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.

Star (hot)-crossed buns

Sunday, April 21   keyboard  


Sunny

 Cloud of flowers by the April, (no matter how many times I have been eagerly encircling around here) I have been reminded that (gratefully) Green Pumpkin Japanese Bakery has not deviated from its initial story. Green pumpkin- the bibelot of a bun, shaped like a pumpkin, with green skin resembling those of the intense squash, the asian variety or Japanese pumpkin. Not too far, with the cracked assignment of tourmalines littered, pink (garnet) and white breads laid for the spread.

  

 In Japan, April is the month of the cherry blossoms and Ichiban Sushi, Ichiban Boshi and its birthed patisserie Green Pumpkin Japanese Bakery sound the horn of spring synchronically with sweet sakura selections. Kawaii, another of its weapon, the animal-shaped buns series, a Part 1, painstakingly provides labels for you knowing the bread-thirsty in you. For a cuppa, go with the irregular, asian rendition of Yuzu Latte or Matcha Latte, and trail in a little bit with pumpkin puree in the green pumpkin mont blanc, or nutty mix of pumpkin seeds on top of a pumpkin-flavoured green pumpkin muffin. 

How many times of the year can you catch such a (botanical) sight? Once in a pink moon. Pink and white, on majority of the trays. At one of the shelves occupied, an electrifying pink slays through the (?)cheeses and cheese-crusted bun. Lightning.

Sakura Mochi Bun (SGD 1.80)

Facilitating the ebb and flow of the pink across the bakery, this red ruby(dessert) of the shop is the height of the cherry ruddiness. The snow cone, also evident in a cross-hatched melonpan or pineapple bun is sakura flower head-shaped, and previously used as inscriptions in its sakura mochi and sakura buns, or leaf vectors for green tea (leaves) in the matcha mochi bun.  



Sakura Cubey Cheese (SGD 2.10)

 Sakura, and cubes (the abstraction, the illusion), there is some form of incapacity in grasping how the sakura is to be suggested on a (savoury) bun entirely. While the pink may have been jarring, it is a juicy, pink currant of brined sakura (blossom) on a cheese bun. The translucent gelatinous pink squares? I am no longer obliged to find the Laughing Cow's party cubes- discard the ham or tomato or french onion, cheese is pink here! The sugared cheese (sweet taste)- deposited at the crater of the cookie crust wrapped around a soft ball of bread dough bun, distributed among the other cheese cubes. Igneous stones between.    



Where there was cheese, there's ham. Matcha dainagon, (or tsubushian, koshian, kurogama) they are too run of a mill for Japanese pans- we'd need some yuzu, satsumaimo, or kubocha(?), this is sakura anpan. Though matcha bread, it is filled with shiro-an or sakura-an (encouraging), the latter easy on the mouth white bean paste and minced sakura leaves and perhaps, pink colouring, churning up that impression of meat. Hence it does not hurt being bitten a second time, one of the top pick me up in Green Pumpkin.

 P.S. Ichiban Sushi/Boshi or Green Pumpkin Japanese Bakery are planted in the trio of colours, white, pink, green because their mill runs deep into the traditions of wagashi making. This answers for the venturesome make-up of the bakery's interiors/fillings- the tsubushi-an (coarse red bean) koshi-an (fine red bean) satsumaimo (sweet potato) kurogama (black sesame) shiro-an (white bean) kubocha (Japanese green pumpkin), and why it'd be sakurapink. The ans which are the pastes or jellied counterparts for the seasonal cakes, sakura (cherry blossom) the vital pillar in wagashi- the art, the confectionery, the senses. 

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The curious Goldilocks- orange toast @ Sultan

Monday, March 11   keyboard  


Sunny

I had pried with my eyes. On the strawberry thick toast. Cluster of huddling stars, throbbing and phosphorescing, spread on a thick layer of bread. The berry, amaranth anthocyanin reds and purplish, how will the fruit be like slapped on your toast, when we are incessantly fed by a battalion of strawberry Pucca images and Meiji strawberry milk on the matured pleasantries of this food.


The thick toast. Lavishly and thickly buttered, heavily crusted, fondly remembered by its enriched and complex taste and the unique background when Asians gained access to bread. The bronzed age, kaya thick toast, the copper age, strawberry thick toast, the amber age, orange thick toast, the marbled age, peanut thick toast, the black pearl age, chocolate thick toast, the topaz age, sardine fish thick toast. What a ball, together with breakfast set of white bread. From the kitchenette where they are sent out, there is a pile of butter, a heap of white sugar, treasure pot of peanut butter slathered, kaya spread and a jar of orange marmalade. That's how the orange and strawberry come from.



Orange Thick Toast (SGD 1.50)
Glistening like maple, a thin film of combed crystals over the cured edge, how the honey thick toast had been conceived when applied with a bit of butter, the orange thick toast too. The orange jam was an unpredictable combination of bitterness and sweetness, but without the butter. So it was St. Dalfour's spread, ensuring the observance of orange on a thick toast. Relative to their quantities in the crockery, you would have guessed why it was orange and not strawberry sakura. 

P.S. One of the grotesque convolutions in the language dictionary- the orange{s}. Waxing lyrical, {my favourite verse(?)} What is pink? a rose is pink By the fountain's brink. What is red? a poppy's red In its barley bed. What is blue? the sky is blue Where the clouds float thro'. What is white? a swan is white Sailing in the light. What is yellow? pears are yellow, Rich and ripe and mellow. What is green? the grass is green, With small flowers between. What is violet? clouds are violet In the summer's twilight. What is orange? Why, an orange, Just an orange! An entity which all its associations descend from thereafter, when it is part of the entity in the first place. Why'd then, did the mandarin language refer orange to the colour of an orange(fruit), too? Reciprocality in redundancy. Where I had tried to seek it. The vibrancy of atoms shaken in a juice, geoluread. 

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Yammy (Yami)- can't stop hamming about it

Saturday, March 2   keyboard  


Sunny

Exclusive to the month of March is the groovy line-up of winter melon, peach, yam and natural for the flavours in Yami Yogurt. Yourmy table plants, where your profound trepidation and transfixation for them can not only be expressed in hot plate meals, but also in desserts, and this is not a scene from a vegetable market, but a desserts stall, like the eastern bubble tea shops. (Yam, and wintermelon tea). Descent from the chopping board. 

   

 An act of kindness to your body (yogurt), it is a feast for the king. Fresh, unadulterated toppings unveiling fruits, cubed watermelon, peach, strawberry, papaya, kiwi, raisins, nuts cashews, walnuts, pistachios, almonds, peanuts, crushed peanuts, trail mix, to grains sunflower seeds, cornflakes, granola, Honey Oat Crunch, Banana Nut Crunch, Fruity Pebbles, or oreo, chocolate, marshmallow, chocolate rice to enrich your purchase. Infinite as the night sky on the possible permutations with main dish, pardon me, would the toppings come in limited editions too(?).


Yam (Regular) (Small) (SGD 2.30)
And on the drear fear of the week, mash of yam. Stunning when handled in the regions of savoury, launching a thousand ships driving Singaporeans into a feeding frenzy on the perfect grated sweet potato, fries, pumpkin, carrot, or tofu fries, how will it be when poached sweet, sucked dry of of its starchy sugars, an umami meltdown? Yam seems to garner more fame than the midday spud potato when used in sweetmeats. The savoury yogurt which is not chives or caramel sea salt but a low(er GI), low-carbohydrates collection, by the defiant Yami Yogurt. There is a hint of ham, nuttiness and sirup between the delicate balance of sweet and salty in this ice-blended yogurt, tinged with a pale purple. 


 P.S. Even if it is high-key white, mildly grey. It is a highly unusual light blue or gray of the grapes or boysenberry {Yami Yogurt}. Startling as to just how many of them could be processed in a blender. One of it again, {even though I had said to stop}.(?)

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Dong chiang- 福到 @ Donq

Wednesday, February 27   keyboard  


Sunny

It seems to be its strategy now. There'd be Monthly Items!! at Donq, to spark waves of discussion, to demonstrate the bakery chef's clockworks sparkling still ticking. Winter in Hokkaido toumorokoshi (corn pan), cream stew pan, an butter stick, when the Singapore River Safari houses Jia Jia and Kai Kai, grainy French loaves. Jointly with the mandarin, February is a bread-tasting affair with their hard breads, and food offerings at the Items!! corner!

 

Mandarin and Adzuki (SGD 3.00) (Festive) 

 Arriving in an ethnic box, the most mismatched number, a pink and an orange. Knelling together for the new year? Japanese adzuki bun and a French mandarin orange piece. Donq, paying a lopsided, unsymmetrical New Year call to you.  
 

Japanese very own pink bun; not the anka like I envisioned, in the Taiwanese pastries, or glazing our local wife biscuit or salted bean biscuit even. The pink tweeze where a drop effloresces into a cherry ocean, blanketing a nostalgic filter over longevity noodles or the chinese red egg. Not strawberry too, (health bread) but theirthe red bean, adzuki. Against the skin.  



 The adzuki was a crusty, hard, pink chewy bread. As you can see the layers are well-conceived, by the hands of the baker, indicative of their porous nature. The adzuki paste was subtly sweet, adequately minced, lightening the complex flavour of the fermented bread. The bun was yaki-in (branded) like a manju, in neat DONQ and red paper scroll design, back to the wagashi roots again, Donq.

P.S. The mandarin was fluffy brioche recipe, crumbed with a crispy orange crust on the outside, fleece-like with vanillin on the inside. Like a cake. So I have gathered a pink orange, and an orange orange. 

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I say Blue- ChaseTheBluesAway @ McDonald's

Sunday, February 24   keyboard  


Night

Fudge (hot), strawberry, me?


 Blueberry Sundae (SGD 1.50)

Poetic as ever blueberries violets are blue, the lips are stained with a purple. Unlike run-of-the-mill sauces/syrup, the blueberry was livening with fresh touches, making it somehow distinct from the other berry sundae. Sweet, yes, like maple, whole blueberries like gems reminiscent of Post Selects Blueberry Morning cereal crystals.

 P.S. Purple garb day. Grab it with a (hot) taro pie. Oozing with that ambivalent grey. What a strange season for McDonald's- honey lemon, taro pie, blueberry sundae. 

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Strawberry coulis- @ Green Pumpkin Bakery Café

Saturday, February 23   keyboard  



Sunny

Once upon a time there was the green, and now pumpkins (Green Pumpkin) has decided to be pink. 



Strawberry Mousse (SGD 8.90)

The Green Pumpkin Japanese Bakery & Café, the trailing end in the name also meant sweet finishings to a meal, or a vestigial tail in the menu. The cafe, besides hosting the usual selection of beverages and pastries for cool coffee concept has also embarked on a dine-in menu, and completing the course with a Japanese desserts menu. Incorporating knowledge from different regions, there can be Mama pudding (Ma Maison my my) contorted into French dessert, panna cotta roped in as Italian dessert, Goma employed in French pastry or shiroan (Japanese white bean paste) exercised. This is a strawberry mouse cake, topped with scoop of strawberry ice cream and laced with strawberries, cookies, strawberry sauce, and drizzled with icing sugar. The mousse cake comprises of a fine cotton cake base, and the sour berries and cookie puffs makes it possible to finish the sculptural dessert before you know it. 

P.S. Pink mousse, pink cake, pink ice cream. Ring-a-ding-a-ling. It is possible to fetch them elsewhere. But they are Sweet Desserts from Ichiban/Green Pumpkin Japanese Bakery, and you'd perceive the Western out of a Japanese menu. The seasoned strawberry. The Neapolitan {pink (mousse), white (chiffon), chocolate (chocolate syrup)} bore a striking flag in the pink ensemble.

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I (heart) Pizza- @ Kabe no Ana

Thursday, February 14   keyboard  


Night

 Hearts and the flash of western romantic flair. Complete elements for Valentine's Day. 


 How about a bit of Japanese. So as the labourers to pitch a way for a perfect meal.


Kabe no Ana would have the means to do that, because it lies in the borders of Western-Japanese. Some illusionary dishes it has come up with- spaghetti with shoyu sauce, lady's fingers, eggplant and lemon, beef and natto in your meat sauce. Fusion rice and pizza. So bold- how far can it go for diners' acceptance this year. 


 Valentine's Day Set for Two (SGD 34.90)
Hearts {are} melting, though losing its shape. 


 To complex dimensions, the salad comes with cheese fondue sauce and grated cheese, spaghetti- baked, and the pizza a trendy skinny, but grated like puff pastry. As expected {of here}.

 P.S. Phenomenally, cheese stuck out from the surface of the pizza. It was a light dressing of something from the land (spinach) and something from the sea (salmon). The crust was smoothened and slapped into irregular ends, grilled and battered almost like an okonomiyaki. Unlike a traditional pizza. 

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