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 and green pretzel

Wednesday, April 20   keyboard  

Apr 19, 2011


Around the country there is this famous name everywhere. Auntie Anne's. Which brings together another kind of good from a different culture and food concept. Amongst the sea of international street snack stalls embraced and patronized by the locals.


It is not a fast-food or japanese fad, but the 90s British- pretzels! A break from the swarming assortment of doughnuts or do-nots, in predictable shape, fashion and colour; this is baked bread which is good for your heart. Hand-rolled soft bread laced into the shape of a heart, or fondly an angel's halo. 1 gram of fat without butter, and zero trans fat guaranteed.


Zesty Roselle (Left) and Seaweed (Right) (Speciality) (SGD 2.70 ea)

Fashionably dressed, they come in basic, and premium(exotic) flavours too. That is rather eye-popping and not for the faint-hearted. Your bread roll painted in pink, or a mossy green. And one of the most natural delightful set of paintbrushes, that you'd never associated with colour: pink for sour plum powder, and green for seaweed chuckles.


Mm. Burnished chewy bread that is generously coated with seaweed flakes, the seaweed lingering with a savoury garlic taste. It is satisfying and filling. How are the pretzels made? Left toasty on the shelves; upon the commands the auntie will clamp and dip them vigorously into their containers of sparkling waters- the plum powder or seaweed flakes.

P.S. Everybody should have a chance and go at these pretzels, once in a lifetime. To be encapsulated in this different vibrant culture. And for the wondrously purplish-pink hued pretzel, it is dabbled in the most exquisite powder, sour plum, explaining that intriguing sight and its name zesty roselle. Roselle? Because without the help of roselle (a plant), the sour plum powder would not become rosy in colour, but staying off as white; famously known as the tasty substance found atop guavas.

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Pink slosh

keyboard  

Sunny

It has gone through many stages with us. The weird, like the orange; the wacky, like the macadamia nut; and the funny, like the winter melon. After a few rounds from candyland and back, it is back to a more simple, tranquil point.


Strawberry (Left) and Peach (Right) (Small/Regular) (SGD 2.30 ea)

A lovely pink colour in an equally comforting flavour, strawberry, and the longest standing flavour besides original for Yami Yoghurt, peach. Their fruity nectars so tried and tested with the tartness of frozen yoghurt that one does not raise any doubts or opinions on these flavours. Also, at the the strawberry's pink and the peach's peach.

P.S. The only time where the entire cup is doused in one colour, and it gets away, being that, existing in another hue. Yes, like the famous strawberry milk, swishing at its edges in pink, if not it would be too startling in a complete white colour. The smoothie's effect, on us, alleviating our hostility to colour.

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Black Sugar Bean Curd

Tuesday, April 19   keyboard  


Sunny

Around every corner of orchard central, fat, stark faces are slapped on almost any conspicuous surface found.


Savage, and angry, they seem to partake in the spirit of combat fighting, the determined, or psyche-up look when surrounded by mental power (yuanqi/元气). Genki is the japanese way of saying yuanqi.


The faces/spirit finding its way all into genki sushi, on its dishes and right into its foods.


The sushi lands in front of you, like a Mr Bean or ufo. It stays there, without moving. Together being encircled in light, it is so odd that you guess it must have dropped down from the kitchen or injected or something.


If you are still stumped, remove your pickings first. This will reveal a bullet train. So this is the express vehicle sends for your sushi, at the blink of an eye, you have to watch carefully in order to catch it moving!


More sushi appearing from nowhere.


A bullet train for your sushi, a remote controlled conveyor belt, genki sushi pushes technology to the maximum with an i-pad! Yes, an i-pad for recruiting your favourite japanese rolls. Accounting for accuracy, promptness and verification for the orders made. Without exasperation from human errors, and you can order at your own leisurely pace.


Kokutouinari (SGD 2.30)

But what makes the restaurant enticing is still, its food. Genki sushi certainly makes no meek attempt in this aspect. Like what can possibly beat a bullet train or an i-pad? It has got to be this most fantastic thing, the black beancurd sushi. Not your normal inari sushi.


Finally, after dyeing the tobiko, fish flakes, and rice, someone also got to colour the distinctive element of a sushi, its tofu skin! Ok, a deep riveting brown, because of the black sugar inside.


It is purely the black sugar, and not because of massive frying which made it look so browned. Which makes this kokutouinari indeed outstanding, as with what it looks like. It is juicer, wetter and more flavourful than a traditional inari sushi, retaining the sweet breaths of malt or barley, with clear, plump sushi rice in between.

P.S. There might be a stain mark left on the plate, due to the black sugar! Black sugar is not brown sugar, but indeed a variety of sugar that looks almost black in cubes. As for a revolving conveyor belt or an express-train delivery system, we no objections as long as they can pass sushi to us.

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Rainbow Wall

Saturday, April 16   keyboard  


Cloudy

From an unsuspecting corner of a room, the many streaks of colours streaming in from a narrow space, because part of the light source is partially covered.



The wavelengths going at a palindromic sequence, from blue to green to yellow, to yellow to green to blue. A rainbow branching out in 2 directions.

P.S. Where refraction causes light to split up in a scintillating array of colours, now this is the rainbow reflection. Where light hits against a hard opaque surface to be 'reflected' in many colours.

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Green Dainagon

Friday, April 15   keyboard  

Cloudy

In green pumpkin bakery, bread of green becomes so common that you start to meditate on their various last names. Matcha _________, or matcha ______. You become more acute to how each bread looks like, probably due to their different needs and eating purposes.



Like this one, it is called matcha dainagon. A muscular, robust term in comparison to the minute matcha anpan. Probably a dragon roll or something, in the likes of sushi, where some can be called dynamite or an avocado roll. Its ridge and curved formation lending to a gorgeous geography of tall and short breads.



Where there are also matcha anpan and matcha toasts; the last name invoking cultural inspection, on how each bread was made and came about. Together with the matcha dainagon, forming the whole collection. But oh no, it is gathered wrongly, on the term dainagon. Dainagon is no rendition of a dragon's roll (or the distorted way of saying it), it is actually a brand of adzuki beans that is larger than the normal, referring to the ingredient inside!



Matcha Dainagon (SGD 6.00)

So there are actually differently sized and mold breads, just that this halo shaped bread is made with dainagon red beans, a tweak besides being matcha bread. Them gleaming fiercely at the green crevices.


Cut the ring to make it less stiff, and it gladly eases into little cubes of bread, reminding you of a bagel. Having all the good points of a bagel, it is as springy and dense, retaining a good shape, but also softer and more manageable than a bagel. The crumb is very lightly flavoured, because besides the sweet, slightly caramelized crust, you can taste the big boiled dainagon red beans.

P.S. In a big halo shape braided like this, they are almost reminiscent of a six-pack dinner roll; ready for tearing, fuse-bread because the container, compartment of the bread are all made of the same {bread}. With matcha powder added to this one, it is like painting the pottery, whereby the bread and the container are enhanced a green.

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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

keyboard  


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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