My Dinner box from <3
It's a caterpillar!
Mr. Rabbit!
Mr. Potato head, charmed with roses =)
All of these are hand prepared by her.
Don't they look so cute and beautiful?
The effort put in is applaudable!
Thank you!
Thursday, September 15, 2011
Food With Love
Picnic that ended up at home,
My Dinner box from <3
It's a caterpillar!
Mr. Rabbit!
Mr. Potato head, charmed with roses =)
All of these are hand prepared by her.
Don't they look so cute and beautiful?
The effort put in is applaudable!
Thank you!
My Dinner box from <3
It's a caterpillar!
Mr. Rabbit!
Mr. Potato head, charmed with roses =)
All of these are hand prepared by her.
Don't they look so cute and beautiful?
The effort put in is applaudable!
Thank you!
I am back after nearly a year
Lemon Madelines w Lemon Marshmallows
Loin of Lamb Rack over mint puree and parnsip.
Apple granita with cinnamon churros
Pickled apple w cider twirl
I will continue to update my blog wtih my love and passion food.
Monday, October 11, 2010
My passionfruit glazed, bacon wrapped chicken breast
Michelin's chef dishes, inspiring your gastronomic palate to reach beyond the stars.
Such as the famed Wellington Beef (top left) to the the authentic classical Baked Alaska (top right).
Fullerton hotel, town restaurant's dinner buffet.
It's better to get your seats reserved, the ambience pretty soothing and relaxing.
It has a sense of grandeur yet you could let your palate run at ease across the scrumptous buffet spread. Dessert platter is interesting with different custards not leave out on the killer creme brulee, when they meant brulee it means "CREME CRACKING BRULEE". They uphold their desserts reputation to their famed chocolate buffet which is available fri, sat, sun. Best to get your table reserved in advance.
The seafood spread is awesome on a seafood night which i went, they have grilled lobsters with simple yet sinfully delicious curry mayonnaise sauce. Fresh oysters that goes really well with lemon and tobasco sauce, as well as many other fresh seafood.
A well stocked salad bar and interesting variety of garde manger's food such as amus busche in shot glasses.
Delicious, wholesome, quality is there, totally worth the try and worth the money!
If you are feeling hungry, and you want something that is totally blows your mind and satisfy your cravings this is what you need to go in for the kill!
Price: $65++ per pax on seafood night(friday)
~ETOILE's ENDEAVOURS IN DISHES~
Passionfruit chix la bacon
Passionfruit glazed, chicken breast wrapped with backbacon and sage leaf.
My very own attempt,
Chicken breast, wrapped with back bacon and sage leaf and left in the fridge overnight.
Panseared till golden brown with lemon infused extra virgin olive oil, season with sea salt & crushed black peppercorns.
Then baked to perfection in the oven for around 10minutes.
Juicy when cut, meat has a gentle hint of sage and the aroma of baked chicken not to mention the orgasmic bacon.
Served with fresh tomato sauce that is reduced and is then infused with the pan gravy, that is reduced after deglaze-ing the chicken's searing pan with chardonnay to get hold of the fond from the bacon and chicken's caramelization.Then toss in basil leaves in chevonet cuts
Served with brown sugar glazed carrots on the side, garnished with a thin strand of fresh chives.
Duchess potatoes
Main's garnished with a basil leaf and basil's flower, and is llaid gently over the tomato sauce.
And i made my own passionfruit glaze, with fresh passionfruits and lemon. Glazed around the side and on the main. Smells fragrant, and it tastes tangy and sweet. Totally refreshing and exotic as it compliments the chicken.
on the whole, I LIKE It =)!
RUSTIC CREAM OF CORN
Along with the main, my rustic cream of corn soup.
Thickened using a brown roux, giving it a nice nutty and roasty flavour.
Smooth nappe consistency.
What's New?
I tried cheesecakes in bar lengths bought from a french bake shop,
cheesecakes in bar ? pretty interesting aye?
Such as the famed Wellington Beef (top left) to the the authentic classical Baked Alaska (top right).
Fullerton hotel, town restaurant's dinner buffet.
It's better to get your seats reserved, the ambience pretty soothing and relaxing.
It has a sense of grandeur yet you could let your palate run at ease across the scrumptous buffet spread. Dessert platter is interesting with different custards not leave out on the killer creme brulee, when they meant brulee it means "CREME CRACKING BRULEE". They uphold their desserts reputation to their famed chocolate buffet which is available fri, sat, sun. Best to get your table reserved in advance.
The seafood spread is awesome on a seafood night which i went, they have grilled lobsters with simple yet sinfully delicious curry mayonnaise sauce. Fresh oysters that goes really well with lemon and tobasco sauce, as well as many other fresh seafood.
A well stocked salad bar and interesting variety of garde manger's food such as amus busche in shot glasses.
Delicious, wholesome, quality is there, totally worth the try and worth the money!
If you are feeling hungry, and you want something that is totally blows your mind and satisfy your cravings this is what you need to go in for the kill!
Price: $65++ per pax on seafood night(friday)
~ETOILE's ENDEAVOURS IN DISHES~
Passionfruit chix la bacon
Passionfruit glazed, chicken breast wrapped with backbacon and sage leaf.
My very own attempt,
Chicken breast, wrapped with back bacon and sage leaf and left in the fridge overnight.
Panseared till golden brown with lemon infused extra virgin olive oil, season with sea salt & crushed black peppercorns.
Then baked to perfection in the oven for around 10minutes.
Juicy when cut, meat has a gentle hint of sage and the aroma of baked chicken not to mention the orgasmic bacon.
Served with fresh tomato sauce that is reduced and is then infused with the pan gravy, that is reduced after deglaze-ing the chicken's searing pan with chardonnay to get hold of the fond from the bacon and chicken's caramelization.Then toss in basil leaves in chevonet cuts
Served with brown sugar glazed carrots on the side, garnished with a thin strand of fresh chives.
Duchess potatoes
Main's garnished with a basil leaf and basil's flower, and is llaid gently over the tomato sauce.
And i made my own passionfruit glaze, with fresh passionfruits and lemon. Glazed around the side and on the main. Smells fragrant, and it tastes tangy and sweet. Totally refreshing and exotic as it compliments the chicken.
on the whole, I LIKE It =)!
RUSTIC CREAM OF CORN
Along with the main, my rustic cream of corn soup.
Thickened using a brown roux, giving it a nice nutty and roasty flavour.
Smooth nappe consistency.
What's New?
I tried cheesecakes in bar lengths bought from a french bake shop,
cheesecakes in bar ? pretty interesting aye?
Friday, October 1, 2010
Garde manger
TRIPLE 3
Recently, i had dinner @ the Meritus, the hotel located next to orchard cineleisure.
Went to the famous TRIPLE3 buffet which is now at the hotel's lobby at L5
To say i am impressed by the wide range of delicacies i must say they flaunt of.
However the quality is a little disappointing for someone paying 100 dollars per pax.
But we get to taste good food like, honey baked wagyu beef, fresh oysters from the mediterranean sea, a better cuts of sashimi such as tuna's belly but i am sure it would not be from the most expensive bluefin tuna fish.
And the beautiful dessert counter is flourished with interesting renditions of ice cream, saffron & pisatachio ice cream, avocado sorbet.
They have many fruit-based custards too served in shot-glasses,
and i tasted an interesting dessert, avocado squash served in a shot glass topped with avocado pulps. I would say it is a daring and bold approach for the patissiere to use an ingredient like avocado that it is mild in it's original flavour. Generally it was pretty dish, but it failed to appease me as it is generally not to my palate's liking. I expected more from the dessert, but i was a mere disappointment to taste like a squashed fruit splattered on a shot glass.
But i am pretty impressed by the service of the chefs, when my dad is one of those diners that don't like rare beef he asked the chef for a slice of wagyu that is more done. But look at the whole roast of wagyu, the only colour i would use is 'red'. So if i were to slice a portion of beef, i would probably take the outer part of the roast, which would be the seared parts or to known simply as "the outside/ skin" of the roast. Well, the chef pondered for a second or two, at last he sliced the outside of the roast giving a more cooked slice. It's small details like this, that make restaurants stands out among the rest.
If you were to get the god damn chance to go to a michelin-star rated restaurant, i believe not only you will feel like you are being alleviated to the heavens of food but when you finish that divine plate of chef's masterpiece and turn the plate upside down, you will find that the base of the plate is shining clean with no fingerprints or spillage at all. That is what we expect from the the top of the TOP.
Garde Manger- apperitifs, salads, appetizers, starters
It's not how beautiful it looks on the platter, but it is about how amazing in turns our palate beautifully as a starter that prepares us for the forth meal's enjoyment.
Recently, i had dinner @ the Meritus, the hotel located next to orchard cineleisure.
Went to the famous TRIPLE3 buffet which is now at the hotel's lobby at L5
To say i am impressed by the wide range of delicacies i must say they flaunt of.
However the quality is a little disappointing for someone paying 100 dollars per pax.
But we get to taste good food like, honey baked wagyu beef, fresh oysters from the mediterranean sea, a better cuts of sashimi such as tuna's belly but i am sure it would not be from the most expensive bluefin tuna fish.
And the beautiful dessert counter is flourished with interesting renditions of ice cream, saffron & pisatachio ice cream, avocado sorbet.
They have many fruit-based custards too served in shot-glasses,
and i tasted an interesting dessert, avocado squash served in a shot glass topped with avocado pulps. I would say it is a daring and bold approach for the patissiere to use an ingredient like avocado that it is mild in it's original flavour. Generally it was pretty dish, but it failed to appease me as it is generally not to my palate's liking. I expected more from the dessert, but i was a mere disappointment to taste like a squashed fruit splattered on a shot glass.
But i am pretty impressed by the service of the chefs, when my dad is one of those diners that don't like rare beef he asked the chef for a slice of wagyu that is more done. But look at the whole roast of wagyu, the only colour i would use is 'red'. So if i were to slice a portion of beef, i would probably take the outer part of the roast, which would be the seared parts or to known simply as "the outside/ skin" of the roast. Well, the chef pondered for a second or two, at last he sliced the outside of the roast giving a more cooked slice. It's small details like this, that make restaurants stands out among the rest.
If you were to get the god damn chance to go to a michelin-star rated restaurant, i believe not only you will feel like you are being alleviated to the heavens of food but when you finish that divine plate of chef's masterpiece and turn the plate upside down, you will find that the base of the plate is shining clean with no fingerprints or spillage at all. That is what we expect from the the top of the TOP.
Garde Manger- apperitifs, salads, appetizers, starters
It's not how beautiful it looks on the platter, but it is about how amazing in turns our palate beautifully as a starter that prepares us for the forth meal's enjoyment.
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