The Canopy at Bishan Park

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There is a little gem which sits in the lush greenery and annoying rattle of the construction site at Bishan Park – where we had a pretty pleasant alfresco brunch at The Canopy.

Two of us had the egg royalés ($12), they were surprisingly good. We had to wait a while for it, but the eggs didn’t disappoint- they spilled golden runny yolk at the gentle poke of the fork. It was a mouthful of delight – the melted cheese, salmon and hollandaise sauce. Even the muffins were fresh! The sautéed spinach from the egg florentine was well cooked too.
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If you want to give yourself a treat on a weekend and fill up your plate just a little more, you have the option of adding sides. They have a pretty good list to choose from. We had sautéed mushrooms, hash brown and sausages. The plain-looking pancakes were fluffy but it tasted quite one dimensional with the banana. Think strawberries and apricots still work with pancakes better 😉 The fruit juice was $10 but it tasted no different from what you’d get for $2 at a local hawker centre.

It is a place to chill out, so don’t expect tip top service. The staff are crowded indoors where the air-conditioning is, and it may take some frantic waving before you get their attention.

Additional bonus for animal lovers like me: pets are allowed. 🙂

The Canopy
1382 Ang Mo Kio Ave 1, Bishan Park II, Singapore

Velvety love

Red velvets are a perennial favourite for most girls (besides chocolate chip cookies) because they are so addictive to eat, lovely in pictures and perfect for gifts. There are many recipes I’ve tried but I prefer the one from Allrecipes because it uses a little bit of salt and sour cream which makes it even easier to pop one cupcake into your mouth after another without courting cavities. This recipe is also really a no-brainer to follow (important for amateur bakers like myself) and you get a batch of delicious cupcakes – easy pronto.

Be really generous with the frosting because it isn't any good without a heap of cream cheese

Follow the baking rule and fill cupcakes to 2/3 of cups. I was a little conservative, could have done better.

Sprinkle with hearts or rainbow rice and they are ready to go on show!

Red Rainbow Velvets

Ingredients

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 teaspoon Vanilla Extract

Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoon Vanilla Extract
1 (16 ounce) box confectioners’ sugar