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Chinese cuisine with a difference indeed!
I had dinner with my family and relatives at Taste Paradise last night to celebrate my dad’s birthday. My mum had been raving about their delicious codfish and shark’s fin soup ever since her first visit there a few months back.This posh restaurant located in Chinatown advocates fine dining where food is served with passion and glamour. Every dish served was elegantly decorated and colours were interestingly paired (my sis noted that they love to pair Red and Green).
My cousin is having a BBQ birthday party tonight for her ‘lil boy! In my family, whenever someone holds a party, the rest of us will usually contribute a dish or two just like you do in a potluck. Nevermind that there is already enough food at the party, it has become a habit for everyone to turn up with something extra.
My mom asked me the other day to think of something to make so I can bring it to the party. I browsed through my collection of recipes and read all the food blogs I frequent to gather some ideas. I wanted to try a new recipe, something I’ve never made and have always wanted to. In the end, I picked apple strudel!
The apple strudel I had in mind was the layered version you find from Ritz Apple, served with creamy custard. Almost all the recipes I found online were that of the tradition German apple strudel where the apple filling is wrapped inside the pastry. I searched high and low for recommendations on the type of pastry to use - strudel, puff or phyllo; ways to make that creamy custard - think Ritz Apple and Beard Papa Cream Puffs, not tradition custard cream. After much research, I ended up using a combination of recipes and adjusting the methods to get what I had in mind.
I went on a date with SZ on Monday for an early birthday celebration. We were going to head to Hooha Cafe in Pasir Panjang Village for lunch because I’ve been looking for an opportunity to visit this much acclaimed restaurant since the IA days. Hooha was an accidental find actually. I was googling for places that serve good steaks in Singapore (nah, I still don’t take beef, the search wasn’t for myself it was for Kenneth) and found Hooha in a many results. However, SZ didn’t feel well that day and we decided to eat somewhere nearby instead.
It just happened that PGP’s new canteen was ready for business that day and it dawned on us that we HAVE to try the stall opened by Aston’s Steakhouse! So we went to the canteen but were faced with disappointment as we did not find the Steakhouse and only a handful of stalls were opened. After some thought, we agreed to go back to Hooha.
As we made our way into the restaurant, we were greeted by a waiter with a friendly disposition (both SZ and I thought he has some resemblance with JJ Lin and as always we came up with all sorts of stories about this). The restaurant was pretty dark inside which made reading the menu a little tough and taking photos impossible without flash. I already knew what I was going to order - it was an easy task since I have been poring over their menu on their website ever so often since months ago. SZ ordered the Chicken Enciladas and I had the Chicken Burrito from their Tex-Mex section.
Celebrated Mung’s birthday at Sizzler Toa Payoh with the same ol’ bunch of kakees. Settled for this location after a long discussion over MSN. The very first time I had a meal at Sizzler was years back at the Bishan branch (it’s no longer there). I love Sizzler for their amazing salad bar (the Cream of Mushroom is fabulous!) and generous portions of main course!
I had the Chicken topped with Apricot Glaze, served with baked potatoes. The apricot glaze was lovely - sweet and tangy! It gives a refreshing feel of Spring on the tastebuds.
