View from the Top

At the highest point of Singapore Flyer. Breath-taking.

Love is in the air~

 

 

  

Happy Birthday!

I made some 4-legged friends

 

This lunar new year of the Jade Rabbit, I made more 4-legged friends.

First friend: Wu Long (乌龙). Only dog with a given Chinese name. Familiar face in my FB which melted many hearts. He does look like those battery-powered toy dogs at departmental stores which people buy to irritate their dogs.

 

Second friend: Vodka – Wu Long’s elder brother. Errr… I don’t know him too well. More of an acquaintance.

 

Third friend: Bear Bear. Super friendly and always smiling even when he closes his mouth. His energy lasts longer than Energizer. Full of tricks up his sleeve and does leopard crawls effortlessly. Just by looking at him warms my heart. Currently, he’s having some bromance with Wesley. HAHA.

 

Fourth friend: Nemo. Very elegant Caviar King Charles spaniel who needs lots confidence training. He has one of the sweetest look without even trying to make one.

 

Fifth friend: Stewart. My mum finds him uber cute. He will always have one ear sticking up. Food is his only motivation. He jumps, like dolphins in shows. Stewart is very much like Bear Bear’s character.

As long as you cannot outlast them, don’t even think of outwitting them.

 

Best friend: Bao Bao. My no. 1 friend. As long as I need her, she will always stay by my side (unless food and Auntie Kwai Fong come along). Though she can’t talk, her behaviour alone speaks much louder than words. She shows her “love, care and concern” through endless licking.

Arhhh… When can I have one?

Palio at Hotel Michael, Resorts World Sentosa

Dad brought us for an Italian restaurant at Hotel Michael. It was a first time for my parents as we love dinning zi-char more. Palio offers real Italian cuisine. It is featured as one of the Singapore’s Best Restaurants 2011 by Asia Tatler Dinning. You will see Italian chefs in the open kitchen restaurant. Some of the dishes such as spaghettis and pizza, I would say other places will be able to offer bang-for-bucks for that.

I’m a huge fan of Top Chef and Top Chef Masters. Before the food arrived, I was asking Wen Wei if we will be getting something-puree, something-Carpaccio. He gave me a weird look.

 

This may not be the best yu-sheng as I still preferred Auntie Kwai Fong’s home-made yu-sheng BUT it certainly had the best salmon! If you notice, the koropok (fried golden pieces) were the smooth type. Unlike the ones we normally buy which have porous surface.

 

Appetizer. Super awesome. A brillant mix of honeymelon and raw ham. On the bottom left, crab meat is mixed with cucumber with a nice tint of lemon. There’s a lot on the plate and I’m not very good at describing. Seeing is Believing. Upon savouring this dish, I felt like Top Chef Master’s host Kelly Choi.

 

Cod fish. Slightly overcooked but definitely the freshest. I would guess that the fish skin is scrapped and burnt so that it tasted crispy and without the fishy smell.

 

Tiramisu, Chocolate tart and Caramel peanut ice cream cake. This dessert dish was specially for us which you can only order individually in the restaurant. Tiramisu was made by the Executive chefs. Every 2 days, they will make fresh Tiramisu. A piece of Tiramisu cost S$16.50 in Palio. I’m not a Tiramisu fan because I didn’t like that it is cheesy and creamy to my liking. But this was the freshest and nicest Tiramisu ever! 

I live in the “mountains”. My first time coming across a Chocolate Tart! The last dessert hiding at the back was a new creation. I don’t know it’s name. The top part was peanut coated with caramel and bottom was vanilla ice cream. Too sweet to my liking but my mum LOVED it!

Palio’s desserts are really worth savouring.

 

Operating hours:

Breakfast: 7:30am – 10:30am
Lunch: 12:00pm – 2:30pm (Mon - Fri), 12:00pm – 3:00pm (Sat, Sun and Eve of PH)
Tea Break: 3:00pm – 6:00pm (Daily)
Dinner: 6:30pm – 10:30pm (Mon - Fri), 6:30pm – 11:00pm (Sat, Sun and Eve of PH)

For reservations, kindly call: +65 6577 8899.

Arwww~

 

Little Miss “Cool”