Friday, October 29, 2010

Blueberry Butter Cake

I was a bit crazy with baking before leaving for holiday as I wanted to clear whatever left over ingredients in the fridge.  More stressful than work :(

Found this recipe from one of the cook book I recently bought.  Since it's a simple cake and allowed me to clear the left over blueberry pie filling, without second thought, I went ahead for it!

Surprisingly, this cake turned out unexpectedly good!  It's so fragrant, moist and soft.  It's one of the best  butter cake I ever have!!

Blueberry Butter Cake Recipe
Preparation:
-  Preheat oven at 175*C for 15 mins.
- Prepare on 9" bundt mould

Ingredients
- 190g butter
- 150g caster sugar (can further cut slightly)
- 1 1/2 tsp elmusifer
- 3 eggs (60g each), slight beaten
- 210g top flour                       } sift together
- 3/4 tsp baking powder      }
- 45g milk                           ] premix together
- 20g condense milk       ]
- 120-150g blueberry pie filling 

Method:
  1. Beat butter, sugar and elmusifier on high speed for 3-5 mins till fluffy and light.
  2. Add eggs into few portions gradually at low speed and mix well.
  3. Fold in flour and baking powder with spatula (if use mixer, pls use the lowest speed) alternate with milks.  Mix till well incorporated.
  4. Pour half of  the batter into greased mould.  Cover with blueberry filling and pour reamaining batter over filling with spatula.  Gently swirl batter for marbeled effect.
  5. Bake at 175*C for 30 mins or till cooked.

Blueberry Light Cheesecake

This recipe is modified from one of " 孟老师  " cookbook.  I have a problem typing in Chinese characters as I don't know han yi pin yin.  All the Chinese words in my blog are copied and pasted from translator.  How handicap am I!

As there was quite a bit of changes made to this recipe, I wasn't confident that the cake would taste well. I was keeping my fingers crossed all the time till the cake was out from oven.

Phew! It seemed that I had better luck lately, I was quite pleased with my last few bakes including this one.  The richness of this cheesecake was just perfect, it's not too light and too rich, the blueberry filling had added extra kick to it and made this cake so tasty and refreshing :)

 Here you go..   Blueberry Light Cheesecake Recipe.  Hope you like it.

Preparation: 
- 6” baking pan lined with baking paper

Base Ingredients:
- 35g butter ( microwave for 20 mins till melted)
- 100g Oreo cookie (crushed)

Method: 
-  Mix melted butter and Oreo together and pour into loose base pan and press evenly.

Filling Ingredients:
- 110g cream cheese
 
- 30g butter  
- 15g caster sugar  
- 25g egg yolk  
- 2 tsp lemon juice
- 25g cake flour

- ½ tsp lemon zest

- 50g egg whites

- 15g caster sugar 

- 50g blueberry filling
 

Method:
1. Beat butter and creamcheese till smooth, add in sugar and mix at low speed.

2. Blend in egg yolk, lemon juice and flour one at a time at low speed and last add in lemon zest and mix at low speed. Mix well.

3. In a separate bowl, beat egg whites till foamy and then add in sugar. Continue to beat till stiff.

4. Take 1/3 of egg white, fold into batter (in step 2) with a balloon whisk and mix slightly.

5. Fold in remaining egg white, whisk gently till combined.

6. Spread a layer of blueberry filling cover the base.

7. Pour batter into baking pan
and water bake at 150*C for 60 min. 

Moist Chocolate Cake

 Saw this recipe  from Peng's Kitchen, I was enticed by the good recommendation.  Since I had some left over evaporated milk, this just came in time :)

Since I didn't have Valrhona cocoa powder, I just used the Hershey's brand which is easily available in any Supermart.   I used water bath instead  as I believe it should achieve the same result. 

This recipe is really a good keeper, it's so tasty, soft and of course moist.  In fact, I prefer to eat without frosting as the cake itself is already very delicious.   Thumbs up!

Preparation:
Lined and grease a 3" x 11" loaf pan. 
-  Preheat oven at 170*C for at least 15 mins.

Ingredient 
  • 94g butter 
  • 125ml evaporated milk 
  • 1.2 eggs, lightly beaten (60g)
  • 1/3 tsp vanilla essence 
  • 78g plain flour                } 
  • 43g cocoa powder          } sift together 
  • 1/3 tsp baking powder } 
  • 1/3 tsp baking soda      } 
  • 105g caster sugar

Method
  1. Microwave butter for 20 sec or till melted.  Then, add in milk and microwave for another 20 sec.  Let it cool down slightly. 
  2. Add in beaten eggs and vanilla essence. Mix well.
  3. In another mixing bowl, sift flour, cocoa powder, baking powder, baking soda together and stir in sugar.
  4. Pour in egg mixture from step 2 over  flour ingredients and stir till smooth. (don't over mix).
  5. Pour the batter into prepared pan and bake with water bath at 170*C for 30 mins or till cooked.
  6. Cool the cake in pan before turning out for frosting. 

For frosting, pls refer to Peng's instruction.  Pls remember to reduce the amount by 40% or half.


Tuesday, October 26, 2010

Japanese Cotton Sponge Cake (II)

This recipe was baked twice in a row within the same month as I like the taste and the texture of this cake so much.  This round, I made an effort to cream the butter cream and was eager to find out whether this would enhance the overall taste.  However, I was a little disappointed as with a layer of butter cream sandwich in between, it was a bit sweet for me. If I will to bake it again with a layer of butter cream, I will cut down the syrup of the butter cream.  Else, I will keep it plain.

Anyway, it's a good try!   For the recipe, pls refer to my last post - Japanese Cotton Sponge Cake.  I'll update the butter cream recipe later.

Sour Cream Chocolate Chip Cupcake

I noticed that Bakericious posted the Chocolate Chips Sour Cream Marble Cake recipe yesterday and since I was looking for a recipe which could use up the remaining sour cream after the Blueberry Cheesecake bake, I decided to go for it.

Instead of baking a whole cake, I decided to bake into cupcake since this bake was for my younger daughter to bring to her school to share with her classmates.   Cupcake is easier for give away.  

I used Hershey's cocoa power instead of Valrohna since that was what I had.  I also cut down half of the amount for the Chocolate Paste as I prefer less chocolaty.   I baked half of the recipe amount since that was what I had for the sour cream. Since it's a cupcake, the baking time was reduced to 20 mins instead.

From my view, I can cut down the sugar further as it's still too sweet for me, however, the kids love it.  Overall, this recipe is a keeper for kids.  

Below is the amount of the ingredient I used to bake 9 cupcakes at 175*C.  Pls refer to Bakericious post for the method.

Ingredients :
Chocolate Paste
  • 1 tbsp cocoa powder 
  •  1 tbsp hot water
  • 1/2 tsp condense milk

Cake Batter
  • 105g butter,
  • 130g caster sugar (can further cut to 125g )
  • 2 medium eggs
  • 1 tsp vanilla extract 
  • 90g sour cream 
  • 175g all purpose flour 
  • 1 tsp baking powder 
  • 1/6 tsp baking soda 
  • 1/4 tsp salt  
  • 40g chocolate chips

Saturday, October 23, 2010

Creamcheese Layered Cake (II)

This cake is specially baked for my dearest elder daughter after receiving her request!  
Since staying in the hostel, she only comes home once a week and has less opportunity to taste my baking.  Home cooked food is definitely nicer than hostel's food.  Probably, this triggered her craving of the cake I baked.  This is an old recipe but it's one of her favorite cake.  When I was looking for this recipe, I reckoned that the last bake was a year ago.  How time flies ....

Lately, I was too eager to try out new recipes and neglected the good old recipes.   In fact, after trying so many new recipes, I realized that not many of them can beat the old one.  This recipe is one of the example as it is really very yummy!!

If you would like to bake one, please refer to my previous post -  Creamcheese Layered Cake

Oreo Cheese Cupcake


 It's so irony.. last week, I just kept asking myself why I was so tired, I felt fatigue and didn't have mood to do anything but this week, it seemed that I have recharged and regained my energy level.  I am prepared to exert not just in work and also baking ...hope this can last long:)

After the blueberry cheesecake bake, since the night was still early (8pm), I decided to try out the Oreo Cheese Cupcake recipe from Hearty Bakes as her bake is so attractive and scrumptious .  I couldn't resist the temptation ...

How was the turnout?  Well, I think I might have overbeaten the batter and overbake the cake.  Although it is fluffy, soft and spongy, it's not cheesy enough plus a bit at the rough side.  In addition, the Oreo flavor doesn't stand out, it's pretty mild from my view.  If next time I have the time and not sure what to bake, I will bake this again as I believe the fault lies with me, not the recipe itself !

Anyway, it's a good try!  If you are interested, here you go .. Recipe from Hearty Bakes.

Blueberry Cheesecake

 I had been wanting to bake an American type of blueberry cheesecake but somehow, I had never made it.  The problem lies with the blueberry filling as each can weighs about 600g, it's hard for me to finish it in one bake. With the busy travel schedule in past few months, I dared not commit myself... until lately, given that my next travel is 3 weeks away, I am more confident and comfortable to commit my time in baking and therefore, took the opportunity to clear this old stock ...

I thought this week should start with less busy schedule, however, it's unexpectedly busy.. many issues and adhoc calls lining up last minutes but since I committed to meet up some colleagues in the office, I decided to allocate some time to bake this cake for them. 

This cake should be rather rich, creamy and with some tartness but it's definitely not as heavy as New York or Oreo Cheesecake as I believe the blueberry should help to dilute its richness.  Generally, the feedback from my office colleagues were positive but some commented slightly rich and heavy.  Since I wasn't in the mood to taste it that day and I can't comment  but given that this is the American style, it's no doubt ...

If you are a fan of rich cheesecake, here you go..  

Blueberry Cheesecake Recipe
Preparation:  
- Preheat oven at 150*C for 15 mins.
- Prepare a 7" round baking pan (loose base or spring form),  wrapped outer with foil and base greased and lined with baking paper. 

Ingredients:
Base:
-  130g digestive biscuits
- 60g butter (melted)

Filling:
- 250g creamcheese
- 15g butter
- 60g caster sugar
- 1 tbsp lemon juice
- 15g cornflour (sifted)
- 150g sour cream
- 2 eggs (lightly beaten)
- 75g blueberry filling 

Topping:
- 1 tsp gelatine
- 15ml water
- 75g blueberry filling

Mehtod
Base: 
1.  Crush digestive biscuit into crumbs with a rolling pin, add in melted butter and mix till well combined.  
2.  Pour into baking pan and press till even and level.  Chilled for later use.

Filling:
3.  Beat cream cheese, sugar and butter until smooth.   Add in lemon juice and cornflour, beat till combined.  
4.  Add in sour cream and blend until mixture thickens.  Slowly pour in eggs and mix  till just combined.  
5.  Pour half of the filling into the biscuit base.  Spoon some blueberry filling and drop onto the cheese filling, and then cover with remaining filling.  
6.  Bake in a water bath at 150*C  for 1 hour or until filling is set around the edge.
7.  Turn off  and leave the cake in the oven for 30 mins with the door closed.
8.  Remove water bath from oven and leave cake in the oven to cool with door ajar.
9.  Cover cake pan and chill in fridge for at least 5 hours.

Topping:
10.  Bring water to boil and add in gelatine. Stir over low heat until mixture is clear.
11.  Stir in blueberry filling.  Remove from fire and let topping to cool.
12.  Spread topping over cake and decor as desired.

Sunday, October 17, 2010

Peanut Butter Cake (II)

Wanted to clear the bottle of peanut butter jam and therefore baked this Peanut Butter Cake.  Unfortunately, it wasn't my day,  the cake was overbaked and the texture was rather dried and dense.  What a waste!

Because of the previous bad experience of underbake, I tended to be very cautious this round  and therefore, increased the baking time to longer.   Instead of a 55 mins bake, I had increased to 70 mins.   Another lesson learned !

Beside the overbake,  I think my taste bud might have changed overtime, somehow, I don't appreciate peanut butter anymore.  Anyway, I'm still not very  convinced of this failure, I will definitely give this cake another chance!

  For recipe, pls refer to my previous post - Peanut Butter Cake.

Saturday, October 16, 2010

Peanut Butter Chiffon Cake

 
 I continue slacking since after back from the Tokyo trip, somehow, I couldn't push myself to bake something more challenging.  I only confined myself to simple cake.  I think I need to give myself a boost, else it's hard for me to sustain this hobby ..

Today is my mum's birthday, by right, I supposed to bake a cake for her...  However, since I had been struggling on what to bake, my brother told me not to worry and he will take care of it.  In the past,  I would insist in taking up this challenge but somehow, this round, I give in to him ... What happen to me? Am I really tired?? ...

I reckon if I don't continue to bake, many of the ingredients will be dumped away very soon because I can no longer use them. This bottle of peanut butter was bought at least 3 months ago for a 2nd bake of  Peanut Butter cake since the first attempt wasn't very successful.  But now, I decided to bake a chiffon cake instead since I have never tried this recipe before.  I was curious which recipe would turn out better - chiffon or butter cake ?  And... the verdict is Peanut Butter Cake since it's richer.  Chiffon cake usually is lighter and this cake is quite plain from my view.  To remedy this,  I slice the cake into 3 layers and spread with some peanut butter.  Glad that it tastes much better now :)


Thinking of trying a new recipe?  Follow me!

Preparation:
-  Preheat oven at 170*C for 15 mins.

- Separate egg into egg yolks and egg whites

Ingredients:

Egg Yolk Batter
- 4 egg yolks
- 80g peanut butter
- 4 tbsp (60g) corn/peanut oil
- 35g caster sugar

- pinch of salt
- 120g top flour                  } sift together
- 3/4 baking powder       }
- 5 tpsp flesh milk (warm)


Egg White Foam
- 5 egg whites
- 1/4 tsp cream of tartar
- 72g caster sugar

  
Method:
1.  Microwave peanut butter for 20 sec.  Pour in oil and microwave for another 20 sec.  Remove and stir till combined. Let it cool a bit.
2.  Add above peanut butter mixture into egg yolk, pour in sugar, salt and milk and mix till well combined.
3.  Fold in sifted flour and baking powder, mix well to form egg yolk batter.
4.  In a separate bowl, beat egg whites at high speed till foamy (about 50 sec),  add in sugar and cream of tartar and continue to beat till stiff (another 2 mins or more).
5.  Fold in 1/5 of egg whites, stir and mix well with egg yolk batter.   
6.  Fold in another 2/5 of egg whites gentlely and stir well.  Repeat the same for the remaining till blended. (don't overmix)
7.  Pour batter into ungreased 9" tube pan.  Bake in preheated oven at 170*C for 35 to 40 mins or until cooked.
8.  Remove from oven, invert cake onto table until completely cooled (abt 4-5hours)
9.  Slice the cake horizontally into 3 layers and spread with peanut butter if desired.

Sunday, October 10, 2010

Japanese Cotton Sponge Cake

 A relative of my hubby family passed away on Friday morning due to heart failure, I feel sad as she was the only few who was closer to us.   A couple months back, she was admitted to hospital and since then, she was bedridden.  Just a week before, I heard about her improvement and was happy for her but didn't expect to receive her bad news so soon.    Life is so unpredictable and fragile ! Hope her family can pull through this period and definitely, we will miss her!

My initial plan was to try out a few recipes during the weekend but we had to attend the wake of this deceased relative and therefore, I only did a simple cake.  The step is quite similar to ordinary sponge cake, preparation time is about half an hour.  Surprisingly, this cake is very good, it's light, moist and soft.  I omitted the butter cream which supposed to be sandwiched in between the layers as I ran out of time but it still tastes good.   I'll definitely bake again.

If you are a chiffon or sponge cake lover, you will like it.  Join me!

Japanese Cotton Sponge Cake Recipe

Preparation:
-  Prepare a 8" square baking pan lined with baking paper.
- Preheat oven at 170*C for 15 mins. 

Ingredients:
- 60g butter  (microwave for 20 sec till melted)
- 80ml evaporated milk (microwave for 20 sec)
- 80g top or cake flour (sifted)
- 1 egg and 5 egg yolks (lighten beaten)
- 1 tsp vanilla essence
- 5 egg whites
- 115g sugar (can reduce to 110g if you spread cream in between)
- 1/8 tsp cream of tartar
- Pinch of salt

Method:
  1. Mix melted butter and hot milk together.  Add in sifted flour and mix till well combined.
  2. Add in the beaten egg yolks and vanilla essence, mix till well combined.
  3. In a separate bowl, whisk egg whites till foamy (abt 40 sec).  Add in sugar, cream of tartar and salt and continue to whip till stiff (another 2 mins).
  4. Take 1/3 of egg whites,  mix well with above egg yolk batter.  Take another 1/3 egg whites, repeat the same step.  And same for the last 1/3 egg white.  Don't overmix.
  5.  Pour batter into fully lined baking pan.  
  6. Bake at 170*C for 10 min and then reduce to 155*C for 35 mins.
  7. Remove from oven and overturn for 5 mins (to prevent cake from sinking) before unmould. 
  8. You can cut the cake into half horizontally and spread a layer of buttercream if you prefer.

Sunday, October 3, 2010

Chocolate Fondant Ultra Cupcake

After the Cookie and Cream Cheesecake, I still left with half package of whipping cream.  In order not to waste it, I decided to find another recipe to use up this left over.

I saw the post of Chocolate Fondant Ultra Cake from Jess' Bakericious blog and since this was highly regarded and new to me, I decided to give it a try. 

Since I had a lot of baking cups, instead of baking one whole cake, I decided to bake into cupcakes. Based on the recipe, it should take an hour of baking time but given that I was baking cupcakes, I decided to reduce it to 50 mins.  However, I think 40 mins should be more than sufficient as  the texture seemed overbaked, it was not as moist and soft as expected.

If you like rich chocolate cake, please refer to Jess' post for recipe!   

Cookie and Cream Cheesecake

The travels have caused an negative impact to my energy level, somehow, I become very lazy and start to loose my interest in baking.  I really don't hope so as the amount of ingredients I stored in fridge and cabinet probably can last me at least a month. 

Oh my god! There were many packages of the whipping cream and cream cheese going to expire, I had to hurry up  else, I had to throw them away.  Originally, I intended to bake a blueberry cheesecake but given that I would not be able to use up all the filling, I finally decided to pick this Cookie and Cream Cheesecake recipe.  

I just realized that this recipe is similar to one of the Oreo cheesecake I baked before.  Not sure whether I'm bias or mindset, I still prefer Oreo cheesecake with condense milk rather than with whipping cream as I feel the former tastes richer and creamier.  I guess if I will to bake any Oreo or Cookie and Cream Cheesecake again, I will stick to the one with condense milk.


Cookie and Cream Cheesecake Recipe

Preparation
 - Preheat oven at 150*C for 15 mins. Prepare 6” spring form pan wrapped with foil.

Ingredients
Biscuit Base
 
- 100g Oreo biscuit (don't remove the cream)
- 50g melted butter

Cheese Filling  
- 250g cream cheese } cream together till smooth 
- 46g sugar               } 
- 3/4 tsp vanilla essence 
- 7g cornflour (sifted)
- 100g whipping cream
- 1.5 eggs (lightly beaten)
- 100g Oreo cookies
- 80ml milk

Glaze 
- Aprcot glaze with some water

Method
1. Crush biscuits with a rolling pin and stir in melted butter. Mix well.
2. Press the biscuits onto the baking pan till firm. Freeze for min 15 mins.
3. Cream cheese and sugar until smooth. Add vanilla essence and cornflour, and beat until smooth.
4. Add in whipping cream and blend until mixture thickens.  Pour in beaten eggs and mix till just combined.
5. Take out the cookie base from fridge, pour half the filling over.  Dip half the cookies in milk then arrange on filling. 
6.  Pour remaining filing on the cookies.  Repeat the same step as 5 - dip cookies in the milk.
7.  Place the baking plan in water bath.  Bake at 150*C for 1 hr or until centre is almost set. Turn off the oven and leave the cake cool in the oven with door close for another 30 mins
8.  Remove water bath and leave cake to cool completely in oven with door ajar.
9. Chill cake for at least 5 hour before removing from pan.
10. Microwave Apricot glaze for 15 sec and mix with some hot water.  Leave to cool sightly before brushing over the cake.

Saturday, October 2, 2010

A Week in Tokyo !

Back from Tokyo on Sep 27!  No sure why, I felt extremely tired after this trip, probably we  had over packed our schedule as day time, we walked and night time, we worked till past midnight, fortunately, after a week, I managed to recuperate and back to my norm :)

I visited Tokyo many times, one was together with a tour group, the rest were on business trips.  I wasn't have much  chance to explore this city in the past, this was the reason I come here. 
 

Sep 20 - We took a Sunday midnight flight and arrived at Narita Airport early in the morning.   To go hotel, we had to take a airport shutter service but by then we arrived and settled down, it's already in the afternoon.   It's too expensive to take Taxi to commute from place to place in Japan, trains and subways were our means of transportation for this trip.  Tokyo has very dense network of public transport, it's very convenient to move around but sometime it can be very confusing.  Normally, a short distance to town (5-10 mins ride) would cost about 130 - 160 yen, definitely, it cost more than in Singapore.

Since our stomach were growling, we decided to go for lunch first.  We took a train to Akihabara and stopped at a small eatery for a Pork Chop Curry Rice.  It's interesting that we had to buy the coupon from a venting machine to exchange for the food.  Although it was a simple lunch, it was very delicious.  Yummy!!

Akihabara is a bustling place where is famous for specialty shop of electronic appliances and pop culture.  It has also gained fame for its gaming, manga and aimation culture.  We could see many cosplays where people just dressed up like anime characters and manga kissaten walking on the street.  It formed a very interesting sight since this scene will not happen in Singapore unless there is a parade or event.  

Sep 21/22 - Since my hubby had to work on these two days, I went shopping with my daughter around Shinjuku and Ginza areas but came back with empty handed as things were way too expensive in Japan. 

In one of the evening, I and my daughter were invited by my hubby's business friends to a dinner in a Japanese authentic  restaurant.   There were sashimi, sushi, salman roll and many of soya bean dishes.  Although the portion of the dishes was small, we could hardly finish the foods.  Overall, the dinner was really good, we all enjoyed.  The interesting part was to make our own bean curt during the course.  Something different!

Shibuya and Harajuku are very colorful and busy districts and birthplace in Tokyo for many of the Japan's fashion and entrainment trends accordingly to some travel guide I saw.   It's our next spot of visit and here we come !   Beside fashions, there were many eating places around.  We tried the local Raman in one of the stalls at Shibuya, it's awesomely delicious!  Yum Yum!  

We could see the most popular and up to date fashions in Shibuya and HarajukuIt's a young hype fast-fashion area,  for the teens to early 20's Japanese fashionistas (My hubby and I are over aged there!) .  There were many amusement spots and shopping outlets popular with many the trendy youngsters. A lot of these fashions are too elaborate or loud for us as Singaporean, I guess if I will to dress like this walking on a street in Singapore, I will definitely become the spotlight of attention.  Oh.. no way! 

Sep 23 - Initially, we intended to spend a day  to explore Mt. Fuji, however, given the weather forecast reported heavy rain over the next few days, we decided to back off and visited Asakusa instead.   Temperature changed so drastically, the past two days was above 30*C but it had dropped to less than 20*C in a raining day. 

Asakusa is one of the popular tourist spot in Tokyo, it's  famous with its Sensoji temple.   Although it was raining that day, the place remained crowded with holy prayers and tourists.  There were many shopping streets providing visitors with a variety of traditional, local snacks and tourist souvenirs around these areas.  We tasted many of the Japanese local snacks, and of course, we bought some back for friends, colleagues and relatives.
 

Sep 24 - The Imperial Palace in Tokyo is one of the tourist attraction and we thought we could enter into  to experience the place but was disappointed as it was not open to public. What a waste!
 

Since we had no luck with Imperial Palace, we decided to explore places around Tokyo Station given that weather was unexpectedly good.  Our next stop was Yushima Tenjin Shrine - a temple which was built in the 17th Century by the god of study and now it has become the place for students to pray for success in their studies and exams.   In front of the temple, We saw many of the small pieces of wood with their wishes handing there.  I should ask my daughter to do the same to wish for good luck since she would be having her exam after our trip. 

Around that areas, there were many shopping streets, some of the stalls were selling fashions, other selling fresh foods and tidbits.  Goods over there were generally cheaper than in the city.  We could get many T-shirts or top at 1000 yen.   

Sep 25 - It's our last day in Tokyo, our plan was to explore somewhere nearby.  My daughter suggested Tsukiji Market as she expected the place to be interesting since it's best known as one of the world's largest fish markets.   When we arrived there, I back off from entering into the market as the place seemed very wet and dirty in the raining day.  However, my hubby and daughter decided to go ahead.   I was told the market was very busy and there was no path for visitors to move around.

Since the weather turned better after the morning rain,  we decided to visit our last spot - Roppongi before leaving Tokyo.  We spent about S$20 per person to Tokyo City View Observatory for a 360* view from Mori Tower at Roppongi Hills.


Over at the observatory hall, it was very relaxing to sit there and enjoy the view with a snack from one of the cafeteria.  Such a superb and spectacular view of Tokyo Metroplois!

We returned to our hotel at 4pm to collect our luggage before heading to Narita Airport.  As for the hotel we stayed during this trip, we are very satisfied as Hotel Monterey Ginza is located close to subway, surrounded by shopping district and eating places, we were able to move around and look for food easily without hassle or extra cost.
  
This trip has allowed me to gain a better understanding of this metropolis city's daily life, culture, foods and transportation system.  Overall, I would say I had a great time with my hubby and daughter in Tokyo. Goodbye!

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