Ice creams - http://phuachiuyen.wordpress.com/2012/02/08/ps-cafe-45-ann-siang-road/

They serve unique flavours of home made ice creams. Worth the try! Soft ice creams and very special tinge of flavour amongst each of them.

Food: very good. Probably the best eggs Benedict in town. Truffle fries are also quite good.

Service: usually ok. However had a couple of incidents. Extra charges in the bill, quite slow to pay the bill etc.

Value for money: Relatively normal price/quality ratio. Good quality of food but also a bit pricey.

The first thing that was served was a delightful rose & berries sangria- a wonderful medley of gooseberries, raspberries, blackberries, berries and more berries, grapefruit, lime, and of course doused with red/rosé wine and a dash of brandy/rum. $18.
Appetizer was a petite looking crab cake- it may have been minuscule but it was surely packed full of that oomph and pizzazz. Pure admiration of the unpretentious cheese-round-like mound could not be contained to just admiration; forks unhesitatingly dug in and tore the cake apart. The stringy tangy flesh that teared away effortlessly from the mould was clearly testament to the dish’s authenticity- no frozen food or pre-packaged food here. 
The lasagna wasn’t just any typical lasagna- it had the usual lasagna sheets and ground beef and cheese, but the chef had to throw in some surprisingly good twists to the dish. Instead of the usual green peas or carrots that moms tend to try to sneak into their lasagna, P.S cafe put some delicious long beans, broccoli, and even fennel into the lasagna. Not only did it add some brilliant texture to a typically gooey and overwhelmingly cheesy dish, it actually blended right in with the flavors. Then there were the bits of penne pasta- wonderfully perfect and chewy. And of course, let’s not forget the large chunks of meatballs, brown and caramelized and simply bursting with flavor.
It really was a splendid dish. The chef stayed true to the comforting base of minced beef and mozzarella lasagna- he made sure it remained the iconic classic but wasn’t afraid to venture out there and pick a few cherries to top the cake.

Beef burgundy pies can virtually never disappoint. I can almost visualize a chef with a wispy mustache and a pointy hat scooping out a large ladle of beef stew into the mini crock-pot-shaped holder, and then topping it off with some pastry and sticking it under the broiler. The result? Perfectly browned pastry with an insanely crispy top and a satisfyingly chewy interior.
I appreciated the beautifully caramelized carrots, french beans, and grilled portobello at the side, as well as the perfectly arranged and creamily smooth mashed potato that well accompanied the stew.
Last but certainly not least, the laksa spaghetti.
The spaghetti with the laksa sauce (and grainy pesto, yum) had a distinctly unique taste, but it was a bit bland and lacked dimension- it lacked that little dash of sweet or sour. It did come with a slice of citrus to go with it, which we squished and squeezed to make the most of. It was topped off with coriander, chill, and some ginormous king prawns as well as some long beans. Remember how I said it lacked dimension? I’ve always loved long beans but once you have the spaghetti paired with the long beans- well, the long beans are given a whole new flavorful taste.

full post: http://ruruhoong.wordpress.com/2013/02/13/p-s-cafe-ann-siang-hill-2/ for desserts as well