Paddy Hills

I have my personal favourites when it comes to cafés, places I am willing to visit time and time again because they’ve proven themselves to be worthy of sustained customer support. Places which make you feel like you bloody well deserve that pocket of time to yourself, do most of their stuff from scratch, and leave you feeling that much better about yourself. Good food, service, all bright-eyed and bushy-tailed, you get the feel. These days, I find there is a serious influx of new cafés, all hidden in some back alleys, all seemingly rushed, not that I know any of what goes on behind the scenes of course, but nothing truly stood out, beckoning me with come hither vibes. But that’s exactly what Paddy Hills, the newest, half-pretentious, corner-of-the-block little café, did. When I walked in, a kind young lad with a grey beanie I desperately wanted for myself greeted me. I looked around and soaked in the delicious atmosphere– no arse-challenging seats, perfect for actually sitting, would you believe it? There was a large communal table where people chatted and worked on laptops. The air was cool, and indie folk was blaring audibly from above, but nothing intrusive. So far, so good. I was scared of thronging crowds, being packed sardine-style in between customers. It was a blistering hot Thursday at precisely 12pm, and I was waiting for pain. Thankfully, pain was something I didn’t experience. Lucky shot? I should think so. I haven’t written a review in ages, and only find it fitting to revive a well-missed habit with this one. I don’t remember being this excited about visiting a new f&b startup. Look, I do my fair share of stalking. I’ve recently cut down on my gross Instagram usage, but when it comes to that occasional hour of scrolling freedom, that mindless but glorious activity which is supposed to suppress boredom, I make full use of it. How could I not visit a place that sells the most photogenic food I’ve seen in a long time? I’m quite a stickler for tradition, but the dishes, which, although looked modern (obviously well-filtered) and had components which were separated for a contemporary effect, still seemed to speak volumes about flavour. It is this wordless, throbbing excitement which enticed me to hop over to the other side of the country, something I deem a fair feat in light of my usual reluctance to travel far distances for the sake of a good cuppa joe, and especially thanks to all the bird’s eye view shots of this berry ricotta hotcake. Processed with VSCOcam with f2 preset Processed with VSCOcam with f2 preset Berry Ricotta Hotcake with blueberry sugar, berries, pine nuts, mascarpone and maple syrup–$19

Now isn’t that a beauty. I marvelled for a while, too scared to touch the forest of berries let alone tuck in. The best part was definitely those perfectly crisp, mildly caramelised edges, a golden-brown ring of sweet, rigid bite. The best bite comprised these three components: a nip off the crisp edge, a poke of fruit, and a generous lathering of mascarpone from the ball of the stuff sitting on top. If one is lucky, you may get a bit of warm blueberry nestled like a crumble surprise in the middle of the cake, or a sweet little bit of mascarpone, pockets of which are also found dotted on the surface of the cake. You work your way in. Alas, it gets a bit stodgy a bit too fast, too soon. It’s indeed one of the lightest and fluffiest cakes I’ve ever come across, but at that, the fluff notch was turned up a bit too high near the middle, right at the thickest part of the hotcake. I know I know– what? How can anything be too fluffy? And prior to my experience here, I would have to agree. However, this maximal fluff generated clouds of uncontrollable, pale crumbs, which refused to cooperate with each other to produce a more solid, manageable mass. I was expecting a glorified Mickey Dees hotcake, but it’s entirely different. I was grateful for the carpet of colourful berries on top, for not only did they make the whole thing like a fairy forest, they were also necessary to balance the cake, which has maple syrup infused in the batter. The crumb, though light and pale, had a consistency moist enough so I could still smush bits together with the cheese and fruit to enjoy each and every bite. If anything, they should attempt reducing the thickness of the hotcake, retaining those divine edges and increasing the density, for maximum brunch pleasure. Processed with VSCOcam with f2 preset The Asian Brick: bruleed brioche french toast, goreng pisang (fried banana fritters), butternut squash puree, purple sweet potato, yam ice cream, gula melaka and marcona almonds– $18

Though I didn’t have the chance to actually try this french toast, I was highly impressed by the presentation and complementary components of the dish. I had a nip of the yam ice cream, and it was creamy, light and flavourful. The fact that it’s homemade and everything so intricately presented made the steep price a tad more understandable. The next time I’m here, I’m definitely ordering this. They also offer things like orange ricotta pillows, which have orange caramel and a citrus salad. All very posh, like they’re on their tippy-toes and reaching for the fine lights of modern gourmet fare. And you know what? They’re almost there. On the brink of something truly impressive, if it weren’t for two things: the coffee and the waiting time. I ordered a 2-ounce flat white ($4), but it tasted subdued, sub-par. I expected a little more because I read many a review on how spectacular the coffee is. Perhaps I was simply unlucky. I wanted a nick on the palate, a bite of caffeine, something.. more. Thankfully for them, I’m willing to return to try the other enticing menu options. Yes, some time in the future, before I break the bank. Rating: 3.8/5 Paddy Hills 38 South Buona Vista Road 6479 0800

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