Review: The Body Shop Fuji Green Tea Body Wash

Good morning!

After all the food and travel blog entries, I think it is time that I do a skincare product review. Albeit this product is not be for the face, but it is for the body. LOL! Anyways, I got this The Body Shop Fuji Green Tea Body Wash couple of days ago while I was waiting for Kaylie to arrive for our coffee meet up.

The Body Shop sent me a text message informing that they were having a Member Sale on the 26th and 27th September 2015 whereby all products will be 25% off. It was a good opportunity for me to stock up on my The Body Shop products. But sadly, I had stocked up my The Body Shop Organic Cotton Pad couple of months ago from Miri as the price in Brunei had spiked up tremendously but the price in Miri remained the same as before.


The Body Shop Fuji Green Tea Body Wash

The Body Shop launched Fuji Green Tea range quite some time ago but it was only now that I decided to give the product a shot. They have shower gel, body scrub, body butter, lotion and so on.

I was so tempted to get the body scrub for myself but the price was so ridiculously expensive even at 25% discount off. So, I decided to wait until I got my birthday vouchers from The Body Shop next month. One of the vouchers will entitle me to half price off one of The Body Shop products.

I like the scent of this body wash. It has quite a strong green tea scent but slightly different compared to Elizabeth Arden Green Tea Energizing Bath & Shower Gel. The consistency of this shower gel is quite runny in my opinion. A small portion would yield you quite a lather.

The green tea scent would linger on your skin for quite some time and best of all, it leaves the shower room nicely scented of green tea. After having tried out this shower gel and loved it so much, I would definitely buy the body scrub once I got my birthday vouchers from The Body Shop.

Verdict: 5 out of 5

Price: B$12.90

Repurchase? Definitely!

Baking #83: Japanese Baked Cheesecake

Yes, I baked two cakes in within a short period of three hours yesterday evening. Jennifer left for Hong Kong this morning to meet up with Sister so that they can travel together to New York over the weekend. So, I made an Orange Chiffon Cake and this Japanese Baked Cheesecake for them to munch over their 16 hours long journey.

While I was browsing for baking video tutorials on YouTube, I came across this recipe of Japanese Baked Cheesecake by Ochikeron. Everyone heard about New York Cheesecake but has anyone heard of Japanese Baked Cheesecake apart from the famous Japanese Cotton Cheesecake?


This was my version of Japanese Baked Cheesecake after removing it from the oven. I found it weird that my cake top did not brown art all as compared to the one from Ochikeron and Jbeauty who had also attempted this recipe. After some comparison, I think it could be due to the baking pan. Both were using non-stick dark colored baking pan while I used an aluminium square baking tin.


Japanese Baked Cheesecake (adapted from Ochikeron)

120g vanilla wafers *digestive biscuits*
40g unsalted butter, softened

200g cream cheese, softened
60g fine granulated sugar *55g*
2 eggs, lightly beaten
150ml fresh or whipping cream *whipping cream*
1 tbsp lemon juice
3 tbsp flour, sifted *cake flour*
20g unsalted butter, melted

Line a 6″ baking or brownie pan with parchment paper.
Crush digestive biscuits in a Ziploc bag, add softened butter and mix well.
Pour mixture into the baking pan and press well. Set aside.

Beat cream cheese until smooth, add in sugar and mix well.
Add in lightly beaten eggs in two batches, whipping cream, lemon juice, flour and melted butter. Mix until smooth.
Pour cream cheese mixture into the baking pan and bake in a preheated oven of 180 degree Celsius for 35 to 40 minutes.
Allow the cake to cool to room temperature before refrigerate it to set for at least two to three hours.


So, this was how my Japanese Baked Cheesecake looked like when I had sliced them into sticks as per what Ochikeron did with hers too. I used a 7″ baking tin as I did not have a 6″. This recipe yielded about 16 but shorter sticks with a 7″ baking pan.

As little sugar was used, this Japanese Baked Cheesecake was not at all sweet but slightly salty due to the digestive biscuits that I used. Perhaps I should stick with the original recipe next time to check out how the taste would be with vanilla wafers?


I cling wrapped half of the sticks and gave four pieces for both Sister and Jennifer. This way, it will be easy for them to eat on the plane. Additionally, it could also be a light snack while you are on the go.

Baking #82: Orange Chiffon Cake (23cm)

It has been quite some time since I last baked a chiffon cake as my previous attempts had been unsuccessful due to the ugly looking cake when dislodged. Taste wise, it was good but presentation was rather unappealing. So, the picture was never made public here. LOL!

Without further ado, let me show you my Orange Chiffon Cake which I baked yesterday evening after coming home from work. Mom was in hometown at the moment and Dad was out yesterday evening. So, it was easier for me to maneuver around the kitchen. I love to do baking when there is no one around to bother me. I am sure you too love to do things in peace, especially when it requires a lot of concentration.


Orange Chiffon Cake (adapted from Cooking Crave)

7 egg yolks
50g fine granulated sugar *20g*
1/4 tsp salt
4 tbsp cooking oil *corn oil*
2 tbsp orange zest *1 tbsp*
60ml freshly squeezed orange juice *65ml*
few drops orange coloring *omitted*
110g self-raising flour *cake flour*
7 egg whites
1/2 tsp cream of tartar
130g fine granulated sugar *80g*

Mix dry ingredients together – cake flour and salt. Set aside.
Beat egg yolks with 2og of fine granulated sugar until pale and creamy.
Add in oil, orange zest and juice and mix until well combined with a balloon whisk.
Sift in the flour mixture and mix until no flour lump could be seen.
In another clean bowl, beat egg whites with cream of tartar until it turns frothy.
Gradually add in 80g of fine granulated sugar in three batches until it reaches stiff peaks.
Gently fold in one third of the meringue into the orange batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
Give the bowl a few taps on the worktop to break the air bubbles trapped inside the batter.
Pour batter from a height into an ungreased 22cm/23cm chiffon pan and bake in a preheated oven of 170 degree Celsius for 30 to 45 minutes or until an inserted cake tester comes out clean.
Invert the cake immediately when removed from the oven or until cool enough to be unmoulded.


So, this was my end product when the chiffon cake was sliced. I gave three slices to both Sister and Jennifer so that they have something to munch on while they are on the plane to New York this weekend.

The texture of the chiffon cake was soft and fluffy. It has a not so subtle hint of orange taste. Albeit I had reduced the sugar quantity by nearly half, Dad mentioned that the cake was a bit too sweet. Well, I think the sweetness was probably from the orange juice rather than the sugar.

All in all, this recipe is definitely a keeper for me. If you are into something citrus, light and yet refreshing at the same time, do try this recipe and I am sure you will love it too.

Recipe coming up next – Japanese Baked Cheesecake!

22032015 / 北京大董烤鸭店

On the day before Sister and I leave Beijing for Shanghai, we sought recommendations from the hotel staff for the most popular restaurant serving Peking roasted duck around Wangfujing area. He recommended us two places, one was this 北京大董烤鸭店 but I could not remember the other one. But I remembered Sister saying that she had tried the other one. So, she was more interested to try this 北京大董烤鸭店.

北京大董烤鸭店 looked like a high end Chinese restaurant to me. It is a couple minutes of walk from Beijing apm, nested inside a building whereby you have to take the lift to reach the restaurant.

I did not take much pictures of the restaurant as photography is not allowed in the business premise. Well, it is a policy in China actually whereby you are not allowed to take pictures of their shops but only the food which you paid for. You could always try but you might be told off politely or rather rudely.


So, this was part of the dining area in 北京大董烤鸭店. They also have private VIP rooms and I think this area was only half of the entire dining area.


The menu booklet … The good thing about their menus is that they provided English translation for tourists. That way, it will make ordering easy and convenient for both patrons and waiter/waitress.

Food pictures ahead …


酱油炒饭 Fried Rice with Soy Sauce | RMB58

This portion serves for two just nicely and we still had a little bit extra to spare. The rice was well done and nicely seasoned.


凉瓜黄豆排骨汤 Spareribs Soup with Soybeans & Bitter Gourd | RMB58

This was what Sister ordered for herself in the first place. She did not know that 凉瓜 was Bitter Gourd. I think she missed out the translation. So when this was served, she thought that the waitress brought us the wrong order.

It turned out that she did order this. For someone who doesn’t eat bittergourd, I had to trade my Pumpkin & Chestnut Cream Soup for this. Thank goodness that I do eat bitter gourd. Surprisingly, this soup was extremely refreshing and was not bitter at all.


南瓜绿栗奶油汤 Pumpkin & Chestnut Cream Soup | RMB38


大董”稣不腻”烤鸭 DaDong “Super Lean” Roast Duck | RMB268

This was only half portion of their Roast Duck. We think that ordering one portion was too much for two as we only wanted to taste test. Before you were served with this platter, the server would “carve” the Roast Duck right in front of you. The duck meat was juicy, tender and melt in your mouth. This was probably the best which I had tried so far.



The condiments that go with DaDong “Super Lean” Roast Duck …

Verdict: All in all, I liked the ambiance of the restaurant. Customer service was considerably good for me as I had heard multiple of bad customer services’ stories in Beijing. Food quality was good but food took quite a while to be served due to the crowds as we were there on a Sunday.

If you were to go on a Sunday, please do make a reservation beforehand as the place is pretty crowded on weekends. I witnessed a couple of customers whereby they still have to wait for tables albeit they had made reservation earlier. So, you can imagine how famous and well known they are.

Tel: +86-1051690329

21032015 / Godiva Cafe, Beijing

It has been more than 6 months since I came home from my last holiday trip to both Taiwan and China. I visited multiple cities in within my 11 days of vacation. I was in Hong Kong (for a short transit), Taipei, Shanghai, Tianjin and Beijing.

My last stop was Beijing whereby both Sister and I took the bullet train from Tianjin. We were in Tianjin for 3D2N as Sister was assigned to a work trip there. It was far more convenient to commute to Beijing from Tianjin than Shanghai. The journey from Tianjin to Beijing was about an hour and a half. If you travel to Tianjin from Shanghai, the journey could last about 4 to 6 hours with bullet train.

Anyways, I am not here to ramble about how far is Beijing from Shanghai but I am gonna do a food entry on Godiva Cafe. Both Sister and I tried one of the Godiva Cafe in Beijing while we were wandering around Xidan North Street after our Korean dinner.

To be honest, I am no big fan of chocolate but I still have my moments. Those moments were like once in a blue moon. I wasn’t having a craving back then but it was the name Godiva which tempted me to try as I heard Godiva made the best chocolate? Correct me if I am wrong but I think preferences are subjective.


巧克力火锅 | RMB150

This is basically a Chocolate Fondue but the Chinese named it as “Chocolate Hotpot”. Frankly speaking, I think this was the first time I tried Chocolate Fondue. I had always wanted to try Chocolate Fondue at Swensen’s but no one was interested in joining me.

But that was before. If you were to ask me if I am interested trying out Chocolate Fondue, I might think twice before agreeing. Just think of the calories count and I am pretty sure you will shake your head and decline the invitation. LOL!


We had Dark Chocolate Fondue. There wasn’t any small candle underneath the fondue pot. We did inquire the waitress about it. Reason being, the chocolate might “burn” under a burning fire. So, what they do is, they melt the chocolates in the kitchen and serve you a warm melted chocolate.

Verdict: All in all, I love the Chocolate Fondue from Godiva. The chocolate was rich, smooth and creamy. The ambiance was good too. We see a lot of youngsters having meet up wit friends in the cafe.

Godiva Cafe
2F-B-02 & 3F-A-11 & A-12
Grand Pacific Department Store
133 Xidan North Street,
Xicheng District,
Tel: +86-1066173590