My monthly excursions to Singapore are usually about food, food, and more food.
I do however, make attempts to catch up with both Malaysian and Singaporean friends whenever I’m in town, and it is all for the better if I could convince them to join me at some restaurants/cafes to stuff themselves silly with me.
Stalking the social feeds of Singaporeans friends and influencers, I would eye their images with longing.
Better ingredients, better chefs, better parks, better governance, better transportation, a stronger currency….well, the list goes on.
On the dining front, I make concerted effort to keep myself updated on Singapore’s what’s new, what’s worth trying and what’s in.
My monthly excursions to Singapore are planned, budgeted for and my itinerary curated to fit in as many food and places to visit whenever possible.
On this March 2016 trip, I was coincidentally in town during a review session at Sakurazaka, a new restaurant which marries the traditional shabu-shabu and sukiyaki with European flair.
This translates to Japanese and European ingredients, condiments and stocks and combined to forge to create new flavour combinations.
My arrival to Singapore yesterday was marked with a warm welcome at the Conrad Centennial (the concierge guy actually remembers me – must be the hair!) before I was whisked to the soothing and elegant space of Golden Peony, the award winning Cantonese restaurant on the 3rd floor of the hotel.
The fine plate and the cutleries caught my attention first, while the obliging, polished and proficient service rendered was befitting of a restaurant its class and certainly made my meal much more remarkable overall.
After 5 hours in the car with only a few hours sleep, my stomach was suitably warmed up with a nourishing double boiled chicken soup in pumpkin for lunch.
Attractive presentation aside, this soup was delicate in flavour and packed full of goodness. The subtle taste from the seafood and of chicken essence was infused into the hot liquid from the gentle double boiling process.
Opened in August 2013, this low-key restaurant serves ones of the best Chinese food in Ipoh, as recommended by my trusted Ipoh guide Brian Law.
The cook is the sweet Mdm. C.W. Lian herself, both sweet in demeanour as well as in looks.
The location can be challenging to find so it is better to call in advance for directions or bring along a local.
Advanced reservations are definitely encouraged.
First visit:
I had a patient bunch of friends along so I had more time for photos on this visit. On my 2nd visit it was with a bunch of hungry “ghosts” who grabbed at the food even before I could get some shots.
Ipoman’s signatures are their Curry Tongfun (bean thread vermicelli) with prawns (RM30) and Sweet and Sour Pork in Ice (RM20).
The prawns were fresh, mid- large sized ones cooked in mild, creamy curry sauce. A RM30 portion was sufficient for 5 of us, for there were 7 prawns in the pot.
True to its usual fashion, the Sime Darby Convention Centre showcased its upcoming Ramadan offerings recently; a full 3 months ahead of Ramadan, themed “A Taste of Malaysia”.
PORK, PORK, PORK. Flingstones Cafe in SS15 Subang is the place to be to satisfy your swine cravings if you are in the SS15 area. Flingstones is not the first…
In continuation of my previous post on my Q-Switched procedure, this is my conclusion after 9 sessions.
You will find below more information of the after-care procedure, images of subsequent treatments and a recap of what Q-Switched Laser is about as well.
** Do read my previous post for the start of my Q-Switched transformation –> https://rebeccasaw.com/clique-clinic-malaysia-skin-toning-procedure-q-switched-a-laser-therapy-for-brown-spots/.
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As mentioned in my earlier post, I begun to see results after the 5th session. My end goal for Q-Switch was to achieve clear, unblemished skin.
