For a coffeeshop like these, I wouldn't have known they have a simple store selling dessert as well. Tried this bubur cha cha, and it was pretty good. Not too sweet with lots of those small "frog eggs" type of stuff. For this other sweet dessert, I like the fact they are generous with the ingredients, especially on the longan. There was a bit too much ice thrown in though, but other than that, a nice dessert to end any heavy meal.

The fried marmite chicken introduced to us by one my colleague came served freshly deep fried and in generous portion. Crispy, sweet, and savoury, I did like this dish a lot. Not all dishes goes well with marmite sauce, but here they did it nicely. The deep fried ginger fish was a bit different from the ones I normally have, where here they deep fry it to a crisp. Usually fishes done like these weren't very fresh as the oil masked the flavour, but here it was still tasty, and we could actually taste the sweetness of the fish meat.

The BBQ grill section of the restaurant has got to be my favourite section of any Korean Restaurant, as we got to actually cook our own meat, be it pork, beef or chicken. That evening we got to try Dae Jang Kem Korean Restaurant's BBQ pork and beef. Check these yummy stuffs below!Grilled to a crisp, without being marinated, just pure pork meat, the Fresh Pork Belly Sliced (Sam Gyob Sal) retained it's original taste which wasn't too bad. I did prefer the marinated version though, but give me another plate of this, and I would gladly clean it up for you. It was crispy enough and went well with the accompanying sauces. If you thought the Fresh Pork Belly Sliced (Sam Gyob Sal) was good, then this Marinated Pork Belly Sliced raises the bar a couple of notches higher. Marinated in some delicious special Korean recipe, after being BBQ'ed on the grill, it came out smelling good and tasted even better! We had some sweet fragrant taste to the meat. Now if only there weren't so much fats in it.

We kicked off the night with the piping hot Sichuan Hot and Sour Soup, which came in individual servings perfect to whet our appetite for more of the heavier dishes that night. I was apprehensive initially when this soup came out as I don\t quite fancy sour food. To my surprise, it wasn't too sourish, and really did prepared our taste buds for more to come. Up next we had the Fried Butter Prawns, which I really liked a lot. The prawns were big and juicy, peeled and fried with butter served with some vegetables on the side. The butter really brought out the flavour, coupled with the freshness of the prawns, I just had to have more.

Lovers of venison would do well to order Cedar On 15's Glazed Venison Leg. Again I did not really get the chance to chomp on this beautiful piece of meat, but it does look really tender. Braised with garlic, I made a mental note to myself to mae it a point to try this dish the next time I'm here. The Tartar Of Scallop, as I was told originated from Austria, comprising of shaved parsnip, oyster mayo and basil jelly. Personally I'm not a big fan of oyster, but it does look really unique and nice. I was told too that the chef added some lime into the scallop which helps to tenderize the scallops.