<![CDATA[<body><script type="text/javascript">
function setAttributeOnload(object, attribute, val) {
if(window.addEventListener) {
window.addEventListener('load',
function(){ object[attribute] = val; }, false);
} else {
window.attachEvent('onload', function(){ object[attribute] = val; });
}
}
</script>
<div id="navbar-iframe-container"></div>
<script type="text/javascript" src="https://apis.google.com/js/platform.js"></script>
<script type="text/javascript">
gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() {
if (gapi.iframes && gapi.iframes.getContext) {
gapi.iframes.getContext().openChild({
url: 'https://www.blogger.com/navbar/5209123982858929747?origin\x3dhttp://an-amos-ity.blogspot.com',
where: document.getElementById("navbar-iframe-container"),
id: "navbar-iframe"
});
}
});
</script>]]>
Time really flies when you ain't paying attention.Tomorrow's my last day at Mandarin Oriental and gonna miss those people I've worked with and managed to talk to some Shatec students there and it was great knowing them.Thai,barbecue,local,cold kitchen and pastry kitchen are places which I've been to.Today super tired after rushing to finish off the desserts of a wedding function of 530pax + prepare the cake for zoe tay's birthday celebration at Melt:The World Cafe.Chef Reuben a "ang moh" chef in the pastry kitchen well known for his macarone and chocolate making and seriously his pastry and dessert making I will rate 10/10.Yesterday the cuisine and wine:Asia reporters and photographers came and seeing how he create a dessert using the main ingredient:Raisin and his plating and decoration really left me speechless.That's all I've to blog and it's 3 days more to the boring old campus of Shatec.
heavenknows
10:06 PM
Mini-Intro
Amos
18 goin on to 19
Born on 24th dec
Currently in shatec
DCS408A
affilates
playlist
Chit-Chat
memories
credits