Friday, November 30, 2007

Chan Lu Chan Lu

I know Ass Kickin Vonne gonna ask....
after reading this post...
"How come got xiao long bao????"

Yeah we whacked it all b4 u arrive.
hiak hiak hiak!!!!

Poor Ass Kickin Vonne....
stucked in the jam for over an hour,
but bless the smart gal for driving thru McDonalds
and whacked a burger in the car b4 she meet us.
plus: managed to cut the queue in the highway after her yummy purchase.
me bowing low here.....aiseh!
Su San had a golden fried rice...
very yummy & I am sure they used a lot a lot a lot of eggsssssss.

We hope u'll try the golden opportunity in Japan,
wherever u wanna go, we'll support u *support morally, takde duit*
and gambatei with your current bitchy project mgr.
Every problem has its solution.
If nothing sail through, tell me I'll go punch her!
Chan Lu had crispy pork chop noodle,
looked so succulent, tender and juicy...yum.

We are sweet as ever,
let b-day gal choose the venue...
indeed it was a good choice,
very nice place to makan.
*and bitch later on*
*oh yeah we bumped into Snobbish Accounting Lecturer Kevin Lau. Still looked the same.*
Highlight of the nite got to be this "tham thong faan"
translates to spitting pail rice????!?!??!?!
sounds soooo....not yummy

Actually it's called: Steamed rice with chicken mushroom and chinese sausage.
very tasty with sufficient meat and sausages and chinese sweet sauce,
Connie and myself had this.

I would preferred this than claypot rice!!!!
we had other dishes as well
mixed mushroom with vege
fried french beans with minced meat
Best time of all would be dessert!!!!
Crispy chinese pancake with sweet lotus paste
Ass Kickin Vonne had mangolicious mango pudding
and my mango dunno wat puree with sago + pomelo
The rest of the ladies had "skin purifying, whitening, longevity shuet kap"
in another words, Snow Frogs' Glands double boiled with dates and ginseng

I found on the internet that it is good for:
- building up the body's stamina and resistance
- strengthening the joints

Sounds like food for the old folks!!!!
anyway it's good for mommy-to-be
coz it's listed as pre-natal food for mothers.
Have sumore ya Connie :)))

and now with her approval,
I may officially announce that Connie is pregnant :)
Many many congratulations and we are gonna be aunties next Summer.
Su San and Connie
the notti pair
Ass Kickin Vonne & Monkey
The star of the nite *apart fr the tham thong faan*
Ms. Chan Lu Ai in her usual hotelier attire.

Okie lar I better stop caci-ing u,
nanti u cincang me.

Enjoy your shopping trip in Singapore,
and take care there,
esp when u r working with embassies.
I'll suggest u wear helmet and armory to work,
erm sounds like yellow boots and yellow helmet aka Phua Chu Kang
ok ok ok ok better stop caci-ing u...

Merry HAPPY 2X BIRTHDAY to u!!!!

Dragon-i Restaurant
Mid Valley Mega Mall
+603 2282 0115

Thursday, November 29, 2007

Spice of India

I grew up with abundance of Indian food,
coz one of my mom's maid was indian...
she cooked delish curries and condiments all the time!!!

Big Boss was surprised when she found out I have a thang for indian food,
know the spices by heart,
and cooking methods involved in every single dish.

She practically gave me A++ without any prob
Big Boss: "Cherry, you will love New Delhi."
and gave me a wide smile.

"ok. yeah I think so."
Just dun give me lao sai.
My fav mango Lassi,
I still think JS makes the best Mango Lassi in the whole wide world
*ok maybe minus the indian restaurant i went to in Cannes, France*

and I am so glad,
he shared the same passion for indian food as me...
be it cooking or chomping it down!!
Plain Briyani rice,
when I was young I thought those orangie colored rice
were julienned carrots.

and everyone at home were too ignorant to educate stooopid me.
so this Monkey grew up on her own,
learning bout the truth on her own.
Lamb are alwiz my fav...
be it dipped in bread crumbs and fried
cooked in curry, seared then baked...
BBQ....whichever style I will sapu.
Yummy prawns cooked with ginger, tomato and onions.
Spicy sweet and tangy
yummy bendi masala
I can sapu the whole bowl by myself!!
This is yummy but I don't like paneer *cheese*
Cheese with spinach.
oh yum yum yum yum yum

and since we are such good customer,
they gave us pistachio ice creams
on da house!!
But I didn't like it....
*I want Haagen Dazs*

Usually we'll go to the KLCC one,
but this outlet at Pavilion is equally good.

Spice of India - Pavilion
603 2143 3669

Spice of India - KLCC
603 2164 9221

Wednesday, November 28, 2007

Ubin Seafood, Bukit Timah

3 different spicy condiments
When u go out makan wif Lawrence...
make sure your stomach is really really really empty,
not even a sip of water...
esp when dining at his cozy home.
This round we had the famous Singapore Crab Bee Hoon!!!
it's as big as my face!!!
juicy yummy succulent mud crab!!
Everyone stormed onto the bee hoon and left the crab intact!!!
Lawrence was disappointed with the amount of gravy.....
He preferred it too!!!
JS just whacked everything and Veeny wrapped up her Asia trip with this feast!!!
Look at the chili padis!!
Fresh Super Fat & Meaty clams cooked in ginger, chilis *of coz* and white wine
Best kangkung I ever had....
coz it's fully loaded with chilis
We are eating chilis....not kangkung!!!!
Salt & Pepper Squid
*Jiu Yim Sotong*
I think I see some chili in there as well
Forgot wat was this,
didn't fancy it much.
As the best for the last
Singapore Black Pepper CRAB!!!!

wat made this an awesome shit was...
the butter!!!

Lawrence introduced chef to use french butter,
it gave the sauce a very nice creamy length to it.

In fact, if u fry things with french butter..
u won't get those burnt grease as compared to normal butter.

Common/standard/normal restaurants used marjerine!!
yikes throw those away...
it's like eating plastic!!!

JS will cook this for me soon!!!
rite? rite? rite???!?!?!?!?!
*Actually JS's crab bee hoon is awesome!!!*
*Read about it here*

Ubin Seafood
797 Bukit Timah Road
Tel: +65 6466 9558


One blink of an eye,
you are 2X.

One breath taken and we've known each other for
*counting fingers*
9 freaking years......

from Basketball to McGrill
*case study for principles of marketing in case u can't remember!!!*

Unihostel to Cyberjaya,

Seremban to Seremban....hahahaha
u still looked like 1x when I 1st met u.
*sorry, age is very sensitive in this post*
Truly sorry for your 2x birthday organization
for I got the year wrong....all bcoz of the date!!!!
but age is just a number isn't it dearie????

To the only straight As 4.0 student,
and now a very important person as well,
an ambassador and commissioner for Msia....
*how come u dun have a british accent???*

Merry Happy 2X Birthday to you!!!
and yeah I'm waiting for your saman....

Tuesday, November 27, 2007

Nothing like Les Amis

Last Saturday we congregated at Les Amis for another Makan session,
Lawrence booked us into the one and only Chef's Table.

I think it's more of a Chef's Room,
with a row of wine chillers,
and an aquarium with chefs working in it!!
JS sat himself nearest to the action packed kitchen,
but we can't hear a thing at all.
Must be a bullet proof window!!

Lovely Tracie & Lawrence came at 7.30 sharp,
with lotsa goodies of coz...hehehehe
All of us were gluttons!!
piling on their delicious bread,
and french butter of coz.
menu for the nite was awesome,
though I'll be happy if the word truffle do not exist in Chef Thomas's kitchen.
and maybe scallops as well.
We started off with I-forgot-wat on yummy toast
I think it was Tuna.
Duck Liver with dates,
My cholesterol level is gaining its momentum!!!
up up up and higher......
It went so well with this baby brought by Lawrence,

Cherry: "It got a surgical nose!!"
Lawrence: "It's clinical!!"

Notes from Randy the best Sommelier in Singapore:

"Noble Rot. This is the process where the fungus didadidadidadidadidadidadida

and dida dida didi dadi dida dida.......and more dida dida dida dida
and hence give it a nose we call BOTRYTIS."

All of us with amazed looks printed on the face: ooooOOoooooo -_-

When will we ever learn to describe wines like Randy?????
Next was Tsarkaya *it's russian* in tomato coulee
Cres de Bretagne *french* with caviar served on a bed of cucumber foam
Fresh Belon served on its own *belon is also french*

So we had a medley of international oysters!!
They even set an eating order,
fr right to left...
wash the yummy succulent oysters with Henri Giraud
rolls royce of all champagne!!!

we had a 1998, not an outstanding year but definitely a good year,
delayed harvest, chaotic weather with frost in Spring.
it was beautiful!!
Pan seared Japanese Scallops with sunchokes
then they poured the smoked trout broth into it...
so yummy with the lentils.
egg pasta ravioli with mushroom, prosciutto, butter lettuce and TRUFFLE jus
served in parmesan fondue with wilted spinach.
No Laguiole knives this round.
Yummy veal cheek with TRUFFLE mash!!!
why do they have to use so much of truffles?!?!?!?
Lawrence brought Mr. Leroy for dinner...
beautiful bouquet
wait till u see the year!!
I was still a kindy gal in my lolly dresses.

We bought Madame Leroy's taste with this bottle,
not her wines....or it's her wines after all,
errr this is so complicated.

Anyway there's difference between red neck and white neck..
red: grapes fr her vineries
white: grapes bought fr other parcel, aged in her smelly oaks.

now we know why the price is so high!!!!!
desserts :))))))))))))

I like the chocolate mousse and the crunch in between
with the occasional bites of pineapple...
drowned the yummy passionfruit ice cream.
Ice creams don't make any impression at this moment!!!
Petit Four!!!
Then head waiter I-forgot-your-name brought out a tray of treasure
for us, ladies to choose from..

You want green tea?
passion fruit?
dark chocolate?
kit kat?
GREEDY me took two..
kit kat and passionfruit!!!

It's not really kit kat...
it's like waaaaaaaaAAAAAaaaayyyyyy yummier than kit kat.

Move over NESTLE!!!
As if we were food deprived somalians,
they brought out MADELEINES!!!
Freshly baked fr the oven.
so crispy on the outside,
pronounced buttery and lemony taste,
soft and fluffy on the inside.
Got Chef Thomas Martyr's signature
Italian of German descent.
Hence the classical ingredients and theme.
Veeny, Monkey, JS, Lawrence & Lovely Tracie

oooooOoooo we should do this more often!!!
*checking my cholesterol & weight*
Monkey & Veeny
We had to walk around Orchard after dinner,
It was soooo difficult!!!!
with tummy loaded with goodies.

Les Amis Restaurant,
1 Scotts Road,
Singapore 228208
Tel: +65 6733 2225