Another Update on Chiropractic Treatment

This is another long overdue update on my on-going chiropractic treatment.

I am still on the maintenance stage where I go in for my adjustment once every 3 weeks now. At times I can even stretch it to once every 4 weeks. Progress indeed.

I think I have come a long way since my first chiropractic treatment in Singapore in July 2009. From the 3x weekly treatment to twice a week and then to once a week before it became alternate week and now once every 3 to 4 weeks.

In some ways I much prefer Dylan's treatment as he does at least 4 adjustments in one session compared to Trevor's treatment in Canada where he did only 1 adjustment during the session. Maybe it is subjective or dependent on the patient, but I think it is much more effective to have the 4 adjustments :p

I am still feeling good. My migraine hardly haunts me now, except on very rare occasions when I am ill or extremely tired or dehydrated. I still do not "crack" my neck.

The only tension I feel at times is the upper back. Maybe that is from work - sitting too much at the desk.

Another awesome thing about seeing a chiropractor is that he can practically help ease other ailments. Lol.

Already Dylan has helped to reduce the headache I got from the cold/flu. He just massaged or pressed on the pressure points/sinus pockets on the head and neck. That helped greatly as the painkiller I took did not help a bit at all.

Another time, Dylan took a look at my ankle after I mentioned there was a bit of pain on the ankle/hip. I landed hard on the ankle after I tripped and almost fell at the bus stop. He was able to twist and adjust the ankle.

Amazing stuff actually. Sometimes I just feel that the usual GPs cannot do much as they will only prescribe pills which usually only mask the problems.

I think seeing a chiropractor is becoming a way of life for me now. It is the same as going for a monthly massage or facial or pedicure :)

Birthday - Then and Now (February 14)

I happened to find a pic of my birthday 10 years ago and decided to do a "Then and Now" picture.

Any difference? Besides the obvious of weight gain :p

It was a wonderful day, spending the time with friends and family. The only thing that marred the day was me coming down with an inflamed throat. So the food was not as enjoyable as it should be.

With two days sick leave, I am recovering but not at 100% too. Will post more on the actual day celebration when I am better.

P.S. The strawberry cheesecake from the American Club was awesome. Soft and moist and not super cheesy, it was way better than the other cheesecake which was too hard and dry and rich. Thank you :)

Smashbox Burlesque Collection

I happened to see the Burlesque Collection from Smashbox at Sephora and was immediately smitten by the entire set. For S$99, it seemed like a very good deal as it includes a full size eyeshadow palette in colors which suit me, 2 ended lipgloss, black liquid eyeliner and a small pot of shimmer powder for the face/eyes.

The eyeshadows are very pigmented and a light hand is essential for a day look. It can also be built up to create a dark smoky look for night. Maybe I am not used to using a jet black liquid eyeliner but it certainly defines the eyes so well that I would only use it at night when I want more emphasis on the eyes.

The loose shimmer is Golden Pink and is lovely to add some sparkles on the brows area or to create some light outside the eyes.

Surprisingly I love the lipgloss colors. I use the Cotton Candy when I want to tone down the lips, especially for the day look. And when I want to amp it up, I use the Sparkling Raspberry. It is not bloodred but it certainly adds a new dimension to the lip color.

I simply adore the eyeshadow/liner quad. I use the Shimmery Pink, Shimmery Pink Beige and Deep Eggplant for the eyes and the Cool Grey as the liner. The Cool Grey texture is not powdery. It has a thicker sticky feel which made the color adheres to the edge of the lid better.

The only thing missing from this collection is the blusher. I guess one can always use the loose shimmer powder to double up as a sparkling blusher powder.

This is truly a very good buy, especially if you are living in the States as it is actually going for only US$35 for this set. Yes, Sephora in Singapore has done a ridiculously high mark up at S$99.

AVOID: Spa D'or

I had a nasty and trying incident at Spa D'Or last week and I am still waiting for them to resolve the issue. Till now I have not received a phone call from them about it despite them reassuring me that they would call me within the week.

When I called back at the end of the week, the person (office manager or what) was clueless and she was the one who told me they would call me back. I had to refresh her memory several times before she finally remembered. But since she is not the decision maker, I am still waiting for the problem to be ironed out and still waiting for the boss to call me. My calls to the boss went unanswered and she did not return my calls.

At this moment I have lost faith in Spa D'or and its management and ability to provide basic customer service. What I have received so far are conflicting answers and seemingly concocted stories and lies.

So for now I would just say "enter at your own risk".

Spa D'or, Raffles City

After resisting signing up for packages at spas, I finally caved in and took up a mini package (5 sessions) at Spa D'or in Raffles City outlet. I was one of the customers who was hit by the spate of spas closure, starting with Wellness Village at Pan Pacific Singapore. So I was a bit leery of signing packages with spas which specialize in running many promotions. But the price was right and it was just for 5 sessions, so hopefully it will not close down.

There are two outlets with the main one in Orchard Hotel Shopping Arcade. I always passed by the main outlet when I used to go to Elements Spa over there, but somehow never tried it. The outlet at Raffles City is much smaller, with only 4-5 rooms, and so it is pretty cramped.

It is quite a no-frills sort of place with no locker or place to put your things. There is a hanger for your clothes to be placed on the hook, plus a stool for your bag, and that was it.

I was lucky to get a therapist who did not chatter incessantly and actually know what she was doing.

I think for a basic massage at a decent price, Spa D'or fits the bill. Don't go expecting a nice place with a relaxing ambience. I find this is a place which is solely meant for a quick fix right in town.

With all the promotions Spa D'or is running, it can be quite trying to get someone to answer the phone or get an appointment. So maybe I will not renew my package after it is over.

Rabbit Yusheng

We always have home-made yusheng made by my cousin and this year, in honor of the Rabbit year, the radish is shaped into a rabbit. Isn't it cute?

Happy Rabbit Year, everyone!

Benefit Cosmetics Bathina

I simply adore this cream to powder shimmer body balm from Benefit Cosmetics. D got this for me for Christmas.

The scent reminded me of Maybe Baby body lotion with a lingering musky vanilla-y light fragrance. It feels pretty decadent to use the velvety puff and apply the balm on the body. So far I have used it on the legs and I don't really see any "golden pink sheen" as stated in its website. But who cares about that when you have such a lovely plaything to mess with :)

Happy Rabbit Year ~ Chanel Look

Happy Lunar New Year! It is the year of the Rabbit. May it bring abundance of good fortune and joy to everyone.

After dithering over the Chanel Spring 2011 Collection, particularly the Limited Edition Ombres Perlees de Chanel Eyeshadow Palette, for a few days, I finally decided to just bite the bullet and get it. Thankfully it was still available when I made the decision as it was completely sold out at the regular stores within days of launching. I had to get mine at DFS and there were only a few pieces left.

One reason I was hesitant to get it was the colors looked very light on me. Then I read that it was inspired by the iridescent glow of pearls, which the entire Spring collection is built on, and so it was supposed to be a pearlized effect.

I do love all the colors in there and the texture was amazing. Almost like cream and powder. Apparently it had silicone ingredients in there to achieve it. I will be using this for CNY Day 1 visiting.

I also like the rest of the collection, especially the Black Pearl nail polish and the lipstick (Jersey Rose, Flamboyante) and lipgloss (Nakkar) and another limited edition item - Powder compact (Rose Merveille).

Home cooked dinner - 11 Dec 2010

It was a "unsurprise" birthday dinner for my cousin. He guessed something was up when we called for an impromptu dinner where the entire family was involved.

It was a mishmash of food and they were utterly sublime. Nothing is as good as a simple home cooked meal.

The "kong bak pau" is to die for. The pork belly was stewed to perfection. Tender soft meat with a layer of the fatty bit encased in the soft sweet bun and sprinkled with fresh coriander. Awesome! And I am not really a pork person as it tends to have a porky smell/taste which will induce nausea, but this was just amazing.

My new favorite seafood ~ gong gong, aka conch shell meat. They were just steamed. Pull the meat out and dip in the soy sauce with cut chilies. Nice!

The birthday boy made tea leaves eggs. I had only tried his version and they were very tasty. The eggs absorbed the herbal tea leaves flavors, leaving a subtle fragrant.

Aunt made her specialty - "jiu her eng cai" jellyfish with spinach (?) and drizzled with sweet sauce.

The main dishes were chicken curry, sambal okra, sambal kangkong and sambal eggplant with rice and toasted crusty bread.

For dessert, we had chocolate cake and homemade kueh kosui. The kueh kosui was not too sweet and the texture was like chwee kueh. Soft, slid down the throat easily and not too watery. It was way better than what you get from the chain store bakeries.

Wonderful simple dinner is always the best.

Birthday Wish List

What I want for my birthday, besides the usual world peace, would be:

* Still a trip to Maldives (W Resort or Banyan Tree)

* Tocca Candles (Cleopatra, Florence, Stella, Tara, Montauk)

* Chanel Spring 2011 Collection ~ Black Pearl nail polish

* Chanel Spring 2011 Collection ~ Ombres Perlees de Chanel (Eyeshadow palette)

* Chanel Spring 2011 Collection ~ Lipstick (Rouge Coco Jersey Rose and Rouge Allure Flamboyante)

* Chanel Spring 2011 Collection ~ Lipgloss (Nakkar)

* Burberry Brit Sheer fragrance

* Digital Camera (Canon Ixus 130 or Sony TX 9 or 5)

* Apple ipod Touch

* Massage at Renewal Day Spa or Willow Stream Spa or Amrita Spa

* Hair scalp treatment at JasonSally

* Complete series of Full House DVDs

* Reshaping It All by Candace Cameron Bure (book)

* Dharma & Greg Seasons 1 & 2 DVDs

Bruschetta and Garlic Bread

This was my highlight of the meal. Home made garlic butter spread on sliced baguette to make garlic bread. It was so easy that I probably should have made more of the garlic butter to keep for future use.

Method:

1. Chop garlic finely.

2. Melt butter in microwave if you do not want to let it melt naturally in room temperature.

3. Mix chopped garlic with butter.

4. Put back to fridge to harden if your butter has melted into a pool of liquid.

5. Spread garlic butter on sliced baguette and pop into oven for 5 minutes or till bread is done to your liking.

Make bruschetta by adding chopped tomatoes over the garlic bread.

Method:

1. Chop honey cherry tomatoes (or roma tomatoes).

2. Sprinkle with sea salt (I used the grey sea salt) and freshly ground black pepper.

3. Drizzle with extra virgin olive oil.

4. Mix them up and spoon them over the partially toasted garlic bread and pop them back into the oven for another 1-2 minutes.

You could also add herbs like freshly chopped basil or Italian parsley. I did that for my second batch and it was superb. There is nothing like garlic bread or bruschetta just out of the oven. Crispy crust and warm soft bread in the centre soaked with flavors from the tomatoes and garlic butter.

Enjoy!

Brussels Sprouts with Bacon and Chestnuts

I was always tempted to make brussels sprouts with bacon but it was hard to find good looking sprouts at the supermarket. So I was very excited when I found this frozen pack of brussels sprouts with chestnuts.

I decided to try making it using Rachael Ray's recipe. It looked quite straight forward and I was cautious not to overcook the sprouts. The problem with sprouts is that most places tend to overcook it, making it very bitter and unappetizing. That was my first experience with sprouts and I never wanted to try it again until I tried a friend's version which made it so tasty. I decided the trick was the bacon and possibly butter. Butter tends to make everything tastes amazing.

Ingredients

• 3 slices bacon, chopped
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 shallot, chopped
• 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
• Salt and pepper, to your taste
• 1 cup chicken broth

Directions

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

My version was still not as great as my friend's but at least they were not bitter. Instead they were crunchy and had a subtle nutty flavor. I think I should have continued cooking the sprouts in the bacon grease. I was concerned about it being too oily so I removed the grease and cooked in another pot. Plus I overlooked that chestnuts would take a longer cooking time unlike the sprouts so they were a bit dry and hard. I had to remove the chestnuts and cooked them in water for a little longer. Another thing I tweaked was the use of onions. I prefer it to shallots.

I will need to try making this again. I hope sprouts will be available year round, instead of during this Thanksgiving/Christmas period.

Recipe from Rachael Ray - Foodnetwork.com

Linguine Carbonara

I was introduced to Rick Stein's cooking by a friend and I happened to chance upon his clip on making Carbonara the Italian way. It looked so easy that I was inspired to try making it. The selling point was that no cream was used at all. Maybe I am getting older but now I find myself preferring pasta which is simple and light. No more heavy sauces, I just want something made with olive oil and herbs or white wine.

Apparently the Italian carbonara typically consists of guanciale (pancetta or bacon are fine too), pecorino cheese (made of ewe's milk) and eggs. Cream is used outside of Italy and is the version most of us are familiar with.

Real Italian carbonara doesn't use parmesan and cream.

Ingredients

• 400g/14oz dried spaghetti

• 175g/6¼oz piece smoked pancetta, rind removed

• 2 tbsp extra virgin olive oil

• 3 garlic cloves, finely chopped

• handful flatleaf parsley leaves, finely chopped

• 3 large free-range eggs, beaten

• 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated

• salt and freshly ground black pepper, to taste

Preparation method

1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.

2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.

3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.

4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.

5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

It is hard to find pecorino cheese and it took me going to 4-5 supermarkets before I found it. Even then only pecorino romano is available. It works equally well, and is endorsed by my Italian friends who helped me on my quest on finding the cheese.

I found it at 360 marketplace and Jasons marketplace. Pancetta was out of stock so I used the normal streaky bacon.

The portion is huge and can feed 4-6 people, so invite more people for the meal. I used about 100gm of the cheese as I felt it was not flavorful enough but you could probably season it to your liking.

Mangia!

Recipe from Rick Stein - BBC Food Recipes.

15 January 2011 - Homecooked Italian Dinner

After obsessing for a few days on finding pecorino cheese to make a true Italian pasta carbonara, it finally came to fruition over the weekend. I found the cheese! Yay!

The pretty box is from Icing Room where C bought muffins from for dessert. Unfortunately the box cannot be kept since there are marks on it from the muffins.

Bruschetta and garlic bread. I am particularly proud of this simple starter as I actually made the garlic butter to spread on the bread.

Linguine Carbonara - so simple that it is unbelievable. I followed Rick Stein's recipe and it was as easy as ABC once you find all the ingredients. No cream is involved in making this, making it a light carbonara which is the Italian way.

I happened to find a pack of brussels sprouts and chestnuts and just had to try making it. I used Rachael Ray's recipe which was also relatively fuss free.

Dessert - muffins from Icing Room. We had it warm with a scoop of ripple ice cream and a cup of tea from Toast Box. Yummy.

The meal was all the more better with great company and conversation.

New Year's Eve 2010 Dinner

A real pine Christmas tree makes all the difference. The subtle scent of fresh pine permeated the home, intertwining with the smell of delicious home cooked food, just enveloped us when we stepped into N&S's domicile. S is Swede, so there are lots of Swedish influence in the food.

We started with Glogg, a traditional Swedish mulled wine, which was absolutely delightful with raisins and almonds. Paired it with ginger thins, and I could tell it was going to be a great evening. This was followed by a glass of sparkling pinot noir Joy (no calling it champagne since all the sparkling wines we had for the night were not produced in the town of Champagne) with raspberries. Interesting.

The food! Oh the glorious food. They have outdone themselves with the spread. Chili hotdog with sour cream was surprisingly good. I would never have thought chili sausage could be so yummy with sour cream. Home baked lingonberry bread with a fresh wedge of gouda.

The flank steak was superb and it was the first dish to be gone. S made it using the Sous Vide method and it was such a marvel. Every part of the steak was equally tender and juicy due to the vacuum cooking style. Apparently sous vide is commonly used for massive cooking in restaurant/hotel/caterer kitchens.

My favorite dish of the evening - brussels sprouts with turkey bacon and chestnuts. I never liked brussels sprouts as they tend to be bitter and overcooked. But after tasting other friends' method of cooking it with bacon and chestnuts, I became a convert. Somehow they were not overcooked or bitter, instead they were crunchy and sweet. Who would have thought brussels sprouts could taste so good.

Lamb chops with herbs, salad with quail eggs, cubed cheese, tomatoes and greens, Swedish starter with smoked salmon, caviar and sour cream and gherkins on mini pancake and homemade coleslaw.

A jar of home made pickles, asparagus drizzled with balsamic vinegar, baked penne with ricotta and baby potatoes with fresh rosemary.

Dessert - reconstructed chocolate cake from Bengawan Solo. S sliced the cake and added chocolate ganache all over it and topped it with strawberries and raspberries. What a smart way of making dessert. It so happened that we could see the top of Marina Bay Sands from the apartment, so we got to see the fireworks which were set off when 2011 arrived. We had more sparkling wine and dessert wine and port to end the evening.

It was a certainly an evening of excellent company, fantastic food, awesome conversation and rocking good times.

2010 left with a bang and 2011 entered with much joy and laughter.

I love my friends, both old and new, far and near. Thank you for the many years, days and hours of knowing each other and may there be many more to come.

Hot Chocolate on a Stick

I have been wanting to make this for the longest time. Well, ever since I read about it from Not Quite Nigella. It looks fairly simple and easy to do, which is quite up my alley. After many many months of procrastinating, I finally decided to try making it as Christmas gifts for my work colleagues. It was a success, so I went on to make it for Christmas lunch.

Ingredients:
A packet of dark chocolate chips or cooking chocolate (I have used Nestle, Tulip and Aalst and they turned out well)
A pack of wooden skewers
Silicone ice-cube trays
Mini marshmallows

Method:
1. Melt chocolate in a bowl on medium heat in the microwave. I keyed in 3 minutes, but will stop it every 30 seconds to check or stir the chocolate.
2. Spoon the melted chocolate into the silicone ice cube trays. This is the tricky part, as it is quite hard not to make a mess of it.
3. Place mini marshmallows on the chocolate.
4. Put into fridge for 5-10 minutes for chocolate to set.
5. Pull out from fridge to insert the skewers and put back into fridge to set.
6. Pop the chocolate out when they are ready.

I usually leave them in the fridge overnight so that the chocolate gets very hard as Singapore weather is so warm and I do not want them to melt when giving to friends.

This is after 2 hours in the fridge. I took them out for photography as I thought they are ready. But it is better to leave it for longer as the chocolate is not rock hard yet.

I have 2 trays - flower and butterfly. I am making a smaller batch to give to people this week.

See the chocolate smudge. The chocolate is not fully hardened. These sticks will be packaged into the clear bags which you can get from Daiso. Or you can also use a ziplock sandwich bag and print instructions on it.

This is meant to be a hot chocolate on a stick, so you stir it into a mug of warm milk with mini marshmallows floating. But you can also eat it as a chocolate candy.

Enjoy!

Goodbye 2010, Hello 2011

2010 has left. 2011 has arrived.

2010 was a year of change (career wise) for me. It was not a bad year, nor was it a spectacular year.

The most memorable incident for 2010 would be the flooding of Orchard Road.

May 2011 be an awesome year, filled with many good times and joy and laughter and continued good health for everyone.

Auction for Makeup

A friend will be leaving Singapore for a year and in the process of packing and clearing her place, she decided to give away her cosmetics (mostly new or used just a smidgen) to her friends who appreciate makeup.

Instead of bringing out her stash of goodies and letting her friends choose what they want, she decided to make it fun. An auction! But it is a semi blind auction as we were not told of how many items were there for bidding, nor were we given a glimpse of what were available. Instead we just had to bid based on how much we want the item that was being auctioned off then.

We were given replicas of monopoly money (yes, copyright issue but it was for a personal use and not to the public) to bid on the items. All of us started off with $360 and by the end of the auction, I was left with $150 or $160.

It was a fun and hilarious night, bidding then taking breaks for food and back to bidding. We started off slow as we tried to get the hang of it. We did not want to bid too high as we wanted to conserve our cash. Then we decided to just bid for the fun of it, even if we did not want to item, just so we could jack up the prices for those who really did want it. The highest price bid was $200 or so for a Too Faced palette (the two bidders bidding fiercely on it did not realize there were actually 2 Two Faced palette up for bid).

For myself, I was extremely pleased to get the Urban Decay eyeliners (Covet, Graffiti, Electric) which were my favorites. Stila eye/cheek palette, Nars blush, Paul & Joe eye shadow and face blotter and others.

It was a night to remember. I will miss my friend when she is away for the year. Thank you AN for bringing all of us together 6 years ago. I am sure we will have many more years of friendship to celebrate despite the distance.

Thank you also for the cosmetics and for creating memories throughout the years.

Baked Beans on Toast

I must admit. I am never a big fan of baked beans. I think the years of having floury tasting beans in gooey pale tomato sauce over rice when I was growing up quite put me off it. Maybe the brand matters? The local beans are bigger and are not the same as those in found Heinz baked beans which are made of navy beans.

In any case, I was talking to someone about it. He commented that the baked beans (in a pic I took) looked bigger than what he was accustomed to. So being a curious person, that set me off in a flurry of research. I never knew there was so much being written about baked beans :p

I found out the the typical baked beans served in UK is actually navy beans and Heinz blue label is the can to buy. The other Heinz baked beans contained molasses and other variations. The Heinz blue label is vegetarian and only contains tomato sauce.

So I set out to re-create a quintessential British basic breakfast or snack food. Baked beans on toast. It is really simple and took me less than 10 minutes to make.

After googling and finding out more ways to have baked beans, I decided to go with 2 variations. 1. Buttered toast with scrambled eggs and baked beans

2. Buttered toast with melted sliced cheese and baked beans

Ingredients

1 can Heinz blue label baked beans

sliced onions

2 eggs

milk

pepper

grey sea salt

2 slices low fat cheddar cheese (or any cheese you like)

2 slices of thick sliced bread

butter

Method:

1. Heat bread in non-stick pan till it is a bit crispy.

2. Sliced onions. Beat the eggs and add in milk.

3. Remove bread and spread butter on them. Place 2 slices of cheese on 1 slice of bread. Transfer the bread to a toaster oven to melt the cheese and to continue toasting the bread.

4. Melt butter in pan. Add onions till softened. Pour in eggs and scramble the eggs. When it is partially set, sprinkle with sea salt and scramble further. Remove from pan.

5. Pour can of baked beans into pan to heat up.

6. Remove bread from toaster oven and pour baked beans over the toasted bread.

7. Grind pepper over egg and serve.

The trick is to have a thickly buttered toast so that there is a rich underlying taste. I must confess. I still am not a big fan of baked beans. It was not awful and the beans definitely tasted much better than the versions found locally but they did not make me go "wow"!

The French Bakery @ East Coast Road

If you live in the East Coast area, you would probably have stumbled upon The French Bakery. It is a bit of a misnomer as it is not a boulangerie as you would have thought, with no scent of freshly baked bread wafting out from the ovens. Instead it sells cakes and simple pastries such as butter croissants, danishes and chicken pies. There is a tiny selection of bread for sale but they are not the highlight of the store.

It is not a cafe so dining in is not an option. There are a couple of tables and chairs for you to wait though.

148 East Coast Road is in between Joo Chiat Road and East Coast Road, across from Glory and near Savory Fare.

The array of baked sweet goods at the display counter. Prices are reasonable.

The savory baked section with the pies and puffs and rolls and tarts.
Close up of the baked goods.
Cheese Twist - this is simply yummy. Instead of the usual cheddar, they use emmental which has a piquant taste which gives a bit of kick to the crispy and flaky pastry.

The humble butter croissant is excellent too. It is buttery, light, flaky and slightly sweet. It will be fantastic with a cup of cafe au lait or spread with jam. It has been a long time since I had such gorgeous croissant. I wish I live nearer to buy this for breakfast.

The chicken pie is quite average to me. It is reminiscent of the old-school style of chicken pie (but with better crust), so you are in for a treat if you have a hankering for such fare. It is generous with the filling so every bite will have a bit of chicken and veggies.

Lemon cheese tart sounds like a strange combination but it actually works. The slight tartness of the lemon and the savory cheese make it quite refreshing and not too rich. It goes down very well with a pot of tea.
The chocolate fudge cake is one of the bestsellers. I tried it cold and it was still moist. The chocolate sponge cake is light and covered with a thin coat of chocolate fudge. It is not too sweet and it will actually be great to have it warm and topped with a scoop of vanilla ice cream.

Another store favorite is the creme brulee. Somehow I am not too impressed with it. It is too eggy for my liking, plus I like my creme brulee to have a thin layer of burnt sugar so that I can crack it with my spoon. To me, that is the fun of having a creme brulee. The hard top layer hiding the soft smooth creamy egg custard. This version is just an egg custard which is not too sweet. To each his own.

Petit fours. These sizes are created for tasting purposes and when they cater for functions. The usual size is much bigger. From top row, left to right:

1. Snow white berry - It is milky creamy with tangy berries in it.

2. Rum chestnut - this reminded me a little of mont blanc. It is sweet like yam and has a strong alcoholic taste. Perfect for those who like a bit of liquor in their dessert.

Middle row, left to right.

3. Raspberry mango - It is sweet and sour, also another store favorite.

4. Passionfruit delight - tangy sweet mousse over a light chocolate sponge base. I like this better.

Bottom row, left to right:

5. Cool lemon chocolate - dark chocolate mousse with lemon. I like it.

6. Icy royale - dark chocolate mousse with a bittersweet aftertaste.

7. Tiramisu - It has a strong coffee taste but the true taste is hard to discern. Maybe because the portion is too tiny to tell.

The usual size of the Icy Royale. This is my absolute favorite.

A French Bakery cannot be without its financier. Over here, there are two versions. Original and green tea flavor. I like both. The green tea version is not too sweet and both have a slight nuttiness in the teacake. I would like this over a madeleine or canele with a cup of tea.

Rum Bola. It is like rum ball, but it is so much more than the stale tasting rum balls sold at the traditional bakeries.

The rum bola is very rich, moist and nutty with rum permeating throughout the small delightful treat. Very nice!

Location

The French Bakery

148 East Coast Road

Tel: 6344 6826

Note: This is an invited review.