Singapore's Holiday Trees 2011

ABBEY:  It's nice to see different Christmas trees scattered in streets and malls of Singapore. They remind me that holiday season began and Christmas is just around the corner. Every year the trees are designed with elegance and artistry. People flock to taka a snap of those trees. Seeing them smile and admiring these giants is uplifting and inspiring.

Cathay Cineleisure  

Central Shopping Mall

Tangs

Plaza Singapura

RWS

The Cathay

International Plaza

Ferrero Rocher

Grand Park Orchard

Orchard Central

Paragon

Suntec City Mall

WILL: Even there is no cool breeze brushing into my skin here in Singapore, the holiday spirit blooms in the air.
      Holiday Trees were planted as soon as the Halloween was ended. Every building has its own design. Shimmering and lovely. This will be my 4th time to spend December holiday here, Singapore just keeps this season amazing every year!

Koi Cafe

ABBEY: Wilma anticipates the opening of their branch at CompassPoint. When it opened we queue to order a couple of bubble tea. 

This is the first time I saw that an iPad is used to get the orders just like the screen at the cash register. (maybe remote app) That amazed me :) This gives the efficiency of the staff to get and processed the orders. Which in turn giving the customers minimal waiting time. 

We got Ovaltine and caramel macchiato for 7sgd. They also offer sugar level options. Now I have an alternative for my Golden Ovaltine.

WILL: Koi Cafe is having a great buzz around Sengkang and that was  thing that gave us a huge urge to try this one. 

      As usual long queue is there but fret not, they have a great service that they can make your waiting time to be shorter than expected. Very high-tech! they use iPad to take our orders and we will just pay at the counter and get our queue number.

     That taste? not bad but not so good as the Gong Cha. Try it, anyways we have different level of taste and satisfaction.    

Adobong Kangkong

Ingredients:

Kangkong

Garlic

Vinegar

Soy sauce

Cut kangkong into 3-inch sizes separating the stem from the leaves.

Minced 5-6 cloves of garlic.

Saute the garlic and once they became brown, put soy sauce and vinegar(proportion depends on you). Add the stem first and then the leaves. Simmer for a couple of minutes and season to taste. Remove from the pan and serve with hot rice.

VERDICT:

WILL: For almost a month, we vowed that we will cook here in our house will be all veggies. Not that we are pledging to be vegetarian but this is a great step for a healthier "us".

      This Abbey's creation is a great start! I love greenery leafy vegetables and "adobo" also, so Abbey cooked this one. Very tasty. This viand only costs us not more than $3. :D 

      Try this friends!