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Mixing it up!

November 29th, 2011 2 Comments »

If you noticed, I don’t just stick to one fashion brand. I think that is a little ‘tacky’, I may have a few favorites but I do love variety as each brand has their own unique identity and style. Sometimes I dress up then look at myself in the mirror and go “Oh my! I’m top to toe in designer brands.” And change a few things out. Most of the time I dress in half-darkness since T is usually snoring away like a pig when I leave The Studio. So I hardly get a good look at myself before stepping out which sometimes explains why I look mis-matched or dressed like a kindergarten kid.

Before you leave the house, look in the mirror and take one thing off. ~ Coco Chanel

I love Coco Chanel. She is the epitome of elegance and class, incredibly chic and stylish, never looking like she’s trying to hard. I should really get her books of quotes – side track. That quote of her is so true. We dress ourselves up like a Christmas tree, piling on way too much make-up, accessories and stuff. Sometimes, it’s okay to have a stack of chunky clanky bangles that don’t match – it’s deliberate, or bold clash of prints. But most of the time, less is more.

In the same stream of thought, I like mixing brands and styles up. If you have too much of one, maybe take one item off. Like the boys in my office. O.M.G. They wear nothing but the company’s products. TOP TO TOE. Shoes. Berms. Tee. Jacket. Repeat for the next few weeks, months and years. I can’t imagine what happens when they leave the company. It’s an overload.

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Wall Selecta

November 28th, 2011 No Comments »

Dried mangoes from Philippines (unless it’s the pale yellow pickled sourish kind) isn’t what I pick up whenever I’m there for work. Once in awhile, I’ll grab over 2 litres of Walls Selecta ice cream at the airport. Walls ice cream isn’t anything special here but in Manila, it’s one of a kind.

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Shinjuku Isetan Food Hall

November 26th, 2011 No Comments »

If you love desserts (crazy about them the way I am), then take a stroll down to the basement (food hall) of the Isetan at Shinjuku for dessert porn. Be dazzled and spoilt for choice by an amazing array of desserts of all kinds – macarons, fruit tarts, truffles, cakes and every imaginable dessert you can imagine of. You can find Pierre Herme, Aoki Sadaharu and many other names that I can’t recall..

It’s like a happy dessert haven. Even if you take a quick walk around, it’ll make you happy for sure. I am trying to think of any place here in Singapore that has a food hall similar to this?

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Our perfect cheese board

November 25th, 2011 No Comments »

Sorta. It’s missing figs, dried food, handful of nuts and some dollops of jam ..

Initially, I was starving and wanted to cook a simple dish of pasta using the sundried tomatoes infused olive oil but T wasn’t quite hungry, so he suggested having cheese and crackers. Doh.

We had 3 different cheeses but decided to save the third – salty cheese for another time. I spent 5 minutes platting up this cheese and crackers dinner. I have a newfound obsession in using black crockery or more specifically, slate like plates for presentation. Love that rustic feel to it.

Anyway, back to the cheese. We both love cheese though he is more of a mouse than I am. We forgot to chill our bottle of vino so it was solely cheese and crackers. Still good regardless! I used to love soft cheeses like brie but now, I much prefer the hard salty versions. One that I still adore is the roule. It resembles a Swiss roll and it’s basically a cream cheese and works deliciously well in a salmon or ham sandwich.

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November 24th, 2011 2 Comments »

Birthday celebrations to us is just another excuse to try out a new restaurant and enjoy a dining experience together. T has been talking about Dozo ever since he dined there with his colleagues. He was impressed with the quality of food, the presentation and use of modern techniques like epsuma and dehydration at a very affordable pricing of SGD59.90++ (for dinner) for a 7 course meal. He even likened it to 2 Michelin Star Benu, which I begged to differ. Though Dozo is good, Benu had deeper complexities in the techniques and innovations used in the presentation and creation of the dish. There were many levels and layers of flavors and it was a whole new culinary experience. But since T liked Dozo so much, it was only apt that I suggested Dozo for his birthday celebrations (he suggested ODP but I thought we’ll save that for later since everyone is already raving about it 😛 )

What impressed me most was the high level of service at Dozo. Singapore restauranteurs – that is the level of service you should strive for! It was practically perfecto from the time I dialed in for reservations to the end of the meal. I was surprised when the staff asked over the phone, if the reservations were for any special occasion and they prepared a birthday cake for T which was a very nice gesture. There was a reminder call the day before to confirm on the reservations and it was polite as well. Throughout the meal, they were vigilant and the moment we’d finished our dish, it was promptly cleared away  but not before querying if we were done. And since I’m on the topic of service, I’ll skip to the end of the meal where they brought out the cake and the waitress insisted on taking photos for us and even asked us to pose for a ‘kiss’ photo 😛 Incredibly friendly, sincere and warm.

The decor of the restaurant itself is rather simple. You feel as though you are in a nice dining environment but it’s not too formal that you feel stiff and proper. The menu is straight-forward. There is only one offering – the set dinner. However, you can choose from each course and we spent awhile trying to decide on our orders. A tip – if you go with another person or so, try to order a different dish and share! We did just that and tasted 14 different dishes in total and they were –

Cold dish: Beef tataki with shaved parmesan and truffle mayo mosaic. Smoked duck breast on bed of greens with cranberry vanetta.

Side dish: gratinated escargots topped with yuzu butter. Stewed beef tendon with puff pastry.

Soup: crab bisque cappuccino style. Doubled boiled beef consomme.

Main: Beef tenderloin on Pu-Ye and granite hot stone. Duck confit with blueberry sauce.

Dessert: Dozo’s freshly baked warm chocolate cake. Raspberry mousse with tarragon cream.

Drinks: Green apple mocktail (refreshing mix of apple, passionfruit and mint). Iced grapefruit glory.

Verdict? It was overall smashing and we had a few favorites of course. The coned shaped beef tataki is a must-try – loved the crispy texture and freshness of the dish, the crab bisque was absolutely yummers and truly resembled a cuppa coffee, opt for the beef tenderloin which had a subtle flavoring from the Pu-Ye, medium rare or however you want it, the duck confit was a big winner for us both – succulent, tender meat that fell of the bone, utterly rich and sinful and finally, I loved the molten cake. The drinks are a big hit too. Go for the cold selection – it’s a very refreshing cocktail with crunchy bits of ice and a great roundup of the entire meal.

I reckon we will be back quite soon again, with the affordable prices, great service and food – what’s there not to love?

491 River Valley Road
#02-02/03 Valley Point Shopping Centre
Singapore 248371
+(65) 6838-6966

Lunch: 1130am-230pm
Dinner: 530pm-1000pm

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Tin Tin

November 23rd, 2011 No Comments »


I don’t recall reading a lot of Tin Tin when I was a kid but for some reason, I always knew about it – maybe because Snowy resembles the Fur Rug 😛 I was surprised when T being an avid comic reader had never read or heard about it. The first time he was introduced to it was at A’s place. A is a big fan and has an awesome collection at his house – little tin figurines, lacquered frames and books. He thought it was cool. Then we watched the Tin Tin adventures movie and I think he is now hooked.

He calls Tin Tin, the younger Indiana Jones. The movie is awesome by the way, and he wants to read all the adventures and maybe collect a few items. So we might have a couple of Tin Tin collectibles displayed around The Studio in time to come – fighting for space with my whimsical cups, vintage books and candles 😛

For Tin Tin fans here in Singapore, I’ve blogged about this in the past, but here’s another mention, the Tintin Shop  is really quite a nifty shop with a solid selection of merchandize. You can find a lot of collectibles here and the prices might be higher than from what you can get from Amazon or eBay but it’s quite okay if you are an avid fan.

Tin Tin Shop
56 Pagoda Street
Singapore 059215
+(65) 8183 -2210
Opens Mon-Thurs: 11am-9pm, Fri-Sat: 11am-10pm, Sun: 11am-10pm

Inspirations around cyberspace

November 21st, 2011 No Comments »




I have always been a fan of photography. I love taking photos of food, scenery and people (mostly the first two which are static and don’t fidget around) with my iPhone and Nex-5 but stubbornly refuse to buy a dSLR. I hope that some day, where I have more free time at hand, to spend more time taking photos like these. It’s almost like creating an artwork, a flower arrangement or a painting. That’s partly why I have a few coffee books lying around The Studio and spend time browsing blogs whenever I can. Also, I know that taking photos especially of this skill and standard, take a lot of effort, I’m very mindful of giving photo credits where due and get very irritated when people don’t because the least you can do is to give the photographer some credit by linking back. You simply can’t take credit for a photo you didn’t shoot. So rightful credit to rightful photo. It’s basic etiquette methinks.

Anyways, here’s sharing a few of my favorites around the Web – click the ‘ … ‘ below the photos (above) for Roost (great recommendation from R ), Sunday Suppers and Always With Butter. The other food/recipe blogs that I follow religiously are – Not Without Salt, Smitten Kitchen, Sweet Fine Day (not a food blog but I absolutely adore her photos of her precious lil girls) and Cupcakes and Cashmere (pretty much the ‘IT’ girl having Coach create a bag after her and she’s not only a fashion blogger but shares a lot of her recipes and cooking and takes fab pictures).

Hope you’ll enjoy checking out those sites. Meanwhile, I shall continue to be inspired until I get a larger house that can hold beautiful cooking ware as props! 😛


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