Sunday, September 27, 2009
Friday, September 25, 2009
Thursday, September 24, 2009
TWG's inaugural creations are awesome. They don't excel in visual appeal with eeky colors & shoddy workmanship, but their brilliance in flavours surpassed. We swiped right into transaction after sampling!
The baked varieties include Green Tea with Durian, Crystallised Orange with Chestnuts & a nobody-would-decline Dark Chocolate. Snowskins come in only Black Tea or White Tea, and a box of any four is yours at $48.
Tuesday, September 22, 2009
Friday, September 18, 2009
Not that they're any short of L-O-V-E. Binding the gelateria chain together is a riveting love tale between two Korean food-passionists, their affinity in culinary school, a gelato-making course & 230 ideas.
They have a couple of inconceivable flavours like can-you-believe-it?! rice, white wine, masala chai tea, cereal milk chocolate, panna cotta, vanilla cake... yada yada. Almost one cup too many. You'll probably take more time thinking of what goes into your cup than the speed it empties!
Here's my no-nonsense triple scoop cup ($5.90) capped with a cute mini cone. I could lap up easygoing yogurt anytime, bear with the slightly awkward walnut, but i refuse to swallow all of vapid kiwi bleah.
Gusto= eating with gusto, Ottimo = savouring the ultimate flavour. When food doesn't fully satisfy (ie. i did not eat with gusto lol), at least they have pretty interiors to dwell under...and plenty of flavours to ponder about.
Like um, what's next?
Thursday, September 17, 2009
Wednesday, September 16, 2009
If you've noticed... i also decided not to strain the berry seeds away, for a verifiable reason. My family is fond of having some nitty crunch in their desserts and retaining them would please the folks better. Try offering them a chocolate brownie vs a chocolate walnut brownie... & you'll see what i mean haha.
The combination was palatably genial!
If you are highly receptive to coconut transformations (like mummy), or share an undying love for berries as i did... you'll likely not reject this Marriage-in-pink (: A whole load of fresh raspberries invested in there!
Tuesday, September 15, 2009
I discovered a budding Ice3-mimick narrowly five minutes from my place! Marvelling on the proximity, i swung by twice within 3 days to get some first-hand icecream coverage.
Expect to find waffles, affogatos, finger food & a sustainable range of Y-gen flavours here. I'm definitely more into their milky concoctions than icy sorbets. The vitasoy-resembling Soyabean Milk is prolly smoothest among the lot & had whole almonds thrown in to curtail it's oppressive sweetness. Mango-Passion & Plain Yogurt were closely decent but the Raspberry Yogurt & Green Tea failed to arouse me .
Regular gelato cups are priced at $3.20 each & $4.80 for premium flavours (think Mao Shan Wang). Convenience aside, i felt they had scoopfuls of rough edges to fine-tune, particularly on the unflattering texture. But looks like little needs to be done... cos anything hip+icecream+chillout will automatically plot an ascending graph wouldn't it? The Y-crowd was already fervently rolling in.
The Serangoonians have Ice3, we Kovanians have our Ice Edge (: Good to have a new chillout haunt but it takes a formidable monster to beat that Ice3 fanaticism out of me. Maybe too formidable to exist lol.
Opens 12noon-12am daily
Thursday, September 10, 2009
This young local-born is a gem.
For those who haven't already knew, Tetsu is an authentic kushi-style Tempura and Tonkatsu restaurant burrowed in a corner of upscale Tanglin Mall. I had a go at their newly expanded menu and was taken in by the pleasant intricacy executed. Eating is believing.
Pufferfish for my first time ever. I found myself hooked to the Fugu Mirin Boshi ($10)- dried puffer fish strips 100% safe for consumption. Akin to a softer, classier bahkwa minus the fats and grease (im big on bah kwa you see..).
The Kani Tofu ($8) surprised me with its affablity. Im not a century-egg eater but this crabmeat in tofu, smeared with harmless century egg spread, more century egg bits & ebikko studs displayed some plausible innovation.
Sashimi Moriawase ($55) was a luxurious showdown. A tasteful selection of sake (salmon), maguro (tuna), hamachi (yellowtail), tako (octopus), ikura (salmon roe), shrimps, and paper-thin tai usutsukuri (red snapper) served with ponzu sauce. Stunning presentation. The ikura was ultra sweet, maguro tender... but salmon could have been better more obese.
Tetsu's Tempura Moriawase ($15) however, did not quite shine. Crispy yes. Fresh shrimps yes. Just the slightly starchy batter impairing its goodness. Their Gindara Saikyotsuke ($18.50)- miso codfish, came with beautifully charred edges that spells g-o-o-d... except too lean for its breed (oh no i think my threshold for slippery fats is dangerously soaring!)
Ahh i enjoyed the richness of Ebi Mentaiko ($6.80 under promotion). The prawn benefitted much from its creamy codroe blanket and grilled to a melty shiokness.
Sake & Ikura Don ($22). The familiar salmon and delectable (sweet!) salmon roe spread over sushi rice. Miso soup included.
Tetsu's signature Katsu Curry Rice ($16.50) featured a sizeably thick pork loin cutlet swarmed in warm japanese curry. Smooth, comforting curry that's far less overwhelming than the indian forerunners.
Enjoyed my dinner greatly. Now given a choice between Sushi Tei and all other comparables, my vote goes to Tetsu for their chef's sincere pursuit of refinement. Commendable service as well.
My special thanks to Rachael from B.E.A.M Consultant, Tetsu & Alex for the invitation and making this tasting possible.
163 Tanglin Road
#03-18 Tanglin Mall
While most people whoop over tons of gooey cheese within their savories, im happier having cheese in my desserts. Don't get me wrong. I still sink regularly into pizzas and gratins & their irresistible relatives with no disdain, but the cheesy sweets take me to a higher realm of delight.
Here's the original recipe, unmodified.
Jamie Oliver's New York Vanilla Cheesecake
recipe from Delicious Magazine march 2009 issue
His recipe reacted quite well to modifications so you can try adding your own touches. i tweaked the base's butter-to-biscuit ratio, added walnuts for crunch & adjusted the proportions of some ingredients for mine.
Grease and line the base of a 24cm springfoam cake pan. Preheat oven to 180C. Mix the biscuits and butter in a bowl, press into the base of the pan and bake for 10 minutes. Cool on a rack.
Turn oven to 200C. Combine sugar and cornflour in a bowl. Add cream cheese and beat with an electric whisk until creamy. Add eggs and beat well. Gradually add the cream, beating until smooth, then beat in vanilla and zest.
Tip mixture into pan, level the surface and sit on a baking sheet. Place in centre of oven and bake 35-40 minutes until top is browned and the filling is set around the edges. A piece of foil over the top wihh stop it from browning too much. Allow to cool. Place in fridge for 3 hours or overnight.
Put the blueberries in a sacuepan, sprinkle over sugar and add 1 tbsp of water. Put ona medium-low heat to simmer gently for 10 minutes. Cool and serve with cheesecake.
Maybe i'll try incorporating some fresh berries into the cheese batter next time, so it'll become a true-blue blueberry cheesecake. Oh i so love those =D
Tuesday, September 8, 2009
Rising snooze-free, embracing the sun, heading downtown, choosing Al Fresco, people-watching and chi-chi morning boozes.
Not to forget, scripting a new chapter like...Breakfast at Canele.
Blue Berry Pancakes ($7.50), looks as if it had endured an unfortunate truck-ranover. Not unfortunate for long. Not when you're flattened over purple berry charms and nursed with maple syrup, creme chantilly & a medicinal dust of icing sugar. everyone's healed.
I have to hand it to these patisseries for the little details, those furtive injections only distinguishable by tongue. Vanilla beans in chantilly, cream in omelette, white bread ambushed with imps that say 'im no inferior!'