[Chinese New Year 2015]–SUCRE Truffle Pineapple Tarts

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Chinese New Year 2015 reviews

For Lunar New Year 2015, SUCRE has created 4 new Pineapple Truffles which are all made in Singapore: Seaweed, Cheese Lite, Blueberry and Raspberry. If you’re looking for pineapple tarts that are still pretty traditional in looks but with a slight difference, you might just want to consider SUCRE. From February 4 to 17, SUCRE’s ‘8 Happiness’ handmade Pineapple Truffles and Artisanal Cookies will be on sale at the Lunar New Year Festival Fair at JEM Shopping Mall, Level 1 Atrium as well as online at www.ruedusucre.com

Closeup Blueberry

Blueberry Truffles

The Cheese Lite Pineapple Truffle is made from the finest Australian Cheddar cheese, resulting in a butter pastry that is light and melts in your mouth. The Seaweed Pineapple Truffle is the first of its kind to be created in Singapore. The distinctive Seaweed Pineapple Truffle incorporates the finest Japanese seaweed into its aromatic butter pastry, resulting in a subtly savoury truffle that goes perfectly well with a cup of piping hot Pu-er tea. The other 2 flavours are Blueberry and Raspberry: these pineapple truffles contain pineapple fillings blended with 100% pure blueberry and raspberry puree (no artificial flavourings/colourings) respectively. All Pineapple Truffles come in 2 sizes: Gourmet (16g truffle) and Premium Large (25g truffle). Prices for Pineapple Truffles range from $17.80 for each cylinder in the Gourmet Tall Collection (18 pieces x 16g truffle) to $24.80 per box (18 pieces x 25g truffle) from the Premium Large Collection.

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[Chinese New Year 2015]–TAO Seafood Asia

Opened less than a year ago in 2014, TAO Seafood Asia may be the new kid on the block relatively speaking, but its roots go much further back. 67 yr old head chef Lee Tong Kuon is the former executive chef and co-owner of the Thai Village Holdings Ltd which he opened back in 1991 with his brother. Chef Lee now helms TAO Seafood Asia as head chef in the restaurant created and managed by his son Adrian Lee.

TAO Seafood Asia enjoys an envious location at Asia Square, when it comes to corporate lunches and dinners, as it’s right smack in the heart of the CBD. CitiBank, DBS Bank and even the Singapore Exchange are but a stone’s throw away. Easier to convince your boss to hold the department CNY lunch here if the boss only needs to walk for 5 minutes.

To pay tribute to his teacher and mentor, chef Preecha Jangsombatsiri (Ping), and his culinary roots, chef Lee Tong Kuon and his team have set the stage to bring Yaowarat (name of Bangkok’s Chinatown) to its army of Thai-Teochew loyalists in Singapore with five of Yaowarat’s lunar new year classics with a TAO spin.

Tao Seafood Asia - Supreme Prosperity Yu Sheng (4)

TAO Supreme Prosperity Yu Sheng $128++

As with many of the Chinese New Year dishes at TAO Seafood Asia, there is an element of Thai even in the Yu Sheng, with the use of ingredients such as Thai basil leaves, crispy deep-fried fish skin as well as the use of mango slices. In fact, this Yu Sheng boasts a hefty 18 different ingredients and is probably the only one where fruits play a significant role.

Tao Seafood Asia - Lohei time! (2)

Lo hei, the perfect way to break the ice even in the most sombre of meals. The inner child in us emerges as we try to toss the yu sheng higher than the person next to us.

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[Chinese New Year 2015] Sheraton Towers Li Bai Restaurant

Chinese New Year 2015 reviews

Li Bai Restaurant has always been ranked as one the highly recommended Chinese restaurants in Singapore be it for corporate dining or celebratory occasions. This year, they have tried to impress again with their array of exquisite dishes for Chinese New Year. Aside from familiar favourites such as Buddha Jumps over the Wall with 2-head abalone, or Salmon Lo Hei platter, there’s the new stewed “Eight Treasures” duck with 5-head Abalone that is not to be missed.

I had the pleasure of partaking in a tasting menu, sampling several dishes from the Li Bai Chinese New Year set menus. As with all Chinese New Year meals, the Yu Sheng platter is much anticipated, and a great way to break the ice! In recent years big name restaurants have been trying to outdo each other with bigger, more outlandish and more exquisite yu sheng!

Sheraton CNY 2015 - Lobster Yu Sheng Lo Hei Platter (2)

This here was the salmon yu sheng lo hei platter topped with additional lobster. You can even opt to add crispy salmon fish skin or shredded abalone.

Sheraton CNY 2015 - Lobster Yu Sheng Lo Hei Platter (4)

A very appealing and eye-catching display, wouldn’t you agree?

Sheraton CNY 2015 - Lobster Yu Sheng Lo Hei Platter (5)

Lou ah!!!! Huat Ah!!! Who’s who of the food blogging world tossing the yusheng for all they are worth!

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[New Zealand 2014] Almyra Waterfront Lodge

Ever since my honeymoon in France where I was pampered to bits staying in 5 star luxury hotels, I’ve found myself wanting to replicate the experience again when I was looking for accommodations for my trip to Nelson, New Zealand. The inevitable question, do I go for a cheap motel lodge in the heart of Nelson city, or do I splash out on a luxury B&B with great views but located in a more idyllic and further away spot?

I searched through a great number of hotels in Nelson, but the website that I kept going back to was Almyra Waterfront Lodge. It was really love at first sight looking at the pictures of the property. Almyra Waterfront Lodge is perched on a slight hill, overlooking the Kina Estuary and Mount Arthur Ranges in the distance. Imagine, waking up to such views, while sipping coffee and having breakfast?

Well, to cut the long story short, book with Almyra Waterfront Lodge we did. It cost about NZ$400 for our room which was the Tasman Suite, for the 2nd week of December. We had to change our itinerary a little, cutting short the time spent in Marlborough and making full use of our location north of Nelson by visiting the Abel Tasman National Park as well as the small towns of Motueka and Mapua.

Almyra Waterfront Lodge Montage 2

It’s a pity we were out for the greater part of the day for the 2 days that we were at Almyra. Otherwise, I would loved to have enjoyed the grounds a little more. There is tiny pond which Almyra has installed. It’s a nice spot to have afternoon tea or just relax as demonstrated by the Partner above.

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Favourite foods to serve for your English Afternoon Tea Party

I have a soft spot for all things British, and I think there’s no better way to spend the weekend than partaking in a spot of afternoon tea. Unfortunately, while there may be cafes galore in Singapore, 2 or 3 hundred I heard, there are precious few places to enjoy a good English afternoon tea. Most of the 5-star hotels in Singapore offer afternoon tea, usually ala-carte on weekdays and buffet-style or all-you-can-eat ala-carte style on weekends, and these are usually costly affairs limited to special occasions.

I’ve been wanting to create my own afternoon tea at home. Been having this idea for several years actually! But since my return from New Zealand where I had a really good scone plus iced chocolate sitting in the gardens and facing some hills, the idea of throwing my own afternoon tea party has been rolling at the back of my mind. It’ll double up as my house-warming party too. Instead of the usual catered buffet of beehoon, fish-balls and stuff, what do you think of the idea of a afternoon tea housewarming party?

I was googling what I could serve for this tea party, and the options were plentiful! It took a little bit of effort to remind myself that a few dainty dishes would go a long way and it’s not about creating a Guinness world record in afternoon tea party dishes. I reckon 3 savouries, 2 scones, and 3 sweet treats would do the trick, just like what you would get in a 3-tiered tea service at the hotels.

Here’s my top picks on what to serve for the quintessential British afternoon tea party.

1. Plain scones with lashings of jam and clotted cream

theknollssconewithclottedcreamandjam

Scones are from my visit to The Knolls at Capella Sentosa

Every afternoon tea has got to have scones in the menu, otherwise, it just won’t be English afternoon tea! Here’s a recipe for plain scones from Mary Berry.

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