Singapore Arts, Beauty and Inspirations Male Blogger

Thankfully I did not add 'No buffets' to my list of New Year Resolutions this year because that point would surely be in vain, just like the previous years. It was so shocking that I already went to my first buffet session so early this year...Yeah, that early...
I need to stop ... as my records for the average number of buffets I had each year was 10. (8 - 14)

I love it when the place is nicely furnished, giving me the impression of a greenhouse feel, maybe because of the glass panels that allows natural light to pass through. I felt like a dwarf sitting right beside a giant artificial potted plant.

Admiring the splendid architectural design.

There was quite a wide spread of international selections, including Indian food section which I got to savour some of those hardly eaten before Indian cuisine. (Not shown here)


I felt that the concept of the buffet was more towards the market place style. Not just because of this picture that shows an extensive array of vegetables fit for a monk's spread here.

My jaws literally dropped when I saw this section of breads! Gosh, what a spread. That's not all, check out below.

The first thing that actually came into my mind was how much wastage would there be at the end of the day? Maybe not for me but do people actually go for bread during buffet? Let's not talk about breakfast since it could be a stable food for most people, especially foreigners. Buffets sure have plenty of wastage in the first place anyway and leftover bread would usually end up in bread and butter pudding since the basic ingredients for it are just eggs, milk, cream and sugar.

The sashimi section never fails to put a smile on my face! Quite fresh I would say.

Just trying out (almost) everything available. Was a bit disappointed as I had expected a large slab of beef on a chopping board, ready to be sliced on the spot. Too bad chicken was in place.


I kind of liked the design of the counter display chiller where the pastry chefs could place their buffet refills in. Most probably the pastry kitchen would be on a different level due to space constraints. Only the culinary side have that privilege because they had to cook ala minute.   

Last week I was invited to The Entertainer Launch Party 2015, located at Lime House! Lime House is Singapore's first Caribbean restaurant that serves really unique Caribbean dishes. I got to try 3 of the tapas and they were nicely marinated, mainly infused with a blend of herbs.

We were served some alcoholic drinks that night. So sorry I still couldn't finish my drink despite adding plenty of ice... I am just not suitable for alcohol ...

While hanging around chilling with some tapas and having ice cream from Marble Slab Creamery, I got to know new blogger friends who had similar passion (in food) as me. Had a chat with my blogger friend Monice who was at the event too!

P/s: I actually took many pictures with them as well as with the mascot. Too bad the pictures did not turn out decent enough to be post here. =/ There is always a next time...

In just less than an hour time, it would be a brand new year. Year 2015! New year, new resolution as well! Avoiding buffets has always been in my resolution list for the past few years and it had never succeed. Not even close since I had buffets countless times within a single year. This time, I dared not add that statement to the list.
Anyway, it is a #throwback post of what I ate this Christmas with my family! Christmas itself acts as a yearly family gathering as well as to indulge in a feast. I know that festive seasons are when buffets would take the advantage to hike up their prices, at the same time adding on a couple of delicacies such as the turkey, minced meat pies, panettone and stolen. We still went for Carlton Hotel's buffet, in the name of the meaning 'gathering'. Buffet selections usually changes from time to time, therefore nowadays I seldom touch on them. I still have a huge list of buffets which I have visited on the side link of my blog though.

Christmas always comes with gingerbread, like they were meant to be a package. Never did I expect to see a really huge gingerbread house covered in icing (as snow) and decorated with colourful m&ms.


Another shot!


Another whole chocolate cake! I felt that having the whole cake out on the buffet spread felt more 'sincere' to us paying costumers since we paid a higher price during the festive period. Those petite blocks were just not for me.

Time to update this space of mine! This was actually quite sometime back before I started working. I was desperate for a buffet meal again and being skinny is a horrible excuse to splurge on another buffet meal.
Lime left quite a good impression the last time I had the dinner buffet and I was back again for lunch this time round.

Wow green tea cake! The colour was rather pale, too pale to be natural? Basically greentea cream and rather dense sponge.

The super chocolaty ice cream was good! So chocolaty that I feared a pimples outbreak would occur within the next few days after consuming a single scope. The lime sorbet was really sour and a bitter aftertaste that was deemed unpleasant to me. So not my type... 

Not to forget a series of kuehs that caught my attention due to their brilliant colours!

There were many more but I only want to feature one of my favourite dessert that day, which is no other than the durian pengat with gula melaka. I had to drain off the gula melaka because it was too sweet! I think I took about 10?...or more? 

I know many people out there dream of opening their own cafe. I don't mean cafe tycoon or restaurant city where you get to effortlessly open one outlet in your iPad or whatever mobile device you have. Pardon my lengthy story line since both partners of this cafe are people whom I personally know, decided to take the plunge and open a cafe at Toa Payoh.
Starting a food and beverage company is definitely not an easy task since everything has to be planned right from scratch. From renting a space to designing the interiors to settling the troublesome and problematic AVA, it took more than a month and also longer than expected. It was a draining experience, the amount of commitment, effort as well as stamina needed for Niche Boulangerie. Thanks to my friends, I personally get to experience the thrill of working in a cafe! Anyway, despite the hectic production, they produce the following products fresh from the oven almost daily, in their really cramp and small kitchen. If you were to visit them, Melvin's mum, a really nice lady in her seventies could be spotted helping him run the front of house. His pretty wife would often drop by the cafe in the evening after her full time job to help out too.
Anyway, let me introduce some of his niche products available daily, unless they run out of stock. Most of these pictures were taken from my instagram.