tag:blogger.com,1999:blog-57661326353162191882024-03-05T21:43:08.779+08:00Weekend Eat What - A Singapore Food Bloga weekend weight gain programUnknownnoreply@blogger.comBlogger130125tag:blogger.com,1999:blog-5766132635316219188.post-40023716278814570522018-10-14T15:48:00.002+08:002018-10-14T15:48:42.439+08:00Barcelona | Quimet y QuimetQuimet y Quimet is not a restaurant. With bottles of wines and canned food lining from floor to ceiling on the walls in the tiny shop, it could pass off as a provision shop from the outside. That is if not for diners standing at the bar counter having seafood tapas.<br />
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I quickly learnt that the cuisine style is <i class="">conservas</i>. Which is preserved seafood using natural ingredients such as olive oil. Not the supermarket type of processed canned seafood that I was expecting.<br />
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We started off by sharing some <i>mondaditos </i>which are basically small open sandwiches with canned seafood on top. Each <i>mondadito </i>is like an art masterpiece of its own. It was a mess to eat because it toppled when cut. But wow, the flavours popped. Our senses were treated to an oceanic journey. Each mondadito was a favourite but if I really had to choose, I would not mind treating myself to an endless supply of the caviar and mussels. One thing led to another and we also got the shellfish platter.<br />
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Charming and unconventional, Quimet y Quimet was well exercising its birthright in quirky Barcelona.<br />
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<i>Smoked sardines and red pepper (€2.5) </i></div>
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<i>Mussels and caviar (€3.5)</i></div>
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<i>Sea urchin & tuna belly (€2.5)</i></div>
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<i>Assorted shellfish platter (€11)</i></div>
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Address: Carrer del Poeta Cabanyes 25, Poble Sec, Barcelona, Spain</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5766132635316219188.post-15959679872521335982018-10-07T23:15:00.001+08:002018-10-07T23:16:49.929+08:00Barcelona | ArumeJust one week in Spain brought its cuisine to the top of my most favourites of all time. That's understandable, given that it is the country that invented culinary foams and spheres, and home to some of the top restaurants in the world e.g. El Cellar de Can Roca. But to score an entry meant I had to go back one year in time to reserve it. I also really wanted to get tickets for Albert Adria's Tickets. Both were impossible to get in.<br />
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Thank goodness there were some really good restaurants that just required me to book a few days in advance. When I reached Arume restaurant and saw the long waiting line, I was delighted with my own foresight.<br />
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Spanish cuisine is regional in nature and <a href="https://en.wikipedia.org/wiki/Spanish_cuisine" target="_blank">Wikipedia</a> does a decent job summarizing it. Arume is based on Galician cuisine and it brought the coastal Galicia to Barcelona with its rich flavours and seafood. We inhaled the <b>crispy octopus</b> that's cooked to perfection, with the paprika mayo and lime adding zest to the sweetness of the octopus. We did not regret ordering the <b>duck paella </b>over the seafood paella. Best paella ever. The duck was moist, tender, and the rice was soaked with so much flavors and cooked to the right texture - neither too mushy nor dry. We were told the <b>blackberry mojito </b>is a must and indeed it was - icy, fruity with a fiery kick.<br />
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We really love Arume's cosy atmosphere which had an element of quirkiness. The praise was certainly not because of what we saw in a man-made well near the restroom. Thank you Arume for making this one of the memorable highlights of our trip.<br />
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<i>Crispy octopus, potato foam, paprika mayo and lime (</i><i>€ </i><i>13.5)</i></div>
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<i>Duck paella rice with Padrón peppers (€ 16.5)</i></div>
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Blackberry mojito (<i>€ 8)</i></div>
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They'll throw you in a well if you don't like their food. </div>
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Address: <span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: x-small;">Carrer d'En Botella, 11-13, 08001 Barcelona, Spain</span></div>
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Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com6tag:blogger.com,1999:blog-5766132635316219188.post-58029759665407388092018-09-23T17:39:00.000+08:002018-09-23T17:50:14.209+08:00Colony Once in a while, I deserve a decadent feast. And I have discovered that a Saturday afternoon buffet of quality food and great service at Ritz Carlton's Colony is certainly befitting. No more anguish over buffets that promise only quantity but not quality. I deserve better.<br />
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We were blessed with booth seats which were strategically located near the seven kitchen stations that covered western and eastern favourites. I did my own mini cheese tasting from their cheese station which was filled with seven different cheeses and cold cuts. Their ice bar was stocked with a variety of fresh and succulent crustaceans and sashimi. Don't even get me started on their awesome desserts. The only thing I wished for was a bottomless stomach so that I can repeat the laksa, salted egg yolk chicken wings, butter curry chicken, Chinese roasts, Iberico ham, chocolate "bomb", mirabelle and pandan mango ice-cream.<br />
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This is The Buffet. The One Buffet to rule all other buffets.<br />
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Address:<br />
7 Raffles Ave, The Ritz-Carlton, Millenia Singapore, Singapore 039799<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5766132635316219188.post-10382088338544076342017-11-26T17:17:00.001+08:002017-11-26T17:22:48.018+08:00CharIf blogs were geographic locations, you are in the Sahara now. Nowadays I seldom write here and I have sold my soul to Instagram (go: <a href="http://instagram.com/weekendeatwhat">instagram.com/weekendeatwhat</a>). But I can't stop thinking about a particular Char Siew for weeks since the fateful encounter. So I need to write about it. Hopefully the Char Siew ghost can stop harassing my hippocamus.<br />
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This is the Char Siew I was referring to. It caught me unexpected like a MRT fault (for a lack of better analogy that's trending). There's so much going on in each slice. They used the best part to make the Char Siew and the ratio of lean meat to fats was perfect. My heart melted as the Char Siew melted in my mouth. Not to mention that the caramelized sauce was sweet yet smoky. Best eaten with a bowl of warm white rice.<br />
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I can finally die without regrets.<br />
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Because we got a mixed platter ($24 for 2 roasts), the Char Siew was accompanied by the Sio Bak. The Sio Bak was also good and it crackles like a wafer. Each piece is a tetris layer of fats and lean meat. Goes best with the accompanying mustard sauce.<br />
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We got ourselves some vegetables as a courtesy to our carnivorous diet. Though it looks ugly, the Charcoal To Fu with Spinach and Wild Fungi ($14.80) was actually appetite-whetting and the sauce was addictive.<br />
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Oh Char, you have spoilt me. Now, Char Siew can never be the same again!Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com7tag:blogger.com,1999:blog-5766132635316219188.post-5884419222842598712017-06-26T03:10:00.000+08:002017-06-26T03:10:38.994+08:00Peranakan Flavours <div class="separator" style="clear: both; text-align: justify;">
Peranakan Flavours is quite a low-key restaurant compared to its peers such as Candlenut/Violet Oon. They were originally in Ardennes Hotel, a boutique hotel along Jalan Klapa. Recently, they have moved to Tan Quee Lan street which is much more accessible from Bugis MRT station. </div>
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Being an ardent fan of Peranakan food and a frequent visitor of Bugis, this was right up my alley.<br />
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The menu comprises the usual suspects: <i>babi pongteh, buah keluak, </i>though there were quite a few special ones that caught my attention.<br />
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Out of the appetizers, this <b>Hae Cho</b> ($16++) caught our attention. Wrapped in crispy fried beancurd skin, the fillings were substantial, made of minced prawns, pork and water chestnuts. The accompanying plum sauce elevated the overall taste of this savoury dish by giving it a sweet and sour note.<br />
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The chef's personal recommendation: <b>Laksa goreng </b>($15++). Woah.</div>
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I can have this every day if only it doesn't give me clogged arteries. A twist to the soupy laksa, this comes in a dry version with a texture akin to <i>hokkien mee</i>. The thin noodles and other essential ingredients such as tau pok, prawns, egg are drenched in a thick home-made rempah gravy that packs a spicy umami punch. Very satisfying.<br />
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Another chef's recommendation: <b>Sotong Hitam</b> ($18++). No woah for this though. The squid was a bit tough for our old teeth to chew. The lemongrass, which was supposed to be in the supporting role, was in conflict with the sweet black sauce. The result was an identity crisis that confused us.<br />
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The modest decor couldn't have been more ironic to the rich flavours of Peranakan cuisine. But it's ok. It was a delicious one-way ticket (albeit pricey) to food coma. </div>
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Not trying to be a cheapskate but I think this place will bring in the crowds if the prices were about 33.33% cheaper. A promising establishment. </div>
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Address: 7 Tan Quee Lan Street Singapore 188096<br />
<span style="text-align: left;">Facebook: </span><a href="https://www.facebook.com/peranakanflavours/" target="_blank">https://www.facebook.com/peranakanflavours/</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5766132635316219188.post-76161088998629953772017-06-08T11:52:00.001+08:002017-06-11T13:46:06.445+08:00Welcome to Geylang Ramadan Bazaar 2017. The Theme is Unicorn.<div class="separator" style="clear: both; text-align: center;">
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If the last time you went to the <b>Geylang Serai Ramadan Bazaar </b>was a few years ago, you need to visit it today. It's like a breath of fresh air with instagrammable inventions such as <b>dragon breath</b> (read: $7 Cheezels which has liquid nitrogen added so that you can spew dragon-like breath), <b>galaxy drinks</b> (read: milkshake with artificial coloring), <b>unicorn tears</b> (bubblegum milkshake), <b>vampire blood </b>(no idea about this one). </div>
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Instagram has saved the Geylang Ramadan bazaar. It's actually a hipster thing to visit the Ramadan Bazaar nowadays. </div>
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Just a week ago marked the start of a month of Ramadan fasting. It also marked the start of the annual Geylang Serai Bazaar which will end on 24 June.</div>
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The theme for this year is Unicorns!</div>
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<tr><td class="tr-caption" style="text-align: center;">A union of unicorns</td></tr>
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As a non-conformist, I didn't get anything with unicorns. Here's the real (pun intended) food that I got:</div>
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<b>1) Chicken scotch eggs with crackers in Peking duck sauce ($5)</b></div>
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Braved the "scotch-ing" hot bazaar for this scotch eggs. Basically it is eggs coated with minced chicken meat and fried cereal. While the eggs were delicious, the minced meat was so-so and quite flat in flavour. The prawn crackers that were drizzled in Peking duck sauce were good comfort food but nothing to shout about. <b><span style="color: red;">3/5</span></b></div>
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Location: Bazaar along Engku Aman Road</div>
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<b>2) Raclette set ($12)</b></div>
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When raclette meets pototo. This was the most anticipated event at the Geylang Ramadan Bazaar and we queued 30 minutes for this. Unfortunately, the French-imported cheese is really just normal la. The potatoes are too salty for my liking. The price is too expensive for my liking. The queue is too long for my liking. <b><span style="color: red;">3/5</span></b></div>
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Location: Bazaar along Haig Road food centre side.</div>
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<b>3) Big sotong ($7.50)</b></div>
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Because the queue for Raclette was too long, it was more efficient for me to go and scout for other food while my companion was queuing. Pro tip: Bring a group of friends and get them to queue at different stalls, and then meet to eat together. </div>
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This big sotong caught my eye. The hot & spicy flavour is not super spicy. But I love the crispiness and chewy yet not rubbery texture. Satisfying crispy snack. <b><span style="color: red;">3.5/5</span></b></div>
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Location: Bazaar along Haig Road food centre side.</div>
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<b>4) Thai fried ice-cream rolls ($4 for 6 rolls)</b></div>
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These ice-cream rolls screamed for my attention. The ice-cream is placed on a flat surface and mixed with fruits/toppings of your choice, and then flattened and rolled. It is gimmicky but there is something therapeutic watching them being rolled. Anyway, they are just like normal ice-cream. <b><span style="color: red;">2/5</span></b></div>
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Location: Bazaar along Haig Road food centre side.</div>
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<b>5) Fried Oreos ($3 for 5 pcs)</b></div>
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<b><span style="color: red;">4.5/5 </span></b>when piping hot. <b><span style="color: red;">3/5 </span></b>when cold. Deep fried Oreo that's coated with batter and topped with a crust of icing sugar. It's a burst of sweet and savoury in every bite. Who knew Oreos have a different side to them? </div>
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Location: Everywhere</div>
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<b>6) Fried milk ($5 for 6 pcs)</b></div>
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While the whole Ramadan Bazaar is trying to copy each other to be the best Unicorn, this stall caught my attention with its fried milk. The one and only stall that sells fried milk. There are 4 flavours available: (1) Original milk with salted caramel, (2) Pandan with gula melaka and shredded coconut (3) Thai milk tea with condensed milk (4) Mixed platter of the above. I don't like salted caramel and milk tea. So only left with option 2 - Pandan with gula melaka and shredded coconut. </div>
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The texture is really interesting with its custard-like milk pudding that's enveloped by a super crispy golden outer layer. So you get a crispy yet soft feeling. I like the pandan flavour which is not overly sweet. </div>
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Verdict: <b><span style="color: red;">5/5 </span></b>for the first piece. <b><span style="color: red;">4/5 </span></b>for second piece.. <b><span style="color: red;">3/5 </span></b>for .. you get the idea. </div>
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Location: Bazaar along Haig Road food centre side.</div>
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<b>7) Katoshka double-fried russet fries ($5.90)</b></div>
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Finally something that I will return for. <b style="color: red;">6/5 </b>this one is.</div>
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The russet fries are double-fried, making them crispy and yet moist at the same time. But the star is the special cheese sauce which is infused with herbs, making it rich, intense and addictive. So good..</div>
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I should stop writing about food in the middle of the night. </div>
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Location: Bazaar along Haig Road side. Next to fried milk.</div>
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The griping thing about the bazaar is that it was super hot and the crowds were insane. I wished I brought a portable fan along. </div>
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I wonder what would be the theme next year. But certainly not unicorns. As someone said, consistency is the playground of dull minds. We shall see..</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5766132635316219188.post-67066285879670117392017-02-06T02:14:00.005+08:002017-02-06T02:14:53.575+08:00Soi 51 Mookata<div class="separator" style="clear: both; text-align: center;">
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Personally, a Mookata buffet usually conjures up images of menacing gas cylinders and splattering hot oil. I would classify it under "higher risk" food adventure, and unless the benefits are justified, I would not go near a Mookata anytime. Legend has it that Soi 51 Mookata has great value-for-money all-you-can-eat delicious Mookata buffet at $20 nett only! And $18 nett during promotion periods. That certainly outweighs the risk of me being burnt by a Mookata. </div>
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The variety of food offered at Soi 51 Mookata is amazing. Besides the usual marinated pork, chicken and beef, I was surprised with the seafood offerings which include prawns, mussels, scallops, squid, bamboo clams, flower crabs. And they also have a huge selection of pork balls, Thai fish cakes, mushrooms etc. </div>
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Taste-wise, we love almost everything. The barbecued marinated meats were excellent. They were tender and juicy. The prawns and scallops were succulent as well. Again, to re-emphasise the price point of $20 nett, it's really worth the money and there's not much to complain about the food standards.</div>
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Soi 51 Mookata has several outlets and I think most of them are located in coffee shops. Take your pick of "prime real estate" in the coffee shop and enjoy the open-air ventilation. Service is adequate and efficient. Though one should not be expecting restaurant type of ambience and service level. We left with our souls satisfied, stomachs overworked. </div>
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Contact: <a href="https://www.facebook.com/soi51mookata/" target="_blank">https://www.facebook.com/soi51mookata/ </a></div>
Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com2tag:blogger.com,1999:blog-5766132635316219188.post-7553822540377804612017-01-16T01:06:00.001+08:002017-01-17T15:26:51.797+08:00Kam's Roast<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">吊起来卖 or "hang up to sell" in English</td></tr>
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Due to stricter employment laws imposed by the ministry of manpower in recent years, Hong Kong Kam's Roast Goose's Michelin winning goose did not get its work permit in Singapore.<br />
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Oh I think I got the wrong ministry. I meant the Agri-Food & Veterinary Authority of Singapore (AVA) didn't issue work permit to the goose due to potential bird flu scares.<br />
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Without the star performer, the Singapore franchise of Kam's Roast Goose, which opened at Pacific Plaza in Orchard featured other foreign talents such as the Malaysian roast duck, and Toro Char Siew (barbecued pork).<br />
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The Toro Char Siew was highly recommended by the media. It was supposedly based on a secret marinade that is developed by the Kam family and you might have to marry their offspring if you really want to know the recipe. Wow, the sweet sticky sauce that coated the charred caramelised bits didn't disappoint! However, it was let down by the char siew which had lean meat that was too tough for my liking, and had too little fatty portions. For the value, it is overpriced at $22.80 and I doubt I will order it again.<br />
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<tr><td class="tr-caption" style="text-align: center;">Toro Char Siew ($22.80!)</td></tr>
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We got a roast meat combo noodle (with 2 meats which we chose roast duck obviously and roast pork). The roast duck was quipped by my friend as 有前途 (got hope). Indeed the first bite into the crispy skin and juicy tender meat gave us hope that this is the one. But reality soon hits us that it just tasted like a good plate of roast duck and nothing extraordinary.<br />
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<tr><td class="tr-caption" style="text-align: center;">Roast duck and pork combo noodle ($11.80)</td></tr>
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The noodles were supposed to be flown in from Hong Kong daily. But we did not find it very different or unique.<br />
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Service was attentive even though food took quite some time to arrive. Which is puzzling because I thought not much cooking was required. <br />
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So Kam's Roast didn't turn out to be a life changing experience after all. The food was not bad but there wasn't much economic value. A bit of <span style="font-size: 12.8px; text-align: center;">吊起来卖 or as they say in English, "hang up to sell". </span>I guess I won't be back anytime.Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com1tag:blogger.com,1999:blog-5766132635316219188.post-64762480965823783302016-12-26T21:27:00.000+08:002016-12-26T22:07:49.929+08:00LeTao Singapore | Best cheesecake of the year<div class="separator" style="clear: both; text-align: center;">
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We interrupt your daily business to bring you an important message. We think we have found the best cheesecake of the year.</div>
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Yes. From LeTao. And I don't know why it is not repeated like a broken record in my social media feed. The only articles I came across mentioning LeTao were the Straits Times and Daniel Food Diary. After seeing Daniel's Instagram video which included someone breaking down into touched moments of "Omg it's very nice..", I was left with no choice but to check out LeTao.</div>
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For the uninitiated, LeTao is a super famous cheesecake from the land of desserts a.k.a. Hokkaido. Finally, LeTao has found home in Singapore, in the form of a takeaway counter store in Ion Orchard, located at B1 level near the Moleskine store if you know where is it. </div>
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The best thing is there are no queues. Initially I was trying to see if there was some hidden queue.. You know, like Bake Cheese Tart's queue at B4 level which had me grinning like a lottery winner when I first saw there was no queue at its store... only till I was informed that the queue begins a few hundred meters away so that traffic is unblocked for other shops. </div>
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But nope, no confusing queue system for LeTao. No never-ending queue. I repeat, no queue at all. #NeverUnderestimateSocialMedia</div>
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Before we get to the best cheesecake of the year, the very helpful salesgirl gave us some samples of their chocolates and biscuits to try. The <b>petit chocolat strawberry</b> is a whole freeze-dried strawberry encapsulated by sweet white chocolate and dusted with a layer of strawberry powder. It's neither overly sweet nor sour, and makes a perfect TV or reading snack for the freeze-dried strawberry lover.</div>
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<tr><td class="tr-caption" style="text-align: center;">Otaru Rue Ironai Fromage ($10/box of 9 pcs; $19/box of 18 pcs)</td></tr>
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I noticed many people were buying the <b>Otaru Rue Ironai Fromage</b>, or cheese cookies in English. I can see why. In between the crispy biscuits was a smooth creamy layer of cheese, which is the same mascarpone cheese used in the famous cheesecake. The affordable price-point makes it a popular add-on item too.</div>
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Now, for the pièce de résistance, the <b>double fromage</b>. The beauty comes in two layers: a froth-like creamy no-bake cheesecake that's not overly rich, and a rich solid baked cheesecake. </div>
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The joy is when I eat them in one mouthful together. <b>That's when the light airy layer melts into the solid layer, resulting in a sensational out-of-the-world taste and texture.</b></div>
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The cheese used in the no-bake cheesecake is Italian mascarpone. And I tell you, the Italians make really good cheese. Mascarpone cheese is a buttery-rich double-cream to triple-cream cow's milk cheese. Instead of using <i>rennet </i>which is an enzyme from ruminant animals to coagulate the cheese, citric or tartaric acid is used instead. Hence, the taste is softer and more delicate than other cheeses, making it a perfect combination with the rich cream cheese used in the baked portion.</div>
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<tr><td class="tr-caption" style="text-align: center;">Mascarpone Creme Brulee ($25)</td></tr>
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We wanted to get their chocolate double cheesecake but it was sold out. But it's ok, I found love in the creme brulee cake. It uses the same Mascarpone cheese, Hokkaido milk and Madagascar vanilla. There is no caramelized top but the joy is not affected as I tucked into the creamy, egg-fragrant smooth creamy custard. The crust is a thin layer of flaky pastry akin to mille-feuille. Very good!</div>
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Take note that the double fromage costs $28 for a 12cm cake. That's equivalent to 4 slices. Which is about $7 for a slice.. not that expensive if you can slice it. LeTao Singapore does not sell in slices as it is the brand directive from Japan HQ. They can only sell pre-packed cakes with no direct contact with the food. But they provide disposable forks and knives so you can share with a friend and cut the cake on the spot. But I personally think it will be unwise to share.. kekeke..</div>
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<tr><td class="tr-caption" style="text-align: center;">There is no "we" in food.</td></tr>
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Ok quickly go and eat LeTao before you make your new year resolutions on dieting, clean-eating, blah blah blah..</div>
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Address: Ion Orchard B1-K7, 2 Orchard Turn Singapore 238801</div>
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Tel: +65 8799 3551</div>
Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-86509805197317832702016-12-18T19:18:00.000+08:002016-12-18T19:18:17.773+08:00Tsuta Ramen | Too special a ramen<div class="post-body entry-content" id="post-body-8650980519731783270" itemprop="description articleBody">
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We live in the golden age of ramen, especially in Singapore where ramen shops sprout faster than you can say "oisshi". As I've always confessed openly, my favourite type of men is ramen. So when Tsuta Ramen, the first Michelin starred ramen in the World, has set up its first ever outpost in Singapore, I was left with no choice but to join the unwinding queue to find out more.<br />
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I queued on a Saturday morning. It was also Kam's Roast opening day in the same building Pacific Plaza. Kam's Roast is brought in by Hersing Culinary, also the same company that brought in Tsuta Ramen and 1-Michelin star Tim Ho Wan. Seems like Hersing is trying to build a Michelin empire in Pacific Plaza.<br />
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I posted a live update on the situation on Instagram that day.<br />
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<a href="https://www.instagram.com/p/BM-iXaNARJg/" style="color: black; font-family: "arial" , sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">The situation at 11.30am. Reporting live from Pacific Plaza, Singapore. . 🍜 🍗 Kam Roast will open at 1pm today. The plan is to eat Tsuta first then move to Kam. #determined</a></div>
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A photo posted by @weekendeatwhat on <time datetime="2016-11-19T03:46:11+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Nov 18, 2016 at 7:46pm PST</time></div>
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For the record, I didn't eat Kam after Tsuta because #TooFull.<br />
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Managed to get in after an hour plus of queuing (thank god for my Kindle which made the wait more value-adding).<br />
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I ordered the unusual shoyu ramen ($22.80 / 4 pieces of char siew / 1 ajitama egg), which is Tsuta's award winning ramen. The truffle oil and clam-based dashi stock was a weird combination for me. Hmmm let's just say I can't appreciate the exotic broth which was umami with a hint of truffle pungency. It wasn't inedible but personally, I don't think pungent and umami goes well together. The redeeming factor was the amazing seasoned runny egg which was sweet and savory, as well as the lean yet flavourful pork collar. I wasn't expecting myself to like the pork slices as they aren't the usual melt-in-mouth and fatty char siew.. but they turned out to be the most favourite ingredient of the day. The thin noodles were al dente and springy, just the way I like them.<br />
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Ramenologists would know that there is no such thing as a perfect ramen, given the huge variety of ramen types in this world (see <a href="http://luckypeach.com/guides/a-guide-to-the-regional-ramen-of-japan/" target="_blank">Lucky Peach's A Guide To The Regional Ramen of Japan</a>). Just like men, ramen comes in all sorts of shapes and sizes. Each person has their own preference. For me, I still prefer my thick milky pork-based broth, the typical ramen next door. Till then, doubt I will be going back to Tsuta anytime soon.<br />
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Address: 9 Scotts Road, #01-01, Pacific Plaza, 228210</div>
Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-64573578589428746612016-12-11T14:32:00.001+08:002016-12-11T23:45:31.480+08:00Candlenut | Excellent Peranakan cuisine with a modern twist<div class="separator" style="clear: both;">
This post just proves that I am the pro in procrastination. Actually Candlenut has been on my to-eat list since this blog was started back in 2013. And yet I must wait until it got a Michelin star in July 2016 before I visited. And yet I must wait until it shifted from Chinatown to Dempsey before I document my visit to its Chinatown outlet back in end July. So it's really an achievement that I managed to reach the end of this paragraph!</div>
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Initally we just wanted to try some ala carte dishes but I didn't know they don't serve ala carte during dinner. They only have a set menu at $68++ for dinner. Before you think it's too expensive for Peranakan dishes, I need to correct that it is Peranakan-inspired and they use premium ingredients e.g. Wagyu beef, NZ lamb, and quite a bit of seafood.<br />
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<tr><td class="tr-caption" style="text-align: center;">(Clockwise) Charred octopus with chincalok and achar, Blue swimmer crab kueh pie tee in yellow curry, Buah keluak pork dumpling, Wagyu beef satay</td></tr>
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The appetizers started off well. My most favourite was the Wagyu beef satay which was well-marinated with spices, fork tender and grilled to perfection. The blue swimmer crab kueh pie tie, an interesting twist to the traditional kueh pie tie, was excellent and addictive. </div>
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On to the mains..<br />
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<tr><td class="tr-caption" style="text-align: center;">Charcoal grilled John snapper fillet with black mango sambal, ginger flower and Japanese cucumber kerabu</td></tr>
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Pardon my ignorance but this is the first time I've come across black mango sambal. I think it is mainly mango mixed with sambal and hence it is both sweet yet spicy at the same time. Excellent pairing with the soft tender snapper fillet. The ginger flower and Japanese cucumber kerubu improve the visual presentation of the dish while giving the overall taste of the dish a refreshing perspective too.</div>
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Another favourite dish are the meatballs. The broth is full of sweet and umami flavours. It is perfect to diffuse some of the spiciness from the spicy dishes.<br />
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<tr><td class="tr-caption" style="text-align: center;">Wok fried sambal, wild caught baby squid, petai beans, tamarind</td></tr>
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This spicy squid is not for those who has low tolerance for spicy food. I left the petai beans alone.</div>
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<tr><td class="tr-caption" style="text-align: center;">Sayur lodeh kang kong with crispy whitebait and baby sweet potato leaves</td></tr>
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The sayur lodeh kang kong is cooked in well-balanced coconut milk and spices. But what makes the dish outstanding was the salty crispy whitebait which gives the dish an interesting twist in flavours, textures and overall presentation.<br />
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<tr><td class="tr-caption" style="text-align: center;">NZ Maori Lakes lamb shoulder rendang, green banana, kaffir lime leaf, serunding</td></tr>
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Last but not least, we enjoyed the lamb rendang which was classic rendang at its best. </div>
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<tr><td class="tr-caption" style="text-align: center;">Durian soup, Mao Shan Wang ice-cream, D24 durian puree, feuilletine (left), Chendol (right) </td></tr>
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We got to choose our desserts from a list. Without much thought, we went for the durian and chendol respectively. No regrets. The durian dessert was as if I was eating real durian and the feuilletine tasted very local, similar to the wafer egg rolls I ate when I was young. As for the chendol, it's typical chendol that's done well. No complaints.<br />
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Service was super attentive. I was there when Candlenut was still celebrating their Michelin win and I got complimentary wine. Candlenut is probably the only Peranakan restaurant in the world that has a Michelin star and I really think they deserved it because they totally brought Peranakan cuisine to greater heights by incorporating creative ideas. The only pity for me is that they have shifted to Dempsey which is really a hassle to get to without four wheels. Till then, this will stay in my favourite dining memories of 2016. </div>
Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-55243118238006055472016-10-23T15:47:00.002+08:002016-10-23T19:01:54.932+08:00Man Man Japanese Unagi Restaurant | An unagi lover's dream come true?<div class="separator" style="clear: both;">
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Teppei-san strikes the Japanese food scene again after his wildly popular <i>omakase </i>restaurant (read review <a href="http://weekendeatwhatsg.blogspot.com/2015/06/teppei-omakase.html" target="_blank">here</a>). This time with an electrifying move to open the first unagi specialty Man Man Japanese unagi restaurant in Singapore. I love unagi and hence made a special trip to 1 Keong Saik Road to find out more.</div>
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Man Man restaurant is not very big. It's quite smoky and could do with better ventilation. You can choose to sit in front of the kitchen which you would be treated with a gory theatrical trailer of your eel being killed live, skewered and grilled in front of you. I would prefer to pretend that my food's previous life was not a living animal so thank you very much, I'll pick the seat near the door.</div>
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<tr><td class="tr-caption" style="text-align: center;">Theatrical smoke effect</td></tr>
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I got the <b>una tama don</b> ($18.60+) which is basically grilled unagi, soft tamogo and rice, soup. The char-grilled unagi's firm sweet meat is perfect with the accompanying Japanese rice that is drizzled with the special soy sauce. The thin layer of crispy grilled skin soaked with sauce was just enough to add flavor without greasing up the dish. The fluffy tamago adds a different dimension of texture to the entire dish.<br>
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The portion is not very big. So if you are looking for a mega feast of fleshy unagi meat, you might be disappointed with Man Man.</div>
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Man Man's queue on Saturday noon was fortunately not too <i>man man</i> (慢慢) (about 20 minutes). But I would recommend to bring insect repellent, sunblock, sunglasses, portable fans, caps etc as the queue is not sheltered from the blazing hot sun and the wildlife. </div>
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Overall, I would recommend the unagi lover to try this at least once in his lifetime. I would also recommend the unagi lover to stop eating unagi for the rest of his life after that. According to Wikipedia (<a href="https://en.wikipedia.org/wiki/Unagi" target="_blank">https://en.wikipedia.org/wiki/Unagi</a>), unagi is an endangered species. Sorry for ending your dreams. Your sacrifice will be greatly appreciated by sustainability organisations worldwide. Thank you.</div>
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Man Man Japanese Unagi Restaurant</div>
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Address: 1 Keong Saik Road Singapore 089109 </div>
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Tel: <a dir="ltr" href="tel:+65%2062220678" x-apple-data-detectors-result="2" x-apple-data-detectors-type="telephone" x-apple-data-detectors="true">+65 62220678 (No reservations for lunch hour)</a></div>
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<br>Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com2tag:blogger.com,1999:blog-5766132635316219188.post-48205616292804111202016-10-16T11:03:00.001+08:002016-10-17T06:36:38.682+08:00Sumo Big Prawn Mee<div>
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The lobsters, crayfish and prawns of Sumo Big Prawn Mee have been making a huge splash on social media recently. Word has it that the newly opened stall has been dishing out humbly-priced $25 lobster prawn mee in the humble Blk 628 Ang Mo Kio hawker centre. I happened to be in the neighbourhood last week. Being a huge lover of prawn mee, I naturally joined the naturally super long queue to find out more.</div>
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Just by standing in the queue, the aroma from the cooking of the robust prawn soup has already set my noses working. I've always thought <i>umami</i> is a form of flavour. But on that very day, I learnt that <i>umami</i> is also a form of scent.<br>
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Sumo Big Prawn Mee offers five types: $5 prawn mee, $8 big prawn mee, $13 crayfish mee, $18.90 lobster mee (current price is $24.90 as the Asia lobster is out of supply season and they are using the more expensive Colombia lobster) and a $16.90 set meal (not available when I visited). I was not in the mood for an extravagant meal so I ordered the<b> $8 big prawn mee</b>. You can choose either <i>bee hoon </i>or yellow noodle or both. </div>
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The soup is thick, robust and packs a punch of rich crustacean essence. The savoury soup is rather light on the other ingredients such as shallots. Hence, I could really taste the pure sweetness of the seafood in the broth. Slurped the soup to the last drop.<br>
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For $8, I got 4 <b>big prawns</b>. The meat is fresh and firm. Sumo Big Prawn Mee has also semi peeled the prawns, much to my convenience. There are also generous amounts of fresh<b> <i>la la </i>clams</b> which elevate the seafood flavours of the soup. </div>
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Just take note that the queues can get super long during peak hours, especially on weekends. According to social media sources, the queuing time can be up to 1 hour.<br>
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Although the prices are more premium than your usual bowl of prawn mee, you can trust that the ingredients are also more premium. The long queues proved that premium pricing is a <strike>feasible</strike> feastible idea in a hawker centre setting. Especially for the $25 lobster mee which you get 1 entire lobster + prawns + clams. So cheap and good. I can't wait to try it some day.<br>
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If you are a prawn mee lover, <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I strongly recommend you to make the journey to the North to try Sumo Big Prawn Mee</span><span style="background-color: rgba(255, 255, 255, 0);"> regardless of where you stay. </span>It's definitely not your usual prawn mee.<br>
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Address: Blk 628 Hawker centre Ang Mo Kio Avenue 4 #01-72 Singapore 560628</div>
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Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-76398824540471828682016-10-09T12:40:00.000+08:002016-10-09T12:40:52.483+08:00Kushin Bo (Suntec City)<div class="separator" style="clear: both;">
I love buffets but I think buffet restaurants love me more. It's not my fault that I was born with a non-expandable belly which makes me the ideal customer who contribute the fat profit margins to buffet restaurants. Still, it didn't stopped me from going to Kuishin Bo which I have been waiting to try for the longest time.</div>
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I was awed by the huge variety offered by Kuishin Bo. Fried tempura prawn, soft shell crab, gyozas, fish, fresh seafood such as prawns, scallops, mussels, assorted sushi, handrolls, yakiniku, paper hotpots, ramen, soba, udon, chawanmushi, soups etc.. Not to mention the desserts section which is equivalently amazing with its extensive range of cakes, puddings, mochis, konnyaku jelly, icecream (both soft serve and hard serve). To top it off, a chocolate fondue fountain! </div>
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<tr><td class="tr-caption" style="text-align: center;">Fresh and juicy assorted sashimi - My most favourite part of the buffet</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh seafood </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Paper hotpot - Not as good as I hoped for</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ramen - You can give this a miss.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Self serve your soft serve</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Surprisingly a very good intense lava cake</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Milo is available. But it's a trap to make you feel full</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWHQheS1bGBQC41-xEFiAj9eH9wCF3nLkirLkkRHAwJVgdd8-CF5rV7zle3WHkdlJUq507es_XmTw0FpXYOadr0mLdOp8T2mNBwLQy22xQ5pUdt4IpKk5-g9hrl-KeRZU8AbaW_NAyVDt/s640/blogger-image--1046020041.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There's a washing facility in-house. So convenient!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>n</i>th round</td></tr>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHqq7J1R0B__Qg6sthBVUUhuplY2btk0GE4g7oyNwuuIM-rTFSkWiC3ZvDTM7wUOv8FBtF2HT07eivN7oKdN2Mhs5NsZBopmIwbO7HozKI6AzTApmVpaY_yV3NXWHiKUjTCqJh3d8Lw1a/s640/blogger-image--1557142809.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Die die also want to fill up all the 9 slots - The puddings are better than the cakes in my opinion.</td></tr>
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For just <b>$38.90++</b> during weekend lunch, you get a quality unlimited buffet. I like that the seafood and sashimi is fresh. Kuishin Bo Suntec City is also currently running a promotion where 2 adults and 1 child can dine for <b>$84++</b>. Good idea for family sunday brunches.Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-20600348503908522832016-07-23T21:16:00.001+08:002016-07-23T23:05:07.120+08:00Singapore Favourite Food Village 2016 : What to eat<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eO4Wrw76Wz9HJlKoTwHpOcZihy-ITikPr_3IyNenCH4zRIChjd_f3QhZtu00742d25Zjm-Jr8uiUYKwKhl6YwmPploBWky8wtTnTAhVhRh4EDGdClXervZ2kuO_zsYTdn7yttnNx7mY/s640/blogger-image--2038312804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eO4Wrw76Wz9HJlKoTwHpOcZihy-ITikPr_3IyNenCH4zRIChjd_f3QhZtu00742d25Zjm-Jr8uiUYKwKhl6YwmPploBWky8wtTnTAhVhRh4EDGdClXervZ2kuO_zsYTdn7yttnNx7mY/s640/blogger-image--2038312804.jpg"></span></a></div>
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<span style="font-family: inherit;">Recently, the Singapore food scene has a seen a lot of fussing and buzzing. Besides the first Michelin awards which has its fair share of fuss and buzz, the Singapore food festival is also ongoing till end of July. I'm usually not a fad person but it's hard to ignore them. One of the highlights of the Singapore Food Festival is the <b>Singapore Favourite Food Village </b>which is held from 22 July 2016 till 31 July 2016. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Featuring over 20 culinary partners, it features our traditional favourites and their modern interpretations. Think seafood LAKSAgna, Salted egg yolk prata, Chilli crab prata, Pulut Hitam Matcha dirt cake, Gula Melaka ice-cream etc.</span></span><br>
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<span style="font-family: inherit;"><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Held in a temporary site, the Singapore Favourite Food Village is a short walk from the Bugis Mrt station (take exit A). </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">My passion for food was undeterred by the rain (ok slight drizzle actually) on Friday night. </span></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">Our little bellies could only eat 5 out of the 20 stalls. While you are judging, here's the 5:</span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b>1) Salted egg yolk <strike>turnip pudding</strike> chai tow kway (or fried carrot cake) -$6</b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">This salted egg version only adds to the recent identity crisis that our favourite Singaporean food has been going through. First called a carrot cake (when it's neither a carrot nor a cake), and then called a turnip pudding by Michelin recently. Now it's being modified with salted egg yolk. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">I like this modified version more! The carrot cake is fried using the usual chicken eggs and then topped with generous salted egg yolk sauce. Surprisingly, the rich and briny salted egg yolk paired perfectly with the fragrant fried carrot cake with a tinge of sweetness. A must try!</span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b>2) Crackling roast pork - $12.90 for set with side and salad</b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0QTsl9puIIt13J9W9TwIa_ZlBB3nzGupxGzaFklNKUl0M5DXD71sTboL4HTeexc6f3_G2F8Xb3wNNj1qtYEiC06vDmcwqptpcI-ieQBStIlXl_TzqsOArVfllY1Mt_bHvVy75DSLe3Q/s640/blogger-image--1665779926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0QTsl9puIIt13J9W9TwIa_ZlBB3nzGupxGzaFklNKUl0M5DXD71sTboL4HTeexc6f3_G2F8Xb3wNNj1qtYEiC06vDmcwqptpcI-ieQBStIlXl_TzqsOArVfllY1Mt_bHvVy75DSLe3Q/s640/blogger-image--1665779926.jpg"></a></b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWC71FbG5hi8dSK7vl7SDA86QPlrNZxdlNIOxMG2JQ04lQLZXjNvLpXg3ravg0zUW9w-krjm8Ajwq1ZrwzA8ROz1A8gcixnUPnHusi-fmV42raMPLV2Cd8-5uxOM5PCMxeatmH1TRrfc/s640/blogger-image--398866012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWC71FbG5hi8dSK7vl7SDA86QPlrNZxdlNIOxMG2JQ04lQLZXjNvLpXg3ravg0zUW9w-krjm8Ajwq1ZrwzA8ROz1A8gcixnUPnHusi-fmV42raMPLV2Cd8-5uxOM5PCMxeatmH1TRrfc/s640/blogger-image--398866012.jpg"></a></b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">This skin of this roast pork is roasted till it is very crispy and indeed crackles in the mouth. Other than that, I think it will taste better if served hotter. There's apple sauce or mustard sauce available to pair the roast pork. Be careful with the mustard sauce which is rather stinging. Try pairing with the sweet apple sauce. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b>3) Wei Yi Laksa - $5</b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpVSDdw1gW3bOSVWJFyqnogxnfecm36E0dCx7-bOX6d27bPkdemIHolBQnezXyrN_hrE0E_DjjIUkeEPxzW7zEasvb6dL-jhOara2rKQ4Cdg98KsD39w0QMAgK1jqeFNO2xZ_M9ZGfXM/s640/blogger-image-1850392765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpVSDdw1gW3bOSVWJFyqnogxnfecm36E0dCx7-bOX6d27bPkdemIHolBQnezXyrN_hrE0E_DjjIUkeEPxzW7zEasvb6dL-jhOara2rKQ4Cdg98KsD39w0QMAgK1jqeFNO2xZ_M9ZGfXM/s640/blogger-image-1850392765.jpg"></a></b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">Wei Yi means "The Only One" and also a very famous laksa stall in Tanglin Halt. Which I've never tried because I am a lazy Eastie foodie who doesn't do the Journey to the West. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">To me, Laksa is all about the golden ratio of coconut milk to spices (shallots, candlenut, lemongrass, dried chillies, shrimp paste). I find Wei Yi's ratio leaning towards more coconut milk. I suspect it lacked one of the spices, making the taste a little underwhelming. But I can't tell which spice is it. Can anyone let me know? </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">Tip: remember to stir the laksa first so that the flavours are mixed better. Even though it's not perfect, it's a very good bowl of laksa chocked with much tau pok, prawns, fish cakes. One of the best stalls at Singapore Favourite Food Village. </span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b>4) Churros </b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrQmsEXb4IOcT-2nufAJZmQxD5kvwj9dlg5_xg3yNf1vtvIe12f9wOvAoeltiRRTdXLPh3K0vG-ItPUb-xoT5kfeEOm1NAxTzMs5Y74PCyrVT7yttTpkWE69q-plUhtgXjZRotZNvofY/s640/blogger-image--357934796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrQmsEXb4IOcT-2nufAJZmQxD5kvwj9dlg5_xg3yNf1vtvIe12f9wOvAoeltiRRTdXLPh3K0vG-ItPUb-xoT5kfeEOm1NAxTzMs5Y74PCyrVT7yttTpkWE69q-plUhtgXjZRotZNvofY/s640/blogger-image--357934796.jpg"></a></b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">This is embarrassing.. My unadventurous friend bought for us the chocolate version instead of the <i>ondeh-ondeh</i> version. Yes an <i>ondeh-ondeh</i> churros they have! Anyway, the churros was wondrously crispy deep fried dough that's topped with a crackle-thin crust of sugar. Very nice with the warm chocolate. You won't regret trying!</span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b>5) Sea salt Hokkaido milk soft serve -$4 </b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZXxqVjKXJYbv-rNb4GUsPkXif5SY_h25mhbT4CVHboCa3TzGaES9FA_NC0au3vtirWceocECFumKvfy5N8pva58OMCJ5W-36qxeGDrPkz2Ksr9cUzOgdePMpTqBE86z5VFI-Lw348Bg/s640/blogger-image--2064668670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZXxqVjKXJYbv-rNb4GUsPkXif5SY_h25mhbT4CVHboCa3TzGaES9FA_NC0au3vtirWceocECFumKvfy5N8pva58OMCJ5W-36qxeGDrPkz2Ksr9cUzOgdePMpTqBE86z5VFI-Lw348Bg/s640/blogger-image--2064668670.jpg"></a></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">Before leaving, end off with this rich creamy milky soft serve. </span></div>
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<span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto;">I'll recommend you to </span><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">upgrade to an Instagram-worthy version (biscuit cone plus candy floss) for a small price.</span></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><b>6) Extra - Old Chang Kee Rendang Puff - $1.80</b></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJk6AziPRybtVSZSLxalhrw6vrvz30wnUbBlt-Waack554V0dGOpgNLYAT_wMxA2XDmpFYOQ-sk1n6nn92hXfIxZpAEy0pXl09BIML8_ELAoFZobPl3S8RXONm4yK9omRbjmVnqV-WdjY/s640/blogger-image--477315510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJk6AziPRybtVSZSLxalhrw6vrvz30wnUbBlt-Waack554V0dGOpgNLYAT_wMxA2XDmpFYOQ-sk1n6nn92hXfIxZpAEy0pXl09BIML8_ELAoFZobPl3S8RXONm4yK9omRbjmVnqV-WdjY/s640/blogger-image--477315510.jpg"></a></span></div>
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<span style="-webkit-text-size-adjust: auto; font-family: inherit;">Old Chang was located outside the tent area. Not sure why. Anyway they have a new Rendang curry pok which is really good other than the weird green crust colouring. It is more inclined towards tangy tones. </span></div>
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<span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto;">The Singapore Favourite Food Village is on till 31 July 2016. Admission is free. Food is not free. </span><span style="background-color: rgba(255 , 255 , 255 , 0);">Only 1 week left so </span><i style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">chop chop curry pok.</i><span style="background-color: rgba(255 , 255 , 255 , 0);"> </span></span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5766132635316219188.post-81666094191030957792016-06-19T19:43:00.000+08:002016-06-19T19:52:24.902+08:00Chocolate Origin<div class="separator" style="clear: both;">
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A few years ago, I made a <a href="http://weekendeatwhatsg.blogspot.com/2014/06/chocolate-origin.html">public love declaration (click here)</a> for Chocolate Origin's Cuppa Lava Cake. </div>
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Some said it smelled like an awkward teenage love story. But really, it changed my life. </div>
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Recently, I was invited by Chocolate Origin to try their new dark chocolate <i>gelato</i> and latte art session, together with the other existing cakes. </div>
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One does not get invited to a chocolate feast party every other day. Especially when it's from Chocolate Origin. Unless one is certifiably insane, one does not reject it. So off I went with great anticipation.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfC00PqSEoviXgu6wTEsC7Q046b0hI85F6XzqQ-ISyccOvAeB3rmrzBACQw_m_uNadIkG4sqsnty8imaRmvnYwcwOiNOqUjH_CI3aNmASioXp2V36SZWRiZWHH2_qayaXWktl1g_K4s6E/s640/blogger-image--1701071653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfC00PqSEoviXgu6wTEsC7Q046b0hI85F6XzqQ-ISyccOvAeB3rmrzBACQw_m_uNadIkG4sqsnty8imaRmvnYwcwOiNOqUjH_CI3aNmASioXp2V36SZWRiZWHH2_qayaXWktl1g_K4s6E/s640/blogger-image--1701071653.jpg"></a><br>
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I was given a moment with my old love - the <b>Cuppa Lava Cake</b>. The airy moist chocolate sponge and luscious chocolatey intense lava goodness still had me swooned over. Yes.. yes and yes! It's still that warm fuzzy ecstatic feeling. As I dug deeper, however, the vanilla ice-cream that I used to be familiar with seemed to have grown colder (pun intended) - Cold and hard, literally. Likened to a lover who was warm on the outside but cold and stranger on the inside.<br>
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I'm going to ignore that slight sign of trouble for the moment and turn to the <b>Original Chocolate Cake.</b> For the love of food, it is the best-chocolate-cake-ever. That ratio of mousse vs sponge, and that ratio of chocolatey bitterness vs sweetness... golden, perfect, mind boggling and amazing. Washed down with its liquid equivalent - <b>Iced Chocolate Shake</b>.<br>
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It's chocolate at its best.<br>
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Apart from the rich cakes and gelato that you can indulge in, Chocolate Origin also offers coffee made from the finest Arabica coffee beans from Latin America. The Arabica beans, known for their distinctive aroma and exquisitely smooth texture, form a perfect marriage with Chocolate Origin’s cakes and gelato. They are looking into organising latte art sessions where you can show off your inner barista.<br>
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I was a little restless as the star, <b>Dark Chocolate Gelato</b>, hasn't made its appearance as the night goes by. After all, we all know the law of anticipation which increases invariably as time ticks on. They do know how to play this game.<br>
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Finally.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xCf6gUZ__DB0bovl4ySsx4nwoEhGL1KwgB7eKAefu3uPZ7hnnVHUZEVTwYRG51-1ZFbkB22cavhZfWaZlg-724zAMWGA4Nq5IozFIiV5E_0PJJf7KmHACOCcyeCslMwYyHdNx3lZNdY/s640/blogger-image-917810456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xCf6gUZ__DB0bovl4ySsx4nwoEhGL1KwgB7eKAefu3uPZ7hnnVHUZEVTwYRG51-1ZFbkB22cavhZfWaZlg-724zAMWGA4Nq5IozFIiV5E_0PJJf7KmHACOCcyeCslMwYyHdNx3lZNdY/s640/blogger-image-917810456.jpg"></a><br>
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It was love at first bite.<br>
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For a moment, it felt like a guilty betrayal towards Cuppa Lava Cake. My mind and heart were pretty much out of control. They were right about this one. It's richly divine, intense and effortlessly smooth. Made with Belgian chocolate, it's not overly sweet and tastes how chocolate should be - bittersweet. According to Chocolate Origin, it was a five year work-in-progress, from curating the perfect Belgian premium chocolate, the right gelato-making machine (from Italy, the birthplace of gelatos), tweaking, testing, tweaking, testing.<br>
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$4.50 a scoop, and $12.50 a pint which is cheaper than Haagen. Give me the pint.<br>
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In conclusion, this place is dangerous and a slippery slope to diabetics and heart problems. Chocolate Origin does what it sets out to do - steal my heart at the first bite. There is no stopping. It never will.<br>
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<br>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-10072001906536878552016-06-12T12:02:00.002+08:002016-06-12T12:12:37.168+08:00Bangkok Priorities<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjlcht_4uW99gm4Vg3a6J7aHL-TGaXtWfZKrfIOCxIWx_6x6A8UUlhVK04kay8iYCt527YajIqGPZam4aTYBWU6ZtACNV3NwPrIMUoNf2xRCWkP8nbvSZCy4TxvfGhaiTBts8g-fwe1s/s640/blogger-image-345140612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjlcht_4uW99gm4Vg3a6J7aHL-TGaXtWfZKrfIOCxIWx_6x6A8UUlhVK04kay8iYCt527YajIqGPZam4aTYBWU6ZtACNV3NwPrIMUoNf2xRCWkP8nbvSZCy4TxvfGhaiTBts8g-fwe1s/s640/blogger-image-345140612.jpg" /></a></div>
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I think I’ll never be sick of Bangkok. The problem with <strike>Bangkok</strike> me is that I am always there on short visits. And I try to do too many things in that 2 or 3 days there. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Due to the limited resources (i.e. stomach capacity and time), it is crucial for me to prioritize the food that I want to eat. On my </span><strike style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">recent</strike><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> last trip to Bangkok, these were some of the places that I ate at. It's going to be my to-eat list going forward, sorted by priority level. </span><br />
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<b><span style="color: red;">(A) High priority</span></b><br />
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<b>1.<span class="Apple-tab-span" style="white-space: pre;"> </span>After You - Shibuya honey toast</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRhyrx9lH4e8VTYgOwjaZlpWkDvK4TUYPqFtnR31sJgouynlWzr3S1JHC8KzHUAqvr_B4j8KHq_aLVBS_JN_N6uokHVK5V1oW7CHbZsaAXp3NSM0qCWmYBVxwIXZyboT50fUrBE_bPlQ/s640/blogger-image-2044682183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRhyrx9lH4e8VTYgOwjaZlpWkDvK4TUYPqFtnR31sJgouynlWzr3S1JHC8KzHUAqvr_B4j8KHq_aLVBS_JN_N6uokHVK5V1oW7CHbZsaAXp3NSM0qCWmYBVxwIXZyboT50fUrBE_bPlQ/s640/blogger-image-2044682183.jpg" /></a></div>
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I think the picture says it all about the famous Shibuya honey toast. But I will still elaborate. The warm and lightly buttered toasted toast is airy on the inside and crispy on the outside. It is accompanied by smooth vanilla ice-cream. When drizzled with the honey, the combination is equivalent to fireworks in the mouth. Even my friends who hate sweet stuff love this.<br />
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I’ve not personally tried the other varieties that After You have but according to my research, don’t bother with other varieties. This is the real bomb.<br />
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Tip: Go during odd timings like dinner time when there is a shorter queue.<br />
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<b>2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Ban Khun Mae</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y-urlXQ3Y2Id5K-PZrZokobivJvF-6E6ziBUjHKqSOK4rUVrjxHcbeyImxE5lWkoDTynYS4HFkHOeLxbtBQuzSFwBWJ2vkV6d-ExqNsLvyBqKJXRz9ZSrWbzlB2WrYnA_kv3xJ1_L4Y/s640/blogger-image--1101664736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y-urlXQ3Y2Id5K-PZrZokobivJvF-6E6ziBUjHKqSOK4rUVrjxHcbeyImxE5lWkoDTynYS4HFkHOeLxbtBQuzSFwBWJ2vkV6d-ExqNsLvyBqKJXRz9ZSrWbzlB2WrYnA_kv3xJ1_L4Y/s640/blogger-image--1101664736.jpg" /></a></div>
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This is a one-stop place for all my favourite Thai dishes – Phad Thai, Basil chicken, Pandan chicken, spring rolls. I also tried the Tom Yam but didn't include it in the photo above as the photo turned out blurred. Going to Ban Khun Mae feels like going home. Because the food is hearty and taste like home-cooked dishes. And also because a lot of Singaporeans eat there too. Ban Khun Mae has really nice Red Ruby (water chestnuts) and Mango sticky rice too. This is a place to come if you are like clean and simple flavours with not too much experimentation or embellishment.</div>
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<b>3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Coconut ice-cream at Chatuchak</b><br />
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Nothing beats refreshing coconut ice-cream + coconut water on a sweltering hot day at Chatuchak. There are several stores selling this but we got the one that came with a flag.<br />
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<b>4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Som Tum Nua</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWZnU5crLwFVwCtt33KpsuLwYt96K3X4f8HAyO5dlC1ddGN-NalPHrP5ugc_-0U6Kcg4cMZTpqmNLpWEWDW2n4nzllTiHlG1B7XXbX3KBzgkzwtnyTfTNLATSXJ3yacSob4_7MxabnAw/s640/blogger-image-1412627558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghWZnU5crLwFVwCtt33KpsuLwYt96K3X4f8HAyO5dlC1ddGN-NalPHrP5ugc_-0U6Kcg4cMZTpqmNLpWEWDW2n4nzllTiHlG1B7XXbX3KBzgkzwtnyTfTNLATSXJ3yacSob4_7MxabnAw/s640/blogger-image-1412627558.jpg" /></a></div>
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The speciality is supposedly the Som Tum (papaya salad). But I love the fried chicken more. A perfect amalgamation of crispy texture and tasty flavour. A must order.<br />
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<b>5.<span class="Apple-tab-span" style="white-space: pre;"> </span>Out of the world fried chicken</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgc2zV-yeiP7vD7hQBPtNWqzy1GhpgHUSbUgRwpRI_pXxNHSSgqsBwCexFMqF5PmVmEJMlWnRYoeoA6-i_ieDepsfZVrzaFzg7Hke6lkLrLkxMGwENWZ2-KfBO_-LgFe_loJOMH7Yd7Gk/s640/blogger-image-1199194043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgc2zV-yeiP7vD7hQBPtNWqzy1GhpgHUSbUgRwpRI_pXxNHSSgqsBwCexFMqF5PmVmEJMlWnRYoeoA6-i_ieDepsfZVrzaFzg7Hke6lkLrLkxMGwENWZ2-KfBO_-LgFe_loJOMH7Yd7Gk/s640/blogger-image-1199194043.jpg" /></a></div>
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Somehow the Thais just know how to cook really delicious fried chicken (or Gai Tod as they call it). Especially the ones at the streetside stalls (outside Central World). There is something in the marinade that makes it special and irresistible. I wouldn't be surprised to know if the marinade is a complicated concoction of a wide variety of herbs and spices. Southeast Asian food is famous for that, thanks to the easy access to various spices in the region. Unlike the American or Korean versions, the crispy skin is thinner and I think this allows the spices to be better absorbed by the tender meat underneath.<br />
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I call it my "out of the world" fried chicken because that's how AroiMakMak.com described it. You have to try it yourself to know exactly what we are talking about.<br />
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<b>6.<span class="Apple-tab-span" style="white-space: pre;"> </span>BAKE cheese tart</b></div>
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Best cheese tart ever. Within the crackly crust contains creamy and smooth cheese.</div>
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OK when I was there during my last trip, BAKE has not arrived in Singapore. But if you are in Bangkok, why not? Since the queue is much shorter, it only makes sense to eat in Bangkok.<br />
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<b>7.<span class="Apple-tab-span" style="white-space: pre;"> </span>Smooth Curry</b></div>
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Located in Plaza Athenee, a 5 star hotel, this is a hidden gem. The set lunch comprising of 4 courses is only THB 666 (~S$25). Among the 2 of us, we had 8 different dishes to share - crab sausage, prawn spring rolls, Tom Kha Gai (spicy and sour coconut soup with chicken), Tom Yum Goong (spicy and sour lemongrass soup with shrimps), beef tenderloin with sweet basil and green chili, red curry with chicken and coconut, red ruby and mango sticky rice. The food is top notch and exquisite.<br />
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The place is super quiet, offering an elegant reprieve while being right in the middle of the hustle and bustle of the city. We were the only ones there during lunch (I think it's more busy during dinner). Highly recommended to bring your secret lover here.<br />
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<b>8.<span class="Apple-tab-span" style="white-space: pre;"> </span>Mango Tree</b><b><br /></b>
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Mango tree is located in transit area of Survarnabhumi airport. It is my to-go whenever I need a meal at the airport. And if I still can't get enough of Thai food before flying home. The green curry is sumptuous and chockfull of chicken meat, best drizzled on a bowl of jasmine rice. The Phad Thai is coated with a perfect mix of sweet and savoury sauce.<br />
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<b><span style="color: #e06666;">(B) Medium priority</span></b><br />
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<b>1.<span class="Apple-tab-span" style="white-space: pre;"> </span>T&K Seafood</b></div>
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This place is in Chinatown and very easy to find. The lazy us had the curry crab (peeled version) and a steamed fish. The curry crab was disappointing. It might be because it was peeled and so there was not much kick. The steamed fish was ridiculously cheap and we loved it.<br />
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<b>2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Raan Jay Fai</b></div>
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We came here for the famous Drunken noodles which every blogger has recommended. I have no idea why the noodles are called drunken when there is no alcohol in it. It's mainly stir fried flat noodles with lots of seafood. The chef is Raan Jay Fai and she cooks her food over charcoal, giving the food an unmistakable wok-hei. The drunken noodles were great and spicy. The seafood were in abundance and fresh. But it is very expensive (THB 400 or ~S$15). OMG. The place is very popular at night but Madam Raan Jay Fai cooks each dish individually. (Seriouslyyy). Which meant we had to waittttt.. I think we waited for almost 2 hours. OMG. While the drunken noodles were awesome, I don't think I will be back unless I have a lot of time.<br />
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This place is a victim of its own success, unfortunately.<br />
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<b>3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Mango sticky rice (Mae-varee)</b></div>
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Mae-Varee was top search result when I googled "Best Mango sticky rice". Hmm.. Mae-Varee is great and the mangoes are sweet not sour. Which is what you should be getting in Bangkok as the Thais usually use a special type of mango called nam-dokmai (flower nectar mango). I can't really tell how Mae-Varee is better than the rest of the mango sticky rice which you get at any part of Bangkok. They are same same and not different to me.<br />
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We trekked specially to Sukhumvit Soi 38 for it. Apparently, according to our pre-trip research, there is supposedly very good street food there. However, we found there aren't many stalls there and it was quite boring for us.<br />
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<b>4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Coffee Beans by Dao</b><br />
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Coffee Beans by Dao has several outlets. We had the yam cake which was had a thick smooth layer of yam paste atop fluffy moist cream cake. Don't mind going back to try other cakes.</div>
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<b>5.<span class="Apple-tab-span" style="white-space: pre;"> </span>The Deck</b></div>
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The Deck is situated right opposite the Wat Arun across the river. We went there specially to get a night view of the glittering Wat Arun. Unfortunately, the Wat Arun lights were spoilt that night. Otherwise, it would be a perfect ambient place for some drinks.<br />
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<b>6.<span class="Apple-tab-span" style="white-space: pre;"> </span>55 Pochana</b></div>
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It was of some comfort to us knowing that we were the only foreigners in this late night supper place in Sukhumvit. Which means we probably are eating the real Thai food. We were there for "dinnpper" (dinner + supper) so the famished us ordered more than 1 dish. I can't remember what was the name of the dish on the top left. I think it was some vegetable + vermicelli. The top right was a spicy crispy duck + crispy basil dish. The thin slices of duck were flavorful and very spicy, and tastes rather interesting with the fragrant crispy basil leaves. The Tom yam was a bottomless bowl of seafood and also very spicy.<br />
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If you can't handle spicy food, don't come. This place is not for amateurs.</div>
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We couldn't finish everything. It's wiser to just order two dishes in the future. The food is also too oily for me and I will request them to go easy on the oil next time.<br />
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<b>7.<span class="Apple-tab-span" style="white-space: pre;"> </span>Nara Thai</b></div>
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As we could not afford the Nara Thai in Singapore, we can only eat the original version at cheaper prices in Thailand. Pad Thai, Basil chicken and Tom Yum Goong get our thumbs up. </div>
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8. A&W - Root beer + curly fries</b></div>
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Yea...Because we all missed our childhood comfort food. </div>
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<b>(C) No priority (won’t be back)</b></div>
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1.<span class="Apple-tab-span" style="white-space: pre;"> </span>MK steamboat</b></div>
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MK is supposed to be a famous Thai steamboat. Hmm not sure what is the hype about. I mean the roast duck was not bad, tender meat, but not out of the world. The steamboat was quite a letdown.</div>
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2.<span class="Apple-tab-span" style="white-space: pre;"> </span>P Aor Tom Yum Goong</b></div>
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This was supposed to be the best Tom Yum Goong in Bangkok. We were disappointed that it was served not hot, and that the prawns were not fresh. This is also the first non-spicy Tom Yum that I ate. Without drinking water.</div>
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3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Thip Samai Phad Thai</b></div>
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Supposedly the best Phad Thai. Not served hot. I prefer my food to be served hot and piping. It is tasty but I think it is comparable to other restaurants. Not worth the hassle to travel (it's not really in central Bangkok) and queue for it.</div>
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4. Roast Cafe</b></div>
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Another "must-try" from our pre-trip research. Hmmm so so and the dish was killed by the balsamic sauce which I hate most. Seriously balsamic sauce is like waste water. How can anyone serve waste water? If you want to serve waste water, you should disclose in your menu.</div>
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So there you have it. My two <strike>cent</strike> baht worth of where my priorities are. You're welcome. Now I can’t wait to go back to Bangkok again.. to eat.. repeat. </div>
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Anonymoushttp://www.blogger.com/profile/14887777727454984402noreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-88389520149293492862016-06-05T18:11:00.001+08:002016-06-10T07:34:53.825+08:00Tambuah Mas<div>
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I can't believe that I haven't talked about Tambuah Mas. It's easily in my top most favourite and my to-go whenever I need my fix of comfort food. Recently I went there and over-ordered and almost died from over-eating. I thought it would be a good opportunity to introduce most of the dishes in this post.<br />
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<b>Tahu Telor, Beef rendang ($9.50), Chicken satay ($9)</b> - I never leave this place without ordering the Tahu Telor. This is fried tofu with fragrant egg floss. It's crispy on the outside and soft on the inside, a can't-go-wrong texture. But the key was the generous sweet soy dark sauce which is an Indonesian special. The Beef rendang and chicken satay are also not too bad but there's no X-factor.</div>
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<b>Ikan Pepes ($7.50), Udang Belado ($11.50)</b> - Another dish that I always order is Ikan Pepes which is actually otah. But the otah is made of sea bass not the usual mackerel. I can't tell the difference between sea bass and mackerel but it doesn't matter. Because Tambuah Mas' otah is like heaven - aromatic and melts in the mouth. The prawns were ok but not fantastic.</div>
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<b>Es Chendol Kacang, Es Delima</b> - </div>
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And the chendol is like the most amazing ever. As a Singaporean with unbiased judgement, I declare the Indonesians make better chendol than the Malaysians. A good chendol is one which is well balanced with coconut milk and Gula Melaka (palm sugar) and the perfect ratio is found at Tambuah Mas. On the other hand, <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">the Es Delima which is water chestnuts is too sweet for me.</span></div>
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Address: Paragon #B1-44</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-2473336066745971592016-01-17T14:09:00.001+08:002016-01-24T19:13:30.869+08:00The Snacks of Bangkok<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpU6QKcojBqI6OtAyK7Y6TVMCQxqJgO9_wY0riV3vjDL6l3EEOTGeEzfEbDvDedeebuMdhfEBP8V4pW59e8K7xzY0hdvQ43o7FqlVnbhqhmx008ugZqjcdBdS4Hz6dFKx9rGXtz7oJ4M/s640/blogger-image-980982311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpU6QKcojBqI6OtAyK7Y6TVMCQxqJgO9_wY0riV3vjDL6l3EEOTGeEzfEbDvDedeebuMdhfEBP8V4pW59e8K7xzY0hdvQ43o7FqlVnbhqhmx008ugZqjcdBdS4Hz6dFKx9rGXtz7oJ4M/s640/blogger-image-980982311.jpg"></a></div><br></div>So I went to Bangkok last month for a short holiday and before it becomes another one of my undocumented travels (like my Taiwan trip in Dec 2014), I thought I'll better write it down before I forget everything.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Basically I put away the weighing machine and turned on the feasting machine. Of course I didn't eat all day. When I'm not eating, I'll be shopping for snacks to bring home. A list of my favourite snacks:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>1. Cuttlefish snacks - blue, red, orange, in order of increasing spiciness (Big C)</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">My favourite is actually the blue one. Don't judge. Its level of spiciness is more acceptable by my taste buds. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>2. Mama Tom Yam Goong instant noodles (Big C)</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This is supposedly one of the top ten instant noodles in the world. I find the taste a bit underwhelming despite using all the sauce and mix. Nevertheless, still not too bad compared to other brands I had.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>3. Thai Milk Tea (Big C)</b> </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Requires no introduction. It's way cheaper in Thailand.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>4. Koh Kae Peanuts shrimp flavour (Big C)</b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Was trying to find the Tom yam flavour in Big C but can't find. So I got the shrimp flavour to try. The peanuts are crunchy and coated with thin layer of shrimp flavored mix. Quite palatable and addictive.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>5. Pretz Tom Yam flavour (Big C)</b></div><div class="separator" style="clear: both;">Addictive mid day snack but some might find it overly seasoned. Might be bad for health but who cares..</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>6. 林真香 crispy thin pork biscuits</b></div><div class="separator" style="clear: both;"><b><br></b></div><div class="separator" style="clear: both;">I call them paper pork because they are as thin as paper. The pork meat is pressed and baked into a crackly and light texture. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><b>7. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">林真香 XO egg roll with pork floss - a must buy</span></b></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto;">Fragrant XO sauce fluffy pork floss is wrapped in a thin crackly egg roll. A simple snack that offers enjoyment in texture and taste.</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>8. Koh Kae Peanuts Tom Yum Flavour (Chatuchak Weekend Market)</b> </span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I was hunting this in Big C and every single convenience store. Lo and behold I found the Tom yum flavour at a Koh Kae speciality store in Chatuchak! Addictive and irresistible, I am amazed at the quality of the crunchy peanuts and how Tom Yum matches it so well.</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>9. Rice crackers crab curry and Tom Yam flavours (from airport)</b></span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">These lightweight rice crackers surely made me feel less guilty even if they are crab curry and Tom Yum. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-75655741594433993682016-01-17T11:29:00.001+08:002016-01-17T23:39:48.430+08:00The Clifford Pier<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8cHupWHrCi8QzXdUDFZ0Lk4kc-PJUfHPj8JO9MB0QQ1lFhBRfmAGn7H9I6pjgr_boFvfKHpjhqnjL0Pi1CdzVvJM2unW5dgFteH3EPQ_JiRxb1hhrn502Z8KiR2eBq7GFncVrOvW-64/s640/blogger-image--1759550081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8cHupWHrCi8QzXdUDFZ0Lk4kc-PJUfHPj8JO9MB0QQ1lFhBRfmAGn7H9I6pjgr_boFvfKHpjhqnjL0Pi1CdzVvJM2unW5dgFteH3EPQ_JiRxb1hhrn502Z8KiR2eBq7GFncVrOvW-64/s640/blogger-image--1759550081.jpg"></a></div><div><br></div>In the nineteenth century, it was a port that marked both the end and start of the journey of immigrants who sailed to seek new fortunes in Singapore. Fast forward to today,<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> the port was revamped to become a classy dining destination called the Clifford Pier. </span><div><div><br></div><div>With that provenance, local delicacies, naturally, take centre stage in the menu offered at the Clifford Pier. The menu<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> is mainly made of $15 laksas, chicken rice and other local hawker fare which you could get for less than one third of the price in a real hawker centre. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Which is also a reason why I have put on hold a visit to Clifford Pier for a long time. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">So this visit was made only due to a request by a friend whom I was supposed to treat.</span></div><div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Xl94ybsD3JO2VWj00Wmjsrwcdy3sxvpxO2AUyaXTslWZrSllEAnecX0p5aceAowGNEdOifhpMnSSgBZ4XKxFi23irWaz2iWZ7RvoTd6DPDJd7vzMdehrWLoByw8TBvuP6Y_i-Hw_jD0/s640/blogger-image-745692465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Xl94ybsD3JO2VWj00Wmjsrwcdy3sxvpxO2AUyaXTslWZrSllEAnecX0p5aceAowGNEdOifhpMnSSgBZ4XKxFi23irWaz2iWZ7RvoTd6DPDJd7vzMdehrWLoByw8TBvuP6Y_i-Hw_jD0/s640/blogger-image-745692465.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfNOog-t-8LvpTyAir2AH_X87ulOr2aK2LjIknJBVyG9-I7-pDIGKKRxUMl9DLeXFKijZhf81EawCEtOY93podslXwhBjEh3YEwtG4tEQu6zOIBL9CD_bKD6BLeWksoxG0zVPB6bViAU/s640/blogger-image--1371080799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfNOog-t-8LvpTyAir2AH_X87ulOr2aK2LjIknJBVyG9-I7-pDIGKKRxUMl9DLeXFKijZhf81EawCEtOY93podslXwhBjEh3YEwtG4tEQu6zOIBL9CD_bKD6BLeWksoxG0zVPB6bViAU/s640/blogger-image--1371080799.jpg"></a></div></div></div><div><br></div><div>Located on the ground floor of Fullerton Bay Hotel with high ceilings that gave the place its grandeur, the restaurant ambience was cosy and sophisticated without being intimidating. We were there on a weekday and most of the patrons were made up of the business crowd, tourists and occasionally the <i>tai tai</i>. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRWYJR_hx94sGCWjyioz6DMRa2tcg_hbKRF9A6LIaDtqEfVBIdZH5kLeMc0pzW5vbC0FlNdBFtA7PsR3dgFHAI72RzhNeB35D05uekb7zjAv1z29fSrL3mWaInMF9-BLLnCQsNS5iAzE/s640/blogger-image--477563848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRWYJR_hx94sGCWjyioz6DMRa2tcg_hbKRF9A6LIaDtqEfVBIdZH5kLeMc0pzW5vbC0FlNdBFtA7PsR3dgFHAI72RzhNeB35D05uekb7zjAv1z29fSrL3mWaInMF9-BLLnCQsNS5iAzE/s640/blogger-image--477563848.jpg"></a></div></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Complimentary appetizing crackers helped to soothe the agony of waiting for our food to arrive. </span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDuL5gF3WsSo3CzcMQ73IAKtXu2QdK7z9M6cCohWexodizyIb-aZz_kOtyWqrfJJv6L6YGkJCLDpGXSS4O8-rTJV3a9TNvhFvfcl3pZLxBiQElsHIYNxrxf6_6IGR3i_M-HPQlwc2Huw/s640/blogger-image--999691906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDuL5gF3WsSo3CzcMQ73IAKtXu2QdK7z9M6cCohWexodizyIb-aZz_kOtyWqrfJJv6L6YGkJCLDpGXSS4O8-rTJV3a9TNvhFvfcl3pZLxBiQElsHIYNxrxf6_6IGR3i_M-HPQlwc2Huw/s640/blogger-image--999691906.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">We took a two-course set lunch at $31 menu. Starters featured Kong Bak Bao, Satays, fried carrot cakes, rojak. We got the <b>fried carrot cake</b> which was surprisingly same same but different from the hawker centre version. The larger than usual carrot cake pieces were addictive and a burst of sweet and savory in every bite. I loved the full prawns that accompanied them. Give me this version anytime.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppxgIRDjd1J4E-OloXPuMUQRfuMkXb-lb-RIT6qQIvJ_Gc5B7oSgYNh16ZJOFpN7jf5Q9DaUY0oBsExEWfd1pL5EMvG7tcRwHzbm13Fb_p0PzYXE4T-kz_-pujBcZZqBwGHLpZZIAV48/s640/blogger-image-754990202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppxgIRDjd1J4E-OloXPuMUQRfuMkXb-lb-RIT6qQIvJ_Gc5B7oSgYNh16ZJOFpN7jf5Q9DaUY0oBsExEWfd1pL5EMvG7tcRwHzbm13Fb_p0PzYXE4T-kz_-pujBcZZqBwGHLpZZIAV48/s640/blogger-image-754990202.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9evHt1dwkdLLSikwS7oBn2bll6i_Clttch0OfwVm3JdOQoIkEqrB1KpxHNqaG6ssC-T0eCQoOqF6II6XXUrIFNBKjkH3Q51t9j9dYzHa1fixgAZAMw89swrqqUC6C24qyrXoT1HqBEe0/s640/blogger-image-911511571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9evHt1dwkdLLSikwS7oBn2bll6i_Clttch0OfwVm3JdOQoIkEqrB1KpxHNqaG6ssC-T0eCQoOqF6II6XXUrIFNBKjkH3Q51t9j9dYzHa1fixgAZAMw89swrqqUC6C24qyrXoT1HqBEe0/s640/blogger-image-911511571.jpg"></a></div><div class="separator" style="clear: both;"><br></div></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Instead of going for hawker cuisine for our mains, we got the <b>lobster roll</b> (+$15) <b> </b>and<b> the Porchetta </b>(+$19). Ironically, a very Singaporean thing to do. Luckily the lobster roll did not disappoint. The lobster meat was tasty and succulent in delicious mayo that filled a well toasted brioche bun. </span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">As for the Porchetta, just skip it.</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;">Service was very attentive without being intrusive. My friend accidentally watered a pot of hot water on me and the waiter dashed from nowhere to render assistance before I could recover from my shock. However, the same lightning speed cannot be said for the serving time. One bowl of Keropok is not enough to feed our impatience. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Overall, we largely enjoyed our experience dining at the Clifford Pier. It did certainly clear some of my bias of it being a touristy restaurant with the chi chi associated. I would say it's a decent place to bring a foreign friend to for some local food in a comfortable setting.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Address: 80 Collyer Quay, The Fullerton Bay Hotel, Singapore 049326</div></div></div></div></div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5766132635316219188.post-29376968070438241292016-01-10T15:53:00.001+08:002016-01-10T22:29:48.978+08:00I'm Kim Korean BBQ<div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZrwf4-Oex481vJAphWpNatX8Jjk_5JHIGPdan1xwS0VLJr1_M9bgZ_ol3sb5Sr5u6fPb8hA4_4hwo2fX6OKGVYuDSVTm5SurCPEJMTPkLR9NIdrcIM-7wi0yiPyYpqAxDVUnBv4hSaY/s640/blogger-image--897796803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZrwf4-Oex481vJAphWpNatX8Jjk_5JHIGPdan1xwS0VLJr1_M9bgZ_ol3sb5Sr5u6fPb8hA4_4hwo2fX6OKGVYuDSVTm5SurCPEJMTPkLR9NIdrcIM-7wi0yiPyYpqAxDVUnBv4hSaY/s640/blogger-image--897796803.jpg"></a></div><div class="separator" style="clear: both;"><br></div></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82ISOgQ7GtFFrXoeYGLfjs5NdPmmDYU58H42J1fxgoYGzDq3Cgj5fb6j10Jmluw85jgrTZi1v15F9YCP21E4WrOkEsCJNmGhkprDg1AClNfItmG9fTKPQWDeIZvI6XltcOQgCNJa8D9Y/s640/blogger-image-685917955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82ISOgQ7GtFFrXoeYGLfjs5NdPmmDYU58H42J1fxgoYGzDq3Cgj5fb6j10Jmluw85jgrTZi1v15F9YCP21E4WrOkEsCJNmGhkprDg1AClNfItmG9fTKPQWDeIZvI6XltcOQgCNJa8D9Y/s640/blogger-image-685917955.jpg"></a></div><div class="separator" style="clear: both;"><br></div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCOTSE877flJeFgwIlc7R9MqUcBY93O-wLrFtv62udLvRqujv7TUEWyuYrcWfSs8dCGJTjjgFyiHRhPtu-eG33Ww-AnO-wRF8b6q-ITW2nClBs-ZPG46gmHvQQCmZhySlFm1stS97b4A/s640/blogger-image--786793404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUCOTSE877flJeFgwIlc7R9MqUcBY93O-wLrFtv62udLvRqujv7TUEWyuYrcWfSs8dCGJTjjgFyiHRhPtu-eG33Ww-AnO-wRF8b6q-ITW2nClBs-ZPG46gmHvQQCmZhySlFm1stS97b4A/s640/blogger-image--786793404.jpg"></a></div><div class="separator" style="clear: both;"><br></div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLrB1SIlWo-A-QDVffIVwzA9vOmqFXkKu6mpiu41lWIx7LJUeaDp4M-WDz9LYXRSjn8ixbhEw0oPENCEwYewtrRUIG5i8l5QER3abEJhVRtGuSOrvPMBQm6SwNBtwjOXs5lmnuUtLBwI/s640/blogger-image-2077020531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLrB1SIlWo-A-QDVffIVwzA9vOmqFXkKu6mpiu41lWIx7LJUeaDp4M-WDz9LYXRSjn8ixbhEw0oPENCEwYewtrRUIG5i8l5QER3abEJhVRtGuSOrvPMBQm6SwNBtwjOXs5lmnuUtLBwI/s640/blogger-image-2077020531.jpg"></a></div><div class="separator" style="clear: both;"><br></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJNjMi1XBcSPlDt8wUuxMptt6WxR8Tvk-umHZ157k9Uu5GhyphenhyphenhhATAvY3FVgMHjRZguTF1ov6Dlmq5rQcFjZqZA4AnLpdz9846-IdIjzrrftllWDOpRNSAcffG1j-JiVdY7oehuj3ZvII/s640/blogger-image-1511397361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJNjMi1XBcSPlDt8wUuxMptt6WxR8Tvk-umHZ157k9Uu5GhyphenhyphenhhATAvY3FVgMHjRZguTF1ov6Dlmq5rQcFjZqZA4AnLpdz9846-IdIjzrrftllWDOpRNSAcffG1j-JiVdY7oehuj3ZvII/s640/blogger-image-1511397361.jpg"></a></div><div class="separator" style="clear: both;"><br></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTpnesrfkHbetIzXw46J0C2d29D0YJawFlBKV5WnZWV-akTHken8Cx14yqxsj7MGBkC9GHZhiB3lwpCJD_gnhVFiNd2pR8PJCqxqA9X1787wzvEyn5FO0hDIhwAk1HzQ2fPR9EZKXBIE/s640/blogger-image-971289200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTpnesrfkHbetIzXw46J0C2d29D0YJawFlBKV5WnZWV-akTHken8Cx14yqxsj7MGBkC9GHZhiB3lwpCJD_gnhVFiNd2pR8PJCqxqA9X1787wzvEyn5FO0hDIhwAk1HzQ2fPR9EZKXBIE/s640/blogger-image-971289200.jpg"></a></div><br></div>It's only the 2nd weekend of 2016 and the new year resolutions to eat clean were broken. All thanks to Kim. Located at the School of The Arts (SOTA), this place is popular with a young crowd for its pocket-friendly BBQ buffet priced at $29 after gst and service charge. <div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Arriving at I'm Kim without prior reservations meant a waiting time. </span>Just by standing outside, I already smell like a piece of barbeque meat on the grill. A bottle of Febreeze Fabric Refresher was placed at the cashier counter but no amounts can alleviate the lingering scent.</div><div><br></div><div>The place is a huge dining hall with separate tables. The atmosphere is rowdy and sizzling to the point that I thought the owners could just switch off the Korean pop MTVs showing on the TV screens since we can't hear them anyway. It's airconditioned but there are also ceiling fans to blow the choking smoke from the grills to your face. One can only seek respite by heading to the buffet counters more often. The buffet is self-help style which means it is more advantegeous to be seated closer to the buffet counters. </div><div><br></div><div>The variety is reasonable and there are beef, chicken, pork, seasoned or non-seasoned. After the first round of sample tasting of various meats, my target for the night was narrowed down to the <b>garlic/spicy</b> <b>marinated chicken</b>. The meat was tender and flavourful even if the cook was mediocre (aka me), unlike the pork collars which were tough and not so tasty. A range of cooked food such as Korean ginseng soups, rice cakes, complement the meats and act as appetizers while we were cooking the meat. We loved the sweet crunchy garlic-glazed "<b>irresistible Korean chicken wings</b>" which required some stalking of the kitchen staff in order to acquire as they always run out within seconds after each refill.</div><div><br></div><div>Enjoying a Korean BBQ requires mastering the art of cooking food before it's burnt. It's a great way for big groups to socialize. Bigbang was showing their dance moves in an MV. In an interesting comparison, a group of four middle-aged uncles, sitting next to the TV, were waiting for one of their "bros" to arrive before they start the BBQ. The bro code is abided even if the clock is ticking (the buffet has a time limit of 1.5 hours). <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This place has no age limit. The only limit is one's stomach's ability to eat all you can within 1.5 hours.</span></div><div><br></div><div>Address: 1 Zubir Said Drive Singapore 227968</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-38235444155773787452015-12-26T10:11:00.001+08:002015-12-26T15:26:32.639+08:00Alive Not Dead & The Black SwanI woke up 5 months ago and suffered a serious case of writer's block which was beyond the capability of any prescription. While the blog took a break, my stomach never relented during the 5 months... The passion for eating never ceases. With the festive feasting came the mood to write again. I hope this bout of inspiration will last a while. <div><br></div><div>The Black Swan would be apt to mark the occurrence of this post. It's not as if the Art Deco style of the place was not enough to impress me, I had the <b>Black Swan burger </b> which was one of the best that I've eaten so far. The patty was well seasoned and so soft that it melts in the mouth with the cheddar cheese and runny egg. Even the lightly buttered toasted buns which were crisped on one side and pillowy on the other were heaven on their own. I would have gobbled the burger as a whole if not for my petite mouth. The candied bacon was well caramelized and crispy. Everything was perfect at the Black Swan, from the food to the service. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPG0pfBSTgNhfEtnsWnYCoMwdced4YwaSoB2T45VZKMevF_1dBuUKT6WXM-Qqn2HYi_x-j2_DdIOxXSXxQFkjI8gGkzSjWB96RkAzwcfgFveCbVms-P0EUdFpzihl_Q_bwzTtM5j11zs/s640/blogger-image-1464711792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPG0pfBSTgNhfEtnsWnYCoMwdced4YwaSoB2T45VZKMevF_1dBuUKT6WXM-Qqn2HYi_x-j2_DdIOxXSXxQFkjI8gGkzSjWB96RkAzwcfgFveCbVms-P0EUdFpzihl_Q_bwzTtM5j11zs/s640/blogger-image-1464711792.jpg"></a></div><br></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5766132635316219188.post-40382307857370173022015-07-05T03:00:00.000+08:002015-07-05T03:17:00.849+08:00Gastrosmiths<span style="font-family: inherit;">Gastrosmiths stated on its website that it serves <i>globally inspired comfort food</i>. I believe that is equivalent to fusion. Fusion means caution for me as it can either turn out superb or absurd. </span><br />
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<span style="font-family: inherit;">Luckily for Gastrosmiths, it's fusion without confusion. </span><br />
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<span style="font-family: inherit;">The menu is made of European comfort fare with Asian influences. Some out of the box creations include an Atlantic cod fried mee sua, a Shio koji seafood linguine. </span></div>
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<span style="font-family: inherit;"><b>Truffled chopped eggs</b> ($12++, above) were delightfully topped with smoked caviar. The truffle oil was overpowering. The crispy toasted bread topped with eggs complemented each other well. Overall a decent dish.</span></div>
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<span style="font-family: inherit;">We also got another eggs dish - the <b>Sea-ly eggs</b> ($9.50++, above) which includes two 63 degree eggs and toast, garnished with scottish smoked salmon, marinated nori and chili oil. This was slurpy good and sweet and it went well with the nice toast. </span></div>
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<span style="font-family: inherit;">Be brave for the ultimate dish - the<b> Shio Koji Seafood Marinara </b>($22.50, above). If you can only eat one dish, this is it. Shio Koji is a Japanese seasoning that brings out the umami taste. It is made with rice koji (a mixture of rice with strains of Aspergillus Oryzae, a beneficial mold), salt and water. When matched with the sweet tomato based linguine with the fresh seafood, it was like having both essences of Italian and Japanese cooking. A must try. </span></div>
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<span style="font-family: inherit;">Service was very warm and attentive. The place is really small but it comes across as cozy and sincere restaurant that has its own charm. Easily my favourite of the year. </span></div>
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<span style="font-family: inherit;">P.S: They have some 40% discount Groupon deals but those get sold out quickly. </span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Address: 103 Beach Road, Tan Quee Lan Street, Singapore 189704</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Tel: <a href="tel:6336%203680" x-apple-data-detectors-result="1" x-apple-data-detectors-type="telephone" x-apple-data-detectors="true">6336 3680</a></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-15872308221083409572015-06-15T01:05:00.000+08:002015-06-15T01:07:57.611+08:00Teppei Omakase<div>
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Getting a reservation for Teppei's <i>omakase</i> dinner used to be equivalent to waiting for a blue moon. The reservation list is a few months wait. And they only open their hotline for reservation every quarter. You might as well try buying 4D too if you are the lucky one that gets through their literally hot-line.<br />
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That's until one fine day, they finally changed the reservation system which allows first-timers (with super fast broadband) to have a comparative advantage.<br />
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So the drill is I need to get into their webpage to register my name and mobile number. After which, they will scan the mobile numbers for first-timers and call me back. And the drill starts at 8am. On a Saturday.<br />
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After utilizing five alarm clocks to wake me up on a Saturday morning at 8am, I finally got the reservation. Though I struggle to understand why 8am Teppei??</div>
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And you thought I would glam up the occasion by taking leave, scrub myself up, and arrive like 1 hour earlier on the day. The reality was I was late by 15 minutes. Rushed there after work on Friday.</div>
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Which is still fine because they started the <i>omakase </i>only when I arrived.</div>
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Seriously I can't recall how many courses were served. They only served the $80 course on weekends including Friday. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8000001907349px;"><i>Foie Gras</i>, not Teppei san's liver</span> </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Edamame or Wasabi - Depends on your luck</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Peanut - Teppei san joked it is from NTUC </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A chef who loves his job</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Till death do us part</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Yuzu / Matcha icecream</td></tr>
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The <strike>million</strike> $80 question: Was it worth it?</div>
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Honestly, for the amount of courses we got, it was totally worth it. I can't recall a bad course. I enjoyed the <i>uni</i> (see urchin), <i>foie gras</i>, and the beef most. As for the sushi, I had better ones at Tsukiji Market. But I guess nothing can't beat that because I ate at 6am in Tsukiji (<a href="http://weekendeatwhatsg.blogspot.sg/2014/03/tokyo-tsukiji-market-sushi-daiwa.html">see post here</a>) which the fish was like just caught.<br />
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And the value of it was probably higher since sleep was sacrificed on a weekend to get the reservation. </div>
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All in all, it's possibly the most affordable <i>omakase </i>in town. This is likely my only most expensive meal of the year. I think I chose well.<br />
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Address: 1 Tras Link, Orchid Hotel, Singapore 078867</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5766132635316219188.post-10169386281341188032015-05-21T23:24:00.000+08:002015-05-22T23:05:55.450+08:00The Weekend Eating Guide to Bugis<div class="MsoNormal">
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Bugis. A place that is eastern yet central, crowded yet lively, mainstream yet diverse.</div>
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It’s unlikely to make it to the list of most charming places in Singapore. Yet I keep coming back. And before I could say, “there’s nothing to do”, I end up questioning myself “where did the time go?"</div>
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I guess it’s a one stop solution for a lot of things. I could be shopping in air-conditioned Bugis Junction, or sweating out for cheap buys at the Bugis Street market. I could be chilling out with a book at the National Library, or chilling out with a buddy in a café in Haji Lane. And after that, get zen and pray at the Kuan Yin temple.</div>
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When it comes to food in Bugis, eggs benedict and its relatives rule. But if you ask me, the sky’s the limit when it comes to eating in Bugis. This is a place where you can find anything. And have seven meals a day. Like a Hobbit does. So keep your weighing scales at home. Live up to the mantra “Eat, Drink & Be Merry”.</div>
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Because I am nice, I have come up with a list of the best places that I’ve eaten in Bugis so as to keep your stomach full and happy round the clock.</div>
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<b><u><span lang="EN-US" style="font-family: inherit;">Breakfast</span></u></b></div>
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Try starting the day with one of the “try”s – </span><b style="font-family: inherit;"><span style="color: red;">Artistry</span></b><span style="font-family: inherit;">
(<a href="http://weekendeatwhatsg.blogspot.com/2015/01/artistry.html">full story</a>) or </span><b style="font-family: inherit;"><span style="color: red;">Symmetry</span></b><span style="color: red; font-family: inherit;"> </span><span style="font-family: inherit;">(<a href="http://weekendeatwhatsg.blogspot.com/2014/10/symmetry.html">full story</a>). If you are at Artistry, go for the Peanut Butter Jelly that comes
with ice-cream. Because sinful = Xin Fu (blessed in Chinese). If you are at Symmetry, you would not want to
miss possibly one of the best eggs benedict in Singapore.</span></div>
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<span lang="EN-US" style="font-family: inherit;">If sitting in a hipster café feeling <i>atas </i>(expensive in Malay) on
a Saturday morning is not the thing for you, try <b><span style="color: red;">Dong Po Colonial Café </span></b>(<a href="http://weekendeatwhatsg.blogspot.com/2015/05/dong-po-colonial-cafe.html">full story</a>) which is a blast from the past with its 60s’ style cream cakes,
kaya butter toasts, and kopi-o, complete with colonial shophouse nostalgia. Alternatively, <b><span style="color: red;">Blanco Court Prawn Mee</span></b><span style="color: red;"> </span>(<a href="http://weekendeatwhatsg.blogspot.com/2013/11/blanco-court-prawn-mee.html">full story</a>) will wake those taste buds up with
its punchy and umami-filled soup that’s like none other.<o:p></o:p></span></div>
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<b><u><span lang="EN-US" style="font-family: inherit;">Lunch</span></u></b></div>
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For the hawker foodie, head to Albert Market and its vicinity. <b><span style="color: red;">Guan Kee Carrot Cake</span></b> serves carrot cake that’s so soft that even my Ah Gong can eat. Located just a short sprint from Albert Market, <span style="color: red;"><b>Choo Chiang Roasted Delights</b></span> will sure delight you with its barbeque Cantonese delights such as roast duck or sesame chicken noodle.</div>
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If you find yourself on the other side of Bugis (Liang Seah Street/Tan Quee Lan), you will just do good with the well-braised duck from <b><span style="color: red;">Yu Kee Duck Rice</span></b>. </div>
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For the ultimate Singaporean lunch, try <b><span style="color: red;">HarriAnn’s</span></b> curry chicken that’s cooked in robust, thick grainy curry rempah and coconut milk. Or the laksa that has the same thick grainy rempah with coconut milk.</div>
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<span lang="EN-US">If you are craving for some ramen, get into a bowl of collagen-filled King Ramen at <b><span style="color: red;">Keisuke Ramen Four Seasons</span></b> (<a href="http://weekendeatwhatsg.blogspot.com/2013/08/ramen-keisuke-tonkotsu-king.html">full story</a>) which is ramen at its best. <b><span style="color: red;">Menya Musashi</span></b> serves flavourful ramen that is coated in a thickened broth which I suspect contains fish stock.</span></div>
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<span lang="EN-US">For fried chicken lovers, Bugis is a heaven. The revolutionary Korean fried chicken is my favourite version. Either <b><span style="color: red;">Bon Chon</span></b> (<a href="http://weekendeatwhatsg.blogspot.com/2013/07/bonchon-chicken.html">full story</a>) or <b><span style="color: red;">Choo Choo Chicken</span></b> (<a href="http://weekendeatwhatsg.blogspot.com/2015/01/choo-choo-chicken.html">full story</a>) would not disappoint with their glistening juicy double-fried chicken. However, <b><span style="color: red;">I Love Tai Mei</span></b> (<a href="http://weekendeatwhatsg.blogspot.com/2014/12/i-love-tai-mei.html">full story</a>) is not about to let them dominate the fried chicken industry in Bugis. Take note of its juicy tender Selina BBQ chicken and tofu fries.</span></div>
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<b><u><span lang="EN-US" style="font-family: inherit;">After-lunch snack<o:p></o:p></span></u></b></div>
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<span lang="EN-US" style="font-family: inherit;">Bite into a Japanese fish-shaped pancake <b><span style="color: red;">Tai Parfait</span></b>. You get to choose the topping (I recommend the vanilla icecream) and the custard filling in the chewy pancake (matcha is great).<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: inherit;"><span style="font-family: inherit;">Or meet the love of my life - chocolate ice-cream lava cake at <b><span style="color: red;">Chocolate Origin</span></b><span style="color: red;"> </span>(<a href="http://weekendeatwhatsg.blogspot.com/2014/06/chocolate-origin.html">full love letter</a>). Yes it's chocolate. But it's a small cup of chocolate.</span><o:p></o:p></span></div>
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<span lang="EN-US"><b><u>Afternoon Tea</u></b></span></div>
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Take a walk in Kampong Glam and everyone and his dog will try to sell you coffee. If form is more important than substance for you, try <b><span style="color: red;">La Marelle </span></b>(<a href="http://weekendeatwhatsg.blogspot.com/2014/08/la-marelle-cafe.html">full story</a>) which is cuter than a Korean girl band. But I suggest you order only the cakes. <b><span style="color: red;">Shop Wonderland</span></b>, which is usually unwittingly mistaken as a florist shop, is another pretty café to hang out and ponder if the flowers in the shop can also be eaten. As café-hopping is a Singapore weekend hobby, there’s a chance that you might not even get through the doors of these cafes. Fret not as <b><span style="color: red;">Elffin & Elffin</span></b> along Haji Lane is a good backup plan with its minimalist approach to ambience.</div>
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For the non-hipsters, go to <b><span style="color: red;">Blackball </span></b>at Bugis+. Get the iced Signature which comes with the grass jelly that looks like it is smoother than Fann Wong’s face. For a really good Chinese dessert, <b><span style="color: red;">Dessert Station </span></b>(<a href="http://weekendeatwhatsg.blogspot.com/2014/12/kotsujiri-nabe-dessert-station.html">full story</a>) at Albert Market is a good bet. It’s another stall that is always busy. Go for the Cheng Teng which is full of yummy ingredients and has the perfect level of sweetness.</div>
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<b><u>Dinner</u></b></div>
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Dinner choices are never lacking in Bugis. If you are going to splurge and is in an adventure-seeking mood, go to <b><span style="color: red;">Nox Dine in the Dark</span></b> (<a href="http://weekendeatwhatsg.blogspot.com/2013/11/nox-dine-in-dark.html">full story</a>) which will guarantee an eye-opening experience.</div>
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For a high quality Thai cuisine, visit <b><span style="color: red;">Sawadee Thai</span></b> (<a href="http://weekendeatwhatsg.blogspot.com/2015/04/sawadee-thai-cuisine.html">full story</a>). The duck curry, which is specially concocted with lychees and pineapples, is a must try. Its mango sticky rice and red ruby will make you feel like you are in Bangkok. </div>
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Fish for high quality fish at <b><span style="color: red;">Chong Qing grilled fish</span></b> (<a href="http://weekendeatwhatsg.blogspot.com/2014/07/chong-qing-grilled-fish.html">full story</a>). My personal preference is the black bean sauce fish. For those who can eat spicy food without a water hose on the standby, try their signature ma la fish, which literally translates to numbing and spicy fish. #DunSayBoWarn</div>
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<b><span style="color: red;">Gastrosmiths </span></b>is easily the most favourite, although the price is not the most favourite. It has one of the best seafood marinara I’ve ever had. So good that I am determined to learn to make one that is better than that. </div>
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<b><span style="color: red;">A for Arbite</span></b> (<a href="http://weekendeatwhatsg.blogspot.com/2014/03/a-for-arbite.html">full story</a>), also the restaurant that makes me relearn my alphabet, has interesting dishes such as salted egg yolk fries. Remember to use The Entertainer app at this restaurant. #DunSayBoJio</div>
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<b><u>Supper</u></b></div>
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<b><span style="color: red;">Desserts First</span></b> (<a href="http://weekendeatwhatsg.blogspot.com/2013/09/desserts-first.html">full story</a>). The durian snow ice or mango snow ice take the prize and other versions would need to apologise for their existence. </div>
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For those whose <strike>habitually</strike> prefer to end up wondering how they got home the next morning, go to <b><span style="color: red;">The Beast </span></b>(<a href="http://weekendeatwhatsg.blogspot.com/2015/03/the-beast.html">full story</a>). Try their range of bourbon flights. But don’t leave without eating the southern buttermilk fried chicken that is so good that you will rethink about eating KFC again. </div>
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One of my other favourite hangout would be <b><span style="color: red;">Kampong Glam cafe</span></b>. The maggi goreng seafood and mee soto are two dishes that I order repeatedly.</div>
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Lastly, if you are in need of buffet (read: quantity over quality), go to <b><span style="color: red;">Chuan Yi Pin Steamboat cum BBQ</span></b>. The Entertainer app has great 1 for 1 offer which means around $13 per pax for a range of seafood , meats, cooked food, that is more varied than my English vocabulary.</div>
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So that’s that. Meanwhile in Bugis, my food adventure continues. Subject to viewership and quality of new casting, I will decide if there is a sequel to this series. So all you talent scouts out there, leave a comment if there is a star that I have not discovered.</div>
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For those who are lost already, a nifty map below. Ciao.</div>
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