Happy Easter!

Happy Easter!

I’d like to share a letter from my kind and loving sister to my family:

To my most beloved people in the whole wide world,

Just wanna wish you a merry holiday, and remind ourselves why we celebrate this precious day. For we were sinners who had been separated from God, who had no hope and no help, but we now can rejoice because we know God, who loves us, who saved us, who sacrificed His only Son who bore our sins and burdens. We now can be called eternal sons and daughters of God when we have received by faith the hope and promise from God!

Ephesians 2:1-10

Made Alive in Christ

2 As for you, you were dead in your transgressions and sins, 2 in which you used to live when you followed the ways of this world and of the ruler of the kingdom of the air, the spirit who is now at work in those who are disobedient.
3 All of us also lived among them at one time, gratifying the cravings of our flesh and following its desires and thoughts. Like the rest, we were by nature deserving of wrath.

4 But because of his great love for us, God, who is rich in mercy, 5 made us alive with Christ even when we were dead in transgressions—it is by grace you have been saved. 6 And God raised us up with Christ and seated us with him in the heavenly realms in Christ Jesus, 7 in order that in the coming ages he might show the incomparable riches of his grace, expressed in his kindness to us in Christ Jesus.

8 For it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God— 9 not by works, so that no one can boast. 10 For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.

I know I’m a sinner and Christ is my need;
His death is my ransom, no merit I plead.
His work is sufficient, on Him I believe;
I have life eternal when Him I receive. —Anon.

Accepting Jesus’ death gives me life.

The apostle Paul was not mistaken when he said that the Ephesian believers were at one point dead—spiritually dead. They were dead in the sense that they were separated from God, enslaved to sin (Eph. 2:5), and condemned under the wrath of God. What a state of hopelessness!

Yet God in His goodness took action to reverse this condition for them and for us. The living God “who gives life to the dead” (Rom. 4:17) poured out His rich mercy and great love by sending His Son Jesus to this earth. Through Christ’s death and resurrection, we are made alive (Eph. 2:4-5).

When we believe in the death and resurrection of Jesus Christ, we go from death to life. Now we live to rejoice in His goodness!

It is my prayer that God brings you joy and peace each day, healing and comfort. I pray that the love of God will touch you each day, and draw you to Him, that you may call Him Lord and Saviour, and realise that you have everything in Him, and that you will have no lack again!

I love you all very much!!!!!

:)

Love,
Grace

Easter has always been closely associated with food. The baking of hot cross buns, for instance, is one of the standard practices of Easter celebration. Spread the love and enjoy this very special weekend.

Special thanks to District 10 Bar & Restaurant for delivering this basket of freshly baked hot cross buns to my doorstep.

These Hot Cross Buns are available at District 10 Bar & Restaurant (UE Square) for dine-in or takeaways, from now till 30 April 2014, retailing at $6.80 for 4 pieces or $9.80 for 6 pieces.

Easter Bunny Cupcakes and Crodo from Da Paolo Castronomia


Easter Bunny Cupcakes ($4.80 each)

This Easter, Da Paolo Gastronomia presents the ridiculously cute Easter Bunny Cupcakes that are guaranteed to infect with glee and bubbly high spirits. Moist butter cupcakes are lovingly topped with vanilla or chocolate buttercream frosting. Available from 5 to 21 April 2014. Continue reading

Chikusen Japanese Restaurant – 7-Course Spring Menu, $138++ for 2 pax (April to June 2014)

Chikusen Japanese Restaurant, located along the row of shophouses at Tanjong Katong, is where fine Japanese cuisine meets comfort. Executive Chef Fabio Lee demonstrates his broad wealth of culinary experience, of over 25 years, through fresh, inspired and palatable dishes.

The welcoming 80-seater restaurant encompasses a graceful yet cosy dining room, two private rooms that can open up to one, and a bar area ideal for pre or post dinner drinks. Parking lots are available right behind the restaurant.


Rape Blossom (Nanohana) with Soya Sauce Dashi

This spring season, Chikusen curates a 7-course menu that will be available from April through June 2014, priced at $138++ for 2 persons. Courses include an appetiser, salad, sashimi, braised/grilled fish, beef/pork sukiyaki, noodle and dessert. Continue reading

Food Republic unveils dramatic and theatrical theme at Westgate Shopping Mall

Food Republic’s latest concept at Westgate shopping mall showcases the best of Singapore’s hawker food in a stunning dramatic fashion, revolving around the themes of theatre and stage drama. The 14,900-square-foot cavernous atrium at the basement of Westgate is bedecked in lush stage curtain drapes, vintage posters and bright spotlights. 22 stalls, including two mini restaurants and two kiosks, are designed to resemble a live theatre set. Even the staffs are aptly dressed in suspenders and paperboy caps to match the theme. On top of that, patrons can look forward to live entertainment and music performances while dining –first in food court history!


You Men HK Roast – Mix Platter Combination ($19)

All tenants are meticulously handpicked based on strict standards to satisfy fussy taste buds, some of which are highly rated and well sought-after food stalls from across the island –this is why Food Republic has always been my preferred choice for food court dining.


Mei Shi Quan Fried Hokkien Prawn Mee – Black & White Fried Carrot Cake ($6)

If you’re indecisive on whether to order the black or white version of Fried Carrot Cake, Mei Shi Quan Fried Hokkien Prawn Mee stall offers a combination of both black and white –now you can have the best of both worlds on one plate. Continue reading

April’s Easter Delights Afternoon Tea Experience at Mandarin Oriental Singapore, Axis Bar and Lounge

Afternoon tea is always an enjoyable and relaxing way to spend an afternoon, engaging in candid conversations over a leisurely pot of tea accompanied by delectable snacks. Axis Bar and Lounge at Mandarin Oriental Singapore serves up dainty savoury canapés and sweet treats from 3pm to 5pm daily. Items in its afternoon tea set refreshes monthly, hence guests have something new to look forward to each month.

This April, the limelight is on Easter. Brace your palates for saccharine sweet cupcake toppers in the shape of bunnies, chocolaty “eggs in a basket”, and savoury ham and green pea pie inspired by Easter. Continue reading

(Easter Special 2014) Cedele by The Bakery Depot

Cedele by The Bakery Depot presents a range of exciting seasonal creations this Easter, available from 5 April to 25 April 2014.

At Cedele, all of the foods are free of trans-fat. Grapeseed oil is used in baking their cakes; it is a brilliant brain food that promotes good skin and advocates anti-aging.


Hummingbird Cake ($55)

The new Hummingbird Cake is a highlight this Easter. Moist banana cake is slathered with an adequately thick layer of rich pineapple, cream cheese frosting, and finished off with a coating of dark chocolate topped with pecan nuts. Continue reading

Dessert Buffet at Marble Lounge, Hilton Tokyo

One of the highlights from my recent trip to Tokyo would be the dessert buffet at Marble Lounge, Hilton Tokyo’s 24-hour restaurant nestled on the first floor of the hotel.

In the mornings, this is where guests take their pick from the sumptuous breakfast buffet. From 2.30pm to 6pm, the setting is inundated with all-things-pretty –dessert.

The theme changes every few months. This season, strawberries take centre stage. Plump, red, juicy and sweet –strawberries cultivated in Japan are known for that. Continue reading

(MELICACY GIVEAWAY) Visit Philips Airfryer Food Truck from 4-16 April to win a Philips Airfryer worth $409

Philips celebrates its Airfryers’ third birthday with a roving Philips Airfryer Food Truck, which will be traversing across Singapore to the heartlands, shopping areas and the Central Business District over two weeks, from 4th to 16th April 2014.

Philips’ range of Airfryers provides consumers with a healthier way to fry food without using oil, with its patented Rapid Air Technology. Philips has been recognised by Euromonitor as the world’s No. 1 low fat fryer brand.

Join in the celebration and check out the Philips Airfryer Truck and have a taste of yummy and guilt-free Airfried treats. They will also be giving out goodie bags to visitors who share photos of the food truck on instagram with the hashtag #PhilipsAirfryer.

On top of that, Melicacy will be giving away a unit of the Philips Viva Collection Airfryer (recommended retail price: $409), thanks to Philips! To win, simply visit the food truck at your chosen location, take a selfie (a picture of yourself) with the food truck, upload it on Instagram with the hashtag #PhilipsAirfryer AND #MelicacyGiveaway*. I will be selecting the best picture so put on your best smile and enjoy the Airfried treats! Don’t forget to follow me @melicacy !

*Those with private accounts, please take a screenshot of your photo and tags, and email to contest.melicacy@gmail.com

Visit the Philips Airfryer food truck at the following locations from 11am to 8pm:

4th April, Friday: Century Square
5th April, Saturday: VivoCity
6th April, Sunday: Jurong Point
10th April, Thursday: AMK Hub
11th to 13th April, Friday to Sunday: Knightsbridge (Orchard)
14th to 16th April, Monday to Wednesday: One Raffles Place

Watch this video to know more about the Philips Airfryer:

(News) Ben & Jerry’s Free Cone Day 2014 on 8 April 2014 from 12pm

Mark your calendars, as Ben & Jerry’s Free Cone Day 2014 will be happening on 8 April, from 12pm. All fans get to enjoy a free scoop of ice cream at the scoop shops: Vivocity, Dempsey, Great World City and Singapore Zoo.

Ben & Jerry’s will also be on the wheels for the first time in Singapore, bringing Free Cone Day to those who can’t head down to the scoop shops. Free Cone Day on Wheels will also be delivering ice cream straight to the doorstep of their adopted charity! Free Cone Day on Wheels locations will be announced on Ben & Jerry’s Facebook page.

Continue reading

(News) Great savings, up to 50% off, at 300 Accor hotels and resorts across Asia Pacific

Accor’s Super Sale is back to knock your socks off with discounts of 40% at 300 participating hotels and resorts across Asia Pacific, offering great deals at Accor’s Pullman, MGallery, Novotel, Mercure, ibus and ibis Styles brands with rates starting as low as US$20 per night. Members of Accor Advantage Plus enjoy a greater discount of 50%!

Be it a shopping expedition in Hong Kong or Seoul, a golf vacation in Bogor or Krabi, a relaxing getaway in Bali or Phuket, or a family bonding trip to Sydney or Auckland, Accor’s Super Sale is the affordable way to go for every traveller.

The sale applies to bookings made online at www.accorhotels.com between 18 and 23 April for stays from 18 April to 30 August 2014.

Rochor Thai at Joo Chiat Road (Melicacy readers enjoy free Thai Iced Tea!)

Rochor Thai is a humble and unpretentious bistro serving, as its name suggests, Thai cuisine. It was previously located at Rochor Centre building, hence its appellation. Rochor Thai is now satiating palates in the east, along the shophouses on Joo Chiat Road.

This gem prides itself for being the only Thai dining establishment in Singapore that strictly refrains from the use of MSG (monosodium glutamate). The generous use of herbs, spices and aromatics make up for the absence of MSG, which is commendable, how flavourful the dishes are rendered. Many restaurants take the easy way out and count on the liberal use of MSG for flavour enhancement. Continue reading

Royal Pavilion at Park Regis Singapore

The restaurant space on the ground floor of Park Regis Singapore has been given a fresh makeover, and a new modern Cantonese restaurant, Royal Pavilion, takes over.

In the day, the main dining hall is flushed with abundant natural light through floor-to-ceiling glass panels on one side. When the sun sets, the entire scene is bathed in the glow emitting from crystal chandeliers.

This elegant and contemporary restaurant seats 142 diners within its 5,000 square-foot space, encompassing six private dining rooms and one semi-private room positioned right under the grand chandelier –a highly sought-after spot.

Executive Chef Chung Ho Shi crafts a diversity of both the new world and the timeless Cantonese dishes with finesse.


Steamed Prawn Dumpling “Ha Kau” ($5.80)

To start things off, you can’t go wrong with dim sum, especially the classic Steamed Prawn Dumpling that encases plump succulent prawn. Continue reading

Treasures of the Sea at Plaza Brasserie, PARKROYAL on Beach Road

I’ve been to Plaza Brasserie at PARKROYAL on Beach Road several times now, and have tried their seafood promotions in 2012 and 2013. My all-time favourite at this buffet restaurant would be the live station where varieties of fish are cooked a la minute. Think: unlimited servings of steamed sea bass, red grouper and fish head curry.


Steamed Sea Bass in Hong Kong Style


Fish Head Curry


Sea salt-crusted Salmon with Bread Stuffing

This year, seafood indulgence has been taken up a notch. Four variations of Norwegian salmon will be served throughout the Treasures of the Sea promotion, from 14 March till 30 April 2014.


Salmon Wellington

Discriminating palates will approve of the dexterously baked Salmon Wellington (moist salmon encased in a flaky puff pastry), and the Sea salt-crusted Salmon with Bread Stuffing. For a hit of spice, go for the Grilled Salmon Fillet with Asian Sambal Chilli in Banana Leaves. The Classic Baked Whole Salmon with Herb Spices is an obvious choice for those who like things uncomplicated.

Over at the Crustacean Corner, diners get to decide on the sauce that goes best with their seafood – bamboo clams, white clams, green mussels, soft-shell clams (lala), fresh prawns, mud crabs and soft shell crabs – be it the black bean sauce, XO sauce or the spicy coriander sauce.

Here are more pictures of the spread:
Continue reading

18th World Gourmet Summit (26 March to 5 April 2014)

The annual World Gourmet Summit is back for its 18th edition, presenting another exciting series of culinary events that will be of great interest to lovers of fine food.

From 26 March to 5 April 2014, masterchefs from around the world – including Michelin-starred chefs Tomas Buhner, Sergi Arola, Alexandre Gauthier, Lorenzo Cogo, Sang-Hoon Degeimbre and Mathieu Viannay – will be participating in exclusive dinners, hands-on culinary workshops and educational sessions, bringing with them their own definition of classic fine dining in conjunction with this year’s theme ‘The Classics’.

Establishments that will be hosting World Gourmet Summit events are as follows: Forlino, Clifford at The Fullerton Bay Hotel Singapore, Grand Hyatt Singapore, Majestic Restaurant, Dolce Vita at Mandarin Oriental Singapore, The Prime Society, Raffles Singapore, Stellar at 1-Altitude, Tippling Club, The St. Regis Singapore, Tung Lok Signatures at Orchard Parade Hotel, Skirt at W Singapore and The White Rabbit.

22 partner restaurants – including Gattopardo Ristorante Di Mare, il Lido, Table at 7 and Wooloomooloo Steakhouse – will also be presenting exclusive World Gourmet Summit menus that will be available only during these eleven days.

Highlights include the Sunday Brunch presented by The Macallan & Scottish Seafood Collaborative Group at Tamirand Hill, Rhone Valley Wine Dinner with Nicolas Perrin & International Masterchef Mathieu Viannay at The Fullerton Bay Hotel Singapore, Eu Yan Sang Dinner featuring International Masterchef Arron Huang at Majestic Restaurant, and more.

The upcoming Eu Yan Sang Dinner on 31 March 2014 featuring International Masterchef Arron Huang and Hosting Chef Yong Bing Ngen at Majestic Restaurant is an exemplar of healthy indulgence. The two acclaimed chefs will be combining their prowess in Chinese culinary with the virtues of some of the finest traditional Chinese medicinal herbs from Eu Yan Sang, presenting a well-balanced and nutritious 6-course meal.

Taiwanese Masterchef Arron Huang, President of the Association of Taipei Cooking, who is passionate about developing and expanding Taiwan’s cuisine across the globe, feels that World Gourmet Summit is a great avenue for chefs around the world to showcase their distinctive style of cooking.

Hosting Chef Yong Bing Ngen, who has over 30 years of experience under his belt, believes an accomplished Chinese chef should have a solid foundation of Chinese cooking techniques and be continuously exposed to different ingredients and produce available in the market.

Chef Arron Huang’s famous traditional Taiwanese cuisine will be served alongside modern Chinese creations of Chef Yong with a theme of ‘Classic vs Modern’. I have never encountered so many different herbs in a single meal!


Fried Roast Duck Breast and Shrimp with Chinese Angelica and Licorice (by International Masterchef Arron Huang)

We all have that preconceived notion that Chinese medicinal herbs are bitter; but with cautious and meticulous encompassment, the dishes are well balanced and never overwhelming. Continue reading