Sunny
Taro Waffles (SGD 12.90)
Pancake Stack (SGD16.90)
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 Pancake. Show all posts
Eni beani mini mo- itsy mini beanie@ Jurong Point
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.
Breaking pink- Yam helms, from Jollibean
Night
Look what Jollibean has done. Yam maru pancake. Sweet potato maru pancake. It seems to have slipped into the health and vegetarian notions of Taiwan, an open vista of the wide whole sky, where it is closer to heaven, and accessible to pristine spring water. Along the same mystic realms of high altitude tea picking; the Taiwanese mountain buns, besides spinach, egg, strawberry, milk, plain, brown sugar, corn, multi grain, yam, and sweet potato.
Yam Maru Pancake (SGD )
Is it a creamy grey what it takes after the yam, or fleshy white? What would the yam cultivated of Jollibean be? It's violet alright. Why are yams purple? It would be the phenolic compounds in the nutritionally dense starches. Mystery revealed on its light purple corms, (what we lawfully render yam to be), or why the linings of its flesh oscillate from the suffused ivory to brownish black to pan-pink.
You wielding your purple yam as trophy vegetable. The yam here is minced according to the directions of a maru pancake, as with its red bean, green bean or green tea mash, or compote of the cheese or cherry, hand made marmalade. The yam maru is silky sweet and churns a little in the middle of your resilient and chewy pancake/imagawayaki.
P.S. Yam and sweet potato. Pastes combining the specialities that they have cultivated. Predominance of the colours pinks, purples, browns, whites and greens. Once considered a peasant's consumption, cheap and filling, the root's significance cannot be overstated now, relished by both the rich and poor. The rich
French pancake- dacquoise darling by Hirai Hironobu
Sunny
Though this is not the season of the Valentine's, {the cherry blossom's}, but I am still overwhelmed with choices. {How can this be?} Coveted by roses, the pink. Oh so rosy. The [sakura] macaron, [sakura] madeleine, [sakura] loaf cake or [sakura] daquise? Sweet sakura selections from Ichiban Sushi and Ichiban Boshi this April.
Macaron is the mooring submarine as we know, to be settled if we can track any. Madeleines are French sponge cakes, rich butter and vanilla batter, archetypally scalloped-shape and shell depression-forked. Loaf cakes are typically the Eastern European pound cakes, a sweet tea bread not necessarily indulgent or restricted in ranges. Dacquoise? It is a cake of meringue layers, sandwiched with buttercream.
Sakura Daquise (SGD 2.80)
Yes. Hotcake, griddlecake, or flapjack which never fails to highlight a trunch, the messy, organic fix; slathered over which makes you feel honoured a king. The sakura was sakura (cherry blossoms) seeping into the buttercream. Sakura seems to complement with the nutty qualities of almond and hazelnut, having been paired by pastry chefs in French desserts.
P.S.
Cheesy ichigos, with O(big)ban(coin)yaki(grill)
Night
When it is time to get frilly (snug), its time to get pink too. Fish out the red and white mittens and cotton wools, time to train your fishbone stitch and purling.
Mr. Obanyaki had left chef's artfulness and carnival feistiness upon us, with its obanyaki throughout time in the pavilion. The marketplace of colours, the red bean with green tea pancake, the candied fruits in the your a must yoghurt brunch. It is a whale of a time. Redbean, cheese, chocolate, redbean with greentea flavour, strawberry flavoured cheese, blueberry with cheese, kaya with cheese, red bean. Currently on the merchandise list.
Strawberry Flavoured Cheese Pancake (SGD 1.80)
Cheese sandwich, and how sakuras are strawberry again. The outer shell is hard, more grilled than a typical maru, and probably why Mr. Obanyaki'd be the Great Grill at the basement of Takashimaya Shopping Center. Oban denotes a large oval, and yaki the cooked or grilled, in Japanese. Once the code is cracked, it is a warm, fluffed up interior of the pancake running with cream cheese dip, made fresh and tangy with strawberry. A twin decked obanyaki, the way an obanyaki is scrambled into form(?), double happiness and bliss on the outlet for pink.
Smooth p(r)eacher- new peach cheese@ Mr Bean
Sunny
Tag watching. Dun-coloured NEW milo lava (the first one I'd get hooked), double dark NEW double chocolate, (then) snow pink NEW strawberry cream cheese, (and a) solid apricot NEW peach cream cheese. That glassy intermediacy of orange pink. How bounteous.
Icy mango soya, icy peach soya, peach cream cheese. Peach may be because out of the season, without any occasion or irregularities in weather, back to covering the bubbly less fussy blueberry which has been phased out, something missing out in the richs and heavy in the spectrum of its cakes. A commencement for the new year, in a shade warmer than the blueberry jam.
Peach Cream Cheese (SGD 1.80)
P.S. Fruits wines and cheese again. Orange peel or peach, you've got to remember it is fruit spread or the conserves here, at Mr Bean. Just like the long-necked bottled jars, for blueberry icy soya. Marmalade set in the center of the blender. But when was it that peach, that juicy scheme (colour) that always have enough to wring had marred into pink. Pink bottoms momo, longevity peach buns.(?)
Showdown- Mr.Bean's at the 9th of Aug
Mr Bean's interpretation of the National day, strawberry (pink) = red + white. The symbolism of brotherhood and the virtue of purity weld into one. So raw, so thick, its like Van Gogh's brilliant red and white impasto.
Strawberry Soya Smoothie and Strawberry Cream Cheese Pancake (SGD 4.00) (NDP)
The whole family. The strawberry had a mellow, fruity aftertaste its like the puddings and cream in the cream cheese paste which was not sour or tart at all.
P.S. Step aside chocolate {rice}, (because we aren't too accustomed to the heritage red bean, kaya, gourmet cheese, mayo tuna), after the Neapolitan its the strawberry. One thinks you will like it too. A different kind of white. Not milk, but soya.
(Have not) be(a)n there- @ Jollibean
For the special birth-month of August for our country, Jollibean is selling maru pancakes that are black as tar, as bitumen in our driveways. It feels like the city of Japan, where it is a common sight for black cakes, health wizards which live for the ashes of bamboo.
Take a hard, great look at the nearest Jollibean stand around you. So mystical, so breath-stealing. So black. Yet just like any other maru (perfectly oval-shaped) pancake, arranged, (to be consumed), made, lying there.
Bamboo Charcoal Adzuki Red Bean (SGD 1.20)
There is only 1 left (at night){!} Gasp, so popular. Imagine few more stacked up together, surreal like sponges (black), lined with a good deal of white sesame seeds at the plateau top. The goodness and natural sweetness of adzuki beans, they were probably
P.S. There wasn't much of an adzuki bean paste. Jam, or natural water, seeping into the black pancake. A hearty combination of adzuki beans and white sesame seed; and for the last time now, bamboo charcoal tastes like the wheat/carbohydrate it clings on to, chewy, of the freshly-made obanyaki batter, unterrifying like a little child seen but not heard.
Xmas in a pancake- Mr. Obanyaki's fruit 'cake'
Taiyakis and obanyakis. Thick, gorgeous like from a traditional 'heritage' stand. Take a look at this one. Now there also comes a new filling, innovated, variegated like the goodness of fitness products. Mixeddryfruits with banana.
{At that one in the center}-- fruit bar? A pot of candy
Mixed dry fruits with Banana (SGD 1.80)
The fruit cake, dotted with candied fruits, has always tried falling in the rainbow category. There's red, green, yellow, orange, my dear. But now that it is an obanyaki, we just let it be. Look this obanyaki and say, it is from a stollen or fruit 'cake' or panettone, in individuals (pieces).
P.S. Crispy, hardy like a biscotti on the outside, one tastes the perky, spiceful (of cinnamon and likes) fruit pieces at first hand; like an arabian journey, later moistened by the smashed banana which gathers it as a pancake (obanyaki)-eating. Imagine it also a pancake interspersed with plump raisins.
O(h!)banyaki- its green (tea) around the gills
SunnyObanyaki, taiyaki, dorayaki. In the sea of (sweets) pancakes, it is not that daunting. Obanyaki for the oval, Polly Pocket; vintage box bag-kind, taiyaki for the fronds of the sea, fish-shaped or fish-molded, dorayaki in the likeness of the Doraemon, doe-like in a soft-undulating shape. 
Nowadays with the territorializing of the green tea, infiltrating water to the tolerable sight of green loaves, green bread and green cake, the obanyaki must not lose its fight in the race. Henceforth in the widespread nostalgic shape of the mee chiam kueh, finally, the use of matcha powder is also uniting with the genesis of the yaki, where matcha first spilled forth from to the rest of the world.
Pancake Redbean with Greentea flavor (SGD 1.80)
Mr.Obanyaki here executing the trick. A good ringing-a-bell with The Taiyaki, both artisanal speciality shops boosting original Japanese methods, located here in Singapore. Voluminous and well-baked, everyone.
The staff adroitly flipping batters of leaf-green. It is an uplifting sight. Be it its cut, compact form or the well of bubbling lava, it is a symbolism of bountifulness and wholeness.
P.S. Congruent with its sturdy appearance, the clam-shape is indeed trusty. Hard-grilled and crispy on the outside, it reminds one of the "eggnog"; chewy to a pearl inside, calming with the infusion of green tea, a different type of tasty. The red bean paste is also interspersed with red bean husks, edging one closer to knowing an Obanyaki.
Eggette- egg|baguette from Bo Ji
Speciality street foods. Of Hong Kong speaking about its lifestyle and mentality; what are the people thinking about. A stall at Raffles City basement means it has a statement to make, about this kind of food on a southeast-asian Singapore stage.
So what is so unique about this food? It is just an universal concept, 'asian'-themed slushies teamed with munchies for a bite.
Eggette (Green Tea) (SGD 3.80 + 0.50)
An eggette is still something unknown to the world, non-existent in the archives of Wikipedia(?). Still, it is something very intriguing, be it its term or the presentation itself.
For eggette, the stall-tender folds heaped spoonfuls of green tea powder into the batter, before cooking it in a golf ball-textured mould. Resulting in a crispy toasted yet also soft and undulating dough compound.
P.S. The air pockets. Bubble foam signifying the termination; mere puffs of our transient lives(?). The crispy somewhat simulates the sweetness and texture of kuih kaput(love letter), and it is acrid bitter, slightly of the stinging nettles of green tea. Double-double consonants. Like coffee. That fuzzy wuzzy would like.
Flipping a Korean prata- Green tea glutinous
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.
Green Tea Pancake roll
Rainy
The earth's colour comes in many tones, if you know where to find them. The pastes of our food so compelling and complete, it can almost become a rainbow.
And of course, for such historic pastes and products, one would have to go to local chain retailers, preferably also dealing with some other hometown desserts, increasing the chances of finding them. One of this is the household name, the heartwarming soya beancurd, where it seems to permeate every corner of Singapore. It would probably have a paste or two, to accompany its soy desserts.
Mixed (SGD 2.00)
Here at Pinle, it really has some oldschool pancake, the soft kueh rolls tweezed and oozing with jamy insides, besides the best seller soya beancurd. When viewed at their concentric sides, there are more flavours seen than the usual, the sliced cheese, fair yellow, the green tea, green, the peanut, honey brown, and the red bean, dark brown!
Tossing the green tea roll around, you are amused that it is actually green in colour, the jade like patty trimmed and flattened, cool and icy against the brown skin. Another adorable whorl is the cheese, so ingenious flattened out into a patty, when it actually exists as a solid. All four of them hailing from different orgins, yet able to withstand the same formula, homogenous as linings within the rolls.
P.S. So how did the green tea, the variant with the inside deviating the greatest from the normal colour wheel of a pancake group, taste like? It would have probably been one of the best, because not only does it have the smoothness and creaminess of the common red bean, it is less of the beaniness with a light floral note. Like how we like green tea in our traditional confectionery foods. All this detected between a usual soft, moist pancake. And remember, it is only at Pinle, for the concentric swirl in such a limited sight!
