i hav been working hard these few weeks (who doesnt anyway?), so i was thinking to reward myself b4 i fly (yes, to thailand on 11th n to beijing on 26th).
bought some cakes from obolo in serangoon gardens after me n baby had lunch
choco moouse w banana, salty caramel cheesecake, mango moouse cake w macaron. i like the salty caramel one. nice. baby like their macaron. will try again nxt time.
we went to our fav bah kut teh shop n had some BKT in the afternoon on one of the weekend after baby permmed her hair.
baby's new hairdo. i quite like it though.
after chit chatting for few hrs at the DOME cafe, we went goodwood park for teppanyaki dinner.
shochu + passion fruit. nice.
muz wear bib.
this prawn w mayo is super sweet, crispy to the bite. fragrance of prawn lingered in my mouth as i swallowed the meat unwillingly (super tasty. dun wan to swallow)
salmon slow cooked in mirin n shoyu. sweet n tender. fish melts in ur mouth once ur tongur touches it. nice.
scallop. big n tender. nt bad la.
this prawn head is like a gem. bursting flavors of the prawn, robust n sweet. i am like swimming in the ocean.
fat, juicy oysters cooked in sweet sauce.
c how soft it is inside?
beef was cooked to medium rare. nice nice.
my "must have" when i hav teppan. garlic fried rice. no matter hw full i am, i will definitely finish this. the rice is like dancing in my mouth w the crispy garlic and the "bisculty" flavour of the egg. wonderful!!!
super big serving of greens.on the whole, i think the food standard dropped.
duno whether its bcos of the recent disaster in japan or wat. the food was no longer superb (used to be). nevertheless, the service was still top notch.
met up w M last week to hav dinner at the Chef Daniel's Kitchen.
met up w M last week to hav dinner at the Chef Daniel's Kitchen.
if u duno who he is, go google.
he is one of the celebrity chef in singapore.
the light behind made my face looke smaller. good.
super mushroom soup (i forgot the name of this soup). v tasty.
foie gras w spicy honey dew
v creative as the chef combines the spiciness (from the chilli on the honeydew), the mild sweetness (from honey dew) and the heaviness of the foie gras, making the dish complex. different mouth feel of the food. soft foie gras, crunchy fruit, sticky rice. yet it is well balanced. the only complain is the foie gras was nt well de-veined. wat a shame.
white asparaghus. sweet n juicy.
mediocre bread
braised pork knuckles. my oh my. i nv knew that chinese pork knuckles can taste so well w "ang mo" veg. zucchinis, potatoes.....the sweetness of the veg cuts the oiliness of the knuckles, and the collagen of the knuckles made our lips stick together after few bites. v flavourful braising liquid (lor zap), wout covering the sweetness of the pork. the meat falls apart once u poke ur fork in. well executed dish.
i am so going to rave about this dish. totally blew me away. this is the lychee pork belly. but as ccan c, the pork is not v fatty. when we cut into the meat, it was firm. the meat was smoked n the sauce was similar to the braising liquid of the knuckle. the brilliant part is.....erm....where is the lychee????
these little pearls r actually the lychee juice, mixed w gelatin, n popped into liquid nitrogen to freeze. when u pop it into ur mouth, the lychee essence BURST out. ur whole mouth will hav a lychee orgasm (pardon me for my language). my oh my oh my!!!! i admit dat i am a purist when it comes to food. molecular gastronomy was nv my cup of tea. but this, blew me away. seriously. this is really good!!! a v well balanced dish. love the innovation n the way the chef played w our senses. brilliant.the waitress approached us after our main courses n asked us whether we want to try their new creation of "red wine tea". i was curious, so i ordered 1 cup.
look wat she did for just one cup of tea.
to prepare the tea, she hav to brew the tea (of cos la) in the pot, add fruits for the citrus taste, add rum (yes, rum) into the tea, n let the rum evaporate off. the end result is a cup of tea w the appearance of red wine, hence the name. brilliant creation. playing w senses again. its tea? red wine? rum? or wat? seriously, i hav no idea. but this drink, is damn good! sweet n sour from the fruits w a hint of citrus flavour, the frangrance from the rum n tea, the body from the combination.....super bold drink. i like.
pandan creme brulee w rose ice cream. super silky creme brulee w pandan fragrance. i am nt a pandan person, so i think this is nice. but M n baby loved this to bits.
flaming alaska w ice cream. ok la, nt bad.
baby n i decided to give ourselves a break by going to sentosa for a short stay.
we went to pu tien at nex for lunch. this is the bitter gourd w honey. v refreshing. nice.
人比“瓜”娇
century egg. v v nice. me like.
their famous lor mee. yumz.
baby cant wait to lie on the bed when we reached the resort.
"i am sleepy le....."we went to the beach n hang out for a few hrs (nt v sunny, cool weather), then i swam at the swimming pool of the hotel while she sat by the edge of the pool.
then its dinner time.
their food is really v good. one of the best buffet food i've tasted. esp the noodles. full of wok hei n flavours. yummy.
complimentry macarons and hot chocolate for repeated customers. so sweet!
uh huh! bathtub. yeah.
we had chocolates form max brenner n prosecco, b4 we watched jacky's variety shw n baby dozed off in the process. wth.
breakfast at the cafe.
this peacock was loitering outside our room for a few hours.i had the urge to open the door n let "him" in. baby stopped me though. chey.
totally ignores me when i took pix of it. hmph!
mum cooked some dishes n wnated me to take pix of the dishes.
did i tell anyone of u that my mum is a brilliant cook????
u ask me what is my fav cuisine?i can tell u now.
home cooked meal by my mum.
best in the world.
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