This is a group of golf buddies whom I definitely have a lot of fun talking abt the whole world and nonsense of course. Well, it all started when I met Encik Chan at a reservist abt end 04 at the Singapore Wargame Center. Since then, I started to join him and his mates for golf every weekend until business travelling and work took me out of the picture entirely. Havent played with them for a while and heard that Encik Chan is playing 82. At the rate he's improving, he's going to be turning pro soon. So I have decided to join this last mission codename LBM. The group has decided that joining NSRCC is a better option and time-saving as well.
http://www.palmresort.com/newsletter/ver4/intro/intro.html
Soldiers on Call were Major Jerry Lim, Capt Nikki, Lta Sim, Encik Chan, Sgt Chiang and Pte Larry Tan.
CODE NAME : LBM (Lian Bang Mei)
25/3/06 Saturday
1130hrs : Meet at usual Arena for Car Pool
1145hrs : Set Off (late comers please swim there)
1315hrs : Check in Hotel, Lunch
1408hrs : Tee off Group 1 (Chan, Nikki and Chiang)
1415hrs : Tee off Group 2 (Me, Jerry and Larry)
1900hrs : Finish wash up
1930hrs : Chinese Restaurant @ Palm, bring on the beers, lobsters crabs and live prawns!
2100hrs : Go to bed sleep early for tomorrow game or Poker game with red wine.
26/3/06 Sunday
0700hrs : Rise and shine, breakfast
0810hrs : Tee off Group 1 (Me, Chan, Chiang)
0817hrs : Tee off Group 2 (Jerry, Nikki and another bloke)
1300hrs : Finish game, wash up
1400hrs : Lunch @ Japanese restaurant @ Palm
1600hrs : Home for those who need to report to Madam early
1600hrs : Rest and relax
1800hrs : Seafood Dinner @ San Lou restaurant with all time best Char Bee Hoon.
2000hrs : Going home
2100hrs : Reach S'pore.
Game Format : Skins with flights, cross flight combine scores
Mission Summary :
Weather on both days were good. Games were fun with all the bets going to a joint fund for paying dinner and beers. Guessed all of us were used to playing in NSRCC and even Encik Chan was playing a high 90s. Had a good dinner at the Chinese restuarant @ Palm. Food was good. We decided to cramp into one car to go into town for beer and soccer. The night scene was horrible and almost dead on a saturday night. 6 guys watching soccer alone in a pub along with the bartenders and a table of men.... really pathetic. Apparently, the security in Johor was so bad that nobody wants to come out on a weekend. Thank goodness, this will be prob the last time I am going to JB for a long long time. Watched the liverpool game. ; liverpool is like a tortoise - slow and steady and stingy on defence. Went to search for supper. Passed by a disco-pub and it felt eerie to see 3 men dancing alone on a big floor as if they have been possesed. Looks more like they were on drugs. :-(
We went back after midnight without supper and poor Larry sprained his neck badly that he didnt played on sunday. Weather on Sunday was nice and sunny. Except I slept at 3am in the morning and played lousy shots. Consolation was both Chan and I par the last hole (If I remember correctly, it was a long par 5). Ended the game with some desserts in the club house. We proceed back to the hotel to pack up and shower. The 6 starving bears then went on to the jap resturant in the resort for lunch. Had a small room for ourselves and proceeded to play blackjack while we were having lunch. Thanks Larry for bringing a packet of cards. Had sashimi as the appetitizer while we had our own set lunches. The unagi and the cold noodles were nice. Hmm.. everything tastes nice while I am hungry anyway.
All of us took the woodlands link back. Decided to skip the dinner programme bcos we were all quite lethargic by then. The traffic jam was long - did managed to clear it by 4.30pm in the afternoon. Overall, it was an enjoyable trip. Nikki ended up as the overall Champion for the trip. Very well planned by Chan - his role as a regional financial controller has contributed to the mission success.
We played Allamanda on sat and Cempaka on sun. Got to say that course conditions are not very well maintained but anyway, heck since we are going to play in Singapore in future.
Allamanda is the most established of the three courses at Palm Resort, presents a real challenge with 11 holes of water! Allamanda is the 'resort' course with extensive landscaping and two signature holes No. 2 and No. 15.Tifdwarf greens are complimented with Serangoon fairways. We played off the blue tee at 6,683 yards. Some of the greens are severely undulated and well guarded, requiring careful planning on approach. In 1999, the Allamanda was voted 3rd among the top 10 golf courses in Malaysia. It was the course of the Johnnie Walker Super Tour 1998.
Cempaka, here at Palm Resort. will demand full concentration. There are a number of severe doglegs to complement the course and this, combined with narrowly shaped fairways, 9 holes of water and more than 60 bunkers, make for a real challenge. Cempaka has already played host to a number of prestigious tournaments and has been praised by many humbled golfers! Level lies are difficult to find on a number of Cempaka's rolling and winding serangoon fairways and the large Bermuda greens are, undulating, so giving the experienced green reader an advantage.
Cempaka blue tees play 6,735 yards. Watch out for the island fairway feature on No. 9, the coffee plantation between holes No.12 and No. 13 and the ravine on No. 14.
Friday, March 24, 2006
Operation LBM @ Palm Resort - 25 Mar 06
Monday, March 20, 2006
Comte Armand Vertical Tasting and Dinner at Wine Garage - 18 Mar 06
After slogging hard at Orchid Country Club at 36 deg cel, the flight of 4 (Ric, Royce, Andy and I) rushed back home to change up so that we can join the dinner in town.
Here's a brief summary from the wine guru, Andy aka golf buddy and drinking mate :
This historical property comes from southern Burgundy, Pommard. Few could challenge the history significance of Domaine Comte Armand, Clos-des-Epeneaux estate, where their family roots date back to the 1850s. Today, the fourth generation owner, Vicomte Gabriel Armand is most of his time based in Paris, while the domaine, is in the capable hand of their new régisseur, Benjamin LEROUX, which succeeded the equally highly illustrated predecessor, Pascal Marchand. So far. is the only grand cru in the south.
This domaine, Comte Armand, Clos-des-Epeneaux from Côte-de-Beaune, where their vineyard lies in the prime location between Grand Epenots and Petits Epenots, is considered by those authorities as the finest parcel of land in all Pommard. The enclosed wall, with vine age between 35-70 year-old has produces some of the most sophisticated and mineral-scented Pommard that is unparallel by it peers.
The following is a list of vintages from this great domaine and notes provided during tasting :
- 1990 Pommard 1er Cru "Clos des Epeneaux" Rated 94 points by Parker; color is black/ purple. nose super ripe black fruits and intense concentration. chewy and powerful tannins in a long finish. A bit heavy for me though.
- 1995 Pommard 1er Cru "Clos des Epeneaux" Rated 88-91 points by Parker; very well balanced, thick textured and full bodied.
- 1998 Pommard 1er Cru "Clos des Epeneaux" Rated 87 points by Burghound; a bit rustic with a nice pinot noir sap. I like this one - easy to drink.
- 2001 Pommard 1er Cru "Clos des Epeneaux" Rated 93 points by Burghound; not overly tannic and a velvet sap. Nice!
- 2002 Pommard 1er Cru "Clos des Epeneaux" Rated 92 points by Burghound; pinot in character and plenty in structure.
- 2003 Pommard 1er Cru "Clos des Epeneaux" Rated 92 points by Burghound; huge concentrated plumy flavours.
- 2002 Pommard "Les Petits Noizons" de la Vougeraie Rated 88-91 by Tanzel. Solid tannins that avoid dryness. Fat, sweet, mouthfilling flavors.
There was also a Pommard from de la Vougeraie, where the former winemaker of Comte Armand, Pascal Marchand is currently resides to give you a comparative tasting among the both winemakers.
We had a 4-course dinner that is specially prepared by Wine Garage resident Chef, Travis Masiero.
Friday, March 17, 2006
Something other than Moet & Krug -14 Mar 06
A Bubbly Evening @ The Moomba
After a hard day's work, Matt and I went for a champagne tasting at Moomba. Nice aussie restaurant tucked away at the corner of Circular Road. Impressive 10yr history given how tough the resturant business is in Singapore. Good food and reasonable prices. Atmosphere is quiet and relaxed. One of my favorite places.
More into wine right now and I thought it will be interesting to move into champagne tastings. Aha... and this one definitely didnt disappoint me. Acidity for "special curvee" and RD were rock solid with tons of tiny bubbles. Classic Bollinger nose of toast, yeast and citrus fruits. The RD 88 was awesome.. prob the best champagne I have ever tasted. The finish was persistent - pure and clean. And it goes very well with the dinner menu. Supposed to go very well with sushi and caviar too. Ah, lovely evening.
With Mr. Etienne Bizot - Managing Director, Champagne Bollinger
Bollinger Dinner 14 March
52 Circular Road, Singapore 049407. Telephone: 64380141 E-mail: restaurant@themoomba.com
Aperitif ‘Special Cuvee’ Brut N.V.
Amuse Bouche ‘Special Cuvee’ Brut N.V.
Sautéed Seafood in a Blue Swimmer Crab broth
‘Grande Annee’ 1995
Tea-smoked Spatchcock
With roasted Japanese Pumpkin mesh, vine-ripen tomatoes
and Rocket leaves in a vanilla jus
R.D. 1988 &
R.D. 1995
Peach Custard Tart
Champagne Bollinger was founded in 1829, and is still 100% family owned today. Mentzendorff have been agents for Bollinger since 1858. Somewhat unusual for a Champagne House, Bollinger have been growers and producers from the outset. 70% of Bollinger's grape supply comes from its own vineyards.
The two most commonly found Bollinger wines are the vintage Grand Année and the non-vintage Special Cuvée. The latter includes up to 10% of reserve wines which may have been fermented in oak, and spends three years on its lees. As a consequence it is often one of the more complex, structured NV wines on the market and is said to withstand several years of bottle age following release. The Grande Année (also available as a rosé) sees five years on its lees and is aged under cork rather than crown seal (the latter practice being the norm for much of Champagne), as is the first special cuvée worth mentioning which is the RD (récemment dégorgé) which sees eight years on its lees before disgorgement.
Dinner Menu at Sage Restuarant - 16 Mar 06
Gang and i decided to have dinner at this new french restuarant, Sage, at clarke quay. Occasion was to host a colleague who has dropped by Singapore for the weekend. Chef prev from Harbour Grill and Les Amis. It is tucked away at a corner on the 2nd floor at robertson walk. Probably wouldnt have noticed it if not for someone's recommendation. Big and roomy. Open kitchen concept whereby u can watch the chefs cook in front of us. Quite a nice place to host a function.
http://www.sagerestaurants.com.sg/about.html
Here's the summary of the 8 course dinner we have
- Carppacio of yellowfina tuna with oven dried cherry tomato and avocado mousseline, sevruga caviar and lemon dressing
- Pan fried foie gras on carmelized Granny Smith apple with golden raisin puree and and emulsion of grape jus and buerre noisette
- Hot green pea veloute topped with artichoke barigoule and haricot coco blanc on a crab brandade and basil nage
- Smoked quail breast on a mushroom and herb risotto topped with Parmesan tuille and Perigord truffle sauce
- Blood orange and white balsamic sorbet
- Pan fried Wagyu beef tenderloin topped with braised oxtail wrapped in crepinette on crepinette on celeraic puree and foie gras sauce
- Warm camembert pie on slow roasted red beets and a spiced carrot salad
- Cappucino semifreddo topped with a mascarpone and strawberry sauce
Food is in tasting portions. The quail breast and wagyu beef items were smacking good. It went very well with the bergundies.
- 1998 Roty Mazis-Chambertin
- 1998 Bruno Clair Chambertin Clos-de-Beze
- 1998 Joseph Roty Charmes-Chambertin
- 1998 Pierre Damoy Chapelle-Chambertin
- 1998 Christophe Roumier Ruchottes-Chambertin
- 1998 Jean-Louis Trapet Le Chambertin
Had gin tonics before I went for dinner. Wines were fabulous but guess gin and wines dont make a good combination. haha.