Even counting in the evasive manager from Amnig, the short-lived twirl at Sports Singapore and the militarist director rule at Weekender, I cannot deny that I've been given opportunities most people my age only dream about.
My current job is a lot less running about like Weekender, but I still get to go to professional events. One of it was the anniversary of a brand my magazine used to write for. But the focus was more on the strange-ass, but amazing, food.
Now I don't like writing about food and that is a fact I brandish proudly but I'm trying to work on it so that my travel posts will have some actual flavaaaaa so bear with me.
This dish, titled Below Ground but is above this text (help me I can't do food), is a snow code in black and white, paired with squid ink risotto and doused with a sprinkling of crumble.
The cod is delightfully soft but it pales in comparison to risotto, which is a spectucular treat to the tongue OKAY I CAN'T DO THIS.
IT WAS GOOD. YUM. MY GOD I CAN'T DO FOOD WRITING.
This dish, a marriage of tradition and innovation, succinctly goes by Enten.
It is a trio of ingredients. A simple slice of roast duck breast is generously glazed with aged wine and pan seared foie gras, It is completed by a chip of caramelized onion creme and a duck leg coquette.
The latter two did not appeal to me, but the roast duck breast was brilliantly done. Each bite was more inviting than the last. I am not adventurous when it comes to food and so this was a familiar taste taken for a spin.
The dish of the hour has to be the Golden Times in the Black Forest.
It is a deconstructed black forest dessert (this is so expected. I don't know how to make my dessert fancier - LET'S DECONSTRUCT IT A LA BIG BREAKFAST! I don't know how to make new technology on my tv - LET'S CURVE THE SCREEN!), blanketed by a single lightweight sheer of 22k gold.
Now I take a detour from my trying-fucking-hard professional talk above to say this: I fucking love this dish.
Everything worked. I recognized it was just a black forest cake taken apart, but each ingredient was so fresh and charmingly German (the brand that hosted us was a German brand) that it tied together tastefully.
And the case of the curious gold sheet. The chef explained it wasn't digestible so eventually we'd see a second time. How about that. A good chef makes your meal interesting. A great chef makes your after-meal fascinating. What a treat.
This is only half of the full menu they lavished us with, but I won't bother with the rest because obviously, food writing sits ill with me. I can describe how it looks but I can never nail down describing how it tastes. Is it just me?
Headed to hot flow after that at R-evolution.
Sometimes I forget how pretty Singapore is.
Class was punishing. I forgot how hot the rooms at R-evolution can be. The only three studios I know which have excruciatingly heated studios are R-evolution, Shiva and Anahata. And MY GOD DID I LOVE BURNING UP.
I can never feel satisfied in yoga until I've made a bone cry or see my body weight in perspiration. And this was a delightful combination of both. I really worked hard because of my ridiculously sinful meal today and in turn, the instructor took great note to push me into harder variations.
I never knew why most instructors take a liking/ attachment to be upon sight. I used to think it was because I'm short/ wear slutty sports attire but along the way, I finally realized it was because I have this air of defiance and sincerity about me.
Defiance because some poses, I obviously cannot do it and my body is in pain but I will not stop squirming or reaching just a bit more to do it. And sincere because each time they correct me, I will acknowledge it very happily and never commit the same mistake again.
I mean, if you give me a reader who just reads and moves on, or a reader who actively looks for my old posts and acknowledge a lame pun I made with the tiniest of smiles, I would like him/ her a lot more too.
But the point is, now I'm going to get busy counting every hour I ever did on KFit because I'm an obsessive, calculating and overly organized chick who can only move on after calculating future potential progress.
Maybe I should do up an excel sheet.
No comments:
Post a Comment