Showing posts with label Cuisine ~ Fine Dining. Show all posts
Showing posts with label Cuisine ~ Fine Dining. Show all posts
Monday, 11 November 2013
[Day 2] Dinner at Walt's Cafe (华特餐厅), Hong Kong Disneyland Hotel
Monday, 30 September 2013
Brasserie Les Saveurs @ The St Regis, Singapore
A few weeks back I was invited by ShiTing (lobsterpaints.com) to join her for a media lunch at Brasserie Les Saveurs which is a signature restaurant of St Regis, Singapore. The restaurant has recently launched it's latest a la carte menu featuring contemporary French indulges specially hand crafted by Chef de Cuisine, Antonie Bonnet.
Brasserie Les Saveurs @ The St Regis, Singapore |
Brasserie Les Saveurs @ The St Regis, Singapore |
Wednesday, 4 July 2012
Voyager Of The Seas - Royal Caribbean International [Part II - Dining Options]
Onboard dining is not just on food but the ambiance, variety and the flexibility to decide when and what we like is also into consideration. In Voyager Of The Seas, it includes dining from casual to sophisticated, cupcakes to canapes and etc (many of them included in the price of your cruise). And if you prefer soft drinks, wine and etc to go with your meals, you can choose to pair meals with a beverage package and enjoy up to 25% savings on your favorite drinks.
In this Part II of my "Voyager Of The Seas - Royal Caribbean International" post I will be sharing some of the Dining Options we had tried during our trip onboard the Voyager Of The Seas.
In this Part II of my "Voyager Of The Seas - Royal Caribbean International" post I will be sharing some of the Dining Options we had tried during our trip onboard the Voyager Of The Seas.
Friday, 4 February 2011
Reunion Dinner At Peach Garden, 33 OCBC Centre

Finally after some research he decided to held the dinner at one of the newest "Peach Garden(桃苑)" outlet at level 33, OCBC centre.

Upon arriving at the restaurant there is a pool of "Tangerine(柑)" available near the entrance counter for customers to pick up as a symbolise of "Good Luck". Other than tangerines there are also bottles of Peach Garden homemade special "XO Sauce" on sale for customers to purchase home.









Second dessert is rather something new apart from those usual mango pomelo or red bean soup. This is known as "Ice Refreshing Pearl Tea(冰凉珍珠茶)" that serves with mini chewy pearls and cold refreshing jelly together with fragrant tea.
Overall this is a great Reunion Dinner where everyone gets together and stay as a family that shares happiness and funtime. And as usual every year after reunion dinner, Uncle James will give each of us an advance ang bao known as "Ya Sui Qian(压岁钱). In the olden days, during Chinese New Year eve the elders will prepared some advance money to be given to the younger generation as this said New Year's money is use to suppress the evil spirit and the junior will have money to spend in peace in coming New Year.

Saturday, 18 September 2010
Jia Wei Chinese Restaurant @ Grand Mercure Roxy Singapore


Chef Lee brings with him over thirty years of culinary experience culled from his various postings in various renowned hotels and restaurants. His is specialised in Cantonese cuisine where he always continuously refines the art of cooking through improvisation and experimentation. I love what Chef Lee’s has code for his philosophy towards his work; “Put your whole heart in it and your plates will reflect it”.







This is indeed a special Durian dessert where the Ice Cream is coated with a layer of batter and deep-fried till golden and crispy. This must be done in a skillful way in order to achieve the right crispy texture for the outer wrapper and yet retain the ice cream from melting in the parcel. The ice cream parcel is then served with mango puree sauce together with some pomelo in it which you reminds you of the Mango Pomelo dessert(杨枝甘露). Overall the taste of the mango sauce goes pretty well with the ice cream parcel, but if you don't wish to mix the two flavour, you can mango sauce and just enjoy your durian parcel where the ice cream will starts to ooze out when bite.



But if you prefer something more rest and relax, perhaps you can consider their “Yum Char” High Tea that comes with varieties of dim sum, noodles and deserts. This Yum Char High Tea is available from Friday, Saturday and Sunday from 11.00am to 5.00pm. Despite on the High Tea time, Dim sum is also available on daily lunch menu.

Lastly, I would like to thank Ms Jennifer Narcis of Grand Mercure Hotel, Roxy Singapore and Ms Vanessa Koh of Asia PR Werkz Pte Ltd for hosting this tasting event.
Jia Wei Chinese Restaurant (家味酒家)
Grand Mercure Roxy Singapore
50 East Coast Road
(Opp. Parkway Parade Shopping Centre)
Level 2
Singapore 428769
Telephone: (65)6340 5678
Email: H3610-F01@accor.com
Website: www.grandmercureroxy.com.sg
Operating Hours:
Lunch:
11.30am - 3.00pm (Monday to Saturday)
11.00am - 3.00pm (Sunday and Public Holidays)
Dinner:
6.00pm to 11.00pm (Daily)
Yum Char(High Tea):
11.00am to 5.00pm (Friday, Saturday and Sunday)

Friday, 2 July 2010
SKY Dining @ Singapore Flyer











“Stewed Lamb Shank Vindaloo” is simmered with scented Asian spices and served with chef accompaniment. Although it might look spicy due to its presentation but during the meal, those who had this dish don’t seems to have any complaint over it.

The dessert for June/July menu is “Sticky Toffee Pudding” that is with dual sauce such as caramel and crème anglaise. For a dessert lover and baker like me, this is indeed a wonderful treat which is just well balance in taste which is neither too sweet nor too blend. I am sure having this with a cup of coffee/tea together with some great friends is indeed something memorable.
Thank you OpenRice Singapore for organizing this wonderful event, Singapore Flyer for their great food and excellent services as well The Local Nose for their complimentary of “Misha’s Vineyard - High Note” wine tasting. For information of the Singapore Flyer Full Butler Sky Dining can be found HERE.

P/s: More photos @ Cuisine Paradise Facebook Fan Page (Here)
Labels:
Cuisine ~ Fine Dining,
Events,
Singapore Attractions
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