Friday, November 21, 2008

Have a Merry Indulgz Xmas and a happy new year


Once again it's an Indulgz free dinner! Wooo! This time they invited me over for tasting their spanking new festive Xmas and New Year menu.

So in case you are now kiasu-ly making plans for your holiday celebrations already, maybe you can consider dining at Indulgz!

This time I invited Ming (founder of Nuffnang and also a personal friend of mine) and his girlfriend Estee to have a quiet sort of dinner with Mike and I.

The last few times I went to Indulgz it was more like a rowdy party and kinda stressed me out coordinating everyone's timing and bringing props - so today I'm just relaxed, double-dating and happy!

Mike and I arrived first. It seems to rain everytime we go to Indulgz! That sounds like a mood-dampener but I actually felt extra romantic cozying inside the snug restaurant. :)

Beautifully decorated for Xmas. The people here really don't scrimp on making the ambience right.

I'm dressed in a high neck, bare-back ruffled navy blue dress! Very Christmasy right?

Mike in his usual boring clothes. I need to bring him shopping.


Ming and Estee arrives!

I asked Mike to help us girls take the traditional photo at Indulgz' entrance.

Bah. Before I know what was going on, Mike already snatched the camera and proceeded to take a picture in double quick time. He then shoved the cam to me, like "Ok done, let's go back in"!!

The pic is totally fail lor! I told him to take another.

Same fail picture! No warning or 1,2,3 or whatever! I asked him to take another and he was like, "You want me to stand in the rain somemore?!"

He was so grouchy that day! I forgive him though coz I think he just can't wait to start on the food.

Third pic still not great but passable.

Ming and Estee.

Today we got to preview the Xmas and New Year menu!

Xmas ones are available on Xmas eve and day - and each meal comes with a Xmas cocktail. You can pick to come at 5.30pm to 8pm, or 8.30pm to 11pm. $89.90 per set!

The New Year menu is available from 31 Dec 2008 to 1st Jan 2009.



Ming and Estee were impressed by Indulgz's first dish!

This newly created soup tastes just like how I remember my grandma used to boil hearty soups - except even better.

It is savoury and sweet and when you drink it, you immediately know that someone took a damn long time to boil this such that all the ingredients' favours are fully infused into the soup!

Check out the smoke! I should take home some to drink during a cold night while watching an old movie with Mike. :D

And the best part about these clear soups is that you will never get tired of drinking it!



Yums! I've already gushed about this before but here we go again!

This soup is thick, seafoody and creamy at the same time. I don't know how they do it!

The crab is painstakingly handpicked from cruel shells and served to us lazy eaters.

Our soups.

Just as we were craving for drinks, our cocktail is served to us.


This is included in the Xmas set meal and it's sparkling joy in a glass!

Normally I hate anything alcoholic but Indulgz has mastered the art of making alcohol taste like any other sweet drink - yet it's pretty strng.

This is made of sweet white wine and something else... Some of us guessed plum, some guessed ginger beer, and I think it tastes like apple! It's actually passionfruit.

Maybe you can be a better guesser than all of us.


Ming and Estee said they look ugly in this pic so I chopped off their heads.

After Cocktail fun

Mike and I tied knots with cherry stems while Ming and Estee looked on, laughing.

Ming asked why people bother to do that and I said it's for girls to prove that their tongues are super strong and will do great in blowjobs and kisses.

Honestly though, it's not that hard to tie a knot! I think the double knot one is probably really hard. Know anyone who can do that?

Soup finished.

Nice pic! I'm thinking of framing it.

Yippee! Free candy cane!

Next we are served more soups:


Creamy and delicious! Very tasty and chock-ful of whole baby clams!

Loves! Normally clam chowders are a litle too thick for my liking. I like that Indulgz's is slightly less thick (like those from cans), but still very creamy and tasty.

There's corn, carrot and celery bits in it. Eeww to the celeries. But I didn't taste them at all coz they are all cooked till real soft.

Major Yums:


Does this make your mouth water or what?!

Indulgz makes this soup from scratch with real tomatoes that are pureed till they are reduced to this state!

The final result is very tasty tomato soup that's more sweet than it is sour - yet very creamy.

It's like tomatos full blast without the sour and raw part of it. :)

Did I neglect to mention that thing in the middle?

That's right, fresh jumbo scallop!

Needless to say how nice and fresh this is.

I do the cutting to prevent fights.

Proof that we loved it.

Time to cleanse our palette!

We had an intermission of...


I love sorbets! This one is lovingly homemade and tastes like strawberries margarita. Cointreau is used so it's not too strong (but imho still quite strong as in alcoholic amount, not taste).

It is very refreshing and totally does its job of cleansing your palette for the main courses.



This is cooked using the most tender cut of loin, and roasted for hours and hours to retain its juices!

Comes with sweet mashed potatoes and festive Xmas stuffings - and not to mention a dash of red wine sauce to go with the pork.

The stuffings are sweet and immediately reminds me of the joy of Xmas! Made of walnuts, apples, raisins - among other things.

Ming keeps praising this dish and saying how difficult it is to make a meat so dense so juicy and soft.

One mystery though!


The loin is in one whole piece and they said "no meat is wasted". We guessed they drilled a hole in the pork but it is not the right method.

Any guesses? Please tell me coz I am dying of curiosity! The chef won't share his secret. :(


Baby seabass - marinated and grilled. Served with white wine caviar sauce and fine beans. Drenched with a generous amount of almond flakes.

I love this!

The fish is exceedingly fresh and every bite is full of zest as the fish is done just right with really crispy skin!

The flavour is magically brought out with seasonings on the fish (peppery and salty) as well as, weirdly enough, the almonds.

Pork Loin and Seabass gone! I actually finished the fine beans and mashed potatoes after that.

I know. I'm so gluttony!

Grumpy Mike is happier now!

More courses await us....

GRILLED RIBEYE w Mushroom ragout,
Sauteed spinach and red wine sauce (NY)

I thought that Indulgz's beef can never get any better, but they prove me wrong time and again.

Their beef is well-marbled, and kept fresh by promising never to freeze but to chill.

Ribeye is the second most expensive cut of beef following tenderloin, and...

every bite is really like some taste explosion!

It's very juicy and more juices flow out with every chew. *goes soft thinking about it*

And what makes it even more perfect now is the combination of a few of my favourite things: Namely sauteed spinach and creamy mushrooms!


Omg again!

So fucking nice.

I know you are salivating.

But enough gushing about the beef. Next!!

w Carrot Butter Sauce (NY)

Fresh red snapped... Comes with creamy carrot sauce and asparagus.

Bonus: Also comes with 2 deep-fried oysters!

Soft, meaty and just divine on the inside, with a crispy skin on top of it.

The carrot cream sauce is innovative yet well made. The initial taste is cream and the aftertaste is a subtle taste of carrots.

Mike is overjoyed at the sight of this coz Red Snapper is his favourite fish.

We play with the candy canes.

Force-feeding Mike. "EAT THIS!"


Estee thinks of a better thing to do with the candy cane:

Looks good on you, Ming!

One more dish awaits us! This is the special of the week. Every week it changes so just call Indulgz if you wish to know more!

We got...


for our special!

Filled with mussels, squid and salmon chucks... Soft angel's hair pasta... Covered in creamy sauce.

Generous portions.

We tuck in!

Check out the piping hot goodness.

I thought I was goddamn full by this point but I still ate it! Coz it's damn nice!

Normally I like my pasta al dente, but since angel's hair is so fine, it can never be semi-cooked like normal pasta can.

Nonetheless, it more than makes up for it because being so fine, the pasta soaks up more sauce than it normally will. It's something different, yet nice for a change!

The pasta is soft but not mushy, and goes great with the cream sauce!


Can anyone guess that this is?

We guess banana cake, chocolate, and other rubbish (after tasting it mind you) and we were all wrong!


Interesting isn't it!?

I'm very impressed because usually interesting stuff are not very yummy but this is great!

It is generously sided with Indulgz's homemade caramel sauce. The inside is nutty, sticky, and sweet with an edge to it.

The slightly burnt aftertaste of the caramel also goes really well with the dense cake.

On top of it is something also surprising: SOUR CREAM!

And remarkably enough it goes great with the cake! It's like magic! Just like parma ham goes with melon! Or Mike goes with me! Hahaha

Estee likes it.

Last but not least, we have our Chocolate Mousse!

White Chocolate Shavings (NY)

Chocolate mousse is relatively common but getting it absolutely right is not easy!

This one is perfect:

It tastes like soft chocolate ice-cream that's extra creamy and melts in your mouth. Love!

Chef Lawrence comes out to greet us! I told him that this photo is very boring so I told him to give a cuter pose.

Now he looks like a happy chef!

Happy meal thanks to him!

Wonder if he feels a lot of job satisfaction? Coz we love his food!


Please call Indulgz at 62387032 for reservations for email them at!!

This is not done with formatting of fonts and colours yet so will add that in.

I will add in a jpeg file of your Corporate booking with info on it k!