Fundamentally-flawed

windows of Sydney

2012-01-19T10:39:00.000+08:00

Sydney as I left it.

Pictures like windows into the streets and hearts of the city. walking around with a film rangefinder. One can't help but feel excited by the notion of perhaps capturing a perfect titillating scene at the turn of a bend or in a split second. This is what I got. Sydney in its reckless moments, in periods of silent stillness, an epitome of jarring split personalities.

Honestly, I miss all that.

pub food impressions revised.

2012-01-01T11:27:00.001+08:00

You think you know a scene of an Australian pub on a lazy Tues afternoon when you see one. But be surprised when you step into the ultra cool vicinity of the newly refurbished Carrington. Yeh, so there aren't any hobos (shame on me) in sight nor cheaply dressed staff. Here, you are greeted with smiles and the easy going attitude of the friendly 'bar-maid' who doubles up as a professional member of the wait staff. A room full of ravenous people nursing their bubbly and hoeing down plates of freshly colored goodies. Make a quick trip to the bathroom and chance upon the chefs in the ultra professional kitchens stealing glances at you. From their mosaic tile framed pedestals, this commanded some form of respect from the unsuspecting diners. At this point of time, my ferocious appetite overwhelmed me. Which was a good thing since it made ordering off their lunch menu an extremely pleasant affair for G.

pictured over is the Spicy chicken burger ($15 with a pint of beer/wine). Not the best one I've had yet but I did love the spicy slaw in between.

This though, was an absolute winner. A deduction that was made simply by one look. The Media Noche (Cuban Midnight Sandwich) arrived at the table sans the frills and sauces that came along with the burger. Whispering details of its contents from the melting cheese dribbling off it's toasted sides. Needless to say, we polished this one of it's wooden board, got swept off our feets in the midst by it's complex flavor combination of uber stretchy cheese, triple pork and mustard. By far, the best ham and cheese toasty I've ever had. I wish I didn't have to share, but portions size wise made it berserk to consume in entirety. Pity...

I don't say this often. But you've not seen the last of me yet.

The Carrington
563 Bourke St
Surry Hills 2010

Telephone 02 9360 4714

website: http://www.the-carrington.com.au

Guacamole 101 (as promised)

2011-12-30T23:13:00.002+08:00

What's green, mean and extremely irresistible?
Well, it could be the grinch at the end of the movie or possibly the hulk for some. But for me, it would definitely have to be guacamole. (p.s. I promised it earlier in another post, so here goes!)

Here's my end of the year post for your guys as well so I'm praying this recipe cuts it. A big bang for the end of a rather strange year.

Dismantle the avocado, de-seed it and scoop out its tender flesh. Mash it with a fork. Work it.

Add in some chopped tomato, finely chopped onions and garlic.

For the heat-seekers, toss in some chopped jalapenos. Seeds intact for the daring only.

Squeeze a lemon. Lime works wonders as well.

Round up a bunch of fresh coriander and chop it up. Look, its a party in there.

Here's a secret, a good cupful of grated Parmesan cheese in the mixture does magic.

So there you go peeps. A quick fire way to avoid paying throngs of money at a mexican joint.

It's the new year in a bit. For me, it means new beginnings. Settling into a new home, a warm nestling of the heart, adventurous placings in foreign kitchens. All a little emotional to say the least.

That's enough naggy talk from me now.

Party hard and I'll catch you on the flip side.

Tonight, we are young.
So let's set the world on fire.
We can burn brighter
than the sun.

sublimity

2011-12-26T05:07:00.001+08:00

That my friend, pictured above is a good enough reason for multiple drugged returns to Sinma Laksa House in Kingsford. The Malaysian fried carrot cake as my friend describes it is like a slice of home with every bite (forgive his theatrics, he's on the brink of giving up hope of ever finding a decent carrot cake after 3 years away from home). Done as they would have in Kuala Lumpur, this was a bit too overdressed in my opinion but by every means still very authentic. The rice cakes fried with garlic, chili, dark soy sauce and beansprouts. Oh did I mention prawns thrown into the mix?

My roti canai on the other hand served with a side of chicken curry was what you would describe as sublime, transcendent and divine. Shame to say that the string of vocabulary only applies to the former; with the oil laden chicken curry casting a shadow of doubt over the marriage. The Roti Canai though was close to perfection with crisp ages and fluffy circles of laminated ghee and dough. And as I tore through the dish with mesmerized eyes and a sprinkle of sugar (my guilty pleasure), fond memories of late night suppers and before dawn breakfasts shroud me; the chatter and battering of tea spoons against glass mugs filled with piping hot tea, tucking into prata as pre-preparation for the long arduous expeditions ahead in the heart of a serene Malasysian village.

The not-so-good-for-you factor slowly fading into the background.

Sinma Laksa House
3/391 Anzac Parade
Kingsford 2032
NSW
(02) 9313 7663

To Xanthi and beyond

2011-12-22T06:47:00.001+08:00

I would really like to conjure up some useful information about Greek culture now. perhaps throw in a little information about why Greek food and Middle Eastern food share so much similarities because of some grand old Historical colonizing and ole' fashion command and conquer.

But you didn't come here for that information did you? Didn't think so.

So let's talk shop. About Xanthi's food of course.

Word of advice, should you make your way here. Try to make it a lunch appointment or risk a disappointing dinner performance on weekend nights due to over-bookings.

Also, I earnestly urge you to try the Ouzomezedakia. These small mezze platters offer a whole load of flavor in small doses. The large variety available on the menu ensures that the diners get a range of exposures. Some of my recommendations include the Sheftalies ($11.00) - BBQed Cypriot style spiced pork meatballs wrapped in caul fats. These were as delicious as dark and sinister as they looked.

The Hot smoked eggplant dip ($10.00) was another winner with the smoked eggplant puree with a gentle mix of bechamel and grated kasseri cheese, whispering sweet nothings to my ear. The sprinkle of paprika and cumin caressing my tongue. Fresh addition of corainder and lemon juice just giving the dish a slight push towards perfection.

A trip to Xanthi is incomplete without sampling one of the baklava dishes, whether it be savory or sweet. I had the privilege of ordering their Pork Belly Baklava ($18.00), a sweet deal for me since G didn't really appreciate the acquired tastes of the sweet dates combined with the height of crispy pork belly. The sweet and salty combination really pushing certain boundaries for his safe palates. I on the other hand relished in this delicacy. The pastry, toasted and brown, encasing honey-ed fillings of date and pistachio with large chunks of shredded pork belly.

Greek Salad

And at this junction you aren't feeling the slight tug of your waistband yet. Do give the Apo tin souvla, meats from the spit a go. Here we had the lamb ($36.00 for 250g). Good it was, it wasn't anything mind-blowing given it's price. Maybe it comes across as payment for the spectacle of having a whole lamb rotating on a spit through the window as you enter the restaurant. Beats me.

Xanthi
Westfield Sydney
Corner Pitt Street Mall & Market Street, City
Fri–Sat 8am–midnight, Sun–Thu 8am–11pm
Bookings 9232 8535 or manager@xanthi.com.au
website: http://xanthi.com.au/

Birthday sunrises and coffee machines

2011-12-21T22:11:00.000+08:00

I'm hoping you wouldn't notice the increment in the number above. But i'm very sure you would have by now.

I'm suffering from mid-20s crisis and the reality hits me like the hidden immensity of sunken icebergs.

G and I decided to bake a birthday cake (albeit a delayed one) to ease me into the 'upgrade'. The boy even threw in a Nespresso machine to sweeten the deal. as quoted in the latest express christmas episode of Modern Family, "everyday is December 16th.". we should impose that as a royal decree.

The cake, a royal spectacle of toppling and slip shod layers of thin crepe and vanilla bean custard, a mixture of creme patisserie and whipped cream. After the assembly, I sighed in deep acknowledgement and understanding of the cake's hefty price tag in bakeries and boutique patisseries. Sure enough, a dedicated crepe pan (*ka-ching*) would help a great deal. A controlled flame (something we're short of in the hostels) would certainly eliminate the prospects of missing finger prints. After 12 crepes and 2 fizzled attempts, we were ready to assemble the cake only to be met with runny creme pat, I can't even imagine the shame that ensues. Perhaps the recipe could use a little revision.

Anyhow, the cake was right up my alley. Peeling back the layers just like you would a rainbow kueh lapis cake. Right, now we've sparked off a new craving. Buggers.

Gâteau de Crêpes
batter from ”Joy of Cooking” and the pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan.

For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt

For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter

For assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners’ sugar.

1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.

4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream.

6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

Did I mention that G and I made an impossibly early trip to Manly beach just cause I insisted on it being on my birthday wish list? What a sweetie pie.

Some photos after the jump.

Watching Sunrise from the Manly Ferry.

fabulous croque monsieur from three beans cafe @ Manly Beach

Darling don't be afraid, I have loved you for a thousand years.

2011-12-14T21:49:00.000+08:00

It's 7 in the morning. I gather up my skirts and plop myself down on a stool facing the opposite side of the road, my heart beating in trepidation as I await the arrival of the bus to work. We all recognize the sinking feeling as one misses his/her coffee order by just seconds whilst scuttling after the incoming bus. Maybe it's just me who's all too familiar with that.

The welcomed approach of morning greetings in the form of a mug of coffee soothed me, easing out the knots in my aching muscles.

And if there's one thing that raised the suspicion that you were still dreaming. It would have to be the ham and cheese croissant at Sonoma Bakery Cafe (Glebe). Indeed, their sourdoughs are incredibly good, but don't discount their croissants. Buttered to perfection with the poofed up layers interrupted slightly by the thin shavings of smoked ham and cheddar cheese, this breakfast item turns up the notch with a bonus trip to the panini grill hence developing even more of a crunch on the exterior. This has to be one of the best versions I've tried so far.

I spend the next few seconds of my dream, perched on the stool. Savoring my breakfast treat with deliberate lingering. Heart skips a beat. Frantic grabbing. I'm on the bus a few seconds later.

Sonoma Bakery Cafe Glebe
215a Glebe Point Rd
Glebe NSW 2037
Opening times:
Weekdays 7am-4pm
Saturday 7am-3pm
Sunday 7:30am-2pm
website: http://www.sonoma.com.au

How to curb your XLB cravings.

2011-12-13T14:37:00.001+08:00

For a short period of time during my stay in Sydney, I suffered a crazy streak of cravings for Xiao Long Baos that bordered on clinical.

For those whom suffer the same aliments, my suggested solution is Lynn Shanghai Cuisine. Of course there is the ominous shadows of Din Tai Fung to wade out from, but this underdog, a seemingly new player in the market certainly would give the former a good run for its money.

The Sauteed String Beans with bamboo shoots ($12.80) arrived in a cloud of hot smoke at the table. Winter induced hunger pushed me to dive into the dish in all no holds barred consumption with no care for glamour in the wind. My image sacrifice paid off well, the perfectly crisp beans were excellent accompanied by the savoury bits of garlic and meat shards that littered the plate. The bamboo shoots, my paradise, noted that I did have an acquired taste for the delicacy.

The next few dishes that arrived caused some sort of food-induced coma shortly. So be patient with my poor memory.

The Famous Shanghai steamed Pork Buns(6 for $8.80) wasn't your usual derivative and yawn inducing variation. It was 'eye-rolling, murmur escaping lips' kind of good. The thin layer of smooth pastry giving way to a cascade of sweet pork broth followed by a chunk pork goodness. Thin pastry check, sweet intense pork broth, check!

Next up,the Steamed vegetable and Pork Dumplings (6 for $8.80), a beautifully pork together parcel of joy that exuded much gravy from it's moist innards.

And lastly, the Shanghai style fried Pork Bun(6 for $10.80), something a little more interesting to grace the table. These reminded me of the Large pork buns we get in Singapore with a little more finesse, a little more compact and sporting a little burnt bottom just for the slight edge. But of course these were so much more, it resonated through my taste buds, sending jolts of pleasure and bewilderment through my nervous system. The simple combination of crisp, hot soup, blistering pork infused oil, fluffy edges and savory innards offering some form of enlightenment. I was sold.

Lynn Shanghai Cuisine
199 Castlereagh Street Sydney NSW 2000
T: 02 926 777 80
website: http://www.lynnshanghaicuisine.com.au/

Let's do Mexican

2011-12-12T08:19:00.000+08:00

The second place to hit my culinary radar is Baja Cantina. An established Mexican joint along Glebe Point Road. You know that this isn't your run off the mill restaurant when you get declined a seat 3 times walking in without a reservation on a weekend. Lesson learnt.

Multi-coloured table cloths and long glass windows greets the gazing eye. The seated diners, a mixture of eclectic artsy people that Glebe is well known for, a good bunch of hopefuls waiting for a Mexican culinary revolution, and a few of us, normal people, just craving for a good bowl of nachos.

I may be deemed as boring after this... but this are the usual suspects. A practice that we have developed after just a mere single visit to the place, hence, we order the same thing every time without even a glimpse of the menu. And trust me, once you've got a taste of these dishes, there's no turning back.

Pictured above, Baja's famous nachos. Fresh corn chips with black beans, melted jack cheese, salsa, guacamole, sour cream and jalapenos ($12). For something a little extra, you can top it up with shredded beef, chicken or carnitas. But I suggest that the original version would suffice, probably even satisfy the two hungriest cows. Thankfully, Baja Cantina chose some good representation with their nachos, like a painter palette, everything on the platter melded together into a dynamite packed bite.

The next must have is their Quesadilla with jack cheddar, jalepenoes and shredded carnita ($12). It's strange how something so seemingly simple can be so addictive. The slow braised pork packed with spices, cooked till a excruciatingly tender stage for our gratification.

It's simple. Have a craving for mexican? stir up some guacamole(I'll have to share the recipe sometime) at home or make a trip to Baja Cantina.

Baja Cantina Mexican Restaurant
43~45 Glebe Point Road
tel: 9571 1199

Let's give them something to talk about.

2011-12-08T21:11:00.002+08:00

I begin my timid first posting for Sydney with a revolutionary dining experience. Okay, perhaps my opinions are slightly skewered only by the lack of reasonably priced dining options here (blame it on the shallow pockets) and the company of other foodies. But with the prompting of certain rhapsodies of joyous food memories singing in my head, I embark on one.

Signorelli Gastronomia. A Italian food emporium advocating the likes of a farmers market, cooking classes for the inquisitive and dining in for the flavor beggars.

a quick scan through their menu revealed a very dedicated selection of mains, entrees and pastas. I willed myself to try out their pastas, determined to use that as a benchmark for the bustle in the kitchen. A tilt of heads from the bar counter raised some signs of anxiety, jealousy derived from the luxurious degustation of piquant looking desserts from the table behind.

A Messina and a glass of wine (Thomas Wines '2 of a kind' Savignon Blanc/ Semillion) just to get the ball rolling. What took me by surprise was the successful wine pairing recommendations on the menu, the fruity finishes in the wine added a lovely finesse to the pasta dish.

The pasta, Handmade ravioli with tallegio, walnuts and butter sage sauce ($28) was divine. I can't stop gushing about it. The plate arrived, a gentle summery yellow shade of butter sauce infused with burnt sage. A slice through the heart of the perfect parcels reveal a soft center of melted tallegio cheese with a hint of walnuts. The black crusty bits of burnt sage, providing a bit chew and complex savoriness to the tender combination.

My partner's pizza, with Sopressa salami, Italian black olives and provolone cheese ($24) arrived at the table faster than my dish despite the waiter's forward warning about the long wait for pizzas. Kudoes to the chef spinning out the pizzas front of house, his speed and nimble dancing fingers across the rims of the piping hot pizzas is definitely an admirable skill.

Dessert was a simple Warm Chocolate flan with Tamarindo and Galliano Mascarpone. Soft gooey chocolate innards paying homage to the poached sweetness of the Tamarindo. Extra brownie points for the meal.

Signorelli Gastronomia
Accenture building - ground floor
Trouton Place, 48 Pirrama Road, Pyrmont, Sydney
Tel: +61 (02) 8571 0616
http://www.signorelli.com.au

life's too short

2011-10-26T07:40:00.001+08:00

I used to be paranoid of the future. It's little twist and turns, it's literal jolt to the bones.

I still am afraid of the future. Things haven't changed.

The only difference is that I've stepped out of the box. The little tiny cage that held me. Remember Ma, the picture frame that I made you for mothers day with red threads like prison bars strapped across the front? That's gone now, or at least I like to think I've taken my sharpest pair of scissors and snipped right through them without gazing the tip of my fingers first.

For all those who have noticed my long absence from this page. I'm alright.

And because I figured life was too short to miss out on desserts before I strike lottery with the possible predicament of a battle with diabetes. I decided there and then to stop taking the many things forgranted and take some uncalculated risks.

I moved to Sydney. (not forever of course)

I took up a Pastry course in Le Cordon Bleu.

I got a job in a kitchen serving Modern Australian cuisine, behind the desserts and cold larder counter.

Up to this stage, all these mad house choices seem to work out pretty fine. All except the housemate; of course I'm getting way ahead of myself. That's another story reserved for another time.

Basic patisserie flew by like the wind. A lovely hurricane with sweeps and swirls of sugary sweetness, vapors of tempered chocolate sifted through the air. Despite the many internal conflicts experienced throughout, the quality of the plated product weighing heavy on my judgement; truth of the matter is, I've learnt a whole lot. Both skills wise and a personal knowledge of myself.

Yes, I've learnt to temper chocolate, spin sugar and even memorised the ratio for a perfect creme patisserie. But more important than not, I've learnt that the butterfly can't be kept under a bell jar.

It's not the case that my sensory nerves for fear have been numbed, it's just the factual that I embrace new experiences too much to give up the thrills entailed. I don't know how far that would take me, but right in this moment, I am the happiest I've been in a long while.

To my lovely friends from basic patisserie, and those who have stayed on in Intermediate. Thanks for the wonderful memories and the many more thin webs of sweet impact we will be spinning in the kitchens.

p.s. I will be starting my food reviews on selected restaurants and cafes in Sydney soon so stay tuned!

Things to do in Kuala Lumpur

2011-07-24T21:50:00.002+08:00

The next best thing (to feasting on a never ending bowl of eggplant moussaka) is going on an entirely spontaneous trip with the BF.

I hardly see this as a patronizing exercise. Cause as far as feelings go, it was a rollercoaster of emotions, dips, turns, whiplashes all thrown into the mix. But at the end of the ride, you’re left with your head spinning and your heart craving for one more go. That’s exactly how I felt at the end of our little escapade.

It all started with an innocent tagging of an email link. One click revealed a spectacle of lush green foliage, a beautiful abstract home stay standing in the middle of it. At this point of time, you would brush it away, pinning it as a standard gimmicky boutique hotel package; “I’ve seen it all before” escaping your twisted lips. But wait a minute, you might just be converted on this one. Sekeping Tenggiri is the brain child of Malaysian Landscape architect Ng Sek San. A 7-room guest house located right smack in a residential area of Jalan Tenggiri, the vicinity and décor speaks with resonating volumes of the preferred styles and character of the designer himself. Laidback, yet ultra chic in composition, I adored the wide usage of raw materials and recycled materials throughout the house. Imagine lamps made of disposed milk cartons and doors rescued from old kampong houses.

We occupied the glass room during our stay here. What beats living in a slightly voyeuristic life, yet in total tranquil privacy? One look at the scuffed doors and the lovely veins twining down a characteristically wavy branch outside our window and I was sold. Not to mention the lovely outdoor rain showers that we had amongst the coverage of bare brick walls. I couldn’t help but marvel at it’s understated beauty every time.

In conjunction to our lovely lodgings, our trip to KL was enhanced by the wide variety and gastronomical advances of the food here. Whether it be the old school wanton mee from Restoran Satellite or the 7 layers of Sin from Delectable by Su, all are tummy stirring experiences heightened by the presence of my dearest companion beside me as we indulged. One word of advice though, If you’ve got the time or the waistband space, you should – must give El Cerdo at Bukit Bintang a good whacking.

I don’t suppose I can prevent from jumping the gun. But yeh, the pork knuckle was a solid work of art. And at this stage, I can claim that it’s the best pork knuckle to date that I’ve tried. Think crisp skin, glistening with savory goodness and shouting its well managed blast furnace treatment through its golden brown hues. The hidden layers revealing a twisted realm of warm succulent meat intertwined with a detailed marbling of juicy fats. I shudder at the mere thought of this wicked source of euphoria.

Need a drink? Drop by one the many lively pubs and bars at the Bangsar or Bukit Bintang region. The former holds brims of Holland Village likeness in its wake. The many restaurants and bustling pubs making merry till the wee hours of the night. Bukit Bintang on the other hand is a cluster or rather a tight linear settlement of Irish pubs, Clubs and fabulous restaurants. As night sets in, ladies donned in dark lacey upholstery and short skirts attract the gazes of the many misty eyed men enjoying a pint or lots more of beer along the sidewalks. Beer has a draw factor here given the terribly hot and humid weather.

Last of all, use those pair of trotters (in my case, as my bf describes them) as your best means of transport. Walking can bring you to many places, and it’s usually less damage-inflicting on the pockets; we are on the assumption that your feet works more efficiently than your shopping-eager hands. KL can be a haven for shopping fanatics with it’s many bargains hidden in back alleys and at the tips of the locals mouths. I shall not stress on this anymore as I myself am not too much of shopaholic. Meanwhile, while you’re at it, take a breather and visit the twin towers. Despite it’s mediocre post card performances as Malaysian icons, they do perform better in real time. Soaring to dizzy heights and assuming a hauntingly beautiful silhouette once the magic hour sets in. Lay on your backs and enjoy the view as the tiers light up individually from top to bottom.

So there it is, a trip to KL in a nutshell. An experience so short yet un-denyingly sweet in all aspects Most importantly, hold an open mind and you’ll learn to embrace all that comes your way.

Cheers guys. Updates on Sydney coming your way!

Dining out: Dinners with Tung Lok

2011-07-05T10:46:00.000+08:00

The Tung Lok group excites me. Simply because, it's wide range of restaurants appeal to a whole range of diners. From the dim sum fanatic to the vegetarian foodie of blue blood descent. Tung Lok does it all, and all in good style and charisma. Each of it's restaurants collecting accolades and special mentions in its respective food departments.

This time around, I managed to steal a first time visit to Tunglok Signatures and an 'not-so-welcomed' re-visit to Lingzhi Vegetarian Restaurant with the family. In a bid to claim the two hundred and more in value of vouchers, we scheduled two Tung Lok visits in a span of a weekend! Talk about striking when the iron is hot.

So moving on to food. First stop, Tung lok Signatures, we chose the branch located at the Central Mall (the other is situated at Vivocity) because of it's convenient locality.

Tung Lok Signatures serves up a collection of signature dishes from the various Tunglok outlets. A versatility and diverseness of cuisine has saw to the quick success of the restaurant. Combined with tasteful decor in house and a delightfully chic ambiance, I could clearly understand the popularity of the restaurant with families and secretive dates alike.

So starting the drum rolling is steamed angle luffa ($18.00) with fried compoy chips. This dish was outstanding with the said chinese okra slices tender and smooth, the soy like sauce with a tinge of pungency from the raw garlic, complimenting the steamed greens.

Next up, the sauteed black pepper beef ($28.00) was another great dish with the aroma of freshly ground pepper combined with a bright splash of colorful vegetables. More importantly, the beef chunks though large and rather unevenly sliced, were deliciously tender.

The next three dishes were a major disappointment, the first, the crispy roast pork ($10.00) literally chip my tooth upon the first bite. I suppose, they could have used a little help from a better cut of pork. The layers of fat between the crispy skin and succulent meat roasted to an almost non-existence. The second dish, the fried golden salted egg yolk prawns ($28.00) had a beautiful flavor and complex saltiness from the salted egg yolk, however, the grease sipping out from it scared the heck out of everyone except my younger brother, an avid fan of all things deep fried. The Pig Shank slices in Chili Oil ($7.00), oh gosh...I would just send you running in the opposite direction .

The remaining of our dinner fared much better. The half BBQ peking duck ($30.00), was both affordable, yet not stinching on quality. It's crisp skin wrecking havoc in my mouth as the gregarious flavors spoke volumes with the sweet hoisin sauce stuffed in fluffy pancakes.

Desserts was a sweet affair with a chilled pudding ($6.00) from the special menu. A green tea panna cotta with red bean endings. I loved this all except for the coarse stewed red beans at the bottom of the parfait glasses, non-complimentary to the quivering yielding soft pudding
above.

Our next Tung Lok venture brought us to Lingzhi Vegetarian Restaurant. Yes, you heard me right, it's vegetarian! The carnivorous likes of me protests quietly, it's dull screams smothered by the power of natural greens. What I enjoy most about Lingzhi is its dedication to produce top nosh vegetarian fare, encouraging the use of a wide variation of fungi and veggies alike. For all who have their initial reservations about this cuisine, rest assured that you would be nothing but impressed at the end of the meal. Not a staunch convert, but at least piqued by the experience.

Self deception. Yes, these sauteed monkey head mushrooms with dried chili can pass off as a close relative of the dish, sweet and sour pork. I kid you not, the somewhat hideous fungi has a texture similar to the sinful dish of rainbow reds. Yummy and incredibly huge in portions, this can easily feed 4 people.

The best dish of the night and certainly the most surprising was the satay. Sad to say, the fried sluten disguised by the generous coating of thick satay sauce was a major turn off for me.

The best dish and possibly the safest bet for the night was stewed eggplant with beancurd paste ($16.00). Thick, luscious and spicy with the likes of mushrooms and tender potatoes thrown into the warm depths. The eggplant was gorgeously cooked through without being overly mushy. The side of fried mantou, a practical tool for soaking up the gravy.

The braised wild morel with chef recommended sauce ($24.00) was a mediocre dish. Honestly, I do love asparagus and mushrooms, but you do reach a stage in a meal where, your stomach flips at the sight and taste of this moreish earthy treat.

on hindsight, the signature fried brown rice with mixed vegetables was a ravishing dish, with standards of a good fried rice applicable to the mixture of unpolished brown rice. aromatic, with each grain of rice exuding a foxy gleen of oil.

Desserts was an incredible as well. A roll of mango puree, and fine grained coconut. This literally melts in your mouth at lightning speed. Be sure to pick up the pace when grabbing your portion as well as this dish is sure to be a quick seller with seconds.

So there you have it. two meals in the name of Tung Lok. Advocates of exceptional cuisine and a all rounded fine dining experience. Signing out to relieve my induced fullness from this incredibly long review. Cheers mate.

Tung Lok Signatures
The Central #02-88
6 Eu Tong Sen Street
Tel: 6336 6022

Lingzhi Vegetarian Restaurant
238 Thomson Road
#03-09/10 Velocity @ Novena Square
Singapore 307683
Tel: +65 6538 2992

Another one bites the dust

2011-06-25T02:14:00.000+08:00

I know you aren't incorrigible.

But you swallowed my streusel bits and I hate you. I remember watching dumbfoundedly as the rising cake batter enveloped the chunks of buttery goodness I had laid nicely over the top.

Sometimes in life, things just unwind in the unruly manner. And when you do not reap the efforts that you've painstakingly sowed, you develop a tinge of bitterness. It may not reflect in such a pronounced manner on your behavior, but infects a subtler portion of your emotive response to future challenges. For me, I just heave a sigh of disappointment and tuck into a slice of warm cake.

Interestingly, the streusel had sunk to the bottom of the cake, building a crispy base like structure to it. It tasted ten times better 2 days later, by the end of 3 days, the cake was wiped off the platter.

Kudos to failed experiments turned brilliant moments.

Tell me a story I want to hear.

2011-06-23T15:57:00.000+08:00

I've found a new place. Let's keep it hush.

Like a fairy tale unfolding, a magic carpet ride awaited me at the top of the stairs.

Plush mismatched chairs and sofas (all for sale). A pyramid like high roof protruding overhead. An octopus sprawled menacingly on the walls. Overturned glasses held by the base over wooden countertops. Despite the strange glances that greeted me upon my arrival, I held my own. I wanted to be here. This place drawing me in. Cafe fables and Bar stories, even its name spoke in such mysterious tones.

I settled for an iced cappuccino ($6.80) despite the place being known for its molecular gastronomy inspired cocktails. It lacked depth, the tall rod glass displacing the shot of espresso in its milky depths. Upon a simple reflection to the waiter, he offered me an additional shot of espresso on the side. Impeccable service.

After settling in with a good read (naked economics) on the most luxe mahogany sofa, people slowly began filing into the small cozy space. In couples, then in singles, all raving for a piece of cocktail action after a tiresome day at work. It was like being in the midst of a crazy Arabian market place in the cartoon Aladdin only to stumble upon a secluded alley which leads to a hidden cafe.

I embraced the fleeting moment of solitude, as the sun casts its golden rays through the white banisters. With a last slurp, I headed back onto the streets.

Cafe fables and Bar stories, definitely a place worth visiting for spell-bounding adventures.

for more pictures of the lovely furniture, visit 365days2play's blog

Cafe Fables and Bar Stories
Opening hours: Mon to Sun 3pm-1am
55 – 57 Haji Lane

Dining Out: Ma Maison (Bugis Junction)

2011-06-21T13:32:00.000+08:00

I had an hour, props to my collection of my passport at the ICA building, a rough guesstimate that I conjured after watching the numbers crawl on the screens over head. My queue ticket, a mere 300 after the present count.

I declared it lunchtime and scuttled off like the wind to meet the cousin troupers.

The venue, Ma Maison, a Japanese inspired western café in Bugis Junction.

You may have read my previous account here. If you haven’t, then now you should.

Lunch was a magnificent spectacle of peacock like dishes fanned across the traditionally lined floral table cloths. The steak lunch set ($12.90++) that I ordered complimented with a shallow bowl of clam chowder, salad and a basket of bread. The salad was good, albeit, a bit ordinary; I did appreciate the selective choice of fresh lettuce slices. The clam chowder on the other hand was a major letdown with a gradually coagulating phenomenon, clumps of fat laden flour balls drifting through the broth. The steak platter on the other hand came with extraordinary sides, specifically the mashed potato with bits of crunchy Japanese cucumber and baby carrots scattered throughout. The steak was mediocre, it’s thin cut resulting in an overall well-done finish, chewy and unsatisfactory, save for the brown sauce generously poured over the top. I devoured that with the spaghetti.

My cousins’ meals include the hamburger steak lunch set ($15.90) and the Beef Stroganov with egg wrapped butter rice. The former was enjoyable, though a bit small in portion size for a growing boy. The ominous dark sauce (reminiscent of Tonkatsu sauce) dribbling over the steak patty, not too well received given it’s sweet notes that conflict with the concept of a savory lunch. The Beef stroganov was a bitch to capture on film, as the beef was severely mangled in sights whilst the golden egg wrap, offering an over contrasting challenge with its luxuriant colors. Still, it was apparently quite good as my cousin (other one) proceeded to devour the dish in record time. My comments were that the beef slices were too hard and dry. But then again, Ma Maison does a killer job of covering up its mediocre meats with to-die-for sauces. Clever move.

The story ends with a sweet note as I rushed back to the ICA building with 5 minutes to spare before proceeding straight to the counter for my collection. All in good timing.

ma maison (bugis)
200 victoria street
#02-51 bugis junction
tel: +65 6338 4819

new toy!

2011-06-18T20:35:00.000+08:00

I can't contain my excitement.

Like the little kid in the backseat who blurts out "are we there yet?" for the umpteeneth time on his way to disneyland.

So here's unveiling the new addition to the family. Howe ( I took the liberty of naming it after the owner whom I purchased this beauty from), a QL 17 Canonet Rangefinder.

So here's in the introduction. Short and blunt. That's just the way it is since he renders me breathless with every gentle squeeze of the shutter (i need to get one of those soft release bugs!). With a banging 40mm/f1.7 lens and the sharpest viewfinder I've heard people compliment me on, (considering it's a 30year old camera now), this tugs at every heart string left in my heart.

And it works so well... Here are some photos from my recent walk-about (as Nullah from Australia would put it).

I don't want to go to jail Ma!

and around Haji Lane/Arab street area.

below are some thumbnails as well. Feel free to click on them for the full image! Hope you guys enjoy the shots. Promise to bring you more photos from my darling soon so stay tuned. Looking into the possibility of a tumblr or lomography account as a avenue to share my film photography endeavors. What do you guys reckon?

Eating out: Hand in Hand Beijing Restaurant

2011-06-13T12:44:00.000+08:00

I should have never met you.

Now my heart beats with a resounding yearning for the fatty cuisine. A cruel addiction.
The pork slices, there was something magical in the confluence of fats and lean meat in each silver. The dip, providing an alchemy of myriad textures and flavors, the pinch of garlic, the nutty flavors surfacing from the addition of sesame oil and the spiciness of chili oil. It take a whole lot of man to resist slurping up the gravy, held back only by the fear of early onset of arteriolosclerosis.

Where were we again? My brain encountering a resurgence on its neuron endings. Boy, was I tired. The middle of little India, that’s where we were placed, yet uncannily in a Beijing restaurant, a shrine to the porky animal with an equally provocative name. Hand in hand. Shucks.. what am I thinking. It was 9 15pm and the crowd in the restaurant had faded to a glimmer of its former glory. Now there was only you and I left in the restaurant, tucking into the food as though a famine had strike.

Next up, the chive pastry arrived, a good sized 8 inch pizza like entremets with a generous slathering of chopped chives and marinated pork. I adored the pastry, the inner portions yielding to the juiciness of its contents, displaying a more chewy texture whilst the outer crust, retaining its crisp curry puff like appeal. Opening up it’s jaw and with a swipe of oh-so-good chilli sauce, this was a terrific rendition of ‘Chinese pie’.

Then the xiao long bao came along. Earlier on, I had witnessed the immediate activation of a squad of craftsman as they got down to making the little pillows of ecstasy once our order was placed. With it’s translucent skin and hot soup within, I took a bite off the top before drawing in the soup with a gentle clasp of the lips. Yum. It was good, though not as sweet and flavourful, still good. The meat inside crumbled to bits with the gentle prodding of the chopsticks. I’m not sure whether it was a good sign or not, but I relished in anyhow.

The restaurant closed shortly after we left. The waitresses bidding a sweet farewell. I had dreams about xiao long baos that night. The next morning, my breath yielded to the might of the garlic stench. I was head over heels in love.

Hand in Hand Beijing Restaurant
141-143 Jalan Besar
Singapore 208859

http://www.handinhand.com.sg/

I am cow

2011-06-13T09:36:00.000+08:00

Just for a pre-warning, if you had painstakingly washed your hair before this meal, please don’t make a fuss about the lingering smell after that. Let’s just enjoy the meal shall we?

SoHo 7 cafe and bistro located at Armenian street, just a stone’s throw away from SMU is a delightful addition to the growing amount of cafes in the region. Featuring their very own hand-roasted coffee with a variety of blends and single origin types, I was well impressed with the lovely red roaster cum grinder placed lovingly within the restaurant’s small space. Not so impressive was the heavy stench of grilled patties circulating the still air. So much for grilled beef flavoured perfume...

We set about ordering the SoHo Best ever burger ($9.70) and the Bacon Burger (alas, i forgot it’s exact price and name even). Whilst my partner in crime, a.k.a burger assassin had a latte to go along, in active role as his willing accomplice. First of all, let’s just admit that the coffee was delicious, albeit a little common in base notes but still excellent in composition and temperature. The signature SoHo burger looked fantastic in my opinion, it’s moist and tantalizing split of components held down by the edge of a knife. Though my ~~boyfriend~~ partner in crime had some grips about the sloppy mess he created whilst attempting to eat it with his hands; I found its sauciness extremely attractive. Mainly because I was used to consuming this dish in a weirdly civilised manner (fork and knife). He did make a point though that a burger should always have buns firm and large enough to contain its contents without a major spill over occurring. Well, to each his own. I was well satisfied with the ethereally soft buns smothered in a mixture of barbeque sauce and mayo. The beef patty could have used a bit more seasoning and its innards giving tell tale signs of over-handling in the mix. Still, I dived in with gusto and finished the entire dish with a gregarious swipe of the plate. Darn that was good.

the burger assassin taking delight in his recent kill.
Photos courtesy of Howe (my newly acquired rangefinder, Canonet QL17. love it to bits!)

SoHo 7 Cafe and Bistro
36 Armenian Street, #01-08
Tel: +65 6634 5779

Hold on

2011-06-12T19:30:00.001+08:00

It's true
An affirmation slips from my lips
I'll tell you what you want to hear.
This once.

'I'll never understand what's it like to be you.'

The fiddler on the roof witnesses
our struggles and strives
His woes, on misalignment of pocket fund delegation.
Her dire need to be embraced.
A history that weighs down heavily.

The fiddler snitches a mocking laughter at the scene.
We exchange bites.
Like savage hyenas.
The hurt just bleed a little more.

Hope dangles on a string.
Time will be my slow redemption.
My dear,
there is still space for a little beauty in this wicked world.

So hold on.
with me...

Circus antics

2011-06-09T11:23:00.000+08:00

'I know we all got our faults.
We get locked in our vaults,
and we stay...'

Let me be honest

2011-06-08T11:37:00.001+08:00

It's a good thing you're not here tonight. Especially YOU. You know who you are.

If you were here, you would bear witness to some really painful and juvenile night wear choices. My glistening face, from the sweat that peeled from my pores. Humidity... such a drag. The glamorous piling of dishes in the sink. You would have seen my dorky dance moves as the song 'give me everything tonight' blasted through the headphones. I have bras all over my bed. My table... let's not even go there.It's a good thing you're not here.

But after the emergence of the this beauty from the oven. I wish you were here to share it with me.

Frozen blueberries from way way back and sour cream from a recent baking endeavor. I just had to get down to clearing the fridge before my eventual move.

So a 'Wake-up-cake' was what it called for. A magnanimous and down-to-earth butter cake with flakes of vanilla beans sprinkled through. Like fairy dust. Did I tell you that I love polka dots. Those blueberry patterns certainly made my night.

Berry blasts, spurts of rich purple. A crunchy crust.

Having you here is better of course. I'm thankful.

Sour Cream Butter Cake
recipe inspired by Bourke Street Bakery cookbook

makes a 8inch cake

125g unsalted butter
180g caster sugar
1 vanilla bean, scraped
2 eggs
100g sour cream
150g self raising flour, sifted
65g blueberries

1) preheat the oven to 200 degree celsius
2) Grease and line an 8 inch removable base tin.
3) Whisk the room temperature butter, caster sugar and vanilla bean till it is creamy and pale
4) Add one egg at a time, whisking for 20 seconds after each addition.
5) Add the flour and sour cream alternately in 2 batches. Starting and ending with flour.
6) Scrape the batter into the prepared pan and sprinkle the blueberries over the top.
7) Bake for 45 mins and remove from the oven onto a cooling rack once the cake is golden brown.
8) Cool completely and flip the cake over to serve!

pack our bags and hit the skies.

2011-06-07T11:46:00.000+08:00

That idea of escapism... these words could sum up my life.

a day out with the cousins

2011-06-06T16:39:00.000+08:00

well, what else should it revolve around but clouds of awesomeness and platters uninhibited chatter.

Let's do a food photo memoir then.

lunch at De Grand Restaurant.
*bah*

my complete review can be seen here

three 'very little' lambs.

a chicken roulette that had gone a little loose.

our next assignment, the wooden spoon at shaw gallery. Loved the country kitchen vibe, but it's goods just spoke in minimal volumes of satisfaction.

Cake cases always look more attractive from a little girls' perspective doesn't it?

Our tea time procession. chasers to our delicious ice cream treats. Coffee (serious business!) and sea salt caramel cheesecake for me.

And there you are, a gallery of piquant items. Enjoy the week fellas!

Freedom Fighters - Hummerstons

2011-06-03T11:44:00.001+08:00

Dinner tonight was at Hummerstons. A lovely joint tucked away in the hushed corners of Robertson Walk. Set on the second floor of the vicinity, away from the prying eyes of passerbys, my boyfriend and I were guaranteed of a private and ultimately intimate dining experience. Needless to say, being the resturant’s 8th day of operation (as revealed by our lovely waitress), crowds were sparse and mainly close friends and family of the owners.

Upon our entry into the somber and livid lounge area of the restaurant, i noticed a drastic difference in the separate design notions in the space, a light and airy, almost Japanese inspired dining area, a darker more intense feel for the front of house tied together by the most gorgeous long wooden table riding the center of the restaurant. Personally, i much preferred the spacious feel of the former, the gentle lighting exuding a warm glow upon our electrifying interactions.

my lovely dinner companion for the evening. Hope you liked the flowers.. hehe.

The menu was simple, featuring cafe classics with a twist. With a bit of peeking, my eyes shifted to the dessert menu, wildly ‘colorful’ bits of words popping out before me. Neh, I digress. So back to dinner, we feasted on the Hummerstons Burger and Smoked Duck Quesadilla for her and him respectively.

The Hummerstons burger ($24) was mildly introspective in some ways. The grilled beef patty(requested to be done medium rare) done perfectly, my heart whispered for a wee bit more flavourings and spices. Well, the spiced tomato-chllli aioli served on the side did help. Sweet and spicy at the same time, this condiment was a delightful touch, adding dimesion to the caramelized signature Hummerston fries (I adored these!). Overall, a mild mannered dish, with some playful extra touches such as the caramelized onions and applewood smoked bacon.

His smoked duck quesadilla ($26) was a hodgepodge or flavours and textures. However, upon first taste, it was slightly disappointing, the different components melding into a swirl of unrecognisable flavours under the thick flour tortilla. I suppose we were supposed to eat it when it’s hot, but my boy’s ‘leave the best for last’ concept kind of backfired on him as he grazed on the lush greens on his plate before proceeding to the main. Still, the smoked duck chunks within were delightfully pink and tender, complimented by the slight kick of the chipotle coriander pesto and the sweetness of roasted pears, it was an inventive approach with an interesting casing, but it just didn’t work for me.

We complimented our main courses with a bottle of Argentinean Malbec ($45), which tasted slight fruity almost akin to black currents. Full-bodied yet not over surging in tannins. Perfect for a bit of over the table flirting.

Dessert came as a surprise from the kitchen. A gift. That probably made it all the more sweeter.
Another twist on the usual tarte tartin, stewed raisins and apples on a seemingly chewy bed, could it be.. a giant macaron. I nibbled and chewed through it’s moist almond center. Swoons.

To all the brave souls out there who ventured out from their comfort zones to find themselves. Here’s a toast to the freedom fighters.

fyi, the outlet only opens for dinner now. Hopefully they will expand on to branches and lunches soon cause I reckon it would certainly cause a stir in the neighborhood.

Hummerstons
11 Unity Street #02-14
Robertson Walk
Singapore 237995
+65 67378863

Plus points for the french - Gourmet Plus

2011-05-30T19:56:00.001+08:00

At the end of this night, I was packing a slight paunch. No kidding. Along with that, a definite grin titillated by genuine hearty fare and warm hospitality.

Be kind, rewind.

So recently, I had the privilege to dine at Gourmet Plus, a lovely little gem of a bistro nestled in the heartlands. With a name like that, I didn’t know what to expect at all. So with that I arrived at the scene with none, an open mind and a vacant stomach.

To be honest, after perusing the menu, I found the prices slightly higher than I would expect for a cozy joint set in a quiet neighborhood. The fare covers a variety of European specialties and signature dishes. A quick chat with the owner, Amanda, revealed that the name, Gourmet Plus is French inspired and created to suit the general direction that the Chef Jean Rene Masson took with his food. Everything good that Europe has to offer, even taking to offering Spanish Tapas on weekends. On a separate note, what I liked most about Gourmet Plus is its relaxed atmosphere, stripping notions that European dining should be stark and stiff. It’s alfresco dining option looking every bit a romantic enclave for intimate occasions.

After much mind jostling, I decided on the French Onion Soup ($9) and Duck leg confit ($28). Authentic French fare that I figured would be the signatures of the restaurant.
The French onion soup arrived at the table in a whisper of smoke. I adored the intensity of flavors throughout, from the richness of the beef broth, the touch of sweetness from the caramelized onions and the savory goodness of the toasted cheese on top of floating slices of bread. I dug into the dish with no reservations, slurping and carelessly clipping slices of the bread that had soaked up most of its glorified liquid throne below. Cloud nine ensues, followed by stunned realization that I was half filled with an impending main course. Darn…

Thanks to the hospitality of my dear host, Amanda, our little party was served her favorite dish, the Swiss raclette ($14) as well. An odd composition on the plate that defied my previous inhibitions. Melted raclette cheese served with air dried sautéed potatoes, gherkins, cocktail onions and paprika. Now this was a rather intriguing dish, the raclette, a semi firm cow’s milk cheese, melted and scrapped on to the plates. I love the saltiness of the cheese combined with its delightful companions, all delivering a variations of conflicting textures and flavors that accentuated the complexity of the melted cheese.

My duck confit did not disappoint either, with standards comparable to a top notch, high accolade restaurant as DB bistro. Crisp fatty duck skin giving way to the juicy inner sanctum of duck leg. It doesn’t get better than this. And despite my throbbing arteries, I luxuriated in it. Relinquishing in the luscious duck fats that oozed out through its crackling skin.

Some of my companions dishes which I didn’t get the chance to sample. And some which I did… the cod was delicious!

Aglio Olio with prawns

The cheese fondue I got to sample. A delightful bathtub of gruyere and Swiss cheese.

And what better way to end a meal than with a tart dessert. The Lemon Tart served with lemon sorbet was a refreshing change from the heaviness of the previous courses. The acidity of the homemade lemon curd soothing the taste buds.

So there I was, contemplating silently, the loosening of a button under my trouser. Gourmet Plus had indeed surpassed my expectations with their provision of luxurious European food in a casual neighborhood ambience. Last I’ve heard, Gourmet Plus does have a private function room on the second floor which seats 16 guests. Renovation works are still on the way now but I’m sure it would a delightful destination for a private event once it’s wrapped up. Catering services are also available and are highly popular with the neighbors in the residence, so do consider this option should you be hosting a party and would like some elaborate fare to add to the immaculate displays.

Gourmet Plus
117, Frankel Avenue
Singapore 458232
Tel: 644 111 20

Fighting the demons will take time

2011-05-30T13:20:00.002+08:00

Being the good listener that I am *nudges weighty man*, I took a trip down to De Burg to battle the “I want to eat a burger a day” demons in me.

Despite it’s rather peculiar location (a coffeeshop amongst a block of admirably old estates in Ghim Moh), a good look around assured us that our choice was an accurate one. All around, young executive type individuals and couples dotted the scene, chomping their way through platters of burgers and fries.

We made a scoot for the plastic menus before settling along the darkened outskirts of the coffeeshop. The boyfriend promptly made a choice for the Mexican burger complete with salsa and a 200g beef patty ( $13.95) whilst I settled for the more humble assemble of Bacon Cheese burger with a half sized patty ($9.65)

So… let’s be frank, the beef patty wasn’t what I had expected. Well done throughout, and ever the slightest bit dry on the ends, I still found it to be incredibly tasty and tender at the same time. It’s lips were sealed with legends of its secret ingredients though, my mind spins at the possibilities. The bf’s Mexican babe was tastefully composed with a mixture of fresh vegetables in a spicy sauce melded in with the toasted bun and beef patty. Then again, they could have used a better quality bun to improve the overall impact of the dish. But still, I was I was (man.. i'm starting to stammer) satisfied.

So there you have it. The best no-nonsense burger I’ve had in a long time coming. That should stave away the demons for a long time

De Burg
Blk 10 Ghim Moh Road, #01-78, Stall #3

2011-05-20T10:32:00.000+08:00

your cruel words tear through my porous sponge heart
a deep rooted tree.
extending it's colony.
sucking all the elixir from my soul.

Stop. Leave it.
There's nothing here for you.

Hate me so good that you can let me out.

Basket Case

2011-05-12T09:34:00.000+08:00

Hey folks,

let me tell you more about my yesterday. So I did fulfill one of my long time dreams... yes I caught Sara Bareilles live in concert. And boy was I blown away... she's just so much better live than recorded. Well, I do have the acoustics within the concert hall had a part to play in this AMAZING performance (yes, I was quite amused by her lack of a better word during the prelude to the concert). One thing that enhanced the entire experience was her lovely personality and bubbly jovial self while interacting with the audience. When the sweet words "some people should just mind their fucking business" escaped her lips, the crowd went ballistic ! This was followed by a terrific rendition of 'King of Anything', where the audience participated by crooning on top of their lungs.

You would then ask why do I have an affiliation to Sara'a music? Well, the answer is simple, in 2006, when the song, 'gravity' was released, I took to the song with incredible emotive attraction; probably because I was dealing with an extremely bad relationship there and then. The words that flowed so painfully from her powerful lungs reached out to my wretched soul, soothing the cracks. At least there was someone out there who understood my woes, feel my agony. From that point on, I had recognized Sara Bareilles as an talented song writer and gifted artiste; purchased her album and literally took to reading all the lyrics of her song, developing a deeper understanding for her expressive yet bemusing teasing of words. Somehow or another, I could relate to all her songs, developing a relationship with a different song each time my life reached a crossroad. Some of my favorite songs include 'Love on the Rocks','Between the Lines', 'Basket Case' and 'Say you're sorry'.

And watching her in concert yesterday was certainly an unearthly experience. After a tear-worthy rendition of 'basket case', she followed it with a last act of 'gravity' (extremely wise move). And as I left the darkness of the concert hall into the light, her soulful voice reverberates through my head... somehow or another, I had attained a state of liberty, a mind at peace.

I love you Sara Bareilles.

I don't want to talk about it to you
I'm not an open book that you can rifle through
The cold hard truth that you'll see right to
I'm just basket case without you

He's not a magic man or a perfect fit
But had a steady hand and I got used to it
And a glass cage heart and invited me in
And now I'm just a basket case without him

You're begging for the truth
So I'm saying it to you
I've been saving your place
And what good does it do?
Now I'm just a basket case
Now I'm just a basket case

Miniature living.

2011-05-11T14:59:00.000+08:00

A series of shots from a recent photoshoot for a friend's interior design models. Look at the nifty work. Amazing that something so small can be so detailed.

Thanks Weiyi for giving me a chance to glimpse into the life of an interior design student in laselle. Sure was an eye-opener!

That's Steven... the ~~door bitch~~ maître d'. haha.

Alright. Signing out for some hard work.

Life's all about crazy students and mad ass graphings.

Miss the days of floppy discs and Sticker book collections.

Pigging out.

2011-05-04T10:24:00.001+08:00

Macpherson Road is chock full of hidden troves and treasures of good culinary finds. Take for example, the kway chap store, part of the pretentious Sinfong "restaurant" that we noticed while looking for food to fill our empty stomachs. Despite it's provocative store display (imagine an eye boggling spread of intestines and unidentifiable parts), the food served was unpretentious and very very good.

WE gingerly placed an order for a mixed platter and two bowls of kway chap with the store owner and hoped for the best. When the assemble of dishes was hoisted to the table, we were taken aback by the abundance of parts generously heaped onto the plate, the savory thick sauce spilling over. In it's companionship, two bowls of kway chap, all for the price of $13. Now that in my opinion was a steal. And this hypothesis was further reinforced after biting into the crisp innards and taking a slurp of herbal broth.

Revolutionary. So this was what the real deal is. This rendition certainly put the mass-produced food court versions to shame. What sealed the deal for me was the unique offering of fried large intestines, which I later found out to be the rectum. Okay, this would certainly make you squirm a little in your chair, but it was so good. Crisp skin followed by a slightly chewy texture. The pork belly as well was gorgeous, I wished we had more of that.

After tucking into our heap-load of food, we were stuffed and thoroughly satisfied. I must admit that the coffee shop's atmosphere allows for the optimum enjoyment of food with it's slightly cooler than normal conditions despite only it' fan installments over head.

Okay, now for something random. here's a shout-out to Dan. Thanks dear for the lovely watch. A lovely Triwa gadget now helms my collection. *beams*

Chuan Lai Guo Zhi Wang (Sin Fong Restaurant)
560 Macpherson Road
67441252
8am to 12.30am Daily

Working on my ROAR

2011-05-02T09:27:00.000+08:00

Dining @ Daniel Boulud Moderne Bistro (Marina Bay Sands)

Prior to the main event of fluffy costumes and exaggerated hyena laughter. The three of us had to fill our ravaneous stomachs before the Lion King Musical. Being the inclined foodie in the bunch, I set out to prove to the others that dining within the swanky compounds of the Marina Bay Sands wouldn't garner an astronomical bill (aside from the unfairly incurred ERP and parking charges).

Daniel Boulud has become a synonymous name with the newly introduced food scene in the Marina Bay Sands. First introduced to me via a Television show on the Asian Food Channel, One night in Singapore. Daniel Boulud, a renowned French chef with Michelin stars to his accolades was featured battling the odds on his first visit to South East Asia where he had to prepare and serve a meal for 50 guests in his special French fine dining style. Then on, I was intrigued and perhaps a bit piqued by Chef Daniel's working attitude, thoroughly professional and almost obssesive to details. So, the answer was clear, db Moderne Bistro was where we should be headed.

In this lacquered space, I was a tad confused by the conflicting concepts. French Bistro style with an incorporation of American food...served french style? Now.. what the heck. Just bring on the food.

Our bread basket to start off the meal together with cheese Gougères (yummy).

Starters arrived swiftly at the table along with our assemble of mains. Side note: The speed of the kitchen was amazing. And since we had earlier indicated to the service staff that we would be sharing all the dishes, she instintively enquired whether we would like the burger to be sliced. Upon that request, sharing plated were quickly brought to the table and even though the burger first made its peek-a-boo appearance in its full glory at the tip of the table. I was quickly brought back into the kitchen for some knife treatment. All without the sound of squabbles of hushed hurries from the mutual staff. I was well impressed.

Food wise, we had the Tomato Tarte Tatin. Made of a delicate construction of puff pastry, tomato confit, goat cheese, frisee and basil pesto sauce. This was simply delicious, clean flavors helping to cleanse our tired palates for the meal ahead.

Small eaters beware! Portions at the bistro are rather large in size, so do be cautioned when you place your orders. A good solution would be to share, as we did. Here we had the Duck Confit and the Original db burger. The former was one of the best duck confits I've had. Crisp and evenly browned skin revealing succulent and tender flesh underneath. The crux of the dish would have to be the pan fried potato cubes at the bottom of the dish, soaking in the glory of the juices from the duck. The original db burger was a walloping mess of premium ingredients. A far cry from the sloppy joes served up at tex-mex styled bars. Parmesan buns, beef patty with short ribs and a silver of foie gras tucked away neatly in its center. Not a mind-blowing affair but I did love the steak frites as accompaniment. Those were excellent!

At this point, we were all full to the brim. Still, we had to lay our hands on some of the irresistible desserts. With a rather wide choice of selection, we settled on a juxtaposition of flavors. The Lemon floating island and the flourless chocolate cake(Clafoutis Tout Chocolate), a fine representation of cloud-like lightness versus dark and rich. The former reflected such finesse with its tangy flavors reflecting from both the yogurt sauce and lemon based meringue complimented by candied stewed rhubarbs. My mum couldn't resist wiping out the sauce from the bottom of the dish. The latter, the flourless chocolate cake was good as well, it's center, molten, the reminiscent thought-provoking flavors of intensified dark chocolate going extremely well with the vanilla ice-cream and chocolate sorbet.

Dining at the db Bistro Moderne was a truly enlightening experience, featuring commendable food with even finer service. With it's convenient location just next to the theaters, I'm sure it would continue to rake in the crowds.

Alright, so it's farewell now as we leave to watch the singing animals prance across the Savannah.

DB Bistro Moderne
10 Bayfront Avenue
#B1-48
The Shoppes Marina Bay Sands

background noise

2011-04-27T01:01:00.000+08:00

A special message for that someone out there who is supposedly busy burying his nose in piles of notes.

For lack of better words
our tempers swallow us.
For if we were to speak,
rattling words of never-ending tongue twisters,
our ears would fold.
An air tight lock to stop the bleeding.

Focus.
Drift. The storm pasts.
Still, I can hear your thoughts.
Like daggers to my heart.
The stirring of pain in your voice.
Impatience.

Is it me?
Am I too difficult?
A tight grasp of hands.
A promise of forever discovery.
Forever love.
Haunts me.
The image clings to my pounding head.

A sway of hips,
a toss of perfectly refurbished hair.
My vision takes a stab at the blur.
The yearn, the conformity.
I am nothing like them.
How will you love me?

Face it,
the truth
I am permanent.

and I love you.

swirling clouds in violet haze

2011-04-18T00:23:00.000+08:00

Starry
starry night
paint your palette blue and grey

look out on a summer's day
with eyes that know the
darkness in my soul.
Shadows on the hills
sketch the trees and the daffodils

catch the breeze and the winter chills

in colors on the snowy linen land.
And now I understand what you tried to say to me

how you suffered for your sanity
how you tried to set them free.
They would not listen
they did not know how

perhaps they'll listen now.

Starry
starry night
flaming flo'rs that brightly blaze

swirling clouds in violet haze reflect in
Vincent's eyes of China blue.
Colors changing hue
morning fields of amber grain

weathered faces lined in pain
are soothed beneath the artist's
loving hand.
And now I understand what you tried to say to me

how you suffered for your sanity
how you tried to set them free.
perhaps they'll listen now.

For they could not love you
but still your love was true

and when no hope was left in sight on that starry
starry night.
You took your life
as lovers often do;
But I could have told you
Vincent
this world was never
meant for one
as beautiful as you.

Starry
starry night
portraits hung in empty halls

frameless heads on nameless walls
with eyes
that watch the world and can't forget.
Like the stranger that you've met

the ragged men in ragged clothes

the silver thorn of bloddy rose
lie crushed and broken
on the virgin snow.
And now I think I know what you tried to say to me

how you suffered for your sanity

how you tried to set them free.
They would not listen
they're not
list'ning still
perhaps they never will.

you never fail to make me see what a beautiful song this is.
and maybe it is right.
They would not listen and they would not understand.
Perhaps they never will.

hold on

2011-04-13T10:05:00.001+08:00

I see your face,
but your mind is a mile away.
Which planet do you thread on?
Do you see the footprints you leave on the shapeless terrain?
You run for a brief moment,
your hurricane heart skipping a beat.
The thin air revealing no signs of your muffled cries.
Nothing seems to matter now.

The orbital continues.
Glorious rays mapping their paths,
burning their way into the cold shadows.
You feel just like the sun.
From the moment I knew.

I hold on.

Life's a feast

2011-04-12T11:18:00.001+08:00

before it slips me by...

On a recent food galore session at 10@claymore situated at the recently renovated Pan Pacific Orchard, my stomach rode the ups and downs of thrilling indulgence followed by guilt stretchings at the end of the night. I have never dealt well with buffets, now thats the truth. Blame it on the faulty limit receptors.

Together with the rest of the hungrygowhere staff and other invited guest writers, we savoured the offerings of the modern bistro and grill, harboring even greater expectations for the 'plates of pleasures'; after the impressive introduction from our hosts.

As you would see in other international buffets residing in other hotels, there were the staples, mussels, clams, fresh oysters, sashimi, salads, lobsters and roast beef. I must admit that I found the latter rather good, especially with the myraid flavors of seeded mustard in a mish mash of aromas.

In heartstabbing honesty on this page, the rest of the offerings of the hot items on the buffet line were painfully mediocre. I could have ignored those entirely in place of the cold items. These shall not be reviewed here.

The plates of pleasures as advertised came in the daintest of portions. Lovely idea given that you could sample a portion first prior to re-ordering the specifics in larger quantities free flow. The gratinated chilean diver scallops were amazing, the gratin providing a sensous textural contrast to the tender pan fried scallops. My only gripe would be the over use of chinese spinach in most of the seafood dishes making the dressing of majority of them a boring repetition of each other. Discontent aside, I'm moving on the ala carte menu at our beck and call. I bask in the strong spotlight of conciliation.

The oven roasted bonito cod with honshimeji mushrooms, pea spouts (bah) and a garlic shoyu sauce was a sure winner in my eyes irregardless of the rather inauspicious edible flowers garnishing my dish. The cod's fatty consistency accentuated by the sweet salty flavors of the shoyu sauce, it's sensuous characteristics played up by the slow dancing of the bonito flakes straddling it's back. I swooned, pushed away the tiny mould of pea sprouts from underneath and continued in my mild hypnotic act of savouring it's sweet flesh. *two thumbs up*

ooo.. desserts. jars and jars of sweet delights greet the eye. Damm i get distracted too easily.

Okay. So, perhaps some salads to work up and appetite? With a library full of sauces, dressings, oilves oils and ingredients to be mixed in. We went trigger happy on the salad, mixing a kaleidoscope of rainbow colored ingredients and a good measure of bacon bits in for extra joy. Lovely.

In a major operation to taste all the a la carte offerings available to our eager-beaver palates, we ordered, shared and laughed at the table action. The CLAYMORE Grain Fed Australian Beef Rib eyes was fantastic, well aged and featuring a solid cut, swimming in the goodness of the herbed butter melting in it's feverish glory. Another winner was the beer battered black cod fillet with fat chips and tartar sauce. I could wax lyrical about the fries all day long. thick, crisp on the inside with smoky moist innards, i dug in like a hysterical refugee.

The other mains such as the wagyu beed burger came across slightly disappointing with it's premium make up of wagyu beef overshadowed by the doneness and compactness of the patty. So I continued rifling through the frites.

room for desserts anybody? I sure do have some.

A pedestal of assorted fresh fruits and petite sized cakes meets the eye followed by a magical waterfall of death by chocolate. Nothing too out of the ordinary but do save space for a blueberry and peanut butter crepe. made à la minute. resistance is futile.

10@Claymore
Address: 10 Claymore Road, 2F Pan Pacific Orchard, Singapore
Tel: +65 6831 6686

buckets of emotion overflow

2011-04-01T09:22:00.003+08:00

Sometimes its hard.

I blink a tear away.

Crying isn't a sign of defeat, it's an act of recognition. Isn't it better than ignorance?

Emotions sets each of us apart. What makes us different from robots if we were to shut them out?

It's okay not to be okay.

Color me with the shades of wild honey

2011-03-30T23:46:00.002+08:00

A second visit.

A 'banishment' to the bar stools. A relinquishing of higher heights and differing perspectives.

A runny nose.

A plate of gorgeousness. An angel like lover.

Wild honey colored my delicate soul. splashed it with buckets of rainbow like paint in a dazzling spectrum of patterns. I'm smitten again.

Weekday breakfasts at it's best. Pacing slow luxurious steps across the wooden floors.

The Canadian Breakfast, thick and tall pancakes, crisp bacon, blueberry jam and Pure maple syrup. Nothing out of the ordinary but still a titillating experience for the mundane diner.

My slightly more adventurous option of Mexican breakfast complete with burrito filled with cheese,hash, scrambled eggs and spicy chorizo. Complete with a saucer of guacamole on the side. This was sure to be a winners breakfast. *burp*

Wild Honey
333A Orchard Rd
238897
6235 3900

how to calm heart palpitations

2011-03-24T22:25:00.003+08:00

sometimes it's good to pen down the thoughts in your heart. Even though it may be excessively private.

Worth two stares at least.

2011-03-24T09:20:00.000+08:00

Let's play this game. Guess how many different combinations of pasta can you get of the 4 different pasta bases, 10 mains and 4 sauces? Now that's a math problem worth a little brain storming before a hearty meal at Kichn.

(honestly, I think the answer is 160 but I'm a little afraid of the slander that may follow regarding my lack of mathematical prowess)

We arrived at the rather shady alfresco settings of the dining place on a scorching afternoon. Since I was the only one on an empty stomach, I took a quick glance at the menu and placed my order. What could be better then homemade noodles in chilli crab sauce with chicken cutlet? (Respite my lack of knowledge that the homecooked noodles referred to the comforts of instant noodles that we eat at home...CLEVER move by Kichn). The chilli crab sauce was a thick spicy sweet mess that enveloped the noodle portion of the dish and coating each thin strand. I was particularly impressed by the portion size of the chicken cutlet, lightly coated in panko crumbs and fried till just golden brown. All this, served in a lovely brown takeout box. Lovely

'Satisfying gastronomical Tantrums'

Kichn
180 Albert Street
#01-05, Albert Court
Singapore 189971

Cowabunga

2011-03-23T19:48:00.001+08:00

Located in a unusually sleepy part of Bukit Timah Road, just a turn up from the ubiquitous gas station into Binjai Park, Peperoni Pizzeria ( a new effort from the Les Amis Group) awakens the snoozing neighborhood with it's larger than life presence and the rowdy family crowds drawn in with a dreams of crisp Italian dough.

the magic that goes on behind the counters.

Throughout my two trips to the restaurant, I've gathered a rather fanatic kind of respect for the kitchen produce. Even though pastas were not the mainstay of this casual eatery; they were unsuspectingly good. Tried, tested with sauce stained lips and a smirk are the frutti da mare (seafood and truffle) and the pasta Funghi & pollo. Lovely and rich pasta dishes belted up with an attitude and great flavor to boost.

Moving on to the main attractions, the pizzas were a hit at the table even with the discerning grandmother being the head judge of the council. With a silent nod and a quick nibbling motion, we gathered that the pizzas were a winner and proceeded to devour the buggers. Here we had the 12 inch Pancetta as well as Four Cheese pizza; of which my scale of liking tilted slightly to the latter. Thin crusted with an interesting topping of Italian smoked bacon, cheese and sunside up egg; it was a sight that garnered many stolen breaths. And the flavors just made you want to chain devour piece after piece of this calorific beauty.

The many smiling faces

Desserts were a delightful attempt to prolong the experience of sitting in this cheerful ambient place. But of course they brought more smiles along with their sweet roots.

The all too standard tiramisu (very family friendly version with a sparse amount of liquer present).

The more non-pareil of the pair, the Sformato - Ovenbaked ricotta cheese & lemon
cream in hazelnut caramel sauce. This dessert really titillated the taste buds with a playful note of added cheese to the already saturated meal but in the lightest most ethereal form possible. Think something like a bread and butter pudding with hints of lemon interspersed in between the soft custard composed of baked cheese. This dessert is seriously worth a try despite it's rather hefty price tag.

Peperoni Pizzeria is by far my favorite pizza joint at the moment. Opening my eyes to realms of thin crust pizzas at decent prices baked to perfection with a selection of fresh ingredients scattered over the tops. Now I'm ravenous for more!

Peperoni Pizzeria (Binjai Park)
7 Binjai Park, Singapore
Tel: +65 6463 7800

Soothing the rippling effects of those cravings

2011-03-15T20:58:00.001+08:00

In order to do so, we headed down to Brotzeit for some true blue German fare.

We're talking sausages and Sauerkraut here and a huge piece of pork schnitzel thrown into the festivities.

Since we were having lunch, we saw a couple of lunch sets on advertisements throughout the facade of the dining area and decided to sample one just to test it's value. By golly, the broccoli soup,as unappetizing as it sounds, was spectacular with the savory pieces of Gruyère cheese providing that extra kick. A tad salty overall, but still a keeper in my food dictionary. Spy those pink cubes scattered through the soup, yummy poached salmon. It's a treat!

The chicken schnitzel was all but a little disappointing. Tender pork pulverized till a thin slab of meat. Little seasoning and meager character. Saved only by the menacing appearance of red hot wedges on the side. Those were truly good, I must add. The sausages as usual were excellent and the Sauerkraut stewed to perfection done-ness. Sweet yet robust with the flavor of juniper. Watch it.. I'm drooling again.

Brotzeit German Bier Bar & Restaurant

VivoCity, 1 HarbourFront Walk,
#01-149/151
Singapore 098585

Tel: (65) 6272 8815

on a parting note, here's to unconditional friendship.

Lay your anchor down and let me wrap my arms around you...

Never let me go

2011-03-12T10:12:00.001+08:00

Never let me go: a wonderfully heart wrenching film on the fragilities of life. Touching on several controversial issues such as cloning and the personal development of these life forms. Here, we often underestimate the human capabilities to accept changing circumstances, to adapt. Then we neglect human experiences, only in the face of a dwindling life span do we fight for every experience, to feel, to touch to understand. A wonderful projection of the power of human emotion and mind. A lesson to all of us that life's to short to hold grudges nor deny the simple beauties of life that stand before us. Grasp it.

At the end of the movie, Kathy H questions the values of the lives of the people she saves versus the donors and ends of by saying "We all complete. Maybe none of us really understand what we've lived through, or feel we've had enough time."

How true.

feeding the monstrosity within me

2011-03-09T16:50:00.001+08:00

A sensia 200 film burnt meaninglessly by my ignorance.

To say that I'm pissed is an understatement.

It doesn't make sense, it hits me like a ton of bricks to the chest and blow a cavity so wide i could contain the largest crop circled corn fields in the states.

8 shots out of an entire roll. You've got to be kidding me.

You're a funny girl, Sihan.

Bah.

Chase me

2011-03-09T09:32:00.002+08:00

photo taken from my melbourne collection

Impish kids.
They tackle, waddle off with your items and turn, a slight giggle turn gurgle escape their lips.
Teasing gets them attention.
They glow in anticipation for your outreached arms, the chase.
You feign a mad goose chase followed by a bear hug and a slight toss in the air.
The laugh escalates into delirious spurts of happiness.

Once again, they escape your grasp,
you feign disinterest in giving chase.
Arms crossed.
He looks over his shoulder,
the upturned lips take a quick dip.
A snort of discontent,
eyes that call out desperately to be seeked.
You crumble,
sigh and raise your lead-like arms,
pick up pace.

The Game is on.

Question is, what happens if he stops the pursuit?
My fear...neglect.

Treats: Tarafuku Japanese Buffet

2011-03-09T08:07:00.002+08:00

I had loved the turned over japanese umbrellas gracing the ceilings. cliché, I know. But they made delightful subjects. Muted lighting, provided for.

Tarafuku Japanese buffet, a restaurant by the Tampopo group appealing to the buffet instincts, whims and fancies of hungry Singaporeans. Clever move I must say as who can resist a mainly ala-carte buffet menu featuring the likes off many Tampopo regular dishes? With such a concept, diners were reeled in like fish to a comparatively larger bait.

easy to say, I was one of them.

Priced at a decent $25.80++ for a weekday dinner, we attacked the black big shabu shabu and kicked up the dust around the food circle several times. The must-tries include the Alasakan crab, sushi, fresh sashimi (which gets replaced quite often, the variety is rather surprising too might I add), hand-rolls, and yakitori sticks (please exercise a bit of judgement, not all were nice.)

Despite it's small buffet territories, Tarafuku manages to deliver quite an astounding range of cuisine, from japanese curry rice to beef terriyaki and even to Ramen (cooked upon order only, signalled by the clipping of a peg at the counter). Everything is worth a try, a bite, but remember to leave space for seconds, only for the favorites.

Mine would have to be the tasty egg. A seemingly simple hard-boiled egg on the outside with a molten magma center a lovely shoya flavor infused throughout. I took doubles... *groanz*, what a ~~sin~~ treat!

Tarafuku Japanese Buffet
313@Somerset
B3-31/34
Reservations : 6634 0889

It was the 20th of Jan.

It's the first kiss,
it's flawless
really something.

It's fearless

fighting my inner demons

2011-03-06T00:19:00.002+08:00

"Working things through for me...

I now know officially what is wrong with me. I have also learned a lot of reasons why I am this way. It isn't about the things I initially thought.

It's a combination of things. Amazingly even some genetic things. I believe that I was born a sensitive child. What I mean by that is that I was very in tune with my surroundings and even others feelings. I was programmed to take life in general a little differently and a little harder than most.

Take that and put it with lots of seemingly tiny things throughout my life and it adds up to one BIG thing--borderline personality disorder.

Now, this isn't about blame, I don't want to do that. The only purpose it serves is to hurt others and I know I don't want anyone to hurt. I've been there and I hate it. What this is about is education.

Events have happened, things have been done that cannot be reversed and now it's about learning to un-learn thought and behavioral patterns for me. It's about showing others how to be with me, how to talk to me, what to say to me and what not to say. In large part it is about boundaries. This is my new "thing". Boundaries. I like that word... it's a safe word for me. It means putting up fences or even walls and not allowing people to get inside me too far. It's about giving others a chance to exist near me without being burdened by my every thought and feeling. It's about making my space a safe place for *me*.

I never knew about boundaries. I never knew that violating boundaries meant telling someone too much about myself. I never knew that it was me taking control and opening their gate or door and making them know me. I never knew that it was about wanting to know too much about others. I didn't know that it was about giving others some free time to exist as seperate entities from me. For those who are close to me, who touch my life, it's hard. Daily they are forced to open their doors yet again and let me in.

A boundary also means that others need to respect what I want and accept it--at least for me. Even if it goes against something they believe. It's about allowing me to be me, even if who I may want to be doesn't fit what you want for me. It's believing me when I say I am okay, and even if I'm not, allowing me to exist within myself and deal with it how I know how to. It's about trust. It's about trying their level best to stand by their commitments and to not violate things within me that are sacred. And in turn it's me not invading their sacred places or backing down from commitments.

I am now beginning to learn that it is unfair of me to expect others to live up to an impossible ideal that I seem to think exists within all of us. We are all human, we all make and have made mistakes and we will again someday. And I need to begin to make allowances for that. If I am far from perfect, why should I seek that in others?

For now though, while I am on this healing journey there are some core things that can help me along, help me to heal. My biggest thing is trust. I never trusted because I saw no reason to. When you are a child and you place your trust in another human being and they destroy it time and again you begin to learn that trust is something not worth believing in. I trusted and what belonged to me was taken even when I didn't want to give it away. No one asked me before breaking down my walls, perhaps because they also didn't understand boundaries. I never really understood that it was okay to put up walls, lock doors and be me. And as a result, today my boundaries are non-exisitent. Trust is a huge word for me because how can I expect to trust others if I can't even trust myself? I need desperately for people to be honest about what they do and who they are. I need them to respect my space and I need to know that in turn I can do the same for them. And I need to be honest--truely honest with myself. Even if it means making me angry.

I need to learn forgiveness too. By doing that and learning to trust, I will be able to let go of the anger that boils inside the dark part of me. But I am also *allowed* to be angry. As a child--before I understood boundaries--people broke through mine. They made me feel that my private space didn't actually belong to me. It was taken from me and even sometimes I gave it away thinking that was the way to get someone to love me or want me. So when they turned me away for one reason or another, I got angry at them and at myself because I was unable to hold onto the one thing that belonged solely to me. I now need to learn to forgive myself for allowing others inside my fence and forgive myself for being a person that knocked down others. Until I do, I will stay angry because I now understand what I own and what belongs to others.

Anger, the fire inside me. It rules my life right now and I feel I don't even own that part of me. It's been apart of me for a long time and to conquer it will mean a lot of hard work. It'll mean admitting things to myself and learning to let go. Living in my realm and dealing with my tirades isn't easy for others. I know it stings, even *really hurts* sometimes when I lash out but you need to understand my dynamics. Anger is very scary for me. Watching from the outside how I behave and watching others lose control is frightening. So I took my anger and stuffed it inside and turned it into something that belonged only to me, self-hatred and depression. My depression was my anger turned inwards. And now, the depression has been taken from me thanks to some great anti-depressants and some dedicated doctors and now I must face my anger. What makes it so hard for me is that I have to do this and be a mommy and a wife and any number of other people at the same time. I now have to face the demons inside me and make peace. I need to stop being angry about life and at myself and begin to live again.

You must understand something else about me. What people say to me, I internalize. All it takes is the simple casual one-time comment that the color of my clothes don't match and I am obsessed for life about making sure that my blues are exactly the right color of blues to wear together and if they aren't, struggling to find ones that do at the expense of my time and happiness. I know it sounds funny but to me this is reality. I discovered something this past weekend. My husband told me that what he had said to me in the past, something he only said once, I now act as if he reminds me about it daily. And then it occured to me. He doesn't need to do that!!! I do it to myself. Saying something about me, even making a casual joke penetrates a crack somewhere in me and gets into the part of me that is insecure. If it's about me in any way, shape or form, it becomes a large part of who I am. What a person says to me feels like their way of trying to tell me what a mess I am. Literally every word said to me is taken in and processed (sometimes over and over and over) and integrated into my life. For me it's about pleasing others, existing for others. An innocent comment made with the best intentions to help me is made into this huge thing inside me and I am forever worried about it. For others it is difficult to understand me. They say: "Can't you take a joke?" or "You worry too much". But what they fail to realize is that me, who I am, is someone who takes in everything and weighs it against what is already inside me. I don't know why I am like this. I don't know why it all matters so much. Maybe there is some chromosome for thinking too much and I have it. Who knows and at this point it doesn't really matter anymore.

I also need to learn how to turn down my emotional output too. I say too much, I entrap people. Inside I am still very much like a small child. Others see my reactions to events and think I am spoiled or too sensitve but for me I am still trapped in a child's mind and I am coping with the world with these child-like mechanisms. They work for me. I know them well. People run to kids when they cry and nurture them. And they run to me when I become this child. Mind you, it's not a choice I make. I don't sit there and think: "Okay, I'm going to act like a child to make them come running". It is in fact an automatic thing for me, the only way I know how to be...just as a child only knows how to be a child. By being this way people become the thing that in actuality I should become for myself and they fill up my emotional stores. Sadly, for me it works every time. And much to other's dismay they find themselves back in the position of rescuing this innocent child.

Therapy is teaching me--a 25 year old child--how to be an adult. Strange huh? But true. It will be about changing my very thought processes and self-talk. It's about needing validation only from myself and not needing to search it out in others. It'll be about integrating contrasts and showing me the spectrum of colors that exist in your world and are so very absent in mine. It'll be about accepting Melanie for Melanie and seeing that she is a beautiful person inside and out who has wonderful qualities all her own. I will no longer need to look into you, using you as my mirror to reflect the image of me. I will have an image within me that has an identity that I can draw on and shape by myself and change with each passing day to fit who I want to be that day and not who *I* think *you* want me to be.

And one last note for those who see me as healed now. I know what is wrong with me, boy oh boy do I know. I've been told enough by my "self" and by others. Being healed isn't always just about having the exact insight into the problem. For me, it's about needing someone to show me how to solve the problem because I am unable to find the way myself. This does not make me a weaker person though just because you feel inside that *you* think it's easy for me to change. The answer isn't crystal clear for me. For me it's a very tall mountain to climb. Change has never been easy...for anyone. Until I am a whole person again with a constant sense of self, remember I am trying, I really am. I'm tired of being me--the me I am at this point in time.

I am beginning to fight my demons and I am tenatively standing on my own twonfeet. I will walk this very scary, very new road (and perhaps sometimes ask for help). I will do it though...for me. Hmmm...perhaps this is my metaphorical "road less travelled".

Wish me luck"

To the dear Melanie out there...
you are not alone.

black holes and revelations

2011-03-04T09:28:00.003+08:00

I'm already out
of fool proof ideas so don't ask me how
to get it started
It's all uncharted

So put on your blindfolds and follow me.

p.s. place my heart in the center of yours.

2011-03-03T19:43:00.001+08:00

If you have to derieve a reason before embarking on any action, nothing would happen.

precisely why we ended up at the doors of Centre PS after hearing the thud of hearts dropping ( a natural response originating from the trepidating heart put to rest when we found out that Forty Hands was closed. Note: Do not visit the latter on a Monday.).

In all due, 'positive outcomes only' mentality, we ordered 2 gâteaux slices to share. The first, grand cru royal; smooth bittersweet chocolate mousse supported on a bed of crisp hazelnut praline base. An over-done and overkilled combination, centre ps does actually carry quite a decent rendition of the dessert.

The Mont Blanc though was quite a let down with the slightly hardened and packed chestnut toppings serving as a tell tale sign of staleness. Apart from that, it was an average run of the mill dessert, with the chestnut sweetened to a tolerable level and the crisp sable base a lovely contrast to the cream center. I guess I would admit to my biasness towards flor patisserie's slightly creamier version.

I noticed gargantuan macarons in pretty boxes and lollipop sticks suspeded throughout the shop. Perhaps those warrant a try on my next visit...

Centre Ps Pte Ltd
78 Guan Chuan Street
#01-43 Singapore 160078
Tel: (65) 6220 1285
Fax: (65) 6220 1284

centre-ps.com
concierge@centre-ps.com

Opening Hours:
Mon to Sat -10.00 am to 8.00 pm
Sun - Closed

standing still

2011-03-02T10:10:00.000+08:00

The whole world zipping past. Too fast, almost unappreciative.

News of happy occasions, joyous achievements shroud the air.

But none of them are mine.

Rooted to my spot, I savor the sweet feel of the cool breeze caressing my face.

I see you.

Move slow motion for me.

restore me

2011-03-01T09:20:00.002+08:00

All was a scene of calm in this shophouse cafe clad with vintage made-over furniture. Most personally picked up by owner Hwee Min in the most unlikely places, scouring the void decks of HDB flats and the backalleys of industrial estates for pre-loved furniture that are calling out for attention to it's prevalent remaining lifespan, in desperate knowledge of it's potential to pamper a few more bottoms.

Lining the walls are chairs with the most gorgeous prints rescued from the brink of abandonment, restored to it's former beauty with a bit more personal touch to boot.

Here we had a chai tea latte, and iced mocha between the both of us together with a fresh waffles with berries to share. Lovely as the beverages were, the stars of the show were definitely the earl grey sable cookies that were served on the side in a gorgeous onion shaped glass bowl. I wish I could have more.

The claim to fame waffles were slightly disappointing despite the tantalizing smell wafting from the tiny kitchen stationed at the back of the cafe throughout it's preparation process. Crisp with the least flavor to boot, I dug at the generous serving of cream on the side and reckoned to myself that perhaps a drizzle of blueberry reserves could actually save the slightly barren dish. *ouch*

Despite the slightly disappointing fare we had, the place radiated warmth, a kind of hospitality emerging from the passion of it's owners for furniture. Lovely, quaint music and a glow of earnestness from all around may just be a hit on the nail for many of it's patrons.

Restore Living Pte Ltd

124 Tanjong Pagar Road
Singapore 088533

6222 3510

Beaulieu House : dining on the frontiers

2011-02-25T08:51:00.001+08:00

'Let's dine where?" I exclaimed in disbelief. Sembawang park, our nominated destination for dinner with the family. In my mind, I conducted a relentless search of food outlets in the region to a distressing no avail. Well, let the blind be led.

After a bout of shooting and some curious onlooking, we made our way up the winding staircase towards the basking warm lights set ona small hill staring straight over the straits of Johore to some forlorn kelong gracing the mangrove littered shores of the neighboring country.

Dinner was a simple affair, chinese zi char dishes for the boys of which some were unexpectedly applaudible.

Weiquan had the carbonara which was a home-styled rendition of this over-done recipe. Mediocre, if not lack lustre to say the least. Thank goodness for the charming atmosphere and lovely breeze that blew past once in awhile.

My rack of lam with Djion mustard cream sauce was a lovely mess on a platter with two slightly fatty lamb racks doused in a sweet mustard cream sauce served with dauphinoise potatos on the side. I loved the latter, a mixture of seasoned potatos baked with cream with a tinge of lemon for that tanginess.

My lack of description for this place only speaks volumes about the food, however, the resounding chatter that gathered from our table was invaluable. Priceless should I say. Need a place for a good conversation? Beaulieu House would be a good place to start.

Beaulieu House
117 Beaulieu Road
759837
6257 9234
Sembawang Park

Illuminate the light

2011-02-21T11:32:00.001+08:00

Please listen.

Open up your hearts to my trembling voice. I'm not seeking your understanding, perhaps just a nod of acceptance.

Do not judge me nor the friends I have made along the way. Having a open natured personality has allowed me to meet many different people who might not fit the standard template of what you think my friends should be; but i'm imploring you, no, begging you not cast your evil stares upon them nor chase them away. They are my friends and I love them.

I'm alone at the cross roads again. Enjoying the rare breeze. Leave me to myself. Lift my soul Lord and help these people see that they aren't helping me, they are hurting me. pushing me away.

the black sheep

2011-02-20T16:45:00.002+08:00

Relinquishing my title of the black sheep in this rather unorthodox family just seems to be such a familiar thing to do. Kind of like sleep walking through your living room without tripping or walking into harms' way.

Fancy being asked to approach a therapist for help. Do I really look like a lunatic to you guys?

Oh well, if I do, then there's nothing that I can do to change the lenses off your uncanny fixed frames.

Walking the alternate path to the straight and narrow can be such a chore sometimes. bah.

even angels have their wicked schemes
and you take that to new extremes
but you'll always be my hero
even though you've lost your mind.

some malay lovin

2011-02-17T11:56:00.001+08:00

Eager to proceed on my search for the best cakes Shanghai has to offered, I groveled my way to House of flour.

To those who haven't had a meal by yourself before, you should really do. There's just something special about the whole experience. Slowly perusing the menu without succumbing to the pressures of your dining companions, placing your order and then indulging in some 'me' time leisurely awaiting the arrival of your order at the table. Here, I spent mine observing the crowds flirting with the glass cabinets housing those perfectly lush desserts. Not looking the part of a typical chinese does have it's benefits, judging from the many private conversations I had managed to overhear and analyse whilst glued to my seat.

My croque madame came in a glorious circlet of melted cheese. And trust me, I couldn't keep my eyes nor insatiable appetite away from this delicious assemble. With the gently whiff of mustard scattered in every mouthful, I was brought on a rollercoaster of emotive scoffing.

The dessert I had in the end, testifies for my greed. Death by chocolate. Definitely one of the best chocolate cakes I've had by far. Rich mousse highlighted by the layer of crunchy layer of dacquoise sandiwched between it's addictive premises. I clearly walked out of the restaurant in a slight food coma after, only to be stunned once more by the impending frost lingering in the winter air. Brrr...

my web of red liquer

2011-02-16T09:00:00.001+08:00

It was cold. The bookstore which I had intended to visit didn't exist apparently. Screw the Shanghai portals. Someone should set up an updated site for expatriates.

I shuffled my frozen toes in my brown boots and looked around apprehensively down the street for a tinge of light. Hope. A wine store. Done.

Heading into the warmth interior of it's wooden realms, I ignored the rows of wine lining the walls and followed a trail of staircase leading up to it's deck. A dining area and an open kitchen with the cutest little island placed right smack in the middle. Enthralled and feeling slightly dejected from the whole experience of reaching a black hole after trudging 5km in the cold. I ordered myself a glass of red wine (from their rather extensive house wine list offered by the glass). A Chateu la grande la chapel, Bordeaux France, Cabernet Savignon Merlot. It wasn't soon before long that I had finished up my glass. The waitress shyly approached the table to inform me that before 7, they had a special deal whereby I get a glass free for every 2 glasses I ordered. *speculates in head* That's about S$21 for 3 glasses of wine? Sold.

Halfway through, I figured out that I should order something to eat before I raped my poor empty stomach with alcohol. Hence the salmon in white wine sauce with handmade tagliatelle. Lovely should you ask me with a aromatic flavor of spinach mixed throughout the sheets of pasta.

Following the arrival of my dining companion, shortly after I had hungrily sipped the last drop of ruby red liquor out of my glass; we ventured to the world of wine below... and got ourselves a bottle to share. Lovely. That's what I call intoxication.

Last of all, a country style cheesecake to draw a conclusion to the fantastic meal. Dense, rich and absolutely smooth on the palate, it took surmountable self control (kind of tough after you have had more than 3 glasses of wine) to abstain from ungracefully scrapping the remains off the plate.

Just Grapes
462 Dagu Lu, Nanjing Xi Lu , Shanghai
Telephone: + 86 21-3311-320

beautiful mess.

2011-02-15T14:59:00.001+08:00

You were the air in my breath filling up my love soaked lungs

Such a beautiful mess intertwined and overrun

Nothing better than this,

and then the storm can come

You feel just like the sun

Shanghai in Winter: Citizen Cafe

2011-02-12T08:33:00.001+08:00

Shanghai. Walks in the frigid cold, hands stuffed deep into the depths of one's coats pocket, I scout the town for a cozy cafe to settle down.. and found this.

Citizen Cafe and Bar.

Awesome freshly brewed cappuccino (my usual) to battle the onset of frozen fingers. Sing me a song.

The commotion in the main couch area in the lower level; they do have proper dining seatings upstairs. Free wifi provided for customers. With a beautiful christmas tree at the corner and the lovely sounds of bossa nova piping through the coffee scented airs, there was a peculiar sense to the entire notion of new year in Shanghai.

My later order of caesar salad with grilled chicken. Way to generous with portions, I was very much taken by the tantalizing dressing coating each leaf. No bells and whistles here, but just a comforting wave of emotions washing over me as I watched the world pass me by from the corner of the bustling cafe.

Citizen Cafe and Bar
222 Jin Xian Rd. Shanghai, 200040.
Our phone number is 6258 1620.

Let me make this clear

2011-02-09T02:20:00.001+08:00

to the many people who have stuck by me despite my peculiar styles of reciprocation of love. for all the cold front that I put up, I am bound to the magnitude of your love and generosity. Perhaps God put your guys in place to remind me that he's got his hand on my shoulder every time I turn my back on him.

Love, my adversary and ally. I embrace you with a single tear. Decisions, let's drive some nails into the boards. Move on.

listen.

2011-02-05T01:44:00.001+08:00

I wish I could be cuddled like that baby, wrapped up in layers and layers of warm blanket. Comforted in all instances, under the caring gaze of my guardian.

But life never spins its web the way you want it. Sometimes it gets broken effortlessly by the tyranny of a clumsy passerby (just like how I walked straight into a web at the end of my work shift in the outdoor seating of the restaurant) and sometimes it gets carried away by the drifting winds or even weighed down to breaking point by the gathering of fresh dew drops.

I'm alone in this incessant emotional web of thoughts instilled by a recent progress that I have come to find out about. Abandoned, taken advantage of and neglected. Don't I deserve even the simple respect of being updated on matters? Were my efforts invisible to you? Or was this a toy or your impending ambitions? Now all is lost; I dip deep into the pool of inferiority.

Loneliness. It stings... but it's gonna make me stronger.

The whole world sleeps but me.

Vintage Japanese

2011-02-04T16:58:00.002+08:00

'I'm sorry for blaming you,
for everything I just couldn't do.
And I hurt myself by hurting you.'

Longing for something a little more down-to-earth, comfy? Then look no further than Bon Gout @ Robertson Quay. A lovely nook in a cranny sort of cafe complete with rows and rows of Japanese comics and lifestyle magazines; Bon Gout charms a regular stream of Japanese customers as well as curious onlookers. Serving up a homey fare of Japanese dishes, it never fails to make me feel as though I'm sitting in the living room of a smiley old Japanese woman, enjoying a humble home-cooked meal.

That being said, the dishes here do not pale in quality, this we came to a deduction after sampling our first mouthful of the starchy rice complete with sauteed beef and soft brinjal. A quick sigh of contention escaped my lips as I chewed through the lovely mass of flavors and aromas.

The Katsu curry failed to impress as much as the former though. The curry beckoning for a more liberal sprinkling of spices and perhaps the addition of chunky carrots and potatoes to liven it up. Kudos to the authencity though as it was evident that this wasn't derieved from some 6-chunk packet in a box but perhaps from the laborious stirring and devout attention from it's master chef.

All in all, still a wonderful, comfortable place to be in. Give their daily specials a go and you'll be surprised at what you get!

P.S. I'm absolutely in love with the placement of the rice cookers and slow cookers on the main counters in full view of it's patrons. Such hospitality and warmth on display.

Bon Gout
60 Robertson Quay #01-01 The Quayside Singapore

Don't speak

2011-02-03T10:51:00.002+08:00

It's killing me and it's killing you. Unrequited love, different categories of love. Honestly, I'm to blame for having made the mistake of agreeing to it in the start. My strange conviction that it would suffice. Then, like a shooting star zipping down from the skies, I came to a quick dawning that there was more to love. I could have so much more. Please don't hurt yourself, I want to be free.

Feeling slightly emotional now, I could use a warm embrace.

A meal to remember

2011-02-03T10:23:00.001+08:00

complimentary rose champagne courtesy of Daisuke, sommelier of Les Amis

A photolog of my recent dining experience at Les Amis. Unfortunately I do not have the food descriptions to back this gallery. Please bear with me as I chip in random commentaries from my backdated memory logs...

Here's a flashback for some of you guys who do not have clue of my work situation nor whereabouts. Yes, so whilst working at the cavern as a table queen (nicer term for hostess); I met Daisuke San, a Japanese sommelier from Les Amis eager for some food for fuel after a tough game of tennis in the afternoon. After a friendly bout of conversation and recommendations, his hunger was appeased, and the friendly gentleman went on to suggest a meal at Les Amis with my birthday the following week as reason sufficient to burn a few extra pounds at the stake. And so i did.

Entering the tall doors of Les Amis, I was greeted by none other than by the enthusiastic smile of Daisuke who led me straight to my private table at the corner, in good view of the rest of the restaurant proceedings. Appealing to my love for people watching. Champagne was then introduced to our table by Daisuke as a means of titillating the appetite, evidently it worked wonders as the rest of the afternoon was a smooth flow of courses and spot-on service.

our amuse bouche - marinated gravlax on wafer biscuit and micro greens

appetisers! The latter being the smoked eel on crisp kurobuta crouton and microgreens. Just 'lovely' is an understatement of this dish with the strong flavors of top-notch pork strangely littered throughout the crispy crouton mounted on top of the smoked eel which was a perfect texture, perfumed with the slight taste of the ocean. Definitely made for one happy camper.

My mains arrived swiftly on the white linen tables; after an arduous (pardon my lack of a better word, I was just dying to sink my teeth into the gorgeous looking plate of food!) explanation by Daisuke of the various components (which i then again conveniently forgotten once I had experienced the adrenaline rush from the phenomenal dish.). Therefore, in my briefest and most impoverished memory, let me illustrate this lovely composition, the kurobuta pork loin and crispy belly, presented separately on the platter introduced differing textures and visual effect to the dish. However, the component that stole my heart was the handmade spinach Pappardelle tucked safely away under the bridge of loin. I shifted, dipped and savored, oops I forgot the inevitable swoon. I wish I had a bowful of that gorgeous pasta.

Desserts followed up a surprise birthday cake again courtesy of Daisuke San; an interesting raspberry mousse cake showered with a chocolate spray.

Les Amis
1 Scotts Road
6733 2225

Open Weekdays 12pm-2pm, 7pm-9:30pm; Sat 7pm-9:30pm

don't hold on too tightly

2011-01-31T10:06:00.001+08:00

A peaking light. Reaching its' ultimate heights of its glorified illumination. Only to find out the player under the sun was blind all along. She did not see the creations he shone upon, her hands filled with the warmth of objects radiating its gentle spray of heat. She opened her mouth to feast on the berries that her blossomed at the generousity of the sun's energy. The careless winds whispering promises of sweet returns and images of majestic sights, still, she turns a deaf ear. She takes her life forgranted, unknowingly forsaking the toil of the sun.

Promises liquify. Staining the floors with its teary crimson staned patches. Guilt? How can we build something based on that?

Melbourne Feasts VI: MoVida Aqui

2011-01-31T09:07:00.002+08:00

Dining at MoVida Aqui can be easily categorized as a revolutionary moment, a bit like my birthday dinner at Reflets par Pierre Gagnaire which swung opened my perceptive doors to molecular gastronomy. Though not exuding the utlra chic airs as Reflets, Movida attracts it's own cult of followers, lovers and advocates of premium ingredients cooked with a bit of Spanish flair.

Located in the back alleys of Little Bourke, moments of anticipation build up gradually as you turn the corner only to see a sprawling glass complex one floor up. Follow the emerging chatter of diners up the stairs to see the non-descript deep-set interiors of the restaurant. I was impressed by the trail up and its accompanying views, what about it's food?

Earlier, my two accomplices; Mum and Kor had earnestly gone with the choice of ordering one of every single tapas off the menu. A boon and bane obviously as photographing only one of each can be quite a pathetic sight at times. Still, we pressed on, undeterred by the task of dividing each mini-course into three equal parts. First up, the anchoa; Hand-filleted Cantabrian Artisan anchovy on crouton with smoked tomato sorbet. I hummed a tune of silent deductions, anchovies not exactly making my list of 'most favourite things to eat'. Amazingly, this turned out to be one of the best dishes the whole night, so I shall rattle off blatantly about it. The tiny silver of anchovy sat like a twisted model sprawled over the sofa of thin crisp wafer; smoky to the touch combined with the smooth tomato sorbet providing that injection of sour and surprise.

Bomba is Catalan potato bomb filled with chorizo; disappointing I must say as it was nothing more than a potato croquette stuffed with a non-detectable amount of chorizo.

Another miss is the Sardina - Imported Spanish artisan Cuca sardine with tomato on toast. I guess this fails to my subjective tastes, sardines being one of the few things I detest strongly. Still looking like a work of art on the rustic round wooden board, I clicked enthusiastically.

The AJ O Blanco (a chilled almond and garlic soup with grape granita and salt cod brandaise) was the most unpopular of the lot, the odd pairing of a cold almond soup reminiscent of the chinese almond dessert spotted with peculiar lingering of garlic infusion. I was left feeling completely mystified and slightly disappointed at the same time at the lack lustre fusion.

The Pincho de tortilla fared slightly better, a Spanish egg pancake filled with potatoes and onions. I adored the gentle mix of spices complimented by the tenderness of sauteed potatoes within the tortilla. Though not so well recieved by my fellow dining companions. But that meant more for me, no complaints!

Last on the list of Tapas Clasicas is the Bocadillo de calamares, a calamari sandwich with Basque quindilla and mayonnaise. A slightly intriguing combination on paper albeit for the tainting of the last ingredient, a universal favourite, mayonnaise. Couldn't they replace it with a aioli of sorts? Then again, who was I to mumble a word of resent after chomping down on my portion of the warm sandwich only to turn around and beg for more? fabulous.

Now comes the part where I sing odes of praise to the following dish, and maybe the subsequent main following. So mind you, should you intend to dine at this establishment. Take a generous bite out of their mains over the tapas; just my generous piece of advice... We had the Calamres con Paloma, baby calamari stuffed with roast pigeon ragu served with fino and sorrel sauce. As our knives sank into the head of the stuffed baby squid, we begin to realise that this was no normal squid. Meeting no resistance to our knives, the squid yielded with exclusive savoury delight to our tongues. The sweetness of the roasted pigeon within its helms providing a mysterious touch to the freshness of the calamari. There again I was in trouble, risk being seen like a fool wiping up the remains of the delicious sauce or get in trouble with the financial controller of the meal by ordering another serving? I did the former. *beams*

Last of the lot was the beef cheek on cauliflower puree which again lead to another mind blowing discovery. The flesh splitting at the gentle touch of a fork. We tore, savoured, grinned and went back to the plate for more. My love for the cauliflower puree multiplying ten fold with every sweet mouthful. Why haven't I meet you before?

And how can we end off a meal without desserts? Seemingly a grand affair with our dessert tasting platter. Nothing beats having everything good from a restaurant's dessert section on a rustic wooden plaque beckoning for your attention. All were good except for the appearance of tainted burnt chocolate at the bottom of the jar meant for the quick skinny dipping of the churros. Credits to the olive oil icecream sitting on a throne of chocolate cake. I could have used an extra bowlful of this shoddy slightly chewy frozen delight.

MoVida Aqui
Level 1, 500 Bourke St, Melbourne, Victoria
(enter via Little Bourke St)
Tel: +61 (03) 9663 3038

Opening hours:
Monday to Friday 12pm until late (lunch and dinner)
Saturday 5pm until late (dinner only

Melbourne Feasts V: Caldemeade Farm and Cafe

2011-01-24T11:42:00.001+08:00

En route to Philip Island, we missed our chance at sampling the famous scones at Caldermeade Farm and Cafe as we trudged in just 30mins shy of its closing for night. Once again, on our return journey back from the rainy shores of the bunarong coastal drive, we made a mad dash for the sheds, a serious storm in tow.

Armed with a classic milkshake and a scone set, we were all ready for tea time. In reality, the milkshake was gorgeous, a luscious mix of soul-soothing cream, vanilla flavor and insatiable glide down your throat texture. Definitely something worth lusting for. The scones though were a tad disappointing with it's dry crumb and slightly unflavored innards ( a bit of salt could have given it a significant edge); on hindsight, the accompanying cream was amazing (I spent a good 5 mins wiping up the remnants from the bottom edges of the bowl with a tiny piece of scone flesh. embarrassing i know.)

And as we sat still waiting for the ensuing storm to blow pass, another food venture sat in the brewing pot. More to come...

Caldermeade Farm and Cafe
4385 South Gippsland Highway Caldermeade 3984

Telephone: 03 5997 5000
Fax: 5997 5111
Email: maxwellj@tpg.com.au
http://www.caldermeadecafe.com.au/

Melbourne Feasts IV: 3 bags full

2011-01-18T08:55:00.002+08:00

Just in the nick of time for breakfast. Hope you guys aren't sick of my frequent brunch posts already. Besides, one can't get enough can they - words from a close egg-fanatic friend.

This time around, we venture to the industrious surroundings of the Richmond settings in Melbourne city. Clustered with grey concrete wall buildings and an even more grim parking situation, who would expect to find a hole in the wall cafe in it's midst?

As do most famous cafes in Melbourne are, Three Bags Full (armed with a cute name) had the most amazing interiors, bare striped down walls in an effort to integrate into it's laborious surroundings, harsh large light bulb fixtures dangling off the ceilings. Only the use of designer Eero Aarnio adding a bit of artistic touch to the otherwise muted design theme. Not to mention, the lingering flavors of freshly brewed coffee tinting the cold air... warms the lungs immediately upon inhalation.

Drinks we had ordered arrived swiftly at the table in a myriad of colors and patterns, the mocha - thick and luscious; the flat white - brewed to perfection with a hint of caffeine; the cappuccino - titillating the tired senses.

poached eggs, smoked salmon, hollandaise sauce on sourdough toast

We ordered a trio of different dishes off the breakfast menu, the most epic of the lot being the scrambled eggs on organic toast given the fact that I hated scrambled eggs, probably linked to some past experiences of being force fed eggs at Ronald Mcdonald's breakfast table it was impressive that I could come to terms with this dish. Who could deny it anyway, luscious curdled mountains of fluffy egg perfumed with the bits of feta cheese and herbs generously mixed thru. I yielded to it's alluring form and took a bite, washed away in a riot of emotions. lovely. period.

scrambled eggs with herbs and feta on toasted organic sourdough bread

The ricotta hotcakes were somewhat of a disappointment. Mostly because I hate oranges, it's powerful tastes makes it finicky in the flavoring of food, and I must prefer mine on its own, not having bits and pieces strewed through the ricotta on the side. The pancakes, possibly spongier and lighter from usual from the use of ricotta in the batter, soaked in the berry juices gregariously; making a wet mess of face cringing sour mouthfuls.

ricotta hotcakes served with poached seasonal fruit, honey and orange infused ricotta.

A great breakfast among the almost all to standard eggy fare, three bags full proves itself to deliver with good quality coffee, excellent eggs on toast and a eclectic deco to match. It's no wonder the younger crowds flock to this place even in the dead of winter.

Three Bags Full
Richmond
56 Nicholson St
Abbotsford, 3067

Melbourne Feasts III: Timboon Railway Shed Distillery

2011-01-10T14:41:00.001+08:00

Despite the peckish antics that we had adopted during the strawberry picking session, there was still room for more! I reckon it must have been the chilly temperatures that punctured a bottomless pit in our tummies. So off to Timboon Railway Shed Distillery we went in search for some lunch.

Situated right smack in the center of the tiny town of Timboon is a beautifully modern shack, home to a distillery and restaurant offering modern gourmet fare. With shelves stocked full of local produce, the Timboon Railway Shed Distillery prides itself in promoting smaller businesses around the region and this helps immensely in raising the status of the restaurant as a stopover for my many tourists passing through the area in search of a gourmet escapade.

Looking at the solo female chef act through the glass windows on the way to the loo; I was comforted by their strict stance on slow food, preserving traditional and regional cuisine. Alas, the food did take a long time to reach our tables and starving lips, but in the end, we concluded the wait worth it.

The fish and chips (flat head)served with garlic aioli on the side had a crisp light batter, scattered with herbs for that additional oomph. The steak-cut fries were gorgeous, juicy chunks of potato fried to crisp on the outside with soft innards for contrast.

The red duck beef and porter pie served with spanish onions and greens was an excellent choice too, albeit a bit heavier in flavor which may not be such a bright idea for a diner in the genre of nibbler.

Next up, the Mediterranean vegetable lasagna with chilli Napoli and apostle whey blue cheese sauce was in my opinion, the best dish of the lot, with the word I used to shun 'vegetarian' being highlighted and elevated to new heights. This was gorgeous, with a mixture of vegetables scattered through the al dente layers of pasta, courgettes, carrots and what nots. Then layered with a blue cheese sauce instead of the usual bechamel sauce, that provided a more provocative edge to the dish. As intriging in flavor as it was pretty to look at.

my own dish which so happened to be the special of the day was the crispy pork belly with red cabbage slaw and red wine jus. LOoking more like a heap of vegetables then a meaty dish, I was delighted at the right proportion of fatty goodness to the lovely crunch of veges on the plate. Still, the five spice proved quite an annyoing addition with a hard crunch every now and then whilst working the plate. *ouch*

All in all, Timboon Railway Shed Distillery with it's fantastic location right smack in the center of the cross junction will surely draw the driving crowd heading inland from the great ocean road; it's delicious food and friendly service will prove to be the major draw factors for diners to this beautiful restaurant. Coupled with self distilled alcohols such as the limoncello and coffee liquer (*thumbs up*), it is a sure fire hit with locals and travellers alike. Do try and make a booking during the weekends and holiday seasons to avoid disappointments.

Timboon Railway Shed Distillery
The Railway Yard, Bailey St. Timboon. Victoria
Phone 03 55983555

Melbourne Feasts II: Berry World.

2011-01-09T12:10:00.001+08:00

Being in Australia in December does have it's benefits too, and as the sun starts to beat down onto the gradually warming lands, the fertile lands begin to bear it's fruits. The worn out sign 'Berry world' caught my eye from afar; What better way to kick off our gourmet adventures in the little town of Timboon (en-route from Port Campbell along the great ocean road) then with a strawberry picking session with the family.

Owned by a most humble old couple who were more then willing to share their experiences in working on a berry farm; and of course with such generosity, we listened. Then we picked... carefully and fussily.Nonetheless, all the berries were little jewels of ripened sweetness. Sneaking little bites of our rubied finds in between sleeve rubs, we couldn't decide whether the smaller intense colored berries were sweeter than the mega sized pale colored ones. In the end, we settled for both.

A great local find, this berry farm offer a no frills approach to berry picking, providing plastic boxes of differing sizes at different costs. At the end of the day, nothing is more satisfying then feasting on the sweet labor of our semi-back breaking work. Of course, I must admit to being lazy and running around the wide grass picking paths taking photos rather then bending over and fiddling through the itchy bushes looking for the sweet treats. Thank goodness for more efficient hunters... *beams*

BERRY WORLD
Egan st, Timboon, Victoria

Melbourne feasts: Mart130

2011-01-05T01:09:00.001+08:00

Arriving late the previous night at Melbourne International Airport, I was surprised by the slight tinge of chilliness in the air outside. Did I hear the pilot rambling off about temperatures of sub 15 despite the soon approaching summer at the tail of November? How interesting. Fortunately, I came prepared for the head on collision with the change of seasons. Jackets in tow with a fair bit of summer frocks to follow en suite once the summer peeked out.

And given the current cold situation outdoors, what better way to soothe a rumbling tummy than a good cup of hot coffee and a fantastic breakfast to kick start off the official Melbourne feasts as promised by my older brother; fyi, for whom I was in Melbourne for in the first place. Graduations… So off we went to Mart130, a quaint little eatery housed in the tight quarters of an old train station. With the muted sunlight streaming into the outdoor patio, it was perfect for some weekend chilling. As evident from the throngs of people streaming into the café and not to mention the groups of people hogging the ‘hard-to-come-by’ seats.

Yes. Together, the three of us shared three brunch items. The house special prosciutto and goats cheese filled omelet with tomato and basil and uncle phil’s tomato relish with dench’s multi grain toast ($17.90), French Toast made with organic brioche with grilled bacon and pure maple syrup ($16.90) and the Oven roasted corn fritters with grilled bacon, tomato relish sour cream and coriander ( $17.90) .

The only sweet item on the table; the french toast was well received by all of us. The softness of the sweet brioche enhanced by the generous dousing of pure maple syrup (note the word pure in emphasis here). Did I mention that we almost suffered a bacon over dosage after the entire meal... and yes, the bacon was gorgeous. Irresistible. Stash your diets away please.

The omelet was a gorgeous sticky mess with melted goats cheese within the crevices of it's hot spots. Tantalized by the ooey gooey mess, I was less interested in the over toasted multi grain bread below and even less titillated by the provocative attack of the sour tomato relish on the side.

Last but not least, the most interesting selection we made from a staple breakfast menu; oven roasted corn fritters. This had a novelty factor for me given it's semi soft, and semi crunchy textures but at the end of the day, it won no favors from me apart from the nagging fact that I was actually consuming something leaning towards the healthy spectrum for breakfast for a change.

A hidden find that is not quite a secret anymore, judging from the throngs of people gathered outside the tram station.. Mart 130 proves to be a winner in terms of ambiance and food nonetheless. Grab a seat out on the back deck and soak up some sun whilst feasting on hearty and well executed brunch items.

Mart 130
107a Canterbury Rd, Middle Park

as good as it lasted

2011-01-04T00:11:00.002+08:00

freezing temperatures, the drift of fragile snow flakes from the grey skies. Yet, the warmth of a tender love fuelled by illogical logic, thawing my popsicle toes.
Thanks Baby hippo for the invite, new year in Shanghai was a blast. Many more to come.
Hang on for more overdue reviews from my recent trip to Australia as well as several birthday excursions on top of the Shanghai feasts! Promise not to disappoint this time...

a korean dinner cooked by 엄마 (uh ma)

2010-12-17T08:26:00.001+08:00

So for the first note for the party season, I present my terribly overdue report on our korean food escapades at Kim's family restaurant. In light of my birthday and all the fun that follows, I suppose that's my best excuse. *beams*

My family, being such big fans of K-dramas have taken enthusiastically to my recommandations to dine at the near-by Kim's family restaurant. And at the end of the evening, there was definitely no regrets all around.

Some would say that the best part of any authentic Korean meal would be the banchan. A spread of cold dishes that I suspect is the Korean method of making sure you ate your veges. With this impressive display of colors, flavors and textures, it's not surprising to see the constant influx of customers coming through the doors of this humble eatery. It doesn't matter whether you order one bulgogi or a 3 course BBQ feast, your table would still be covered with the same 8-12 dishes, refillable too mind you!

a surprising inclusion to the banchan, a whole steamed fish with an incredibly sweet flesh.

The star of the show for the meal for me would definitely have to be the Galbi, marinated beef ribs. Tender with a good marbling of fats, the beef melted like a snow flake that had drifted onto the warm touch of a human tongue. *swoons*

Kim's family restaurant offers a bang for buck exposure to the realm of Korean food. Helmed by a true Korean owner and chef, you can be sure that the food served up is as real as it gets. Definitely a place to return to for large group gatherings and tireless feasting on some lovely greens.

Kim’s Family Restaurant
17 Lorong Kilat #01-06
Singapore 598139
Tel: (65) 6465 0535

pucker your lips for me

2010-11-25T02:14:00.001+08:00

Dear family and friends,

I'll be headed to Melbourne for the next 10 days for my dearest older brother's graduation. Needless to say, I'm ultra proud of his accomplishments as we all know of it's level of difficulty and amount of commitment required. That being said... I'm so looking forward to the 10 days of fun filled activities, trekking, visits to the hot springs and so on and so forth, not to mention the feasting and the wonderful coffee there! *shudders in excitement*.

Before I depart, I shall leave you all with a sunshine recipe for a Lemon lemon loaf, recipe adapted from BAKED new frontiers in baking which produces a moist and slightly dense lemon cake filled with puckery goodness in the form of lemon juice, zest and sipped in lemon syrup. A sure keeper if you're a big chaser of the lemon.

Lemon lemon loaf
recipe adapted from baked
makes one 9x5x3inch loaf

lemon cake3/4 cups cake flour
3/4 cups all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 1/8 cups sugar
4 large eggs, room temperature
1/8 cup grated lemon zest (2 lemons)
1/8 cup fresh lemon juice
220 g unsalted butter, melted and cooled
1/4 cup sour cream, at room temperature
1 tsp pure vanilla extract

lemon syrup1/6 cup fresh lemon juice
1/6 cup sugar

lemon glaze1 cup confectioners sugar, sifted
2-3 tblspoon fresh lemon juice

1) Preheat the oven to 180 degrees celcius. Oil and line the loaf pan with parchment.
2) Sift both flours, baking powder, baking soda and salt together in a medium bowl.
3) Puse sugar, eggs, lemon zest and lemon juice in a food processor and pulse until combined. With motor running, drizzle the butter in through the feed tube.
4) add sour cream and vanilla and pulse until combined. Transfer mixture to a large bowl.
5) Sprinkle in flour mixture, a third at a time, fold in gently. Do not overmix.
6) Bake for 20mins. Reduce temperature to 170 degree celsius and bake for another 30-35 mins until toothpick comes out clean.
7) Let cool for 15mins. Meanwhile, prepare the lemon syrup by cooking the sugar and fresh lemon juice till dissolved then cook for another 3 mins more. Poke holes on top and sides of the cake and brush lemon syrup over the cake. Wait for 5 mins then brush again and let cakes cool completely.

Just Another day in paradise.

2010-11-22T09:05:00.001+08:00

Before I start on this post, allow a moment for my mind to drift back to the recent 東坡肉 (braised pork belly) experience amidst the drizzle of Hangzhou. *reminiscing*

*snaps back to reality*

I was just about to comment that the braised pork belly that I have had at Paradise Dynasty was delicious. But who am I kidding. This pales in comparison to the glorious square of inundated fats I've had with a bottle of beer previously. It was good, albeit for the less than tender meat portion at the bottom.

Paradise Dynasty is part of the Paradise group which coincidentally owns Taste Paradise which I had happily sampled previously. Despite it's name suggesting a tad more grandeur as compared to the latter; it in fact is a more wallet friendly option with slightly more casual ambience. Located on the same floor of ION shopping mall as Taste Paradise, Paradise Dynasty surprises with its varied cuisine and I applaud the Paradise group for it's ingenuity in covering the many aspects of chinese cuisine, offering patrons a unique experience in either of the restaurants.

With respect to food, Paradise Dynasty is on top of its game (versus Crystal Jade and Ding Tai Fung, with its distinctively similar menu). The Minced Meat La Mien ($7.50) served up in typically smaller portions to allow diners more room for their other offerings. Good, this dish was elevated to higher grounds with the pairing of their chili sauce conveniently found in a tiny little urn on the table.

clockwise from top left: sauteed french beans with minced meat, chilled assorted eggs, yang zhou fried rice, mixed dumplings.

The dishes above all lived up to their standards, with the 8 flavors of xiao long bao ($13.80) paving the road to the pedestal. Beautifully thin skin wrapped around a succulent bite sized ball of aromatic pork, the sweet broth, a sexy hot mess that spills into your mouth with the gently nip of the skin. What distinct the Paradise Dynasty's xiao long baos from the others is the offerings of this staple item in different unique flavors. My favourite of the lot is definitely the black truffle, the earthy taste of truffle pushing interestingly thru this combination. Look out for the other flavors such as garlic, crab roe, foie gras and szechuan!

The deep fried pork ribs( $14.00) were a major let down with its less than tender texture and the strange lingering taste of burnt garlic coating the ribs.

Have room for desserts? Then try their pan fried red bean pancake ($6.00),sweetened red bean paste wrapped in a crisp pastry. Attack the sides should you be a big fan of the anything crisp and light. Not the best I've had but definitely befitting of a sweet round up to a good meal.

Paradise DynastyION Orchard
2 Orchard Turn #04-12A
Singapore 238801
(65) 6509 9118

Welcome to paradise?

2010-11-15T08:56:00.004+08:00

How do you know you're in paradise?

When a lady clad in an intricate high collared black dress with a silk screened train at the back greets you at the door in the gentlest tone and ushers you thru the gates of certain grandeur. Emerging from the golden corridors, you are greeted by pretty china plates and a gorgeous tea pot perched at the end of the table. Elegant and refined, it was surely befitting of the image the rest of ION was trying to relay.

Perusing the menu intently, met only with the constant distraction of the bustle of service staff walking all around; we came to a realisation of the overwhelming service staff to customer ratio. Our verdict, the paradise group have really set out to portray the taste paradise as a top notch, and exclusive restaurant with excellent service standards.

After much menu-pushing and squabbling, the mother and I settled on 5 dishes, mainly dim sum and some hot appetisers. First up, the crackling pork belly ($12.80); this dish was top notch with a crisp top of texture similar to toasted cereal, strange comparison I know, with innards soft and gelatinous, providing the right amount of chew factor. Placed daintily alongside a trail of mustard dots, these went down so easily and dangerously fast with the two of us.

The next dish, the XO carrot cake( $7.80) that followed was gorgeous, period. I could go on all day waxing lyrical about it but in a nutshell, it was beautifully seasoned, the yam cake, a beautiful consistency and texture and the bits of egg strewened throughout. LOVE!

Please exercise a bit of self control when ordering the xiao long bao (4 for $3.80); these were lack lustre in comparison to our usual hunts at crystal jade and ding tai fung. The steaming broth encased within the dry pastry skin lacking in dimension and flavor.

The har gao ( 4 for $4.80) was mediocre in all aspects, apart from the usage of fresh prawns within, the end product lacked a little finesse and I grunted in disapproval of its disappointing performance after the star performance of the pork belly and carrot cake.

Not meaning to sound like a sore customer but the egg tarts (3 for $3.60)were a definite spoiler. With its pastry just calling in desperation for a few more minutes in the oven for that crisp browned crust, these were also a little too small to prove their worth.

Moving on to the items worth a mention, the BBQ pork pastry(3 for $3.90). Moist generous pork fillings complimented by a buttery pastry with browned, egg glazed outer shell. Flaky, moist and rich, these are definitely worth ordering should you make your visit.

The last of our flustered order came, the crispy fried tofu and anchovies ($8.80); a towering pyramid of fried tofu strips covered in a blanket of salted anchovies. The chef's amazing mastery of heat evident from the tender yet hot tofu innards with a lightly fried outer crust.

Taste Paradise may give the impression that it is just a looker with its opulent surroundings and over the top decor; however with a well-exected menu at hand, booted with excellent service and reasonable prices; this may just be the much needed contribution into the rather stale scene in the chinese mid-priced dim sum department.

Taste ParadiseAddress: 2 Orchard Turn #04-07 ION Orchard Singapore
Tel: +65 6509 9660

Nuts for tarts

2010-11-13T22:05:00.002+08:00

Previously on fundamentally-flawed, the Swiss rolls took the reigns with it's tender and soft hearted centers. In this episode of 'bake it off', I decided on a macadamia nut tart, an ode to my secret love for chocolate coated macadamia nuts. Yes, I do suck on the rich coating of chocolate before chewing on the toasted macadamia nut within. Isn't that the best way of eating it? Some of you may beg to differ, but give me a box of chocolate macadamias anytime, with that oh-so-familiar Hawaiian prints on the box and I would happily suck and chew my way through it.

Back to the star of the show, the macadamia nut tart; cinnamon tart crust with a lovely rum infused custard and rich, creamy toasted macadamia nuts sprinkled throughout. I loved it thoroughly, especially the crunch of the roughly chopped nuts complemented with the sweet custard filling, the addition of malibu white rum responsible for the slight insertion of a tropical punch into the assemble. Best eaten hot, this tart could have used the help of a scoop of earl grey ice cream to really 'POP'. Pity...

on a more personal note, the heart is feeling a little sore from a recent spate of emotional rollercoaster rides. To whoever it may concern, let me remind you that what goes around comes around. Let the heavens be the witness to my sincere intentions only to be met with cruel redemption. But let me hold my peace, and leave unsaid unspoken.

Macademia Nut Tart
makes a 9 inch tart

tart crustadapted from a Dorie Greenspan recipe
partially baked
filling
3 tbsp unsalted butter (40g)
2 eggs
1 egg yolk
3/4 cup corn syrup
135g firmly packed brown sugar
1/2 tsp rum
3/4 tsp vanilla extract
1/4 tsp salt
1 1/4 cups macademia nuts, toasted and roughly chopped

to make filling:
1) melt butter in a small skillet over medium heat. Brown butter for 10mins.
2) Strain browned butter and mix in the rest of the ingredients except the macademia nuts.
3) Preheat oven to 150°C and place tart pan on a foil lined baking sheet. Spread nuts over the bottom of the tart shell and pour filling over.
4) Bake until filling is set and golden brown on top about 45mins - 55mins.

This is how i roll

2010-11-11T20:25:00.004+08:00

A chocolate mousse cake that eventually evolved into Swiss roll. What are the odds?

Yes, it was a swift change of direction once a perfect sponge cake emerged from the oven. Given the temperaments of my rusty old machine, I was elated to see the emergence of an evenly browned surface from its realms. What better way to showcase this than in a Swiss roll?

Okay, so I admit I got lazy in the midst respite blooming ideas of mocha buttercream and toasted walnuts mingling in between. Instead I settled for a quick vanilla whipped cream filling with a generous drizzle of sweet sweet caramel sauce all over. A quick trip to the fridge before slicing a piece for a bit of saccharine satisfaction; thus the rough edges... This is how I roll.

see the bits of brown caramel sticking out. those are the best parts!!!

Caramel Swiss Roll

Swiss Roll Sponge Cake

adapted from Everyday Treats by Anita & Sanny @ Jam Bakery

Meringue | egg white -- 120g

| Granulated sugar -- 60g

Egg yolk -- 80g

Granulated sugar -- 20g

Vegetable oil -- 60g

Milk -- 60g

Plain flour -- 80g

Baking powder -- 1/2tsp

Baking soda -- 1/4tsp

1) Whisk egg whites with electric mixer till foamy. Add in the granulated sugar gradually and whisk until soft peaks are formed.

2)Whisk egg yolks with electric mixer at medium speed till foamy. Add granulated sugar gradually and whisk until pale yellow and stiff.

3)Pour in milk and vegetable oil and whisk well.

4)Sift in plain flour, baking powder and baking soda and mix well with mixer.

5)Add in 1/3 meringue mixture and fold well with a spatula.

6)Add in the remaining meringue mixture and fold in gently to incorporate.

7)Pour the mixture into a baking mould (13x8 inch tray lined with parchment) and smooth the surface with a scraper. Bake for 12-15 mins at 180°C.

8)When its baked and cooled, lift the cake up and peel off the baking mat.

9)Fill the roll with any flavored cream you want!

Caramel CreamBrown Sugar 50g

Whipping Cream 50g

1) Make Caramel Cream. Place sugar and cream in saucepan and bring to a boil at high heat for 3mins, constantly stirring. Lower the heat and simmer for another 2mins. Take off the heat and allow to cool.

Whipped CreamWhipping cream 120g

castor sugar 1tbsp

1) Whip cream and sugar in a chilled mixing bowl until stiff peaks form

Assembly

To assemble Swiss Roll, turn cooled sponge onto a clean work surface. Peel off parchment paper from bottom of sponge. Spread an even layer of whipped cream over one side of the sponge.

Drizzle the caramel sauce over the whipped cream layer. Making sure to reach every edge of the cake. Gently roll up the sponge to make a Swiss roll. Chill in the freezer to set. Slice into even pieces before serving.

Sunday brunch at the Verve

2010-11-10T08:23:00.001+08:00

If you think that I could live the rest of my life devouring meal after meal packed full of brunch treats; then you are absolutely right! Another cross off the brunch marathon list, Verve Bar and Bistro situated at the picturesque (and might I add rather deserted) Gillman Village. Rudely stopped in our tracks by a sign that read 'Closed for Private Event' placed at the entrance above an ungainly flight of stairs leading down to the restaurant; my aunt to give a call to resolve the questionable issue.

A mistake of course since the sign was a remnant of the party previously. The lethargic, inattentive service staff, prime evidence of the busy night before.

Nonetheless,the world-weary surroundings with its laidback decor unperturbed by the hustle and bustle of the fast paced world proved to be a major draw factor for most of the diners. Despite the lack of air-conditioning, it was still rather cooling given the relentless spinning of the ceiling-mounted fans above head. One wouldn't doubt that the air was fresh just looking out the glass doors at the luscious foliage outside.

The menu was a simple affair featuring the likes of classic salads, sandwiches, pastas and mains; mostly safe combinations with a few chef's specials speckled across the board. We made our choices swiftly before settling down to luxuriate in the beauty of our surroundings.

I love complimentary bread bowls and the foccacia with olive oil and balsamic vinegar offered at Verve was excellent. Toasted to a rather peculiar stage of its life, the bread withheld a chewy texture within, in wild contrast to its crisp sides. I could have more if I wasn't bothered by my ensuing order of Verve's signature pasta, Crab in light tomato cream sauce.

My order of Pasta turned out excellent with the piquancy of the tomato toned down with the addition of cream. A lovely aroma contributed by the use of crab broth. Not to mention, the extreme generosity of the chef with the topping of crab meat. I smiled while slurping down the utter goodness of pasta, with occasional thoughts shifting to the toasted pine nuts on my order of crabmeat linguine previously at Marmalade Pantry. Pardon my infidelity.

My brother's order of Carbonara with linguine was apparently a good choice too; the sight of an empty and perhaps thoroughly licked bowl being the best testimonial of its standards. p.s. my brother is a picky eater.

The Prawn and Arugula pasta on the other hand was a major let down with the first order of linguine pasta being slightly undercooked. I wouldn't blame the kitchen given the fact that Arugula was namely stated on the main title, it should be served as a rather substantial amount. And sure enough, it was a platter fit for a cow king. After taste-testing a forkful of my rich and creamy pasta, this dish paled in comparison on so many different dimensions and as a result, made my mum one unhappy diner. At least the freshly brewed cappuccino was a consolation. *shrugs*

Our next order of Verve's signature pizza, Santino (pepperoni, spanish chorizo with baby spinach, jalapeno and fresh red chili) was a sure winner with a crust of suitable thickness, have I mentioned my strong dislike for biscuit like crusts?, and a thick crown of melted cheese with spicy chorizo discs as exclamation marks. I shall try the Enzo (peking duck pizza) on my next visit!

Finally, with desserts on my agenda, I sampled the lemon tart with ginger ice cream much to the dismay of my stuffed companions. But hey, they each had a mouthful and instantly fell in love with the tartness of the lemon filling combined with the flaky pastry encasing it. The ginger ice cream came as a real surprise to me as I would normally have shunned it but upon the unavailability of vanilla ice cream, I approached the choice of ginger with much animosity only to be rewarded in leaps and bounds. The lovely punch of heat and spice by the ginger clearing the palate for every incoming forkful of lemon pastry.

In a nutshell, Verve bar and bistro serves up an excellent selection of foods and wines perfect for an evening of romance or a lovely weekend brunch. Watch the time fly by as you kick back your heels and chill in the unworldly atmosphere of Verve. Be sure to order the pizzas too!

Verve Bar and Bistro
Block 7, Lock Road
Gillman Village

The rising of the dough @ 85 Degrees

2010-11-03T08:46:00.001+08:00

What better way to escape the sheets of rain then to take shelter in the midst of a warm, cosy cafe, heavily perfumed with the scents of freshly baked bread and freshly ground coffee? Heeding the advice of our soaked skins and slightly hoggish stomachs, we entered the doors of 85 degree cafe situated in Yiwu, China.

Greeted by rows or freshly baked bread, we were spoilt for choice. Danish pastries, eggs nestled in french toast,Pork floss buns and all. My eyes rolled separate ways just glancing at the unnerving range of yeasted goods. I settled for the seaweed pork floss bun whereas my companion picked the brown rice pizza wrap in addition to a slice of cake each for our lunch.

The Seaweed pork floss bun featured an ethereally soft bun topped with a generous serving of melt-in-your-mouth pork floss punctured by bits of seaweed that contributed an interesting seafood punch into the mixture.

It was good, but the brown rice pizza wrap was wayyyy better. A seemingly healthy wrap made of brown rice enveloping a myriad of ingredients bearing close resemblance to a pizza. Tomato, mozzarella cheese, chicken and more... a kaleidoscope of flavors making love with each other in the most sensuous manner in your mouth.

Moving on to desserts, we had the Vanilla Napolean slice and Parmesan cheese cake. In opposition, the former emerged victorious; only because of the crunchy slices of puff pastry encased within its contrasting creamy interior. The Parmesan cheesecake was an interesting combination of sweet cream and savoury Parmesan cheese. Intriguing as it is, it lacked textural contrast due to the soggy crust resulting from the dense fillings.

In such a situation, count on your best friend to think of an idea to combine the best of both worlds in one bite. This was it... crisp puff pastry from the napolean eaten with a generous dollop of Parmesan cheese cake filling. You'll be stoked. Trust me.

Dining out in Shenzhen: Trattoria Italiano Da Angelo

2010-11-01T09:23:00.001+08:00

Like the warm brick red hues that coat the walls, Trattoria Da Angelo in Futian, Shenzhen carries with it that generous and passionate air of elegance that translates so beautifully into its cuisine. Well known amongst the expatriates for its hearty and flavorful pastas and traditional Italian food, it's centralised location delivers the perfect solution for a comfortable dinner venue for most office workers.

From the specials board, carried around so diligently by the waiters to each newly seated table, we ordered the Pappardelle Al Ragu D Anatra - homemade pappardelle witrh ragu of duck and porcini mushrooms in light tomato sauce. Irresistibly divine, the pappardelle was cooked to perfection, the sauce carrying the right nuances of spicy, salty and balanced by the tanginess of the tomato sauce. Fresh wild rocket leaves thrown gave a hint of bitterness to the otherwise rich dish. As we slowly chomped our way through the tangled ribbons of pasta, sipping on our bottle of wine with gusto; I was amazed that the dish remained palatable and even more intoxicating despite its resonating heat dissipating into the cool winter's night.

Our other order of Filetto Alla Strogonoff - special beef fillet flambed with cognac with wild mushroom, mustard and cream sauce served with gnocchi napoletana was slightly more of a confused dish with the creaminess of the beef fillet strogonoff being slightly offensive to the delicate nature of the gnocchi coated in tomato sauce sprinkled with basil. Still, eaten separately, both components proved to be winners.

Dessert was a warm apple pie served with a scoop of vanilla icecream. Simple and lovely, the shortcrust pastry with its slightly doughy texture provided fantastic contrast to the stewed apples within its labyrinth. Paling in comparison to the standards of its pasta dishes, I would recommend that dinners give desserts a miss and indulge in an extra pasta dish instead. Just my two cents worth!

Trattoria Italiano Da AngeloGou Wu Gong Yuan (behind Coco Park), 福田区购物公司北园,235号商铺

Put me on a intravenous chocolate drip please!

2010-10-26T17:25:00.001+08:00

Think the picture is really something?

Wait till you hear of it's to-die-for contents before you jump the gun. Because this waffle, courtesy of the bald man a.k.a Max Brenner is.. wait for it... Legendary. Chewy waffles drenched in a wavy drizzle of gooey chocolate sauce, it's soft texture accentuated by the random presence of carmelized hazelnuts and crunchy chocolate pearls scattered over the two bundles of creamy goodness. And mind you, I'm saying all this based on my tiny bite squirreled off my friend's plate of happiness. You may say that I'm impartial but I would rather think of it as a beautiful memory that can never be tarnished.

Moving on, mine may score less impressively in the looks department; but it certainly doesn't disappoint. Nonetheless, I love surprises once in awhile. And threading my fork through the thin crepe, a smile of distinct lust and covetousness spreads across my face. Warm peanut butter flows (not oozes mind you.. that speaks clearly of the temperature of the crepe when the peanut butter was stuffed in before serving) out of the naked edge. You lick it off the plate together with the toffee-d bananas on the side. The diet can wait. Right now, the caramelized walnuts beckons.

Max Brenner is indeed a rather expensive option for desserts. But all holes burnt in the faithful money-holder are momentarily forgotten when that piece of chocolate oozes with so much pride in your mouth. If only the weather could drop a few degrees and the presence of warm standing heaters roasts the head... that would definitely bring it up an edge... Australia... *sigh*

our night ended here... timbre @ the arts house with the goodfellas. Wicked acoustics and pints of fizzy Erdinger Dunkel. We should do this more often! *hints*

2010-10-12T01:32:00.000+08:00

genuine delirium. in christ.

We touch, I feel the rush.

2010-10-10T09:27:00.003+08:00

It's 11:20 and I arrived at the crime scene, a whole 20 minutes late for my reservation. Seated amongst a bustle of activity, one can't help but feel a bit overwhelmed.

The breakfast parfait piqued the interest of my dearest dining companion whereas I settled for my brunch staple of eggs benedict. I know you must be shooting the glare now...an accusation of my freaking boring palate. But hey, it was all good in the end with the baked potatoes on the side stealing the show. The only glitch would be the over toasted muffin bases that proved a little too crispy to sink my knife into.

The breakfast parfait ($6.50), a towering layered treat of homemade granola, maple syrup, yogurt and fresh fruit was an absolute delight. The piece de resistance being the bits of dried coconut strewed throughout the granola chunks that boosts amazing flavor and texture. Simple comfort with every spoonful.

Mum remained silent for a good half of the meal, interrupted only by random snorts of delight and nods of approval. Her beef fajita (pronounced as fa-hee-ta)arrived dressed to kill with a lovely generous piece rib eye steak straddling the generously buttered slices of white batard. I gathered that it was delicious with an empty platter being my witness.

Looking for a place to enjoy brunch on a lovely weekend morning? Why not try out Cafe Epicurious? While you're at it, give the Epicurious burger a shot, think monster-sized beef patty, melted emmental cheese and topped with a sunny side egg. Sink your teeth into one of these beauties and your heart will sing a joyful tune well suited for a laid back Saturday morning.

Cafe Epicurious
392 Upper Bukit Timah Road
The Rail Mall

Opening Hours
Mon–Fri: 11.30am–2.30pm, 5pm–10pm
Sat–Sun: 9am–4pm, 5pm–10pm

honestly...

2010-10-01T09:35:00.003+08:00

your love completes me,
completely.

Dining out: Let's Sweets

2010-09-22T13:48:00.001+08:00

Joining the ever growing library of buffets packing our congested shores, is the Japanese Sweets buffet, aptly named Let's Sweets. A new venture by Japan Food Holdings Limited; also responsible for the dynamism of the Japanese food scene in Singapore with restaurants such as Botejyu and Ajisen in its helm, the company has turned its attention to buttering up a different throng of diners with a whole bucket of sugar in tow. Yes, a dessert buffet; more importantly, an affordable one situated in the heart of a bustling shopping mall instead of the usual prissy fine dining setting of hotel splendor.

What really captivates me about the dining concept is their ability to contain so much food in the most limited space available. Boosting a spread of desserts in a rainbow of colors and varied textures, one would go gaga over the array. All whilst glancing nervously at the rapidly descending numbers on the little timer perched on the ledge. Even as I speak now, there is a sense of urgency to spill the beans regarding the entire experience.

Clockwise (from top left) - Omu Rice, Dessert display, Crepe station, Caramel Apple crepe

Green tea roulade, Cheese Mousse, Strawberry Mousse, Black Sesame Mousse, Sea Salt Caramel Roulade

In retrospect, the meal had its fair share of hits and misses. I'll cut to the chase here since at this point, you're probably going berserk from the photos galore in this entry. Must-tries include the mixed berries crepe, sea salt caramel roulade, blueberry chiffon cake, Coffee Zenzai, Souffle Cheesecake, Omu rice and Japanese Curry.

The Sea Salt caramel roulade deserves a place on a pedestal, and now as sit in recollection of entire lunch rush; I'm filled with regret for not having grab a platter full of this bittersweet confection. Each slice bringing forth a tidal wave of mixed expressions, tender cake giving way to the sweet and smokey flavors of the caramel cream, punctured by the tinge of salt added.

Desserts aside, the buffet spread boost quite a good array of savouries as well including fried potato with sausages, thin crust japanese pizza, chicken mentai mayonnaise, potato gratin and other japanese inspired dishes. These prove to be very popular amongst diners as they served as a welcome break from the fast and furious indulgence of desserts.

Cream Puff, Souffle Cheesecake, Caramel Mousse, Coffee Zenzai, Caramel Chiffon Cake

Priced attractively at just S$14.80++ for lunch, $18.80++ for dinner on weekdays and S$15.80++ for lunch, S$19.80++ for dinner on weekends and public holidays, Singapore’s latest dining concept demonstrates what good food at great value is all about. That being said, Let's Sweets isn't for the food snob but rather for budget conscious friends in search for quaint joint for a quick chat and intriguing fare. Watch out for the ticking timer though.

Let’s Sweets
#02-49
Bugis Junction

Lunch : 11.30am – 4.30pm
Dinner : 5.30pm – 10.00pm

TWD: Coffee-Break Muffins

2010-09-21T23:05:00.005+08:00

Coffee, an indispensable drink in my endless list of consumables. Provocative yet affable at the same time, this darling keeps me on a tight leash. Recently, I have heard that if a coffee addict were to abstain from coffee for 6 days at least before having his first cup; the effects - pleasure derived would come ten fold! As much as I would like to execute this plan, resistance has been futile and the lure of coffee remains my greatest enemy.

For this week's edition of Tuesday's with Dorie, the tribe has spoken and the torch for Coffee-Break Muffins has been lit. An ode to coffee, these muffins are moistened by the addition of black coffee instead of the usual milk. With the addition of espresso powder to the batter as well, these tiny babies pack quite a punch; much to my delight of course.

Coffee-Break Muffins

makes 6 muffins

1 cup all purpose flour

3 tblspoon sugar

1/2 tblspoon instant espresso powder

1/2 tblspoon baking powder

1/4 tsp ground cinnamon

pinch of salt

3 tblspoon light brown sugar

1/2 cup strong coffee, cooled

1/2 stick unsalted butter, melted and cooled

1/2 large egg

1/4 tsp pure vanilla extract

Preheat the oven to 200 degrees celsius. Butter/spray the 6 moulds in a regular size muffin pan. In a large bowl, whisk the flour, sugars, espresso powder, baking powder, cinnamon and salt together. In a large measuring glass, whisk the coffee, melted butter,egg and vanilla together until combined. Pour the liquid ingredients over the dry ingredients and with a whisk, stir to blend quickly. Divide the batter evenly among the muffin cups. Bake for 20mins, or until knife inserted in the center comes out clean. Transfer to a pan to rack and cool for 5 minutes before carefully removing from its mould.

Open Sesame!

2010-09-17T22:06:00.001+08:00

At the mention of sesame seeds, my brain (which has fully recovered from my recent unfortunate spate of events with an infection) launches into a tussle between it's Chinese and Arabic relations. Not that I'm shunning the American version with sprinkled toasted sesame seeds on bagels and freshly grilled burger buns leaking the lovely aroma of butter. Yes.. everything is better with a stick of butter; a mantra of Southern cooking kitchen goddess, Paula. Wait... let's focus on the sesame seeds. So, when I think sesame seeds, Chinese stylised, I envision a king's worth spread of assorted dim sum; imagine a platter of crispy sesame balls, a mould of sweet green bean filling underneath it's shattery sesame coated exterior shielding a spongy inner layer. Bliss in every bite. Then, my mind jumps the fence to the Arabic usage of sesame seeds in their cuisine; a thick, luscious curd like tahini; a ground sesame seed paste used in main middle eastern dishes such as my favourite hommus.

In all aspects, the sesame seed played a pivotal part in many of my favourite foods and I lusted after the chance to use it in a western baked item. So without further ado, here's presenting to you the sesame seed pound cake in adoration of the unassuming flowering plant! A moist and slightly under baked version; the cake carried the dominant kick of sesame supplemented by the addition of not only tahini paste but sesame oil and pan-roasted sesame seeds as well! A fusion of chinese and western cooking ingredients, this recipe called for intriguing results with an even bolder dash of flavor.

Sesame Seed Pound Cake
recipe adapted from Cake Keeper Cakes

4 large eggs
1 tsp pure vanilla extract
1 tsp oriental sesame oil
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, softened
1/2 cup well stirred tahini
1 cup sugar
6 tblspoon sesame seeds, pan roasted

Preheat the oven to 170 degree celsius. Butter the inside of a 9 by 5 inch loaf pan and dust with flour.
Combine the eggs, vanilla, and sesame oil in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium bowl.
Combine the butter, tahini, and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 mins, scraping down the sides of the bowl as you go. With the mixer on medium low, pour the egg mixture into the bowl in a slow stream, scrapping down the bowl once or twice. Turn the mixer to low and add the flour mixture, 1/2 cup at a time. After the last addition, mix on medium speed for 1 min. Stir in sesame seeds.
Scrape batter into prepared pan and smooth the top. Sprinkle the remaining 2 tblspoon sesame seeds on top. Bake until cake is golden brown and skewer comes out clean, about 1 hr and 20min. tenting the cake with foil after about 1 hr to prevent it from overbrowning. Let the cake cool in pan for about 10mins, invert it onto a wire rack and then turn in right side up to cool completely.
Store for up to 3 days or wrap in plastic and refrigerate for up to 1 week.

you can win.

2010-09-15T09:14:00.002+08:00

A David Choi original >>> You can win.

Somewhere out there

2010-09-12T01:11:00.001+08:00

A love that transcends space and time. I've got my hopes up and running as though on a constant dosage of steroids. Soon... very soon. All I can do now is cast a occasional glance at the moon and bask in it's transferable source of energy. Somehow, you are nearer.

Speaking of the moon, these are my first batch of traditional baked mooncakes. 3 days after the bake session, they were ready for the taste test. The verdict, I reckon the mooncake skin needs a little work, though I can't actually place my finger on the error. The hazelnut honey lotus paste proved to be quite a tease on the taste buds with an intriguing musky sweetness to it. For those interested in trying the recipe, I have posted it below!

Baked Mini Mooncakes
recipe adapted from Do What I Like.

Ingredients: (makes 6 mini mooncakes)
100g plain flour
30g peanut oil
65g golden syrup (Abram Lyles)
1/2 tsp alkaline water

Filling:
2 tblspoon of Hazelnut Honey
180g lotus paste

Method:
1. Mix peanut oil, golden syrup and alkaline water together in a big cup and sit this cup in a bowl of boiling water. Stir till mixture is well combine. Remove and leave aside to cool till warm state but not cold.
2. Sieve plain flour into a mixing bowl. Make a well in the flour and pour in the warm syrup. Mix till a dough is formed. Cover the mixing bowl with a wet towel and rest the dough for 30 - 45 minutes.
3. Divide dough and filling according to the size of your mould. Shape the dough into a round flat sheet with sides thinner than the centre.
4. Wrap in the filling and mould it into a ball shape. Coat it with flour.
5. Dredge wooden mooncake mould with flour and put the mooncake into the mould. Flatten it with your floured palms and make sure that the mooncake fills up the mould nicely.
6. To dislodge the mooncake, bang the mould on a hard surface with equal force in the north, south, east and west direction.
7. Place mooncakes on a lined pan and spray the mooncakes with some water. Bake at 180C - 190C for 10 minutes. Remove from oven, cool the cakes for 5 - 10 minutes then apply egg glace and bake for another 10 - 15 minutes or till golden brown. As every oven varies, please standby to check on your mooncakes. If you are doing standard size mooncakes, the baking time might be longer.
8. Store cooled mooncakes in an airtight container and serve only after 3 days when the mooncakes have 回油.

date nights

2010-09-11T12:20:00.002+08:00

'Let's make it a date on Thursday night then?', I question with a arch of my eyebrow.

'But I'm your mum, why do I have to set a date with you?'

*groanz*

At the end of the night, I have to admit that I enjoyed myself thoroughly. One night per week of good food, curious table conversation and plenty of spontaneous laughter; what better way to start a weekend? Shall I push a proposition forward? Dear mum, let's make it a weekly ritual! Yes/No?

After hearing her less than discreet comment about her cravings for Spanish paella; a shrill scream targeted at the wall whilst she twirled her hair in her bedroom. I came to a conclusion, that women needed her Spanish food. Being the food advocate that I am, I jumped at the opportunity to try out the new Spanish joint near our place, Don Quijote. After hearing numerous good comments of the standard of authentic Spanish cuisine served up by the restaurant, I was pumped.

Note to oneself and to others keen at dining in this restaurant, do remember to make a reservation or risk being turned down at the door whilst staring venomously at a empty restaurant tainted with reserved signs on every single table. *bitch* Yes, they are that popular. Fortunately, we were the only patrons to walk in without a reservation and still get a table. Being early does have it's benefits.

We started off the Spanish experience with a complimentary basket of warm bread and a dish of garlic butter. Apart from the bread not being sliced through completely, I was riding on a good impression, instigated by the atmospheric decor and intimate settings.

After much debate and frustration, we decided on a couple of hot tapas dishes to compliment our final order of squid ink seafood paella.

Setas al Ajillo - garlic fried mixed mushrooms

Chorizo Asado - barbequed chorizo sausage

Conchas del Peregrino - scallop shells filled with scallop and crab meat in a bechamel sauce

The garlic fried mushrooms were excellent in my opinion. Well seasoned and the chef's generous hand of masala wine adding a subtle bitter dimension that highlighted the earthiness of the fresh mushrooms.

Chorizo! What's a visit to a Spanish joint without a taste of the traditional Spanish sausauge. Distinctively red in color from the addition of smoked red peppers, these sausages can prove to quite a spicy treat.

The last tapas dish arrived together with our seafood paella. This came across as rather peculiar, the bechamel sauce not presented as I would have expected, baked off till it's usual creamy experience came across as a crisp crust almost akin to a coconut crusted treat. I was not impressed by the overall texture of the scallop/crabmeat cake, dry and almost like a potato croquette, that was injustice done to the lovely scallop.

That being said, our eyes light up at the black goodness of the squid ink paella served in the traditional paellera. Intensely black in all ways, every grain of rice gleaming with moistness, we knew we were in for a treat. And we smiled through black-stained teeth, a kind of smile that said a million good things. It was terrific.. think flavorful rice done al dente, shelled prawns and delicious morsels of squid. Extraordinary flavors for a seemingly simple dish. I would return just for the paella anytime!

And to end off the night on a sweet note, we hopped next door to udders for some ice cream! Rum Rum raisin for the old lady and Snickers Honeycomb Mars Vanilla for me. That being said, I was staring curiously at one of the girls behind the sales counter. With a tiny sample spoon at hand, she was passing occasional digs at the ice cream whilst on the job. *moanz*. Benefits of working in an ice cream shop. Then, a passing cloud of happy kappy moments, littered with sweet indulgence a flushing of cream dreams floods over me. What if... ?

Damm...why can't I push away these amaturish thoughts?

Don Quijote
17 Lorong Kilat, #01-09
Singapore 598139
Tel: (+65) 6465 1811
Fax: (+65) 6465 2114

中秋节: first attempts for 2010

2010-09-10T11:05:00.001+08:00

I finally had a break free from the crazy heat scorching the middle eastern soils and am actually able to wear my favourite cardigans comfortably without breaking a sweat, that makes for one happy girl! All thanks going out to the occasional cool showers and dark clouds punctuating the Singapore skies. With significantly lower temperatures being my source of motivation, I jumped at the opportunity to try my hand at making the elicit mooncakes again. My tribute to the crisp fresh weather, a little reminder that autumn has arrived!

And here's showcasing my first attempt at Suzhou style mooncakes, featuring a flaky crust developed from a method similar to making puff pastry. Filled with traditional lotus paste. As evidence shows, not exactly successful on all tiers but there's always a first time for everything yes? Better luck next time with the envelope folds!

Meantime, this marks the beginning of a spate of mooncake making trials for the year 2010. Took a year's break and now I'm back with a vengeance! (thoughts flowing back to the wasted packs of black sesame paste and mango paste, a result of my overzealous shopping spree and dwindled interests towards the end) See my previous attempts here, here and here!

the truth

2010-09-09T03:02:00.003+08:00

There's no denying how much I love these
.
.
.

and...
the man who lugged it all the way from La Maison Du Chocolat (HK) for me.

since we're on the topic of chocolates, allow me to indulge in a little tell-tale session of my partially 'clear as day' relationship with chocolate, tainted with a little 'hush-hush' nature.

When it comes to chocolates, the spectrum of my eating habits and preferences spread far and wide. You see, I believe that chocolates can cure many ailments, mainly emotional upheavals in my case. See a perpetual frown pasted on my stoned face, swizzle a bar of chocolate in my presence and your chance of catching a wide grin have just magically tripled at least.

My addiction to chocolate can come across as pretty alarming to some, and as much as I would like to proclaim my independence from this waist enhancer culprit; I flail my arms helplessly in the air. I'm a slave to chocolate.

I've tried many kinds, single estate chocolates with unique serial coding, honey comb chocolate, chocolate laced with ginormous nuggets of crystallised ginger. Roasted nuts, cookies and cream, filled with whisky, perfumed with gentle whiffs of tea. And if all else fails, you can count on the ever ready nutella jar and a spoon. You name it, I've tried it.

So when do I eat my chocolates? well, when I'm happy or extremely angry and during every mood category that falls in between. There's no stopping me. There are days where I keep going at it, consuming grotesque amounts of it so much so that there might as well be an intravenous tube with chocolate blood flowing through my veins. At the end of the day, my energy levels take a plunge from it's adrenaline driven drugged up ride to the peak to rock bottom and the melancholic nature of life takes its stab at my ribs again.

Solutions to my mad-crack addiction? There are none...but I've got a few alternatives up my sleeve...(to be continued.)

Anything Asian

2010-09-07T00:35:00.003+08:00

My first meal out of the realm of illness and painful bouts of retching. My only request... let it be Asian! A mouthful of cream laden pasta didn't seem to settle very well with my queasy stomach at that point of time and I yearned the homey taste of Asian spices. So Korean, we went.

Introducing Gaseng, my dining companion with oodles and oodles of interesting stories to tell amidst the rather uncomfortable meal boggled by frequent splitting headaches. At least he made the meal 'survivable'!

We settled for Hansang Korean Charcoal BBQ Restaurant, an inferably new joint but noticably packed even at an early hour. Comfortable seated, we begin to chat ourselves into place before facing the inevitable with pressures coming from the hustle and bustle of the incoming crowds. Stuffing our noses into the extensive menu, we quickly evaluate the menu and make our choices.

In the end, it was a Beef Bibimbob ($15) for me and a Cholpan Nakji ($17) for him. No comments from the dinner companion but with regards to my dish, I felt that it was mediocre, perhaps a little lacklustre in quality and quantity. Then realised that it may have been neglect on the kitchen's part due to the more frequent BBQ meat orders that come around dinner time. Otherwise, the Bibimbob could have use a more generous serving of side ingredients and beef even. Kudos to the spicy bean sauce served on the side that was to be mixed in at the diner's own discretion. That was lovely and added that little oomph to the dish. Maybe it's me and my diluted taste buds, a result of the previous weeks' worth of poor appetite.

Hansang Korean Restaurant, seems to hold lots of potential with the full fledge crowds of people flying through its doors despite it's fresh arrival on the scene. Perhaps I'll be back to give their Korean BBQ a shot. *contemplates*

Hansang Korean Charcoal BBQ Restaurant

20 Lorong Mambong,

Holland Village

tel: 6464 5238

Eating out: Aappa Kadai

2010-09-05T13:15:00.003+08:00

Hey guys.. i'm back after my long long hiatus from the net. For those who haven't got the story. Basically, I've came down with viral meningitis, which is a brain infection that results in the inflammation of the meninges (protective membranes of the brain and spinal cord). As a result, have been suffering from tormentous bursts of migraines, bouts of fevers and vomiting fits. Sounds bad.. FEELS ten thousand times worse. Even the presence of a blinking blue light amidst a dark room can trigger painful effects through the head. Well, good news though, I'm on the road to recovery now in the comforts of home after my short admission into National University Hospital and sooo grateful for it as well. A major thanks going out to be loving family who have been so tolerant regarding my condition and my incessant whining whenever one thing is out of my reach or causing me the slightest discomfort. *hugz*

and for my come-back post or rather.. very late to update post; I'm featuring Aappa Kadai, a lovely restaurant joint in Karama that I've come to know and love. Thanks to my friend Amir who happily showed me the roads, with an added flair of v-i-p treatment thrown in...*sniggers*

So what shall start the meal off with? Why.. without a doubt, give their appams a shot. With the commis chef at his make-shift cooking counter, five pans in line, you're guaranteed a entertaining evening, even if you've got the most boring date seated opposite you (no, that wasn't a hint). Watching him in action, in a sequential fluid movement, pouring the batter, circling the mini wok like pans, then popping the lids on, moving on to the next one and finally returning to the first one with no time to spare and releasing it from it's steaming mould, certainly leaves one wondering how long it takes to master this art.

The Egg Appam (3 DHS each) was amazing. Crisp round the edges and holding a slightly runny egg in the center was an excellent base for dipping into the varied dips and curries offered by at the kitchen.

We also had the Mango Fish Curry, Butter vegetables and Vegetables Khorma.

The star that stole was definitely the Mango Fish Curry. Tangy, Spicy with that little ounce of heat to it, I was hooked on this dish and enjoyed both dipping the softer side of the appam into the luscious full-bodied curry, and chomping down a spoonful of rice drizzled in it's melodic sauce. Fruit curries.. ingenious I must say.

We rounded off the meal with a warm blast of freshly brewed masala tea (3 DHS each), seemingly more traditional than the usual cups of chai tea that one would indulge in at a Indian laborer's cafe here in Dubai. The Masala Tea's unique charm rested in it's strong blend of.. what else but Masala spice alone. Like bidding a warm goodbye, the tea sets off signals of delicious memories, good company and an urge for many more visits to come.

Aappa Kadai Restaurant - Karama
Delivery orders: 04-3848030
Opp. Lulu Centre; Other side of the park

humbled

2010-08-27T01:29:00.006+08:00

Words that haunt and sting. Unappreciated efforts. I tried my best to meet the Thursday deadline as stressed by you, with all my determined soul... only to submit to my weaker physique. Then in the midst of nausea and an ensuing crushing migraine, I get turned upon and blamed for irresponsibility? I choke back tears. Why do I feel like nothing I do is ever going to right?

Queen of attention to details, questioning my intentions each time I fail. I signed up for a great deal more than I can handle.

There are days
when I feel
The best of me
is ready to begin (the end)
Then there's (the) days
when I feel
I'm letting go
and soaring on the wind
'Cause I've learned in laughter or in pain
How to survive!

I get on my knees!
There I am before the Love
That changes me
See I don't know how
But there's power
When I'm on my knees

something to make you guys laugh. It sure brought a smile to my twack face. (click on image to enlarge)

I have a heart too.

2010-08-18T14:22:00.000+08:00

I have a heart too

That can break and melt

Like everybody else