I told you I’m obsessed with Preston & Child’s books and I’m just done with Thunderhead. This book revolves around the young archaeologist – Nora Kelly – featured in many of the Preston & Child’s Pendergast series! In this book, Nora Kelly, received a letter written sixteen years ago by her long believed dead father. In the letter, her father shared about a discovery of a lost city of an ancient civilization which is worth a fortune and is going to make archaeological history. Prompted by the letter, Nora led an expedition into a harsh and remote corner of Utah’s canyon country to search for her father and his glory. As Nora begins to unravel the greatest mystery of American archeology, she unearths a horrifying secret buried for centuries.
As always, I was addicted to this book and devoured it impatiently while enjoying every twists and turns of the adventure. I love that the background story is often supported with archaeology facts and references and written with intelligence and suspense. Familiar characters such as Smithback and Nora made this an enjoyable read!
I’m glad I’m done with this book because I can’t wait to start on the next book, Sick by US blogger Laura Susanne. She is calling out for bloggers to do a blog tour for her book and I am eager to participate and host her blog tour on Somethingboutrenes! Can’t wait to read her story and am heartened to know of this courageous lady who is willing to share openly.
Curry & Curry
Next to #01-00 on Blk 202 , Hougang Street 21, SINGAPORE 530202
After the conversion of a store, CEO visited and treated us to fish head curry at a store next door. Unknown to many, this little store serves absolutely yummy Nonya Style Fish head curry and other dishes. I tried searching online for it’s actual address but was unable to do so. Anyway, it is just next to FairPrice Finest on the same block.
The longest table set to accomodate 25 of us.
The star. Nonya Fish Head Curry.
Chicken Rendang. Tender and awesome gravy. Yums.
Beef Rendang. Though small in serving size but oh so good.
Spinach with egg.
In March, I lugged home a Ceramic House from Franc Franc Japan, and I made a promised to myself that if I saw it in Singapore’s Franc Franc, I will surely buy the other two! Look what I’ve found today! Their buddies! The best of all? Franc Franc is having a 15% discount for all purchases when you use Mastercard! Yay! But I have a problem, it is kind of blocking my TV. Haha. But it looks so pretty!
Tadah! With their residents!
Other than these country style houses, I also spotted their walk up apartment style ones! OMG! Ok, I will be good and stopped at three. I promise.
My staff just got back from India and got me some nice snacks! One of which is this banana chips which I thought was really special! The usual banana snacks that I tried is usually sweet and coated with sugar but the ones she brought back is savoury! Banana chips with spice and salt! Total yums and very addictive. I asked her about the snacks and found out that it is a local snack unique to Kerala!
“Fried banana chips, usually made in the Indian state of Kerala, and known locally as nenthra-kaaya oopperi or upperi, is fried in coconut oil.Both ripe and unripe bananas are used for this variant. Sometimes they are coated with masala or jaggery to form spicy and sweet variants respectively. It is an integral part of the traditional Kerala meal called sadya served during weddings and traditional festivals such as Onam.”
Attended a wedding banquet at Chijmes last Sunday and love every bit of it! I’ve attended a church wedding at Chijmes before but this is my first time attending a Chinese banquet in Chijmes. The church is stunningly beautiful and I am in awe. It impressed me despite the second time here. It was a very cosy 20 tables wedding dinner right after solemnization and the food from Tung Lok was yummy.
I give them my sincere blessing that they will have a blissful marriage.
Material World is having a giveaway and one of the items that they are giving away is this pair of gorgeous Holster’s St Tropez Jelly sandals! I need a pair of beach sandals! My cheap sandals from Bangkok is giving way and in one of my older posts, I was sharing that I am dreaming up a Saltwater sandals, but this gorgeous and glamorous beach sandals totally blew me away! I’ve not had a chance to go get my saltwater sandals, maybe this chance to win this pair of Holster sandals is a sign! Haha. I can so win this to complete my beach basics! This is how I will style it! With a glamorous cover up, gold coral earring, emerald green bikini and a beach towel to tan on a beach!
I’m planning a trip to Tioman which I hope it can happen in July! Whee!
Got this pair of pretty knot earrings from F21 a while back and am loving every bit of it. But the thing with fashion accessories is that they tarnish so easily! See! It is turning a little dull after less than five wears! Am looking around for a similar design in real gold or perhaps I should get it customized!
I can’t believe this. Even our Courtesy Lion, Singa, gave up on us. Many foreigners may laugh at Singapore for coming up with all sorts of campaigns and mascots to drive Singaporeans to do something. The Courtesy Campaign, Kindness Movement, Speak Good English campaign and what not. It may seems ridiculous to many that the government needs to teach Singaporean’s to be courteous, gracious and kind. But having Singa, our courtesy lion throwing in the towel? This is sad. I will miss Singa whom I’ve known all my life but the saddest part is having Singa giving up on Singapore, submitting a grouchy resignation letter and turning into one of the ugly Singaporeans. One who rants, one who complains and one who gives up and decides to do nothing. I expected him to have the never say die attitude. To keep going but I guess, Singa is also ordinary like us. Perhaps the government realizes that using a mascot is no longer effective but Singa resigning? GAWH.
I believe Singaporeans can be gracious. It is weird when the adaptable Singaporeans can be in all smiles when living aboard but seems ungracious and ugly back home. Perhaps it’s the stress, the environment, the overcrowding or whatever excuses we can come out with. But I believe Singaporeans can be kind, courteous and gracious just because I’ve seen it.
- I know of someone who picks up snails from the sidewalks to the grass patch just to prevent them from being crushed by walking pedestrians.
- I know of someone who befriends foreigners at work to ease them into our culture.
- I know of someone who stopped the car in the middle of the road and let pedestrians cross the road. The same person also stopped the car, got off the car and helped an elderly crossed the road.
- My sister volunteers every weekend despite her busy school and social schedules.
- I say “Hello”, “Goodbye” and “Good night” to the taxi drivers every time without fail.
- I will gently remind people to give up their seats if I spotted a pregnant woman or an elderly.
These people are Singaporeans and we are capable of being kind, gracious and courteous. So, get out and smile people.
During Christmas, I signed up to be Kenzo member after buying my favourite Kenzo flower perfume and received some freebies as a welcome pack!
Am using the sample pack night cream for my neck! Love the fluffy smooth texture.
A reversible pouch with some practical freebies!
My favourite! An evening clutch!
East Ocean Teochew Restaurant
391 Orchard Road #05-08/09 Ngee Ann City
T: 6235 9088
On Mother’s Day weekend, I brought my family to try East Ocean Teochew Restaurant for some dim sum. They have moved to Ngee Ann City Orchard from previous Shaw House location. It was crazy crowded and we had to wait for 20 mins despite making reservation. That didn’t dampen our spirit and we were glad that despite the crowd, their service staffs are all chirpy and attentive and the food quality is not compromised!
Dim sum is not just the forte of the Cantonese, East Ocean serves delicious dim sums too!Everyone loved their good service, high quality food and affordable price! All the dishes did not disappoint us and my sister, mum and dad are all raving about it while eating them! Here are some pictures of the food we had! I only managed to take half of what we ate before we gobbled them up! Haha.
Char Siew Pao. Very good, fluffly bun that is non sticking to gum and savoury fillings.
Yummy egg tart.
Look at this Liu Sar Bao! The fillings are dripping yummy!
Pig’s Trotter Vinger Stew. I thought this is only for pregnant or mothers who just give birth. Apparently this is also good for skin and joints. My mum loves this while my sister and I winced while trying.
It’s not Father’s Day celebration but my dad gets to pick his favourite dish too!
My mum and dad looked at my sister’s camera instead. Hah.
As promised, here are some pictures and information on Foie Gras which I’ve tried at the tasting event. First, I don’t particularly like the taste. I am not a fan of fats and am not attracted to the ducky liver taste and buttery texture. Second, I don’t really like the idea of force feeding or torturing a duck or goose for human consumption, just like I don’t particularly enjoy how sharks died a tormenting manner for their fin soups. Third, it doubt it is healthy. Probably an artery chockfull of fats.
So yap, I wasn’t too happy tasting them but to each his own. Sorry for dissing foie gras fan. Oops.
“Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. By French law,foie gras is defined as the liver of a duck fattened by force feeding corn with a gavage, although outside of France it is occasionally produced using natural feeding.
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.
Gavage-based foie gras production is controversial due to the force feeding procedure used. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras.”
This tasted like squashy luncheon meat and slightly more palatable than the rest.
The truffle mashed potato is yummy. The foie gras is buttery and squashy.
Was looking forward to this but the duck meat was a little too dry.
Still not a fan.
This is the yummiest of the lot. I can’t really taste Foie Gras and the caramelized topping is really interesting. A creative way to turn a savoury ingredient to a sweet treat like that.
A long time back, I was also at Culina Dempsey for a dinner and wine event. Back then, I tried their steak and was in steak heaven. I was busy getting happily drunk while dunking pieces of steak in me while floating in fuzzy steak and wine heaven. Today while I am sober, I asked their manager to point out the piece of awesome meat to me and now I know the source to my happiness. Haha.
I was given Kobe Cusine Wagyu MBS8. No idea what the rating means but I know the high it is, the greater the marbling and the better the meat. Oooh. You can pick the meat at their counter and get them to cook for you. Not sure if there is a fee for the cooking but all I remember is that it was so good.
This is the next best alternative at a much lower rate. Look at the marbling. I love my steak and I’m the kind of girl who eats heartily and unglamorously. Haha.
When I heard that I am going for a tasting event at Culina Dempsey for Inniskillin Icewine and Castaing Foie Gras, I almost did a cartwheel! Yes, my job is awesome and I know it! I am not a fan of Foie Gras but oh my gosh, I love Inniskillin Icewine. I call them liquid gold because they are so pure, so rare, so precious, so expensive and oh so good. They are not your ordinary dessert wine, they are pure goodness with the balance of sweetness and acidity. Yums.
If you’ve no idea on the process of making icewine or the reasons why they are so expensive, read the extract below from Wikipedia.
“Ice wine is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing a more concentrated grape must to be pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet wine. With ice wines, the freezing happens before the fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes (tried and love it!) , Tokaji (tried and love love it!), or Trockenbeerenauslese (tried and love it too! my favourite german Riesling and favourite dessert wine which I can afford!), ice wine grapes (my favourite dessert wine which I can’t afford!) should not be affected by Botrytis cinerea or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an ice wine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives ice wine its characteristic refreshing sweetness balanced by high acidity. When the grapes are free of Botrytis, they are said to come in “clean”.
Ice wine production is risky (the frost may not come at all before the grapes rot or are otherwise lost) and requires the availability of a large enough labour force to pick the whole crop within a few hours, on a moment’s notice, on the first morning that is cold enough. This results in relatively small amounts of ice wine being made world-wide, making ice wines generally quite expensive.”
- Source: Wikipedia
So, are you ready for the pictures?
I didn’t know Inniskillin also serve Riesling. This gorgeous Late Autumn Riesling is such a baby. Not too sweet, really easy to drink and so smooth and balanced. I love it.
This is what I’m here for. Inniskillin’s Vidal Gold Oak Aged Icewine 2008. Yes 2008. It is pure liquid gold. You cannot imagine how wide my grin was when I took a sip. I was so eager to slurp it all up and declare a major yums! I hate to say this, but I also shamelessly asked for a second serving. I am so going for my Vidal Gold Icewine.
Just look at this. Oh gosh.
They also have it in Cabernet Franc Icewine. Not as mind blowing as Gold Vidal but it was good. I was on perpetual sugar rush after the event. Icewine is made for girls.
You cannot imagine how happy I was today! Haha. Will share more about the Foie Gras later, I’m really not a fan.
My all time favourite childhood snack – traditional Mooncake Crust biscuit, It is basically the crust of mooncake! If you like the crust of pies, you will like this too! There is no filling in them, just plain old mooncake crust like soft biscuit. It comes in the shape of pigs too! What’s your all time favourite childhood snack?