Sunday, April 21, 2013

Garfield (20th December 1996 - 14th April 2013)

I will never forget the events of this day. The day when our beloved black pug, Garfield, left us.

The night before, I was woken up by his whines. The tone of his whine was quite different from how he usually whines. I jumped out of my bed to check on him before tucking him back to bed. 

In the morning, he continued to sleep past his normal waking-up time, which was around 8am. He actually slept till past noon, which was a bit unusual of him. After lunch, I heard him whine once again - apparently he just woke up - so I carried him out for his lunch.

This time, he only ate two small bites before slumping to the ground, evidently too tired to continue eating. We gave him some small sips of water, and brought him back to his bed.

His time was almost up, we knew. All this while, he was weak, tired, and losing weight, but he still ate. With gusto too. This was the first time he refused to eat, and when a dog refuses to eat, it is usually an ominous sign.

My parents and I gathered around him as he slept, and I quickly called my younger brother and told him to return as soon as possible. Garfield was almost in a coma, being very unresponsive. 

After an hour or so, his condition stablised somewhat. His breathing became more relaxed, and he started to twitch and move a bit, which was common when he was sleeping normally. When I tapped his "holy paw" (his white paw), he flinched and drew them back slightly. Since young, he has always disliked it when anyone tapped his front paws, and will always withdraw them.  (Which was why I coined it the "holy paw".) Feeling quite relieved, we let him continue to sleep. With a heavy heart, I took a picture of him sleeping, as I knew that this could very well be the last picture of him alive.

The last picture of Garfield when he was still alive. Taken on 14th April 303pm.

After our dinner, he was still sleeping. My mother smeared some ice cream on his tongue, and to our delight, he actually licked his lips and swallowed it! Since young, Garfield has always loved sweet things, so we gave him a bit more. But after a while, he drifted back to sleep.

At 10pm, I came out to check on him again. And I realised that his eyes were wide open. I quickly told my mother that Garfield was awake, and that we should try to feed him some food now. As she went to get some porridge, I tapped his holy paw again, and... there was no reaction. I did it a few more times, but still, he did not respond. Then I noticed that his eyes were not focused - they were wide open but unseeing. 

This time, I knew with utmost certainty that his time was up. All of us gathered around him - my parents, my brother, and I. His breathing had slowed considerably. We patted and stroked him with tears in our eyes, and told him to go. We took turns to cradle him in our arms, and I realised sadly how light and limp his body was, such a big contrast from his youthful days when he was so stout and muscular.

Finally, he took three more larger breaths, and stopped breathing forever. 

The time was 1008pm. Our angel had finally left us, after 16 years and 4 months. That seems like a long time, especially for a dog - how many dogs can actually live to such a ripe old age? 16 years is exactly half my lifetime currently. During this time, I graduated from secondary school, attended junior college, got enlisted in the army for national service, went to university, joined an insurer, followed by joining my current company, which I have been here for six years. So many significant life events.

But to us, these 16 years seemed to have just flashed past. He came into our home 16 years ago and waltzed deep into our hearts with ease. I could still recall how he looked - like a monk, because of six "pimples" on his head in a 2 x 3 array! These went away after we applied some medication.

He was a really smart and healthy dog. He was actually given to us by a relative; one of his pugs was about to give birth and he promised to give us one puppy. Dogs usually give birth to a litter of puppies, and a common range is perhaps four to ten. But Garfield's mother gave birth to him and him alone. Maybe that was why Garfield grew up to be so incredibly smart and healthy, because he obviously took 100% of the nutrients.

Garfield when he was still less than a year old

Toilet-training him was practically effortless - we let him pee on a sheet of newspaper in the kitchen, praised him, and voila - he is toilet-trained. In just one day!

During that short period of time, we let him sleep in the kitchen at night. Once, I came downstairs to get some water, and just sat cross-legged on the ground beside him. He was still tiny, only around three months. He clambered into the middle of my legs, placed his small head on my thigh, and promptly went to sleep. This was the moment when I knew that my heart has been forever captured by this little black dog.

It didn't take long for him to get "promoted" to sleeping in either my brother's or my bedroom. And shortly after, he rose one more rank to sleeping on the bed. If that was not enough, he still went one step further to try and sleep on the pillow when possible. The audacity! Most of the time, however, he was content with just sleeping around our legs. That doesn't mean he will stop trying, though. I can still remember clearly how I woke up in the middle of the night to use the bathroom. Before my butt had even left the bed, Garfield had already nestled himself comfortably on my pillow.

Teaching him tricks was also easy. He learned things so incredibly fast! It didn't take us long to teach him how to "sit", "down", "die-die", and "shake hand". Even when he was around ten - already an old dog - he still managed to learn a new trick. Hi-five! During that time, after I came back from work, Garfield would always welcome me by jumping and licking. I would hold out my hand for him to launch his front paws on, and say "hi-five!". I wasn't even attempting to teach him, actually. But after several times, I decided to try saying "hi-five" out of the blue - and he did it. Who said that "you can't teach an old dog new tricks"? A year later, at the age of eleven, he learnt the command "run-run" and would break into a sprint if we were to say that while walking him downstairs.

On a related note, he was very quick in picking up names. He knew all our names, and even some of my friends and cousins'. My mother could ask him to go and call one of us down for dinner, and he will cheerfully dash upstairs to bark at our bedroom doors. We played hide and seek with him this way too; one of us will hide and another will simply ask him "Where is <name>? Go find!" and off he goes.

Garfield's tail was apparently more for decorative purposes, because he doesn't use it. He has probably wagged his tail less than five times during his lifetime. Much to our indignation, the first time he wagged his tail (furiously too) was at the vet. The vet even exclaimed, "Wow, look how happy he is to see me!" and scoffed at us when we said that this was actually the first time he wagged his tail. Maybe because of his inability to express himself with his tail, he has been blessed with a huge variety of facial expressions which have given us countless hours of entertainment and amusement.

Being too close to us during his growing-up years, he slowly thought of himself as a human. He disliked other dogs tremendously, and would shy away from them, even if it was just a chihuahua who was less than half his size. He had zero interest in dog toys. He didn't bite or chew our shoes. When playing with us, if he were to accidentally bite us too hard (just enough to induce an 'ouch!' with no blood, of course) he would apologise. How does a dog apologise? Garfield did it with an apologetic wave and nudge with his paw, along with a guilty expression.

See no evil.

Water was probably the biggest fear in his life. Garfield would instinctively know when it is time to bathe, despite having no warning signs prior to calling him. (Or maybe there were, just that there were too subtle even for us to notice.) One call and he would be hiding under the dining table, refusing to come out despite repeated coaxing. We had to resort to yells and scoldings and promises of beating his butt before he finally yielded and emerged unwillingly. It took us some time to find out one of the warning signs which we missed out previously - that of my mother removing her wristwatch, which she does so every time before bathing him. He was just so observant!


(A video of us trying to get him to bathe, taken probably around 2005 or 2006. He knew it was time to bathe even before seeing my mother remove her wristwatch, and fled to safety under the chair. When we managed to coax him out with the promise of food, he went back to the chair once he saw my mother remove her wristwatch, at 00:49.)

When I tried to bring him to the beach, his eyes practically widened in horror as he saw the huge expanse of water beyond what the eye could see. Then he plonked down on the sand and refused to get up.

I prefer the hot sand to the horrible sea

Noooo! Don't make me!

In our old living room, we had three chairs. Two normal ones and a very comfortable black arm chair, which Garfield was banned from. I call it "the forbidden chair". He was not allowed on it because the black fur he sheds was practically invisible on it, and would end up sticking to my mother's clothes (she uses it the most). So, similar to the Pandora's Box theory, Garfield ended up yearning for that seat. And he was smart (or is it sneaky?) enough to use it only when he knows my mother is not around (because the rest of us don't prevent him from using it). For example, when she has retired for the night, or when she was not at home. So when my parents were using the living room, he will just sleep on one of the normal chairs.

There was one incident, however, when some relatives came over for dinner. My two cousins sat on the normal chairs while watching television. Garfield was obviously agitated and frustrated, and sat there glaring at them. After a few more minutes of futile waiting, he decided that he had "no choice" but to use the forbidden chair.

This incident let us know the extent of his intelligence. We learnt that Garfield was actually capable of reasoning to a certain extent. And what made it clearer was when my mother strode over to give him a earful - and Garfield ignored her. Previously, if my mother caught him red-handed (or is it red-pawed?) on the forbidden chair, he would look extremely guilty and either get off hastily or try his luck by rolling over, pleading for her to let him sleep. But this time, he stood firm and refused to budge. It's as if he was saying "Look, it's not my fault. The other chairs are taken, so I had no choice but to use this." My mother was so tickled by this that she let him use the chair for the rest of the night.

On the normal chair...

...and on the forbidden chair

As I mentioned previously, Garfield loves sweet things like mooncakes, red bean buns, lotus seed paste buns, and so on. These can work him into a frenzy, especially mooncakes. During the mooncake festival, he knew that my parents would always eat mooncakes after lunch, so once they finish their meal and stand up, he starts to jump and spin around with excitement. The same goes for when my father comes home from work at night; both he and my mother would sit at the balcony with a drink and some mooncakes. So Garfield would quickly rush to the balcony and wait for them there, and sometimes he gets so impatient that he would bark at them to hurry up and feed him mooncakes. Ah, such fond memories.

But for these foods, he still knows that they are treats. We don't know when it first started, but to Garfield, watermelon is a right, not a privilege. When we say the word "watermelon", his ears perk up and he dashes over, demanding to be fed. If we refuse - or maybe just a bit slower in giving him his watermelon, he gets really angry.

Back off, pal. This is MY watermelon.

Due to all the good food that we had been feeding him (but nothing salty or not recommended for dogs), he ended up getting sick of eating dry food for lunch everyday. We had to resort to "agitating" him by pretending to steal his food - that would an angry warning bark from him, followed by him eating the food. It seems that "if others want my food, it makes it more tasty". As time goes on, Garfield became accustomed to eating his dry food only if we wanted to snatch it. 

So there was one incident when a guest was at our place, and my father told her that "our dog Garfield is a Christian. He prays before every meal." And we placed his bowl on the ground. Garfield strolled over and bowed his head over his food - really very much like someone praying before his meal! Of course, in reality he was just waiting to see if we wanted to grab his food; his eyes were darting left and right in anticipation of us going over.

Garfield loved the big garden at our old house. It was his playground... and also his toilet. He was free to pee and poo anywhere. Whenever there were any intruders at the garden, we would tell Garfield "bird-bird!" or "cat-cat!" and he will dash out, snorting (like a pig, actually) in indignation to chase them away.

When we shifted house, he took it quite hard. For one thing, his toilet - once the size of a 5-room HDB flat - had suddenly shrank to a tiny patch of soil right outside our door. He refused to use it. In the end, we brought him downstairs around three times a day for him to do his business. He enjoyed those walks, and would sometimes take his own sweet time sniffing around while we waited under the hot sun. And once he was done, he would sprint back to the lift, dragging us behind him.

His sense of time was also screwed up at our new place. Prior to shifting, he knew all our routines - especially the time my father goes/comes back from work. My father comes home for meals, so on weekdays he leaves at around 830am / 2pm / 650pm and comes back at 1230pm / 430pm / 9pm. Garfield grasped all these timings with unerring accuracy, and would usually be at the door ten minutes before my father comes back. But at our new place, Garfield lost all these. It took him around two months before he got used to it again. The stress evidently took its toll on him during this transition period, and we could tell that he had aged considerably that year.

But after he adapted, life became like a retiree's. Every morning, once he woke up, he would walk slowly to the living room and jump up on the dining room chair to have breakfast with my mother. Following that, he would go to the balcony to suntan and enjoy the breeze. Such a wonderful life!

I want my breakfast. NOW.
However, he also craved for our company even more. Partly its because we did not have a maid now, so he had no backup. My mother had to inform him verbally before going out; if not he would break out in a fit of frenzied and angry barking when the door closes. So before she goes out, she would tell him to wait for her, that he is a good boy, etc etc - and he wouldn't make any noise anymore.

But that doesn't mean that he can't throw tantrums. And since my room is his room, my stuff would incur the wrath of this black dog if no one is around. He would stand up and sweep everything off the bay window to show his displeasure.


My room bore the brunt of Garfield's wrath. The things he knocked down were from the bay window (where Yoshi is)

Another example - I don't know how he managed to push the things so far from their origin

To add on to this, as another example of his incredible observation skills, there was once when my mother was tidying her wardrobe and took out some clothes to lay on the bed. This was always what she does before she goes out, and apparently Garfield knows this. Thinking that she was preparing to go out, he immediately went to my room to knock down my stuff in anger. It was hilarious! While at our old place, he would also notice what I wear in the morning. If it was office clothes, he would continue to sleep. If it was casual clothes, he would jump up from bed, hoping that there was a chance that we could bring him out for breakfast.

Slowly, the ravages of time caught up with him. One day, he couldn't jump up on the dining chair anymore and whined for us to carry him up. From that day onwards, this became the norm. His eyesight started to deteriorate due to cataracts, and he started to bite at our fingers whenever we came near, because to him, fingers usually have food. Despite eating the same amount (sometimes even more than his younger days), he began to lose weight. His hearing deteriorated, and his mind too due to dementia. I could still remember him being so excited over mooncakes in 2010; a word of "mooncakes" would send him sprinting over with anticipation. But in 2011, that word did not mean anything anymore. He started to pace around unceasingly, and could simply walk around the dining table or up and down the corridor for hours. Not long after that, he became unable to control his bladder and bowels. Halfway through, we also suddenly realised that Garfield has not barked for quite some time. All this while, although his mind had apparently been ravaged by dementia, he would still subconsciously wait for me by the main door if I were to come home late. But as he approached 16, even this was lost.

All these happened in such a short while - just a span of around two years plus. Considering that he was still healthy and energetic till the age of 14, the deterioration really occurred at a very fast pace. Before we even noticed it, he was already old and senile. When he hit 16, he was already skinny beyond measure; all his ribs were visible. His neck was so weak that his head was perpetually drooping, and he needed a lot of assistance when eating - we had to support his neck and hold it up to make it easier for him to swallow. And finally, around two weeks before his departure, he stopped walking, too weak to even get up.

Garfield was cremated on 16th April morning. Before the cremation, he looked so peaceful. I read out the letter that my elder brother wrote for him from UK.


Then, as I gently stroked and patted his round but cold head, I spoke to him, digging my nails into my flesh to keep my composure and to prevent my voice from breaking. I told him not to be so anti-social at the other side, and to learn how to make friends and accept other dogs. I told him to wait for us to finish our own journeys first before we go and look for him, and partly for my mother's sake, I said that I knew he would understand that we would take some time to arrive - and that he wouldn't want us to arrive there prematurely. Then I kissed his cold forehead one last time and said our last goodbyes.

That night, I posted an update on my Facebook status. On it, I left the following words for him.

"Goodbye, our beloved angel. 16 years and 4 months was blissfully long and yet painfully short. People have always told us that you were such a lucky dog - but in reality, I think we were the lucky ones instead to have you in our family. Thank you so much for all that you have given us these years. Please be patient and wait for us to finish our own individual journeys before we meet again. You will be in our hearts forever and ever."

I know that every dog is special to their owner. But I could tell that Garfield was the special one among all the special dogs out there, with his human-like thinking, antics, and expressions. To us, he was simply too unique and irreplaceable. The pain of losing him was so much that we have decided not to own another dog again. Because no other dog will even come close in comparison. Even my father, whom I have never seen show any signs of weakness, was in so much grief that I found it heart wrenching.

Till we meet again, Garfield. I hope the concept of time is different over there, and that one day there would be equivalent to one year here, so that you wouldn't have to wait too long for us to join you. And when we meet again, I will hold and hug you so hard and never let go. Please don't forget us, because we will never forget you.

Wednesday, April 17, 2013

Chinese chicken stew

Chinese chicken stew (serves 3)

This is actually my mother's recipe, which was passed down from my paternal grandmother.

Chinese chicken stew
Ingredients:

6 drumsticks, each chopped to 4 pieces
3 potatoes, roll cut
2 carrots, roll cut
1 large white onion, chopped into cubes
100g of shiitake mushrooms, cut into quarters
2 teaspoons of garlic, finely chopped
3 tablespoons of Chinese cooking wine (花雕酒)
1 tablespoon of corn flour
2 shallots, finely chopped
Salt
Pepper


Instructions:

1) Mix the Chinese cooking wine with some salt and pepper.
2) Heat some oil on a large pan, then fry the shallots and garlic. When they turn slightly brown, add the white onions in.
3) After a while, add the chicken pieces, potatoes, carrots, and mushrooms in. Stir well.
4) Around 5 minutes later, add the sauce from step 1 in, along with a small bowl of water.
5) Once it has boiled, turn the fire low and let it simmer for around 30 to 40 minutes.
6) Mix the corn flour with a bit of water, then slowly add it into the pan while stirring continuously. This is to prevent the corn flour from clumping together.
7) Serve.

Tuesday, April 16, 2013

Health checkups and examinations

After suffering a painful gout attack a month ago, I decided that it was time for a blood test again. Knowing that that was going to be quite a bit of feasting coming up, I took it last Saturday early morning, before a $1,200+ lunch for six pax at Shabu Shabu Gen and a substitute Morton's steak dinner at a friend's place. Before the results were out, this was the true safety window when I could throw caution out of the window and eat whatever I want. 

Somehow, this reminds me of when I was in primary school. While mugging for exams, obviously I couldn't (or not supposed to) slack. But the safety window was when exams were just over - that was when I could enjoy my freedom for a short period of time. Once the results were out, however, I wouldn't be allowed to have fun if my results sucked. (Which happened occasionally if I were to get below 95!)

The results came three days later. My heart sank when I saw the multiple 'H's on the report (stands for 'High'). My total cholesterol, total/HDL ratio, LDL-cholesterol, and uric acid were all high. Argh! 

Time to watch my diet. No more kway chiap, foie gras, scallops, and less alcohol and seafood. My life has lost so much meaning... sobs

Monday, April 15, 2013

Still or sparkling water?

"Sir, would you like still or sparkling water?"

This is a trap which restaurants like to use. It gives you the impression that you only have these two choices. But either choice will probably make you poorer by around ten bucks, when plain iced or warm water would do. I had lunch with some colleagues today, and one of them came early and fell for it, ordering two bottles of still water. On the same note, compared to sparkling water, still water does sound a bit like plain water, so I suppose this helps to re-emphasise the trap.

I remember falling for it at Seoul Garden several years ago too. At the counter, I was asked if I wanted ginseng or tom yum soup base. Thinking that I had to choose between the two, I went for ginseng - and was promptly charged an additional few dollars. Only after we had eaten halfway did we realise that we could have just opted for the plain soup base!

Maybe I should use it in my job too.

"Sir, would you like to top-up $500,000 or $1,000,000 into your portfolio?"

"Madam, which one do you want? A $1,000,000 term plan or a $100,000 whole life plan? Both cost the same..."

"Boss, I am okay with an increment of either $1,000 or $1,200. Which one would you give me?"

Wednesday, April 10, 2013

Oenotheque by Wine Universe @ Millennia Walk

Next item on the Palate list - Oenotheque by Wine Universe, at Millennia Walk. Wine Universe (located just one store away) is a wine retailer and brokerage in Switzerland.


Omelette de Crabe et saumon, $22
A very refreshing starter. It was a medley of cold crab and salmon stuffed omelette, with avocado puree, creme fraiche and avruga caviar. 


Soupe du Chalet de Gruyere, $14
Traditional Swiss soup with cold cuts, herbs, and gruyere cheese. We haven't tried Swiss soup before, so this was quite a welcome change.


Risotta au safran et son demi-homard frals, $40
Lobster risotto with mascarpone, baby spinach and parmesan shavings. The lobster was quite large, and it was cooked just right. The lobster meat was not too tough (I find lobster meat to be more tough compared to prawns and crayfish) and tasted succulent. The risotto was not too rich and good enough on its own too.


Joues de porc Korobuta en cuisson lente, $34
Kurobuta pork cheeks that were "twice cooked" with butternut puree, baby vegetables, and port wine sauce. This was good too! The pork cheeks were laced with just a bit of fat... enough to make me eat all of it without too much guilt. And the best parts were the areas which were slightly burnt and crispy.


Oenotheque is a treasure find within the Palate list of restaurants. One could tell that the chef has experience and uses good quality ingredients too. Definitely going to visit this place again.

Sunday, April 7, 2013

The Gap-Rule

Quote from episode 47 of Gintama:

"The Gap-Rule : For a man who is usually bad, one act of kindness will improve our impression of him tremendously. However, on the other hand, for a man who is usually good, one little bad thing will turn him into a villain."

How very true.






Monday, April 1, 2013

104% of maximum heart rate

While using the elliptical trainer this morning during my gym session, I decided to push myself harder. At the end of the session, I used the handle bars to measure my heart rate. It came up to a shocking 195. And I felt somewhat uncomfortable for the rest of the day in an indescribable way. 

So I went to check up on exercising and heart rates. Various websites gave around the same information, that the maximum heart rate should be 220 minus your current age and that while exercising, we should always target a heart rate of 50% to 85% of our maximum heart rate.

That makes my maximum heart rate 188, and a target exercise heart rate of 94 to 160. How the hell did I manage to hit 195, which is more than my maximum heart rate? Either the machine was faulty, or I really over-exerted myself. But one thing for sure is that I should definitely lower the intensity of my workouts. 

Saturday, March 30, 2013

Da Paolo @ Holland Village

The last time I visited Holland Village was like, a decade ago. Seriously! I have generally avoided Holland Village in the past because parking was a nightmare, and the place was usually too crowded. Now that there is a train station right at its doorstep - and a 50% discount on Da Paolo here (via AMEX Palate) - I decided to drop by with my gf.


Carpaccio Manzo, $24
Thinly sliced beef tenderloin, with rocket salad and parmesan cheese. The beef was totally raw, by the way - 'carpaccio' refers to thin slices of raw beef. I found it a bit too thin to have much beef flavour, so this was just average.


Zuppa del Giorno, $13
This is actually cream of pumpkin soup. I thought the breadsticks were quite unnecessary, actually. The soup still tasted not bad - at least it didn't have that 'instant' kind of taste.


Tagliatelle Granchio, $28
Tagliatelle pasta with crab meat, tomato, cream, and vodka. I liked this dish; the ingredients were combined together quite well to give a unique taste. There's almost no vodka taste in it though.


Spaghetti al Nero di Seppia, $27
Squid ink spaghetti with cuttlefish. This is obviously the kind that gives you black teeth, black lips and a black tongue. I found the cuttlefish to be quite tasteless, while the spaghetti was nothing special. 


Tiramisu Da Paolo, $13
According to the menu, this had ladyfinger biscuits, coffee, mascarpone cheese, valrhona, chocolate, and marsala. This tiramisu was good! It was rich and yet not too creamy.


This dinner was average (after discount). I wouldn't make a trip down here just for this, but I wouldn't mind dropping by just for desserts after dinner.

Sunday, March 24, 2013

Moonlight and Melancholy

I have been feeling a bit troubled lately, mainly due to work. And somehow, this was conveyed very strongly when I played the piano today. Due to my mood (actually, I was feeling melancholic as well), I selected solemn and slower songs to play - Beethoven's Piano Sonata No.14 in C sharp minor Op.27 - Adagio Sostenuto (more commonly known as Moonlight Sonata) and Beethoven's Piano Sonato No.8 in C minor, Op.13 - Adagio Cantabile (also known as Sonata Pathetique). 

Although I have played these pieces many years ago, today was very different - I felt totally drawn in by the music, and somehow the left hand's octaves near the beginning of the piece reminded me of church bells ringing mournfully in the distance. And while playing, I felt myself struggling as I brought out the emotions of the piece, never so powerfully before. I doubt if I had ever played this piece so well or felt moved by it as much as today. Which would probably not be possible if not for my mood today.

While my troubles were still there, I felt immensely better after playing. In actual fact, nothing has changed - my circumstances are still the same. But somehow, I felt a calm inside me, slowly pushing away my troubled thoughts.

This is why my piano never fails me. It is always there for me, for me to seek refuge in, for me to communicate using my fingers, without words.

Othello's Cafe-Bar @ Greenwood

Stumbled upon this place by accident, after we turned up at Bronte Australian Restaurant at 8 Greenwood Avenue for brunch, only to find out that it has mysteriously become 8 at Green instead (and was closed too). So we just walked around the area and decided to try this place (4 shops down, at 12 Greenwood Avenue).


Othello's Big Brekkie, $18
Scrambled eggs, a slice of country ham, two country sausages, back bacon, baked beans, mushrooms and a cup of fresh fruit salad. Served with farmhouse bread and oven roasted tomato.

The portion was actually quite moderate, so we were not too full after eating. The scrambled eggs, ham and bacon were quite okay, but the hash browns were a little too oily. The sausages were really bad - it didn't really taste like sausages, for one thing - but the texture also felt like some overly mashed meat.


Duo of Eggs Benedict & Florentine, $14
This was a nice combination of Eggs Benedict and Eggs Florentine - I say this because I like both. But I am sure that if you only prefer one, you can let the waiter know and they can serve only one type. This was still good, though I felt that the hollandaise sauce could be stronger, and the eggs could be a tiny bit less cooked. But the smoked salmon was a pleasant surprise, as they actually gave some fatty portions. I am not sure if that was intended, though! Still, this dish was not bad overall, and $14 is really pretty reasonable.

Wednesday, March 20, 2013

UK = Britain = England?

I have always been confused over UK, Britain, Great Britain and England - are they the same? (Geography was never my forte in secondary school) So I went to Google.

The official name of the UK is actually 'United Kingdom of Great Britain and Northern Ireland', which is made up of four constituencies - England (capital is London), Scotland (Edinburgh), Wales (Cardiff), Northern Ireland (Belfast). England, Scotland and Wales form Great Britain together, so Great Britain is basically UK minus Northern Ireland.

Naturally, the next question is, why is only Northern Ireland included in UK? What about the rest of Ireland? It turned out that before 1922, the whole of Ireland was included in UK. But after years of civil war, Ireland became a republic in 1921. Britain then negotiated with Ireland to keep the six counties in the northeast portion of Ireland, and thus, Northern Ireland was formed.

Map of UK. Source: indiancompass.com





Monday, March 18, 2013

C'est la vie

During my trip to Hong Kong two months ago, I bought a lip balm, but couldn't find it when I came back to Singapore. I spent two months looking for it, and even refused to buy a new one despite my lips becoming cracked at times.

Yesterday I gave in and bought a new one. And guess what? Today, I found my old lip balm. Nestled comfortably inside my stationary holder, no doubt thanks to the part-time maid.

Oh, the irony.

Sunday, March 17, 2013

Gout is ouch

Had some drinks with my colleague two nights ago, and I admit that I had a bit too much and was half drunk. When I reached home at around 130am, I felt a slight pain in my right knee - that's strange, considering that I didn't fall down on knock it against anything the whole day.

The next morning, it was slightly worse, but I could still get around with just a slight limp. I drove out to Marina Square to attend a piano recital, and throughout the day, the pain got worse until I was really limping. While driving to the dinner venue, I knew that I couldn't make it anymore - even driving was a feat, as the pain was worst whenever I switched from stepping on the brakes to the accelerator and vice versa. In the end, I cancelled dinner and used two feet to drive - left foot on the brakes.

I already knew the cause of the pain - gout. I got it on my right ankle exactly three years ago - and did a blood test, which came out mildly positive on the uric acid part. Since then, I have been reducing my food intake in terms of purines - the worst culprits were offal and beer, which I have reduced significantly. But alcohol in general was also a trigger, as it interferes with the elimination of uric acid from the body. So I guess that the multiple servings of whiskey that night really caused it to happen.

I doubt if I would be able to go for work tomorrow, as my right knee is still painful and swollen. The affected area even felt very warm, and I had to resort to using a walking stick these two days. Oh well. Looks like I really need to watch my food (and alcohol) intake again.

Types of cheese

I have always liked cheese, but never knew the differences between cheese types (other than taste, which I only have two adjectives: nice and not nice). So I took the chance to do a bit of research (mostly from Wikipedia). I started from the NTUC Fairprice Finest outlet at myVillage, where I jotted down some cheese types and assumed that they would be the more common ones.

Here goes.



Blue cheese

Blue cheese. Source: www.whatscookingamerica.net
Blue cheese can be made from cow, sheep, or goat milk. A type of fungi called Penicillium is then added, which gives the cheese its smell and veins. Other kinds of bacteria are also allowed to grow on the cheese, and some of them are responsible for its pungent smell, which is commonly likened to foot odour or other human body odours. Eww.



Blue Stilton

Blue Stilton cheese. Source: www.tuxfordandtebbutt.co.uk
Blue Stilton is a special type of blue cheese, and is made only from Derbyshire, Leicestershire and Nottinghamshire. It is always made in a cylindrical shape, and has its own crust. It is often eaten with celery or pears, thus is commonly added to cream of celery or broccoli. Blue Stilton can also be eaten with crackers or bread, and is also used to make blue cheese sauces for steaks or salads.

The recommended alcohol to be drunk with Blue Stilton is port wine or sweet sherry. The rind of the cheese can be eaten, unlike some other cheeses.


Provolone

Provolone cheese. Source: www.thedailygreen.com 
Provolone is an Italian cheese, and can come in many shapes. It is a full-fat cow's milk cheese, and there are actually several sub-categories of Provolone with widely-varying tastes. For example, the Provolone Piccante has a very sharp taste, while the Provolone Dolce is significantly milder.


Brie

Brie cheese. Source: www.southportgrocery.com
Brie cheese is named after Brie, a region in France. It is made from cow's milk and is soft, pale in colour, and has a rind of white mould (which is usually eaten). The ageing process typically takes around four to five weeks, and if left longer, the cheese changes in several aspects. It tastes stronger, turns darker, loses some moisture, and the rind also becomes darker and crumbly. If left long enough, it becomes known as Black Brie.


Pecorino Romano

Pecorino Romano. Source: www.igourmet.com
Pecorino Romano is an Italian cheese that is made using sheep milk. Compared to other cheeses, it is considered hard and salty, which probably explains why it is often used for grating. Thus, it is commonly used on pasta dishes with richly flavoured sauces, such as carbonara. 


Gouda cheese

Gouda cheese. Source: www.freepik.com
Gouda cheese is a Dutch yellow cheese made from cow milk, and unsurprisingly, it is named after the city of Gouda in the Netherlands.

Interestingly, Gouda cheese is better described as a 'style of cheese making' rather than a kind of cheese, because its taste depends significantly on how much it has aged. As it ages, it develops a caramel sweetness and slight crunchiness. Young Gouda cheese is usually used in sandwiches or as a snack on its own. Older Gouda cheese (12 months and above) is best accompanied with strong pale beers.


Parmigiano Reggiano / Parmesan cheese

Parmigiano Reggiano. Source: www.maccheronibrighton.co.uk
Parmigiano Reggiano is a hard and granular cheese, and comes from certain provinces in Italy. It is made from raw cow's milk, and the only other additive allowed is salt. The cheese is submerged for 20 days in brine tanks, and absorbs the salt. It is aged for an average of two years. Like Pecorino Romano, it is also often grated over pasta dishes or soup. 


Camembert

Camembert. Source: www.ilovecheese.com
Camembert is a French cheese, and is made of cow's milk. It is aged for at least three weeks, and its most distinctive feature is its softness and creaminess.


Cheddar

Cheddar cheese. Source: www.athenapizza.net
Cheddar cheese is made from cow's milk, and originated from England. It is slightly crumbly and harder than most other cheeses, and its colour can range from pale yellow to near-white, though some are artificially coloured. The typical ageing process ranges from three to 18 months.


Feta cheese

Feta cheese. Source: www.igourmet.com
What differentiates feta cheese from most other cheeses is that is made from sheep's milk, or a mixture of sheep and goat's milk. It is traditionally made in Greece. (Maybe that's why Greek salad has feta cheese?)

Feta cheese is often used as a table cheese, baking, in salads, pastries, or simply with olive oil. It is aged for at least three months, and its texture can range from soft to firm. The firmer varieties are supposedly of higher quality, and these should be creamy and infused with aromas of ewe's milk, butter, and yogurt.


Gruyere

Gruyere cheese. Source: www.gourmetwines.com
Gruyere is a hard yellow cheese originating from Switzerland. It is sweet and slightly salty, and age is the major determinant of its flavour. For example, when young, it is creamy and nutty, but as it ages the flavour becomes more earthy and complex. When fully aged, which is around five months to a year, its texture becomes slightly grainy.

It is one of the best choices for baking, as its taste is distinctive and yet not overpowering. It is commonly used in fondues, French onion soup, or in some sandwiches. As a table cheese, it can also be grated on served with salads or pastas. The best wine accompaniments for Gruyere cheese are white wines, especially Riesling. 


Mozzarella

Mozzarella cheese. Source: www.athenpizza.net
Mozzarella cheese is an Italian cheese made from either buffalo's or cow's milk. It is white in colour, and is semi-soft. It is high in moisture, so it spoils more easily and is usually served on the next day after it is made. But in supermarkets, we usually see it immersed in brine. Mozzarella cheese is very popular in pizzas and pastas. 

Tuesday, March 5, 2013

Buyan Russian Restaurant and Caviar Bar @ Duxton Hill

It has been a long time since I had Russian food, and since Buyan (I keep on typing buaya by accident) was on the Palate list of restaurants, I decided to bring my friend here for her birthday celebration.

Located at 9/10 Duxton Hill, it was a ten minute walk from Tanjong Pagar MRT station. Despite having the address, I missed the place twice as its signboard was not prominent at all. And it seemed more like a bar rather than a restaurant.

Borscht soup, $13
Borscht soup is probably the most well-known Russian dish that most people know. One of the main ingredients is beetroot, which is responsible for the reddish-purple colour.

Having tasted authentic Borscht soup when I went to Moscow five years ago, this didn't impress me. I found it a little too sweet too.


Stchi, $11
If I recall correctly, the waiter pronounced this as "shee". It is basically Russian cabbage soup, and is very popular in Russia as one does not get sick of it easily. Thus, it has become a staple food in Russia, and a Russian saying explains it all: "One may become fed up by one's own father, but never by stchi!"

Compared to the Borscht soup, this was lighter and easier to drink, albeit nothing really special.


Pelmeni, $18
Pelmeni is something like Russian ravioli, or if we 'translate' it to Chinese, it's like meat dumplings. Out of all the starters, I thought this was the best. There was a very unique flavour to it (I can't place it exactly though) and the meat inside was also quite juicy.


Shashlyk, $38
Chicken, lamb and trout, all charcoal grilled. When it came, it was only slightly warm. The trout was a bit dry, and the lamb was also not juicy enough.


Beef Stroganov, $30
This was better than the other main course. The beef was slow cooked and served on mashed potatoes, and drizzled with mushroom sauce. The potatoes were very soft and creamy, while the sauce was rather rich. Combined together, they made the dish a bit too rich and filling, but taste-wise it was still pretty all right.


Bird's Milk, $12
I have no idea why they call this bird's milk, since it is actually souffle with chocolate. And when it came, we wondered if they had gave us the wrong dish - this didn't look like souffle at all! Souffle is supposed to be a lightly baked cake, but this tasted almost entirely of cream. I wouldn't recommend this dish.

Sunday, March 3, 2013

Angus Steak House @ Ngee Ann City

Angus Steak House has been in Ngee Ann City for more than ten years, comfortably tucked at the boundary of Takashimaya departmental store on the fourth floor. It was my first visit here, and to celebrate my father's birthday. As my father (and I) were huge fan of steaks, I decided to try out this place as we had already tried Morton's and Lawry's before.

Prices of the steaks ranged from $40+ to $60+, depending on the size and cut. My advice is to go for the largest cut (300g) because of the value-for-money. For example, 300g of ribeye costs $63, but 250g already costs around $56. And top up $10 to make it a dinner set - comes with bread, soup, starter, salad, and dessert. 


Hors d'oeuvre - chicken
For the starter, we had a choice of chicken or fish. I found this to be normal only, but my mother fancied it.


Hors d'oeuvre - threadfin fish
Nothing impressive about this dish. I thought the chicken was slightly better than this.



Bread
The bread was freshly toasted, and once you remove its cap, you can see a bit of steam wafting out. It was quite delicious and crispy, though I think they were a bit too stingy on the butter. I didn't request for more, though I am sure they wouldn't mind serving extra. 


Crab meat chowder
This was quite disappointing - there was zero taste of crab inside. I managed to find one miserable piece of crab meat inside, and even this piece did not taste like crab.


Green salad with Japanese salad sauce
The dressing was probably a mixture of Japanese soya sauce and a bit of sesame oil. This wasn't done uniformly; mine had a bit too much dressing while my mother's had practically none.


Charcoal grilled ribeye steak, medium rare. $63 for 300g
Finally, the main course. My father, brother, and I ordered the 300g ribeye steak each. Firstly, there was no way this steak could weigh 300g. It was too thin, for one thing. And my mother has always prepared 1kg of beef for our Sunday lunches for four of us - and our four orders of 300g steaks did not even appear to come close! It should be 1.2kg in total, but it seemed more like 800g.

But the steak was done pretty well, and it was extremely tender. The Japanese sauce appeared to be a mixture of radish, Japanese soya sauce, and probably some miso - and it was a welcome change to the common red wine or black pepper sauce. But I found the lime and butter quite unnecessary, as it seemed to clash a bit with the steak.


Charcoal grilled sirloin steak, medium. $58 for 300g
Compared to the ribeye steak, the sirloin steak was slightly tougher, but on its own, it could already be considered quite tender. The beef flavour for this was a bit stronger than the ribeye, so this was quite good as well. 


Tiramisu
For desserts, we had a choice of either tiramisu or ice cream. The tiramisu was pretty good; served in a modest portion and ended the meal on a nice note.


Compared to Morton's or Lawry's, Angus Steak House is cheaper and you get to try a much wider variety of food. The food is not fantastic, especially the starters and so on, but the beef is still all right. However, when it comes to service, it fairs much more poorly. While the service staff were definitely not rude, they were obviously inexperienced, and either fumbled when serving us, or did not seem to know where to place our bread and starters. 

And finally, if you are having dinner here, don't ever get a window seat. Angus Steak House actually faces Orchard Road, and the spotlights for Ngee Ann City actually shine right in - it was extremely glaring and uncomfortable.

Saturday, February 23, 2013

Thanks, but no thanks

On my way home today, at Lorong Chuan MRT, a family of four were proceeding to exit the gantry. The son, around five years old, tapped his card excitedly and went through. His elder sister, around seven years old, received a 'Card Failed' message and was unable to exit. 

The son, on the other side, quickly tapped his card on his sister's gantry and yelled, "Jie! Now you can come out!"

Friday, February 22, 2013

A blessing in disguise?

I fell sick recently. It was nothing major; just a slight fever that went away in a day. But in hindsight, I was really glad it happened.

On the day I fell sick, I ate too much for lunch (ordered too much at Hong Lim Food Centre). And it made me immensely uncomfortable, probably exacerbated by the fact that a fever was coming three hours later. During my company dinner that very same day, I think I ate only a third of my usual portion.

All this while, I have been thinking of cutting down on my food intake for health reasons. But I was never really successful, mainly due to a lack of discipline. This fever simplified things, because I started from a smaller appetite. It was far easier to start from this point compared to 'starving' myself if things hadn't changed. Of course, only a week has passed, but I have managed to gain momentum - I think my body is slowly adapting to a smaller food intake, and I get full more easily.

Next was my energy level. Being sick forced me to rest. And one long night of sleep did wonders in helping my body recuperate. I felt much more energetic when I had recovered, and started the work week seemingly anew.

But this coincided with a particularly busy week, and by the end of the sixty-odd-hour week, I was back to feeling exhausted. Had better recuperate this weekend!

Monday, February 18, 2013

The dreaded message

After ten years of peace, I finally got the dreaded message:

(Fm: MINDEF) You have a National Service Call-Up Notification. For more details, go to www.ns.sg or call 6446 7636. For assistance, call 1800-eNSNSNS(3676767).

I was hoping that they would forget me until I was past the reservist age, but looks like that was just wishful thinking. And it was two weeks in September - the same month as my intended two-week Europe trip! But fortunately, I was posted back to Paya Lebar Air Base and not some random signalling or infantry unit. Oh well. It should be less stressful than work, anyway.


Sunday, February 3, 2013

Alligator Pear @ Fairmont Hotel

Had a buffet breakfast at Alligator Pear, which was located on the 8th floor of Fairmont Hotel, right beside the swimming pool.


Breakfast by the poolside at Alligator Pear
It was certainly refreshing to have breakfast by the poolside, preferably without screaming brats around too. Today the weather was good in the sense that it was cloudy with a slight breeze, so we sat outside without any discomfort. If it was sunny, I think we would have gotten a table under the shade instead.

The food was only decent in terms of quality and variety. It was the standard international buffet breakfast spread, with fruits, yogurt, sausages, bacon, ham, local foods like nasi lemak and fried bee hoon, and an egg station where you can choose to have your eggs scrambled, fried, poached, or cooked as am omelette. There was a good spread of breads too, but this was totally ruined by the presence of birds. Three kinds of birds, to be precise - sparrows, crows, and mynahs. They certainly enjoyed themselves there as they helped themselves to the bread (fortunately the other foods were covered) and to the swimming pool water. It seemed like some bird haven, and there wasn't enough staff to shoo the birds away. Naturally, we gave all the breads a miss.

The buffet breakfast cost $36 per pax. With the Feed at Raffles card, I only paid $42.37 for two pax, but I probably wouldn't visit this place again. The ambience may be good, but the hygiene issues caused by the birds coupled with the average food quality don't make it a compelling case for a revisit.

Food For Thought @ Singapore Arts Museum

Second visit to Food For Thought. We arrived at 1140am on Saturday, and the place was full. 15 minutes later, we got a table.

Having tried their Full Works before - and experiencing how enormous it was - we decided to just order one order of it with two starters.


Zucchini with Almond and Cheese, $4
I need to be honest about this starter. It was... terrible. When we ordered it, we had no idea that it was a baked dish. The cheese was tasteless and clashed horribly with the almonds, so we ended up just digging out the zucchinis, which was at least still average. Somehow, this starter seemed to be a case of synergy gone wrong - where 1 + 1 gives you less than 2.


Fries with Rosemary Garlic salt, $5
The portion came out much larger than we expected. While this was fried quite well with little oil, I found the rosemary garlic salt to be too bland.


Today's visit was a bit disappointing due to their starters. Fortunately, their Full Works was still very good, so in the future we will just stick to it with no starters.


Past visit:
27th July 2012