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.

P(re)ppered to blow away- Tri-colour spice @ KFC

Tuesday, July 3   keyboard  


Cloudy

This which was found at 3 60 marketplace, the Pierian Spring of all things which followed, also a reminder of the coloured sugar, which resides at Dean & DeLuca. All of that psychodelic spice that grow out of natural colours like geology stones.


Pink peppercorn, green peppercorn, and black peppercorn. Yes, there are such things in Mother Nature the latter the overflow in usage of what we eat as black pepper. On your chicken.


Tri-pepper Crunch (Meal) (SGD 6.30)

Trepidation with our chicken and fast-food found at the end of the rainbow and how it will look like, tri pepper did not disappoint. A delicate pale pink, green, black-and-yellow pepperheads greeting us, exactly how they might have been if in a gourmet mix. Its thrice the spice. Underneath the crispy, marinated with a layer of spicy oil kind of savouriness, you can bite into the peppercorns, each giving an acrid-biting hotness, but flavourful- because its black pepper(kind), remember. Like peppering your chowder away to a maximum impact.

P.S. These are opaque, yet peppering them on chicken adds it like glitter, {the red at bits pink, red, or orange}, creating the most beautiful chicken yet. Red, green, white, black, on brown/yellow. There are quite a lot of colours. Red, green, blue{dark-the black}, the 3 primary colours. Trust to find them on Kentucky's Favourite Chicken.


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Smurfers delight- Galactica blue @ Yoghurt Plus

Friday, June 29   keyboard  

Night

Bubble Gum, Cotton Candy, Curacao blue, blue raspberry. It is not the first time one sees such aficionado blue in ice-cream parlous already, however as long as there is a story behind it.


A cultural context, a background, to the cutting, colour of the outfit. Even though it is blue, (carbon copy bottles) or not, there is a symbolic significance attached to it making it worth the consuming. The fiction of the Smurfs, like the adamance of the confirmation of the Santa Claus and the make beliefs it exemplifies.


(Small) (SGD 3.50)

So how did the blue blood {of (the) Smurfs'} taste like? Upon initial (taste palate's) activation, the yoghurt was like kiwi, like mocktail, like dragonfruit sourish. However with sampling till the core the fruitiness was overtaken by a sweetener- of birthday cakes, of sugared muffins, the familiar taste of creamers that arches over things with a sweet end.

P.S. Something about Yogurt Plus is that the yoghurts are not frozen yoghurts, but more like chilled dairy. Milkshake so thick that does not give you the brain freeze, you should try it (even) for the normal chocolate, which does not give you ice blisters. Another thing is that the yoghurt leaves you with blue lips, or more specifically a lavender rose after stained with your (red)lips. Which reminds of the extraterrestrial encounter one first had with a space-blue jelly at the end of a buffet, an impression so deep that it has left a subconscious penchant for all things blue (artificial colourings or not), that one may not admit it or chase for it.

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Ho-"jiak"- Going beans @ Starbucks

Monday, June 25   keyboard  

Cloudy


Bubble tea fat straws. It wasn't the advent of customer courtesies which led to the revision of the availability of sizes in diameter of their signature ivy-green drinking straws, but these.



Hojicha + (tea jelly), and green tea + (red bean) frappuccino. Larger than (life) asteroidal foreign objects in smoothies, which require a more-than-just-beverages obstruction-free gateway up their passages. And not because of 1cm-diameter straws in view of provision of only 5mm straws, like the 100% recycled paper napkins in view of a Green Economy.



Hojicha + Earl Grey Jelly (SGD 6.80) and Green Tea + Red Beans Frappuccino ( SGD 7.00) (Tall ea)

Sediments above/floating the beverage. Like chendol. The green tea frappuccino had red beans which were mushy, steeped and slush(-like) to the bite, amidst the green tea of smooth and velvety flavour. It was the right ratio of milk, syrup and tea. Appreciate these because it is an asian country (Singapore), where they would have these green-coloured teas/matcha a past-time and clinching a spot as a staple in the Starbucks menu.


Red Bean Green Tea Cheesecake (SGD 6.50)

The red beans here are more firm and chewy. The green tea here was just like luxuriant cream cheese, but with a touch from the extract of the leaves, of strong, grassy notes. Different from the green tea in the frappuccino, which was more like a skimming essence. The sudden comparison between the green tea and the green tea and the red bean and the red bean in the cake felt like chicken macaroni in a chicken rice stall, where the chicken macaroni was actually an impressive alternative by the chicken connoisseurs in making use of the soup after the boiling of the bones, opening up a new dish to draw crowds.

P.S. Cheesecake side by side with the frappuccino. The matcha powder had gone into the batter of the cheesecake as an extract, and also to build up frappuccino orders as an essence. The red beans too, dropped into the batter uncooked and baked, and the rest is also allocated to be dunked and steeped in the frapppuccino. Once again, appreciate {the happiness} that it is asian (Singapore, here) where the green is welcomed generously and there is an introductory offer on the green teas, for the green to be lined up in the same league as the blueberry crumble and earl grey jelly lemon as for here.

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Yamee- {Healthy} spinach and beetroot is no enough

Thursday, June 21   keyboard  


Sunny

To make pink and green mees, specific sachets for the instant noodles.


Tear up their wrappers and a block of compressed, tangled pale pine-green noodles and another chunk of reddish noodles. Spinach, and beetroot {extracts}, respectively. Imagine going with this interesting form of "masala" pulverized, instant noodles (their most appropriate and becoming type) from India.


Instant Vegetable Noodle with Vegetable Masala (SGD 1.50 ea)

Masala noodles, and the vegetables cut out in the green (or red)-fringed tinted noodles. It is actually a wonderful pairing, the instant noodles in their delicious springy sense, yet wafting of a light turmeric powder or curry smell, the perking-up factor that curry (the herb(s)) give when lighting up food or carbohydrates, lighting up eyes even though piquant it might seem, appetite-stimulating.


Though not the most awesome pink, the beetroot is significant enough. It leaks the entire water into a dark red. The beetroot and the spinach they are almost indistinguishable in their flavour, it is mostly of "masala", the prominent taste of potatoes, seasoned and buried in spice tumbled and over in peppers.

P.S. Even if there is no taste, (of the masala, exact) the tumeric/herbs just a whiff of them around the noodles. When you chew the noodles, the strands give off normal wheat taste. The masala or curry is just an inviting air or bubble circling them. Just like the green or pink, colours or intrigue or peculiarity, you can't taste them though you can see and hear of them but just can't catch and take a proper hold of them when you decided to revel and dig in them and spanking sparkling in your noodles.

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Matcha latte- Drink in a cookie

Tuesday, June 19   keyboard  

Sunny


The superb glossy and heavily textured foil, making you feel like the clover, St.Patrick's Day todayeveryday. And the lime green dots, matcha (tea)-sampling had never been such a prismatic kaleidoscopic experience.



Blanchul (SGD 2.90)

France and Japan again, the Blanchul biscuit cookie. Which strikes me of the Sailor series, mini mint coins punched in upright portraiture, each like tiny landscape painting, biscuits and chocolate in the image of a fort.


These too, but nothing was quite much an astonishment in the profusion of the laying of the chocolate (white), such a slab in between the cookies that it is a tart, a mont blanc, a pastry. Ready-to-melt green tea chocolate squares in between thinly-sliced crispy sandy cookies.

P.S. Chocolate brows exquisitely dancing over a pattern, it is like chocolate painting over the biscuits, the source uncannily resounding of latte art and a dream of the swirl of matcha latte, the perfect brew of fresh matcha leaves {taste} and milk (in a cookie sandwich). Break open that matcha chocolate bar to cookies (individual).

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Ohio Oreo- Soft Oreo by matcha

Thursday, June 14   keyboard  


Sunny

Looking at the blue rims of the Oreo brand, there are green strips on it. Bespeaking something.


It has even decided not to bake, now an adulterated, alien, softcookie(form). It can not be Oreo now.


Nabisco Oreo Softcookie Maccha (SGD 2.80)

Hypnotizing into thinking that its a brownie, the infusion of matcha, largely, would make the rest have an inkling to (might as well), head on on a deranged trail. Without the matcha, there seems to be no inclination to do it.

P.S. One of the more fancy Oreo biscuit, showy like bird-of-paradise. It is green. It blazes into a new colour spectrum. The "biscuit" slices are so thick and powerfully soft, one sinks one teeth into heavy loaded cocoa; reminiscent of Oreo cookies, and the Oreo moment does not disappear so quickly.


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I 1 2 Go- "Wanton" wanton noodles @ 112

Tuesday, June 5   keyboard  


Fine


A juncture counted 112. Made famous, riding high the waves of 112 Katong.



112 Katong brings street scenes and talents into the quilt covers of a downtown heartland mall. To fan the east side's hunger, the food court knows what your heart is wrenching if there is a missing rendition of this or that, hence there are the local delights wrapped up in shiny new packages, along with their accolades and credentials. Be flabbergasted by its outlandish decor, which uses handbags and boots and earphones as curios, in disconcerting colours.


The wanton noodles also try to be as modern as popcorn or candy, loosening up in the place, where for once, one can not go for white "Original", or spinach. The eye-blighted colours; for those who don't take spinach, carrot, beetroot or seaweed, because there are no such taste nailed in the noodles.


Dumpling Noodle (SGD 5.00)

The two most eye-gauging colours, pink and purple. The beetroot fuchsia has oiled into a good orange with a dash of the tomato sauce. Tasty; just right, of umami tomato. The palm-sized dumplings, the fillings, the proportions, were perfect too.


Wanton Noodle (Dry/Soup) (SGD 5.00)

For once one grasped the existence of wanton dumplings and dumplings. Dumplings are smoothly meted out, chewy down to its rind at its winged tips, while wantons are minute-sized, throwing up to more pattern, silken rice of less of flour's aroma. The wanton were droplets of smooth, gobble-worthy ingots, with soft meat inside.

P.S. Probably came as late, but wanton means cloud a-swallowing, the chinoiserie dramatic waves of japanese woodblock print. Thanks to Cho Kee, beetroot and seaweed, they advanced from the background of wanton noodles.


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