Lunch at Wildrocket@Mt. Emily and buttermilk is good for you!
(author's note: i took like 2.5 hours to post this cos the photos just keep not appearing after loading them up - anyone else having the same problem? it's 2 freakin' am in the morning now..*YAWN* sorry sam, am leaving out your mouth cos blogspot takes forever, will email you the pic later)had lunch today at Wildrocket @Mt. Emily today. this is a restaurant situated on the ground level of a backpackers' hostel/dorm. but honestly, as a back-packer, having to travel all the way to paradiz centre at selegie, up Mt. Emily, pass the back of the istana and onwards to the far end of the road to find the backpackers'? i really doubt so. BUT still it looked rather nice & chic & welcoming in its own way and would have attracted me if i were in a foreign country on $50 a day or something like that. something tells me the one at Mt. Emily would be more than $50 tho.
also becos sam says that it is very close to the main road and that it takes less time to walk there than drive...ok sam i believe you. *fingers crossed*
anyways, i digressed, so the restaurant is based on the ground floor, rather small establishment, waiters all dressed in differing states of uniform. the chef/owner being the most towkay, with the polo tee and berms whereas the younger looking wait staff got cargo pants and polo tee. definitely got structure and hierarchy la! higher up can wear more slack! *grin*
we tried out the pan-seared tuna wild rocket salad. despite the long name, it was some really good tuna (cold) over a salad. not too bad actually. the table more or less decided to focus our mains selection on the pasta today - we had some laksa pesto spagetti, crabmeat linguini in chilli tomato cream sauce, shiitake mushrooms spagetti with white truffle oil. dessert was coffee, chocolate lava gateau (picture left out due to non-loading of jpeg) and amber walnut ice cream. pictures as follows.
btw, this is a different type of food blog. not as many perfect pictures of the presented food but more the action of the food being consumed. eh, we singapore lang tio boh? why show the makan when we can show us makan-ing?
also becos sam says that it is very close to the main road and that it takes less time to walk there than drive...ok sam i believe you. *fingers crossed*
anyways, i digressed, so the restaurant is based on the ground floor, rather small establishment, waiters all dressed in differing states of uniform. the chef/owner being the most towkay, with the polo tee and berms whereas the younger looking wait staff got cargo pants and polo tee. definitely got structure and hierarchy la! higher up can wear more slack! *grin*
we tried out the pan-seared tuna wild rocket salad. despite the long name, it was some really good tuna (cold) over a salad. not too bad actually. the table more or less decided to focus our mains selection on the pasta today - we had some laksa pesto spagetti, crabmeat linguini in chilli tomato cream sauce, shiitake mushrooms spagetti with white truffle oil. dessert was coffee, chocolate lava gateau (picture left out due to non-loading of jpeg) and amber walnut ice cream. pictures as follows.
btw, this is a different type of food blog. not as many perfect pictures of the presented food but more the action of the food being consumed. eh, we singapore lang tio boh? why show the makan when we can show us makan-ing?
***
Buttermilk? Spread the word.
Despite the name, buttermilk is a great secret for low-fat cooks to keep up their sleeves. Buttermilk is either skim or low-fat, and fermented with beneficial bacteria that leaves its characteristic tang. Its acidity helps keep baked goods tender without adding fat, and its creamy texture makes a good base for salad dressings. It's a delicious addition to mashed potatoes and makes a thick, tangy, low-fat soup base.
posted by inspirethereal @ 2:00 PM
0 straight, not straightened:
Post a Comment
<< Home