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 Dessert. Show all posts

Valentines special- Pink PM Tea@Chihuly Lounge

Sunday, February 14   keyboard  


Sunny


This year, someone invited me to stay at Ritz Carlton, an experience with the trademark octagonal windows(, just nice the 15 days of chinese new year weren't over), soaking in the auspicious factor and its lounges. Instead, we went for Pink Afternoon Tea Buffet at Chihuly Lounge. Pink-themed pastries, pink-themed desserts and pink-themed sandwiches with your loved one(s), under the dome-shaped Ritz Carlton lounge. 



Pink roses, to replace the daises used in the ongoing spring-themed season buffet. And Moët & Champon Grand Vintage Rosé 2006 poured exclusively for Valentine's Day.





Pink Afternoon Tea Buffet (SGD 58.00)

A mash of oriental and western, Potato Curry Turnover, Salmon Confit, Tofu and Sesame Tofu Dressing, Baked Slice Beef and White Asparagus. It was the first time I had white asparagus and the beef was more tender than it appeared.

Steamed Scallop Siew Mai and Salted Egg, the prized collection on top was salted egg, Bake Spicy Eringi Mushroom and Oriental Pesto Sauce. Chicken puff served in a glass pastry with aburi cheese, jam, cress. Slow Cooked Egg, Truffle Jus and Chive in a ceramic bowl. Egg as cold and bewildering as the truffle jus. 



Suddenly the staff started wheeling a trolley of cakes, which looked sold at Colony, opposite, too. I caught a few of them- Lychee Tart, Lychee Mousse, Rose Pain de Gene (alcohol) and Elderflower Jelly, Red Velvet, Cream Cheese and Berries Compote, and cheesecake. 



Such service of pushing a cake counter was unexpected for the price, and on Valentine's Day.



Pink-themed Goose Liver Parfait, Port Wine Cherry and Cress was barely touched by me, I can only say tastes change, and Baked Honey Glazed Stuff Chicken. Finger sandwiches were Graviax Salmon, Lettuce Salad and Almond Ring, Egg Salad, Miso Mayonnaise and Seaweed Roll, Beef Pastrami, Celery Salad and Mini Croissant.  



Box of chocolates and Ritz Carlton's rose for every diner on the table, Happy Valentine's Day.  



Gold foil and pomegranate shortcake that focused on lightness and natural sweetness. 



Sakura toast with honey, and vanilla ice cream poured over the berries compote, a bold and tangy customised dessert.  



Hediard jams, strawberry, and orange to go with clotted cream and plain scone.



Heart-shaped balloons, and not red lanterns filled up the lounge for an eerie, sexy atmosphere. Later, did I found out that the Pink Afternoon Tea Buffet modelled after Chihuly Lounge's tea-themed spring afternoon tea buffet, only with the tea flavoured desserts swapped for a three-tiered dessert stand. At least I got my two stalks of roses, two Valentine's Day balloons, a box of Ritz Carlton's chocolates home. 

 P.S. Checking into Ritz Carlton later? The complimentary chocolates dark chocolate, Brandy white, and champagne lavender chocolates would be good to rev up the spirit.

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Purple moustache- taro waffle &pancake @Froth

Sunday, January 17   keyboard  

Sunny

Taro Waffles (SGD 12.90)

Pancake Stack (SGD16.90)




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Winter wonderland- weekend tea buffet @ Chihuly Lounge

Sunday, December 27   keyboard  


Sunny


















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Whisk up the morning- matcha dango@Whisk & Paddle

Sunday, November 29   keyboard  

Sunny













Matcha Imo Waffle (Single Scoop Vanilla) (SGD 13.80)







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So(y)black, so(y)fine- Q_Q @ QQ Soyabean

Friday, February 21   keyboard  


Sunny

 The sun has been draining the fluids out of one. Hence, drinking something solid. 

Black Bean Beancurd (SGD 2.00)

You walk around and see that even beans (or is it curds) aren't in their innocent whites. The beancurd treat is still silky and sweet of legume soya pudding dessert, just you knew that it was made from beans meaty with a shiny, black coat. 

 P.S. New black bean drink and beancurd, when QQ Soyabean makes it from 100% quality beans, 100% black beans black? Not as shadowy as one thought but it was a good time spent how original beancurd will look like made from black beans, and eaten it in finely silken and cold pressed tofu. Curd is the same thing as cows, when running out of white cows then using black cows to draw milk? 

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Corny or what?- yellow, yellow fellow from Yami Yogurt

Wednesday, July 10   keyboard  


Cloudy

Anything is possible. Upon first grazing the yogurt, corn. They are all linked together in a complex, omniscient way- it has been established.

Corn (Regular) (SGD 2.30)

The bystanding face and price tag for years, it still stayed.
Corn a fruit, vegetable grain in yogurt?  Dessert- custard/corn pau, ice kachang, sweet corn you add to tapioca, coconut. The sulfur yellow kernels you'd pick from your serving plate. 

P.S. No unfamiliar, it is like ice dessert roped in with a strain of corn. The taste of corn, faint, shadowed by the natural culture's frozen texture later, you forget that the lemon chiffon yellow's corn. Only towards the end the husky taste of the grain resurfaces a bit, corn. 

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The Beautiful- May@ Yami Yogurt

Thursday, May 9   keyboard  


Fine

Racking the brain why there is rose now. As to almond or raspberry flavour. We've missed green tea already. 


Oreo, granola, blueberries, almond? It's ok, with the flavour of the week.



Rose (Regular) (SGD 2.30)

 Candypoppishteenybopper pink, it was the shade of chalk. If chalk and cheese was different as chalk and cheese. 

P.S. The rose flavour was not mild. Somehow, the plant with thorny stems gave the shivers if to be churned in yogurt. Under the pink brushes, the yogurt remained its original tart. Rose lingered like plant extract from rose cream hand wash. Elementary school-chalk or not, it was the tropical crackling substituent, if Japan had their sakura. Rose. 


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Yam is y(u)m- new crush @ Mr Bean

Wednesday, May 8   keyboard  


Sunny


Pearly bandung aside, hits the spot (appraisal) the new tuber to hit the blenders. {Adzuki bean, next thing Starbucks coming up is yam}. 


Adventurous Mr Bean strawberry cream cheese pancake (Mother's day probably, a salute with the shade of love), are taro soya milk and gula melaka soya pudding. 


Taro Soya Milk (Without Pearls) (SGD 2.30)
The taro soya milk can be served hot, warm or cold. Its a rich,  tingling purple. Decadently invigorating, the taste is thick and muddied at first, the fragrance of yam wells up a little. It is later washed with a thinning, beany flavour of soy. Mellifluous. Taro is the endearing way of calling yam. Or yam is white and mountainous, taro the sweeter, accurate term.


Gula Melaka Silky Soya Pudding (SGD 2.20) 

Local, rustic (perhaps household feedback on what Singapore delights), chendol, bandung, Mr Bean now gula melaka, gula melaka the strapping sugar to its pudding made from soy. To coffee, the amber syrup, and milk; to cakes, vintage-inspired. Unexpectedly, the taro soya milk was sweeter than the gula melaka soya pudding. Whilst sweet, the sugar had a richer, darker taste, a topping for the pudding eggy but silken. Keep refrigerated or consume on the day of purchase before the curd settles. It is set with nata de coco.

 P.S. Soya, a filter that makes the food enhanced, complexed. Soya ice-cream, soya latte, soya pudding, the taste is inapprehensible. So many layers. Now add taro, spill the gula melaka. The shroud of Mr Bean. Besides the potential, lighter on the health of course. 
  

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The local Rose-@ Chomp Chomp Milk Curd

Sunday, April 28   keyboard  


Fine

Like treasures piled, as one was at the odd end of the counter, green, 2 rows of pink, chocolate or mocha, peanut or ginko nut, soya (original) or egg, soya beancurd. They indeed maintain (80%) what they boast to offer. 



Uphill, at such a stall. With replicates, how do they differentiate which green is green, mocha colour is mocha? 



Bandung Milkcurd and Honeydew Milkcurd (SGD 1.50 ea)

 Bandung and honeydew come almost together, in the group of the secondary as the flavours are bundled in the menu. Not the stall stationing, house favourites, nor the unintentional adventitious tweaks. The local, equatorial rendering to curd. Bandung is a local drink; while honeydew is the stall's most popular ubiquitious fruit, in our institutions, next to watermelon, pineapple, papaya. The bandung and honeydew also not fall into the first broad classification of Chomp Chomp Milk Curd, the aloe, or gel, jelly, but the latter, milky. 

Do not let them settle for more than a few hours. The milk solids would separate from the water. Carving with a spoon, the scrambled pieces are marbled, striated, showing fresh and naturally set like beancurd. It is a smooth finish, and the stall assiduously intercepts syrup into the curd. The bandung is sweet-smelling, edible like the drink we know.

 P.S. Bandung. The rose drink we ladle, be it plastic bags or packet cartons. Bandung is the local milk infused with rose syrup, pink be it. One thing bandung is not strawberry is; strawberry is red and you have to suppress it with dairy, bandung is the milk with roses, roses themselves are pink in the wild. 

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Cuddling strawberry- Yummy Rainbow Milkcurd

Friday, April 26   keyboard  


Night

Getting the beancurd at the canteen? Testing the acuteness of the mind. Soya beancurd, or milkcurd. Faery colours they are, there's something bound. Made of milk, not soybeans. That makes more sense. 


 The riot of colours we splash in milk, Yummy Rainbow Milkcurd stayed on in the business because it messes with milk (in the recipe), it may be more shivery if it was beancurd in 13 flavours.  


(Strawberry SGD 1.50)

So what is milkcurd? Curd clotted from milk. The strawberry belonged to the curd, and not to the milk curd of the Milk Curd. It has a more jelly-like consistency than custard as perceived. The strawberry fragrance is towards the tangy, and it permeates through the jelly with such crispness, albeit sweet it is like strawberry puree.    
P.S. Novelty because it is milkcurd. Not beancurd. Was it licensed, or learnt, was there such a term anyway? Anything, as long as it is milk obtained from with colours, taste. 

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Strawberry coulis- @ Green Pumpkin Bakery Café

Saturday, February 23   keyboard  



Sunny

Once upon a time there was the green, and now pumpkins (Green Pumpkin) has decided to be pink. 



Strawberry Mousse (SGD 8.90)

The Green Pumpkin Japanese Bakery & Café, the trailing end in the name also meant sweet finishings to a meal, or a vestigial tail in the menu. The cafe, besides hosting the usual selection of beverages and pastries for cool coffee concept has also embarked on a dine-in menu, and completing the course with a Japanese desserts menu. Incorporating knowledge from different regions, there can be Mama pudding (Ma Maison my my) contorted into French dessert, panna cotta roped in as Italian dessert, Goma employed in French pastry or shiroan (Japanese white bean paste) exercised. This is a strawberry mouse cake, topped with scoop of strawberry ice cream and laced with strawberries, cookies, strawberry sauce, and drizzled with icing sugar. The mousse cake comprises of a fine cotton cake base, and the sour berries and cookie puffs makes it possible to finish the sculptural dessert before you know it. 

P.S. Pink mousse, pink cake, pink ice cream. Ring-a-ding-a-ling. It is possible to fetch them elsewhere. But they are Sweet Desserts from Ichiban/Green Pumpkin Japanese Bakery, and you'd perceive the Western out of a Japanese menu. The seasoned strawberry. The Neapolitan {pink (mousse), white (chiffon), chocolate (chocolate syrup)} bore a striking flag in the pink ensemble.

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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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