Will this be a weekend hobby? I made the following Burpplebeyond redemption this week #2:
Hopscotch mains at the beautiful garden by the bay, I could not complain.
But what I truly adored was the cocktail I snagged during happy hour, the pot of cold is a fancy concoction nicely thought through by the mixologist(s). As explained and written on menu: “This alcoholic twist is made by mixing the drink with dry ice, which lowers the temperature enough to create a frozen effect, resulting in an instantly smooth and creamy cocktail sorbet.” Also, the alcoholic content of white rum, rhuburb liqueur is not lost in the cold - hats off to the geniuses of the mixologist!

Will this be a weekend hobby? I made the following Burpplebeyond redemption this week #2:
Hopscotch mains at the beautiful garden by the bay, I could not complain.
My portobello burger had some misses of way too wet sautéed onion that would not be called caramelised onions, a tasty yet contrasting tomato relish that felt like a lost child. Yet, the brioche bun used was good and portobello patty seasoned well with firmness and juiciness.

What I adored was the cocktail I snagged during happy hour, the pot of cold is a fancy concoction nicely thought through by the mixologist(s). As explained and written on menu: “This alcoholic twist is made by mixing the drink with dry ice, which lowers the temperature enough to create a frozen effect, resulting in an instantly smooth and creamy cocktail sorbet.” Also, the alcoholic content of white rum, rhuburb liqueur is not lost in the cold - hats off to the geniuses of the mixologist!

Will this be a weekend hobby? I made the following Burpplebeyond redemption this week #1:
Told mum that if I can’t afford (the time) to bake cakes, I’d at least like to eat them. Low and behold enter these pretty non-chilled cakes. Non-chilled cakes are a lot easier to bake IMHO so I had certain expectations and these were homely to nibble on in a beautiful setting.
I found the rarer beetroot and ginger cake with cream cheese a well played string of “healthier” flavors.
La Veranda is a weekend or free weekday spot you’d love to find yourself at to relax or catch up with friends so I’ve observed.

Came to a temporarily closed Keong Siak Bakery but scored some traditional kaya toast with cold butter next door that were great! They have a steamed variant for mum too conveniently steamed in the bao warmer, this rustic place is a gem.

On off days my joy is found in visiting and attesting to great bake houses on my wish list for the longest time; today this visit to Rosemead had just sent me right into bread & pastry heaven.

We decided to share 3 sweets, each a star in their own rights. First, the almond blueberry tart may sound like a general classic but you get a precise and flawless tart base pleasantly infused with rosemary; an ingenious play of flavors.
Second the egg tart here is influenced I believe by the Spanish roots of Rosemead executive pastry chef. You get flaky pastry layers holding a hefty impeccably smooth egg custard filling; one of the best takes on Portuguese egg tarts you will ever have. The last sweet we had was a small but lovely to nibble on sticky date toffee pudding which also had an ingenious surprise of fresh lavender.

I reminded myself I came for bread so we ended with a savoury shiitake shokupan with house cultured butter; it was intriguing how the Japanese mushroom flavors are infused into the soft white bread that tasted like they were baked with the highest standards of precision.

On off days my joy is found in visiting and attesting to great bake houses on my wish list for the longest time; today this visit to Rosemead had just sent me right into bread & pastry heaven.

We decided to share 3 sweets, each a star in their own rights. First, the almond blueberry tart may sound like a general classic but you get a precise and flawless tart base pleasantly infused with rosemary; an ingenious play of flavors.
Second the egg tart here is influenced I believe by the Spanish roots of Rosemead executive pastry chef. You get flaky pastry layers holding a hefty impeccably smooth egg custard filling; one of the best takes on Portuguese egg tarts you will ever have. The last sweet we had was a small but lovely to nibble on sticky date toffee pudding which also had an ingenious surprise of fresh lavender.

I reminded myself I came for bread so we ended with a savoury shiitake shokupan with house cultured butter; it was intriguing how the Japanese mushroom flavors are infused into the soft white bread that tasted like they were baked with the highest standards of precision.

When Burpplebeyond brings you to places - here an alfresco dining pizza joint right beside Sarnies serves sourdough carbs (pizza and pastas) with pronounced flavors. Our vegetarian pizza had a strong hand of dukka that paired well with the mild cheese used. I also wondered if the plates of pizza crusts on our neighbouring tables were because diners were having almost 1 pizza each individually. I found the crust very substantial and probably a tweaked recipe of airy, crisp crust might do the trick.

I actually love how the lesser known pasta variants here, ie the caserecci we had, are sourdough pastas. With the perception that they are easier for digestion it was easy to polish the tasty plate of pasta clean.

Coffee place near new workplace - was a good cuppa and more importantly… much.needed.sustenance 🌝

Sourdough Banh Mi is a thing here - I was right (with reference to my post on Yeast Side) and I am glad to report that they are great, at La Saigon it is always sweetened with burpplebeyond.

For the sourdough advocates, having sourdough Banh Mi made this substantial and I loved the generous Vietnamese pickled slaw with fish sauce and chicken thigh like chunks in my order. I can’t wait to be back to try to coffee!

The bread lot in Malaysia continues- a few cents cheaper than lavender but the fragrant distinct coffee cap of lavender’s coffee bun is currently still unmatched.

(Part of CNY Set Menu - 7 pax $488++ onwards)
The first year we dine out for the reunion meal after the demise of my 大姨 and we miss her presence on such occasions. I have take it upon me to celebrate when my 干妈 and 姨姨 for the many remaining years I can. This year we visit a more casual family fare restobar recommended to me many year ago.

I reckon that MYO prides itself in comforting Chinese fare; the highlights of our set menu were the Lou Hei, Wagyu beef and claypot Garoupa. I prefer Lou Hei with fish but the abalone was cooked softly to complement the fresh platter of fibre and carbs with a house-made fruit sauce. Then the premium and well executed wagyu beef and fish gives you the bang for your buck in this set menu.

Another comforting dish was the signature MYO claypot chicken that had braised soft chicken meat and cabbage soaked in a glistening starched broth. Excellent with plain carbs, but not too salty on its own too.

My only gripe were the slightly tough abalone on the siew mai, and pork ribs in the other dishes we had.

A friend who frequents said we shouldn’t leave without trying the coconut milk dessert here, she was right for the husk of edible delicious coconut flesh had a Hokkaido milk based pudding with peach gum that would be a great conclusion to any meal here.

(Part of CNY Set Menu - 7 pax $488++ onwards)
The first year we dine out for the reunion meal after the demise of my 大姨 and we miss her presence on such occasions. I have take it upon me to celebrate when my 干妈 and 姨姨 for the many remaining years I can. This year we visit a more casual family fare restobar recommended to me many year ago.

I reckon that MYO prides itself in comforting Chinese fare; the highlights of our set menu were the Lou Hei, Wagyu beef and claypot Garoupa. I prefer Lou Hei with fish but the abalone was cooked softly to complement the fresh platter of fibre and carbs with a house-made fruit sauce. Then the premium and well executed wagyu beef and fish gives you the bang for your buck in this set menu.

Another comforting dish was the signature MYO claypot chicken that had braised soft chicken meat and cabbage soaked in a glistening starched broth. Excellent with plain carbs, but not too salty on its own too.

My only gripe were the slightly tough abalone on the siew mai, and pork ribs in the other dishes we had.

A friend who frequents said we shouldn’t leave without trying the coconut milk dessert here, she was right for the husk of edible delicious coconut flesh had a Hokkaido milk based pudding with peach gum that would be a great conclusion to any meal here.