Sunny
Just us milkin' our favourite drink, Calpis.
Doing the thing with melon soda or Hawaiian-gifted mocktails. The past years there had been a food engineer reassembling snacking, which is the ice. First spotted in Oreo's blueberry ice cream cookie, a telltale sign in Aero Bubbles, and then in Collon's ice cream flavour. Dive into the ingredients, what cold has gotten inside its head?
Glico Hie Shuwa Collon Cream Soda (SGD 3.50)
... L-tartaric acid. Or the acidity regulator. Advent of the umami its tsunami for a new sensation-menthol/mint/airy or the cool?
Perfectly baked Collon-watermarked biscuit, and a citrus smell to the usual Collon strained mousse filling.
P.S. The cuppa that defined our Japanese dining and merriment of the yesteryears. Do tell me why it is in our colour now. If one hadn't mistaken one would have thought it was in its suspectible blue or turquoise specials. This is because the Japanese are proud of their melon and melon soda.
