Archive for the ‘The Food’ Category

Jus went for our food tasting at Seb’s yesterday evening. Invited Ray and Janelle to join us for the evening.

Clarice was as usual very efficient and thotful with us. She advised us to take down notes for every dish tht we tried so tht we can infrm them of any changes we would like as well as anything we dun like abt the dish, and she’ll try her best to see if the chef can adjust the dish. 🙂

It’s my first time doing food tasting and I must say the whole experience was great! We were definitely treated like royalty or even like those food critics u watch on television, critiquing every dish being served. Oh, and the fact that we got to fill our tummy with so much food made it all worthwhile.

Let me share with u what we will be having for the actual evening.

1) Quiche Lorraine garnished with Alfalfa.


Comments on this dish:

Rina: not enough filling, thus crust is abit too much, however the crust is very tasty.
Jono: not enough filling. Not much taste.
Ray: loves the crust.
Janelle: filling was to the brim, and crust is good, tho she couldn’t taste wat is inside the filling.

Verdict: We shared our concerns with Clarice and she made notes about our request for the filling to be tasty and filled to the brim. 🙂

2) Nicoise Salad


Comments on this dish:

We: Its unanimous!!! We love it! Love that there’s quite an assortment of vege in it. And that every mouthful is well mixed with tuna. And it’s tasty!!

3) Country Style Pate.


Comment on this dish:

We: Love the condiments that came along with it. The pate was actually not bad,not the soft mushy type, this one has something to chew on. And guess wat, we didn’t realize that the pate was wrapped in ham until we were about to finish the pate. The entire thing was Edible rite from start to finish! Oh yes, the condiments came with a mini pot of pickled shallot and mini pickles that were crunchy, sweet and not sour! Yummy!! And the other pot of condiment was shredded duck meat, so light and tender u can spread it on the lightly toasted bread that came along.

3) Raw seabass garnished with Alfalfa.


Comments on this dish:

Rina: love this dish very much!! Love tht it’s raw and so fresh. Love the texture of the fish. Didn’t bother much abt the alfalfa. (p.s. it’s almost like the type of raw fish you’d have with a bowl of congee, the kind where Chinese will top with spring onion, lettuce, chopped chilli and squeeze lime over. Mmmmm….feeling like a bowl of pork congee paired with sheng yu and you tiao)
Jono: don’t really like the alfalfa, finds that it over powers the fish. Doesn’t really find the taste and texture of the fish appealing. Believes that if this dish was left out too long during the buffet it will taste bad. Prefers smoke salmon.
Janelle: Thinks that although unique and interesting, this dish won’t be very popular among the guests as it is an uncommon dish to serve. It might be unpopular due to it’s fishy taste. Smoked salmon will be more popular.
Ray: finds the alfalfa’s raw vege taste too overpowering. Told him to eat the fish without the alfalfa. He too finds the dish rather odd and will be unpopular with most people. Smoked salmon will be better.

Verdict: Majority agreed that smoked salmon will be a better choice in terms of popularity and guests cleaning out the buffet trays. So we changed the dish to smoked salmon.

4) Duck Shepperd pie


Comments on this dish:

We: Enjoyed this dish very much. Becos it is different from the typical beef Shepherd’s pie. The mashed potato was so light… It literally disappears the moment u put it in ur mouth.. And the duck meat atthe bottom of the pie totally compliment the light potato mash. it’s a very light dish altogether, unlike a minced beef shepherd pie. Only one minor issue: there wasn’t enough cheese on top! Lol.

5) Seabass dressed with lobster bisque

( it was meant to be snapper, but Clarice said tht the kitchen ran out of snapper that evening)

Sorry! No pictures for this one. We forgot to take pictures. :p

Comments on this dish:

I will speak for everyone here, I think we like this dish, cos it’s pan seared fish. Especially tht the fish was so fresh, and it was seared to perfection with the skin lightly browned and crisp. There wasn’t any negative comments about it, thats for sure. Although I do think that if it was snapper, it’ll be more perfect, since the meat of snappers are generally much smoother n flaky in terms of texture than a Seabass. So we told Clarice that we’ll stick with snapper on our actual day.

6) French beans


Comments on this dish:

We were pleasantly surprise by the size of these beans! It’s not your typical thick and tough and raw tasting French beans… It’s actually thin and soft to the bite, and no raw vege taste. And they either stir fried it with garlic (which is quite unlikely considering tht this is a French restaurant rather than a Chinese one) or they jus lightly boiled the beans and later toss it with butter and garlic. Either way, it’s equally tantalizing.

7) Chicken Blanquette with rice


(Picture is getting darker and darker as It was getting later and the bistro is not meant to be very well lit.)

Comments on this dish:

We: at first sight, you’d think this is like Lor Mai Kai (glutinous rice with chicken), or even a western version of our Local fav. Hainanese chicken rice. Ok, So it is chicken rice, But the rice is definitely not glutinous(I hate glutinous stuff). Anyway it is one hell of a French Chicken rice, Becos it’s superb!!! It’s new to all of us, needless to say we loved it! First of all, the rice is soaked in a light cream sauce with white wine, and the texture of the rice was soft yet grainy, it blended well with the sauce. And the chicken… Oh! The soft and tender chicken literally dissolved once it reaches your tongue. Wow! Perfection! We think this is gng to be a hot fav. Among the guest on the actual evening. What do u think?

Verdict: needless to say… Its unanimous too, we have to love it. And I think it’s our fav. Dish for tht evening.


8. Beef bourguignon with mashes potato.

Sorry, no pics for this one either.

(We were quite distracted by then as Clarice came over to discuss abt the seating arrangements, menu, as well as other miscellaneous issues.)

Comment on this dish:
By this time, we were all very filled! There was much room in our tummy for more or even any sense of appreciation for the taste.
But I made sure I ate my fill of the “Complimentary food tasting”, so here’s my comment. Needless to say, the mash is light and fluffy. But the real highlight was The beef. It was so tender! U can peel every strand of meat apart by simply brushing your fork over. And the sauce was really appetizing, imagine that I was pretty stuffed by then, yet I manage to clean out the beef. (beef only, not the mash) 🙂




Last, but not least….




9) Penna pasta with tomato confit

Sorry again, no picture. 🙂

This is a simple and ordinary yet appealing dish. Not like it’s ordinary-not nice, but ordinary restaurant standard. 🙂 the penne was definitely al dente and the sauce was made of real tomato with a bright and cheerful red to it, topped with basil leaves, this dish was definitely pleasant to the eye as well as your appetite. As you pick up the pasta, you’ll find a whole or at least halves of big tomatoes within the dish itself. Still yummy to me.. Eventho I was super full by now, I doubt that the rest had more than 2 pcs of penne after the beef bourguignon. Nevertheless, they like it too, and they think that it’s a good dish to have in the buffet as it is very easy on the taste bud and will suit even the pickiest eater. I hope so…..




Finally…. For all u sweets and dessert lovers!!




10) Creme brûlée, apple tart and choc eclair

(.… Surprisingly amidst all the discussion, we managed to get pictures of this one. Lol. Oh I think it was Becos the choc eclair was red on the top. :))


Because I’m not a sweet tooth. I shall leave it to the rest to comment on the dessert, tho I did try the Creme brûlée, and I must say… It’s my first one… And it was rather nice.
And I love how the chef made the top of the eclair a striking red in colour… So clever and chic… Makes it look so appealing and unique. So much so that I couldn’t resist giving it a try as well, and I was glad I did, cos the choc was not the overly sweet yet tasteless kind, instead it had a slight bitter cocoa taste. Love it… (if only all desserts were like tht)…

Comment on the desserts:
Janelle: likes the apple tart, she said that it’s very nice.
Ray: likes the Creme brûlée, and most likely the chic eclair too (he’s quite a chocaholic kinda guy)
Jono: I think it’s him who said that the top of the Creme brûlée was really nice Becos the sugar top was light and crunchy and jus the right amount of sweet. And he likes the apple tart too(we’ll take his word for it, cos he’s not an apple-anything kinda person, except for apple pie from Mcdonald’s :p so one can imagine, how great it must be for him to actually appreciate it’s taste).


All 10 dishes!! For the price of $87 or $89++ per pax…(can’t remember)… With 8 bottles of wine for 8 tables, basic floral deco for all the tables including the buffet spread and wedding cake table, free flow of coffee, tea and soft drinks and usage of 2 wireless mics/sound system, signages for your guests, and lastly and most importantly an approachable and dedicated event co-ordinator to make sure tht everything runs smoothly and according to plan on that important day of urs. I say it’s rather reasonable, don’t you think?

Overall, Eventho I dun get a lush garden greenery of my dream as I walk down the so-called “aisle”. I am ultimately very happy with the food, ambience and most importantly the service of this place. And as It draws closer to my actual day, I’m beginning to appreciate the fact that we had gone with our gut feel and chose to hold such an important date at Seb’s. Becos we know that like us, our guests will feel comfortable and relax and enjoy the cosy atmosphere and surroundings of the bistro throughout the evening. 🙂

Here’s the layout of the seating arrangement for the evening.


We changed the placement of the solemnisation table as well as the buffet table. Not sure if it’ll work tho… But we can give it a shot and imagine how it will look like.

Fingers cross that it will rain for a few days before the 30 oct and maybe in the early morning of that day, so that it will keep the place cool throughout the evening. :p

Let’s hope for the best!!


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Deciding on a Wedding Cake provider for my solemnisation was no easy task. I searched quite alot of other options out in the market.

CRUMMB was one of my shortlisted ones…because she really creates awesome wedding cake designs….however due to budget constraints…I had to forgo the idea, eventho i really find her cakes very nice and classy, and I’m super impress by the dedication and effort she puts into designing her cakes.

Luckily, Deborah recommended Super Desserts Market as the owners are her friends from church. And it is through them that I discovered Cupcake pops existed (ok! I am abit slow)….besides the fact that I love the pops…they are rather reasonably priced. With a budget constraint….they are the best options with the best deals.

If u like the idea of cupcake pops, u might like the ones created by Bakerella from U.S., Damn! She is good!! The details she put into her cake n pop deco is absolutely fantastic!! Really!! I guess everybody who’s already in the baking scene would probably know her and besides… Her website is really very pretty too!!

A sample from the Super Desserts Market website. Also very pretty to me! 🙂

Cupcake Pops

and here’s a version of the ones I bought from them to sample.

And because I gave all of them to my friends…most of those who got the chocolate ones said that it is very nice and it is not too sweet. I’m glad! So as long as my guests thinks its nice…its good enough for me…as I know for a fact that I won’t be the one eating it.

Gonna give it to each of my guest as part of the wedding favour.

The Plan: To place a cupcake pop individually on each seat for each guest…if you know what I mean…(I suck at descriptions). Still contemplating on how I could get it to stand and not topple over and where I should place it…. beside the utensils or above the plate.

The Wedding Cake

Initially the plan was to get a one-tiered cake as a two-tiered would be too expensive….Luckily for me…I ran my idea through with my sis and she offered to pay for the 2-tiered cake as gift. YIPPEE!!! So now I can have a prettier wedding cake.

My idea is to have a replica of Jono’s new Orange Vespa with two of us riding on it..as the cake topper. However….I was actually planning to have my cake in Turqoise or blue…but seeing that the Vespa has been resprayed to orange recently…the combination of orange and turqoise may not be that nice at all. In fact….it will be UGLY!! 😦

So i’ll have to think harder….and come up with something else……. what colour goes well with orange but still matches my theme?

Should I standardize my pops into pink top with a turquoise / blue topper or button. Then it’ll all look neater and synchronized.


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