udders - a new porn star is born!

I knew that title would capture your attention. But the porn star is not u.d.d.e.r.s. That word just cannot be linked with porn. Even if it is associated with breasts. (If, however, you find udders porn material, well, what can I say? Whatever rocks your bed, I mean boat.)

We've always passed by this U.d.d.e.r.s. but we've never actually tried it. Then Dewi tells me that U.d.d.e.r.s has the best ice-cream in Singapore and insists that I try it. So off we went, in search of the best ice-cream Singapore has to offer.

When we were there, we started to think, "how can we make the ice-cream look as tempting as possible?" You see, Sharon and I are really into porn, food porn that is. And of course we would like to create some porn of our own (food porn ah! naughty you). However, as you can tell, our photography skills are not very up to scratch and our photos are really embarrassing at times.

We then found out to our dismay that just a plain picture of an ice-cream cone is not very exciting at all. Imagine, we already have a lousy camera, lousy photography skills. Now we have a lousy subject!

We put on our thinking hats and started to brainstorm on how to make this ice-cream look inviting. Then I had an epiphany. Why not photograph me eating it? I was positive that this would provide a novel twist on our photographs, if we could capture the raptures of elation that we experienced when we have had something (well, since this is a cheeky post) orgasm-worthy. ;)

Alas, I proved to be very unphotogenic. The photos were complete failures. We decided to change subjects. Why not have Sharon do the honours for us? The result? You won't believe how sexy our photos turned out to be. Check it out. Sharon is an official porn (food porn!) star.

Look at that mint ice-cream melting uncontrollably on her tongue! Look at those colours, the white of her teeth, the pink of her tongue, the red of her plush lips and that mint-green! If we set up a kissing booth to raise funds for charity, we should post this picture. The queue would extend to JB and back. Any interested soul? ;)

On a side-note, the ice-cream tasted like Colgate to me. (notice how the review becomes the peripheral issue?) It was SO minty. Sharon loved it. I think the first lick was fine, but I definitely cannot stomach an entire cone of pure-mint. You might as well give me the leaf itself to munch on. I can guarantee you'll have kiss-worthy breath after this though. (It doesn't take a genius to guess that Sharon had very kissable breath after that right? Still no takers?)

If you like mint, this is the ice-cream to go for.

I love this shot. The pear sorbet is literally glowing, like a beautiful iridescent pale white pearl.

At first 'lick', the sorbet was not very good. The pear taste was much too subtle. But compared to eating toothpaste, well, let's just say the one-eyed's king in the land of the blind. To be fair though, when the sorbet had melted a little, it tasted a lot better. Somehow the pear's sweet tang was a lot more pronounced and so much sharper in semi-liquid form.

The texture of the sorbet was quite good. They had actual diced pear bits in them. These little pear chips were still firm and crunchy and it was very interesting. The granular texture of the sorbet also imitated the beady disposition of the pear nicely.

That said, if you're looking for first-rate, this is definitely not it.

(Sharon sampled the mango and the soursop sorbets too. She says that the suggestion of soursop is even more imperceptible than the pear. She thinks the mango is the best)

I was expecting a lot more from this place, after all, Dewi had said it was better than Island Creamery, The Daily Scoop etc. But it's probably our own fault because U.d.d.e.r.s. is famous for their liquored ice-cream, which we did not try because well, we are members of A.A. and we didn't think it wise to jeopardise our recovery. (of course not. we're just really guai girls who dislike the taste of alcohol. We never get drunk, never get into drunk-escapade-trouble.)

U.d.d.e.r.s. Ice-Cream

Goldhill Centre

155 Thomson Road

p/s- Sharon would like to clarify that she is not really a porn star. She is the next bright star in the financial sector.

tanjong rhu pau - the best paus?

Tanjong Rhu Paus are good. They are very very good. This is despite Daphne's mother's appalled reaction to them because the men are always shirtless and wet with perspiration while making these nuggets of absolute ambrosia.

Sharon and I decided to stop by the Thomson branch today. We bought many paus. A total of 5 different types of paus to try. Da Bao, charsiew, lianrong (lotus paste), red bean, and yuanyang (lotus paste and red bean).

For some odd reason, Sharon likes this picture. She thinks the charsiew paus are queueing up to be eaten?!

This, my dear reader, is the average size of the paus here. It's tinyyy. A midget pau. I wonder if that's why the paus taste so good though; because it's so small, the proportion of filling to skin seems to be higher. Also, these are small enough to pop in your mouth, so they make for a good tapas-like snack. Not to mention that when you do pop the whole thing in your mouth, all the flavours and juices explode at once on your tongue.

The paus are expensive for the size but somehow, I keep going back for more.

First up, the red bean pau. The skin was a tad bit hard and dry, but the paste was commendable. It was extremely smooth and just a little bit granular. The texture was just right, I liked this, with the exception of the dehydrated skin. The paste was also a nice mellow sweet, which I enjoyed.

The lianrong pau suffered from the same dry skin as the red bean pau. We noticed that the non-meat paus are all like this. For some reason they also peel off in layers whereas the meat paus skin don't. Anyhow, this lianrong was also nice and smooth. I prefer the red bean one though. And while these two paus were good, I'm sure there are better ones out there.

This to me, is the star of Tanjong Rhu. Their charsiew paus. I know people like the Da Bao but I really really really really really (get the point?) like the charsiew paus.

The charsiew sauce is amazing to say the least. It's like a stunning red velvet gravy that envelops the meat and fat so lusciously. The marinate is just wonderful. I've never had such good charsiew paus before. I've tried handmade paus from other places but none compares to this one. The charsiew taste is a lot more intense than normal charsiew paus and more fragrant too. You cannot stop at one, you just can't.

The pau's skin is a bit tough at the top. For some reason, you can't readily break the pau apart from the top. We normally break it apart from the botton where the skin is thin and moist. Apart from that, the skin is sweet and the texture is great. It's not powdery nor oversteamed. It was purrrfect.

Can you see just how juicy it is? And the charsiew taste is extremely intense. The sauce is a wee bit gelatinous too so that it blankets and clings onto each and every piece of meat/fat relentlessly and entirely. There's not a lot of fat in it, but just enough to give it the fragrant, wholesome burst of flavour. Many handmade paus I've tried are made from overly fatty parts of the meat without any real lean meat at all. These normally turn out extremely oily, and the oil usually soaks through the box it is kept in. Tanjong Rhu's charsiew pau is not cloying at all. It's.. divine.

We forgot to take photos of the yuanyang pau. But we did play with the four paus and took pictures of their cross-section areas. Basically, the yuanyang pau (third from left) has both lianrong and red bean paste. They also add a salted egg into it. I've tried it before and I'm not a fan. But that's also probably because I don't like salted egg. Sharon likes this one though, she think's its unique.

I must also add that this is a big pau compared to the other paus. Compare the size! It is however, just a normal-sized pau, just big enough to fit into your palm.
Lastly, we have the famous Tanjong Rhu Da Bao. I don't really like Da Bao and neither does Sharon, but she likes the Da Bao here. It's definitely very pang and more tasty than other Da Baos I have tried. The meat is deliciously scrumptious. The savoury and the sweet of the pau is a winning partnership. Da Bao lovers will adore this one. I'm not so sure that I am a Da Bao convert because of this though.

Is Tanjong Rhu Pau the best there is in Singapore? Based on their charsiew pau, I'd say yes a hundred times.

Tanjong Rhu Pau
72 Thomson Rd
Singapore 307589