Heads in the Clouds

#quote |"각지고 모진 세상 속에서 내가 너의 동그라미가 돼줄게"

Finally the finished work after three hours of practise and actual application. Of course, I had to make a spelling error in my first ever piece 😑 (which I covered with @teeekayy's very stylistic work). 'Twas as good Sunday morning activity, maybe I should do more of these mornings at home. (at Bynd Artisan)

The teacher demonstrating how to do different fonts with her superb skills and control (that I lack of course 😭). I like people who show varied styles in their calligraphy! (at Bynd Artisan)

So @teeekayy and I decided to sign up for a paintbrush calligraphy class as it is "most useful" out of all the calligraphy class options. I started off the session with the news that calligraphy is tough for left-handlers because the brush moves differently. ⛈ #jjengjjengjjeng (at Bynd Artisan)

More excited than anything on the news of Chanel-related titles to be stocked at #ChanelBeautySG VivoCity. 😍 (at VivoCity)

#mychefstable: On a Chirashi, find cubed chutoro, an artfully placed ebi, tamago prepared for the perfect bite against a sea of Ikura. (at Misaki Japanese Restaurant Singapore)

#mychefstable: On a sushi platter, nothing is appears by happenstance, every bite lends to the next, for a complete wholesome dining experience. (at Misaki Japanese Restaurant Singapore)

#mychefstable: Because Japanese food is such a work of art, even a pile of snowy cabbage is artfully put together for a best visual experience. (at Misaki Japanese Restaurant Singapore)

Saturday morning painting with tempera, not tempura. (at Tampines Regional Library)

*Tries not to crave for lobster* *Craves so badly for lobster* We need another session @sarahoms!

#mychefstable: I'm not the biggest fan of hard liquor, so saké isn't very high on my list of drinks though I have to admit I love the romanticism in the art of making it. This brew was incredibly beautiful, like if morning dew went through spherification so it retained the natural clarity of the process but was given more body. Really very much up my alley. (at UMI + Vino)

The scallops were incredibly fresh (fitting of a Japanese seafood restaurant) but I liked how the dish really went together at Da Luca's. @ciao_ah_bengal

#mychefstable: On a last note, need to stop being a sucker for roasted veg, pesto and fresh bread. But hmmm, too good. (at Open Farm Community)

#mychefstable: I often find chefs have the most interesting stories to tell. Maybe because the basis of their job is centered around crafting dishes to satisfy the people who would eat them; Maybe because my Asian sensibility associates feeding people as a way of showing love; Maybe because there has to be some conpelling reason that makes a person want to work in a hot kitchen with loads of clanging and shouting to go about pushing out dishes after dishes for a few hours. (at Open Farm Community)

#mychefstable: Fruit and vegetables in my Pimm's count towards my daily necessary intake right? (at Open Farm Community)