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DISCLAIMER

The views expressed in this blog are based entirely on personal tastes and preferences. Please do not take them as professional interpretations.

If you have any comments/suggestions/places you think serve great food, do share with us! Email me at qiuyi_ong@hotmail.com or leave a comment in the tag board. Thanks and cheers to future gastronomical adventures!

MY TO-GO LIST

7ateNine (Eaten!)
Au Jardin (Eaten!)
Au Petit Salut
Buko Nero (Eaten!)
Cugini (Eaten!)
Forlino (Eaten!)
Gunther's
Jaan (Eaten!)
La Strada
Le Bistrot
Nicolas
Pasta Brava (Eaten!)
Sage (Eaten!)
Tatsuya
Tetsu (Eaten!)

I LIKE

Canele
Cugini
Kuriya
Le Figue
LivinGreens
Nanbantei
Ootoya
Original Sin
Pasta Brava
Sage
Tetsu
Valentino

PAST ENTRIES

April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
January 2009
February 2009
March 2009
April 2009
May 2009
June 2009
July 2009
August 2009
September 2009

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Monday, May 12, 2008

Eden Cafe
54 Club Street
6536 1181


Lunch was lovely today! Since Yong Rui was driving, we made our way to Club Street which houses several well-known eateries.


Eden Café specializes in floral cuisine and the menu features interesting items like hibiscus tea and cheesecake.

The Saffron Cream Salmon ($18.90++) is really excellent, awesome, fantastic and more! Being a salmon lover, I could not resist ordering it after reading raving reviews about it. Boy, I’m so glad I went with my gut feeling. The salmon comes with a generous fresh and colourful salad, and Portobello mushroom. Note to self: request for NO mayonnaise dressing on the next visit. I had to scrap off the mayonnaise tediously. By then, Yong Rui was already halfway through his meal.


I couldn’t have asked for a better execution of the salmon. It’s very smooth and tender, with the middle still slightly pinkish raw—exactly the way I like it. The saffron cream is also a star by itself. Neither too thick nor heavy, the cream does not overwhelm the delicate flavor of saffron which, by the way, is the most expensive spice in the world. I also like the Portobello mushroom—very juicy and has a rich and strong earthy flavor. It helps that this is my favourite mushroom of all time because of its beefy texture.

For the price paid, the portion is more than reasonable. The slab of salmon is huge and the mushroom is easily more than the size of my palm. I love everything about this! I’m sure all my future salmon meals will be spoilt by this exquisite dish.


The Sun-Dried Tomato Pasta with Prawns ($13.90++) is basically pasta that is fried lightly with chilli, parsley, garlic and sun-dried tomatoes. Grilled prawns give the finishing touch to this simple yet flavorful dish.



This reminds me of the dry and slightly oily Chinese version of prawn “mee-pok” noodles. I like the sun-dried tomatoes which have a somewhat concentrated sweet flavor. Plus, they add a nice colour to the otherwise plain looking pasta!


Service was alright, with the occasional lapse of inattention as Yong Rui had to go to the counter personally to ask for the bill. This narrow café has a very cozy ambience—a nice place to chill out with friends over a good meal.


Be there from 11.30am to 3pm to enjoy their lunch menu, which changes weekly, at affordable prices!

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1:49 PM

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WELCOME!

In ancient Greek mythology, sirens are creatures which have the body of a bird and the head of a woman. They have such sweet voices that sailors who heard their songs were lured into grounding their boats on the rocks on which the nymphs sang.

To me, food are like the sirens in so many ways. Intoxicating, wonderful, beautiful and yet, so very deadly if you let them get the better of you. Food is a big part of my life and it’s meant to be appreciated and savored slowly. I admit that I am extremely particular about what I eat. If it’s not something I want to put in my body, I’d rather not eat. Some people eat to live while others live to eat. I’ve yet to discover which side of the camp I’m in… What about you?

I hope that you will enjoy reading about my food adventures as much as I like writing them. And many thanks to my family and friends who always wait patiently for me to take photos before digging in!

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