I had lunch at Amber West as I was College West. The waitress was still trainee. The service was under the supervision of a Lecturer.

The soup of the day was the mushroom cappuccino. As the two ingredients, mushroom and cappuccino have aroma, the cappuccino was not too strong to overshadow the mushroom smelt. It was not too creamy.

The bun was warm but it was too small. The butter used was salted butter. It made the bread taste better.

The main slow was the slow cooked salmon with creamed spinach in a claw broth. The creamed spinach was thick and as the salmon sliced down and blend with the creamy spinach, the salmon was not dry. The vegetable was too little. The size of salmon was alright. As the plate looked too yellowish, I would suggest to add cherry tomatoes to brighten the colour of the dish.

The last dish was the dessert, apple crumble with vanilla ice cream. The apple crumble was soft and yet crunchy. The vanilla was not too hard and neither was it melting. It was just temperature was just nice, even dinner with sensitive teeth can enjoy. The cook made effort to decorate the dessert with spread of strawberry jam. It was a creative dish by the trainee.

The cost of the meal was $10 without GST charge. I enjoyed the meal.

I was on the way from Suntec City and walking towards Esplanade Xchange. At the corner, there was a shop crowded with a family sampling the cookies.

it was a confectionery shop and fleshy baked pineapple tart was displayed on the metallic plate ready to be cooled to be put into the container for sales. The sales promoter offered me generously the fleshy baked pineapple tart and pillow pineapple. The texture was soft and could taste the fleshness. Each container was selling at $16.80. Each container has about 25 tarts.

The special item in the stall was Crabstick cracker. I was curious and tried. It was real crabstick which was slice and dipped fried. The taste was unusual. It was not salty but I could taste the sweetness of the crabstick meat. The price was also $16.80.

I tried the Lotus cracker. It was nothing unusual.

My best choice in this stall was Crabstick cracker. 'c

I revisited Magnum Store at City Hall. It was 12 noon and I decided to consume Magnum as my lunch.

When I entered, the waitress was very polite to offer me the Menu. I browsed through the wonderful dishes that Magnum had other wonderful meals to offer. The waitress was promoting its milkshake and explained to me its process of making the shake.

I decided to order my Magnum. This time, I selected milk chocolate as my coat to give my Pistachio chip, Tangerine Blessing and Dried Cranberry as my toppings. With these selections, I will have green from my Pistachio, orange from Tangerine and Red from Cranberry. It would think that the colour combination would be perfect.

After the topping selection, it was ready for coating. The ice cream was dripped into the white chocolate sink and then scattered the 3 droppings onto the white and fair magnum. Then the crew spread a thin and fine chocolate over the topping. Here the magnum was ready to be served and put on the paper box as plate.

I sat at the red sofa as though I was treated like Queen. As I was enjoying the soft and pleasing smooth magnum, I saw 3 wonderful Magnum ions with crystal at the window. The combinations for the topping was perfect. I would taste the sweetness of tangerine and sourly taste of dried cranberry and the crispy pistachio chip. I even loved the colour combination as the Magnum was my best art piece for designing my own Magnum.

I had a house warming party. The host catered a wonderful meal. As it was a Teochew family, we had hong bak, Ngo Hiang, sweet sour fish, fried chicken and broccoli mushroom as vegetable.

The hongbak bun was soft and warm. The 3 layer pork meat was not too fat to consider as a whole piece. The sauce was thick and sipped through the soft and warm bun made the bun and meat soft to eat. I had several servings.

The next dish that I liked was the Ngo Hiang. The Ngo Hiang was not rolled loosely. It was stuff with spicy meat and vegetable. It was still crispy when it was served.

The sweet sour fish was a general dish that scattered with sour plum sauce to enhance the taste. However, the cook did not use thick flour to wrap the meat so I could enjoy the fleshy part of the fish.

The fried chicken was well portion with beast part, wing or mini drumlet. The meat was not dried as it was well marinated and still juicy.

The vegetable mushroom was well cut with the right size to eat comfortably. The broccoli was not overdone.

I enjoyed the meal.

I attended a Guess event. In conjunction with the event, the Guess has catered One Paradise Catering to customize the refreshment.

The customized refreshment were Éclair, cupcake and macaron. The Éclair was soft and still chilling. It was as good as eating ice cream. The chocolate coat was neither too hard nor soft. The skin texture was soft and the cream melt together with the skin.

The cupcakes were customized with the Guess logo. It was a layer of icing sugar. I did not eat as I did not want to consume too much sugar. The vanilla cupcake was delicious.

The most interesting was the macaron. It was colourful displayed on the table. I could not resist and ate at least 5 macaron. The texture was firm and the cream was still not creamy.

I enjoyed the refreshment.