Chachic's Book Nook


3 Comments

Belated Birthday Post

My birthday was last March 29 so this is a really belated birthday post. But I haven’t had a time to sit down and do a write up of the day before now. While not exactly book-related, I think I’ve updated my blog about how I celebrated my birthday in previous years so I wanted to do the same thing this year. Good thing I kept posting pics on Instagram, so linking to them makes it easier for me to share how my day was spent. I took the day off but the night before my birthday, I had dinner at an Italian restaurant called No Menu, with two of my co-workers:

.

It was a lovely meal and on top of that, they gave me gifts that I loved: a fancy teacup from a store called T2 and a small purse (wallet?) from Coach. It was really a pleasant surprise to receive these gifts because I wasn’t expecting anything!

.

.

The actual day of my birthday fell on a Wednesday and everyone I knew in Singapore was at work on that day so I spent it by myself. I decided to give the foodie in me an indulgence of a meal in the form of a two-star Michelin restaurant, Les Amis. I had previously only read about Michelin star meals in books but I’m happy to report that I’ve experienced it in real life. Scroll to the right to see all of the courses:

Yesterday's indulgence was a 6-course meal at Les Amis, a French restaurant with two Michelin stars and ranked 16th in Asia's 50 Best Restaurants. I think this must be the fanciest meal I've had and it was a great experience. I liked how each dish was served with an explanation, kind of like the server telling you a story about the food. It's art in food form! I hope I get to try other Singapore restaurants from the list (e.g. Andre, Odette, Burnt Ends)! . . . Here's the menu for this meal: . . - amuse bouche: smoked river salmon and eel with baby leek - (signature) cold angel hair pasta balanced with kombu, caviar and truffle - (signature) langoustine with courgette and an emulsion of extra virgin olive oil - seasonal white asparagus - turbot fish - lamb cooked in a veil of spinach served with green asparagus and stuffed morel mushroom - sugar sphere with seasonal strawberries, sorbet and a hint of lime . . . #LesAmis #LesAmisRestaurant #MichelinStar #Michelin #SGfood #SGfoodie #SGdesserts #foodstagram #IGeats #finedining #ExploreSingapore

A post shared by Chachic (@chachickenpie) on

.

After the fancy meal, I watched the live action version of Disney’s Beauty and the Beast and loved it. More thoughts shared below:

.

And last but not the least, I was planning to splurge by buying a Jo Malone cologne that I’ve been eyeing for the longest time (they smell so good but they’re also super expensive) but decided to go for all natural and organic skincare instead once a friend recommended Vanderohe:

@vanderohe no. 1 face serum is a blend of pure essential oils that are sourced from their countries of origin. I'm such a sucker for organic/natural skincare so I knew I had to try this once @munsq started raving about it. I use it as a moisturizer day and night. I love how it smells and feels, and also that it has multiple positive benefits, making it a one stop skincare solution. Still waiting to see if it will help me achieve smoother and clearer skin! . . . #Vanderohe #faceserum #faceoil #naturalskincare #organicskincare #foodgradeskincare #holisticskincare #botanicalskincare #skincare #skinfood #organicbeauty #crueltyfree #botanics #SGbeauty #beautygram #cleanbeauty #essentialoils #kakikayan #ChachicsBeautyHaul #PaperMarket #PrimaFlowers #scrapbooking

A post shared by Chachic (@chachickenpie) on

.

I did drop by the bookstore after watching the movie but SURPRISE! I walked out of the bookstore without buying anything. Also no books received as gifts because my family and real life friends never know what titles to get for me. So that’s a quick update from me about how my birthday went. πŸ™‚ Back to regular programming and book-related posts after this.


7 Comments

Influenced by a Book: #LauraFlorandDiscussion

As a reader, there have been times when something that I read in a book has influenced some of my actions. Influenced by a Book is a feature that lets me share experiences like that. You can view some of my previous posts here.

My friends Kim and Mina are co-moderated a discussion of Laura Florand’s Amour et Chocolat series. I wasn’t able to join the face to face discussion in Manila earlier today, but I participated in the online discussion. A common reaction to reading this series about chocolatiers and pastry chefs is to crave delicious desserts and chocolates like the ones described in the books. Because of this, Mina requested that we share photos of our chocolate adventures on social media and use the hashtag #LauraFlorandDiscussion. I’ve shared pictures all over Twitter and Facebook, and I wanted to consolidate all of them in this one blog post. I don’t know whether I should be proud of myself for using #LauraFlorandDiscussion to indulge the dessert addict in me, or be embarrassed by how sinful some of these creations are. Sharing these pics in no particular order because I’ve forgotten the exact dates when I had them (also not giving a timeline on when I had these πŸ˜› ).

Paris Baguette is a Korean bakery that has a branch near our office. I get some of their pastries for breakfast from time to time. I love their chocolate earl grey cake (more like a mousse) because I’m a fan of both chocolate and tea-flavored desserts:
Paris Baguette - chocolate earl grey

Another cafe near the office is Paul, a well-known cafe in France. I’ve seen branches of it in French airports and train stations. I dropped by to grab a croissant and chocolat chaud for breakfast one day:
Paul - pastries

Paul - macarons

Paul’s macarons have two sizes: tiny and huge.

Royce is a fancy Japanese chocolate brand and my go-to whenever I’m in dire need of chocolate. I think they’re reasonably priced for the quality that they provide.
Royce

Awfully Chocolate is a Sinagaporean chocolate store that offers a variety of dark chocolate desserts. My favorite from them is their cold poached chocolate, a kind mousse that’s so rich and yummy. I’m not a big fan of their truffles, I think the ones from Royce are better.
Awfully Chocolate

This post would not be complete without a Laduree shot! I’ve tried Laduree in Paris and Singapore and I think the quality is pretty consistent. I wouldn’t say it’s my favorite macaron brand in Singapore but I feel like they started the trend so they deserve the popularity. I tried their earl grey flavor when I visited this time.
Laduree - Laura Florand Discussion

Bonheur Patisserie is a brand that comes up whenever I search for macarons in Singapore. I didn’t love them the first time I tried their macarons but I’ve found two flavors that I think they do really well: lavender and rose.
Bonheur Patisserie

Bonheur Patisserie 2

Bonheur Patisserie with matcha

Bonheur Patisserie’s lavender and rose macarons paired with St. Marc’s matcha latte

I’ve been meaning to try Patisserie G for a while now and finally got to do so when I was in that area with my friend. We shared their signature dessert called the G spot and I had a lavender lemon macaron. We found the G spot just okay, but I thought the macaron was yummy.
Patisserie G pastries
Patisserie G macarons
Patisserie G

Last, but certainly not the least, is another well-known Parisian cafe that opened a branch in Singapore: Angelina. I previously blogged about their chocolat chaud and macarons. This time, my friend and I ordered their Negresco pastry (meringue, chocolate mousse, dark chocolate shavings ) and signature Angelina tea (light and fruity). My friend and I agreed that the Negresco is much better than the G spot mentioned above.
Angelina - Negresco and tea
Angelina - Negresco

OMG I’m feeling so guilty just looking back on these pictures. I need to have more salads in the coming days and weeks. I used to say that I would have started a food blog if I didn’t have a book blog. So it’s also been fun to go to these places, try their desserts and take pictures. Sometimes, I share my food adventures on Instagram. What do you guys think of all of these yumminess? πŸ™‚