Jointly organised by the Food & Beverage Managers’ Association (FBMA) and the Singapore Workforce Development Agency (WDA), the third series of the Singapore National Restaurant Skills Competition 2013 has unveiled its winners on 30 April after a gruelling grand finale held at the Conrad Centennial Singapore.

This national competition provides a platform to recognise and award new talents in the field of Food and Beverage (F&B) service. It also aims to raise awareness of the profession’s service experience, and raise service standards by encouraging and motivating creativity amongst individuals to build a more confident workforce.

The contestants were on-site as early as 4am on the morning of 30 April to make their necessary preparations for the finals.

The competition criterion uses the Singapore Workforce Skills Qualifications (WSQ) framework as a benchmark in the judging criteria. For every team that participates, there is at least one WSQ graduate who is equipped with the competence in industry skills and knowledge.

Spearheaded by the F&B Industry Skills and Training Council (ISTC) together with WDA, the F&B WSQ framework covers the following specialisation tracks:

• Culinary arts
• Pastry and bakery
• F&B service
• Beverage service

9 finalist teams, each comprising 2 non-management service/kitchen personnel and 1 cook/chef, are tasked to serve up a complete lunch dining experience comprising an appetiser, main course with wine pairing, dessert and specialty coffee for guests in a trendy café setting. Each team is given 3 hours of planning and preparation time.

The teams are judged on various aspects such as:

• Hygiene and safety
• Taste
• Technical skills/service techniques
• Creativity and originality
• Personality and grooming
• End product presentation
• Compliance with selected WSQ competencies

Mise en place (setting up)

Mise en place includes table setting and the preparation and organisation of ingredients required for menu items.

Participants have to ensure that everything is spotless and in precise order for this category.

Napkin folding is an art in itself, which also requires deft skill and lots of practice.

It is essential to learn the proper techniques in the cleaning of glasses. Every piece of glassware is polished to a sparkling finish. Any blemishes would cost the contestants a demerit point.

Each team has its own individual style and setting — some boldly creative while some keeping things minimal and classy.

After the teams have finished setting up, they explain their work to the judges in a cultivated and gracious manner.

The judges — all experts in the F&B field — look at all the different aspects of the mise en place with a meticulous eye.

The teams also explain the reasoning behind their choices of wine pairings — they do an excellent job in answering eloquently.

Grand Mercure Roxy Singapore gave their table setting a modern touch by placing an iPad on the dining table to showcase their menu and wine tasting notes.

The table is dressed in a charming floral printed black tablecloth.

To complete the theme, the chairs are also covered in matching fitted cloths, adorned with floral embellishments.

Hotel Miramar decides to go the unconventional way in the placement of cutlery, which has the judges pondering for a moment if this setting would work.

Will the team score points in creativity?

Hotel InterContinental Singapore‘s elegant black theme is inspired by the hotel’s logo.

The team from Pan Pacific Orchard incorporated the hotel’s iconic blue hues in their table setting.

Holiday Inn Singapore Atrium leaves a deep impression with its majestic red and black setting.

The menu is encased in a gift box resembling a book cover, which is sure to pique one’s curiosity.

Swissotel the Stamford sent two teams to participate in this competition.

Both teams keep things to a minimal in their table settings, while still exuding a ritzy vibe.

Ramada & Days Hotels Singapore literally brings life to the table with the placement of a fish bowl, which is in line with their Mediterranean theme.

Their menu is rolled and slotted in a glass bottle, whereby one can be reminded of a beachfront/by-the-sea setting — the Mediterranean Sea in particular.

Competition Lunch

After a short break, the final round of competition takes place. Lunch service commences, with each team greeting their guests exactly as they would in an actual restaurant.

To catch the live culinary action, we join the table manned by the team from Hotel InterContinental Singapore.

Murni prepares the mocktail in a swift and concise manner. Safety and hygiene are of utmost importance, and gloves are worn during preparation.

Berry Love mocktail (mixed berry syrup, pomegranate, lime juice and soda)

To accommodate diners’ requests, the amount of ice and level of sweetness are adjusted to our individual preferences.

Bread is one of the mandatory items served during the competition. The cheese spread is an added bonus! The bread served to us wasn’t warm, and upon hearing our feedback, warm toasted buns arrived at our table shortly.

Duo style crustaceans (45 degrees Celsius oil confit sea prawn with spicy tomato salsa terrine of shellfish bouillabaisse)

The prawn appetiser kick-starts our meal on a positive note, with the zesty salsa opening our palate with a refreshing punch.

Cloudy Bay Sauvignon Blanc, New Zealand 2012

Murni does an excellent job in introducing the wines. Service is top-notch.

Cream of spinach with broad bean, truffle milk foam, cheese sphere

As captivating as its description sounds, the cream of spinach is a let-down with no distinct aroma of truffle or any visible form of foam. The addition of the ‘cheese sphere’ is a nice touch though, providing crunch to the otherwise textureless soup.

Cloudy Bay Pinot Noir, New Zealand 2011

Murni explains that the reason for choosing the Cloudy Bay Pinot Noir to accompany the main is because this wine is smooth and easy on the palate, complementing the chicken without being too overwhelming.

Coq au vin served with mushroom stuffing, anchovies and pumpkin caponata

We can tell at one glance that much thought have been put into conceptualising the coq au vin main course. Although the chicken breast could have been more tender, it is sufficiently moist and flavourful, and especially so when doused in the rich brown gravy.

For dessert, Joanna takes over the stove and prepares crepe suzette before our very eyes.

She does it with great poise, and remains calm despite the competition stress.

The sauce turns out a little bitter for my liking, probably due to the intensity of alcohol. The home-made ice cream is the highlight of this dish.

For the last part, Murni prepares a coffee, which she names Mr. Hazel.

Jon Jameson Whiskey, Frangelico, double espresso, whipped cream and brown sugar are the ingredients for this beverage.

I find the dosage of alcohol a tad harsh on my palate, but the male counterparts at my table enjoyed it.

The service demonstrated by the team is impressive on the whole. Despite our negative feedback in the taste department, the team members were not discouraged, but instead, were motivated to do better.

Having witnessed the high calibre of the participants who have gone through a systematic training system, we can see how WSQ benefited them in terms of their skills, confidence and poise.

In the end, it was the team from Conrad Centennial Singapore that clinched the top prize of S$3,000. Teams from Swissotel the Stamford (Team 8) and Pan Pacific Orchard emerged the first and second runners-up respectively. All winning teams received their prizes from the Guest-of-Honour, Mr Wong Hong Kuan, Chief Executive of WDA.

Catch our interview with the winning team next week!

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For the mouse potatoes, you can conveniently order the cake online and have it delivered on the same day to your doorstep at the newly launched online store.

Goodwood Park Hotel

If Mom is a durian fan, why not use this opportunity to pamper her with an array of durian pastries at the Goodwood Park Durian Fiesta?

Take Mom to the Deli on a nice afternoon and enjoy the perennial favourite durian mousse cake along with other sweet treats like durian puffs, tartlets and the newly introduced durian chocolate marquise cake. For a more intimate celebration at home, these items are available for take-out.

Swensen’s

Ice cream cakes are a big hit at Swensen’s. For Mother’s Day, the restaurant chain has created the creamy white chocolate and maple walnut ice cream cake.

This delectable ice cream cake covered in divine white chocolate, topped with fresh berries and beautiful floral decorations makes it a wonderful Mother’s Day gift. Swensen’s members enjoy a 20% discount.

Swensen’s ( Halal certified)
Website

PrimaDéli

Tell her she’s the world’s best mom with PrimaDéli’s blackforest cake.

Coated with white chocolate, this cake is generously filled with sweet dark cherries within light and fluffy vanilla sponge. You also get two free bottles of Brand’s bird nest with rock sugar with the purchase of any PrimaDéli Mother’s Day cake (minimum 1kg)!

PrimaDéli ( Halal certified)
Tel: +65 6276 3333 | Website

BreadTalk

Bakery chain BreadTalk has rolled out a duo of decadent Garden of Love cakes.

Surprise your mum with Rosy MOMents, layered with red bean and green tea chiffon. If your mum prefers something refreshing, why not brighten her day with the refreshing Love Mom, layered with yoghurt cereal and vanilla chiffon cake?

The latter is easily my personal favourite with its cheery yellow creamy top with cute flowers and grass, and lovely balance between vanilla sweet and yoghurt sour.

Emicakes

The Emicakes bakery chain has created a series of delicious cakes to celebrate that special lady in our lives. Chocolate loving Moms can be treated with the classic Pure Addiction chocolate cake.

The incomparably rich inside out chocolate ganache covered cake is garnished with chocolate shavings on the sides, encompassing a chocolate chiffon filling. Mothers who love chocolate will definitely be delighted with this creation.

Cedele

The super moist strawberry rose cake from Cedele is lovingly created with Mom in mind. Blended with refreshing dragon fruit and sandwiched with a light strawberry cream filling, the velvety cream frosting is laced with a subtle sweetness of rosewater and flanked by crunchy pistachio nuts.

Bonus: Häagen-Dazs

Bring your Mom to Häagen-Dazs for a heavenly dish of Flower Blossom or Paradise creation. This indulgent treat comprises assorted ice cream scoops, layered with crispy waffles and perfected with a drizzle of chocolate and strawberry sauces. You also enjoy two cups of coffee, tea or soft drinks with your order for that perfect mother-daughter or mother-son bonding session.

So there you go! If you are planning a Mother’s Day celebration, whether it is surprising your Mom with a new handbag or a luxurious vacation at a place like The Ritz-Carlton or the St Lucia All Inclusive Resort, a beautiful cake always sweetens the day. We hope you find this compilation useful.

How will you be celebrating Mother’s Day? Share all your thoughts via Facebook or Twitter or by leaving a comment!

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The finals will be held at Conrad Centennial Singapore on April 30, 2013. In the lead-up to the grand finale, we have a chat with 7 of the finalist teams to check out their preparations for the big day, and learn more about how their training in the Singapore Workforce Skills Qualifications System (WSQ) have benefited them.

1. What prompted you to participate in this competition? Did going through WSQ training give you more confidence in the competition?

Team from Grand Mercure Roxy Singapore

Grand Mercure Roxy Singapore: We like to challenge ourselves, further enhance our skills and provide a better dining experience for our guests. The WSQ training definitely came in handy in preparing for the competition.

Ramada & Days Hotel Singapore at Zhongshan Park: We were encouraged to participate by our Restaurant Manager, Keshavan Nair, who wanted us to gain competition experience and to show us that the F&B industry is not just about serving guests and clearing plates; it takes skills and a great attitude to be in this industry.

Hotel Miramar: We want to build up our confidence when facing challenges and brush up our skills and abilities. After going through WSQ training, it definitely encourages us to have more confidence to join in any related competition.

Pan Pacific Orchard: The WSQ training we received gave us new knowledge such as equipment safety and proper food storage. It equipped us with the necessary skills which in turn gave us more confidence in the midst of the stressful competition conditions.

Conrad Centennial Singapore: It is a good opportunity to showcase our talent and experience while setting a challenge for ourselves at the same time. Going through some of the WSQ programmes have helped better prepare us for the competition requirements and we have attended the following WSQ programmes:

• WSQ Basic Food Hygiene
• WSQ Customize and Personalized Service
• WSQ Work Safely

Hotel InterContinental Singapore: We joined SNRSC because we saw this competition as a platform for us to apply everything that we have learned in the hospitality industry. The WSQ training really helped us a lot and boosted our confidence as we participated.

Holiday Inn: With a keen interest in the industry and what it entails, we felt that the competition would provide us with good exposure and experience. To a great extent, yes, the WSQ training provides us with a solid foundation of service in the F&B environment, which is integral in providing an excellent guest experience. With that, it has also helped us to understand the competition’s expectations better.

2. How long did you have to train for the competition? What’s the biggest challenge/difficulty during training?

Ramada & Days Hotel Singapore at Zhongshan Park: Juggling training and operations was a huge challenge but we managed to squeeze in a few hours each day to practise and improve on our performance. It shows that hard work pays off! Not knowing what to expect was another difficulty, as we did not have experience in such competitions.

Grand Mercure Roxy Singapore: Less than a month. The biggest challenge is coming up with the ideal menu, creating and fine-tuning the dishes to make sure that they are perfect.

Hotel Miramar: It takes around a month’s time for the training. We feel quite tense and nervous all the time and it’s a challenge to overcome that.

Team from Hotel Miramar

Pan Pacific Orchard: To us, everyday is about preparation and training! The toughest part was coordinating our work schedules to find the time to prepare for the competition together. Besides, one of us wasn’t formally trained in cocktails/mocktails and learnt all we can from our bartender. Naturally we struggled to create the beverage that we want to and a lot of fine tuning was required. Ultimately, the satisfaction of getting the formula and recipe right is very rewarding.

Conrad Centennial Singapore: We started our training immediately after our team registration, preparing first for the qualifying rounds and later the finals when we got selected. The biggest challenge is juggling between work and training.

Hotel InterContinental Singapore: Let’s put it this way: we have been training ever since we chose this industry and we apply what we have learnt into the competition.

Holiday Inn: We took a few weeks to train for the competition and our challenges varied with our segments. For example, in the napkin folding round, one of us adopted the idea of folding animals which was more feasible with towels. Having to use a standard-sized napkin to create the various animals was a challenge. As for another of our members, the cocktails were concocted with multiple taste-tests — that had his tastebuds going a little numb!

3. What difficulties or setbacks did you face during the competition and how did you overcome them? Did the WSQ training experience help in any way?

Grand Mercure Roxy Singapore: The results achieved at times may not be up to our expectation. Hence, we have to put in more training hours, and review and make the necessary changes after each session. Having a positive mindset helps as well.

Ramada & Days Hotel Singapore at Zhongshan Park: At times we forgot what we had to do because we were so nervous, but in the end we managed to recompose ourselves. The one thing that helped was to remain calm and keep smiling.

Hotel Miramar: To overcome any panicky feelings, we always had to remind ourselves to stay calm and think positively. We also seek our F&B Manager’s advice which helps improve our overall performance.

Pan Pacific Orchard: One setback that happened during the qualifying round was realising that we were missing equipment required for beverage making. However, we were able to borrow what we needed from ITE so that saved the day! During the napkin folding round, the napkins provided were very well starched and not easy to handle. However, we gave our best and managed to handle it very well.

Conrad Centennial Singapore: The team has to come up with several ideas in order to provide an unforgettable dining experience, from the welcome mocktail, wine pairing with appetiser and main course — it’s like putting a jigsaw puzzle together. The WSQ program has indeed helped the team in the preparation.

Hotel InterContinental Singapore: During the competition, we felt nervous because this is our first time joining a national competition. We also learnt from areas that have been taught in WSQ training, such as Interact with Guests, Work Safely, Provide Service Excellence and many more.

Team from Hotel InterContinental Singapore

Holiday Inn: During the qualifying round, we found that we were missing an ingredient for the cocktail garnishing. Thankfully, the WSQ training has taught us to be professional and confident. With a little spark of inspiration and creativity, we used ingredients that were available for the final product.

4. How do you remain calm and confident during the competition?

Grand Mercure Roxy Singapore: Being well prepared. Treating the competition as a learning opportunity and trusting in my team members helps.

Ramada & Days Hotel Singapore at Zhongshan Park: Preparation is the key. Our restaurant manager Kesh had coached us in every single step before the competition. We felt reassured knowing he is cheering us on from the side-lines.

Hotel Miramar: We think positively and look forward to the next challenge.

Pan Pacific Orchard: Being in the competition as a team provided the support and motivation to overcome our nervousness and to give the best we can. The training that we received prepared us well and we knew what was expected of us.

Conrad Centennial Singapore: Practise, practise and keep on practising to improve ourselves. The ongoing training gives us more confidence and better consistency.

Hotel InterContinental Singapore: During the competition, we tried to concentrate so that we can give my best. One of us found that singing his favourite song in his mind helps too!

Holiday Inn: We told ourselves that the objective for participating in the competition was for the exposure and experience.

Team from Holiday Inn

5. How has WSQ training benefited your team in the preparation for the competition?

Grand Mercure Roxy Singapore: It helps improve our interaction with guests, preparing the food in a hygienic way and working safely throughout the course of competition.

Hotel Miramar: WSQ training has given us better confidence.

Pan Pacific Orchard: WSQ training has equipped us with the necessary knowledge which in turn gave us confidence in the midst of stressful competition conditions.

Conrad Centennial Singapore: It helps us focus on hygiene preparation, work safety and providing a personalised service to our dining guest.

Hotel InterContinental Singapore: The training has increased our confidence level and allowed us to learn new skills. We are able to do our tasks effectively and efficiently, face the judges and explain our presentation.

Holiday Inn: The training has steered us to understanding that great guest experience does not only come from the product, it is also about creating a wholesome environment which includes service, setting, delivery and more. Throughout the sessions, we have fostered even better working relationships with our colleagues.

6. What have you learnt throughout the whole competition?

Grand Mercure Roxy Singapore: Teamwork and perseverance are the elements of success.

Ramada & Days Hotel Singapore at Zhongshan Park: We have learnt that teamwork is very important as we needed to support one another to perform to the best of our abilities. We honestly went into the competition expecting the worst but hoping for the best, knowing the stiff competition that we faced. We have also learnt that without training it is impossible to do well in the competition.

Hotel Miramar: Team spirit and unity.

Pan Pacific Orchard: The competition broadened our knowledge of best practices and we got to see very innovative and original cocktail/mocktail creations. It is a great opportunity to have more exposure in the industry.

Conrad Centennial Singapore: We are able to work as a team and foster team unity.

Team from Conrad Centennial Singapore

Hotel InterContinental Singapore: The whole competition taught us how to have the right attitude, use time productively, be flexible, and most importantly, to always wear a big smile to bring a positive aura not just to ourselves but also to others.

Holiday Inn: Creativity can make a difference. We were impressed with each team’s creativity be it in terms of presentation or concoction.

7. Any advice for future participants?

Grand Mercure Roxy Singapore: Have passion in whatever you are doing.

Ramada & Days Hotel Singapore at Zhongshan Park: Allocate time to train together as a team, and most of all, have fun doing it!

Hotel Miramar: Try to join any WSQ workshop and training because you really can gain loads of knowledge and confidence.

Pan Pacific Orchard: Just have fun during the competition and don’t give yourself too much pressure.

Conrad Centennial Singapore: Keep on training in preparation for the competition. Show confidence and work together as a team.

Hotel InterContinental Singapore: We advise all future participants to take up WSQ training because it is very informative and helpful not just in the industry but also to our personal lives by providing us with the right skills, right knowledge and also the right attitude.

Holiday Inn: Approach the competition with an open mind; be creative and adventurous. WSQ training is definitely something good that individuals should undertake. It equips one with the knowledge and foundation to be better at what you do.

Stay tuned to Sparklette as we will be bringing you the exciting culinary action from the competition finals at Conrad Centennial Singapore on April 30, 2013!

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© 2011 Sparklette.net

For Mother’s Day 2013, we collaborated with bakery chain Emicakes to give away their best selling chocolate cake.

Find out if you are one of the 5 lucky Sparklette Facebook fans who have won the Pure Addiction chocolate cake for your mother!

Winners

Prize: 0.6kg Mother’s Day Pure Addiction chocolate cake (serves 5 to 8), worth S$43.80 each, from Emicakes

• Juliana Adnan
• Gavin Tan
• Teresa Tang Yoke Lan
• Melissa Chua
• Mark Chan

Congratulations to all winners! You will be contacted at your email.

Thanks to everyone that took part in this giveaway. We frequently hold contests to give out wonderful prizes such as these. To ensure that you never miss out on any giveaway, you are advised to subscribe to Sparklette (Email, RSS, Facebook, Twitter or iPhone).

Results of SQL query that selected the comments randomly (duplicate and late submissions have been removed):

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Original Sin is an award-winning restaurant founded in 1997, best known for its signature vegetarian Mediterranean cuisine.

Widely patronised by vegetarians, the restaurant’s focus is not so much the absence of meat in the menu, but rather to offer vegetarians a break from the mundane. After 16 years and counting, its innovative menu continues to evolve, impress and excite, so much so that even non-vegetarians form part of its loyal customer base.

The menu captures the essence of Mediterranean food, involving the interplay of various herbs, spices and cheese. Co-owner and Culinary Director, Chef Marisa Bertocchi — a vegetarian herself — develops inventive dishes through the ingenious use of vegetables and non-meat/fish ingredients with superb flavour combinations.

The greenery surrounding Chip Bee Gardens opposite Holland Village further accentuates the charming ambience as a laid-back and casual retreat from the city.

Bruschettas

Bruschetta is a traditional Italian classic comprising garlic-rubbed toast that is typically topped with chopped tomato and basil. Here, bruschetta is given a Mediterranean twist with two choices of toppings.

Basillico
S$13++

The Basillico comes with creamy goat cheese, char-grilled eggplant, roasted capsicum and rocket leaves on a slice of crusty house-made herb bread.

Pommodoro
S$13++

The Pommodoro comprises a Kalamata olive tapenade (a spread made of olives, capers and anchovies), feta, and tomato marinated with garlic, basil and olive.

Salads

Principessa
S$18++

Salads need not be bland and insipid. The Principessa is an eclectic mix of roasted pumpkin, avocado and bocconcini, accompanied by croutons for crunch, and a handful of greens such as mesclun, French beans and skinny little stalks of asparagus, dressed in balsamic vinaigrette. The soft roasted pumpkin adds a delightful sweetness and vibrant contrast to the palate.

Starters

Haloumi
S$18++

Served on a bed of salad and roasted capsicum, a sufficiently thick wedge of Haloumi cheese is pan-fried to a light crust, yielding a texture that is slightly springy and firm to the bite without being tough or dry. Having tried Haloumi that’s chopped into smaller cubes and pan-fried, which turns out tough and dry, this version wins hands-down.

Fritters
S$16++

The eggplant and parsnip fritters are crowd pleasers, and will be especially popular with children. With a drizzle of zesty house mayo, these crisp and juicy treats are accompanied by tomato salsa for contrasting flavours and textures.

Magic mushroom
S$18++

A palm-sized Portobello mushroom is baked with a topping of ricotta cheese, tomato basil sauce and mozzarella, resulting in a gooey melted cheese goodness atop the juicy succulent mushroom. You would probably forget that you’re at a vegetarian restaurant while relishing this dish.

Mezza platter
S$22 / 30++

If you’re looking for a taste of the Mediterranean, the Mezza platter is an ideal choice.

This Middle Eastern platter includes a selection of dips — hummus chickpea, aromatic pumpkin and carrot, eggplant baba ganoush and yoghurt tzatziki — all of which can be enjoyed with the falafel balls and ciabatta bread. It would be hard to pick a favourite dip, for each fares well in its own distinctive way.

Main courses

Bosco Misto
S$26++

The Bosco Misto is a highlight — another exemplar example of a healthy and meatless dish that doesn’t compromise on flavour. The generally light tasting tofu is enriched with feta and flecked with spinach, forming a sumptuous patty with a coating of crushed almonds and sesame seeds, fried to a crisp outer layer. The button mushroom plum sauce packs an impressive depth of flavour that complements the patty faultlessly.

Vegetable tandoori
S$26++

The vegetable tandoori may bore the meat lovers, for the only tummy-filling component on the plate is a small heap of plain white rice. What may be deemed as insubstantial for the price you’re paying for are the two skewers of button mushroom, brinjal, capsicum, onion and tofu, marinated in robust tandoori spices and char-grilled to a smoky accent, served with yoghurt and mango chutney on the side.

Risotto
S$26++

The risotto is pure comfort food. Earthy, creamy, flavourful and tasty, it doesn’t even seem to matter that there aren’t any meaty components. Risottos vary depending on the day’s ingredients, so do refer to the specials board to check out what’s available.

Porcini
S$26++

Dig into the Porcini and be mesmerised by the earthy aroma and comforting creamy base that coats every strand of the pasta. Tossed with the egg tagliatelle are porcini and button mushrooms, sautéed with onion, white wine, fresh thyme and a touch of cream, finished with a topping of shaved parmesan.

Lasagna
S$26++

The lasagna is also outstanding. The medley of ingredients such as button mushroom, spinach, onion, zucchini, capsicum, tomato and fresh basil provides complexity and textures between the layers of pasta sheets and mozzarella. This version will put the run-of-the-mill beef lasagnas to shame.

Desserts

Tiramisu
S$10++

The tiramisu comes with a Middle Eastern twist as well. Mascarpone cheese mousse, with layers of savoiardi soaked in marsala and coffee liqueur, make up this light dessert that isn’t cloyingly sweet.

Apple crumble
S$10++

Stewed apples and raisins spiced with cinnamon form the base of the apple crumble, topped with cookie crumbles and a scoop of good quality vanilla ice cream. When digging in, try to get all three elements in one bite. The warm apple stew is starkly juxtaposed with the cold vanilla ice cream, while the contrasting textures of juicy, crunchy and creamy provide a superb mouth-feel.

A vegan option is also available.

Chocolate brownie
S$10++

The chocolate brownie pales in comparison as it turns out a little dry.

Hazelnut chocolate cake
S$10++

The hazelnut chocolate cake is as sinful as it is toothsome. The cake comes in a form of dark chocolate mousse that is rich and dense, accompanied by hazelnut crisp for a crunchy texture.

Apart from the desserts, there is something for the children too. The new children’s menu gives parents an opportunity to feed their young ones with healthier options.

Where can you enjoy the best vegetarian food in Singapore? Share all your thoughts via Facebook or Twitter or by leaving a comment!

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Dr.Ci:Labo products (available at Takashimaya Level 1 and ION Orchard):

• The BB Perfect Cream White377+ is a multifunctional cosmetic cream made of 85 percent beauty ingredients. It smooths wrinkles, regenerates skin cells, moisturises and protects skin while concealing flaws. (Retail price: S$67 for 30g)
• Remove makeup with the Super Cleansing EX, an anti-ageing cleanser. (Retail price: S$50 for 100g)
• Then freshen up with the Super Washing Foam EX — a facial cleanser formulated with collagen, hyaluronic acid and ceramide. (Retail price: S$47 for 120g)
• The new and improved Aqua Collagen Gel Super Moisture EX is formulated with 120 natural skin beautifying ingredients in nano capsules, an exclusive nanotechnology to Dr.Ci:Labo. (Retail price: S$65 for 50g; S$130 for 120g)

Elizabeth Arden products (available at OG People’s Park & Albert Complex, Robinsons Raffles City & Centrepoint, Metro Paragon and Takashimaya):

• Start your morning with the Visible Whitening Smoothing Cleanser featuring melting micro beads and enzymes to remove surface melanin. (Retail price: S$55 for 125ml)
• Then pat on the Visible Whitening Multi-Targeted UV Shield BB Cream SPF 30 PA++ — a daytime formula that comes in three shades. It has biomimetic peptides and other ingredients to keep your skin hydrated and even toned. (Retail price: S$80 for 125ml)
• Treat your skin to the Visible Whitening Melanin Control Night Capsules at night; its serum-filled capsules contain SpectraBright™ technology and plant-derived extracts to help prevent melanin synthesis. (Retail price: S$140 for 50 capsules)

What do you think of subscription boxes? Have you signed up for any? Share all your thoughts via Facebook or Twitter or by leaving a comment!

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© 2011 Sparklette.net

Update: This contest has ended. The winners have been announced.

Mother’s Day is a day for us to show our mother (and mother figure) how much we adore her. In Singapore, Mother’s Day is celebrated on the second Sunday of May, or May 12 for 2013, the one day in the whole year when mommies get to be showered with love, gifts and cakes.

The Emicakes bakery chain has created a series of delicious cakes to celebrate that special lady in our lives. Let’s take a look at some of these beautiful cakes.

Mother’s Day cakes from Emicakes

Say It With Love cake

The pretty in pink Say It With Love cake features a pretty heart-shaped marzipan. Enjoy it in Mao Shan Wang durian, D24 durian, or Pure Addiction chocolate flavours!

Mao Shan Wang durian cake

Mothers that love durians can be pampered with the Mao Shan Wang durian cake that boasts a striking spiky design accented by green trimmings. Stuffed within the yellow exterior is fresh and lavish durian flesh spread between soft vanilla chiffon layers.

D24 durian cake

Another fruity option is the D24 durian cake that bears a less dramatic design, but still has the mouthwatering durian flesh that she loves.

Pure Addiction chocolate cake

Chocolate fans can go for the classic Pure Addiction chocolate cake that we have introduced previously.

Promotion: Emicakes Family Card and selected credit card holders enjoy 15% discount on Say It With Love Mother’s Day cakes (20-25cm only) and 20% discount on the other limited edition Mother’s Day cakes (15-20cm only) for delivery and self-collection on 19 April – 9 May 2013. 10% discount applies to all Mother’s Day featured cakes for self-collection on 10-12 May 2013.

I’m thrilled to add that over the next two weeks, we are giving away 5 cakes for you to wish your mother a Happy Mother’s Day!

Emicakes Giveaway!

There are 5 Mother’s Day Pure Addiction chocolate cakes, worth S$43.80 each, from Emicakes up for grabs. This 0.6kg cake serves 5 to 8 people.

1. This contest is only open to members of the Sparklette and Emicakes Facebook pages. So if you haven’t, “Like” both pages now. (Bonus points if you decide to also “Like” Sparklette Studio our web design company.)

   
   

2. Like & Share this photo on Facebook.
3. Leave a comment here using your Facebook name and a valid email address, and tell us why you should win this cake.

Giveaway Details

• This giveaway ends on April 22, 2013 (2359 hours Singapore time).
• This giveaway is open only to people who are based in Singapore.
• Please leave a valid email address when filling out the comment form so that we can contact you if you’ve won.
• Please only comment once.
• Please note that all comments are moderated. Hence your comment may not show up right away.
• Please note that participants must follow the instructions on how to participate (mentioned above) to be eligible for the prize.
• The winners will be announced in a separate post and you are advised to subscribe to Sparklette (Email, RSS, Facebook, Twitter or iPhone) so that you can be quickly notified when the announcement post has been published.
• Terms and conditions apply.
  1. This giveaway (hereinafter know as “The Contest”) is organised by Sparklette and Emicakes (hereinafter known as “The Organisers”).
  2. The Organisers reserve all rights to substitute the publicised prizes with other prizes of similar commercial value at their sole discretions.
  3. The Organisers’ decision on all matters relating to The Contest is final. No correspondence will be entertained.
  4. The Organisers reserve the right to amend The Contest mechanics and terms and conditions without prior notification.
  5. Any incomplete, inaccurate and/or false particulars submitted will void the entry and hence be ineligible for any prizes.
  6. Winners will be notified via email. Any unclaimed prize will be forfeited after 1 month from the date of the announcement of the winners.
  7. In respect of the information and data provided by you in The Contest:
     a. You warrant that you own or otherwise control all of the rights to the information and data that you provide, and that all such information and data is true and accurate to the best of your belief and knowledge, and will not cause any injury to any person or entity, and that the use of such information and data by The Organisers shall not violate the rights of any third parties.
     b. You grant The Organisers a cost-free, perpetual, irrevocable, worldwide and non-exclusive licence to use, reproduce, distribute, transmit, adapt and otherwise use the information and data that you provide, whether in the form of posted messages, uploaded files, or other submissions, in any media and manner. You waive all rights to any claim against The Organisers for any alleged or actual infringements of any intellectual property or proprietary rights in connection with the same. You further undertake to indemnify and keep indemnified The Organisers, its staff and partners against any claims howsoever arising from or connected to the information and data provided by you, or of any information or data used by you which was obtained through The Contest.
  8. By entering The Contest, you are deemed to have agreed to be bound by these terms and conditions, as well as by any rules specific to The Contest.

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© 2011 Sparklette.net

According to a survey conducted globally, Singaporeans are deemed to be the most unhappy people in the world. Well, StarHub has just launched a nationwide campaign to show the world the happy side of Singaporeans!

First, check out these heartwarming videos that will put a smile on your face. Then head over to Happy Everywhere where you can share your happy moments and stand a chance to win the latest handsets and cash!

Madam Wong’s Animal Shelter

Animal lovers in Singapore would have heard of Madam Wong. This compassionate lady runs her own non-profit animal shelter, caring for many needy animals. As long as the animals are happy, she is happy!

The Happy Hawker

Here’s Idrus Bin Abdul Karim, an otah (spicy fish meat wrapped in banana leaf) seller. He speaks fluent Mandarin Chinese and spreads happiness to everyone he meets. Watch this video and you’ll see why his smile is so contagious.

If you were having a bad day, I hope these videos made it just a little bit better.

Share Happy, Win Happy!

Share your happy faces and vote for other people’s happy photos at Happy Everywhere!

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© 2011 Sparklette.net

]]> http://sparklette.net/advertorial/starhub-happy-everywhere/feed/ 0 http://sparklette.net/food/emicakes-chocolate-cakes/ http://sparklette.net/food/emicakes-chocolate-cakes/#comments Wed, 03 Apr 2013 05:19:01 +0000 Veron Ang http://sparklette.net/?p=1473

This April and May, chocolate lovers can melt with delight at Emicakes. The bakery chain has whipped up a number of chocolate cakes, including its cake of the month and a certain chocolaty best seller for Mother’s Day. Rocky Road Adventure S$30.60 for 15cm (0.6kg) / S$53.20 for 20cm (1.2kg) [...]]]>

This April and May, chocolate lovers can melt with delight at Emicakes. The bakery chain has whipped up a number of chocolate cakes, including its cake of the month and a certain chocolaty best seller for Mother’s Day.

Rocky Road Adventure
S$30.60 for 15cm (0.6kg) / S$53.20 for 20cm (1.2kg)

Cake of the month for April is the new Rocky Road Adventure. Dressed in soft chocolate frosting, the filling comprises three layers of moist chocolate chiffon intersected with two layers of rich chocolate mousse. Scattered within the cake are crunchy roasted peanuts and fluffy marshmallows that provide a slew of delicious textures. I love that this cake is not cloyingly sweet and enjoy it with a cup of coffee.

You can get 15% off for delivery and collection from 1-18 April and 13-31 May 2013 for 15-20cm cake sizes.

Pure Addiction
S$43.80 for 15cm (0.6kg) / S$70.50 for 20cm (1.2kg)

For Mother’s Day, the bakery’s most popular cakes have been spruced up with a new look for the special occasion. That includes its best selling Pure Addiction chocolate cake.

The incomparably rich inside out chocolate ganache covered cake is garnished with chocolate shavings on the sides, encompassing a chocolate chiffon filling. Mothers who love chocolate will definitely be delighted with this creation.

Check out more Mother’s Day cakes and win one for yourself in the Sparklette giveaway!

Where can you enjoy the best chocolate cake in Singapore? Share all your thoughts via Facebook or Twitter or by leaving a comment!

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© 2011 Sparklette.net

]]> http://sparklette.net/food/emicakes-chocolate-cakes/feed/ 0 http://sparklette.net/food/salt-tapas-bar/ http://sparklette.net/food/salt-tapas-bar/#comments Thu, 28 Mar 2013 08:23:07 +0000 Melissa Koh http://sparklette.net/?p=1472

With the introduction of a new head chef, Mathew Leighton, Salt Tapas & Bar at Raffles City Shopping Centre ushers in new additions to its menu. The young Sydney native began fostering his culinary skills at the tender age of 18, and is now a charming 26-year-old armed with vast [...]]]>

With the introduction of a new head chef, Mathew Leighton, Salt Tapas & Bar at Raffles City Shopping Centre ushers in new additions to its menu. The young Sydney native began fostering his culinary skills at the tender age of 18, and is now a charming 26-year-old armed with vast experience.

The tapas menu of bite-sized delights is deeply influenced by celebrity restaurateur Luke Mangan’s Australian roots, celebrating the freshness of ingredients that complements the ‘Salt’ brand and image.

The ambience is vibrant and lively especially in the late evenings, where the clinking of glasses and laid-back chatter are the usual ritual for working personnel, business executives and expats alike.

Beetroot, asparagus, egg, radish, rocket with tarragon dressing
S$12++

To start off with something light, try the salad comprising freshly sliced beetroot, briefly poached asparagus, wedges of egg, thin shavings of radish and a handful of rocket greens. It is drizzled with a slightly pungent tarragon dressing that appears to be accented with a tinge of mustard.

Fried potato (patatas bravas), spicy sauce and garlic aioli
S$9++

Patatas bravas is typically served at tapas bars across Spain, containing cubes of oil-fried potato topped with a tomato sauce that is spiced up with the peppery pimentón. This rendition comes with an additional touch of garlic aioli (garlic mayonnaise) for that extra creaminess and piquancy.

Pork sliders, pickled cucumber and chilli
S$13++

As much as the pork sliders deserve compliments for their rich flavour and faultless seasoning of the patties, the dry buns turn out to be a downer.

Parmesan & truffle French fries
S$10++

Each time your nose twitches to the wafting aroma of truffle, your eyes will be gazing around the surroundings in search of its alluring source. If you scrutinise close enough, you can see that almost every table consists of at least one serving of parmesan & truffle French fries. Apart from the irresistible fragrance, the fries take on a crunchy coat enriched with Parmesan cheese.

Roasted barramundi with squid, tomato and chorizo
S$32++

Barramundi is no stranger to Salt’s brand; it is present on the menu of Salt Grill & Sky Bar at ION Orchard as well. This freshwater fish arrives from Australia, boasting clean-tasting, tender, meaty white flesh. The accompanying roasted squid turns out a tad tough for my liking, though the fish is executed to perfection. The tomato-based sauce is robust in flavour; you can find chunks of chorizo, cherry tomatoes and black olive amongst its thick consistency.

Paella of prawns, mussels, chorizo and chicken
S$38++

The paella rice is nicely infused with fragrance and flavour, accompanied by prawns, mussels, chorizo and chunks of chicken. The mussels are a little meagre in size, while the chicken chunks turn out a touch too dry. We are also missing that highly desirable soccarat (the caramelised crust at the bottom of the pan). If you’re a carb lover, you’ll have no qualms finishing every grain of that toothsome rice. Stringent traditionalists and those aiming at the proteins will be slightly disappointed.

Lamb rump with crumbed zucchini and salsa verde
S$34++ for small, S$64++ for large

The lamb rump with crumbed zucchini and salsa verde is available in two sizes suitable for individuals or for group sharing. Scrupulously executed to medium-rare doneness, the tender red meat blushes with pink in the middle. The crumbed zucchini is highly addictive; you get the crunch from its crust, and juiciness from the zucchini.

Berry and custard mille feuille with elderflower sorbet
S$12++

The berry and custard mille feuille is served with an outstanding elderflower sorbet, which steals the limelight from the predominant pastry. Refreshingly sweet, this has got to be one of the best sorbets in town. Without the sorbet, the pastry alone wouldn’t have left an impression.

Churros and chocolate sauce
S$11

The delightful sugar-coated churros are light and fluffy in texture, thick and chunky in size — quite a stark contrast to what we are accustomed to. You won’t be able to stop at one.

Have Your Say!

Where can you enjoy the best tapas in Singapore? Share all your thoughts via Facebook or Twitter or by leaving a comment!

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© 2011 Sparklette.net

I just discovered a new mobile app, called Picky, that all foodies in Singapore should have on their iPhone (it’s free too!). Having used many restaurant recommendation apps before, I find that they all seem to fall short when it comes to providing a good user experience. With Picky however, I managed to discover and locate really solid recommendations for food places.

Picky iPhone app
Free

Download

Coupled with the beautiful and slick interface design, it suffices to say that I am really impressed with the Picky app so far.

The main selling point about the app is its ability to effectively give ideas on food places based on your taste, mood, cuisine, location and budget. For instance, on a day when I feel like having something to thrill the tastebuds, I can simply look at the “Something Spicy” list for the nearby eateries offering a sizzling hot meal.

There are various such lists designed to help you find something to suit a particular theme or mood, such as Quick and Casual, Light and Healthy, Cheap Eats and more.

While I’m still trying to figure out if the engine is highly intelligent or if there are actual humans curating these lists, I really like the idea behind it and look forward to seeing more of such themed list recommendations.

Apart from finding restaurants, you can also use the Snap & Share feature to showcase your food pictures. Instagram fanatics would find this very familiar as you can similarly choose from a range of filters to instantly make your photos snazzy. This is me attempting to add a snapshot of my toast cubes to a Ya Kun Toastwich outlet, and adding a quick comment about the outlet at the same time.

The Picky app currently serves Singapore only, though more cities are in the plans. Get it free from the App Store and try it out the next time you need some food ideas on where to dine.

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© 2011 Sparklette.net

]]> http://sparklette.net/food/picky-app/feed/ 0 http://sparklette.net/food/ya-kun-kaya-treats/ http://sparklette.net/food/ya-kun-kaya-treats/#comments Sun, 24 Mar 2013 08:27:29 +0000 Veron Ang http://sparklette.net/?p=1470

When people head to Ya Kun coffee stalls, the most typical food order is eggs and toast with kaya (creamy coconut jam) and butter. After all, these quick bites had been perennial crowd favourites since the chain’s humble beginnings in the 1940s. A recent visit to the Ya Kun Toastwich [...]]]>

When people head to Ya Kun coffee stalls, the most typical food order is eggs and toast with kaya (creamy coconut jam) and butter. After all, these quick bites had been perennial crowd favourites since the chain’s humble beginnings in the 1940s.

A recent visit to the Ya Kun Toastwich outlet at Fusionopolis yielded the surprise finds of new items like toast cubes and kaya balls. Not bad, we thought, as these snappy-sounding names are attractive enough for us to wanna give them a shot.

Toast cubes
S$3.50

The toast cubes are very much like French toast, with an eggy exterior that is deep fried to a golden crisp. Cut in convenient bite-sized pieces, you can dip these into the accompanying kaya. If you are a big fan of the kaya, chances are you will soon find yourself running out of the fragrant paste as it only comes in a small amount.

Kaya balls
S$3

The kaya balls will do better to satiate that kaya craving. Each dough ball is stuffed with a generous amount of kaya filling. I first fell in love with these mini kaya delights in Malaysia years ago, and am happy that Ya Kun has decided to offer them at its outlets.

There are a couple more new “innovations” on the menu that we have yet to try, such as the toast sticks and the ice cream toast. If you have already gotten a taste of these, leave a comment below and let everyone know how you find them!

Have you tried these new Ya Kun kaya treats? Which is your favourite? Share all your thoughts via Facebook or Twitter or by leaving a comment!

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© 2011 Sparklette.net

Welcome to the Hello Kitty Sweets Cafe!

Getting to the Hello Kitty Sweets Cafe is relatively easy. The nearest metro station is Zhongxiao Fuxing Station. Head along Da’an Road and look out for a pink protruding signboard.

You will know you are at the right place when you see this beautiful Hello Kitty storefront!

Even on a weekday afternoon, the double-storey café is packed with both locals and tourists alike.

As we had not made a reservation in advance, we were placed on a waiting list for half an hour before getting a table upstairs.

Apart from the food being Hello Kitty-themed, the premises have also been “kittified” with an overall pink colour scheme. The waitstaff are donned in pink and white uniforms.

Guests get to sit on kitty-shaped sofas with beautiful chandeliers dangling overhead.

The pretty details and kawaii furniture remind me of my trip to Sanrio Puroland in Japan some years ago!

You can watch the staff making Hello Kitty-themed desserts in the kitchen behind glass panels.

There is a NT$300 minimum spending required per person (along with a 10% service charge) and we opted to splurge it all on Hello Kitty cakes and pastries.

Chocolate mousse cake
NT$280+

Tiramisu
NT$100+

Milk custard

After finishing the milk custard, you can keep the glass jar as a souvenir.

Green tea with red bean Swiss roll

Chocolate Swiss roll

Ladies, don’t forget to check out the bathroom too. Like the rest of the café, it is also Hello Kitty-themed!

As we could barely finish all our cakes, we requested to have them packed as take-outs. I’m glad we did that, because the take-out box is so cute!

By Taipei standards, the food at Hello Kitty Sweets Cafe is on the pricey side and certainly not the best. What really matters is that fans get a special Hello Kitty experience that is hard to find any place else. For me, it’s more of a “been there, done that” sentiment that I have and just one visit here is enough!

Have you visited any Hello Kitty or cartoon-themed cafés; and restaurants? Share your experience via Facebook or Twitter or by leaving a comment!

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When people ask me what is the one place I have travelled to that I find most memorable, my answer is always Japan. As you would see from my Japan travelogues, it’s not hard for foreigners to fall in love with the eclectic culture, delicious food, safety and cleanliness, and all things beautiful in Japan.

There are even more things I love about Japan, so I can keep going. Watch this video to discover the spirit of Japan for yourself!

If you love Japan too, feel free to add your own reasons in the comments!

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The Ritz-Carlton, Millenia Singapore Chihuly Lounge has long been a hit amongst afternoon high tea lovers. From time to time, the luxury hotel introduces special editions during festive occasions, such as the Christmas afternoon tea.

From 2 March to 26 May 2013, you can enjoy a range of delectable and cheesy delights at the Spring weekend afternoon tea.

Spring Weekend Afternoon Tea Buffet
S$52++ per adult; S$26++ per child (6-12 years of age)
Buffet rating:
Buffet hours: 2:30pm – 5pm on weekends from 2 March to 26 May 2013

Sandwiches

Amongst the sandwiches, you can pick from options like smoked chicken mayonnaise with tomato in a beetroot focaccia, beef pastrami with pickled gherkin in a mini croissant, cucumber and cream cheese mini sandwiches and smoked salmon with cucumber in an almond ring.

Cucumber and cream cheese sandwiches

Smoked salmon with cucumber in an almond ring

Smoked chicken mayonnaise with tomato in a beetroot focaccia

Looks sure can be deceiving, for the nondescript smoked chicken mayonnaise with tomato in a beetroot focaccia turns out to be a personal favourite with its combination of savoury-sweet.

Canapes

Salmon confit with XO sauce and salmon roe

Smoked duck with braised endives and walnuts

Scallop sushi with Japanese mayonnaise and tobiko

Amidst the canapes, I cannot resist helping myself to repeat servings of the scallop sushi. The plump bivalve is sliced and topped with Japanese mayonnaise and tobiko (flying fish roe), ultimately yielding to a meaty interior.

Savoury

Savoury options include oven baked bacon wrapped potato with honey mustard, glazed wagyu beef ball with smoked garlic and Asian favourites like panko prawn with wasabi mayonnaise, steamed scallop siew mai, steamed vegetarian soon kueh.

Panko prawn with wasabi mayonnaise

As expected, the panko prawns are a joy to bite on with their light breaded texture, fleshy interior, paired with the accompanying wasabi mayonnaise.

Cheeses & Desserts

Moving on to the cheese and dessert station, this is the first thing that you will see upon stepping into Chihuly Lounge.

Fontainebleau with berry compote

What would get the Japanese tourists squealing in delighted cries of “kawaii neh”?

That would be the adorable mouse-shaped macarons, set on a blueberry cheese tart.

These parmesan macarons sure are a crowd favourite. Each time they are replenished, they get wiped out within minutes (while the blueberry cheese tarts remain behind).

Fret not if you don’t manage to get yourself a mousey macaron. The other cheese-incorporated desserts fare very well too!

Baked apple with extra virgin olive oil, feta cheese almond mousse and lemon jelly

Baked vanilla camembert cheese cake

Coffee and soft Guanaja mascarpone cream

Honey cheese mousse with apricot rosemary jelly

Live station

At the live station, you can help yourself to cheddar raisin scones, plain scones, sorbet and ice cream with assorted toppings.

Strawberry balsamic salad with mascarpone sorbet

Tea

Complement the meal with aromatic coffee or a selection of fine teas. The range of over thirty blends of loose leaf teas from the Ronnefeldt tea collection features citrus-flavoured teas such as Morning Star and Roibosh lemon, flavoured black teas such as Wild Cherries and Rose Tea with Petals, and fruit-infused Raspberry Royal and Strawberries with Yoghurt teas.

To complete the experience, the tea is served on elegant chic Bernardaud porcelain teaware imported from France.

There is absolutely no question that the afternoon tea at The Ritz-Carlton, Millenia Singapore Chihuly Lounge is truly a remarkable dining experience. True to its fame, the high tea buffet lives up to expectations on all fronts, from ambience and service to presentation and quality of food served.

Where can you enjoy the best afternoon tea in Singapore? Share all your thoughts via Facebook or Twitter or by leaving a comment!

Chihuly Lounge
The Ritz-Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: +65 6434 5283 | Website
Service:

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Find out more about Philips LED lighting on their website.

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© 2011 Sparklette.net

In our March giveaway, we teamed up with bakery chain Emicakes to give away their delicious new creation Peach Mango Sunshine cakes to Sparklette Facebook fans.

Find out if you are one of the 5 lucky winners!

Winners

Prize: 0.6kg Peach Mango Sunshine cake (serves 5 to 8), worth S$31.60 each, from Emicakes

• Fiona Chan
• Joseph Ng
• Hui Mei
• Ang Ee Watt
• Kym Ng

Congratulations to all winners! You will be contacted at your email.

Thanks to everyone that took part in this giveaway. We frequently hold contests to give out wonderful prizes such as these. To ensure that you never miss out on any giveaway, you are advised to subscribe to Sparklette (Email, RSS, Facebook, Twitter or iPhone).

Results of SQL query that selected the comments randomly (duplicate and late submissions have been removed):

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© 2011 Sparklette.net

Durian lovers can rejoice; the crowd favourite Goodwood Park Durian Fiesta is back for 2013! From 1 March to 21 July 2013, you can dine in at the Goodwood Park Hotel deli or take away durian cakes made with the finest D24 grade durians that promise intense flavour and creamy flesh.

For Goodwood Park Durian Fiesta 2013, there are new creations as well as signature delights like the durian mousse cake and durian puffs.

Durian chocolate marquise cake
S$11 per slice; S$60 for 1.3kg
Rating:

A new highlight is the durian chocolate marquise cake, an exquisite creation that combines two decadent ingredients: rich chocolate and D24 durian mousse. With an almond sponge base and crushed biscuits to add extra crunch, this luscious creation will leave you wanting for more!

Durian puff
S$7 for 2 pieces; S$19 for 6 pieces; S$47 for 20 pieces
Rating:

Skilfully made with light choux pastry cases that sandwich a generous amount of rich durian mousse, the signature durian puff will satiate any big durian craving!

Durian macadamia nut crumble tartlet
S$10.80 for 2 pieces; S$28.80 for 6 pieces
Rating:

Newly introduced last year, the dainty durian macadamia nut crumble tartlet has made a return for 2013. This crunchy treat packs a whole lot of nutty flavour — a delight to munch on.

Durian mousse cake
S$11 per slice; S$60 for 1.3kg; S$115 for 2.5kg; S$158 for 3.5kg

The durian mousse cake needs no introduction. This is probably one of the most popular durian cakes at the hotel, and is the cake that kicked off the hotel’s first durian promotion in 1983! Amongst all the durian cakes, I think the durian mousse cake has the most durian mousse and pulp in it.

Durian, pandan & coconut cake
S$11 per slice; S$56 for 1kg
Rating:

The irresistibly fragrant durian, pandan & coconut cake combines three popular local flavours in one masterpiece. Delectable durian mousse is sandwiched between aromatic pandan (screwpine leaf) sponge and topped with crunchy coconut flakes. First introduced in 2005, it has since won over many palates with its unique taste, feather-light texture and top quality ingredients.

To enjoy all these goodies, Goodwood Park Hotel has put together a Durian Combo box set containing:

• Durian chocolate marquise cake
• Durian puff x2
• Durian macadamia nut crumble tartlet
• Durian mousse cake
• Durian, pandan & coconut cake

It’s a great way to sample all these durian pastries with considerable savings. You can grab this special box at the Deli throughout March 2013.

What are your favourite durian pastries and desserts? Where else can you get a good durian fix? Share all your thoughts via Facebook or Twitter or by leaving a comment!

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© 2011 Sparklette.net

Shop online at Le Petit Society’s website, and be kept up to date with their latest developments on Facebook and Instagram.

Missus Bonbon specialises in customised cakes, dessert tables, cupcakes and macarons. Run by Chef Joan, whose culinary passion has taken her through some of the very finest restaurants in New York and Singapore, her beautiful, delicious sweet treats made with high quality ingredients will add sparkle to your special occasion.

Find out more about Missus Bonbon on her website and Facebook.

Le Petit Society x Missus Bonbon Giveaway!

In this giveaway, up for grabs are prizes worth up to S$140. 3 lucky winners will each win children’s bags or matching mummy-and-child tote bags from Le Petit Society AND adoralicious cupcakes from Missus Bonbon!

1. Choose between a set of Le Petit Society matching Mommy and Lil’ Girl Tote Bags available in Lemon Zest Yellow or Poppy Red, or a Pair of Le Petit Society Le Bird Backpacks in Red and Grey.

AND

2. Choose between a dozen of Missus Bonbon Baby Themed Cupcakes, or a dozen of Missus Bonbon Animal Themed Cupcakes

To participate, simply follow the steps below:

1. This contest is only open to members of the Le Petit Society and Missus Bonbon Facebook pages. So if you haven’t, “Like” both pages now.

   
   

2. Like & Share this photo on Facebook.
3. Email mblps2013@gmail.com with a screenshot of your share!
4. Refer to giveaway details below on how to earn bonus points!

Giveaway Details

• This giveaway ends on 31 March 2013 (2359 hours Singapore time).
• This giveaway is open to all nationalities, as long as the recipient of the gifts has a Singapore-based mailing address. If you don’t live in Singapore but have family or friends living there, these gifts could be perfect for your loved ones!
• Earn BONUS points by leaving a comment in your email telling us what are your favourite products from Missus Bonbon or Le Petit Society, or what you would like us to design/make!
• All winners will be notified via email within 3 days after the closing date and all prizes will be delivered by mid-April.

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© 2011 Sparklette.net