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 June 2011

Black Udon

Rainy


This restaurant is known not only because it is at Sunset Way, but also because it has another one in the east. Popular as one of the most extensive japanese menu in heartlands of the island, be it one end or the other.


Another thing which Megumi Japanese Restaurant is famous about is this one dish, which is unique sold here. The sumi udon, udon made of charcoal.


Sumi stands for fine grain charcoal, like the intricate technology of finely milled green tea in chasoba. The enviroment is warm lit, and the prices are decent. There is also a toilet with happy ratings and a separate sink area.


Hiyahsi Sumi Udon (SGD 10.80)

The noodles is not fried or served with broth or soup, but comes as a separate page on the menu; the udon/soba cold dipping noodles. Bento with its dipping onions, and a quail egg.



Have your egg and vegetables in sashimi, together with the noodles, chilled.




As smooth as it looks, the udon does not linger with any charcoal taste, it just gets chewy and more fragrant and bursting with wheat flavour. Sliding the yolk and seaweed in, the senses are tickled, and it is savoury. Cold noodles always go about the least desirable region of food texture: the cold, slippery and squishy, however in paradoxical vision it turns out to be very appetising.

P.S. Until today, the charcoal has no taste. Quite dejected to accept that charcoal is tasteless, no matter how much we want to try it.


Green Fritters

Rainy

In the corner of Tang's basement, there is this row of squares and obolongs selling fritters.


There is the tapioca, where we all know, the normal plumped and frizzed stuff, and what's that thing, beside it? It is fanatically amazingly, despite so many other kinds of fritters, nonchalantly a green, peering also through its batter.

Fried Tapioca and Fried Green Bean (SGD 1.00 ea)

Another kind of green, it is from the green bean. No wonder it is so uncannily perturbing, it is from the same family of green, after all.

P.S. How was the tapioca and green bean different any other tapioca and green bean? The batter is loose and thin like chinese fish head batter, and you feel like eating big sweet fishcakes in these. The green bean is heavenly, soft and thick with a slightly nutty flavour, the vendors have already made it neutral in the beany taste.