Tabletop ware

Just received a mailer recently on Royal Albert 100 years of mug series and thought about the tableware we see while dining. To a foodie like me, presentation of the tabletop wares is just as important as the food palate and quality! it is almost one of the key to a diner's appetite. Talking about tableware, I am still very much overwhelmed by the experience I had previously at Royal Copenhagen Tea Lounge (See older post).

My recollection of the Royal Copenhagen tableware is still vivid as I can recall that lovely Blue Fluted series tableware that I was served there... I really love it! Accordingly, the Blue Fluted series was designed by Arnold Krog. Designed originally as the Blue Fluted Plain series in 1775. The series has much evolved and became more elaborated with the designs incorporating Half Lace and Full Lace on the exterior lining the tableware. Blue Fluted Full Lace displays the utmost variation in ornamentation and craftsmanship. The lace-like weave of the borders is so intricate that only a very highly skilled craftsman can accomplish them in all their complexity. I had an urge to purchase them. If you are interested like me too, do take a look at Etabletop - the online authorised dealer for Royal Copenhagen. Recommend to also read their blog; I have listed it on the blog list at the right.

Xmas at Royal Copenhagen Tea Lounge

Spent Xmas with Teddy at Royal Copenhagen Tea Lounge (within Takashimaya Shopping Centre) having a peaceful and delicious tea there. The queue became quite a wait as I noticed it built up after we got our seats. Lucky us ! We also manage to get a window view of the Orchard Road.

The decor at the lounge was elegant and lovely. At the entrance of the lounge were some beautiful flowers. I like it so much that I could not resist some pictures of it !

Walking inside the lounge, the place was cosy and surprisingly a little noisy with the diners all chatting away in different languages and accents. Japanese, English, Koreans and Chinese. Many different mixes of people there.

The side wall were lined with the fine pieces of the Royal Copenhagen dining ware. Hmmm, what a a beautiful sight! Each meal on every table was also served with the fine Royal Copenhagen dining ware and cutleries. Admiring the cutleries and dining ware was already well worth the time spent there ...

Teddy had his coffee served in a nice R.C Year 2002 coffee cup. We also ordered the Roasted Mushroom Soup and Salmon Platter to try. (** These were chef's recommendation on the menu) Found the Roasted Mushroom Soup a little too roasted and nutty for my taste. The ingredients added to the soup were interesting. Think it includes small tomato or carrot dices making the soup crunchy to slurp!

Somehow I like the Salmon Platter better. 3 salmon slices rolled with turnips and another 3 smoked salmon slices set on top of potato slices. Served with plenty of greens, herbs and garnishes. Tasting light and refreshing for a beautiful sunny afternoon! It was indeed a wonderful tea at a lovely place for a merry christmas day!

Christmas Party

Christmas season is here again! Had an early small potluck party at my house over the weekends. Tried my hands on making the Italian bruschetta and whipping up the delicious, creamy Wild Mushroom Soup for my guests!

And of course, to meet the hungry needs of the guests, we also ordered the Royal Copenhagen Tea Lounge's roasted chicken (approx 1.5 kg) and the Potato & Onion dish to spice up the festive atmosphere a little. Mom prepared seafood fried rice and a whole pot of healthy green garden peas with carrots enough for a big feast. Yum Yum. Bro & sis-in-law chipped in with Delifrance assorted tarts and cheese croissants. Teddy topped it all with honey baked ham and some fresh Japanese sushi (salmon belly, tuna..etc gunkan) from the supermarket. We also had free flow of nice Apple juice throughout the party! It was definitely a feast fit for the royal king and queen !



Here's the recipe for the delicious, healthy and creamy Wild Mushroom Soup:
Preparation: 10 minutes
Cooking: 20 minutes, serves 4

Ingredients
20 wild mushrooms, coarsely chopped
2 tbsp butter
4 cloves garlic, thinly sliced
3 onions, chopped
3/4 tin Heinz chicken stock
200ml thick cream (Bulla)
Handful of chopped coriander
Salt & pepper to taste

Method
1. Melt butter in cooking pot and saute garlic and onions for 1 minute. Sir until it is well mixed with the butter.
2. Add wild mushrooms and saute for another 2 minutes.
3. Add chicken stock and thick cream. Bring to boil, then simmer for 10 minutes until soup turns light brown and thick. Add salt and pepper to taste.
4. Sprinkle with garnish, chopped coriander. Serve with herb bread.

I love this creamy, delicious and nutritious soup!