Showing posts with label tea. Show all posts
Showing posts with label tea. Show all posts
It's Cake Time!
Labels:
bakery,
cakes,
cakes. affordable,
desserts,
limited period,
tea,
tea-infused
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Anchor Food Professionals (AFP) and nine local bakeries preset It's Cake Time, a campaign comprising nine specially created, tea-inspired cakes. All speciality cakes featured in the collection are delicately made with premium, New Zealand-made Anchor butter and cream.
More wicked cake action after the jump.
Steamroom with The Pillar and Stones: A Three-In-One Dining Experience
Labels:
affordable,
fusion,
hidden finds,
orchard,
orchard central,
restaurants,
risotto,
tea
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With the news abuzz these days with how retail in Orchard Road is experiencing a decline in footfall and tourists receipts, it's no surprise that tenants in the vicinity are devising new ways to entice consumers to shop, dine or simply chill out over a cup of coffee; or in this case, a freshly brewed pot of tea. At Steamroom with The Pillar and Stones (SRPS), that's where you can experience a unique three-in-one concept, that's part 'kaffatea' room or Steamroom, part restaurant - The Pillar, and art space - Stones; hence the name.
Arteastiq: New High Tea and Weekday Brunch Menu
Labels:
afternoon tea,
birthdays,
desserts,
girls night out,
hidden finds,
high tea,
mandarin gallery,
orchard,
pasta,
special occasion,
tea,
will return
·
The sweeping view of the busy streets along Orchard Road never seems to fail my amusement every time I step up to the quaint tea salon that is Arteastiq; squirrelled away into the most obscure corner of the Mandarin Gallery. Despite (or rather, because) of its mysterious seclusion, the joint sees a roaring business; funded by Tai-tais cradling their porcelain cups of tea and the occasional painting enthusiast who gamely decides to go for an art jamming session.
For those who prefer the day-time vibes on a weekend, you'll be glad to know that Arteastiq's newly launched High Tea set, though severly overdue, has risen to standards with a dedicated bakery team now manning an entire station near the entrance to the shop.
20F Specialty Coffeehouse: Where Chicken makes way for Duck
Labels:
all-day-breakfast,
brunch,
cafe,
coffee,
comfortfoods,
french toast,
jalan besar,
may return,
tea,
waffles
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Imagination worth the added price? Now, that's worth debating over at newbie cafe 20F Speciality Coffeehouse located along Foch road just right beside a Pig Organ Soup institution .Yes, so an unhosted tasting would mean a mandatory partaking of their illustrious Duck and Waffle combination. I'm sorry, but I can't hold out against the lure of a rendition that debacles my love for chicken and waffles.
Entering the shady alcoves of the cafe, the back premises offering several twists and turns in terms of ambiance; things could get interesting, I thought. In fact, the rest of the meal did unravel in a fun sort of way. In ways that those who love cafe cuisine wish would happen more often in Singapore.
Arteastiq: Be my Valentine
Labels:
affordable,
contemporary,
desserts,
eggs benedict,
fusion,
high tea,
mandarin gallery,
must go,
orchard,
risotto,
romantic,
special occasion,
tea,
valentines day,
wines
·
Let's start off with a bit of honesty here. Truths are always nice in the light of day.
I've never had Valentines day dinner in a restaurant before.
There, I've said it. Perhaps its my unfortunate run-ins with really stingy ex-boyfriends or maybe its a blessing in disguise as the sight of overly affectionate couples and the saturation of love themes splashed loud and proud in all forms make me nauseous. I am a generous lover, but I rather do all that in the privacy of the bedroom.
However, if I have to choose one place for this years celebrations, it would have to be Arteastiq. Mainly because overpriced, second-rate food makes me pissed, and to be frank, there's no space for love in the presence of shoddy cooking. Arteastiq delivers on all fronts, presenting 2 sets, one for the Ladies and one for the Gentlemen, encouraging cheeky sharing and careless whispers exchanged over the tables.
L'espresso @ Goodwood Park Hotel: a living legacies
Labels:
coffee,
desserts,
food tasting,
goodwood park hotel,
high tea,
orchard,
tea
·
High tea has never ever been on my agenda despite it's retained popularity among my countrymen these days. It's subliminal links to gluttony and unnecessary luxury (both of time and material in the form of expensive silverware) has more often than not impeded me from indulging in such a meal format. However this time around, with an invitation extended, I proceeded to cross my legs and prep for some tea sipping, pinkie sticking out action.
L'Espresso has been churning out some of the best high tea experience in Singapore since the late 1960s. With such long historical references to boot and a dining room packed full of hungry patrons to feed. I was certain that I had stumbled upon 'a real deal'.
From petite finger sandwiches to the more hearty stews for the famished; L'Espresso's spread has it all covered. I started off with a plateful of delectable sandwiches and wraps. Word of advice: avoid the croissant which may be a tad bit dry and dive straight for the Slow Cooked Farm chicken in Crepe. Tender, supple pieces of poached chicken wrapped in a thin savoury crepe. Right up my alley. Also, give the Nicoise Tartlet with Tuna Tataki a go; a moreish bite of palatable food.
And as you move along the counter top, you'll have a face-off with the fried food station. For those planning to give this a miss, I implore you not too as L'Espresso does an excellent job of this station. It's Mini Fish Goujons and Mini Karaage fried to perfection with supple innards and beautifully seasoned outer coatings; the goma sauce on the side providing a magnificent pairing.
Not to be missed are the scones from Goodwood Park Hotel. At L'Espresso, it's the details that elevate this humble tea time treat; the freshly muddle raspberry compote for example. We picked an assortment of jams and fresh fruits to accompany the Blueberry Scone; and with that, I still remain convinced that this reigns supremacy as one of the best scones I've had in Singapore thus far. Truth.
For something a little more substantial, L'Espresso has newly introduced the Black Forest Ham and Rosette Salami. It's good but nothing spectacular. Relish instead in the deliciously rich and salty Braised Kurobuta Pork with Hungarian Sweet Paprika, served with brioche on the side to wipe up the 'chap', it didn't take much persuasion for me to return back for second servings. The Smoked Salmon with herbs and breadcrumbs on the other hand disappoints with it's flaky and dried out state, exhausted from its long hours under the sunbathing lamps overhead.
Desserts are aplenty at L'Espresso; but like any buffet spread there are severe hits and misses. The downfall of it's sweet offerings probably attributed to the incorrect storage temperatures that lead to a strange translation of flavors in the mousse-like desserts and a weird mish-mash of textures. Some of my favourites include the Tiramisu Cake, Creme brulee and the Bread and Butter Pudding.
Ice Cream anybody?
High tea at L'Espresso comes with 2 servings of coffee or tea (from my beloved ex-company TWG teas). If sitting all straight backed and indulging in petite fare is your thing, then dining here may prove irresistible with charges only set at $45 per adult and $22.50 per child.
L'Espresso
Goodwood Park Hotel
22 Scotts Road
Singpore 228221
Tel: +65 67301743
Just like one dollar indian tea chai tea ice cream
One recent afternoon, with the digits slowly creeping up on the thermostats, the urge to bake came along. And in a quiet suppressive move, I made a decision to make ice cream instead, in a silent admittance to the overwhelming power of the weather. The 10cents chai tea came to mind, my inspiration. When the churning paddle came to a stop, whining a little as though in verification of the richness of its contents, I felt compelled to eat it. With my first spoonful, you could hear guttural noises of approval emanate from deep within. Chai tea Ice Cream, remember the tea.
Just like one dollar Indian tea Chai tea Ice Cream
2 cups milk
1 cup cream
5 egg yolks
2/3 cup sugar
2 black tea bags (Darjeeling, English breakfast, etc...)
1 cinnamon stick
6-8 cardamon pods
4-6 all spice (whole)
4-6 cloves
1 star anise
1/4 piece whole nutmeg
1. Boil the tea bags in the milk and cream in a pot. Remove from heat and put in the spices and allow the mixture to infuse for 20 minutes.
2. Strain the flavored milk and cream mixture and bring it to simmer again.
3. Beat the sugar and egg yolks together until thick and pale yellow.
4. Beat the milk into the eggs and sugar in a slow stream.
5. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!
6. Allow the custard to cool in an ice bath.
7. Freeze using a domestic ice cream machine.
White Chocolate Green Tea-ramisu
The Impish Tea-ramisu
Once again I find myself in the kitchen, despite my lead-ridden arms and legs from the slogging out at the shop front. My drive, the unused tub of creamy mascarpone cheese waiting to be reduced to a mass of white pungent curdle in a week. Did I want to make tiramisu again? Not really... Then, slowly letting a thought penetrate my iron-casted head; wait a minute, perhaps all the stodgy version needed was a revamp. How about an injection of elfvian spirit?
and it was thus born, a curious White Chocolate Green Tea-ramisu, encompassing the same contrasting bittersweet values as the conventional tiramisu with the natural colors of pale green and white. The green tea providing a neutral and yet a little grassy undertone to the otherwise sweet white chocolate infused mascarpone base. And to appease the little alcoholic in me; I mean, what's a tiramisu without the alcohol? I added a healthy dosage of sherry liquor. Then threw myself a hateful stare in the mirror for having slipped a bottle of white rum on the floor last time. That would have provided a whole different perspective. Pity...
Yet, as I watch my brother stand at his spot in the middle of the living room, barely moving an inch as he cried crocodile tears after diving skeptically into the dangerously green dessert. 'This is so good.' I was convinced that my mascarpone cheese had finally found itself in a worthy form.
The green tea macarons placed on the dessert; finally, homemade from the kitchen. A rather successful first attempt, I must say. You couldn't have slept thru the yell that composed out from the kitchen when I saw the little ones develop feet. Three words, 'over the moon'.
Chai Cake
The Cake Slice: Chai Cake with Honey Ginger Cream
Chai Cake with Honey Ginger Cream
From Sky High:Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
Ingredients:
1 and 1/3 cups of milk
6 chai tea bags, without added sweetner, such as Tazo
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
2 and 3/4 cups of cake flour*
2 cups of sugar
4 and 1/2 teaspoons of baking powder
3/4 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamom**
1/2 teaspoon of salt
8 ounces of unsalted butter at room temp.
[*1 cup of cake flour is equal to 3/4 cup of all purpose flour plus 2 tablespoons of cornstarch.]
[**Cardamom substitute is an equal amount of brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon]
Method:
1) Preheat the oven to 350 Degrees F. Grease the bottom ans sides of the pans and line with parchment paper. Grease the paper as well.
2) In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.
3) In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.
4) Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed. Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.
5) Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.
6) To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.
Honey Ginger Cream
Ingredients:
2 and 1/2 cups of confectioners sugar
6 ounces of cream cheese at room temp.
6 tablespoons of unsalted butter at room temp.
1/2 cup of honey (any kind as long as liquid)
1/2 teaspoon of fresh grated ginger
Method:
Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.
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