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Over the weekend, I was at a party which showcased a unique “edible art installation” by local dessert chef Janice Wong. I visited her cafe, 2am Dessert Bar, many years back. Today, Janice Wong is an established pastry chef well-known for her creative and innovative desserts.


Holy moly! You can eat this – just swipe your finger to enjoy the marshmallow on the wall.

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Since the beauty box subscription services first entered into Singapore market in 2011, there have been various developments in the scene. When I first blogged about the beauty boxes, there were only 3 players. Fast forward three years later, there are more beauty boxes players in the market and other subscription services had also started to evolve here!


For those who enjoys sampling new items/products at the luxury of your doorstep, without having to spend time to fuss about what to pick, the subscription box service could be a great way to achieve this objective. I recently sampled the items from BoxGreen, a service (or box) of natural and healthy snacks.

Yes, you hear me right. There is now a snack box subscription service in the market too!

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It’s said that desserts release endorphin. Looking at the log of my sugar intake on Instagram, there’s no doubt that I have been a happy person.

Tiramisu and apple strudel from Capricci | Chocolate dessert from L’Atelier de Joël Robuchon

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I am aware that my birthday is over. But if you are my friend and you are reading this, can you get me this cake next year please?

Ombre cake. [credit]

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I had some free time in Hong Kong and I needed to break away from the comfort zone (i.e. Starbucks and Caffe Habitu). Thanks to a reader who sent me a list of coffee and cake places that I have to check out, I managed to end up at Le Salon de Thé de Joël Robuchon, in the Landmark at Central, Hong Kong.

Apparently, this place is quite popular for its afternoon tea!

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You do not need to be a domestic goddess to be able to prepare Japanese food. The Ebi Ten Maki (Fried Shrimp Sushi) and Coffee Jelly are really simple, and taste good enough to fool everyone. Don’t worry, your secret is safe with me. ;)

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With Valentine’s Day round the corner, maybe it’s time to get busy in the kitchen and bake some sweet desserts for your loverboy!



  • 1/4 lb butter, cold, chopped into pieces
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 3 egg yolks


  • 2 egg yolks
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1 cup milk (full fat)
  • 2 teaspoons vanilla extract


  • 3/4 cup apricot jam
  • Various fresh fruits (or canned)


1. To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal. Stir in sugar and egg yolks, press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes. Preheat oven to 375°F (190°C).

2. Meanwhile, make custard: In medium bowl, whisk egg yolks, sugar and flour until the mixture turns thick and pale.

Then, heat the milk in saucepan until it is almost boiling, remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a ‘skin’ from forming) and allow to cool completely.

3. Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan.

i) Place sheet of foil into pastry and fill with pie weights (we used rice grains).  Trim edges of the foil.

ii) Bake for 20-25 minutes. Then, remove the foil and rice grains from the pastry and bake a further 5 minutes.

iii) Allow the pastry to cool.

4. To assemble: Spoon custard into baked pie crust and smooth. Place pieces of fruit attractively over the tart. Heat apricot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Refrigerate the tarts.


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MsGlitzy.com is a women's lifestyle and fashion blog based in Singapore.

MsGlitzy.com是来自新加坡的时尚生活部落格。  [+]

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