3 course meeting dinner@Level 22, Pan Pacific Hotel Marina Bay, Singapore

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http://whenwaterwaseverywhere.com/?x=buy-free-viagra-from-online-drugstore-cheap This was my first time attending an internal meeting with a course dinner serving. Rather luxurious I gotta say. As the meeting was held on the 22nd floor of the hotel, we could actually see a gorgeous view of beautifully designed buildings and skyscrapers.

http://cinziamazzamakeup.com/?x=acquisto-viagra-originale-on-line Our appetizer was grilled vegetables with shaved parmesan. They were quite delicious. Thankfully, the vegs were not grilled for too long, thus the texture was softened just about right. I loved the fact they added sun dried tomatoes which boosted its flavour, followed by a masculine, pungent parmesan twist to the end palate.

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source This dish was our main: char-grilled pacific salmon with wilted greens, topped with a piece of parmesan chip, drizzled with citrus dressing. Nothing major to shout about with this dish. The fish was alright, with its flavour intensified by the citrus dressing. The wilted greens were too starchy and gooey for the fish in my opinion and the parmesan chip was not crunchy anymore either, which made it a little hard to chew.

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cialis generico miglior prezzo Among all 3, this was my favourite. White chocolate citrus roulade with orange sauce. I was not quite sure why the name differed from its looks. It resembled dark chocolate to me rather than white and although soaked in orange sauce, the flavour was predominantly berries to me. Either way, the baker succeeded in making many people in this room happy.

http://cinziamazzamakeup.com/?x=miglior-sito-per-comprare-viagra-generico-50-mg-spedizione-veloce-a-Parma I paid a total of SGD 110 for the meal and a pax participation in a meeting. Fairly decent deal if we do not convert back to our pathetically weak MYR.

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go to site Due to the dry spell since the start of this year, and having the ‘privilege’ to be seated by the window seat (due to last minute booking by the vendor), I managed to catch this gorgeous view of the sea before landing. The sun was so bright that it pierced through every single particle in the sea, allowing us to see the prismatic shades of greens and blues. The gigantic ships looked like blocks of bricks floating on the sea from up here.

click here Rather breathtaking view, phew!

Looking back at the photos, I am really thankful for God’s daily protection and am really saddened over the MH370 incident. My prayers  to them all.. God is the Lord of lords and King of kings, Master, He will shine the light through the darkness. #pray4mh370


Self-pampering dinner treat@Sage Restaurant, Gardens Midvalley


With the continuous weakening of the MYR, special restaurants can only be dined in on special occasions. My last visit to Sage was 3 years ago (Boooooo…..) and I could never forget the taste and texture of the wagyu beef cheek in my mouth.

Walking into this place brought a nostalgic feel and I was excited to re-visit my dream wagyu beef.

As per norm, we were served with bread slices as appetizers. There were varieties: plain ciabatta and sun dried tomatoes loaf. The one with tomatoes tasted better than the ciabatta which were strangely served cold to us, thus making them a little hard. I did recall my 3 years-ago experience for this fared better than the current one.

After tasting Yeast’s appetizer bread, I gotta say… Yeast won over for me, the freshness of each roll was amazing and bread was so fluffy. I had to stop myself from eating more of it to save some space for the mains.

We had two different menus: 1) dinner set meal at RM175 nett and 2) chef’s special dinner menu at RM195 nett.


This dainty spoonful of lobster meat with caviar, was not bad. It had a finesse on the tastebuds and both ingredients blended well together.



The extra dish served from the chef’s special menu was pate served on buttery toasted airy and porous bread slice. The pate was fantastic. The aroma was pungent, with a savoury taste not too strong to make you feel sick after eating a few slices of it.

The downside was the bottom layer bread. Not sure if it was meant to be served this way, but the bread was cold and slightly soggy, once cut the pate fell off the bread. My personal humble amateur comment was if the bread was hardened, crunchy, crispy, perhaps it would be better. Then again, I am not a chef.



The first dish of the dinner set menu was the seared foie gras with dark grapes served with red wine reduction..and it was…fuh! spectacular. I did not have this on my last visit here. Grilled until the outer later formed a thin, crunchy, hardened later but once cut through in….oooh la la. MELT IN YOUR MOUTH. The dark grapes were soaked and cooked with red wine, reduced till they formed into a sauce. DIVINE.

Frankly, I was already full by now and my main was not even served yet!


The first dish of the special chef’s menu was the carpaccio of hamachi with caviar and truffle soy. I had this exact same dish 3 years ago and it was honestly, the best sashimi I had ever had in my life. Until I went to Japan haha.

This time however, it was still good..as the combination of the rawness taste of the fish with the salty caviar and fragrance from the truffle was an awesome combo 3-in-1, but somehow the hamachi did taste just a tee wee bit slightly less fresh. But no major complaints!


This was the main dish of the chef’s special menu: cured lamb shank with provencale style of vegetables wasabi. The lamb shank portion was quite big..easily 20cm’s length. It may seem a little less in finesse but the taste proved totally otherwise. Once the fork plunged in, the meat just fell off to swim in the amazing savoury sauce. Oh my…the guilt of finishing it all on your own. But it was just…wow… best lamb shank I ever had.



Of course, I will not forget my love at first taste…the wagyu beef cheek. This time, the chef has coated the beef cheek with crusted wasabis to add a little Zing and Kick in your mouth before it landed into the meat.

As for texture, I believe that the picture spoke on behalf of me. The tenderness and the light smokey and buttery taste….oh man..perfection. I remembered that this dish on its on as ala carte cost RM95. @_@

For a more cost effective one that did not taste too far off from this premium benchmark, you may try Yeast’s wagyu beef which is served in 3 pieces, about RM60plus. Although they are not cheeks but…oh my, they were really good as well. You may search up my post on Yeast to know more.


I was craving something chocolatey badly and the only chocolate dessert item on the menu was the chocolate fondant with earl grey tea ice cream.

I never expected how well the both went along. It was my first time trying out the earl grey tea ice cream and I was impressed how strongly infused the flavour was into the ice cream and it was not even sweet at all.

The moment the fork dived in, the molten lava chocolate flowed out. KABOOM.


The creme lime custard with ice cream was a little too wierd for me. I can’t recall much of its taste as I stopped after my second spoonful. Too creative for my liking.


The good thing about this place is that they offer free coffee of all types (black, cappucino, macchiato etc) at the end of the meal. I was so full till I felt a strong urge to let my zipper go. JOKING haha. I ordered a long black in hopes it would help wash down the fullness. At the same time, I told myself that I would just drink a little bit in case the caffeine deterred me from sleeping later on…but after having one sip, oh man. This is some good shyt yo! One of the best cuppas I ever had. Even better than a cuppa long blsck on a barista’s good day in Artisan.


The wine to complement the dinner was also selected to make its finesse. This bottle cost over SGD 280.

Chateau malescot is one of the classified growth.  It has been gaining pretty decent scores lately. I have been priviledged to taste the 1978, 1988, 1998, 1999, 2000, 2001 to 2005

In general, malescot wine aged pretty well and pretty approchable at above 5 years of age.

The 2003 opened recently in 2014 exhibit a beautiful nose of leather and pencil shavings. However, you could still detect a significant alcohol heat on the nose, typical of the 2003 vintage affected by heatwaves across Europe.

The mouthfeel was plush and medium bodied.

It could evolved further with another 5 years of bottle age. By then the fruit would mellow down and show more of its tertiary character.

All in all, I had a gastronomic time again at sage, as I expected. But now with the existence of Yeast and my first try for dinner was awesome, with a slightly lower cost, I do feel inclined to give Yeast another try in the future..but Sage will always be a dear one in my heart.

Total damage for the night : RM488 + wine SGD 280….it was 1.5K gone.

I am guessing my next meal here will be another 3 years from now. Hopefully I have great news happening in my life that gives me the excuse to dine in Sage again.

Till then!