March 21, 2008

Many faces of Ryan


When I say many faces, I literally mean MANY FACES. Cheeky face, smiley face, stubborn face, euphoric face, sad face, impatient face, weeping face, bossy face....a 4 year old's face full of expressions, and a face always stuffed with wonderful food. That's my nephew Ryan's face.

I never understood why a mother could possibly love her child so much that she would sacrifice a good 9 months of her life carrying it, and go through labour pain without any regrets. I never saw a father who would anticipate the growth of his son so much so that one day, they could be playing soccer together as they're both Man U fans. I never realised a grandmother wouldn't mind climbing up and down playing lion dance with her grandson, just to have a glimpse of happiness on his face. I never knew a grandfather would abandon his usual stern look and start having baby talks with his grandson. If it wasn't for his many faces, I would never understand why all these wonderful things happened.

I still remember when he was tiny, he used to have milia, a milk rash all over his face. He was such an ugly duckling then. As time went by, his rash disappeared. He quickly transformed into a toddler with impeccable skin. People soon forgot how he looked like last time, unless they went through his baby photos, which i believe my sister has locked them up in a safe. He was so gorgeous and cuddly that everyone would like to hold him and squeeze him tight.

He was growing so fast that he was learning names of everyone in the family even before the expected milestone. He was able say mummy, daddy, yiyi (auntie) and popo (grandma). However he was having a real tough time saying gonggong (granddad), but after intensive training and baby talking with his grandfather, he finally blurted out "gonggong". You should've seen my father's face, he was extremely proud.

I used to bring him his favourite mochi, a Japanese rice cake made of glutinous rice, every time when I went back to Sabah. He loved it so much that even when he was sick and had no appetite, he could still swallow a few mochi to fill up his empty stomach. I was so deeply related to mochi in his memory that he started calling me Mochi yiyi. Even till now that he is no longer fond of mochi anymore, I am still his Mochi yiyi in his mind.

Ryan can be quite clingy sometimes. He knows who are the ones the he should be in good terms with, and who are the ones that will bring him present and goodies. There is a circle of friends and there is also a circle of trust in his mind. Everyone is in his circle of friends, of course with certain priorities, but not everyone is in his circle of trust. In order to get into his circle of trust, you have gotta be a male icon. Boys are boys, girls are girls. He thinks he should befriend with girls, as that's what mummy told him, but he also thinks he should only bond with boys, as he is a real man! He will always rank his male counterparts ahead of his female friends.

I remember the last time I saw him during CNY, he just celebrated his birthday. He promised his parents that since he's a grown up now, he would sleep in his own bedroom at night. For the first few night, he was totally excited and proud of himself , as he managed to keep his footsteps away from his parents' room. But the following nights, he started waking up in the middle, knocking on their door, asking to go toilet and wondering when sunrise was. In less than a week, he was back in his parents bed again. So much of a real man!

Every time when I meet him, there's always something new about him. Whether it's his current trend of dressing, his latest toy or his newly found girlfriend. But every time when I say goodbye to him, I can see the lost face of his as there's one less person to dote on him.

We try to capture his many faces with or without his attention, but due to his poser instinct, he will always put up a contagious smile in front of camera. It's through all these dynamic photos of his face that always make us forget about all the regrets of spoiling him.

Au Petit Salut


We don't usually get to do lunch together. This was just one of those rare occasions where we were both off work to enjoy the vast set lunch menus available for the CBD guys during weekday lunch hour. Au Petit Salut indeed lives up to the standard of a decent lunch at a reasonable price. Nicely situated near the booming Dempsey area, this restaurant has a formal yet cosy setting that lures the lunch crowd from all over the island. Spacious dining area for both indoor and alfresco are available, with plenty of sleek looking ceiling fans to ensure a pleasant outdoor dining experience without having to sweat through your shirt.

I was told that the melt-in-the-mouth pan-seared foie gras and tangy lobster bisque with lobster ravioli were fantastic. However, they are not available in the set lunch menu that was priced at $30++, unless you don't mind paying extra to trade your ordinary entree into an executive one. So our lunch bill ended up way above the so called "reasonable price", as I just couldn't resist the temptation of foie gras melting in my mouth! (Mind you, they even have a separate menu for foie gras)


I had the french duck leg confit which was absolutely authentic and crispy, while KH went for the pan seared “Onglet” beef served with confit shallots and french fries. The beef was nicely done but the presentation with the thin french fries was just a tad too simple for our visual stimulation. We ordered the pan seared foie gras separately in addition to our set lunches, and it turned out so fragrant and crispy on the outside and tender on the inside. For dessert, I had the traditional creme brulee while KH had the choux buns filled with vanilla ice cream in warm chocolate sauce.

It was indeed a good way to end our delightful lunch with a cup of coffee.

March 20, 2008

Chinese New Year 2008





















No matter how busy you are, Chinese New Year is always the most important festival that you can't possibly miss. After a year long of hard work and hectic lifestyle, this is the time when you wouldn't mind taking the most expensive flight back to your hometown to celebrate CNY with your love ones. In our case, we paid double the usual price for our flight tickets, which I think were worth every single cent.


My mum is an excellent cook. We have always known that since young. That's why all three of us love cooking as well, which I attribute it to the genetic traits in us. As far as festivals are concerned, my mum will always cook up a table full of flavoursome dishes. Shark's fin soup is a must to the Lee family, partly because my dad's family runs a seafood business. In addition to that, braised sea cucumber, abalone with kailan in oyster sauce and steamed big fat kampung chicken are some of the dishes that I would expect every year. Ironically I would never complain even though we eat the same sort of dishes every year. Nothing beats sitting down at the round table and gobbling down the delicious food with the rest of the family.

A long awaited reunion


The fact that all three of us are residing in different countries made this trip long awaited yet fulfilling.

My elder sister E took up the responsibility of caring and staying with my parents in Sabah after she graduated from dental school. Although she took a year to venture the KL city right after graduation, she finally decided to return to our hometown, where my parents and our relatives live. Now a happy wife and a mother of one, she owns a busy dental clinic where she finds satisfaction and achievement, especially when all her patients walk out of her clinic with a generous smile.




My younger sister A has been away from home since the age of 16. Currently living with her doctor hubby in Melbourne, she is determined to become a real chef by taking up a Patisserie course. Her creations of french desserts are absolutely gorgeous and mouth watering. With delicate hands like hers, I always wonder what other magic she can whip up in the kitchen.


As for myself, after slaving for few years in a restructured hospital, I finally left the brutal war zone to enjoy what life is like with a bit of flexibility. Leaving all the baggage behind as a medical officer in the hospital, I realised life is not just about emergencies and sad endings. Community health care is indeed what we encounter everyday and patients can be a happy bunch of people. I am glad that I made the choice of coming to Singapore after med school. This is where I met my lovely husband and started a new chapter of my life.


Due to our hectic schedules and difference in seasons and holidays, three of us seldom meet up. Even if we try our best to return home during holidays, we are always short of one person. If it wasn't for A's ROM, I couldn't imagine when would be the reunion.

Here are some photos of the happy couple on their ROM day and my little nephew who loves to be the centre of attention.


My version of Uberburger



I've tried all sorts of burgers in my life, but my favourite is still this unpretentious Uberburger that I created myself, with the help of Nigella Lawson's recipe.

Having read the reviews on how delicious but pricey the real Uber-burger was, in a small cafe tugged inside the forever quiet Millenia Walk, I decided to give it a try...even though it was priced at $101, for it's Wagyu beef and foie gras ingredients, it's sure worth a try. Maybe just once. However, the moment I decided to make my way to the cafe, the owner sadly announced their closure on Straits Times Life!, blaming IMF-World bank meetings which was held next door at Suntec City. Although I was unable to savour this legendary Uberburger, I was determined someday, somewhere, someone will come up with a good recipe and open another restaurant that serves gourmet burgers like this. Maybe the same owner again.....

My version of Uberburger is simply delicious and express. It's most suitable for those who love chunks of meat in their diet, but still want to declare themselves as healthy eaters by adding one or two pieces of greens and tomatoes. I added a sliced of grilled aubergine and sauteed mushrooms, with a dash of dijorn mustard to give the burger a bit of moisture. With the beef patty, simply mix together beef mince, chopped onions, chopped mushrooms, corns, plain flour, seasoning and finally crack an egg to hold the patty together. Lightly grill the beef patty on both sides, stack up your burger, and here you go a scrumptious meal for two.

Here are some of the photos of the burgers that I have tried.