Coco

I had spent most of my 2nd half of last december in thailand. Beach activities in krabi and thai city life in bangkok. One thing in common was that both places had plenty and plenty of coconuts. When we touched down in bangkok airport, we came across an ingenious dessert- coconut ice cream served on half a coconut husk with its flesh.

The scoop lady would scrape off the flesh on the husk before serving so there's no need to worry about flimsy spoons to do the job. It was really refreshing and coconut at its best. After having one, I had to have another as the portion wasn't that big. I tried to find this dessert in the main land but couldn't, apparently the airport seems to be the only place I know of that sells this dessert.

Although I'm not a coconut fanatic, going to bangkok has allowed me to appreciate this water-filled fruit. I deviced a way to best enjoy it there :D Previously, I used to drink up all the juice before I scratched off the flesh. Having the flesh last gets a bit jelat especially with no fluid left to down it, so thinking about how everyone loves to drink the canned coconut drink with its coconut pulp floating in it, I thought it best to grate the flesh into the drink itself. Using the thin metal spoon, i gently grated against the flesh to get thin pieces of pulp - ones that can be sucked up by the thin straw. Drinking it was coconut heaven. Imagine fresh, cool, sweet liquid with smooth thin slices of flesh sliding down your throat. Yes, that is coconut heaven.

Maybe I'm a bit slow in coming up with this way of drinking the coconut but I'm glad to have made that discovery. At least when I see a drinks menu next time, I won't hesitate to ever order a fresh coconut.

Restart

It took me 2 hours to redo my blog into this clean look and i must say I am pleased. Don't laugh, you IT-savvy people, at my HTML illiteracy! It's funny how I tried to dabble with the HTML codes only to find the codes I copied down ending up unreadable. Eventually I realised that blogger has this new (pardon me if it's not too new) layout where I can add my banners and extra tools as gadgets easily. Within a few minutes, I got my sidebar in order. Whew.

So I've stayed away from my blog for months and I've thought about the original intent of my website I created back in my JC days. Back then, I started a blog to create a platform to expand my GP skills by discussing and inquiring on all those intellectual topics eg. euthanasia, science & religion etc. But now that I'm past that phase of GP and A level preparation, having done that 2 years ago, it's time to start on a clean slate. Of course, it comes with a new intent for this portal.

The name stays because it broadly covers everything that I'd probably ever type on this site, unless I start to turn this into a blonde journal for the whole world to see WHICH will never happen. So yes, restart. Restart to engage and share of all the discoveries I make from my day to day experiences. I figured that's what blogs are for- not rantings and whinings of personal issues but more of social websites to deseminate valuable experiences to share with others. I greatly appreciate those food and travel blogs eg. ieatishootipost and others I came across in my search for amazing off-the-track travelogues, these are the blogs I hope to emulate. Given my limited social circle, this blog is dedicated especially to my loved ones and friends whom I dearly want to share all my worthwhile experiences with :)

Quest for best dessert joints I

I'm on a quest for search for the best dessert joint in singapore based on my own terms. It'll have to provide good tasting, yummy desserts that cannot satisfy a craving for more, be generous in its portions (only a plus), decently priced.

Thus far, I've paid a visit to Max Brenner's chocolate bar and i came out not too impressed. I went there for the chocolate but the chocolate drinks and desserts weren't chocolate-y enough. I appreciated the concept, porcelain mugs and steel straws though. The ambience and decor were aptly set up, with bags of cocao on shelves, Max brenner's tale, arty pictures and woody furniture etc. Yet, at the heart of it as I had mentioned, Max Brenner's didn't live up to its name as a chocolate bar.

Tried the hazelnut creme crepe, chocolate granita, chocolate soup, orange smoothie, hot chocolate and marshmallows, mexican spicy hot chocolate and eighties' milkshake.

The drinks got a little je-lat after a while. Perhaps we were rushing through our drinks but I'd think that the drinks were quite sweet. I liked the mexican spicy hot chocolate. It kicked up a little spice in my life and such zest really matched the cocoa taste. No wonder the mesoamerican cultures mixed such an elixir. I'd love to stir up a such a concoction one day. Throw in some cocoa powder, cinnamon, nutmeg and milk in the right proportions and you'd get a really divine mayan xocolatl drink.

Just yesterday, I set out to serangoon gardens with my pals to explore the famed ice3 dessert parlour. It ended off with utter disappointment. The choco-banana mudpie and crepe with ice cream were total disasters. One was ice cream in the shape of a block and the other was crepe with preserved fruits and tasteless blueberry ice cream. When I returned home, I searched up reviews and saw that indeed, it was an island-wide let down. Too bad I had to experience it for myself with a pinch on my wallet.

And so, I continue my quest for the best dessert joints in town.