Hidden near Pinelands, Unicorn cafe offers a rather cute cafe offering assorted drinks as well as desserts including gelato. We arrived here quite late for coffee and cake but didn't end up ordering any as they didn't have much cakes on display or available. A short and simple review.

One of AMKC's best selling dishes would be their Truffle Choux, truffle mushroom filling in a small choux. The buttery choux was not oily but was rather light and the filling had a creamy texture accompanied by the light truffle aroma, which I prefer my truffles quite strong.

Spaghetti Carbonara served with pork belly and crackling. Another twist, another fusion on a traditional Italian pasta dish. The carbonara had a heavy cream based sauce which made it a bit thick but I didn't mind it as it wasn't sickening. The crackling pork was more of bits of crackles everywhere which I found to be quite a good idea instead of having one big piece that could even be hard to crack or chew or just too fatty sometimes.

So having the crackling just on top of the whole dish allowed you to have them within the carbonara.

Sadly they were quite stingy with the pork belly as from what I remember, there was only one or two slices of it and didn't actually feel like it was enough for a whole dish. So as soon as you twirl your spaghetti a few times and have a few bites of the pork belly, then.. suddenly, the next thing you know, you're just left with the spaghetti and the crackling.

And if you mix your pasta around, you would start to have soggy crackling.. unless you eat the whole dish quickly, then maybe not.

It would be something I would order again next time or maybe it's time for me to try their famous sea urchin pasta.

Ordering a burger for a change, instead of pasta dishes, they did have a couple of different burger options available but we chose their Grilled Pork Belly Burger served between basil bread. It also had a slice of very very thinly slice of tomato and one cos lettuce. It was rather stingy.

The one dissappointment would be the lack of sauce. Yes, they did say on the menu that it had cheese sauce, but to be honest, it was more of a smear or like a very thin layer. Other than that, the whole burger was dry.

The basil bread was not too bad but you couldn't exactly taste the basil or smell its aroma.

Spaghetti Aglio Olio with fresh clam, rock shrimp and calamari. Having that seafood twist in the traditional aglio olio was a nice change and I did feel that it was rather a light pasta dish to have.

The amount of prawns and calamari was quite generous however I did feel the only thing missing was either freshly grated parmesan cheese or cracked black pepper.

The spaghetti was cooked well but it wasn't as oily as the usual aglio olio and with a simple dish like this, I think a bit more olive oil would've done the trick.

Some of their cakes are quite well-known due to its uniqueness in taste and options. Such as their Es Teler Cake which was a soft and fluffy pandan chiffon cake with a vanilla and avocado custard, topped with coconut jelly and jackfruit.

The cream overall was also not too sweet which suited us well but there was quite a lot of it surrounding the whole cake slice I do have to say. The jackfruit was an interesting mix with the coconut on a pandan chiffon base but it worked.

Just to give a brief background, Es Teler is a traditional fruit cocktail in Indonesia.

Lapis Strawberry Cheese was somewhat a replica of the traditional Lapis Surabaya cake however it did not do the original justice. The butter chiffon cake base was fluffy and light with strawberry jam and cheese on each layer. Although the indonesian flavour of the jam and cheese may be strong, but I did find the cream too gluggy.

The chiffon cake did blend nicely with the grated cheese and didn't give me that sickening sweetness filling. So the good thing about this was the sweetness of the jam and cream was balanced with the cheese.

*Please note this is a delayed post and as such, the menu may have changed since my visit to the establishment.

One of their specialty would be their matcha drinks, they also have hojicha and other sort of drinks including the usual coffee items, sesame, purple sweet potato and so on.

Matcha was one of their floats which was Iced matcha latte and matcha ice cream. The combination of matcha on matcha works, not overpowering nor powdery which was good. The right amount of ice needed but the ice cream do melt quite quick specially in Summer.

Anmitsu was one of their specialty dessert, milk jelly, dango, warabi mochi and tsubu an sprinkled with black sesame seeds. It also comes with a syrup on the side to enhance the flavours of each of the condiments. Tsubu-an is a sweet red bean paste so it isn't chunky red beans, it has a mushier texture but yet still chunky and a more sweet note to it. The dango blended well with the syrup as well as when you eat it with a spoon of the matcha ice cream. The milk jelly didn't really do it for me.. like there wasn't any flavour. So you would've needed to eat it with either the tsubu-an or the matcha ice cream or just the syrup.

In the next few reviews coming up, it will be based on our Hong Kong trip a while ago.  So let's start it off with the refreshing Hui Lau Shan. Founded in 1960s, started off the business selling Chinese herbal tea by a traditional trolley in Yuen Long, Hong Kong. In 1992, it expanded and created a new recipe, 'Mango Sago' which was an instant hit in the city which made them launch their 'Handmade Fresh Fruit Drinks' in 2000s, gaining popularity locally and internationally.

To be brutally honest, I do not exactly remember what this was. I think it was either the egg or cheese tart. But I do remember that the flavour was not that flavoursome hence, we didn't really enjoy it thoroughly. The pastry was also cold and hard, and with every bite, it did not have the nice buttery taste.