milkfrost's world

The brand new virtual world of Milkfrost - formally (milkfrost.multiply.com)

The reason why this blog is created is because Multiply.com is shutting down & all posts will be removed. Some posts here are back-dated from Aug 2004 - Aug 2012! I'm just doing a screen-shot & re-posting slowly cos it ain't easy to import every single photo. Therefore, only thumbnails are available for viewing, which also explains the white background & the little note at the end.

Nuffnang Ads

Saturday 8 June 2013

Hoshino Coffee

Met up with Carol for dinner on Friday and decided to ask if Paul wants to join us before he meets his friend for movie. We were deciding between Hoshino Coffee or Skinny Pizza, and I decided to queue at Hoshino Coffee cos the queue is shorter than Skinny Pizza!

The restaurant does not take reservation and being Friday night, so since I was the first to reach, I went to queue first! Do note that siting priority is given to those whom already have full attendance during peak period. As the queue was really long, we ended up queuing for an hour. 

Bored; snap a picture of myself in the queue! =D

Menu and order chit was given when we're in the queue and given to kitchen once we're being seated. Thus, our drinks and food were being served within 20 mins

Homemade Lemon Squash $8 - a little bitter before adding sugar syrup; but don't add all else it'll end up very sweet & won't be able to taste the lemon

Curry Rice $15 - Not the usual kind of the spicy curry. This is slightly sweet. Just the right portion if you're planning for dessert after meal!

Seafood Spaghetti $15 - Spagehtti done Al dente, but the sauce is a little sweet. Generous servings of seafood.

French Toast $9.80 - Cream on top is very light & toast is good. Doesn't gets soggy even when soaked in syrup

Vanilla Souffle $9.80 - Soft & fluffy on the inside. A little sweet cos flooded with icing sugar.

Hoshino Coffee
68 Orchard Road
#03-84 Plaza Singapura
Tel: 63383277
Opening Hours: 11:30am – 10:00pm Daily
*Last order at 9pm

No comments: