The secret, hidden ingredient? Bacon jam! It’s made from an amazing combination of bacon, balsamic vinegar, red wine, amongst many other ingredients, and gives the whole burger this addictive sweetness.
Here’s the issue: the rice was way too hot for a barachirashidon, and the wait times of 20 minutes were too Long.
Close, but no cigar.
Instead, the Fried Carrot Cake holds the #1 spot in my mind for breakfast food 😍.
Since I was a child, I’ve enjoyed my Sunday morning fried carrot cake binges with a piping hot cup of coffee. Today, this same dish is a rare treat for me 😣
A good serving for me, is one with abundant egg, a good sear on the top, with plenty of salty, crunchy Chye Poh (dried radish) to give it an addictive, umami saltishness. A touch of Chili, and we’re set for the day 💯🙌🔥
The flavour of the oysters come out well and while I felt that the wasabi foam was unnecessary, I appreciated the use of ikura to give it a bit more strength on the flavour side of things.
Yep. This luxurious risotto is simmered in a lobster broth, then decked out with some serious Chili lobster meat reminiscent of Singapore’s famous Chili crab. The risotto was well-cooked, not too wet and definitely possessing a bite.
I don’t have much today about the meat, but this egg is like an affordable luxury that you should add on whenever you order this dish from Don Don Donki’s Hokkaido Marché.
I don’t have much today about the meat, but this egg is like an affordable luxury that you should add on whenever you order this dish from Don Don Donki’s Hokkaido Marché.
After all, this delectable cut is smoked with Hickory wood for a subtle fragrance that sits just under the flavour profile
Meatballs are still juicy, but even the handmade nature of this pasta cannot hide the coagulated mess that sits at the bottom of the plate.
Crispy noodles that soak up thick, savoury egg drop soup, and a half lobster, with a very nice, meaty claw 😍
Duck is an uncommon and challenging protein to lock down, but @skyvesg got their version just right.
The cilantro and chili definitely takes the natural gaminess of the duck away and gives it an extra facet of flavour.
What we’re left with us the tender, juicy meat that lies on a bed of Quinoa and Edamame with an occasional dollop of corn ricotta.
