the garden slug

(via)

… more like we operate a straight-friendly place.

We did say we are coming out this week, didn’t we? More on this soon.

It’s meatball season. Permanent meatball season.

We’ve got meatballs in three versions!
(1) Italian Meatballs with Brown Sauce
(2) Pasta w/ Meatballs & Spicy Arrabiata
(3) Triple M! –> MMM ~ Mouthwatering Meatball Melt)

All are available as permanent menu items starting today

by Jian Yun (official TGS Cake Decorator) & gang

If you were here last night, you’d know Justin did a fab job of not just singing, he was a swell MC too!

Justin gives guitar lessons, emcees events, and also performs at various functions, weddings etc. He can be contacted at 97364475. See, we always share good stuff with you hor!

Because it’s TGS FAN NIGHT!!! w00t!!

Thanks to those who RSVP-ed — remember to flash the SMS Confirmation Ticket to the slug manning the reception, hor…

We hope you’ll be tweeting/ moblogging/ Facebooking live from TGS this evening! take pics! take lots of pics!!

Recently we also got featured in Art Jam, it is NTU’s cultural club magazine. Click here for the scanned article, or pop by and grab yourself a copy of Art Jam – plenty of other interesting stuff in there too!

The other article dates way back (September 2007 actually.. Procrastinators ‘r’ Us), it’s a 2-page interview article under the “Novice” section for The Executive’s The Service Issue. The title of “Novice” is quite apt – because we were barely one year into the business then. Even till today, we still feel like novices in many ways. We have learned a tonne of stuff along the way but it wouldn’t be right to call ourselves masters of anything yet. We still see ourselves as students, and it can be extremely trying at times but learning can also be fun! We’re not resting on our laurels though, we still have quite a few tricks up our sleeves for The Garden Slug, so watch this space!
There should still be a copy or two of The Executive sitting around on the bookshelf, buried under a tonne of Her World and National Geographic. Scanned images are here and here.

Most of the pictures taken with any one of our humble phone cameras, except the lovely picture of the Egg Pasta – credit goes to Ernie Su. Thanks Ernie! And also a big thanks to Hazel Almeida (Art Jam) and Felicia Ng (The Executive) for taking the time to talk to us and write about us. xoxo

Our Totally Addictive Hand-crafted Pineapple Tarts are back by popular demand! And they are still lovingly handmade by my sister, Judy.

Elaine Slug enjoyed last year’s post about our pineapple tarts so much that.. we’re just gonna be lazy little sh indulge in her and just re-post here!

(A bit of background: I got a scolding from Judy for taking such crummy pictures of our pineapple tarts. Hence, the Pineapple Tart Artist took things into her own hands and sent us a pictorial lecture on how the tarts are lovingly handcrafted, from beginning to end.)

And now, we share with you Judy’s step-by-step on the entire painstaking process. Pictures by Judy, the Master Baker. Captions by Sharon Slug, the baking buffoon.

Step 1: Mould the base into petal shapes with a twig and a sharpened stone. I’m guessing it looks yellowish ‘cos of the flour, eggs and butter of some snooty Danish/Belgian variety.

Step 2: Schlepp on generous amounts of gooey pineapple mush. Don’t forget the itsy bits of, um, extra pastry on top. Just to make it look a li’l more festive.

Step 3: Take a break. Step back and admire your work thus far. Take plenty of pictures.

Step 4: Chuck ‘em in the oven. Make sure the oven light is on so you can occasionally check to see if they’re behaving.

Step 5: IMPORTANT! Shut the grubby oven door, else they won’t bake!

Step 6: Beam like a proud parent. Take plenty of close-up shots… from all possible angles…

Step 7: Ready to rock ‘n’ roll in your mouth like candy

Time for shameless advertising now.

$26 for a 30-piece tub, and $38 for a 45-piece tub.

Place your orders by phone, come collect two days after. Some helpful numbers: 6346 0504 (the shop), 8138 7539 (Sophia Slug), 9006 4163 (Joe Slug), 9225 7913 (Sharon Slug).

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Note: Our web server’s been acting a little funny lately, and we’ve yet to figure out why. So we’ve taken away the online ordering bit. We apologise sincerely for the inconvenience caused, if any.

This is what Unit 61 (the main dining area) looked like before we took over. Anything look familiar to you?

It was high time we improved our previously not-very-robust-looking map. Crispy new map updated on our Contact / Visit section, as well as namecards. Yay!

[ click on image to enlarge ]

We were interviewed about our chef-for-hire service for an article in the Shin Min Daily.
Can anyone provide us a good translation?