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 Pau. Show all posts

22 dishes- per pax dim sum @ Mitzo

Sunday, December 20   keyboard  

Sunny




Wasabi infused baked fish 




Mini black pepper pork puff




Crispy pork belly served with bun



Braised sliced abalone with bamboo pith soup



Braised truffles udon



Mitzo special barbecued pork



Poached cabbage in lobster bisque



Stir-fried scallop with egg white and fresh milk



Stir-fried lotus root, black fungus and asparagus in black pepper



Glutinous dumpling with custard filling 



Pan-fried ribeye in wasabi and Korean chilli sauce



Fruits tart and Pandan & egg tart



Steamed crystal prawn dumplings



Crispy duck roll






Steamed pork dumpling



Deep-fried tofu with spicy seaweed



Deep-fried shrimp dumpling




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So much for [potatoes]-@ Takashimaya Food Fest

Thursday, July 10   keyboard  


Cloudy

 It is a good hail of a purple sweet potato haven. 2 japanese sweet potatoes for SGD12 (take it or not(?)), 1 for SGD6. Korean sweet potato squares in glaze and honey, and this.

 
Karinto manju with sweet paste (SGD 1.80)

{(When I already had roasted japanese sweet potatoes), do we still need this purple potato with purple flesh(?)}. Quite a clouding thing glistening hard mochi-esque on the exterior, you take a bite of the cake dough seasoned exquisitely with black sugar, deep fried to a crisp with the outermost layer fluffy with oil. A sweet jam fills the inside. Beaming from the chef, he calls the shots at 50 a day. (Day 1 {when I was there}, it was sold out.) 

 P.S. Whether sweet potato|purple potato|black sesame or bean jam paste, in black or brown sugar; it is satiating to know {in your stomach} deep-fried, but (not so) simple and honest the sweet is prepared carefully and earnestly as japanese wagashi. 

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What flows your sand?-Contemporary@ CJade Kitchen

Tuesday, July 8   keyboard  


Sunny

{When you read one of the limbs of Crystal Jade Enterprise has new (?)flowy buns nesting in steamer baskets}. The colours of roe. Crab roe (orange), egg custard (yellow) and century yolk (purple)? 


Assorted Custard Steamed Bun (SGD 4.40)

Reminds me of this. The embraced and turned glamourous dim sum becoming customizable as if the colour {you have chosen} speaks forth your personality type. It has so many names and rather mind-bending. Custard bun, molten salted egg yolk bun, golden lava custard. 

 P.S. The sweet corn (yellow) is like custard.The grassy fragrance of the grain tossed on the yellow skin and into a paste with custard inside. The yam (purple) is like custard bun. Deli taro on the outside and core of the purple, the meaty yam, custard(?). Only the salted egg yolk (orange) was custard bun|molten salted egg yolk bun|golden lava custard. A headier balance of sweet and savoury for the filling, the custard|egg|lava pickled nicely to be tender and not regrettably busted and run or rich. 




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