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The most memorable dish is the suckling pig.
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The skin is crispy, paper thin and not oily. The piggy is slightly under seasoned, but the soybean dipping sauce made up for it.
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The suckling pig is obliterated, left with bones only. Kudos to the foodies.
@ivan_teh_runningman for making the booking.
@msginginly @rain498 @tiara_star @with.rachelle @o_oican @littledevil_98 for sharing the calories and happiness.
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#chubbybotakkoala #burpple #burpplesg #whati8today #whati8todaysg #sgrestaurant #hungrygowhere #igsg #sgfood #sgfoodie #sgblogger #instafood_sg #sgfoodporn #sgeats #singaporeinsiders #nomnom #topcitybites #vscofood #foodphotography #foodsg #note10plus #sgfoodbloggers #tastesocietysg #throwback #sucklingpig #roastpork #cny2020 #foodinsing

One of good beef ball in Singapore.
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The balls are smooth, chewy and the most important part is that you can taste the "chen pi" / dried tangerine peel. YUMMY!!
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#parkwayparade #dimsum #dimsumsg #steamedbeefballs #beefballs
@imperialtreasuresg

A simple pizza that will showcase the quality of the ingredients in the pizza.
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The dough is crispy and chewy while the toppings are juicy and creamy from the tomato sauce and mozzarella cheese. The basil added a touch of herb and mintiness in this dish.
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Good pizza, good portion and value for money. .
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LD and I each have Sanuki Udon ($6.80). It is one of the basic forms of udon, however, this will showcase the actual quality of the ingredients.
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The udon is thick, bouncy and chewy. It glides through your mouth easily when you slurp it. The shoyu-based dashi is on point. The umami flavours in the slightly salty broth seasoned the udon nicely, together with a slice of fishcake, chopped seaweed and spring onion it is a very comforting dish. Oishi!!
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Full review of @udonkamonsg is up on Chubbybotakkoala.com or click on the link on my profile page.
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#eatatseven #sunteccity #japanesefoodsg

When the place serving blue stuff, I decided on yellow. 🤪🤪🤪🐨🐨🐨
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Mango and lychee smoothie plus Mango Coconut Loaf. Yum.
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One of the amazing dish that we tried for this year Chinese New Year @thefamouskitchenrestaurant .
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The gigantic tiger prawns are fried to perfectly crisp and coated with caramel sauce. The skin is crispy and the prawn legs are nice to bite on. The flesh is crunchy and bouncy. The umami sweet and savoury sauce is irresistible, I can finish a bowl of rice with this dish alone.
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Full review of Famous Kitchen CNY 2020 menu will up on Chubbybotakkoala.com in the near future.
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$36 for small, $54 for medium and $72 for large, available in for CNY à la carte menu).
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I would call this prawn rendang. The prawns are deep-fried first to create a crispy texture and also retain the juiciness and bouncy texture of the prawns.
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The “rendang” gravy is aromatic, fragrant and packs a good kick of spiciness. The signature lemongrass flavour really shines here. Love this dish and I even ask for white rice to savour the rendang sauce further.
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Review of @famoustreasure CNY Signature dishes is up on Chubbybotakkoala.com or copy this link http://bit.ly/cbk-551 .
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It is lightly coated with flour and deep-fried till all the parts are crispy. The sweet and sour sauce is on the lighter side and complements the fish nicely.
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[Slide Left] Steamed Red Snapper in Hong Kong Style. It is nicely done. The fish texture is firm and flaky. The special soy sauce accentuates the flavour of the fish, together with spring onions and chilli.
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Full review of @goldleafsingapore CNY 2020 menu highlights is up on Chubbybotakkoala.com or you can copy this link http://bit.ly/cbk-553 .
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#foodsg #cny2020 #cny2020sg #cnysg #steamfish #katong #goldleafsingapore #deepfriedfish

A Nanyang inspired dish. The fish together with spiced coconut milk is poached inside a parchment pepper. .
The fish is firm, flaky and absorbs the curry-like gravy, while the vegetables retain its crunchy texture, especially the asparagus. Golden Peony version of Fish Curry.
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Full review of Chinese New Year Celebration @conradsingapore is up on Chubbybotakkoala.com or you can copy this link http://bit.ly/cbk-550.
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Kyoaji means “Taste of Kyoto”, Japan’s former capital city and the seat of the Imperial Court over a thousand years. Executive Chef John Phua and his team drew inspirations from the rich culinary tradition in Kyoto and fuse it with different cooking styles and ingredients from around the world.
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This year, Kyoaji Yu Sheng ($48++, U.P. $68++) is a reunion culinary creation that you can look forward to. Combining the usual shaved vegetables of carrot, radish and cucumbers with Kyoaji ingredients such as seaweed, bonito flakes, danmuji (yellow pickled radish), gari (pink pickled ginger), mushroom, pomelo, almond flakes, sunflower seeds and pumpkin seeds.
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[Slide Left] The final topping is the salmon sashimi, dressed with oil and Kyoaji’s homemade plum sauce. It delivers a refreshing and delicate crunchy texture in the Yu Sheng. Best of all, the homemade plum sauce just continues to tease your palate to keep scooping this delicious Yu Sheng until finish.
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Kyoaji Yu Sheng $48++ (U.P $68++) will be available from 16 January to 08 February 2020 for dine-in and takeaway. *t&c applies. .
Thanks @msginginly for the invite. @kyoajisg for hosting us. @rain498 and @ivan_teh_runningman for sharing the calories.
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The version of the XO sauce used here is leaning towards the flavour of Taiwan. It is aromatic but without the spicy punch of dried scallops and chilli normally found in Hong Kong style of XO sauce. .
[Slide Left] The prawns are deep-fried, giving the shell a solid crispy texture, followed with firm yet bouncy flesh of the prawns. The XO is on the mild side and thus allowing the flavour of the prawn to shine.
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[Slide Left] Golden Cereal Prawn Balls. Instead of prawn balls, our dishes use whole deep-fried prawns. The golden cereal is aromatic, crispy and sweet, allowing you to bite into the prawns without deshelling it. Some people will like it; however, I find the sweetness level in the cereal mix a bit off-putting for me.
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Full review of @goldleafsingapore CNY 2020 menu highlights is up on Chubbybotakkoala.com or you can copy this link http://bit.ly/cbk-553 .
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$68 for medium and $138 for large, available in for CNY à la carte menu). .
The chicken soup is robust yet tasted clean at the same time. The delicate essence of the chicken is infused into the soup, while the morsel mushrooms added a unique woody flavour into the soup while the “vegetarian collagen” gave it an air of exquisiteness. Yum Yum.
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Review of @famoustreasure CNY signature dishes is up on Chubbybotakkoala.com or copy this link http://bit.ly/cbk-551 .
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#chubbybotakkoala #burpple #burpplesg #whati8today #whati8todaysg #sgrestaurant #hungrygowhere #igsg #sgfood #sgfoodie #sgblogger #instafood_sg #sgfoodporn #sgeats #singaporeinsiders #nomnom #topcitybites #vscofood #foodphotography #foodsg #vscofood #cny2020 #cny2020sg #chickensoup #morsel #capitolpiazza #chineserestaurantsg #jiaklocalsg