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.

Showing posts with label Confectionery. Show all posts

Eni beani mini mo- itsy mini beanie@ Jurong Point

Tuesday, September 30   keyboard  


Sunny

 How many ways are there to eat pancake? Mr Bean commands the water slide and splash fashion, where the dip becomes the filling for an unstuffed Mr Bean pancake, and the topping is the beans of the bean bag. Ever since it poured into Vietnamese coffee, and all-time favourite soya porridge with youtiao, it is no exoticism you are going for beanies at Mr Bean.



 Mr Beans are running amok at the Jurong Point outlet. Pancakes have been morphed into mini beanies, which are downsized version of the usual Mr Bean pancake. They are fried in the cabinet as Mr Bean's pancakes, and there are 2 flavours to choose from to make them less plain. 1 flavour as dipping sauce, the other, topping.

Mini Beanies (Regular) (8 pcs) (SGD 2.90)

 The babies in a regular bento box as pieces of 8. Lookout takeout, a scoop of green tea custard as the dipping sauce side, and a bed of rainbow rice as topping dessert. This is how you'd enjoy a mini beanie.

Poster girl of Mr Bean. They actually pop out alive from the advertisement spread, that means it works. So are the rest of the chili crab, hazelnut chocolate paste, viscous sticky peanut butter, nacho cheese cup, caramel custard pot dipping sauces to talentedly mop your selected yes leftover crumble potato chips, cashew nuts (ice cream bar) crush, oreo or mini roasted buckwheat puffs on healthy cream puffs topping. Just that we haven't tried them out, Mr Bean had sounded it out.

P.S. No wonder they are regulars. There is half of the green tea flavoured custard left after using, enough to spread 2 slices of bread. Mr Bean, why no green tea or green tea custard pancake? Our favourite Mr Bean pancake might be the chili crab, hazelnut chocolate not hazelnut praline or hazelnut royale, peanut butter, nacho cheese pancake. It was difficult to tell whether the Mr Bean's custard brightened up the green tea or vice versa, either way, the custard was delightful and mellow. Of course it is the pellets in the stuffed toy, the toppings that makes it to the cover as Ms/Mr Bean, why the dips had more sweets varieties less was what was illustrated red, pink, orange, yellow, white, green but red, pink, yellow, white, green, blue. That sweetest of all.

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Paint marker waffle- Pearl Waffle

Friday, May 24   keyboard  


Cloudy

 It seems to be HK or Taiwan which does it. Crepe, egg tart, eggette, obanyaki, potato (baked, whole). Galaxy on top of them which includes sugar, savoury, or spice|nice.  



The waffles look sleek because it is the Taiwan/Belgium/liege. Non-cubiodal comprising of the many subsets, counterparts. Plump, full and crunchy at the surface, like starfish arms. Frayed shape of flour fritters. 

Banana Creamy Liege (RM 10.90)
Uniform pink, pink gear, the padded counter like beauty parlours? Dermatology new technology? But Pearl Waffle. Where only pearly white sugar, extracted from the beets from Belgium is used. The exceptionally hard, refined pearl sugar you find varnished on choux pastry. 



Strawberry Chocolate Classic (RM 6.50)
Creamy liege, classic, words which colour and pepper the board. Liege the waffle Belgian liege waffle, chosen to be a room-temperature fruit tart creamy, or Pearl Waffle classic. Classic the exemplar of Pearl Waffle, the batter as if one colour each, stamped and coated on one face of the waffle; on wells, lining highway junctions. Batter-dipped, half dunked like old-fashioned or s'mores, its the waffles sung and elevated. Coated thinly in milk and chocolate, pocky.



 P.S. Throwing glances over, you are informed that Pearl Waffle is handmade and freshly baked on the spot. The 180 persistence, it is 180 minutes of fermentation and at 180 degrees of high temperature for the distinct waffle. Such testings to emerge a pearl. 

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Corn dog, hot dog

Sunday, April 21   keyboard  


Sunny

 Savoury. Had we seen one in sweet before?


It seems that when in sweet, it has to be this colour. 


Or is it how the word came about? Sweet because of the colour strawberry.


An almost odd looking, pale pink rod of grit. Corn and strawberry, 2 of our most favourite crops. You could smell the strawberry, but when you take a puff into the puff it is salty similar to healthy brown rice or corn sticks Taiwanese snack on. Not really telling how pink it got, but may be some of the seaweed or soy sauce powder got replaced with sugar crystals. It is a snack dessert or alternate snack, the fruit flavour cleverly breathed onto the stick of corn. 

P.S. If it is not strawberry corn sweet, it might not be sakura. 

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Bat a matcha- Caplico matcha "ice cream" stick

Friday, November 30   keyboard  


Sunny

 Caplico. The ringing swinging brand name for a fantasy. Akin snowie{slushie} on a hot summer's day miracle, explicitly frozen sweets in the blizzards. The "fake" {ice-cream} cone, you could call. Master of all gelatinstabilisergeneticengineering treats.


Glico Caplico Stick Assort Matcha (SGD 7.00)

Before you could break out into a stutter strawberrychocolatevanilla, half a year Glico shoves the Japanese winning trio to you. Chocolate strawberry matcha. Vanilla pods must be their picked leaves there. Rare milled leaves appear. For a restricted time only.


 The foil is powder-lite, with clover print/white lace whorls. Green for matcha, lite-green for chocolate, pink for strawberry. We clap our hands in glee because (we know) {and notice} our favourite assorts are climbing plants- the vanilla, the cocoa, the strawberry, matcha.


Lickable, the [ice] cream part of it is aery and smooth as ever, the wafer crisp and crisp-smelling of ironed sleeves. They are good to be thrown deep into your throats at once, dairy and cone disappearing altogether clean way of having ice-cream.

  
Like what promised, it is a split personality! The matcha mousse gives way to a chocolate cavern. That streak of sweetness to keep up with the garden tea theme. Everything cocoa, everything light.

P.S. So what was it like to have matcha flavour ice-cream cone. Nothing out of the extraordinary, recurring ice-cream green tea everywhere. Is it ice-cream, is it cold, is it matcha. It is a cone. It seems to get onto you the imitation when it is green. What Caplico (Giant) is doing.

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Seafood for dessert- Squid ink meringue @ Covelli

Wednesday, August 8   keyboard  


Sunny

Hailed as one of the unforgettable moments in Singapore Food Festival 2012. Curiously, one went back to Covelli, to see if it had been brought forth onto the dining tables, the bistro which had the charcoal seafood (lobster), same engineer as the charocal in bread, anpan, obanyaki.


One thing about the squid ink meringue is, besides behaving like squid ink in squid ink pasta, risotto, bread, the meringue is; unfortunately, strapped in the stratum of the sweets. Squid ink, found in your dessert.


Henceforth it takes only the black to sum up such culinary forefronts in your dessert. The clarity sashimi give to foods, same as the clear-cut passion the patisserie chefs have in the pitching of their treats. Squid ink meringue, with fresh Sea Urchin and Mango, for the mousse.


Seafood Meringue (SGD 16.00)

Only the flavour, the squid ink-sea urchin, more outrageous than the colour of the meringue.

P.S. One of the hits for 2012. The 'whites' had a textural mouthfeel feel of asian egg biscuit (xiao man tou), which upon biting, shatters as a clunk of chewy mass like macaron. A staleness comes to you, that is the genuine taste of the squid ink, albeit subtle yet suffices with the infusion of delicate mango. Your taste-buds are activated in every sense. Squid ink- tasted, finally, one of the most accurate ever sampled despite imparting from a desserts sweet, inconceivably.

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Flipping a Korean prata- Green tea glutinous

Sunday, October 2   keyboard  

Cloudy

At the basement of Takashimaya, there is this korean stall selling kimchi and ready-made dishes. However, it also has a frying stand. Some of it includes pancakes that are green, and white, and fishcakes that are purple, and yellow.


The label reads Hot tok, probably hotteok for korean rice pancake. It brackets with Korean Prata (with brown sugar filling.) Looking extraordinary in white or (lime) green colour, they appear genial and gentle enough, in flaccid, flattish cake mounds. However upon order they are tossed and grilled, over the hot stove for minutes till they are tight and browned. So this is how the Prata (of it) comes about?


Hot tok (Korean Prata) (Green Tea) (SGD 1.50)

The one in white glutinous rice (flavour) and this one green tea. Rice; glutinous, making more sense to cuisine of korean backgrounds. Green tea alluding a more enigmatic shade to the already korean, rice, sweet prata.

P.S. The hotteok is sweet, pliable and chewy with a separate maple-brown filling inside. It tastes like a honey maple pancake of rice nature, lodged with pine nuts, one of the more surprising things one has eaten; never to expect it to turn out this way. Besides being green one of its factor.

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Fall for japan- Hokkaido Autumn Fair 2011

keyboard  

Cloudy

The mountain buns more than plain. Such as taiwan mountain buns purple, light brown, grey, green, orange, yellow, red, for yam, brown sugar, black sesame, spinach, pumpkin, egg, and strawberry flavours.



Does it correlate here also? The brown also brown sugar, green japanese green tea, while the white still plain but with red bean.



Sweet Buns (Brown sugar) (Green tea) (White) (SGD 6.00) (3 pcs)

The san iro 3色 of japan. The other 3色 are premium strawberry|premium whipping cream|matcha for roll cake (red, yellow, green). The way japan portrays tri colours (brown, green, white; here). Finally, a lavish all green, whereby it is authentic rich matcha japanese green tea for the green. A bit sweet like the nectar, with delicate white bean paste dissolving in your mouth for the green tea bun.

P.S. If you notice, the nature of the produce differs slightly. This is because of the different availabilities when the Fair brings in. From last Summer's rare cheese and milk ice cream, to this Autumn's fresh vegetables and brown sugar buns.

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Pink Wife Biscuit

Saturday, May 21   keyboard  

Sunny

These aren't pink actually, but a sort of red. Red from a kind of rice called red yeast rice.


Taiwan Wife Cakes (Anka Flavor)(SGD 2.80)

When you see anka, it is actually not the japanese anko, sweet dark red bean or adzuki bean paste. Which would actually be very logical for a pink coloured traditional pastry, the sides coated pink to remind the bakers that these are red bean-filled, another of those old fashioned fillings.


These wife biscuits are really anka! The inside red yeast rice with maltose, the outside red yeast rice to give it a superb colour. Red yeast rice is very popular in Taiwan, they like to add it to foods to give it a red colour, besides a hype and boost in health.


We may have heard of red pink tau sar piah and/or marriage cakes; but now this is the larger version, the traditional wife biscuit, in pink, directly from Taiwan in one of the food fairs. One of the significance of the many country's food fairs found in Singapore. Getting or having your Taiwan foods without an occasion, or needing a reason.

P.S. Even if it is all the way from Taiwan, the pastry skin is still moist and supple, with tiny studs of flour on it. The filling is incredibly simple, red yeast rice and maltose, yet it tastes the same like any other wife biscuit winter melon and lotus filling, good, delectable and hearty. It has an additional fragrant bean jam taste probably evoked by such a lovely colour, and it is considered very light and not oily like a rustic bread.


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TWG

Thursday, April 21   keyboard  


20 April, 2011

Pass the Basement one of ION orchard, where all becomes less packed and chaotic, are gilded pillars and marbled floors. It is like diving out of the water's surface with an oxgen mask- a total change in atmosphere, solemn, statuesque high-end salons which marks ION orchard's distinctive international luxury fashion.


And of course amidst all this dour splendour lies a curious little place. Full of scrambling staff and adorable diners, who are willing to crowd together at close proximity seeing each other's orders within nose range. Something quite bizarre in the middle of the shopping mall, where a procession is on the way almost every time you walk about it, behind the translucent screens.


At TWG, it is not some archaic place where it sells nothing but a cup of obsolete tea, absurd with a terrible long list of tea and their descriptions. In line with the 21st century, there is also the contemporary set-luch or tea-time set menu for value-dining. You can choose any number of croissant, macaron, scone, muffin, madeleine, financier to accompany your TWG tea, making any combo meal you want. With TWG tea jelly, and whipped cream, of course, to go with them.


Napoleon Tea & Caramel (Black)
1837 Black Tea & Blackcurrant (Fuchsia) (SGD 2.00 ea)

At TWG macarons are here to stay. There are around 8 different kinds of macaron, pink for rose tea, brown with brown cream for earl grey, white for moroccan mint tea, royal purple for grand wedding tea, yellow for lemon bush tea, dark brown for camelot tea, and of course this black for napoleon tea and fuchsia for black tea.

P.S. Why is there black at TWG? Because TWG intend to design its macarons reflecting its series of tea. (And not after some fruit, nut or famous flavour. Though inside the creams may be infused with a complimenting subject that goes well with its 'tea'. ) Thank goodness, for black tea.

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Rainbow Moon Pie

Sunday, August 22   keyboard  


August 17, 2010

The scent of burnt pastry that time of the year again. Before you want them to be sold out, send your loved ones something else from outer-space this mid-autumn festival- moon pie, not cake.



Moon Pie (SGD 11.00 for 8)

They have been around since 1984. When you don't want mooncake on the 15th day. Or when you try to find a rainbow mooncake.



Note: This is an oxo-biodegradable bag. Meaning: the plastic will degrade, in a couple of months or a year or so! Very encouraging to be hoisted around during the mooncake festival.



Rainbow: why, when they are pies, not cakes. What your specialist tells you to eat a rainbow of foods. The reds and pinks with lycopenes to prevent heart diseases, greens for anti-cancer and detoxifying properties, rich purples with anthocyanins that are powerful antioxidants, your white flavonoids which exhibit antioxidant properties too, and black with isoflavins, minerals and anthocyanins.



All found on the moon pie. The pink sesame is red bean flavour, green sesame sparkle green tea flavour, green sesame drenched-in pandan moon pie, purple sesame yam flavour, black sesame-studded coffee moon pie, black and white sesame black sesame paste moon pie, chocolate swirl also black sesame flavour, and lastly white sesame(out of the picture) original lotus seed paste.



A pie and a cake; so what is the difference in moon? It has got to be its crust. The moon pie is more crumbly, more airy; hence less rich with almost no butter taste! The paste differs too, invariably, and the yam here is a special mix of lotus seed and yam. Oriental lotus quelling the earthy yam abit. The purple sesame seeds were like 'air pockets', wonderful sensation akin to popping popcorn!



The black sesame sparse do not be fooled by it. Its coffee! Finally, coffee paste that does not taste like chendol!(So far most commercial brews reek of the dessert, we might as well be eating dessert than having elevenses). Its chameleonic- somewhere through its acrid like kopi-o, other at times it guises as old gold chocolate. 'Coffee' of dark chocolate.



What about pastries is, trying hard not to find the sugar. White sugar/raw sugar/gula melaka; unless it is more differentiated like honey or molasses. When we are nit-picky about that delicate balance between the fruit/vegetable/food compound itself, and the condiment to provide universal approval- sugar and its sorts. LE is the master of this trade.



Moon pie, in the size of a golf ball, it is understood as to why a moon pie. Because of this unappraised dimension, it is best to be shared in triangles, like how a family devours a whole mooncake. And the crust soft like a nonya or pineapple tart's, not glazed or flavoured like a traditional mooncake.



Kurogoma, black and white sesame seeds for black sesame moon pie. The most preposterous black sesame paste so rich; rich becomes lighter because there is no leeway for sugar! A dealer in sesame I'd always go for tahini, not sesame paste whenever I had a choice; hence I was determined in sounding-out LE here. But it was a good reap because this one's concentrated sesame paste!



The red bean on the left with pink sesame seeds isn't like red bean bun or red bean mee chiang kueh! Red bean ≠ white sugar; until everybody forgets that red bean's a bean! Like a flavour within a cake. However it seemed that red bean was the sugar used to sweeten this red bean paste. So mellow, it sets a horizon beside the flour crust; the most enigmatic for me a 'plain' flavour that I can no longer recognise! Arguably my favourite, though with a green tea moon pie on the right! Like 611 green tea tau sar piah, it emanates jasmine, undeniably high and exalted!



Finally, the original flavour. If you warm it up, it tastes like a scone, and you suddenly cannot conjecture why there are more flavours in a moon pie. This is because of the seamless pairing; lotus seed paste for a sweet and savoury sensation, sesame seeds adding as 'dimensional butter' to the soft pastry, no other ingredients to complicate the tastebud!


The most luxurious paste ever for a mooncake; highlights the generation of the moon pie too. The lotus seed paste garnering exorbitant prices. Traditionally, no moon pie taste so superbly sweet though, where you have to tolerate sweetness like a rite. (With drinking tea or the essentiality to be riddled with melon seeds, they are just so sweet, here; have a bite). Well, the original moon pie is a more properly thought-out confection.

Chocolate rimming the surface- Original, Red Bean, Coffee, Black sesame or Black and white sesame flavour? Which one is it, quick? Well LE was lively in giving the chocolate a twist- no, not original, original's more exotic than chocolate, not red bean either, chocolate cannot demarcate red bean, and when you think it is smart enough to be coffee; no, not mocha, brown for brown, its black sesame! So this is black sesame with chocolate on the top! (The same mudpie paste as the one with black and white sesame seeds, though that is referred to as the black and white sesame flavour.) Seeds green but tickled unevenly, it is the pandan juice. The whites look like they are shedding green.



The pandan moon pie is coloured brilliantly inside, but the taste is very mild of pandan. The paste is comely thick but light. Pandan, the most solacing neutral flavour for someone who does not like traditional tastes- ekk bean paste, no seeds please, green tea too eccentric, I don't take kopi-o.

P.S. Still, how can there be not one flavour that taste not cordial? Acclimatization to localised tastes, peanut or red bean appeals to me- how will those who grow up drinking foreign water take to these fillings? When it was either chocolate or cheese. Thinking of it there was not much choice anyway, besides this vanilla, peanut butter, or strawberry; anything else it is outlandish.

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Green Love Letter

Tuesday, August 17   keyboard  


Sunny

An old confectionery shop is like a familiar faced-old friend. LE, or Lee Eng; poised pretty grasses. We met on our way to the doctor's.

"You have changed so much!" So have you. Still, we know that you have been doing well with the 'forever' wedding buttercream cakes, not the tiered kind, but cherry ganache; the closest one goes to describing the suit/flush, of inebriation one sends/receives them in old-school packages of weddings from a previous era.

Looking around the carpenter's-undertaking shop, only LE can take the blow,(like ancestral premier confectionery names), evergreen Teck Kee Tanglin pau, or bak kwa for Bee Cheng Hiang. That will suffuse for front-lines, suitable for any occasion. Here, it is containers of love letters all year round.

Pandan Love Letter (SGD 19.00)

There is no wrong axing love letter out of the chinese new year, just like pineapple tarts or chinese rice dumplings found perennially in stores. There is only falter in proposing new year resolutions at 01/01; or start of a new term. Next time if I own a radio station, or for oneself; I would propose the resolutions on a special occasion, for example the mooncake festival or dragonboat festival!

Pandan, like squid ink here, attributes the carbohydrate with life, but many a times it tugs on the heart. Coconut; pale like the moon, and it sounds out the sixth sense. No coconut more intense on the browned or chalcedony side; bewilderingly sound if roasted for a more intelligible flavour, or cold for a greener aftertaste. However there is no pandan anywhere. Love letter; kueh ???????? How can this be when it is not greasy at all; like no pork and no lard for 'kueh', and no sweet-nothings for 'biscuit'. Must be the doings of coconut, pandan? LE takes 1 again; and for being exceptionally crispy.

Kueh belanda, or kueh kapit rolled, and one remembers these letters of feelings. Pandan juice; mature fibres only, not the old leaves or young shoots.

P.S. Still, it shatters with buttercream cakes found all over the island in hdb commercial retail refrigerators. Strawberry jams and old-style slices; not necessarily the traditional wedding congratulatory gifts, this shows how long one has not been in contact with historic businesses.


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G11 Tau Sar Piah

Friday, June 18   keyboard  


April 28, 2010

Green tea lotus tau sar piah that comes in matching green sesame seeds!

Green Tea Lotus (SGD 0.90 each)

Dusty as it is; crispy, baked a biscuit confectionery. The crux lies in its oxymoronic nature- the more authentic, traditional buttery whiffs encased the more note-worthy it becomes; even if in a little sprinkle of green seeds articulating its new twist with green tea and lotus. You almost forget you are eating tau sar piahs, uncannily adding this item to your list on the next purchase of tau sar piahs.

P.S. Biased as I am, this biscuit is flaky without crumbly, fragrant without greasy; crust existent without stuffing the mouth. Filling wise green tea is an excellent knead, coffee an aromatic brew, penang and salty double-prong on sweet and savoury; only red bean lethargic bent on sugar for flavour.
Biased as I am, old-school containers packed and sold commercially is crumbly without flaky, greasy with delectability, crust cloying with substantiation in the mouth. Filling wise green bean is a smokey seduction with shallots.

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