Showing posts with label Scribbles. Show all posts
Showing posts with label Scribbles. Show all posts

Monday, April 4, 2011

To Be Revived

Please pardon me for the lack of updates, primarily due to:

(i) A priority placed on schoolwork. 
I'm clearly excited to rave about those amazing nosh i've consumed. Every time a pleasurable morsel of something unravels in my mouth, i feel the urge to share my joy. But when i am made to choose between scripting paragraphs of food emotions, or prepare my recipe cards for tomorrow's class, the latter takes the win. I'm spending hours & hours baking in the bakeshop everyday and i can't be happier about it.

(ii) Over-consumption of yums.
The New York food scene is undeniably impressive. I've been eating way too many notable food here (both in school & New York City), that it is almost impossible to catch up with everything in words. Food enters my mouth, instant satisfaction felt, mental notes made... -pause-. One day i'll regurgitate it all. Believe me, i will. 

I'm starting my action plan. So keep looking back!

baking away... soon i'll be blogging away too.

Thursday, December 30, 2010

Bienvenue a New York

Welcome to New York.

So here I am at the Big Apple, in an awesome world-renowned culinary school and loving my field of education. Hordes of yummy eats to share about..... stay tuned!

Sunday, October 3, 2010

I wanna eat!

My days left in Singapore are numbered, but there's still a burning long list of stuffs i promised myself to eat/ have yet to try/ meant to revisit... One month to go, too many to cover!

By request, i'm sharing my top Must-Eats/Really-Wanna-Eats before i depart for New York:

French l Italian l Modern European
Saint Pierre
Les Amis
The Tippling Club
Otto Ristorante (pasta!pasta!)
The Lighthouse

Shinji by Kanesaka
Tatsuya (Sushi Omakase)
Nogawa (Sushi)
Goto Japanese
Sushi Yoshida

Asian l Others
Taste Paradise
Royal China
Red Star Restaurant
Yan Ting

The Cookie Museum
P.S Cafe
2am: Dessert Bar
Regent Hotel Tea Lounge
Checker's Brasserie (Hilton's cheesecakes!)

MELT The World Cafe @ Mandarin Oriental
Triple Three @ Mandarin Orchard
Brasserie Les Saveurs @ St Regis


Geylang Lor 29 Hokkien Mee (396 East Coast Road)
Nam Sing Hokkien Mee (Old Airport Road)
Nam Heng Coffeeshop 'Nameless' Hokkien Mee (Simon Road)
Fei Fei Wanton Noodles
Teck Kee Wanton Mee
Hwa Kee BBQ Pork Noodles (East Coast Food Lagoon)
Beach Road Prawn Noodle House (370 East Coast Road)
328 Katong Laksa
Hillstreet Char Kway Teow

Punggol Nasi Lemak (Upp Serangoon)
Bugis Street Chuen Chuen Chicken Rice (Bishan)
Chin Chin Eating House (Purvis Street)
Loo's Hainanese Curry Rice
Ya Hua Outram Park Bah Kut Teh
Chiang's Porridge

Haron 30 Satay
Toa Payoh Rojak
Chomp Chomp BBQ
Thasevi Prata
Casuarina Curry
Sri Vijaya (Little India)
Yong He Eating House (Geylang)

Snacks l Miscellaneous
Tiong Bahru Mee Chang Kueh
Yong's Pandan MCK (Maxwell)
Loong Fatt Tau Sar Piah
Madeleine's Portugese Eggtart

Wish me luck i get to complete them all! ;)

Friday, September 10, 2010


Alas, the hiatus is over.

I know i took an incredibly long post-work recovery break, and i ought to get back on the flogging track.

This 6 months flew past in a wink. So swiftly it seemed, i completed my stint at Swissotel the Stamford & Fairmont Hotel Singapore. Tough times engulfed, fun times streamed by, mistakes made, lessons learnt... and it ends with a fullstop.

To all the Equinox staff & pastry department colleagues who's been great in any way (& many ways), thank you so much for coloring my experience. The hotel line may have been proven to be tedious and time-occupying, but you guys provided the smiles & laughters to subtract some weariness. It all counts.

Updates. After the attachment, i embarked on a leisure revisit to Kyushu -Cakes & Ramen Wonderland- for 6 days, and feasted on almost 5 kg worth of sugary weight. The food scene there is so awesomely crafted; from delish cakes to exotic sushis (think Kumamoto horse meat sashimi) to fabulous market deals (rack of uni sashimi at S$6.50!) to slurpalicious ramen (notches higher than Ippudo) to hearty handmade soba & tofu... Every Yen & calorie lives up to its value. I dare say indulging in Japan is the most worthwhile of all (:
Await the brief pictorial entries coming up...

Right now i am every bit looking forward to enrolling into school this November.
2 months to eat Singapore up!

Thursday, April 8, 2010


While i find time to juggle between my crazily time-demanding job & drafting blog entries, here's something small to share...

Nothing big at all. Just a little poster girl for Yami Yogurt.

Never thought i'll ever be one. I'm far from a beauty & clearly devoid of model material, but i believe it is the genuine YamiY love that made this a reality. (hell knows how many cups i've already consumed since young haha... )

On a side note, Passion is one powerful angel that can fly you far in life. My passion is food and creating good food. Im glad i've anchored my future upon my truest passion (:

Updates real soon.
Go grab your Yami today!

Sunday, March 28, 2010

The Dengue Tale

It all happened in a flash.

1 fainting.
15 minutes of unconsciousness.
39 degree celsius.
4 litres drip/day.
20+ bloodtests & needle pricks.
50+ visitors.
7 days of hospitalization.

That week God showed me how blessed i am. Pain aside, he planted caring nurses, pleasant roomies, oodles of friends & family members by my side. And ensured abundance of food. Seriously, i can't say enough thankyous to the many darlings who kept me company.

Shall bypass the bloody needle scenes and zoom straight into edibles....

breakfast in bed (:

One thing for sure, my perception of hospital meals certainly changed. Food at SGH is not bad at all! In Class B1 wards you get a daily selection of chinese/western/vegetarian/indian halal for your meals, served right under your nose. Teatime arrives promptly at 3.

Vegetarian: Potato-stuffed Taupok

Chinese: Fish in Black Bean Sauce

yummy Western: Baked Fish Fillet (even ate up the salted peas)

not-so-yummy Western: Chicken in Tomato Gravy

Teatime: Pumpkin tart & Lipton tea

Of course i couldn't survive solely on hospital meals. I had my fair share of smuggled nosh too.... plus those plushies, balloons, fruit baskets & flowers (in background) to brighten my days. Love my friends!

Mini Taiyakis from Isetan Kyushu Fair
Loved Rare Cheese & Caramel.

Azabu Sabo Matcha Icecream take-home pack. all mine.

14oz of Yami Yogurt natural delight

homemade bento from a colleague. cod & prawns!

I'll never forget how timely this angel arrived. These foods spell B.I.N.G.O

salmon sashimi never tasted better. missed it so bad.

Say Cheeze's Blueberry Cheesecake totally hit the right spot.
*poof* within minutes.

....& many more.

*widest smile ever* (on my awful unadorned face)

Thanks a million to all who came, for making elaine a happy happy patient!

P.s. Please beware of mozzies!

Sunday, March 21, 2010

Greetings from SGH

The foodie's been hospitalized ):

Still eating,
But blogging's got to be stalled.

Hope to be back in action in a jiffy!

Sunday, January 17, 2010


Days before work began, i camped in the kitchen baking. Friends tell me i'm mad to be spending my precious free time baking, despite knowing i'll be stuck with it for the next 2 years and perhaps for a lifetime. But i tell them... this is why i call it a passion.

Baking is my escape from the real world.

Here's some edibles done during NYE and 2010. Recipes & detailed entries will come in when time permits.

Strawberry Panna Cotta Verrines

vanilla bean panna cotta. korean strawberry mousse. korean strawberry gelee. meringue sticks. totally elaine's kinda thing.

Dark Chocolate Royaltine

chocolate sponge. hazelnut feuillete. 64% dark chocolate mousse. valrhona cocoa nibs. raspberry.

Raspberry Ivory

ivory white chocolate mousse. raspberry gelee. raspberry mousse. honey sponge.

Strawberry Shortcake Ver.XX

soft vanilla sponge. creme chantilly. fresh strawberries.

Dad loves strawberry shortcakes so i've been experimenting with various sponge & chantilly recipes in hope of a perfect duo. Will keep trying and trying!

Salted Caramel Chocolate Tarts

pate sucree. caramel fleur de sel ganache. roasted hazelnuts. milk chocolate chantilly. cocoa powder. valrhona pearls.

Mont Blanc Tarts

Pate sucree. chocolate coat. sponge. roasted chestnut. creme chantilly. french marron mousse.

Eeks what ugly piping! I couldn't stop laughing at the curly-wurly mess i made cos it is embarrassingly hilarious. The solution: blindfold yourself & eat it. French marrons are yum.

Cheesecake Lollipops

vanilla cheesecake. bittersweet chocolate coating. 100s & 1000s.

Homemade Bailey's Icecream

Creme Caramel Bailey's goodness lightly infused with vanilla beans. 100% hand-whisked.


After seeing the stark differences between domestic & commercial baking, i still feel more inclined to the smallish operations at home. I like producing hearty bakes at a leisure pace, and watching my loved ones savour them. Mass production can never provide the same contentment. Kinda missing it now!

Shall blog about work soon alright.

Tuesday, January 5, 2010


Have you ever as a child, desired to be a famous personality or pledged to pursue a particular profession?

People always say childhood interests don't sustain. And true enough, many of our aspirations switch at the frequency of wardrobe revamps.

When i was young, nothing quite lasted. My personal collections hopped from PEZ figurines to stickers, to phonecards, to character plasters, to stamps yada yada... I was a typical 3-minute hotness child. (translate please)

Only amazingly, one ambition in me never wavered...

I aspired to be a chef.

Dreams are meant for pursuing, aren't they?

2009 for me was more than just a realization year. It was a turning point. A start of my career. A preliminary foray into the industry i've long been passionate about.

The question was: culinary or pastry arts?

I gave serious thought to both, but after much contemplation chose the latter. Baking shall be my career; Culinary remains an interest.

In about 10 months time I will be in NY pursuing my 2-year Degree in Professional Studies of Baking & Pastry Arts at the prestigious Culinary Institute of America (CIA) (all by God's grace that i managed to pass their stringent admission selections!)

Next week, i'm officially diving into the real world. Slogging in a commercial kitchen decked in my new whites, prepared to be baking for a lifetime. So farewell to home-baking, leisure meals & public holidays boohoo :(

Blogging will slow down but i'll try my very best to update. Promise!

Friday, January 1, 2010

Goodbye 2009

2009 for me was all about understanding myself. Through the 365 days i uncovered a great deal about my personality, strengths, weaknesses and most significantly, what i genuinely wanted out of my life... Now all is set & ready to unfold.

Plenty of awesome noshing this year!

New restaurants are mad sprouting, talented chefs on the rise, cusines made incresingly nouvelle & progressive... there's never an end to my list of wanna-eats. The gastronomical rides, whether good or bad, were all memorable experiences.

Here's a round-up of my 2009 favourites (some yet to be blogged); Food so lovely, so etched in my mind that i swear can pacify me anytime. Bon Appetito!

Best Meal of the Year: Otto Ristorante

This trip to Otto swung by so sudden, yet in the nick of time to draw a bedazzling finale. I hitched on their 6-course Gourmet Menu and witnessed how Chef Michele splendidly closed my year with another few best discoveries...One Many addictive onion foccacia, delicious lobster pasta, marvellous suckling pig, divine vanilla creme brulee.

I also took my virgin jump at white truffles, via their blue swimmer crab scrambled egg dish added with those lavish gold shavings. 3 grams to be exact. Bliss.

I'm so in love with Otto.

Other pristine moments:

Au Jardin
Oso Ristorante
Jaan par Andre
Atlantic Dining Room
Dolce Vita
Saint Pierre
Angus House (not to be confused with Black Angus)

Favourite Fish Dish:

Nothing beats the Chilean Seabass at Ember for now, for Chef Sebastian's ever-consistent fish & bacon beurre blac pairing is simply delish. I love his sauces, and how he clinches perfection through experience, i.e. by never tweaking the menu.

A week ago i had a Confit of Ocean Trout at Saint Pierre for appetizer. It scored. The oily fish babe was semi-translucent, delicate and nicely jazzed with breadcrumbs.

Paco Roncero's Pan-seared Seabass once blew me away, and still would if i had seconds/thirds/forths (if only i could!). Ultra crispy skin + piping hot flesh. The master knows the key to fish success.

Favourite Seafood Dish:

How can i not crown the Maine Lobster at Au Jardin? It's a whole luscious, succulent piece of flesh steeped in the most scrumptious vanilla orange sauce ever. Totally ambrosial.

Dad takes me to Angus House, a Japanese-western steakhouse, for lunch occasionally. Famous for beef, but they do a good Char-grilled Seafood Platter anyhow. King prawns, scallops, squid dashed with a brush of butter, drizzle of demi-glace & lemon juice, just enough to complement the natural seafood flavors.

Absinthe's Hokkaido Scallops with sea urchin emulsion cooked rawish in the centre, is another winner. I liked the way they're stamped with seasoned seaweed specks.

Favourite Meat Dish:

I'm not a big fan of red meat but if there's pork done like any of this 3 above, i would gladly chow them down... and even go for seconds! Omg all i could say about that Charcoal grilled Black Pork i had at 一流風 Ramen at Kagoshima is LOVE. Excellently seasoned stuffs screaming deliciousnessssssss.

Also fell in love with Ootoya's tender Charcoal grilled Pork Rice and that gorgeous Aged Balsamic-glazed Suckling Pig at Otto. For me to like a suckling pig that much, really says something.

Favourite Pasta:

I'm a sucker for tomato-based seafod pastas AND very particular about them. Fresh seafood, decent homemade pasta & quality roma tomato sauce are the criterias to hit. Cugini's complex, robust Seafood Pasta was no doubt comfortingly addictive... but Otto's Homemade Tagliolini with Boston Lobster in spicy light tomato gravy was the real stunner.

Also enjoyed a refreshing Cold Angel-hair pasta with caviar a.k.a Gunther's signature dish that has strapped the hearts of many.

Best Sushi/Sashimi:

Japanese food tails right behind Italian in my chart of fave cuisines, i love sashimi & tamagoyaki and can never get enough of them. Honouring first place in my heart is none other than Aoki... nothing comes close to their Nigiri Sushi Jyo-sen.

Tatsuya blew me away with a virtuous Sashimi Salad, even the dressing was to-die-for. At Inagiku i'll always have this cute Tamago Sushi enveloping rice and salmon roe.

Favourite Bread:

Elaine = Bread Junkie. Especially enthralled by foccacias & anything adorned with fragrant onions or walnuts.

Angus House's round bread roll is magical. Amazing. Always so beautifully crusted and noisy cos you literally hear the crackling in you mouth!

At Otto, their onion foccacia became a heartthrob. Moist spongy rectangles topped with greased onion worms... calling out to me as i called for more of them. Addictive babies.

Same goes for the uncountable pieces of herb, cheese & sundried tomato foccacias i had at Atlantic Dining Room.

Favourite novel desserts:

Edward Voon's White Chocolate Cake with all the bizarre bling blings seemed like swallowing air to me after a crazy 10-course, full-portioned dinner. I even hoped for a second helping. That's how good it was.

FiftyThree wowed me with unbelievably fine chopped apple bits in Apple Risotto mixed with intriguing tigernut crumble & rosemary foam. Kudos to Chef Leandros. At Jaan, the Tarte au Citron's combination of grapefruit granite, lemon & churros was right up my alley.

Favourite Cake:

No.1 goes to.... Mont Blanc Fukuoka in Kyushu! I was uber impressed with this chi-chi patissierie cafe. All their cakes were intricate, detailed & immaculate, and this Raspberry Slice is whoooo divine.

Loving the Strawberry Shortcake at Barracks more than any of those cream-laden japanese renditions.

And when the guilt-o-meter sounds, its time to switch to Cedele's Pink Beet Cake. "Moist and not so sweet, baked with grapeseed oil & fresh beetroot. One of a kind, great anti-oxidant & nutritious cake." I know cake is still cake but at least there are pinkie beets in there to feel healthy about.

Favourite Cheesecake:

All blueberry!

Hmmm maybe it should be labelled favourite BLUEBERRY cheesecake instead lol. The tops are from The Cheesecake Cafe (East Coast Road), Hilton's Checkers Deli & Say Cheeze (Tampines 1). Despite their stark differences, i'm loving all 3.

Favourite Carrot Cake:

After tasting Seah Street Deli's carrot cake, Prive & Cedele took a backseat. The cake is texture-perfect, not too crumbly or spongy, and generously packed with premium pecan nuts. It's cheese frosting optimally portioned and yum. Unparalled.

But in any case of a carrot cake-emergency, Prive's spongy compact block and the unfailing Cedele slice still satisfies.

Favourite Tart:

Whoo the unbeatable n.y.d.c Apple Crumble, with a scoop of in-house vanilla bean icecream, still remains unbeatable. Loved it since the secondary school days. Just $6.95 for a slice of heaven. Rocks.

The new-found wonders have to be OSO's decandent Dark Chocolate Crostata and the extremely moist Hazelnut Pear Torta at 1 Caramel.

Favourite Souffle:

I just have this thing for souffles.

Souffles are not commonplace but there are 3 attainable options i can always count on.

I go to Bakerzin for an airy puffy Bailey's Souffle, 1Caramel for the quirky-but-lovely Red Miso Souffle... and where else but Laurent Bernard Chocolatier for Chocolate Souffle? It has converted even a non-chocoholic like me.

Favourite Panna Cotta:

For panna cotta, i'm into Relish's local-inspired Pandan Panna Cotta. It's invincible wobbly texture, alluring pandan fragrance & brilliant gula melaka sauce never once disappointed.

The CaffeBar does a thick rich cream good for indulgent days; while Pasta Brava's beware-i-disintegrate-instantly version is amusingly fragile and light. Good anytime.

Favourite Icecream:

My love for icecream require no description.

Loving Canele's Rose Petal icecream with lychee pieces, Rose Veranda's extremely delish Vanilla Bean icecream, and Ice Kimo's Blueberry Cheesecake icecream featuring blueberry & digestive chunks yummmy.

It's been an eventful year no doubt, but i'm gonna ditch all the 2009 bads aside & embrace the (hopefully) greats of 2010.

Have a nosh-ful new year y'all!

P.S. Round the clock, loving God & Dad always (:

Saturday, December 12, 2009

Back from Kyushu

10 days of non-stop eating all over Fukuoka, Hakata, Yanagawa, Kagoshima, Kumamoto, Ibusuki & Yufuin. Sweet & savory inclusive, countless of calories involved.

Gastronomical memories and a good news to be shared... soon.

Sunday, November 22, 2009

Mugging mornings

Always a merry breakfast at Starbucks (:

Did you know Raffles City is brewing 24 hours everyday?

Friday, October 23, 2009

Officially 19

Fifteen October 2009, Eighteen no more.

Strawberry Sensation Cake

Umpteen The Patissier cakes for occasions already (& counting) but i'm not complaining. This one's a visual sensation with its most unorthodox layout... myriad of Earl-grey infused strawberry mousse crammed between chiffon sponge layers and a supporting royaltine chocolate base. One slice's not quite enough.

The Patissier
4 Mohammed Sultan Road #01-01
6737 3369

Thursday, May 28, 2009

My Mugging Companion...

froyo, froyo and lots of froyo!
Here's a BerryLite small original topped with pomegranate seeds, almond flakes & a messy cap of green tea powder. Just as im excitedly preparing to share my latest food adventures (& progressing out of blogging-procrastination), the second set of blocktests have to hit ): while other schoolgoers embark on their month-long vacation, im banished back into mugging mode again. Mister SLR currently takes its well-deserved break at home to create bag space for those piles of studying materials.

The downsides of day-camping in a froyo shop?

Moderation mysteriously vanishes from the dictionary. Be it Berrylite, Slurps n Scoops, Yoguru, Red Mango, WhYogurt, the Yogurt Place (maybe Yami yogurt?)... i can't get enough of anything yogurt AND frozen. yums.

& the knitted bonds of their staffs triggered envy. i miss the waitressing times at Pastamania, and all my lovely colleagues there who tripled the fun (: Alrites, time to plonk back to the notes and countdown to (the end of) my 3.5 hour paper when dawn breaks...


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