Click on images below to enlarge:
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| Morning Food Outing
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| Yours truly waiting for my kaya toast at our first breakfast destination,
Tong Ah Coffeeshop. (I wanted to go because the makansutra put this joint
on its 2009 list of the top ten places in Singapore. It made the list
because of its kaya toast.)
| Some articles about the coffeeshop. The first couple paragraphs tell the
story of the shop's long history. (The articles can be read in the
full-sized image.)
| At the coffeeshop, an old man and his morning coffee. His face speaks
volumes.
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My kaya toast was very good, by the way.
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| A stall in the Chinatown Complex that had won some awards (mostly for its
fish-head soup) that Di Yin and I noticed had prawn omelette on its menu.
We hoped it would be as good as the
one we ate in Hong Kong. We kept talking about that one.
| Our prawn omelette was merely okay, nothing like the one in Hong Kong (as
you can clearly see comparing the pictures). This one was more fried, for
one.
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We stopped by Maxwell Food Centre to pick up some chicken rice to bring to
eat on the airport. We chose chicken rice because, in addition to being
able to carry it through security (as opposed to a soup, for instance)
it's good cold. We also picked up curry puffs. We've eaten at both of
these Maxwell hawker stands before, so we knew we were getting good
things.
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| Misc
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| Near the Jalan Besar, three apartment towers that are joined on the 20th
(or so) floor by a walkway with trees. Pretty neat. I like the ample
windows; I could probably live in this building.
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| 2am Dessert Bar
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| 2am Dessert
Bar's sleek, modern counter and tables.
| Di Yin and I reclining in the lounge half of the restaurant.
| Guava-passion-fruit sorbet with plum sauce on the side. The sorbet was
great quality. This is an excellent picture and a terrific dish.
| This dessert has a lot going on. There's popcorn ice cream (which tasted
like buttered movie theater popcorn. It made a neat combination when
eaten with the caramel salt. There's yuzu (a type of citrus) cream with
cherry dollops and also yuzu sorbet. The yuzu went surprisingly well with
the popcorn. Finally, there's dough balls and also a vial (afar) of
popcorn that was just there for its scent, not for eating.
Amazing.
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The dessert entitled "the color purple": purple potato foam, purple
potato
balls, cassis balls, blackberries, all on a purple potato puree and with
a bit of cherry coulee. Incidentally, cassis is the result of sweetening
currants in a particular way.
I wish I took this picture at a higher resolution.
| The American-themed plate. Rice krispie treats, peanut butter bars with
quince paste jam, and strawberry shortcake ice cream, all sitting above a
layer of peanut butter. The strawberry shortcake ice cream was spot-on --
I loved it. I have no idea why it's the color it is. Even if it were an
appropriate white-red mix, I still would've been shocked how accurate to
its namesake it tasted.
| "Lemon explosion." We were told to put this in our mouth all at once.
The first impression I got of this dessert was the sound: inside my head I
heard what sounded like a crackling fire. After quite a while the sound
began slowing down and I got the taste of melting chocolate, then a lemony
liquid flood. It was almost alarmingly more liquid than I thought
could've come from the ball. I realized I could make the crackling
stronger by swallowing and rotating. In the end, I was left with pieces
of a crisp shell in my mouth, which I then bit and ate.
| "Water chocolate." At right, chocolate mousse atop a praline and drizzled
with salted caramel syrup. The dent in the mousse is a hazelnut with
chardonnay salt. At left, lemon sorbet. Eating the sorbet after the
mousse made the mousse more bitter, making the chocolate taste darker.
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