It's been almost a week since we returned from our 11D10N vacation from Kansai, Japan. We didn't tour the most of Kansai region, just Osaka, Kobe (Hyogo) and Kyoto. In fact my main aim was to bring hubby to the Kobe Luminarie (had been to the Luminarie back in 2003 during a homestay programme and was mesmerized by the atmosphere then). Apart from the Luminarie, there's of course the shopping, dining and onsen experience - reasons why I love Japan!
During the 11 days, weather was a cool 10 to 15 degree celsius most of the time, didn't experience snow unlike our vacation last Dec :( I remembered there was snow when I was in Kyoto during the same period in 2003. 残念! When we touched down at Changi Airport on Christmas eve, the first thing that hitted us was the hot and humid weather, we were literally sweating the moment we stepped out of the airport. The cool and dry weather was something we definitely missed.
This vacation was generally more laid back, didn't do as much planning as I did for previous trips where I would meticulously planned an itinerary, mapped places to go and all. Armed with my ever trusty Mook Kansai Travel Guide, we planned our travelling on a day-to-day basis; woke up as late as we wanted, ate as and when we felt like it, shopped as much as our hands and luggage could carry, played as much UFO catcher as we could... a journey without extensive planning was challenging, fun and relaxing. I guess just what we needed.
The great thing about holidaying during winter was the dry and cool weather, we walked really a lot but didn't feel least bit tired. Daylight was really short though, sun began setting at 4.30pm. Downside in Japan, most shops don't open till 11am and close at 8.30pm or 9pm other than eateries; which means my shopping time was limited :p
Kansai, Japan 14 - 24 Dec 07 Itinerary
Will blog about the highlights of each day of my journey... could take some time though. Coz I'll be going off for a dive trip in a few days' time :p Yes I seem to holiday a lot but when opportunities come knocking, I must grab them while I can, shouldn't I?
Although the presentation looks pretty humble and is different from what I tried at Marmalade Pantry, it tasted rich with a moist texture. And is really easy to make. I love it!
Dense dark bittersweet Valrhona Chocolate with Grand Marnier. There are many ways of presenting dessert as demonstrated - in a large bowl, garnished with chocolate shavings and raspberries.
Or in chic looking expresso cups or mini glass (candle holder in fact).
Variation from the chocolate pots - a light & rich chocolate mousse which can be piped into store-bought tart cases lined with dark chocolate and topped with rasberry and icing sugar.
With gold leaves and gold dust - definitely impressive enough to create an impression if you are serving this to guests.
Or better still, serve the mousse in a martini glass. Anything served in a martini glass creates a wow factor it seems.
And of course, the cooked version egg nog, supposedly a rich creamy Christmas drink garnished with cinnamon and freshly grated nutmeg. I love the creamy richness of the milk, cream and egg. The rum and spices add depth to the drink and I confess I'm quite hooked. 
With cupcakes as luxurious as these, who could resist them?
The fondant snowman and penguin make such a cute couple :D I think they would certainly be favourites among the kids.
Even a simple dusting of icing sugar in the shape of a snowflake fetches amazing results. Or dress up a cupcake with dried fruits and nuts to make a Christmas fruit cake.
The pita wedges were served warm and quite light and chewy. The dips were a little odd though, some minty cucumber yogurt and curried vegetable like masala. A little regret; perhaps I should have ordered something else like a foie gras burger or scrambled eggs & sausages on toast with field mushrooms. In fact, I was going for the miso baked tofu with vegetable tempura & ginger soy but it was sold out.
Writing this blog makes me crave for the pudding now... In fact, I'm googling for recipes to see if I can try baking it at home.
Impressive 3D Christmas Tree made by stacking multiple star design cookies of different sizes. An interesting centre-piece, I won't bear to eat it!
Chef Keiko's method of making macaron differs slightly from 
Making ice-cream seems easy! That is, with the help of an Ice-Cream Machine. The black sesame ice cream tasted delicate and full of black sesame richness. Alas, my kitchen is just not ready to accommodate another piece of equipment.
I love the swiss roll, spongy and light and complemented perfectly by the whipped cream and chestnut. This should be manageable at home. Can't wait to find time and try this!
Having attended 
Wild Bunch & Co is apparently an Organic Vegetable Juice company that has created a range of 100% organic and healthy juices targetting at health conscious executives who need a quick dosage of healthy pick-me-ups.
I love the bottle! Wonder how much it would cost.