Supper is 3 years old in 2005. The channel has been pretty dead but it's still around. Much of the reason for this is that mIRC has been not so popular recently. Maybe it's due to the mass DOS attacks on the network's servers or that more people are using msn.
Nevertheless it was still good to have dinner with some old friends as well as new ones at Marche Heeren.
A Happy Birthday to KiraKun. Sorry for the late posting. Computer crashed and almost lost the picZ. Thanks for inviting us to a 2nd Chalet at Changi and also to your birthday. This time instead of BBQ, steamboat was in favour. 2 pots for a long table. Food was great and it was also nice seeing everyone again. Very well planned and I guess I could say everyone contributed in a little way to make this day an eventful one. Oh Quest and me got to wash the dishes!...lol
Been having alot of durians recently. Here's some pictured in Geylang. For foreigners reading this. Durian is a tropical fruit that has a pungent smell. Received by some and hated by some as well. Also known as the king of fruits it's flesh is yellow and usually bitter. As in the pic, that's how you handle the durian... You can find this along the Sims Ave stretch of Geylang. Going for prices like 3 for $10 to 3 for $5, you get a wide choice of quality 'D24' durians. Open round the clock this promises to be a well loved dessert for the heartlanders.
Part 1
A stylish outlet in Orchard Paragon led us to discover good food from the branch of cafe called Baker's Inn. Between shops of designer clothing and upmarket luxury products came delicious pastas and bread offerings followed by scrumptious confections to tempt even the most pastry hating palate. Great pastas to try include the crayfish spaghetti or the super rich and spicy linguine vongole but if you want a mix of traditional yet modern do pick the homemade otah on bruschetta bread for that lovely fusion. An unusual (and excellent!) offering would include field mushroom cappuccino which is a soup of field mushrooms served like a cappuccino with a frothy top. Sounds yummy? Well it is, so try it! After the main course comes the highlight of the cakes which Baker's Inn outlets are so famous for. You have Frasier, Mango Mousse, Strawberry Shortcake and Tiramisu to pick from among a whole other myriad of desirable confections. One could spend a few paragraphs describing each confection but one would be better off putting a forkful of cake and tasting how good it is in person! It?s really that good so go for it! Pics coming soon!
Part 2
On a second visit to Baker's Inn down at The Atrium, a building next to Plaza Singapura sampled a few other desserts. Pictured above is one of their signature dishes that seems to be popular among many: Warm Chocolate Cake. Be prepared to wait around 20mins upon your order of this dish. Definitely worth the wait, it comes topped with ice cream and some berries along the side. The smell of the cake will hit you the moment it's served. Also tried the coupe cheesecake.
Here's what the menu says about this excellent dish:
' Here's a marriage made in heaven! Awaken your senses with delicious cheese ice cream served with a generous topping of wild strawberry coulis and crumbles. ' This goes for $10.90.
My 2nd take on Baker's Inn.... definitely excellent! Worth the pricy price tag.
Been having a craving for Taiwan noodles and bubble tea recently and made a couple of visits to a bubbletea outlet in Tampines and this Taiwan noodles restaurant nestled in Liang Seah Street. Quite a food street with eateries ranging from pubs, coffee shops, cafes, and budget restaurants to award winning steakhouses.
Ordered a set (anytime of the day) on this visit. Incldues, their signature dish, beef noodles, a drink and a choice of 4 side dishes. Pictured is the salted deep fried chicken which goes very well with the broth of the noodles. The soup base has for some reason a mushroom taste to it, slightly peppery as well with a rich beef flavour. The meat pieces are generous and tender. All this going for $9.90 nett. A must try. Last order at 10.30 pm everyday except Sunday when they close at 3pm.
Tucked in a corner of Chinatown we found a gem of a dessert stall selling traditional local favorites. At only $1 a bowl, it was a real steal for that premium local flavour. Be it ice kachang, or chendol, its thick gula melaka laced finely crushed ice to give it that extra umph. Service wasn?t that kind as the proud stallholder refused to deliver to our table in front of him and stuck by his "self service" sign. But who cares? Given its real value for money, and a flavourful mouthful with every bite, I?d go for my dessert every time i'm there.
Happy Birthday XiaoKeAi! Thanks for inviting us and treating us to a wonderful seafood dinner down in Macpherson. Food included pepper and chilli crabs, prawns, wings, rojak and....can't seem to remember...Anyway the company was good which was the most important thing I guess. Have a great year ahead till your next birthday!
Attendees:
KiraKun, Sam, Fa||en, XiaoKeAi, niClet, paddy, [m]EimEi, wenqian`, coolblue, |ing|ing, cherie
A newly opened outlet selling bunZ is located next to Rochor Beancurd down in Selegie. Their slogan, 'if you're mad about buns' sells rather well. Specialising in traditional buns as well as springrolls. Typical flavours of buns include chilli crab, kong bao, char grill and many others. Such is shown in the pic is the char grill flavour which comes with a char siew chicken flavoured meat sandwiched between egg and lettuce. Must tries are also the springrolls. A personal favourite is the mushroom springroll. Most of the dishes served here are pretty unique to the eatery which seems like a high class bun eating place. Price of a bun is $1.90 and $1.50 for a springroll which is rather dear. The packaging of this place is worth noting. Everything from the paperbags, to the plastic ware and stickers to seal the bags all carry the comapny logo and slogan.
Opening times are not firm but on normal weekdays there usually close at around 10pm thereabouts and 12am+ on weekends.
Overall would recommend this place for a light snack after dinner or for a munch while watching tv.
Update:
Had the opportunity and priviledge to finally dine in after it's 1st week of opening. A group of 5 of us was approached by a lady who introduced us to the menu and gave some suggestions. On learning that the place had a writeup here in supper.com.sg, she offered an item each from the menu for us to sample on the house as a sign of good gesture. That was a lot of food! Ok something new I learnt when you dine in.
1. When you order the buns, you'll be given a plastic glove to eat with so that yo don't dirty your hands.
2. The grass jelly cannot be found anywhere else in Singapore. (According to the lady ^^)
3. The homemade drinks are excellent especially the cheng teng.
Finally thanks to bunz for the kind gesture and wish you guys good business hereon. Also thanks for helping me circulate. ^^
For a long time I'd been searching for a logo for supper. Finally, after months of sketching and designing I've more or less settled on this particular one. Would try to roll this logo out in time for the 2nd Anniversary and probably if response is good print them on shirts.
Now for the meaning behind the logo. Supper has always been about the gathering of people to relax and have a meal. Not so much for the food but for the company of a 'special meal' of the day when it's time to unwind. This is depicted as the 6 dots around the circle which represent people around a table.
The clock hands reach out at between 10pm and 3am which is usually the time when we gather for supper.
Finally the big S represents, of course SUPPER.
I personally think the logo has captured the meaning and essense of Supper and how it should be like now and in the future.
Hope everyone is rather agreeable on the logo. All constructive comments are appreciated.
A dish that I hardly eat but decided to give a try with recommendations. This duck rice stall is located in an eating house that seems rather delapidated. Other than the duck rice another stall serves zhi cha. Each plate of plain duck rice costs $3. Additional toppings such as peanuts, tofu and egg costs an extra 50 cents each. Overall, I kind of like the duck rice and the condiments. Only complaint like many other places I've tried is they really give really little duck meat. Wonder why really...
Also when you are there do look out for the fat chickens that are walking around you as you eat. Rather entertaining. Well at least it beats always seeing stray cats walking around. ^^ 
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