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 December 2012

Au Chocolat- a chocolate for your thoughts

Sunday, December 23   keyboard  


Sunny

 Tada. We have heard of it before. Not the name literally, but the dream of the 1000-year itch, that people'd like the best of both words, the yin and the yang, the unpredictability from a marriage.

  
It is said there is a chocolate river flowing through, from the ceiling of Au Chocolat. This French-styled bistro prepares a wide range of foods from all-day breakfast, salads and soups, mains like pasta and burger to desserts and cakes. Of which its crepes, with chocolate touches, flexible adaptations like proliferoles in chocolate soup, and chocolate drinks were how its name had been taken from. Something like the practitioner of chocolate, analogous to Max Brenner or Awfully Chocolate.


 The tiles are chocolate so you don't know where is soiled. Particularly engaged in the chocolate, with warm chocolate cake and others strapped as Au Chocolat Signature, Au Chocolat having the rights to, its expectation is not wavered with chocolate as its signature. Spanning from day to twilight, what which is offered by Au Chocolat is found in its mains. 
 

Duck Confit (SGD 27.00)

You dually not expecting and expecting it. Having an inkling it might be approaching and the thought bubble bursts upon concentrating. The most crackly pan-seared duck confit, well-done with poached meat inside, no uncured gamey taste honeyed like chicken. However, it is a chocolate sauce. Au Chocolat's with pear compote, sauteed spinach and a dark chocolate and orange sauce. Chocolate, befitting the dish's sauce, in terms of visually. 
 

Au Chocolat Benedict (SGD 18.00)

For a perfect brunch, even before you know what a 'Benedict' is had eaten the Eggs Benedict, a chocolate hollandaise sauce falls over the poached eggs. Which composes of chocolate and red wine. The poached egg gives way to runny egg yolk, however the egg white is steered hard-boiled and rubbery. It roils into a mess of chocolate, yellow yolk, hollandaise, churning and turning goodness not knowing where to seep to.  

The Eggs Benedict, with two poached eggs upon two halves of muffin, layered with buttery spinach, tomato cubes and hard, crispy bacon. The chocolate Hollandaise sauce pours over sparingly. If you are a daredevil to lick it alone, the chocolate sauce is like a salsa gone wrong. It is not sweet nor milky, on the main courses. 

 P.S. The duck confit was actually a version for Christmas. A glimpse in the mind of Au Chocolat, it is intriguing as to how Thanksgiving as a whole can be portrayed as a couple of flavours. Without Christmas, there (probably) wouldn't be chocolate. 

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Blu-ray, Bluetooth @ The Mayor of Tiny Town

Friday, December 21   keyboard  


Sunny

 Amidst the {cobbled} or stone-washed area of Cantonment Road, lies The Mayor of Tiny Town. It probably tried to zone the distinctive settlement of the Outram Park as a town of its own. Or maybe the owner is an avid fan of The Mayor boardgame.  

  
(In goofy fonts) MOTT cafe is rather new in Singapore, and it offers breakfast (all-day) and mains from morning to 7pm. There are also waffles and desserts tea all day. Several selections require inquire upon The Mayor's cooking and it includes The Mayor's Soup, The Mayor Breakfast and The Mayor's Cake. Another word play on the major michief is Mayor's Mischief, which is actually a dessert of cloud looming over the mug so preposterously it is a curious sight to behold. Bullseye, Blue Salmon, Hammie, how titles are loosely used in the menu. 


 Blue Salmon, like the Purple Mustard, Green P u m p k i n, how two separate elements are being put together and named with infantile naivety. Purple Mustard blueberries being the culprit, while others it is the dragonfruit filling in with a screeching pink colour, almost unprecedentedly for the grotesque fruit, what could be the blue in this shade of salmon, when blueberries did magick to the mustard?
  

 Cream of Wow Mushroom Soup (SGD 4.90)

M. Definitely the seal of The Mayor of tiny town. Or questionably, is it the W. The "Wow" of the M. Inverted be it, definitely one of the hotter choice for soup in MOTT, besides the Mayor's Soup, (of course). 
  

Avocado Sandwich (SGD 9.90)

M to go, again on top of the sandwich. Cafe tea lakka, reads the flag on the pick. A santa hat replaces the crown which is usually adorned on the M of The Mayor. There is a buttery, substantial cut of ciabatta over the ingredients. 
Blue Salmon (SGD 15.90)

The blue of the salmon comes from Bols Blue, Blue Curacao a liquor that is used in cocktails and drinks. Blue hawaii, ramune(blue), calpis blue, the our names just come floating up. The butter is infused with mint tea and the Blue Curacao liquor, making it slickly blue and mixed sweet. A puree of eggplant sits beneath the blue salmon.

 P.S. So simple, so straightforward. It directs from the menu and one should have taken it in its totality. The bluest thing one came across in former life was; besides the blue mussels (where one really sank one's teeth into), the bluetooth (coral fish) (corals!), and not the steak of the fish, salmon. 

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Me(e) time eat black @ Mouth Restaurant

Tuesday, December 18   keyboard  


Cloudy


Its officially recognized here at Plaza Singapura. Mouth Restaurant; punny(ly) 地茂, where the older generation flock and pool to, as a cantonese dim sum fuel kiosk. The past half a year, it has shuttled from Chinatown Point to China Square Central to City Square Mall to Plaza Singapura.
 

Cantonese, or pure Cantonese you could say that the rice roll are 'thick toast' style. Lavished with peanut butter and ketchup sauce. Rice roll {gel} like carbohydrates toast, butchered and knived into cylindrical fingers, but is black now, like black sesame of the longing {past} Old Hong Kong Taste/Group.


Amongst the steamed siew mai with whole prawn, and infamous squid ink char siew bao, dipped a flattering warm grey. Land and the sea {ideas} aside; meat, pork, skin, squid, it is a sound, pliable "grey" elephant, just way of saying char siew bao at Mouth.   


It is really silky onxy black inside, the rice roll. Rice roll rolled like this are typically the "dessert", unlike flatly undone ones the more common sight of a savoury meat-stuffed rice roll. Symbolizing its culinary wellspring(HK), the melting pot, pork floss and chopped onions are further entwined in the sticky mess with soy sauce to send the tips of your tongues little frenzied and confusion signals. 


Seafood Stir Fried Ramen with Squid Ink and XO Sauce (SGD 18.00)

The meatblood of the day, squid ink is used to dress the noodles the way al nero di seppia did; not the method of dipdyeing the carbohydrates, the asian/western way of enriching the breads, like the baos and funs above. *signature of Mouth's, it was peppered with chili! Still, hearty and {ramen (la mien) [thick] | HK thin noodles} that was reminiscent of HK noodles, or more illuminatingly e-fu noodles with stock and consomme.      


  Steamed lotus leaf with black glutinous rice

Black and intimidating (glutinous), it was sweet.(coupled) Finely steamed breaking pockets of moisture, it held a layer of coconut shreds inside. The fragrances meted out each other and the popping knuckles kind of experience was not due to the crispy coconut pieces, but the hard royalpurple black rice grains. With lighter purple unspilt rice grains between, forming the glutinous rice paste. 

P.S. The spilled bloodink of the meal, the red fronds and red sandalwood lookalikes echoed one thing- was ink from the squid strictly eastern or western style of cooking? More so, was squid (this mollusc) asian or western? Were marine creatures ever assigned, on their ethnicities? Twas al nero di seppia, not bounded by the restrictions of man, cuisine it to be used in. 

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Mistletoe on your cake, 'neath Cedele

Sunday, December 16   keyboard  


Cloudy

 Steal a shot here? Might as well, but not.


 Red Berry Cheesecake (SGD 6.80)

Today's a try at the light Grilled Sea Bass & Shrimps, grills and greens salad meals (no carbohydrates depress-ing, desirable Atkins) in Cedele's all-day dining menu. Plus the wholesome soups, primed from scratch the roasted vegetables. Large (set) and the breads mixed grain, dark rye, golden pumpkin, wholemeal walnut. Just bad if you can't take it, dry haha(?). 

P.S. Surveying the vicinity, I am rather piqued by the ways how this season is being sketched. Red velvet, cranberry {and the turkey loavesloves}, the chocolate. Rare as the pink beet cake or apricot orange cake, if they are not in season, is this mousse cream cheese layer-cheesecake featuring the cranberries. Those on the borough grower's trail, no longer processed and pressed for conveniences but fresh and dewy, no wonder these table grape doubles appear so distant to me. Not red velvet (peekaboo skirting for everything suddenly from food cakes, cupcakes, to pancakes oops), but the red velvet berry cheesecake, is it red velvet or berry teasing the cheese velvety smooth? The jingle for Cedele this 2012 is Total Bliss This Christmas with Cedele. On the cheesecake, the deluxe red portion, soft cheese of the cheesecake is a mousse type, smooth, classic, tangy and concord-spun, weighted with white chocolate thins, and the cake base is moist, loose, twin veined in cocoa and vanilla, red velvet, yes. Cedele's commitment making them rich and tender. A red berry mousse finishes the cream cheese frosting, but red velvet is used as the cake crumble sticking the cheesecake. Red velvets are naturally reddened into a stunner by beetroot juice here at Cedele. How about Chocolate Mint Frost, the green.

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keyboard  


Cloudy

 Yup we know this treat as technicolourful. The rose syrup, sweet corn, pandan flavoured syrup, creamy white ice and brown sugar syrup. Attap chee, soaked red beans and black grass jelly. Or mango syrup, red ruby and green ruby and blue ruby?


Christmas in food court? The heritage dessert entangling with historical celebrations observed by English-speaking countries. 


Honeydew (SGD 3.80)

In dancing spotlights with minimized number of beams, honeydew, or cranberry? Honeydewgreen of course, the non-naturalistic depiction of physical environments and what's on plate bowl. Replica with the custom/birthday design it is modeled after, it is a nectarine laced sweet ice, lashed with whipped cream, red sago pearls, gummy squares, marshmallows, mango cubes, chocolate balls and a scoop of strawberry ice cream. You conquer more than half of the tower because the ice trickles into a quenching drink, and you have not tried candies with ice or ice kachang before, more like the red bean ice or green bean ice.

 P.S. Even if it is Haribo gums, Malteasers, from factory farming battery caged-bags, but the burning of the yule log bringing a good cause to the shaved ice, logice, snow blitz, the tropical fruit, honeydew. Is it an angmoh ice kachang or Singapore/kopitiam tree?

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Aduki taking raisinsover- Pain Aux@ Green Pumpkin

Thursday, December 13   keyboard  


Sunny

Green croissants danish pastries. Unless it is not pistachio (for some reason), one would be keen on entertaining it. Probably because pistachio, there is not much of a cross with French or Denmark, the mastermind behind biscotti, gelato, macaron.

  
Pain Aux Matcha (SGD 1.90)

These were not. Matcha, chiseling the sanity level off by a bit. Lain side by side, depart from a mystical Orient where viennoiseries are neutral green, embark onto european legacies of the caramelized brown.


Pain aux raisin basically translates to raisin bread. Pain au(x) raisin or chocolat, they are actually exchangeable with the croissant. The only defining feature is superficially their shapes, swirly and twirled also snail bread or escargot for the raisin, and rod-like and a roll with pieces inside for the chocolate. Raised and crescent, or horn-shaped for the croissant. Cinnamon-dusted and it becomes danish(?).  
 

The pain aux matcha, or matcha bread is a trail of matcha cream holding the pastry together, instead of air gaps with butter and milk where the raisins are supposed to be. The growing grass green-filling has a bitter taste to it, hopeful like extra dark chocolate of higher cocoa content which the enthusiasts will enjoy. 

P.S. The red bean bits sprinkled over add a texture of sandy and chewy to the pastry overall. Or kaya, there is too much affiliation with kaya and bread. Matcha, imagine matcha everyday, it could behave like kaya. 

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