Flutes By the Fort at Fort Canning Hill
Slices of sun-dried tomatoes and herb foccacia with olive oil on the side and part of the gorgeous indoor dining area
Seared scallops with dollops of sour cream and paper thin bacon slices, foie gras and tomato soup
From left to right: A huge platter of beef tenderloin done medium rare with garden vegetables, watercress salad, crisp potato wedges with a mustard dip and the rest of the indoor dining area
Exquisite food and impecceable service while basking in the romantically chic ambience with my sweetheart and my new baby. I really couldn’t have asked for the night to be any more perfect.
Happy four years, my baby.
The assorted of barbequed food courtesy of my dad and domestic helpers- sweet potatoes, prawns, mushrooms, beef steaks, pork fillets, lamb and pork ribs
Having a barbeque is undoubtedly one of my favourite ways to share a meal with friends. There’s something to be said for conversations had out in the garden while waiting for the food to arrive piping out and as fresh off the grill as it can be or if you prefer to get down and dirty, over the barbeque grill while keeping an eye over the grilled food with a chilled drink in hand.
So when we finally got ourselves a barbeque grill- a kick ass one that uses lava rocks instead of charcoal so no fanning needed, I might add- we just had to have people over and host a barbeque.
Fried chicken with homemade sweet chili sauce, satay with the usual accompaniments (peanut sauce, rice cakes, raw shallots and sliced cucumbers) and fried vegetarian beehoon; the garden patio; the dessert table- marshmallows for roasting, an assortment of tea, kueh lopez (glutinous rice served with a drizzle of palm sugar syrup) and a box of chocolate; an ice box filled with drinks
It was so much fun! We had so much food prepared! There was fried beehoon, satay, all sorts of meat and desserts. I think we had enough food to feed easily seventy people, double the amount of people we had over but by the end of the night, almost all the food was polished off.
People mingled, ate, gambled and stayed well into the night. I think the most popular items were the lamb marinated with basil and a mixture of sauces, the huge prawns and the kueh lopez.
If last night’s success was anything to go by, I think it’s safe to say we’ll be hosting barbeques with some sort of regularity from now on. I certainly can see myself running out into the garden, firing up the barbeque grill and enjoying barbequed, flame-licked meat ever so often.
