PH

LONDON - One of my must tries in my trip was Pierre Hermé Macarons. I wasn't going to leave the country without trying it. Which tempted me not to try it all together! ;) Sorry, I digress. The last macarons I had were from PAUL three years ago, and I remember how lovely they tasted. So, to be told that there was something EVEN better, was impossible de croire.

I got a box of 7 for £14 to try that evening and a box of 12 for £22 to take back home with me. There I was that evening with two of my favourite people (plus my favourite tiny person asleep in the other room ;) ), with a glass of Monbazillac, ready to sink my teeth into these macarons. It had an ever so gentle bite on the outside, and the rest made me close my eyes and savour the subtle flavours playing in my mouth. It was sublimely decadent. Each flavour giving you a different experience for each macarons. My favourite among all had to be Huile D'Olive & Mandarine. Rather than it tasting sugary, it tasted so delicate with it's subtle sweet flavour. Sigh. Only the French.

Newton

SINGAPORE - Two days left before I leave and I am not going to leave this country until I go to Newton Food Centre. I've heard a lot about it, attempted once to go with a friend but it was closed, so I had to try again. So this evening, I got into a cab, looking all scruffy and hungry from packing and headed to Newton. I didn't know what exactly to order and it didn't feel like most hawker centres. A friend of mine recommended the Sting Ray. So Sting Ray was exactly what I had.




Sting Ray with Sambal @ Newton Centre
It was really good! :)


Newton Center reminded me of Lau Pa Sat, and I wish I had eaten here much earlier.

Last Few Days Pt.3 - Gindaco

SINGAPORE - This is my story behind Gindaco. I came into class on a Monday morning and to break the ice, I always ask my students what they got up to over the weekend. It's also a good way for them to use the English they know in a practical manner. Chisato, one of my Japanese students was trying to tell us that she and her friends, bought a sort of pan, that had hallow bits in it. I looked terribly confused and so she asked me if she could come over to draw it on the board so that she could explain better. Off she went, drawing a picture of what looked like a baking sheet with hallow bits in it. So I said, "Ahh! You mean a muffin pan!", and of course she didn't know what I meant and she made that sound that Japanese people make when confused "Ahh-eh?". She then drew an Octopus and was trying to say that you put the octopus inside the pan. Just then my other Japanese student, Yuzu, walked-in, and sat down. My other student was still trying to explain, she was making flipping motions with the pens. Poor Chisato was really trying, but I (we) had no clue. So I looked at Yuzu, she squinted and said... "AAAHHHH TOKOYAKIIII!!!" And some of the students started repeating AH Tokoyaki! I still had no idea what she was talking about. Yuzu then explained that they were octopus balls. So basically, Chisato went out with her friends to buy a Tokoyaki pan so that they could make Tokoyaki. Both Yuzu and Chisato (they have got to be my fav students in this bunch) told me that I had to try Tokoyaki and it had to be Gindaco, which was from Japan. They told me that there was a Gindaco stall at the newly opened ION mall in Orchard.

So today, as I was in the area. Me and about 20 odd people were queueing for Tokoyaki @ Gindaco.




They used real octopus pieces!


Watch them in action...




This was my Tokoyaki (the drink at the back Iced Mancha Tea -- skip it!)



The flakes on the top of the Tokoyaki freaked me out! They move!
Over all it tasted good, but I think it needs to grow on me. Great experience though.


See the flakes move... There was no draft, I swear it was on its own!

Botak Jones

Botak Jones Burger @ Orchard Youth Park (across Cineleisure)


SINGAPORE - I guess I could say that this could be their version of Brother's Burger or GBK.

Steamboat

SINGAPORE - I came home from a very tiring day at work (on a Saturday), and my landlady asked me to join her to have Steamboat. I had never tried it before, but my Chinese students always spoke about it and urged me to try it. So, I wasn't about to pass up on this opportunity.




Steamboat is a variant of Hot Pot or Shabu-shabu (I'm guessing). You basically are given two types of broth, clear soup type and a spicy broth. You then order the ingredients that you want in your Steamboat, such as, corn, mushrooms, dumplings, prawns, vegetables etc etc. Once the broth starts to boil, you can start popping in your ingredients so they cook. You then fish it out with your chopsticks when it's ready to be eaten.

My landlady had warned me earlier that the spicy broth was really spicy and that I may not be able to handle it. Nah, I thought, how spicy could it be?! Chinese people around me are eating it. It was painfully spicy, I found out later on! Worst part was that, I was sitting where the draft of the air-con was blowing the steam of the spicy broth into my eye. Now that was even more painful! Apart from that though, it was rather delicious and it felt extremely healthy.

I keep coming back to...

First sighting of PH



MANILA - If you've lived in Singapore long enough, you'll understand that you can only stay on that tiny island for very long. Things are starting to get to me, I'm bored, and there is no excitement. I never thought that I would miss Manila chaos. So I decided that it was time for a short trip back home. It was just in time to celebrate Father's day, a friend's 30th, and satisfy my craving for the local food.



Lengua @ Larry's Bar
Best lengua I've tried, it melts in your mouth!

Highlight of Mum's Visit Pt.2

Previously on Travelling Mon...

Not really!

SINGAPORE - Day five was more of an errand/shopping day. However, I managed to make mum try one of Singapore's signature dish, Laksa. I had tried Laksa in several places, but it never really tasted right. I could see the potential of how it could taste amazing, but for me it always lacked that rich coconut flavour. When I was living in Marine Parade, behind my apartment was the famous Katong Laksa, but even that was not as good as the one an Uncle of mine recommended. It's in the food court of the Peninsula Shopping Centre in City Hall.



Laksa @ Peninsula Shopping Centre


I had to work most of the remaining days, but we managed to squeeze in a visit to the Esplande (also known as The Durian), Merlion and dinner at Forlino's. Unfortunately, the food in Forlino's was not as amazing as it had been on my birthday. I later found out that they had changed their chef, which was such a shame really.



The Merlion and the unfinished IR Marina Bay Sands (behind)


Sadly, mum's visit had to end. However, the night before she left, I made sure she tried Singapore's infamous Hainanese Chicken Rice at Chatter Box, Mandarin Hotel. Everyone swears by the Chicken Rice in Chatter Box, but I didn't really impress me. The view on the other hand was amazing!



Hainanese Chicken Rice @ Chatter Box

Highlight of Mum's Visit

SINGAPORE - It was great to have my mum visit. I made sure she got to see all the touristy spot that we hadn't seen when we visited when I was younger, also which didn't exist.

It started with Dinner at Carnivore, a Brazilian restaurant at CHIJMES. There's a set price and they go around your table with different kinds of meats (lazy man's buffet). You are given a card, and when the green side faces up on your table, they come over and offer you some meat, and when red, they leave you to eat your meal. It's worth visiting when in Singapore.

The next day we headed to Little India to have Dosai at Ananda Bhavan. It's a tiny canteen like place, but for me the food tastes authentic and it's much better than The Banana Leaf Apollo. It's also one forth the price. After lunch, it was a short stroll to Sim Lim Center, electronic haven. However, some people find that the things you buy in Sim Lim are dodgy, so Funan might be a better place to check out electronics when in SG. We then headed by taxi to Arab Street. It's very near Little India, but I can never get my head around how to get there from Little India. Arab Street is one of my favourite places in Singapore. It's extremely quite because of the Sultan's Mosque being situated there. Along the stretch are tiny shops mostly selling Pashminas which in my opinion is the best place to buy it. There are a few places to eat along that area, but nothing to write home about.

On the third day, we decided to explore the Tanjong Pagar area, which was near our hotel. First stop of course was to visit Maxwell Hawker Center. It's not my favourite Hawker Centre, but some people (Anthony Bourdain) swears by it. I much prefer Lau Pa Sat and Newton Centre. The queues for some of the stalls were crazy so we decided to have lunch somewhere else. Along that road are a few temples, they have the Buddha Tooth Relic Temple, which is an amazing structure and it's rather stunning to visit at night. They also have The Sri Mariamman which is the first Hindu temple in Singapore (located in China Town). As it was a Saturday, we decided to head to Sentosa. I knew the place to take her for lunch. Chilli crab by the sea, at Palawan Beach. I know there are other places in Singapore that have the best Chilli Crab, but eating it by the beach is just the best experience, in my opinion. After lunch, we went for a long stroll by the beach and had some ice cream to cool down. We were a bit sun stroked, tired (after managing to sneak in shopping at Vivocity) and needing a lay down. The evening was spent in the hotel ordering room service. Ah, that's the life!

Day four was my favourite day. We had a leisurely breakfast and long rest at our hotel after which, we headed to Raffles Hotel. I had made a reservation at the Tiffin Room, Raffles Hotel for High Tea. In my opinion, it was a lot better and a lot more elegant than the Bar and Billiard Room's High Tea, which was a buffet. I loved how they would bring you a tier which contained scones, sandwiches and pastries, which was equally nice as the High Tea at The Savoy in London. This for me, is a must when in Singapore.


High Tea at the Tiffin Room, Raffles Hotel


I couldn't let my mum leave Raffles Hotel without trying the infamous Singapore Sling at the Long Bar, where it was created by Ngiam Tong Boon, a bartender working at the Long Bar in Raffles Hotel Singapore before 1915. Apparently, owing to the large number of orders, the drink has been pre-mixed and are dispensed using an automatic dispenser that combines both alcohol and pineapple juice to pre-set volumes. I can't say that this is a drink I look forward to have (only because it's a tad bit too sweet), but when in Singapore you have to try it. Throw a few peanuts on the floor while you're at it! :) After the Raffles experience, we made our way to the Singapore Flyer. The best time to go is around 7 pm, because the sun starts to set at around 7:15 pm. So you get to see the view of Singapore both in the day and at night.






We thought of having dinner at Clarke Quay, but couldn't find anything suitable for a Sunday evening. So we made our way instead to Bodega Y Tapas, and it was a great way to end such a lovely day.



L-R: Clarke Quay, Bodega Y Tapas


TBC...

An's Visit Part Deux

SINGAPORE - On An's second visit to Singapore, the only thing she wanted to do was go on the Singapore Riverboat Cruise -- and so that's just what we did.



You start in front of Fullerton Hotel, enjoying the sights along the river and you end up alighting at Boat Quay.


Singapore's CDB


Singapore's CDB & Boat Quay

F1, Table for One

Bodega Y Tapas
SINGAPORE - So while majority of the country is watching F1 either at home or at the race track, I decided to escape it all and console myself by going out and having fantastic meal. I keep passing this Spanish Restaurant whenever I am on the bus, and I keep meaning to try it. Today was THE day. It was the most expensive and the most delicious meal I've had since I got here.


Piquillos Rellenos De Pollo
(Piquillos Pepper Stuffed with Chicken in Spanish sauce)


On the way home, I managed to catch a bit of the F1 race while on the bus. You can only hear the sound really. ;)

Singapore Cuisine : Prawn Mee

SINGAPORE - Saturday lunch with my flatmate and her cousins. Beach Road Prawn Mee @ East Coast Road. The Calamansi juice behind was the highlight of the meal!

Singapore Cuisine : Kaya Toast

Ya Kun Kaya Toast @ Marine Parade



SINGAPORE - Trying one of Singapore's local snacks, Kaya Toast. Kaya is a spread which is made of coconut milk, sugar, eggs and flavored with pandan. It's eaten by spreading it on toast with a sliver of butter or margarine in the toast.

It is quite nice, if a bit sweet. Not too keen on the egg dipping though.

The Fresh Bread of Bel-Air

I stumbled on a place that may as well put an end to my endless search for decent bread in this country! This French boulangerie is called Lartizan. Whilst having dinner at Mickey's Delicatessen, we were served a bread basket (which by the way, we had to pay for) that had an assortment of which seemed to me as, proper breads. I had been let down the last few times, yes, even from The Pen bakery. As I reached for a piece, I was given a ray of hope when the I felt it's hard crust and moist center. It isn't Borough Market quality, but damn well close enough.

We found out that right next door to the restaurant was the French boulangerie and they bake their own breads and pastries right in their shop. I was rather impressed with the selection, but even more so that they had samples with their respective names (see 3rd photo), making it easier to choose from. Smart! After oohing, ahhing and drooling, I finally made a choice which seemed the closest to Poilâne. Hopefully, it will taste as lovely as how it's wrapped.

Homemade Green & Black's Champo

Champorado is a typical Filipino dish that can be eaten at breakfast or as an afternoon snack. It is basically chocolate rice porridge that is made from glutinous rice, sugar, cocoa and milk. Growing up, we normally would buy the champorado mix at the supermarket. But I learned from my sister that it was dead easy to make and decided to give it a go.

I have come to the conclusion that Champorado originates from Mexico (Galleon Trade connection, I assume). Champurrado in Mexico is a warm thick chocolate drink which they drink for breakfast. It is made from masa harina, piloncillo (small blocks or bricks of unrefined solid cane sugar), water or milk. Just like the Philippine version, their Champurrado is also available as a mix in the supermarket. (Must ask Paula to send me some!)

The best way to have the Philippine Champorado is chilled the next day, which is exactly how I will have it tomorrow. Yum!

Hummus Bi Tahina

East meets Middle East! One of the many things I miss about living in London is the diversity of food. True, British food isn't anything to write home about, but the people who have migrated there have at least brought their food along with them. I would have Hummus quite often when I was living there. Me and the guys at work would regularly go for lunch to Hummus Bros at Wardour Street, and have their Lamb with Hummus and Pita Bread. Extremely good. Occasionally, I would simply buy a tub of Hummus from the shops and drizzle some olive oil in and eat with a baguette. Something I learned from my Arabic friend. Well, if Mohammed won't go to the mountain, the mountain must come to Mohammed. So today, I made my own Hummus bi Tahina. I must say, I was rather proud that it came out quite good. Here is my "Idiot's Guide to Hummus".

Taho

The photos above are reminiscent of my childhood. Every morning or afternoon you would either hear the Taho man's clown hooter sound off or him simply calling out "Taaahhhhhooooo". My nanny would make sure she would catch him in time to buy me my favorite "street food", Taho. Most Taho vendors walk with two buckets balanced by a wooden plank on their shoulders, some (like my Taho vendor) rides a bike, which makes it quite tricky to catch him! I used to love watching the Taho man prepare taho with his two aluminum buckets with its compartmentalised ingredients. One bucket just for the Tokwa or Tufo (Bean Curd), another bucket divided into two sections for the Sago or Tapioca Pearls and the last compartment is for brown sugar syrup known as Arnibal. It is usually served to you quite warm, but some people do like eating Taho cold. The Taho could have possibly come from Chinese influences, as they have something identical, if not similar, called Douhua.

Ever since I arrived here, I have been craving for Taho and have been quite vocal about it too! Yesterday morning, when I woke up I heard his clown horn go off and my mom rushing to tell me that he was outside our house and asked me if I wanted some Taho. My immediate reaction reminded me times of my childhood, grabbing 20 pesos (£0.20) and a glass, (plus, this time, my camera) and rushing out the house giving it to the Taho man. I think he must have thought I was crazy for photographing him but it was hard not to. It tasted as good as I remembered it to be, and it will always remind me of happy memories of my childhood.