Making a list, checking it twice

16 11 2014

I’VE BEEN searching the Christmas shop window displays so much lately that I must have seen more windows than a Medieval artist working on stained glass.  Not that I’m complaining.  I guess the phrase “the most wonderful time of the year” also does apply to the visual feast that is the vitrines.  Besides, whatever retail therapy I do is in the pursuit of making someone happy, my contribution to a little more altruism in this world.

And I couldn’t think of any other better way to wait out an hour–long torrential downpour than in the confines of well–appointed shops, ensconced and out of the rain.

Blue is indeed the warmest color.  Louis Vuitton always does an excellent job dressing up their windows.  For this holiday season, it coincides with the Delphine Arnault–Nicolas Ghesquiere–initiated project dubbed “Celebrating Monogram,’ in commemoration of the house’s 160TH founding.  This is my favorite – “F.G.” stands for the iconoclast, THE Frank Gehry.

Blue is indeed the warmest color. Louis Vuitton always does an excellent job dressing up their windows. For this holiday season, it coincides with the Delphine Arnault–Nicolas Ghesquiere–initiated project dubbed “Celebrating Monogram,’ in commemoration of the house’s 160TH founding. This is my favorite – “F.G.” stands for the architecture iconoclast, THE Frank Gehry.

 

If there is ever any doubt as to who is paying homage to the monogram at this display.

If there is ever any doubt as to who is paying homage to the monogram at this display.

 

Frank Gehry's celebration of the monogram is structured, contemporary, cutting edge.  Much like the Fondation Louis Vuitton, this bag is a "cathedral of light" and a "miracle of intelligence, creativity, and technology."

Frank Gehry‘s celebration of the monogram is structured, contemporary, cutting edge. Much like the Fondation Louis Vuitton, this bag is a “cathedral of light” and a “miracle of intelligence, creativity, and technology.”

 

I know someone very close to me who will love everything on this display.  I’ve never been one to fall head over heels over Louis Vuitton.  But these, I’m feeling like I could love these too.  Okay, “like,” I mean I could like these too.

I know someone very close to me who will love everything on this display. I’ve never been one to fall head over heels over Louis Vuitton. But these, I’m feeling like I could love these too. Okay, “like,” I mean I could like these too.

 

This is Comme de Garçons’ Rei Kawakubo’s interpretation of the Louis Vuitton monogram, seen on someone who obviously doesn’t have any qualms snapping it up for the US$ 2790 price tag it commands.

This is Comme de GarçonsRei Kawakubo’s interpretation of the Louis Vuitton monogram, seen on someone who obviously doesn’t have any qualms snapping it up for the US$ 2790 price tag it commands.

 

Frank Gehry’s works dominate print media.  The Twisted Box monogram bag, which retails at US$ 4400, on a magazine ad, vis-à-vis Fondation Louis Vuitton, that “spaceship” that was dropped on to Paris.  Both of these are new testaments to Frank Gehry’s status as a truly legendary architect – small– and big–scale.

Frank Gehry’s works dominate print media. The Twisted Box monogram bag, which retails at US$ 4400, on a magazine ad, vis-à-vis Fondation Louis Vuitton, that “spaceship” that was dropped on to Paris. Both of these are new testaments to Frank Gehry’s status as a truly legendary architect – small– and big–scale.

 

The Mulberry Men’s signature Brynmore Tote in Black, Evergreen & Midnight Blue Reverse Small Grain bovine leather tote.  Someone on my list wants this for Christmas.  Haha!  It comes with an adjustable woven cross–body strap and a set of three of the brand’s signature postman’s locks.

The Mulberry Men’s signature Brynmore Tote in Black, Evergreen & Midnight Blue Reverse Small Grain bovine leather tote. Someone on my list wants this for Christmas. Haha! It comes with an adjustable woven cross–body strap and a set of three of the brand’s signature postman’s locks.

 

I love that the Mulberry Brynmore Tote has a buffed up (“finished”) inner leather.  It can be worn across the body, or carried by the leather handles.  Really in love with this one.

I love that the Mulberry Brynmore Tote has a buffed up (“finished”) inner leather. It can be worn across the body, or carried by the leather handles. Really in love with this one.  I should be.  It costs almost S$ 3000!

 

The Mulberry Brynmore – in the Tote and Slim Messenger incarnations – in Grey Soft Grain leather.  Be still my heart.

The Mulberry Brynmore – in the Tote and Slim Messenger incarnations – in Grey Soft Grain leather. Be still my heart.

 

I have no complaints with my decades–old carry–on luggage, but then I saw this Mulberry Oversized Bayswater in Oak Natural Leather.  I am seriously considering to switch.  This has got to be the perfect weekend duffel or business trip bag!  You can’t help but love the antique toned metal components and that iconic postman’s lock closure!

I have no complaints with my decades–old carry–on luggage, but then I saw this Mulberry Oversized Bayswater in Oak Natural Leather. I am seriously considering to switch. This has got to be the perfect weekend duffel or business trip bag! You can’t help but love the antique toned metal components and that iconic postman’s lock closure!

 

This year’s Takashimaya S.C. Christmas Tree is brought to you by Cartier!  To me, Takashimaya’s is arguably one of the best – if not the best – on Orchard Road.  Its lighting up is an event on its own.

This year’s Takashimaya S.C. Christmas Tree is brought to you by Cartier! To me, Takashimaya’s is arguably one of the best – if not the best – on Orchard Road. Its lighting up is an event on its own.

 

If there is ever any doubt as to who’s in charge with this year’s tree, all you need to do is look closely to see the signature red boxes or the brand’s monogram in gold.

If there is ever any doubt as to who’s in charge with this year’s tree, all you need to do is look closely to see the signature red boxes or the brand’s monogram in gold.

 

…Or, you can simply look up to see the storeys–high scroll that brandishes a signature timepiece from, yes, Cartier.  Look, up in the sky.  It’s a bird!  It’s a plane!  No, it’s the Ballon Bleu de Cartier!

…Or, you can simply look up to see the storeys–high scroll that brandishes a signature timepiece from, yes, Cartier. Look, up in the sky. It’s a bird! It’s a plane! No, it’s the Ballon Bleu de Cartier!

 

The other eye–catching Christmas tree is all–pink, also located at Takashimaya S.C., and is by Laduree.  Yes, purveyors of some of the most scrumptious Macarons De Paris!

The other eye–catching Christmas tree is all–pink, also located at Takashimaya S.C., and is by Laduree. Yes, purveyors of some of the most scrumptious Macarons De Paris!

 

Copyright © 2014 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved.

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An American breakfast in the Lion City

22 04 2013
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Good morning, Singapore!

I WOKE up to an overcast Sunday sky morning.  When clouds hover overhead this way, I long to be gastronomically comforted.  When this mood hits me, I prefer to have the flavors of the familiar for breakfast.  Being deeply committed to a romance with places I call home, I decided on old-fashioned freshly baked bagel with a good schmear of cream cheese.

For a year and a half in Folsom, California, this was exactly my breakfast.  Clearly, my choice of the first meal of the day today is in honor of the States, which in the past few days has shown the world stories of courage, heroism, and hope.

Here in Singapore, I get my bagel and cream cheese fix from The Coffee Bean & Tea Leaf.  I would ask that the bagel be cut across, then thrown to the toaster to just brown ever so lightly.  Onto the fluffy, chewy center, I smear a generous amount of cream cheese, the more it slides down to the sides, the better.  While most approach it like they would a sandwich, I actually deal with each slice separately.  Unless I find myself within the walls of my office cubicle, I see no need to rush the pleasure.

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Breakfast is served! Old-fashioned sesame seed bagel and cream cheese, with hot chocolate topped with marshmallows.

 

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This is a surprisingly affordable plate! The bagel costs only S$ 3.50 and the cream cheese, S$ 0.80. The butter and the jam are complimentary!

 

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The perfect bagel has a shiny crusty exterior and dense chewy interior. I asked for it to be cut across then lightly toasted. Just how I would do it at the office cafereria in Folsom for a year and a half!

 

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I’m always all the more so excited the moment I peel off the top of the cream cheese mini-tub.

 

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I reckon that this small-ish tub is always never enough. Hahaha!

 

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Nothing like hot chocolate with marshmallows on a cold morning.

I take a bite through the crusty outside all the way to the dense, doughy interior, unperturbed by the cream cheese moustache that would form with each bite.  I lick this tasty smear around my lips, take a sip of my hot chocolate topped with marshmallows, look outside the window and see that the sun is slowly breaking free from the clouds.

Indeed, there is still more good in this world.

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I just love this photo of the Merlion from my archives. I took it during one of the many breakfasts I’ve had here.

 

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The Singapore skyline in the early morning.

Copyright © 2013 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved





Jo to the world

18 04 2013
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Ms. Jo and her “dearest eNTeNG,” meeting up in Singapore for the very first time ever. I love how she has always referred to me that way.

MANY PERSONALITIES make me up.  So it is always a monumental task for someone to get me “get me”.  When I find people who do, I try not to lose them.

Where I used to work, I have never been made to feel really understood or really important any better than by Ms. Jo Damian.  She used to be the Senior Executive Assistant to a number of our company’s General Managers (think, Country Managers) before taking on the role of Senior Human Resources Business Partner.  At some point, she was – for all intents and purposes – our HR Manager.  She was a major force behind getting us all here in the Lion City, although nothing was in store for her for doing so.  I guess she got something better – unspoken appreciation, lifelong gratitude, and much love.  She is guaranteed of those, at least from me.

I worked with her on the biggest and highest level programs, and together, we handled most of the Site’s communications.  Our collaborative efforts culminated with the coffee table book “Faces of Memory,” to commemorate all the men and women who were part of our former company.  Call it vain, pointless conceit but that book is on my all–time Top 10 List.  Hahaha!

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Our official photo as the Editorial Team of the coffee table book “Faces of Memory”. With Ms. Jo and me are Jack (left) and Alfie (right).

 

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This was actually my favorite of all the photos. Haha! I love to have been immortalized in this reclining position. Notice the two wristwatches I have on? I do love stacking them.

 

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I’ve always felt that Ms. Jo treats me like her own son. Although she’s more like my big sister.

 

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Ms. Jo wrote me a note on this page of my copy of “Faces of Memory”.

 

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What Filipino photo shoot is complete without the requisite wacky shot?! Hahaha!

Ms. Jo was here for a couple of days last week.  And while I missed the dinner in her honor, I was at least able to take her to the airport and see her off.  I put more weight to the latter, knowing all too well that that is one gesture I do only for the truly deserving.

Thanks, Ms. Jo.  And I shall see you again!

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We didn’t play with ramen. But we did have it for lunch. Alvin and I with Ms. Jo at Ajisen Ramen on the day of her flight back to Manila.

 

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Welcome back to Changi Airport Terminal 2!

 

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Ms. Jo took a Singapore Airlines flight back. I don’t know a better way to fly.

 

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Just two small pieces of luggage – a check-in in her favorite shade of purple and a carry-on (which is actually her laptop). The red bag contained lots of her favorite Bee Cheng Hiang beef jerky. The lambskin leather bag is actually my Longchamp Parisi, just joining in for the group shot.

 

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Ms. Jo knows me like the back of her hand. So when she had made it to the end of the line to the check-in, she knew that I would be grabbing that opportunity to snap shots away. She turned around on this one just in time to catch me striking a pose. Hahaha!

 

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This is the proper one.

 

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Alvin and Ms. Jo.

 

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Then it was my turn.

 

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Ms. Jo, in head-to-toe Marks & Spencer, against the backdrop of Changi Airport Terminal 2.

 

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Spectacles – Ray-Ban Classic Wayfarers in white. T-shirt – “Last Night The DJ Saved My Life” from Malaysia. Bottoms – Adidas running shorts. Wristwatch – Philip Stein Signature Large. Bag – Longchamp Parisi in lambskin leather trimmed with cowhide and/or goat skin. Shoes – TOMS in red corduroy.

 

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“Goodbye… it’s time for me to go…”

 

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Just one more for the road

 

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My reflection on the stainless steel frame of the departure area gate. We waited until Ms. Jo had cleared immigration.

 

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One more time for a selfie!

 

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Take away some FRESHNESS – a slice of New York Cheesecake and a venti Caramel Frappuccino.

 

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eNTeNG, Starbucks Coffee, Changi Airport Terminal 2, Singapore.

Copyright © 2013 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved





Happiness is two kinds of ice cream in that waffle bowl thing

14 04 2013
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Salted Caramel’s Earl Grey (left) and Salted Caramel (right), served on a waffle bowl.

WITH EVERY step I took towards our destination, it started to feel like whatever ioata of being a food critic wannabe I had in me was slowly melting away, much like artisanal ice cream sliding down the surface impressions on a waffle (cone) bowl.

I felt unworthy in the presence of someone who has succinct opinions of practically every gastronomic establishment on the stretch of Upper Thomson Road, his words buoyed by the waves of the no-nonsense tone of a stern father.  At one point, he summarized one place in just one word that conjured up a vivid image in my head:  I would be better off chewing on a piece of cardboard than any pricey item on the menu.  He was not complaining about the price, he clearly has strong feelings about “getting what you pay for.”

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One establishment that got high praise from Michael was this burger-and-beer place called FAT BOY’S. We shall come back for the tall, stacked burger. All the beer-drinking ill be left to Michael though.

 

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See what I mean about the beer?

My good friend Michael is back after a five–month assignment at the home of the growing Lujiazui skyline – a place I last beheld about eight years ago.  We find ourselves on this stroll on Upper Thomson Road as I finally take him up on his offer to introduce me to one of the best artisanal ice cream places in the island city.  I usually walk double time, but somehow, the thought of the anticipated gratification necessitated a little more delay.  The pace just had to be leisurely.  Besides, I was carefully taking down mental notes, crafting a roadmap to conquer this seeming slice of gastronomic heaven.

When we started our walking tour, Michael politely called me out on my start-and-stop stride as I snapped away images on my Blackberry Bold 9780.  Before I could even attempt to rationalize my actions as my knack for really documenting my adventures, he was equally quick to surmise that a blog post was probably already taking form in my head.  I would’ve understood – and honestly waited – if any brewing impatience would take the form of him scratching his head or gnashing his teeth but instead he offered that I use his Samsung Galaxy S3.  “It would take better images.”

Anything in colorful font stops me on my tracks.  So I just had to take an image of this blackboard that enumerated the “Flavours Today” in colorful (handwritten) block capitals.  I finished taking my snaps and asked, “Where to?”

“We’re here.”

I saw the sign and it said, “Salted Caramel.”

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Reading through this colorful “Flavours Today” menu board was enough to make anybody’s blood sugar shoot up with happiness. I was breathless in anticipation.

 

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“Surprise me” was the theme of this ice cream treat. Michael took care of all the ordering.

The place was packed, its off–white interiors offering the illusion of the space appearing larger than it really is.  My generous host of a friend asked me to secure our seats while he took care of ordering an array of scoops he thought to be my best introduction to the place.  The only decision he had to trouble me with was – waffle bowl or waffle cone?  I saw a table against the wall and went for the save – not only was it packed but the queue was long also.

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The ice cream makes it to the table!

Soon enough, ice cream so fresh I swear they could’ve only come straight from the udders of cows finally made their landing.  Smarting under the lash of reality check that I wasn’t the smarter foodie at the table, I made a last-ditch effort to salvage whatever self-respect remained.  Essentially by trying to sound smart.  Hahaha!

“People haven’t really been salting their caramel until fairly recently.  So how long has Salted Caramel been here?”

Michael, who lives nearby, estimated the ice cream house’s emergence to a couple of years back.  He went on to introduce to me the four scoops he ordered for us to share.

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Michael’s favorites Stout & Chocolate and Rum & Raisin

“You don’t drink.  But I hope that you’re not allergic to alcohol.  Here we have Stout & Chocolate, and Rum & Raisin.  This bowl has Earl Grey, like the tea, and the house signature, the namesake Salted Caramel.  I like the Stout & Chocolate.  It is usually stronger than this.  I think that (another shop’s name) was the first to infuse alcohol into ice cream.  But it was Salted Caramel that perfected it.”

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A very Michael thing to do – once only a little of the ice cream is left, he crumbles the waffle bowl into the paper cup in one quick squashing action very similar to abruptly closing a book shut.

And everything indeed was perfect.  I mean, you cannot call something artisanal – a fact proudly brandished by this shop just beneath its name – and expect everything to be technically perfect.  The profundity of Salted Caramel’s ice cream’s scrumptious beauty and flavors lies in the promise of homemade fresh goodness served in classic and spiked interpretations – Vanilla is comfortably juxtaposed with Stout & Chocolate.

When you find these scoops melting into each other in a waffle bowl or cone, you too will melt away.  Ice cream, after all, is the anti-freeze to the soul.

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I chose to keep my first ever Salted Caramel ice cream spoon as a memento of the experience. I will surely go back!

 

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This Salted Caramel ice cream spoon is set against the backdrop of SHOP Singapore, one of my favorite publication in the island city. I wonder if Upper Thomson Road has ever been featured on its pages.

 

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The Salted Caramel paper cup bears a sticker of the logo and colors of the place. Everything is in comforting shades of brown. At this shop, clearly, it takes salt and burnt sugar, one magic moment, to know you’re in heaven.

 

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Salted Caramel is housed on a stretch of buildings that bear marks of Singapore colonial architecture.

 

WHO?  Salted Caramel Artisan Ice Cream.  WHAT?  Artisanal ice cream, waffles, a lot of dessert stuff.  WHERE?  246F Upper Thomson Road, Singapore 574370.  www.saltedcaramel.sgWHEN?    Sunday–Thursday 12:00 NN–11:00 PM / Eve of Public Holiday, Friday & Saturday 12:00 NN–2:00 AM.  WHY?  The ice cream is top notch.  There’s alcohol in some of them.  The staff is nice.  HOW?  The nearest MRT station is CC16 Marymount (Circle Line).  We walked about 10 minutes.  HOW MUCH?  It was Michael’s treat but I think he spent nowhere more than S$ 5.00 per head.

Copyright © 2013 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved





That’s why this cake is a vamp

7 04 2013
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The “Red Velvet Vixen”, the perfect red velvet cupcake that can only be had at Cupcakes by Sonja, #1 C03 Serendra Piazza, For Bonifacio Global City, Taguig, Metro Manila, Philippines. They’re now on the web at http://www.cupcakesbysonja.com!

IT’S BEEN a decade since I first laid eyes on the countenance of this vamp.  I made the acquaintance through – of all meansFrom Martha’s Kitchen, Martha Stewart’s eponymous cooking show on the FoodNetwork.  Like the show’s host, this new acquaintance was and still is a study in contradiction.  Fluffs of pristine white ensconce a deep dark red inside.  Bad to the core, you can say.  So bad that it’s actually so good.

Red velvet, which traces its roots to the American South, is a stunning red layer cake with delicious cream cheese frosting slathered in between layers and smothered all over the outside.  When made right, it is a cake of a delicate, tender texture with a subtle – almost fleeting – hint of cocoa that marries wonderfully with a straightforward cream cheese frosting that is often never too sweet.

Here in the Lion City, I think that the best rendition of this beloved dessert can be found at the Coffee Bean and Tea Leaf.  I first had it at their BEANStro shop at The Shoppes at Marina Bay Sands.  Nowadays, I would get my fix at their Changi Airport Café.

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The refrigerated display counter at Coffee Bean and Tea Leaf, Changi Aiport, Singapore. Note to self: Check out that yummy-looking Chicago Cheesecake!

 

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This was the first ever slice of red velvet cake I’ve had here in Singapore, at Coffee Bean and Tea Leaf’s BEANStro at the Shoppes at Marina Bay Sands.

 

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Who wouldn’t order takeaway if they’d put it that way? I realize I’ve been bringing a sweet little box of dreams with me quite often.

 

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CBTL’s version ia a two-layer. I would love a thicker frosting though. But essentially no complaints.

 

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This cake goes perfect with a cup of good coffee. Between the cake and the mug in the photograph, that’s like the two biggest coffee chains in one frame. Hahaha! Notice the smear of cream cheese frosting on the box’s side? That got some serious licking. Hahaha!

But it was in the Philippines where I really fell in love with this classic confection.  I do swear by Cupcakes by Sonja’s incarnation, which takes a sexier, more alluring approach with its name, the “Red Velvet Vixen”.  On their menu, they list it as a “Traditional Southern Red Velvet cupcake made with Belgian cocoa and topped with luscious cream cheese icing”.  I used to get it every week before the Merlion beckoned.

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On my desk at my former workplace, a box of Cupcakes by Sonja treats is a usual sight.

 

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This was one of the four boxes which I got from the store before leaving for Singapore.

 

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The Red Velvet Vixen is at home sharing a box of six with the likes of Chocolate Surprise and Vanilla Sunshine.

 

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“This is the Traditional Southern Red Velvet cupcake made with Belgian cocoa and topped with luscious cream cheese icing.”

If you’re meeting this cake for the first time, you may find that the moment begs the question, “Why would someone want their cake so red?”  Which to me is like asking Lynn Bracken, Kim Basinger’s Veronica Lake look-alike character in L.A. Confidential why she paints her lips in shockingly bright red and keeps her peek-a-boo locks in platinum blond.

I hear her response, “Because frankly my dear, it is pretty.  Make that, I am pretty.”

I would say that the same holds true for the cake.

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I have to say that Cupcakes by Sonja’s Red Velvet Vixen is pretty with a purpose. They’ve tied up with the Philippine Red Cross in the past for fund drives like this one.

 

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eNTeNG ready to devour a Red Velvet Vixen

Copyright © 2013 by eNTeNG  c”,)™©’s  MunchTime™©.  All rights reserved





Grazie for panettone mandorla and buon compleanno Kuya

25 03 2013
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From where all scrumptious good things come – Pasticceria Chantilly (http://www.chantilly.sicilia.it/), Via Umberto I, 81 98057 Milazzo Province of Messina, Italy. Reach them at +39 090 922 1184. (This and all Pasticceria Chantilly photos are courtesy of Kuya Michele.)

CHRISTMAS IN March made it to our home in the Philippines – in time for Mama’s birthday – after traveling on Lufthansa for 6073 miles from Milazzo in Italy to Singapore, then for another 1475.83 miles on Philippine Airlines from Singapore to Manila.  All those thousands of miles and it had lost none of its charms.

Kuya Michele, my Italian big brother, has gifted me yet again with that star of the Italian Christmas Eve dinner – the panettone.  The first one I got from him traveled with me on utmost comfort on board a Singapore Airlines flight in early January.

This second one was treated no differently – even better I have to say.  Especially since it traces its provenance from Pasticceria Chantilly in Milazzo in the Province of Messina in Italy.  This pastry shop happens to be owned by Kuya Michele‘s brother (Donato) and sister-in-law (Donato’s wife).  Small– to medium–scale family–owned shops never fail to fascinate me and earn my patronage.  Usually, they are purveyors of specialty delicacies with quality that can make large commercial brands pale in comparison.

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Pasticceria Chantilly Pastry Chef and Owner, Chef Donato. He is Kuya Michele’s brother!

 

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The Master of the House behind some of his wonderful confections, almond biscotti and that beautiful cake!

 

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Chef Donato and a couple of his signature panettone. I’m inclined to think that one of those was the one that eventually made it to me in Singapore. Then, the Philippines!

 

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Biscotti and everything else delicious

 

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Another side of the delicious display counter

 

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Santa in chocolate!

 

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Dark chocolate makes me want to sin. Happily.

 

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Pristine white chocolate in various shapes, as well as tender truffles.

 

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I think these are fruit tarts. Very colorful. They give new meaning to bursts of color and flavor!

 

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I see this and all I can think of is, “Let them eat cake!”

 

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I just love this duo of cakes at the counter. I’m thinking that the one on the left is a chocolate panettone all dressed up for the holidays. The other one is perfect for a kid’s birthday party. Could it be Jack and Jill? But I don’t see a pail of water. What about Hansel and Gretel? Hmmm… it doesn’t look like it.

Panettone Mandorla by Pasticceria Chantilly is top notch.  My family loved it so much that it was practically gone the moment it hit the table.  As expected from the eggs and butter in the batter, this cake was rich and fluffy.  “Mandorla” is Italian for almond.  And that’s the fragrant whiff that arrests your senses the moment you let one of these scrumptious confections free from the cellophane packaging.  Then you see the golden brown crust, glazed with sugar and dotted with toasted almonds that further underscore the delicious variety of panettone that just begs to be devoured, putting your sense of self-control to test.

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Panettone Mandorla by Pasticceria Chantilly

 

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A tight shot of this panettone mandorla’s yummy top. Golden brown. Glazed with sugar. Topped with almonds. Yum!

 

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All the eggs and butter that go into the batter make for a rich, fluffy panettone!

Once again, thank you, Kuya Michele for this wonderful gift of an edible work of art.  And while I did greet you already, I want to greet you here again.  Happy BirthdayBuon Compleanno!

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Brothers Michele and Donato

 

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Kuya Michele came back to Singapore bearing panettone mandorla from Pasticceria Chantilly!

 

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Noodles are for long life. BUON COMPLEANNO, Kuya Michele!

 

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That’s all for now. Ciao!

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