Sunny
Wild Rice Mushroom Risotto (SGD 25.00)
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 Rice. Show all posts
A Hot Date- Heart-shaped onigiri at Ton Tei
Pink, and heart-shaped. What else can go higher in the scale for cliché and perfect embodiment for V day.
Valentine's Day Set (SGD 18.90)
Paitan tonkotsu ramen (creamy pork broth), tamago yaki, grilled onigiri and strawberry-chocolate cake. You are not very happy that it is all heart-shaped themed. (Or rather, can't help but to not smile about it.) The pink heart onigiri is flavoured with sakura denbu, that sweetened marinated topping like pulverized sugar.
P.S. Ramen, sides, and dessert. It is elegantly well-balanced and all the elements are adequately made and prepared.
Green Rice
26 Apr, 2011
You can say this is the end of it. Finally, somewhere which stops and screams you from taking photos. So imagine yourself with a plate of hot rice, fried, against the lime-green melamine lookalike table. Every bit looks tempting and perfectly fine, until you notice the rice grains coated in a thin green colouring.
Green Tea Fried Rice (SGD 3.30)
Yes, it is green tea fried rice. Also to note there are the usual carrots, peas, corn and char siew. The green tea must have been a salty paste, lathered over the rice when stir-fried, causing them to turn a leafy green and a strong scent of jasmine over to you when the plate is ready. With the smell, yet the taste is ordinary like fried rice, every grain firm and distinct with a savoury smoky flavour, well-balanced with the toppings. You can't really taste the green tea, it only comes to you as a bitter aftertaste after you finish your meal, the taste of mints or herbs.
P.S. And I am not going to say where it is, either. Green tea has come to us in all fashion and assemblages until we forget what it really looks like/is, until it touches on the very mundane on us such as fried rice. There is also green tea salad, or green tea sold elsewhere. All this remind us that before green tea was green, or green, it was a paste. Yes, the paste which does wonders.
Black Ravioli
Cloudy
Hillview from woodlands. Near Bukit Batok. Near Petir(??). It was actually one-tenth of my home, if second meaning almost becoming one's principle residence. The pay to not live in it cottages and personified warehouses, there situated Trattoria- Milano.
The Italys have a few trademark adopted. Olive oil and vinegar bread dip. Before you could even say Ciao. Extended porters with patio chairs. For you to do some tobacco there/there'd always be one or two lounging outside. Tidbit on Trattoria Milano, La Noce is now closed on Chu Lin Road! Trattoria Milano is the new kid on the block.
Black Ravioli in Capsicum Sauce (SGD 28.00)
Life's enthusiasts; if you know Trattoria Milano, you will also know its raving black ravioli. (Most of the time it is because it is the colour). Squid ink pasta, now flat, and skin to a dumpling filling a plate!
Capsicum sauce, it was like red white spaghetti. Cream sauce heavy with cheese flavour, not lenient on the fruit and pepper, no wonder it is a grey-area for tomato bolognese! The raviolis were shaped like handkerchiefs- a nun's, specifically when black, and the stuffing inside were like chiffon cake! So moist, and sweet and woven with (?)fibre? Yes, throngs of them of silky from real crab meat crayfish and prawn!
Risotto Beetroot (SGD 22.00)
And once in a while, there are other wild reviews because of the colour. Beet. constitution like drinking water-winter melon here, most of the risotto were like parmesan cheese. Intense phenolphthalein aside; staining your ceramic like a specimen dish, the surreality is pizza, stuffed-crust, or two-tone cheddar, lying in front of you not anywhere near cheese, outrageous outfit short-grain rice.
While I may have not seen beets before, others is not able to tolerate purple risotto. This is because of the cheese, less of Pizza Hut or Chesdale, but dairy, which most Asians can't take to the odour of the true-bleu. Now that it is purple, one recalls the presence of a chef. Depending on what is available for the day, it might be basil leaves, or almond flakes another day. Now this is what I call chef and culinary.
P.S. No. No purple foods. No eyeing on that slice at Tea Loft, or Aunt Anne's pretzel Zesty Roselle.
Green Rice And Soup
11 May, 2010
Food Republic. Why such a name for a food court?
Maybe it is the mini restaurants and the standalone pushcarts.
Of a menagerie of dining options available at vivo city, what makes Food Republic stellar?
Cultural edge; hoisting the entire stretch of old china street above sea-level and atop the iconic mall. This architectural feat is not replicated anywhere else on earth! Historical edge; the large breadth of space(whereby seeing so many people dining beside you), pleasure sensation is heightened.
Speaking from an outsider's view, what about the locals? Dining at 5pm owning the entire waterfront view. Peppered with hong-kongers and indonesians. Basking in tourists' aura.
And this, of course. Not cream of asparagus, cream of broccoli, or cream of spinach. Minestrone mint and tea leaves. A fantastic green our thunder tea soup. A divine cake with a distinct lighter creamy top.
Thunder Tea Rice Set (Brown) (SGD 6.50)
By nature's way of doing, chlorophyll seasoned the beans a green pretzel, sunlight the cabbages jade and emerald beef-jerkys. Flipping them together; it becomes a green trial mix, salty and delicate and crunchy popping in your mouth. Optical mixing- the brown rice seems to have disappeared under the mountain of suddenly-transformed carbohydrates!
P.S. A paradox in itself, green is the lustrous vitality of a mouldy growth. No wonder green foods put many people off, reeking of a grassy, witchy brew. The thunder tea(soup) is actually mint with tea leaves, nothing frightening a green tea(matcha lattes and whatnots)'s equivalent. Just that delving into a savoury brew, we applaud it for its gutsy marriage- green tea with salt. It takes time for us to adjust our tastebuds; nevertheless, we identify it is the brew's salty, green is a secondary factor.
Purple Rice
While it used to be Bangkok-the hotspot in the late 90's, Japan became a popular tourist destination. And now Taiwan is the new kid on the block of block holidays!
Taiwan, too, is a major stockbroker in specializing and promoting health foods. One of them here is the QQ Rice, a fun taiwanese-expounded lingo "Q", on the thrill your molars get on chewing bouncy foods.
After studying more than 300 types of rice; this gave way to brown, red, wheat germ brown and purple rice found in its menu. Making them sound less hard to swallow is cupping them into riceballs and selling in rolls! (Mama's way/coaxing a child).
Purple Rice Roll (SGD 3.90)
Eat your greens(as well as purples). They are rich in anthocyanin, nature's way of approaching black colour. Equivalent to eating blueberries, cranberries, purple-fleshed sweet potatoes.
On moment of truth.
What truth? That I'd always order this upon animation !Q.
Q(Q de), flavourful; to an oily, even. Like brown rice is to white rice, once the tongue is tamed of the 'wilder' flavour of purple rice; you will feel grouchy switching back to(white/brown rice)! (A bang for your bucks is the put-tsi, taiwainese-way of putting the squirting of juices, when the black husks break and split upon chewing the purple grains).
P.S. Is purple rice (also referred to as forbidden rice) better for you than brown rice? While the latter contains anthocyanin flavonoids, both rice; as well as other coloured rice, play a better important role than the usual white rice.
Japanese cucumber, sweet corn, cherry tomatoes, carrots and celery.
Green Rice
26 April, 2010
Gallanting local delights, we also have our acquainted versions in green! Lemak (finger-lickin' good) Nasi {Padang} ~our green, green grass~ of home.
Nasi Lemak Set D (SGD 5.00)
It had always been a toy's collectible, chancing upon [introductory-editions] colour variants whilst exploring downtown. Chowing down unusually turquoise separable grains,(carefully cupped in a green mound), one feels like a cat that's got the cream(after begging both father and mother to purchase one of those peculiar curio).
It is exceptionally curious downing differently coloured food, even in the humblest of rice- nasi; lemak in singapore. Carbohydrate mains becomes even more surreal/unreal when it is green.
Green Curry
26 April, 2010
Scanning the menu, being receptive to colour (like a SARS thermal imager) on the boards at Food Republic. Red yellow green (!!) curry (Chicken/Prawn). Gratification of a shopper's exercise; designs on the menu becomes a possession before the eye.
Green Curry (Chicken) (SGD 6.00)
The name Green is derived from the final consistency and derivative found in Thai green curry- green chilli.
So ordinary curries are made from red chillies? Yes, and shrimp paste. Yellow curry red chilli? Yes, and turmeric. How about their spiciness? Not really, depending ultimately on the amount(not variety) of chilli used. Go-green light; this curry holds authentic wealthiness and local mellowness at 313somerset.
B. CURRY
March 11, 2010
Carrying a snow-white apple case, searching for a lodging from town-out of town. It was seriously a hold-your-breaths sardines affair at the mar it fair. Onto clarke quay, Mr. CURRY was spotted and nose-dived.
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Say Hello to Mr. CURRY, he's the head chef here with a dough head. Mr. CURRY, like MOS burger, who partakes on the gift of food from the Mountains, Ocean and Sun, brews his curries from fruit and vegetable pieces(yes you've heard correctly). There are 4 sauce colours to chose from namely Original; orange, from mango, Red; fresh, from tomatoes, White; creamy, from cow's milk, and Black; rich, from the sea atop 3 spice levels: non spicy, spicy and very spicy(3 chillies!!)!
Overthrow the logical order of the senses: smell and taste in accordance to sight and its contents. Do not let trepidation mar/accelerate imagination; disappointingly, this bowl of curry did not taste as dour as it looked. Remarkably, the taste from the Mountains grew up on me.
Today, the 21st century brings along advancement in food/confectionery technology. However, many still cannot swallow fusion/exotic/extreme health foods. In Mr. CURRY's case, I find a seamless integration of squid ink with japanese curry. I would dream waking up(over & over again) that black curry should taste like this!
P.S. It should be mango; no onions, or honey, apples?! Speaking of apples, it became a talking point of the crew because 1- charging in with a sparkly new apple carrier, 2: dining at 4pm, 3-knowing what to order immediately(must have been the very 1st customer ever at the it fair 2010.)
Tolkien's mee
Mar 3, 2010
Spilt by the saliva, Saizeriya is best known for the casual Italy meeting Japan, when it rests quietly in a basement of Singapore, City Square Mall. Big on food, large on the menu, small on prices and a light-lit atmosphere reminiscent of early Yaohan; it is an attractive beast- huge head with a tiny enviable body.
Sticking out like streamers are the great price tags, and the Squid Ink Series. In Saizeriya's posters, which one cannot resist.
Imploring the menu, one is enthralled that the Squid Ink lives on, on spaghetti and its less common cousin, the risotto.
Spaghetti and risotto; Saizeriya's spaghetti are made from healthy wheat, a robust and complex flavour. It is also excellent on the thin coating ink sauce (based on my previous visit to Saizeriya). All the more now I had to order the risotto, round medium-grain rice (high GI), lauded by Italians like sushi is to Japan.
Squid Ink Risotto (SGD 5.98)
It wasn't al dente, of course. Pleasantly, the meaty, inky exterior gave way to soft fluffy rice; the risotto more undulating than the spaghetti. (Probably due to the grains simmered heavily in sauce; rice a less dense-no backbone substance than pasta). A rude shock was however, upon prodding the bombshell, the rice was baby white inside. Now, what is black food?
So what's it like? Somewhat like soupy hokkien mee, the best referral I got from my forth-reaching mates. I'd better send packing, because I haven't tried a packet of those fried noodles.
P.S. Glancing over the decor, one also finds, in squirming delight that a pot of ebony black is being served on almost every table- comforting to know that many people do swear by the Squid Ink Creations. This should have been Tolkien's(Hokkien) mee.
