But I did feel the need. I feel the need to blog about the celebration because of the wonderful people in my life who found it worthwhile to celebrate my birthday, the beginning of my existence. These are the people who specially made concessions for me during my birthday just to make me happy, and are also the same people who try to make my life as easy to bear as possible.
Now, 2013 is the first time in 3 years I've celebrated my birthday at home, and I was really stoked to be able to celebrate it at home. I've really missed my family and Kok Yong, so I didn't really care how I was going to spend it, as long as it was at home, "home" being literally home, or in Singapore. I didn't care which. In the morning, Evon surprised me with a present on the bed. A pair of earrings! So sweet of her to buy me sparkly earrings, cos she noticed that I have a shortage of classy shiny ones.
I do note, I am so glad that I Evon and I have got closer over the years. It took a continent (or 2) to get us closer. While I'm ashamed of that, I'm glad it happened. Better to have gotten closer than not at all, right? I am ever thankful that I have such a thoughtful sister. She doesn't often say it, but her actions always show that she places us as her priority all the time. =)
So, the original plan was to have mee sua at home with my family and Kok Yong. I was really looking forward to it! Haven't had Mira's mee sua for a birthday in such a long time. A body could miss tradition if she was away for a long time! Now I know why traditions are such an important part of a group's culture. =)
As it turns out, Kok Yong was also intending to sweep me off my feet with a surprise that day. He had booked a table for two at a mysterious location in Singapore. Unfortunately, he was unable to keep it a secret and a surprise, as it had slipped his mind that we would be having mee sua at home! Ah well. Compromise!
I made sure I had an early dinner of mee sua with my parents - after all, they had shifted their schedules around to make sure they could have the mee sua with me. I'm really appreciative of that! So I had the mee sua to symbolize my longevity (it was yummy!), and then began my preparations to meet Kok Yong at his workplace. Apologies for not having a photo of the mee sua!
Hehe and before that, though, Kok Yong had a surprise in store for me. Flowers! They were a gorgeous bunch of pink tulips. He remembered my favourite flowers! And he sent them even though I had told him not to. Not that I don't like flowers, but they die so fast and are so expensive! But the sweet man went ahead anyway, knowing that it would make me smile. =)
So I reached Kok Yong's workplace and waited for him. He was so secretive about it all! I just thought we were going somewhere in town, but we went through Vivocity and Harbourfront, past RWS, towards The Cliff at The Sentosa Resort. I was blown away when I arrived. The scenery was gorgeous though it was at night. It was so tranquil, and I loved the serenity of the place. Again, apologies for not having pictures; I was busy ooh-ing and aah-ing that taking photos was not on my mind.
The service was fantastic. The staff were obliging, and answered all our queries patiently. They remembered Kok Yong's reservation and were able to put his face to the name, and addressed him as soon as they saw him. I think that was pretty good service to actually bother to remember your guests' names.
The selection on the menu was not as extensive as I had hoped, but they were all very tempting. I wanted to have everything, and as usual, Kok Yong was very obliging. We both share a love for oysters, and he knows I had a good experience with the foie gras at Braise Sentosa, so he ordered a portion of each. We had the Fine de Claire oysters, and the Pan Seared Foie Gras with apple-celeriac slaw, lemon compote, and green apple espuma.
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| Fine de Claire oysters |
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| Pan Seared Foie Gras |
The foie gras was, similarly, good. However, I'm not sure if I had been hungry when I visited Braise Sentosa two years ago, but I felt that the foie gras at The Cliff was not as good as the one at Braise. It was good, with the outside crispy and the inside soft and liquid-y, but it didn't have the melt-in-your-mouth texture like Braise had. I adored the espuma though. It was light and fluffy, and had just the right balance of sourness to complement the slightly metallic taste of the foie gras.
There was also a pre-appetizer. I am not familiar with fine dining, so it might be my over-estimation of The Cliff, but I liked that there were pre-appetizers and bread! No pictures of the bread, but here's the pre-appetizer: lobster bisque with lobster cream wrapped in prosciutto!
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| Lobster bisque (left) with lobster cream wrapped in prosciutto |
It was the first time I had lobster bisque and, man, did it blow my mind! It was so creamy, and full of the sweetness of the lobster. I loved that it was so smooth to drink too. The prosciutto and lobster cream were all right I guess. The highlight for me was the lobster cream. Similarly, it was creamy and sweet.
I wanted to have the degustation set, but it involved beef and I wanted Kok Yong to be able to share it with me, so I had the Red Gurnard - which is a type of fish, butter fried, with baby octopus and shrimps tucked under it, and cooked in white wine sauce.
To be honest, I had absolutely no idea what a red gurnard was, but chose it cos the description sounded good. I was pleasantly surprised to find that they had hidden the octopus and shrimps underneath what I later realised was the red gurnard, the fish! I love surprises like that in my food! I was also pleased with the foamy stuff that accompanied it. I don't know the name, but it was so light and airy and so... ephemeral that I wanted more of it. =)
Kok Yong had the Barramundi - crisp skin, olive oil mash, pickled fennel, prosciutto 'floss' and broth.
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| Barramundi |
I was flirting with the idea of ordering dessert, but was a little hesitant to do so, because I felt that the selection was not only a little limited, but they sounded quite common. Granted, they had fabulous descriptions, but... nothing stirred my interest for that price. Well, in came Kok Yong's third surprise for the night - a birthday cake! I have no idea what flavour the cake was, but it was soo pretty!
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| My birthday cake! |
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| Me with my cake |
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| Us |
Glossary:
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| Siphon bottle |
Lobster bisque: Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish (Wikipedia)















