Lychee Lime Mocktail

In conjunction to the previous post on Salmon Mousse in Cone, I also made quite an interesting drink; Lychee Lime Mocktail, a drink you might because I sure as hell fell in love with the drink at first taste. I remember the first time this drink was served to me. It was an aunty who works with me and she just loves watching this chef doing what he does best. One day during lunch, she served this drink to me and I enjoyed it to the very last drop. The taste of the lychee paired so well with the lime; the sweetness neutralise the sourness from the lime making it just perfect to savour each sip.

Since I was setting up a table for two a few days back, I decided to make this drink to go along with the other dishes I was cooking. It would be perfect because the weather was just getting a little too hot for my liking and it definitely able to quench thirst.

Since this drink is yellow in colour, I added some little yellow umbrellas for presentation to give it a little more holiday feel. Doesn't this drink look like a drink to have on the beach? Come to think of it, this would be a really suitable drink to have while watching the sunset with a love one

Lychee Lime Mocktail

adapted by Chef Sherson Lian

1 Can of Lychee with reserves

3 Lime (Juice and Zest)

3 nos Kaffir Lime Leaves

an Ice

1. Blend the ingredients together

2. Serve and enjoy

*You can choose to sieve the drink depending on your own preference

Why not you give it a try and let me know how you like it? Recipe is pretty easy after all

Lychee Lime Mocktail

As I'm a food photographer as well, playing around with the pictures from time to time is pretty fun. Black and White pictures are always classic

This was my table for two. Nothing absolutely top notch because it was really spontaneous. I got hungry and started searching for food. Just very very spontaneous decided to have it a little more posh than my usual meals. It was fun setting this up anyhow

To top it all, I made a French Apple Pie. Its an epitome of delicious! 

Everyone loved it, and of course I did too

Smoked Salmon Mousse

Smoked Salmon. Where do I even begin. Or probably I should not even begin telling you how much I enjoy eating smoked salmon because one blog post would definitely not be enough. And definitely would want to bore you with my long winded love for smoked salmon. But I guess you get the picture by now. I love smoked salmon. Putting it in a nutshell, everything is perfect. From the way it looks to the teasing aromatic smell to that orgasmic taste in the mouth. Every bite is fill with wonder. 

And because its all filled with wonder, I always try to make something new out of it. This time, I wanted something different to compliment the taste of smoked salmon instead of just the ordinary pasta. Here is what I did, and it paired really well.

Smoked Salmon Mousse

115gm Smoked Salmon

40ml Cream

100gm Cream Cheese

1tsp Dill, preferably fresh

1/2 nos Lemon Juice

Salt

Black Pepper

1. Blend all the ingredients except salt and pepper. 

2. Season to taste and serve in ice cream cone and sprinkle with dill

*Pairs well with dry sparkling wine

Smoked Salmon Mousse in mini Ice Cream Cone

Best served with dry sparkling wine, yums :) 

Savour 2013

Its that time of the year again when foodies in Malaysia (and maybe other parts of the world) head down to Singapore with an empty stomach just to experience the excitement the Savour. Of course, I decided to go down to Singapore as well, after all, a few of the chefs I admire most were there, I would not miss this event for the world. I arrive Singapore a few hours before the event started, and upon my arrival at Savour's Venue (F1 Pit and Paddock), I was surprise with the amount of people that are already there. The place was packed, which made me a little more excite to enter.

Before getting to the restaurant booths, I explored the Gourmet Village and Market. Many new shops and bakeries had a booth promoting their best selling product. Ranging from pastries, to tarts, cakes, baking ingredients, savoury food, turkish delights and so many more. Each section at Savour were filled with people as they were giving out a lot of free samples for all the customers to try. They almost had all the different cheese on sale and sampling as well. The fruits were so fresh and the most eye awakening part was the tomatoes. (Didn't manage to get a picture of it though). There were so many different species of tomato, so much more than the amount I thought I knew. The more interesting tomato was the Grandfather Tomato which looks like this:

Interesting right? It was something new I learnt during the event.

To purchase product/food during the event, we had to use Savour Dollars (coupon like) instead of during literate money. Which I personally think its a pretty good concept

Pink Pepper Ice Cream Macaron Sandwich

This caught my attention as they had ice cream carts going all around the event selling the sandwich cookies. And since I make my own macarons, I decided to try the macaron sandwich  best seller; Pink Pepper Ice Cream Macaron Sandwich. I was attempted to try the rest as well.

Masterclass with Chef in Black

Chef Emmanuel Stroobant did a pretty interesting demonstration as he talked about wine pairing. With that, the wiped up a dish of risotto to pair with the chardonnay he wanted to drink. I have to say that he was really entertaining and was really good at keeping the crowd going

Anyone up for Nespresso coffee?

The street for fine food

Bo Innovation

This is one of the restaurant that I must try before I die. It is definitely on the "to do before death" list. I've always been keeping up with the news on Chef Alvin Leung and even his shows. And it has never fail to inspire me time and time again as his passion and concept for the culinary line is so admirable. It was a honour to have him at this event, and it would be a bigger honour for me to dine in his restaurant in the near future.

Alvin Leung's Signature Dish #1

Alvin Leung's Signature Dish #2

Siew Loong Pau, looks different right? Shows how good his concept is. All his dishes are one of a kind deconstructed, created with pure originality. 

Joel Robuchon, L'Atelier

The Tasting Room 

Gunther's

I had a lot to try during the event, some food was exceptional, some food was at average but overall there was nothing to complain about in regards to the food.

Here are some of dishes that highlight my experience at the event

Hibiscus Soup and Yogurt Ice Cream as Dessert

Foie Gras Terrine

Seared Foie Gras

Plus the magnificent view of the Singapore Flyer during the event, it could not have been any better

So lets all celebrate the art of Gastronomy

Savour was good this year, therefore, I am looking forward to Savour in year 2014. For now, I also am looking forward to all the other upcoming food events that Singapore has to offer in the near future.