#2013Holiday

First holiday for 2013;

our 3rd trip together <3

Really can't wait for this beach holiday (we really need to relax!!) ;

no doubt I'm more looking forward to Korea trip (next year hopefully) :) 

*cross fingers the hotel is good*

Ramen Keisuke Tonkotsu King Four Seasons @ Bugis Village

Being a Ramen lover, I can't possibly miss the 4th Keisuke outlet -  Ramen Keisuke Tonkotsu King Four Seasons at Bugis Village :')

I've went to 2 out of the 4 branches thus far; Tori King at Amara Hotel (100AM) & Tonkotsu King at Orchid Hotel. In fact, I guess I've tried Ramen Keisuke, 3rd floor at Parco Millenia, before too..but perhaps it was too long ago that I've no memory of it. LOL :p 

Personally, I prefer the new outlet (Bugis Village) the most. Very spacious, with attentive & good serviced staffs (maybe cos it is newly open??)..& also having "interesting" menu to choose your ramen.

 

 Unlike the Orchid Hotel outlet, this outlet have more space to move about.

At least, you won't feel "pressured" to eat-&-go immediately when dining here.

You can really enjoy your ramen & have little conversation :)

 Becos it is Spring season now, that explains the Cherry Blossoms. 

So pretttyyy right?? <3

I shall visit here every season :p 

Summer next up!

Inner seating;

which the waitress told me will be a lil warm??? 

So, I chose the seating near the door.

Japanese chefs at work

 This is the "interesting" menu I meant.

PS: Keisuke Tonkotsu King Four Seasons (not to get confuse with Four Season Hotel) serves 4 + 1 different kinds of ramen; 春, 夏, 秋, 冬, 王 ~ Spring, Summer, Autumn, Winter & King.

Which is your preference?? :D

 I did not ask for the apron & the beautiful (wonder how beautiful it can be, hur??) rubber band though.

By the way, that is how Mr. Keisuke - the Ramen King looks like.

Tied up long hair w/black apron; you can ask for the apron & rubber band if you want to look like him :PP

 FREE-FLOWWWW of hard-boiled eggggssss..

the different season of bowls to serve your ramen

 MUST-TRY THIS!!!!!

REALLY VERY VERY VERRRRYYYY NICE & WELL-SEASONED BEANSPROUTS!!

1 of the best ex-colleagues cum friend I know :')

My KING ramen;

with ALL toppings, normal noodle texture & soup, & less oil.

LOVE the stir-fried pork and ginger.

but soup is a tad too saltish & thick to drink :SS

 Shuyi's SUMMER ramen;

with ALL toppings, normal noodle texture & soup, & less oil.

Somewhat similar to KING, just with some spice (but not spicy to me).

Shall ordered this during my Summer visit :)

  When you order any Ramen bowl at Keisuke Four Seasons, tell them that you have seen their FBpage. You will be given “FREE bottle of Green Tea cola” per one bowl of noodle.

(Promotion period 5/10-5/31)

No much green tea taste, but taste like some frizzy lime Cola.

Very refreshing!

Verdict: Ramen Lovers, try it or you will regret!! (minus the a lil saltish & thick soup, perhaps opting for the light soup taste might help)

Ramen Keisuke Tonkotsu King Four Seasons

158 Rochor Road Bugis Village (btw KFC and McDonalds) 

Singapore 188433 (Bugis MRT) 

Tel: +65 6333 5740

Opening Hours: 

11:30am – 2:30pm, 5pm – 10:30pm (Mon-Fri)

11:30am – 10:30pm (Sun)

Warm Blackball for dessert!!

& my first #Chanel!!!

THANK YOUUUUU Shuuuuyyiii <3

Tom Yum Kungfu

I guess this need no introduction. Many bloggers have been blogging on Tom Yum Kungfu & Mookata & raving how good they are. In fact Baby & I once tried Mookata @East Coast Rd, & we thought it was rather MEH!! Food take very long to get cooked cos they are using charcoal D: We told ourselves that was our first & last :|

But after seeing so many reviews from bloggers & also the bff wanted to have this for our next meet-up, so here we are at Tom Yum Kungfu. We were lucky enough to get our table reserved a day before, cos they are usually fully packed, even on weekdays. 

Note: If I'm not wrong, they don't take reservation on the day itself. Thus, make your reservation early k!

 There is indoor (air-conditioned) & outdoor (warning: HOT!!) seats.

 we chose the BEST DEAL set. 

 spam some photos before looking unglam 

due to the insane oiliness & stickiness from bbq-ing

 #the2bffs

 Erms, I think this is Thai Ice Milk Tea??

Or issit Lemon Tea?? :/

 The portion which I think is just nice for 4 girls at most??

We ordered 2 bowls of rice too.

 Love this maggie mee, which can be easily found in BKK supermarket :)

I recommend the chilli powder to be added into the soup *yum*

 Start cooking lo!

Actually don't like this kind of steamboat, cos the meat keep slipping down.

But, I don't deny that the meat are well marinated.

& the bbq-ing is kinda fast, unlike Mookata @ ECR.

Salt coated fish

Tasted like the fish my ah gong steam. HAHAHA!

My verdict: Give it a try!! Go for the ala-carte if you are not into bbq. My colleague recommends me the prawn cake which she mentions IS SUPER GOOOOOD!!! Shall try the ala-carte dishes next time. Tom Yum Goong...MY FAVOURITE!!! :DD

Tom Yum Kungfu

16 Circular Rd

Singapore 049372

For Reservation: SMS details to 93755736

Cranberry & Chocolate Scones Baking Class

So, the pretty gf of mine jio me for baking class previously but was "rejected" by me due to the course fees & location (travel to buona vista after work = FAR :C ). But nvm...I manage to come across a Groupon deal for a 2-hr Hands On Chocolate and Cranberry English Scone Baking Class :DDD 

Only $93 for 2pax & the best thing is it is just a block away from my house. *DOUBLE YAYAYAY!!* Jess is cool enough to agree immediately :) 

PS: The normal price for baking classes held at Baking Studio is usually in the range of $100 or more. Thus, our deal is consider pretty good.

OUR FIRST BAKING CLASS TOGETHER!! (:

INGREDIENTS NEEDED :)

Make 4-5 scones

*refer to below for certain things to note*

Our teacher demonstrating. She is good & patient.

Willing to teach :) But erms, I forget her name :O

Cranberries can be replaced with chocolate chips, raisins, blueberry etc etc..

to your own preference :) But rmb, not to put over put the ingredients,

cos the main is the "bread" (scones), not the dry ingredients.

preparing our Group C ingredients
*very random, but our skin colour is way too contrasting D:*
snow white VS witch

mixing Group A, B & C together

the dough should turn out this way after rubbing.

Somehow, Jess's dough seems to be a heart shape.

FULL OF LOVE GIRL :p
Fyi, Jess is baking the cranberry scones;
while me, the chocolate chips scones.

dough cutter to cut our dough into scones shape.
dip this cutter into plain flour, shake off the excess,
but do ensure the sides of the cutter has flour on it.
This is to prevent the cutter from sticking onto the dough when cutting.

as the dough is kinda flat, you will not be able to fill the whole cutter with dough.
in order to fill up the whole cutter, you can take some excess dough
from the sides & "stuff" it into the cutter (the top portion).
Can refer to how Jess is doing.

TA-DAH!!!

this is how it should look after cutting

It's alright if the scones have some flour by the side.

The flour is edible anyway :)

All the scones that is preparing to be egg-washed & go into the oven :>

Egg-washing my scones

All ready to be baked....

....

..

tic tock...

tic tock...

All the scones after 15-20mins!!

Mine on the left; Jess's on the right
I prefer Rocky surface.
Somehow I feel my scones taste slightly saltish :<
Jess is the better baker!
Nvm...practice makes it more perrfecctt :)

Things to Note:

Group A

* NO SIEVING of plain flour is required.

* 1 teaspoon baking powder = 1/4 teaspoon baking soda 

(*If you are using baking soda instead)

* Milk Powder can be replaced with Liquid skimmed/full cream/low fat milk. However if liquid milk is used, replace with water under Group C. Full cream milk powder is preferred for better taste & smell.

* Both FINE or CUSTARD SUGAR can be used.

Group B

* To use UNSALTED butter.

However if salted butter is used, remove salt under Group A

Group C

* A normal egg is approximately 55g. Thus, 40g is less than 1 egg used. But not to worry, the remaining egg can be used for egg wash during baking.

To use both EGG WHITE & YOLK.

Step 1 to 4: Do not over-rub. Just make sure the Group A, B & C is mixed well & not too cakey (no flour is seen at the end of rubbing. Group A should be well mixed by Group B & C). 

Step 5: Place the dough in the chiller for MIN 10 mins to MAX 30mins.

Step 6: Make sure the dough does not shrink when cutting it. If it shrink, put it back to the chiller again.

Step 7: There are 2 types of egg-wash that will result in different surface of your scones:- 

a) To obtain a "rocky" surface, dip the brush into the remaining egg (from Group C) & shake off excess before brushing onto the top of the scones.

b) To obtain a "smooth" surface, dip the brush into the remaining egg (from Group C) & brush onto the scones immediately.

Step 8: Remember to pre-heat the oven first. Referring to Step 7 - Double Tray method, it actually means placing 2 trays into the oven:-

a) 1 tray with all the scones that are to be baked (which is to be placed on the upper part of the oven).

b) 1 empty tray (which is to be placed on the lower part of the oven). This is to block direct heat & prevent overheating the bottom portion of the scones.

ENJOY BAKING!! ;)

Baking Studio / 烘焙工作坊

~~Baking Workshop for Individual, Group & Team Bonding~~

Address: Blk 333 Kreta Ayer Road

#02-32
Singapore 080333

Tel: 8383 5698

Email: bakingstudio@itsi.com.sg

www.bakingstudio.itsi.com.sg

https://www.facebook.com/bakingstudio