Tel: 6479 0800
Located at a pretty part of Buona Vista district is Paddy Hills, a cafe with very photogenic food and lovely ambience with lots of open space, faux brick walls and nature surroundings. Service is excellent with attentive staff who delivered good service even during peak hours.
We started with beverages while waiting for the food to be served. I had a Mocha (SGD$6.50), which was served in a cup and matching saucer the in gorgeous Tiffany Blue colour. The rest of the beverages ordered were Latte (SGD$5.50), Orange Sky (SGD$8.00) and Costa Rica Hand Brew (SGD$7.00). The coffee was of good roast - delicious and aromatic.
For food, they currently have the Christmas Menu which comprises a few interesting items. We started with Lotus Root Chips (SGD$10.00) - crispy with sumac powder and pop rocks, the latter probably an attempt to add that crackling texture to the lotus root chips. Taste was pretty bland though.
NZ Mussels (SGD$20.00) was served next - succulent and springy mussels served in broth made with Guinness Stout and bacon crumbs. We thought that the broth was a little too salty for our liking.
Next, Duck and Waffles (SGD$25.00), comprising crispy duck confit, sweet red apple sheets, peanut butter snow and fried egg, with bitter coffee waffles, and maple syrup on the side. The waffles were a tad too bitter and hard for our liking, lacking that crispy-edged fluff we love in a good waffle.
Then there was the Christmas Burger (SGD$26.00), a tall statue of a golden burger composed with toasted buns, crumbly turkey breast patty, gruyere cheese, bacon, and cranberry mayo. I quite enjoyed this straightforward, item, especially when they had really good salt and vinegar fries served on the side as accompaniment.
Following that, Crispy Pork Belly (SGD$26.00), where the pork belly didn't live up to its (crispy) name. Texture aside, taste was pretty good, and this dish was served with roasted purple cabbage, caramel popcorn, confit garlic puree and apple jus.
Moving on, we also tried the Uni Truffle Pasta (SGD$35.00), made with Himalayan truffle for that earthly aroma, homemade squid ink spaghetti which was springy in texture but so dry that noodles clamped together; some tomato cream, serrano ham and uni tossed in for flavour.
Finally, desserts! The Berry Muffcake (SGD$23.00) was an interesting pastry that was a cross between muffin and pancake, hence its name; a pastry that was bore the coarseness of muffin and shape of pancakes. Decorating the muffcakes were an assortment of berries, compote, yogurt balls, sago, vanilla ice-cream cubes and an icing sugar Christmas tree.
Overall, the deduction was that food here look better than they taste; so come for the gorgeous settings, good service and coffee.