And we're up for some MAJOR changes.
Ladies and gentlemen, meet Arjohn and Mark.
Arjohn is a graphic design student currently pursuing his studies at Lasalle College of the Arts. A photography enthusiast who embraces technology, John's creative flair lends an edgy, avant-garde look to all his designs.
Mark too is a student at Lasalle College of the Arts. An interior design student, Mark's designs are governed by the tenets of simplicity. He injects his personality into every single one of his designs, giving them a creative, unexpected twist.
We're up for some really huge changes this June, and spearheading these changes are our very talented designers - Arjohn and Mark. These young designers will be giving the Jericho's image a new spin. From our logo to our interior space, our cafe will look totally different after these designers put their creative stamp on it.
Stay tuned to this blog as we chronicle our designer's journey.
Arjohn is a graphic design student currently pursuing his studies at Lasalle College of the Arts. A photography enthusiast who embraces technology, John's creative flair lends an edgy, avant-garde look to all his designs.
Mark too is a student at Lasalle College of the Arts. An interior design student, Mark's designs are governed by the tenets of simplicity. He injects his personality into every single one of his designs, giving them a creative, unexpected twist.
We're up for some really huge changes this June, and spearheading these changes are our very talented designers - Arjohn and Mark. These young designers will be giving the Jericho's image a new spin. From our logo to our interior space, our cafe will look totally different after these designers put their creative stamp on it.
Stay tuned to this blog as we chronicle our designer's journey.
It's the End of the Month~!
In a blink of an eye, the end of the month is already drawing near! & that only means one thing for us in Jericho’s – it’s the time for our next opening!!!
This month, we’ll be having two (yup you read that right, two) bands – Fat Cats and One Night's Sound!
You know the drill~ Music, ambiance, food, view… we have it all! Tickets are priced at $8, for a main dish (choice between Shroom Aglio Olio and Burgers) plus a drink, & can be purchased at Jericho’s on the day itself!
We’ve also prepared (how should I put it…) a little contest for everyone who comes! It’s the first time Jericho’s is trying this out so, crossed-fingers!!
Hope everything goes well & We can’t wait to see you guys there!
The Dusk Scene
Can I be totally honest with everyone reading this now and admit that food-tasting is my favourite, I repeat, favourite thing to do at Jericho’s?!!
Okay fine, I enjoy the weekly meetings and all the other ~behind-the-scenes~ as well but, seriously, when it comes to food tasting? I jot it in my planner and draw hearts around it.
Kyne, Livia and Ahbi (three of the people I’m really envious of for being able to cook well) whipped up Mushroom Aglio Olio & Burgers for us to taste!
My personal favourite’s the burger! *mouth-waters*
I think the menu for our coming opening is more or less settled and I’m so so excited!
Check back for more updates on the next opening kay! Alternatively, you can check out our Facebook event page!
Okay fine, I enjoy the weekly meetings and all the other ~behind-the-scenes~ as well but, seriously, when it comes to food tasting? I jot it in my planner and draw hearts around it.
Kyne, Livia and Ahbi (three of the people I’m really envious of for being able to cook well) whipped up Mushroom Aglio Olio & Burgers for us to taste!
My personal favourite’s the burger! *mouth-waters*
I think the menu for our coming opening is more or less settled and I’m so so excited!
Check back for more updates on the next opening kay! Alternatively, you can check out our Facebook event page!
Us!
(By the way, can you see the faintly tinted pink skies behind us? So pretty!!)
Teehee, I’m really very excited for 28th October!!)
Back with many photos!
September’s opening was a blast!
Though it was a tiring day for the Jericho’s team (from buying of the ingredients to painstakingly grating all the carrots, onions and celery, to cooking and, eventually, to the actual event) it was extremely rewarding to see the turnout and the results of our work!
The dinner started with a breath-taking sunset as our backdrop. Many people came – more than what we expected, actually – and our roof top café was soon filled with people!
Okay, I shall let photos do the talking since a picture speaks a thousand words, right? But, before that I shall just say one last thing – dining at a roof top café that serves yummy pasta with the accompaniment of live band music is seriously the best evarrr!!
Though it was a tiring day for the Jericho’s team (from buying of the ingredients to painstakingly grating all the carrots, onions and celery, to cooking and, eventually, to the actual event) it was extremely rewarding to see the turnout and the results of our work!
The dinner started with a breath-taking sunset as our backdrop. Many people came – more than what we expected, actually – and our roof top café was soon filled with people!
Okay, I shall let photos do the talking since a picture speaks a thousand words, right? But, before that I shall just say one last thing – dining at a roof top café that serves yummy pasta with the accompaniment of live band music is seriously the best evarrr!!
Ebenezer came in the afternoon to rehearse!
Check out the amazing colour of the sky!
Seth Chiam - Ebenzer's drummer that evening
Ebenezer's lead vocalist, Ben Seow
Told you Jericho's was filled! :D
Clarence Chan and Benjamin Kheng during the impromptu performance!
& finally, the entire band - Ebenezer!
Photos by Wong Kai Bin
If this 7000+ worded blog post has got you regretting for not coming to our September's opening, fret not! Because end of this month, we're going to have another event! :D How exciting~!
On the Roof
Who can resist the picturesque night view of the entire Orchard Road, coupled with mouth-watering pasta, good company and amazing live band music? Not me, that’s for sure!
This coming opening, Jericho’s will be serving Bolognese and Creamy Chicken! Even thinking about the food is making me hungry already!
To make your dining experience even more enjoyable, we will have Ebenezer to perform for us - live! (Not to sound creepy or whatever but girls, I’ve helped you check Facebook - the boys of Ebenezer? They are pretty cute *wink*)
Yup, so head on down to Jericho’s on the 30th of September! We promise you that your last day of September will be an amaa-azing one!
This coming opening, Jericho’s will be serving Bolognese and Creamy Chicken! Even thinking about the food is making me hungry already!
To make your dining experience even more enjoyable, we will have Ebenezer to perform for us - live! (Not to sound creepy or whatever but girls, I’ve helped you check Facebook - the boys of Ebenezer? They are pretty cute *wink*)
Yup, so head on down to Jericho’s on the 30th of September! We promise you that your last day of September will be an amaa-azing one!
It's August.
A blink of an eye and already its August, almost the end of the year. Jericho's will be hosting an ISP Appreciation tomorrow evening, and we'll be expecting a turn out of about 90 guest. Fresh from our experience at Freshman Orientation Camp, I think we're in a good position to cater to a larger turn out. But, tomorrow will be slightly different, there'll be a mini reception (mocktails included!), and light mocktail snacks ( chips and dip anyone?) ]
Sshhhh, don't tell anyone, but I heard that some big shots might be coming too! I hope we deliver. Here's wishing us luck!
Sshhhh, don't tell anyone, but I heard that some big shots might be coming too! I hope we deliver. Here's wishing us luck!
B .U. R. G. E .R
Burgers are the food of dream. When you're stranded on an abandoned island, with skin peeling off your back, and vultures circling your head,, what do you think of? For us, we think of burgers.
It's a simple food really; a piece of meat stacked between two round bread, lettuce and tomatoes thrown in for good measure, but there's just something about a good burger that makes it, frankly, quite unforgettable. The thought of juice running down your fingers as you lift the burger to your lips, the bun crispy on the outside, the meat so succulent and tasty.
We're introducing a new range of burgers at Jeircho's Cafe; Our very own Black Pepper Chicken Fillet Burger and Meat Ball Bolognese Burger. If you're a burger fan, you've got to try our burgers!
It's a simple food really; a piece of meat stacked between two round bread, lettuce and tomatoes thrown in for good measure, but there's just something about a good burger that makes it, frankly, quite unforgettable. The thought of juice running down your fingers as you lift the burger to your lips, the bun crispy on the outside, the meat so succulent and tasty.
We're introducing a new range of burgers at Jeircho's Cafe; Our very own Black Pepper Chicken Fillet Burger and Meat Ball Bolognese Burger. If you're a burger fan, you've got to try our burgers!
The Curious Relationship Between 水浒传 and Jericho's Cafe
I've been watching quite a bit of Water Margin these days- You know the epic China blockbuster that took millions to produce, with extravagant sets, and award winning actors? .....You don't? What do you mean you don't know that such a show existed!?! It's a hugely popular show, and I am SURE that EVERYONE is watching it right now. They're not? Oh, come on! I can't be the only one who enjoys a show about 108 men who became sworn brothers, and drank from a bowl of wine containing blood dripped from the palms of 108 men!?!
Well, one thing I've learnt from Water Margins, aside from the importance of networking so that every Tom, Dick and Harry on the street becomes your 兄弟, is the importance of talent. The importance of getting talented people on your team, to work with you to achieve a common goal. For Jericho's Cafe, that has always been quite tricky.
We have a talent retention problem.
Work is hard at Jericho's, and results slow to come. As full time university students with internships, CCAs, and lessons to worry over, it's difficult to find committed people willing to slog it out. Even the most dedicated of us gets tired sometimes. But hey! There's nothing a little encouragement from your teammates and the occasional war cry of '兄弟', can't cure, and we've sticked together till now, closer then ever.
But, the cafe is expanding and the team needs to expand with it. So here's our grand recruitment plan!
Step 1: Bribery! Yup, you've got that right. B-R-I-B-E-R-Y. We bribe our potential recruits with cookies, let them know that we exist.
Step 2: Introduce ourselves. No boring speeches or PPT slides here at Jericho's. We do things the cool way. We'll be filming a video to be aired during Freshmen Orientation Camp in August. These pictures are a sneak peak behind the scenes. I would love to share with you more about the video, but everything here is confidential. I'm not saying that I might not, occasionally, leak out some details. You've just got to stay tuned to this page then, don't you?
Step 3: Engage our potential recruits. Sell them on the Jericho's Mission and Vision. If all else fails, employ Step 1 repeatedly.
So, there it is, our grand recruitment plan. Our first step towards world domination.
What do you say? Will you be our 兄弟 today?
We Say Cookie, You Say What?
Here at Jericho's Cafe, we're pretty picky when it comes to Chocolate Chip Cookies. No, wait, scratch that. Here, let me rephrase - We're pretty picky about anything chocolate.
We like our cookies crispy, but not too crispy. Chocolate-ty, but not in artery clogging dosages. And, don't get us started on nuts.
Nuts and chocolates shouldn't come anywhere close to each other. Now, now, I know it's been indoctrinated in us since young that nuts and chocolates are meant to be together, they're a match made in heaven. But, really now, when you're savoring the smooth, creamy, texture of chocolate as it rolls over your tongue, do you need something dry and hard (I'm talking to you, Nuts!) to stress out your molars, and distract you from the sensory experience that is chocolate? We didn't think so.
So that's why here at Jericho's Cafe, our Chocolate Chip Cookies are all chocolate and no nuts. These cookies are the closest we have found to perfection. The little morsels of chocolate chip remains gorgeously intact during baking, only giving way to oozing chocolate when you land your first bite. The cookie's texture is just the way Chocolate Chip Cookies should be; crispy and crunchy on the outside, soft and, oh-so-moist! on the inside.
We're giving out these little babies to all SMU Freshmen who sign up for Uni-Y's FOC camp on the 2nd and 3rd July (it's this Saturday and Sunday folks!). So be there to get your hands on a little slice of gourmet heaven.
We say cookie, you say - Give me some now!
A New Recipe for Bolognese Sauce
Self Introduction
Hi, I'm Wayne aka Mr YMCA ( because he always wears a YMCA shirt!), Superman, Boss, Chef Tan, the guy who needs a plastic surgery because he got the "can be bullied" look. :) Haha. I really appreciate all the nicknames given to me especially the last one, it really makes me understand myself better. :)
Yes! For those who have been coming to Jericho's Cafe, thanks for all your love, joy and care! Because of your support, we constantly seek to improve ourselves. And here is our latest recipe for Bolognese Spaghetti. Today, I finally found the time to try it out! And I (forced) i mean invited my family and friends to try it! :)
Yes! For those who have been coming to Jericho's Cafe, thanks for all your love, joy and care! Because of your support, we constantly seek to improve ourselves. And here is our latest recipe for Bolognese Spaghetti. Today, I finally found the time to try it out! And I (forced) i mean invited my family and friends to try it! :)
Shopping Nightmare
Honestly, who ever felt lost when you were in a supermarket!? I did. It was totally a nightmare for me. I held a list of ingredents of barely 9 items, thinking that I should be done with my shopping in 15 minutes! But guess what! I took like 1 hour to get 9 items. Now I realise why men cannot do grocery. And it dawns on me that this explains why I am always lost in the forest during my Army time. Epic Failure in Navigation.
Things that I bought..
1. Pork Meatballs
2. Red wine
3. Pasta Cheese
4. Tomato Sauce
5. Basil
6. Italian Parsle
7. Fresh Onion
8. Chopped Garlic
9. Mushrooms
2. Red wine
3. Pasta Cheese
4. Tomato Sauce
5. Basil
6. Italian Parsle
7. Fresh Onion
8. Chopped Garlic
9. Mushrooms
The Cooking Begins..
For a guy who (never) seldom cooks at home, it was really a challenge to me. :) You should be able to tell from the way how I hold the knife..
While I was preparing the ingredients, I constantly remind myself of the love, joy and care that I have for my family and friends who would be eating the food later. It really kept me going even as tears began to well up in my eyes. The "feeling" was overwhelming.
And thanks to Rachel Hoe, my beloved teammate, who taught me how to cook spaghetti, I was really proud of myself for being able to cook the spaghetti to the right texture. :)
While I was preparing the ingredients, I constantly remind myself of the love, joy and care that I have for my family and friends who would be eating the food later. It really kept me going even as tears began to well up in my eyes. The "feeling" was overwhelming.
And thanks to Rachel Hoe, my beloved teammate, who taught me how to cook spaghetti, I was really proud of myself for being able to cook the spaghetti to the right texture. :)
Moment of Truth
After what seems like an eternal battle with the food, I was READY! As I served my first plate of new recipe bolognese to my brother, I was fearful yet excited about his comments.
He took a bite, looked at me, took another bite, then he stared at me as if he was trying to find the right words to describe the taste and he said: " I like the sauce! "
And a day of hard work came to this very moment and I felt relieved that things turn out well. :) I felt excited and even more motivated to try out more dishes. Till our next dish or new recipes, continue to look out for more exciting things from us! :) See you!
He took a bite, looked at me, took another bite, then he stared at me as if he was trying to find the right words to describe the taste and he said: " I like the sauce! "
And a day of hard work came to this very moment and I felt relieved that things turn out well. :) I felt excited and even more motivated to try out more dishes. Till our next dish or new recipes, continue to look out for more exciting things from us! :) See you!
Wayne
Bruschetta Woes
Is it normal to be kept up at night by bruschetta? Is it sane to dream of diced tomatoes dancing mockingly before your eyes? Am I being a tad bit obsessive?
Spent a good part of my weekend in the kitchen tinkling with our bruschetta recipe. There's the problem of the falling tomato cubes that needs dealing with. Apparently, although the tomato cubes look delish piled mountain high atop our toasted baguette, they are a pain to prepare, taking no small degree of physical dexterity to achieve. It's amazing how much I learn from this cafe experience. Recipes which are so easy to prepare at home for a party of 5 becomes a culinary nightmare when you have orders coming in faster than you can breath. Just goes to show how much foresight I lack.
But, I am not deterred. Falling tomato cubes will not get me down. I was thinking - If cubes are a problem, why don't I try sliced tomatoes instead? I can sliced the tomatoes up, lined them onto an olive oil drenched, garlic rubbed sliced of baguette, and simply popped it into the oven for toasting. Then when it's done, I'll simply drizzle more olive oil and balsamic vinegar over the tomato slices, scatter some salt, coarse black pepper and parsley for colour, and hey pesto! We're done!
Did I mention I lack foresight?
To begin with, I overlooked the fact that while with diced tomatoes, I removed the juicy bits at the centre of the tomato, with sliced tomatoes I did not. So after being left on the table for a while, the baguette slices got a little soggy. Taste wise, it wasn't fantastic either. There's something about the contrast between chilled tomato cubes and warm toasted bread slices, that cannot be forego. Toasted tomato slices just don't make the cut.
We're going back to the kitchen!
Spent a good part of my weekend in the kitchen tinkling with our bruschetta recipe. There's the problem of the falling tomato cubes that needs dealing with. Apparently, although the tomato cubes look delish piled mountain high atop our toasted baguette, they are a pain to prepare, taking no small degree of physical dexterity to achieve. It's amazing how much I learn from this cafe experience. Recipes which are so easy to prepare at home for a party of 5 becomes a culinary nightmare when you have orders coming in faster than you can breath. Just goes to show how much foresight I lack.
But, I am not deterred. Falling tomato cubes will not get me down. I was thinking - If cubes are a problem, why don't I try sliced tomatoes instead? I can sliced the tomatoes up, lined them onto an olive oil drenched, garlic rubbed sliced of baguette, and simply popped it into the oven for toasting. Then when it's done, I'll simply drizzle more olive oil and balsamic vinegar over the tomato slices, scatter some salt, coarse black pepper and parsley for colour, and hey pesto! We're done!
Did I mention I lack foresight?
To begin with, I overlooked the fact that while with diced tomatoes, I removed the juicy bits at the centre of the tomato, with sliced tomatoes I did not. So after being left on the table for a while, the baguette slices got a little soggy. Taste wise, it wasn't fantastic either. There's something about the contrast between chilled tomato cubes and warm toasted bread slices, that cannot be forego. Toasted tomato slices just don't make the cut.
We're going back to the kitchen!
Of Induction Cookers, Pasta and Nerves.
The week has been a whirlwind of events as we rush to prepare for our opening this Friday, 28th April 2011. What's different, you ask? This is the umpteen time we have opened the cafe, shouldn't we be getting the hang of it by now?
Well, yes, but this time its slightly different. This time we're preparing pasta a la minute
Would I be awfully naive if I were to admit that I never thought preparing food for a cafe would be so difficult? Perhaps it might redeem me a little if I said that I did get a sense that it won't be a walk in the park, but never in world would I have imagine there would be so much details to juggle and logistics to handle.
This week's menu consist of 2 pastas - Creamy Chicken Spaghetti and Bolognese. I know, I know, not a huge selection to choose from but, baby steps, baby steps. We're all quite nervous at how things would run tomorrow. Preparing a single plate of pasta, sure. But 20 plates of pasta a la minute? That's a whole new ball game with so many details to iron out - How are we going to ensure that quality remains throughout and that orders are serve on time?
We're doing the best we can right now. Taking measurements of everything to ensure standardization. How long should the pasta cook? How many teaspoons of salt in each serving? No, no pinches of salt allowed. Everyone, pinches differently depending on how fat your fingers are, or how vigorously you approach the pinch. So no! No pinches! Its all about teaspoons, tablespoons, and grams in this kitchen.
We've done plenty of dry runs cum taste tests too. And aside from issues ranging from non-functioning induction cookers, non-functioning frying pans on functioning induction cooker, functioning but severely charred frying pans on functioning induction cooker...I would say that everything went pretty well.
Well, yes, but this time its slightly different. This time we're preparing pasta a la minute
Would I be awfully naive if I were to admit that I never thought preparing food for a cafe would be so difficult? Perhaps it might redeem me a little if I said that I did get a sense that it won't be a walk in the park, but never in world would I have imagine there would be so much details to juggle and logistics to handle.
This week's menu consist of 2 pastas - Creamy Chicken Spaghetti and Bolognese. I know, I know, not a huge selection to choose from but, baby steps, baby steps. We're all quite nervous at how things would run tomorrow. Preparing a single plate of pasta, sure. But 20 plates of pasta a la minute? That's a whole new ball game with so many details to iron out - How are we going to ensure that quality remains throughout and that orders are serve on time?
We're doing the best we can right now. Taking measurements of everything to ensure standardization. How long should the pasta cook? How many teaspoons of salt in each serving? No, no pinches of salt allowed. Everyone, pinches differently depending on how fat your fingers are, or how vigorously you approach the pinch. So no! No pinches! Its all about teaspoons, tablespoons, and grams in this kitchen.
We've done plenty of dry runs cum taste tests too. And aside from issues ranging from non-functioning induction cookers, non-functioning frying pans on functioning induction cooker, functioning but severely charred frying pans on functioning induction cooker...I would say that everything went pretty well.
* Daniel and James so gamely trying our pasta.
We're nervous. We really are. What if no one turns up, and we have trays full of cooked pasta and marinated chicken left sitting in the fridge? What if too many people show up, and we run out of food and manpower to handle the demand? I would like to announce that at this very moments, I fully regret all the times I've walked out of a restaurant because my food took too long to arrive. There's karma I tell you.
We're keeping our fingers cross that all runs smoothly tomorrow evening.
We're keeping our fingers cross that all runs smoothly tomorrow evening.
28th Februray 2011
Of Waffles and Ice Cream
Have you ever eaten an amazing waffle and thought to yourself:
"Now, wouldn't this waffle be absolutely perfect if I had a scoop of [insert favorite brand] ice cream on it?"
You haven't?
Ok, that's a little strange, because here at Jericho's, we fantasize about it all the time. Like, all the time! We think about it on the way home from school, we think about it while watching another terrible episode of American Idol, we dream about it our sleep. Are we obsessive? I think so. Should we consult a shrink? Maybe. Should we do anything at all about it? You bet we should!
So this February 25th (Friday), get ready for a Jericho's special event; dedicated to good old Waffles & our current favourite ice cream brand: SEVENTH HEAVEN: Artisanal Desserts
Here's how it works:
Step 1: Order your waffle.
Waffle? Did I hear waffle? Surely it must be waffle(s)!
Because our waffles are that good, one is never enough. Crisp and crunchy on the outside, fluffy and oh so delicious on the inside. It fills the cafe with a lovely buttery smell reminiscent of breakfast on a lazy Sunday morning.
Because our waffles are that good, one is never enough. Crisp and crunchy on the outside, fluffy and oh so delicious on the inside. It fills the cafe with a lovely buttery smell reminiscent of breakfast on a lazy Sunday morning.
Step 2: Choose your ice cream.
We're so proud to introduce to you our latest favourite ice cream brand-The whimsical and ever so yummy, Seventh Heaven: Artisanal Dessert.
Known for being one of the very first gourmet ice cream brands in Singapore to offer customization services, Seventh Heaven can tailor their flavours to suit your every whim and fancy. They currently have a scoop-shop at B2 of Takashimaya, offering a dizzying array of to-die-for ice cream flavours.
Seventh Heaven will be bringing one of their very special ice-cream flavours to our Waffle event on the 28th Feb. We're going giddy with excitement! Find out what this special flavour is by becoming Jericho's Facebook fan today.
Known for being one of the very first gourmet ice cream brands in Singapore to offer customization services, Seventh Heaven can tailor their flavours to suit your every whim and fancy. They currently have a scoop-shop at B2 of Takashimaya, offering a dizzying array of to-die-for ice cream flavours.
Seventh Heaven will be bringing one of their very special ice-cream flavours to our Waffle event on the 28th Feb. We're going giddy with excitement! Find out what this special flavour is by becoming Jericho's Facebook fan today.
Step 3: Be there.
Yes, be there for our event!
Its on the 25th February, Friday, at the rooftop of YMCA.
For more information, stay tune for updates on our Facebook page:
http://www.facebook.com/pages/Jerichos-Rooftop-Cafe/216436041680?ref=ts
We'll seeya there! :)
Its on the 25th February, Friday, at the rooftop of YMCA.
For more information, stay tune for updates on our Facebook page:
http://www.facebook.com/pages/Jerichos-Rooftop-Cafe/216436041680?ref=ts
We'll seeya there! :)