Chihuly Lounge- Summer Weekend Afternoon Tea

Take a feast on all the names. Passion fruit mango éclair, casis violet écclair, mango éclair, caramel écair, mac-clair, cherry écair, cookies and cream écair, gula melaka écair, chocolate écair, green tea écair, mixed berries écair, hazelnt éclair, apple écair.

An Equador Rose

Say it with me. #iloveyouimissyousecretfriendshippleaseforgivemeremembermethankyoubemysweetheart. On a rose.

Chihuly Lounge- Summer Weekend Afternoon Tea

Take a feast on all the names. Passion fruit mango éclair, casis violet écclair, mango éclair, caramel écair, mac-clair, cherry écair, cookies and cream écair, gula melaka écair, chocolate écair, green tea écair, mixed berries écair, hazelnt éclair, apple écair.

An Equador Rose

Say it with me. #iloveyouimissyousecretfriendshippleaseforgivemeremembermethankyoubemysweetheart. On a rose.

Chihuly Lounge- Summer Weekend Afternoon Tea

Take a feast on all the names. Passion fruit mango éclair, casis violet écclair, mango éclair, caramel écair, mac-clair, cherry écair, cookies and cream écair, gula melaka écair, chocolate écair, green tea écair, mixed berries écair, hazelnt éclair, apple écair.

Archive for October 2010

Rainbow XLB


29 Oct, 2010

On a wet, dreamy evening, smoke unfurls in front and behind you like partitions to keep your dining private. If you overlook them, you can see a myriad of nationalities. A caucasian lady, holding her chopsticks with her left hand, and her college, who's indian. An asian lady, conversing in mandarin, and her english partner, who's maneuvering the chopsticks with his left hand.



The two tables speak about their love for chinese food. Adjectives, punctuation, come in. They travel around the world but they keep their penchants radiating out from the chinese.



Here at Paradise Dynasty, you are introduced to both northern and southern chinese cuisine. To understand what is in the head of the chinese, you have to understand the flavours they conjure, or somewhat, like what Paradise Dynasty interpreted.


Signature Dynasty Dumplings (8pcs) (SGD 13.80)

They are to be sampled in this following order: Original (white), ginseng (green), foie gras (brown), black truffle (widow), cheesy (yellow), crab roe (orange), garlic (grey), szechuan (pink). As the flavours get more intense. You have to wipe out the taste of the original with ginger at the first step.



They are all springy and thin-skinned holding a different soup base inside. The black truffle was soft, pulpy and almost meatless. The cheesy was like curdled milk, tame for dairy. The szechuan had a sweet-tasting soup, not too fiery like its smothered pink. The crab roe had a deep oceanic smell to it. The foie gras was sweet too- sweets of the adults? And the ginseng had an acrid edge to it, complex and satisfying.

P.S. These are the flavours conceived by the chinese. Somewhat different from the rest of the continents, if you were to ask them to frame 'rainbow'. XLB, chinese catching up with fusionopolis, or modernity. Surreptitiously it has sneaked into the dictionary of the west, and the young, or the informed. There was a bunch of youngsters celebrating their birthday meal here at Paradise Dynasty. XLB, for birthday.

Green Egg Tarts


Oct 23, 2010


Screaming from nus to smu, fancy delight has also arrived at city square mall, farrer park. It is a simple delight of the egg tart made fancy by a mishmash of colours. Pink with red gel, strawberry; yellow with purple gel, blueberry; orange with brown gel, orange chocolate; just to name a few.


In both sweet and savoury flavours/fillings, they remind you of the trends of roti prata, crepes, pancakes, and even pizza. Strawberry, chocolate, kaya, banana egg? For the savoury ones even, they seem to have an ambiguous tie with curry puffs. (Black pepper chicken, curry chicken)



Now, there is also pandan and green tea. Checkerpieces, where they can be black on white, but also white on black. One is yellow crust with green custard inside and the other green crust with yellow custard inside. Alter-ego, of each other.



Pandan red bean (left) and Green tea (right) (SGD 1.40 ea)

Egg tart and red bean lovers, the pandan red bean is not too sweet but still maintaining that delectable formulae. The crust's something you'd expect for an egg's tart, fragrant, not too dry, even from an odd shell shape dense, but balanced with a delicate crunch. The green tea's tart's something even lighter, provocative, but equally smashing with the winning custard!


The egg tart is speculated to be invented, some time after Marco Polo found ice-cream. This is because both contain their curds, sunk and nestled between biscuit scaffolds. A construction I've always find intriguing, the dessert to be eaten with its container. Cannibalism; just that one is its cone, the egg tart's its infamous tart.


P.S. In an eco-green mall trying out the camera for the first time, bliss is spelt in finding out that green does invade the egg tart, in both the egg and the tart for either one of them; fancy delight never a disappointment as usual, both lingering in blistered brown for their greens.

Rainbow Sticks

16 Oct, 2010

Where glico has pocky, morinaga has koeda! The less common little twig pocky, they have their own belt of flavours too. Sakura, banana chocolate, and white chocolate only for winter. There is also Morinaga Koeda Morning Time which is a cereal twig.


Morinaga Koeda Twinkle White Lemon Chocolate

The princess of them would be the twinkle white lemon flavour! They have 4 coloured chips on the little twigs. Pink, mint green, yellow, and orange. Jeweled colours that one would need.


The little twigs are individually wrapped. There are embroidery of different animals on each packet to pronounce a scene. (The white chocolate has embroidery of different plants on it for winter).


Unlike the pocky, koeda is puff-rice centered, resulting in an aery crunch riddled with hard knobs of sugar for texture. It is covered with cream that tastes like yoghurt, a milder fruity pocky.



Why we can't get enough of pocky/koeda? This is because they always have current designs, dressed like stars that you have to follow up. Your stick can look different on different days.

P.S. Why so many colours? Because the twinkle is always something magnified, just like the star shape is a decagon.