flowers on my birthday without fail.i feel so blessed.
and a birthday is a good excuse to start another blog.
why 'another'? why not continue with the other one?
well, i want to take a different approach with this one.
truth be told, i missed blogging the moment i stopped a few months ago. there were times when i came across incidences which were good blogging material and i rued the day i stopped posting.
yet, i do not want to wear my heart on my sleeve :)
we'll see.
anyway, back to my birthday...
made my own 'birthday cake'. actually carrot cakes baked in paper cups and topped with lemon cream cheese frosting. the cake stand was actually a present from lynne for my birthday.
all dressed up to go for dinner at st pierre, central mall.
this beautiful dish was my mains. it was lobster something (so much for wanting to do a food blog. don't even know the full name of this dish. note to self: be more attentive to details!)
dessert was far prettier than it was tasty. i chose it because it had yuzu as the main ingredient. but a tad too much, i am afraid. so it was very tart. the raspberry sorbet on the right didn't help; if anything, it accentuated the tartness and took away whatever sweetness that was present.
made my own 'birthday cake'. actually carrot cakes baked in paper cups and topped with lemon cream cheese frosting. the cake stand was actually a present from lynne for my birthday. 
all dressed up to go for dinner at st pierre, central mall.
this beautiful dish was my mains. it was lobster something (so much for wanting to do a food blog. don't even know the full name of this dish. note to self: be more attentive to details!) what was wonderful was that the strikingly handsome owner, chef emmanuel stroobant actually did the finishing touches to this dish at my table. (another note to self: polish up photo shooting skills. all shots i took ended up in the trash bin. either too dark, blur or shakey)
he set up a contraption which looked like a cross between a slimmer ice shaver for traditional ice kacang and a medieval torture tool.
he then proceeded to put the huge lobster head into it and down came the lever to basically press out whatever juices the cerebrum could render. and we do know crustaceans aren't exactly cerebral creatures.
so the gravy you see adorning the laurel wreath-like of a dish is gunk juice, guaranteed to clog arteries but what do i care? it's my birthday and it was yummy!!
dessert was far prettier than it was tasty. i chose it because it had yuzu as the main ingredient. but a tad too much, i am afraid. so it was very tart. the raspberry sorbet on the right didn't help; if anything, it accentuated the tartness and took away whatever sweetness that was present.good food and plentiful love = a great birthday.
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