tag:blogger.com,1999:blog-34239675940125165642024-03-19T20:30:23.081+08:00.I eat, I mask, I know things. weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-3423967594012516564.post-3593357806903576642019-05-10T14:10:00.000+08:002019-05-10T18:16:16.072+08:00Skincare : Sunscreen Round-up<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">A little over a year ago, I made it a point to incorporate sunscreen into my routine. Singapore was (and probably still am) undergoing an intense heatwave with a disgusting amount of sunlight. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The first thing that alerted me to start looking into sunscreen was that I had noted -- with alarming frequency -- that my face almost always felt tight and warm in the evenings after coming home from work. My cleansing or skincare routine had not changed - yet day after day my skin continued to feel heated and uncomfortably tight, especially after warm days. </span><br />
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</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">The second, is hyperpigmentation. With my hormonal acne, and monthly skin breakouts from still being a fertile female who ovulates, the scars remain on my face long after the actual pimple or cyst is gone. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So began my experience with sunscreen:</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwCIS9iq2NHOMlk66-mZOR7U3kfHQ_N8GSxSXYrrHQaBnbhGrU6SGZilLSmN3b7IEJ_MVdif2tOz5jZN8VT1MJ6upY7xDI1P4unRl4txhVIBKZDJs7rFdUcPDdzlTit6kiYxDJegSznQ/s1600/xRILg3xXSpyB3wsD8w%25256jw_thumb_3d3e.jpg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwCIS9iq2NHOMlk66-mZOR7U3kfHQ_N8GSxSXYrrHQaBnbhGrU6SGZilLSmN3b7IEJ_MVdif2tOz5jZN8VT1MJ6upY7xDI1P4unRl4txhVIBKZDJs7rFdUcPDdzlTit6kiYxDJegSznQ/s640/xRILg3xXSpyB3wsD8w%25256jw_thumb_3d3e.jpg" width="640" /></a></span></div>
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</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">I will let you know, that I have found the minimum SPF I require for my skin is at least SPF50. There's some debate on the market regarding whether there is even such a thing as SPF50, or 60, 70, etc, but through my experience I have found that SPF50 is the bare minimum for me to prevent sunburn, and by extension, sun damage.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">To put it simply, what I've learnt is that everyone is born with a different amount of melanin (darker skin, fair skin, etc) - meaning the less melanin you have, the higher the SPF needed to protect it. This is on a case-by-case basis, of course, but that is the general observation with sun care. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Let's cut to the chase, with my favourites - the top three, if you will. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It is to no one's surprise, that my top three would be brands hailing from South Korea; perhaps now better known as the capital of all things skin care, where the famous 10-step skin routine and glass skin originated from. All three are also SPF50. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My number one - holy grail item even, would be the <a href="http://www.beyonlab.net/product/18-all-around-safe-block-aqua-sun-gel-spf50-pa"><b>Missha All Around Safe Block Aqua Sun Gel</b></a>. I kid you not, this item is now so integral to my daily routine that I have two bottles stocked up on my shelf, just in case it ever sells out online or locally (which happens regularly since this product seems to be quite popular). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While it does title itself as Sun Gel, it is in fact a light cream texture. Despite this, the product itself sinks effortlessly into the skin, cooling the skin at the same time with its ingredients of glacial water and Thanaka extract; a paste commonly seen on the faces of Myanmar ladies to cool and protect, whilst providing anti-fungal protection to the skin. It doesn't leave my skin excessively dewy, or dry, and is a great base for my make up to follow. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I love this product. Fairly moisturising; doesn't leave any white cast and has not caused any irritation bumps (whiteheads) on my face in the many months I've used it. It is also the most cost-effective of the lot, at a mere $19 for 50ml. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Coming in a strong second, is the famous <b><a href="https://www.wishtrend.com/home/1827-soft-airy-uv-essence-spf-50-pa-klairs.html">Klairs Soft Airy UV Essence</a> </b>- an award-winner (Glowpick, Korea) that I tried on a whim when I was in desperate need of a sunscreen in Auckland. To my knowledge, my sister is also using this and we both have nothing but love for it.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Again, it is marketed as a cream texture, but due to it being a water-based product, there's no white cast as it's worked into the skin. It does feel heavy but doesn't feel uncomfortably greasy. It is also developed for sensitive skin -- as with most Klairs products -- notable ingredients such as Tocopherol, an antioxidant which protects the skin barrier from free radicals, Sea Buckthorn oil for moisture, Panthenol to soothe irritation and finally, Niacinamide to brighten skin tone. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For about $32 per 80ml, this is a great sunscreen for most, since it's very risk-free for most skin types. I would prefer if it was just a touch less greasy but it's perfect for my sun protection in colder, dryer climates. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The third, is the </span><b style="font-family: arial, helvetica, sans-serif;"><a href="https://www.laneige.com/sg/en/product/skincare/category/view.light-sun-fluid-spf50-pa.sun_care.html">Laneige Light Sun Fluid</a> </b><span style="font-family: "arial" , "helvetica" , sans-serif;">- ironically, the first bottle I got when I decided to venture into sunscreens. It was a purchase from the airport during a trip, and came in a pack of two, with one bottle still currently going strong on despite my valiant attempts to empty it.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a tiny, adorable yellow bottle, this stuff goes a long way with its emulsion-type texture. Similar to calamine lotion, the runny texture is almost immediately absorbed into the skin with very little resistance. Laneige also used cooling mint water, and oil-balancing powder to further protect the skin barrier along with sun protection, but you'd do well to pat or massage this as quickly as possible as it does settle into the skin with a matte, powder finish. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While it is claimed to be waterproof and sweat resistant, I have found that this does not hold truth and wipes off quite easily - on grumpy skin days, this sunscreen does give me whiteheads, even after cleansing. It is also pricier on the scale of $36 for 50ml. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Nonetheless, this is a product I still use since it's an excellent sunscreen (as long as I don't touch my face) and does protect my skin from environmental stressors.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The remaining four sunscreens are narrowed down from sun care products I've purchased over the past six months; have been used daily to weekly for the same amount of time and range from SPF30 to 50. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Another South Korean product, the <b><a href="http://www.etudehouse.com/sg/en/?product=etude-house-soonjung-mild-defence-sun-cream-25ml">Etude House Soon Jung Mild Defence Sun Cream</a> </b>comes with SPF49, which is quite a strange number to see on sun protection products. Nonetheless, it is a watery cream formula which does take a while to settle into the skin during application. While it doesn't feel sticky after, it does leave a sheen on the skin.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Soon Jung line from Etude House is developed specifically for sensitive skin and formulated with mostly plant-based (natural) ingredients and the good stuff, like Panthenoside to strengthen the skin barrier. More importantly, the range is also very pH balanced to prevent irritation. All these factors are present in this sunscreen, and my skin is very happy to continue using this sunscreen. I will say, that the wait time for this product to be absorbed, as well as the dewy shine left behind can be unfavourable, but that's easily rectified as I go through my make up routine. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">The Soon Jung range also comes in two sizes for most of their products, so first-timers can always purchase the smaller size at 25ml for $11.90, or $19.90 for 50ml. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Another contender from Missha, is their <b><a href="http://www.beyonlab.net/product/18-all-around-safe-block-soft-finish-sun-milk-spf50-pa">All Around Safe Block Soft Finish Milk.</a></b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While the very milky, emulsion-like formula leaves absolutely no shine behind; in fact mattifying the skin with its addition of porous powder, and does not cause me any breakouts - it</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> does leave my skin too dry to apply make up after. I usually apply my most moisturising primer or foundation to combat this, which makes my skin relatively uncomfortable in Singapore's humidity. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">I still use this product on days where make up is not needed, since the product vanishes into the skin hassle-free, and does not require much else. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It </span><span style="font-family: "arial" , "helvetica" , sans-serif;">also comes in two sizes, at $33 for 70ml, or $26 for 40ml. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">I will add, that I go through a bottle faster with this product, since it sometimes requires more product - both due to its efficacy and the texture itself.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Perhaps the most well-known of the brands here, is the <b><a href="https://www.sephora.sg/products/drunk-elephant-umbra-sheer-physical-daily-defense-spf-30/v/default">Drunk Elephant Umbra Sheer™ Physical Daily Defense</a></b> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">at SPF30. I got this baby during a Sephora sale, and I was very excited to try it after hearing a lot about Drunk Elephant in general, since it's considered to be quite niche in terms of skincare. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDkhNEms4bYcPazGKNFAYQ_GEGhWCsvZ0MJ0THk1bArQ44-ujMbwR2N7deGmwaOkWUaqxjxDai-dOJbXk7UUl6lbyTLBBtzMCFwXLgnxHkrlmMYkyTq_IEbiLLXLjdBw_XGTbvxOdImU/s1600/fguACYIsRaKx8YjtYsklYQ_thumb_3d74.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDkhNEms4bYcPazGKNFAYQ_GEGhWCsvZ0MJ0THk1bArQ44-ujMbwR2N7deGmwaOkWUaqxjxDai-dOJbXk7UUl6lbyTLBBtzMCFwXLgnxHkrlmMYkyTq_IEbiLLXLjdBw_XGTbvxOdImU/s640/fguACYIsRaKx8YjtYsklYQ_thumb_3d74.jpg" width="480" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Boasting ingredients such as astaxanthin, grape juice and sunflower shoot extract, all antioxidants to protect the skin from free radicals, and free from any animal product, silicones, chemical screens, fragrances/dyes or alcohols, this sunscreen has a lot going for it. While it does not break me out - the texture itself is by far,</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> the thickest formula in all the sunscreens I have tried. A faint pink cream, it is a challenge to work into the skin and does leave a white cast and stickiness no matter how long I spend blending it into my skin. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At $48 for 90ml, this product doesn't require much per use so each tube will go a long way. Drunk Elephant is also the more ethical of all the products, being cruelty free and a strong supporter of the IEF International Elephant Foundation. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The last in the list, while not actually last in place, is the final step in my sun protection routine - the <b><a href="https://www.sephora.sg/products/supergoop-defense-refresh-setting-mist-spf-50/v/1-fl-oz">Supergoop! Defense Refresh Setting Mist</a></b>, at SPF50. Supergoop! is a constant and renowned name in the sunscreen industry, so it's not surprising that their products would be in this humble post. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Also a product purchased during a Sephora sale, this mist is a constant companion in my travel bag and serves as a top-up to my applied sunscreen of choice. A clear spray, it works as both a setting spray for make up as well as a sunscreen top up. Supposedly, it's supposed to be refreshing as well, but since the formula is quite heavy for a mist, refreshing was not my first impression. What I do use it for, is to maintain my UV protection through the day, and that it does. It also smells herbal, with its addition of rosemary, spearmint and peppermint oils, which is always nice in any face mist. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I usually purchase the travel-friendly 30ml bottle for $18, but they also sell for $42 at 100ml.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So there's my chosen sunscreens used in the past year (I would say 14-15 months, but I don't keep track). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The result, after daily and frequent use, is that the mentioned tightness and radiating heat I felt almost every evening is gone. My skin was comfortable, and felt comfortable. Cleansing is more tedious now, since I have to ensure every bit of product -- whether sunscreen or make up -- is removed thoroughly.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The second issue - hyperpigmentation, both hormonal and post-inflammatory have also gradually disappeared. Of course, this is also attributed to my daily skincare routine, but the fact of the matter is that applying sunscreen before going outside prevents existing scars from discolouring further, and also reduces melanin overdrive by shielding my skin against UV rays.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Listen, you're not on this post because you think i'm knowledgeable enough to wax poetic about the differences between mineral or chemical sunscreen, or how zinc may or may not cause cancer (not enough data, it's also found in many diaper creams and calamine lotion), or even the arguments for holistic replacements, such as coconut oil (it actually causes more light focus onto the skin because of refraction). </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm here to round up some of my favourites, after using them on my own skin personally. It might work for some, it might not - everyone's skin is different, but sun protection is important for more than simply</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> cosmetic beauty, skin damage and skin cancer are facts. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My honest experience is here for you to use as you like, but its important to remember you have to take ownership of your own skincare. That is what takes time and patience - figuring out what works for it. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><i>*No products were sponsored and all opinions are my own.* </i></span></div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0Singapore1.352083 103.819836000000010.8441055 103.1743895 1.8600605 104.46528250000001tag:blogger.com,1999:blog-3423967594012516564.post-13545588554731158062019-05-02T18:07:00.002+08:002019-05-09T21:27:08.021+08:00Skincare : Fresh Singapore <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I just want to admit that I might have a problem. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Just open my wallet up, and you'll see piles upon piles of membership cards; g</span><span style="font-family: "arial" , "helvetica" , sans-serif;">lossy to matte or minimalist to colourful, and even digital versions of memberships stored away for me to sift through, retrieve at any beauty or skincare store I enter for discounts or samples or simply points to reimburse. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">With all these memberships, sometimes comes an invitation to events or launches of new products or services. Most of which I attend to learn new make up tips, or to have first looks at new items before their launch to the public. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">One of the recent launches I was invited to, was from <a href="http://www.fresh.com/SG/skincare"><b>Fresh</b></a>.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">An afternoon in the aptly-named Rose Room of Takashimaya amongst the company of other invitees, surrounded by the scent of rose petals, our skin was treated to some seriously luxurious sensations with a demonstration by the managing director of Fresh, between curated sweet treats to compliment their beauty products. We even had some sweet bites in between sampling the skin treats, which is a great way to keep everyone awake in any two-hour launch.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As we began the session, we were brought through some of the best and well-known products from Fresh. Most of which I'm familiar with, since my first purchase with Fresh back in Hong Kong way, way back in 2013 - a humble purchase of their <a href="http://www.fresh.com/SG/H00002725.html#prevPage=menu&start=7&cgid=tinted-lip-treatments"><b>Sugar Rose Tinted Lip Treatment</b></a> - which I still have (I know it's not hygienic but I cannot bring myself to chuck it). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We were walked through a complete face ritual, from cleansing to lip treatments, with both new or existing products. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CnY4eoLKRMFkMFLf6MkviyYfwYdlmdP6knUuOKbg9hRdr2WEOMBzsyVLJWbfM49isULmRyg3luYOz1azJ4jZL1hknQYdl_wkU71qxjbPBixg1eMNVlM1n_Xqdwh7_zZIeB8GZ1PGdEQ/s1600/F7F98B9A-02D2-462E-96AD-175F3AFC50F3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CnY4eoLKRMFkMFLf6MkviyYfwYdlmdP6knUuOKbg9hRdr2WEOMBzsyVLJWbfM49isULmRyg3luYOz1azJ4jZL1hknQYdl_wkU71qxjbPBixg1eMNVlM1n_Xqdwh7_zZIeB8GZ1PGdEQ/s640/F7F98B9A-02D2-462E-96AD-175F3AFC50F3.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I will go into further detail as well as discuss some of my favourites from the existing products in the Fresh collection later on this post, since I want to delve straight into the reason for the invite and launch; which is their brand new mask. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>The Rose Deep Hydration Sleeping Mask </b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oh, this mask. I'm obsessed with masking, which would not be surprising since I have started masking almost everyday for over a year now - so this invite was accepted with zero hesitance if it meant I got first looks. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Encapsulated in their trademark frosted pink glass jar, was their newest baby. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSyb58Oz50k8QEPhM9wfYeWPwPrJaHtiZHYMdrDPITqOeDxmHC5t5U3WZmW0THyIzPqr2GjqK_SyPMalhlMgwudxE33KNvH3b9Kb7OCG-zlUNpcVVW5ZH653rXCAbK7Rk7K0Sa261hb8/s1600/5F9CDDEE-DF87-4E74-90C6-BAA783930010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSyb58Oz50k8QEPhM9wfYeWPwPrJaHtiZHYMdrDPITqOeDxmHC5t5U3WZmW0THyIzPqr2GjqK_SyPMalhlMgwudxE33KNvH3b9Kb7OCG-zlUNpcVVW5ZH653rXCAbK7Rk7K0Sa261hb8/s640/5F9CDDEE-DF87-4E74-90C6-BAA783930010.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Opening the sizeable jar, you are faced with a lid marking out two numerical steps. These steps are also followed for its use - the first being the translucent gel mask, the second being the heavier, cream mask. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The key purpose of the Rose Deep Hydration Sleeping Mask is hydration. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Featuring two separate containers, each mask has a different purpose towards this goal. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The clear gel mask serves to immediately cool down the skin, preparing the skin for hydration by first soothing it. Damascus (Damask) rose extract from the freshest, dewiest roses plucked from the farms of Morocco, and a touch of hyaluronic acid follow up by providing the first base of moisture as well as enhance the texture of the skin, plumping while replenishing the skin barrier (think sallow, tired skin from pollution or those long, red-eye flights). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Once the gel mask has been adequately tapped (lightly) into the skin - it's followed up by the second mask; a silky cream with advanced, time-release liquid patches and evening primrose oils to completely lock in hydration to the skin. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YnUZpUCy5buChh9Vt5Bpa46Ntku6T0zoMUyG81_V-ZPAw0Sm8fPCKRcorhEgsjj7BDqavZPikeYXZu2z170sTZmY4jc31kW7tTocJ09AgFObtSPPlP26nNdiHRgIabTGwCIPrdTzb1Y/s1600/E32CBBD9-9113-4749-8DD1-F8A268CA9BEF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1315" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YnUZpUCy5buChh9Vt5Bpa46Ntku6T0zoMUyG81_V-ZPAw0Sm8fPCKRcorhEgsjj7BDqavZPikeYXZu2z170sTZmY4jc31kW7tTocJ09AgFObtSPPlP26nNdiHRgIabTGwCIPrdTzb1Y/s640/E32CBBD9-9113-4749-8DD1-F8A268CA9BEF.jpeg" width="522" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As I tried this product, my first impression was of its scent. A delightful, intense wave of roses -- not an artificial, floral mimicry of roses, but a soft, pleasant scent that's undoubtedly of plush, ripe rose petals that doesn't overwhelm.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The moisturising benefits of this mask is certain. Each side of the two different masks compliment each other; a gel to soothe and create the first level of deep hydration, with a water cream to drive even more hydration whilst locking it all in without fuss or hours of waiting under a mask or a machine in a spa. I felt this personally, when I was walked through the steps of using this, and particularly enjoyed the cooling, soothing and immediate effects of plumping experienced during my quick sampling of it. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">What I will say, is this mask requires a little more time to use since it has two different steps - the gel side required me to take some time to gently tap it into the skin for absorption, and the cream requires some time to really massage it into the skin to ensure maximum usage of both products. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Of course, as all sleeping masks, it doesn't require any rinsing or washing so the benefits will continue to protect the skin through the night, since the efficacy of this replaces the need for a night cream after it use. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo07cvkaIIBcceUQhSArFk2sCiStDYW4Tnqi_blKtWZTqgeX8Sx6WGTWlkaOZdROyXDfY2XyRT5r92d7wgTPv5zrc8V6ZhRvtpNRoCB89_gCsDAYyfArEVJrXE5x-AU9d_tvSRU8tU36Q/s1600/C8DA2061-4564-4402-B70A-7002EFA8531D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo07cvkaIIBcceUQhSArFk2sCiStDYW4Tnqi_blKtWZTqgeX8Sx6WGTWlkaOZdROyXDfY2XyRT5r92d7wgTPv5zrc8V6ZhRvtpNRoCB89_gCsDAYyfArEVJrXE5x-AU9d_tvSRU8tU36Q/s640/C8DA2061-4564-4402-B70A-7002EFA8531D.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The water cream of this product reminds me of the Tatcha water cream's texture; mildly rich when it's first used, and after some time massaging it into the skin, the stickiness melts away and is all locked away into the skin. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">With only a mere dab of it needed at a time (of course, more can be used with the level of dehydration), I can see this product being on many shelves.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As I mentioned before, the gel side of this mask was my favourite - and it reminded me of an existing product from Fresh. Another one of their best-selling products, the <a href="http://www.fresh.com/SG/mask/rose-face-mask/H00000386.html/H00000386.html#prevPage=menu&start=4&cgid=day-masks"><b>Fresh Rose Mask</b></a>. This rosy blend of beautifully soothing cucumber, aloe vera and rose water, red algae (Porphyridium cruentum)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> and green tea, I have purchased before (repeatedly) and am a big fan of, so I have no problem seeing myself purchase its now duo-purpose sibling once my existing jar depletes. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is a great starter if you have never tried a mask from Fresh. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5We7ddLJiWkZPSsKK_wHCH1tfQ4x0EPH4rARkTmBeFzA4PlokodHdEHMHIV6fva7gB_IBBBpwy9JEk7DY_Fgde-vqVp0jgR7DTfxW-VgxpV_w_fvXyN1MAQv7Xsb7iqWa_QuRSYR4wgU/s1600/8C0C6C68-6419-4F05-9081-3CCA31DCD6EB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5We7ddLJiWkZPSsKK_wHCH1tfQ4x0EPH4rARkTmBeFzA4PlokodHdEHMHIV6fva7gB_IBBBpwy9JEk7DY_Fgde-vqVp0jgR7DTfxW-VgxpV_w_fvXyN1MAQv7Xsb7iqWa_QuRSYR4wgU/s640/8C0C6C68-6419-4F05-9081-3CCA31DCD6EB.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The next of their bestsellers, and another one of my (and my mother's) personal favourites, is their <a href="http://www.fresh.com/SG/H00003686.html#prevPage=menu&start=3&cgid=toners"><b>Rose Deep Hydration Facial Toner</b></a> - an award winner in many aspects - it's an elevated toner for the skin with a triple kill blend of rose fruit extract, rosewater and rose oil, followed up with the essential hyaluronic acid and Angelica leaf extract - all these ingredients leave behind skin that's wiped clean of seen and unseen impurities, soothing, refreshing and nourishing it from first use. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you find my claims incredulous, just ask for a sample of it. Or believe my mother, who loves this toner (and its accompanying <b><a href="https://www.blogger.com/"><span id="goog_2097755595"></span>face mist<span id="goog_2097755596"></span></a></b> for travels). </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Having spoken about my first forray into Fresh through their <a href="http://www.fresh.com/SG/tinted-lip-treatments#?prevPage=menu"><b>Sugar Lip Treatments</b></a>, it would be a shame and a sham for me to not show you their two lovely lip products - the <a href="http://www.fresh.com/SG/H00004661.html"><b>Sugar Wonder Drops</b></a> and the <a href="http://www.fresh.com/SG/H00002725.html#prevPage=menu&start=7&cgid=tinted-lip-treatments"><b>Sugar Rose Lip Treatment</b></a>. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Sugar wonder drops are a type of lip primer and exfoliator, a blend of sugar and fruit extracts, with AHA (alpha hydroxy acid) and hibiscus flower extract to tingle and very mildly exfoliate the very thin skin of lips, bringing out a new, refined lip texture whilst smoothing and plumping it every so gently. I will say, that while these drops smell divine, I would not swallow them - I accidentally tasted some while I was massaging it into my lips and it was not great. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Sugar Rose Lip Treatment doesn't need much introduction - again in a frosty pink tube, this mildly tinted lip balm provides immediate moisture (lasting up to six hours), protects your lips with a mild SPF and gives it a lovely, natural finish of a versatile rose red. I heavily recommend this if you ever struggle with chapped or constantly peeling lips from travelling or those many hours stifled in a room of office air-conditioning. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The session I had with Fresh, was not just for product testing. Their managing director, Cleo (Clio? Cleo?) also taught us a new method of combining two of their products for a deeper, more effective cleansing ritual. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For this - you need two items; namely their <a href="http://www.fresh.com/SG/H00000002.html#prevPage=menu&start=1&cgid=cleansers"><b>Soy Face Cleanser</b></a> with the <a href="http://www.fresh.com/SG/H00004180.html#prevPage=menu&start=8&cgid=day-masks"><b>Umbrian Clay Pore Purifying Face Mask</b></a>. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTdFJd4KdzGvzLvGQpB1w3HjjCq1YehtCqEwzzM-5MG16w4KfTasygT6hLhVrHkCfQb9uBclIFGIzVdCYCxQPsiUXecFzhDflp5Q2XE6_OQkbMhgC0PcU-zhKMD27exu989XKrvUeOso/s1600/6B90AD61-C0B0-4970-ABC9-1E69E6458030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1186" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTdFJd4KdzGvzLvGQpB1w3HjjCq1YehtCqEwzzM-5MG16w4KfTasygT6hLhVrHkCfQb9uBclIFGIzVdCYCxQPsiUXecFzhDflp5Q2XE6_OQkbMhgC0PcU-zhKMD27exu989XKrvUeOso/s640/6B90AD61-C0B0-4970-ABC9-1E69E6458030.jpg" width="474" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have always been terrified of using clay masks because every time I do, my sensitive skin breaks out in white heads from the harshness or dryness from them. Never would I have thought to combine a clay mask - let alone one as gentle as the Umbrian Clay Mask with an even gentler skin cleanser to use as a face cleanser suitable even for daily use. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Testing the combination out gave my skin a brand new experience, as well as thoroughly cleansed it; in the end, my skin tone was evidently brighter and well-prepped for the rest of the skincare regime. I'm still a little iffy about using a clay mask on the regular, but combining both might just be a new solution to old problems. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WA7J_a8zGSNS-iZkKSyo9a8n4QQejFLaqsi4nAsgEVVcVYmoIMSOCy1W043et95rbAHMzBwF8vKZH_0edcBwDdv4uv4zmorZA2dUexQqLuGmw0hWsqLflhnuXmMZlmUex-bZ-fn3VOU/s1600/D6C09F8B-C8DE-4780-8247-BDF3F96D7DAF.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WA7J_a8zGSNS-iZkKSyo9a8n4QQejFLaqsi4nAsgEVVcVYmoIMSOCy1W043et95rbAHMzBwF8vKZH_0edcBwDdv4uv4zmorZA2dUexQqLuGmw0hWsqLflhnuXmMZlmUex-bZ-fn3VOU/s400/D6C09F8B-C8DE-4780-8247-BDF3F96D7DAF.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWxPYm6htYzAH161npJEdX2FUYGx7FSZ-NRPvRsyaTixqUHNPoB05Hrf5DQdSgcXwk3VwJxho5nWUr9tKrO49piFiqTIMrYfcgbRxh-o0kt3GjsFkW3L400t3RMVuN_vU1l3vq316Am4/s1600/D7C46811-C9B3-477A-ABD8-35437ACFEE54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWxPYm6htYzAH161npJEdX2FUYGx7FSZ-NRPvRsyaTixqUHNPoB05Hrf5DQdSgcXwk3VwJxho5nWUr9tKrO49piFiqTIMrYfcgbRxh-o0kt3GjsFkW3L400t3RMVuN_vU1l3vq316Am4/s400/D7C46811-C9B3-477A-ABD8-35437ACFEE54.jpg" width="298" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If I walked away with anything from the event, its the words that <i>good skin begins with fresh skin</i>. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I want that for my skin - it's been a revised, more realistic goal for me since the beginning of my hormonal acne when I turned 28. Not glass skin, or flawlessly perfect; just fresh, clean skin. Try out a Fresh product, any one, it doesn't even need to be their new mask. Any of their products will serve your skin a purpose. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm however, partial to their rose products. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Life isn't a bed of roses, but there's no harm trying to rosy up the skin. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq662C8FWY-wROTHH43yLO5R11R_bx6QM7pPqnTSuH63NmT2wJl_ckDKhuD6TnVULjwD6XLFee5k765FBsMW3WiZ3QNgVBX45m7COnRCNJzlG4OmVJ3e3Ds8W2H5jK3GKlB1El2EpAAtE/s1600/D21D8A17-DBA4-40D8-A020-DFAF608A59F6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1137" data-original-width="1600" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq662C8FWY-wROTHH43yLO5R11R_bx6QM7pPqnTSuH63NmT2wJl_ckDKhuD6TnVULjwD6XLFee5k765FBsMW3WiZ3QNgVBX45m7COnRCNJzlG4OmVJ3e3Ds8W2H5jK3GKlB1El2EpAAtE/s640/D21D8A17-DBA4-40D8-A020-DFAF608A59F6.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcjB0SmB3vtuIXG4N9Gq8JyFyLNn5mjEw5CK17LrhHYCix8nr6HX7B5cAv9-q1qjmWJ8FEDikaF6OKvDZtwxhUo8pg1Vj9_2y3aLF8kSkktLVcUa_SRbEd4TSA4D7tzQ1xNULr4_H9Hk/s1600/0ABA7E63-DE18-4344-BE5E-3EA5FAE43154.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcjB0SmB3vtuIXG4N9Gq8JyFyLNn5mjEw5CK17LrhHYCix8nr6HX7B5cAv9-q1qjmWJ8FEDikaF6OKvDZtwxhUo8pg1Vj9_2y3aLF8kSkktLVcUa_SRbEd4TSA4D7tzQ1xNULr4_H9Hk/s640/0ABA7E63-DE18-4344-BE5E-3EA5FAE43154.jpeg" width="480" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><i>*I was invited to the launch, no products were sponsored and all opinions are my own.* </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fresh products can be found at:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.fresh.com/SG/home#?prevPage=header"><b>Fresh Singapore</b></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">or any of their <a href="http://www.fresh.com/SG/stores"><b>outlets</b></a> around Singapore. </span></div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0Singapore1.352083 103.819836000000010.8441055 103.1743895 1.8600605 104.46528250000001tag:blogger.com,1999:blog-3423967594012516564.post-38867652821005035662019-04-16T15:21:00.000+08:002019-04-17T16:06:38.706+08:00Peter-Pan, Fefe, Feboy, Fatboy, Puppyface, Silly Bean<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">I've told this story many times, and now when I say it, its with a chasm in my heart. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When Peter first came into our lives, he was terrified. Abandoned with two other brothers in a dog boarding facility, he was emaciated and abused. He was starving, and not just for food. He didn't know what puppy chow was. He was a pitiful sight, unable to even take his first steps into his new home properly; he crawled on his belly, pissing himself the whole way in. His ears folded tightly against his skull, little stubby tail unseen as he cowered and shook. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.'</i> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I said quietly to him. Our eyes met for the first time, and that night, as he tried to accustom himself to his new home, he howled and cried all night, begging for attention and comfort. It took him a few days to learn that he was safe there, that he could sleep there and be ok. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULfKSAW_pNT0W85R8bM5B2beagYxxuQNzLTczzLADF4aVc9qwtXEiyEfdXnlyLKFUw9LjzlSX3-8gmCdo3NI3b95pp-sWjfyKoissh469g9qtxx5rwxMDDzk1UEex0MipNrhsiXABVbU/s1600/UNADJUSTEDNONRAW_thumb_3b16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="604" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULfKSAW_pNT0W85R8bM5B2beagYxxuQNzLTczzLADF4aVc9qwtXEiyEfdXnlyLKFUw9LjzlSX3-8gmCdo3NI3b95pp-sWjfyKoissh469g9qtxx5rwxMDDzk1UEex0MipNrhsiXABVbU/s640/UNADJUSTEDNONRAW_thumb_3b16.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It would take us almost six months, before he allowed us to walk him on a leash without startling, or learned to toilet, or even to let us so much as carry him. The vet prescribed him with supplements to help with weight gain and to regain a healthy coat. He had a nasty ear infection that required daily washing and cleaning. He got his shots, his deworming tablets, and got a fever for the first time. Sudden noises terrified him. He ran away on walks multiple times because he got spooked. He ate kibble for the first time instead of cooked rice and leftover mince. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I told him, as he cowered next to his food bowl, unable to eat due to his anxieties. If we so much as moved a toe, off he would bolt from the bowl, burying himself into the back of the crate we got him. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We named him Fefe, after our first Schnauzer. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">He didn't recognise the name, but he recognised us. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkR2jWLhPMAQ1Ixvpwl_0dqT0MFRKy24XFN1_yhGpK5kaUKkY062yj94OghhVxlvu-Wbch1AFMvq6jkp0FxNlJzTw_jGcAd9TNhZFcFAyoAoyLXDNMDvZz0BfXTnkMHVhciS0OZgFdgcE/s1600/UNADJUSTEDNONRAW_thumb_3b49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="597" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkR2jWLhPMAQ1Ixvpwl_0dqT0MFRKy24XFN1_yhGpK5kaUKkY062yj94OghhVxlvu-Wbch1AFMvq6jkp0FxNlJzTw_jGcAd9TNhZFcFAyoAoyLXDNMDvZz0BfXTnkMHVhciS0OZgFdgcE/s640/UNADJUSTEDNONRAW_thumb_3b49.jpg" width="475" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">We got him toys. He didn't know how to play, and ran away from bouncing balls or squeaky plush teddies. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It took a soft, large football from IKEA to get him to play. It was a stupid thing; larger than his face and yet he ran after it for the first time, tentatively, after realising it wouldn't hurt him - chased it even as it rolled away from him. For the first time, we saw him run with his stubby tail up in the air. Cheekily, he would bound away from us when we tried to take it from him for more chasing. It was the first time he had presented such joy for anything other than food. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I smiled, saying to him as he sat at my feet, pink tongue lolling out of his mouth in happiness as he waited for me to throw his new, favourite ball. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We heard him howl for the first time. It was a small sound that got louder and longer. We were all sat in front of the television watching a comedy show which made us all laugh. Our laughter triggered his howling, and we watched, awed, as he threw his head back, howling. We laughed more, and he followed up with more howling. He got up from his spot next to us, and seemed to be excited. He barked, inciting more laughter from us - it seemed to spur him on; almost as if he wanted to be a part of our laughter and howling was his way of doing so.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I said, laughing as I scratched his head and finally learnt he had a voice. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We learned that he l</span><span style="font-family: "arial" , "helvetica" , sans-serif;">oved food - as most dogs do - begging at the kitchen whenever my mother was there for a bite of whatever she was cooking or preparing. Sundays he had special meals, some mince pork, potatoes, his favourite canned food. We learnt that he had a dislike for </span><span style="font-family: "arial" , "helvetica" , sans-serif;">puppies, their nippy mouths always at his magnificent beard; yet he possessed a patience for them, huffing and walking away when their rambunctious nipping was too much to bear and yet refusing to discipline them physically as dogs do. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">He also developed a streak of protecting the home, barking ferociously with his hackles raised at anyone who dared to come near our gates. He was spoilt with vacations away from home, luxuriating in cool, lush bedrooms with me as he snoozed away the afternoon and attempted to chase birds in the evenings during walks. We sometimes found him hunting lizards, insects in the home, only to look ever-so-slightly chagrined when he realised we were watching him the whole time. Shower times were silly events, since he developed a penchant for chasing his bath towels and playing tug of war with us before we relented, surrendering it to him for his chewing satisfaction. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">His coat grew beautifully into a sheen of black and silver, peppered with gold on his eyelashes. It flounced as he trotted along; sometimes it seemed like he was almost prideful, head high and nose in the air as he walked along. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I left for Perth in 2008, and spent the night before my flight sitting with him on the floor. He snuffled into my hands, yawned as it was past his bedtime. I whispered to him my fears, and asked him if he would miss me. He huffed, eyebrows now grown beautifully and trimmed sharp as his brown-blue eyes bore into mine. <i>'What a silly question, mama,'</i> he seemed to say with his huff. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I smiled, and kissed his head - he pawed me in the face, almost knocking my glasses off my face. We sat together for a long time, his eyes occasionally flitting to the large, imposing red luggage in the corner of the house with some type of understanding and trepidation. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The next day, before I left for the airport, I gave him a final cuddle. I kissed him on the head and he huffed again. He sat, watching, quiet as he ever was when I left the house. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">'</span><i style="font-family: Arial, Helvetica, sans-serif;">It's ok, you're a good boy.' </i><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I said to him with a final scratch behind his ears, before I shut the door and swallowed my tears back when I heard him snuffling on the other side. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">From 2008 to 2013, I was home once, maybe twice a year - give and take. Every time my plane landed, my first thought was of my good boy and that pink tongue, those blue brown eyes looking at and for me. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">He didn't disappoint; our boy would be barking at the door, howling for me even before I reached the floor, making an absolute ruckus. He would be leaping at the door, standing on the bench next to it, as if he would open the door himself if he could. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I would say, as my father half-heartedly reprimanded him for the noise. He didn't pay heed, overcome with joy as I reunited with him. He ran around my feet, squealing and begging for cuddles to make up for the lost time we were apart; immediately taking his ball for me and yet refusing to give it to me to continue the game with him.<i> Clink, clink, clink,</i> his collar would go, noisily as he bounced around the home and me. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Throughout Peter's life, he suffered two tick infestations, one of which gave him tick fever. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">His groomers had to soak him in solution, his skin would be dry and itchy. My boy had to have his beautiful coat shaved completely -- it had grown gloriously through the years -- presented him as a handsome, fine dog so unlike the first time he came to our home. His bedding had to be thrown away and his area fumigated with tick killer. He was confused and sick for the first time, weak and tired from blood loss and handling. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.'</i> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I told him through the screen of my laptop, wiping away my own tears, angry at the distance as he howled pitifully in recognition of my voice. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">He was only neutered at eight years old, along with a thorough ear cleaning and teeth scaling. I had argued with my parents, put my foot down for this decision. We spoke to his vet, who eventually convinced them it was the best decision to extend his life and keep him as healthy as possible. As eight, he was not at risk if he went under - and so became the first time he had ever been put under general anaesthesia. He recovered from it groggy and whining for me the moment he saw me in the clinic, hungry and thirsty, sore from the surgery. He was never particularly good with pain. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I comforted him through the bars of the kennel he was recuperating in. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In 2016, my boy suddenly could not walk. His lower body sloped to the floor, and his back legs trembled even if he stood; wobbled when he tried to make steps outside the vet's office where we rushed him to immediately that evening. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was a double whammy. A bone spur in his spine; <i>Spondylosis</i>, a word we later became familiar with, as well as a devastating zero count in red blood platelets due to a crash in his immunity system. We were all terrified at what this could all mean, for a 13-year-old dog who was all energy and life. For the first time, he had to be hospitalised -- for six nights -- put on steroids, antibiotics, liver supplements, blood taken daily for testing and monitoring. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.'</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I mumbled, as we were reunited after his six nights of hell. He whined and buried his muzzle deeper into my chest -- as if it would make the vet disappear if he didn't see her -- he needed one last shot, one last tube of blood to be taken before we arranged for his medication - a whooping bag of it, as well as weekly acupuncture sessions to help with his pain management. For the next seven months,</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> his body would relapse just once. Every month we brought him to the vet for blood tests to track his blood platelets count and to monitor his immune system, as well as a jab into his spine to boost his nerve support.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We started to pile him with soft bedding - all manner of soft things to help him rest. I took more sneaky room naps with him, chewing my nails off as I watched his body every so slow lose its ability to retain the fat he needed to protect his joints and bones. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Another bone spur would appear, less than a year later. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Every time, he would come out of the clinic huffing; almost like he was upset at the vet technician for taking his blood. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.'</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I would say as I soothed him through his tantrum. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">He made a full recovery from his immunity system's crash, and his blood platelets count was completely stabilised in 2017. Everyone was elated; we had a celebration at home, and he happily chowed down on a cheeseburger, unaware of why we were celebrating but nonetheless enjoying our happiness and the attention we showered on him. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In 2018, a claw was bleeding. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On his back paw, a single claw started to split and bleed. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I said, as I inspected it. It seemed to be split right down the middle - an ugly line cracked on his gleaming black claw, separating the digit into two painfully. He licked my hand, and limped occasionally; lifting his foot when he stood for too long. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We would later amputate the whole toe. Squamous Cell Carcinoma, the vet had said. Remove the toe before the cancer spreads, he will have a fighting chance. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So we did. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I whispered to him the night he came from surgery. He whined, groggy and confused from his surgery and the effects of anaesthesia. His missing toe was barely noticeable by him - he was up and walking the next day, back to his usual self in a week. I sat with him all night, putting him to bed only when he was satisfied that he would be safe and nothing else would happen to him whilst slumbering. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The cancer however, as well as the surgery, had already taken a toll on his body. He started to lose weight. His body became frail, his bones more easily noticed through his gleaming coat, which began to speckle grey and white and no longer shone. His hips lost any semblance of fat or even muscle, their shape terrifying and imposing under the surface of his skin. He didn't seem to notice, just kept on as he was - ate well, slept well even when he struggled to stand and run to us when we came home everyday. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sometimes he didn't manage to, since he couldn't hear. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The following year, he contracted Uveitis. I wasn't with him; infuriatingly overseas on a family trip and so he had to be looked after by friends and staff at the pet hotel. I knew he wanted me with him. Through the photo updates, I saw that he had lost more weight. He slept all day, didn't eat, and didn't walk, my friends and the hotel staff to me worriedly as they brought him for review after review. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We all feared he would slip away during this time. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When I finally got home, he was sickly. He was recovering ever so slowly, too slowly, with the prescribed medication and eye drops but all he ever needed was me. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I whispered as I held him to my chest when we reunited, rushing him to the vet the same day. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">He whined for my contact, his eyes muddled with medication. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My brave boy started walking, and eating the next day. I smiled, and his eyes began to clear up - the brown blue peepers peering back at me as I gave him treats and cheese. He lapped it all up; the food and the attention. Everyone breathed a huge, exasperated sigh of relief - almost like we were upset he was tagging us along. We let our exasperation negate that little voice at the back of our minds; <i>he wasn't alright, he's slowing down.</i> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">With his age as well as the aftermath of his many and varied illnesses, he became slower. He slept more. He started to lose his eyesight, could only hear high pitches or familiar, louder voices calling for him. He lost control of his bowels, and started having digestive issues, so his fur was trimmed and cropped short to help keep him comfortable, as well as keep him clean after his accidents. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">We had to clean him up often, and he often stood to the side, watching us quietly as we cleaned up after him.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I would say to him after. Sometimes i said it to him in the shower, scrubbing poop off his legs and his paws as he squirmed. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Soon after, the end came for my good boy. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Seizures. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">That's what came for him. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Violent, terrible seizures that removed bits of him with every convulsion. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">He never returned after those seizures. His eyesight was completely gone. He couldn't walk without bumping into walls or furniture. He couldn't even drink water, only recognising the gleam of the steel bowl but not knowing where the water actually was. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My father, heartbroken with grief, broke the <i>only</i> rule of the house since the day he came into our lives 16 years ago - he was allowed to sleep in my bedroom with me.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I said as I held him through those three nights, easing him back to me post-seizure, confused and wailing from the blackouts. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">He slept restlessly, jerked away by his awful seizures, only able to sleep surrounded by my scent in the bedroom he had always snuck into during thunderstorms or when dad wasn't home. I was helpless, tired and heartbroken at how it had to end for him. Nothing about it was fair or right - my boy had been nothing but joy and light to our lives; this wasn't the ending we saw him having. We all thought he would suddenly recover, would live to die another day, peacefully even, without the threat of a brain hiccup seizing him into blackouts. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The next day, he left quietly, without a single flinch or jerk as the fatal injection administered by his favourite vet. I cradled his head in my hand, kissing him before that happened. I cried into his fur, rubbed his belly, kissed his eyes. His body was still warm, soft black paws curled almost like he was just asleep. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.'</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I said, as his heart stopped beating; the vet gently informing us as she removed the syringe emptied of its lethal green liquid. The vet and her technician shed tears quietly in our kitchen, trying in vain to remain professional - they had seen and handled our boy through the years. The vet wiped away her own tears, smiled at us to reassure us that there was no pain - <i>i gave him a sedative, it makes him relaxed but he can still hear us and smell us</i> - she said. It meant nothing to me and my grief. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Through my tears, I remembered to remove his collar, holding it in my hands as I sat with his cooling body until the crematorium staff arrived to collect him an hour later. My mother, absolutely grieving, pulled out a beautiful pink cloth from her own collection to drape over his body -- <i>it was always his favourite colour</i> -- with cream, pink bunnies and cherry blossom flowers printed all over it. We placed plenty of beautiful pink carnations around him in the casket; a gift from close friends who'd visited him to say their own goodbyes. We put his favourite ball next to him; wanting him to have it in the afterlife. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy.' </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I would say again, as I pressed another kiss to his now cold head; the crematorium staff kindly allowing me and my father say one final, quiet goodbye to our precious boy, before closing the casket and driving away with his body. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">His urn returned to me the next day. A little white ceramic pot, with blue peony flowers around it. A little bag of white ash and bone fragments inside; a tag around it stating his name and the date which he left the world, left us, behind. That was all that i had of him, including a few of his things that I kept for myself and my family to remember him - his pink fleece, a snip of his fur, the spoon we used for his food everyday. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We would set up a little spot on his balcony for him. Some flowers, saved from his casket. His favourite treats, a candle we would burn at night in the hopes that his spirit would find its way home to us somehow. A ritual to comfort the living when the dead are gone. My parents grieved without my comfort - I locked myself away for days, refusing to see the world or acknowledge it in my pain. I still ache, it still burns, and I still cry. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I sit in his balcony every night, hand on his urn and now fight back at the tears, at the unfairness and at the pain of it all. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'It's ok, you're a good boy -'</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I whispered through my pain, </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>'- you will always be my good boy.' </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2003 - 2019 </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Peter Pan</span></div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-41749570421694260382018-10-07T00:00:00.000+08:002019-02-11T20:02:43.245+08:00Grief<div class="separator" style="clear: both; text-align: center;">
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Five days ago, my grandmother left us.</div>
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My perfectly gentle, beautiful 嬷嬷 with her soft smiles and kind voice is gone. People say a lot of great things about the deceased; most true if not exaggerated.</div>
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I do not exaggerate about my 嬷嬷.</div>
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I did not deserve an iota of her, but she nonetheless spoilt me rotten with warmth and affection. Even when dementia took her from me, there were instances where her eyes found me and she smiled; perhaps even called my name. The bond we shared is not something I can easily describe with just words.</div>
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I was brought up by her; taught Mandarin as she repeated sentence structures to me, the lilt of her voice clear as her hands quickly demonstrated how to peel fibrous spines off pole beans or how to properly clean mung beans, all while we sat in front of the television as she watched her favourite cooking shows at four in the afternoon.</div>
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I was brought up by her; sitting on a stool in front of her as she got me ready for classes, humming softly as she gathered my hair into plaits and tails. She would smile fondly when I came home with my hair in a mess, noisily slurping up the lunch she prepared for my post-school hunger pangs.</div>
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I was brought up by her, her food always a great source of comfort; piled onto plates and bowls as her heaps of dishes opened up the dining table to conversation and laughter.</div>
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I was brought up by her, following closely behind her in the wet market as she clasped bundles of vegetables and plastic bags of fresh meats, her smile never wavering as she treated me to sweet soy bean milk and fried carrot cake for breakfast.</div>
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嬷嬷 had in her a patience beyond comprehension - her heart was always full of love; particularly for children. Family was everything to her, so she dedicated her entire being to ensuring they were loved and fed at all times. I do not recall a single moment where I visited her and she did not have food readily available as we sat and talked. I do not recall a single moment where I cried to 嬷嬷 about school or work or life and she did not have a kind word to say, as she wiped my tears or brushed my hair away from my face.</div>
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嬷嬷 had a crooked finger - torn from injury and incapable of movement. Whenever we held hands, I would subconsciously stroke this paralysed finger as ma-ma ambled along, before she nagged at grandpa to slow down. He would always pause and smile, before his heavy hand would find hers.</div>
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嬷嬷 is holding hands again with my gentle giant of a grandfather now. Whether I believe in an afterlife or not, I know they are together once again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDB0G2l0f-bXrjhtB2LHTuhS2-CwkJQGh1UAlG7gLDkcSTYVYOiEQoFxOyq4cBDrqscNfY5EbXphOYQyRQLlmF4DdSgqW6emWf5UkfgLPutS9Q3QYTiddklRxIJgpG789QebCutgxiits/s1600/14612632_10154555968364641_4141481065709123749_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="859" data-original-width="1080" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDB0G2l0f-bXrjhtB2LHTuhS2-CwkJQGh1UAlG7gLDkcSTYVYOiEQoFxOyq4cBDrqscNfY5EbXphOYQyRQLlmF4DdSgqW6emWf5UkfgLPutS9Q3QYTiddklRxIJgpG789QebCutgxiits/s400/14612632_10154555968364641_4141481065709123749_o.jpg" width="400" /></a></div>
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Grandpaw always mumbled to me about how long it took for her to get ready, waiting on her as she fussed about her hair and clothes or her lipstick. It is not lost on me that even in death, Grandpaw would be happy to wait for his wife.</div>
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They are reunited now, resting easy. </div>
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I can see them in my minds' eye; a secret exchange of silent affection and understanding - wrinkled smiles, soft words and held hands.</div>
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I love you, 嬷嬷 - it was my blessing, to have been born your granddaughter in this lifetime. </div>
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It would be my blessing to reap the same in my next life.</div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-71025204112518374032018-08-31T01:00:00.000+08:002019-02-11T20:43:48.736+08:00Perth is OK (2018) <div style="text-align: justify;">
A humble photo log of my annual pilgrimage to Perth, for the year 2018. </div>
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The difference this year, is I am (blessedly) joined by not only my parents, but also two of my nearest and dearest, with whom I share fond memories of our times together in Perth. We were a little melancholic with our memories and the people we've lost since leaving Perth, but as you'll see in the photos, it's very difficult to feel unhappy for too long in a place like Western Australia. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKOCoxJSg1WUIHZIUcLCtaLoV_CmruuvDv_MZtm0wreGibtwcAXL7mOzpJAvl6NYzdHypoFhcK_SMymLwMJjth72Tv5p_tIxPpf6-dK8fMFWXo99eDViH0otqrzlCBuepXk9nz6dSD5g/s1600/IMG_1042.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKOCoxJSg1WUIHZIUcLCtaLoV_CmruuvDv_MZtm0wreGibtwcAXL7mOzpJAvl6NYzdHypoFhcK_SMymLwMJjth72Tv5p_tIxPpf6-dK8fMFWXo99eDViH0otqrzlCBuepXk9nz6dSD5g/s640/IMG_1042.jpeg" width="640" /></a></div>
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PS: most of the places are just re-visits from us as a whole, but i'll add captions as to the restaurant names nonetheless (opening hours may have changed since this post). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25deMsl5pWutMdqZ0c0ZOhXgaU8LR0XInXOuCRgx7K8NZQexa6E9G2cMNsF3TWXQ1oOl-RmqqKEE0Uret-WyRjk6I0IbudCIhtl6E5iC-M2tEPQmczybyLFuKkrq5fTTItyLgOGYJIV8/s1600/7C462F2C-720B-4A32-BB67-C1692EFEE683.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25deMsl5pWutMdqZ0c0ZOhXgaU8LR0XInXOuCRgx7K8NZQexa6E9G2cMNsF3TWXQ1oOl-RmqqKEE0Uret-WyRjk6I0IbudCIhtl6E5iC-M2tEPQmczybyLFuKkrq5fTTItyLgOGYJIV8/s640/7C462F2C-720B-4A32-BB67-C1692EFEE683.jpeg" width="640" /></a></div>
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<b>Ardross Street Cafe</b>:<br />
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<span style="background-color: white; color: #222222;"><span style="font-family: Times, Times New Roman, serif;">31 Ardross St, Applecross WA 6153, Australia</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">Mon - Fri, 630AM to 4PM</span><br />
<span style="font-family: Times, Times New Roman, serif;">Sat - Sun, 7AM to 4PM</span><br />
<span style="font-family: Times, Times New Roman, serif;">8 9364 3050</span><br />
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<b><span style="font-family: Times, Times New Roman, serif;">Duck Duck Bruce: </span></b></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: Times, Times New Roman, serif;">18 Collie St, Fremantle WA 6160, Australia</span></span></div>
<span style="font-family: Times, Times New Roman, serif;">Mon - Fri, 630AM to 3PM</span><br />
<span style="font-family: Times, Times New Roman, serif;">Sat - Sun, 7AM to 3PM</span><br />
<span style="font-family: Times, Times New Roman, serif;">8 6219 5216</span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: Times, Times New Roman, serif;"><b>Mandoon Estate: </b></span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: Times, Times New Roman, serif;"><b><br /></b></span></span>
<span style="background-color: white; color: #222222;"><span style="font-family: Times, Times New Roman, serif;">10 Harris Rd, Caversham WA 6055, Australia</span></span><br />
<span style="font-family: Times, Times New Roman, serif;">Mon - Fri, 10AM to 830PM</span><br />
<span style="font-family: Times, Times New Roman, serif;">Sat - Sun, 730AM to 830PM</span><br />
<span style="font-family: Times, Times New Roman, serif;">8 6279 0500</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWPkyxCUxBCtTt0z12_BAtuZkVGExTRHu0cSzHUApYtD7TKLD3MR0wusCu-wBCASnRI-cUWPZYTPPgCOkz_msM1ykTFFc4L3FMRilu7MP6pNRNNrZlur26z2-ssnYg_wdUqICD00KKpw/s1600/3C96DF66-B8A5-44C7-9276-4F6A00125888.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWPkyxCUxBCtTt0z12_BAtuZkVGExTRHu0cSzHUApYtD7TKLD3MR0wusCu-wBCASnRI-cUWPZYTPPgCOkz_msM1ykTFFc4L3FMRilu7MP6pNRNNrZlur26z2-ssnYg_wdUqICD00KKpw/s640/3C96DF66-B8A5-44C7-9276-4F6A00125888.jpeg" width="480" /></a></div>
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<b>Kailis Fish Market Cafe: </b></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">46 Mews Rd, Fremantle WA 6160, Australia</span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Mon - Sun, 10AM to 8PM </span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">8 9335 7755</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOMKXqlRUqhtFZptAaoQiD2Z6h22LfcWJesh8Mh8Fo7fTNZfpVBJ9KlPupRQsizhckC36R6XB7Q7C1DR3QqQJkKSv1XE2fpChR32hmDAxGmXuQ9iF3L2KSGJeJdz_7ZlB4t30zyI7tfU/s1600/IMG_0527.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieOMKXqlRUqhtFZptAaoQiD2Z6h22LfcWJesh8Mh8Fo7fTNZfpVBJ9KlPupRQsizhckC36R6XB7Q7C1DR3QqQJkKSv1XE2fpChR32hmDAxGmXuQ9iF3L2KSGJeJdz_7ZlB4t30zyI7tfU/s640/IMG_0527.jpeg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_7boMEBwYvH-MMfYbwJxWgvPrF8IgipzpGZUYXgspflGTtYJAxF4byb_D8Zs7NxCwmyZpg8M2XQje8XcA7VRZYUH6t44sHQnG7MBpU92ZpTPiXAs390spmrKFBJf1UymUSAb36iYiqI/s1600/IMG_0450.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_7boMEBwYvH-MMfYbwJxWgvPrF8IgipzpGZUYXgspflGTtYJAxF4byb_D8Zs7NxCwmyZpg8M2XQje8XcA7VRZYUH6t44sHQnG7MBpU92ZpTPiXAs390spmrKFBJf1UymUSAb36iYiqI/s640/IMG_0450.jpeg" width="480" /></a></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Greens & Co: </span></b></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">123 Oxford St, Leederville WA 6007, Australia</span></span></div>
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<span style="background-color: white; color: #222222; font-family: Times, "Times New Roman", serif; text-align: left;">Mon - Thurs, 630AM to 11PM</span></div>
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<span style="background-color: white; color: #222222; font-family: Times, "Times New Roman", serif; text-align: left;">Fri, 630AM to 1130PM </span></div>
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<span style="background-color: white; color: #222222; font-family: Times, "Times New Roman", serif; text-align: left;">Sat, 7AM to 11PM </span></div>
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<span style="background-color: white; color: #222222; font-family: Times, "Times New Roman", serif; text-align: left;">Sun, 8AM to 11PM </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18w27HBQZTEMz8LFTF-zFnHd2d5gjm1czHdmfLCCnFesbZmY7OXu0kyQ7-PRfpQNM9rZ58gIL_ev9-KQAUzfYGTYCuefonfD8UtXaFb2XL8wI5cp_bNs8HIIfKP1nOWzRkQWBcCn4OtU/s1600/8BB29FE2-381E-483B-A1FA-6F2C013A72D7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1203" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18w27HBQZTEMz8LFTF-zFnHd2d5gjm1czHdmfLCCnFesbZmY7OXu0kyQ7-PRfpQNM9rZ58gIL_ev9-KQAUzfYGTYCuefonfD8UtXaFb2XL8wI5cp_bNs8HIIfKP1nOWzRkQWBcCn4OtU/s640/8BB29FE2-381E-483B-A1FA-6F2C013A72D7.jpeg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6eVRHCHbC4uu4dBIsVVLuTuwys63Oh_6o3dTZsVt8dCXr2QWbi5S04dneZZdPWx61pvawEmXGdc4sQu-d0eKqrE4js3OmmPduUs9S9kG5hRsLZPWp9A4Hv3AHQq_n8JyhFOaRniwNGY/s1600/IMG_0506.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1307" data-original-width="1600" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6eVRHCHbC4uu4dBIsVVLuTuwys63Oh_6o3dTZsVt8dCXr2QWbi5S04dneZZdPWx61pvawEmXGdc4sQu-d0eKqrE4js3OmmPduUs9S9kG5hRsLZPWp9A4Hv3AHQq_n8JyhFOaRniwNGY/s640/IMG_0506.jpeg" width="640" /></a></div>
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<b>Gordon St Garage : </b></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">16 Gordon St, West Perth WA 6005, Australia</span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Mon - Fri, 7AM to 9PM </span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Sat - Sun, 8AM to 3PM </span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">8 9322 8050 </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvP63sZEUTMoLmYW3QclBuC2alaPdyQRTonu3bqo8SDu-Cpzet3g1f8BYwacrzxqWPXdJBH0P5HMADac4S2kuZq55LYj87AclbLPjFGMYTOSohYMWNJaMQc8LIJXXnsnmJXLMTl-dXzF8/s1600/IMG_0488.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvP63sZEUTMoLmYW3QclBuC2alaPdyQRTonu3bqo8SDu-Cpzet3g1f8BYwacrzxqWPXdJBH0P5HMADac4S2kuZq55LYj87AclbLPjFGMYTOSohYMWNJaMQc8LIJXXnsnmJXLMTl-dXzF8/s640/IMG_0488.jpeg" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpND6teGosZqEVaCPGaGteXonaKLTkO6XEA51wfsI1CTKE8vf7Jh6tr59D_SCWqXsCnif4WOjIypY1QekvNEJ6-56EaCLCv4xgbymzu-o-92dMI3GbuZU-Gd_gb0ufbrXAcLHVpVfMgk/s1600/IMG_0495.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpND6teGosZqEVaCPGaGteXonaKLTkO6XEA51wfsI1CTKE8vf7Jh6tr59D_SCWqXsCnif4WOjIypY1QekvNEJ6-56EaCLCv4xgbymzu-o-92dMI3GbuZU-Gd_gb0ufbrXAcLHVpVfMgk/s640/IMG_0495.jpeg" width="640" /></a></div>
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<b>Fremantle Markets: </b></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">South Terrace &, Henderson St, Fremantle WA 6160, Australia</span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Fri - Sun, 9AM to 6PM </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSBb31jGiNvTxYebItSX8jDSagNnYzn_7coc3fATDR54Ep9Bjwq-MYaEGj95zK0C4jbOHjlshn5KUw7Ot4WSGQcZqAUsqCwJpnepCisERAsXAIu50r9Hsf-tD8O1LAG9Ky1eRZbzNo7s/s1600/0834B19B-A765-48B7-969A-523827628AEB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSBb31jGiNvTxYebItSX8jDSagNnYzn_7coc3fATDR54Ep9Bjwq-MYaEGj95zK0C4jbOHjlshn5KUw7Ot4WSGQcZqAUsqCwJpnepCisERAsXAIu50r9Hsf-tD8O1LAG9Ky1eRZbzNo7s/s640/0834B19B-A765-48B7-969A-523827628AEB.jpeg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnwINFlsVLfn3pzeHivrY9lF6o5uDaNF44_D8ChbkXzL9SlarM9QHT3G5_d1e-VMw1xgYNuHdjP0Ytu3NQYe80q7zuG8kmA-pak8al4ucHM5On2OwZjO2x7guqjnYcXxQVjQ_0Hl_KFc/s1600/IMG_0443.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnwINFlsVLfn3pzeHivrY9lF6o5uDaNF44_D8ChbkXzL9SlarM9QHT3G5_d1e-VMw1xgYNuHdjP0Ytu3NQYe80q7zuG8kmA-pak8al4ucHM5On2OwZjO2x7guqjnYcXxQVjQ_0Hl_KFc/s640/IMG_0443.jpeg" width="640" /></a></div>
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<b>Ciao Italia:</b></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">273 Mill Point Rd, South Perth WA 6151, Australia</span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Mon - Sat, 5 - 10PM </span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">8 9368 5500 </span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Till next year, Perth - stay okay. </span></span></div>
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<br />weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0Perth WA, Australia-31.9505269 115.86045719999993-32.8119469 114.56956369999993 -31.0891069 117.15135069999992tag:blogger.com,1999:blog-3423967594012516564.post-67416138938860373352017-08-03T22:03:00.000+08:002017-08-03T22:19:44.990+08:00Perth is OK <div class="separator" style="clear: both; text-align: justify;">
Every year, I take a sort of home-coming trip to Perth with my mother, as a break in the middle of the year from work and a girls' trip. </div>
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This year I told myself I would commemorate it with a blog post I could look back on next year, to remind myself to visit again. If not for the food, then for the friends I still have there, and the memories I keep safely in Perth's winter air and rain. I am not a tourist when I am in Perth - I am simply back home. </div>
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We also got a great deal on our flights this year too, with my very clever mother using her mileage points to swap us a pair of two-way Business class seats on Singapore Airlines; our nation's pride and joy in the sky. Since it was a new(er) plane, we made full use of the Book the Cook function to order us the most Asian of all breakfasts - the Nasi Lemak. </div>
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It's difficult to avoid coffee in most parts of Australia, and Perth is no different in terms of cafe culture. Visiting in the winter meant more opportunities for me and my mother to take a breather in the fresh air over a fresh cup - you will find plenty of nooks and crannies for this purpose, like <b>Eillo</b>, a clever shop which also serves bites and drinks. </div>
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They also serve their coffees with a Hello Panda cookie which is adorable. </div>
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<b>Eillo: </b></div>
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218 William Street, Northbridge </div>
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Mon - Fri, 730AM to 6PM </div>
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Sat - Sun, 8AM to 5PM </div>
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420 757 321 </div>
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Big breakfast from <b>Cioccolato Espresso</b>, a favourite (and repeated) haunt of ours in the cool district of Applecross. Anything you might need or never knew you needed from a breakfast plate, from thick bacon, charred tomatoes to house stewed beans on toast.<br />
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They also serve lunch and desserts, all of which I guarantee you, there will be no guilt in consuming. I particularly love their bottle of lemon and ginger tonic, which was very effective in relieving my holiday-flu symptoms.<br />
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<b>Cioccolato Espresso</b>:<br />
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31 Ardross Street, Applecross<br />
Mon - Fri, 630AM to 4PM<br />
Sat - Sun, 7AM to 4PM<br />
8 9364 2299<br />
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<b>Lavender Bistro</b> is a new find for us, and while we didn't stay for lunch, we dropped in for a lavender shop over some tea and a delicious scoop of lavender ice cream.<br />
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I recommend this if you ever decide to visit Swan Valley for a short road trip, it's exceptionally lovely for those who enjoy the aromatherapy of lavender flowers over high tea or a purple themed meal. They actively try to incorporate lavender into their ingredients, so it's worth a try.<br />
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6 Cranleigh Street, West Swan </div>
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Mon - Sun, 9AM to 5PM</div>
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8 9250 7711 </div>
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If you have nothing to do late in the night and crave for sweets, <b>Greens & Co </b>is the place to drive to - You won't miss it - they have a beautifully large space decked out in bright lanterns and decorated walls, and a fridge stuffed full of beautiful cakes which change daily. Ironically, my favourite is the lime tart. </div>
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Leederville is also an amazing place to visit for independent shops, whether day or night. </div>
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<b>Greens & Co: </b></div>
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123 Oxford Street, Leederville </div>
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Mon - Sun, 6AM to 12AM</div>
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8 9444 4093 </div>
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<b>Ciao Italia</b>'s famously generous servings of Italian grub, from pastas to pizzas and everything in between. I only ever have the Rigatoni alla Buongustaia, tubes of pasta tossed with mushrooms, peas and italian sausage in a perfect pink sauce of tomato and cream. Perfect, on point, and delicious with every visit I am here - if you're not impressed by the food, you will be impressed by the 100% consistency in every plate that comes out the kitchen.<br />
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Wash it all down with a steel bowl of cozze pomodoro, or the better known Chilli Mussels, fragrantly spiced with garlic tomatoes in a sort of stew-soup seafood broth, steaming open unctuously fat mussels.<br />
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<br />
<b>Ciao Italia: </b><br />
<br />
273 Millpoint Road, South Perth (corner of Douglas Avenue)<br />
Tues - Sat, 5 to 10PM<br />
9368 5500<br />
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39/88 Broadway, Nedlands (Corner of Caporn Street)<br />
Tues - Sat, 5 to 930PM<br />
9389 6689<br />
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For more, read my post <a href="https://i-got-it-from-my-mama.blogspot.sg/2013/09/food-review-ciao-italia.html"><b>here</b></a>.<br />
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The rest are pretty much miscellaneous photos, all of which will be a treat to try out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRjWc3xsI3p53TAwrS1GkXT0KesRko67qAOWmyshcTZxpE1toe8hIOlHdDz1KJSi8PNP38xT3-lDok_ZjYe05B65s6nwXrq4SilUJJlTUQ9iiACbXW-immPBU4wSQaoILv4dxPu57xQs/s1600/Photo+6-7-17%252C+12+34+42+PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1198" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMRjWc3xsI3p53TAwrS1GkXT0KesRko67qAOWmyshcTZxpE1toe8hIOlHdDz1KJSi8PNP38xT3-lDok_ZjYe05B65s6nwXrq4SilUJJlTUQ9iiACbXW-immPBU4wSQaoILv4dxPu57xQs/s640/Photo+6-7-17%252C+12+34+42+PM.jpg" width="640" /></a></div>
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<b>Jus Burgers: </b></div>
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743 Newcastle Street, Leederville </div>
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Mon - Sun, 1130AM to 9PM</div>
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8 9228 2230 </div>
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<i>Recommended items</i>: House-made onion rings, Pommy Burger, Cheeserburger Royale, Buttermilk Fried Chicken Burger.</div>
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<b>Seoul Buffet Korean BBQ & Steamboat: </b></div>
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253A William Street, Northbridge </div>
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Mon - Sun, 6 to 10PM </div>
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8 9328 2398 </div>
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For more, read my post <a href="https://i-got-it-from-my-mama.blogspot.sg/2013/09/seoul-bbq-buffet-northbridge.html"><b>here</b></a>.</div>
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<b>The Cool Room: </b><br />
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2/114 Holland Street, Fremantle<br />
Thurs - Sun, 8AM to 3PM<br />
422 039 482<br />
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<i>Recommended items</i>: Nutmeg spinach with goats cheese, Big Brekky, Cauliflower soup.<br />
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Ending it off with a not-for-sale item, our daily in-house breakfast, full of the good stuff Australia is best known for. Fresh fruits, yoghurt, good coffee, organic juices.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKslCgUM5z4CsIPdTXPLw-TOAzQaTDFNwidT5VnVsR9xWXC7AUCgu2K3aYEZit7mY12sGOQVQfXSl4PVTiwaChjF3fleK7rz3aUS4JMQJBhJhz6QUUYW0UrsQiw83Dijka2xsSj_pXRe8/s1600/Photo+2-7-17%252C+8+36+07+AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKslCgUM5z4CsIPdTXPLw-TOAzQaTDFNwidT5VnVsR9xWXC7AUCgu2K3aYEZit7mY12sGOQVQfXSl4PVTiwaChjF3fleK7rz3aUS4JMQJBhJhz6QUUYW0UrsQiw83Dijka2xsSj_pXRe8/s640/Photo+2-7-17%252C+8+36+07+AM.jpg" width="640" /></a><br />
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Questions? Protests? Mindless banter? Comment away!weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0Perth WA, Australia-31.9505269 115.86045719999993-32.8119469 114.56956369999993 -31.0891069 117.15135069999992tag:blogger.com,1999:blog-3423967594012516564.post-15657454776247980992017-05-08T12:57:00.001+08:002017-05-11T10:08:47.356+08:00Anxiety, More Like An-sigh-ity. (TW: self mutilation, anxiety, unhealthy coping mechanisms)<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;">I like the stupid title - puns are funny. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;">I have anxiety. Let's just get that out in the open in case anyone has difficulty reading past the first few lines of anything. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;">We talk about it a lot nowadays but I don't know when exactly I realised I had it. I only remember, very clearly, the feeling of everything suddenly just <i>making sense</i> - it was a very strange mix of happiness and trepidation. Knowing I diagnosed myself was what made me question it; we believe in medicine and psychologists, psychiatrists, doctors so much, we question our own ability to say for ourselves, we don't feel this is normal for our minds, or our bodies. I'm not saying we don't need them, I'm saying it's ok to listen to your own body once in a while and know when to take a break.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigl64x5hN2q5Uvk-t_EHySMPHh_CutzUPEha-nbDJZgkVYxDJHqZIsTn97Nuk_kt9P9m_rbKqZVQiVkPNpfDJZBKh4E-AuU9ZBaxAt8nyI97Rf7-KLvFW5nAPdSaZAEiP_03uBW5-1Umw/s1600/01RASHID-JOHNSON-jumbo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigl64x5hN2q5Uvk-t_EHySMPHh_CutzUPEha-nbDJZgkVYxDJHqZIsTn97Nuk_kt9P9m_rbKqZVQiVkPNpfDJZBKh4E-AuU9ZBaxAt8nyI97Rf7-KLvFW5nAPdSaZAEiP_03uBW5-1Umw/s640/01RASHID-JOHNSON-jumbo.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anxious Men, by Rashid Johnson</td></tr>
</tbody></table>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">Let's break it down. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;"><br /></span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-size: x-small;">I'm anxious about speaking to strangers, whether its work, or just ordering food or social events.</span></li>
</ul>
<ul>
<li><span style="font-size: x-small;">I'm anxious with speaking in public to a large forum. </span></li>
</ul>
<ul>
<li><span style="font-size: x-small;">I'm anxious when faced with change. </span></li>
</ul>
<ul>
<li><span style="font-size: x-small;">I'm anxious about merging in heavy traffic, or travelling in any form of transport.</span></li>
</ul>
</div>
<div style="text-align: justify;">
<ul>
<li><span style="font-size: x-small;">Anxiety is the voice that says to me, '<i>you're boring this person and they are going to spend the rest of their life avoiding you so they don't ever have to speak to you again. Who's irrelevant? You! Ding ding ding</i>.' It's what makes me talk loud then pull back into not speaking at all. I practice what I'm going to order while I'm in line, so it doesn't hiccup when it's actually my turn to order food. I avoid eye contact and study hands and shoes and blank spaces between a person's eyebrows to stop myself from rambling on.</span></li>
</ul>
<ul>
<li><span style="font-size: x-small;">Anxiety is the crushing panic that shows me how many people here it would take to actually crush me alive - it's what makes me get to the venue half an hour early to check where all the washrooms and exits are. </span></li>
</ul>
<ul>
<li><span style="font-size: x-small;">Anxiety is what pulls me back, mumbling quietly that change is not good - it won't help me get away from it. It keeps me awake at night, pushing my brain and muscle tension into overdrive until I get to my dog, feeling the warmth of his fur and mimicking his breathing patterns to stop my heart from pounding out of my eyeballs. </span></li>
</ul>
<ul>
<li><span style="font-size: x-small;">Anxiety is my minds' eye imagining me causing a traffic collision; i won't die, but everyone else will be killed and I will live with it for the rest of my life. It's why I constantly research my seating plans on my booked flights - if the plane crashes I will die on impact and not suffer for two hours until the plane explodes. </span></li>
</ul>
</div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;">Do you see the difference? Sometimes I think speaking about it never helps because I see the incredulous expression that people have when they actually hear me tell them this. It's the same expression they have towards people who preach that the world is ending on the streets while wearing an adult diaper with a placard sticking out their bum proclaiming the apocalypse. Not fun. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;">I didn't write this for the sympathetic vote - i just felt that it's something people need to be aware of. Don't dismiss someone as just being shy, or antisocial or unfriendly. Everyone has issues they have to deal with - some are better, some are worse. We can't judge, we can only try our best to help or leave them alone to heal on their own terms. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;">We never question it; we never say, 'Are you sure you had a bad day, or was it just all in your head?', or 'I think you <i>thought </i>you had a bad day but you're just being too sensitive.' </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: x-small;">If you've ever said that to another person in your lifetime I hope you got slapped with a spade. </span></div>
<div style="text-align: justify;">
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<tr><td class="tr-caption" style="text-align: center;">(If you created this image, please let me know and I will credit you or remove it.)</td></tr>
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<span style="font-family: inherit; font-size: x-small;">The Japanese have a beautiful word for putting broken things (pottery) together again, often with gold lacquer, called <i>Kintsugi</i>. </span></div>
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<span style="font-family: inherit; font-size: x-small;">The ability to do this requires the mind to be detached from clinging to the ideal visualisations of what is perfect. That we can create our idea of beauty or loveliness from even broken things; being imperfect is a human condition that we have to accept. </span></div>
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<span style="font-family: inherit; font-size: x-small;">I don't know how to fix myself. I find that doing hot yoga helps me, because I focus on that intense heat and trying not to fart in classes. Having a cute-as-hell dog helps, especially when he's not against the prospect of me resting my head on his chest to hear his heartbeat and steal his warmth. I often read and write as I am now to you, whoever you are who is reading this. My family distracts me from my anxiousness by not really getting it so they deflect by feeding me or buying me shiny things or being complete goofballs. I draw sometimes but I stop when I feel angry at myself for not getting it right. I shop sometimes, but money is hard to come by. </span></div>
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<span style="font-family: inherit; font-size: x-small;">It's not easy. I sometimes smoke to calm my breathing down. The smoke opens up my air ways and buzzes me into a calmed state, tingling my fingers and gives me a sense of quiet I cannot have anywhere else. I can't drink, because the effects of alcohol mimic the panic attacks, so I smoke. I used to go through a pack a day six years ago - and now, it's gone down to one almost every other month.</span></div>
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<span style="font-family: inherit; font-size: x-small;">I used to hurt myself. If this triggers you, know that it never helped me. If anything, giving myself cuts made it worse. I was terrified of showing my arms and it only peaked my anxiety about being out in public. It's been seven years since I last self mutilated, and it is still a battle for me to fight the urge. I don't even keep paper cutters in my office cubicle or my room for this purpose. I have trichotillomania, where I obsessively pull out my hair, strand by strand. I even have bald spots when I was young, where I removed all my eyebrows, and patches on my head.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Marc Johns</td></tr>
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<span style="font-size: x-small;"><span style="font-family: inherit;">If you've made it this far down this whole post, I just want you to know it will suck. It will be okay some days, worse on others, great even on occasion. </span>Frustration<span style="font-family: inherit;"> will build, but it always gets worse before it gets better. Do something you love, create a routine of knowing what to do for yourself in high-stress situations, as long as it causes you no physical or mental harm. There's a difference between self-medication and self-healing. We can't expect everyone to get it, because I think sometimes even we don't get it ourselves. </span></span></div>
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<span style="font-size: x-small;"><span style="font-family: inherit;">If I had to give you any pointers, it'd be that if you ever feel like you're about to lose it, just look around you and list down all the things you can see. Tell yourself where you are at that moment, your exact location, and the items around you will create an effect of rooting you to the present moment without your brain going too fast for your body to keep up. </span></span></div>
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<span style="font-size: x-small;">Before this gets any weirder or more cumbersome, i want to thank you for being with me. We are always busy and always thinking of whats next, what happened, what's coming up, we don't engage in just being<i> here</i>. So thank you, if you read this whole kerfuffle. You're not alone, and neither am I. Have a nugget, bask in the sunshine, and let's try again, try harder, or just <i>not</i> try - it's all good, at the end of the day. </span></div>
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<span style="font-size: x-small;"><i>I love you. </i></span></div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-1733329895155069622016-05-08T19:06:00.002+08:002016-05-11T11:34:00.625+08:00Food Review: Jamie's Italian (Forum) <div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "times" , "times new roman" , serif;">Read my <a href="http://i-got-it-from-my-mama.blogspot.sg/2013/04/jamies-italian.html"><b>first</b></a>, and <a href="http://i-got-it-from-my-mama.blogspot.sg/2013/10/food-review-jamies-italian-2.html"><b>second</b></a> review of Jamie's Italian here!</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">It's entirely possible that I have a problem when it comes to Mr James Trevor Oliver. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">This post is also a great way to celebrate Mothers' Day, with my parents and some of our close friends. My parents share a good relationship with not just me, but also my close friends, so it is normal for us to sit together and have meals or catch up. We actually do a Christmas and Chinese New Year meal annually as a group, so it makes sense for me to celebrate Mothers' Day, or most birthdays, or anniversaries, or random visits to each others' homes... </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Before I prattle on, here's my third review of Jamie's Italian, but this time, on home soil, at its Forum outlet. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4K6C8d-PWGzEwPGR02k4sCk-cbZsJNggllHjLtoFr7AZdf4u8XDUvo5TVbbXspU1Z22Wm26Xk7oWMg7C0gcbNMWf3DFV1YS_sh2p7XWHLe3hyphenhyphenQF4erONsteINpAtHetYkHWLaWVeSE8/s1600/SAM_2201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4K6C8d-PWGzEwPGR02k4sCk-cbZsJNggllHjLtoFr7AZdf4u8XDUvo5TVbbXspU1Z22Wm26Xk7oWMg7C0gcbNMWf3DFV1YS_sh2p7XWHLe3hyphenhyphenQF4erONsteINpAtHetYkHWLaWVeSE8/s640/SAM_2201.JPG" width="640" /></a></div>
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How could you not be happy, being welcomed by these very purposefully rustic, aged wooden walls and those fluorescent lights, or those enamel merchandise sitting at the window. It's a hive of Italian home decor, clay dishes and yellow lightbulbs.</div>
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In preparation for the weekend crowd, I made my reservation on <a href="http://www.chope.co/singapore-restaurants/restaurant/jamies-italian-forum"><b>Chope</b> </a>for my group of six online, and was seated at a round table in a private corner. The only issue for me about this was that I was seated in front of what I could only imagine is the pizza section, where it radiated a fair amount of heat against my back. </div>
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It wasn't too bad, but I had to ensure my mother (who gets warm very easily) was sitting as far away from this area of the table as possible. We got seated, menus passed around, tables set, Bloody Marys', Refreshers, soft drinks and iced waters ordered as I set about ordering for our lunch ahead. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeGSJ_d2z9jr8S6zeMDS-W_LpgCQpCMhkSVQwl0vViwxSirZ9kEgLZuVN6ohVQ94xRBZK9IDjNjXQCwE_QUCCWDt2aMdU7VhmBjU-BI8kx8jfVdQ_twhXZBMmTZ82vsXjv5e0WNYfSG8/s1600/SAM_2184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeGSJ_d2z9jr8S6zeMDS-W_LpgCQpCMhkSVQwl0vViwxSirZ9kEgLZuVN6ohVQ94xRBZK9IDjNjXQCwE_QUCCWDt2aMdU7VhmBjU-BI8kx8jfVdQ_twhXZBMmTZ82vsXjv5e0WNYfSG8/s640/SAM_2184.JPG" width="640" /></a></div>
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We kicked off with some antipasti starters, of <b>Crispy Squid ($12)</b>, <b>Ultimate Garlic Bread ($9)</b> and <b>Italian Nachos ($8.95)</b>.</div>
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Two of the three starters were a little underwhelming, the squid was lovely, a little on the tough side, but crispy enough as per their name, sprinkled with chilli and crispy garlic bits. The Italian Nachos were confusing to me, since the ones we were served had no stuffing in them, and were not crispy at all. In fact, they were on the other end of being crispy, just soft and chewy, dipped in their zingy tomato sauce. </div>
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Oh but that garlic bread.</div>
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Soft buttermilk buns, similar to those little square loaves of hotel breakfast rows - except these buns are glazed and baked to a golden brown top, and absolutely stuffed with a herbed butter, heavy on rosemary, bits of garlic and salt. </div>
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Pulled apart they are steaming soft inside, deliciously pale and soaked in a fragrant butter garlic with just a touch of crustiness at the edges, and topped with a sprinkled heap of toasted rosemary and golden garlic strips. </div>
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I also got two antipasti planks to share, one cured meats and the other with seasonal vegetables. If anything, the planks are a signature sharing plate (or, well, plank) for anyone dining at Jamie's Italian, and depending on the amount of people on the table, you could change the variation accordingly - I ordered up three servings of each. </div>
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The <b>Seasonal Vegetable plank ($14.50 per person)</b> consists of sliced, chargrilled and marinated vegetables like aubergine, peppers and chillies, in a garlic and herb oil, served with sections of crostini topped with whipped ricotta, thin sesame seeded cracker-bread topped with roasted pumpkin, little lumps of buffalo mozzarella. </div>
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The <b>Cured Meats plank ($16.50 per person)</b> consists of ribbons of San Daniele prosciutto, pistachio mortadella, bresaola and hot soppressata, with the same little buffalo mozzarella, aged pecorino cheese on music bread topped with chilli jam. </div>
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Both planks also come with a heaped bowl of rainbow coleslaw, and a selection of lovely pickles and olives. </div>
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There's very little to describe about these planks that I have not said before - but what I can tell you, is that the quality and presentation of these antipasti sharing planks are exactly the same from when I dined in the Perth outlet the last two times. </div>
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I have my favourites, of course, the buffalo mozzarella, the chilli jam, pecorino cheese on music bread, and especially the ability to combine the different types of cured meats onto different types of cheeses, olives, pickles and breads to have varying taste results. I may be wrong, but I think that's the entire point of these antipasti planks - that you can switch it up, and see what results you get out of your favourite Italian combinations. </div>
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Just looking at the cured meats makes me so happy - I've never been a big lover of cured meats, since they are often too salty for me, but these strips and folds of lovely cured meats just work so well on crusty breads and velvety whipped ricotta. You get a spicier kick out of the oilier <span style="text-align: justify;">soppressata</span>, or a marbled <span style="text-align: justify;">prosciutto with a depth of sweet and savoury, roll them under some nutty cheese on a slab of bread, and you've got a winner. </span></div>
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I also really the slight oiliness of the crunchy shallots, the sour-spicy chilli pickles, and the good old rainbow coleslaw from the vegetable plank, but too much of this would no doubt have left a greasiness on my palate. </div>
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My dad is a big eater, and hungry since our lunch was later than usual - so we got him the <b>Jamie's Italian Burger ($29.50)</b> with a side of <b>Funky Chips ($4)</b>. My father was very much in love with this enormous burger, and he was entirely silent through his process of scarfing this down. </div>
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Look at this beauty - piled high with a dripping juicy beef patty, some pancetta, sweet balsamic onions, tomatoes, sharp provolone cheese, pickles and chillies. We did not have one bit of this burger since my dad finished it in about 15 minutes. If you can get my father to not want to share, or be this quiet, your food is already a success in my books. </div>
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Pasta - that is one of my favourite things in the world to have. Especially at Jamie's Italian, where the noodles are made fresh for your pasta choice. </div>
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I ordered up three plates - <b>Tagliatelle Bolognese ($26.50)</b>, <b>Penne Carbonara ($24) </b>and <b>Fresh Crab Spaghetti ($26.50)</b>. I also got a pizza, cheekily called the <b>Gennaro's Italian Sausage ($24.50)</b>. </div>
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The world and its people can promise you many things and never fulfil them, but I can definitely swear -- on my never ending appetite for pasta -- that you will never be disappointed by the pasta dishes at Jamie's Italian. Big on flavour and big on texture as well, so, so good. </div>
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Speaking of big, I am also very big on the staple tomato-based Bolognese, and the dish at Jamie's is a winner, this comforting recipe from his mentor Gennaro - a stew of pork and beef and topped up with crispy herbed breadcrumbs and parmesan. It's almost a ragu, sticky-savoury on the silky egg tagliatelle and just so lovely from start to finish - it remains one of my all-time faves. </div>
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Carbonara is a hot favourite with our group, with sweet, soft leeks and crispy pancetta with a traditional, creamy, buttery carbonara sauce with tubes of penne. Lemony and indulgent with absolutely no residual greasiness from the sauce, it can get on the heavy side especially after a significant amount of starters. </div>
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What was new on the table for us on this meal, was the Fresh Crab Spaghetti - which I decided to order so our lunch would have three different variations of pasta. This was a clean and fresh plate of goodness, the sauce barely a hint of oiliness despite a visible sheen coating the lovely spaghetti, sweet crab meat with garlic, spicy kick of chillies, punch of salt from the anchovies and capers. </div>
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Generally speaking, I'm not a big pizza eater when I have pasta on the table, but I can tell you the leftovers we brought home are no longer in the refrigerator anymore. </div>
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It'd be difficult to find any faults with a crispy, freshly-made pizza with a Bianco (white) base of bechamel sauce, Italian sausage filling, crispy rosemary, sweet piles of balsamic onions, and black olives. I hate eating olives in any form, but they are there on the pizza for a reason, so if you, like me, don't prefer these ebony pitted monsters, order up a standard tomato basil (I had my heart set on that, but the name of this pizza made it impossible for me to ignore). </div>
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You'd think dessert was a far away dream after all this food, but post-meal sweets are never off the table when I have six of us together in a place like Jamie's Italian. </div>
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Two desserts were requested, <b>Amalfi Lemon Meringue Cheesecake ($13)</b> and <b>Vin Santo Tiramisu ($11.50)</b>. </div>
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Both of which we have had in some variation before in Perth as well. While we have a lemon meringue tart in Perth's outlet, the tiramisu is the same - just a smaller slice. The cheesecake, like its namesake, was a creamy slice of lemon curd and tart blackcurrent sauce, which would be quite tangy on its own, but paired with the barely charred meringue and the sweet cheesecake - it's a treat. It was not cloying at all, almost refreshing for a cheesecake. </div>
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The Vin Santo Tiramisu, as I mentioned, tastes the same to its variation in Perth, and this Italian dessert is just perfection on its little clay dish. Deep, bittersweet cocoa, creamy-light souffle of a tiramisu with a hint of orange and coffee liquer darkness. It's almost a complete opposite to the cheesecake in terms of the flavour palate, but this was a personal favourite between the two desserts ordered. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FkFhEbTjkluCZcp1KZ5nPmyJ7mn2y7yCIPlO7WAphOADi6D7d3lzmzxD_etZO6Gq909iqOkXg9Ij_DvKlWxEJ91BIQ_8nJ6zPykrSQ3kNv8qaB1uMPBi5HRgzkEApnh3c31DOYufsFs/s1600/SAM_2190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FkFhEbTjkluCZcp1KZ5nPmyJ7mn2y7yCIPlO7WAphOADi6D7d3lzmzxD_etZO6Gq909iqOkXg9Ij_DvKlWxEJ91BIQ_8nJ6zPykrSQ3kNv8qaB1uMPBi5HRgzkEApnh3c31DOYufsFs/s640/SAM_2190.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGL9Y70S2fN4dp3VM06F8yotMYyd9mOQWFwq987u5amuNHeXZXUZ0rPKWcRNlxQWRNHZw2XOINq_zabnZ7VTS_x6N5n7MfGh_fzAiXQnHzESEdWtqfJugqRkO1rw_3Y742vEexUBMRWE/s1600/SAM_2188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGL9Y70S2fN4dp3VM06F8yotMYyd9mOQWFwq987u5amuNHeXZXUZ0rPKWcRNlxQWRNHZw2XOINq_zabnZ7VTS_x6N5n7MfGh_fzAiXQnHzESEdWtqfJugqRkO1rw_3Y742vEexUBMRWE/s640/SAM_2188.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjeJFJyz4QVxkS-bShvVy_fQLIfgzenuvwbu36Aa3eb7iY7l_03Srj9pYeSYXX71dSBYgVGatWmMb4E0uhVt5dMJCILcxaSSwHPaaoRRbk3Nw8RbpJsrXety234St8LjOU2fVoTpY0k0/s1600/SAM_2186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjeJFJyz4QVxkS-bShvVy_fQLIfgzenuvwbu36Aa3eb7iY7l_03Srj9pYeSYXX71dSBYgVGatWmMb4E0uhVt5dMJCILcxaSSwHPaaoRRbk3Nw8RbpJsrXety234St8LjOU2fVoTpY0k0/s640/SAM_2186.JPG" width="640" /></a></div>
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Service, as always, is busy and very friendly, so as long as you've got yourself a booking, you'll most definitely be set with a lovely meal regardless of whether it's a long lunch, or a relaxed dinner. I spoke fondly of my experiences in Perth with the maitre d, and also had a short conversation with one of the chefs - who'd met the man himself and told me what we see on television, is 100% how he is when he is face-to-face with you (The man is also not as short as he appears on the telly). </div>
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So, with that extremely filling, and lovely meal, here's to all the mothers in the world, and especially mine, from whom this blog would not even have its name. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvkaD_E4HkdvarnQ93LvS9klsaYnmVpoMxg4KqM8GlKLbIMTlAIetokYrY8OCbvOlIGidqWjdFPu9W0DyFgEZRQ1HnvvTSeadNlvdDZI3RvNk41YihSvDrTTO_9z2eC_zv7q2BIgc7q4/s1600/SAM_2179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvkaD_E4HkdvarnQ93LvS9klsaYnmVpoMxg4KqM8GlKLbIMTlAIetokYrY8OCbvOlIGidqWjdFPu9W0DyFgEZRQ1HnvvTSeadNlvdDZI3RvNk41YihSvDrTTO_9z2eC_zv7q2BIgc7q4/s640/SAM_2179.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFcavm9zQjt8NK4hV139ZJkY9n6GtnaM6Gofo6u-9ISiehT_hAk18miH7vgKhqEzFWyEXfM40TNnSwU2p_-Sl-hLHSWUnY4KoRHi7D-8wRoqRU6z3FmAJRdkn65c-l33kxnuMVU_gsEo/s1600/SAM_2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFcavm9zQjt8NK4hV139ZJkY9n6GtnaM6Gofo6u-9ISiehT_hAk18miH7vgKhqEzFWyEXfM40TNnSwU2p_-Sl-hLHSWUnY4KoRHi7D-8wRoqRU6z3FmAJRdkn65c-l33kxnuMVU_gsEo/s640/SAM_2194.JPG" width="640" /></a></div>
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<b>Jamie's Italian</b> can be located at:<br />
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Forum, Orchard Road<br />
583 Orchard Road #01-04<br />
Singapore 238884<br />
Tel: 65 6655 7676<br />
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Sunday to Thursday<br />
1130AM to 10PM<br />
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Friday to Saturdays<br />
1130AM to 11PMweikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-72393505722176783732016-02-01T14:59:00.000+08:002016-02-01T14:59:44.060+08:00Food Review: Blue Ginger<div class="separator" style="clear: both; text-align: justify;">
I have Peranakan blood - from my maternal predecessors. My grandmother and her mother (my great-grandmother) are full-blooded Nyonya with mostly family and food on their mind as accomplished homemakers and absolute Queens in the household. Till this day, I still have distinct memories of my great-grandmother being in the heat of her humid, cramped kitchen dressed in her wrap skirt and a glinting gold hair pin in a tight top-knot. </div>
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<b>EDIT</b>: Personally I don't see being an accomplished homemaker as a bad thing. Different women are allowed to aim for different things, and my grandmother (and her mother) definitely didn't undermine themselves or not 'achieve their potential' by being homemakers to an entire clan - not an easy feat for anyone.</div>
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Knowing this, my friends -- lovely people they are -- organised a birthday dinner for me at <b><a href="http://www.theblueginger.com/">Blue Ginger</a>. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgE_yqbZwlOhnY8aoD6unaVBGg9OYclPUV2lxabLoJtyhv_7arFeGrvHXYhJ_AAaph-TovTeXaMRysHH6zzfTJ3MnuRRXJr88MnJFmHdPdtnaswpJ_BDdvWZ-ClXhXSOJApKz0jOJEc9c/s1600/SAM_2095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgE_yqbZwlOhnY8aoD6unaVBGg9OYclPUV2lxabLoJtyhv_7arFeGrvHXYhJ_AAaph-TovTeXaMRysHH6zzfTJ3MnuRRXJr88MnJFmHdPdtnaswpJ_BDdvWZ-ClXhXSOJApKz0jOJEc9c/s640/SAM_2095.JPG" width="640" /></a></div>
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I was glad to know of this decision - good Peranakan food is a rare commodity nowadays and many a Nyonya restaurant in Singapore have suffered from their lack lustre menu offerings. </div>
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Blue Ginger started with a hiccup right at the front door, since our reservation could not be found. As my companion had made a phone reservation (deja vu moment where I <a href="http://i-got-it-from-my-mama.blogspot.sg/2016/01/food-review-bread-street-kitchen.html">mention why I hate doing reservations over the phone</a>), and somehow the person who took her booking didn't note it down so there was a moment where we had to show the manager that we actually did call (thank you call history) and he shuffled a table for us at the second floor of the establishment. </div>
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That being over and done with, we made quick work of Blue Ginger's menu - ordering up our grub as we took in the vintage furnishings, timber furniture, frosted, coloured glass windows with marble-top tables and tiled walls. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJwKBcuesiab0IyZOr6_L-MT-IL4NaNAWHhRmF4Y1DkJjNX3vW35KzYbAFpoW0974HeukCR79nyzZsjbWwv6nx55Xc-de-fIzt_0gmE0-I04AGAl2E4DGXf55UE81Re09nO4SP0FJ6bQ/s1600/SAM_2093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJwKBcuesiab0IyZOr6_L-MT-IL4NaNAWHhRmF4Y1DkJjNX3vW35KzYbAFpoW0974HeukCR79nyzZsjbWwv6nx55Xc-de-fIzt_0gmE0-I04AGAl2E4DGXf55UE81Re09nO4SP0FJ6bQ/s640/SAM_2093.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWu4EHsJOnFv44jQo5erPS4ED9zBj_NMLBVMqoJxc7NBXCgO-_OIw6XOn1LzWA9Mw6LnPpPSvGo4BTWkA2okFvqx6KYfClr92_kXPa7wxlCZOyRNRhZW9xR1AcuLuPuowIYK_7LYsSrbY/s1600/SAM_2094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWu4EHsJOnFv44jQo5erPS4ED9zBj_NMLBVMqoJxc7NBXCgO-_OIw6XOn1LzWA9Mw6LnPpPSvGo4BTWkA2okFvqx6KYfClr92_kXPa7wxlCZOyRNRhZW9xR1AcuLuPuowIYK_7LYsSrbY/s640/SAM_2094.JPG" width="640" /></a></div>
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Starting off the essential <i>belacan</i> and <i>achar</i>, our food did not take long to arrive. We were glad to have a large table, because we really did order a colossal amount of food. </div>
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The homemade achar only served to increase our appetites. A mix of spicy-sour vegetable pickles created for the sole purpose of preserving food is now a modern appetiser to not only whet the appetite, it also now serves as accompaniment to many cuisines -- not just Nyonya food -- and can easily be found in many Asian restaurants and homes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDByMMWoxP6fKCcbviAaj6fPjLy3tsFrLLfztPa6YxleMpmiGXcDHn764vRFAgnXaYivG1N7Ax3RNGuJdBaY5Eae7xUt76k5USj2yMQEe6yNT1r7U-_jPCaH4N6cVfRjoKrTZa-qaVwpg/s1600/SAM_2090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDByMMWoxP6fKCcbviAaj6fPjLy3tsFrLLfztPa6YxleMpmiGXcDHn764vRFAgnXaYivG1N7Ax3RNGuJdBaY5Eae7xUt76k5USj2yMQEe6yNT1r7U-_jPCaH4N6cVfRjoKrTZa-qaVwpg/s640/SAM_2090.JPG" width="640" /></a></div>
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Here's a gratuitous view before I break down our meal dish-by-dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5PVf8Xlx9c0RbDwOCX7GBEE0gwsp2qWFATA81OMPvUoZJv2IEv95izlIPYaZFPljSOItach4e8xaQuhO1sqn975rL7JaPdML1UctUVQbCXn_1PcRl6j-1oQ9ub6_RdeLBkgJ7OW73k8/s1600/SAM_2116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5PVf8Xlx9c0RbDwOCX7GBEE0gwsp2qWFATA81OMPvUoZJv2IEv95izlIPYaZFPljSOItach4e8xaQuhO1sqn975rL7JaPdML1UctUVQbCXn_1PcRl6j-1oQ9ub6_RdeLBkgJ7OW73k8/s640/SAM_2116.JPG" width="640" /></a></div>
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<b>Otak-otak</b> is a generally prevalent little snack in many Asian countries, particularly popular in Southeast Asian countries like Malaysia, Indonesia and Singapore, with fish or other seafood paste fillings mixed with different variations of chillis and spices, from turmeric to lemongrass, all wrapped snugly in a banana or<i> attap</i> leaf and grilled to smokey perfection. </div>
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The Otak-otak at Blue Ginger, albeit delicious, was strangely very moist, with a springy texture. I'm not sure if I've eaten too many standard Otak-otak, or Blue Ginger just has a different way of cooking this babies, but I'm uncertain about this. It wasn't gross, just overly moist with a texture I've never had before in Otak-otak. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEe05rFdFwnOCIXA1oZnWWChMAa11J14fQd5Dgthlgk_KyQEgq5Wu3HJYJ91T4Oz9PwjItIW0TRcUUBDXRMw423VyLIOxQ3_d79-XXjEL8KXY_5GcceLqbZDJ0BitKXRUzZmn5yc2pUS4/s1600/SAM_2096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEe05rFdFwnOCIXA1oZnWWChMAa11J14fQd5Dgthlgk_KyQEgq5Wu3HJYJ91T4Oz9PwjItIW0TRcUUBDXRMw423VyLIOxQ3_d79-XXjEL8KXY_5GcceLqbZDJ0BitKXRUzZmn5yc2pUS4/s640/SAM_2096.JPG" width="640" /></a></div>
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<b>Itek Tim </b>was an immediate consensus for soup at our table - simply said it's the very commonly seen Salted Vegetable and Duck soup, which is a mix of salted mustard greens, sour plums, tomatoes, duck meat, tamarind, ginger, garlic, and sometimes chillis as well, broiled until softened and giving you an earthy, fragrant stock of equal parts sour and savoury. </div>
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This was a good rendition of the classic soup - it was packed full of flavour - the mustard greens were not as soft as they should be, but that didn't take away from the taste. Generously full of ingredients, it was a good amount for more than the four of us. </div>
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<b>Babi Pong Tay</b>, or <i>Babi Pong Teh</i> is a pork dish cooked in a mixture of fermented soy bean paste (<i>tau cheo</i>) and cinnamon, to produce a thick, bubbly stew that is almost reminiscent of <i>rendang. </i>This dish can only, only be made with a fatty cut of pork like the knuckle or the pork belly so if you are not into having fatty meats then it's not something you would be able to finish. </div>
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The version served in Blue Ginger tasted authentic enough and was quite raved about through the table, with a rich, aromatic sauce and tender meat - perfect for dolloping onto rice. It was very nostalgic to be able to taste this again in such a familiar manner of eating.<br />
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<b>Sotong Kunyit</b>, again is a dish that features heavily on heavy spices like turmeric, <i>galangal</i>, lemon grass - giving it a lively yellow tinge. </div>
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Usually this dish is cooked with whole squid, or whole baby squids (cleaned, of course), but I supposed any way you slice it, as long as one doesn't mess up the sauce things will work out from there. It is however, a matter of experience, to not overcook the squid in this, because squid is a deceptive protein to cook. Blue Ginger didn't overcook their squid, but I did expect more out of the dish in terms of quantity. The sauce was on point, and the squid was lovely, but it was not a large amount by any means, at least not for a table of four. </div>
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<b>Chap Chye Masak Titek</b>, now this, this made me so very happy. Not just its taste, but also just seeing it on Blue Ginger's menu. </div>
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This is something we see everywhere in Singapore. Food stalls everywhere sell this in different variations but hardly any are what I call the authentic Nyonya-styled <i>Chap Chye</i>. I have terribly fond memories of eating this as a result of my grandmother's hard work in the kitchen - she would specifically cook this for me and my sister every time she heard that we were visiting her. </div>
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It's basically a Nyonya vegetable stew, and all the ingredients mean something - it's usually had around the Chinese New Year, so it is believed that all the ingredients, when combined in this delicious stew, will bring you a good start with fortune and blessing. Ingredients such as mushrooms, lily bud roots, vermicelli, black fungus, black moss, cabbage, <i>jicama</i>, <i>tau kee</i> and other miscellaneous bits and bops according to the availability of each cook. </div>
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No matter how you cook it or what you add in it, it should result in a softened cabbage with its sweetness merging perfectly with all the other ingredients to create a sweet, fragrant stew with a load of things that are incidentally good for you as well. Blue Ginger's Chap Chye was delicious, albeit a little heavy on the fermented soybean paste so it was more spicy that I would usually have it. </div>
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It is still -- for obvious reasons -- not as good as my grandmother's version. </div>
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<b>Nyonya Fish Head Curry</b> was our<i> </i><span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><i>pièce de résistance</i> for this meal - it takes a little than the others to be served up, but we waited less than 20 minutes so this was not an issue for me, when there were other dishes in the repertoire. </span></span></div>
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A whole red snapper head, served with a sweet-spicy-sour curry, with the fix-ins of eggplants, tomatoes, okra, a spice paste consisting of <i>chili belacan</i>, shallots, coriander, cumin as well as tamarind juice and coconut milk. It takes a very large amount of effort (and an equally large pot) so as to not destroy the fish head and ensure a good stew that's worth your time. This is not a light dish or a calorie-low eat, it is hefty, comforting and very, very delicious when done right. </div>
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Blue Ginger's fish head curry was very sweet - more sweet than it was spicy or sour, but it's not so sweet that it would turn you off. As someone who isn't too great with spicy food, this was great for my tastes. </div>
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The red snapper head was well-cooked with it's flesh still quite firm, so I'd like to assume they didn't steam the fish head prior to putting it in the curry. A lot of restaurants tend to cook the sauce beforehand to save time and to cultivate a deeper taste, then steam the whole fish head to let it simmer with the assorted vegetables to speed up the cooking process. I'm still undecided as to whether this process is a good idea or not. </div>
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Clean, fresh fish meat, a deeply rich sauce, pour over steaming white rice and you've got a winner. </div>
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As we slowly and surely made our way through the dinner, conversations were had about incorporating more dinners like these into our weekly catch ups. </div>
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It didn't dawn on us how much Western food we had every week (not that Western food is an issue), when clearly, there are more and more Asian restaurants that are presenting comforting, homely cuisine in themed environments. We were also preparing ourselves for dessert - despite the hoard of food we just inhaled over the course of a little under two hours, we were very clear that dessert would not be missed. </div>
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<b>Durian Chendol</b> was our go-to, and highly recommended by our servers. </div>
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<i>Chendol</i>, or <i>Cendol</i>, is a beautifully colourful Asian dessert, with a fluorescent green rice flour jelly, red beans, coconut milk, <i>gula melaka</i> syrup over a bundle of shaved ice. A standard dessert for many Asians, not just Peranakans, Blue Ginger served theirs up with or without the topping of durian flesh - adding a hit of custard goodness to an already well-loved treat. </div>
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<b>Pulut Hitam</b> was also a dessert of the day, another classic Asian dessert of sweetened black glutinous rice cooked until soft and served warm with coconut milk and<i> gula melaka</i> syrup. </div>
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For the best effect, please have both these desserts together so you can experience full and complete utopia. I am speaking from personal experience so you can trust me. </div>
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I would visit Blue Ginger again. I would recommend it if you want to have a good, Peranakan dinner in an intimate setting on the very entertaining Tanjong Pagar area. Prices are a little steep (they aren't listed here because I only noted the dishes and not the costs of individual plates, very silly), but it is a small price to pay for a good meal. All in all we paid a little over $100 for the entire meal, including dessert. </div>
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Service is a little slow from the get-go, (I was without water for about 15 minutes until I realised they weren't actually going to pour me anything and asked for some - not favourable but not a dealbreaker) but once they warmed up and gained enough momentum things were back on track and we had a good time, overall. </div>
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Just make your reservation carefully. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xRt13ycLCUqW7-p-kiZE7lTxg6jCII5D4hrLPsmUcUNfJ4G12KuODIBe37vr9SH2QlF7Ie0m0TXoI3tlMHnZLUeD5YstvhFg1yKH1e-jN56KpoHx90Ubz4VE0zRKocLDnLTHB4W22e4/s1600/SAM_2127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xRt13ycLCUqW7-p-kiZE7lTxg6jCII5D4hrLPsmUcUNfJ4G12KuODIBe37vr9SH2QlF7Ie0m0TXoI3tlMHnZLUeD5YstvhFg1yKH1e-jN56KpoHx90Ubz4VE0zRKocLDnLTHB4W22e4/s640/SAM_2127.JPG" width="640" /></a></div>
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Blue Ginger can be located at:<br />
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<span class="_Xbe">97 Tanjong Pagar Rd, Singapore 088518</span><br />
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<div class="_mr kno-fb-ctx" data-dtype="d3ph" data-ved="0ahUKEwiHjfa_usLKAhUMco4KHYtMAucQ8I0BCJQBKAAwEA">
<span class="_Xbe kno-fv"><span class="_QUg">Tel: </span><a class="fl r-iK1IVbiKqQKw" data-number="+6562223928" data-rtid="iK1IVbiKqQKw" data-ved="0ahUKEwiHjfa_usLKAhUMco4KHYtMAucQkAgIlQEwEA" href="https://www.blogger.com/null" title="Call via Hangouts">6222 3928</a></span></div>
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<br />weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-9780082243231142942016-01-25T20:58:00.000+08:002016-01-26T17:27:29.943+08:00Food Review: Bread Street Kitchen <br />
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The name Gordon James Ramsay may have different effects of different people - but the underlying sense of awe would be a common feature. </div>
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I was quite excited that he decided to open <b><a href="http://www.marinabaysands.com/restaurants/celebrity-chefs/bread-street-kitchen.html">Bread Street Kitchen</a></b> in our little island's Marina Bay Sands, right next to a spectacular view of the waterfront. Described as 'Sophistication meets casual dining', it features some of Ramsay's best pub food and British-European grub, and it has already made waves in the local food scene, along with the occasional appearance by Mr Ramsay himself (a big selling point for many diners).<br />
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As a Singaporean, the idea of travelling to Marina Bay Sands was not favoured by me. I've been once or twice (the first time was to DB bistro but that's a review for another day), but evidently, distance is a small issue when it comes to food. </div>
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It's not difficult to make a reservation at Bread Street Kitchen - I just popped online to make my reservation - a day later had my email confirmation (I've had experiences with telephone reservations only to turn up and find my reservation missing with no concrete proof of my call), and another day later a call to confirm and remind me of my attendance. </div>
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I'll be honest and say I was glad it was not a frou-frou dining establishment. Humbly-sized with vintage decor and a full bar, all the staff were dressed in smart-casual with big smiles on their face and observant glances as they busy themselves with service in a full restaurant. Gunmetal black furnishings, an exposed kitchen behind the bar and tall glass walls to utilise the beautiful waterfront view and sunlight. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6NM6F_k5ZAZnIXhKht4qYuMnHeRgPrhRNriy-2H1YE-yVzDuXEcH0T-PbOEKiDiVt5S7XLb_0QgWC5TbrKnNtveE7poTHl9rqRhNlQUTh0ZHhHPDh0v3PAVahzGt62RKV04kvomxV8w/s1600/SAM_2060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6NM6F_k5ZAZnIXhKht4qYuMnHeRgPrhRNriy-2H1YE-yVzDuXEcH0T-PbOEKiDiVt5S7XLb_0QgWC5TbrKnNtveE7poTHl9rqRhNlQUTh0ZHhHPDh0v3PAVahzGt62RKV04kvomxV8w/s640/SAM_2060.JPG" width="640" /></a></div>
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I was seated quickly since I had a reservation - ushered to my seat with a full view of the restaurant. My server made quick work of my drinks as I took in the surroundings, and while she poured my water another stepped in with a selection of warm bread, served with a slab of butter and a dish of what I assume is olive oil or melted butter or both.</div>
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I did not have much of my bread, because I fully intended to eat to my fullest.<br />
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Diving right into the food - I kicked off my meal with a cold starter of <b>Spicy tuna tartar ($19)</b>. </div>
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Served with sour cream and wonton crisps, this was a zinger dish. Meaning it kick-starts your appetite well, with its addition of chili, garlic, sesame oil marinating a cool dish of fresh tuna. The fish had a clean-cut freshness to it, seasoned well without overpowering. Piled on a crispy warm wonton crisp with a dab of sour cream, it transforms into multiple textures and was a lovely start. </div>
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Of course, a hot starter would be needed for me now that our cold dish has successfully whet the appetite with some<b> Seared scallops with carrot puree, treacle cured bacon, apple, celery cress ($24)</b>. </div>
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While seared scallops are common as warm starters, these precious shellfish are notoriously easy to mess up in a dish, and easy to overcook. These scallops, however, were lovingly caramelised on their surface, seared brown just so while keeping their plump flesh soft, pearly white with just a touch of pink in the middle. Paired with sweet accessories like the carrot puree, tart apple slices, the savoury touch of treacle cured bacon, and a touch of aroma from the celery cress. </div>
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Well and truly remaining true to the seafood, this dish was an understated classic and made me very excited for the rest of my impending meal. </div>
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My main was a point of contention for me - since the beef wellington was not on the menu (I assume it's because I was there for lunch) I was between ordering the recommended dishes, between the grill selection ranging from beef to lamp chops, to the classic pub grub of Shepherd's Pie or Fish & Chips.</div>
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At the recommendation of my server, I went with the <b>Fish & Chips ($26)</b> - enticed by the addition of the smashed peas and chips, and I also recalled seeing Ramsay making these once or twice in his kitchen on screen and found myself jealous of his family, who seemed to be immensely enjoying their comfort food.<br />
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While Fish & Chips is not my idea of a comfort food, it was still a good main to order.<br />
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I was a little deflated at seeing only one serving of fish on my board, but as we go on you will find that this one serving of crispy fried fish was justified. Alongside a tin of thick cut chips, a dish of smashed peas and tartar sauce, everything about this dish was familiar and welcoming to me.<br />
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A spritz of lemon, and I cut into my relatively thick fish, delightfully reveling in the aromatic steam released with the guarantee of a crispy batter announced by the obvious crackling as my knife sunk into the slab. </div>
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Beautifully seasoned prior to being coated in the batter and cooked, the fish was a generous slice of delicious flavours and just ridiculously moist. There was no uncooked layer of batter, a faux pas easily committed to fish cooked this way. The reasonably thinly coated batter on the white fish was crispy all around, really placing focus on the meat, which could well be eaten on its own, actually. Of course, I didn't hesitate to smother on some tartar sauce and smashed peas, so no matter how I ate it, this could do no wrong for me. </div>
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One would think that three courses and a bread basket would be adequate for someone who was dining solo on this occasion - but I've never been a quitter and so I added a very modest side of <b>Macaroni and cheese with garlic roasted crumbs ($16). </b></div>
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(I am also physically incapable of not ordering Macaroni and cheese in any form if I see it on any menu.) So if Gordon Ramsay's menu has the good ol' mac n' cheese on it, I am getting it come hell or high water. </div>
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What I can say about the Macaroni and cheese here, is that you shouldn't underestimate the portion. It is presented in quite a small-sized dish, but it is a very filling side. </div>
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While the dish itself is luxuriously creamy, the crumb sprinkled atop of it really finishes off the Macaroni and cheese perfectly, providing a different texture while giving it a subtle hint of garlic and an aftertaste of nutmeg. They didn't use a strong or sharp cheese, providing mildness without it being boringly bland or underwhelming. </div>
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While I slowly made my way through my meal, my server routinely came over to check if things were alright (I have a very stoic expression as a default), refilling my water, attentive smiles and ensuring I had everything I need. I was dining alone so I didn't have anyone to distract me while I was eating, observing the environment around me. All around all the diners seemed to be having a good time over food, even chatting animatedly with different managers and staff about the food or wine. The bar was bustling (it was close to 4 in the afternoon), tables were always cleared quickly, wine refilled, big smiles all around whether staff or customer. </div>
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At some point a couple of unruly (read: unreasonable) men just waltzed into the establishment from behind me, opening up the glass doors behind me with no permission and demanding something from one of the managers, who had to handle the situation without causing alarm or triggering an even bigger reaction from these very rude customers. After two cases of the same men barging in, the same manager calmly and firmly requested the men leave, and locked the glass doors. </div>
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As my server cleared my table, he spoke to me about the dessert menu, and I of course, could not pass up a chance on dessert. Recommending me different desserts, the server spoke fondly of several different sweets, from a refreshing course of pineapple carpaccio with sorbet to cleanse the palate, to a rich chocolate brownie, to the popular banana toffee pudding. </div>
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I went with the <b>Banana Sticky Toffee Pudding with muscovado caramel and clotted cream ($18)</b>, to which the server very happily complied (it was his personal favourite). </div>
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I have to say when I put in my reservation I mentioned that I would be documenting the experience due to the nature of the occasion, which was my birthday -- so the lovely staff decided to help me celebrate with a cute message and a myriad of birthday wishes from the staff and managers on duty. </div>
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I was further congratulated on my birthday by the strangers seated around me - particularly two very lovely ladies having a lunch at the table next to me, who offered me a glass of wine or dessert. I'll be honest and say it was a little overwhelming but it made me smile. </div>
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Back to this pudding - let me tell you I've had many a pudding - from sticky date to bread and butter, but this banana toffee pudding was just a slice of decadence for me. Glazed in a warm toffee sauce was a log of steaming, moist pudding, with darkened layers of caramelised bananas infused within. The bottom was a crust of beautiful things, packed with flavour and the whole slice was absolutely soaked through with whatever magic Ramsay used in his pudding syrup to concoct this wondrous creation. </div>
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You would think that the rich cream paired with this would be an overkill but for some reason the cream only sought to amplify the flavours of the pudding, wiping the slate for my next mouthful of toffee goodness. </div>
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If anyone reading this needs any convincing that trying out Bread Street Kitchen is definitely worth your time and money, I hope this post was adequate. The dishes are beautifully classic with no frills or unnecessary additions to make it fancy, the place is lovely and quaint with excellent service - there's not much else a diner would wish for in a meal. </div>
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At the present moment, I'm just looking forward to going back because I simple will not rest until I've tried the beef wellington (and basically every other item on the menu). </div>
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<span class="_xdb"></span><span class="_Xbe"><b>Bread Street Kitchen</b> can be located at: <br /><br />Bay Level, L1-81 The Shoppes at Marina Bay Sands, 018956</span></div>
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<span class="_Xbe kno-fv"><span class="_QUg">Tel: </span><a class="fl r-iRvOvu9OMb2A" data-number="+6566885665" data-rtid="iRvOvu9OMb2A" data-ved="0ahUKEwiL2s6KusLKAhWVBI4KHQnvANkQkAgIigEwEA" href="https://www.blogger.com/null" title="Call via Hangouts">6688 5665</a></span></div>
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<span class="_bC" style="display: inline;"><a class="fl" href="https://www.blogger.com/null"><span class="_r4"><span class="_YMh"></span><span class="_nTh"></span></span></a></span><span class="_xdb"></span><br />weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-83130224171719371322015-08-21T01:22:00.001+08:002016-01-26T17:27:56.553+08:00Food Review: Enbu @ Eat At Seven <div style="text-align: justify;">
It's not a surprise to hear that Japanese cuisine is still enchanting to many foodies in the world. Do you have any idea what Japanese food does to a person who enjoys food? Many modern chefs strive to mimic their single-minded capability to make just one thing and one thing only and repeat it so much it's basically perfect when you put it in your mouth hole. Of course, not just the Japanese do it, but they seem to enjoy bringing things up a notch - especially in their food. </div>
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I reckon that it's inhumane the way Japanese cuisine will wipe your mind clean when you eat. That michelin-star meal you had last week? You bite into a perfectly-formed bundle of <i>onigiri</i>, or a glistening piece of sushi, and suddenly your knees are weak and your mind blessedly blank. </div>
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I've had the fortune of doing a six-month stint with a prominent publishing company in Singapore, and their magazines - namely pets, epicure and BiTES magazine. The amount of work that goes into food writing has now well and truly gone into a whole new dimension for me, and for that I find myself eternally grateful to those I've worked with. </div>
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Now that i've 'graduated' from my internship, I must speak about this spot that I was invited for - a soft launch of <a href="https://www.facebook.com/enbusingapore/info?tab=page_info"><b>Enbu</b></a>, part of the Eat At Seven concept, which brings forward the major faucets of Japanese cuisine - Enbu being a semi al fresco joint to display <i>warayaki-ya</i> style, cuisine which incoroporates burning fragrant hay, to smoke fish or other meats. </div>
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Onwards to the food porn, shall we? </div>
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<b>Fried tofu, with uni sauce ($12)</b></div>
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As the writers and PR representatives all congregated for the soft launch over frosty mugs of Kirin, Sapporo and whisky (Coedo was sadly absent), our first appetiser was served. A slab of crisp-fried silky tofu, landing clean on the palate, balanced with a generous pile of bonito flakes with a side of luscious, smooth <i>uni</i> sauce. </div>
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If you don't know, uni refers to sea urchin. They've been making headlines in Singapore for their taste and rarity, and are currently rising in popularity (and cost). Pairing with a delicate tofu with a creamy dip derived heavily from sea urchin is a clever and delicious way to present and alleviate the absentness in tofu that the masses are used to.</div>
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<b>Smoked Salmon, with Homemade Cheese Tofu ($12)</b></div>
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I'll be honest, when they served this to me, I felt an immense sense of trepidation. Fusion food -- especially Japanese fusion food -- always made my dining experience a downward spiral, and this was underwhelming to me as a dish. While the concept was a familiar one and worked with its pairing, the cream cheese was otherwise relatively unappetising, bland almost. </div>
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<b>Taco Salad ($15)</b> </div>
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Things started to get a little tensed as the waitstaff brought out more Western-esque dishes, particularly their Taco Salad. The hype for the diners was the process of trying to get a photo of the live preparation, which basically saw the waitstaff vigorously shaking the mason jar of salad before pouring out the contents into a taco shell, and grating parmesan (which in his words, '<i>just regular cheese</i>') which basically landed all over the table due to our breezy outdoor seating arrangements. </div>
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I don't care for salads that require a simple <i>mise en place</i> of vegetables to be stacked together with little care to their taste or textures together. Especially not when you can see the sauce collecting at the bottom of the jar like an expired can of pickles. Again, underwhelming, but it kept us interested enough until they brought out the big guns. </div>
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<b>Chicken Warayaki with Special Spring Onion Sauce ($12)</b></div>
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Fortunately, things began to pick up when the chef began serving the smoked dishes, the first of which were these towers of smoked chicken on skewers.</div>
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Served with crunchy cucumbers and spring onions, wrapped in leaves and dipped in a special chilli sauce, these went down a treat. The chicken was moist with the slightest hint of smokiness from the burnt hay, and the chilli sauce with the spring onions really punched in the flavours. The chilli sauce also reminded us of the Korean <i>gochuchang</i>, a sweet-spicy sauce. <b> </b></div>
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<b>Katsuo Warayaki ($16)</b></div>
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This dish was my absolute winner of the evening. Served to us on unassuming aluminum packages, we revealed these perfectly cooked pieces of <i>Katsuo</i>, or Skipjack tuna - commonly used for bonito, so it was a surprise for us. Wispy scents of hay and smoked fish only furthered the experience of eating this dish, and they were served with light soy and fresh spring onions with grated ginger and garlic. </div>
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To be honest, I probably didn't even need the condiments, simply because this was just so beautifully done, cooked in a way that allows the fish to stand out. Eat At Seven and Enbu have very determinedly ensured that their seafood is fresh - by having their raw seafood flown on the day of consumption, to maintain optimal freshness and taste for the diner. </div>
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<b>Jya Jya Men ($13)</b></div>
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Now, when I saw this on my tasting notes, I quietly assumed that this dish would be the Japanese version of <span class="st">炸醬麵 (<i>Zha Jiang Mian</i>), a Chinese/Korean dish of noodles served dry with a minced meat and fermented soybean sauce, often served with other vegetables. </span></div>
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<span class="st">I was not wrong in my assumption. </span></div>
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<span class="st"><br />The noodles were served with just the right amount of bite left in them, with a fragrant sauce, sliced eggs, slices of cucumber, radish and spring onions. An otherwise satisfying, simple bowl of noodles - I would expect no less from a Japanese establishment. </span></div>
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<b>Oyster and Spinach Teppanyaki with Uni Sauce</b> <b>($15)</b><br />
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Another favourite of the evening, a hotplate of some seriously succulent oysters on a bed of spinach, with a final slather of uni sauce before the trio are baked to give a slight char.</div>
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You'd think that the uni sauce would be too much for a velvety protein like oysters. It may be, but it worked for me. The oysters were meaty and briney, their frills crisped up through the cooking process, with the sauce providing a smokey, creamy touch and amplifying the seafood's freshness and texture. The spinach was a clever way to combat any overwhelming richness, but I quite enjoyed this serving.<br />
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Evidently, I enjoyed it so much I forgot to take a proper photo - thus this mess (sadface). </div>
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<b>Sashimi Moriawase ($60-120)</b><br />
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While we were tucking in, the waitstaff heaved out these giant terracotta pots of sashimi. Plenty of oohs and ahhs to go around as the displays were brought out.</div>
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It was meant to be a surprising touch for our dining experience, and it delivered, based on the reactions of my dining partners. An impressive, large pot of fresh, glistening slabs of seafood, comprising of fatty tuna belly, sea urchin, tuna, seabass, snapper, sweet shrimp (my absolute love amongst sashimi) all flown in within the same day of serving. While the presentation is important and otherwise lovely, I am happy to report that the sashimi selection was perfectly on point in both serving and freshness. </div>
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<b>Homemade Steamed Tofu ($12)</b></div>
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Our final savoury dish for the evening, I initially thought that this would be <i>chawanmushi</i>, a standard steamed egg dish in any Japanese meal. However, they brought out a heavy-duty steamer, with a bowl of freshly-steamed, house made tofu within. </div>
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This was a simple and delightful way to end our meal - the tofu, an impossibly soft serving, dissolved and melted deliciously, and it also came with an accompanying light <i>shoyu</i> sauce (we had to be very careful pouring the sauce as the tofu was soft enough to break even under the stream of sauce!) which didn't mask the freshness of the pure tofu. An excellent way to cleanse the palate and cut through any residual grease from the long meal. </div>
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<b>Mochi Ice Cream ($8)</b></div>
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Of course, no meal could ever be concluded without a dessert. Soft, white pebbles of <i>mochi</i> enveloping sweet vanilla ice cream, served with peanut powder on a brown sugar sauce.</div>
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We had to eat these quick, as the heat of our tropical island doesn't allow ice cream to stay around for long! These dessert morsels were fantastic, a quintessentially Japanese way of serving dessert without having to serve the ice cream and mochi separately. The chewy, membrane-thin mochi contrasted with cold ice cream and warm sugar syrup - very pleasant indeed, our table even asked for seconds. </div>
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As we rounded up the meal with chatter, tea and an exchange of name cards, I find myself impressed by the concept of Enbu and Eat At Seven. Now opened in Suntec -- which is trying hard to compete against other shopping malls in Singapore -- with head chef Tatsunori Yara at its helm, as well as being backed up by ANA
Trading (yes, the airline), it's difficult for this establishment to go
under the radar of any food lover. </div>
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I am sure they will enjoy immense success with their pickings of quality produce and excellent Japanese cuisine, and would recommend Eat At Seven, as well as Enbu to anyone. </div>
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<br />
<b>Enbu</b> can be located at:<br />
<br />
3 Temasek Boulevard<br />
#03-310 Suntec City Mall<br />
Sky Garden <br />
Singapore 038983<br />
<br />
Tel: 6238 1630weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-71618276904401357912015-06-05T17:39:00.000+08:002015-06-05T17:39:35.596+08:00Foodlog: Hong Kong<div class="separator" style="clear: both; text-align: center;">
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While I may not have anymore pending reviews from Hong Kong, I do have some foodporn stashed away on both my camera and my trusty iPhone - so here's a recap of my foodlog while I was traipsing through the streets of a chilly winter Hong Kong. <br /><br />If you think that travelling to Hong Kong during the months of Chinese New Year is not going to work out for you, you're mistaken. While there may be less shops open on the first two days of the Lunar New Year, it doesn't mean there is not hustle and bustle from the streets and by extension, their food. <br />
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So, I'm just going to let the image-heavy post speak for itself. Let me know which are your favourites, or if you need further details on any! <br />
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Now that you've survived that post - are you ready to <i>sek fan</i>? <br />
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<br />weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-47075969795132429502015-05-25T15:53:00.000+08:002015-05-25T15:53:25.328+08:00Food Review: More & More Restaurant (Hong Kong)<div class="separator" style="clear: both; text-align: center;">
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This spot, was the very first place I went to for roast meats when I first travelled to Hong Kong. </div>
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I used to stay at a hotel nearby, which is built on this slope which is near the wet market which is near the gigantic Times Square Mall. When I exit the wet market, this restaurant is in plain view, with its many customers packing food, particularly for festivities such as Chinese New Year (any occasion in Hong Kong is a reason for a feast). In hindsight, it was a great hotel in a great location, but the hotel gave me bed bugs once and we have also since decided that staying away from Hong Kong Island is a good idea to get away from the crowd. </div>
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You should know, that despite its reputation, it's entirely possible to stay in Hong Kong and not be swarmed by people. </div>
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This rule, however, does not apply to restaurants in Hong Kong. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4c6bPQ1xhpzZIqhl4v4Q_aJaIwQ-9vArirmw7uzWmfl4jnTs5UqMjmC1riZiO8u87ORFmQltvctudGGWEfXm2bVGGhWJODibOauoQv6I-VuKrYbbmTC9n1dT961e8gzshBWyRouQ_CM/s1600/SAM_1995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY4c6bPQ1xhpzZIqhl4v4Q_aJaIwQ-9vArirmw7uzWmfl4jnTs5UqMjmC1riZiO8u87ORFmQltvctudGGWEfXm2bVGGhWJODibOauoQv6I-VuKrYbbmTC9n1dT961e8gzshBWyRouQ_CM/s640/SAM_1995.JPG" width="640" /></a></div>
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I am familiar with this eatery. I am familiar with the concept of shuffling my way to the front of the entrance so the waitress will notice me waiting for a table. I am familiar with being ushered to a table by an overbearing waitress speaking <i>putonghua</i> until she realises we can speak Cantonese and her face finally breaks into a smile as she excitedly gestures while recommending all the best and most expensive cuts of the day to us. </div>
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I am familiar with the loud slam of cutlery presented to us, that comes with a large bowl of hot water and tea, which is decidedly not for drinking, as its for you to give said cutlery a final rinse yourself.</div>
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I am familiar with the concept of ordering within the five minutes you sit down, because a menu is not needed when they hang their meats like trophies. </div>
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In a way, perhaps this is one of the many reasons why Hong Kong remains close to my heart. There is a familiarity in her customs and her food, and even her language is familiar to me as a Singaporean. It may not make sense all the time, but enough words are caught for me to fathom an understanding of tea from coffee. Additionally, I may not be completely well-versed in Cantonese, but I know how to order food in the language which is sufficient for most my travels. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6UBGxWq3H3KCD3fJr5_hwIt7X85DFe_v9flYIK9KkynJn61BMB7dQu8E3nAUMUAByNJP9xcpkWBwlInRXJvX_4sjGiRBrATmSQwqYkRw2kve5s-WTRAXCAUYLbovWLaEARAv0WE6bTQ/s1600/SAM_1961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6UBGxWq3H3KCD3fJr5_hwIt7X85DFe_v9flYIK9KkynJn61BMB7dQu8E3nAUMUAByNJP9xcpkWBwlInRXJvX_4sjGiRBrATmSQwqYkRw2kve5s-WTRAXCAUYLbovWLaEARAv0WE6bTQ/s640/SAM_1961.JPG" width="640" /></a></div>
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This establishment has had an increase of price, as well as customers. Its location is a prime spot for tourists and hungry stall workers from the wet market (even when the wet market's third floor holds an entire level of restaurants). This, surprisingly, does not bother me. They deserve a pay rise, and they deserve the additional customers, and most of the time, the price hike doesn't bother me as a tourist. </div>
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My parents order quickly, and the waitress scribbles it all down in her thick wad of papers, occasionally muttering and nodding as she pushes cups of tea to us and shouts at the counter to <i>stop shouting, the guests are not waiting for a table, it's a takeaway </i>without barely a flinch from us, or any other guests inhaling bowls of rice and spitting out geese bones in the crowded eatery. There is a silence in the noise, a small peace from the streets as you sit amongst shuffling, sniffling diners, respite from the wet and cold, and pleasant scents of cooking meats. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuApGBhXT933EGNzseV6kz-lB3C0Dweb5acfvgbHExxOMtKdBIKIMJhXYQpUj9RxdV3KUfFFbnMNlkP-YtjBS_oDUcL2d0Qrm4fNADguaRXD3uLbk0HC3pqKdSFYnM6qqXTmbdx_BwP8/s1600/SAM_1956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuApGBhXT933EGNzseV6kz-lB3C0Dweb5acfvgbHExxOMtKdBIKIMJhXYQpUj9RxdV3KUfFFbnMNlkP-YtjBS_oDUcL2d0Qrm4fNADguaRXD3uLbk0HC3pqKdSFYnM6qqXTmbdx_BwP8/s640/SAM_1956.jpg" width="426" /> </a></div>
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Like I mentioned many times before, one always starts their meal with soup. Hong Kong restaurants take their daily soups very seriously so you're a shoe-in with the cook once you order up a serving of some delicious, good-for-you daily soup. I mean it, it's delicious as well as good for you. Their soup is not just meant to taste good it's nourishing, heartwarming, tummy-soothing soup.</div>
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We had a huge bowl of the soup of the day, sweetened by lotus roots, tomatoes, sour plums, fatty pork and dry squid. It helps to whet the appetite and also, warm you up if you happen to be in Hong Kong on a wintry, wet, breezy day. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS9LSarXo4zigWEB2wQvZ59uYXCHfc2UPGLFXJpV5kVW0UG5xBPyVMQqaQOeX1Ta3gfhd_oV3uHkm2eo198MLhnh6SJRA64P7d5LY2UhNGreT-wfBa-pPAHZMtq-WrqM4H0m8QginHuQ/s1600/SAM_1964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS9LSarXo4zigWEB2wQvZ59uYXCHfc2UPGLFXJpV5kVW0UG5xBPyVMQqaQOeX1Ta3gfhd_oV3uHkm2eo198MLhnh6SJRA64P7d5LY2UhNGreT-wfBa-pPAHZMtq-WrqM4H0m8QginHuQ/s640/SAM_1964.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbknooMAAfl2GLK3FWJEqOdm_gQCxyYwoBr1yUExDSRptFj0XqIHBMV6qIqXyLlhzaDPSvtv-gt6n_-iywFVaW-oaPOF8htndFDGS6oZH-2NsQi5WvTFMzBsx_FjEoyfk5Cg_WNxy3ZE/s1600/SAM_1963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbknooMAAfl2GLK3FWJEqOdm_gQCxyYwoBr1yUExDSRptFj0XqIHBMV6qIqXyLlhzaDPSvtv-gt6n_-iywFVaW-oaPOF8htndFDGS6oZH-2NsQi5WvTFMzBsx_FjEoyfk5Cg_WNxy3ZE/s640/SAM_1963.JPG" width="640" /></a></div>
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The hot soup also makes you feel better about the impending meal, almost cleansing you for the impending meal of meats, such as the salty roast pork and sweet <i>char siew</i>, arranged out on the plate like a greasy, delicious, meaty, edible fan. Our waitress returns to shove us the bowls of rice, dishes of mustard and packets of sour plum sauces arrive, further escalating and acting as a prelude to the other meats that are due to arrive. </div>
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(It's a lot of meat), but let's start with the roast pork with <i>char siew</i>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsojwubpIDKn4R3ElmrEhqc9vgyYdJ91f3dT8TMT35Wg_dboe_bjZ3tjBodyozz-rMiBiM1j3Bmx1XrOwoUaAlvecEnmboPRTbcLWZGm4PXb4pSctnbiGXHV7tgUOuSh9Yfhd11GS0X9c/s1600/SAM_1965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsojwubpIDKn4R3ElmrEhqc9vgyYdJ91f3dT8TMT35Wg_dboe_bjZ3tjBodyozz-rMiBiM1j3Bmx1XrOwoUaAlvecEnmboPRTbcLWZGm4PXb4pSctnbiGXHV7tgUOuSh9Yfhd11GS0X9c/s640/SAM_1965.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNKK5pT27Git5caRBvkoMFrmaIrkJDksaPaE-MlEJxft4F7_87I5S6RHQpheBw6Tz9nqaitaPPoDE-c8eJJ1U1v5RaF6bepzPmQbXPTToyI1e0Nkrm00Qc8mccT5uqMtsT-KoO_V4Jf0/s1600/SAM_1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNKK5pT27Git5caRBvkoMFrmaIrkJDksaPaE-MlEJxft4F7_87I5S6RHQpheBw6Tz9nqaitaPPoDE-c8eJJ1U1v5RaF6bepzPmQbXPTToyI1e0Nkrm00Qc8mccT5uqMtsT-KoO_V4Jf0/s640/SAM_1966.JPG" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YF_7oBMb83v5QUey8dPy-LO8vPc4-cwXf5qxOPoOIQtYeisIJl-4f0qFbtlEFmwwwPSFb0j-OC0x8LwmOea7UbEOGV5K8PhxIBsXwtC1rf2GkQrkSwLzMUCjGz0YOxwdOgfbx_SFUeA/s1600/SAM_1968.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YF_7oBMb83v5QUey8dPy-LO8vPc4-cwXf5qxOPoOIQtYeisIJl-4f0qFbtlEFmwwwPSFb0j-OC0x8LwmOea7UbEOGV5K8PhxIBsXwtC1rf2GkQrkSwLzMUCjGz0YOxwdOgfbx_SFUeA/s640/SAM_1968.JPG" width="640" /></a><br />
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The roast pork (<i>siew yoke</i>) will be diced into even slabs, with each chunk garnished with a single, crisp pig crackling. The meat is clearly divided into a few segments, from a melt-in-your-mouth fat layer, the moist meaty middle, and a saltier last layer of just pure, concentrated flavour and magic. It almost doesn't need sauce. <i>Almost. </i></div>
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This top layer of roast pork also carpets its hoard of sweet barbeque pork, slices of sweet-savoury and amazing <i>char siew</i> again with its distinct layers of fat to meat ratio, with a softer texture achieved through the cooking method. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuVPJ1rObyJ9A2g9gqhmNAT8RqsLzI5a4eoSKkfScJ2UpTTCsfAYOkZms3Jmf922KU1YCyHEoLYlV8rSrtJ3IbXAPmb-ezQQ9zireU1kGFC5Oxr1NzFQ4KbD0EGm2IzZYSQMn1KDNA72E/s1600/SAM_1980.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuVPJ1rObyJ9A2g9gqhmNAT8RqsLzI5a4eoSKkfScJ2UpTTCsfAYOkZms3Jmf922KU1YCyHEoLYlV8rSrtJ3IbXAPmb-ezQQ9zireU1kGFC5Oxr1NzFQ4KbD0EGm2IzZYSQMn1KDNA72E/s640/SAM_1980.JPG" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp851MI8OW4GPUSG8Kp2cLjEVwfbnCFJw3FUn4xHFMiX9JDDVPviFK_Gd3LxVzL92unadyrQyNqersNDmwNVvzcq-JtxI7P2p1uMqPe9hsheaXjHpG4F-enUXpZTKw6xSNrP0bh-PuY8/s1600/SAM_1981.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp851MI8OW4GPUSG8Kp2cLjEVwfbnCFJw3FUn4xHFMiX9JDDVPviFK_Gd3LxVzL92unadyrQyNqersNDmwNVvzcq-JtxI7P2p1uMqPe9hsheaXjHpG4F-enUXpZTKw6xSNrP0bh-PuY8/s640/SAM_1981.JPG" width="640" /></a><br />
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Goose. Bigger, fatter, meatier and more delicious than its smaller counterpart, roasted and only served by the chef wielding the main knife (the chopper knife) in the kitchen. Just learning how to cut the meat in the kitchen takes years of practise, before one can be deemed qualified for the position behind the wooden block of grease and meats. Glistening almost unnaturally from its honey-brown skin, dropping goose fat from its darkened, succulent meat. </div>
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This is what the people order. Duck meat may be flavoursome and easy to eat, but goose meat is what drives people crazy, especially when the bird is at its fattest in the winter months, providing a heightened quality of meat and fat. Roasted goose, when done right, will have its fat rendered just so, falling off the bone easily without losing moisture in the flesh, with the thinnest sliver of white fat still trapped under the crisp, savoury roasted skin. </div>
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Delicious on rice, since it can run on the salty side after a final dip in sour plum and brown jus. </div>
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If by coincidence, you, like me, tend to hate yourself after scarfing down almost half a dead bird and a disproportionate amount of pig meats cooked several ways with rice and soup, there's always the option of some healthy vegetables to make yourself feel better. </div>
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In winter, the <i>kai lan</i> (Chinese kale/broccoli) is in season, and the Hong Kong chefs do this crunchy, bitter-stemmed and sweet-leaves vegetable a lot of justice with very little effort, a quick stir fry with garlic, oil, water and the very important<i> wok-hei</i> (wok fragrance), a mythical remnant of the blackened frying wok, aromatic and impossible to recreate without time and experience, using the same wok over years to achieve. </div>
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A short entry, but nonetheless, satisfying for me. </div>
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Remember, always start with soup, end with vegetables. Get in and out of the restaurant as fast as you can, or risk losing your table. Hong Kong people don't have time to indulge your social media updates, they serve you your meal, expect you to love it and then get out for the next customer. </div>
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多多餐厅</div>
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Hong Kong, 銅鑼灣堅拿道西10號1號舖</div>
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<a class="fl r-iZNxBstzSoHo" data-number="+85225915362" data-rtid="iZNxBstzSoHo" data-ved="0CJgBEJAIKAEwFQ" href="https://www.blogger.com/null" title="Call via Hangouts">+852 2591 5362</a><br />
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More and More Restaurant<br />
10 Canal Rd W Bowrington<br />
Hong Kong <br />
(Left of Times Square shopping mall, head straight and cross the public bus tunnel.) <br />
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-9369180513742613082015-03-30T10:34:00.001+08:002015-03-30T16:17:28.953+08:00Seven days after Mr Lee Kuan Yew's passing <div style="text-align: justify;">
I have been wearing black all week. This post was drafted on the third day since Mr Lee Kuan Yew's passing on the early morning hours of the 23rd of March, Monday. </div>
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Truth be told, when news of his passing broke, a little bit of me was disappointed. As a product of his governance, I always thought he would live forever - realistically, of course, he was only human, like the rest of us, and he was unwell for a long time. It would have been unfair to him to suffer any longer for us to hold up the illusion that he was immortal.</div>
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I was enrolled into the government-owned PAP kindergarten as my first school, and we said the pledge and sang the national anthem every single day before classes started. We all wore blue and white uniforms to class, we had bilingual classes, and in every class, whether we were Malay, Chinese, Indian, Eurasian or Caucasian - we ate together, napped together, played together and learned together. This was also - since we then owned a tiny television - when I first saw his face, and heard his name - Mr Lee Kuan Yew. </div>
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He was dressed in white, arms clasped behind him as he smiled into the crowd. I was instinctively afraid of him, he reminded me of my grandfather - unrelentingly strict, observant eyes, dissecting your every choice, making you feel small without even speaking.<br />
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I was only a child then, but I knew he was a powerful man. His voice was unwavering as he railed into the microphone - Singapore would not succumb, Singapore was not just an island, we would show them - all these bullies from across our borders and the seas. He snarked at the Opposition, he scoffed at silly journalists, he issued stern warnings to countries who thought they could blackmail us with their resources, he even threw out officials. <i>Obey our rules</i>, he warned, <i>Obey our rules because the penalty of breaking the Singapore law will not be easy or be lifted for anyone.</i> Law-breakers local and foreign alike were punished, he ignored calls from their countries to spare them.<br />
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His son soon stepped up - a smiling, bemused man, so unlike his father in temperament. He was gentler, less fearsome, but applied the same rules. Mr Lee and Mr Lee, the news whispered. <br />
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Years later, after finishing school in two private missionary schools (both of which made my life absolute hell with their religion and rules), I would move to Australia for university. I was then angry at him and his son - I had firmly believed that his education system had left me behind. I later learned, this was not a problem with the education system - it was me. I learned this the hard way. I never made this mistake again and studied hard, earning my university degree.<br />
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I also learned, when I was away, how important my nationality was to me. <i>I'm a Singaporean</i>, my mind whispered to me, when racists called me a chink as they drove by me. <i>I'm a Singaporean</i>, my mind screamed, as someone remarks that my English is pretty good for a Chinese person.<br />
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<i>"I'm a Singaporean"</i>, I finally said, voice as unwavering as the one I heard years ago - and I answered their questions. Yes, we are bilingual, or more, since childhood. I study hard because my education system has showed me what will become of me if I slack off. And YES, yes i follow the rules and give you the illusion of obedience - I know what happens if I don't. No, that doesn't mean I don't know how to defend myself. "<i>I'm a Singaporean, you don't even know where that is, scumbag!</i>" I would yell at blubbering racists who failed their Geography. </div>
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I heard his name again when I returned to Singapore for my university break. He had lost his wife, and the nation wept with him. I saw him again - albeit on a bigger television screen - he was thin, his white shirt now hung loose on his frame, eyes sunken and a wisp of white hair atop his head. He was still an imposing figure, but I smiled when I saw him smile - I chuckled when I saw his photo with an enthusiastic member of Parliament, I laughed when I saw him dismiss an irrelevant question from a student who tried to pry into his private life. </div>
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Elections came and went, the PAP resumed their triumphs. People became more unhappy, more disrespectful. The Opposition party didn't win, they gained seats but they still didn't win. People rallied, they spat out theories and rumours of foul play. </div>
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<i>Remember where you came from</i>, my mind stated to me as I swiped my passport through customs en route to Perth once again. <i>Don't forget your home</i>. </div>
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More than once, I had considered leaving permanently. I could make Australia my home - I could make anywhere my home. All I needed to go was save up enough and give up my Singaporean status. I would be able to be free, not have to worry about not the rules, not care about not being able to own a car or a house. </div>
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I could not bring myself to. Year after year, my mind whispers, <i>We need to go home. Home isn't here. </i></div>
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At the end of 2013, I returned to Singapore. <i>Mr Lee was unwell</i>, again, the news reported, <i>he isn't going to last</i>, some people murmured. People became bolder, they spoke out more, they railed against the Lee family, against the government, against every policy and every foreigner. <i>Singapore is overcrowded</i>, seethed the Singaporeans, <i>Singapore was too expensive, too small, too big, we don't have enough, they don't have enough. </i>Mr Lee Kuan Yew garnered a lot more flack, he was criticised, cursed and laughed at. <i>It's his fault</i>, they stated, <i>it's his fault we can't do this or have that, that I don't have enough, that I can't have enough.</i></div>
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They made fun of him when he couldn't stand without assistance, and even laughed when he was hospitalised. They declared him a liability, that he was getting what he deserved for <i>ruining </i>Singapore.</div>
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He was hospitalised for the last time, in February of this year, 2015. </div>
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He did not get to spend Chinese New Year with his family. His son, too, was also hospitalised for surgery. People became vicious - they wished for their deaths. I became angry, but not at them, but for them. I never agreed wholeheartedly to either side of the argument, but I became so mad when it came to wishing them an earlier or more painful death, when people stated their deaths would bring that freedom they finally wanted, even a public holiday.<br />
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Pneumonia - that was what took him. </div>
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He was 91 - an impressive age for anyone. Even in death, he would show the world what Singapore was about. Internationally, politicians and companies mourned for him. Walt Disney, American presidents, even North Korea expressed their condolences towards us. People queued for over eight hours to pay their last respects to his closed coffin. Companies made distasteful products, rectified this with donations and giving out supplies at the never ending line. Umbrellas, personal donations, supplies of food, water, shade, all poured into the queue which started and ended in tears.The amount of pain Singapore felt was staggering - even I did not expect it.<br />
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Many discussions, overseas and local, were had regarding the onslaught of sympathy and grief, but herd mentality or not, sincere or not, we sent a clear message to the world: <i>Don't fuck with us.</i> </div>
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It's too late to think about what could have been. Instead, all I have left, is a few of his books, and my amazing passport, my pink Identification Card, my weird half-and-half accent - declaring me a citizen of this island. This place is my home, and it took his entire life to bring it to this point. </div>
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We don't have him anymore. The rest is now up to us.</div>
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I don't need to know what the critics will say. He's a ruler, not a leader. People suffered under him - thrown in jail for no reason or trial because they offended him, we couldn't chew gum, there is no freedom of press, rules rules rules, the death sentence is too harsh, caning is not humane, he is ruling Singapore with an iron fist. </div>
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<i>Fuck you</i>, my mind supplied. You want all that gone? What are you willing to give up? Your safety when you're walking home at 4am in the morning from Zouk? How about giving up your right to one of the top healthcare services in the world? Or how about taking public transport and not knowing when you'll get blown to fucking pieces? How about living in a society where you don't know if your neighbour is dealing crack or murdering prostitutes? Or maybe you would prefer to live in a society where there are so many political differences that a coup can happen anytime and you will get taken from your home, or your children will be killed on their way to school, if they even have access to education? How about that one? You tell me what you are willing to trade in for the security and quality of life we get in this nation. Boo fucking hoo, death sentences are inhumane and our society is based on strict laws and fines, and everything is expensive. </div>
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We are a civilised society, not perfect but we are a goddamned first-world country. Did you do that while you were busy talking shit out of your ass about every indignity and every injustice you think you suffered under their 'regime'? They got criticised every step of the way and they still got shit done, look at yourself whining and expecting the world to stop turning for you. </div>
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Mr Lee Kuan Yew is already gone. At least spare his resting soul the pain of your stupidity. </div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-88352897748798430742015-03-22T22:31:00.002+08:002015-05-26T10:26:38.388+08:00Food Review: Dim Dim Sum Dim Sum (Hong Kong)<div style="text-align: justify;">
In continuation of my Hong Kong trip (this is long overdue, actually), I suppose I should actually put some effort into updating as much as I can about my trip since I am not traveling for the foreseeable future due to work constraints. I really like my new workplace, so food reviews may be reserved for work instead! ); </div>
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When in Hong Kong, it's difficult to miss dim sum. It's practically Hong Kong's national dish(es), and the first time I had it, authentically, was of course in Hong Kong, way back in 2008. It blew my mind because of several reasons:</div>
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1) Price. Dim sum is ridiculously, obscenely cheap in Hong Kong. I'm saying this probably due to the exchange rates, and also because it is much cheaper in its own hometown.</div>
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2) Experience. This applies in two-folds, first being the actual experience of me eating in an actual <i>cha zhan teng</i>, or tea-house, surrounded by senior citizens sitting alone with their paper and a dwindling cigarette in their mouth while their tea seeps, waiting for their baskets of dim sum arrive. Second-fold being the experience of the servers. It doesn't matter which establishment you visit - they know their shit. You can be assured that they will serve you, know what to serve you and serve you fast. These ladies (and gents) have no time to dwindle or the food gets cold. Food gets cold, nobody is happy.</div>
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So, let's start this.</div>
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This is my second visit to <b>Dim Dim Sum</b> (DDS). In light of many recently opened, new dim sum outlets opening up all over the world (some particularly over-hyped) and particularly in Hong Kong, there remains the solid foothold of Dim Dim Sum. I could review the older tea houses but I'm not that generous. </div>
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DDS has no qualms reminding you of its crowning glory - that it made it into Time Out Magazine's top 101 places to eat in the world in 2012, and won the Best Dim Sum award in 2011, and was featured in 'Where Chefs Eat' in The Ultimate Insiders' Guide. </div>
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Despite her accolates, DDS remains small in the branch I visited - which is in Mongkok. Tucked away next to other much bigger restaurants and cafes, she sits unassumingly, with her awards, advertisements, features and photos plastering what little glass is available at the entrance. She opens at 11am, but a queue will form at least 15 minutes before as her seating space is not plenty. </div>
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Again, in many eateries around Hong Kong, I must warn - if the service is good, the food will be bad. That's all I will say about the service in DDS. <br />
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The standard ordering rules apply here, just tick off whatever you want on the placard provided and they will do a confirmation and let you know if any items are unavailable for the day. Most menus will provide an English translation within the menu, but there are photos available so just point if the menu doesn't work for you linguistically. </div>
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Friendly advice: You will be sorely tempted to over-order. Stop and pause. The fact remains that dim sum here, or anywhere in Hong Kong will be steamed fresh-to-order (if you're lucky), so over-ordering only piles your table while you are still eating. This means, if you are a slow eater, your food will go cold and go cold fast. So don't. Order what you'd like to try first, the basics, if you will. </div>
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Like <i>Cheong Fun</i>, or steamed rice flour rolls. The DDS version, named Crispy Rice Flour Rolls With Shrimp, hold a crispy-hot hoard of Chinese cruller and further within, some sweet prawns. The accompanying light sauce adds a touch of saltiness which is not present in the dish, and the textures will be a lovely accompaniment to an otherwise standard dish. </div>
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My dad is partial to a good bowl of rice congee to start the day, and the family favourite is the pork and century egg congee. Lean minced pork, with pieces of century eggs, served in warm rice congee topped with light soy sauce and green scallions. Every country or city does this differently - in Hong Kong it's a pretty standard bowl with no extra stuff, but in Singapore sometimes we get pieces of crispy pork lard or chillis to go with it. </div>
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Having this with some Chinese cruller dipped in is pretty great, especially in colder climates. </div>
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The two more standard dishes, of <i>Har Gow</i>, a steamed prawn dumpling and <i>Siew Mai</i>, a steamed prawn and pork dumpling topped with crab roe. The <i>Har Gow</i> is sometimes called a crystal dumpling, because they use a dumpling skin that is semi-translucent and it glistens a bit after it has been steamed. </div>
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<i>Siew mai</i> is a pretty standard dim sum dish, and different versions can be found in countries like China and Singapore. <i>Siew Mai</i> is just called <i>Shao Mai</i> in Chinese, but the Hong Kong version strikes me as more delicate, lighter on the palate and not as heavy or greasy as the Chinese counterparts. </div>
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My folks are big fans of chicken feet, or as they called when translated, Phoenix claws, in Hong Kong. A lot of people get weirded out by chicken feet - the dim sum versions are often braised in soy sauce, and sometimes a redder sauce to give it a more 'Phoenix' colour. The meat is not plenty, but most folks eat this for the skin, which is delicious when paired with the sauces. Of course, if you look at chicken feet, you'll know that eating this is not an easy feat. </div>
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As far as I noticed, a lot of senior folks love chowing down on chicken feet. Expertly chewing through the entire thing with nothing other a pair of chopsticks (never using their hands) and occasionally spitting out tiny bones, leaving behind nothing else. I eat this as well, but never as well or as cleanly as a lot of my older counterparts. </div>
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In quick succession, arrived our next three dishes - the essential Char Siu Bao (barbequed meat steamed buns), soft white buns filled with slivers of red pork. Different buns will have doughs of varying textures depending on their ingredients within. The Char Siu Bao commonly uses a beautifully white, soft dough, almost cake-like in texture, splitting open at their tops as they're steamed. </div>
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Next up is the traditional steamed pork ribs. DDS does a great version of this, with a light sauce rendered from the fat of the pork ribs and sweetness of the added yams. </div>
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These little petri dish of meats holds a big deal of flavours - the pork ribs are chopped into bite-sized morsels so the steaming process can be quickened, and occasionally I get a treat of cartilage, which adds a delightful texture to the dish. </div>
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My personal favourite for dim sum is the Lotus Leaf wrap - a bundle of glutinous rice, filled with treats such as salted egg yolks, pork and chicken, mushrooms, chestnuts and scallops. Different countries cook this with different ingredients, but the Cantonese having these on winter days and often cook them in bigger bundles than the other variations. </div>
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What happens is a delicious, savoury glutinous rice, scented and darkened through the cooking process with its hoarde of ingredients and almost reminiscent of tea from the infusion of the lotus leaves steamed with it. </div>
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Crazy delicious and an absolute treat. Any version you have of this will not let you down in Hong Kong. </div>
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Rounding up the meal, are two of DDS's iconic sweet dim sums.<br />
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The first of which is the Liu Sha Bao, or salted egg custard buns.<br />
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The DDS version is not just adorable, but also delicious. The filling is a salty-sweet custard, that is more liquid than pudding and will be absolutely searing hot when you bite into it, so consider this both a recommendation and a warning. </div>
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To be honest, if you're served these in any establishment and they don't make you both happy and scared at the same time, you're doing it wrong. </div>
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The next of the sweet dim sum is the Polo Bun, which is a pineapple-custard filled bun, baked with a layer of sweet crumble atop its buttery bread dough. Now this, DDS does a spectacular job at - in Hong Kong, it's not difficult to find Polo Buns. In fact, many places will have specialised racks placed right outside their restaurant to sell their assortment of Polo Buns and other breads so anyone needing a quick bite or a takeaway doesn't cram up what little space they have inside the actual restaurant. </div>
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DDS's come in a basket of three, all made with perfectly buttery rolls, holding pieces of tart pineapple and thickened custard. While the bread itself, or the filling is not particularly sweetened in anyway, its flavour is notched up with the addition of the crumble baked on top. The crumble is flakey-sweet, speckled with a sheen of butter and egg wash, and goes perfectly well with the Polo Bun in every way.</div>
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If you are ever in Hong Kong, I hope you skip the queue and head to Dim Dim Sum. I promise you, it's very much worth the visit. If it helps, they have stores in different parts of Hong Kong, making it so much easier to get your dim sum fix. </div>
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So get your eat on! One more review coming up for Hong Kong - and who knows what else will happen.</div>
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<span style="font-family: inherit;"><b>點點心點心專門店/Dim Dim Sum Dim Sum</b> can be located at: </span><br />
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<span style="font-family: inherit;"><b>點點心點心專門店(佐敦店) </b>Jordan Store :</span><br />
<span style="font-family: inherit;">21-23 Man Ying Street, Jordan, Kowloon</span><br />
<span style="font-family: inherit;">九龍佐敦文英街23號地下 </span><br />
<span style="font-family: inherit;">Tel/電話: 27717766</span><br />
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<span style="font-family: inherit;"><span class="text_exposed_show"><b>點點心點心專門店(旺角店) </b></span>Mong Kok Store:</span><br />
<span style="font-family: inherit;">112 Tung Choi Str<span class="text_exposed_show">eet, Mong Kok, Kowloon</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show"><span class="text_exposed_show"> 九龍旺角通菜街112號地下 </span></span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show">Tel/</span><span class="text_exposed_show"><span class="text_exposed_show">電話</span>: 23092300</span></span><br />
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<span style="font-family: inherit;"><span class="text_exposed_show"><span class="text_exposed_show"><b>點點心點心專門店(灣仔店) </b></span>Wan Chai Store: </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show">7 Tin Lok Lane, Wan Chai, HK</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show"><span class="text_exposed_show">香港灣仔天樂里7號地下</span> </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show">Tel/</span><span class="text_exposed_show"><span class="text_exposed_show">電話</span>: 28917677</span></span><br />
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<span style="font-family: inherit;"><span class="text_exposed_show"><span class="text_exposed_show"><b>點點心點心專門店(沙田店) </b></span>Shatin: </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show">Shop 108, 1/F, Citylink Plaza, Shatin </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show"><span class="text_exposed_show">沙田連城廣場1樓108號舖</span> </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show">Tel/</span><span class="text_exposed_show"><span class="text_exposed_show">電話</span>: 2285814</span></span><br />
<span class="text_exposed_show"><br /></span>weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-76929711322410658112015-02-25T17:10:00.002+08:002016-01-26T17:26:30.678+08:00Bucketlist Food review: The Lobby, Peninsula Hotel (Hong Kong)<div class="separator" style="clear: both; text-align: center;">
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Every food blogger has that one place they've always wanted to go. Irregardless of whether they get to write about it, or talk about it, or even take photos of the experience, every blogger has that one spot they've always dreamed of visiting and writing about. </div>
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Mine is <b><a href="http://hongkong.peninsula.com/en/fine-dining/the-lobby-afternoon-tea">The Lobby</a></b>'s famous Afternoon Tea, of the Peninsula Hotel Hong Kong. </div>
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I've gone to Hong Kong quite a few times in my life. At one point, I've visited Hong Kong twice in a year, then annually for four consecutive years. That's how much I love the place - I <i>love</i> it. It's in my bones to yearn for Hong Kong, to visit her, eat her food, watch her streets fill up with people through the night, be with her people.<br />
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However, despite the many times I've been to Hong Kong - I've never once tried to visit The Peninsula to see if I could secure a table for their afternoon tea. It is famously crowded, the queue forming long before the commencement of tea time at 2pm, and I just never went. I've been to the Peninsula for a visit once, but I never plucked up the courage to join the queue and ask for a table. I'm not too sure why myself - perhaps I had an underlying fear it would not live up the hype, or it just was never the right time for me. </div>
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This time, however, it was the right time. </div>
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<b></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mXs93GtPTYMjkHL2dghcIuVKJSQ2xibt2dwsJ546sBYPbUwDPVW8dAV5dfepxnGqOg3wAYGgNdv4ivB4McuXa-4KpyyYlYtDntwmCIwV174z8cjaVG3Pw2fMaDO3R17eautXALVOiZg/s1600/SAM_1892.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mXs93GtPTYMjkHL2dghcIuVKJSQ2xibt2dwsJ546sBYPbUwDPVW8dAV5dfepxnGqOg3wAYGgNdv4ivB4McuXa-4KpyyYlYtDntwmCIwV174z8cjaVG3Pw2fMaDO3R17eautXALVOiZg/s1600/SAM_1892.JPG" width="640" /></a></div>
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If you've ever seen The Peninsula, and you may well have, in several films - you'll know its a historical place in Hong Kong. Opening its door in 1928, it is one of the oldest heritage hotels in Hong Kong, seeing and surviving the start then end of a war, and having its name forcibly changed then returned to it when Hong Kong was restored from the Japanese to the English. Heavily colonial in its decor, and even its in service, this hotel has seen much of Hong Kong and lived to tell the tale.</div>
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The iconic English-styled afternoon tea remains one of the things left behind by its colonial masters of the past, and till today many still visit The Peninsula in the hope of securing a table for some afternoon tea while listening to the live orchestra play.</div>
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Oh, how we waited. Me and my long-suffering father took turns in the queue while my mother spent the two hours relaxing on the armchairs provided in the hotel lobby. A whole two hours, inching closer to the head of the line from the queue formed all the way to the back of the hotel, snaking around the corner as another waiter stood to help any lost customers. </div>
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If you are a guest in the Peninsula Hotel, don't fret - you are able to make a reservation. Since I was not a guest (yet), I bid my time and watched as people came and left in the rush of the afternoon. </div>
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After a grand total of two hours, we finally got our table - a smiling, understandably amiable young man led us to our table, gently coaxing us through the weave of other guests' tables, pulling out our chairs and presenting us with the menu. His expression was one I recognised, he knew we had waited an obscenely long time and he was not about to rush us for anything in the world. </div>
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As my parents relaxed while I ordered up our afternoon tea sets, our waiter nodded and smiled through my entire request. Extremely well-mannered, and alert despite the crowd he had been and was still serving, he calmly answered our questions in excellent English, and recommended the different teas to us without doubt or pause. Dressed in a sharp white suit, he quickly left to get our order in, sharply instructing a junior staff to dress our table with the suitable cutlery. </div>
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I watched as the wait staff worked their way through the afternoon tea rush - they never ran, they never frowned, they never hesitated. They walked briskly from their stations to the tables, smiled as they poured tea and refilled glasses, never piling their glinting silver trays with excessive things - placing items onto tables with not a clink nor a splash. </div>
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They had been trained, and trained well. </div>
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Now, if you find yourself in the same situation as I am, know that the afternoon tea menu is not extensive. It doesn't boast a dictionary of tea selections, or a huge selection of food to overwhelm. They simply list off the items and ingredients, and allow you to make your decision. </div>
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One doesn't come here to just eat and drink - you do so in an atmosphere that's been catered to the English for over 80 years, and what an atmosphere it is. High ceilings, gold finishes, the lull of the orchestra playing on the balcony, watching the bellboys with their white suits and gold buttons, and those beautiful chandeliers - all add to the experience of afternoon tea in this hotel. </div>
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What you must notice, are the gargoyle faces on the sprawling, majestic columns along the hotel lobby. There are 76 in total - and they have been the one key feature to remain through the years, preserved and cared for till today. </div>
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A waiter arrived to set our table, setting the cutlery and the place-mats without a sound. He was precise and unassuming, never touching the cutlery at the wrong end, placing the beautiful plates down exactly in the middle of the place-mats and nodding to us as he exits to carry on the rest of his duties. </div>
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He did not need our approval nor did he seek it. He knew he was doing just fine - or he would not leave the table. </div>
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The cutlery, of course, was suitably marked with the signature Peninsula logo - polished, heavy silverware, delicate chinaware with clever and pretty finishing and details. Shiny and fancy, with the slight flair of coloured detail to get your attention. </div>
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Their teapots are all polished silverware, heavy and vintage. If you peer inside the pots, you'll notice that its stained, not dirty, from the countless amounts of tea served from them. </div>
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As our drinks arrived, the waiter poured our teas - an Earl Grey for my mother, while I ordered the Tangerine Rooibos. Both were incredibly scented, smelling absolutely divine, and tasting just as lovely as they smelled. </div>
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I particularly loved my Tangerine Rooibos - heavy with the scent of fresh tangerines, sharp and acidic yet soft and sweet on the palate. I can still smell it now, a distinct scent, like someone peeling an orange next to you, the scent cutting through the air and refreshing your sense. (Also, I think the waiter knew I was taking a photo so he poured the tea slower and longer than he needed to.) </div>
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As he gently placed the tea strainer away, I saw little specks floating lazily up to the amber surface of my tea - red strands of tangerine peel, adding depth to my sips. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZDCnnij-c0vIM_wsrM-n2K1BKBuxzkABwHhWESxWyhBGRAApIYuyO-m1KDMAo2pUMvoS6R3HebCAxrH9A3IDyGXoVspzDyPh6AaQGYzYc0olJbW4-1T4mybcbYycoTOHpWj7Wezg89g/s1600/SAM_1911.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZDCnnij-c0vIM_wsrM-n2K1BKBuxzkABwHhWESxWyhBGRAApIYuyO-m1KDMAo2pUMvoS6R3HebCAxrH9A3IDyGXoVspzDyPh6AaQGYzYc0olJbW4-1T4mybcbYycoTOHpWj7Wezg89g/s1600/SAM_1911.JPG" width="640" /></a><br />
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My father had a cafe au lait, or a latte I guess, served in a pretty glass holder. It tasted pretty great as well, if my dad's word counted for anything. He quite liked the coffee, and he's quite the coffee drinker, so we'll have to take his word for it. </div>
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As we sipped, and sighed - our food arrived. </div>
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The first of which was <b>The Lobby Club sandwich </b>(<i>HKD$200</i>) - a recommended dish, coming with a side of chilli fries. By chilli fries I mean hot crispy chips with savoury chilli powder sprinkled generously over them. By club sandwich, I mean crispy-soft, toasted seven-grain bread, with bacon, herbed egg omelette, shaved ham, lettuce, tomato and a light smear of sauce folded and clasped into the whole thing. </div>
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They also serve the sandwich with a side of coleslaw and a pickle to make sure you don't stay hungry after your sandwich. That's pretty considerate. </div>
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I also ordered their signature <b>Blueberry Cheesecake</b> (<i>HKD$150</i>) for my father - who is a huge cheesecake fan. I felt the need to reward him for helping me with the endless queue for this meal, and he was very inclined to accept my reward. </div>
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The cheesecake came presented like a work of art - creamy, crumbly cheesecake resting just barely on a crisp Speculoos biscuit, pebbles of blueberries, a wave of puff pastry sitting across the middle of the entire plate, a quenelle of lemon sorbet sitting on a biscuit crumble (also Speculoos), finished with a dramatic swirl-drag of blueberry sauce.</div>
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They were clever with this - they knew the cheesecake might be heavy for some - so they used the lemon sorbet to cleanse the palate and provide a refreshing accompaniment.</div>
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My mother, being vegetarian for the day (it was the first day of the Lunar Chinese New Year) - ordered this <b>Coconut Sticky Rice</b> (<i>HKD$165</i>). Served in a baby coconut, with dollops of sticky rice, tart chunks of mango and sweet, soft slices of coconut flesh, this was creamy and heavy, and reminded me heavily of the Thai version. The only difference was that this variation was much creamier, wetter and sweeter than the Thai version. </div>
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It was very strange, but we didn't hate it. It's not something we could finish solo, but we shared this and we didn't hate it. </div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWDtq6cxApSZsXyxBDbHXHb155IDi9pUmEAx2a0S41gv673B34bXjtuMaMQH1C396rS1iGVVj5_AAtCNFFUX2EVr0gZm7qgDfUqmG3xp7M4R1hIRd0aamm0_DaLYRn4WTmhUCompSUZg/s1600/SAM_1930.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWDtq6cxApSZsXyxBDbHXHb155IDi9pUmEAx2a0S41gv673B34bXjtuMaMQH1C396rS1iGVVj5_AAtCNFFUX2EVr0gZm7qgDfUqmG3xp7M4R1hIRd0aamm0_DaLYRn4WTmhUCompSUZg/s1600/SAM_1930.JPG" width="640" /></a></b><br />
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4cq503EcB-NhaN-JJX7RmuisepWHklzgyLGBn7B5g6sNKO0McjubYI-GiAr489sLnEYh2XTXED6RwqjcPXA0ulHWEPrQXUgumwiZpLiTrClfDL_SODzeJwe53trCbGwKXVseqAQWh10/s1600/SAM_1931.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4cq503EcB-NhaN-JJX7RmuisepWHklzgyLGBn7B5g6sNKO0McjubYI-GiAr489sLnEYh2XTXED6RwqjcPXA0ulHWEPrQXUgumwiZpLiTrClfDL_SODzeJwe53trCbGwKXVseqAQWh10/s1600/SAM_1931.JPG" width="640" /></a></b><br />
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Finally, we arrive at the<span class="st"><i> Pièce de résistance</i></span> - The Peninsula Classic Afternoon Tea for two (HKD$628).<br />
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A three-tier spectacle of sweet and savoury, sitting in the middle of our table, demanding my attention like a spoilt cat. The top level were the sweets, strawberry pudding, chocolate hazelnut cake, raspberry cakes, and a peach tart - with the 'peach' actually being peach-flavoured syrup encased in a thin membrane structure, running down your tart like an egg yolk as you bite into it. </div>
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I can't go into every one of the elements individually, but I make special mention to the chocolate-hazelnut cake concoction. It was lovely, velvety dark chocolate on sponge with hazelnut cream, and a touch of crisp wafer. That was very enjoyable for me. </div>
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The savory second tier was a smattering of sandwiches, and a sort of weird egg and vegetable quiche. I didn't find the quiche very appealing as it was quite tasteless, and the sandwiches were basically sandwiches. Ham fillings, smoked salmon, some cucumber and cream, the basics.</div>
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There wasn't anything that particularly stood out for me on this plate, but it wasn't like I didn't just have an amazing Club sandwich. </div>
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As with all afternoon tea sets, there must be scones. Scones, scones, scones. </div>
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I'll be honest with you - these scones straight up blew my mind. They were, visually, much taller than the regular butter scone, and their deep-browntops were lovely and tore off easily, crumbling very little. These observations immediately indicated to me that this would probably not be scones that were too dense, and perhaps more cake-like in texture. </div>
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I was half right - the scones were fluffy, but retained a level of density in their texture. Buttery on their own without overwhelming, not absorbing the lovely clotted cream and jam - both with just a touch of sweetness so they didn't turn me off - as I spread the mixture onto the surface. Not too dense that you would feel it sticking to your teeth as you chewed, and not so fluffy that it would be too light and become a cake instead of a scone.</div>
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Absolutely
perfect scones. I literally had no time to process my thoughts about
these scones because I was too busy shoving them into my mouth-hole. </div>
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We ate a lot on this day.</div>
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I had long conversations with my parents as we sipped tea and made our way through the delights presented to us on this day. We nibbled and chewed and laughed as my dad plopped too much jam on his scones, and our little table almost ran out on space to put any extra plates or cups. </div>
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It was a very peaceful, very comfortable time for me. </div>
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What else could I possibly add to this review that could articulate my happiness of simply being here, let alone being able to dine here after so many years of missing it and thinking of it? </div>
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Service is impeccable, the food is delicate, simple but delicious - complimenting their teas. Their cutlery is aesthetically beautiful with an old-school charm, which extends to everything they do, serve and decorate with. It isn't possible to say anything I would dislike about the Afternoon Tea at The Peninsula. I could gripe about the queue, but why would I when I expected it? That's like me complaining about having to queue at the bank. </div>
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I hope you have the opportunity to experience this - I'm not talking about experiencing having afternoon tea at the Peninsula. I'm talking about being able to experience finally fulfilling your One Place, of finally being there and knowing it was exactly as you imagined and so much more. It was unforgettable for me how I felt at that moment, and I want everyone to be able to feel the way I did at some point in their lives, whether its at the Peninsula, or any other place. </div>
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<b>The Lobby</b> can be located at:<br />
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G/F Peninsula Hong Kong<br />
Salisbury Road, Tsimshatsui<br />
Hong Kong, SAR<br />
Tel: +852 2696 6772<br />
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香港半島酒店<br />
香港九龍梳士巴利道 <br />
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<span class="title">Hours</span>
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<div class="details richtext">
7:00 am - 12:00 am (Sunday to Thursday)* <br />
7:00 am – 1:00 am (Fridays and Saturdays)*</div>
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*Afternoon Tea: 2-6PM <br />
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(No reservations for Afternoon Tea, smart casual attire.) <br />
<br />weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-68026801673040235302015-01-21T17:45:00.001+08:002015-01-21T17:45:16.781+08:00Food Review: O.BBa<div class="separator" style="clear: both; text-align: center;">
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Following my review on <a href="http://i-got-it-from-my-mama.blogspot.sg/2014/01/palsaik-samgyupsal-seoul_17.html" target="_blank"><b>Palsaik Samgyupsal</b></a> in Seoul and <a href="http://i-got-it-from-my-mama.blogspot.sg/2013/09/seoul-bbq-buffet-northbridge.html" target="_blank"><b>Seoul BBQ Buffet</b></a> in Perth, I only think it's fair that I wrote something about the Korean Barbeque scene in Singapore. Since the Korean popularity boom, Singapore has seen a huge amount of Korean specialty grocery stores increasing all around, making it easy for the <i>kimchi</i> lover (like myself) to obtain Korean food and snacks. Needless to say, Korean restaurants of all sorts opening all over our little island - the most prevalent of all, doubtless, are the Korean BBQ restaurants. Ask anyone who loves Korean food and immediately they can name up to five Korean-styled BBQ eateries in various locations with various specialties. </div>
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A little unbelievable to many, perhaps, since the idea of sitting around a hot pan frying various meats is not an ideal way to cooling off in the humidity and heat of Singapore. </div>
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Personally, I have tried a few Korean-styled BBQ restaurants, some cheap, some expensive, all serving around the same things - but none of them have enticed me to return for any reason. </div>
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Until I tried <a href="https://www.facebook.com/pages/OBBa/217291855146124?sk=timeline"><b>O.BBa</b></a>. </div>
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O.BBa is different. I am writing this because I have returned to O.BBa four times since me and my friends first had dinner there late last year. My friend recommended it to us at whim since we were in the Tanjong Pajar area, and we have yet to stop wanting to go back when the craving for Korean cuisine strikes us. </div>
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Firstly I have to admit, that O.BBa needs more exposure. Competition is stiff, and O.BBa is not a large restaurant, so it actually does need exposure and word-of-mouth recommendations. If you have ever been to the roads of Tanjong Pajar, there are plenty of Korean restaurants lining the streets - most of whom are always filled with people, and then some. For some reason, O.BBa's crowd is manageable despite the dinner rush, even on Friday evenings. I've always found it strange, since even some of the worse restaurants in the area have larger crowds then this humble little shop.</div>
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Secondly, I think if I've been here four times, it's a pretty clear sign for me to write a bloody review. </div>
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As with all, if not most, Korean restaurants, you get the usual fix-ins once you get situated in. Depending on the lady boss, and head chef of O.BBa, these assorted sorts of <i>kimchi</i> will vary. Of course, the standard nappa cabbage <i>kimchi</i> will remain a constant. O.BBa will serve up to eight dishes and gladly refill them should you overdose on your appetizers. </div>
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My favorite, other than the standard cabbage <i>kimchi</i>, is the long beans (or french beans, or green beans) <i>kimchi</i> - which is not spicy at all but extremely addictive, and the forever lovely, crunchy-delicious mung bean sprouts. During my last visit, we also tried some variations in the form of preserved diced oyster mushrooms, crunchy and tangy with bursts of spiciness. You will also get some in the form of seaweed, or chives, and perhaps even brinjal. We indulged in these dishes with gusto, while sipping on <i>chumchurum</i> and waiting anxiously for our meals to arrive. </div>
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All delicious, all different, with one similar, sole purpose of whetting your appetite for the meats headed your way. Boy did they. </div>
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We ordered up a set meal, the Special Beef Set, which costs $99. It comes with a small hotpot soup of your choice (we had the spicy <i>kimchi</i> soup), a similar sized steamed egg dish, five different cuts of beef with sliced oyster mushrooms and onions for grilling, finished with a complimentary <i>bingsu</i>, or shaved ice dessert. </div>
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Additionally, we also ordered a side of <i>jap chae</i> and <i>yuk hwe</i>, since it was a table of four hungry, hungry ladies. </div>
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The steamed egg has always been the first to arrive all the times I've been here, and this time it was no different. A more rustic version of the Japanese <i>Chawanmushi</i>, less silken then the Chinese egg custad, the steamed eggs are kept warm and inflated like a pseudo-souffle within the hotpot as presented, with speckles of red and green peppering the top in the form of spring onions and carrots. It's a simple dish, lightly flavored, hot and comforting.</div>
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The <i>Jap Chae</i> also arrived - a plateful of sweet potato noodles stir fried with crunchy slivers of various vegetation, semi-soft cabbage, meat of your choice (pork, beef or chicken), topped with toasted sesame seeds. Aromatic sesame oil, soy sauce with a big punch of sweetness from added sugar and the sweet potato noodles, or <i>dangmyeon</i>. To be honest, this was ordered as a filler since we were waiting for the meat to be ready, but I personally think it's too delicious to even be called a side dish. </div>
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Our meat platter arrived, and as the server started the fire for cooking, we feasted on our sides and our appetisers, watching the server deftly light the charcoal, and another who started setting our table for the meat time. Several sauces were placed on either side of us, small dishes of chilli paste, marinated raw onions and dipping oil. </div>
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We chatted as the charcoal heated up, and once it was, the server flipped a grill lid on to the flames, scattering the onions and mushrooms around it, waiting for the grill to heat up properly before he could apply the raw meat. It was safe to say we may have scared several servers with our extremely boisterous, almost uncontainable excitement as he started putting meat to hot grill. </div>
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Before we go into the meats, let me actually go into the meats for you. </div>
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As I mentioned, we ordered the Special Beef Set, a slightly pricier version since it was four of us this time, allowing for five cuts of raw beef. Two of which were marinated in special sauce, and all of which had varying sizes and slices. I'm not too good with my beef cuts (I'm good for eating them, however), but I'm going to attempt to identify them for you, dear readers, and should you find anything wrong, please feel free to correct me. </div>
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Our beef platter included: </div>
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- <i>Galbi</i>, marinated beef rib, bone, rolled in sauce and last to be cooked on the pan. </div>
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- <i>Chadolbaegi</i>, sliced beef brisket, curls of it often being iconic in most Korean grills and barbeques. </div>
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- <i>Deungshim</i>, a whole, heavy, succulent rib-eye steak.</div>
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The remaining two meats, I simply don't know what cuts they are - one being marinated and one not. I do think that the marinated beef cubes are perhaps brisket as well, or some tougher cut as marination in Korean food is done for the tougher cuts. The other, also served in smaller bites, is intensely marbled and delicious on its own when cooked. </div>
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As the first batch of meats went on the pan, we also saw the arrival of the <i>Yuk Hwe</i> - a Korean version of <i>beef tartare</i>, raw beef mince served with sesame oil, soy sauce, a raw egg yolk and either nashi pear or apple slices. It would be mixed well, then served cold. </div>
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I love, love, love this. The best still comes from Perth's Seoul BBQ Buffet, of course, but this was not too shabby. The beef mince was fresh with no aftertaste, with a lot of texture since it was not minced too fine - thick slices of pear, strong hints of raw garlic and silky egg yolk keeping it all together. Some of the versions I've had are served with pine nuts, or without raw garlic, and perhaps even sliced or minced more fine, but O.BBa's version is lovely with an enormous amount of freshness and flavor with no raw aftertaste. </div>
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I did lament the missing pine nuts, but this was bolstered by the fresh meat and lovely pears of the dish. </div>
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As we went full speed ahead with the meal, I have little to say about the rest of the meats since absolutely all of them were delicious. The meats were not frozen, and if they were, they have been defrosted to room temperature to ensure the right cooking time and the absolute amount of taste and freshness. Along with the tiny pot of garlic, softened onions and slightly charred mushroom slices - pile anything you fancy into the provided greens, have it with any sauce, since the creation of any taste sensation is possible for these meats. </div>
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If I had to nit-pick, it would be that we didn't have enough meat. Additionally, that the marinated meats were not as exciting for me as the cuts left alone. However, I think that's a matter of personal preference, but whatever preference you have towards beef or meat, O.BBa's meat platters will not disappoint you. </div>
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Seriously, the amount of marbling I saw on the raw cuts of beef steaks and slices were a good indication to me of the food served here. There is little more satisfying than the white strips of fat turn translucent and liquid over charcoal heat. </div>
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We were so absolutely devouring the meats that we almost didn't leave any chance for the server to come in and change the pan (He succeeded, in the end, after fearing for his life and fingers). I have to say their service is unequivocally Korean - they paid attention to the food and meats more then the customer, ensuring that we, ultimately, did not f**k up the cargo with over enthusiastic cooking. </div>
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Woe betide, he or she who manages to burn their Korean BBQ meats. </div>
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Finally, after all the meat was cleared, and all of us reclined in our seats and started having the meat sweats (don't ask, don't google), our server made quick work of cleaning up the table and asking us if we would like our dessert. I had almost forgotten at this stage about the <i>bingsu</i>, but was not too fussed. </div>
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Essentially, as I had some of the dessert, it was shaved ice with various sorts of toppings on it. Ours was red beans, pineapples, some sort of sweet sauce, and rainbow sprinkles. I can't say much more on this, since it tastes about as uninteresting as I described it to be. If this was to be <i>bingsu</i>, which it was supposed to be, the ice definitely needed to be shaved better and the toppings given much more Korean elements in terms of variety. </div>
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With the very weird <i>bingsu</i>, we ended our meal with a bill of $180, which included one beef platter set meal with the fix-ins, one <i>yuk hwe</i> dish, one <i>jap chae</i> dish, and a bottle of <i>chumchurum soju</i>. Split four ways, that amounted to about $45 for a person.</div>
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Also, one should note that this establishment closes late. I turned up
once, after 10 in the night - and the server did not even blink,
quickly showing us to our booth. She mentioned that they close around
1am, but it may change. I don't actually even have an official closing or opening time for O.BBa, but I do hope you visit! </div>
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<b>O.BBa</b> can be located at:</div>
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63 Tanjong Pagar Road</div>
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Singapore 088484</div>
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+6564639262</div>
weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com4tag:blogger.com,1999:blog-3423967594012516564.post-57070085165013938972015-01-19T01:07:00.001+08:002015-01-19T01:12:23.204+08:00Food Review: TWG Tea Singapore <div style="text-align: justify;">
I find tea to be a balm for many things and events in my life.</div>
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It's hard to say when I started loving tea, but it never occurred to me how important it was in my life until I had to go without it. I had opened my pantry on a fateful winter afternoon to find that I had forgotten to replenish my teas, and it was at that moment - while looking woefully between my pantry and my little plate of shortbread biscuits - I realized that it had wormed its way into my life without me even knowing it. </div>
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In Singapore, tea is easily accessible. Whether you drink it posh with fancy sugar cubes and beautiful silverware while looking up into the nose of a snooty butler, or out of a plastic bag from a bustling coffee shop bought from a man or woman with the voice range of a banshee, tea is not difficult to find and can be found in many forms, catered to your every whim.</div>
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To start off my review officially, let me tell you one thing: <a href="https://www.twgtea.com/" target="_blank"><b>TWG Tea</b></a> at Takashimaya made me very upset when it first opened its doors. </div>
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The reason being it had taken over the lot previously occupied by Royal Copenhagen Tea House - which was my absolute favorite when it came to tea-time. It remains one of my deep regrets in my life to not have written about Royal Copenhagen more, more so now that it cannot be found in Singapore (please let me know if you have information leading to this being in the contrary), and I transferred much of that regret into an automated disdain for the TWG Tea establishment in its place. It was unfair to them and to be honest I did not care much for being unfair or for them. </div>
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So of course I did a review today. </div>
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If I had to describe TWG Tea, it would simply with the word Gold. They love the color. Even their menus' (all three of them including a Tea Book) literature are exceedingly fancy. Their decor is lavish and blindingly posh - reminiscent of Victorian accents as you sit and listen to the delicate tinkle of spoons against tea cups and find yourself inhaling the permeating scent of teas from their iconic tea wardrobe, stocked to the brim with lovely tins of tea leaf blends as the sunlight fills up the parlor in the laze of mid-afternoon. </div>
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I'm not even mention their ten million chandeliers.</div>
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As it was tea-time, TWG Tea in Takashimaya Ngee Ann City was slowly filling up with customers seeking refuge from the mid-day heat and the bustle of a busy shopping mall. Tired feet and parched throats find themselves here with a hankering for teas iced and hot, and maybe even a sweet treat or two to sooth frazzled nerves from the crowd.</div>
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Me and my tea-time partner were no different - so we ordered up TWG's Tea Set Menu, which included an assortment of three finger sandwiches (it doesn't involve fingers for fillings) and salad, two scones served with creme fraiche and jam, with a pot of tea for one. We also added some macaroons, which were added to the tiered display, Earl Grey and Chocolate, Matcha and Rose Macaroon. </div>
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I have to admit the presentations were very lovely - time was taken to ensure this presentation was to standard. As I chatted with my partner I observed the server calmly arrange macaroons onto the plate, and with careful inspection, wiped around the plate to ensure there were no stray crumbs on the pristine white plate. He finally placed the tier on our table, sliding it just so to ensure it sat perfectly between us and arranged the three individual plates. The server was either well-trained or extremely meticulous; both of which I appreciated.</div>
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I felt like I was watching something out The Grand Budapest Hotel.</div>
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For tea, we had two different pots, mine being the Bodhi Dharma Tea - an ethereal blend of black tea and Chinese green tea leaves. The other was a pot of tea named the Ace of Hearts Tea, which was a blend of South African Rooibos and Ceylon. Again, care was taken when the server was preparing the tea, as they both had different preparation methods, amounts of tea leaves and steeping time. As our server poured a small amount into the two shallow tea cups, the teas showed their difference immediately through the intensity of color and aroma.</div>
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At first sip, tea-time officially began.</div>
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We started with the scones - warm and served, again, in delicate chinaware, with fresh clotted cream and tea jam. Both condiments are subtle in flavor, never to overpower each other but to work together on a buttery, crumbly surface of this simple, classic confectionery. </div>
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I am glad they did not serve the scones with butter, which would have been quite a waste and to me, a faux pas committed by many establishments, plus TWG Tea had access to a lovely tea jam under their label, so they may as well use it for serving. The light cream, you will find, soon melts over the surface of the scone as is absorbed - softening the dense pastry and adding the slightest sweetest to it. </div>
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TWG Tea is quite known for their varieties of macaroons - extensive flavors are often seen arranged according to color and flavor being sold in TWG Teas' many franchises around Singapore - and this is also apparent in the Takashimaya outlet. Uniformed rows of beautiful pastel colors, lovingly made and then arranged in the display for customers to peruse. </div>
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As I mentioned, we added several to our tea-time menu - but there are many flavors, from fruit to mint, all going well with hot tea, since most of the flavors were probably inspired by their tea blends. We both especially the Earl Grey Chocolate Macaroon, and we ended up with one each. I first had this flavor a few years ago as a gift from a friend, and I loved the airy shell, crumbly with a slight chew, the ganache tasting of deep dark chocolate with an aftertaste and scent of pleasant Earl Grey leaves. </div>
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I took a bite, and had a sip of my Bodhi Dharma, now cooled and even lovelier. It was quite the experience for my palate. </div>
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The non-finger finger sandwiches, an assortment of three, were passable - not impressive as sandwiches but not bad enough for me to not want them. Cucumber, Foie Gras, a few slices of chicken on buttered toast, the basic condiments for simple sandwiches. The salad was a filler, albeit overdressed, a nice touch to give you the illusion of value for money. </div>
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I didn't hate it, but it didn't make much of an impression - they didn't particularly go well with the tea as well, so I was not very interested in them. </div>
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As we enjoyed our treats, we were interrupted by the addition of new items to the massive dessert cart we were seated right next to (both a blessing and curse perhaps), and found ourselves immediately intrigued by this moss green, jello looking dessert. I relented to my curiosity and asked the server about the new dessert. He explained that it was not actually jello, but actually a mousse coated in pistachio jelly, so we went ahead and decided to try one.<br />
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There were, of course, other desserts added with this green wonder - several large blueberry tarts, and a purple dome similar to the pistachio. There were also the daily treat TWG Tea calls their Tea-Infused King's Cake, which visually reminded me of the French Tarte Tatin. </div>
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I'll admit the color is intriguing, but pistachio makes sense. As we dug into it, the pistachio element was strong, also apparent in the mousse encased within. It also revealed, in the middle of the light green cream, a bright red middle of raspberry coulis with a bottom layer of thin sponge with chocolate cereal pops. In one bright green dome, I experienced quite a few textures, which was always appreciated in desserts. </div>
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I liked it. It was quite elegant as a dessert, light and a little pretentious with the right amount of sweet and tart, with nothing overwhelming - just like tea. </div>
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You will notice, that I mentioned several additions - this one was the last. A Strawberry Shortcake, also present in the dessert cart and disappearing rapidly once it was displayed.</div>
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A generous, lush rectangle of big, sweet strawberries immortalized in vanilla-scented, speckled cream, with two buttery almond butter pastries, then further topped with berries of several kinds. Sweet, perhaps even cloyingly so, but with bursts of freshness from the huge chunks of strawberries; a classic tea-time dessert for many. As well as visually attractive, it was also one of the nicer strawberry shortcake variations I've tasted so far. I've had several strawberry shortcakes, the nicest from a Japanese Patisserie, and some really not so great ones which either focus too much on berries or too much on sponge. </div>
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I really liked this tart-cake hybrid. I even ate the strawberries. I personally, am not a berries person (they freak me out) and don't particularly like berries of any sort but this went down a treat. </div>
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I have to admit, attention to detail was quite good in TWG Tea, especially in terms of service. We initially had a different server, a Filipino (he is in one the above photos) who seemed to be asleep on his feet and not really listening to me at all when I asked for sparkling water, but someone else stepped in and saved the day. I only mention his ethnicity because the person who stepped in was also a Filipino, a lovely lady and a bespectacled, smiley, Chinese guy (both not pictured) who saw my slight pause when I spoke to their unfocused, sulky colleague and thankfully did not share his lack of service attitude. </div>
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We paid a little over $90 for our tea-time, but it was quite a lot of desserts, and two very lovely pots of tea. </div>
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Do I miss Royal Copenhagen<span class="st">? With all my heart - but perhaps I have gotten over my unhappiness towards TWG Tea. </span></div>
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<b><a href="https://www.twgtea.com/" target="_blank">TWG Tea</a><span id="goog_499784329"></span><span id="goog_499784330"></span></b> Takashimaya can be located at: </div>
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Takashimaya Singapore, </div>
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391 Orchard Road, </div>
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Level 2 </div>
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Singapore 238873</div>
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63631837</div>
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Mon-Sun: 930AM to 930PM</div>
weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-75783887883047422482015-01-12T03:08:00.000+08:002016-05-11T11:34:22.819+08:00Food Review: Sacha & Sons<div class="separator" style="clear: both; text-align: center;">
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In New York City, there is an delicatessen known as Katz Delicatessen. They are more often known for their Pastrami on rye - or if you are a Meg Ryan or Billy Crystal fan, their cameo in the film When Harry Met Sally. In my teenaged mind, I assumed Meg was having an unexplainable amount of happiness over her sandwich. (I was later horrified when I watched it again and actually paid attention to dialogue.)</div>
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Perhaps she was - I've never tried their Pastrami. </div>
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<a href="http://www.sacha-deli.com.sg/" target="_blank"><b>Sacha & Sons</b></a>, hailing their authentic New York flavors has opened in Singapore, in central Orchard. Of course, before I decided to try their food (and further write this review) I read some reviews from other sites and was immediately taken by their signature carved meats, boiled-then-baked bagels with lox, and their suburban American charm. </div>
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This American charm was not lost on me when I arrived after making my
appointment online, and was seated at my bench while awaiting my brunch
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You will notice, I hope, that the menu focuses heavily on Pastrami or corned beef. Occasionally your eyes will come across the words lox, cream cheese, latkes and eventually even see chopped liver. </div>
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They are all as intriguing as you think. Since it was brunch, we were quick to pick up on these items as well and orders were made after several negotiations with each other across the table. We thankfully didn't have the same issue with drinks or I envision a bleak future for any future brunch dates we may have. </div>
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I had a lovely black cherry soda and my company decided on the standard lattes - no complaints were made about the coffees. Since two out of three of us used to be what I hoped to be experienced baristas and all three of us had coffee running in our system instead of blood I assume the coffee was up to standard and not hastily produced. Also those black striped straws are cute as f**k. </div>
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The first of the treats was the Scrambled eggs with Sturgeon, Smoked Salmon and Caramelized onions at $18. This came with a herbed cream cheese on the side and a sesame bagel:</div>
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I had a sample of this as my company chowed down, and the scrambled eggs were lovely - silky with balanced flavors between the smoked salmon and sturgeon. The sturgeon meat by contrast is sweet and fresh, offsetting the saltiness of cured salmon. Fish being almost always risky on eggs was my initial impression, but this slight worry was placated by how delicious the scrambled eggs were. </div>
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I assume they went down a treat when paired with the fresh bagel and a smear of cream cheese. </div>
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My second companion had a simple and classic Bagel with Smoked Salmon and Cream Cheese for $10 - a pricey treat. </div>
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Again on the traditionally made sesame bagel was this generous dollop of cream cheese folded with smoked salmon and herb - the creamy texture of cream cheese with an additional sharpness of smoked salmon and a fresh hint from the chives (or spring onions, or scallions if that's more familiar to you). Since my companion has a weakness for this, she devoured the whole thing with little issues. </div>
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We also had a serving of Chicken Soup with Plain <i>Matzo</i>, or <i>Matzah</i> balls for $12. Personally, I have only ever heard of these Matzo balls and mostly as a Jewish staple, or even comfort food. </div>
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The Matzo balls are basically made of Matzo meal (a sort of flatbread), eggs, water and a fat of choice, then cooked in the soup. I will have to concede that while the chicken soup, sweetened with a doubtless amount of carrots, is lovely; comforting and ideal to whet the appetite - I did not really understand the Matzo balls that were presented with it. They had a bread like texture, attributed by the meal perhaps, and tasted somewhere between softened bread and a very light chicken meatball. </div>
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It is an acquired taste, but the soup was enjoyed, delicious and clear on the palate. </div>
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There was also a side of Chopped Liver (chicken), served with a side of (you guessed it) sesame bagel, topped with crunchy Gherkins, and also <i>Sauerkraut</i> with sliced eggs. As a side, they go for $10 per 100g, and they also have other sides as well, such as Moroccan Grated Carrots or a classic Potato Salad, but I've heard too much about the chopped liver to miss it. Also, I may or may not enjoy offal dishes too much and this dish hits the spot. </div>
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This was used as an excellent <i><span style="font-family: inherit;">pâté, </span></i><span style="font-family: inherit;">(we had lots of bagel left), and tasted like well-cooked, creamy livers without any </span>over exertion to disguise or hide the taste of actual liver. </div>
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Truth be told, I am currently still nibbling on some on a leftover, reheated bagel as I type this - so no, don't overlook the chopped liver if you are into offal dishes. It also tastes really great with a couple drops of Tabasco sauce if you need an extra punch. </div>
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The one and perhaps the only Grilled Reuben. </div>
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Folds of hand-carved Pastrami, a slab of Swiss cheese with tangy Russian dressing and soft Sauerkraut clasped in crispy rye, served with a mouthful of coleslaw and a couple of gherkins. You get your sandwich in a couple of options - the most important two options being the size (mine was a Regular for $18), a Large for $24, and an Extra Large (or You-Straight-Up-Insane) for $35. The second option would be the bread of choice - either rye, brioche or a bagel. </div>
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The Pastrami came recommended by the cashier, and I was glad for the recommendation. The Pastrami just tastes of the effort that was put into it - I took particular enjoyment in the peppery crust lining the very edges of these slices of heaven. Quality meat that has gone through the process of curing, with a lovely spice rub, cooked and then finally steamed when ordered, slightly succulent while leaving a peppery-salt aftertaste. The rye is toasted just so, with a melting cheese crisped around the edges for your pleasure, with the tang of dressing and fermented cabbage in the form of the classic Sauerkraut. </div>
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My world seemed to drop away. I occasionally regrouped from an Eden of Pastrami to take further bites and attempt to maintain some conversation with my two companions. If you are into sandwiches, and can appreciate the beauty of a steak or ham sandwich - this sandwich is for you. My 120g of Pastrami was filling and went down a treat in between some bites of gherkins, with sips of soup. </div>
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The world made sense for a moment. I felt a happiness that only beef could give me. If this is me being dramatic about food I don't even care - this was a sandwich I think our American counterparts would be proud of to see in Singapore. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xtyYXlfG5Tr1zjbhQeqAUT0sEomHMPALyC-v8FWCbGfzvUsPsWpUFYNEdA7RyGLLt6Vjl6rEQ9mNzQfhvZ55lRqO3SQIIS8mun1gBMhGCm0DbKrXyJHEXnPxV07NgdbSa6v1BWN83uk/s1600/SAM_1636.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xtyYXlfG5Tr1zjbhQeqAUT0sEomHMPALyC-v8FWCbGfzvUsPsWpUFYNEdA7RyGLLt6Vjl6rEQ9mNzQfhvZ55lRqO3SQIIS8mun1gBMhGCm0DbKrXyJHEXnPxV07NgdbSa6v1BWN83uk/s1600/SAM_1636.JPG" width="640" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLRHC6tRKV4bjTKn9U9bXyF8073XlN_DlgqwTL-9C3b8sWUnin72xK6FmqWmeco2QD6aKCMq8T-8P4xF9j55vlB4sNvmQxFv9dJSEevTkr-S3tJvstqnwRNEoRsY9854lGG97-VUyRYM/s1600/SAM_1651.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLRHC6tRKV4bjTKn9U9bXyF8073XlN_DlgqwTL-9C3b8sWUnin72xK6FmqWmeco2QD6aKCMq8T-8P4xF9j55vlB4sNvmQxFv9dJSEevTkr-S3tJvstqnwRNEoRsY9854lGG97-VUyRYM/s1600/SAM_1651.JPG" width="640" /></a> <br />
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I can tell you, in all honesty - Sacha & Sons is not cheap as far as brunch goes. However, I'm not adverse to visiting them again (perhaps corned beef will be my next calling) for some quality time with a beautiful sandwich over conversations with friends and family. It is well-known that Sacha & Sons is a sister company to the better recognized Wild Honey (I've been there once and didn't care for the experience) - but Sacha & Sons may well outdo her counterpart. </div>
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You can be rest assured that this delicatessen will serve you proper grub here, and they will ensure you are filled adequately, as per their motto. </div>
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<a href="http://www.sacha-deli.com.sg/" target="_blank"><b>Sacha & Sons</b></a> can be located at:<br />
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333A Orchard Road<br />
#03-02<br />
Mandarin Gallery<br />
Singapore 238867<br />
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Sun-Thurs: 10AM - 10PM<br />
Fri-Sat: 10AM - 11PM<br />
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+65 6735 6961</div>
weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-44139321367392296142014-10-30T00:57:00.000+08:002015-05-26T10:27:05.348+08:00Review: Caturday Cat Cafe (Bangkok)<div class="separator" style="clear: both; text-align: justify;">
I have a dog at home. He's a miniature schnauzer I adopted 11 years ago, and Peter is the best thing that ever happened to me. He's the sweetest, most unassuming little guy anyone has ever met - and he also loves playing tag with the stray cats under our block. </div>
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Cats are a big part of my life. I don't own any, but I have always had an affinity with them. They can be off-standish and unpredictable, but they are sweet and loving animals when treated right. </div>
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So when I was in Bangkok, I made a trip to <a href="https://www.facebook.com/Caturdaycatcafe/timeline" target="_blank"><b>Caturday Cat Cafe</b></a>. </div>
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Caturday Cat Cafe is easy to find - just take a BTS to Ratchathewi station, and take exit 2. You will walk down a flight of stairs and locate Cocowalk Avenue - a strip of bars and pubs guarded by a lone security guard.<br />
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Keep walking down, and you will see the above signage. Hopefully some cats will lead you there, there are a few street cats around who are regularly fed and they hang around Caturday.<br />
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If you are clever (like me), you will go early and close to opening time so you can snag a seat and have some fun with the cats. They are all quite excitable during the first few hours of opening - peering out the windows as the staff get ready, chasing each other around and hiding under cushions before the staff lay them out.<br />
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As the owner opens up and shows you to your seat, you will be expected to take off your shoes and wash your hands at the safety entrance. The entrance is laid with a plush faux grass, and around the shoe shelves will be a big noticeboard filled with depictions of the café's cats and kittens, photos of customers with the cats, and even souvenirs left behind by some customers. </div>
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Make your way into the cool comfort of Caturday, and try not to squeal in excitement as the cats give you a sniff and run around your feet. </div>
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Caturday always strikes me as one of the better cat cafès around due to their attention to detail and merchandising. </div>
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You will see what I mean as we go along, but the most striking of these details is the very decorations used in the small space they have. Beautiful portraits on the long wall of the cats, resembling oil paintings of regal past. A beautiful mural hand-drawn on the large windows of the café, as sunshine streams through the wood pallet floors and floor cushions with the Caturday logos embossed on them. </div>
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As you browse the menu, you will see the various cats who reside here, and their names. (Note: Not all of the cats are depicted, the owner is always adding new kittens to the brood.) (Further note: Not all the cats respond to their names, so don't bother.) </div>
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Basic rules, don't bother the cats. Have fun but know that cats are unpredictable and don't like having their space invaded. Use common sense when near the cats, as depicted on the menu. </div>
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There are cats of all sorts here, munchkins, Scottish-Folds, British Short-Hair, Persians, Maine Coons, Tabby Cats, Siamese, Ragdolls - all lovely, clean and healthy kitties.</div>
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Also, if you must know one cat in the establishment, it is the head honcho. He is The Cat here. He is the Alpha and the First, and the boss of the boss. </div>
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His name is Katchup, and he will sleep through it all. He has fathered a few of the cats who now live in Caturday, and he is the sleepiest and most unimpressed of them all. As we go along I will try to remember as many names as possible, both to impress you and to test my own memory, but just marvel at the lovely, lovely cats here and the beautiful environment they are in. </div>
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This is Papoy, whom I hear is the son of Katchup. </div>
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The cats have free reign, and some of the older cats will occasionally appear in the fake television screens behind the wall to take a break from grabby hands and the excited noise. There's food and water available all the time for the cats and plenty of crawlspace above and around the café with plenty of cat posts, high beams and climbing poles for play. </div>
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This sweet little girl is Hedwig, and I think you should be able to tell why. </div>
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Occasionally, if you have your bag open, you will find a curious little guy exploring the depths. One of them, is Jabba. He also happens to have a pair of smudges on his back which sort of resemble little wings - which is kinda cute, I have to admit. </div>
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Also, the staff were quick to remind me that Jabba is most likely to try and sneak nibbles or drinks off your table. He's a sneaky guy who is also very greedy. He's really adorable so I guess he gets away with it a lot. </div>
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Speaking of food, ours arrived. Caturday has some pretty standard food, and some really cute looking desserts. </div>
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If you are looking for hardcore grub, it's probably not the right place, but they do have stuff like pasta and fries, and even soup. Portion wise it isn't a whole lot, but if you're here to take in the atmosphere while having some light snacks and desserts, you'll be taken care of. </div>
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Also they do amazing iced coffees. I had an iced caramel machiatto here and it was amazeballs. We also ordered up some cheese fries, and a plate of red velvet cake since it just looked plain delicious (and flipping adorable). </div>
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By now, you should have noted that Caturday is really into their merchandise. Everything you use here will have the Caturday logo on it - they try their best to put it on absolutely everything, even in the handsoap in the really cute bathroom. </div>
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Coasters, glasses, teapots, cushions, table settings and numbers, even their cakes, they are all designed perfectly to suit the theme and to remind you where you are. I was very impressed with their attention to making everything as immaculate as possible for a cat café.</div>
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Back to the cats! This was my sister's favorite - a precious, huge bundle called 18. She was spread over a pile of cushions, and had to lifted with the cushion should someone need a seat on the floor. She was not bothered at all by the cooing and giggling around her as she snoozed on. </div>
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This maine coon was the tallest of them all, and the name is Bozo, if I remember correctly. A strong and silent type, who enjoys playing with the cat toys - at the right time, of course. There is a time for play and a time for quiet contemplation. </div>
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This adorable, adorable white munchkin was the first ever cat to approach me when I first came to Caturday earlier in April this year. She was sweet then, and she is even sweeter than ever now. </div>
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Her name is Yuki (meaning Snow in Japanese), with a pair of lovely eyes and an even lovelier disposition. </div>
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I must clarify, that my purpose of visiting Caturday was two-fold. One was to spend some time with the many cats here while grabbing some snacks and coffee, and the other was buy some merchandise for me and my friends back on home ground. </div>
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I mentioned that Caturday was big on merchandising, and I was not lying. Anything you fancy, silk scarves, wall clocks, cups, mugs, coasters, drink tumblers, bags, keychains big and small, pet supplements, pet shampoo and handphone cases - a latest addition. </div>
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Some may even be out of stock, so purchasing these items depends on both luck and timing. As far as I can tell, Caturday will keep churning out new products and they will just get more and more adorable. </div>
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You can even buy some treats for the cats or your own pets back home. </div>
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As always, cats will be up to something - as I purchased some merchandise Hedwig decided she would investigate my bag to ensure I didn't steal anything from the shop.<br />
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I think she was satisfied that I was a good customer, so she took a seat for photos and chin scratches. Yuki then came along to really double check, and they both started to make a game of the plastic bag and my hand. </div>
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It was all quite funny, and the owners just laughed and shook their heads at the antics of these two little things.</div>
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Yuki also decided to try to check my bag as well, and found my very interesting keychain, which entertained her further. </div>
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I am very much in love with this place. The owners were always on hand to ensure you were comfortable and the cats were comfortable, staff are attentive and friendly - the area is always kept pristine, and the furniture and decoration are just a sight. </div>
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It's a wonder anyone ever manages to leave such a therapeutic space, as cats and kittens snooze next to you, some playing around the floor to the delight of the customers, I wish I brought my sketching pad to draw some of the beautiful cats purring next to me. </div>
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If you ever have a chance to, try to make some time to visit Caturday. If you are a cat-lover, you cannot miss this space - it is just that amazing to be here. </div>
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Who knows, you may even be lucky enough to see Katchup awake. If not, he's always available for a cuddle. </div>
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Caturday Cat Cafe can be located at: </div>
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4.5 Cocowalk Avenue </div>
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Bangkok, Thailand 10400 </div>
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+66 2 656 5247</div>
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Nearest BTS station: Ratchathewi, Exit 2</div>
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Closed on Mondays</div>
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12PM-9PM, Tuesdays to Fridays</div>
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11AM-9PM, Saturdays to Sundays</div>
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*Again, all the photos were taken by my adorable little sister, and she can still be reached at <u>yeowenna@gmail.com</u> </div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-26799388065364696012014-10-28T19:50:00.004+08:002015-05-26T10:29:12.784+08:00Review: Neverland Siberians, True Love Cafè (Bangkok)<div class="separator" style="clear: both; text-align: justify;">
I recently told a few friends that I would be making a trip to Bangkok, Thailand for a short holiday with my family. My family and I love Bangkok, you know, food is awesome, hotels are cheap and awesome, massage is aaaawesome, what's not to love about Thailand. We visit almost three times a year. </div>
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Almost immediately, I got recommendations to visit a special place, a place where you could have food, some drinks and get your dose of fluffy dogs. </div>
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Big, fluffy dogs called Siberian Huskies. </div>
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So we made the reservation, and turned up on a quiet afternoon to this mysterious place called <a href="https://www.facebook.com/neverlandsiberians" target="_blank"><b>True Love Cafè</b></a>. Otherwise also known as <a href="http://www.neverlandsiberians.com/index.php?p=news" target="_blank"><b>Neverland Siberians</b></a>. </div>
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First things first, note that the easiest way to get to this space is by <i>tuk-tuk</i> or taxi - if you attempt to walk here you will be very very unhappy. It is at the very end of a long line of houses, and extremely easy to lose your way if you aren't familiar with the roads of Bangkok. </div>
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Secondly, make sure you make a reservation. Call the owner and they will slot you in at one of the three slots they have through the day to meet the pooches and have your meals - while I was here I noticed, with much exasperation, people walking in and asking for a table despite repeated apologies from the owners and staff that they were fully booked for the day. </div>
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Thirdly, when you've made your reservations, the owner will most probably also provide a map of which to show to the cab driver or the bellboy of your hotel or any local. When you are ready to leave, the designated tuk-tuk will also arrive after being called by the owner, and the driver will drop you off Ari BTS station, where you can either take the train home or take a cab. </div>
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With that out of the way - let's get down to business. </div>
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There is no entry fee to True Love, this fee is covered by the set meals you chose to buy. There are three options: the basic dessert set (150baht) where you get a drink and any dessert of choice, the snack set (250 baht) where you get a drink, a dessert of choice and a light snack of choice, and finally, the meal set (350 baht), where you get a drink, a dessert of choice and a meal choice from the menu. </div>
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True Love isn't only known for its puppy love, it's only known for the cakes - lots and lots of cakes. </div>
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Ice-cream cakes in the form of swiss rolls, sorbet sponge cakes, mille cakes, cheesecakes, red velvet cakes, strawberry short cakes, cream cakes, tartlets and chocolate mousse cups- any dessert of your choice. </div>
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All set menus come with a cake so nobody will miss out. </div>
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My family was a party of four - so once we got settled down, the owner (whose English is impeccable) gave us a quick run down on the set menus, and after some recommendations we got the peach mille cake, an Oreo cheesecake, red velvet cake and the strawberry ice cream swiss roll cake. </div>
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My sister, having never tried a mille cake decided to go with the peach mille - soft sweet layers soaked in sweet cream and sliced peaches, with a thicker sponge base, possibly to make up for the lack of 20 layers of crepes. </div>
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The star of the dessert tray for me was this red velvet cake - light sponge with generous layers of rich cream cheese frosting. I am a sucker for cream cheese frosting in any form, and even more so when paired with the softest sponge layers in a deep, rich red. </div>
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The strawberry ice cream swiss roll was a roll of lovely, frozen delights. Soft pink cream encasing a thin sponge layer, which further encases a thick hoard of strawberry ice cream. This swiss roll was selected through much deliberation, as there was a whole fridge full of different flavors to choose from. </div>
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It was very stressful to pick one from so many choices but I'm glad we pulled through. </div>
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The last was picked for my dad, who is a humongous cheese cake monster. A pretty standard American cheese cake, very rich with slabs of Oreo biscuits and a similar biscuit base. </div>
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As we got started on desserts, we had our drinks while waiting for the mains to arrive. Life was not made to have dessert last.<br />
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Our snacks consisted of some Thai-style fried chicken wings with sweet chili sauce, a sampling of prawn fritters, some fries and a plate of spicy fish fried rice, recommended by the owner. </div>
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The food was great, pretty standard and fuss-free - the snacks great for sharing and conversations, the cafè buzzing with quiet anticipation as our slot approached to meet the husky dogs. We had a good hour or two to burn as we were there early, and never felt rushed or uncomfortable in the clean and spacious space, with ever helpful and accommodating staff. </div>
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As we sat, the staff handed us a laminated sheet of some basic rules with regards to the dogs. There are three slots every day to meet the pooches, at 1230 to 330pm, 330 to 530pm, and finally 630 to 830pm on Fridays to Sundays only. </div>
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Only a limited amount of customers are allowed to meet the dogs at these three slots, so arrive early if you want to set aside enough time to have your meal. </div>
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Basic ground rules, husky dogs aren't the usual frisky puppies and they are definitely not toy dogs. If you love dogs enough you will know never to grab or agitate them. They have teeth and they choose not to use it, so don't do anything that will make the dogs uncomfortable. </div>
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They don't allow food or treats to be given to the dogs as well, both for the safety of your hands, and the health of the dogs so don't assume treats are ok - you don't want to be responsible for any sick puppies and the owners don't want to be responsible for any bitten hands. </div>
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As we put on some blue plastic footsies, a lovely Thai lady did a short introduction in both Thai and English, reminding us to sanitise our hands before entering the compound, that the dogs don't all get along so some have to be in separate kennels, and that there are a total of 22 Siberian Huskies, one Akita Inu, and one Shih Tzu. </div>
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If it was one thing that was obvious to me immediately, it was that these dogs were impeccably well groomed. Neverland Siberians also breeds these dogs from an extensively well founded lineage of champions, so it didn't surprise me that this dogs were all beautifully maintained, with lovely temperaments. </div>
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Curious and active, they would run around the large enclosure playing with each other, and even chase down a fallen leaf or excitedly follow their many handlers around for a piece of ice or some cuddling. These were happy dogs, no dog was overtly excitable or aggressive, and all had their own place. If one of them had an accident, the handlers would come in immediately to clean it up - hopefully without one or two of the husky dogs chasing the mops.</div>
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As we got acquainted with the pooches, I took a seat at the benches and watched the dogs run around. Some customers were very excited, chasing after the dogs and screaming for a photo. The dogs did not respond to these customers, as I expected. </div>
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Some customers were calm and waited for the dogs to find a comfortable spot under the many ceilings fans, before giving these lovely dogs a tummy rub and then further, a photo opportunity. The best time for a photo was during the ice break, where the handlers brought out bowls of ice cubes to feed to the dogs, excellent for play and cooling them down in the heat of the day. </div>
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Throughout the activities, the owner and I presume breeder of many of these huskies would calmly walk around, and take a seat on the ground. </div>
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The lone Akita, whose name I hear is Fushigi, meaning secret, or mystery, would sidle up to him, and they would have a quiet moment of play fighting. Fushigi is no small dog, even taller and larger than a standard sized Siberian Husky, yet in his owner's arms he is sweet and soft, nipping with no force and ears folded back in happy submission as he received his cuddles and play-time. </div>
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It was easy to see that all these dogs were special and lovely. Their safety was a priority for the owners, as any dogs whose temperaments were not compatible with each other, or not suitable for the many attention of the customers would be segregated so they would not be stressed or unhappy. </div>
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Some of the dogs were content to lie down and receive as many cuddles, some were happy to run around and sniff around the customers. None were hassled, or stressed or even overtly rough with anybody. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zUzGq_MqLHfhFZAVT8O0G47X3lVNky9P9oaeRJ7S8LdjDsaY5IHgt2_7hS3zVIlj40qm5IPvgMSXODNKJf56hby9KCeO4MEAgHLHJBq7sD4hjgVr_5xAl8AccS9NKRPfUIk-8eFl-AA/s1600/IMG_2017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0zUzGq_MqLHfhFZAVT8O0G47X3lVNky9P9oaeRJ7S8LdjDsaY5IHgt2_7hS3zVIlj40qm5IPvgMSXODNKJf56hby9KCeO4MEAgHLHJBq7sD4hjgVr_5xAl8AccS9NKRPfUIk-8eFl-AA/s1600/IMG_2017.JPG" width="640" /></a></div>
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If you, like me, are a dog lover and find yourself content to spend hours with some very lovely pooches, True Love Cafè is a great place to go if you have time in Bangkok. There are many places where you can spend time with cats (a review of my favorite soon) and for a place to be this dedicated to dogs, and one specific breed is something to be in awe of, and no mean feat.</div>
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I recommend this to anyone who would like to see what Siberian Huskies are all about, and what they can get up to. </div>
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<b><span class="Apple-style-span" style="color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; font-weight: normal; line-height: 20px;"><span class="Apple-style-span" style="color: black; font-family: Times; font-size: small; line-height: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeExBhkkrY1Tkgw05LdZ-L2cZ4SjeDLaes0M5OfvRgebNbc2QclwiRfalrHzgoZz643wj4jRIJTDcseLr9Ff7r77JLd-UIBDYlzJkO3F4u820emieFJhlNMenT8syeAVo-IhnAfSNzwI/s1600/IMG_1948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDeExBhkkrY1Tkgw05LdZ-L2cZ4SjeDLaes0M5OfvRgebNbc2QclwiRfalrHzgoZz643wj4jRIJTDcseLr9Ff7r77JLd-UIBDYlzJkO3F4u820emieFJhlNMenT8syeAVo-IhnAfSNzwI/s1600/IMG_1948.JPG" width="640" /></a></span></span></b><br />
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<span class="Apple-style-span" style="color: black; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: normal;">Neverland Siberians, True Love Cafè is located at: </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">153 Soi Arresumpun 2</span></div>
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<span class="Apple-style-span" style="color: black; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: normal;">Phaholyothin Road</span></div>
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<span class="Apple-style-span" style="color: black; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: normal;">Samsennai Payatai</span></div>
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<span class="Apple-style-span" style="color: black; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: normal;">Bangkok 10400</span></div>
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<span class="Apple-style-span" style="color: black; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: normal;">Nearest BTS station: Ari </span><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"> </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><b>Reservations must be made in advanced</b></span><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"> through email or phone: </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">choty@neverlandsiberians.com</span></div>
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<span class="Apple-style-span" style="color: black; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: normal;">085-908-2777</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">0-2617-2832</span></div>
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<span class="Apple-style-span" style="color: black; font-family: Verdana, Arial, Helvetica, sans-serif; line-height: normal;"><span class="Apple-style-span" style="font-size: x-small;">*All photos shown were taken by my sister, and she can be reached at <u>yeowenna@gmail.com</u> for further information</span></span></div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-32229603610998303662014-03-16T00:28:00.002+08:002015-01-11T22:54:57.726+08:00Food Review: Saveur <div class="separator" style="clear: both; text-align: center;">
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Singapore has not seen rain in about forever. </div>
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It has been a bone-dry month for our little island, with little to no rain, a haze rolling in from our neighbours and a sun that just won't quit. I hardly ever leave my house with this heat, unless I have to - and one of the reasons why I would brave this ungodly weather is to meet up with my closest friends for our weekly catch up. </div>
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Our dinner today was at <a href="http://saveur.sg/" target="_blank"><b>Saveur</b></a> - recommended to me by my friends, who claim it to be affordable, delicious and quite lovely French cuisine. So in my mind's eye, I visioned a chic, classy place hidden away in some area I have never been before in my life, with fancy waiters, bread baskets and strawberries in their sparkling water. </div>
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I was not prepared to see this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCx6Zl-q7iadbi2EWy-7Arp1zu-7ZMz4qU84DQvk5Sy_mNj37a4EbjmtC1ntqnb-TM8SNXzVv3hsiIOCQM-xoCVKMaXNWO13Fei_MNe7VhHrGWbqovDW4FEkrtp_XIWApsTnUMoOtgCI/s1600/20140315_185125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCx6Zl-q7iadbi2EWy-7Arp1zu-7ZMz4qU84DQvk5Sy_mNj37a4EbjmtC1ntqnb-TM8SNXzVv3hsiIOCQM-xoCVKMaXNWO13Fei_MNe7VhHrGWbqovDW4FEkrtp_XIWApsTnUMoOtgCI/s1600/20140315_185125.jpg" height="640" width="480" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhXb5Y_7nr-AGRwcDXBkQTZV1SJHxmcgGry9MsV_-igZk4SJ0MkQNNcXVKiDXhb0m8v8YuEdak7s-3b3ZUNxDV9SeJ1qzKkskeqGTDGWUUS3QDCdh9T1WIL2We95PIbYox13anjwJAro/s1600/20140315_185056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhXb5Y_7nr-AGRwcDXBkQTZV1SJHxmcgGry9MsV_-igZk4SJ0MkQNNcXVKiDXhb0m8v8YuEdak7s-3b3ZUNxDV9SeJ1qzKkskeqGTDGWUUS3QDCdh9T1WIL2We95PIbYox13anjwJAro/s1600/20140315_185056.jpg" height="300" width="400" /></a></div>
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Essentially smack right in the middle of Far East Plaza, Saveur can almost be missed, with its heavy draped curtains and black, minimalist furniture and decor. Not very French at all, but I did not find myself unhappy - even excited perhaps, fervently hoping that their fresh concepts of French dining extended to their food. </div>
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As we were early for dinner, it was not difficult to get a seat for three of us, and we quickly ordered up some grub. A total of two appetisers were ordered, and we each got individual mains, finishing off with a dessert to share. </div>
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The first of our appetisers: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsy9p2zlQObMDMKJqhYIfnqzGKIOuY5lxw0AzSeZjO-XLTriQy8R1UkEUZzo0rbyKCwwd5RoILHk5JGdxFqjKez0cKJZlpCoyJyBuov5EnUihN_RiG75qCnlpLwqxgDnJQjfxSwqBAuxY/s1600/Screen+shot+2014-03-15+at+PM+11.13.50.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsy9p2zlQObMDMKJqhYIfnqzGKIOuY5lxw0AzSeZjO-XLTriQy8R1UkEUZzo0rbyKCwwd5RoILHk5JGdxFqjKez0cKJZlpCoyJyBuov5EnUihN_RiG75qCnlpLwqxgDnJQjfxSwqBAuxY/s1600/Screen+shot+2014-03-15+at+PM+11.13.50.png" height="76" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj418meLDM4pNOBZjqQuSX9LJiaouPX3ZlZ3hmyhxjphcalx_HSUVovyg3i7NEIsY1Uokua2c80yFcuOJ_vQ6XgFR-4oGu47s2XEZ5T0p4eO-cLKy91Z2tjPemZ1RgcIFyoRC9-1QRPOeg/s1600/20140315_180201(0).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj418meLDM4pNOBZjqQuSX9LJiaouPX3ZlZ3hmyhxjphcalx_HSUVovyg3i7NEIsY1Uokua2c80yFcuOJ_vQ6XgFR-4oGu47s2XEZ5T0p4eO-cLKy91Z2tjPemZ1RgcIFyoRC9-1QRPOeg/s1600/20140315_180201(0).jpg" height="480" width="640" /></a></div>
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Saveur's Pasta, as you should be able to tell by now, is one of their signature appetisers, beautifully presented angel hair pasta curled into a delicate pile, after being tossed in chilli oil, and topped with a generous amount of minced pork sauce, chives and crispy, blush pink ebi. </div>
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It's extremely Japanese. </div>
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I find myself conflicted as I write this, because it was presented French - it used a light sauce for the pasta, but it's toppings are essentially, well, Japanese. Could I make the leap and just say it's fusion food? It's a very popular term now in Singapore. </div>
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Irregardless, this appetiser sufficed to whet the appetite, and I had a laugh when one of my friends remarked that it tasted like a particular instant noodle she had had before. It certainly was not overtly fancy, it was simply a well balanced pasta starter. It's quite strange for me to start with pasta - starch tends to be heavy as an appetiser for me, but I find myself unaffected by this. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRknlv3IrNGMmmLeoNgQy0UW04VRO1VYbr-Qnftess1hWtXCyzbo_klOOgyd05L8sU2yOJFCyqbKs30To-Dvf1IUYItcCe_2ULAp_wYGK2aYXErXcmnbV_Y6G_Y6_Z_JE5qe-Ama8_mH8/s1600/20140315_180315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRknlv3IrNGMmmLeoNgQy0UW04VRO1VYbr-Qnftess1hWtXCyzbo_klOOgyd05L8sU2yOJFCyqbKs30To-Dvf1IUYItcCe_2ULAp_wYGK2aYXErXcmnbV_Y6G_Y6_Z_JE5qe-Ama8_mH8/s1600/20140315_180315.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4ttzd6UNkeFyG2-Ov6ClCXf6Fx8rWEQvnHW8G0X5XBqD3o3YJDwVYCZHYEN1dJxzkhj2NvH1NINxfbqiJs5mGgLrRPl5_MZ2ANztRg8kZzT9kZ0loY9kVKVk18-KMmvOqKzWQGxYo3A/s1600/20140315_180643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4ttzd6UNkeFyG2-Ov6ClCXf6Fx8rWEQvnHW8G0X5XBqD3o3YJDwVYCZHYEN1dJxzkhj2NvH1NINxfbqiJs5mGgLrRPl5_MZ2ANztRg8kZzT9kZ0loY9kVKVk18-KMmvOqKzWQGxYo3A/s1600/20140315_180643.jpg" height="480" width="640" /></a></div>
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Two of us ordered up the beef for our mains, namely, the Beef Bourguignon:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLsQ4BZvBathVLgo6tJ2cCXa1Dj8t6NXjapPYImw63-NGGGOk31n3TJuR7b4FBg8Y245HicoCLmxab9s6ogyCH_KuLxY-bX8FS5-tBiFm3tp3dlSNbyHkzTZlIOXoh5G4LNmGTbPcLdY/s1600/Screen+shot+2014-03-15+at+PM+11.14.33.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLsQ4BZvBathVLgo6tJ2cCXa1Dj8t6NXjapPYImw63-NGGGOk31n3TJuR7b4FBg8Y245HicoCLmxab9s6ogyCH_KuLxY-bX8FS5-tBiFm3tp3dlSNbyHkzTZlIOXoh5G4LNmGTbPcLdY/s1600/Screen+shot+2014-03-15+at+PM+11.14.33.png" height="63" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguu0Pu5lZAlA869x8j7hjtzDdkFyDDaKd31ldnApgvtxR07RTg9vk4hGFnAZpNwAaLEYpMhiUrDfSu02brL72V65biz-bVOy0oLdHpi5xYUQaqnDfu8kbhqPAbeKqoSAQdWwOKg-f5jwQ/s1600/20140315_180923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguu0Pu5lZAlA869x8j7hjtzDdkFyDDaKd31ldnApgvtxR07RTg9vk4hGFnAZpNwAaLEYpMhiUrDfSu02brL72V65biz-bVOy0oLdHpi5xYUQaqnDfu8kbhqPAbeKqoSAQdWwOKg-f5jwQ/s1600/20140315_180923.jpg" height="480" width="640" /></a></div>
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Now, this was some good grub. This classic beef stew was absolutely, exquisitely tender (I didn't even need my knife at one point) without losing its fat or being dry - served with a red wine sauce (burgundy), flavoured well with hints of sweet onions, garlic, mushrooms, delicate herbs. The beef was also served on a bed of diced carrots and onions, which I could only assume were added towards the last steps of stewing. </div>
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This classic also came with a side of potato gratin and a mixed salad which really made my eyes water. For some reason, the mesclun salad was dressed in a sauce that was heavy, <i>so</i> heavy, on mustard. It was so heavy on mustard that it took me more than willpower to finish the entire thing. The potato gratin was lovely, potatoes not overcooked to mush, enough cream and a hint of salty cheese to balance it out. </div>
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One of our group ordered another of Saveur's signatures, and another classic, Duck Confit: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCddW1m7qBrWgJ5qMX0SzKE4Gw_ck_mEOmMOL01nsNH_v5pQ6lX_ipI7nUDqhyphenhyphenoM7-Lv_9ydMCmBKycHYKZgskduxyaNh13H3dK2i3okzmpJKYARK6bND15GHn9FRkpU8MDl4nHXaqzFk/s1600/20140315_181108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCddW1m7qBrWgJ5qMX0SzKE4Gw_ck_mEOmMOL01nsNH_v5pQ6lX_ipI7nUDqhyphenhyphenoM7-Lv_9ydMCmBKycHYKZgskduxyaNh13H3dK2i3okzmpJKYARK6bND15GHn9FRkpU8MDl4nHXaqzFk/s1600/20140315_181108.jpg" height="480" width="640" /></a></div>
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I had some of this dish, and as far as I know, it's lovely. The duck meat was off the bone tender, with crispy edges, served on a sweet, creamy bed of mashed potatoes. Other than that, I cannot comment further on this dish since it was not my main. </div>
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My friend tremendously enjoyed her main - it is one of the things she always gets when she visits the establishment. </div>
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Our second, slightly-late appetiser, was this salmon confit. A generous slab of soft pink salmon, stabbed with its own crispy skin, served with an apple and fennel salad. </div>
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When I tried this, the first thing I did was to warily taste the dark, powdery substance sprinkled atop the beautiful slice of fish. The powder had the texture of biscuit crumbs and tasted salty, briney, stocky and very delicious. I found myself perturbed by the familiarity of this crumbly powder, and after reading through the menu again, realized it's <i>kombu dashi</i> - a dried, powdered version of kelp. </div>
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Again, a touch of Japanese on French cuisine. Also, the confit was done perfectly, the salmon cooked just so, with no residual wetness from cooking, and retaining its entire sweet, fatty tenderness. </div>
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As we finished off, I decided to order a dessert to share: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm80iuFwK7jKdoqmdfiQAvaUalZ76CHn_qU8TTC5T6CP6twBfqJZGZNbqJrJ11vcy-Vnnn_ibiK-OkkBMwMQd2FUhIl4v35tufFayzJLvHpro6PQ2r-kCzMtAHwAenDLW1_tqvKuxIQNs/s1600/Screen+shot+2014-03-15+at+PM+11.14.57.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm80iuFwK7jKdoqmdfiQAvaUalZ76CHn_qU8TTC5T6CP6twBfqJZGZNbqJrJ11vcy-Vnnn_ibiK-OkkBMwMQd2FUhIl4v35tufFayzJLvHpro6PQ2r-kCzMtAHwAenDLW1_tqvKuxIQNs/s1600/Screen+shot+2014-03-15+at+PM+11.14.57.png" height="78" width="400" /></a></div>
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I have to admit I found myself drawn to this dessert due to its extreme use of citrus elements in an extensive display of preparation. </div>
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I was not disappointed with this beautifully presented dessert, and its many textures and many flavours. The feuilletine provided crisp and crunch, with salty-buttery hints. The blood orange jelly was a tart, sweet softness. The orange granite, or granita, provided sweet subtlety with a not-so-subtle chill of crumbed ice. Around the platter lay bits of freeze-fried pineapples and citrus pieces, all sour and perfect with the other elements served. </div>
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If you are like me, and like ending your meal with sorbets or tart, citrus flavours to cleanse the palate, this dessert will make you so very happy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznLXak9WcqIlwMBfFhirwEMOPDGpuOp9ma2kn5zdys56Cx2d9BdhB96032lR92AEiNznLX4blrIQ45OFqOl_5VpN3P-x9KX7biC4FBQwTNb4DUeV92hQuNgvU3gvh_l05LrLCDMoC8co/s1600/20140315_183855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznLXak9WcqIlwMBfFhirwEMOPDGpuOp9ma2kn5zdys56Cx2d9BdhB96032lR92AEiNznLX4blrIQ45OFqOl_5VpN3P-x9KX7biC4FBQwTNb4DUeV92hQuNgvU3gvh_l05LrLCDMoC8co/s1600/20140315_183855.jpg" height="480" width="640" /></a></div>
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With Saveur, you can expect a compact menu, a bustling environment to chat and have a meal, and most importantly French cuisine (infused with other influences) at an absolutely affordable price range. The existence, and popularity of Saveur is evidence, clear as day, that French, or even fine dining cuisine does not need to cost you much. </div>
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Would I recommend you visit Saveur? With full confidence. Service is excellent, especially from their manager. All it takes is a glance around and she is at your table with a smile - we did have one server who was not having a good day and was clearly not in the mood to serve us. I forgo these servers in lieu of the management's efficiency. </div>
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Everyone is busy, diners are happy, food is lovely and cheap. You don't need much more to visit Saveur. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEW-11gMrqfqMBnamKE4TC0ht4jSys9QZR1VvmXismebeT-XxgCCWWk9Qs4sKiggbfXn7E7vdG7imH2-cfewxMuH_2x7skN3aRI159Q6mkW72bd6uVi-cgjT5x3HAWFMkBGIXS-cZh6Y/s1600/20140315_175259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEW-11gMrqfqMBnamKE4TC0ht4jSys9QZR1VvmXismebeT-XxgCCWWk9Qs4sKiggbfXn7E7vdG7imH2-cfewxMuH_2x7skN3aRI159Q6mkW72bd6uVi-cgjT5x3HAWFMkBGIXS-cZh6Y/s1600/20140315_175259.jpg" height="222" width="400" /></a></div>
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Saveur can be located at:<br />
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Purvis Street<br />
#01-04<br />
63333121<br />
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Far East Plaza<br />
#01-07b<br />
67361121<br />
<br />weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-80346232099016754622014-01-17T17:40:00.000+08:002015-05-26T10:32:06.039+08:00Food Review: Palsaik Samgyupsal (Seoul) <div class="separator" style="clear: both; text-align: justify;">
Just last week I made a short, impromptu trip to Korea. Seoul, to be precise - it was also my second trip to the frightfully cold city, who was in the midst of a winter spell. </div>
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I have always loved the cold, the idea of traveling to Korea was exciting to me not only due to the snow fall and the sub-zero temperatures, but also because I was excited to return to Korea's cuisine. Korean cuisine always intimidates me due to its extensive use of chilli and preservation techniques. I am not a big chilli eater, I can handle my spiciness but it's not that great of a grasp. </div>
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I will tell you one thing - Koreans know their meat. </div>
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In fact they know their meat so well I only had one place in mind to return to with this second trip, and this place was Palsaik Samgyupsal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbc7Wj48eqY3-T5N7A_IfBoDvXtCCwd6CliqfdDlBMpK7B6TymPRYahYBESBdTw99yYjnCw6Aw5qqNAKSFfWmJsfpK9mBc6e_Exz_oPhvbvo4Tj1M3kzvAsw51Mx4oreaKO-F8uWlHZFI/s1600/SAM_0303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbc7Wj48eqY3-T5N7A_IfBoDvXtCCwd6CliqfdDlBMpK7B6TymPRYahYBESBdTw99yYjnCw6Aw5qqNAKSFfWmJsfpK9mBc6e_Exz_oPhvbvo4Tj1M3kzvAsw51Mx4oreaKO-F8uWlHZFI/s1600/SAM_0303.JPG" width="640" /></a></div>
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Palsaik (Eight colours) Samgyupsal (Bacon) is quite well known, having made it to not only American shores but also recently to Singapore. </div>
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They are famous for one thing: Pork. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNTPCaP4WgclKOza2xCs_TXeGWXXZNXaUMWzviScfBKoKGpBtQrP6TUj5LSkv5hvZaLBJE3OiOLRDOxXXMFBfc2eWQsk-YZZSEOZRsIcPNxn7wW36htrx-XtTez-zf6cy9dyscycLhJs/s1600/SAM_0300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiNTPCaP4WgclKOza2xCs_TXeGWXXZNXaUMWzviScfBKoKGpBtQrP6TUj5LSkv5hvZaLBJE3OiOLRDOxXXMFBfc2eWQsk-YZZSEOZRsIcPNxn7wW36htrx-XtTez-zf6cy9dyscycLhJs/s1600/SAM_0300.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoH-ziLNUfDhHgTZf7GqCdYogXqFxoNBYwGvJHAHiOcZ4smVHLqst6peH_YUZrO6hkb9SeHjW1VFI30hppRiz5bIpzYUe-Bs8iOuxjrf-kVYWiygNn2-YPH34H6agL6m75c4BlmwPYk0/s1600/SAM_0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgoH-ziLNUfDhHgTZf7GqCdYogXqFxoNBYwGvJHAHiOcZ4smVHLqst6peH_YUZrO6hkb9SeHjW1VFI30hppRiz5bIpzYUe-Bs8iOuxjrf-kVYWiygNn2-YPH34H6agL6m75c4BlmwPYk0/s1600/SAM_0301.JPG" width="640" /></a></div>
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Now, I haven't visited the American or Singaporean counterparts of Palsaik, but I know a good restaurant when I see it, and Palsaik is one of those. It's not difficult to find, and the moment you walk in, the staff greet you loudly and quickly show you a table, set up with an garden variety tray of vegetation - leaves, greens, chillis, mushrooms, garlic. </div>
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The staff will also, have already set up a steamboat stew for you, where you adjust the spiciness yourself with the addition of chilli spice powder of gochuchang, a sweet chilli paste. </div>
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Your hot-pan, for the iconic Palsaik grill, is tilted at an angle to drain any pork fat later and already sizzling with a heap of kimchi and a second heap of mung beansprouts tossed in kimchi sauce.</div>
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As the customer, you don't lift a finger in Palsaik. This establishment is not a barbeque joint, it's a tightly run, systematic grill where the servers have the best knowledge of grilling their iconic meats.<br />
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What iconic meats? The eight pieces of thick, beautiful pork belly slices, all marinated in eight different sauces.<br />
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These eight slices, rolled in individual plates and served to you on an easy-to-read wooden plank, will then be unrolled by the server and placed to grill on the hot pan, three by three, only flipped once, charring just so with the addition of mushrooms both enoki and oyster and garlic. </div>
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Now, while all that is grilling, let's talk about the eight flavours offered to you - original, wine, herb, curry, ginseng, miso paste, garlic and gochuchang. All delicious and their flavours intensified through the grilling process. </div>
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If you order the set dinner, which will cost you a little more than 50 bucks, it also includes a side of marinated Chinese bellflowers, in a sticky sweet spicy sauce. This is also meant to go on the grill, which will char and caramelize into a delicious root-like texture, half crunchy and half tender and wholly perfect wrapped up and eaten with the crispy tender pork. </div>
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So order the set menu. You'll find yourself so very very happy. </div>
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The soup stew, of course, is not forgotten, now bubbling quietly with its hoard of seafood, silky tofu and vegetables, sweet and spicy in a soybean seafood broth.<br />
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You will find yourself sipping eagerly at the stew as you watch the pork sizzle. It's natural, don't worry about looking hungry, there is a reason why Palsaik servers move so quickly, they are aware of the consequences of sizzling pork and hungry customers. They also have to ensure that the pork is fully cooked so nobody gets sick, and you will see this guarantee when they cut the individual slices to smaller, bite-sized cuts.<br />
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Once the meat is ready, the server gives you a quick nod and retreats, leaving you to your imagination. The basic rule is to wrap the pork in any leaf you like, add the kimchi or bellflower, mushrooms or garlic, dab on some chilli sauce, roll all that goodness up and then, for a lack of a better word, shove it all in and get ready to weep in joy.<br />
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Always remember, if your leaf can't hold it all, you may need to rethink the amount of ingredients you have on your leaf.<br />
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Also, if you find yourself still unfulfilled after the stew is finished, order up a fried rice. Palsaik Seoul has a choice of two, the original or cheese fried rice. </div>
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Both of which will be done at your table for you, using the remainder of your stew. The remaining pieces of seafood will be fished out, the softened vegetables roughly minced before an addition of shrimp roe, cooked rice and sliced greens tossed in. </div>
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The mixture is then quickly stirred evenly and quickly until the server is satisfied with the product, before they again retreat and leave you the fragrant rice. </div>
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This is not like most fried rice you eat in Chinese restaurants, this tastes almost lighter, since there is no egg, fluffier and heavily scented with the addition of the mixed greens, with pops of salty flavour from the shrimp roe. </div>
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Wash everything down with some tea, before you return to the chill of Seoul's winter. The meal should not be heavy, or make you feel too full, or even greasy. Everything oily or greasy will have been cut through with the spice of well-made kimchi, fresh, crisp vegetation and detoxifying garlic. </div>
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Also take note that this meal is not meant to be quick - it is perfect for group meals with long conversation, and even better with the addition of alcohol. </div>
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Our meal for the night cost us less than $70, and it left us feeling very very satisfied. I can only hope that the Singapore counterpart will withstand the same standard, whether with regards to food or service.<br />
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If you are ever in Korea for visit, especially in winter, never miss the chance to visit Palsaik. It was minus 10 when I left the restaurant, and even in such biting cold Palsaik ensured I left full, happy and so very very contented.<br />
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Palsaik Samgyupsal (Seoul) can be located at: </div>
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18, Baekbeom-ro, </div>
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Mapo-gu, Seoul. </div>
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+822-2-1330</div>
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+82-2-719-4848</div>
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<span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; line-height: 18px;">팔색삼겹살:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, Arial, sans-serif; line-height: 18px;">서울특별시 마포구 백범로 18 (노고산동)</span> </div>
<br />weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-91464324407512994022014-01-16T22:09:00.000+08:002015-05-26T10:32:16.331+08:00Food Review: Good Year Hainanese Chicken Rice <div class="separator" style="clear: both; text-align: justify;">
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<span class="Apple-style-span" style="font-family: 'Benton Modern RE', sans-serif; line-height: 21px;"><span class="Apple-style-span" style="font-size: 14px;">“</span><i><span class="Apple-style-span" style="font-family: inherit;">You need that chicken gras, that chicken flavour to glaze the rice. That is all about the cooking. Because they boil it literally for 30 minutes, and then leave it to cool down within 30 minutes as well. So it’s just absolutely right. You may snap the bone and see a little bit of blood in there, but it’s about the flavour.</span></i><span class="Apple-style-span" style="font-family: inherit;">" - Gordon Ramsay </span></span></div>
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">When Gordon Ramsay arrived in Singapore last year, he was set three challenges, one of which was to learn how to cook and sell the iconic Hainanese chicken rice, then win the votes of the crowd deciding the winner. In a tiny kitchen of Maxwell food market, Ramsay caused a frenzy as he arrived and learnt from the tutelage of owner and chef of Tian Tian, an established chicken rice stall. </span></span></div>
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">He lost the challenge. </span></span></div>
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">Winning the crowd with his chilli crab, but losing in laksa and chicken rice - Ramsay was suitably awed as he worked with the three Singaporean chefs at their specialities; undoubtedly left Singapore with a new experience of cooking and a whole new outlook on the reinvention of cuisine. </span></span></div>
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<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">My review today is on Good Year Hainanese Chicken Rice, a stall in Toa Payoh. A humble store with small beginnings, it has a large fan base and a good reason for this, with television appearances and television personalities frequenting the stall. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3HwjPK0Pa_FGqT3E7kg9DsKxU8rc5qeMwfZwQE9TADer4pVMyyZovyKldMng9ckAh84j4WVKcpnBC_hewLyYY4e_pSwkTiXcfb81zoSu05hDz8IXaWEzCgJ886RCcl92p84leVH44og/s1600/20131028_180430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3HwjPK0Pa_FGqT3E7kg9DsKxU8rc5qeMwfZwQE9TADer4pVMyyZovyKldMng9ckAh84j4WVKcpnBC_hewLyYY4e_pSwkTiXcfb81zoSu05hDz8IXaWEzCgJ886RCcl92p84leVH44og/s400/20131028_180430.jpg" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">You don't mess with chicken rice in Singapore. Everyone has a different approach, some drench their rice and chicken combination in tangy spicy chilli sauce and gluggy dark soy sauce, some dip their spoons into the mixture, some pour it all into one saucer with pureed ginger and go at it with every bite.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">However you choose to eat it, it only results in one delicious result. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaM5vC4RYrcirbcK1_c5XH90T-HSFmNVt5BHbFw60gRw60JpfhDf0NSNHy6M861sPBjrsXHzH4HNlZmrAf8r-XYX05FyzrrLlxS581-2Y82Ex4dNZcLiSmjPlumazN8dv4dIX1keUZUSo/s1600/20131028_180502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaM5vC4RYrcirbcK1_c5XH90T-HSFmNVt5BHbFw60gRw60JpfhDf0NSNHy6M861sPBjrsXHzH4HNlZmrAf8r-XYX05FyzrrLlxS581-2Y82Ex4dNZcLiSmjPlumazN8dv4dIX1keUZUSo/s400/20131028_180502.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpRHhGq8aZHJebhm2N1jDCq1UZ-fZk40hYcGP2c8hqfeDCWaTFeZWes235lN5UAeG9RBQQgO6OzqnuyMCs6CD_XKe-uSffk-5aeNsomIhE3y5nEXc2HpqF1yEefSNtZD8hT26WIXk-7g/s1600/20131028_180945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpRHhGq8aZHJebhm2N1jDCq1UZ-fZk40hYcGP2c8hqfeDCWaTFeZWes235lN5UAeG9RBQQgO6OzqnuyMCs6CD_XKe-uSffk-5aeNsomIhE3y5nEXc2HpqF1yEefSNtZD8hT26WIXk-7g/s400/20131028_180945.jpg" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">So let's talk about the side dishes before we go into the focal point of this stall - essentially, no decent meal ever goes without its sides and a serving of basic soup. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Our sides for the night included a clear broth of chicken feet and peanuts, some par-boiled greens with oyster sauce and stewed cabbage. All delicious, all of which you should try if you ever visit this stall. (It's free refills for soup, just let the lady boss know and she'll happily pour more for you.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXubMsHFqU0ghBo0M0m1qHJh9EHw1oFYoWWpKl_y1ChMEMnEidl_71StuP5uhG6Y7ZQSIpE1mIWpY7ASLfkaJDOwFdLWjpzjkCQNSdrLVVhlUHUt6d3XqBQPnp8yVXFPEum-cLy91di-8/s1600/20131028_181136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXubMsHFqU0ghBo0M0m1qHJh9EHw1oFYoWWpKl_y1ChMEMnEidl_71StuP5uhG6Y7ZQSIpE1mIWpY7ASLfkaJDOwFdLWjpzjkCQNSdrLVVhlUHUt6d3XqBQPnp8yVXFPEum-cLy91di-8/s400/20131028_181136.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIl7mYMjRYjpp6t4UC1Lub9X_sdyTnqGGdPNX8vqYVjZwE4XskkBl4QsU_b062y6YvHSmryTBWgT38NIEY-A4in7w0_7IqggFHuX-PqNzZePlxLtFLHxoFeLwNv_rjcevO-8bSxRBHhw0/s1600/20131028_181202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIl7mYMjRYjpp6t4UC1Lub9X_sdyTnqGGdPNX8vqYVjZwE4XskkBl4QsU_b062y6YvHSmryTBWgT38NIEY-A4in7w0_7IqggFHuX-PqNzZePlxLtFLHxoFeLwNv_rjcevO-8bSxRBHhw0/s400/20131028_181202.jpg" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">By now one should be aware that I am from a family who eats a decent amount for their dinner, considering it's commonly the time we sit down and spend an hour or so chowing down while bickering about the day's events and proceedings. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">So when the stall owner asked my parents whether we wanted roast chicken, white chicken (white meaning the steeped version), or roast meats - my dad made the wise decision of having half of each chicken and a small serving of roast meats. The owner was, of course, suitably pleased with the decision and quickly dished up our orders. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I especially love that the chicken is served with limes, and the addition of sharp citrus really brings out a sweetness in the chicken meat that makes me very, very happy. The chicken falls off the bone, and is tender, fatty just so and never, ever dry - absolutely amazing with slices of cucumber and light sauce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oJrr_OUebr6H7qbp6UCdM0DBE_r6IUSdZPZMbXoxUdrX_SYGAAn-jLMpzAZT-Xkx7EypmJhhyphenhyphenie5reiQNcu93xkumfwHTD2rOu5n2c55cLkSW8fNIMUFjecUqR3S7Kw05J3zzd-s1hc/s1600/20131028_181019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4oJrr_OUebr6H7qbp6UCdM0DBE_r6IUSdZPZMbXoxUdrX_SYGAAn-jLMpzAZT-Xkx7EypmJhhyphenhyphenie5reiQNcu93xkumfwHTD2rOu5n2c55cLkSW8fNIMUFjecUqR3S7Kw05J3zzd-s1hc/s400/20131028_181019.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukBeAU9eTpz02edKB7pknxb5mI30Ud3BeD_C8Y-0e0Z2f6VQYKzRJ8hv3FptThG4OZetxcyEE_tbZC_VdApkSq1EIHU4pBiWdUJo9-EW-qcz7yNZPu7qTao5NPy0R2AqZZ8eHgjMBGqA/s1600/20131028_181434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukBeAU9eTpz02edKB7pknxb5mI30Ud3BeD_C8Y-0e0Z2f6VQYKzRJ8hv3FptThG4OZetxcyEE_tbZC_VdApkSq1EIHU4pBiWdUJo9-EW-qcz7yNZPu7qTao5NPy0R2AqZZ8eHgjMBGqA/s400/20131028_181434.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtRgJmmPh1VvXANkp_o1ooZXm-LwbgLueLJf9dXIYsP2TkDwET6DFzs5-qPEtJu5hEwK-dWvJPq7z8CtDmkenRV8bzTN1mF2r9zbFAV6yjpHnIG4BiDEAwk5efisjQ47Dju8mROkBq0Q/s1600/20131028_181059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtRgJmmPh1VvXANkp_o1ooZXm-LwbgLueLJf9dXIYsP2TkDwET6DFzs5-qPEtJu5hEwK-dWvJPq7z8CtDmkenRV8bzTN1mF2r9zbFAV6yjpHnIG4BiDEAwk5efisjQ47Dju8mROkBq0Q/s400/20131028_181059.jpg" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Now we move to the second focal point of the meal - the rice. Chicken rice is an absolute force to be reckoned with when done right, fragrant and delicious with chicken stock, ginger and garlic. The rice serves to pair flawlessly with the chilli (which differs from store to store, make no mistake) and dark soy sauce with minced ginger, which then pairs flawlessly with the actual chicken meat itself. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">It is especially adorable, and indulgent even, when the rice is served to you rolled like this: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6j2Er37XRC36rmlszKfX4mxhIhqxcM6Ov571ixwT3JuaKc0H1rpvph4eCj2LO0KQzm5aRbNALThQT6B8IvZxKVm3hGtKMIsETNVQosWk5pCyAjg32rPPkk7jQTJ-BB2u39T4oZMvGec/s1600/20131028_181029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6j2Er37XRC36rmlszKfX4mxhIhqxcM6Ov571ixwT3JuaKc0H1rpvph4eCj2LO0KQzm5aRbNALThQT6B8IvZxKVm3hGtKMIsETNVQosWk5pCyAjg32rPPkk7jQTJ-BB2u39T4oZMvGec/s400/20131028_181029.jpg" width="300" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngYMyubfrOPGPhKleyq8YVzTUoImm2NYaqtdS5d7lLY12i72vBwxZR204YgzSHwzGezhooIPgn_avKW9WBD3rVqBPUYr6ibSVsx6bH_YMrHpE-iGx0mZa1whQjHBuyZQEd2PT2jBnEvA/s1600/20131028_181043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngYMyubfrOPGPhKleyq8YVzTUoImm2NYaqtdS5d7lLY12i72vBwxZR204YgzSHwzGezhooIPgn_avKW9WBD3rVqBPUYr6ibSVsx6bH_YMrHpE-iGx0mZa1whQjHBuyZQEd2PT2jBnEvA/s400/20131028_181043.jpg" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Now, even though I mentioned that this is absolutely adorable, it serves a purpose. Chicken rice used to be served like this to preserve flavor and heat for customers, especially when it came to take out. Since stalls didn't use to have appliances (or even a stall), the chicken rice balls kept food hot and saved space as well, making food easier to transport and to eat. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Of course in modern times, we don't have to worry much about such issues, but a select few still serve rice like this as more of a novelty. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">It's still a delight to see these now, and the fragrance is intensified when you break open one of these chicken rice balls and see that spiced, scented steam rise from the hot rice. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziRzqIRAZZX2euGkiHxdORSkMs7sCbyLoXnWfI9u4MJe9USRrhc8OjU8ieK7JmBtfvR1PSx4OnIxzfDRrIG9Jap7P9RUio1HqJYkjoMNnyY39t_AD65gADKANRYuRwStJ_ktSvMawBAw/s1600/20131028_181446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziRzqIRAZZX2euGkiHxdORSkMs7sCbyLoXnWfI9u4MJe9USRrhc8OjU8ieK7JmBtfvR1PSx4OnIxzfDRrIG9Jap7P9RUio1HqJYkjoMNnyY39t_AD65gADKANRYuRwStJ_ktSvMawBAw/s400/20131028_181446.jpg" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">I'm sure that chicken rice is not a surprise to anyone - as Singaporeans we see it everywhere, and it's one of the only local dishes that have ever made it to being served on our very established Singapore Airlines. We may have variations in Thailand, Malaysia and many other parts of South East Asia, but nothing makes me smile like seeing a glossy photo of chicken rice in a food magazine. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Always remember your sauce combinations, and eat your chicken rice with pride!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoBb631H_JOp2clysuO1zq9gopq-u6DyCXV02D8xYxu2qhVkHMLbnTixRjnZZo7x-KnCdzHqOCae54OaQdKWvHfsTuDTEHdtNwZlXHQO9Otm3FNBiHLHPD4O3mc5vsz2bh_NgfEPLWOk/s1600/20131028_181011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoBb631H_JOp2clysuO1zq9gopq-u6DyCXV02D8xYxu2qhVkHMLbnTixRjnZZo7x-KnCdzHqOCae54OaQdKWvHfsTuDTEHdtNwZlXHQO9Otm3FNBiHLHPD4O3mc5vsz2bh_NgfEPLWOk/s400/20131028_181011.jpg" width="300" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Good Year Hainanese Chicken Rice can be located at: </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">#01-366, Cheng Cheng Mee Wah Restaurant, </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">111 Lorong 1 Toa Payoh </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">62565348 </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">(closed Fridays) </span></div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0tag:blogger.com,1999:blog-3423967594012516564.post-68355004574410584012013-10-28T22:20:00.000+08:002015-05-26T10:29:30.967+08:00Food Review: Hiang Ji Roasted Meat & Noodle House<div class="separator" style="clear: both; text-align: justify;">
It's been a while, hasn't it? Since my last post at Culina, I've since been accepted into a Cambridge course as a trainee teacher under the CELTA course (google will help you), and have already started teaching elementary English to a class of at least 14 adults in each class. It's not easy, but so far it's been really fun. </div>
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I'll update this blog about my progress in CELTA if anyone is interested in knowing more about the course and what goes on in it, but for now, we should really go back to food! </div>
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One of the perks of taking this course, is that my classes are in Toa Payoh, which holds an impressive horde of food. Even before taking this course me and my family have always visited Toa Payoh for food and buying ingredients at the wet market. My father used to live here, and he never fails to reminisce about his childhood when he visits. </div>
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So it would make sense, that after my first day at CELTA my dad would bring me and my mother to <b>Hiang Ji Roasted Meat and Noodle House</b>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIDliaeZHocpliYVyJXeHviyoXupi1t5KB151UfhDujy73FE4qhANGE8P2fKneM8Mzjjo8tj1KUJKnxvq96H-M_H5WtZMIG1Zdqi1qXHGTb8PUDxI1n61KgjLSgcyRmGUaT3ESYwT6iM/s1600/20131021_173210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpIDliaeZHocpliYVyJXeHviyoXupi1t5KB151UfhDujy73FE4qhANGE8P2fKneM8Mzjjo8tj1KUJKnxvq96H-M_H5WtZMIG1Zdqi1qXHGTb8PUDxI1n61KgjLSgcyRmGUaT3ESYwT6iM/s400/20131021_173210.jpg" width="400" /></a></div>
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'<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59Q7Um0pxkPEKH7Dw-GwaBxBVlGFU3s25S1FRcuW8rQNxmkzrb6zeDxtNK5QXcz5-pV1cVxZCUMbeuJ9RqsA2B6_bQQJqhztsI0umAESg5fBX6KxebxzaeZs9S5lmEtbjnrSkfhYSooA/s1600/20131021_173236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59Q7Um0pxkPEKH7Dw-GwaBxBVlGFU3s25S1FRcuW8rQNxmkzrb6zeDxtNK5QXcz5-pV1cVxZCUMbeuJ9RqsA2B6_bQQJqhztsI0umAESg5fBX6KxebxzaeZs9S5lmEtbjnrSkfhYSooA/s400/20131021_173236.jpg" width="300" /></a></div>
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As with most roasted meat stalls, Hiang Ji proudly displays its meats for the day (or days) for customers. Their restaurant has gotten larger over the years and now accommodates more people, even having an air-conditioned area in the small dining area - something that is a big plus for Singapore's terribly tropical climate. </div>
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Once you take your seat, the staff at Hiang Ji take your order very proactively, recommending you specials if you have never been there before, and remembering you if you have visited previously - down to your favourites and being fully capable of predicting how many servings of rice, soup or meat you will need when you order. </div>
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Don't doubt the staff - they are fully capable of estimating the amount you need if you aren't, and are always happy to help. </div>
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So, after we got our order in, food started arriving within 5 to 10 minutes, quickly filling up our round table, as the staff arrived with plates of steaming rice, trays of roasted meats slathered in special sauce, glistening roasted duck, flash fried vegetables piled mountain high sprinkled with bright red chilis and popping green chives. </div>
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Our first plate was, of course, nothing else but the platter of roasted meats - barbecued lean pork, red and dripping with its constant companion the crispy pork belly. If you have followed me this far in my food journey, you will know that I have had my fair share of roasted meat, Cantonese style - we will also review some of my favourite Hong Kong roasted meats when we visit in December. </div>
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For now, behold the goodness of Hiang Ji's roasted platter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEmztYswg57FemR267gl8s_M1-90WEHlvhZWvU3l7Nw5x_nIpnWxhfaLKAIzzNJRJvxJ8IT1xQ28XS-RFGh83_217rCDf1Nys3KE0Sq_sFusjEV63SUVvk3TNYG4_jJxwN78oOKdzfJQ/s1600/20131021_173331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEmztYswg57FemR267gl8s_M1-90WEHlvhZWvU3l7Nw5x_nIpnWxhfaLKAIzzNJRJvxJ8IT1xQ28XS-RFGh83_217rCDf1Nys3KE0Sq_sFusjEV63SUVvk3TNYG4_jJxwN78oOKdzfJQ/s400/20131021_173331.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2sgzm5Vi_hTcObqBCOBMdrO42BK9udeO4NjLawmHoTkRqZLUhcjVeerTzpihHgG-h8KKAI6YT8h8EJHmQzItp-eJWJT68UZTRVo3qKTYwPQ42vbhgm5ajgNEl32MEiVe96cfwF_xFUs/s1600/20131021_173352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo2sgzm5Vi_hTcObqBCOBMdrO42BK9udeO4NjLawmHoTkRqZLUhcjVeerTzpihHgG-h8KKAI6YT8h8EJHmQzItp-eJWJT68UZTRVo3qKTYwPQ42vbhgm5ajgNEl32MEiVe96cfwF_xFUs/s400/20131021_173352.jpg" width="300" /></a></div>
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Hiang Ji does a really lovely job with this, their slices are generously thick, pork belly always with its signature crispy crackling and barbecue pork tender with slight bite of tendons. So lovely with rice, but my family never stops at one. </div>
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Our main platter was the roasted duck, a must have when you visit Hiang Ji. Succulent and dripping with goodness, their roasted duck is prepared daily on premises with a beautifully tasty skin rendered completely off its fat - hiding a cargo of sweet, tender, falling off the bone duck meat. </div>
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Roasted duck is one of those dishes that you can only ever hope will never die out in your lifetime, as it is a dying form of culinary skill - if you ever have the time, youtube or google the process of roasting pork or duck, or even the process of cooking the signature Singaporean Hainanese chicken rice (a plug for my next review). If you are anything like me, you will be in awe of the skills needed, and the time and love necessary to make these meats delicious and perfect. </div>
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As a side note, Hiang Ji does a lovely side of pickled spicy vegetables, always placed on the side to pair perfectly with their salty, sweet meats. A palate cleanser and good for ridding your body of unnecessary oils and toxins. They also have a special sauce that serves as a gravy for rice and meat, so you are are afraid of food that is dry (not that this is an issue here) and always need gravy in some form, make sure you ask for sauce from the staff and slather the good stuff on your rice. </div>
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You won't regret it. Trust me. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ze1g052hlA926M_5FfLRfGe4Vqz1nJqqGlngjA6ydikkJlAIyEbsARoacGiRRD7Ss_Q9WGt-bhldcJjNW4nZ7URrDCW7T6zOc2iaNcX8Dqq3jyVKj-jP96EtbO3r22aR2XuYbGCC4_I/s1600/20131021_173400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ze1g052hlA926M_5FfLRfGe4Vqz1nJqqGlngjA6ydikkJlAIyEbsARoacGiRRD7Ss_Q9WGt-bhldcJjNW4nZ7URrDCW7T6zOc2iaNcX8Dqq3jyVKj-jP96EtbO3r22aR2XuYbGCC4_I/s400/20131021_173400.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJKVTja7sYFceYTaZ5SnFiMqjub5pLj_DhMCLWtC2RhO-a5mH1VgNkh3A-P-IhluxRXYUODTTp5V4Reogwe1U6vhQL705W60qVM9cf-q0lDJb95Kf7fFExQO3fNADp6SYdB9i6pXN8tw/s1600/20131021_173408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJKVTja7sYFceYTaZ5SnFiMqjub5pLj_DhMCLWtC2RhO-a5mH1VgNkh3A-P-IhluxRXYUODTTp5V4Reogwe1U6vhQL705W60qVM9cf-q0lDJb95Kf7fFExQO3fNADp6SYdB9i6pXN8tw/s400/20131021_173408.jpg" width="300" /></a></div>
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It's not always about the meat with my family - we make it a point to order our vegetables in any form we can. A favourite, especially for my dad, is some stir fried bean sprouts, simply with some soy sauce or sesame oil in a chef's favourite old wok, topped with the brightest red and green garnishings, and Hiang Ji's specialty - topped with a generous sprinkle of deep fried pork lard. </div>
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That's right, pork lard. Just when you were fooled into thinking we are remotely healthy at all - pork fat cubed and diced into little nibbles, fried in it's own fat until it becomes naught more than a morsel of crispy, tasty goodness used as a garnishing and to add flavour to many Asian dishes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgLa6SW-1A_C2pd_6jV36UewQRlvuNWrHy2WYdRWtBVPCDVUoytNMmtGNP58k14YC1pUkca9800MRhgibg9s5L9HIW0BABLJO8P12wcyXOabmlAv-1B8hr4MxHnza4DKi_NiiedwyJy4/s1600/20131021_173545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZgLa6SW-1A_C2pd_6jV36UewQRlvuNWrHy2WYdRWtBVPCDVUoytNMmtGNP58k14YC1pUkca9800MRhgibg9s5L9HIW0BABLJO8P12wcyXOabmlAv-1B8hr4MxHnza4DKi_NiiedwyJy4/s400/20131021_173545.jpg" width="300" /></a></div>
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As with most families, we also emphasise on having some nutritious soup when possible, and the main reason we love coming to Hiang Ji is their soup - their signature Salted mustard leaves with duck soup. Me and my younger sister were brought up on this soup, we absolutely love it to pieces and can devour bowls of it with rice for any meal at any time. </div>
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A broth of sour, salted mustard leaves, pickled and cooked in broth till soft and perfectly tender - with sour plums, tomatoes and pieces of duck meat, this soup is not only good for your soul but also your blood circulation. I never fail to be amazed at how delicious this soup is, and will never miss an opportunity to have it. </div>
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If you ever visit Hiang Ji you must, must try this soup - refills are free! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO7setOsq3xLcbthDEQJAfNnmwpP8L6658CChkk9Hg5NYmCGJ3MrEGKPczISXe8RPPF-saigVMdAUU-dFF41DIQeTqFI2eMxKCqCuL8Z0JOO2gLpP0XKlFSmojVXnu3DWOgQePrNHFI8/s1600/20131021_173553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSO7setOsq3xLcbthDEQJAfNnmwpP8L6658CChkk9Hg5NYmCGJ3MrEGKPczISXe8RPPF-saigVMdAUU-dFF41DIQeTqFI2eMxKCqCuL8Z0JOO2gLpP0XKlFSmojVXnu3DWOgQePrNHFI8/s400/20131021_173553.jpg" width="300" /></a></div>
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Pretty short review today, I must be off, teaching requires a lot of planning in a relatively short amount of time. As I said, I will still be updating, but this month is pretty tight for me in terms of doing anything other than study and teaching practice, so I will try my very best to keep you guys posted. </div>
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Also, here's a photo of my dessert post-dinner, some fresh baked loaves with fresh kaya (coconut jam) and butter. It is a perfectly acceptable dessert, don't be silly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYqNaZLfGiZHstDd1obcw2dUzAilZZmxG9yAeuz0cUHGxcTWH_J92AwUIi-pRdLkesFg0-HYbPJvxGMn8UvTst1GvZPRDAWr2ttGbXC-aFNt2MuatWj8Uc_GNLFYdbbT9jSeWbF3J7Rg/s1600/20131021_181944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYqNaZLfGiZHstDd1obcw2dUzAilZZmxG9yAeuz0cUHGxcTWH_J92AwUIi-pRdLkesFg0-HYbPJvxGMn8UvTst1GvZPRDAWr2ttGbXC-aFNt2MuatWj8Uc_GNLFYdbbT9jSeWbF3J7Rg/s400/20131021_181944.jpg" width="400" /></a></div>
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Hiang Ji can be located at: </div>
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190 Lorong 6 </div>
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Toa Payoh </div>
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Singapore 310190</div>
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9726 7338</div>
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weikneehttp://www.blogger.com/profile/08532551770797140115noreply@blogger.com0