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.

Organic Green pea sprouts at Ajisen Ramen

Saturday, November 5   keyboard  


Fine

The notice at Ajisen Ramen has become very eye-catching, with bold green fonts encircling a new kind of product it is promoting- the organic pea sprouts.



(Organic) pea sprouts may have also sprouted on chinese menus, the grassy, weedy stalks stir-fried over rice dishes. In japanese cuisine they are trusty-mates to japanese burgers like lettuce in burgers. Pea sprouts/shoots are low in calories with folic acid and vitamins A and C you need for the day.


Organic Pea Sprouts (SGD 3.90)

The simple idea of tossed vegetables, green and honest. Possibly organic, they taste crisp and sweeter, and simple heaven cooked with bits of fragrant garlic. Its good that you can dunk it over japanese rice and wolf down.


Mango Mayo Ebi and Wasabi Mayo Ebi (SGD 5.90 ea)

Completing the meal is new test-out dishes from Ajisen Ramen, mayonnaise ebi (prawn)- Curry Mayo Ebi, Mango Mayo Ebi and Wasabi Mayo Ebi. Fire-engine funky colours of an ebi's palette. The wasabi mayo ebi is pale green in colour, and sweet and addictive a harmonious blend to the savoury ebi.

P.S. The mango mayo ebi tasted like lychee fruit (canned?). It was like jam on a crisp fried prawn. The ebi was battered the "'beer batter' fish" way. Close-to-the-heart home-made dishes in a japanese restaurant, every small portion more surreal that they come in their variety of green.


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Hello- Panda in the udon

Thursday, November 3   keyboard  

Rainy


The eye-popping thing about udon is their fishcakes. The pink and white (circles) of them.(?) Now it is the pink (black) of the panda and the white of the panda.


Plain Udon (SGD 2.50)

Udon $2.00+? You can only find udon sold like this here.

P.S. Are these japanese noodles any good? The fishcake has a deep seafood flavour, something like the favourite thin shredded scallop cake, and not fishcake or crabmeat.


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By the plate- @ Sakae Sushi

Tuesday, November 1   keyboard  


Sunny

Aftermath of our meal from Sakae Sushi, we managed to get one plate of every colour. Or rather, it is "working backwards". Not like japanese or english restaurants where diners eat whatever that is 'planned' for them on the menu, but by intuition, whatever comes and you take that on its colour plate until every colour has a copy.


Take what; comes may, the challenge. Retrieving it from the selection as long as it is a new colour of a plate. What which came to us was red, avocado unagi; yellow, kakiage (vegetable tempura); green, chuka kurage; turquiose, egg mayo; blue, tamago; indigo, salmon nigiri; pink,- the black ebikko inari(!); purple, california maki; and black, chawanmushi.


Colour Plate (SGD 2.99)

So halfway through (counting (the colours)) there is also black. Black ebikko (probably through the staining of squid ink) laid on a bed of rice in beancurd pouch. The ebikko was almost negligible; but extremely hardy and crunchy, so it should be prawn and not salmon or flying fish roe.


Strawberry Mousse Cake and Green Tea Chocolate Cake (SGD 5.99 ea)

Through the colour-(picking) there is also new dessert on the menu. Mousse cake, a non-spongey waxy texture more like set yoghurt. The green tea had an ashy flavour to it, and slushy ice-cream inside. Both cakes have a sponge cake base at the bottom of the dome, flourry and firm.

P.S. The rainbow of colours to designate the sushi in the belt. Red, premium plate, availability and exotic ingredients; green, wet gunkan sushi; turquoise, dry gunkan sushi; blue, nigiri sushi; pink, premium creative plate; black, special a la carte like chawanmushi and cha soba. There is also the yellow plate. It is the more exclusive premium plate.



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Bowled- and Floored over by Flor

Sunday, October 30   keyboard  

Sunny

Tiny and suffocating like a toy house, everything comes in minature here. The small font, little brand label, the pastries themselves. Except for the tea.


French-japanese the cakes are chox-pastry style, bejeweled with a crown of fruits. Swamped by these oddly shaped and colour pastries you can ask them what is their signature here. It is the Waguri Millefeuille, chestnut cream (piped) and puff pastry, or the green tea cake.


The Vert (SGD 6.50)

OChaCha, Canelé, Rive Gauche, Pâtisserie Glacé, so what makes it so different (green) here? Green is no easy, it comes in a family. Transparent deep green, green, light green and white, 4 kinds of cooking methods to incorporate the green tea. It is an eggy wobbly mousse for the light green layer, another frothy mousse for the white cream layer, atop the base of crumbly regal bitter green tea cake. Adding dimension in a bite is this cold deep green green tea jelly at the top, matcha delicate and savoury like seaweed. For the ultimate nippon slam, the cake is decorated with hard-boiled sweet chestnuts, some chocolate rice and more crystal jelly.

P.S. Duxton Hill, Flor Patisserie.









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Have a Tea- have a tea break

Wednesday, October 26   keyboard  

Rainy

Have you seen so many milk before in your life? Ok, the shades. Red milk, strawberry is red; yellow milk, exercising some thinking; bananas, and et cetera.


Glorious, thick, literal. Green. So green that it could be turquoise. Very beautiful indeed. Upon steamed skimmed milk with mint, the description, it conjures to be that thin form of mint; the transparent liquid of brew, never to be Green Milk, like what insisted. On the tongue, it is so merry, so colourful, it is not really mint, but peppermint.


Green Milk (Iced) (SGD 5.80)

The milk is breathed of mint (herbs), and a cooling sensation of the candy thereafter.

P.S. The place also likes to play with colours. Pinky pasta, the utopia of red and white cream pasta sauce, pinky (sausage) pasta, or the chef managed to leave one or two of his behind? Anticipating.

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Much'(a) Mach'o green tea Panna Cotta, @ OChaCha

Sunday, October 23   keyboard  

Cloudy

Tea-ramisu, panna cotta, names that we associate with Italy. The former widely-famous and well propagated, but what exactly is a panna cotta? Stumbling, when trying to give it an accurate account.



Cotta(cream); Marigold, egg, pudding, it is actually an Italian procedure of throwing milk, sugar, and cream for blotting or setting, very similar to the cups of pudding we take.


Matcha Panna Cotta (SGD 4.50)

The panna cotta here tastes the exemplar of the italian custard. Soft-set, sweet, and not too heavy, some of the gummy warm qualities of a comfort food.


P.S. So mellow, even the (crystals) on top should be green tea sugar, and not matcha (finely milled green tea) powder anyhowwhere. The only matcha{green tea} about it could be the stubbly friction stitched within the custard, something like ice cream vanilla bean flavour.

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Apple of my i - iSalute, from BreadTalk

Sunday, October 16   keyboard  


Sunny

The transparent pantry of BreadTalk exhibiting a range of buns. The normal anpans brown, glazed, probably with a bean paste or two inside. But overlooking the anpans there is something wrong here, they are green(?) at their bulging bottoms, with an additional accessory on top. Not anpans sold?


The solidness of the green strikes you even more as you seem to get a link somewhere. And when you read the label title it explains the understanding you just had, apple, green, apple, 1955-2011, Steve, BreadTalk- commemoration.


Apple of my i (SGD 1.50)

It is a sweet bread, not of anpan (red beans) constitution but apple and cinnamon. The apple leaf is ingeniously adorned with a curry leaf, aromatic, yes, and the stem-ends are fashioned with the likes of a clove, or family.


Looking like meat of the bun; {cinnamon is known as 肉桂, meat of the laurels}, in chinese. The apple cubes are still turgid, crunchy, whilst the cinnamon smell is strong, almost like riveting in cinammon starawdust.

P.S. The bread is still melty and fragrant, sweet laced like the formula of BreadTalk. Apple, green, less signature if it was red(?).

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