Chinese New Year in this time of Covid is understandably, spent quite differently by most. Us included. @huatkaliao and I had whiled away an afternoon up on the 57th floor of @MarinaBaySands at @spagosingapore’s open-air lounge area, beginning with a great lunch. I couldn’t be happier with our spontaneous decision as I could indulge in one of my all-time favourites - the Seared Red Snapper “Laksa”. Never mistake this for what you normally get at other hotels or restaurants because it showcases a big piece of fish on a bed of clipped thick beehoon that’s been dry-fried in #laksa paste. These sit in a pool of aromatic laksa gravy and are topped with squid and clams, and fresh herbs. The result is a very fresh, unique, premium and delicious approach to a hawker classic. @huatkaliao wanted a pasta, so I ordered for him the Cavatelli with Pork Ragu, Fennel, Swiss Chard and Chilli. Having savoured this moreish item before, I knew he would enjoy it a lot. Ditto the Roasted Brussel Sprouts, a side of vegetables that has always impressed the heck out of everyone who’s tried it. How could it not with the Shiro Miso, Furikake and Rice Crackers dressing it up? Executive Chef @gregabess decided we needed extra protein and slipped us a hefty serving in the form of an insanely tasty piece of Snake River Farm Wagyu. The oyster blade cut was remarkably tender and unbelievably flavourful. Not that it needed anything else but the accompanying sauce was superb. After taking a little break, we moved on to dessert. It’d been too long since I had the #Kulfi Pops from the Spago Lounge Afternoon Menu, so it was what I zeroed in on. The two variants of Vanilla Orange and Chocolate Cherry were presented in a bowl with whipped cream and freshly toasted almonds. Loved them both but if I had to choose, the former would win by a tiny margin. Chef Greg also insisted we have a taste of Spago’s “Halo Halo”, a popular Filipino dessert. Blew us away it did! The addition of toasted black rice to the shaved mango ice, cubes of fresh mango and coconut tapioca was just brilliant. ⬇️Continued in Comments⬇️

|1110 (sᴏᴜɴᴅ ᴏɴ⏯) 在這彷彿與世隔絕的小島上 生活變得更像是生活 People always ask me what I gonna to do during my day-off I said nothing but I whiled away the whole afternoon sitting on the beach That’s the best way I’ve ever had to relax #017澳打手冊 #tangalooma #workingholiday

To be honest, my creating mojo has been missing for some time. 😔 The arrival of a baby, covid turning the world upside down, a weak discipline, all of these have not helped. When the client reached out to me in Feb about crafting these tiny rooms, it really rekindled a spark in me. My first foray into making miniatures was in primary school, for an art & craft project. Using a pack of pre-dyed ice cream sticks, I whiled away hours cutting and gluing little planks of wood pieces and created a little house, with bedrooms and tables and chairs. It was really quite rustic but the young primary school me was so proud of the colourful creation i held after all the work. Oh such fun. And to imagine years down the road, someone will actually be paying me to recreate little rooms. Wow. #miniature #small #polymerclay #behindthescenes #workinprogress #aiclayx20centsisallitneeds