Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Wednesday, May 10, 2017

Dān 单 | Moon Shop Gallery 月森

I may sound pathetic if I said after a two days’ work stress, I need some time to relax. But true enough a day of rest, of a ME-time is actually make me feel complete.

I am going thru the list that my boss sent me the other day, and I was sharing it with my husband let’s hop into one of those café from the list. And Dān is in the list that I should try.

Dān is the cafe name that serves coffee and dessert of which a business partner to Moon Shop Gallery that is occupied the bigger space. Happened that the partner is the fan of coffee, and whenever their friends came to visit them at the workshop, they served coffee and dessert. And with their friends’ courage, they actually operated a small corner aka a coffee bar counter to serve customers.

What is Moon Shop Gallery? Moon Shop Gallery is operated by a landscape architect name Vin Chee.  This is basically a workshop for plant in the glass in another words to describe it is called Forest in the Bottle. 

For a lazy person like me that do not have green fingers perhaps this is the thing that I should have to put in my office or home. Why would it be for the lazy person, because basically there's no need to water the plants, as the moisture will form on the inside of the terrarium and on the plants. That moisture will drip down and water the soil.  That's the knowledge that Vin Chee the owner that educated us.

Vin Chee told us that you could build a Zen theme aka Japanese Garden in your bottle, or a rain forest. As long as you put your terrarium under the light, that will grow the moisture from the plant and water the soil. 

Dān is the café that operates by his partner that loves to drink coffee hence the café that came about. This whole place is only plants, coffee, dessert and quiet time of your own.

This place is currently under going some expansions to cater more workshops for kids or for adults. Vin Chee has the dream to educate young children to understand more of local plants and a place for adults to conduct their team building workshops too.

What caught my attention was the Gula Melaka Cheesecake (RM12) that Crisp of Life posted in their blog. A dessert person like me wouldn’t want to miss out something that I’ve never try before. Of course a piece of cheese cake will not be complete without a cup of coffee too.

The choice of coffee was basically advised by the Barista, we two opted for hand brewed coffee which recommended by them, I chose the one that is sweet based and fruity type, Nicaragua COE Pacamara (RM18).



 
And hubby chose Honduras Comayagua El Retono (RM18) which is a sour based kind of coffee. 

Hand brewed coffee would be nice if you know you can’t take too strong coffee after 1pm. Some people or rather me would not be able to sleep after 12pm if you take coffee.

You may wonder what is “Hand Brewed Coffee”. Hand brewed coffee is also call Pourover coffee which starts with ground coffee, a filter and a filter holder. And it’s often called a “pourover dripper”. The basic level, pourover brewing involves in pouring water over the through the grounds to the extract the coffee flavors into the cup or the serving vessel (source Serious Eat).

Why would Dān’s coffee serves in wine glass, according to them the coffee does have the sweet taste of its own and it’s has the fruity taste too. Thus, serving it with a wine glass would be a better choice.

Anyway, I told myself I am going back there again for their Lava Matcha Cake which is their signature too. 
  






Address & Contact Number
Dān 单 | Moon Shop Gallery 月森
38/1 Lebuh Farquhar
George Town
Tel: +604-251 9415 / +6016-467 4011
Operation hours: 1 pm - 10 pm (Closed on Sunday)


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Friday, June 28, 2013

Sip & Chew Café


Sometimes having a bunch of good colleagues and good friends is really helping you to pass your day fast. Don’t you agree? When I told them I got to leave early today as I have totally forgot that today is my wedding anniversary. And spontaneously they suggested to me let’s go out for lunch, let’s celebrate your anniversary with you before you celebrate with your hubby. Honestly, that’s sweet and really warmth too!

Well, today ain’t the day, but that was sometime a month ago…. Ya, it happened a month ago.

Nowadays many of my friends will drop by and asked me, ‘Hey, anywhere for lunch?’. I was like, ‘Hello, am I supposed to do this job??’ Of course, it’s been my pleasure to share and even to blog about it. Though, work load is like getting no where, and my stress level is increasing and that making me no time to write too.

When I created this blog, my whole objective is to write and to release my stress from work. And honestly, it helps. From there, it also gain some monetary motivation that keep me moving. After all the hoohaa at work, and all the high turn over, whatever left balance will be automatically transfer the jobs to you. That actually has made me no time to write, no time to take photo and no time to draft anything out from my mind. And the stress level has gone up to a time that I nearly wanted to give up everything. Almost every weekend and week nights I was sitting in front of the laptop and never stop typing or working or even analyzing. I do wonder at times, is this what I want?

Of course, I still surf around for food, and leave a few comments to a few corners that I frequently patronized. I just missed it anyway…

Sip & Chew Café… what attract me is not because of anything but this Flower Pot Ice Cream! Yes, that’s the Flower Pot Ice Cream!! I first got to know from Pioneer Woman whom blogged about it, and it attracted my attention since then. Who in the world so creative that creates this??

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When my fellow colleagues asked me where to go for dessert, with no second thought I told them let’s try out this place. Though I know they are not using any good brand ice cream, but who cares, it’s something that attracts many insane people like us. When the flower pot was place on the table, they were like ‘Oooh….!!’, ‘Ahhh… !!’, ‘Eehhhh….!!’, ‘Wowww…. !!’. Any surprise expression, you name it, you can hear it! Then there goes the snapping sound, ‘click’, ‘click’, ‘click’, ‘click’…. (smile, I just can’t stop smiling when I think back that scene).

Ok, like I said we were here for desserts, of course, no main course, no snacks nor anything but DESSERTs! Yes, you heard me, DESSERT!

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A crepe cake that shared among us… though this wasn’t the main character; however it does fill up our desire in terms of desserts’ hunger.

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Here comes the main character, Potted Plant Ice Cream Cake. Isn’t that pretty??

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After the whole ‘process’ … we were all happy and enjoyed!


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Address & Contact Number
No. 72, Jalan Masjid Kapitan Keling
Georgetown, 10200
Penang
Tel: +6017-531 3480

Business Hour
Tue to Sun 12pm to 12am

Friday, December 21, 2012

冬至快樂


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While everyone is talking about Maya calendar, doomsday, end of the world… I guess I was busy making Ta ng Yuen () for prayer. Getting permission to leave office early to be home to make the dough, add in colour to make the Tang Yuen () more colorful. Last year, did not get to do anything all due to the customs restriction of someone passing.

Anyway, today… December 21, 2012 is the Winter Solstice, Chinese called it Dongzhi. A day that what our elderly said it’s greater that Chinese New Year. Why would they said that… been trying to google it, some how just couldn’t find the missing piece.

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Happy Dongzhi everyone! 冬至!

Saturday, February 4, 2012

Chinese New Year: Home Made Tong Shui 莲子百合龍眼糖水


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Has anyone thought of why first day of Chinese New Year, we have to have a pot of Chinese Dessert like Longan, Lily Bulb and Lotus Seed ?

Honestly, I didn’t know much about it… but since this was being cooked in the family and I see almost every family practiced it that way, I guess it won’t go wrong if you follow that too. My type of Chinese dessert is the simplest among all… well, basically given a few hours and it has to be cooked and taste nice it has to be simple, right?

I know some will add in red dates for sweetness…

Talking about Chinese New Year… after all, we are still in that mood, might as well talk something about it… I can understand why would every family the woman that cooks will have little time of sleep. Reason is because every now and that the person that cooks or prepare food would have to get up early to prepare. Even for this simple dessert, lotus seed has to soak for an hour before we could boil, as we have to remove the stem. Because it’s bitter.

Even the lily bulb has to soak for few minutes too. And all these needed some time to prepare, isn’t it the person that prepares the food got to have enough time for that? In fact, I truly understand all that after I live on my own.

Anyway, a simple recipe and my short cuts preparing it too …

Ingredients
A hand full of Dried Longan (龍眼/桂圓)
A hand full of Dried Lotus Seed ()
A hand full of Dried Lily Bulb (百合)
Rock Sugar
2 litter of water

1. Soak the lotus seed for almost 2 hours, then after remove the stem.
2. Soak the lily bulb for about 30mins, wash and clean, same goes for the dried longan.
3. Boil a pot of water for about 2 liter, add in all the ingredients.
4. Boil for about 2 hours, before serve, add in the rock sugar.
5. Once the rock sugar dissolves, ready to serve.

Yield: 2-3 persons

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Friday, December 31, 2010

Chocolate Lounge

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Happy New Year everyone!!!!

Drafting this post at One World Hotel, and had my desserts at the Chocolate Lounge. Something that where am longing yearning about. Who can resist chocolate, can you?? I honestly can’t. No matter how full am I, I will surely find excuse to have bite or even a sip.

How nice if this is opening another outlet in Penang, uh?? Wouldn’t be good for all of us, especially the chocolate lovers!
Can you resist these chocolates?? Ouch… don’t pinch me… I know you can’t, and neither can I. But I am too excited to share these with you.

Not to forget, Happy New Year to everyone!! Good Health, Happy, Stay Positive, Good Luck!!

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Chocolate Nuts & Sultane Crèpe (RM15-90)

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Princess of Iceland (RM10-90)

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Ms Coco Mocha (RM9-90)

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Little Jane (RM9-90)

Tuesday, March 2, 2010

腐竹白果糖水

The weather is getting real crazy and hot now, especially during Chinese New Year. But keep having ice creams or ice water that will not help much but also it’s not good for our health.

Instead of having ice cream all the time, why not making our own dessert and yet it could help to cool off our body’s heat, on the other hand in Cantonese belief, it does help in moisture our lungs and skins.

Of course, what am going to share here it’s not anything expensive like Bird Nest, but it’s something affordable yet it tastes like Soya Milk. That’s Bean Curd Skin with Gingko.

This is basically my sister’s favourite… and recipe got it from her mother-in-law. If you have a pressure cooking pot, this is easily can be made within an hour.

Ingredients

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75g gingko


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75g bean curd skin

Crystal Rock Sugar or Brown Sugar (depends on preference)



Step-by-Step

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Remove the gingko shell, boil the gingko in a hot pot of water for easy peeling skin

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After boil for about 10 to 20 minutes, drain the water from the pot

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Leave it cool, and then peel off the skin

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While boiling the gingko, soak the bean curd skin in a pot of water for cleansing

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Boil about 5 to 6 soup bowl of water, put the sugar into the pot

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Follow by the bean curd skin

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As well as the gingko

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Stir occasionally
Do not close the lid completely, leave the lid slightly open
Cook for about 2 to 3 hours for normal pot, if you have pressure cooker, it can be cooked for an hour


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Final result, a cup of Chinese Dessert that helps to moisture the lungs and the skins, isn’t that affordable than a Bird Nests?