A trip to Singapore started off with a little detour…
…to Narita (the city).
What was meant to be short airport layover in Japan turned into a 24-hour holiday in Narita…
…where I made good use of time satisfying soft cream cravings.
Black sesame topped with crushed white sesame seeds.
Did you know Narita is known for unagi?
And then, Singapore ^-^
I’ll warn you now. This is a long post. I treat this blog as a journal, a place to take notes and reference things, people, and places years down the road.
First, check-in at Shangri-La Singapore…
Quick breakfast at Coffee Break at Amoy Street.
…and one kaya toast, one earl grey crème toast. A fun mix of traditional and modern.
Followed by char kway teow downstairs at Amoy Street Centre.
1872 Clipper Tea Co. just opened their flagship retail concept…
…more on the equipment later. This is one of the iced tea mocktails. Singapore Sling – Ceylon black, shaved coconut, pineapple slices, and hibiscus syrup.
Two brews at Arteastique. Right: chrysanthemum with wolfberries and longan. Left: oolong steeped with red dates.
Afternoon tea at Ritz-Carlton Singapore.
Dinner at Cure…
Housemade bread, pickled, and bacon butter.
Little snacks and…
…foie gras brûlée with burnt cinnamon sugar.
Mackerel with whipped cod roe, potato, and cucumber…
…take a peek underneath the cucumber.
Iberico pork loin with mussels, cauliflower, and apple
Palate cleanser of apple and sweet peas.
Chocolate sorbet with burnt orange, orange curd, and honeycomb.
Black sesame-chocolate macarons and marshmallow bonbons.
Afternoon tea buffet at Shangri-La Sinagpore. Red dates/longan.
Best part is all the kueh lapis! The green/blue one is kueh salat. It’s one of my favorites. Green layer is avocado-pandan custard. Blue layer is coconut rice tinted with butterfly pea flowers.
Lunch at Tippling Club.
Tom yum espuma with tempura of coriander and fresh coconut.
Smoked and charred red peppers with shoyu and wasabi cream.
Tomato, basil, and olive oil caviar gazpacho.
Confit octopus. Corn and pearl barley stew. Togarashi calamari.
Barramundi. Parsley purée, petit lyonnaise, and roast potato consommé.
Berries and cream. Quick-frozen berries and strawberry “rocks” on the bottom. Topped with creme fraîche ice cream and a strawberry sablé. Strawberry bubbles on top.
A sweet finish ^-^
Afternoon tea at The Fullerton Bay Hotel.
Dinner at Samy’s. Fish head curry, yes.
Morning teh tarik.
Meeting at SPRMRKT.
Chye Seng Huat Hardware for…
…the most wonderful ang ku kueh. Clockwise from top: peanut, salted bean, sweet potato, bean, and yam.
Then to Mei Heong Yuen Dessert for chendol ice (with black sugar syrup)…
…and this glorious sticky rice. Everything about this was perfect. The rice, the (two!) salted egg yolk. Steamy, hot, sticky. Pork and mushrooms. Chestnuts! I wish I packed a dozen to take home.
Afternoon tea at Mandarin Oriental Singapore.
Afternoon tea at Grand Hyatt Singapore.
…Long Bar for a Singapore Sling.
Garlic shoots and gremolata.
Beef marmalade and pickles.
Leeks, hazelnuts, and brown butter.
W.A. Marron, kombu, and tobiko beurre blanc.
Pineapple, coriander, and vanilla.
Afternoon tea at Anti:Dote at Fairmont Singapore.
Afternoon tea at TWG Tea (ION Orchard location).
Afternoon tea at The St. Regis Singapore.
Breakfast meeting at Antoinette.
Matcha lava croissant.
Salted egg yolk croissant.
Iced black tea with lemongrass, honey, and kaffir lime.
Lunch with Cherry at her new restaurant, Delicacy! We were somm school classmates years back, it was a treat to catch up in person.
Afternoon tea at Four Seasons Singapore.
Afternoon tea at Shangri-La Singapore.
Peranakan dinner at True Blue.
More of that red date/longan combo.
Bakwan kepiting / crab and chicken meatballs in broth
Ngoh Hhiang / fried seafood rolls
Beef Rendang / beef braised in coconut sauce
Udang goren assam / fried prawns in tamarind sauce
Chap chye / cabbage and black fungus with vermicelli
Ayam buah keluak / chicken stewed with Indonesian black nuts. Pulot hitam / black rice pudding for dessert…
…and then 4am breakfast. Teh tarik, kaya toast, soft cooked eggs (don’t forget the dark shoyu and white pepper).
Thank you, Singapore…
…see you soon again ^-^