The spread was good, with the essentials like oysters, sashimi (tuna, salmon and makerel) and cold prawns (with a good cocktail sauce).
They also had fried calamari which was exceptionally good, this really decadant chocolate mousse (which some people said was fantastic, but someone said it tasted like oyster sauce) a chocolate fountain, some international food and drunken prawns. There was also a wanton mee station. The dessert section is quite large, with cakes, burburchacha, bread and butter pudding, caramel custard, 4 types of ice cream including toppings cones and wafers, alot of sushi (which I didn't eat to save space).
Happy 21st Birthday Annalisa, may you stay sane throughout the rest of uni. I'm so full and sleepy and I haven't read up my CVS examination (which I have clean forgotten) and I'm going to die for tutorial tmr :(
Grand Corpthorne WaterfrontCafe Brio
392 Havelock Road
Tel 62331100
from so many eons ago onto my half opened chocolate without realising it - and so I didn't didn't finish it. Sadness:(
This thing isn't on the menu - it's some Bloody Mary fried thing (some posh name that I couldn't remember) and this slightly alcoholic tomato-ish thing (I would like to call it essence of tomato cos you can't see any tomato but it tastes very tomato-ey)
First up on the Tasting Menu for June: Canapes 
Yummy Caviar. Actually, I think caviar is just like the salmon roe in Jap restaurants - My tastebuds aren't discerning enough to detect the difference.
Saltimbocca of Iberian pork with tarrogon salad and aged balsamic vinegar. The balsamic vinegar is slightly sweet. And the tarrogon salad in particularly interesting (only cos I saw Jamie Oliver on Discovery Travel and Living and he made a tarrogon salad - but tarrogon is so ex here, about $2 plus for a small sprig - how to make a salad??)
Green Pea Flan with avruga and Parmesan emulsion. Avruga (as we found out from the waiter) is imitation caviar. I shall now search wikipedia and check what avruga is - it's actually herring roe as opposed to sturgeon roe but I can't taste the difference. I quite liked the parmesan emulsion cos it helped me get the peas down.
Looks a bit like frog eggs close up! and super bubbly.
Braised Australian Green Lipped Abalone with Truffle Risotto and Shaved Black Truffle. This is the biggest piece of truffle that I have ever been so close to and I've ever seen. So exciting.
It's even bigger than my thumb nail, and quite thick too. I guess truffle is an acquired taste - the smell of the truffle is at the back of your nose, and the feeling is like smelling bunsen burner gas (obviously not the same smell though).
Sakura ebi cappellini with Konbu and Home Made Scampi Oil. The sakura ebi isn't salty like the local small prawns here, and konbu is kelp. The kelp was slightly salty (I kept thinking of the pereserved vegetables on top of the chee kueh when I was eating this, maybe cos it was brown too?)
Charcoal-grilled quail with fresh Beelitz white Asparagus and Rosemary oil. I was quite excited about this dish when I saw the menu cos I've tried white asparagus once (at the line, and it was cream of white asparagus soup). It doesn't taste like the normal asparagus, but has a slightly nutty aftertaste. The quail was nice and tender, with the carcinogenic burn lines from the grill.
Baked Epoisses in Filo Pastry with Mache Salad. Epoisses is a pungent, unpasturised cows milk cheese from this village called Epoisses, in France. (Hmm this is turning out to be a learning journey about food :D) The cheese has a strong smell, and it's very creamy and slightly runny.
One of my favourite dishes -Honey Pear Infused with Jasmine Tea, with Chrysenthamum Sorbet. I really liked the Chrysenthamum sorbet - It's very light and I would imagine that this is the best thing to eat on a hot day by the pool (except that I don't like swimming). (This wasn't on the menu)
Dessert was a Chocolate Cylinder with French Toast ad Maple syrup Ice cream.
Iggys
It may look unassuming and ordinary from the outside, but of course, if it were so ordinary, I won't be blogging about it :P
The chocolate sponge is light and fluffy and very chocolatey, and the cream cheese is really light and delicious. It's not like those heavy, very filling kind of cream cheese, but it's a lighter version. It goes really well with the chocolate sponge, and such a briliant design will amuse your friends.
Here's a larger vies so you can see what it looks like. 
The above cake was a 7 inch cake (the smallest one) and costs $30 (no GST). I collected it from Serangoon (no delivery).It's baked by this young guy who goes by the name Littlefoot and he came up with this design. There are also other types of cakes, and you can visit his website for more details.
Reasons for why I'm not very fascinated by the Siglap Prawn Mee is cos I've got Adam Road Prawn/Lobster/Crab Mee a 10 min drive away, and furthermore, the one at Hong Lim Complex is on par with it.
This is from Ah Hui Big Prawn Mee, which is located on the 2nd floor of the food complex. The bowls start from $3 and the one shown above is the $4 bowl. It, of course, comes with the delicious chili powder. Usually they fry the lard pieces and mix it with onions, but this time I couldn't find any lard pieces inside, so that was good (though I'm sure it's fried in lard). The soup is very sweet, prawn-ey and salty. 
I've just been told by my brother that I've been eating at the wrong prawn mee stall for years. The more famous stall is called 'The Old Stall' and it is the prawn mee you should be eating.
and for the lard lovers there's quite alot of lard pieces (I threw them all out of the bowl so I can't say if they're crunchy or what).
Ayam penyat with Nasi Kuning (yellow rice)
Mutton Green Curry
This is what I had for dinner - super filling (this is my first portion, I had a second round after that) 
The assam fish curry was exceptionally interesting - not too spicy and very tangy, and lots of eggplants too.
You also get to grill your own tau hu stuffed with vegetables and your own you tiao on the grill so you'll be able to do it just the way you like it.
There's a dessert counter where you can make your own ice kachang -with or without as much redbeans, cream corn, honey sea coconut, longans, jelly, chendol, attapchee, fruit cocktail as you want, and pour on lots of syrup and evaporated milk.
Even better than the DIY dessert counter - my yummy cakes 
My next aim is to try Original Sin at Chip Bee Gardens, Holland V.
