I will just let the pictures do all the talking.... only thing I want to highlight is that this is after my breakfast at the Perch, then Japanese luncheon, and NOW my favorite prime rib and beef ribs dinner --- MY WEIGHT MY WEIGHT MY WEIGHT, guess I will sleep on it!
Grilled sea bass, look how big it is, imagine the size of the whole fish, woah!
Can you believe we were to have lunch just 3 hours after the lovely breakfast we had at the Perch? Yes, it is true. I was certainly glad when we had to wait awhile for our table to be ready so can have more time to digest ...
What a lovely place for breakfast, right on the hilltop overlooking that scenic view there. We could even see humming birds flying around getting nectars from the tree right before us... Thanks Albert for the lovely breakfast~~
What a sumptuous breakfast spread! Ham frittata, turkey hash, wild berry scones, cinnamon rolls, freshly squeezed orange juice, coffee and tea~~
What better way to enjoy the rest of the turkey than to make porridge out of the turkey leftovers... to complete the meal, Thomas made beef kway teow, roasted more turkey drumsticks, braised turkey gizzards, and green vegetables too. SO satisfyingly delicious!
This is the lightest and nicest pear tart I have ever eaten. I am also very thankful that Albert is willing to share with me his expertise and tips on making this yummy dessert. I just hope that when I go back to Singapore, I can make one as nice as his without my si fu by my side :)
Lots of steps and very time consuming, but if you have taken a bite of this delicious tart, you realize that all the hardwork is worth it.
Don't think you can just put the pears and custard filling in, no no no, need to bake it a bit first the master says.
Need to bake the crust with some weights inside, that way the pastry will be light and very fragrant.
It will be a great challenge to make this tart in Singapore because of the weather. I am quite doubtful at this moment :( ... oh well, no venture no gain, we will see...
Aromatic freshly baked cinnamon rolls... so satisfying to see them from flour to this lovely creation, then to our tummy for breakfast... thanks Albert for teaching me and demonstrating it despite the fact that we went shopping right after Thanksgiving dinner. Note: the shopping was from midnight the night before to 9am the yesterday morning. This baking lesson was done after our dim sum lunch and straight to the kitchen, because Albert invited us for breakfast at the Perch this morning. Talk about energetic... salute!
WHERE IS MY TURKEY??? I want my nice, moist lovely turkey, ham, stuffings, roasted vegetables, creamed corn, sweet potato, mashed potatoes and of course my bowl of cream of chestnut soup, yummmm
Waaaaa, nice, aren't they?
The birds had been brined for one night and cooked with herbs, delicious..
I just love stuffings, and these are EXTRA good of course...
The two birds were gone in no time, just too delicious for words
