2 weekends ago both Monkey & JS
celebrated our 4th anniversary...
wow time really flies esp when u are having a smashing time
:))))))))))))))))))))))))
celebrated our 4th anniversary...
wow time really flies esp when u are having a smashing time
:))))))))))))))))))))))))
Han pouring not wine but acqua panna
He was forced to "hold it" & pose by JS to snap the above pics
it's difficult to keep still and hold it esp when u r pouring wine!!!!
He was forced to "hold it" & pose by JS to snap the above pics
it's difficult to keep still and hold it esp when u r pouring wine!!!!
ocean trout with japanese kelp on top
and dashes of "umami"
that give it the savoury sweet taste
in modern Science,
Umami has been classified as the 5th taste
Remember u have the sweet sour salty bitter?
and dashes of "umami"
that give it the savoury sweet taste
in modern Science,
Umami has been classified as the 5th taste
Remember u have the sweet sour salty bitter?
warm bread :)))))))
alwiz can't resist
alwiz can't resist
all pics stolen fr JS's Canon
we pre-ordered special of the week
specially flown in fr Japan - fresh ooni
fresh sea urchin with arthichoke cream
sweetness of the sea....gawd!!!!!!
specially flown in fr Japan - fresh ooni
fresh sea urchin with arthichoke cream
sweetness of the sea....gawd!!!!!!
bluefin tuna tartare with fruit tomato
and a par boiled egg yolk on top with crispy toast
it's so fine and the taste blended in so well
and a par boiled egg yolk on top with crispy toast
it's so fine and the taste blended in so well
grilled suzuki fish with sauteed mix mushrooms
suzuki = japanese seabass
suzuki = japanese seabass
look at that fresh oysters!!
Chef Takashi replaced JS's 3rd course with pasta
I'm not a pasta person but the oysters were extremely fresh and it was just
thrown into the hot pasta.
Chef Takashi replaced JS's 3rd course with pasta
I'm not a pasta person but the oysters were extremely fresh and it was just
thrown into the hot pasta.
on the left: japanese wagyu
the right: australian wagyu
it's good to have both side by side for comparison
of coz the aussie one kalah lar....coz not fat enuff
served in its natural jus
the right: australian wagyu
it's good to have both side by side for comparison
of coz the aussie one kalah lar....coz not fat enuff
served in its natural jus
fedelini pasta with hokkaido scallop and anchovies
very good combo
by this time I was so stuffed!!!
Chef Takashi usually grate his garlic to give it the intensity and flavour
very good combo
by this time I was so stuffed!!!
Chef Takashi usually grate his garlic to give it the intensity and flavour
fig and lime granite!!!!
alwiz good to wash your palate
alwiz good to wash your palate
but usually i finished it :P
there's also a dessert of espresso blanc manger
but JS forgot to edit the pics for me :P
helloooo Mr. JS u missed out something
*nyek nyek nyek I lurve it when i can pinpoint him*
there's also a dessert of espresso blanc manger
but JS forgot to edit the pics for me :P
helloooo Mr. JS u missed out something
*nyek nyek nyek I lurve it when i can pinpoint him*
canele!!!!
have yet to attempt to make this
but definitely need the proper tools - brass mold????
have yet to attempt to make this
but definitely need the proper tools - brass mold????
Happy Anniversary and thank you for taking care of me
esp my lil tummy
and made sure that it's well fed with love everyday
muakssssssss
esp my lil tummy
and made sure that it's well fed with love everyday
muakssssssss
6 comments:
Awwwww! =)
envy u guys.. rmbr to pen in ur entry on the 40th anniversary as well ya. =)
Happy anniversary JS & C! <3
Thank u ladies for the wishes :))))))
Loose: If we can live till that age...yeah and if my fingers can still blog...yeah :P
HAPPY ANNIVERSARY!!! LOVE LOVE LOVE YOU BOTH! XD
Elly
Thank u Elly!!!!! Muakssssss
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