oh, if we hv smth like this for a badge, issit ok?

-dolly

logo #1

so... how do you guys think of this logo? it's abt time we hv one huh? :)

 Gusteau is... ooh-la-la! 

Food

xinru's here to satisfy... your food cravings! been having lots of good food recently so i ought to share them with everyone, well, not literally. first, lunch at waraku, central shopping centre. The price's not too high, aruond swensen's price, and the serving's definitely more than enough. They have a set lunch thing for 9.80++ which comprises of a small bowl of ramen AND rice.

these are the regular size. more than enough. looks nice right?

mini size. Ok you cant really compare the sizes from the pictures, but i think its really small. Only for people with small stomachs, or hate japanese food.

Next! Buffet dinner at Furama Waterfront. Its an international buffet, with chinese, japanese and western food. Quality's alright, not that amazing for the amazing price. I loved the dessert though, yummy!

hmm lets see, there's sushi, jellyfish, chicken, tempura, some corn thing(in the centre, and its not nice) and the nicest dish there! at the top left corner, cant remember what its called, but its seafood dipped in creamy sauce, delicious! They serve this wonderful soup-avocado and salmon cream- sounds weird but it tastes heavenly, when its warm. Can't taste any avocado though.

don't they look gooooood? Can see the cheese-shaped candy on the cheesecake? So cool right? but it(the candy) tastes horrible. Dolly! shld learn to make the candy thing, nice presentation.

Until next time!

Auntie Dolly's Cheesecake - it makes you faaat!

Ingredients 101!

Cake

A
500g cream cheese
50g butter
50g sugar
-----------------------
50g plain flour
3 egg yolk + 1 whole egg

B
70g sugar
3 egg white

125ml yoghurt
peach slices/blueberry jam/or nth if you like it intense


Biscuit Base
150-200g oreo/digestivebiscuit/mariebiscuit+cinnamonpowder+sugar+choppedmacadamia
50-75g butter

The Way To Go! :

1st-ly. prep biscuit base. ground the biscuits into powdery form. if using marie biscuits, which r like blah: boring, plain, absolutely tasteless, add some cinnamon powder n sugar to save the day. for the uninitiatedly-without-common-sense peeps, remove e oreo fillings before pounding. pls throw it away, dont eat it or aunty will smack you. it's for your own good, you know? oh yeh, as you hv guessed by now, aunty's favourite base is e digestive biscuit one, cos it's well...aunty. ok i shall stop digressing. next mix powdered biscuits well with th butterrr, till can hold together(of sort) or till (shiny?) next, line ur baking tin (shit i can rmb e dimensions) and press biscuit to form a base. if u like it fruity, arrange e peach slices onto e base and put it into e freezer to set.

2nd-ly. mix A well at low/medium speed, till creamy. Then shift in e flour and mix well too. Add in the egg yolks and beat at low speed as well. hmm, nice n creamy, but not too creamy now.

3rd-ly. In a clean dry mixing bowl, (read:evrything incl beaters must be oil-free, k? if not aunty will smack you. it's for your own good know? Beat B (at low speed) till stiff, white peaks form.

4th-ly. Slowly, fold B into A, 1/3 at a time. Lastly, fold in the yoghurt as well.

5th-ly, Pour the batter into the tray. place into the oven preheated at 175^C, and remember to waterbath the oven tray!

6th-ly. Wait patiently for 30-35 mins. meanwhile do your aunty things to pass time. Then switch off the oven, and leave the cake inside to rest for another 1 hr.

7th-i-cant-wait-to-end-ly. remove from oven it should be nicely browned. chill in fridge and best served after a night(8hrs), that's what i read. patience is a virtue.

Finallyyyy, if the cake looks damn ugly, ie unsightly cracks and uneven surface, camouflage with blueberry toppings. simple and easy. best of all, the idiots won't ever feel a tiny bit suspicious, cause it looks so pretty now!

hope you young ppl arent bored/worn out by my aunty talk.

cheers,
~auntydolly

Macarons

Macaron
From Wikipedia, the free encyclopedia
Not to be confused with Macron or Macaroon.

A macaron is a traditional French pastry from Nancy, a commune of the Meurthe et Moselle département, in northeastern France. Dating back to the 18th century, the macaron is made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.

In the early 1930 the tearoom and pastry-shop Ladurée in Paris started selling the new creation of Pierre Desfontaines, grandson of Louis Ernest Ladurée: two traditional dome halves sandwiched with a sweet filling between: the ganache. This resulted in giving the new macaron a larger size, the possibility of flavored garnishes, and a newfound moistness that came from the garnish. Whereas the traditional macaron was sweet and dry and crunchy, the new macaron had the added attraction of being delicately crunchy on the outside, while moist, chewy, and flavourful on the inside.

Many cookbooks provide macaron recipes, but the authentic Parisian macarons, with the multifarious flavors and colors, have continued to be in short supply, due to the difficulty in making them well. Today, there are but a few cities in which top quality macarons can be found.
These include London (Paul Boulangerie, Yauatcha, Ladurée), Melbourne (Laurent Bakery), Sydney (Lindt Concept Store and Cafe), Paris (Pierre Hermé, Ladurée, L'Atelier Joël Robuchon, Fauchon, Gérard Mulot, Jean-Paul Hévin, La Maison du Chocolat, Carette, Sadaharu Aoki), Madrid (Delipanific, Moulin Chocolat), Tokyo (Dalloyau, L'Atelier Joël Robuchon), Hong Kong (Le Goûter Bernardaud), Manila (Bizu Patisserie), New York (Fauchon, Bouchon Bakery, Payard, La Maison Du Chocolat),Waterloo near Brussels (Ducobu), Baltimore (Patisserie Poupon), and San Francisco (Patisserie Phillipe).

Flavors available can often vary with the seasons and include:
almond.apricot.blackcurrant.caramel.chocolate.cinnamon.coconut.coffee.hazelnutpraline.fig.foie gras.greentea.lemon.licorice.orange.pistachio.pepper.raspberry.rose.truffle.vanilla.violet.walnut

well, i think we all want to learn how to make this pretty lil thing, rite?

So, anyone who's got a good recipe for it, pls share with us k? better still, teach us!!!

afterall, we did tried to make dougnut (foodfad then), so why not macarons (foodfad now)? grins


~aunty dolly

Eat and Cook Thru 2008!

Exciting activities proposed for 2008:

Term 1	CCA Open House –  Jiao  Zi Sampling and Live Demonstration Chinese New Year –  Demonstration Welcome Session cum Reception Valentine’s Day Sale Tea Appreciation Workshop at Tea Chapter Visit to Chocolate Factory Fundraising 1
Term 2	Arts Day - Cake Art Demonstration by Shatec Workshop – The Art of Gracious Living Elections and Handover to new Committee Dragonboat/Dumpling Festival
Term 3	National Day Racial Harmony Day Cooking Demonstration Mooncake Festival Fundraising 2
Term 4	Open House on top of these we'll still be having our weekly cooking sessions. And... not forgetting makan trips! So... PLS FEEDBACKKKK!!! feedback,feedback,feedback,feedback,feedback,feedback,feedback,feedback,feedback,feedback! suggestion,suggestion,suggestion,suggestion! culinaryclub.vjc@gmail.com -aunty dolly-

WE ARE OFFICIALLLL!!!!

MY-OH-MY THIS BLOG IS DEAD!

well to make this blog more interactive i've finally decided to put up a tagboard.:D
hope that you guys will make gd use of the tagboard to give feedbacks and suggestions! :DD

MUAH CHEE

Just in case some of you are still not sick of muah chee and would like to try making them at home, well, here's e recipe:

Ingredients:
1 pkt glutinous rice flour (600g)
1.5 cup of water
1 pkt of pre-packed peanut powder (read: fine) for muah chee
sugar to taste (for peanut)

Firstly, add water to the flour in a large bowl. add slowly and not all at once, and mix well. impt: do not add too much water or the muah chee will turn out to be to nuah (soft). this step is crucial, and precise agar-ation is needed though it comes along naturally with experience.

Secondly, mix and knead the mixture well until dough-y, but not too dough-y. when kneading, yes KNEADING, not massaging the dough, pls use a bit more strength. the longer you knead the dough, the nicer the texture of the muah chee, provided you didnt add too much water in the first step.

Next, pinch a ball of dough that is around the size of a pingpong ball, roll it well, and then give it a good smack using your other palm to flatten it. cook the flattened dough in boiling water with pandan leaves. it is cooked when it floats. repeat the pinch-roll-smack-cook for the rest of the dough.

When the dough pieces are cooked scoop them out and put it in a sturdy mixing bowl that can that the hitting and beating that's about to follow. using a wooden stick (with a rounded end is preferred), hit the lumpy dough pieces with all your might. hit=stabbing action, btw.
after hitting for 5-7 mins depending on how much you enjoy the process, it's time to beat the mixture (which should no longer have obvious pieces of dough sitting around unbeaten, shld look like a lump of dough by now). beat=more violent whisking action. mix the dough well to get a nice and smooth texture. when your arms are achingly sore from the beating, you can stop abusing the muan chee and dress it with some ointment-like sesame oil. mix it well and now it is ready to be cut up all over again.

Oil you hand and the scissors well before cutting or else the muah chee will stick on to it like white leech. cut the muah chee into small bits and dump it straight into that bowl of peanut powder. now, here is the fun part. Toss the muah chee pieces in the powder and play treasure hunt(well if u r young at heart)!

Pick out the muah chee pieces and serve.

muah chee is best eaten straight out from the peanut bath and doesnt taste nice at all when left overnight. if you find that your peanut coated muah chee has turned a little wet after sitting around for too long just add more peanut! YUM!

pardon me if you find the recipe too violent cause some of us are just too sick of eating and making muah chee after the recent case of overconsumption/production.

-auntie dolly :)

random food pics

pork-something pasta

@OLD hk - marina sq foodcourt

the pic looks abit weird.

@OLD hk - marina sq foodcourt

black pepper fish pasta

the fish is good. =)

@OLD hk -marina sq foodcourt

ham & mushroom pasta

@DONNA BISTRO - toapayoh koufu

grilled fish w chunky fries & pasta

the fish is like soft and heavenly... and the fries. extreme potato!!

@DONNA BISTRO - toapayoh koufu

OUT! - suyi

culinary club's first cooking session

hello! due to the miserly VS retracting on our oral agreement, the mighty CC has to strut our stuff in the canteen, so AA right, but we're so humble, its not our fault lor...

anyways, auntie dolly was instructing us on preparing the dough, haha, practice for her future cook show, Dolly Maama Can Cook!

and the gas stove abit crazy, haha. mainly cos our dear alvin forgot to bring the supporting stand thingy, thus the flame has no oxygen... blah..

but CC people are versatile! actually is the drinks stall auntie gave us the idea.. sheesh. details details.. as i was saying, the smart CC members used rocks to support the bbq grill, courtesy of HnF, who have weird stuff in storage...

well, i'm lazy to type more.

we had fun. =) at least i did.

OHH! most importantly! support CC in the upcoming national day celebrations! we'll be selling muah chee! putu mayam(?) and something else!

don't miss this great opportunity to taste our delicious muah chee!

P/S. the dough balls are sooooooo cute!

sean with a weird look. abit like vampire...
feipeng's face of utmost concentration.

"i must get the perfect thickness, concentration, fluffliness, stickiness, consistency ... "

alvin, ms meta & zhichao kneading the ultra super duperly cute dough balls.

they're like ultra soft and squeezy... haha./ not the people...

the flattened dough in the boiling water, with pandan leaves to shoo kazhua! (cockroaches)

the mixing process.

the superbly kawaii dough ball!! ^ ^

only took a few pictures. sry! zhichao! upload the rest! ty.

OUT! - suyi

LONGEST SATAY LINE FOOD OUTING!

one not so bright and glorious, but rather gloomy and wet Saturday afternoon, three brave souls from the culinary club went down to Lau Pa Sat to participate in the record breaking world longest satay line event. These young and idealistic individuals took time off their busy schedule to participate in this SIngapore Food Festival event, and for their enthusiasm(kiasu-ism), they were rewarded with the opportunity to peng satay with hundreds of other more well, chronologically gifted individuals /staff from Kopitiam. however, they were not the least upset by the lack of similiar age group participatants for they got along fairly well with the mor mature folks. another pleasant surprise in place for our young and inspired participants is the attire. they look absolutely SMART and PROFESSIONAL in the Kopitiam aprons and paper hats and glove and are also armed with 2 tongs. They look so convincingly like the seasoned (Kopiitam) workers to the extent that a stall actually mistakingly gave them a discount when they bought food from them.
the long (dammmmmmn long) arduous wait/battle with the bad skies did not dampen the youths' enthusiasm the least bit. the skies eventually were touched by their positive spirit and did not want these bright and cheery youngsters to grow up to be old and cynical, so the skies finally cleared at 4 plus. that is we patiently waited for 2hrs+.
our patience was not in vain. cos eventually our were positioned right in front of the STAGE!(read: lotsa cameras, lotsa free publicity for cc) woah. they must have reserved these special places for us, because we represent the youthfulness and vibrancy of the Kopitiam chain.
connecting the sticks of satay...
if you look carefully enough, we are standing at the 5m mark, and the whole satay line is like 140m long! woah! like the satays are connected in one line that is 149m long without breaking!


this indian guy stole our limelight by simply wielding his pot of fiery burning charcoal around. look of envy on xin ru's and alvin's face. the 10cents ice balls we had was shioooooook! after all the peng-ing. 10cents only!
i thought the food on satay street isnt good at all and the prices are like, targeted at tourists. the satays i usually have at east coast are like x10 to the power of 6 better. i think. or maybe after inhaling all the satay smoke, the law of diminishing returns sets in all too quickly. but my gut instinct tells me not to return again. a waste of money lah. after that some of us went for some great(and free) entertainment-fireworks display. feels so good to free ride.

other-young-and-enthusiastic-indiv-who-are-not-as-enthusiastic-as-the-dumb-3-who-signed-up -for-the-event-who-went-anyway-for-any-reason-or-non-at-all, are
zhicao, kenny&keith (doesnt look quite right written like that), xinhui, shunwei and fei peng.

so, overall, this event was a successful collaboration with Kopitiam and Culinary Club.
all these would not have been possible without the help of our 3 young, bright and inspired youths.
i hereby represent our club to thank them with their utmost contributions to making the Club more recognised esp by impt players inthe F&B indy like KOPITIAM.
THANK YOU. !!!!

reminders

To Those Who Did Not Get Selected For The Longest Satay Line Thingy

SORRY!

i shld hv asked you guys to call the person earlier.

BUT. The trip is NOT cancelled.
Pls remember to meet at 3pm at Raffles Place MRT station.
REMEMBER!!! no last minute pai-sehing pls. this is a club activity.
Be in any school based shirts.
Someone pls bring CAMERA!

ok, this is the plan for the day:
me, xinru and alvin will report @ 2 cos we were the only ones who got selected.
we'll go see what's the satay thing about first.
if it's great then you guys can come and we'll try to sneak you all in
if it's not, well, we'll still need ppl to support us right?
if it's really bad, maybe we can all try to run away to somewhere, then go back to lau pa sat at night for dinner.
sounds good?
yeah, i'm sure it does.

hopefully the turnout will be better than the chinatown one.

which reminds me. havent update on the last food trip yet!!!
alvin, can you pleaseeeeeeee upload MORE pictures. i'm sure we took more than 4 measly pictures of the food we had, which didnt look appetizing at all. random shots also can.

Culinary Club's First Food Trip!

Here are some of the pictures taken during our first food trip to Chinatown on 14th July!

ice kachang we bought at Chinatown Complex Temporary Market & Food Centre, cos it was so damn HOT there. Its a temporary place with no proper ventilation. We are already sitting outside and yet it was sweltering. It wasnt very nice though. But the main reason for our visit there is the Lor Mai Fan, aka glutinous rice. The texture of the rice was great! Soft and just the right amount of stickiness. Plus, they added fried onions on the rice, making the dish both crispy and soft at the same time. A definite worthy buy, at only $1 per plate. Anyway, there was a really long queue for yong tau foo. But it must have been really good if ppl are willing to stand there and sweat just eat it. Or maybe they wanted a free sauna. ok lame. We did not try it due to time contraints and also because we did not want to get heat stroke..
Ignore the lau pa sat label on the bowl. This is cheesy potato bought at a western food stall (Benny) at Maxwell. This stall sells more unique types of western food, i think they have beef goulash, tiramisu and lasagna. You dont usually see these at ordinary hawker centres right? So we bought this potato thing and tiramisu. The potato was delicious, and seems relatively simple to cook, maybe we can learn to make it! Unfortunately, the tiramisu was not exactly appealing, maybe because it wasn't cold when we ate it. Kind of dry too.

We also sampled delicious onde onde. Demand for this product exceeds qty supplied, therefore there was a shortage and we had to wait for awhile before we could eat it. It was definitely worth the wait! We got FRESHLY MADE onde onde, still hot from the pot. When you bite into it, the skin breaks and the sweet liquid flows into your mouth, SHIOK!

Some porridge we tried. We bought two bowls, century egg and chicken porridge. It is supposedly famous, hence its exorbitant price. ($3+ for porride? seriously?) The taste wasn't that awesome, but maybe it was because we were damn full when we had it. However, the chicken meat was delicious, soft and tender, yummy. Century egg wasn't spectacular. This shop offers a wide variety of porride, including some unusual flavours.

Dunno why this picture is last. We actually ate this at our first stop, at Hong Lim Market and Food Centre. We had one spicy and non spicy plate. Personally I find the spicy one more tasty, but perhaps it was because my taste buds had already died after eating all the chilli. I have an extremely low treshold for spicy food, but oddly i still love them. Suyi loves the beansprouts, haha. Not only that, this dish tastes delicious on the whole. A must try!

doesn't our first food trip sound interesting? and we actually tried more stuff than what you see from the pictures. Plus, we actually walked from chinatown station all the way to outram park, back to chinatown and then to clarke quay! So, who says cc makes you fat?

Conclusion:
dont miss out on the next one: Lau Pa Sat. btw i'm the lovable xinru. xD

here are the info on some of the food stalls we patronised:

Hong Lim Market and Food Centre,
Block 531A Upper Cross Street

* Char Kway Teow
Outram Park Fried Kway Teow
#02-18
Opening Hour: 7.00am to 4.30pm
Closed: Sunday and Public Holiday

Maxwell Road Food Centre

* Onde Onde
Xing Xing Tapioka Cake
Stall 31
Opening Hour: 8.00am to 2.00pm
Closed: Sunday
Chinatown Complex Temporary Market & Food Centre
1-197, 11 Outram Park

* Benny
#01-16

Opens: 3pm to 9pm on weekdays, closed on weekends and public holidays

* Lor Mai Fun
Niu Che Shui Glutinous Rice
Chinatown Complex Temporary Market & Food Centre
#02-011
Opening Hour: 6.30am to 11.00am
Closed: Thursday

*Niu Ji Ikan Bilis Yong Tau Fu
Chinatown Complex Temporary Market & Food Centre
#01-220

More Updates...

if you happen to be wondering who are the gluttons who came up with this brilliant idea to unite fellow like-minded gourmands, they are:

dolly - president
xin ru- vice president
suyi- secretary
alvin- treasurer
clara -logistic i/c
shiling- welfare i/c
quincy- creative i/c

as little joy is derived from eating alone, we want to share our love for food with all our members, that's you, yes, YOU.
as much as we share our joy with you guys, we will also like to have you guys to share some of the responsibility for the Club. To make things simpler, we need to divide you guys into various departments, so that all of us play a greater role in contributing to the club. So, we really need to have your support in this matter, and will discuss more of this in our next meeting, k?

ANOTHER IMPORTANT THING TO NOTE
pls note that the Table Etiquette in Chinese Dining course (27 jul, fri) that we were supposed to participate in, is CANCELLED. this is because all 100 places were alrdy fully booked.

YET ANOTHER IMPORTANT THING TO NOTE
We are invited by sc to participate in a racialharmony cum nationalday celebratory event thing, which is on the 6/7 aug. We have accepted this invitation, i mean pls lah, how can we turn down such a great opportunity to promote ourselves. so, the plan is to have a FOOD FAIR/SALES thing, in line with the theme- anything made-in-spore or traditional.
more will be discuss in our nxt meeting, and meanwhile pls help to brainstorm on like what kind of food to sell.

THE LAST OF THE IMPORTANT THINGS TO NOTE
Open House!!!!!!!!!
yes, we THE CULINARY CLUB, will have our own booth at the open house!
and have some food sampling corner too!
well, we dont have to comply with the theme this time, like who wants to comply when the theme is like WILD WILD WEST, no cancel, EAST?!
oops. sorry sc. cant help it.

alright, we shall discuss more of the dry and boring details in our nxt meeting.

ok, hv to do my econs essay now. ECONS. sigh

Updates on Cub's Activities

heyyy! I am here to updateee! To spice up our insipid and monotonous life as uninspired readers of textbooks and lecture notes, i hereby announce that FOOD TRIP#2-Lau Pa Sat Revisited, is ON, this SATURDAY, from 3pm onwards!!! Details below:

RASA SATAY SINGAPURA by Lau Pa Sat Festival Market (Open 24 hours)

Date: 19 – 22 July 2007
Time: 7pm – 3am (19, 20 July)
3pm – 3am (21, 22 July)
Venue: Satay Street, Lau Pa Sat Festival Market
Tel: (65) 6220 2138
Email: laupasat@kopitiam.biz

We are pleased to advise that during this year’s Singapore Food Festival 2007, Lau Pa Sat Festival Market is organizing the World Record breaking event – the Longest Satay Line at Satay Street, on 21 July 2007 (Saturday) at 3pm.

Satay is one of Singapore’s signature dishes. This year, Kopitiam staff will be forming the longest satay line of 140m with skewered satays. 300 participants from Kopitiam Group will come together to panggang the satays and to break the Guinness World Records set in 1998 by Singapore’s Thomson Community Club at 83m.

Facts :-
An estimated 200 kg of chicken thigh, 280 kg of charcoal and 700 bamboo sticks will be used to achieve this feat.

Admission is free and patrons who are keen to participate will have to pre-register with Ms Suzenna Chan, at hotline no 6220 2138, no later than 20 July 2007 before 5pm. Places are limited and subject to confirmation.

From 19 to 22 July 2007, in addition to savouring many delectable local fare, like Satays, Fried Hokkien Mee, Fried Kway Teow, BBQ Chicken Wings, Tock Tock Noodle, 10¢ Ice Ball etc, there will be a line-up of exciting programmes like magic show with Illusionist – Jeremy Pei, old school games with a twist like Chatek, Peanut Tree, Long Chiam Pass etc will be played, as well as Lau Pa Sat vouchers to be won.

Also, it is a great opportunity for us to bond as a cca and at the same time enjoy great food!
Once again I stress that attendance is really, really crucial in the school's assessment of the club during our trial period. If overall attendance is like less than 85% then we will have to close shop. *gasps!*horror!*
So, unless there is a valid/official reason to excuse yourself, please, PLEASE, make yourself available this Saturday, from 3pm onwards.

Hope to see (most of) you there! :)

found these pictures from a blog. apparently, the place exists in CHINATOWN, which is where we'll be going tmr. so perhaps, we could give the restaurant a visit. & the restaurant's famous for its red bean pancake, so we could try some too :)

btw, can i take attendance tmr? please.
im sure i'll make a good attendance taking logistics i/c.

The Marmalade Pantry @ Palais Renaissance.

Soup of the day
Rack of Roast Pork with Sage & Thyme & Caramelised Sweet Potato
Apple & Rhubarb Crumble

PRESIDENT! one day can you take us there ?!? :)

clara

bored

ok, am i being too ambitious to say that we shld aim for this kind of standard in our club? YUM

this is so pw. momokufu ando! and his instant noodles! unhealthy, but who cares? esp when u serve it with wagyu beef and then it becomes posh-nosh?

Food Trip Update

hey hey hey!!!
are you all excited about the Club's FIRST EVER FOOD TRIP TOMORROW?
YES! it's TMR! what a great way to end a week of uneventful and uninspiring school.
THIS IS THE food trip to perk up your otherwise dull and mundane life as a student.
perks include:
-getting to know more about Chinatown's historical landmarks
-explore a part of singapore that we as boring and unadventurous students wld otherwise not go to
-have a great time bonding with fellow cc members
-and MOST IMPORTANTLY, getting to SAVOUR the best food found in Chinatown, and w/o hurting your wallet too!

I BET THAT, BY NOW, ALL OF YOU WILL ALRDY BE COUNTING DOWN TO 14 JUL, SAT, 8.30AM.
am i not right?

Details:
meet at Chinatown MRT Station(NEL) at 8.30 am. DONT BE LATE!!!
attire: any vj shirt will do, since this is a sch activity
extra stuff: digital cam if u hv
note: pls wear light n comfortable clothes, n pack light cos we'll be walking and walking and walking and it might get quite hot.
also, bring along a bottle of water to keep urself hydrated. most importantly drink lotsa water.
i dont want to sound too naggy here so i'll brief again tmr b4 we set off.:)


so, meanwhile, all you hv to do is to sit back, relax and countdown to tomorrow!
have fun waitinggggggggg!!!


yourlongwindedauntydolly

FOOD TRIP (1)!!! MAKAN ALL DAY LONG!

14 Jul: Chinatown Food Trip
Time: 8am – 1.30pm
Reporting Venue: Chinatown MRT station
Breakfast/Lunch
First Stop:
Chinatown Complex Temporary Market & Food Center
1-197, 11 Outram Park
Second Stop:
Hong Lim Market and Food Centre, Block 531A Upper Cross Street
Third Stop:
Maxwell Road Food Centre

21 Jul: Lao Pat Sat Food Trip

RASA SATAY SINGAPURA
Time: 3pm – 3am (21, 22 July)
Venue: Satay Street, Lau Pa Sat Festival Market
How to Get There
By MRT : Raffles Place (EW14/NS26)
By Bus : 10, 57, 70, 75, 97, 100, 107, 130, 131, 162, 167, 186, 196, 507, 605, 608, 700, 970

Every night, Boon Tat Street next to Lau Pa Sat Festival Market turns into a bustling Satay Street with more than 10 satay stalls selling a delicious assortment of Satay Ayam (Chicken Satay), Satay Lembu (Beef Satay) and Satay Kambing (Mutton Satay) - all dipped in a savoury spicy peanut sauce. Some of the kiosks at Satay Street will feature famous satay vendors such as “Fatman Satay”, “Traditional Satay”, “Satay Power”, “Best Satay”, “Power Satay” and “Jumain Sataysfaction”. From 29 June – 31 July, old traditional favourites like the “tock-tock mee” and 10¢ ice-balls will be making a comeback with roving vendors like the Roti Man and Hup Kee Fried Hokkien Mee which will be served on traditional Or Peh Hio. An attempt will be made on 21 July at 3pm to enter the Singapore Book of Records for the longest satay line, beating the previous record of 111 meters set three years ago.

YUM YUM YUM YUM YUM!!!

EAT IT

We, the members of vjc culinaryclub, hereby pledge that we will always be dedicated in promoting the culinary and gastronomical arts to those around us. We will not practise any discrimination against certain type of food, like spinach, bitter gourd, peas, with the exception of fastfood; and will embrace
our char kway teow...










...as much as foie gras (ok as if we can afford).





























why do cupcakes always look so pretty and inedible?