My first encounter with Copper Chimney was back in 2018, during a family trip to Singapore. After a few days of city-hopping and trying everything from satay to sushi, I was suddenly overcome with a very specific craving: Indian comfort food. That search led us to a warm corner in Little India, where Copper Chimney quietly delivered one of the most satisfying meals of the trip. The dish that won me over then and continues to be my go-to is their Palak Paneer. Now, I’ve had palak paneer at countless places, but there’s something distinctly indulgent about the version here. The spinach is blended to a velvety smooth consistency, rich without being heavy, and carries a gentle garlic-infused aroma that hits you before the first bite. The cubes of paneer are soft yet firm, soaking up all the flavor without falling apart. There’s a careful balance in the spice blend nothing overpowering, just layers of warmth building with each spoonful. Pair it with a freshly baked Garlic Naan, and you’re in for a real treat. The naan here is soft with the right amount of char, and laced generously with chopped garlic and ghee. Tear off a piece, dip it into that green, creamy pool of palak paneer, and you’ll understand why this combination is a non-negotiable order for me. In a moment of curiosity, I once tried their Chicken Lollipop. It’s passable but lacks the depth of flavor you’d expect at this price point. A bit one-note, and easily overshadowed by the rest of the menu. Unless you’re craving something Indo-Chinese (there are better places), I’d say skip it. Now here’s a fun fact that still puzzles me: Butter Chicken a dish known for its creamy tomato richness and generous chunks of chicken is cheaper than the Palak Paneer. Go figure. Is there a secret spinach inflation I’m not aware of? Or perhaps some hidden paneer tax? Whatever the math behind it, I’m not complaining. The Palak Paneer here still feels borderline worth every cent. Yes, prices are steep, especially when compared to your neighborhood Indian joints. But until I find another Palak Paneer in Singapore that hits this hard, I'm happy to come back every now and then and relive the nostalgia. Copper Chimney might not be your weekly go-to, but for moments when you’re missing home or simply craving something classic done right, it never disappoints.

It’s not every day you see a fast-moving queue in Singapore unless it’s mealtime and the food is worth the wait. That evening, I found myself in one such line, weaving slowly through the bustle of Bugis Junction, drawn by the comforting aroma and reputation of Josh’s Grill, a Western-style diner tucked along the vibrant stretch of Victoria Street. A Warm Welcome with Complimentary Buns and Butter From the get-go, it felt like the kind of place that gets the little things right. No sooner had I been seated than a server placed a basket of warm, fluffy buns on the table, along with a generous dollop of creamy butter. Complimentary, yes, but hardly forgettable. The buns were gently sweet and soft, with just enough weight to hold their own against the rich, salted butter. It was the kind of start that makes you slow down and take notice. Savoring the Fish and Chips For my main, I went with the classic fish and chips—my personal litmus test at any grill. What arrived was a hearty fillet of fish, perfectly encased in a crisp golden batter that shattered at the first bite, revealing moist, flaky fish beneath. The fries, thick-cut and well-seasoned, held up beautifully alongside. Paired with a sharp, creamy tartar sauce, the dish struck a satisfying balance of crunch, flavor, and comfort. I also ordered a side of buttered rice, and it was equally impressive—fluffy, fragrant, and generously coated with just the right amount of butter, making it a comforting complement to the main dish. To round out the meal, I ordered their Galaxy Fizz—a vibrant, fizzy drink with a striking gradient of colors that looked as good as it tasted. Lightly sweet with a citrusy zing, it was a refreshing companion to the richness of the fish and chips, and added a playful touch to an already memorable dinner. A Memorable Dining Experience The service was warm without being overbearing, and the energy of the place was infectious. Midway through my meal, I realized what made the atmosphere truly stand out—the playlist. A thoughtful mix of mellow acoustic covers and soft jazz played in the background, filling the space with a vibe that was both relaxed and quietly upbeat. It wasn’t overpowering, just enough to lift the mood without competing with conversation. In all, it was a well-rounded experience—delicious food, great service, and a touch of soul in the ambience. But more than that, it sparked something for me: a new culinary mission. This plate of fish and chips was among the best I’ve had in a long time, and it left me wondering—where else in Singapore is the bar set this high? So the quest begins. I’m officially on the hunt for the best fish and chips in Singapore—crispy, flaky, golden perfection—and I’ll be documenting every stop, every bite, every hit (and miss) along the way. Stay tuned, or better yet, follow the trail on my food blog and the full log on my restaurant board. Josh’s Grill may have kicked off this journey, but something tells me the best is yet to come.

After immersing myself in the aromatic world of kopi, I found myself yearning to explore the tea side of Singapore's vibrant beverage scene. Enter Teh Cino, a delightful concoction that marries the robustness of black tea with the creamy sweetness of condensed milk. This drink, often characterized by its visually appealing layers, offers a unique twist to traditional tea preparations. The Art of Teh Cino Teh Cino stands out not just for its taste but also for its presentation. Typically, a glass is filled halfway with condensed milk, topped with a layer of strong black tea, creating a beautiful gradient. The drink can be enjoyed as is, allowing the drinker to experience varying sweetness levels, or stirred to blend the flavors. This method of preparation is reminiscent of the techniques used in crafting Teh Tarik (Read up about my TehTarik Piece here), another beloved local tea, where the beverage is "pulled" to achieve a frothy texture. A Taste Test: Experiencing Teh Cino My first encounter with Teh Cino was at a lively hawker centre nestled in the heart of Singapore. Served in a tall glass, the drink arrived with its signature layered aesthetic—dark tea sitting elegantly atop a pool of condensed milk. One sip in, and I was hooked. The bold, slightly bitter edge of the black tea hit first, quickly softened by the silky sweetness beneath. It was both refreshing and indulgent, making it an ideal pick-me-up for a mid-day pause or a comforting end to a hearty meal. By local standards, Teh Cino is considered on the sweeter side—and that’s exactly what makes it so appealing to those with a sweet tooth, especially if you’re coming from an Indian palate that relishes rich, milky chai. There’s a familiar comfort in the depth of flavor and sweetness, making it instantly addictive. One of the delightful quirks of Singapore’s beverage scene is the magical word “peng”—meaning iced. Not a fan of hot drinks? Just say “Teh Cino peng,” and voilà: your favorite drink, now perfectly chilled for the tropical heat. Final Thoughts Teh Cino makes for a perfect end-of-meal drink—especially if you’re looking to skip dessert but still want something sweet and satisfying. Its richness and balance of bold tea and creamy condensed milk deliver just the right amount of indulgence without being overpowering. While my go-to remains the humble Kopi O Kosong—black coffee, no sugar—for its punch and simplicity (Read my blog here), the Teh Cino is always a welcome change of pace. It’s a little treat that feels familiar yet indulgent, and one I’ll gladly come back to whenever the sweet craving strikes.