Ben & Jerry's Clusterfluff

Ben & Jerry's Clusterfluff

We haven't really talked about it on our blog but as you can see the cute icon on the right side of sgdessert.com, you would have guessed that we are Moolets for Ben and Jerry's.


Being a Moolet, we are so pampered with pints of Ben and Jerry's ice-cream and the perks don't just stopped here.


Last Friday, we had a little ice-cream surprise as Ben & Jerry's has launched a new flavour and it was indeed sweet of Woody, the cow to deliver the sweet treat to our workplace.


I shared the ice-cream with several of my colleagues who have been eating lots of Ben and Jerry's ice-cream lately and they agreed unanimously that the peanut butter base was lovely but sweeter than the good old favourites such as Chocolate Macademia and Strawberry Cheesecake.

I guessed the sweetness is unavoidable due to the marshmallow content and for those who loves S'mores and Peanut Butter Cup, this might be a lovely fusion for you.


This new flavour, "Clusterfluff" is slated to be launched on 4 April (ie: next Monday!) and as part of the launch of this new flavour, Ben & Jerry’s is giving away free scoops of ice cream to all who play a mini game on Ben & Jerry’s Singapore Facebook page.


This is really simple, just hop on to Ben & Jerry’s Singapore Facebook fan page and you will see the game, “The Missing Clusters”.


The task to "find" the missing ingredients of Clusterfluff and with a few clicks and a bit of luck, you will be rewarded with the coupon to redemn a free scoop of Clusterfluff at the Ben & Jerry's at Vivocity.

The launch game screen shows a map of the city. Clicking the map will trigger a countdown timer to start immediately, giving the player three seconds to click on any of the five highlighted boxes on the map.

There are three levels – each dedicated to uncover a missing ingredient – to complete the game. The player gets four chances at each level. Upon clicking the correct highlighted box, the player moves on to the next level to find the next missing ingredient.


Upon completing a game, the player will be prompted to enter his/her email address to receive a coupon for a free scoop of Clusterfluff ice cream!

Ben & Jerry's
1 Harbourfront Walk
#02-135
VivoCity
Singapore 098585
Tel: 6376 9917
Website

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Jean-Philippe Darcis @ Marina Bay Sands

Jean-Philippe Darcis @ Marina Bay Sands

Chocolates and macarons lovers will be delighted to know that Jean-Philippe Darcis has opened officially at Marina Bay Sands (27 February 2011). Being the first chocolatier in Belgium and has won the title of "Ambassador of Belgian Chocolate" for life, Jean-Philippe Darcis gives you more reason to like chocolates.


Using pink as the main colour theme, the entire cafe is dolled with arrays of chocolate pralines and macarons. These, are flown in directly from Belgium to ensure the same quality as their flagship store and is something not to be missed.


Having tried Darcis' chocolates and macarons last year, I was more interested in the items listed in Darcis' menu. A range of Belgian Waffles, Sweet Crepes and Ice-Cream to choose from, not forgetting the list of coffee, tea, milkshakes and smoothies to be enjoyed with the sweets.


Among the list of Belgium waffles ($9.30), Banana Chocolate is one of the bestseller and it is only on this visit that we realized there is a difference between Belgium Waffles and Liège waffle. Slightly salty by nature, this waffle is generously served with fresh bananas, hot chocolate sauce and chantilly cream. The light batter goes very well with the toppings and does not turn soggy with its topping.

For Liège waffle, do swing by Darcis on Saturdays where freshly made ones are available at the cafe.


Ice-cream is another highlight. Chocolate Au Chocolat ($13.50) is a sundae made of three generous scoops of Chocolate Ice-Cream and Orange Sorbet. Topped with fresh orange and chantilly cream, this is another popular favourite in the cafe. Setting aside the huge servings, one can expect lusciously smooth and rich chocolate ice-cream, complemented with a tangy and refreshing sorbet.


On the day of our visit, Madelines ($2.90 each) was available in the cafe and two of the flavours (Raspberry, pistachio, Coffee, Chocolates and Original) will be rotated among the Sundays. This item is rotated among the Liège waffle, and Finanacers.

Naturally being cake lovers, we were eyeing the verrines and cakes on the display. The selection is relatively limited as the focus of Darcis is not on their cakes but more on the Belgium-imported macarons and chocolates. Nevertheless, these are freshly made in-house and delightful in their way.


Montilaman
Chocolate Mousse, Bavarian Lightened Nougat with Madeleine Biscuit


Passion Exotique
Passionfruit and Chocolate Mousse with Fresh Mango


Lastly we were honoured to have met Jean-Philippe himself who was in town for Darcis' official openning. Also we would like to thank Gery for his hospitality.

Jean-Philippe Darcis
The Shoppes at Marina Bay Sands
#01-38
2 Bayfront Avenue
Singapore 018972
Tel: 6688 7202

Operating hours:
10am to 11pm (Sun to Thurs)
10am to midnight (Fri and Sat)
Website

P.S. The cafe offers nice private corners with cushioned chairs and partioned nicely with shelves of chocolate products. At times, the cafe do accommodate customers beyond their opening hours.

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Betrothal Gift Exchange (Guo Da Li, 过大礼)

Betrothal Gift Exchange (Guo Da Li, 过大礼)

Betrothal Gift Exchange (过大礼) is the day where the groom (with his friends or matchmaker) delivers the betrothal gifts to the bride's family and often the items to be exchanged in a Chinese Customary Wedding depend on the dialect group.

Although most 过大礼 is done 1 month to a few days before the wedding day, there isn't any auspicious dates in April due to the Qing Ming Festival. Hence, explaining ours to be 2 months before our wedding day.

Wedding cakes (礼饼) is one of the items the groom will have to bring over and this is distributed along with the wedding invitations to relatives. This is a common practice for the groom to give bridal cakes to the bride's family for the bride's family to distribute the cakes to relatives and friends, informing them that their daughter is getting married. To make things convenience, we have opt for wedding cakes for our immediate relatives and subsituted the rest with gift vouchers from Bengawan Solo.

Yuan's parents have ordered these wedding cakes from Gin Thye Cake Maker and apparently, the combination varies with dialect groups.


For Cantonese couples, Gin Thye offers the "4 colour biscuits" (四色饼) and according to my aunt, there is a total of 8 different types. In this combination, there are two different coloured types with red bean paste and green bean paste. These Chinese style wedding cakes are often printed with double happiness (双喜) or with dragon and phoenix imprint.

Taste-wise, these pastries are not sweet and are generally fresh as the pastry skin not soggy or oily. But comparing these with the Tau Sar Piah sold along Balestier Road, these fall short on the fragrance and intensity of the red bean paste.


For Hokkien couples, the confectionary offers traditional Hokkien candies wrapped with red paper. There are six types of candies: Mi Fang (米方), Dou Tang (豆糖), Ruan Tang (软糖), Dou Sha Bing (豆沙饼), Xiang Gao (香糕) and Gong Tang (贡糖).

Would have prefer the candies over the biscuits since most of the candies are vacuumed packed. Moreover, these are the candies we ate when we are young so to a certain extent, it does carry some nostalgic feeling when unwrapping these.

But of course, there is always hits and misses. While the Gong Tang (贡糖) was not crisp enough to Yuan's liking and is soft and sticky, Dou Tang (豆糖), on the other hand, is the nicest for the not-so-sweet, crunchy caramelized nuts.


A box of Cantonese Wedding Tradition cost $10 while each Hokkien Wedding Tradition is $11. The smallest domination for the Bengawan Solo vouchers is $7.20.

Gin Thye Cake Maker 锦泰西果饼家
With 4 branches located at Sembawang, Bukit Batok, Bangkit (Bukit Panjang) and Bishan.
For more ordering informations, do check out their website
Do note that the Sembawang outlet is their main outlet while the others are more to the neighbourhood bakeries. Hence, for enquiries and ordering of the wedding pastries, it is better to visit their Sembawang outlet.

Chin Deh (煎堆), also known as Hainanese Sesame Ball, is one of the items requested from my parents. This is a very traditional pastry and not many confectionaries make this anymore. Apart from the technique required to make, a huge wok is required to fry this glutinous rice pastries.

Gin Thye Cake Maker doesn't make this but do collect orders to get other confectionaries.

Through forums, I managed to find out that Neo Kian Guan does sell this at $15 each. Note that these pastries require 15 days advance notice. Since this is only presented on the actual wedding day, I will post the photos then.

Neo Kian Guan Confectionery and Cakes (梁建源餅家西果店)
Blk 7
Hougang Ave 3
#01-50
Singapore 530007
Tel: 6382 4352/ 62887041

Operating hours:
8am to 8pm (Mon to Sat)
8am to Noon (Sun)
Website

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For those who wants to know more about the Betrothal Gift Exchange (过大礼), read on...

Prior to the Betrothal Gift Exchange (过大礼), most would have taken advantage of the banquet food tasting to allow both parents to meet and discuss the wedding details such as the types and quantities of the betrothal gifts, the dowry, bride's price (娉金) and the number of tables at the wedding banquet to be given by the groom's parents to the bride's parents.

Through internet searches, there are different lists of items to exchange. Hence, to make things simpler, we stick to the SOP provided by our geomacer (whom we engaged to selected auspicious dates for the Chinese wedding, betrothal and installation of the bridal bed)

These are the items Yuan brought over,


Bride's price as a gift from the groom to the bride's parents for bringing her up
娉金 - 感谢父母的养育之恩

Two pairs of dragon and phoenix candles to signify the couple is a perfect match
龙凤蜡烛 - 天生一对, 龙凤配

To most dialects, it would be 2 pairs of candles with the bride's family keeping the dragons and returning the phoenix to the groom's family.
男方入门,龙凤烛一对
女方出嫁, 双凰烛一对

For all dialects, Mandarin Oranges refers to good fortune and hence are often presented in even numbers.
桔子 - 大吉大利, 吉祥如意, 花开富贵

2 bottles of Brandy are often the standard items for this exchange while 6 types of grains consisting

1. Red Dates - symbolizes the bearing of a male child
红枣 = 生男孩

2. Red Beans and Green Beans - represents offsprings
红豆和绿豆 = 子孙满堂

3. Dried longans - often with their shells to represent completeness
龙眼干 = 圆圆满满, 完完整整

4. Lotus Seeds - symbolizes the bearing of many child
莲子 = 连招贵子

5. Lily Bulbs - symbolizes everlasting marriage
百合 = 百年好合

For Hokkiens, one of the items given by the groom's family is Pig Trotters. This is serve as a gift to the bride's mother for washing and cleaning the bride when she was young.
(福建人习俗) 猪脚罐 = 洗屎肉

Cantonese will opt for a Whole Roast Pig and this is presented to the bride's parents after the bride has served the tea to the groom's family. Upon receiving the Roast Pig, the brides' family will have to
- Slice off the tail and the head to return to the groom
- Keep the body and distribute to the relatives
- Wrap the Ang Bao, a pair of Pants and Belt in a red paper and placed it in the centre of the roast pig with the head and the tail at each end
- Place 2 oranges beside the head of the Roast Pig

(广东人习俗) 三朝回门, 给烧猪
With the receiving and exchange of gifts, it means that the family is always keeping in touch (i.e. 有来有往)

The symbolism of the 3 items that is returned with the Roast Pig means...
红包 = 金
Red Packet represents "gold" in Cantonese

裤子(衣服) = "服"跟广东的"福"童谣
Pants (Clothes) is a homophone for "fortune" in Cantonese, meaning the wife will bring the husband fortune

皮带 = "带"跟广东的"戴'童谣
Belt is a homophone for "pockets" in Cantonese, meaning his pockets will always be filled

Other items which you will come across for other dialects are

A pair of pineapples representing prosperity (Cantonese)
凤梨一对 - 新旺到来

A pair of old coconuts is a homophone for grandfather in Cantonese, hence, signifies three generations living happily together
老椰子 - 有爷有子, 老少同堂, 三代乐融融

Banana is a homophone for "bring" in Teochew
香蕉 - 连招贵子


Apart from returning half the gifts the groom's family has given, the bride's family will also present the bride's dowry (嫁妆), which is mainly interior ornaments or daily necessities. This is also an opportunity for the bride's family to display their love for their daughter as well as their wealth.


Baby prosperity set (Potty/basin/baby bath tub) to symbolise healthy offspring and represent good fortune & prosperity.
子孙桶 (马桶，脚盆，水桶) = 早生儿女, 健康富足, 事业有成

Bedside lamps for a blissful future with healthy offspring (to be lighted on the wedding day)
子孙灯 = 添丁添財

Wooden clogs represent smooth career advancement
木屐 - 事业顺利

A set of bowls with chopsticks represent an abundance of food and drinks.
龙凤碗筷 = 丰衣足食
These bowls will also be used on the actual wedding day for the couple to eat rice ball soup to wish the couple a complete and sweet marriage
汤圆 = 吃甜甜, 生儿子 (也可以是圆圆满满)

One tea set to be used to serve tea to elderly on wedding day so as to represent gratitude and respect for them
"一杯好茶祝公婆富贵寿万年"

Faith Coins (i.e. ‘Yuan Qian’), these small pieces of ‘gold’ resembling coins are placed in most items of the dowry to symbolize the affinity between the couple and also family bliss.
缘钱 = 夫妻结善缘, 家和万事兴

Sewing Kit (consisting of thread, needles, pin cushion, scissors, etc) to indicate a capable wife.
针线包 = 妻子娴熟

There are several rulers which I have come across, some refers this ruler to be the descendant ruler which is used during the hair combing ceremony while the one that is given during the exchange is actually a measuring tape (part of the sewing kit). Whatever the case, the ruler that is given during the exchange is meant to bless the couple with great wealth.
子孙尺(梳头) = 良田万顷, 百子千孙

Other items which the bride's family will provide are the beddings (such as pillows, comforter, bedsheets and blankets) for An Chuang (i.e. Install the bridal bed, 按床) and a set of pyjamas, a pair of home slippers and comb for Shang Tou (i.e. Hair combing ceremony 梳头).

My chinese is not very good and pardon if there is any typos. For new couples who are reading this thread, there are shops (as listed below) which sells these items in bundles and provide advise on how to execute each event proper.

Amanda Dreamweaver II
101 Upper Cross Street
#02-07
People's Park Centre
Tel: 6532 0027

iDear Collection
14 Scotts Road
Far East Plaza
#04-32
Singapore 228213
Tel: 6835 7720

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Pavé Chocolates

Pavé Chocolates

Four friends with a common dream, to share their experience from all over the world and here it is, they put it into a cafe.


Baby blue walls and pink counters; these four owners emphasize strongly on every single detail of the shop. While the local carpenters aren't good with curves, the owners make it a point to import some of the cafe's furnishings.


Was told by the cafe chocolatier, Chef Nick Lam (who studied chocolate-making in Spain) to pop by after 3pm on weekends for Pave's freshly baked goods (e.g. Caneles Bordelais, Croissants, Pain au Chocolat and Scones (made with Le Gall Butter)). Note that these are only available on weekends.


And we were pleasantly surprised for this cafe uses premium ingredients. For instance, the crossiants ($3.50 each) and Pain au Chocolat are made with a 3 day fermentation using Echiré Butter. Though it may sound extremely expensive to some, this is one of our favourites and is highly recommended for its light, fluffy pastry. Caneles Bordelais, on the other hand has a crisp caramelized crust with a soft and tender custard center. We tried the ones from Canelé Pâtisserie Chocolaterie the next day and though the overall taste is pretty much similar, the crust of the latter is soft, not sure is it due to the humidity in Singapore. Anyway, for fresh Caneles Bordelais, drop by Pave, after 3pm on weekends and you can be assured to enjoy these French cakes straight off the oven.


Hot Chocolate is highly recommended by Nick ($6.90 per cup, $12.90, $17.90 and $22.90 for a jug that can serve 2, 3 and 4 respectively) and we were amused by the Molinillo, a chocolate frothing stick imported from Mexico for whipping air into hot chocolate, giving it a rich and frothy texture. Moreover, this drink is made with 72% Venezuela Chocolate and is set for 5 to 6 hours before serving.


Le Cordon Bleu-trained pastry chef Yen Kok presents her array of creations with the cafe's bestseller and signature, For Alice ($8.50). A cake made specially for the cafe's strawberry mentor. Consists of Dark Chocolate Mousse, Vanilla Creme Brulee and Willamette Raspberries.


I subconsciously finished two-thirds of the cake while Yuan was busy with his photos. In short, love it for its smooth (52%) chocolate mousse with a slight tang from the raspberries. Yuan described this to be somewhat similar to eating a Black Forest cake: Fine chocolate shavings, raspberries and chocolate mousse, giving a nice blend of bittersweet and sour aftertaste.


Nutty Putty, a combination of Coconut Caramel, Peanut Praline and 'Dark' Milk Chocolate is another bestseller of the cafe but we have decided to give it a miss for the cafe's seasonal addition, Strawberry Shortcake (named as Wow! Ichigo 100%), made with a mixture of Korean strawberries and wild strawberries. This delightful treat is only going to be enough for one. Not only is the cream lightly whipped with 2 layers of cake sponge, the strawberries are so fresh and sweet. Splendid.


Pave has very interesting flavours for their chocolates and the selection ranges from chocolate bars to chocolate pralines. Everything about this shop is so creative and one will definitely be amused by the names the owners have coined.


One of the owners, Joshua Choo generously served us a platter of chocolates for sampling and some of the ones that left an impression were the
- Cognac, a house blend of single plantation chocolates paired with 20 years aged Fins Bois cognac
- Brambles on Fire, which is to describe the presence of smokey raspberry
- Chocolate-coated Coffee Beans
- Chocolate-coated Blueberries
- Oooze for Sea-Salted Caramel lovers (mixed with Cocoa Crunch, encased in Dark Chocolate, drizzled with Cocoa Nibs)
- Mr Gobino, a classic favourite where Dark Chocolate is incoporated with in-house freshly roasted hazelnuts and sea salt
- Yen for those who have an adventurous tastebuds as this is a white truffle bonbon with earthy dark chocolate
- Heather Haggis which contains anti-oxidant honey from Scotland

From the description, one can expect surprises from each and personally we would described these to be unique and different from the regular chocolate bonbons. As a purist, we do have mixed feelings and naturally our favourite among the entire sampling platter would be Mr Gobino and Heather Haggis for a more neutral combination.

The cafe has a nice cosy level 2, allowing the diners to unwind and relax. Saturdays have never been so great to be able to talk to the owners and what makes it more perfect are the desserts and bakes Pave has put up.


From our understanding from Nick and Joshua, the ingredients are imported all by the owners and they are always looking for a tastier species of fruit, different plantation's chocolate or a terroir where the alcohol comes from.

Many thanks to Chef Nick for the invitation to drop by Pave. Also, not forgetting the warm hospitality of the owners, Chef Yen, Joshua and Sandora have showered us during our stay at Pave.

Pavé Chocolates
93 East Coast Road
Singapore 428792
Tel: 6342 0677

Operating hours:
12:30pm to 10:30pm (Tues to Sat)
Closed on Mondays

Website
Facebook Page

P.S. Apologize for the incomplete listing of the pricing as Yuan has misplaced his receipt.

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