It's quite easy to believe that there is nothing beyond the Gelare cafe on the 4th floor of OC, but there is a corridor that leads to several hair salons. Yep, you heard it right. This cafe is an offshoot of a hairdresser's shop.

For now it's a relatively peaceful and small space aside from the mixture of piped-in tunes and hair products from various shops, courtesy of the open layout. The interior furnishings and the crockery are shiny and modern. I decided to tkae advantage of the StanChart card offer and ordered a crab alfredo (normally $14.80++), and added a creme brulee to that ($9++).

Waiting times weren't long due to the absence of other diners, and my pasta arrived in 10 minutes (around this time some lady walked in and ordered an escargot appetiser). Besides crab, it comes with lumpfish roe, mushrooms, wood ear fungus, spinach and shavings of parmesan cheese (an extra brownie point). It covered more than half of the dish and it was filling and rich.

The fungus and spinach add a nice and wholesome crunch to the firm pasta and creamy sauce. However the latter masks the flavour of the crab. It can be tasted on its own (rather fresh and distinctly swimmer crab, no hard bits of shell were present) but not when eaten with the pasta and especially the roe. I actually liked it, but crab and cream don't really work this time, so it's not for that reason.

The creme brulee was served in a teacup with ice-cream (sitting on chopped nuts) and berries. I did an Amelie Poulain and found the sugar crust to be very thin. Consequently, the custard right underneath was a little gloopy...thankfully only the top bit was affected and the rest of it had a nice consistency.

The sole staffer readily made suggestions when I was trying to decide between the XO crab (garlic, onion and XO sauce instead of cream) and alfredo pastas, and was unobtrusive throughout my meal. The crab pasta promotions were a nice introduction, and I wouldn't say no to dining here again.