Coloured gemstones, adding lustre to any dress

Posted on by cheryl

A natural ametrine (amethyst and citrine combined), weighing 42.75 carats, set in 18k white gold and diamonds.
Jewellery design: Cheryl Marie Cordeiro. Photo: Kevin D. Cordeiro.

In keeping with most Asian traditions, where gold is given to a newborn as a form of savings they could wear, I was introduced to yellow gold jewellery, mostly given as gifts, at a very young age of about five or six years old. Since I couldn’t wear jewellery to school, the tradition was that I bounced around in rounded gold ear studs and slim gold bangles during the festive seasons of Christmas and New Year’s. As a young girl, I loved the melodious tinkering of the bangles that went with my every movement.

What began as the traditional festive wear of jewellery when I was younger, has today blossomed into a love and passion for well-crafted fine jewellery. These days, I find myself unable to resist the glitter of fine jewellery with large coloured gemstones, and try to keep a small collection that can match the clothes in my wardrobe.

Duo-toned ametrine. Basket setting in white gold ring.
Jewellery design: Cheryl Marie Cordeiro. Photo: Kevin D. Cordeiro.

Sourcing my own stones is part of the delight in jewellery making and collecting, where I sometimes meet with the gemstone cutters in person to be able to pick out the most alluring stones. Coloured gemstones are not very expensive in themselves, so a lot of a stone’s quality comes from its cut, polish and finish. This duo-toned ametrine I fell in love with the instant I saw it and was happy to ask my favorite jewellers to set it in a fitting ring of my own design.

Side profile snapshot of the stone and the ring setting. The stone caught and reflected brilliantly, the morning sunlight streaming in through the windshield of our car.
Jewellery design: Cheryl Marie Cordeiro. Photo: Kevin D. Cordeiro.

The ametrine sits in a basket setting with four prongs, one prong to each corner of the stone. It has a single fleur-de-lis on either side of the ring, created with 3 marquise shaped diamonds to each flower. Brilliant cut diamonds run halfway down either side of the shank of the ring.

Depending on the light and the angle, the stone goes from a crisp golden yellow to a deep grape purple. Yummy.

PS Café along Harding Road, Singapore

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About to bite into a chocolate fudge cake at PS Café.

One of the coziest spots in Singapore to have a languid Sunday brunch is at PS Café, situated along Harding Road. The café is not difficult to find if you’re familiar with the cluster of eateries that mushroomed amidst the tropical rainforest at Dempsey Road, including Samy’s Curry.

A wooden planked path leads right to the doors of the sprawling PS Café.

The grounds of PS Café is sprawling and large. A wooden planked path leads to the entrance of the café and everything about its design suggests a cozy private house with a well kept garden, where one can sit at the patio for hours, refilling that cup of tea. I felt all at once welcomed, and delighted at the thought of spending a few hours there, eating and socializing with close friends on the patio.

The spacious and green interior design of PS Café makes you feel like you’re dining outdoors, even when sitting in.

The café had both indoor and outdoor seating, though the high ceilings and glass walls of the café gave the impression of dining outdoors, even when seated indoors. Two large golden shower orchid plants greeted us as we entered and I couldn’t help but feel like settling into a soft sofa before perusing the menu. As I found out, the menu contained a varied selection of frosted drinks for the often warm days in equatorial Singapore. Continue reading “PS Café along Harding Road, Singapore” →

Bottega Veneta for a night out

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For an evening out: a Sue Wong silk beaded gown with a Bottega Veneta clutch bag. Photo: Geoffrey Pereira.

I first fell in love with Bottega Veneta bags in Italy, whilst shopping. The leather is buttery soft and the construction of their bags are neat, clean and smart, with no fuss buckles or closures on the surface to mar the design of the bag. Most of the intrecciatos come with a magnetized closure sewn into the bag, under the leather. The result is a refined and fumble free evening when carrying the bag.

This particular hand-woven intrecciato bag is a work of art that complements most occasions. The handles can be detached to form an elegant evening clutch for that special night out.

For more designer handbags such as Chanel, Gucci, Tod’s, Prada and this Bottega Veneta clutch as pictured above, please contact Jaimie Lim.

At home in the tropics: the banana tree

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An idyllic spot in the tropics of Singapore allowed this banana tree to grow this beautiful bunch of bananas.

The banana tree is native to the region of Southeast-Asia, growing quite freely in the wilderness of Malaysia, Philippines and Indonesia. In the suburbs of Singapore, where concrete has replaced most of the secondary forests here, the banana tree is something of a tropical idyll to have in one’s private garden. The tree doesn’t grow too tall and its broad lush leaves provide shady relief from the mid-day sun.

Banana trees in the morning sunlight.

The ease at which the banana tree grows in this region has made it a popular choice of ingredient when cooking local food. The leaves for example, are not only used to serve food as with the Indian tradition, but it is also used in traditional Malay desserts such as Kueh Lopes and the Chinese dessert, Banana Hoon Kueh, made with green bean flour and sliced bananas. Continue reading “At home in the tropics: the banana tree” →

Visiting Singapore – A banana leaf meal in the middle of the rainforest

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A meal served on a banana leaf at Samy’s Curry at Dempsey Road, Singapore. They serve traditional south Indian food.

The Singapore scene is one that is constantly changing. In a short span of a year, new roads and buildings have appeared, with new eating places that support the vibrant food culture of this place.

Nestled amongst lush rainforest trees along Dempsey Road is Samy’s Curry, that serves up south Indian cuisine on a banana leaf.

Samy’s Curry at Depmsey Road is comfortably nestled amongst a thicket of rainforest trees. The lush leaves cool the atmosphere, even on a hot tropical day.

Eating on a banana leaf was a more common sight in Singapore about twenty years ago. These days, only specific Indian eateries and restaurants serve their meal on a banana leaf, one of them being Samy’s Curry. Their waiters walk around carrying tins of spicy looking concoctions that smell as delicious as they looked! Their mission is to re-fill the banana leaves on tables that threaten to go almost empty of these side dishes.

Indian cuisine in Singapore is characterised by the use of spices such as cardamon, cinnamon, fennel, cloves and nutmeg. Coconut milk is often used in curries and plain yoghurt is also used in their cooking. Indian food can also be largely vegetarian, so one can find the most delectable vegetarian dishes in this restaurant, alongside barbequed chicken, squid and fish. Curried gourds, aubergine, ladies fingers and lentils are a staple in vegetarian dishes. Potatoes find their way into curries quite comfortably too, giving the curry a thicker texture.
Continue reading “Visiting Singapore – A banana leaf meal in the middle of the rainforest” →

Christmas light-up in Singapore, 2008

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A Christmas Tree stands in front of Tanglin Mall, at the end of Orchard Road.

It’s been a rainy past few days in Singapore, which is typical weather for the monsoon season in this part of the world, in Southeast-Asia.

Despite the undercurrents of the world financial crisis, the Christmas spirit is nonetheless present here in the Lion City and Orchard Road, which is its main shopping district, is once again lit in an array of designs and colours to mark this Christmas season.

Large flowered chandeliers and a cascade of stringed lights can be found in the circular foyer of Tanglin Mall, which stands at the end of Orcahrd Road, next to Traders Hotel.

It isn’t only the streets that become decked with lights for this festive season but the insides of shopping malls blossom in deep reds and greens. Continue reading “Christmas light-up in Singapore, 2008” →

Swedish apples in late autumn

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Apple picking in late autumn.

The end of autumn brings about all things Apple, because it is during the late autumn that Swedish apples ripen. Walking in an apple tree garden that is ripe for the picking is so dreamy that one can’t help but spontaneously pull out all old family recipes of apple pies, apple cakes and apple buns you got.

As it happened a neighbour of ours had an unexpected abundant crop of Gravenstein this year invited us over to basically help ourselves to as much as we wanted. It sounded like too much fun to miss out on, so we of course brought home as many apples that we felt we could possibly use over the winter.

Gravenstein apples ripe for the picking.

The Gravenstein variety of apples has been around in Sweden for about 300 years. It has a wonderfully round personality, being fantastically fragrant, very juicy and of a size that fits generously into the palm of your hand. The Swedes consider this the Rolls Royce of Swedish apples and is ideal for cider but works well for pretty much anything you can do with apples.

Continue reading “Swedish apples in late autumn” →

Chanel Allure eau de parfum

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Rojjana Petkanha for Chanel Allure.

I’ve always loved Chanel fragrances as they never seem to tire through the day.

Launched in 1996, Chanel Allure is a sophisticated mix of Oriental florals like Bergamot, Mandarin, Water Lily, Magnolia and Jasmine. Its complexity as a scent and its intrigue increases when a hint of Rose begins to come forth as the scent settles. It’s sensuously subtle vanilla base notes appears after the scent matures on the skin.

Depending on skin chemistry, I find Chanel Allure a parfum that can bring you from day to night. The lighter, young sophisticate beats of Allure compliments most occasions, in comparison to Allure Sensuelle, which is perhaps more suitable for the dark winter nights. The light powdery scents of Allure also brings me home to days when I was a child, laying snug and cozy under newly washed comforters.

Surströmming, a traditional Northern Swedish dish

Posted on by cheryl

A bulging can of surströmming can strike lust in some Swedes and dread in others. The can of surströmming bulges with the fermentation process and some lovers of this dish would prefer to have it a year after its expiry date. This particular bulging beauty expired in December 2006.

Mention the word ‘surströmming’ or fermented herring to a Swede, and you’ll get an array of reactions that range of disgust to salivate rapture. There is hardly any neutrality when it comes to surströmming; one is either ardent or appalled.

In olden days this traditional northern Swedish dish was a poor man’s meal. It possibly came to be when the lack of salt while trying to preserve it led to its fermentation, with its resulting bouquet. Then eventually as with the bubbles in Champagne, the defect product turned into a desired specialty.

In my years in Sweden thus far, surströmming was the one dish that grew to be a legend with me; I’ve often heard of it but never encountered it. It was always suggested, “You should try surströmming”, but never executed because nobody wanted the stink of the fermented herring in their house.

Surströmming come canned from a variety of producers, and can be bought off the shelves in the supermarkets in Sweden. Kallax, the blue can shown above did not fare too well in the consumer reviews this year, as reported by Göteborgs Posten. As can be seen from the flat – not bulging – lid, it was probably just not fermented long enough *tsk tsk*.

Apparently worse than the smell of baking belachan (a variety of Malay shrimp paste), opening a can of surströmming would stink up the entire household and half the street you’re living on. The pungent smell has a reputation of ruining everything from the taste of butter on the table to curtains in bedrooms. Continue reading “Surströmming, a traditional Northern Swedish dish” →