What: Neighborhood kopitiam masquerading as a hipster cafe.
Pros: Wonderful staff and nice ambience.
Cons: The food is, how to say it nicely… um… CMI (cannot make it). I have tried their toast set with lemon curd and to fair it was pretty good, but the bun was average and the coffee was insipid. On another day I went back to give the cafe another try and I had the chicken curry pie. All I can say is that an excess of curry powder does not cover up bad cooking.
Verdict: Don’t go because it’s not good. And if you like lemon curd then learn how to make it yourself here.
What: Whimsical cafe that serves toast. REALLY thick toast.
Pros: Great service (earnest and helpful), cute/colorful decor and reasonable prices.
Cons: The food is okay – despite trying to be innovative (Otak toast, Toast set – that you get to actually toast at your table, in toasters you personally choose) I just felt that taste-wise it was a little underwhelming.
Verdict: I can’t recommend it because it just wasn’t that good. Maybe if the toast wasn’t as thick? Haha.
Details: Le Halo
Blk 4 Jalan Bukit Ho Swee
I am firmly back in reality, after a weekend of rest, recuperation and frenzied Christmas shopping.
So just in time for the end of the day, my Salad Monday post today is also a bit of a #saddesklunch.
See its lying a bit forlorn in front of my keyboard, ready for me to absently shove down my throat while I feverishly surf fashion blogs.
Could I have made that any sadder? Yes, yes I could have.
But as you can see, this is not a sad salad. This was yummy and filled with nutritious things.
The other nice thing about this salad was that I made it without even really thinking. I just wanted something quick and simple and I wanted to use cheap and easy to find vegetables. Make it the next time you need a no-brainer meal.
It is guaranteed to satisfy.
1 chicken thigh
Rind and juice of ½ a lemon
½ tsp dried thyme
2 cloves garlic, minced/crushed
1 Tbsp olive oil
Pinch of salt
4 Tbsps extra-virgin olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced/crushed
¼ tsp ground black pepper
Pinch of salt
½ cup cooked quinoa
1 packet of baby spinach, washed and dried
2 Japanese cucumbers, chopped
2 red or yellow peppers, diced
22 baby tomatoes, halved, this is only because I am sometimes super OCD and occasionally have to eat things in prime numbers – don’t ask
Marinate the chicken thigh with the rind of the juice of the lemon, dried thyme, minced garlic, 1 Tbsp olive oil and pinch of salt.
Ideally let it sit in the fridge for an hour to a whole day.
When ready to eat, bake in the oven at 175C/350F for 30 to 40 minutes, flipping once in the middle.
Check if done by cutting the meat in half, it should not be pink.
Cut into cubes.
Whisk all the dressing ingredients together in a bowl.
Divide the salad ingredients and chopped chicken into two bowls.
I recently attended what can only be described as a fairy-tale wedding in Jaisalmer, Rajasthan, India. My close friends from Singapore got married and a bunch of us that they had met in Singapore were recruited to represent the tiny island state. Many video tutorials, share across the world, later and one practice in a huge-ass hotel room resulted in a crazy fun, awesome dance that everyone REALLY enjoyed.
That’s me making the speech in the beginning – or if you wanna go straight to the dance it starts at 2:06.