I thought it would be impressive.

After all, it’s St Regis for Pete’s sake!

Just look at the macarons!

Aiyoh…

What filling?!?!?!?

psstt : it wasn’t even buttercream inside! instead, you’ll find some sticky-and-sweet-dunno-what in it!

It was so pathetic that i didn’t bother trying all the flavours.

For $56+++, i expected a lot. It’s perfectly alright not to have many variety of food to choose from. I can’t stomach that much of food anyway. But when there’s no quality in that tiny quantity of food served, i really do not what to say except to sigh in disappointment.

To be fair, the scones were good. They were warm and crispy on the outside, and soft in the inside. The bite-size sandwiches were decent too and the teas, well.. it was enough to make you go, hmmmm.. which one should i go for?? and all teas were from TWG. But that was it.

Macarons aside, i was not impressed with the pretty looking tarts too. Hmphhh!

They were either cloyingly sweet or too normal.

Definitely not those tarts that make you go WOW, YUMS! sort. To be honest, i think an egg tart from KFC – Kentucky Fried Chicken – is better tasting than any of these tarts served at St Regis.

Out of 5 tarts for 3 of us, we probably just ate 1. Out of 4 macarons for 3 of us, we probably just ate 1 as well! (uh uh, we can actually pick that many tarts and macarons only)

Oh well, thank goodness i was not there for the food but more for the girlfriend who swung by for the weekend. But we didn’t leave feeling grumpy and all…. because the girlfriend and i got coaxed into hitting the dance floor (yes, right here in full view of all other patrons!)  by the dance instructors for countless twirls and spins and some serious hip swinging moves just before we left.

That, was fun fun fun!

Oh, did i mention there’s live band too?

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Brasserie Les Saveurs

The St. Regis Singapore

• 29 Tanglin Road
• Singapore,
• 247911

This meal wasn’t planned.

The light bulb just went “bzzzz” when i was half way cooking it.

Initially, i just wanted to prepare a lazy dinner for everyone – Slow cooked peanuts soup with pork belly and a bowl of piping hot rice. As i was stirring the soup during the final stage, a strange idea came about. ‘Risotto with this! ‘, screamed the small voice in the head.

Aaahh… why not??

And so i took out the heavy bottom saucepan and experiment i did.

The result?

Ta-daaaaah!

The risotto turned out beautifully.

Not only it was pleasing to the eyes, it was palate-pleasing too!

I love how the slow cooked soup infused into the risotto in just minutes. I love how the fats and oil from the soup coat every grain of the Arborio rice. Umm… okie fine. I didn’t use Arborio rice. Heh. Instead, Sushi rice was used but but, they’re almost the same, no?? Y’know… short grain, fat looking and all… should pass, riiiight?

I also love how the chicken stock i used to slow cook blends so well with the pork. The end result was neither cheeky chicky or porky. Very nice!

I know it’s unsual to have black eye peas in the traditional peanut soup. But then, the traditional Chinese peanut soup uses pork  trotter and not pork belly! *smile* I’m one very rebellious person, am i not? I like breaking rules! So, since i was already breaking so many rules, why not another? Heeee.

So black eye peas it was… just because i felt like it. :P

Initially, the Chinese-fied risotto was meant for me only. The rest will have the soup with rice, as planned. But guess what? In the end, almost all of us had it the risotto-ed way, except…. the husband, the very strange and boring husband, who chosed to have it with…. *no price for guessing it correctly*

Well….  what else????

NOODLES!!

*faint*

Hahahahaa!

Oh well, as long as he’s happy… i’m all for it :)

Slow cooked Peanut Soup with Pork Belly

a small bowl of peanuts

300g pork belly, cut

1 litre of chicken stock

a handful of black eye peas *optional*

salt, to taste

1. using slow cooker, dump everything in except salt.

2. let it cook and simmer for at least 4 hours before adding salt. if u like your peanuts to be totally soft with no bite, soak it overnight.

3. add salt, to taste.

For Risotto

(good for 2 pax)

1 cup of Arborio rice, or if you don’t have Arborio rice, just use the Sushi rice ;)

spring onions, chopped, to garnish

1. wash rice and drain.

2. cook the rice with 2 bowls of the soup above using medium heat. Once it boils, turn down the fire to low and let it simmer for at least 5-10 minutes till the rice softens but not porridge-like (this is where you’re in full control over what kind of texture you prefer your risotto to be. so, adjust the timing accordingly)

3. garnish with chopped spring onions before serving

If time is a concern to you, you can cook this soup at night, store it in the fridge till the next day and when you’re back from work the next day, do it the risotto way!

Really easy (!!!) and importantly, most of the work is done by slow cooker… :)

= lethal combination!

Imagine, freshly baked raisin bread (sliced and still warm of course!) + generous spread of cold cream cheese….

I really don’t mind busting my calories intake for many slices of this :P

If you were to ask me to name one pasta i love but can’t bring myself to order when i’m out dining, it’d be Pasta Carbonara.

I love Carbonara. I doubt no one doesn’t know that by now, judging from the number of entries dedicated to this pasta alone! Lol!

Still remember my disastrous first time?

Aiyoh… how embarrassing!

Thanks to Renee, i have sorta got it already.. if i may say so myself :)

The thing about me is, i hardly cook with recipes. I prefer to agar agar, especially for dishes that i can already figure out myself and does not involve many ingredients. Recipes are bothersome lah! :P

Trust me, once you get this pasta right, you’ll never order this outside forever… like really forever!

Reasons :

1. too expensive, for something so simple which we can whip up anytime

2. too oily. doesn’t this happen waaay to often?

3. not creamy enough. seriously! how can!

4. too creamy, until jelak.

Dang.. i’m really one big fussy, whiny pot!

Too bad i don’t have a proper recipe for you to follow… this is roughly what i do :

1. sauteed prawn heads

2. stir in minced garlic

3. add in mushrooms, sliced, follow by prawns

4. add cream

5. sprinkle salt

6. throw the cooked pasta in and let it simmer in the cream mixture for just 10-15 seconds. make sure your fire is not blazing high. too high a heat = cream becomes oil. switch off the fire. wait for 1 minute.

7. when the pasta isn’t that hot anymore (after 1 minute), stir in 1 egg (beaten) and mix it thoroughly and evenly.

8. ready to serve but wait! Not before sprinkling with lotsa freshly grated Parmesan cheese, okie?

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Bon Appétit!