This is the post that I've been dying to blog about - no procrastinating at all. Being the slow poke I am, I completely missed Pierre Herme when he came. (Though it was not as if I was really willing to splurge - feeling a bit stingy nowadays). So I thought my chance to sink my teeth in such high-class macaroons was gone.
Lucky I'm so fortunate to have a 'second chance' with not only one, but TWO of the world's best macaroon specialists. When I gleefully whipped out my box of Pierre Hermé, and (ziploc of) Joël Robuchon, I had to explain to my clueless mum what the names actually were. Simply put it, it's the Gucci and Prada of macaroons. 
Sadly, when I was trying to get good shots of them, it was scorchingly hot and my dining table's located right next to the balcony. To my horror, after a few shots on the ixus, the macaroon filling developed a slight sheen and I rushed them into the fridge to recuperate from their heat stroke. Though some would say that I've already killed the texture of the macaroons by giving them less than favourable conditions, they still tasted marvellous to me. 
I personally prefer Joël Robuchon's macaroons for their delicate, light and thin shells, but I've yet to try Pierre Hermé's signature Ispahan Rose. Perhaps I'll be a convert once I try that. I suppose that the different flavours I tried don't make it a good comparison -but I much prefered the dainty sizes and crusts of JR macaroons. JR rose was exploding with rose flavour and scent - completely unlike the ones I've tried. 
I liked PH's Raspberry Chocolate, though some people might find it too tart, I thought that the sourness of the raspberry contrasted very well with the rich chocolate. There was also Truffle but to my utmost dissppointment, I could hardly taste or smell any truffle, and I even had to call my friend to confirm which one was truffle. 
Joël Robuchon's Rose Macaroon is my fave - if I ever went to Japan, I'll be sure to bring home a huge box of nothing but rose macaroons! Lucky they don't have him in Taka cos I'll be sure to burn a hole in my pocket. To think that the doughnut craze here was mad - can you ever imagine how it'll be like if ether JR or PH came and set up a stall? The que would rival the annual NDP's one!
I personally prefer Joël Robuchon's macaroons for their delicate, light and thin shells, but I've yet to try Pierre Hermé's signature Ispahan Rose. Perhaps I'll be a convert once I try that. I suppose that the different flavours I tried don't make it a good comparison -but I much prefered the dainty sizes and crusts of JR macaroons. JR rose was exploding with rose flavour and scent - completely unlike the ones I've tried. I liked PH's Raspberry Chocolate, though some people might find it too tart, I thought that the sourness of the raspberry contrasted very well with the rich chocolate. There was also Truffle but to my utmost dissppointment, I could hardly taste or smell any truffle, and I even had to call my friend to confirm which one was truffle. 
Joël Robuchon's Rose Macaroon is my fave - if I ever went to Japan, I'll be sure to bring home a huge box of nothing but rose macaroons! Lucky they don't have him in Taka cos I'll be sure to burn a hole in my pocket. To think that the doughnut craze here was mad - can you ever imagine how it'll be like if ether JR or PH came and set up a stall? The que would rival the annual NDP's one!An article on Joël Robuchon in Tokyo's Takashimaya: http://tokyoq.com/weekly_updates/tqoole/salon.html
This is something that Ah Pok and I shared - one's called the Monte Carlo, and the other one's the Bookmaker (both $16.50++ each) but I can't remember which one's which. Just that the one on top (with the pink sauce in the cupcake foil) tastes yummier! It's french toast with lots of shaved turkey ham and bacon. The pink sauce is a creamy, sweet sauce which doesn't taste like any other sauce I've eaten but it goes really well with the saltiness of the turkey bacon. Both sandwiches come with a side of either coleslaw, potato salad or fries. 
This is the not so nice sandwich - it's quite ok just that compared to the french toast one, it's much harder and drier, and doesn't have the yummy pink sauce. It's pretty salty cos it's really packed with lots of turkey ham.
This is my fave dish - Pumpkin Porridge with Century Egg. I think it's about $8? it comes in a 
This is the Tau 
Anyway, their breakfast menu is quite extensive, all the way from healthy yoghurt to those 'light' options with low carb, to my quite huge breakfast to an even huger one with pancakes.
I went to Long House in the not so recent past and realised how unelightened I am. For my whole 21 years out of which nearly all are spent in Singapore I have never tried deep fried chempadak even though I eat goreng pisang (fried bananas). It's not very suprising - cos I only tried the usual 'breakfast' half boiled eggs with soya sauce and pepper in JC (culture shock maybe cos my sec sch was too atas to serve that kind of breakfast esp if you think about all the E.coli).
For the mains that day, there was a choice of salmon, tenderloin, pasta or sandwich.
This is the beef sandwich - toasted bread and fries. The portion is quite good considering the price.
This is my very unique and cool ice cream - recommended by the waiter it's some home made ice cream (not sure if its Indian or Nepalese) but when I asked him if it was like Kulfi, he was like "no no no no no no no not like kulfi!". He was quite appalled that I thought it was like Kulfi, and this made me want to try it even more - sadly, the only "Indian" type of ice cream I know is kulfi.
Look at the lovely glistening roe, uni (sea urchin), shredded crab and succulent scallops!
Actually, this isn't very Chinese, but it's one of my more fave dishes here. It's lobster noodles with butter sauce ($12.80++). The noodles are a bit like the wanton noodles, but who would have thought that wanton noodles went so well with butter sauce and lobster. The butter sauce is fragrant and super rich, and it coats the egg noodles and goes really well with the sweet lobster. Super artery clogging and yummy!
My favouritest Teochew dish ever, braised goose and tofu. It's softer than duck, deboned for your convenience and doused in lots of marinade. No wonder why the farmer killed the golden goose - they taste so good.
Bamboo clams ($8 per piece) steamed with chilli and garlic. They're lightly marinaded and the clams are tender, sweet and juicy. 
Best of all they're very easy to eat cos there's so much meat in one.
This is boxthorn (some type of vegetable which looks a bit like spinach) with three kinds of egg. Hmm I'm getting tired so I shall just be lazy and post photos.
