It's just photos because I've forgotten what we ate.
The durian dessert was really good. That was the most memorable part of the meal. That, and having a presentation to make to an ang moh immediately after lunch :-8
Sunday, February 5, 2012
Majestic set lunch
This was some time last year but I thought I'd post the photos for fun - there was a 3-eat-for-the-price-of-4 promotion for the Majestic Restaurant set lunch, and so 4 of us headed there for a self-declared extended lunch one weekday.
It's just photos because I've forgotten what we ate.
The durian dessert was really good. That was the most memorable part of the meal. That, and having a presentation to make to an ang moh immediately after lunch :-8
It's just photos because I've forgotten what we ate.
The durian dessert was really good. That was the most memorable part of the meal. That, and having a presentation to make to an ang moh immediately after lunch :-8
Brunch at Skyve
The husband and I had heard lots of good things about Skyve, and decided to head there for brunch one Saturday morning. We got there around 1130am and they were sufficiently full enough to put us in the lounge area. Not a bad sign! 
Lots of retro furniture
Our view from a rather low bench
We both had cafe lattes. Not as strong as I would have liked, but the milk was properly frothed.
I ordered what I thought was eggs benedict with portobello mushroom. When it came, I realised it was egg benedict, ie. singular not plural. It was pretty tasty though.
The husband had ricotta pancakes, which came with some toasted sugared almonds that we enjoyed a lot.
However, the miniscule servings meant we were still hungry. Hence, we ordered a serve of mini burgers to share.
The burgers were pretty tasty. We enjoyed them.
The servings were much too small to make us really satisfied. At $12-$14 per plate, we were still hungry, and the entire meal came up to $50plus which would make us think twice about going back for self-indulgent reasons - Cafe Beviamo is much better value for money when we pay less and walk away more stuffed. But I'd recommend this on the basis of the quality of its food.
Lots of retro furniture
Our view from a rather low bench
We both had cafe lattes. Not as strong as I would have liked, but the milk was properly frothed.
I ordered what I thought was eggs benedict with portobello mushroom. When it came, I realised it was egg benedict, ie. singular not plural. It was pretty tasty though.
The husband had ricotta pancakes, which came with some toasted sugared almonds that we enjoyed a lot.
However, the miniscule servings meant we were still hungry. Hence, we ordered a serve of mini burgers to share.
The burgers were pretty tasty. We enjoyed them.
The servings were much too small to make us really satisfied. At $12-$14 per plate, we were still hungry, and the entire meal came up to $50plus which would make us think twice about going back for self-indulgent reasons - Cafe Beviamo is much better value for money when we pay less and walk away more stuffed. But I'd recommend this on the basis of the quality of its food.
Friday, February 3, 2012
Kok Sen Coffeeshop, Keong Saik Road
My new favourite zichar shop for lunch is this super crowded coffeeshop along Keong Saik Road which has really amazing food - just the thing to look forward to on a busy workday.
Yong tau fu, served in a claypot
Three egg spinach
Fu Yong Omelette
Har Cheong Kai - this was divinely crispy
三杯鸡 - think the har cheong gai is probably the better of the two
Bittergourd with fried fish head in black bean sauce - my favourite dish
Their noodle dishes are pretty good too. The prawn bee hoon is spicy, full of flavour and crave-worthy.
It's at 30 Keong Saik Road, and it's open for lunch and dinner everyday.
Yong tau fu, served in a claypot
Three egg spinach
Har Cheong Kai - this was divinely crispy
三杯鸡 - think the har cheong gai is probably the better of the two
Bittergourd with fried fish head in black bean sauce - my favourite dish
Their noodle dishes are pretty good too. The prawn bee hoon is spicy, full of flavour and crave-worthy.
It's at 30 Keong Saik Road, and it's open for lunch and dinner everyday.
Thursday, February 2, 2012
CNY with the inlaws
The amazing MIL does it yet again - she cooked dinner single-handedly for 20 people for the first day of CNY.
Her roast pork - crispy on the outside, moist on the inside.
Ok, this braised duck was store bought, from one of the uncles.
Sweet and sour fish - she used snapper
Mushrooms and kailan
The roast pork all chopped up by yours truly
A close-up. Of course I ate a few pieces as I was chopping up the slab.
Youtiau stuffed with sotong/prawn paste
Close up of the fish
Yusheng for tossing - the fish and veggies were prepared at home, while all the preserved stuff was bought.
Salmon sliced by yours truly
Super fresh prawns with butter, garlic and pepper. These were pretty large prawns. I loved them! And get this - they were all deveined.
Amazing beef rendang. My husband's favourite beef rendang ever.
Chicken curry
And Hakka yong tau fu.
Half of the spread. Couldn't photograph from the other side.
Her roast pork - crispy on the outside, moist on the inside.
Ok, this braised duck was store bought, from one of the uncles.
Sweet and sour fish - she used snapper
Mushrooms and kailan
The roast pork all chopped up by yours truly
A close-up. Of course I ate a few pieces as I was chopping up the slab.
Youtiau stuffed with sotong/prawn paste
Close up of the fish
Yusheng for tossing - the fish and veggies were prepared at home, while all the preserved stuff was bought.
Salmon sliced by yours truly
Super fresh prawns with butter, garlic and pepper. These were pretty large prawns. I loved them! And get this - they were all deveined.
Amazing beef rendang. My husband's favourite beef rendang ever.
Chicken curry
And Hakka yong tau fu.
Half of the spread. Couldn't photograph from the other side.
Wednesday, February 1, 2012
Mushroom Fatt Choy
I make a mushroom, dried oyster and fatt choy dish every year for Chinese New Year using a recipe handed down from our old Cantonese 妈姐 who used to stay with us. But this is the first time since starting this blog that I've gotten down to documenting it.
It starts with some advance planning. First, I soaked a bowl of dried mushrooms a couple of days before hand.
As well as dried oysters, and abalone strips
The abalone strips looked like this after being soaked for 2 days
The mushrooms need to be coated with some oil and sugar.
And the abalone strips sliced up too.
You need some belly pork, the fattier the better
Fry the belly pork strips with garlic
Then throw everything else in
Threw in all the juices from the soaking with a bit of chicken stock, and let it stew.
In the meantime, I cooked the fatt choy in another pot.
This was what it looked like after a couple of hours
Cornstarch helps to thicken it
Laying out the fatt choy
The final product - really ugly, but oh so yummy.
It starts with some advance planning. First, I soaked a bowl of dried mushrooms a couple of days before hand.
As well as dried oysters, and abalone strips
The abalone strips looked like this after being soaked for 2 days
The mushrooms need to be coated with some oil and sugar.
And the abalone strips sliced up too.
You need some belly pork, the fattier the better
Fry the belly pork strips with garlic
Then throw everything else in
Threw in all the juices from the soaking with a bit of chicken stock, and let it stew.
In the meantime, I cooked the fatt choy in another pot.
This was what it looked like after a couple of hours
Cornstarch helps to thicken it
Laying out the fatt choy
The final product - really ugly, but oh so yummy.
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