Weekly Thread ~~ 22nd March :-)
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but i'd rather pay for quality then quantity.. buffet with lousy food is tortureOriginally posted by JLennon:must find a place that serves the buffet first. so far i have yet to try any cos i have worked out the sums and you really gotta be a glutton before its worth it. dun forget dim sum is made up primarily of starch so one gets full very easily.
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tat's true... kekeke.....Originally posted by sillyme:but i'd rather pay for quality then quantity.. buffet with lousy food is torture
so where is it going to be?? -
Yeah but what if I'm wearing open toed sandles?
Kidding. :p *slinks away feeling dorky*Originally posted by sillyme:small == don't have to take out shoes and socks to count
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Originally posted by choco B:Yeah but what if I'm wearing open toed sandles?
Kidding. :p *slinks away feeling dorky*
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i thought so tooOriginally posted by KittynMeow:hehehe.. the masters is a part-time course.... am working lah... that's why choco said I drinking on the job mah... kekeke -
dunno.. haben decide yet..Originally posted by KittynMeow:tat's true... kekeke.....
so where is it going to be?? -
Venue is always such a headache.
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Oh me and my girls are always awake during lectures. We pass around beauty magazines.
Luckily there's online shopping while we're at work now.Originally posted by JLennon:try having a Super Lemon sweet. saved me from falling asleep during Mr Heng's Econs lectures
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great... u'll be the headcount I/C. can peg at max 20.Originally posted by choco B:Yeah but what if I'm wearing open toed sandles?
Kidding. :p *slinks away feeling dorky* -
wrangled another day's medical leave
how's everyone?
and what's this about dim sum.. i wanna eat!!
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I'll try... I can't count all that well .... but I sure can spel !Originally posted by JLennon:great... u'll be the headcount I/C. can peg at max 20.
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saw this in the papers.... kekeke
Business Times - 26 Mar 2004
The chef's new clothes
By GEOFFREY EU
AFTER two years hidden away in the culinary hinterland of Toa Payoh, where he nevertheless catered to a constant stream of loyal admirers of his Cantonese cuisine, Master Chef Chan Chen Hei has hit the Central Business District with all grills blazing - the impressively opulent Chef Chan's Restaurant in Odeon Towers in North Bridge Road will open for business on Monday.
Not one to do anything by half measures, Chef Chan has secured a massive 8,000-sq-ft glass-fronted space facing the Raffles Hotel. There may be room for over 300 people, but the restaurant resembles nothing like a typically charm-less large Chinese restaurant. Instead, one half of it is the epitome of Oriental Club Chic - complete with black slate floors and exposed black ceilings more commonly found in trendy nightclubs - while the other half, which can be cordoned off for banqueting purposes, can accommodate small private functions as well as larger parties.
Large pink-lit lanterns hang from the ceiling, and the room is thoughtfully decorated with Chinese antiques chosen from the chef's massive personal collection, much of which previously adorned the Toa Payoh premises. Chef Chan wisely resisted the urge to overwhelm the room with his furnishings, and although it may be some way from the stylish and design-conscious China Club, the result is still a visually effective and splendidly welcoming eating space.
At a preview luncheon for members of the local press yesterday, the chef himself was elegantly attired in black, looking more like a slick Jackie Chan or Jet Li disciple than the proprietor of a highly anticipated new eating spot. In addition to the tried and tested signature dishes - which will continue to be listed on the unique wooden 'fortune sticks' that were such a hit in Toa Payoh, the new restaurant will feature up to 100 dian xin dishes for lunch. Of the 16 chefs in the kitchen, five have been imported from Guangzhou specifically to cater for the dian xin menu.
The cold starters featured several potential winners, including crispy fish 'ribbons' with black beans, crunchy bitter gourd and the refreshingly creative winter melon slices dipped in fresh orange juice. The traditional boiled chicken and pumpkin soup that followed was rich, if a little bland, but the restaurant's well-known beef tenderloin dish with snow peas and celery strips in black pepper sauce still deserves respect, although the beef is now exclusively from Australia. This was one of the more popular dishes from the Toa Payoh menu and it figures to remain so, along with other favoured standbys like the crispy roast chicken and - political correctness be damned - the braised shark's fin supreme with crab roe.
The individual steamed lobster with minced garlic was somewhat heavy on the garlic, but the desserts that followed, especially the crispy fried dumplings with sesame, were exquisitely light and tasty.
There is an extensive menu to choose from, but if you're planning on eating in a large group, you'll have to order in multiples - the dishes only come in one size, suitable for between two and five persons.
Prices are in keeping with its new location, from the $12 appetisers to mains in the $16-to-$24 range.
It's no longer necessary to make the pilgrimage to Toa Payoh, and Chef Chan's Restaurant will be keen to attract its share of the increasingly discerning lunchtime crowd as well as the more formal dinner set.
Given its new location and new look, and assuming that the food quality prevails, Chef Chan's is in danger of becoming fashionable. Before you know it, he'll be thinking of opening in Orchard Road.
Chef Chan's Restaurant, 331 North Bridge Road, #01-02 & 01-05/08, Odeon Towers, Singapore 188720. Tel: 6250 3363/4 -
now, i'm hungry
when makan session? want eat... -
Tentative 11/4.
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i have abosolutely no doubts about that aspect.Originally posted by choco B:I'll try... I can't count all that well .... but I sure can spel ! -
drool...... opp Raffles Hotel? where?Originally posted by KittynMeow:At a preview luncheon for members of the local press yesterday, the chef himself was elegantly attired in black, looking more like a slick Jackie Chan or Jet Li disciple than the proprietor of a highly anticipated new eating spot. In addition to the tried and tested signature dishes - which will continue to be listed on the unique wooden 'fortune sticks' that were such a hit in Toa Payoh, the new restaurant will feature up to 100 dian xin dishes for lunch. Of the 16 chefs in the kitchen, five have been imported from Guangzhou specifically to cater for the dian xin menu.
Chef Chan's Restaurant, 331 North Bridge Road, #01-02 & 01-05/08, Odeon Towers, Singapore 188720. Tel: 6250 3363/4 -
Gd afternoon!!!
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i go check schedule
want eat
also, you organise is it? i sure goOriginally posted by choco B:Tentative 11/4. -
Want eat want eat! *pant pant*
I'm not the organiser !Originally posted by the Bear:i go check schedule
want eat
also, you organise is it? i sure go -
all these tok on dim sum has finally overcome me. i just made lunch appointment to eat dim sum later.
Rejoice! Hail ye dim sum!!!! -
who is?
thought you were keeping the headcount with your very pretty toes too
Originally posted by choco B:Want eat want eat! *pant pant* I'm not the organiser ! -
Muhahah no official scapeg- I mean organiser appointed yet. I'm sure the details will be worked out later in this thread though.Originally posted by the Bear:who is?
thought you were keeping the headcount with your very pretty toes too -
okay.. 11/4.. i'll try to figure out if i need to take some time offOriginally posted by choco B:Muhahah no official scapeg- I mean organiser appointed yet. I'm sure the details will be worked out later in this thread though.
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Couldn't you have waited for us?? Chey no sense of solidarity. Bleh.Originally posted by JLennon:all these tok on dim sum has finally overcome me. i just made lunch appointment to eat dim sum later.
Rejoice! Hail ye dim sum!!!! -
u forgot "and pedicured"....Originally posted by the Bear:who is?
thought you were keeping the headcount with your very pretty toes too