“Art Cafe” is the first word that greet you when you turn into The Orange Thimble’s corridor. Dubbed as a place where art meets cafe, I was looking forward to see how the cafe is done up.
The Orange Thimble
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Monthly Archives: October 2011
Zurich: Luxemburgerli from Spruengli
From Wikipedia: “Luxemburgerli (also Luxembourger) is a brand name of confectionery made by the Confiserie Sprüngli in Zürich, Switzerland. Essentially a small macaron, they have a top and bottom sugar-based confection with a center cream filling. The Luxemburgerli is lighter than a macaron and is about 1 inch (2.5 cm) in diameter”
These are baby macarons that’s famous in Zurich and there are many outlets where you can get them. I think the actual one is slightly smaller than 1 inch in diameter. They are thicker, less moist, firmer and slightly crunchier compared to Pierre Herme’s, Laduree’s and general ones you get in Singapore. Reminds me a little bit of cream sugar biscuits?Different texture and experience from the usual macarons we are exposed to. Love the sheen on the gold ones, which contains champagne!
Spruengli (Zurich, Switzerland)
Morton’s Bar
I don’t understand why I wasn’t smart enough to have visited Morton’s Bar more when I was a student, I’ve known about their happy hour deal for the longest time. Free steak sandwiches with every order of a martini, 5-7pm, monday to friday! Instead, I go when I’ve started work, on a rare half day. Life is funny.
Wine Connection Deli & Bistro
Wine Connection has always struck me as a pub, and one that expats like to frequent, judging by their evening crowd. So to my amazement one Friday night, I discovered it is actually so much more! It’s a casual bistro that serve a small menu of simple western mains, pastas and desserts, a wine shop, and cheese specialty shop all rolled into 2 adjacent shop spaces at Robertson Walk.
Pepper Lunch
This is easily my first meal at Pepper Lunch in maybe 5 years? When Pepper Lunch first came to Singapore, it was very fun. Cooking your own meat, drowning everything in their famous garlic soy sauce and honey brown sauce, shaking the salads etc. Then the high prices and smelling like a teppanyaki chef part got old very quickly, at least for me.
knockonfood. 