everyone’s taste buds.

The Battered-Fried Whitebait ($12) were nice and crisp, but a bit on the plain side. However, the grilled lime and garlic aioli dip went along well with the whitebait.

Ricotta Veal And Meatballs ($14) with soft polenta and pomodoro sauce was on the slightly drier side but rather flavourful. The polenta was tasty and imitated the texture of a rustic mashed potato.

Seared Scallop ($16) with chorizo, truffled parmigiano and crushed peas was up next. It was definitely a unique pairing of scallop and chorizo as I had not seen them paired together prior to this. The scallop was nicely seared whilst the chorizo was tender and had a nice meaty flavour. The unusual contrast of flavours and textures really complemented each other well.

The Sea Bass & Dolma Prawns ($26) was served with peas and nut brown butter. The dish itself was very simple but played a lot on the freshness of its ingredients. The fish was fresh and cooked to perfection with a nice char flavour. But the star of the dish was the dolma prawns mixed with some rice and spices, then wrapped in grape leaf. The nut brown butter added the final touches needed to satisfy the palate.

The Rigatoni Prawn ($26) with smoked roasted capsicums, basil, aged parmesan, and almonds had a unique blend of textures and flavours. The penne was al dente and the almonds gives the dish a nice crunch. Overall, it was slightly spicy and peppery with a good blend of earthy flavours.

Fettuccine from the Farm ($25) is a vegetarian dish with the core flavours of a delicious pasta. The fettuccine had a slight bite to it and held the nice rustic sauce well. The dish was served with a generous variation of artichokes, sun-dried tomatoes, grilled zucchinis, and eggplants.

Of course after that feast, we had to end the meal with some desserts! The Mini Crème Catalane Tart ($14) with lemon sorbet was a great palate cleanser. I would have preferred if the tart was slightly bigger but it was delicious nevertheless. I especially loved the lemon sorbet which is rather sour. However, if you’re adverse to sour flavours, perhaps this isn’t your choice of dessert.

Next, we had the Churros ($12) with hot chocolate sauce and crème fraiche. The texture of the churros was perfectly crispy on the outside and yet soft and chewy in the centre.

Finally we had the Vanilla Panna Cotta ($14) with Baklava, Pistachio and Salted Caramel Sauce. The panna cotta was so unbelievably smooth that it will melt in your mouth. The creaminess of the panna cotta melds well with the sweetness of the baklava.

Overall, we had a unique dining experience at Winestone. The food here has a wide variety of textures and medley of flavours. The staff are friendly and always willing to help. If you’re looking for a new place to try out, Winestone is a great place for family and friends alike. It also has a quieter and more secluded feel than most establishments do.

They also have a lunch menu which mostly consists of the highlights of the dinner menu. They serve a Set Meal ($35++ per person) which includes a starter, a main, and a dessert. However the set lunch portions are smaller than what you get for dinner.


Orchard District,
28 Stevens Road, #01-01
Singapore 257878

 Opening Hours:

Monday – Saturday : 12.00 noon – 14.30

Monday – Saturday : 18.00 – 00:00 midnight (last order of food at 22.00)