Back with another staycay and food prep session! With the experience from the previous session, I planned even more detailed this time round, adding more items to film, and even bought a tripod!
I chose Ascott Orchard this time round, and on the surface, it is already much better than Pan Pacific. I didn’t thought of booking this place the previous time as I knew the smallest room would already cost close to $300 for a night. But one day while I was scrolling through Agoda, looking for an alternative for this session, I saw the rates for Ascott has now dropped by about 40%! So I decide to give this place a try, the location is much more convenient than Pan Pacific as well.
For Ascott, the studio suites does not come with a kitchen and living room, but does have a dining table for 2. I got the One Bedroom Deluxe Suite. They also have a few Bespoke Residences that are decked with Fendi Casa furniture and accessories (Murano - studio, Pierre - 1 bedroom, and Soho - 2 bedroom).
Not quite sure what’s the difference between the (One Bedroom) Deluxe Suite and Premier Suite. I read from one review is that in premier suite, you can access the bathroom from the bedroom and outside the room, but not for the deluxe room. Mine is a deluxe room and it also has 2 accesses, so really not quite sure what’s the difference.
One Bedroom Deluxe Suite.
One Bedroom Premier Suite.
My room’s layout looks similar to the premier suite’s, but the kitchen layout is similar to deluxe suite’s. Ascott was really spacious and cozy! I thought Pan Pacific was great, but Ascott was even better, plus their rates are about the same! Ascott is even more conveniently located, near to Paragon, the rooms are very clean and the chairs are all cushioned! The room is filled with so many cushions and blankets, really comfy!
Learning from previous mistakes, I chose recipes that are definitely available at the supermarket this time round, so I wouldn’t have to run to both Phoon Huat and the supermarket on the day itself. I still have to get certain things at Phoon Huat, but these are items that are at room temperature, so I can get them beforehand.
Due to safe distancing measures, your check-in time will be allocated, and mine was 2-15-2:30pm. Recipes for this time round are slightly more complex, I just love the challenge. I started planning earlier, had more time to run things through mentally, so I want to do things that are slightly out of the norm. They are:
- I tried this version of kaya for the first time at The Hainan Story and I really like it, found an easy kaya recipe so I have to try making it.
- With this kaya, I’m using it as a choux puff filling and as a spread for some classic kaya butter toasts.
- Blue Pea Nasi Lemak
- Pandan Chicken
- Salted Egg Chicken
- With sides of fried anchovies, sunny side-up, sambal and cucumber slices
- With a drizzle of truffle oil for an extra oomph
Wanted to do some madeleines and craquelin choux puffs too, but figured there wouldn’t be enough time. I also made the effort to take proper photos under good lighting this time round. I was so focused on taking videos the previous time, I forgot about photos, and had to make do with screenshots to post on IG.
Check out the video on my IGTV!
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