One year on, have I grown older, wiser and more importantly, can I fit into those damn skinny jeans?
Yes. Maybe. Depends.
My 2009 was pretty bangin' though much of it has been off the record. A freshly-minted job with a brand that I truly believe in; new opportunities and experiences that caught me by surprise; trips that took me out and around my comfort zone – what an incredible journey 2009 has been. Though not as thrilling as a roller coaster ride, I feel as if I have hopped onto a roaming hot air balloon that hints of spectacular views beneath the semi-cloudiness.
For the past couple of years, I have done one of these annual round-ups and being a person who loves tradition (er, we are only talking about food right?), may I present to you my Tip Top moments of 2009.
Yang's birthday at Morton's
I liked how Morton's pulls off kitsch with the finesse of Philip Seymour Hoffman in perverse dark dramas - discomforting but memorable.
Sartorealist Party
My unquestionably enjoyable fifteen minutes of David Tutera-fame.
Omakase birthday dinner at Akashi
If there were a Shrine of Omakase, I would probably like to be a devout pilgrim. Though I’m still experiencing a mild case of Fine Dining Fatigue, I don’t think I will ever say, No to omakase.
Ho Chi Minh
Spontaneous trip that converted me into a LUXE Guide groupie.
Sureally
Pays my bills - can't complain.
Food Blogger PMS, anyone?
Seoul-ed out for the weekend
The perfect weekend
Looking at this picture makes me happy in a whimisical, floaty way.
Third time to Tokyo
But on a brand new adventure
Heartbreakingly awesome kaiseki at GOTO (yet to be published)
Where will 2010 take me? I haven’t got a clue but I can’t wait to find out what the new year has installed for me.
Happy 2010, guys.
Thursday, December 31
Tuesday, December 29
Brunch at Le Figue
I was interested in Le Figue's brunch as I wanted to see what this modern French restaurant made out of hearty brunch grub. But halfway into the meal, I found myself trying to ‘figue’ out what I was paying for. By the end of the meal, I wondered why Le Figue was even trying to break into the Brunch scene with its cheerless brunch selections.
Within Le Figue’s Bakery Basket, I was happy to find at least four varieties within the assortment of homemade breads. Funny enough all the breads tasted pretty much the same despite their obvious superficial differences. Nonetheless, they were served warm and would evoke diner’s delight if they were served as complimentary rolls during lunch or dinner.
What’s Christmas Sunday without a warm dosage of indulgence? Our Truffle omelette (we requested for egg-white) fit the bill though it badly needed a good dash of pepper and salt to lift its spirits.
I don’t know about you but when I think of “Farmer’s Breakfast”, I envision a handsome hearty spread that warns of impending cardiac arrest. But Le Figue’s “Farmer’s Breakfast” was probably what Nicole Richie would (pretend to) eat on the Simple Life.
We also had the under the ‘Florentine,’ half of a roasted baby spring chicken with crème spinach and smoked cheese on toast. This dish came under the "I'm that Hungry" category but the portion was unforgivingly small. Perhaps I should have read the description more carefully: Baby – Spring – Chicken which perhaps translates to ‘itty-bitty teeny-weeny chicken’. But at S$32, one could have bought an entire chicken, no? That was the unforgiving part.
Still hungry, we ordered the Croque Madame that had a triple-decker of sunny-side up eggs, julienned ham, gyuere cheese on top of brioche. Beautiful sunny side ups that got all teary-yolky when pricked and incredibly soft brioche slices that reminded me of French toasts. I could hardly make out the bitter-richness of the gyuree cheese - something which I love in my Croques, but this dish was a success compared to the others.
Brunch at Le Figue wasn’t sadistically bad but with the stiff Battle of the Brunches going on, the restaurant badly needs to step up their game. I wouldn’t think twice about paying the same amount at PS Café – at least I’m fed; but at Le Figue, I left with a feeling that I hadn’t experience in a long while – the feeling of being ripped off.
Le Figue
1 Orchard Boulevard
#01-01/02 Camden Medical Center
Tel: +65 6887 5383
Within Le Figue’s Bakery Basket, I was happy to find at least four varieties within the assortment of homemade breads. Funny enough all the breads tasted pretty much the same despite their obvious superficial differences. Nonetheless, they were served warm and would evoke diner’s delight if they were served as complimentary rolls during lunch or dinner.
What’s Christmas Sunday without a warm dosage of indulgence? Our Truffle omelette (we requested for egg-white) fit the bill though it badly needed a good dash of pepper and salt to lift its spirits.
I don’t know about you but when I think of “Farmer’s Breakfast”, I envision a handsome hearty spread that warns of impending cardiac arrest. But Le Figue’s “Farmer’s Breakfast” was probably what Nicole Richie would (pretend to) eat on the Simple Life.
We also had the under the ‘Florentine,’ half of a roasted baby spring chicken with crème spinach and smoked cheese on toast. This dish came under the "I'm that Hungry" category but the portion was unforgivingly small. Perhaps I should have read the description more carefully: Baby – Spring – Chicken which perhaps translates to ‘itty-bitty teeny-weeny chicken’. But at S$32, one could have bought an entire chicken, no? That was the unforgiving part.
Still hungry, we ordered the Croque Madame that had a triple-decker of sunny-side up eggs, julienned ham, gyuere cheese on top of brioche. Beautiful sunny side ups that got all teary-yolky when pricked and incredibly soft brioche slices that reminded me of French toasts. I could hardly make out the bitter-richness of the gyuree cheese - something which I love in my Croques, but this dish was a success compared to the others.
Brunch at Le Figue wasn’t sadistically bad but with the stiff Battle of the Brunches going on, the restaurant badly needs to step up their game. I wouldn’t think twice about paying the same amount at PS Café – at least I’m fed; but at Le Figue, I left with a feeling that I hadn’t experience in a long while – the feeling of being ripped off.
Le Figue
1 Orchard Boulevard
#01-01/02 Camden Medical Center
Tel: +65 6887 5383
Sunday, December 27
One Year On
Look how much Toro and Soba have grown!
It's been a year since these pups entered our lives (and relived my sisters and I of "grandchildren duties"). Soba, the almost waif puppy hence his name, has
But lately we've been calling him 'Frank as I have just finished reading Born Round by Frank Bruni, whose past complusive eating habits reminded me of Soba.
Does he remind you of a 'Frank'? And when people ask us, how can you tell them apart? One of the tell-tale signs is Frank's, formerly known as Soba, mid-exposed tongue. I swear it's always there ... in anticiption of tea breaks and suppers.
Well, we didn't want to leave Toro out so we nicknamed him "Sam" after Sam Sifton, the current New York Times restaurant critic.
Wednesday, December 23
Are We There Yet?
I last blogged about zee's wedding when it was a good six months away and now, we are officially a month down to D Day.
(Sneak Peek of zee & Marcu's wedding pictures)
Holy Comolly how time flies!
Sidnote: Sweet hilarious Holly of Nothing but Bonfires sent a wedding invitation to Barack and Michelle Obama. Though the Presidential couple didn't attend the wedding, they sent a classy but sweet congratulatory note - how totally cool is that?
(Sneak Peek of zee & Marcu's wedding pictures)
Holy Comolly how time flies!
Sidnote: Sweet hilarious Holly of Nothing but Bonfires sent a wedding invitation to Barack and Michelle Obama. Though the Presidential couple didn't attend the wedding, they sent a classy but sweet congratulatory note - how totally cool is that?
Tuesday, December 22
In Tip Top Condition
Best curry puff in Singapore?
It's hard to argue against something fresh out of a deep-fryer, with feverishly butterful doughy crust and not-too-spicy but well-seasoned insides. You should have seen me eating it - in the car, on the way home, clasped tightly within my fingers.
Soundtrack of the Day: Bananarama's Love In The First Degree, which would probably be quite appropiate considering the owner's recent hubbub with the law.
Tip Top Curry Puff
722 Ang Mo Kio Avenue 8
#01-2843 Hiap Hwa Coffee Shop
Monday, December 21
Best. Thing. Whatever.
Usually I'm wary of Best. Whatever. descriptions but over the weekend, I had the perfect char siew soh. The buttery pastry crust was blessed with a caramel-coloured glaze and flaked enough just to prove how delicate it was without causing messy scatters; the insides were sweet and saucy - making it a moral obligation to covet your neighbor's.
It was so good I couldn't be bothered with picture-taking - for both char siew sohs.
Imperial Treasure Noodle and Congee House
#B3-17 Ion Orchard
Tel: +65 6509 8283
It was so good I couldn't be bothered with picture-taking - for both char siew sohs.
Imperial Treasure Noodle and Congee House
#B3-17 Ion Orchard
Tel: +65 6509 8283
Wednesday, December 16
OTTO Ristorante, Red Dot Traffic
I realise I really enjoy fine dining during lunch not just for the remarkable value you get sometimes, but because the indulgence is something I can savour throughout the rest of the day and not have to lug into bed with.
I finally met up with M for the catch-up of all catch-up lunches at OTTO Ristorante. With a glass of Procesco and a table that had the view of the restaurant, I was all ready for Excesses101.
I love OTTO's bread basket parade. A lined basket consisting of sweet onion foccacia, raisin, walnut and plain white loaves... Excuse me, Mister, you need to be seated RIGHT next to me.
Behold moist spongy bread! I know I’ve pretty much abused the word "spongy" on many bread occasions but these sweet-onions-topped babies were moist AND spongy. I was flipping hungry so I practically wolfed down the sweet onion slices in seconds. Come to think of it, I would have probably done the same even if I weren't "flipping hungry". That’s how good the bread was.
We had a chicken-and-cheese amuse that was nothing more than fried chicken (the boring kind, not the mofo-I'll-sell-you-my-kidney kind) and a goop of cheese. It didn't amuse or ah-muse but it placated my hunger for three minutes. Cue more sweet onion foccacia.
Though we both had the set lunch, I swoped my appetizer and Mia swoped her main course. it was nice of the resturant to do this for a minimal surcharge (sans truffles).
The appetizers on the lunch menu were a little uninspiring so I picked the scrambled eggs and blue swimmer crab from the White Truffle Menu instead.
Chef Pavanello wheeled over a truffle that nestled in uncooked rice and a digital weighing scale, which made me excited but anxious at the same time. You can tell that this is not normally how I roll. Oh and it doesn't help that since young, the TAF-CLUB-potential me has always had a phobia of weighing scales.
Chef Pavanello first took the truffle out of its crib, weighed it, then shaved some truffle silvers (2 grams worth to be exact) onto my crab-and-egg appetizer, before weighing it again.
All that brouhaha for a once-soil-covered funghi.
Well, that “brouhaha” added incredible texture and flavour to the creamy mellow scrambled eggs and sweet fresh blue swimmer crab. The velvety smooth eggs weren't about to challenge my love for deep fried omelette anytime soon but it taught me that scrambled eggs transcends "time" barriers.
And for dinner, I would like my scrambled eggs topped with bone marrow critters and 25 year old balsimic vinegar.
OTTO was experiencing Full House Friday so our mains did take a while to arrive.
For my mains, I first chose the stewed veal morsel, hoping for some comfort flavours and teething-baby textures.
The bed of soft polenta was gummy. Is that the way polenta is supposed to be? If yes, OTTO did a great job; if no, I asked for “teething-baby textures”, not baby food!
The words "stewed" and "veal" probably won't stir up thought of dry tough meat but those were some of the cuts I got. A little word with the kitchen and my plate was coolly whisked away, bestowed with the promise of a delicious salmon.
The pan-roasted Scottish salmon came with a delightfully crisp rosti and leeks braised with white-wine-sauce. You know how most cooked salmon turn out to be parched bricks of former glory? Well, not this salmon. I got to admit after the veal, I wasn't expecting much from the salmon so I was really pleased with my well-done-but-juicy slab.
Desset was an Amaretto semifreddo topped with tuile that I picked off and ate first (you would have done the same, wouldn't you?). Semifreddo is something that I need to get my head around because my brain would think ‘nougat glace’ or ‘ice cream bar’ but my tongue would inevitably be surprised by the un-chilledness of the dessert.
The semifreddo was nice in a light milky way. The menu said ‘coffee sauce’ but I tasted chocolate instead so I will take the liberty of scribbling down the flavour as detected by my tastebuds.
Encore to Friday Excesses!
OTTO Ristorante
Red Dot Traffic Building
28 Maxwell Road #01-02
Tel: 6227 6819
I finally met up with M for the catch-up of all catch-up lunches at OTTO Ristorante. With a glass of Procesco and a table that had the view of the restaurant, I was all ready for Excesses101.
I love OTTO's bread basket parade. A lined basket consisting of sweet onion foccacia, raisin, walnut and plain white loaves... Excuse me, Mister, you need to be seated RIGHT next to me.
Behold moist spongy bread! I know I’ve pretty much abused the word "spongy" on many bread occasions but these sweet-onions-topped babies were moist AND spongy. I was flipping hungry so I practically wolfed down the sweet onion slices in seconds. Come to think of it, I would have probably done the same even if I weren't "flipping hungry". That’s how good the bread was.
We had a chicken-and-cheese amuse that was nothing more than fried chicken (the boring kind, not the mofo-I'll-sell-you-my-kidney kind) and a goop of cheese. It didn't amuse or ah-muse but it placated my hunger for three minutes. Cue more sweet onion foccacia.
Though we both had the set lunch, I swoped my appetizer and Mia swoped her main course. it was nice of the resturant to do this for a minimal surcharge (sans truffles).
The appetizers on the lunch menu were a little uninspiring so I picked the scrambled eggs and blue swimmer crab from the White Truffle Menu instead.
Chef Pavanello wheeled over a truffle that nestled in uncooked rice and a digital weighing scale, which made me excited but anxious at the same time. You can tell that this is not normally how I roll. Oh and it doesn't help that since young, the TAF-CLUB-potential me has always had a phobia of weighing scales.
Chef Pavanello first took the truffle out of its crib, weighed it, then shaved some truffle silvers (2 grams worth to be exact) onto my crab-and-egg appetizer, before weighing it again.
All that brouhaha for a once-soil-covered funghi.
Well, that “brouhaha” added incredible texture and flavour to the creamy mellow scrambled eggs and sweet fresh blue swimmer crab. The velvety smooth eggs weren't about to challenge my love for deep fried omelette anytime soon but it taught me that scrambled eggs transcends "time" barriers.
And for dinner, I would like my scrambled eggs topped with bone marrow critters and 25 year old balsimic vinegar.
OTTO was experiencing Full House Friday so our mains did take a while to arrive.
For my mains, I first chose the stewed veal morsel, hoping for some comfort flavours and teething-baby textures.
The bed of soft polenta was gummy. Is that the way polenta is supposed to be? If yes, OTTO did a great job; if no, I asked for “teething-baby textures”, not baby food!
The words "stewed" and "veal" probably won't stir up thought of dry tough meat but those were some of the cuts I got. A little word with the kitchen and my plate was coolly whisked away, bestowed with the promise of a delicious salmon.
The pan-roasted Scottish salmon came with a delightfully crisp rosti and leeks braised with white-wine-sauce. You know how most cooked salmon turn out to be parched bricks of former glory? Well, not this salmon. I got to admit after the veal, I wasn't expecting much from the salmon so I was really pleased with my well-done-but-juicy slab.
Desset was an Amaretto semifreddo topped with tuile that I picked off and ate first (you would have done the same, wouldn't you?). Semifreddo is something that I need to get my head around because my brain would think ‘nougat glace’ or ‘ice cream bar’ but my tongue would inevitably be surprised by the un-chilledness of the dessert.
The semifreddo was nice in a light milky way. The menu said ‘coffee sauce’ but I tasted chocolate instead so I will take the liberty of scribbling down the flavour as detected by my tastebuds.
Encore to Friday Excesses!
OTTO Ristorante
Red Dot Traffic Building
28 Maxwell Road #01-02
Tel: 6227 6819
Sunday, December 13
Fee Five Fo Fum
I didn't realise it but my blog has surpassed it's five year mark. Scary how much time - and sob, feelings - I've invested in this little hobby of mine.
Sorry I forgot to celebrate your birthday but we've had enough cake to last us many many birthdays yeah?
Sorry I forgot to celebrate your birthday but we've had enough cake to last us many many birthdays yeah?
Friday, December 11
Chalk @ Mount Sophia
Daydreaming is a dangerous activity. It takes up too much time and virtually unproductive unless you act on it. But daydreaming makes me feel good and the best part is, it is FOC - free of charge and calories.
These days, I’ve been daydreaming of autumn – red-orangey-yellow leaves and Fall/Winter fashion. Next year I will spend autumn in a real place that celebrates the arrival of fall with a new seasonal menu.
But before that I will have dinner that reminds me of fall.
The next best thing to my meal and service was the Norman Cherner chair I sat on. Yes, the one which looks like it’s got its hands on its hips. I know you got my back, hon.
A nod to autmn colours, we had a beetroot salad for starters. The tasty salad had beetroot, rocket, citrus (whassit clementine?), goat cheese and toasted pinenuts. Yay for Virtuous Food! Don’t worry I’m not about to set up any self-help workshops.
For our mains, we ordered from the Special Chalkboard menu. We had to – after all that trouble of lugging over that chalkboard and a full recital of the dinner specials, how could we tell the poor waitress we were going to dismiss her efforts and order from the regular menu?
TADAH! Roasted lamb loin with sautéed French beans, tomatoes and mushrooms.
And I had a roasted quail that was stuffed with chestnut risotto.
I’m always game for such birds and it's amazing how the cook kept the quail juicy-tender. The risotto was on the chewy side and coupled with the diced carrots and corn, it felt like a spoonful of autumn in every bite.
Chalk's sticky date pudding had its claws in us even before we finished reading the dessert menu. I tried not to benchmark Chalk's sticky date pudding to the Grand Dame’s - Marmalde Pantry. Sure, Marmalade has an exemplary sticky date pudding but why would I want to have the exact same pud at Chalk?
But comparisons would have to be made and Chalk’s pud was a moister, less-spongy version, served with a scoop of robust ginger ice cream. Mmm, I will have that last bite.
Like Bedrock, I didn’t like my first visit to Chalk. Everything that could have gone wrong did go wrong but the second visit charmed the harem pants out of me.
Chalk @ Mount Sophia
#01-03 11 Mount Sophia Road
Tel: 6883 2120
These days, I’ve been daydreaming of autumn – red-orangey-yellow leaves and Fall/Winter fashion. Next year I will spend autumn in a real place that celebrates the arrival of fall with a new seasonal menu.
But before that I will have dinner that reminds me of fall.
The next best thing to my meal and service was the Norman Cherner chair I sat on. Yes, the one which looks like it’s got its hands on its hips. I know you got my back, hon.
A nod to autmn colours, we had a beetroot salad for starters. The tasty salad had beetroot, rocket, citrus (whassit clementine?), goat cheese and toasted pinenuts. Yay for Virtuous Food! Don’t worry I’m not about to set up any self-help workshops.
For our mains, we ordered from the Special Chalkboard menu. We had to – after all that trouble of lugging over that chalkboard and a full recital of the dinner specials, how could we tell the poor waitress we were going to dismiss her efforts and order from the regular menu?
TADAH! Roasted lamb loin with sautéed French beans, tomatoes and mushrooms.
And I had a roasted quail that was stuffed with chestnut risotto.
I’m always game for such birds and it's amazing how the cook kept the quail juicy-tender. The risotto was on the chewy side and coupled with the diced carrots and corn, it felt like a spoonful of autumn in every bite.
Chalk's sticky date pudding had its claws in us even before we finished reading the dessert menu. I tried not to benchmark Chalk's sticky date pudding to the Grand Dame’s - Marmalde Pantry. Sure, Marmalade has an exemplary sticky date pudding but why would I want to have the exact same pud at Chalk?
But comparisons would have to be made and Chalk’s pud was a moister, less-spongy version, served with a scoop of robust ginger ice cream. Mmm, I will have that last bite.
Like Bedrock, I didn’t like my first visit to Chalk. Everything that could have gone wrong did go wrong but the second visit charmed the harem pants out of me.
Chalk @ Mount Sophia
#01-03 11 Mount Sophia Road
Tel: 6883 2120
Tuesday, December 8
Bid Nazi
SMU's fun alright but when bidding starts, it's every man - or Nazi - for himself.
Too funny.
Too funny.
Sunday, December 6
Bedrock Bar & Grill, Seconds
My first experience at Bedrock veered towards Yabbadaba-don’t but after Beacon, I was kind of interested in trying out this urban steakhouse we have in Singapore. As she had her Friday off, my sister and her friend Joyce joined me for lunch at Bedrock.
Oh by way, just in case you thought I was loafing during office hours ... TSK TSK how could you?! I'm pleased to announce that the weekends have come early for me as I need to clear annual leave. It's right there in my contract, in fine font-6 print right under Terms and Conditions, I swear!
First up, some homemade flat bread with roasted garlic and french salted butter that you could just smear all over the bread as it was served warm. Psst restauranteurs, here's a cheap trick to win over our hearts: serve us warm bread and watch us coo over you like a freshly-minted Grandma.
There was good contrast in the starters that we picked.
We did light and tangy with a whisky trout Salad, which had mesclun greens, house cured ocean trout, pinenuts, orange slices and laphroaig (wassit?!) single malt dressing. Salad equals Virtuous Food plus it was tasty so the salad scores.
Then we went heavy and head over heels in love with the porcini ravioli, a ravioli stuffed with porcini mushroom with robust truffle cream sauce.
For mains, there was a choice between the jamon crusted pork tenderloin, chopped steak & bacon burger, steak frites and seabass.
Bedrock did justice to their steakhouse calling with a beautiful medium rare steak frites, paired with café de paris butter and skinny fries.
The pan-seared crispy skin seabass came with its own smear campaign: an olive tapenade. It was ... decent but nowhere as fatty-fishy raveworthy as Ember’s. Note to self: try the jamon crusted pork tenderloin next.
For our sweet endings, Yang and Joyce went for the Expresso Chocolate Bavarois, chocolate mousse topped with smashed cookie nibits and a pistachio biscotti-like crisp.
I have a trick-sy relationship with crème brulee - I like my caramelized crown a little thicker and the creme a little runnier; deep dish crème brulees put me off for I like my burnt brulee with just a dollap of crème – so I need enough crust to balance the crème. Does that sound WTF confusing or plain teeth-grittingly compulsive? Both. Well, that’s why I hardly order crème brulees.
But I was in the mood to take a leap of faith, and I was rewarded with an orange crème brûlée that bore a hint of citrus and poached red wine Nashi pear that kept its slight crunch. Quite lovely indeed.
Service was excellent. The waiter came up to me and said, you’ve been here before right? For a split second, that got me all excited, then I thought well, I ain’t some hotshot food blogger with special treatment served on a 3-tier platter so he probably says it to others, with a 50% chance of getting it correct. But even then, I couldn’t complain about the service throughout the rest of the meal.
Bedrock Bar & Grill
Pan Pacific Serviced Suites
#01-05, 96 Somerset Road
Tel: +65 6238 0054
Oh by way, just in case you thought I was loafing during office hours ... TSK TSK how could you?! I'm pleased to announce that the weekends have come early for me as I need to clear annual leave. It's right there in my contract, in fine font-6 print right under Terms and Conditions, I swear!
First up, some homemade flat bread with roasted garlic and french salted butter that you could just smear all over the bread as it was served warm. Psst restauranteurs, here's a cheap trick to win over our hearts: serve us warm bread and watch us coo over you like a freshly-minted Grandma.
There was good contrast in the starters that we picked.
We did light and tangy with a whisky trout Salad, which had mesclun greens, house cured ocean trout, pinenuts, orange slices and laphroaig (wassit?!) single malt dressing. Salad equals Virtuous Food plus it was tasty so the salad scores.
Then we went heavy and head over heels in love with the porcini ravioli, a ravioli stuffed with porcini mushroom with robust truffle cream sauce.
For mains, there was a choice between the jamon crusted pork tenderloin, chopped steak & bacon burger, steak frites and seabass.
Bedrock did justice to their steakhouse calling with a beautiful medium rare steak frites, paired with café de paris butter and skinny fries.
The pan-seared crispy skin seabass came with its own smear campaign: an olive tapenade. It was ... decent but nowhere as fatty-fishy raveworthy as Ember’s. Note to self: try the jamon crusted pork tenderloin next.
For our sweet endings, Yang and Joyce went for the Expresso Chocolate Bavarois, chocolate mousse topped with smashed cookie nibits and a pistachio biscotti-like crisp.
I have a trick-sy relationship with crème brulee - I like my caramelized crown a little thicker and the creme a little runnier; deep dish crème brulees put me off for I like my burnt brulee with just a dollap of crème – so I need enough crust to balance the crème. Does that sound WTF confusing or plain teeth-grittingly compulsive? Both. Well, that’s why I hardly order crème brulees.
But I was in the mood to take a leap of faith, and I was rewarded with an orange crème brûlée that bore a hint of citrus and poached red wine Nashi pear that kept its slight crunch. Quite lovely indeed.
Service was excellent. The waiter came up to me and said, you’ve been here before right? For a split second, that got me all excited, then I thought well, I ain’t some hotshot food blogger with special treatment served on a 3-tier platter so he probably says it to others, with a 50% chance of getting it correct. But even then, I couldn’t complain about the service throughout the rest of the meal.
Bedrock Bar & Grill
Pan Pacific Serviced Suites
#01-05, 96 Somerset Road
Tel: +65 6238 0054
Friday, December 4
Newbie at Oriole
Join the club, dollface.
Toasty grilled lemon cake with a generous dollap of mascarpone cheese, tender vanilla poached apricots and of course, an additional scoop of vanilla bean ice cream.
Oriole Cafe & Bar
Pan Pacific Serviced Suites
#01-01 96 Somerset Road.
Tel: 6238 8348
Toasty grilled lemon cake with a generous dollap of mascarpone cheese, tender vanilla poached apricots and of course, an additional scoop of vanilla bean ice cream.
Oriole Cafe & Bar
Pan Pacific Serviced Suites
#01-01 96 Somerset Road.
Tel: 6238 8348
Wednesday, December 2
Ebisu & Daikayama, Tokyo
Welcome to Daydreamers Anonymous.
Hi, my name is Yixiao and I constantly dream of owning a cafe in Ebisu / Daikayama.
LO AND BEHOLD!
Other random pictures from Tokyo.
It's a bird, it's a plane.. it's Plane Deep Fried Chicken from Azubu Juban.
Beautiful goth cathedral right smack in the middle ofMilan Omotesando.
Crazy delicious takopachis from Kichijoji. Seriously crisp on the outside, scalding hot inside.
Our second trip to Roppongi Midtown, where you can buy happiness. Believe me, I've tried.
Mummy (or Daddy?) and Baby Taiyaki - starring in next summer's anime blockbuster, Finding Nemi.
Hi, my name is Yixiao and I constantly dream of owning a cafe in Ebisu / Daikayama.
LO AND BEHOLD!
Other random pictures from Tokyo.
It's a bird, it's a plane.. it's Plane Deep Fried Chicken from Azubu Juban.
Beautiful goth cathedral right smack in the middle of
Crazy delicious takopachis from Kichijoji. Seriously crisp on the outside, scalding hot inside.
Our second trip to Roppongi Midtown, where you can buy happiness. Believe me, I've tried.
Mummy (or Daddy?) and Baby Taiyaki - starring in next summer's anime blockbuster, Finding Nemi.
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