Frankly, anything with S'mores automatically qualifies it as a dessert in my book. But I have never had melted marshmallows with sweet potato fries till yesterday, and boy, were they a treat! If I'm not mistaken, there's also honey drizzled over and crunchy honeycomb pieces (or are those cereal bits?) as topping. You would think this would be a sugar overload but oddly enough, I couldn't stop myself from gobbling up the whole serving. Maybe it's because I was balancing that sweetness with the hefty Buttermilk Fried Chicken Burger that came smothered in salted egg mayo. 😆😆
Ever since I had my first Ipoh Hor Fun (the dry version) during my army days in the canteen in my camp (which is as good as the one from Changi Village IMO), I had been intrigued by this dish and quite excited to find this spot nearer to home. Tried out their Fried Chicken Hor Fun and it was quite average at best; despite the sauce being mixed into the Hor Fun, this version was somehow lighter in flavour though the Hor Fun is still slurpy. Perhaps i still prefer my Ipoh Hor Fun to be served in a puddle of gravy where I get to mix it up myself. That being said, the fried chicken pieces were delightful given its crispness, and seemed to be marinated with a light amount of prawn paste where it adds just enough savoury flavour without going too heavy afterwards. PS: This is from their Bukit Panjang Plaza outlet, not the one listed in the geotag.
Combine two of the best things in life and you can't really go wrong. Saw that they sell the O'sulloc green tea milk spread ($17) here, so the uber rich filling's probably made using that as the base, encased in a crisp, chocolatey crushed Oreo crust. Yummmm!
Sio bak - The skin is crispy brittle to the point that it is almost breaking. You can hear the crackling sound when you bite the skin. It is dry and tastes like biscuit, with the first bite producing a noisy crunch from the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it.
Read more: http://www.misstamchiak.com/hong-kong-88-sio-bak/
This includes a generous portion of sashimi, chawanmushi, misosoup, jap sweet potatoes, purple pickles and mochi. Too good to be true.
The five Tiger prawns, de-shelled but with their heads left on for extra oomph, were fresh and springy. Saturated in the goodness of the prawn stock, the Aborio rice grains were cooked to an enjoyable chewiness with the Italian hard cheese, Grana Padano.
Usually, I find risottos to be a bit one-dimensional and seldom finish my serving. However, I didn't have that problem with this. With so many facets of flavour, plus the addition of baby spinach and fresh parsley, my tastebuds never got bored.
And just so you know, Chef Shaun cooks each plate of risotto individually upon order. So yes, you might need to wait a little but when the plate arrives, smelling so heavenly, you know it's worth it.
This is one of them.
Oh, the truffle. The 4 different types of mushroom. And the egg.
@danielfooddiary in #Sydney
Although incredibly pricey for the Yong tau foo category, the food was really good! Big handmade fishballs, handmade ngoh hiongs, meatballs. The noodles were so good that it could really stand out as a dish on its own! The sauces were above average and the soup was in the acceptable sweet range! Don't say I never warn, use a $10 note to pay in case of a nasty surprise!
Carb-loving with my two favourite carbs – potatoes and pasta. The tom yum sauce here is dope.
Roasted duck with red curry, amazing dish! And also one of the rarest item in town, you don't see it elsewhere but here! It's not as spicy as you think but it's really sweet and fragrant. For those who has a thing for curry, be sure to try this!
