Sunny
Charcoal Battered Onion Rings (SGD 3.00)
Charcoal Fish And Chips (Dory Fish) (SGD 12.00) (Scottish Salmon) (SGD 16.00)
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 Widow. Show all posts
Charcoal Fish& Chips@ The Pipe District
Charcoal Battered Onion Rings (SGD 3.00)
Charcoal Fish And Chips (Dory Fish) (SGD 12.00) (Scottish Salmon) (SGD 16.00)
22 dishes- per pax dim sum @ Mitzo
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
Snow white- cookies'n'creme queen from Pepero
Sunny
Looks hopeful due to the Pocky Chocolate Banana. Or Pocky Panda. Dark coloured lumbers or the base which is set cocoa.
Lotte Pepero White Cookie (SGD 1.50)
Lotte appears to be too. Cream on a fancy black stick. However when Oreo gets fashioned into Pocky morphs it is the other way conversely. Cookies get stuck dunked into a bed of white, when tossed into milk.
The cookies behave like crush, as in Pepero Almond or Pocky Bits series. One now pardons it as white cookie or white chocolate fitted into the frame of a Pocky. The white chocolate/white cookie/milk is interchangeable and overpowering with vanilla which the whole cookie can be said to taste of Oreo the sandwich cookie.
P.S. Cookies and cream/creme is such a pimp and princessy title one imagines black diamonds gleaning from an opaque
background. How Hershey's had been the spearhead. Because we remember there is no cre
So(y)black, so(y)fine- Q_Q @ QQ Soyabean
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 bread- bread which passed the custom
Night
It was identifiable, black.
It was identifiable, black.
Bamboo Nugget Bun (RM 2.80)
Not one which stuck out like a sore, it was bamboo (charcoal). Of old school provision shops, traditional wedding cakes, buns in 6s, one had not seen this in a long time. Complete. One's fish sandwich in elementary school. Trail of hotdog, fish nugget, chili(not tomato) sauce, sliver of cucumber, slice cheese, mayonnaise. Were grouped since time immemorial.
Cranberry Cream Cheese (RM 2.20)
Hint of tarty and sweet, birthchild of Philadelphia(?) and dried fruits in asia, in anpan northeast would be red bean paste, southern would be raisin cream cheese. The significance of bamboo in the region.
How the flattened bread added to the design of the taste, the cream cheese, though chopped or minced, aligned with the salty butteriness of the confectionery bun. Not dry, the local flavour which sells like hot
P.S. One of the cheese and cranberry bun, smart as ingenious as the oreo {black cocoa}. The vibrancy of the colour (black) against the paled out whites which signals for its health properties.
Me(e) time eat black @ Mouth Restaurant
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.
B(a)g to differ- ItalianFrench@Tiong Bahru Bakery
Sunny
The bakery that gave revival to a strip of road. How much you'd want to travel to Europe, how you don't mind being associated with Singapore once in a while. The Tiong Bahru Bakery.
With their dog tags and it's French here. (When bread is the universal staple, processed and refined everywhere). Quiches, croque monsieurs, vienna, brioches, croissants, baguettes.
Squid Ink Baguette (SGD 4.50)
The benchmark of any bakery, to sound out if its sells a bouquet of baguettes at the side. At its plainestfinest, the mark of standard. Those days where you'd need to curry up beef up curry, a caprice more than bread loaves, or just final garnish for the canvas shopping tote.
Probably its the conscious, white, sesame or wholemeal baguette. Or Tiong Bahru Bakery (guacamole bun, squid ink bun, curry bun), original, and the third in the traffic light series squid ink baguette. You would have to remember the dry, gnarled barks in their crusts of brown, and also that bleak, almost obnoxious wintry outlook in charred blackened black.
P.S. Get European-style butter and jam cartridge for the plain, dining, Tiong Bahru. The Tiong Bahru (Bakery) baguette is less crusty, more allocation for air, dense, and an acrid taste leaving of spiced tea or dried fennel seeds for the squid ink. Because there are nigella seeds spiking the black bread, then recoated in ink. A hearty introduction to the pointy plain bread. The decadence of Italian fresh or speciality or Spanish (paella), on French.
Roll in the Dark @ Tiong Bahru Bakery
Grey
Butter rolls, the heartwarming, all-encompassing your every needs inebriating staple food, brought to a fifth dimension-experience with the incorporation of an exotic element. Tiong Bahru Bakery, the sensational bakery following gasps of wonder everywhere with its baker and traditional baking methods helmed from France, has decided to infuse what which has gotten into its pasta into the rustic (bread) of the daily- the squid ink.
Specialty Bun Salmon & Ham (SGD 8.50)
There is none of the acute squid ink taste of a squid ink meringue, the bread was naturally satiable sweet from the wheat of artisanal administration. It is a gentle wonder the soft bun laid with a layer of pesto-crusted butter at the top of the bottom layer, not to be expected from the otherwise black, ga(s)ping bun.
P.S. Smoked salmon, parma ham, condensed and piquant, and rocket leaves filling the bun like neo salad. Tiong Bahru Bakery trying to reach to the depths of the earth with its baking, red miso is one, squid ink is the other at the end of the spectrum. It is at most, that few sprinkle of saltiness within the bread. They run out, probably because its Tiong Bahru Bakery by Gontran Cherrier.
Seafood for dessert- Squid ink meringue @ Covelli
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.
Best black and white- sumi udon @ Sakae Sushi
The terrific kind of black would be the charcoal, or sumi, a derivative in japanese. Sumi means a type of charcoal that burns cleaner and brighter than conventional charcoal, making it friendly towards the environment. However, sumi only surfaces in context when it is concerned with the charcoal-mixed (longevity) noodles, for some reason. You don't find sumi fried rice or mochi or nabe.
Some new terms learnt, from Sakae Sushi's massively engineered menu for 2012. Its no longer kuro, or kuroi, what the japanese give to black-coloured foods or sesame; or nero, sepia, the Italian term for blackness squid stained foods. Sumosumi; the other side and world of a black released.
In this once in a year change of menu for Sakae Sushi, there are new sushi rolls, a change in taste-(buds), and the main takeaways include hiyashi udon, okayu, japanese simmered porridge for a warm and wholesome meal, and new vegetarian delights. Such are the bold use of corn, corn tempura, (yaki) corn handroll and yaki corn, in gunkan sushi. Lovely blackened to crisps like blow-torches used in searing aburi (sushi) or cheese like sashimi.
Yaki Corn
Wakame Sumi Udon (SGD 9.99)
In broth like ramen, steeping with goodness to one's bones. The best of the protein world-legumes top on the list soybeans (white, milky), to be used for ultimately dyed thick noodles sumi, black. It is not everyday one finds soybeans in savoury, cooked and stirred, and alternate and recent to vegan recipes and restaurant ideas. The soybean soup was tasty and sweet, and one could taste a bit of nuttiness from the depth the soybeans give which was twirly and peculiar because it is the same beans which provided for the sweet, to swamp for curds yet it can also produce satisfaction with every spoonful as broth. With the wakame seaweed and light dressing of enoki mushrooms, it was the most comforting and successful dish from the inventions by Sakae Sushi.
P.S. Clicking one's tongue, like a virus, the blackness blowing from Jollibean to Pizza Hut to Sakae Sushi. It seems like once one starts to prepare a black dish, the rest joins. One is delighted though black, delivered to the masses.
