No plans for the weekend? Why not take two hours to learn something new? How about creating your own hand-tied bouquet or table arrangement in a jar with A Better Florist.
A Better Florist is a Singapore-based florist, dedicated in offering the freshest possible flowers at affordable prices with free island wide delivery.
I attended their hand-tired bouquets with their signature burlap wrap workshop earlier this month. You can look out for their upcoming workshops on their pages. Each session is $50, considerably reasonable.
Like any other workshops, it started with an informal get-to-know-you chat. Followed by, an introduction of the flowers and tools that we would be working with and how we should prepare the flowers for the arrangement. Then, demonstration of the basic flower arrangement techniques and we were given some hands-on time. All of us walked away with our bouquet at the end of the session. The end.
No, I am not going to write all that in details accompanied with a series of photos. That’s for you to join and find out in the workshop!
Instead, here are 5 interesting facts you might not know about flowers that I learnt from the workshop.
Keep the flowers away from household appliances
It’s nice to add some colors to the TV console or work desk. However, appliances such as televisions and computers give off heat, even when turned off, that can dehydrate the flowers!
Panadol is not a flower food
Myth busted! To a certain extent, throwing Panadol into the vases still helps as it kills the bacteria in the water.
It’s not always cheaper to DIY For experienced florists, yes for sure it is cheaper, as they go to the wholesale market knowing what they want. For newbies, you might not buy enough flowers to fill up the gaps in your bouquets. Food for thought. But, of course, practice makes perfect.
Cut the ends of the stems everyday
Flowers wilt when there is not enough water. Cutting the end of the stems each day help the flowers to soak up as much water as possible. Cut the stems at an angle if you want your flowers to bloom faster.
Wash the vase everyday
Changing the water in the vase everyday is not enough. The cleanliness of the vase is just as important to ensure the flowers last.
Kaiseki is labelled as a must-try culinary experience on various websites while I was researching for our trip to Kyoto.
Kaiseki is not omakase. So what is kaiseki? It is a Japanese multi-course haute cuisine. The courses in kaiseki are dependent on the seasonal produce, meticulously curated and plated. There are some standard courses in the kaiseki often in a prescribed order that the chef decides.
Omakase, on the other hand, translated literally, means 'I'll leave it up to you'. In this case, customers trust the chef to take them on a culinary journey with surprises. The chef will make adjustment on the courses according to the diner's palate.
That was a brief summary of what I found out about kaiseki. Of course, the best way to find out more is to try it!
Kikunoi Roan is a two Michelin star restaurant in Kyoto serving kaiseki founded by owner-chef Yoshiharu Murata.
(excluding 8% taxes and 10% service charges)
There are many restaurants and ryokans serving kaiseki in Kyoto. I chose Kikunoi Roan simply because of the good reviews and the affordable lunch option. We ended up with dinner because lunch was fully booked. Morale of the story: Reservation is strongly advisable! Do note that the restaurant don't take online reservation so ask your hotel concierge for help.
Aperitif and Amuse
Sake with a fragrance of iris leaf
Aperitif and Amuse
Chinese yam Jelly, Shiso flower, light soy sauce gel with Wasabi
Marinated Aburame (greenling fish) in rice vinegar, Wrapped sea eel in Kanpyo (dried gourd shavings), Edamame, salted Tai (red sea bream fish) roe cake, Japanese taro, Chimake-Sushi, ginger
Tai (red sea bream fish), Shimaazi (yellow jack), Udo and carrot, Wasabi
Bonito fish with Ponzu gel
Guiji (tilefish), thin omelet, Cha-soba (Japanese green tea noodles), Tsuyu-soup (dried bonito fish stock, light soy sauce, Mirin) with fresh green tea
Ayu fish, Tade-zu (water pepper vinegar)
Wasabi and orange sorbet
Dressed with Tofu and Tai milt, broad bean, shellfish, Fuki, Myouga