Staycation at Village Hotel Changi (29 Oct 2016)

So continuation from the previous post which is the Floral Arrangement Class... 
After class, went for lunch before heading to re-join my friends for our staycation. They actually went there first since check-in was at 2pm and we wanted the room that's facing the road. HAHA.

Our lunch:

Thanks for the chocolates and keychain plush from overseas :)

Busy Saturday indeed :P 

And thereafter proceeded to Village Hotel Changi for my staycation.

Our room!
Too bad I didn't really capture pictures of the room. But it's really big and spacious! Shiokness~
Requested for the room facing the main road.. so we can just stay in our room and catch pokemon when the sun is hot in the afternoon :P

Look who came for a visit in our hotel room. 

Dinner time:

We actually slept at 1am. Our initial plan was to wake up at 5.30am to catch the sunrise. But then... we were too tired to wake up that early. Also partly due to the rain. So perhaps if we wake up early, we won't be able to see it too. excuses to make us feel better. HAHA!

So ended up, we woke up only at 8 plus in the morning. So after washing up, we then proceed to Chock Full of Beans for breakfast!

My breakfast! LOL. It really looks like I am having dessert. 

Overall great weekend spent!

Floral Arrangement Workshop at Fleuriste

29.10.2016 (Saturday)

And so what happen is that I actually won the CLEO October Web Exclusive Giveaway prize which is a free pass to the Floral Arrangement Workshop with Fleuriste! 

Gonna be a busy day ahead since I also have staycation on that day 😅

So... class was from 11.30am - 1.30pm. 

Pretty storefront (Pardon the dark pictures though. LOL). 

Selection of flowers for our bouquet

Flowers I selected :)

Removing the leaves and we are ready to build up our bouquet

My bouquet of flowers.
Finally it looks something presentable (with the help of teacher Sarah).
And here I was, holding it like holding to my dear life. LOL. Just so it won't mess up. I actually redo the bouquet a few times before this -.-

Finally it's safe to let go since it's tied in place securely.

Water for the bouquet

And we thought that the arrangement of the bouquet of flowers was tough. This stage of wrapping is the challenge!
You have to do it with one hand at an angle so that the water will not spill out. It looks easy but then we tried and it had us struggling with the crumbling paper.

Choosing black papers to go along with my flowers

Ta-dah!

A picture of me and teacher Sarah!

Fun and happy time spent there! :)

23 Oct 2016 - Lunch at Henri Charpentier @ Dempsey Hill & Tea break at Patisserie Platine by Waku Ghin @ Rise Lounge in MBS

Sunday outing to Henri Charpentier at Dempsey Hill:

Look at how empty the place is! We were the first there, considering that we actually reached there at around 11.30am.

Our mains - Smoked Salmon & Potatoes and Ham Tartine

And the long waited time for desserts - since their specialty is in desserts! But you shall be in for a shock at how much we ordered! It was crazy!! 

Dome
The chocolate sphere encloses a chocolate parfait biscuit of fraise d'amande.
A Dempsey Hill specialty made to amaze and delight!

Captured on video the process below.

Too bad that we did not managed to capture much of the blue flames:( It was not really very obvious...

The aftermath of the Dome

Crepe Suzette
Their Signature item!
A thin crepe is cooked by hand in a copper pan, topped with butter, orange juice and Marnier cognac liqueur.
Personally, this actually top the charts among the rest. Loving the refreshing orangey sweet taste of it.  

The first set of 3 cakes (individual pics below)

Mille-crepe

Double Cheesecake

Lemon Tart

Our second set of 3 cakes (individual pics below)

Strawberry Shortcake

Mont blanc

Chocolatine

And thereafter, our second round tea break at Patisserie Platine by Waku Ghin at Rise Lounge MBS. 

Another set of 3! LOLOLOL

Ghin Cheese Cake
Most popular dessert at Waku Ghin. And probably my favourite of the 3 too!
The Ghin Cheese Cake features a refreshing lemon curd in its centre and is finished with a light coat of sugar dusting and topped with a white chocolate feather.

Chocolate Mousse with Vanilla and Macadamia

Matcha Opera
Unique blend of coffee and green tea, the complex dessert is built on layers of almond sponge with espresso, matcha ganache, coffee butter cream and topped with matcha chantilly and matcha crumble.

Too much eats! Sugar-overloaded much? HAHA. Fat die us really~