dana_zincy dana_zincy

1019 posts   552 followers   791 followings

Jean Kao  Pole. Food. S. Friends & family. Travel. Dive. Not in order. Where is love? I want cats. Wannabe comedian.

https://m.facebook.com/aerialandfloor/

Today (23 July) is the second and last day to Singapore's 1st Tea Festival @sgteafest happening at Ion Orchard B4 open area! Head down and find out more about what our local tea vendors offer:
@1872clippertea is the main organiser of this event, and they are launching a National Day series of teas inspired by hawker beverages.
@amuseprojects is quite well-known for their wine-inspired tea blends, my personal favourites are Merlot and Sauvignon.
I came across @infusiondevie at OFC's Farmers Market quite a while back and remember their distinct combinations of organic tea with Chinese herbs like ginseng and lingzhi. They're launching some of their new blends as well as cold brew that's bottled like wine 😜
@hellojuantea specialises in non-caffeinated herbal tea that uses herbs and fruits - you will surely be attracted to their rainbow coloured range! They've even collaborated with Cat & the Fiddle using the Energizing Orange blend for a special cheesecake.
I first got to know @hushteabar from a viral video featuring one of their tea appreciation events that was conducted in silence. The social enterprise is selling five of their best-selling blends at their booth.
@bopgelato created a flavour specially for #sgteafest using camomile and torch ginger blossoms, and is selling their signature white chrysanthemum flavour as well!
Food and drink are inseparable partners- pair your teas at the Teapitiam with tea-infused snacks from @birdbirdsg, @inthebrickyard and @onekueh_at_atime.
Thanks @burpple for the invite to this festival - do head over to their booth and flash your #Burpple app to get a set of cool foodie stickers!

30 local cafes and restaurants are participating in @Dilmahsg's first ever Tea Inspired Awards by curating their unique menu of either tea-infused dishes or tea pairing with food. Under #Burpple's invite, I got to try #CanvasGelato's entry for the competition!
:
The small outfit in Central Square is offering a beverage and two types of dessert using three of Dilmah's wide range of teas. The iced tea may be somewhat of an acquired taste for some, but I enjoyed the herbal "liang teh" profile that stems from the Herbes de Provence and a hint of lavender added to the Ceylon tea. My friend (hand model lol) said that adding the milk helps to reduce the astringency that Ceylon tea tend to have.
:
The Te-affogato replaces the espresso shot with Dilmah's Rose with French Vanilla tea, combined with a scoop of sour cherry gelato. This would be the perfect dessert drink in a Lolita tea party given the strong floral and fruity notes.
:
The peppermint tea sorbetto is quite apt as a refreshing palate cleanser, but I'm not thrilled about the unpleasant aftertaste.
:
Thanks @Burpple for the invitation, and Bryan from @CanvasGelato for hosting us!

My first taste of Na Na Homemade Curry was almost 10 years ago when I started working at my current company (yes it's been THAT long). They had a stall in the food court that occupied the whole top floor of the old mall beside Amara Hotel. That mall transformed into today's 100AM, but the old vendors have moved on to other locations - some still in Tanjong Pagar, most unknown. So it was a pleasant surprise to see them set up stall at the Tg Pagar Plaza Lvl 2 coffeeshop where I usually go for yong tau hoo!
:
I have to admit that I wasn't a big fan of their curries before as I found them too watery. I'm not sure if they've intentionally tweaked their recipe or that my memory is failing, but the ones now seem thicker, spicier and possibly more generous with meat portions? They have the option of adding ramyeon/instant noodles - damn shiok! I've tried both mutton and chicken curry, and found both equally delicious. I'll try their vegetable curry next time when I'm on a "meatless" mode... #burpple

It's only been 11 days, but feels like an eternity since I last wore my 7-inches. Don't usually like taking classes on Friday but since my next exotic pole class would probably be July 1st for the Daria Che workshops, I better "practise". @charlotte_hop's flow is really nice! Thanks for a good class!
P.S. Sped up a little due to music copyright, and now he sounds like a girl 😅
#milanpoledancestudiosg #mpdssingapore #exoticpole #fatgirlpoling #curvygirlspole

The woman behind the latest unorthodox creations at Bird Bird. After months of R&Ding, Group Pastry Chef and fellow #BurppleTastemaker @fionatingx came up with these beauties called Ugnuts ($5.50), short for "Ugly Donuts"... Well, not in the eyes of us foodies for sure. Quite a number of varieties are available like the Banamel Brûlée that has banana pastry cream filling with a long brûlée-d banana half on top; the Crunchy Xmas with sweet potato pumpkin mash filling and cranberries, pumpkin seeds and katafi fritters sprinkled; the heavy-duty Dirty South with honey buttercream icing and fried chicken skin, plus you can drizzle hot sauce on top as much as you can bear.
:
I liked Berry Pockie the most, a girly donut filled with strawberry pastry cream then coated with raspberry white chocolate glaze and adorned with dried rose petals, white chocolate pearls and crushed pistachio. The fruitiness is a welcome contrast to the other donuts that can get overwhelmingly heavy.

(Continued from previous post) You cannot leave this place without having at least one of their heart-stopping softie pies. I had the Durian Softee Pie ($16++) during Savour, and it is still my favourite among the three we had. Toasted milk softee that is slightly reminiscent of malt candy, decked up with durian pudding (almost like purée), crumbly almond crust, white chocolate, and finished with swirls of gula melaka caramel all over.
:
If this sounds too sinful for you, the Fresh Fruit Parfait ($11++) might be more to your liking - cool palate cleanser with refreshing rose-macerated watermelon cubes, raspberries, tart lime curd and honeycomb surrounding the strawberry beetroot softee.
:
Thank you @birdbirdsg for the huge feast, @fionatingx for the spectacular desserts, and @burpple for the invite!

One of the things to look forward to in adult-working-full-time-hood is LONG WEEKENDS WEEEEE. What better way to indulge than downing a plate of delicious fried chicken... Not KFC - don’t spoil your weekend like that. Gather your friends and take a trip down to the laid-back Frankel Ave neighbourhood where Bird Bird resides - trust me, you'll need more than one stomach.
:
You might have eaten their Southern Fried Chicken with truffle mash and gravy at Savour last year, almost the same is offered at the diner (without the truffle though), along with two other flavours - Bangkok style and Lebanese style. The Bangkok Fried Chicken is fragrant with the Thai aromatic spices added to the batter, though the experience is not complete without dipping the meat into the green chilli nam jim, a spicy blend of fish sauce and lime juice with green chilli, coriander and onions.
:
The Lebanese was #Burpproved by everyone at the tasting, after all it draws influence from its sister restaurant Artichoke, famed for its avant-garde Middle Eastern food. The portions are generously covered in Za’atar spices that are usually made with thyme, oregano, marjoram, and sumac - you can imagine how flavourful it was! My favourite part was dipping into the addictive garlic toum, so wonderfully pungent and prickly. If you need more heat to all these, the restaurant has a special shelf storing several types of hot sauce that could potentially burn your tongue, but hey YOLO 😜 All the fried chicken are served in “half bird” portion ($25) and “the whole damn bird” ($49).
:
Another dish that I could not stop eating was the Sticky Curly Fries ($11), house-made Idaho potato strips drenched in maple soy syrup, sriracha and kewpie mayo. The thin coils were so crispy and easy to gobble, and I just kept wanting to scoop up more of that sweet maple soy left at the bottom of the bowl. (continued next post)

(Continued from previous post) Ok doesn’t make sense for me not to write about a meat dish so yes the Iberico Pork Collar ($42) - juicy and smoky pieces layered with apple slices and isomalt shards made with sesame and mixed nuts (we witnessed the impressive process of making it!) which give a sweet crisp profile to the dish.
:
The desserts were exceptional. The pavlova is one that I hope to enjoy again, slightly burnt meringue cracked open with shiso granita (like a coarser sorbet) inside and vanilla ice cream, strewn with blood orange cream crumble. This is one explosive dessert that’s sweet, citrusy, and playful on textures. The Peanut Butter Timtam has peanut butter ganache, peanut felleutine, and milk chocolate ice cream, appealing very much to the child in you. Thankfully the chef has added spikes of sour bergamot gel to balance the heavy nutty dessert.
:
Thanks @veronicaphua for jio-ing me to the dinner! So happy to have had the chance to try so many dishes in one sitting 🤤

This restaurant spells trouble for quadrupeds, especially with the words “Four Legs Good, Two Legs Bad” emblazoned on its wall in front of the kitchen. I’ve always wondered why the name “Salted and Hung”, and then I saw the chunks of meat hanging in the cabinet... in-house curing!
:
One of the signature starters/snacks is the Lardo ($15), white strips of cured pork fat drizzled with truffle honey and sprinkled chilli flakes. The smooth slices of lard were pleasantly light on the palate, and I really liked the sweetness from the honey melding with the fat that kickstarts the appetite - never knew I can enjoy lard so much without it being roasted or fried! These were served with cumin seed crackers for some crunch.
:
The Deep-fried Tripe ($15) is another must-try here. It’s crispy, but because of the natural collapsible honeycomb structure, it's spongey as well - very interesting texture!
:
We had many other dishes but in trying to keep things short in this post (yeah right), I shall just rave about the Black Mash ($10) and Cauliflower ($10) - these were two dishes that I think demonstrate the chef’s ability to innovate. Mash has been transformed from being a couch potato comfort food to a luxurious pot of black gold. The squid ink seem to make the smooth puree slightly stickier and firmer, and add a mild brine flavour that grows on you like seeds on soil…
:
Cauliflower has never tasted better to me, aburi-ed then dressed with cider vinegar cream and finished with shavings of cured egg yolk. The tangy vinegar cream excites the tastebuds while the vegetable itself was well-seasoned - is that the effect from the cured yolk?? If only cauliflower can be all cooked like this! (continue next post 😬)

My recent dining experience at Cherry Garden proved that great service can make a whole lot of difference.
:
The weekend dim sum brunch offers several exquisite dishes, and all at substantial portions for things like wok-fried Kurobuta pork and steamed live prawns in case you think they scrimp on the servings because it is unlimited.
:
Unusual items in the menu include deep-fried escargot dumplings (love the crusty thin multi-layers of the puff pastry shell), and the wafer-wrapped cod fillet with black pepper (melt-in-the-mouth cod within the fried wrapping). Even the regular siew mai and har gow are upscaled with additions of baby abalone and jade green spinach skin respectively, and both delectably juicy.
:
The roasted pork belly, kurobuta char siew and roasted duck were individual items served together in a combination plate, the champion was the roast pork belly - my mum remarked at how perfectly proportionate the meat and fat layers seem to stack on top of one another, and the crispy rind was adequately thin for this exquisite meat.
:
Desserts were vibrant as their colours red, green and yellow, ending the meal on a bright note. My parents preferred the sweet mango cream with tart lime sorbet, while I was gobbling mouthfuls of avocado cream with black sesame ice cream and organic black bean pudding at the bottom. The slightly alcoholic lychee sorbet with wine cocktail jelly and nu er hong became the palate cleanser against the two heavier desserts.
:
When I made the booking, I failed to state that it was a birthday lunch for my dad. Turns out that the restaurant gives a complimentary cake for that! We were a little green-eyed seeing cakes being served to the other two tables beside us. Minutes later, Joy, our thoughtful wait staff, magically produced one with a candle! She sensed the situation when I asked about the cakes and quickly checked to see if they had any extra. It might have been a rather pricey lunch at about $80 per person, but seeing the smiles light up on my parents' faces was priceless. Thank you Cherry Garden! #Burpple

Second and last week of the soft launch, and already two of the $10 Intro To Aerial classes are full! Get your friends to join in the fun if you are shy to come alone #maituliao
#Repost @aerialandfloor (@get_repost)
・・・
Thank you all for your support during our first soft launch week! Feel free to leave us any feedback and we will improve to make your Aerial And Floor experience better.
:
We are continuing the Intro To Aerial classes (45 mins) in our second soft launch week, do grab the chance to try out both the aerial hoop and hammock at $10! The 14 June 7:45pm and 17 June 11:30am classes are now FULL, so sign up at the other slots before they run out of space as well.
:
Reminder that the last day to register for Term courses is on 16 June (Friday) - message us now to book your spot in the classes!

Not the best angle but this was the last take before the end of practice yesterday, a combo that I've seen a number of hammock aerialists do, like a "fake" belay.
:
But I did do an actual belay yesterday and... got stuck. Terribly stuck. Wish I had a video for that but let's just say it involved almost everyone else practising in the studio to help me get out. Never. trying. the. belay. until. I. have. more. height. or. more. slack. 😰 Thanks Angie and the silks girls for helping!!
:
Was supposed to go for class today but I woke up at 11:40. Class starts at 12:15 😫

Most Popular Instagram Hashtags