Inside Takashimaya Level 4 there is this Angus Steakhouse. I have passed by there countless times but never been inside. So when Kiat suggested dinner for Friday, we went there, finally!
The food and service is good!! We will be back again :-)
31 May 2009
29 May 2009
Unusual dinner style
I met up with WQ and DL on Wed. It was so good to see them again. Especially with DL, relieved that she has finally settled her issues with her you know who.
With WQ,she is no doubt the true blue food guru. She introduced us to this Japanese joint in town. (Quite an unexpected place for me) Her boss is a regular and she is now a regular too. She told me over the phone earlier that the sashimi were really good; they will give the boss/chef a budget and just let him serve them what is available on that day based on the budget. We were game for it and reached the place at 8pm. Being the great planner, she had earlier called the boss to inform him we were going down but he was on leave but has kindly arranged for his chef to attend to us.
We could order from the menu or went along with her usual style-of coz we went along with her. We set on a budget per pax and told the chef accordingly. At $X per pax, these were what was offered to us. It was the first time I was at a eatery,not knowing what food will be served, kinda intriguing and fun! (it’s very common for this kind of arrangement at Japanese sushi bar, just let the chef decides but still, it was my first try :P)
The open kitchen was just right in front of me.
I was determined to take all the food pictures as I wanted to see what our budget had in store for us. (The photos are very badly taken as I am more keen to eat than snap pictures)
First up-Sashimi Moriwase-very fresh. My first time trying the Shiro Maguro-white tuna. (Ms WQ says the owner flies in his supply from Japan every Tue and Fri. So go on Tue and Fri to get your sashimi fix). The sea bream will not be wasted and will be used in the later dish.
The century egg paste tofu-super yummy!
The fish from the sashimi platter is now cooked as an ingredient in the miso soup.
This should be one of their signature maki as I saw the other chef make many plates of this in front of me.
Prawns..
Complimentary dish from the chef
Chef asked if we like fish with a lot of bones-we are ok and he did this for us. The meat is very sweet.
We were getting full-our last dish;another tasty maki. (Seaweed and tuna thingy inside if I remembered correctly)
The bill came up to be very close to our budget. It was a great meal and I am considering bringing Mr Kiat there someday.
Can’t wait for July to come for our next meet up so that she can introduce some other fantastic joint again.
28 May 2009
端午节
今天是端午节.你们有吃粽子吗?
端午节的第一个意义就是纪念历史上伟大的民族诗人屈原。屈原，名平，是战国时代的楚国人，生于楚威王五年夏历正月初七，或谓生于楚宣王二十七年，卒于楚襄王九年。
吃粽子：荆楚之人，在五月五日煮糯米饭或蒸粽糕投入江中，以祭祀屈原，为恐鱼吃掉，故用竹筒盛装糯米饭掷下，以后渐用粽叶包米代替竹筒。
我妈给了我们一些nonya粽.昨天午餐已经吃了一个.
昨天晚上,邻居上门给了我们一袋热腾腾的粽子.是他们家自己做的,真好!!!我们得买些东西回礼．．．
XH and Sha:你们那边有粽子吗？如果没有，我帮你们吃一点 :P
27 May 2009
Nigella’s Cherry Cheesecake
For the potluck last Sat, I made a Cherry Cheesecake. I got the recipe from Nigella.com. She is our (or rather Kiat’s) favorite chef on tv. I was contemplating between this cheesecake or the one I usually baked. Hers does not require baking.
Decided to try out Nigella’s one and it was a breeze making it. Even easier and faster than the one I usually make.
INGREDIENTS
125g digestive biscuits
75g soft butter
300g cream cheese
60g icing sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
250ml double cream
1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread
Serving Size : Serves 6–8
- Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
- Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge. (I only have the 24cm tin hence Kiat said my cheesecake looked like cheesepie instead,duh)
3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.
26 May 2009
Chloe’s 1st Birthday
We celebrated Chloe’s 1st birthday last Sunday.
Birthday gal all decked out in pink
CCH helping out in the kitchen, chef is behind!
The car we bought for her :-P She has plenty of cars now.
Lalalala Happy Birthday to you..! (more pics on FB)
Potluck with friends
After Marcel’s lunch, it was back home to prepare for the potluck for the evening.
Preparing his signature cocktails..
There were so much food-enough to feed an army I am serious-Fried Bee Hoon, mushrooms, cheesecake,potato salad,pizzas,beef redang,chicken tika,sambal kang kong,claypot tofu,herbal chicken,granola bites,fruits!
Nosturdee’s home made potato salad was so good I specially took a picture of it the next day to post it here. You must give me the recipe!
Once again, it was great fun catching up!!Thanks all for the food and company :-)
Marcel’s Wedding Lunch
Last Sat afternoon was spent at Marina Mandarin for Marcel and SL’s wedding lunch. So qiao, I met the groom himself the day before at City Hall as he was on his way to collect the bouquet.
I was already running late but die die still must cam whore a bit.
Arranged to meet Carmen and Rena at the lobby and I was so surprised to see my ex-boss and quite a handful of my ex colleagues there as well. Later than I found out Marcel still kept in touch with them through their bowling events.
It was buffet style, the food was ok. Luckily the laksa and dessert were good! I like the ballroom too, my first time at MM.
US 3 and Cheah
My ex-boss!!! So good to see him again!!!!
It was great catching up time with the babes and see you again in Dec for Rena’s big day!
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