First, you need to get to Maafushi Island. We flew to Malé (Velena International Airport) on Singapore Airlines for ~S$570 round trip thanks to a promo deal. From there, we hopped onto a speedboat to Maafushi arranged by our hotel, iCom Marina Sea View, which cost US$15 per person one-way.

Public ferries are even cheaper (from US$1), but they don’t run on Fridays, so if you're arriving then, a speedboat is your only option.

The communal areas, however, do have that ‘Bali resort’ charm, especially the rooftop jacuzzi and sky terrace, which overlook the city skyline.There's also a flexible co-working space and a dining concept called Opeum Bistro, which is where we had breakfast every morning.

That said, a few downsides: noise can be an issue due to thin walls (my mum had some noisy neighbours), and don’t be surprised if you find the occasional bathroom visitor—cockroaches can sneak in through the open-air showers.

What really caught my attention were the Orchard-exclusive toasts. I made a beeline for the Matcha Butter Toast (S$4.80), which turned out to be a standout. The matcha flavour was bold, earthy, and rich—almost like sipping a high-quality matcha tea, but in toast form. There’s no milk here, so it leans more bittersweet than your usual latte, and the slab of butter helps to mellow out the intensity. I’d come back for this in a heartbeat.

Another exclusive is the Orh Nee Salted Egg Cream Toast (S$4.80), topped with crispy rice puffs for texture. The salted egg sauce was unexpectedly spicy—almost like a zi char-style salted egg prawn dish, with curry leaves and that unmistakable umami. I couldn’t quite taste the orh nee (yam paste) on its own, but it added a touch of sweetness that balanced things out nicely.

You can also get these toast options as part of a traditional set, like you would with kaya toast—complete with soft-boiled eggs and kopi or teh.

SuuKee isn’t just about toast and drinks—they’ve got a legit lunch menu too. We tried the Spam Cube Scrambled Egg Rice Bowl (S$10.90), which came with fluffy scrambled eggs and ultra-crispy spam cubes over rice. It was hearty and satisfying, though we wished the rice came with a little more sauce. In the end, we mixed in our soft-boiled eggs from the toast set—and it worked SO WELL.

We also had the Sambal Carbonara (S$14.90), topped with extra spam cubes. This one reminded me of Samyang’s spicy carbonara noodles but in pasta form—super creamy with a mild sambal kick, yet not overly cloying. It was rich, comforting, and honestly, addictive.

With warm wooden accents and soft lighting, the cosy space seats around 70 people. FYI, the front section of the cafe doubles as a bakery, offering a tempting display of viennoiseries and bakes! I recommend their shio pan, which is really good.

While Alice is known for its brunch and pastries, we came by during dinner to try their full a la carte menu. Portions were on the smaller side, so if you're coming with a big appetite, just be prepared to top up. Still, the overall vibe made it worth it for a more laid-back evening out.

Their Smoked Bacon Pepenara (S$26) was my favourite of the night. Malfadine pasta—like ruffled ribbons—was coated in a light yet flavourful mix of Sarawak black pepper, pecorino, parmesan, and crispy bacon. The puffed white rice added a fun crunch to every bite. A creative, savoury twist on carbonara that didn’t feel overly creamy or heavy.

I enjoyed their Burrata Pesto Rigatoni (S$24) too! The pesto had a nutty, herby flavour but leaned on the thinner side, so it didn’t cling to the rigatoni as much as I would’ve liked. I found myself wishing the sauce was paired with malfadine instead, so it could really coat each strand better. That said, the combination of burrata, sautéed mushrooms, and fried chickpeas brought some texture and richness to the dish.

Their Fourth of July Royalé Burger (S$27) was surprisingly light despite how indulgent it sounded. The house-made USDA beef patty had a satisfying, chunky bite—not the mushy fast food kind—and was layered with mature cheddar, smoked bacon mayo, a sunny-side-up egg, and streaky bacon. But the real MVP? The shoestring fries are on the side. Crispy, salty, addictive—like McDonald's fries on crack. I'd come back just for those.

Located in a charming heritage shophouse, this new cafe blends nostalgia with local character. Think old-school wooden furniture, vintage-style cabinets filled with “Good Morning” towels, and classic Singaporean icons like rickshaws. Because the space is housed in a conservation building, it took them a while to get the green light for certain renovations—but the results are worth the wait.Unlike their previous outlets, the Chinatown branch features several unique dishes. One standout was the Curry Mayo Fish & Chips (S$20.90), a recipe inspired by the co-founder’s mum. It came with perfectly golden, crispy battered fish that somehow stayed crunchy even after 30 minutes (we took a while with photos). The real star, though, was the house-made curry mayonnaise—creamy, fragrant, and with just the right kick of spice.Another brunch item I tried was the Crab Scrambled Eggs Tartine (S$17.90). Blue swimmer crab paired with silky scrambled eggs and a touch of Chinese chilli oil, served over a thick slice of rustic sourdough toast. The flavours were lovely, but the toast got a bit too tough after a while—I couldn’t finish it because it started scraping the inside of my mouth.This new outlet also offers store-exclusive bakes like the Kueh Salat Cake (S$9.80), Kopi Tiramisu Cake (S$8.80), and Honey Pear Chrysanthemum Cake (S$9.90).My favourite was the Kueh Salat Cake, which captured the essence of the traditional snack with a fragrant coconut cream layer. I did miss the glutinous rice layer that usually defines a kueh salat, but after chatting with the staff, I learned that it’s a challenge to incorporate into cake form. Fingers crossed for future R&D!

The Honey Pear Chrysanthemum Cake was delicate and subtly floral, with a soft, honeyed sweetness and juicy bits of pear. The chrysanthemum adds a nice herbal lift that balances the dessert and makes it feel light yet satisfying.