Wednesday, September 29, 2010
Monday, September 27, 2010
Ever since the fast food chain moved out of Singapore many years back, one could still chance upon the occasional root beer floats sold at other restaurants. A recent encounter would be at the New York New York! restaurant @ Heartland Mall Kovan.
The drink came in a tall mug topped with the much anticipated scoop of vanilla ice-cream. It was very much a recreation of the signature drink from A&W but nothing beats the real deal - be it the presentation, price (charged at slightly less than $8!) or even the soft drink to ice-cream ratio. By the time I gobbled up the last chunk of ice-cream floating in the drink, the mug was still about three quarters full and this was when I wished the scoop of ice-cream was bigger. So you see, more doesn't mean it's better. It all boils down to proportions!
For the younger generations who never had the good fortune of dining at A&W restaurants in Singapore, you might want to pop over at our friendly neighbour - Malaysia - for the real deal!
Wednesday, September 15, 2010
We ordered from Four Seasons Catering Pte Ltd which offers a Baby Full Month Buffet Feast package with the traditional red eggs, ang ku kuehs and even glutinous rice thrown into the buffet spread!
The package is competitively priced, buffet spread professionally setup, decent spread of tummy filling staple food and a good portion of finger licking desserts.
Stir Fried Dory Fillet in Sze Chuan Style
The cake resembles the growth ring of a crosscut tree and the baking process is even more interesting. It is somewhat similar to kueh lapis where a thin layer of batter poured into a baking tin is allowed to be baked before adding on the next layer. However, in the case of the Baum Kuchen, the batter is brushed onto a spit which is rotated around a heat source. Once the outer layer is baked, the next layer of batter would be applied until the ring grows to the size of one's desire.
I would have thought that this is yet another business idea brought in from Europe but was surprised to find Japanese wordings on the paper bag. My curiosity got the better of me and a quick search online revealed that the cake was first introduced to Japan by a German in 1919, shortly after World War 1, which subsequently grew to become a popular pastry in Japan today.
I happened to chance upon the shop, Wheat Baumkuchen, at Toa Payoh Central (Blk 190 Lorong 6, Toa Payoh #01-530) and thought that it stands out from the rest of the typical neighbourhood shops surrounding it.
I purchased 3 flavors - Original, Chocolate and Original with Nutella & Nuts coating. Both the Original and Chocolate flavored cakes tasted rather plain and dry. Truth be told, I would rather prefer a spongecake. The last piece tasted much better probably due to its coating which gives it a rich chocolately and crunchy texture.
I'll surely be back for more but only the ones with coatings or toppings on it.