Posted in c'est ma vie , hunger management , photoholic
Last evening, the good people at Majestic Restaurant fed me - what could be considered - the best meal in a while. In the name and honour of gourmet cuisine, I ditched my colleagues for plans to meet for late night supper and made Archie wait for an hour plus outside the restaurant while I filled my tummy with sake-infused lobster, double-boiled abalone, fried crab claw with pan-seared scallops in lime sauce and.. annoying, am I?
So I admit, I forget my friends when tempted with exquisite cuisine. Or simply food for that matter. Next stop, Jing at One Fullerton! I was told that Jing serves weekend brunch dimsum buffet at less than $40 per diner. It is time I should visit Jing, and the gym.
Anyhoo, last Tuesday I was treated to a product launch by Marc Jacobs at Klapsons, The Boutique Hotel.
Marc Jacobs' new sexy fragrance, Lola is touted as the more flirtatious, alluring version of Daisy. To celebrate the launch of fragrance, guests were tasked to create their very own handbands with available materials such as pearls, synthetic feathers, rhinestones and etc. To add on to the fun, guests were given the free hand to create their own signature cocktails/mocktails in line with the fun-loving sassy free-spirit Lola.
Best Friend having fun at it.
I am not afraid to admit this too: I have zero talent in DIY. I completely suck at putting stuff together unless a piece of step-by-step instructions guide of no less than A4 size is placed right in front of me.
Back to the fragrance. I LOVE LOLA! Dominated by heart notes of peony (fave!), rose (fave!) and base notes of vanilla and creamy musk (triple fave!), the fragrance is endearing right from the start. Impossible not to love ;)
Tomorrow's a long awaited holiday (i'm sure everyone's complaining the lack of public holidays in Singapore). I may get to sleep in late but the day is pretty occupied. A new wine hub is opening and with my slightly thicker jacket, I will be braving a temperature 18 degrees in the cellar and learning to 'appreciate' the 2005 Bordeaux.
happy holidays,
Gie
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