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.

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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Showdown- Mr.Bean's at the 9th of Aug

Thursday, August 2   keyboard  


Cloudy

Mr Bean's interpretation of the National day, strawberry (pink) = red + white. The symbolism of brotherhood and the virtue of purity weld into one. So raw, so thick, its like Van Gogh's brilliant red and white impasto.


Strawberry Soya Smoothie and Strawberry Cream Cheese Pancake (SGD 4.00) (NDP)

The whole family. The strawberry had a mellow, fruity aftertaste its like the puddings and cream in the cream cheese paste which was not sour or tart at all.


P.S. Step aside chocolate {rice}, (because we aren't too accustomed to the heritage red bean, kaya, gourmet cheese, mayo tuna), after the Neapolitan its the strawberry. One thinks you will like it too. A different kind of white. Not milk, but soya.

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Risen- Purple berry bread from Yes Natural

Tuesday, July 31   keyboard  


Sunny

Purple homing berry. A notch above the red, blue, green berry. It loses to the gold, of course, but purple was the second most powerful berry and the gold could not home on enemies. Remnants of what impressed on one in the {then Windows} computer game, A Bug's Life. What got one dug deep on this venerable, mysterious shade, (oh, the silver), second in line to gold, perhaps. Dictated.


In real life no (more) bug's, one couldn't quite believe one's ears and eyes when the stall atendant told one that this is purple berry grain. Pointing to the slab of cracklish brown loaf. And when determined, it was sliced which revealed an interior which was really purple when they rolled off.


Purple Berry Grain (SGD 6.00)

Really purple. Not the trips that boysenberry or grapes give on the musty-looking colour (and emoticon), what nature claims of the violet shades when foods are made from them. Purple = blue + red. And not a hoax, like purpleberry named for namesakes, term which is void.


So purple berry grain, is the wheat berry (unprocessed wheat kernel) of a grain that is purple in colour. It is true. Despite that startling-purple purple colour that makes you take a few steps back.

P.S. *Star. Wheat. *Star. Corn. *Star. Wholegrain flour. The labels slowly loll out at you the exalted whole foods they use in their bread. Even before approaching, a small cube from the tub for sampling, it was unpredictably fragrant and soft with a high level of friendliness that one could not normally associate with such breads of organic steel rules. It is mixed with cranberries (not dried), blowing it with sweet kisses, and studded with walnuts. This lovingly purple, and unique bread only at Yes Natural, a company specialized in organic and natural food products with three resides in Singapore, Geylang, Tiong Bahru, Clementi. Thanks to amethyst too, in keeping note the ingredients it had in the bread.


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Reaching Cloud 9 ice-cream @ Cedele

Monday, July 30   keyboard  


Sunny

Green tea and red bean. They seem to be abounding everywhere, long after the rise of the japanese cuisine. Haato, hokkaido ice-cream, non-hokkaido ice-cream- there have been many places where green tea has stayed a place in the heart of ice-cream parlours. But because its
C e d e l e.


The counters are clean and promising like its foods; made fresh, with time, and with natural ingredients. For the first time joining the riot of colours is the green tea and red bean flavour ice-cream. It has a flavour of chendol, with metallic tones, that is how the "tea" functions, for the slightly sweet pleasing green tea. Let it set a little, scoop it up, it thickens and becomes stretchable, trademark of compressed dairy creamy, where there is no room for air, let alone ice.


Green Tea & Red Bean (Single Scoop) (SGD 3.80)

It has the feel-good factor of frozen yoghurt but indubitably the richness of ice-cream. One thing to note is that the ice-cream at Cedele is called Cloud 9 ice-cream. Eggless. Trans fat-free. Vegetarian. What which is proclaimed at every outlet of Cedele. The Cloud 9 ice-cream-labelled tubs, which you can bring home.

P.S. When one thinks of its eggless, one thinks of its bread, too, eggless, sugarless, fat-free. One sorts of gets under the skin of Cloud 9, the ice-cream under Cedele. Black sesame, pink beet, pandan, pistachio, strawberry. The place which has reached the many rungs of the ladder of time. But, looks like one can never finish understanding green tea.(?)

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