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.

Archive for 2012

Au Chocolat- a chocolate for your thoughts

Sunday, December 23   keyboard  


Sunny

 Tada. We have heard of it before. Not the name literally, but the dream of the 1000-year itch, that people'd like the best of both words, the yin and the yang, the unpredictability from a marriage.

  
It is said there is a chocolate river flowing through, from the ceiling of Au Chocolat. This French-styled bistro prepares a wide range of foods from all-day breakfast, salads and soups, mains like pasta and burger to desserts and cakes. Of which its crepes, with chocolate touches, flexible adaptations like proliferoles in chocolate soup, and chocolate drinks were how its name had been taken from. Something like the practitioner of chocolate, analogous to Max Brenner or Awfully Chocolate.


 The tiles are chocolate so you don't know where is soiled. Particularly engaged in the chocolate, with warm chocolate cake and others strapped as Au Chocolat Signature, Au Chocolat having the rights to, its expectation is not wavered with chocolate as its signature. Spanning from day to twilight, what which is offered by Au Chocolat is found in its mains. 
 

Duck Confit (SGD 27.00)

You dually not expecting and expecting it. Having an inkling it might be approaching and the thought bubble bursts upon concentrating. The most crackly pan-seared duck confit, well-done with poached meat inside, no uncured gamey taste honeyed like chicken. However, it is a chocolate sauce. Au Chocolat's with pear compote, sauteed spinach and a dark chocolate and orange sauce. Chocolate, befitting the dish's sauce, in terms of visually. 
 

Au Chocolat Benedict (SGD 18.00)

For a perfect brunch, even before you know what a 'Benedict' is had eaten the Eggs Benedict, a chocolate hollandaise sauce falls over the poached eggs. Which composes of chocolate and red wine. The poached egg gives way to runny egg yolk, however the egg white is steered hard-boiled and rubbery. It roils into a mess of chocolate, yellow yolk, hollandaise, churning and turning goodness not knowing where to seep to.  

The Eggs Benedict, with two poached eggs upon two halves of muffin, layered with buttery spinach, tomato cubes and hard, crispy bacon. The chocolate Hollandaise sauce pours over sparingly. If you are a daredevil to lick it alone, the chocolate sauce is like a salsa gone wrong. It is not sweet nor milky, on the main courses. 

 P.S. The duck confit was actually a version for Christmas. A glimpse in the mind of Au Chocolat, it is intriguing as to how Thanksgiving as a whole can be portrayed as a couple of flavours. Without Christmas, there (probably) wouldn't be chocolate. 

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Blu-ray, Bluetooth @ The Mayor of Tiny Town

Friday, December 21   keyboard  


Sunny

 Amidst the {cobbled} or stone-washed area of Cantonment Road, lies The Mayor of Tiny Town. It probably tried to zone the distinctive settlement of the Outram Park as a town of its own. Or maybe the owner is an avid fan of The Mayor boardgame.  

  
(In goofy fonts) MOTT cafe is rather new in Singapore, and it offers breakfast (all-day) and mains from morning to 7pm. There are also waffles and desserts tea all day. Several selections require inquire upon The Mayor's cooking and it includes The Mayor's Soup, The Mayor Breakfast and The Mayor's Cake. Another word play on the major michief is Mayor's Mischief, which is actually a dessert of cloud looming over the mug so preposterously it is a curious sight to behold. Bullseye, Blue Salmon, Hammie, how titles are loosely used in the menu. 


 Blue Salmon, like the Purple Mustard, Green P u m p k i n, how two separate elements are being put together and named with infantile naivety. Purple Mustard blueberries being the culprit, while others it is the dragonfruit filling in with a screeching pink colour, almost unprecedentedly for the grotesque fruit, what could be the blue in this shade of salmon, when blueberries did magick to the mustard?
  

 Cream of Wow Mushroom Soup (SGD 4.90)

M. Definitely the seal of The Mayor of tiny town. Or questionably, is it the W. The "Wow" of the M. Inverted be it, definitely one of the hotter choice for soup in MOTT, besides the Mayor's Soup, (of course). 
  

Avocado Sandwich (SGD 9.90)

M to go, again on top of the sandwich. Cafe tea lakka, reads the flag on the pick. A santa hat replaces the crown which is usually adorned on the M of The Mayor. There is a buttery, substantial cut of ciabatta over the ingredients. 
Blue Salmon (SGD 15.90)

The blue of the salmon comes from Bols Blue, Blue Curacao a liquor that is used in cocktails and drinks. Blue hawaii, ramune(blue), calpis blue, the our names just come floating up. The butter is infused with mint tea and the Blue Curacao liquor, making it slickly blue and mixed sweet. A puree of eggplant sits beneath the blue salmon.

 P.S. So simple, so straightforward. It directs from the menu and one should have taken it in its totality. The bluest thing one came across in former life was; besides the blue mussels (where one really sank one's teeth into), the bluetooth (coral fish) (corals!), and not the steak of the fish, salmon. 

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Me(e) time eat black @ Mouth Restaurant

Tuesday, December 18   keyboard  


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. 

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Mistletoe on your cake, 'neath Cedele

Sunday, December 16   keyboard  


Cloudy

 Steal a shot here? Might as well, but not.


 Red Berry Cheesecake (SGD 6.80)

Today's a try at the light Grilled Sea Bass & Shrimps, grills and greens salad meals (no carbohydrates depress-ing, desirable Atkins) in Cedele's all-day dining menu. Plus the wholesome soups, primed from scratch the roasted vegetables. Large (set) and the breads mixed grain, dark rye, golden pumpkin, wholemeal walnut. Just bad if you can't take it, dry haha(?). 

P.S. Surveying the vicinity, I am rather piqued by the ways how this season is being sketched. Red velvet, cranberry {and the turkey loavesloves}, the chocolate. Rare as the pink beet cake or apricot orange cake, if they are not in season, is this mousse cream cheese layer-cheesecake featuring the cranberries. Those on the borough grower's trail, no longer processed and pressed for conveniences but fresh and dewy, no wonder these table grape doubles appear so distant to me. Not red velvet (peekaboo skirting for everything suddenly from food cakes, cupcakes, to pancakes oops), but the red velvet berry cheesecake, is it red velvet or berry teasing the cheese velvety smooth? The jingle for Cedele this 2012 is Total Bliss This Christmas with Cedele. On the cheesecake, the deluxe red portion, soft cheese of the cheesecake is a mousse type, smooth, classic, tangy and concord-spun, weighted with white chocolate thins, and the cake base is moist, loose, twin veined in cocoa and vanilla, red velvet, yes. Cedele's commitment making them rich and tender. A red berry mousse finishes the cream cheese frosting, but red velvet is used as the cake crumble sticking the cheesecake. Red velvets are naturally reddened into a stunner by beetroot juice here at Cedele. How about Chocolate Mint Frost, the green.

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keyboard  


Cloudy

 Yup we know this treat as technicolourful. The rose syrup, sweet corn, pandan flavoured syrup, creamy white ice and brown sugar syrup. Attap chee, soaked red beans and black grass jelly. Or mango syrup, red ruby and green ruby and blue ruby?


Christmas in food court? The heritage dessert entangling with historical celebrations observed by English-speaking countries. 


Honeydew (SGD 3.80)

In dancing spotlights with minimized number of beams, honeydew, or cranberry? Honeydewgreen of course, the non-naturalistic depiction of physical environments and what's on plate bowl. Replica with the custom/birthday design it is modeled after, it is a nectarine laced sweet ice, lashed with whipped cream, red sago pearls, gummy squares, marshmallows, mango cubes, chocolate balls and a scoop of strawberry ice cream. You conquer more than half of the tower because the ice trickles into a quenching drink, and you have not tried candies with ice or ice kachang before, more like the red bean ice or green bean ice.

 P.S. Even if it is Haribo gums, Malteasers, from factory farming battery caged-bags, but the burning of the yule log bringing a good cause to the shaved ice, logice, snow blitz, the tropical fruit, honeydew. Is it an angmoh ice kachang or Singapore/kopitiam tree?

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Aduki taking raisinsover- Pain Aux@ Green Pumpkin

Thursday, December 13   keyboard  


Sunny

Green croissants danish pastries. Unless it is not pistachio (for some reason), one would be keen on entertaining it. Probably because pistachio, there is not much of a cross with French or Denmark, the mastermind behind biscotti, gelato, macaron.

  
Pain Aux Matcha (SGD 1.90)

These were not. Matcha, chiseling the sanity level off by a bit. Lain side by side, depart from a mystical Orient where viennoiseries are neutral green, embark onto european legacies of the caramelized brown.


Pain aux raisin basically translates to raisin bread. Pain au(x) raisin or chocolat, they are actually exchangeable with the croissant. The only defining feature is superficially their shapes, swirly and twirled also snail bread or escargot for the raisin, and rod-like and a roll with pieces inside for the chocolate. Raised and crescent, or horn-shaped for the croissant. Cinnamon-dusted and it becomes danish(?).  
 

The pain aux matcha, or matcha bread is a trail of matcha cream holding the pastry together, instead of air gaps with butter and milk where the raisins are supposed to be. The growing grass green-filling has a bitter taste to it, hopeful like extra dark chocolate of higher cocoa content which the enthusiasts will enjoy. 

P.S. The red bean bits sprinkled over add a texture of sandy and chewy to the pastry overall. Or kaya, there is too much affiliation with kaya and bread. Matcha, imagine matcha everyday, it could behave like kaya. 

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P(o)ppy(corn)love- candy covered cornflower seeds

Friday, November 30   keyboard  


Sunny

Even the popcorn starts to look more festive. Colour 102 food yellow tartrazine,110 sunset yellow, 122 carmoisine red colour, 133 brilliant blue. As mentioned on the package.  
 

Kanga Coloured Popcorn (SGD 4.50)
Bubblegum colours of mentos/vitagen/fruity flavours, they are familiar enough though looking like scrambled eggs, it is grabbing small fleshy fruits, a couple of citrus and a bunch of grapes. The pink is strawberry, orange is orange, yellow is lemon, green is lime, purple is grape.


The strawberry is the sweetest of it all, and the lemon and lime though mellow, are bursting with ascorbic acid like candy drops. The grape has the same crystalline attributes as strawberry, with a drifting mustiness of the fleshy berry.  
 

No preservatives, no junky stuff, heralded by the brand Kanga proud from Australia. In the grocer's this season, toasty and tingly curling your toes where kernels popped are mosaic tones.

 P.S. We are the same kind. Every colour a different flavour. Sensitive to their variations. What is your favourite? My favourite would be the orange. Ripe and crusty and not losing that natural sunburst citrus flavour. 

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Bat a matcha- Caplico matcha "ice cream" stick

keyboard  


Sunny

 Caplico. The ringing swinging brand name for a fantasy. Akin snowie{slushie} on a hot summer's day miracle, explicitly frozen sweets in the blizzards. The "fake" {ice-cream} cone, you could call. Master of all gelatinstabilisergeneticengineering treats.


Glico Caplico Stick Assort Matcha (SGD 7.00)

Before you could break out into a stutter strawberrychocolatevanilla, half a year Glico shoves the Japanese winning trio to you. Chocolate strawberry matcha. Vanilla pods must be their picked leaves there. Rare milled leaves appear. For a restricted time only.


 The foil is powder-lite, with clover print/white lace whorls. Green for matcha, lite-green for chocolate, pink for strawberry. We clap our hands in glee because (we know) {and notice} our favourite assorts are climbing plants- the vanilla, the cocoa, the strawberry, matcha.


Lickable, the [ice] cream part of it is aery and smooth as ever, the wafer crisp and crisp-smelling of ironed sleeves. They are good to be thrown deep into your throats at once, dairy and cone disappearing altogether clean way of having ice-cream.

  
Like what promised, it is a split personality! The matcha mousse gives way to a chocolate cavern. That streak of sweetness to keep up with the garden tea theme. Everything cocoa, everything light.

P.S. So what was it like to have matcha flavour ice-cream cone. Nothing out of the extraordinary, recurring ice-cream green tea everywhere. Is it ice-cream, is it cold, is it matcha. It is a cone. It seems to get onto you the imitation when it is green. What Caplico (Giant) is doing.

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SFF- fields forever @ Coffee Bean & Tea Leaf

Wednesday, November 28   keyboard  


Sunny

On cakes. We have had them blue. In the ice-cream bin. On crepes. But what is it anyway, something that is solid? What is red velvet if you could drink it?


   Red Velvet Cocoa drink (SGD 6.00) (Small)
 
One is very unsure too, destabilizing one's understanding. For the perfect perk this season Coffee Bean has drinking chocolate in red velvet. A mug of cocoa hot or iced, to melt you. The iced version had a striated sweetness to it, somewhat like velvet, or something you get from a strawberry shake.  

P.S. Walk out from the umbrage of a strawberry. The hottest cake in a drink.

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Have it with your greens @ Starbucks

keyboard  


Sunny

 Underneath it, Starbucks seems to be heading towards one direction. Which is the {!}healthy. Warranting black bread and green and orange wraps. Starbucks is more agreeable, in this light.


Meat Lovers Spinach Wrap (SGD 10.50)

An especial and dedicated menu to explain the oranges and green, we understand the plea that Starbucks gives, in return from the support of its customers. Roasted chicken & vegetables wrap with mushroom truffle dip, pastrami & ham spinach wrap with barbecue dip, portobello & roasted vegetables tomato wrap with spinach and cheese dip.  

P.S. Purposefully, the most potent, the spinach, to complement the delicatessen meats. Not the vegetarian portobello and roasted vegetables (wrap), not the roasted chicken and vegetables (wrap). While some people might wrinkle their noses because it is a Starbucks wrap, the portion was sizable and hot when received. It was moist and elusively soft than thought, and the hardboiled egg swaddled in the wrap was firm yet delicate. Besides the gherkin and cheddar, {land/four feet} roast beef and pastrami, (air{?}/two feet) roast chicken and turkey ham, a medley of textures for you to uncover neath the sheets. A first time under one's belt, stumped, gherkin, cucumber, as to pickles, cucumber, or silage, grass.








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Everything sunshine and nice @ Le Chocolat Café

Friday, November 9   keyboard  


After rain

 Photoshoots, the edgy side of Singapore, it's got to be Le Chocolat Cafe {on the media its overdue date after been patronized}. Besides ann siang road or club street for the matter, the place for class trips, trails/trials.     
  


 Le Chocolat Cafe at Club Hotel is one of the bakeries which offers a rainbow {slice of} cake in Singapore, in the then trend of a rainbow cake. It wasn't something that existed before devil's food cake.

   
Rainbow Cake (SGD 7.00)

Red. Orange. Yellow. Green (lime). Blue. Violet. The (grandeur) 6 layers. Under a dark chocolate sauce drench. The penultimath layer must be the 1st {brown (chocolate)}, i guess, for rainbow. 


Kueh lapis, western carrot cake, kueh lapis (prune pandan butter, baked). One tries to understand (though glad of), the rainbow cake. Painstaking, no wonder it fetches high prices. One gathers a greater more. The rainbow cake (for most of the time) is emulating a red velvet cake, the motivity behind its radiation.

 P.S. Razor thin as it seems, the rainbow cake is a butter pound cake, sandwiched between palette knived-cream frosting. 

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B(a)g to differ- ItalianFrench@Tiong Bahru Bakery

Wednesday, October 24   keyboard  


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.

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Roll in the Dark @ Tiong Bahru Bakery

Friday, September 7   keyboard  


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.





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Eclair= a motley crew @ Chihuly Lounge

Sunday, August 19   keyboard  


Sunny

There used to be only caramel. Or vanilla. Then Scotts Square came up with one in pistachio. Now its post-modernism at Chihuly Lounge.


 Its called summer. Its called weekend. Its called afternoon tea. That basically sums up the specifications of its buffet here, from June to August 2012. Besides a savoury section (the finger food), there is a ice-cream section, eclair section and (hot) tea buffet.


 The items that always look ripe for picking in any patisserie: the eclairs. Interestingly, the eclairs up for grabs at Chihuly Lounge were spotted differently from the ones last month. Which means up to 24 flavours.(?)


 Weekend Afternoon Tea buffet (SGD 48.00)

Left: Caramel, cherry, cassis violet, passion fruit & mango, cookies & cream, apple, green tea, gula melaka.


For one('s top 3), it would be 1. 1st- caramel. 2. 8th- gula melaka. 3. 7th- green tea. Another, it would be 1. 2nd- cherry. 2. 3rd- cassis violet. 3. 4th- passion fruit & mango. One's reasons would be because the caramel has this thick, biscotti-like glaze of caramel over the caramel. It bursts into an intense proliferation of caramel besides the top cracking heartily into caramel. The gula melaka despite a white chocolate glaze was subtle, light. Flavourful, succinct. The green tea had edible gold foil. The cream inside was dream green tea. Some marginal notes are the cherry on the 'cherry' is heavily rum-infused. The cherry on the apple is candy-coated. The interior of the cassis violet felt strikingly similar to the depths of St. Dalfour's wild blueberry spread.


The mango. Mellow and sweeter than the cream of the passion fruit & mango, which had lemon-like daubs. Mixed berries, somewhat recreating custard on sponge fingers. It is observed to be arranged in strawberries and raspberries, alternating, upon intent look. Chocolate, 2nd in heir [perhaps,] with silver foil. It is the only eclair that is dark-coloured furbished, for its choux pastry. Chocolate(dark) flavoured, for eclair.

P.S. It is undoubtedly rainbow- if it be a large reservoir of tones available in its repertoire. For eclair. For some reason, one flavour was not tried. Hazelnut.

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FFT- Work in progress @ 8Q

Sunday, August 12   keyboard  


Sunny

One of the new things in one's life: . And the forgivable.


Everything is still a work in the making.



There is tri-coloured tomato thyme salad for the first week of August. Also, to celebrate the nation's birthday, rose syrup (not bandung) is raised in the toast of the brotherhood. Iced sirap selasih, here. Settled with basil seeds.
Full Works (SGD 18.00)

Yes. A quarter of red(-coloured) tomato, yellow((!)-coloured) tomato, and green((!)-coloured) tomato. Cleanly cut. How does the green (and yellow) tomato fetch? Less ripe more raw of tomato? Its cool and crunchy, like cucumbers.

P.S. Maybe it differs from order time to time. The egg, milky and silky, are still to die for. So are the chicken sausages, outstanding. If a slice of red, yellow, and green tomato holding hands together, it is indeed a divine sight. As salad side. Just not today.

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Seafood for dessert- Squid ink meringue @ Covelli

Wednesday, August 8   keyboard  


Sunny

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.

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