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.

Eni beani mini mo- itsy mini beanie@ Jurong Point

Tuesday, September 30   keyboard  


Sunny

 How many ways are there to eat pancake? Mr Bean commands the water slide and splash fashion, where the dip becomes the filling for an unstuffed Mr Bean pancake, and the topping is the beans of the bean bag. Ever since it poured into Vietnamese coffee, and all-time favourite soya porridge with youtiao, it is no exoticism you are going for beanies at Mr Bean.



 Mr Beans are running amok at the Jurong Point outlet. Pancakes have been morphed into mini beanies, which are downsized version of the usual Mr Bean pancake. They are fried in the cabinet as Mr Bean's pancakes, and there are 2 flavours to choose from to make them less plain. 1 flavour as dipping sauce, the other, topping.

Mini Beanies (Regular) (8 pcs) (SGD 2.90)

 The babies in a regular bento box as pieces of 8. Lookout takeout, a scoop of green tea custard as the dipping sauce side, and a bed of rainbow rice as topping dessert. This is how you'd enjoy a mini beanie.

Poster girl of Mr Bean. They actually pop out alive from the advertisement spread, that means it works. So are the rest of the chili crab, hazelnut chocolate paste, viscous sticky peanut butter, nacho cheese cup, caramel custard pot dipping sauces to talentedly mop your selected yes leftover crumble potato chips, cashew nuts (ice cream bar) crush, oreo or mini roasted buckwheat puffs on healthy cream puffs topping. Just that we haven't tried them out, Mr Bean had sounded it out.

P.S. No wonder they are regulars. There is half of the green tea flavoured custard left after using, enough to spread 2 slices of bread. Mr Bean, why no green tea or green tea custard pancake? Our favourite Mr Bean pancake might be the chili crab, hazelnut chocolate not hazelnut praline or hazelnut royale, peanut butter, nacho cheese pancake. It was difficult to tell whether the Mr Bean's custard brightened up the green tea or vice versa, either way, the custard was delightful and mellow. Of course it is the pellets in the stuffed toy, the toppings that makes it to the cover as Ms/Mr Bean, why the dips had more sweets varieties less was what was illustrated red, pink, orange, yellow, white, green but red, pink, yellow, white, green, blue. That sweetest of all.

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Toast is greener on the other side-@ Toast Box

keyboard  


Night

 Not just "greener". But thicker. To an extent it is cuboid/pyramid/cylinder.

Going bananas, bananas gone unripened. Or elusive as the queenly papaya, gem of the hot popular Thai dish. When it is first presents itself in the smorgasbord with orange banana cake, banana cake, chiffon roll. As Toast Box becomes snazzier, along with chee cheong fun and muffin tops atop breakfast staples. 

Pandan Cake (SGD 1.20)

 Instead of butter, help yourself with a lump of chinese/Nanyang vanilla next time. 

The fragrant grass or juicing, kaya is pandan with coconut remember, it appears in local porcelain crucibles brewing kaya jam and soggy eggs, almost impeccable. The cake holds a bounce to it, though the essence of pandan may not be garden-fresh, but sweet.

 P.S. What sums up joyful simplicities. The incessant chatter of pandan\kaya\toast\butter_cream on a plate, new original pandan cake brings us back to the teaone on Toast Box again or this.

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Bean('sfan)tastic rainbow mille crepe@ Teddy & Me

Tuesday, September 9   keyboard  


Cloudy

Unicorn and hologram material, that's what is inside the glass capsule. You poke your head around and this cafe perceives Mr. Bean and Teddy as its stars and suns' axis, no wonder there is a sense of uncanniness to it.



Mr. Bean seems to have a fondness for mille crepe cakes. (Piling the sheets up, the audacity to recreate into a cake.) An extent it is mildly eccentric. Trio chocolate mille crepe, who says mille crepe can't be gorgeous ombre gradient cake, 3 in 1 mille crepe, a vanilla, chocolate, strawberry mille crepe, new strawberry mille crepe, french chestnut mille crepe, yam & red bean mille crepe, green tea & red beans mille crepe, roasted peanut & blueberry mille crepe. Teddy is out now?



Beantastic Mille Crepe (SGD 8.80)

It tops up anything else you like, Singapore flag, Hari Raya Haji on the English icons- making it the first livin' up to name wanderlust-confronting British-inspired Mr. Bean cafe opened in Singapore. 



We'd deduce the cake red, orange, yellow, green, blue, pink and purple replacing indigo and violet. However because this is a mille crepe (millefleurs/mille-feuille, chocolate of a thousand leaves) many crepes, as one enjoys the cake one unearths rolls of colour that happens when to be not the 7. The mille crepe cake is dressed the chocolate rainbow cake way, instead of cream cheese rainbow cake, with chocolate sprinkles and berries.  



Each lightly toasted crepe layer comes in vanilla flavour and are separated by cream that is not overtly sweet. Tasting more of mille crepe and less of ?rainbow.

 P.S. Rainbow do not do 7, but in 14 in a mille crepe- red, bright red cream, orange, yellow cream, yellow, equally yellow cream, green, gaspingly blue-green cream, blue, luxe aqua cream, pink, soft pink cream, purple, same pink cream. 

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Tuesday, July 22   keyboard  


Sunny

 No photo is needed to show how quaint, peculiar, rustic the area is. Well (because) it is Provence Bakery & Cafe(, Petit Provence), we clutch an idea of how it is like, custard, chocolate and kaya, the traffic light(-stopping) colours of wassants, everything you need to know about Provence. 
 

Melon Pan 

It is necessary now because melon pans were suppose to look but not coloured like this. Aping melons in a melon soda, or the result of a Japan meet Hong Kong-distant anpan of yore?

P.S. Adroit hands, how it was passed to the counter was also how your bread tasted like. Lightweight, milky, stretchy, even if no(or less) milk was associated with pans in the first place. Meeting the distinctive chop of wassants or Petit Provence from Japan.

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If not for the purple shrooms-creative@Tim Ho Wan

Friday, July 18   keyboard  


Sunny

Trails of sign giving away a sprawling skyscraper HK in the Singapore high-end shopping mall are businessmen and men lugging takeaway packs of white with imperial jade stamps. That friendly emblazon we snuggle with TimHoWan. Through the course new conceptions for dim sum are sprinkled, into materials like beancurd roll, wanton, dace fish balls. 



The 4 Heavenly Kings of Tim Ho Wan; if you hadn't heard of are inscripted with H. The char siew baked bun, its turnip cake, steamed Malay cake, and rice roll with pig's liver. The Baked Bun with BBQ pork has a sugary crispy crust and a sweet char siew interior.  

There has never been such a tiny menu! Classics to hold its belt. Is this still a congee? Congee with Lean Pork, Century Egg & Salted Egg is chock full with ingredients the simmered rice is disappearing under the overwhelming ratio of half raw meat hunks and wobbly century egg and salty yolk. 



Vegetable Beancurd Skin Roll with Wintermelon Sauce (SGD 4.00)

New Steamed Item which launched my ship. Tim Ho Wan is brave enough to pair red carrots, spinach and purple cabbages into a warm, tantalizing coleslaw. The transparent wintermelon sauce is like wine, whittling the rough edges of the coloured greens and tasting as beautiful as it looks.

Albeit heavy on the salt, shrimps are frequent on the menu if you are a shrimp|don't take shrimp person. {Prawn dumpling, pork dumping with shrimp.} The Dumpling Teochew Style has vegetables, carrots, and peanuts for a vegan surprise. {Tim Ho Wan} try harder next time(?). Wow us with magical shroom fountain or blue shoots. 

 P.S. Purples, oranges, whites and greens chopped and neatly packed into a circle, it is like a popiah made from a rare out-of-this-world winter wonderland. 



G(red) velvety taste- from MK Levure Naturelle

Thursday, July 17   keyboard  


Sunny

 MK Levure Naturelle is churning bread. Not cakes red velvet cake. It has been quite a family. Cake, hot cocoa, doughnut, crepe. Now (what), MK's toast loaves are buy a pair at stunted price, try one in red velvet(?).

Red Velvet (SGD 2.80)

The deepened, seasoned red is what is seen and tastes or you knows of red velvet. A ginger surprise is cheese inside, the less matured creamy, European asian selection.

P.S. The favourite sakura. The flower which can be made into mochi, bread, cheesecake, onigiri, pastries. Red velvet which can be made into ice cream batter, bread, biscuit, waffle, beverage. No one else has been it colour which has been transformed into a flavour. 

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So much for [potatoes]-@ Takashimaya Food Fest

Thursday, July 10   keyboard  


Cloudy

 It is a good hail of a purple sweet potato haven. 2 japanese sweet potatoes for SGD12 (take it or not(?)), 1 for SGD6. Korean sweet potato squares in glaze and honey, and this.

 
Karinto manju with sweet paste (SGD 1.80)

{(When I already had roasted japanese sweet potatoes), do we still need this purple potato with purple flesh(?)}. Quite a clouding thing glistening hard mochi-esque on the exterior, you take a bite of the cake dough seasoned exquisitely with black sugar, deep fried to a crisp with the outermost layer fluffy with oil. A sweet jam fills the inside. Beaming from the chef, he calls the shots at 50 a day. (Day 1 {when I was there}, it was sold out.) 

 P.S. Whether sweet potato|purple potato|black sesame or bean jam paste, in black or brown sugar; it is satiating to know {in your stomach} deep-fried, but (not so) simple and honest the sweet is prepared carefully and earnestly as japanese wagashi. 

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