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.

Green Cream Biscuits

Sunday, March 27   keyboard  

Cloudy


Nothing gets better when familiar, simple food formulas such as a tiny biscuit shell with cream centre gets tweaked, by sister brands.
Hey look, one never noticed Buzz had a mole/hair on his chin.


Hello Panda has been one of our comfort foods. Learning and identifying sports/names through esteem-building with picking out foods from the package. Staring at each little morsel on hand, now there is a forceful questionnaire beseeching your childhood (or the excess thereof.) {Disney to be continued 2000s(and beyond).}



Morinaga Packncho Melon (SGD 2.50)

Tag your friends.
Hello
Bullseye, chef Linguini, space aliensz, Violett, Dory, Woody, WALL-E, Michael Mike Kezowski, James Sullivan, Remy, Rex, Gill, Nemo, Woody; again, McQueen, and Barry.


And now, fortunately, there is still green (somewhere, to save the day). Familiar texture of the Meiji biscuits with a sweet, nectarean centre. Honeydew's nectar, or melon, if you insist, patriotic to what the label wrote. However with further chewing and munching, somehow the melon/honeydew becomes less prominent and harmonious, something like what vanilla or strawberry transforms, on Meiji and all foods. Suddenly you remember that strawberry is a fruit, just like what a melon is, (just that we got used to the strawberry first).

P.S. So there is nothing wrong with melon. And to some foods like this one, though not all of it has turned green with eating (i.e. biting them to show a green cross section), yet it is reassuring to know they will be a green when in the stomach.




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Black Olive Crackers

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Cloudy

In the most sensible-looking box, black, with safe legible fonts, it looks alright like any other. However as one encounters it a couple more times, the stacks get fishy and more dubious, biscuits of bizarre-looking colour. And to cross-refer with textual evidence, yes, they are actually black olive crackers.


Mondovino Morrocan Black Olive Crackers (SGD 5.50)

Made with extra virgin olive oil. One's eyes draw into the window of crackers, realizing it is actually a containment of a glass bottle. The background is a bed of hand-drawn olives. Suddenly, one becomes less ignorant. The {black olive}s made from extra-virgin olive oil, (just like pasta made from extra-virgin olive oil; fried chicken made from extra-virgin olive oil), olive oil's made from these crackers in the 1st place- the black olive!


Which explains the beauty of these black head-turners, crackers (black olives) made from their own oil- the olive oil! There are chopped olives and olive puree inside these crackers, making them arguably black, as we cannot talk ourselves out that black-olives should be a separate term.


Standing-out on the plates in their complexions, their texture is earthy like thick, chunky tofu. However an invigorating flavour of wine comes to you later defining the olives, together with the stinging nettles of seasalt. This is the most natural flavour I have ever tasted for crackers.

P.S. Not many things in this world is black. But sometimes, under the fall of the text, I can{so well}be convinced.

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Green Chips

Sunday, February 27   keyboard  

Feb 23, 2011

Devoid of the sense of sight, it is a good opportunity to arouse the imagination. Broccoli chips, how do they look like? Apple chips, we know how they are like, sliced cylindricals of the dehydrated planes of the actual fruit. Potato chips, hard and plastic, nowhere near the voluminous tuber. And broccoli. Flat? Is it still green? The question of the year.


Broccoli Chips (SGD 2.95)

Staring at the metallic edges, a few words come to you. Real Veggie. "Snack of the century", "vacuum fried". Honestly, this becomes more and more ghastly, for a snack that still remains 'unseen' from the face of the earth.


Tearing open the metallic bag, the weird scent of banana skin or jackfruit comes to you. Not exactly a very pleasant feeling. Holding out a few stalks, miraculously, broccolis are still green, from the bewilderment which sent us to reconfigure our understanding on the plant broccoli, that lo and behold, the broccoli chips might come out completely distorted from recognition anytime.

P.S. Having crossed the first barrier, broccoli chips are light as paper, and tasty like non-vegetarians. They are crunchy, crispy and salty, a drastic contrast from the floating, uneasy element it gave a while before.



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Pistachios

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1 Feb, 2011

When one's blindly eradicating snack foods, the brain goes dud. You do not know what has gone into the mouth, or you cannot hear the sound of munching. No wonder it has to go to scientific and biological interpretations to explain these mysterious phenomena.


California Pistachios (SGD 11.45)

So it has become even on a chinese new year routine- pumpkin seeds, cashews and pistachios to accompany the good talk and times. Popping invisible heads into the mouth, chortling away, until the pistachios snigger at you. Hey, er, are pistachios that green? Why are they so green?(!)

P.S. And suddenly you remember about the principle colour at ice-cream parlours, and the elaborateness of Garden Green of chocolates. Of course, they weren't green for nothing.

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Black Cookie

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23 Feb, 2010


When it is being marketed Black, you get to listen to it for once, and forget that it it is actually oreo.



Cowhead Black Cocoa Biscuits (SGD 1.65)

One gets wowed by cocoa again, it as promising as a bed of roses. The easiest and most readily way to get to black-coloured foods. This biscuit sandwich is as formless as night, where you try to detect any other shade present on it, but you just fail to. You are utterly stunned at your own loss, or perhaps, under a cocoa spell.



There is Black cocoa with cheese cream, and Black cocoa with hazelnut cream. Whether you want black-coloured biscuits with yellow cream, or black-coloured biscuits with dark hazel cream. Either way, black flatters greatly.

P.S. And because under a moment of relent, under the marketing of Black cocoa biscuit, there is really black cocoa. Not cocoa. Cocoa powder is a small fry in light of this one. Regal coal-coloured powder that is cocoa so rich, its confectionery is also celestial-black in nature.



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Spirulina Biscuit

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December, 2010

Chorella, we've sort of heard of them before. Something to do with green- plant-like or vegetable-being. In check with mandarin and it translates for green algae. Spirulina. Now what's that? In chinese it stands for the blue-green algae.


Nostoc commune biscuit (SGD 2.00)

Blue-green algae? So what will it be like, closest to us in biscuit-morphs. Turquoise-coloured foods{?} Well no, luckily (heart attack.) Foods in spirulina are a healthy green.


The biscuit is thin, satisfying and crunchy. It is mildly sweet from the sugar granules and tastes of butter and milk. You try to convince yourself that you have just wolfed down some blue-green algae, too.


Tearing the sides apart, it reveals the same luminous-green interior. (You break and break it apart again, and it shows more and more green interiors). The feeling is like breaking and breaking bread again, and breaking and breaking the same bread again, until it can feed everyone. The green is never-ending.

P.S. Seeing the cross-sections a uniform green, ever so thin/tiny, one feels as though it is made up of green, through and through as though it is born to be green. Finally, letting down of resistance that foods can really be in green.


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Green Apple Cake

Sunday, February 20   keyboard  


20 Feb, 2011

In the age of post-modernism, we like our things futuristic. Clean, zen, sleek. So much so our cakes too. Dome, lava, glazed. The Icing Room seems to catch it with creations revolving around macaron cakes, dome cakes and trifle cakes. Cakes so alien completely smoothed out in icing/cream, that it looks like some kind of level ground for chess pieces.


Apple Caramel Cake (SGD 28.80)

More often laid with exotic trinkets on top. In this case whole raspberries, pearls of macarons. For apple flavour, one had never had a mound of cake so bald, so green.


Happy birthday! Swing the heavy sesame door open and the thick wedges of caramel cream encase a fluffly vanilla sponge, with soft apple-fruit pieces betwixt. The caramel-flavoured cream is so thick it could have been a third of the cake.

P.S. So thick, so green. The icing got all over the cake making it pure-green.




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