My Review

spicy hot wings   chicken cordon bleu   German  bratwurst and cheese sausage   Seek asylum D'Lover Taste: 5 out of 5 -> Spicy hot wings  (served with garden salad) : 6 pcs in total, served with salad. Can choose to have the sauce on the side for your own dipping and we opted for it. Don't worry if you are not a spicy stuff lover because it ain't that spicy. The sauce felt like assam + tomato (Pardon me if it's not assam). But have it plain without any sauce, the freshly cooked/fried wings is good enough as the wings were served hot and crispy but not too oily. With the sauce, it is a new kind of taste which doesn't burnt the tongue or stomach and still give you plenty of space for your mains. -> German  bratwurst and cheese sausage (served with garden salad and choice of fries/rice or potato salad) : It's hard to go wrong with this dish and their accompanying sauce brings the  German  bratwurst to a better level of taste. I can'

Taste : 5 out of 5. -> Tea: I had the usual Earl Grey while my partner went for the 1837 Black Tea. Both tea fragrance smelled great. The tea was smooth and served at the perfect temperature that doesn't burn our tongue. -> Muffins: I am not a muffin lover but we went for the muffins. The chocolate muffin was towards a brownie texture where the chocolate melts in my mouth. The sweetness is well-balanced. I liked it a lot!! The muffins are served with a small servings of their tea jelly and a whipped cream. I finished off the butter/vanilla muffin with the tea jelly. I would HIGHLY recommend their tea jelly! I liked it so much that I immediately purchased a bottle after my high tea. But it is indeed a pricey item (SGD $19 for a bottle) Service : 4.5 out of 5. There is only one person who does the ushering. When seated, the waiters were very efficient. Location : Take the Circle Line and alight at Promenade and head to the basement 2 of The Shoppes at Marina Bay

Sushi Tei Tamagoyaki (Can't remember the exact name to it) Taste : 5 out of 5. Tamagoyaki - This is one of the basic Japanese dish that SHOULD NEVER go wrong AND it didn't go wrong so yeah. This is nice! Potato Coquette - This is one of the basic Japanese snacks which can hardly go wrong (unless served cold). Chicken Don: The sweet sauce quantity was proportional to the rice and ingredients. Meat is soft and quantity is enough to cover the bowl.. (but the bowl is not very big). Tasted even better with Shichimi (7 flavor chili pepper) Tempura Don: This was during the period where I was SOOOoo into tempura don. The portion is decent but not recommended for the big eater unless with side dishes. The sweet sauce quantity was proportional to the rice and tempura. The tempura items was enough to go with the rice. The tempura was crispy on the outside, and the thickness/meat still retain it's fragrance and of the right texture. Service: 5 out of 5. So far, S

Cross Bridge Vermicelli  Szechuan Chilli Chicken Cube Pumpkin with salted egg york Taste: 4.5 out of 5. -> Cross Bridge Vermicelli : There were different  sets to choose from. We opted for the one with vegetable and meat. The noodle seemed like the thick rice noodle while I was expecting the thin version. The bowl was huge and the soup was hot, but not piping hot... (I want it to be piping hot).  It was bland with a lot of vegetables. Didn't add any condiment since our side dishes was spicy. ->Szechuan Fried Chicken Cube: Lived up to it's name. It is spicy. Compliments well with the vermicelli. -> Pumpkin with salted egg york: It was a bit soggy when served. Not sure if it's meant to be. Can taste the pumpkin and a bit of salted egg. Portion seemed a bit too little (for me since I am a big eater) Service: 5 out of 5. The waitress was very detail in the orders. She checked with us if we wanted the vermicelli set to be served with everything

Location : Refer to the description below the pictures   Mango Bingu -  Chicken Up  @ Jurong East MRT Taste: 5 out of 5. Served with whipped cream, it doesn't look like what is shown in their picture. BUT, the finely shaved ice is great. Melts in the mouth and no lumpy ice. A pity it was mango with whipped cream, mango chunks and mango syrup. But for the price, what's more can I ask for. Service: 4.5 out of 5.   For this Bingsu, it was fast unlike my subsequent visit at Chicken Up.  Location : Located at the 1st floor of Jurong East MRT station. Cost : $3.50 @ Qoo10 discount   Mango Bingu -  JIJIM @ Westgate Basement Taste: 4 out of 5. Wanted to impress someone with the fine shaved ice. Had my expectation up since I tried the bingsu @ Chicken Up. However, it wasn't as good. There were still small lumps of ice and it was a bit too sweet. Apart from the shaved ice, there were a scoop of mango ice cream and a lot of mango chunks. Service :3

Location : Tim Ho Wan @ Westgate What I ordered Signature Char Siew Pork Bun Braised Beancurd Every month special: Salt and Pepper Dory Fish Fillet  Osmanthus with Wolfberries Jelly  Taste:  5 out of 5  (Excellent). Everything served are hot (except the dessert which is supposed to be cold). Taste just right. Serving is good for me since my dining partner is a small eater. Service:  4.5 out of 5. The staffs are fast and their dish serving is quick.  Location:  Alight at Jurong East Mrt and proceed to the 1st level of Westgate. Cost:  Around SGD $30+ for the above. Must know :  There are many outlets apart from Westgate. Find them here . They have a special menu which featured seasonal dishes which changes every month.  When it first open in Singapore, the queue is terribly long. So.. Order takeaways! But the price is different from the dine in menu and not all items at the dine in menu are available for takeaways.

Got the ingredients from the web and I can't remember the source. If you are the owner to the recipe and wish to be credited for this, please highlight to me with your link and I will do so. Ingredients a. 256g all purpose flour b. 4 tablespoons finely grounded Earl Grey tea leaves (approx 8 teabags) c. 1/2 teaspoon salt d. 227g unsalted butter e. 100 g confectioner sugar f. 1 tablespoon finely grated orange zest Steps 1. Combine tea leaves, salt and flour in a bowl and mix well 2. In another large mixing bowl, cream butter and sugar till white and fluffy. (About 3 minutes using medium beating speed) 3. Add flour mixture into the creamed mixture till well blend (using low speed) or till it formed a dough. (Mine didn't formed a perfect dough, it was towards a sticky mixture) 4. Scoop mixture cling wrap or baking paper. (Despite not forming the dough, I proceed with this step. Highly recommended to use baking paper instead as small chunk of th

After my trip from Taiwan, I have been craving for this which I had at Taipei every morning when we had to hunt for breakfast. So I made my own... Ingredients: a. 100g flour b. 1/2 tblsp cornflour c. 1/2 tsp salt d. 150ml water e. 2 eggs f. 1 stalk spring onion (washed and chopped) Optional Sauce g. Japanese sweet sauce/Mayo/Chili sauce 1. Sift flour, cornflour and salt in a mixing bowl 2. Add in water into the flour mixture and mixed well till no lumps can be found in the batter (Use whisk for fast combining) 3. In another bowl, beat eggs with chopped spring onion 4. In a non-stick flat pan, heat up lightly oil pan using low heat (oil is required for the crepe crispness). 5. Pour a scoop of the batter into the centre and quickly use the bottom of the scoop to spread out the batter in a circle motion till thin thickness. 6. On the top of the batter, pour a scoop of eggs mixture and spread the eggs mixture to cover the batter. 7. When eggs are almost cooked/when the cr

Makes around 36 pieces of square blocks (1 inch * 1 inch) with the below ingredients Ingredients a. 80g almond b. 20g pumpkin seeds c. 10g cranberries d. 50g-70g florentine powder Method 1. Mixed almond, pumpkin seeds and cranberries (ingredient a-c) in a bowl and stir in florentine powder a tablespoon at a time for easier mixing. 2. Preheat oven at 180C 3. Line baking tray with baking paper and spread the mixture evenly till baking tray is filled up evenly. 4. Bake at 180C till brown approx 8-10 minutes. (If it has a burnt smell before 10 minutes is up, quickly stop the baking and adjust the baking time) 5. When baking is completed, remove the baked almond florentine from baking tray and on a even surface (I used my cooking board), quickly cut the florentine into required shapes. (I cut them into squares) Side Notes : -> Previously I made this with the butter and sugar recipe which involved more steps. It  significantly less costly but it tedious

Jumped on the wagon to fold fortune god for Chinese New Year. Many other designs can be found from  here Or watch the video directly from: Managed to do a few but not RED.. I bought a pack of folding paper from Daiso with floral prints. Looked nice to me though.  I pasted on my walls for the CNY 2016! Huat ah!!

Wanted to make the  Fish Nian Gao for Chinese New Year and googled to find the recipe from this blog . First thing I need.. is the mould! I tried to find the fish mould at Phoon Huat but can't find.  (Updated as of 5th Feb 2016: Saw Phoon Huat had a big fish mould. Think it was sold out previously) Googled (again) and found it at Kitchen Caper at Kallang Bahru (Singapore). Finally got it @ 3 for $5.00. Mould for small fish Mould for big fish Ingredients: a. 200g glutinuous rice flour b. 100g ungluten wheat flour ( tang mien  flour) c. 25g rice flour d. 160g-180g sugar (I used 170g) e. 400ml coconut milk (used 2 small packet (200ml) easier, don't need to measure) f. 150ml water g. 1tbsp corn oil h. 1 tsp orange coloring i. Small quantity (around 10 pieces) of raisins/wolfberries/cooked red beans OR coloring Method : 1..Sieve all the flour (ingredients a - c) together. 2.  Stir in coconut milk and mix well. 3.Boil water with suga