I won the Design your Magnum voucher and visited the Magnum Singapore Pleasure Store outside City Hall MRT Station.

The store is fully air-conditoned with some dining table placed outside and 2 sofa sets and table and chairs.

The crews were young, most probably in they are tertiary students. The crew asked me for the choice of coating and 3 choices of toppings. There are great varieties of toppings to choose. I chose toppings that are fruity and healthy. I had Fortune Floss, Golden Pineapple Nuggot and Dried Cranberry to go with the vanilla flavor magnum.

Once the toppings had been chosen, I moved to the next station to watch the coating of the magnum. I chose the dark chocolate. The crew dipped the vanilla ice cream into the dark chocolate and then she was ready to spinkle the 3 selected toppings and then spread with design using white chocolate. Before the magnum was served, the crew pasted a round chocolate chip with the initial “M” representing Magnum.

I was excited to try the magnum. At the first bite, the coat was crispy and that was why some of the coating broke and dropped onto the box serving as plate. The vanilla was soft, easily to bite and together with the selected topping, I chewed more to break the toppings to fine elements.
While enjoying my Magnum, I noticed that every 5 minutes, there was expected customers to walk in to order the $7 magnum. The ambience of the Store is pleasant. Four paintings of Magnum are displayed on the bare walls which will crave for customers to seek pleasure in Magnum. The crew were polite. Upon request of plain water, they were pleased to serve and there is no charge.

I enjoyed the visit to Magnum Pleasure Store. The store will stay till 2 Feb, even 31 Jan 2014 is still operating.

I had dinner at Li Bai Restaurant at Sheraton Tower Hotel.

The first dish was the cold dish comprising suckling pig, marinated chicken with superior soya sauce, prawn salad, mini octopus and seasoned jellyfish. I would not grade the cold dish favourably. The chicken was not well marinated as it was blend. One thing for sure was that the meat was tender. What I liked from this dish was the chewy jellyfish and mini octopus.

The second dish was the thick soup of abalone, sea cucumber, fish maw and conpoy. The soup was too starchy. I couldn’t not find abalone or sea cucumber. They could be cut too fine and must have dissolved together with the soup.

The third dish was the braised baby abalone with sea cucumber and Hong Kong seasonal vegetables. The abalone was soft and easy to chew.

The fourth dish was drunken prawn. I usually eat the prawn shelf together when the shelf is soft. The prawn shelf is hard, either this tells that the prawn is big that could not consume the shelf for calcium.

The fifth dish was steamed garoupa “Hong Kong’ Style. The Garoupa was fresh and did not have fishy smell. The cook must have spicy to clear the smell.

The sixth dish was stewed Hong Kong seasonal vegetable with abalone mushrooms topped with conpoy. As we had abalone in earlier course, when it comes to abalone mushrooms, I wondered if there was too much of abalone and does not seem to be excited over the course. The vegetable was soft.

The seventh dish was steamed fragrant fried rice with dice chicken, shrimps, Chinese mushrooms and conpoy wrapped in Lotus Leaf. This is the best course. The rice is warm and there is strong aroma of lotus leaf.

The last dish was Yam Paste with Ginko nuts. I was served with big bowl of yam paste. The coconut milk did not make me fill full. I enjoyed the dessert.

I visited HanSang Korean Restaurant when I was at the Grandstand for shopping. I tried the chicken porridge. The grain had boiled till soft and the taste was bland. My porridge went with beef roll. It had made less oily as the porridge water washed away the oil at the same time. I tried the chicken roll. The chicken was chewy and the sauce was sweet.

The next grain I tried was the mixed grain, a healthy grain. I mixed with raddish kimichi and with multiple coloured vegetable, Korean salad. The taste was refreshing when I put the dressing on the salad. The meal was light as I consumed the light and healthy meal.

I attended a conference at Shangrila Hotel. Meals were served. I had the followings for my meal :
1)Assorted breads
2)Mushroom soup with chives
3)Chicken Roulade with potato puree, black pepper beans and roast cherry tomatoes
4)Salty Caramel Apple Tatin with Orange Crème Aglaise & Esspresso Crumble

The breads were soft and warm. There were strong baking smell. Breads from hotel are very disappointing. The breads are small and soft and when butter is spread over the soft flour, the munch was great. The hotel had also offered cheesestick and the cheese was long and crispy.

The mushroom soup was thick and could bit the grind mushroom and boiled to creamy texture. When the chives blended with the mushroom cream, it removed the mushroom smell.

The chicken was tender and just baked. It was a chicken fillet roll and baked over oven. The presentation looked perfect. Even the fillet was rolled, it was easy to cut. Eating the fillet only without the potato puree was still alright. The fillet was not tough. Of course, when the meat blended with the potato puree for sauce, the sauce enhanced the fillet. The cherry tomatoes were soft and juicy.

The espresso crumble was overdone and it was not crumbled anymore. It had turned soggy. The salty caramel apple tatin had added too much orange crème and found that the dessert was too sweet. The design of the dessert were not attractive. There were many items on one dish and wondered where are the focus eating point. The items were position too far apart, suggest that the chef uses a smaller plate and add chocolate droplets to create design on the dish.

I attended a financial talk and the host had catered Food Haven for the refreshment.

The setup of the refreshment table was neat and decorated with a mini Christmas tree. At the start of the dinning, guests were served a bowl of salad with tomatoes and lettuce.
Next to it was the fried rice. The fried rice was well fried as it was not oily or hard. It was fried with beans and egg. The next item was the Oven baked rosemary chicken. The chicken was tender and the size of the chicken was of the right portion. The host was generous to order Baked Salon with herb. The salmon was baked till golden. However, there was no sauce to go with the salmon. Next to it was the broccoli, cauliflower with golden mushroom. The broccoli and cauliflower were fresh. The next meat item was the stirred fried black pepper beef with capsicum. This was my best dish. The beef was tender was it was not cut thick. The other fried items were fried prawn and scallop nugget. I did not enjoy the fried items as the cook had used too much of flour to thicken the prawn and nugget and at the end, I found myself eating flour rather than the meat.
The last item was the hot sweet potato dessert which was cooked with gingo nut.

I enjoyed the meal.