MINIONS

With all that hype about the minions wave that hit SG a while ago, I really regret not stocking up on these banana items when we were in LA Universal Studio earlier this year!

And they had so many baby merchandise!!

I blame it that the wave didnt hit SG sooner and that nobody told me D looks like a minion (read - no hair) sooner.

Look at all the cute bananas behind us!

::SAN FRANCISCO:: Gastronomical Pleasures

This was how we celebrated MY OWN Mother's Day last Sunday. Sans D. Because he was kidnapped by the gramps for the weekend ;p 

 

Since I still have not gotten over the very much-missed Umami burger from SF, and haven't gotten over the fact that I missed it entirely in LA (I should have googled!!!), and am still living life in regrets for not eating another one of those burgers before I came home... :(  

 

N & I went hunting for the apparently burgasmic burger in Singapore. I had so much high hopes about finding my local burger fix when I saw 2 FB posts about the burger on the same day!

 

We travelled 20 minutes just to share one burger because we went straight after brekkie.

And sad to say, I didn't quite find my fix.

I know it's unfair to him, but..

 

 

This was what he was up against:

The Umami Burger!!!

 

 

Check out that thick, succulent and juicy patty!!!

 

Sigh...

Someone bring the burger into Singapore please?

::CALIFORNIA:: The French Laundry

Rated #10 out of the 11 toughest reservations in the world, Eater.com teaches you how to secure a seat in this place - you can book up to 2 months in advance, which gives you an opportunity to put yourself on the waitlist.

Or, you could pull some strings.

We were lucky enough to be able to get a table for lunch during our San Frans trip.

Something to tick off our bucket list! :D

Introducing: The French Laundry

Dress code has to be strictly followed - Gentlemen to be decked in suits and ladies in dresses/pantsuits. And the waitress makes no attempt to assess you from head to toe discreetly.

Here's da man looking smart in his suit with the menu.

The staffs are trained to describe each dish, specific to the origin of each ingredient and the different levels of sensation they bring to the taste buds. Here, every onion and every parsley are no longer just.condiments. There were special mentions of these in the description.

We were left pretty speechless. 

Here's the 9 course chef menu for the day.

....topped with an onion grilled to perfection...