A few months back i was greeted by a freshly revamped menu at Funan IT Mall's TCC, eagerly admiring the novel food illustrations and new inviting cakes on display. THEN i took a glance through the kitchen doors beside it.... and couldn't help but relate this to a discliplinary school.
An organized cookroom came into view, storing a group of excessively-dressed chefs: fully bundled in white plastic robes, fitted with tight shower-cap-lookalikes, and faithfully working on the food with complete attention. You would nearly mistake them as surgeons!
It all shows how much patience and skills are put into play to produce those stylish plates of artworks. They ensure the patients emerge alive.
And that one stunning moment spurred me into getting my first TCC Loyalty Card, which entitles cardholders to 15% discount off total bills (with minimum spending of $20) and accumulative tcc dollars for food redemptions. whoo~
Back to the point: the Central Mall outlet is a decorous location to dine at when crowd-avoiding is in mind (I reckon most central mall goers would probably be joining the long queues outside the notorious japanese joints). For at least, the cafe was rather quiet during my lunch visit.
Alive and kicking, i enjoyed my Modish Avocado Salad in smiles. Fresh avocado slices and tofu cubes lightly scented with a mustardy sesame dressing, then sprinkled with sakura prawn crisps for added crunch. Freshness is the keyword to be highlighted here.
Mum would raise both her hands up high if i'd asked who wanted another piece of Prawn Cheese-a-Toast. An assemble of prawns and cheddar cheese atop baguette bread tinies, baked till golden and crunchy. She gobbled them all within minutes.
Listed as a HPB-proclaimed healthier choice, this Seafood Aglio Olio pasta is sure to appeal to my health-conscious Dad. While the spaghetti is aptly flavoured, it could do with more than those bite-sized scallops and prawns.
The Chocoholic's choice. Cocoa Mosaic triples the chocolate buildup with white, milk and dark chocolate mousse layers on a chocolate sponge base; all adhered to different sugar-intensities and textures. I found the white layer too sweet and cloying...thank goodness for its petite size.
I really look up to the consistency of chefs at TCC. Just imagine how precisely they have to follow the menu, like some operational instruction manual... any error and the food would be pronnounced dead.
And no hospitals would ever allow unexplained operational failures.