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.

(Pink) of Health- pink binding noodles

Wednesday, March 7   keyboard  


Cloudy

Looks like its finally back to some make-and-fix, throwing a couple of ingredients here and there, like potpourri and whatever that is available upon standing.


(SGD Homemade)

No not really. Just that it looks like some pig trotter's vermicelli or vermicelli you serve up for longevity, on an erratic occasion when this (one) thing is added to the noodles; roots of the red- beets.

P.S. Roots, stem, flower, fruit, leaves. Things you have to eat to touch on the completeness of the day.

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Questions, posted to one

Tuesday, March 6   keyboard  


In commemoration of the tree that is central to nine worlds, extending to the heavens, spring and well, here are some questions that have been building, specially for One.

Why green colour?
Green is the most natural colour; and piquant in it eliciting petrification in us, sometimes when we encounter it. Trying to deal with the psychology.

Why black?
Sigh. Need to get back to that day, again. It was just when {all of a sudden} taking sight on the colour black, and after that wanting make a memoir of it. And food became the nucleus.

Why pink?
Pink is a shallow colour, just wanting to flirt with it.

Why not any other colour, like orange?
Nice to see, but not really nice to eat. It is just round-abouts, carbohydrates to sugar to some inconspicuous element of the food. Not really having a backbone, like sakura (pink); a strong ambassador for the colour. Probably haven't found it yet.

Why not blue colour?
There is no reason for no blue, just that no reason for blue.

How about red?
P.S. How about you getting your own red, or transparent, or white.



I sea it- Cha is not the only green

Friday, March 2   keyboard  

Rainy

Thanks to the Hokkaido in Spring, we get to see more colours in the (cha)soba. No longer green but sesame soba, and etanbetsu (100% Hokkaido Buckwheat) soba. The wonderful mills in the flour.


Another enticing version is the green, cha-seaweed soba. Algae that is so full of life to become vivid. A palate appetizer, the clean outlook of the noodle dish with the tidying of sensory- with seaweed.


Hokkaido Seaweed Soba with Special Sauce (SGD 10.30)

The taste is very delicate and very sweet, something like sashimi, the moutain version. Probably because there is seaweed/konbu inside. The wheat taste and tensility of it is also enhanced by the smooth rubberiness, locked up in ice.


Tampopo goes down another little lane with appetizers and sides to accessorize with what is usually ordered. Hokkaido bento, whole orange jelly, onigiri. A colourful tapestry of items painted.

P.S. And stirring with interference with sobas too, presenting the scape of Hokkaido to us, the lushness of buckwheat, sesame, and seaweed.

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A long standing!- Dated, Feb 2012

Sunday, February 26   keyboard  


Night

Make-or-break-it, some (colour conducts) which have managed to make it, as a perennial on the menu ever since their debut.

Green

Always there, unless at the heartlands in a children-friendly zone, where the flavour may have become sold-out on a weekend evening.

Green Tea Lotus, Tau Sar Piah, from 611 Tau Sar Piah (SGD 0.90)

Apple pie, from McDonald's (SGD 1.50)
The turbulence from Curry Sauce, McDonald's has been giving free apple pies in condolences for the defect sauces. They seem to have stayed it that way since its cover revamp, (Green) Apple Pie.

Matcha Baumkuchen, from Wheat Baumkuchen (SGD 4.00)

Rainbow

Goldfish Crackers (Colors), from Pepperidge Farm (SGD 4.65)
Where it maketh the rainbow, it was one of the first to have used plant extracts in colouring. It is good to see that the Colors version has not been eliminated from the shelves.

Mosaic Roll, Polar Puffs & Cakes (SGD 7.50)
For some reason, this rainbow roll seemed to have stayed since the inception of Polar Puffs & Cakes.

Coloured Danish Bar, from BreadTalk (SGD 1.50)

Signature Dynasty Dumplings, from Paradise Dynasty (SGD 13.80)
What a name, it is just XLB. A good look and you will realise you have seen them before. A good example for rainbow.


Widow

Black Sesame Society, from Bread Society (SGD 1.50)

Squid Ink (Squid Ink Crust), from Skinny Pizza (SGD 23.00)


P.S. Lots lots more. One knows it is not enough. Applauds food. Thank you for ending our curiosities on whether you have still existed. May you spend much more anniversaries, with us.


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Chao Dar toast- literally, no in town

Wednesday, February 22   keyboard  


Sunny

We get a good laugh with burnt/charred foods, and after that, it is usually hitam and Peranakan. Peranakan has a long history with black, the intensity of the colour relative to the atoms exploited to release their inherent potential smoky flavour.


Peranakan is famous for its sheen of onyx, like black pearls, the research usually boils down to two lanes; the hitam, sweetly-tasting pulut hitam or the hitam; and buah keluak, the black object of the brown-black indonesian seed owing to the viscosity of beef/chicken stews. It is mostly under these two categories, and the working out of their aesthetic implications it is already a feat.


Buah keluak toast (SGD 2.50)

At the new wing of Toa Payoh central, it is the flocking of eclectic diverse food ventures. My Peranakan Spice Box is the- 3 month old- one of them, which tries to be at the forefront of inventiveness with the latter, the buah keluak. The black seed, which is usually cooked with poultry till effervescent, has now it buttery attributes expended to used as a bread spread, atop silvers of carbohydrates for an urban-slick presentation.

P.S. Buah keluak toast zooms in on the nut itself, no longer veiled by the meltiness of the poultry, the subject of hot topic in a buah keluak dish. The earthliness of the nut can be tasted, blitzed till fine, somewhat savoury with tones of sour in between. Something which takes some taking used to; like olives, and definitely perfect portrayal of toast: paste black, mysterious yet precious. The sprigs of green used as french food art are assam leaves.


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McGreen- Where are the wasabi shaker fries?

Monday, February 20   keyboard  

Cloudy

Strewn boxes, bumper stickers and entropic packages. That was the heyday of McDonald's, when it morphs from anything from Fantastic burgers to Chicken McCrispy.


For some reason, it has decided to seek this teenage deviance back in 2008, even though it's not the lunar new year, (for Beef Prosperity Burger®), or the Valentine's month, (for Blueberry Melts). Reminisce, maybe? Hence there is this-is it lettuce, or something more that meets the eye(?), floating around and plugging everyone's eyes to it.


Wasabi Filet-O-Fish Meal (SGD 5.75)

Filet-O-Fish was the one-way straight-through order for me, something I'd make from 3-year old to secondary four. There seems to be no lacking in it to order something else. If you know it well, there is no lettuce in Filet-O-Fish®.

P.S. Green food talk aside, this wasabi rendition is pretty bona fide. It is nose-searingly hot, no more cloying factor on the container sauce/mayonnaise/egg, stealing from the star of the show. It is no longer wasabi mayo, but wasabi (sauce). A fix for wasabi junkies, and Mac lov'rs alike.

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(Deli)france- Paul bakery at Ngee Ann City

Tuesday, February 14   keyboard  

Night


Coming soon. Coming soon. That was the poster plastered on the wall at Ngee Ann City, for some time not too soon already. Finally, after the new year break, the construction scaffolds broke open to a snaking queue, and a new lease of life at the mall's level.


PAUL. Its first bakery was in 1888, at a faraway place in France. It is well-acquainted with Singaporean wanderlusts who have roved overseas. This is the first time PAUL decides to venture into the Singapore scene.


Looking dainty and frivolous, it serves substantial lunch and dinner menu, besides chocolate and pastries, and open-faced sandwich. (Like, where did the other half go?) The rich harvest at its take-away counter also includes this foreign-like object, which are macarons gone up-sized.


Pistachio (top) and Framboise (above) (SGD 6.50 for 2 for V day)

Like some huge crater from an asteriod crash, they are eye-popping enough in their sizes for you to notice them. If macarons are not your cup of tea, PAUL's rendition will overturn yours. They are, to begin with, magnimously large, making it cut with your steel knives a satisfying act. The crusts and interiors seem to have been amplified, and more velvet than before in such dimension. Be it the pistachio or raspberry, the centre of the macarons are fresh and lively. A thing about PAUL's macarons is, whether it has been observed with previous encounters with macarons, the crisp macaron shell is slightly savoury, a bold recipe making it oustanding.

P.S. #alwayscompared the new thing in town, try with TWG or 1-Caramel or the ones you make at home. They are significant enough to be an outlier, a comparison data by itself.

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