Surprise Galore episode 2 *by JS*

After the “lite” lunch, dinner time came rather quickly…….maybe it was lite afterall!! That was when the whispering started again……everyone is like whispering to each other as if I was not there…..haha.

Again I was ushered into a taxi without a destination mentioned……and I overheard something like “Keppel Island”……thought Keppel was a harbour so maybe I heard wrong.

Indeed we arrived at a very private location on Keppel island and suddenly I found myself staring at this view.

No wonder the dress code was blue and white……there’s a theme to this dinner……now I know. The theme tonite was nautical/yachts/sailing/etc.

Must say I like it and what a lovely surprise!

As we walked into the private function room, suddenly a familiar voice called from the kitchen………and offcourse, it was Chef Lino……and I should have guessed!

yes, monkey beaming from ear to ear cos I did not guess Chef Lino was cooking

Yes, Chef Lino was cooking tonite and guess it’s going to be one pasta after another J definitely looking fwd to the night ahead.

Everybody started coming in and all dressed in nautical blue theme except…………this guy

none other than GOE and he was questioned as to why non compliance and he keep insisting it’s navy blue……haha, readers to decide!! NVM GOE, how can they not let you in especially when you are carrying my birthday prezy!!

The nite started off with 3 bubblys. All from small makers and must say all damn can!!

Then it was prezy time. The pics from today’s post was taken mainly with the Canon EOS 50mm F1.2L lens. Just look at the Bokeh...... the aspherical lens coupled with circular aperture of the lens construction gives it a blur background and make the pic look so professional man!!

blather, this one not bank long service award and not Christmas leh!!

Thanks guys for the prezy……like I said earlier on, I will do justice with this prezy J

Now let the food flow freely cos everybody is damn hungry.

thats the langoustine carparcio

seared scallops and asparagus

Raw blue prawns in a tomato consomme

fresh linguine with porcini mushroom( and morels i think)

yes, fresh sea urchin

on capellini offcourse!

some Rigatoni

Wagyu beef marble 7 (i think)

and rare is best

preparing last main course for the nite

it's a fish dish on sweet base

and finish off with a strawberry dessert

Yes, there was 3 pasta so no complaints……I guess.

A special mention for the carparcio of langoustine which was the favourite of the nite. Must be the creamy texture.

The night was beginning to developed into a splendid evening with excellent wines from Morey st Denis( Domaine de Lambrays), Chambertin (NegociantLeroy), Chambertin Clos de Beze, ( domaine Armand Rousseau), Chambolle Musigny Amoureuses(domaine comte de vogue), Chateau La Mission Haut Brion, and many others and not forgetting the DP 90……this are all amazing stuff man!!

Thanks guys for your generousity J

It’s birthday song time. I allow all of you to sing cos it’s a private room…….haha.

Yes, the birthday cake was in the form of a Domaine Romanee Conti – Romanee Conti 1960 bottle and this is probably amongst the most expensive burgundy in the world!! Anyway the cake itself was delicious.

Then it was photo session. With 2 pro cameras around, you can’t hide !!

flatmate amy and GOE

the charming J & J

sifu and bagaholic tracie

iching and prince C

Em, Leanne and doc(best coordinated dressing!!)

more pics

privilege of the birthday guy

all mabuk and cheery

All stars in their own way I guess.

But really this line up are the real stars for tonite. HAHA !

More whispering…….i wonder whats next man !

Anyway to make everybody eppy for the night(over GOE’s black shirt), thought I’ll do him (GOE) a favour :)

All eppy now??

This post is dedicated to all my dear friends who made this 50th birthday unforgettable and a big hug and kiss for my dear monkey for organizing and kudos to chef Lino for another successful event.

Lou Sang origins *by JS*

The origin of lou sang or lou hei (dish is known as yee sang) as it's more popularly known was thought to have evolved from various versions in China. On the 7th day of the Lunar festival, fishermen on the east coast of China(Guangdong) celebrate by feasting on their catch. In Malaya, migrant workers imported this practice. Porridge stalls sell raw fish dishes served with turnips strips, carrots strips and top up with oil, vinegar and sugar. However record shows that contemporary yee sang was created in Malaysia in 1964 by a master chef Tham Mui Kai. He later went to Singapore to work and was one of the "four heavenly culinary kings".

In neighboring Singapore, the same practice and tradition also took place. Government, community and business leaders serve this dish at official functions as part of the celebration during this festive period. I suspect this was the work of master chef Tham promoting lou sang in Singapore.

Enough of context. Anyway the gang got together to lou sang during the spring festival at a restaurant in Puchong. Accordingly to traditions, the higher you toss, the more luck it brings and the key is to toss it in a communal manner and it has to appear almost like slow motion. Get it??

nice colourful plate of yee sang

on your marks

get set......

GO!!!!

someone got really exited.......GET OUT OF MY VIEW!!!

now trying to do the "slow motion".......fail faIL FAIL!!!

you probably can appreciate why fail......destroyed in under a minute!!

Continuing on the history of lou sang..........If any of the above mentioned was true about the origins of this humble dish, I'll strongly advice the Malaysian Tourism and Cultural ministry to quickly lay claim on lou hei as part of our national heritage before the kiasu Singaporeans call it their national dish.......haha!

Some of you may laugh about it BUT Malaysia did claim that Singapore stole their chilly crab and call it Singapore's national dish.......and as if that was true, so who stole satay from the Indonesians :) or for that matter Italians stole noodles from Chinese or vice versa.......or was it the Arabs?? BTW, this one solved already so no need to argue.....it's the Chinese who invented noodles and substantiated from a 4000 years old archeological excavation in China !

Surprise Galore episode 1 *by JS*

It was one surprise after another…….hence the theme of the posting …..ie, surprise galore and in this case episode 1……I requested episode 1 to be kept simple and lite !

On arriving in Singapore I was whisked away to Les Amis for lunch and sifu Lawrence played host to Iching, Prince C , Monkey and me. It was the infamous set lunch that we had wanted to try but never had the opportunity.

Sifu stressing a point

The meal started with Iberico ham served on some sort of cracker.

Follow by starters, main courses and desserts.

A medley of seafood starter

Frog legs tempura

Monk Fish with artichokes

Egg on a bed of prawn stock risotto

some strawberry dessert

Creme Brulee

Petite four

Good food, good company and the right ambience.........and it's just episode 1 !!

We had this simple white Bordeaux a 2006 Clos De Estournel.

It was superb and with the familiar fruity nose of the sauvignon grapes. In this case 10% of Semillon was added to round off the wine.

Offcourse no birthday celebration would have been complete without a birthday cake……but in this case I request for “no singing please” cos restaurant was full ………..and besides got more episodes to come !

Yes, it's a chocolate cake

Must say it was a pretty quiet and “tame” affair…….and I took it very easy…….remember this is episode 1 guys!!!

Thank you sifu for starting the ball rolling.