✈✈✈ allium ✈✈

Am glad I rested 12 hours before work today. I step out for a good meal and I am fully recharged for the daylong work.

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I went to bed at ten plus and I wake at 2 in the morning. I didn't sleep on until I had my breakfast.


At 6.30am the hotel restaurant is opened finally!! I go for my favorite egg benedict.

After breakfast, I rest for eleven hours and step out for dinner in the evening.

My dinner, prata with chicken curry A$10.50.
I am given two pieces of breast meat and it's so tough :(

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I wake at 6.30pm in the evening and step out to hunt for food.

I am usually skeptical about Chinese food in Australia but I decided to give it a go this time, as I am kinda sick of the usual joints I go for meals.


In the past, I always give this eatery a pass.


A$9.50 Hokkein mee. The serving of ingredients is generous and it tastes surprisingly good.

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My dinner ;)

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I have a hard time waking today and finally pull myself out of the bed at 1.30pm. Wow! I rest for 13 hours!


Lunch at Kadoya at Elizabeth Arcade.
I have Saba Shioyaki Bento set for A$13.80.


Pack 2 rolls of sushi for dinner.


It's hot and the streets are packed on a Saturday.


Assorted frozen fruit.


Back to frozen fruz for frozen yogurt. Green tea and lychee combination tastes kinda weird.


Night skyline view from my room.

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Instant Continental Creamy Seafood Bisque, with croutons.


I am famished after my midnight shift. This is perfect before I hit the sack.


After resting 5 hours, I am out for my late lunch or you can say my early dinner, at six in the evening. I have my meal at Elizabeth Arcade which is only 5 minutes walk from the hotel. You can find Asian fair there, like cuisine from Japan, Korea, Malaysia and Vietnam. It's heaven to me, an Asian!! I prefer coming to such eateries than finding food in food courts, as the food found at eateries are more tasty and authentic, those found in the latter are less palatable!

I pick this Japanese eatery where they serve ramen, bento set and curry. I have the chicken kariage curry with rice which cost me A$10.


Calpis water.
My first time tasting Calpis water, as Calpis soda is not available here. I still prefer the soda as the water has no 'kick'.


I ask for mild curry. When my curry arrives, I see chilli flakes on it. Ha. The degree of spiciness does not comes from the curry they prepare. All they did is cook one type of curry and add chilli flakes to the curry according to how spicy the customers want their curry to be. If Very Spicy, they simply add more chilli flakes. My first time seeing this!


Walk here to get my frozen yogurt fix.


Wide array of toppings for you to choose from!


Frozen yogurt after my meal, Berry Blue.
This is mixed from frozen strawberries and blue berries. $5 for a big cup.


My Berry Blue.



I normally end up getting the same type of cookies and snacks from the supermarket. Thus, I decide to try out new stuffs this time. Here's snacks I have never tried before.


Berry gummy for mom.


Milo energy snack bar. It comes in Milo with milk too. I decide to try the original this time.


This comes in Mars, Snickers, Twix and Toffee flavors.

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Eggs benedict, my breakfast.

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Tree in city centre.


Frozen yogurt made from frozen strawberries.


My first meal of the day at 7pm It's so tasty!! Yes, Korean food again.


I like these sweet potatoes.


Pasta salad.


I love Arnott's!!!


My another love, Black Label orange juice, as it's extremely fresh!

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In mid November, I took a walk around the streets of Brisbane and discovered the purple trees, most in full bloom, as spring is coming to an end. Their trademark purple blossoms are a feast to the eyes. Thus, I "google" to find out more.. and the followings are my findings.

Jacarandas, (Jacaranda mimosifolia), are spectacular late spring flowering trees, which create washes of purple through many Australian towns and suburbs each spring. Jacarandas come from Brazil but they grow well in Australia. In particular mass plantings of jacarandas along the street create a river of purple as well as a carpet underneath the trees when the flowers begin to fall.

Jacarandas are large trees which grow to 10m (30') tall and up to 10m (30') wide with a low, broad branching habit. As well as the commonly seen purple, there are also white-flowering and variegated foliage varieties.

Best climate: Jacarandas do not like frost and grow best from Sydney to Perth and north along the coast. They are well suited to warm coastal areas but will grow inland and further south if protected from frosts for the first couple of years. In colder areas plants may flower later in the season and trees will be smaller in height and spread.

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I was starving when we set off for dinner, in the rain. When we arrived at the restaurant, they didn't had our reservation & we had to wait an hour to get a table. Thus we killed time at a nearby Coffee Club, where I warmed & filled my empty stomach with a hot cup of hot chocolate with marshmellow.

We entered the restaurant at 9.30pm with drumming stomachs. After going through the extensive menu, most of us ordered the signature dish, grain-fed wagyu beef, which I waited with much anticipation. The serving was huge & I devoured the big chunk of meat effortlessly as I was very satisfied with the juicy & tender medium cooked steak. After a while, one of my colleagues got so tired from slicing the steak & chewing it. Hilarious! So, you can imagine how big the steak was! The meal was made complete with a dessert, which I shared with two other girls.

The ultimate steakhouse, Cha Cha Char restaurant combines a glamorous contemporary setting on Eagle Street Pier with the absolute best in Aussie beef. One of Brisbane’s most awarded restaurants, this good-looking bistro is serious about steak. You will find a satisfying, red-blooded menu entirely dedicated to beef sourced directly from quality producers. In fact, you’ll barely be able to see your plate beneath the large servings of tender steak, moist vegetables and delicious jus. (jus means the natural juices given off by the food. To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for up to two weeks.)

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