tag:blogger.com,1999:blog-24786554742991085802024-03-04T08:25:57.621+08:00The Hungry BunnyMore than the "Legally Blond" archetypeBernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.comBlogger1928125tag:blogger.com,1999:blog-2478655474299108580.post-7583000938551872792022-10-31T16:12:00.001+08:002022-10-31T16:12:21.293+08:00Pork Jowl Bulgogi Kimchi Arugula Salad with Pomegranate Seeds<div style="text-align: left;">추석라따그램인데 오늘은 축하할일이 없어요. 이태원을 위해 기도해주세여 삼가 고인들의 명복을 빕니다.</div><div style="text-align: left;"> </div><div style="text-align: left;">======================</div><div style="text-align: left;"> </div><div style="text-align: left;">Bulgogi is another traditional Chuseok mainstay, but because I already planned for galbi tang as the entree, I re-worked bulgogi into a modern salad. The sweetness of the bulgogi marinade is set off by the sour spice notes of the kimchi stir-fry, while fresh arugula and pomegranate seeds temper the sweetish heat of the Korean red pepper paste. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC78FPtNXT-zccuvt4D3eTIa9GhTfe0nE0cXOspyF17gpOScOlDlW9u_utJAqwvOV-Isn4HE9Kjwc9YwoHp0TZhKj2I82p3wX5q3VgIa0ECuSiO_0gLCC9uSskxHSbTUHM-6LG8knyTskF7j0g-_jqrmOXDsECSKZGOHZwiFdgvoQxLiEz7HwqCtNK/s729/1%20DSC08436.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="610" data-original-width="729" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC78FPtNXT-zccuvt4D3eTIa9GhTfe0nE0cXOspyF17gpOScOlDlW9u_utJAqwvOV-Isn4HE9Kjwc9YwoHp0TZhKj2I82p3wX5q3VgIa0ECuSiO_0gLCC9uSskxHSbTUHM-6LG8knyTskF7j0g-_jqrmOXDsECSKZGOHZwiFdgvoQxLiEz7HwqCtNK/w400-h335/1%20DSC08436.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients (feeds 2)</u></div><div style="text-align: left;">250gm pork jowl, seasoned with salt and pepper and grilled <br /></div><div style="text-align: left;">200gm fresh kimchi, chopped roughly</div><div style="text-align: left;">200gm carrots, shredded</div><div style="text-align: left;">100gm enoki </div><div style="text-align: left;">2 eggs, hard-boiled and sliced</div><div style="text-align: left;">1/2 cup pomegranate seeds</div><div style="text-align: left;">100gm arugula, chopped roughly</div><div style="text-align: left;">sesame seeds for garnishing<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Directions:</u></div><div style="text-align: left;">1) Fry kimchi until the liquid is almost cooked off, about 3 minutes on medium-high heat. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45vf2viVaEwiseFxXsokoHDjxrwWjZsyUYcMI0DC7nrMSfAkV2zcWGe6uuawKlixYtTlwT3qgsWxt1YXt0jKjq9jQ2dH5iHMlYNLDbCfzWV7k-FfV_BIBnpMwPjsTwS-NVUq1zICoB7FMOdRJe9Lk-aVrpit-ZXLWbY0Ji6NSIGvU6l3YRpwXQWrI/s985/1%20DSC08413.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45vf2viVaEwiseFxXsokoHDjxrwWjZsyUYcMI0DC7nrMSfAkV2zcWGe6uuawKlixYtTlwT3qgsWxt1YXt0jKjq9jQ2dH5iHMlYNLDbCfzWV7k-FfV_BIBnpMwPjsTwS-NVUq1zICoB7FMOdRJe9Lk-aVrpit-ZXLWbY0Ji6NSIGvU6l3YRpwXQWrI/w400-h266/1%20DSC08413.jpg" width="400" /></a></div><br /><div style="text-align: left;">2) Add carrots, toss through till softened, about 2 minutes. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggIO5uzOptD3Pzmq2AEmN2dlAan1oRZptEKfRJppqbRlMkAHPoniw4ApLKZBTiTKMkfShcrDse1KFlS5bJX9pa6sMU4PE2-5XP4A3UGyWlboykLgDnIp65YYmD9ARmkyxr13F3bVzzMnGXfG1qwxCcVvsWxegYKBOZhQ53DAmU_Dh35i5kKAinall/s985/1%20DSC08418.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggIO5uzOptD3Pzmq2AEmN2dlAan1oRZptEKfRJppqbRlMkAHPoniw4ApLKZBTiTKMkfShcrDse1KFlS5bJX9pa6sMU4PE2-5XP4A3UGyWlboykLgDnIp65YYmD9ARmkyxr13F3bVzzMnGXfG1qwxCcVvsWxegYKBOZhQ53DAmU_Dh35i5kKAinall/w400-h266/1%20DSC08418.jpg" width="400" /></a></div><br /><div style="text-align: left;">3) Add enoki, stir through, about 1 minute. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhoAFRTzm9dZssQpnerJEoLw3-HdE395Mx4cBEfecXYQe0ZlQ-ILFXQa1QcyxJ4Ed7UY_RF_3_BWUQzUtumHPYBF2tRkrQ96F2Vd1Mh4hA9JyTim9sbYFLGs1GwqxyVhHpYLAjALcBnPb5PknSAYTOo35hx7Z9RSdbtqT6AYZgDQDCgxR7PdOULjJs/s985/1%20DSC08419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhoAFRTzm9dZssQpnerJEoLw3-HdE395Mx4cBEfecXYQe0ZlQ-ILFXQa1QcyxJ4Ed7UY_RF_3_BWUQzUtumHPYBF2tRkrQ96F2Vd1Mh4hA9JyTim9sbYFLGs1GwqxyVhHpYLAjALcBnPb5PknSAYTOo35hx7Z9RSdbtqT6AYZgDQDCgxR7PdOULjJs/w400-h266/1%20DSC08419.jpg" width="400" /></a></div><br /><div style="text-align: left;">4) Add gochujang, stir through. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDY6U5vy5oYA-l3ukdvcoUayMtTVT29o0A6RkLE93-vKeri8ypTncEdXDbnne7VUN7gr3odjFkR4JwuZQCT8LyoX0dY136sRrFuYE7w_cKwJeOgFv4rLrvw16fYXtcc8XPoeN09MFokBLEjeFV5r_iD7MN6TyyxZW8qqM3QQ92Ed9kocblQLxwnwSc/s985/1%20DSC08425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDY6U5vy5oYA-l3ukdvcoUayMtTVT29o0A6RkLE93-vKeri8ypTncEdXDbnne7VUN7gr3odjFkR4JwuZQCT8LyoX0dY136sRrFuYE7w_cKwJeOgFv4rLrvw16fYXtcc8XPoeN09MFokBLEjeFV5r_iD7MN6TyyxZW8qqM3QQ92Ed9kocblQLxwnwSc/w400-h266/1%20DSC08425.jpg" width="400" /></a></div><br /><div style="text-align: left;">5) Assembly time: with arugula at the base, set the pork bulgogi with the kimchi-carrot-enoki stir-fry, eggs, and sprinkles of sesame seeds and pomegranate seeds. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3V_dae8vEl-1A8X7Bba25kAmo_Zt5IMpLQiFtkWbdRc8nNhF-PpQRzkWKPFUCVLNFExb5pmotGWJS6ItTuYRpBJivc95bsA7qUqwOl-rWMWWhH5KL_jjBN5xukDy9gXNl328qUcCu-4TOhV7CYpr3pnAS4EpwxXTKkAdy8CjNMwJdVAsDczdiN3oN/s847/1%20DSC08437.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="847" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3V_dae8vEl-1A8X7Bba25kAmo_Zt5IMpLQiFtkWbdRc8nNhF-PpQRzkWKPFUCVLNFExb5pmotGWJS6ItTuYRpBJivc95bsA7qUqwOl-rWMWWhH5KL_jjBN5xukDy9gXNl328qUcCu-4TOhV7CYpr3pnAS4EpwxXTKkAdy8CjNMwJdVAsDczdiN3oN/w400-h345/1%20DSC08437.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-72799466918457280932022-10-28T17:00:00.002+08:002022-10-28T17:00:30.078+08:00Korean Beef Short Rib Soup (Galbi Tang)<div style="text-align: left;">La soupe de côtes de bœuf coréenne est une variante du ragoût de côtes de bœuf. Alors que ce dernier est un peu plus sucré, un peu plus riche, un peu plus fort, le premier est plus léger, plus délicat, semblable à un consommé mais avec de la viande. Elle est réparateur et nourrissant si l'on se sent mal. Parfait car le boo a eu le covid et pouvait à peine avoir de l'appétit. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Le secret est de blanchir les côtes avec du gingembre et des oignons verts: les Coréens croient que les racines et les bulbes d'oignons verts ont des propriétés antivirales et sont bonnes pour les poumons. De plus, ils rendent la soupe claire "du goût sanglant lourd" typique du bœuf. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">=======================</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Galbi-Tang</b>, or Korean beef short rib soup, is a variation of <a href="http://thehungrybunnie.blogspot.com/2022/01/galbi-jjim.html" target="_blank">Galbi-Jjim</a> (Korean braised beef short ribs). Whereas galbijjim is a little sweeter, stickier, and rich with soy sauce, galbitang is lighter, more delicate... akin to a consomme, but with meat. It's wonderfully restorative if you're feeling under the weather. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The key to this is to blanch the ribs with lots of ginger and spring onions. This removes the "blood taste" of the beef, and refines the soup clear. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9Ruqk6Cs-p6a5Gqxv2oEmqxBmjHKHY35NHdny1cOWmehj9UVKvKRSHLretC01cg-4Vzdbx99Sx8NdQh6LQHass0RfUzrXjvpCwkgcdxaZM28pIUiszKcZnJ0ZHxuyLfivCdXyv7hPqF9xKoDprTrHH57V3_biK-hFAUegMBwZsw3LwZ65NtRHb7L/s723/1%20DSC08402.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="674" data-original-width="723" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9Ruqk6Cs-p6a5Gqxv2oEmqxBmjHKHY35NHdny1cOWmehj9UVKvKRSHLretC01cg-4Vzdbx99Sx8NdQh6LQHass0RfUzrXjvpCwkgcdxaZM28pIUiszKcZnJ0ZHxuyLfivCdXyv7hPqF9xKoDprTrHH57V3_biK-hFAUegMBwZsw3LwZ65NtRHb7L/w400-h373/1%20DSC08402.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients (feeds 4):</u></div><div style="text-align: left;">2kg beef short ribs</div><div style="text-align: left;">4 bunches, bulbs and roots included, spring onions, approx 250gm<br /></div><div style="text-align: left;">5 thumbs ginger, sliced thickly</div><div style="text-align: left;">1 large yellow onion, minced </div><div style="text-align: left;">3 cloves garlic, minced<br /></div><div style="text-align: left;">400gm daikon, cut into 1" cubes</div><div style="text-align: left;">100gm enoki mushrooms</div><div style="text-align: left;">150gm curly kale</div><div style="text-align: left;">Optional: <br /></div><div style="text-align: left;">sesame seeds for garnishing </div><div style="text-align: left;">fresh chives for garnishing<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Directions:</u></div><div style="text-align: left;">1) Add half of the scallion stalks, bulbs and roots included, and half the ginger into boiling water. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_wxTfRWRgXr2aMERx05chXAMUdQFFwW5uDy3VHnjBqD2Rr1EyzyMCaIImjJ7n2qkgo1zKUQ7_wx15B_Pzk5d1w9_fJXEDFdem-siRNR6scekv0rneryqVoOZpHz8BQMYETPufXM_-VwrCmYk39Cj7rW1I8WUTzPH_RuYqE_aZ1SnyFnAdf4MPIm4/s868/1%20DSC08373.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="868" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_wxTfRWRgXr2aMERx05chXAMUdQFFwW5uDy3VHnjBqD2Rr1EyzyMCaIImjJ7n2qkgo1zKUQ7_wx15B_Pzk5d1w9_fJXEDFdem-siRNR6scekv0rneryqVoOZpHz8BQMYETPufXM_-VwrCmYk39Cj7rW1I8WUTzPH_RuYqE_aZ1SnyFnAdf4MPIm4/w400-h286/1%20DSC08373.jpg" width="400" /></a></div><br /><div style="text-align: left;">2) Add ribs to blanch, about 2-3 minutes, then drain and remove used scallions and ginger. Run under water, and then steep in room temperature water, enough to cover the ribs for another 15 minutes. Drain again and set aside. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyThQkoUqIewCL69WRJUoF3MhRa7KyiqPzHT34esGWIOyXx5ldreUGhqsc2HLhoO8JUUlmYuE8q7crc38sgBAmaN0-n2FSsHhwApM6lE8zwz1EVyGs9VLvYqxGKnGEk7Um0HVdu-9MFOtInDkcopRFCPHJeXGNd0CxLbZzM7NWs0Z5SIHhIBq_7Xcu/s881/1%20DSC08377.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="881" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyThQkoUqIewCL69WRJUoF3MhRa7KyiqPzHT34esGWIOyXx5ldreUGhqsc2HLhoO8JUUlmYuE8q7crc38sgBAmaN0-n2FSsHhwApM6lE8zwz1EVyGs9VLvYqxGKnGEk7Um0HVdu-9MFOtInDkcopRFCPHJeXGNd0CxLbZzM7NWs0Z5SIHhIBq_7Xcu/w400-h275/1%20DSC08377.jpg" width="400" /></a></div><br /><div style="text-align: left;">3) Fry onions in 1 tbsp oil at medium-high until translucent, about 3 minutes. Add garlic, toss through for another 30 seconds. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pmbmcTvIR4PqtfBilep8EsUrpAY7iWTAy9AnMNRVCYgHRHxJwLgugHrtPz5x_M1LSsbZeDV7hIkIqD-snxE-r-vX5Kq05ecTe6fYYhgPkKxS1T4_teR8a1O9C8KyqU-0r2378sQG97dqdxovwxRiSejwfLUxS9oKtfCCT0RaKZjSrkRiJjelSA1B/s1095/1%20DSC08385.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pmbmcTvIR4PqtfBilep8EsUrpAY7iWTAy9AnMNRVCYgHRHxJwLgugHrtPz5x_M1LSsbZeDV7hIkIqD-snxE-r-vX5Kq05ecTe6fYYhgPkKxS1T4_teR8a1O9C8KyqU-0r2378sQG97dqdxovwxRiSejwfLUxS9oKtfCCT0RaKZjSrkRiJjelSA1B/w400-h266/1%20DSC08385.jpg" width="400" /></a></div><br /><div style="text-align: left;">4) Add the remainder of the sliced ginger until toasty, about 1 minute. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0OM07vZXHt43Hb6SDHyd3LMZpEQTDCRb8PwZgx2l8F_DxA4pThJxw_GnfF0ROEuw6MLSljfGIrMd8yOKg02eWOCgDuIZyUW16EksS2v_7pou4Y2TgPk_6FXPCXRvpnyjq9SNZZe1VFDTCl5aCct-hWNe996TsJBfZZM5WgknfrOcuHxIiZ3TSH9CQ/s1095/1%20DSC08389.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0OM07vZXHt43Hb6SDHyd3LMZpEQTDCRb8PwZgx2l8F_DxA4pThJxw_GnfF0ROEuw6MLSljfGIrMd8yOKg02eWOCgDuIZyUW16EksS2v_7pou4Y2TgPk_6FXPCXRvpnyjq9SNZZe1VFDTCl5aCct-hWNe996TsJBfZZM5WgknfrOcuHxIiZ3TSH9CQ/w400-h266/1%20DSC08389.jpg" width="400" /></a></div><br /><div style="text-align: left;">5) Return the blanched ribs to a pot filled fresh with water. Add the remainder of the spring onions, and fried onion-garlic-ginger mix. Bring to a boil and simmer for 40 minutes. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUGNmId2Pai7-I3x79PsL_7XPNfG4DiIpC-y6xF1d4P9IrF4GfM2oj518FybEQo1g3kR4vd1NlRQtwCnKaAhBkd2dvmcw-_rZzwsFhcaM7iuUQlrIYq9GQqEWOsrw-yFuGZsDemnLbYHs7RrVNJU2h80b29l7WLwzZLaKRQJUR32RIx5jx5rKIX7Q/s931/1%20DSC08391.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="661" data-original-width="931" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUGNmId2Pai7-I3x79PsL_7XPNfG4DiIpC-y6xF1d4P9IrF4GfM2oj518FybEQo1g3kR4vd1NlRQtwCnKaAhBkd2dvmcw-_rZzwsFhcaM7iuUQlrIYq9GQqEWOsrw-yFuGZsDemnLbYHs7RrVNJU2h80b29l7WLwzZLaKRQJUR32RIx5jx5rKIX7Q/w400-h284/1%20DSC08391.jpg" width="400" /></a></div><br /><div style="text-align: left;">6) Add enoki, continue to simmer for 20 minutes. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_BApkVATHTNqa2NjoVAKmVWV97tLwhxsYGWsIFbSn1SPJx2wt8maNI3zZ2kT5iLa6LtZlDv9zIzOib-w6uC5QMbAMrksA24pLVREp-1UzAUTVKutJ2HjUgyfsZ_aZKI9fkRvF1hOzwHTDtkSD8Ae6kQyg3OTieTACOptm6gLNkxwv3ZP06YFKc5p/s854/1%20DSC08397.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="854" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_BApkVATHTNqa2NjoVAKmVWV97tLwhxsYGWsIFbSn1SPJx2wt8maNI3zZ2kT5iLa6LtZlDv9zIzOib-w6uC5QMbAMrksA24pLVREp-1UzAUTVKutJ2HjUgyfsZ_aZKI9fkRvF1hOzwHTDtkSD8Ae6kQyg3OTieTACOptm6gLNkxwv3ZP06YFKc5p/w400-h291/1%20DSC08397.jpg" width="400" /></a></div><br /><div style="text-align: left;">7) Add daikon, continue to simmer for 20 minutes. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyJon1-fQdnLRr0hQoU4KJUm8LK318eNw3GwBgWVldxrs_AtRThnXMn8VKvPyhCbC9C1i7QEZU4aI0dKi6RU8Vb-80bYiW0YvcSmgUFGB8VdZxNmdcoKaq3aZBFM6-F-cCSdxnX_K8Z0veq9Vk-cXJS4jauoNpD_OSMqlHS6XoH7UEn5LGNxR_CI8/s920/1%20DSC08400.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="920" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyJon1-fQdnLRr0hQoU4KJUm8LK318eNw3GwBgWVldxrs_AtRThnXMn8VKvPyhCbC9C1i7QEZU4aI0dKi6RU8Vb-80bYiW0YvcSmgUFGB8VdZxNmdcoKaq3aZBFM6-F-cCSdxnX_K8Z0veq9Vk-cXJS4jauoNpD_OSMqlHS6XoH7UEn5LGNxR_CI8/w400-h283/1%20DSC08400.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">8) Add kale to wilt just before serving with sesame seeds and chives. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGsP4qINPkjW30AFnysOyAbltS_yBSeBgUI-7PNbb4YjXfkMwsCtzFes0S5oigrjT-lMl4STYi3bjbEohiqbWuFvyiI-xv95gsfjR-7l2uOzUIfNuSDPRqYwMofqh9fqcYmiZeh74SS3GE7pLwCEiiHZq90XMLgfYqbVy9kG9C0yZtH-J_THtS4BD/s647/1%20DSC08405.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="645" data-original-width="647" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGsP4qINPkjW30AFnysOyAbltS_yBSeBgUI-7PNbb4YjXfkMwsCtzFes0S5oigrjT-lMl4STYi3bjbEohiqbWuFvyiI-xv95gsfjR-7l2uOzUIfNuSDPRqYwMofqh9fqcYmiZeh74SS3GE7pLwCEiiHZq90XMLgfYqbVy9kG9C0yZtH-J_THtS4BD/w400-h399/1%20DSC08405.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-88955135622920637072022-08-10T14:32:00.000+08:002022-08-10T14:32:12.796+08:00The Kong See<div style="text-align: left;">오랜 라디오 브레이크 그래서 실례합니다. 일에 미쳐서 너무 나는 바빠서 자유 시간이 없 블로그를 할 수 없었어요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">이 레스토랑은 셰프 레스토랑 주인 윌린 로우의 최신 식당이예요. 오랜만에 블로거 이벤트에서 만났어요. 전직 변호사지만 놀랍게도 부드럽고 내성적이었어요. 또한 '모드신 요리의 창시자'로 알려진 나는 항상 윌린 로우의 요리를 좋아해요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">콩씨는 매우 새로운 레스토랑 바 이자카야이지만 음식과 서비스는 훌륭했어요. 유일한 불만은 음악이 조금 시끄럽고 (언힙 아줌마이기 때문이야ㅋㅋㅋㅋ) 우리 테이블이 너무 더웠서 나는 땀을 많이많이 났어요 (슈퍼 탁 글램ㅎㅎㅎㅎㅎ). </div><div style="text-align: left;"> </div><div style="text-align: left;">=========================</div><div style="text-align: left;"> </div><div style="text-align: left;"><b>The KongSee</b> is lawyer-turned-chef Willin Low's new venture, a modern Singaporean (or "mod-Sin" as coined) izakaya modeled after his pop-up Roketto in Niseko during ski season. Notwithstanding my S.O.P. to only visit a restaurant after its first birthday, we had dinner at <b>The Kong See</b> barely two weeks after its official opening, simply bc our friends managed to snag reservations. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">For a two week-old joint, <b>The Kongsee</b> was a delightful surprise. The food was outstanding, and ditto with the excellent service. If I had any issue, it would be that our second order of laksa went M.I.A. for a bit, and our table, being right next to the open entrance, was most uncomfortable in light of the sweltering weather. The Husband spent most of the night wiping sweat off my back (and underarms too if I'm being honest😜). The profuse perspiring was, to say the least, most 'tak-glam'.</div><div style="text-align: left;"> </div><div style="text-align: left;">Another thing, because it is a bar, music by way of a live DJ will be loud. So be prepared to use your "shouting voice". Then again, my being middle-aged and unabashed leaning into aunty-dom might have had something to do with my antipathy towards loudness. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The <b>Ika Geso Karaage</b> ($32) was essentially calamari, with an Asian twist. Squid tentacles battered Japanese style, was stippled with kaffir lime strips, mayonnaise, and a lime wedge for a little perk-me-up. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPSgG8FvNj0RU2IbD4uO5QafmfK2v3ob6jilAckjGqO2YmHvQAl1etj9HWY6-oypQr2kDnEKmVYz3Mfov5rBWCQWIOebTWNYqTyHN-jwbCukF77XVy9TyLA0feAiENDHax4Iy0hn2B5wx7ObuGqfJ_rfRLpac7-wu39XhZAn6jSJ_FADt8NjaRR5H/s996/1%20DSC08043.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="976" data-original-width="996" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPSgG8FvNj0RU2IbD4uO5QafmfK2v3ob6jilAckjGqO2YmHvQAl1etj9HWY6-oypQr2kDnEKmVYz3Mfov5rBWCQWIOebTWNYqTyHN-jwbCukF77XVy9TyLA0feAiENDHax4Iy0hn2B5wx7ObuGqfJ_rfRLpac7-wu39XhZAn6jSJ_FADt8NjaRR5H/w640-h628/1%20DSC08043.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Vegetarian Gado Gado</b> ($20), with micro sprouts, kale, cucumbers, cherry tomatoes, and a perfectly runny-yolked soft boiled egg, was blanketed with a creamy peanut sauce blended with kecap manis, shio konbu, and sesame seeds. Not memorable, but hey, we incorporated fibre into dinner. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_dd6qxkPEB_3UdotAV8OehL-BwdyKqVA10PpkwsXG95sNlIBe5UXxb-lo42cMQTacSJuJkcjdG6ceaZglcfZ8nNf8TpU-fbAhv82AAyxr6R4QPAGjQ66wW3XXrrqH1WvbqIA9TmU8GH0bneVHIN5Qxx0vxwA2Mflm1pzyL3GzzMU1jg3MM9xlAsd/s909/1%20DSC08030.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="909" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_dd6qxkPEB_3UdotAV8OehL-BwdyKqVA10PpkwsXG95sNlIBe5UXxb-lo42cMQTacSJuJkcjdG6ceaZglcfZ8nNf8TpU-fbAhv82AAyxr6R4QPAGjQ66wW3XXrrqH1WvbqIA9TmU8GH0bneVHIN5Qxx0vxwA2Mflm1pzyL3GzzMU1jg3MM9xlAsd/w640-h594/1%20DSC08030.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">A must-try, the <b>Iberico Satay</b> ($30) may have been atas-fied and the price point may have been a skoch cha-ching, but it was a real smash hit. Juicy iberico secreto pork was imbued with heady char, and I loved the addition of kecap manis to the Javanese satay sauce. But what was most surprising was the pineapple salsa topping, which lent a piquant spicy kick to the ensemble. So good, we ordered seconds. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLNN25KqQhsbZq2DG4UH0-b3tSDaJLEk2ghhxwKrggNQH7QgkCwL5aiQxfASJFJ0xwRMCTIwepheF5fi0MfJuQUhPgW5ypAv0tQEv7aQmThr_RHd6MjrmzDL89QbTpGty525FyYb6lWelS7eMwa1WpooT6PTnZ5A45P95e2B_uhnMSk1U0OPdxQTQ/s1023/1%20DSC08036.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="1023" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLNN25KqQhsbZq2DG4UH0-b3tSDaJLEk2ghhxwKrggNQH7QgkCwL5aiQxfASJFJ0xwRMCTIwepheF5fi0MfJuQUhPgW5ypAv0tQEv7aQmThr_RHd6MjrmzDL89QbTpGty525FyYb6lWelS7eMwa1WpooT6PTnZ5A45P95e2B_uhnMSk1U0OPdxQTQ/w640-h564/1%20DSC08036.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">Likewise with the <b>Tandoori Chicken</b> ($24), which employed fancy French chicken steeped in a robust garam masala marinade, and tempered with a Kashmiri chili yoghurt. Absolutely scrumptious, we had seconds of this too. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMFjndiOR7BbLr79_ILAfmgX_SYylVswKgkmEkoGvB7MfRf08HfkqT_3sI2mLIw68LxLQ-38AkfHsfBHmvP6ksckdw2qKrrcPTz0DKQV_XE-vW1lr3No_kUaE8XMCId82AwOj1pxpfMM2V_RDb8asvMb0fJ5b0O8Y1MzT892X-TucHvmLWa883Owf/s1276/1%20DSC08044.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1011" data-original-width="1276" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMFjndiOR7BbLr79_ILAfmgX_SYylVswKgkmEkoGvB7MfRf08HfkqT_3sI2mLIw68LxLQ-38AkfHsfBHmvP6ksckdw2qKrrcPTz0DKQV_XE-vW1lr3No_kUaE8XMCId82AwOj1pxpfMM2V_RDb8asvMb0fJ5b0O8Y1MzT892X-TucHvmLWa883Owf/w640-h508/1%20DSC08044.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Kongsee Crabcake</b> ($28) clearly took inspiration from local fish bergedil and western crabcake: with a fluffy toasty patty laced with sweet crabmeat, and served in a pool of Cantonese kam heong cream dotted with lashings of briny fish roe. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis66IY4-rwhrOphzCHCjUsRnVM2LcoQ0x0Hx44uF_qW8pqQWkGhW-LWAJ3T-HwqsyuJKMJ0uh7kVGDpWQ1bRnlL3noFJblC_GEEru9XGiicPVHPBgO1_q3XSmGDlafA9uSnb0QM4ODDLaHd-X4ZCVRlsQnNhM5A_LhxCoC_TJaZOlew-nIJbT7JVJF/s1041/1%20DSC08040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1041" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis66IY4-rwhrOphzCHCjUsRnVM2LcoQ0x0Hx44uF_qW8pqQWkGhW-LWAJ3T-HwqsyuJKMJ0uh7kVGDpWQ1bRnlL3noFJblC_GEEru9XGiicPVHPBgO1_q3XSmGDlafA9uSnb0QM4ODDLaHd-X4ZCVRlsQnNhM5A_LhxCoC_TJaZOlew-nIJbT7JVJF/w640-h630/1%20DSC08040.jpg" width="640" /></a></div><br /><div style="text-align: left;">We rarely, if ever, indulge in fried foods (cholesterol and fat and all, u know, things people my age are concerned with 😔) but the '<b>KFC</b>', or <b>KongSee Fried Chicken</b> ($36) was well worth the calorie spike. The deluxe French poulet, golden with a fermented shrimp paste marinade, boasted a brilliant crunch. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pp7wCUFYc2C_4Bk5twKxq68IJuGnrwM7Ey4bnK3A_4NhhJtJ3MocA8G-wKqcZD3_5uK7zkn7J0HAkjUTkMZmf5Ywl7igCzZnjDwGYuyIWGkfajpYx6gIeyMfew5HZmPU5bV-rGfb6BJFZk99TNUf_rum5-PduTcZCmXNlIn0ADBKdq3aFAMfpYRV/s1163/1%20DSC08038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="979" data-original-width="1163" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pp7wCUFYc2C_4Bk5twKxq68IJuGnrwM7Ey4bnK3A_4NhhJtJ3MocA8G-wKqcZD3_5uK7zkn7J0HAkjUTkMZmf5Ywl7igCzZnjDwGYuyIWGkfajpYx6gIeyMfew5HZmPU5bV-rGfb6BJFZk99TNUf_rum5-PduTcZCmXNlIn0ADBKdq3aFAMfpYRV/w640-h538/1%20DSC08038.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Krapow Prata Pizza</b> ($15), with Thai basil, chicken mince, melty cheese, and pickled pepper, was, despite its inspired appearance, was a flavour bomb. Influenced heavily by Thai and local mamak cuisine, the roti prata-based flatbread was just fantastic. Note though, that this is teeny-tiny, so apportion about 2 persons to this as a starter. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouk2pcZonZ3xI2j834StkK3Bdt7b9STINwQfQ9Y1et7TwGrDxcNFGIpfP53yU7xiSfC5S18kh6JA-LfzTJxz3JfH7BVid8Rx2TwyPVOIPw66sqiKoGqiIgyQRN98oYz_nEOWMpkBejm_L-VXGTqh0oJDxWxZd6Ig2xRHgQ-IGsSOh1UEoBAR702mM/s1031/1%20DSC08034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="916" data-original-width="1031" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouk2pcZonZ3xI2j834StkK3Bdt7b9STINwQfQ9Y1et7TwGrDxcNFGIpfP53yU7xiSfC5S18kh6JA-LfzTJxz3JfH7BVid8Rx2TwyPVOIPw66sqiKoGqiIgyQRN98oYz_nEOWMpkBejm_L-VXGTqh0oJDxWxZd6Ig2xRHgQ-IGsSOh1UEoBAR702mM/w640-h568/1%20DSC08034.jpg" width="640" /></a></div><br /><div style="text-align: left;">Another cannot miss, the <b>Roxy Crab Laksa</b> ($24) was opulent, punchy, and generous with its ingredients of fishcake, beancurd puffs, shrimp, crabmeat, and egg. Helpful if you're watching your carbs. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-Y9EpB--iC1TjRN3rvt2-r_MZBOYRgJPmtYQBD8l_L7wHZTjYY_GaRbxT-feucqycGrbGbUCFCYmOdMxfCug6-Yw1e5RAIGL9EiUBSKzJd17UGRBPQ45-uLn1_l4dnDUKkNEJjENCiPmRN-ecN9AkwfCxiexsKRwCiB4njIeDoxXYJxJbieSVd-o/s1038/1%20DSC08033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="1038" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-Y9EpB--iC1TjRN3rvt2-r_MZBOYRgJPmtYQBD8l_L7wHZTjYY_GaRbxT-feucqycGrbGbUCFCYmOdMxfCug6-Yw1e5RAIGL9EiUBSKzJd17UGRBPQ45-uLn1_l4dnDUKkNEJjENCiPmRN-ecN9AkwfCxiexsKRwCiB4njIeDoxXYJxJbieSVd-o/w640-h554/1%20DSC08033.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>The Kongsee</b></div><div style="text-align: left;">10 & 12 Gemmill Lane</div><div style="text-align: left;">Tel: 8828 7664<br /></div><div style="text-align: left;">Open Tuesdays to Saturdays from 12noon to 12midnight;</div><div style="text-align: left;">Closed on Sundays and Mondays</div><div style="text-align: left;"><a href="https://www.thekongsee.com/" target="_blank">Website: www.thekongsee.com</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-91006809185351858242022-06-12T10:12:00.000+08:002022-06-12T10:12:18.079+08:00Wagyu Jin<div style="text-align: left;">C'était un dîner grâce à notre serveuse préférée. D'abord, je n'étais pas trop enthousiaste à l'idée d'une dégustation de bœuf japonais; ce serait trop riche, trop lourd, et un peu trop écœurent, je pensait. Mais cette serveuse connaît très bien nos goûts, nos préférences (après tout, elle nous connaît depuis son bulot de Beni), et elle nous a promis que ce serait bien équilibré et nous l'adorerions. Alors, il s'est avéré que le dîner était super: la cuisine était très délicat et raffiné, un délice absolu. Pour un dîner lourd avec du boeuf, il s'est avéré étonnamment léger. Bien que les portions soient petites, on peut donc vouloir commander un plat supplémentaire (ou trois comme nous). De plus, nous avons été bien choyés par notre serveuse, qui nous a empilés avec du saké et des desserts gratuits. Cela, je pense, a rendu notre expérience culinaire supérieure. Nous retournerons (lorsque notre serveuse préférée sera là bien sûr). </div><div style="text-align: left;"> </div><div style="text-align: left;">=================</div><div style="text-align: left;"> </div><div style="text-align: left;">We've resisted going to <b>Wagyu Jin</b> for some time now. The Husband wasn't too keen on their Japanese beef-centric omakase ($248), typically eschewing the very fatty Japanese meat in favour of its less fatty more full-bodied American relation; and I couldn't quite imagine managing 12 courses of beef, typically eschewing cholesterol-heavy red meat in favour of its cholesterol-light white cousins. But our favourite waitress was posted there and well, let's just say she's very persuasive...and so we found ourselves chasing away the blues at <b>Wagyu Jin</b> one fine Monday night. Also, it's just as well that we're eating beef, seeing as chicken prices are now through the roof. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Our resistance was, in part, our presumption that the meal would get too much, too fast, too jelak. So it was to our surprise that dinner was nimble, well-finessed, and polished. Portions tend to the modest (and indeed a friend said that she left dinner still hungry), so unless you're on a diet, you may want to supplement with a couple of dishes off the ala carte menu. Which was exactly what us greedy-goats did... so we ended up waddling out of <b>Wagyu Jin</b>, content and satiated. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Another tip is to get the house pour of Junmai Gaiginjo, an in-house brew. I've always prejudiced against house pours, thinking them middling and an insidious profit marker; but the sake was absolutely sensational. Juicy and well-rounded, it married the dishes perfectly. </div><div style="text-align: left;"> </div><div style="text-align: left;">We kicked off dinner with the appetizer course of <b>Hokkaido Hairy Crab</b>, paired with somen seasoned with black truffle, and crowned with caviar, hojiso (shiso flower), purple shiso, and gold flakes. NGL, we felt damn baller eating this 😎<br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tRekSc6iTDufUatm2RVIoFJO07cB1MmSo997qH8JLDpBydeL-onGsQwCJ4xM8xh9TMC4W8ZFZOWPpWgb0GUc2pzxe5Z8XB98dqq3lqbHqCHKJRFMvWbdAofQAkavb3BkvSYs54n2_oldjrs0ZGCxBj28H2WTaWCDJlOlz3zNZ8vGtxfk6eoPGvwL/s1085/1%20DSC07613.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="910" data-original-width="1085" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0tRekSc6iTDufUatm2RVIoFJO07cB1MmSo997qH8JLDpBydeL-onGsQwCJ4xM8xh9TMC4W8ZFZOWPpWgb0GUc2pzxe5Z8XB98dqq3lqbHqCHKJRFMvWbdAofQAkavb3BkvSYs54n2_oldjrs0ZGCxBj28H2WTaWCDJlOlz3zNZ8vGtxfk6eoPGvwL/w640-h536/1%20DSC07613.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">The first beef course was a sumiyaki duo of meltingly tender A5 yonezawa sirloin from the Yamagata prefecture, flamed over binchotan and then topped with kimchi for the one, and wasabi for the other. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57dxwPKDeLnkhcl5wyorjKhcMoWZl8pH7DzyYFamm5vfSmarfPr1x2oZiC9jgPDoXRZNe4GKCEKGYbRYPYPjCWg6nmVS2AJz9OxYnxVsX7xdnAse6yk_TbTo2kZCS0vujgOfa4QQbCgWJ0wMA_PqaASAoqKra6CSNpuA4cfD_vxrHBHYZHj7Pu9eV/s1023/1%20DSC07617.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="783" data-original-width="1023" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi57dxwPKDeLnkhcl5wyorjKhcMoWZl8pH7DzyYFamm5vfSmarfPr1x2oZiC9jgPDoXRZNe4GKCEKGYbRYPYPjCWg6nmVS2AJz9OxYnxVsX7xdnAse6yk_TbTo2kZCS0vujgOfa4QQbCgWJ0wMA_PqaASAoqKra6CSNpuA4cfD_vxrHBHYZHj7Pu9eV/w640-h490/1%20DSC07617.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">I never used to care for abalone, until I had abalone done Japanese-style. The saying "simplicity at its finest" is paramount to the Japanese mastery in cooking abalone, and the awabi course of a luscious hunk of abalone, sitting pretty in a pool of liver sauce, drizzled with yuzu oil, and sided by a rice ball, was *chefs kiss* outstanding. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphqAxa452yWEtaUoqzo4t-pYkl_aceLeNWj9FjOgzjhzXwyBU_BResE14E4gCkepQocF04zZKZBU678uodT-4OKVL1rMJDc7erl04M6n6oStwoCWnnBE_xGL4zbHJqyAxXfiXDQ_GgKkMM7Qy7lByiFJvarMC-4JNBCGMUJgm9055W0tVGIuGE4ic/s901/1%20DSC07621.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="746" data-original-width="901" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphqAxa452yWEtaUoqzo4t-pYkl_aceLeNWj9FjOgzjhzXwyBU_BResE14E4gCkepQocF04zZKZBU678uodT-4OKVL1rMJDc7erl04M6n6oStwoCWnnBE_xGL4zbHJqyAxXfiXDQ_GgKkMM7Qy7lByiFJvarMC-4JNBCGMUJgm9055W0tVGIuGE4ic/w640-h530/1%20DSC07621.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">Very possibly the best katsu sando I've ever had the pleasure of eating, the Chateaubriand Sando of a strikingly sumptuous A5 omi beef tenderloin, wedged between buttery brioche schmeared with mustard for some bite, was extraordinary. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEzSF3lnOpSA2jFNZx39XeG0O2QinP7E13on7qUFxztiX6LFtNtXfxpjhDaNnrdovMmoB2s4SV-1C-B-gxqS2QIt3yGiUh7_NAKnPInaWAC5FOwzkdSg_p-vcUQDF22OelNwyggj8nwyhL9jSuKr_z4HxE-D8ImsPunuGab9PRmBIjC6jCUUi-XWI/s873/1%20DSC07625.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="813" data-original-width="873" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUEzSF3lnOpSA2jFNZx39XeG0O2QinP7E13on7qUFxztiX6LFtNtXfxpjhDaNnrdovMmoB2s4SV-1C-B-gxqS2QIt3yGiUh7_NAKnPInaWAC5FOwzkdSg_p-vcUQDF22OelNwyggj8nwyhL9jSuKr_z4HxE-D8ImsPunuGab9PRmBIjC6jCUUi-XWI/w640-h596/1%20DSC07625.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">We ordered 3 additional a la carte dishes, starting with the <b>Shabu Shabu</b> ($36), with beautiful ribbons of A5 Tochigi beef, scalded pink with daikon broth, and accompanied by an unctuous chilli-oiled goma sauce. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWyoIINS-UISp7t4wDPhn3v3rEqK17DHzO0MiU93HmAW_7ySks55xMxxcOaYNgS-sDJy7nlm--_trdP_uBWaYfOq59YG0aEdFeI9fg9PJiIuPUp-O3ipvnvr3SnscYI9ExPP03zfOaxot6Jp0d2HacN4WEL7s0MF6qaU2EVdwlXa5x60Z9rljQnGH/s1021/1%20DSC07628.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="626" data-original-width="1021" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWyoIINS-UISp7t4wDPhn3v3rEqK17DHzO0MiU93HmAW_7ySks55xMxxcOaYNgS-sDJy7nlm--_trdP_uBWaYfOq59YG0aEdFeI9fg9PJiIuPUp-O3ipvnvr3SnscYI9ExPP03zfOaxot6Jp0d2HacN4WEL7s0MF6qaU2EVdwlXa5x60Z9rljQnGH/w640-h392/1%20DSC07628.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">The <b>Nodoguru</b> ($36) was a slab of black throated sea perch, lightly torched to showcase its mild sweet flesh, plonked upon a chunk of vinegared sushi rice. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaqPXwmySWLh4cFSxDzjkjotPEDp4dQTVr-azNTO37EfpF9AWILaBqeLQ0cznt_9hsXKyVM367mMajXZH4FeGiqdL0liX7uKLhdeZ0CErDA21z1t5IlOrTUHrAxdsKPmBBWjWaJ3HOOVA5vnrcq0jqEUUm5APyED0tZ1ayyxDy_YVn-dlOoiDuFUv/s880/1%20DSC07635.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="803" data-original-width="880" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaqPXwmySWLh4cFSxDzjkjotPEDp4dQTVr-azNTO37EfpF9AWILaBqeLQ0cznt_9hsXKyVM367mMajXZH4FeGiqdL0liX7uKLhdeZ0CErDA21z1t5IlOrTUHrAxdsKPmBBWjWaJ3HOOVA5vnrcq0jqEUUm5APyED0tZ1ayyxDy_YVn-dlOoiDuFUv/w640-h584/1%20DSC07635.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">The <b>Wagyu Udon</b> ($25) was pure comfort in a bowl comprising just three components: velvety silks of wagyu sliced shabu-shabu, slippery smooth strands of inaniwa udon, and the most exquisite consomme. For sure a must-try. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WxB2JYWt0kD9pVJ6T78epF3HdwtzGR5llc6iPEswI8OHKGi-TKoNRTR-hSpGobwW-1mgXXZxZyfR0cCCDFBoQenVK4vmabTAKVi3aZWbmEX7HWDC6YKO3zzsh18SeqCzJAKrGDOQ5ylwiV_VXAf5QVzErH7eY93HQ7dQi5SnNvj7HreoFEFq4U05/s858/1%20DSC07639.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="858" data-original-width="814" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WxB2JYWt0kD9pVJ6T78epF3HdwtzGR5llc6iPEswI8OHKGi-TKoNRTR-hSpGobwW-1mgXXZxZyfR0cCCDFBoQenVK4vmabTAKVi3aZWbmEX7HWDC6YKO3zzsh18SeqCzJAKrGDOQ5ylwiV_VXAf5QVzErH7eY93HQ7dQi5SnNvj7HreoFEFq4U05/w608-h640/1%20DSC07639.jpg" width="608" /></a></div><br /></div><div style="text-align: left;">Aaaand, we're back to regular programming: featuring Japanese pearl rice swaddled in an <b>A5 Hida Beef </b>from the Gifu prefecture, blushed with a shade of garlic, and flanked by a wedge of crunchy kkatugi. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7CnrL6Ws-V6134DfweIkh8vZ11Q_IsxgdGAIJWd9dIZ-biYIF7WQZ_57X3KDKPf4htF5m02MGE6Wt1jv-5VonrQhW3itW11SuVzjDj6ki5ykxHWYpAPU59eZyGee_73ja0x7aAXEWpkFHh_zXq92o-ov4gvYYoYu3qQMUgiCEm48Whb8pWNgOmVS/s958/1%20DSC07641.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="881" data-original-width="958" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7CnrL6Ws-V6134DfweIkh8vZ11Q_IsxgdGAIJWd9dIZ-biYIF7WQZ_57X3KDKPf4htF5m02MGE6Wt1jv-5VonrQhW3itW11SuVzjDj6ki5ykxHWYpAPU59eZyGee_73ja0x7aAXEWpkFHh_zXq92o-ov4gvYYoYu3qQMUgiCEm48Whb8pWNgOmVS/w640-h588/1%20DSC07641.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">The <b>Teppanyaki</b> course marked a brilliant finale to the meal with A5 miyazaki beef steak (how they managed that incredibly even rosy hue is astounding on its own), fragrant garlic fried rice stippled with beef nubbins, delicate miso soup, and pickles so yummy I asked for seconds. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdakysOmltUVUOcFJIyh0ZaekMuEkLOudK2h27GLyLuXzlTCp0QEjQmEmOa7GA0cUAVVjnbtaS-gftC1PYO2eKYjiWz5_H1u6kp6z8gA-5HsT6NC_R457AosG0HsS9TvLxLFUsUQUOy6CDt5GVEj71whmzYzTQQYUq4lZoaOoOnin4eZsKfRtyLyyw/s991/1%20DSC07649.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="991" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdakysOmltUVUOcFJIyh0ZaekMuEkLOudK2h27GLyLuXzlTCp0QEjQmEmOa7GA0cUAVVjnbtaS-gftC1PYO2eKYjiWz5_H1u6kp6z8gA-5HsT6NC_R457AosG0HsS9TvLxLFUsUQUOy6CDt5GVEj71whmzYzTQQYUq4lZoaOoOnin4eZsKfRtyLyyw/w640-h496/1%20DSC07649.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">Dessert was refreshingly fruity: a lush musk melon wedge intense with sweetness, and melange of strawberry, pear, and orange dice, blanketed in a clear yuzu-tinged jelly. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxZwiP9PDkxkRFIzZD_am4xTsbeUXiMO8Gl14wfnpp8q7e5aGHZvs6hAznGxDhZ1B4aooPi1evAHFJXpIA57qul1mVWYdMUmBMRiwhuBgOeaZa2u82GhzqdXxIyit2wGyrL1m-N5nh2gQLro2ur3TK2ofhfb_JEm8MuY7at6c3nPwYPdQbQWPQkZm/s929/1%20DSC07652.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="929" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxZwiP9PDkxkRFIzZD_am4xTsbeUXiMO8Gl14wfnpp8q7e5aGHZvs6hAznGxDhZ1B4aooPi1evAHFJXpIA57qul1mVWYdMUmBMRiwhuBgOeaZa2u82GhzqdXxIyit2wGyrL1m-N5nh2gQLro2ur3TK2ofhfb_JEm8MuY7at6c3nPwYPdQbQWPQkZm/w640-h552/1%20DSC07652.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">A complimentary treat, the dark chocolate tart from sister concept Cheryl Koh a couple of doors away, was decadent and opulent, yet remarkably nuanced and balanced. I'm not particularly fond of chocolate but I actually finished this on my own. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R0TjVTqr0UCUzrSeESrSszAtk_GoM1GaVWD3GziJGEbH7p1syGeBaJqdmbghjUc0nBuqqACmbFk-3suJF4AHPYU5rj0Z2TTrBHd30XlfwOLsoz8wHlLGTKLe5lbWkAugwt-3nVveNNkBLYVKY03Cei8mgKpghTGAEGWVadvG1zcSHLc9eOCE2vef/s852/1%20DSC07654.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="852" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_R0TjVTqr0UCUzrSeESrSszAtk_GoM1GaVWD3GziJGEbH7p1syGeBaJqdmbghjUc0nBuqqACmbFk-3suJF4AHPYU5rj0Z2TTrBHd30XlfwOLsoz8wHlLGTKLe5lbWkAugwt-3nVveNNkBLYVKY03Cei8mgKpghTGAEGWVadvG1zcSHLc9eOCE2vef/w640-h574/1%20DSC07654.jpg" width="640" /></a></div><br /> </div><div style="text-align: left;"><b>Wagyu Jin</b></div><div style="text-align: left;">1 Scotts Road Shaw Centre #02-12</div><div style="text-align: left;">Tel: 8940 0741</div><div style="text-align: left;">Open daily from 12noon to 2.30pm for lunch; 6.30pm to 10.30pm for dinner<br /></div><div style="text-align: left;"><a href="https://www.wagyujin.com.sg/" target="_blank">Website: www.wagyujin.com.sg</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-31244177544607412382022-05-30T12:46:00.006+08:002022-08-04T23:39:09.671+08:00ABC Brickworks Food Centre<div style="text-align: left;">싱가포르에 호커 센터 중에서 에이비씨 브릭워케 호커 센터를 우리가 제일 좋아해요. 실제로 싱가포르에서 가장 크고 유명한 호커 센터 중 하나예요. 가끔 외국인 여행자들이 이 호커 센터에서 식사하고 관광도 해요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">호커 음식은 내가 우리 나라 싱가포르에서 제일 사랑하는 것이에요. 호커 푸드는 내 컴포트 푸드여서 내 마음에 들어와요. 음식도 싸고 맛있고 종류도 많아요. 해외여행 가면 그리운 음식이 호커푸드인데 싱가포르에 돌아와서 가장 먼저 먹는 음식이 박초미예요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">박초미은 아마도 내가 제일 좋아하는 호커푸드예요. 나는 식초맛을 좋아하고 버섯볶음이 제일 맛있고 용기가 제일 맛있어요.</div><div style="text-align: left;"> </div><div style="text-align: left;">=========================</div><div style="text-align: left;"> </div><div style="text-align: left;">ABC Brickworks is one of the more well-known, and beloved, hawker centres in SG. The fact that tourists can sometimes be seen traipsing down the rows of neon-lit stalls is testament to its fame. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">We hit up ABC a couple times a month, at least; the hawker centre is central enough that satisfying a local food craving here doesn't require an hour+-long round trip (unlike with Fengshan Bedok); there's ample enough lots that parking doesn't require the patience of a saint (unlike with Serangoon Gardens); seats are plentiful enough that large groups are able to find a table fairly easily, and stalls are varied enough that multiple cravings get satisfied all at once. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Minced Meat Noodle (Bah Chor Mee)</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">ABC is also our go-to whenever we want bak chor mee (bcm). Everyone has their favourite bcm and I have mine: <b>Yong Kee</b>. The tang of the vinegar is prominent here, the noodles are springy, not mushy, and a bonus is tt they're open for dinner. Note though, that the lady chef is relatively better (than the man who sometimes takes over during her breaks): her cooking is more deft, and she's more generous with the saucing. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fun fact: I've learnt, through multiple small talk, that it is indeed her son who runs <a href="http://thehungrybunnie.blogspot.com/2015/03/alexandra-village-food-centre.html" target="_blank">the stall in Alexandra Market</a>. </div><div style="text-align: left;"> </div><div style="text-align: left;">Notwithstanding that <b>Yong Kee</b> purports to sell fishballs, or that the fishballs are purportedly famous, the star is the <b>Minced Meat Noodle</b> ($4 for small). I get mine dry, with mee pok and chilli, sans liver, and extra mushrooms ($1). I love mushrooms, and there was once upon a time that I was on a crazy binge to find the best bcm braised mushrooms, and the ones at <b>Yong Kee</b> are the very best I've ever found. Plump, earthy, umami, and juicy, I could eat the mushrooms on their own. The pork (both the minced and sliced) here is fresh and tender, with nary a pungent whiff. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflSBWFYz9LqMPmWglZrsbxZ0CFbQrEZ6eiP2vnppHgoq2D4-JCzpz3ehBPSvBjm0YJORdUUZnDnl2JbY1OS78UF3z1YG0MDx17YCSMTZAT-20PAwAmETw43WafToatCQVtNvUdwU3ANK2ZrL-SXMMDRL5Fw3POZgOP1RJQWeUyPoT4tREt8Gz-Mhv/s1011/1%20DSC07349.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1011" data-original-width="894" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflSBWFYz9LqMPmWglZrsbxZ0CFbQrEZ6eiP2vnppHgoq2D4-JCzpz3ehBPSvBjm0YJORdUUZnDnl2JbY1OS78UF3z1YG0MDx17YCSMTZAT-20PAwAmETw43WafToatCQVtNvUdwU3ANK2ZrL-SXMMDRL5Fw3POZgOP1RJQWeUyPoT4tREt8Gz-Mhv/w566-h640/1%20DSC07349.jpg" width="566" /></a></div><br /><div style="text-align: left;">This is a recent discovery ever since <a href="http://thehungrybunnie.blogspot.com/2022/03/lai-heng-mushroom-minced-meat-noodle.html" target="_blank">the soupy noodles at Lai Heng</a>, the<b> Fishball Kway Teow Soup</b> ($4), or the adult version of sick-people-food as I like to call it, jazzed up with added mushrooms ($1) and chilli padi for a spicy kick. I would have preferred the noodles thinner and silkier, but the flavoursome mushroom-infused broth more than made up for it. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRquPW27aQf_UQqEaxtN1aJ9B8AiquznP3-o16Igrl5pssem9Q_kgKCeXjNUnqkZ8aXeWjAbF_i2StZSLssa2wVP9fBJcYUp9vjpAK0zgVLFzccXulELyRbk4lTuIoHrnf7ArA0fDnFhke95LlSFMXm5F9KeQ_xAFM8c3AFFIaDKhUKi-3uoqwuol/s974/1%20DSC07444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="916" data-original-width="974" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRquPW27aQf_UQqEaxtN1aJ9B8AiquznP3-o16Igrl5pssem9Q_kgKCeXjNUnqkZ8aXeWjAbF_i2StZSLssa2wVP9fBJcYUp9vjpAK0zgVLFzccXulELyRbk4lTuIoHrnf7ArA0fDnFhke95LlSFMXm5F9KeQ_xAFM8c3AFFIaDKhUKi-3uoqwuol/w640-h602/1%20DSC07444.jpg" width="640" /></a></div><br /><div style="text-align: left;">The stall facade for reference<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jsYnpoJWNwoe3vzpELj6lhKT2qOGbFj4eQeVbyixNADV1tUZGOSt0FUddj25GY31qDubW0WA4p66Zg_sSEC45weWp8gFrTiHI2MUc0lbOmC0YjlmLEEX-m9fLaGwQAxgtwfnNHxVdtva5Qs0-gkdC07Bb7Q9ynRwu0Ie7RRWnBNk0og6l0hpB9I9/s1368/1%20DSC07344.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1368" data-original-width="912" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jsYnpoJWNwoe3vzpELj6lhKT2qOGbFj4eQeVbyixNADV1tUZGOSt0FUddj25GY31qDubW0WA4p66Zg_sSEC45weWp8gFrTiHI2MUc0lbOmC0YjlmLEEX-m9fLaGwQAxgtwfnNHxVdtva5Qs0-gkdC07Bb7Q9ynRwu0Ie7RRWnBNk0og6l0hpB9I9/w426-h640/1%20DSC07344.jpg" width="426" /></a></div><br /><div style="text-align: left;"><b>Yong Kee Famous Fish Ball Noodle</b></div><div style="text-align: left;">#01-121<br /></div><div style="text-align: left;">Open Wednesdays to Mondays 9am to 10pm; Closed on Tuesdays</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Taiwanese Porridge</u></div><div style="text-align: left;"> </div><div style="text-align: left;">We rarely, if ever, have Taiwan porridge, preferring the Teochew version. But we honoured the unwritten "follow-the-queue" rule when we saw that they sported a long line. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">It was a slightly long wait of half an hour on a busy weekend (which was fine bc we busied ourselves ordering from other stalls), but it turns out they serve up fantastic cze char...and we are now fans of their dishes. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 of their must-try dishes, and a sweet potato porridge, went for a steal at about ($30). </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLMUUakdTPEalvCQGDEFtFnKvLpdA42g0owY5emmP7--3x2TJ8GAjdFgveN6mB_lHH-GKTOCj6By4Cfeq3zycyVpWYYNzIzkD6LtQmt1VFjrFDbHNxtMldm65K7i42jz0TCU7ukdQbgslAe0g5tSjVxQoAPrZLNmVDyEUTLySbWrul98YqUcoxFZM/s1361/1%20DSC07399.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="963" data-original-width="1361" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLMUUakdTPEalvCQGDEFtFnKvLpdA42g0owY5emmP7--3x2TJ8GAjdFgveN6mB_lHH-GKTOCj6By4Cfeq3zycyVpWYYNzIzkD6LtQmt1VFjrFDbHNxtMldm65K7i42jz0TCU7ukdQbgslAe0g5tSjVxQoAPrZLNmVDyEUTLySbWrul98YqUcoxFZM/w640-h452/1%20DSC07399.jpg" width="640" /></a></div><br /><div style="text-align: left;">The No. 50 dish was <b>Fried Pork</b> ($9 for small), which makes for an addictive nibbler, was wonderfully crisp and tasty. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1gAvOgFL7BUXYK-Qip5NXIkkWhWPAJ14m_pGfLGLAr2mq21XQ-MqqGQ6euVsjDjmF0YE_EAeSKhqoZO7RSPfTJIOg4kiekXn1REVK44lPE3rewFKXyQ0L8JVb2lf51Tuo0EOvUih23bQXlkWUyX4-q4NwaUVpPwTUNizM5MnLQRf_-OyobsZedKM/s1089/1%20DSC07387.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="1089" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1gAvOgFL7BUXYK-Qip5NXIkkWhWPAJ14m_pGfLGLAr2mq21XQ-MqqGQ6euVsjDjmF0YE_EAeSKhqoZO7RSPfTJIOg4kiekXn1REVK44lPE3rewFKXyQ0L8JVb2lf51Tuo0EOvUih23bQXlkWUyX4-q4NwaUVpPwTUNizM5MnLQRf_-OyobsZedKM/w640-h496/1%20DSC07387.jpg" width="640" /></a></div><br /><div style="text-align: left;">No. 26 was <b>Stir Fried Cabbage with Dried Shrimp</b> ($7 for small), sweet, crunchy, and aromatic. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6DW5BiKuAl6r2pICe041_-wKxYa382yDSR0nOdNZIq6vs7KYAGrgQsNJ-EdYXbIwVqjoPrlX4TGnq1HdNHSaUYl6EhR52GdDhmcHdCzS-b-PccZr21VSx8Cv-uYL8r8LT9hgJm2VgUFU_l_Sv2RtTtPAt5WJAsYp9ZI_UDRcJ97CAY7fx_gYvhsL/s1003/1%20DSC07390.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="826" data-original-width="1003" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6DW5BiKuAl6r2pICe041_-wKxYa382yDSR0nOdNZIq6vs7KYAGrgQsNJ-EdYXbIwVqjoPrlX4TGnq1HdNHSaUYl6EhR52GdDhmcHdCzS-b-PccZr21VSx8Cv-uYL8r8LT9hgJm2VgUFU_l_Sv2RtTtPAt5WJAsYp9ZI_UDRcJ97CAY7fx_gYvhsL/w640-h528/1%20DSC07390.jpg" width="640" /></a></div><br /><div style="text-align: left;">No. 13 was a Taiwanese classic of <b>Stir Fried Taiwan Pea Shoots</b> ($7 for small), or Dou Miao, simply tossed with garlic. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3gABNko5NVuCvgX0uMcjVslqTlvw8j0990x7dK0hbfy5wcLrUfQNL6eg6Eq9Lvm3FrcEyNuvpYx9lSfJksmghflpgnH3stv8Xnn0R5FxT5BDsdHUSvCu0APj9zVpmbEwLeIfEdCcTirdMNZ0MFEQ4S-Dwk5u5ID5prRtaStPih7gW6eFEO1VDizi/s1275/1%20DSC07396.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1007" data-original-width="1275" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3gABNko5NVuCvgX0uMcjVslqTlvw8j0990x7dK0hbfy5wcLrUfQNL6eg6Eq9Lvm3FrcEyNuvpYx9lSfJksmghflpgnH3stv8Xnn0R5FxT5BDsdHUSvCu0APj9zVpmbEwLeIfEdCcTirdMNZ0MFEQ4S-Dwk5u5ID5prRtaStPih7gW6eFEO1VDizi/w640-h506/1%20DSC07396.jpg" width="640" /></a></div><br /><div style="text-align: left;">The No. 2, a <b>Chai Po Omelette</b> ($5 for small), dotted generously with oodles of salted radish, was thick and fluffy. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zXQcJUssw4ZlEDZHG0QbRcHeErYGeBHfmF7D8pPR8h3DagEj5sXL531e84z8zKlpBO_giPj6FfLH6AMjr2ozgYSJJG6Ft23wtK5stFx1IgLay2it5tsIUdv2EI4RcYfsjhlTPJqnDM9QcnQg3CvG08EL4XPhx-GWSOQVsXmhzLuMDfS_17INt1oL/s986/1%20DSC07392.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="961" data-original-width="986" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zXQcJUssw4ZlEDZHG0QbRcHeErYGeBHfmF7D8pPR8h3DagEj5sXL531e84z8zKlpBO_giPj6FfLH6AMjr2ozgYSJJG6Ft23wtK5stFx1IgLay2it5tsIUdv2EI4RcYfsjhlTPJqnDM9QcnQg3CvG08EL4XPhx-GWSOQVsXmhzLuMDfS_17INt1oL/w640-h624/1%20DSC07392.jpg" width="640" /></a></div><br /><div style="text-align: left;"><b>Sweet Potato Porridge</b>, its plainness set off the salty dishes perfectly. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3bH1H9KcQr1G_gqX-PZkHL2poqMGSYEmBHz08s-enigLQSZmejaNUuoxdzpr4e759vyLs9QC-V4b4acO0OJxDAROOrIYhoH_LpCOR5hmRBXQd7n-nB5euLbLrulzL8OPJoEb3c1HxNj6EcuJIfZqY_yKhG8tVgAT60Q-GMwm0dst12bPj98jpeVL/s975/1%20DSC07394.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="975" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3bH1H9KcQr1G_gqX-PZkHL2poqMGSYEmBHz08s-enigLQSZmejaNUuoxdzpr4e759vyLs9QC-V4b4acO0OJxDAROOrIYhoH_LpCOR5hmRBXQd7n-nB5euLbLrulzL8OPJoEb3c1HxNj6EcuJIfZqY_yKhG8tVgAT60Q-GMwm0dst12bPj98jpeVL/w640-h604/1%20DSC07394.jpg" width="640" /></a></div><br /><div style="text-align: left;">The stall facade for reference. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielyYtXuuMOe5IWSNCW7KtKeTCkuLNcFH4ZDk7DatGpTymxNAvMshGAzrT_VQX4hDH_9Y3ggsw7-5NFP8mK57uCCWU4Y5pxMT12mtUiGnuM9vM7Zu6GX0J8GVfImsMTlef8h50f6jA02eq3pHFywJSERJMJ33-izmNNajkF1-igbkVhXrcFkqwox0R/s1368/1%20DSC07378.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1368" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielyYtXuuMOe5IWSNCW7KtKeTCkuLNcFH4ZDk7DatGpTymxNAvMshGAzrT_VQX4hDH_9Y3ggsw7-5NFP8mK57uCCWU4Y5pxMT12mtUiGnuM9vM7Zu6GX0J8GVfImsMTlef8h50f6jA02eq3pHFywJSERJMJ33-izmNNajkF1-igbkVhXrcFkqwox0R/w640-h426/1%20DSC07378.jpg" width="640" /></a></div><br /><div style="text-align: left;"><b>Koh Za Hao Wei Taiwan Porridge </b></div><div style="text-align: left;">#01-126</div><div style="text-align: left;">Open 12noon to 2pm for lunch; 5pm to 9.30pm for dinner</div><div style="text-align: left;">Tel: 98248119 / 98732527 </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Satay Bee Hoon</u><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Satay noodles are the embodiment of "ugly delicious". A fast-dying trade in local food scene, I will always make it a point to order said noodles if ever I see it sold in a hawker center. That said, Shun Fa is quite the institution, they're so popular they've capitalized with the sale of their packaged satay sauce. Great for making your own satay bee hoon, or a bastardised gado gado, at home. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">The <b>Satay Bee Hoon</b> ($4), with sliced pork, beancurd puffs, morning glory, prawns, beansprouts, and sans cockles, cuttlefish, and liver, was drenched in a smooth, creamy, peanut butter-like gravy. #smoothlikebutter #BTSfan Scrumptious. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk8MIS6bwwJg4YI3oniNSoQxuQutXdg47EOCet5HMpgm6vt_TlIc4AAueq7NYCpN99giPlRtBNKObH_Ei0AVscKgOfeFyksJsWAdekM8bz1LGQcJh8o3k1xYOskWtmzEr19bfoEHYcr_pAr3_9m8xaCeKd40J2wh4pO0GzPMcrczuAxbKSTCPgW2u/s1219/1%20DSC07372.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="1219" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlk8MIS6bwwJg4YI3oniNSoQxuQutXdg47EOCet5HMpgm6vt_TlIc4AAueq7NYCpN99giPlRtBNKObH_Ei0AVscKgOfeFyksJsWAdekM8bz1LGQcJh8o3k1xYOskWtmzEr19bfoEHYcr_pAr3_9m8xaCeKd40J2wh4pO0GzPMcrczuAxbKSTCPgW2u/w640-h590/1%20DSC07372.jpg" width="640" /></a></div><br /><div style="text-align: left;">The stall facade for reference. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8481oyZJbH7InOZ0vVsPQXwpee4IFc1RpmXTPACSvc8I9agKNr5Ke274oWXLJp8jDShE1hvXHfBzqTEZwXuq6ICeneMBSylCwJ-rDOujol6P_Wxlj8y3pg4H0v2lmd0i_qf7pkqtVSRYhUMQdaM98rdC1vezwh2M46U-M3lbcUgOH29BM0PLAMFH/s1368/1%20DSC07364.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1368" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8481oyZJbH7InOZ0vVsPQXwpee4IFc1RpmXTPACSvc8I9agKNr5Ke274oWXLJp8jDShE1hvXHfBzqTEZwXuq6ICeneMBSylCwJ-rDOujol6P_Wxlj8y3pg4H0v2lmd0i_qf7pkqtVSRYhUMQdaM98rdC1vezwh2M46U-M3lbcUgOH29BM0PLAMFH/w640-h426/1%20DSC07364.jpg" width="640" /></a></div><br /><div style="text-align: left;"><b>Shun Fa Satay Bee Hoon</b><br /></div><div style="text-align: left;">#01-47</div><div style="text-align: left;">Open Fridays to Wednesdays from 3pm to 10.30pm, Closed on Thursdays </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Roasted Meats and Noodles</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Fatty Cheong</b> is one of ABC Brickworks' "big wigs". Their roasted meats are apparently legendary. I've never bothered to join the queue but since there's now 2 Fatty Cheongs (still owned by the same folks of the original, but manned by various members of the fam), the queues have somewhat abated. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I tried the stall that is noodle-focused, and found their <b>Wanton Mee</b> ($4) absolutely delicious. The barbecued pork, thickly sliced and glazed with a sweet sticky marinade, was phenomenal. Just like the char siew u get in KL. The noodles too, were delightfully springy, just like the wantan mien u get in Hkg. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPDvU8pDNZ3NCuuGGeUHt3EZllkEtGze--u7NoI-mT1jgBwMyERg9pZyjW08HwAA69yEH7KpQpk57mKCI2QmgG29qmZfUn5OgAp_6afjHr-_xnNzmG4XNZ1UF6DuGDoEh_HzmQeG8nNGzyVZep_pLZO8ui9ZaXqd1DntvwZ_X223WsDLmsimYvcz2/s1139/1%20DSC07436.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1037" data-original-width="1139" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPDvU8pDNZ3NCuuGGeUHt3EZllkEtGze--u7NoI-mT1jgBwMyERg9pZyjW08HwAA69yEH7KpQpk57mKCI2QmgG29qmZfUn5OgAp_6afjHr-_xnNzmG4XNZ1UF6DuGDoEh_HzmQeG8nNGzyVZep_pLZO8ui9ZaXqd1DntvwZ_X223WsDLmsimYvcz2/w640-h582/1%20DSC07436.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The stall facade for reference. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtdUKYlSW_OxEuZdRqNInxjM2Vm7mEv2TyCO4QL-3_ZWDqgyqzODxTYijTLOFB7dU51c4upShdbSYfqYYTWHeQCUuYP1uEj4ZpkzOWeGpHfZK4mOKRfdV4iACdL68MnBNDBo-78rIMrPcNjdSKQ3l92CGR3_g3FZ-E68KqUuRRk0dJA-cLWwsieT8/s1095/1%20DSC07439.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtdUKYlSW_OxEuZdRqNInxjM2Vm7mEv2TyCO4QL-3_ZWDqgyqzODxTYijTLOFB7dU51c4upShdbSYfqYYTWHeQCUuYP1uEj4ZpkzOWeGpHfZK4mOKRfdV4iACdL68MnBNDBo-78rIMrPcNjdSKQ3l92CGR3_g3FZ-E68KqUuRRk0dJA-cLWwsieT8/w640-h426/1%20DSC07439.jpg" width="640" /></a></div><br /><div style="text-align: left;"><b>Fatty Cheong</b></div><div style="text-align: left;">#01-52</div><div style="text-align: left;">Open Fridays to Wednesdays 11.30am to 7.30pm; Closed Thursdays</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"><u>Fried Carrot Cake </u><br /></div><div style="text-align: left;"> </div><div style="text-align: left;">An acquaintance recently did a poll to vote for "Asian carrot cake" or "Western carrot cake", and I was staggered to learn that there was a vote for "western carrot cake". Why on earth would anyone vote for vegetables masquerading as confection, when there is glorious fried radish flour cake as an option?!? I love my Asian carrot cake. It's one of those things I crave when I'm overseas. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">There's 2 carrot cake stalls at ABC Brickworks, the famous Ghim Moh branch, which shutters by 2-ish (making it a non-option for night owls like us), and the not-as-famous-but-a-little-famous Tanglin Carrot Cake. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Helmed by an elderly couple, I love its old-school taste, and the fact that they're open only after mid-afternoon is very much appreciated. The <b>Black-White Carrot Cake</b> ($4 for the mixed plate) was a beautiful mess of charred bits, soft cake, egg scramble, and sweet soy. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesHLxK1kBgUKuzOrnCPA1HGuR3QummDoyU2VUZU3j1linHL3-xMce4AOdjOwmRlvo5osSghkUz0GoFY6-OE1pp5iAZjFKwrZ5zmJklJa-YTR9FjxKnmca6ne59rECtiyzgs9yKG5xLLwgBCR2SCHaWwjT_6Ti7nQ4mBk18CoHE7W3EMRgiojWossa/s1009/1%20DSC07363.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1009" data-original-width="996" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesHLxK1kBgUKuzOrnCPA1HGuR3QummDoyU2VUZU3j1linHL3-xMce4AOdjOwmRlvo5osSghkUz0GoFY6-OE1pp5iAZjFKwrZ5zmJklJa-YTR9FjxKnmca6ne59rECtiyzgs9yKG5xLLwgBCR2SCHaWwjT_6Ti7nQ4mBk18CoHE7W3EMRgiojWossa/w632-h640/1%20DSC07363.jpg" width="632" /></a></div><br /><div style="text-align: left;">The stall facade for reference.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMejzlY8xYtrBtlbYXa1ZIpxpcVccnI-91BOjEeLxQwk04R5l3hON4C4V8lHnjFqWmaKkWzwRGY3NGY3exB88V4WrI4apHfyUJaOMOi8CMhO6Cp3z-HfP6wUMOQg7EI5g6pGWckgvIE-X04Fqgto57fVEhXKDUlYVFaNLRwfjj3yJed0Ybm4qSVTQI/s1095/1%20DSC07360.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMejzlY8xYtrBtlbYXa1ZIpxpcVccnI-91BOjEeLxQwk04R5l3hON4C4V8lHnjFqWmaKkWzwRGY3NGY3exB88V4WrI4apHfyUJaOMOi8CMhO6Cp3z-HfP6wUMOQg7EI5g6pGWckgvIE-X04Fqgto57fVEhXKDUlYVFaNLRwfjj3yJed0Ybm4qSVTQI/w640-h426/1%20DSC07360.jpg" width="640" /></a></div><b><br /></b><div style="text-align: left;"><b>Tanglin Carrot Cake</b></div><div style="text-align: left;">#01-130 <br /></div><div style="text-align: left;">Open daily from 11am to 9.30pm</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"></div><div style="text-align: left;"><u>Penang Cuisine</u><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Before the Covid-induced death of leisure travel, we would make yearly pilgrimages to Penang to indulge in street food. Hokkien mee was top of our to-eat list. Penang's soupy prawn noodles, I feel, are far superior to our Singaporean version. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But bc my passport is in renewal purgatory, flying up to the Malaysian island to get my fix of Penang prawn mee is moot. The next best thing is to find the next best alternative on our sunny shores. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">And I have to say, <b>Jason Penang Cuisine</b> at ABC does a pretty decent rendition of <b>Penang Prawn Noodles</b> ($4). The broth was done just-so, sweet with the essence of shrimp, grounded with the heft of pork bones, and balanced with the heat of chilli. A fantastic bowl of soupy noodles that well satisfied cravings for Penang fare. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UVTy1VBHTq1VLZewTggarOYbxjGd1gsNWMiuyUQKKY1n7MZ2pUlOOGYPOLsM-zSGvClOpVCHWz0f1ECGOwUuapw23qTlXjXFPGl8GJrEmC1sV78SkT3YpdTBbxQ1-b95HMhugETQJWV7NZRLPVhQ_4YCMCzB9qwNOBqg2xJVv7jFFXFIOwDWwpC6/s1118/1%20DSC07383.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="1118" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UVTy1VBHTq1VLZewTggarOYbxjGd1gsNWMiuyUQKKY1n7MZ2pUlOOGYPOLsM-zSGvClOpVCHWz0f1ECGOwUuapw23qTlXjXFPGl8GJrEmC1sV78SkT3YpdTBbxQ1-b95HMhugETQJWV7NZRLPVhQ_4YCMCzB9qwNOBqg2xJVv7jFFXFIOwDWwpC6/w640-h570/1%20DSC07383.jpg" width="640" /></a></div><br /><div style="text-align: left;">The stall facade for reference.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlIJd6jryRBh7YiYm0yVss2dhS3eEzxuY0Min_bpZFaCRxvANdKVNECKC9GRq-8ZEl88Oc7D1IFUmfnoFxNgKw0B3iU-gvO3lpOJPswSllKKgGjodjTPhoietgdMhdle7_YfzbT4ffrlG6vjlPbYzmEpqDrNWjsd7a1TICgoIWvsmuWydvHy00X5c/s1095/1%20DSC07379.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlIJd6jryRBh7YiYm0yVss2dhS3eEzxuY0Min_bpZFaCRxvANdKVNECKC9GRq-8ZEl88Oc7D1IFUmfnoFxNgKw0B3iU-gvO3lpOJPswSllKKgGjodjTPhoietgdMhdle7_YfzbT4ffrlG6vjlPbYzmEpqDrNWjsd7a1TICgoIWvsmuWydvHy00X5c/w640-h426/1%20DSC07379.jpg" width="640" /></a></div><br /><div style="text-align: left;"><b>Jason Penang Cuisine</b></div><div style="text-align: left;">#01-112</div><div style="text-align: left;">Open Tuesdays to Sundays from 11am to 2pm for lunch; 5.30pm to 8.30pm for dinner. </div><div style="text-align: left;">Closed on Mondays </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Western Food</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I know I've said that I would refrain from adverse blogging, but I figured, this does such a roaring business they could probably take the hit. Also, this blog's readership is limited to The Husband (whom I have to <strike>force</strike> remind, to even read it anyway), so it's highly doubtful anyone's rice bowl would be broken by a not-glowing review. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Wow Wow West is a name almost synonymous with ABC Brickworks, and the queues sported by their blindingly fluorescent signage are possibly the longest in the hawker centre. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But there are subtle indications that it's more than a little overhyped: like the almost untouched plate of their fried chicken cutlet left behind by a diner too lazy to return his plate to the tray-return corner (urghh the lack of manners here is a pet peeve of mine but that's another rant for another day). I'd thought that odd, "such wastefulness", but it turned out that we didn't finish any of our orders either. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">The <b>Chicken Chop</b> ($7) looked better than it tasted. Portions are huge, which is a good thing I suppose, with inflation and all these days. But it was dry and stringy, the only flavourful part of it being the battered coating. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl8B4Jys24Uvxr8ue7Y8mJOrbKYsJGdRIO-Mhj48vaYRsgxI7egVqQYEySZWEEckFGCPksbfQao25M4QIjBVK9PApuaX-yHueWs9hl5ZZZ9Sysacpq8jZaFvRIejgnoJ6rGkwGhWfJoxTbqbFC-aFdR1nmpeM9e1RMicc3Sq8SjD1escZ15QgqjLN/s1056/1%20DSC07451.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1009" data-original-width="1056" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl8B4Jys24Uvxr8ue7Y8mJOrbKYsJGdRIO-Mhj48vaYRsgxI7egVqQYEySZWEEckFGCPksbfQao25M4QIjBVK9PApuaX-yHueWs9hl5ZZZ9Sysacpq8jZaFvRIejgnoJ6rGkwGhWfJoxTbqbFC-aFdR1nmpeM9e1RMicc3Sq8SjD1escZ15QgqjLN/w640-h612/1%20DSC07451.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Pork Chop</b> ($7) didn't fare any better: it was so dried-up, soaking the meat in the black pepper sauce couldn't save the sapped-out meat. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhVTGlMuonB69vw_dCiT4L-xJlFJQPAbF5hgj3iJC7pktJo1k1sy6lE9U1hXQgbIYTGcn6Ds-laBRc7i5-hreRCtb4LtLd1jTdTpMuxSuogSNkeMeV-BAJNxjz7YEMyoQ8AMxneZ4rrkiYffdt7v2JisTMMfdagdHcfwQspuud5kOSOm7Qi6Rg9MX/s1329/1%20DSC07449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="1329" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhVTGlMuonB69vw_dCiT4L-xJlFJQPAbF5hgj3iJC7pktJo1k1sy6lE9U1hXQgbIYTGcn6Ds-laBRc7i5-hreRCtb4LtLd1jTdTpMuxSuogSNkeMeV-BAJNxjz7YEMyoQ8AMxneZ4rrkiYffdt7v2JisTMMfdagdHcfwQspuud5kOSOm7Qi6Rg9MX/w640-h568/1%20DSC07449.jpg" width="640" /></a></div><br /><div style="text-align: left;">The stall facade for reference. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMDSijHcoBHiUpbSMjK9fnumCkCUae6qW8rFdd9T95z5YMPofftxcKmcemV9lZKLRMX91YpZ32HyuxpWlqONbn-XtzYnAUo0Ic72zjgJC0vK49i5EdT1HrzB8b2UuWevGJjTR5TWOVn8F2lEOljLsHGzcPhRgPQzixFUYCg3DTfpkqTDkP3aE674a/s1423/1%20DSC07425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="949" data-original-width="1423" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMDSijHcoBHiUpbSMjK9fnumCkCUae6qW8rFdd9T95z5YMPofftxcKmcemV9lZKLRMX91YpZ32HyuxpWlqONbn-XtzYnAUo0Ic72zjgJC0vK49i5EdT1HrzB8b2UuWevGJjTR5TWOVn8F2lEOljLsHGzcPhRgPQzixFUYCg3DTfpkqTDkP3aE674a/w640-h426/1%20DSC07425.jpg" width="640" /></a></div><br /><div style="text-align: left;"><b>Wow Wow West</b></div><div style="text-align: left;">#01-133</div><div style="text-align: left;">Open Tuesdays to Saturdays from 10.30am to 2pm for lunch; 4.30pm to 8pm for dinner</div><div style="text-align: left;">Closed Sundays and Mondays<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Hokkien Prawn Mee</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The other stall that draws an equally ridiculous line, as Wow Wow West, is <b>Yi Sheng</b>, or as some say, the best hkm in SG. In all the times we've been to ABC Brickworks, there's never not been a queue. Which is why we've never bothered to join the lot. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But it was a mere 5 persons waiting ahead, at 5pm on a languid Sunday, and I thought, just suck it up, see if the Bib Gourmand awardee was worth the fuss. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Notwithstanding that there were only 5 pax in front of me, it took almost <strike>a quarter</strike><u>three quarters</u> (corrected thanks to a friend, and pardon my shitty maths) of an hour to get our order. The hawkers were so slow, their movements so piddling, I did a double take watching them, unsure if they'd been put on pause by the matrix. NGL, I was sorely tempted to leave the queue, but my stubborn kiasu Singaporeaness kept me in: "I'd already invested half an hour, I can't lose all that time by leaving now"</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sooooo, was the inordinate time cost worth the reward of deliciousness? I'd say no, nada, hard pass. If it were a 15/20 minute-long wait, sure, I'd say yes. It was an awesome plate of noodles, but why would I trouble with <b>TB Yi Sheng</b>, when <a href="http://thehungrybunnie.blogspot.com/2014/03/swee-guan-hokkien-mee-geylang-lor-29.html" target="_blank">Swee Guan</a> takes a far shorter time with a far greater hit on the yummy button?<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Another bummer: it was barely dinner-time, but they'd run out of prawns (by 6pm no less which was quite wtf considering prawns is what they sell, primarily), so our large plate of <b>Fried Prawn Noodles</b> ($6) looked conspicuously lacking. That said, the gummy noodles were great. Robustly flavoured but well-balanced, and a lovely wok hei to boot. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jDrRUMV0HCxN57SEuu6-LoGjvE0QesNV3iYW-0458e9-1ulVFZqxHR2V5tMcOtvgOLRbcVzB0v6fVx7vzIRQhHxudgJjEodfZw-h6GQMMzXHlwwgx-6K4mZYeRcRnvyQGj97TL1PBY6j33Asx0XHqwlAjRP9YbiZ69_7o7Mriss4mfqeUDJcOsLe/s1109/1%20DSC08064.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="1109" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jDrRUMV0HCxN57SEuu6-LoGjvE0QesNV3iYW-0458e9-1ulVFZqxHR2V5tMcOtvgOLRbcVzB0v6fVx7vzIRQhHxudgJjEodfZw-h6GQMMzXHlwwgx-6K4mZYeRcRnvyQGj97TL1PBY6j33Asx0XHqwlAjRP9YbiZ69_7o7Mriss4mfqeUDJcOsLe/w640-h604/1%20DSC08064.jpg" width="640" /></a></div><br /><div style="text-align: left;">The stall facade for reference. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLw6HWnm15kgu-q9S_aQFXw2RQ0pOEU577Cuzu8oTOwM_951s2MDTFnddVYV3Rc_bL7UnRrmy1KZ1PT9Q-kABU4NGTz22C_Hz41jqPpEiWi47BgXLdcKzVENkAuUH0J5ssvPFoVpLzL7lkPsFw0XB17SXEq4baeBiRARoKyWa-KCz4DCjru_NhZcM/s1225/1%20DSC08053.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1089" data-original-width="1225" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLw6HWnm15kgu-q9S_aQFXw2RQ0pOEU577Cuzu8oTOwM_951s2MDTFnddVYV3Rc_bL7UnRrmy1KZ1PT9Q-kABU4NGTz22C_Hz41jqPpEiWi47BgXLdcKzVENkAuUH0J5ssvPFoVpLzL7lkPsFw0XB17SXEq4baeBiRARoKyWa-KCz4DCjru_NhZcM/w640-h568/1%20DSC08053.jpg" width="640" /></a></div><br /><div style="text-align: left;"><b>Tiong Bahru Yi Sheng Fried Hokien Prawn Mee</b><br /></div><div style="text-align: left;">#01-13</div><div style="text-align: left;">Tel: 9862 9296 <br /></div><div style="text-align: left;">Open Sundays to Tuesdays, Thursdays and Fridays, from 3pm to 10.45pm (or when sold out around 8.30pm most nights). Closed Wednesdays and Saturdays. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Claypot Rice</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Another worthwhile gem is chicken claypot rice at <b>Yuan Yuan Claypot</b>. Even during peak dinner-time, they took a reasonable 27 minutes to churn out our order. No small feat considering just about every other table sported their claypot. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">The 2-person portion ($15), loaded with tender chicken chunks, waxed meats, and salted fish, was excellent, but the cherry on the parfait was the beautifully charred rice bed. Like rice crispies, but make it Asian. And that chilli sauce wowza, its bright punchy heat rounded off the flavours brilliantly. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiqpGLvw9R8mr9pIGtiIVqBkOXw-ELl-vrYAMndg1PD9QbL99rD8-jg5VZC6L9i-BlEO5-AVADew7LEwCTWvEEmUlCXj9BIT6E8hzYeR_VCA5h8qGUs_M7c02XfXSjRhzysSz9AiFV__bNAWAioZ3poiCFDqs9UKJ2jL1_MCvMs4DyzyaXjNn1j0Y/s1284/1%20DSC08062.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="1284" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiqpGLvw9R8mr9pIGtiIVqBkOXw-ELl-vrYAMndg1PD9QbL99rD8-jg5VZC6L9i-BlEO5-AVADew7LEwCTWvEEmUlCXj9BIT6E8hzYeR_VCA5h8qGUs_M7c02XfXSjRhzysSz9AiFV__bNAWAioZ3poiCFDqs9UKJ2jL1_MCvMs4DyzyaXjNn1j0Y/w640-h464/1%20DSC08062.jpg" width="640" /></a></div><br /><div style="text-align: left;">The stall facade for reference. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNnUfrLhTB_nuKZeMKZm3xjc74ajirRfEIfLP-mnig_GSEQQp7mDhFtoRoiJ37Jx8gNdI7KC4m2XhyKaMyfUg_PPavVOCbF1-FTTtZSXBhrE1o2FJezc8aDWXwSJpTMARIRrYYuFg8RmLxXvy9EjKzNQaeWwDKORUtzi-nzds2cv2u4NzEi9hS8xWl/s1498/1%20DSC08071.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1498" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNnUfrLhTB_nuKZeMKZm3xjc74ajirRfEIfLP-mnig_GSEQQp7mDhFtoRoiJ37Jx8gNdI7KC4m2XhyKaMyfUg_PPavVOCbF1-FTTtZSXBhrE1o2FJezc8aDWXwSJpTMARIRrYYuFg8RmLxXvy9EjKzNQaeWwDKORUtzi-nzds2cv2u4NzEi9hS8xWl/w640-h428/1%20DSC08071.jpg" width="640" /></a></div><b><br /></b><div style="text-align: left;"><b>Yuan Yuan Claypot Rice</b><br /></div><div style="text-align: left;">#01-38</div><div style="text-align: left;">Tel: 6276 5259</div><div style="text-align: left;">Open Fridays to Mondays from 4pm to 9pm; Closed Tuesdays to Thursdays<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>ABC Brickworks Market and Food Center</b></div><div style="text-align: left;">6 Jalan Bukit Merah<br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-72578066167306843752022-05-14T12:19:00.000+08:002022-05-14T12:19:14.812+08:00Kimchi Bakwan Jagung <div style="text-align: left;">Grâce au long week-end j'ai eu le temps (et énergie) de cuisiner. En fait, j'avais complètement oublié qu'il y avait même un long week-end, jusqu'à ce que ma prof me souhaite une bonne fête du muguet. Aussi connu sous le nom de fête du travail (surtout dans cette partie du monde), c'est la coutume en France de s'offrir du muguet (aussi un symbole du printemps) pour la bonne chance et bonheur. Assez intéressant, on dit qu'on a particulièrement de la bonne chance d'avoir un muguet avec 13 petites clochettes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">C'était aussi la fête des mères et je me suis aussi souvenu de ma mère (par coïncidence, dont le parfum préféré était le muguet). Elle est morte jeune, après une longue bataille contre le cancer, et ça aurait été bien si elle rencontrait mon mari dont sa mère est aussi décédée jeune. J'aurais aimé la rencontrer aussi, car je suis reconnaissant pour le super fils qu'elle avait élevé. Je suppose que c'est une autre chose que nous avons en commun. C'est pour cette raison que nous croyons qu'il faut vivre la vie pleinement, tous les jours, la vie est trop courte pour les regrets, non? Et c'est pourquoi nous sommes reconnaissants pour tout ce que nous avons, bon ou mauvais: une philosophie avec laquelle je bien vis (c'est mon secret du bonheur😊), et tu devrais aussi!! </div><div style="text-align: left;"> </div><div style="text-align: left;">=====================</div><div style="text-align: left;"> </div><div style="text-align: left;">This recipe combines 2 of the foods I love: Korean kimchi and Indonesian corn fritters bakwan jajung. The latter is one of my favourite memories of my gran: she used to whip up the most delicious corn fritters for tea-time when I was growing up. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The key to really crispy fritters is rice flour, which should be at a ratio of approximately 1:2 to all-purpose flour, and I sometimes add a couple more spoonfuls of rice flour to the mix when I see the batter is a little too wet...so feel free to play up the proportions according to your preferences. Another thing, be sure to start off with a cold batter; I myself put the batter back in the fridge in between frying batches so it doesn't heat up to room temperature sitting out on the counter. </div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHN6AfL9zeewuMfVLxx-hEPsqtQaoUefuloBCqZLcwaAvm-Hq3XJ8i6kBs8odcoOc6MBxheMfHXTI5n8pOSCD5joLnIysUVKwFgJscHuqicqovgoLjJEBfDrPrrdKraTh2tDePU10u0Emx3BcNzW664ekOi1RyZrktpZUso1RErP_tebjXkvJiXjga/s1180/1%20DSC07319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="1180" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHN6AfL9zeewuMfVLxx-hEPsqtQaoUefuloBCqZLcwaAvm-Hq3XJ8i6kBs8odcoOc6MBxheMfHXTI5n8pOSCD5joLnIysUVKwFgJscHuqicqovgoLjJEBfDrPrrdKraTh2tDePU10u0Emx3BcNzW664ekOi1RyZrktpZUso1RErP_tebjXkvJiXjga/w400-h319/1%20DSC07319.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients (feeds 2):</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 cups sweet corn kernels, drained<br /></div><div style="text-align: left;">400gm kimchi, chopped roughly to approx 1cm squares<br /></div><div style="text-align: left;">3 eggs</div><div style="text-align: left;">75gm rice flour</div><div style="text-align: left;">150gm all purpose flour</div><div style="text-align: left;">2 tsp onion powder</div><div style="text-align: left;">canola oil for frying</div><div style="text-align: left;">For garnishing: sesame seeds</div><div style="text-align: left;">Optional: Perilla leaves<br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><u>Directions:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1) Mix the ingredients, save for the oil, together. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BjtQwSJsT1mPh5MStksPNnG_MPcZVpMehEPOZGgXlnzeyiKAPNYRqA1b6sNgFYxJ3wrjoP6mHl216QGtOzZUY0nfYS4RsG4e8Xo2cUV23Qga0m-xD8qzN1fJUiAih10CqUxiNH9bEbVvJ8yJ1MQAIOhX1rL43Q9wWJHDPayg0wwTQRQTrsWINA5z/s1032/1%20DSC07305.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1032" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BjtQwSJsT1mPh5MStksPNnG_MPcZVpMehEPOZGgXlnzeyiKAPNYRqA1b6sNgFYxJ3wrjoP6mHl216QGtOzZUY0nfYS4RsG4e8Xo2cUV23Qga0m-xD8qzN1fJUiAih10CqUxiNH9bEbVvJ8yJ1MQAIOhX1rL43Q9wWJHDPayg0wwTQRQTrsWINA5z/w400-h388/1%20DSC07305.jpg" width="400" /></a></div><br /><div style="text-align: left;">2) The batter consistency should look like this. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQd5qaPEz3nMFeoARBhUEWQme4vl2QMu28M9_6PjXnxqSWTvNKQu1J-ozK-6xY-20YzyJ0jrPo0OhSuGpQEcoGo1N5kQqN5Cu23GVOJerZessB-2nY_YpKOvFnKVM906Ey7zZj7Yv26G5fDODwY1VJaxw2etr1GqoM1Q-DDv7AeRI9GK5YQijhtp-/s1090/1%20DSC07308.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1039" data-original-width="1090" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQd5qaPEz3nMFeoARBhUEWQme4vl2QMu28M9_6PjXnxqSWTvNKQu1J-ozK-6xY-20YzyJ0jrPo0OhSuGpQEcoGo1N5kQqN5Cu23GVOJerZessB-2nY_YpKOvFnKVM906Ey7zZj7Yv26G5fDODwY1VJaxw2etr1GqoM1Q-DDv7AeRI9GK5YQijhtp-/w400-h381/1%20DSC07308.jpg" width="400" /></a></div><br /><div style="text-align: left;">3) Heat a 2cm-deep amount of oil, until it shimmers (it bubbles a little when you stick a wooden chopstick into the oil), spoon out a dollop of cold batter, and shallow fry the fritters on medium-high heat, about 2 minutes each side or until golden brown (be careful not to crowd the pan). Remove and drain on paper towels. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6n72v-dVJ_fDCdcM84cfJgldcn6KTQxAXaFyrjS9BWv4wX9FdWlax_wJ5CAvjrBf799n1Sa3ahqdZlHvQorNfySkJUjMXmpq-rVMkAxICq9YazPyLdSSz3GWhbDwJSqhZuqOareGaFtIIfFBv8QEzkNF0hycGdUzC5_UhF5vrfU8jzlsjuI7UNErc/s1423/1%20DSC07314.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="949" data-original-width="1423" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6n72v-dVJ_fDCdcM84cfJgldcn6KTQxAXaFyrjS9BWv4wX9FdWlax_wJ5CAvjrBf799n1Sa3ahqdZlHvQorNfySkJUjMXmpq-rVMkAxICq9YazPyLdSSz3GWhbDwJSqhZuqOareGaFtIIfFBv8QEzkNF0hycGdUzC5_UhF5vrfU8jzlsjuI7UNErc/w400-h266/1%20DSC07314.jpg" width="400" /></a></div><br /><div style="text-align: left;">4) Serve on a layer of fresh perilla leaves (you can use them as a wrap, the mint of the leaves sets off the spicy umami-ness of the fritter nicely) and a sprinkle of sesame seeds. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfyNpR5P345rPBX01P6BEFWfnPIaucotQfOEV1GR7_5MjM79nhxw9gwKeAfBU67Pm4ivE2sDVE9EL5xLlz5uQgKgRQZtA5AhnWGJidJDMCDhEd8r9zG6Z8Rnp-e0TP5TmToYn2c8h3DiJPOLYqkuwN5xblAdZ5G3f4o2U-fMFbb45vsCU0idbdE0D/s1202/1%20DSC07321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="930" data-original-width="1202" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfyNpR5P345rPBX01P6BEFWfnPIaucotQfOEV1GR7_5MjM79nhxw9gwKeAfBU67Pm4ivE2sDVE9EL5xLlz5uQgKgRQZtA5AhnWGJidJDMCDhEd8r9zG6Z8Rnp-e0TP5TmToYn2c8h3DiJPOLYqkuwN5xblAdZ5G3f4o2U-fMFbb45vsCU0idbdE0D/w400-h310/1%20DSC07321.jpg" width="400" /></a></div><br /> </div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-28075834187397801242022-05-13T12:20:00.003+08:002022-05-15T16:50:46.511+08:00Bibim Guksu (Korean Spicy Mixed Noodles)<div style="text-align: left;">남편과 나는 우리 엄마가 다 젊은 나이에 돌아가셨어요. 그래서 어버이날이나 한식이나 엄마들의 사망 기념일에는 조금 우울해져요. 올해는 엄마들의 무덤을 성묘 후에 한식을 기념하기 위해 비빔국수를 요리했어요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">한식은 설날과 추석과 단오와 함께 한국의 4대 명절 중 하나이예요. 전통에 따르면 사람들은 불 사용을 피하고 찬 음식을 먹었어요. 그래서 한식은 금연일이나 냉절라고도 알려져 있어요. 현대에는 한식이 덜 중요해져서 찬 음식을 먹는 전통도 덜 해져요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">비빔국수는 냉면보다 덜 차갑지만 나는 비빔국수를 더 좋아해서 비빔국수를 대신 요리했어요. 보통처럼 나는 레시피를 조금 트윅했서 비빔국수 레시피에 베트남 번트톳누옹을 퓨즈했어요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">=====================</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So it was Hansik 한식 (or Chinese Qingming) a while ago, a day commemorated by many Orientals to remember their ancestors. Also known as Korean Cold Food Festival 냉절, it is practice to eat naengmyeon (cold noodles) after memorializing the foreparents, harking to the tradition to refrain from using fire to cook. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But because we're not the sort to steadfastly adhere to custom, I decided to make like a rebel, try my hand at Bibim Guksu instead. A spicy noodle dish typically served tepid (cf ice-cold naengmyeon), I tweaked the dish by taking inspiration from one of my favourite Vietnamese dishes bún thịt nướng. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">And tbh, after toiling under the sweltering sun dusting off the motherships earlier in the morning, we wanted something refreshing; but bc we were also feeling melancholic, we also wanted something heart-warming and comforting. Bibim Guksu would meet both requirements quite well, I thought. </div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJufAN864rEGzgtolneIU6hR3LwI_Oqf7g6-VB_K0mEL-wXkBBLUfKXHzR31bM_g-XGuneFDcRaeAgFJAzdankPFha5kod1oFQUQ9MUZjOD5_SuWKX9ENi7PYp_CYOXd0m5QYNoqPPU7ZlMv7-bbAtXzxKdm-ijIMod8jfrs76fIajR03mKAVx1Je/s961/1%20DSC07686.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="949" data-original-width="961" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJufAN864rEGzgtolneIU6hR3LwI_Oqf7g6-VB_K0mEL-wXkBBLUfKXHzR31bM_g-XGuneFDcRaeAgFJAzdankPFha5kod1oFQUQ9MUZjOD5_SuWKX9ENi7PYp_CYOXd0m5QYNoqPPU7ZlMv7-bbAtXzxKdm-ijIMod8jfrs76fIajR03mKAVx1Je/w400-h395/1%20DSC07686.jpg" width="400" /></a></div><br /><div style="text-align: left;"><u><br /></u></div><div style="text-align: left;"><u>Ingredients (feeds 2):</u></div><div style="text-align: left;"> </div><div style="text-align: left;">2 large carrots, cut into thin spiraled noodles<br /></div><div style="text-align: left;">2 cups corn kernels</div><div style="text-align: left;">12 shitake mushrooms, sliced</div><div style="text-align: left;">2 handfuls dried Korean buckwheat noodles (we used the whole packet)<br /></div><div style="text-align: left;">20 slices wagyu </div><div style="text-align: left;">20 perilla leaves, ribboned<br /></div><div style="text-align: left;">canola oil </div><div style="text-align: left;">sesame oil</div><div style="text-align: left;">salt</div><div style="text-align: left;">soy sauce<br /></div><div style="text-align: left;">1 head garlic, minced </div><div style="text-align: left;">Optional: 2 eggs</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Sauce:</u></div><div style="text-align: left;">half cup ponzu</div><div style="text-align: left;">half cup spicy bulgogi sauce</div><div style="text-align: left;">1/4 cup dashi stock<br /></div><div style="text-align: left;">1/4 cup sesame oil<br /></div><div style="text-align: left;">1 tbsp sesame seeds<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Directions:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1) Fry 1 tbsp minced garlic in 1 tbsp canola oil, 1 tsp sesame oil, on medium heat, until fragrant, about 30 seconds. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZvp-8FNOd9RD-MXUtT1lMZhUGR5uyWyqH3ehevSEx89NaENeaplHJWFm6fn-aQyacfCwhrvPSq8V4f-rEeeSnkHYE4gRxoudg6SZ4Y058zg3qyET6ivBTrdBdH6dazTLMQ004GIBpbo8u9z0tyl3LxTjXhpE2yYb3hmF1UH4XbEccCPL31Wx3Bv1/s1174/1%20DSC07656.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="936" data-original-width="1174" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZvp-8FNOd9RD-MXUtT1lMZhUGR5uyWyqH3ehevSEx89NaENeaplHJWFm6fn-aQyacfCwhrvPSq8V4f-rEeeSnkHYE4gRxoudg6SZ4Y058zg3qyET6ivBTrdBdH6dazTLMQ004GIBpbo8u9z0tyl3LxTjXhpE2yYb3hmF1UH4XbEccCPL31Wx3Bv1/w400-h319/1%20DSC07656.jpg" width="400" /></a></div><br /><div style="text-align: left;">2) Add carrots, a couple tbsp water, 2 tbsp soy sauce, stir through on medium-high heat until soft. Set aside. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbT_tr8_DJUkNAVliLQsA4cGLdtJ33M_0kH1wXwdFkDDD5Qr3h2UVvgph869FUdsSdmOWBnfQ8_XxH0oUDNDzWeTtPZ2rIRRNNShIWqOMsUut_NjD5TabwJE9wIP0IGTR8bQASjkrOcVslLKyr1fEy_vP5Wp57jtp3dxVyKyfySpj2WjJpAaRmJaF/s1247/1%20DSC07658.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1247" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbT_tr8_DJUkNAVliLQsA4cGLdtJ33M_0kH1wXwdFkDDD5Qr3h2UVvgph869FUdsSdmOWBnfQ8_XxH0oUDNDzWeTtPZ2rIRRNNShIWqOMsUut_NjD5TabwJE9wIP0IGTR8bQASjkrOcVslLKyr1fEy_vP5Wp57jtp3dxVyKyfySpj2WjJpAaRmJaF/w400-h293/1%20DSC07658.jpg" width="400" /></a></div><br /><div style="text-align: left;">3) Fry 1 tbsp minced garlic in 1 tbsp canola oil, 1 tsp sesame oil, on medium heat, until fragrant, about 30 seconds.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyxOoDeA2oOwzKyrGdR5TvyoVtkt96sZobVlI-0g7mIe8xQxZz5fLBBoV9rCBcqQM-dozoRSZdYQcjsUjh4r8mmEJglfZx44LCtdcuDEBRd5TGIM_wBnHqcZot1FkSYzYHYiFtyOxvm2UQZUKShNr9cyvUHEbUII4t0NdD6GKqiSq42FTuU0nFZ2t/s1243/1%20DSC07661.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1243" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyxOoDeA2oOwzKyrGdR5TvyoVtkt96sZobVlI-0g7mIe8xQxZz5fLBBoV9rCBcqQM-dozoRSZdYQcjsUjh4r8mmEJglfZx44LCtdcuDEBRd5TGIM_wBnHqcZot1FkSYzYHYiFtyOxvm2UQZUKShNr9cyvUHEbUII4t0NdD6GKqiSq42FTuU0nFZ2t/w400-h276/1%20DSC07661.jpg" width="400" /></a></div><br /><div style="text-align: left;">4) Add corn, salt to taste, stir through for a minute, and set aside<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBOX9e2XOpAzX8klciR8_6PGnhIRv8Vg4q54l7NgbNQtpwwo6kkyN6gLFNTT7VLy0R9Xx5rtOp3gUFrT59DQtSI4s3YUvZaj80J1wmYLAF7_VZmvqUgrYBgYmObF68c5uBU0vf4NWMsYopO4tLOfFmFKx1nS71iwiTKFYBAJcyUMHaD_Od_Ya4lOl/s1368/1%20DSC07663.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1368" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBOX9e2XOpAzX8klciR8_6PGnhIRv8Vg4q54l7NgbNQtpwwo6kkyN6gLFNTT7VLy0R9Xx5rtOp3gUFrT59DQtSI4s3YUvZaj80J1wmYLAF7_VZmvqUgrYBgYmObF68c5uBU0vf4NWMsYopO4tLOfFmFKx1nS71iwiTKFYBAJcyUMHaD_Od_Ya4lOl/w400-h266/1%20DSC07663.jpg" width="400" /></a></div><br /><div style="text-align: left;">5) Fry 1 tbsp minced garlic in 1 tbsp canola oil, 1 tsp sesame oil, on medium heat, until fragrant, about 30 seconds.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEhXxWhYCbT4lkPU5XvAvXPec0k_Mb_I049mQ7Fdarl-UBLWnw1jebjKtD1fMV3syrE1LabMgGXjNsk58Sc0RVotOMfm3u22ylPf8cATXMOlE6SRAMJ6l_eQE5XUoOkw_dQDYGrZ_lzwx5oompwv2fioELO2i16aV-PolXp57ypgQUEVJ-WQTLuw_/s1095/1%20DSC07665.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEhXxWhYCbT4lkPU5XvAvXPec0k_Mb_I049mQ7Fdarl-UBLWnw1jebjKtD1fMV3syrE1LabMgGXjNsk58Sc0RVotOMfm3u22ylPf8cATXMOlE6SRAMJ6l_eQE5XUoOkw_dQDYGrZ_lzwx5oompwv2fioELO2i16aV-PolXp57ypgQUEVJ-WQTLuw_/w400-h266/1%20DSC07665.jpg" width="400" /></a></div><br /><div style="text-align: left;">6) Add mushrooms, fry until water released is cooked off, salt to taste, and set aside</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0wBFAn-N8pvmN8OF-2zj6pJfN1JAGVy9wpGQla4eyODDEIF0LLjDxkSReiksPplLOQRCmTOc77MyGoqf0bk94JFwh34wOUkZMM-QqzsIzgQrXFXLXXGj7qdabrayeca6h5kH4hHDjw59EnSxY2rW7A45UGJdj-pw-H4GnavciYr0d3vz1v5bsz6u/s1095/1%20DSC07667.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0wBFAn-N8pvmN8OF-2zj6pJfN1JAGVy9wpGQla4eyODDEIF0LLjDxkSReiksPplLOQRCmTOc77MyGoqf0bk94JFwh34wOUkZMM-QqzsIzgQrXFXLXXGj7qdabrayeca6h5kH4hHDjw59EnSxY2rW7A45UGJdj-pw-H4GnavciYr0d3vz1v5bsz6u/w400-h266/1%20DSC07667.jpg" width="400" /></a></div><br /><div style="text-align: left;">7) Add half cup canola oil, turn heat up to high, and fry the eggs sunny-side. Set aside on paper towels to drain the oil from the egg. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ob4yVF5vAfKAhAtCISKCppUlyrxMWYwgXNlBC50Oj65wddmpwJvRQed3wxKow4Ng-ttN3UDfZbm_Eh8-vYvf1i1a5z2D03-5xXyTr7ORXZY4F56_Sszr8NaDwG8rDCrLursuPdKp2_YLgGTgeDiDX01Np5V9zlrZeRKaVRpoIb_7qxr1nORbsG8j/s941/1%20DSC07671.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="711" data-original-width="941" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ob4yVF5vAfKAhAtCISKCppUlyrxMWYwgXNlBC50Oj65wddmpwJvRQed3wxKow4Ng-ttN3UDfZbm_Eh8-vYvf1i1a5z2D03-5xXyTr7ORXZY4F56_Sszr8NaDwG8rDCrLursuPdKp2_YLgGTgeDiDX01Np5V9zlrZeRKaVRpoIb_7qxr1nORbsG8j/w400-h303/1%20DSC07671.jpg" width="400" /></a></div><br /><div style="text-align: left;">8) Remove the oil, leaving the pan oiled but just a little. Sear the beef on high heat, salting liberally, about 7 seconds each side. Remove and set aside to drain on paper towels. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvz-2hJ0j_GZ5czM2NOahby1EcH2UKA_Ls4AoRnW2jYtMDs-WrmoAaallt1qJMkGtzS5c6Ny1tPjC37J6dKS4YDyBF6qtzZMnsUWSFQAtal_0pclsrEkdQKClySuz6qTwPhRySQjBN7-LW1nVkVOp3QP1aExNoBMrs4nBxhA_tEhTpFQVoXu1qZQW/s999/1%20DSC07673.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="999" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZvz-2hJ0j_GZ5czM2NOahby1EcH2UKA_Ls4AoRnW2jYtMDs-WrmoAaallt1qJMkGtzS5c6Ny1tPjC37J6dKS4YDyBF6qtzZMnsUWSFQAtal_0pclsrEkdQKClySuz6qTwPhRySQjBN7-LW1nVkVOp3QP1aExNoBMrs4nBxhA_tEhTpFQVoXu1qZQW/w400-h285/1%20DSC07673.jpg" width="400" /></a></div><br /><div style="text-align: left;">9) Cook the buckwheat noodles according to packet instructions, in boiling salted water. Drain with an ice-wash. Set aside. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBDGbddMG3QKZgziE871N9ww3NJ4raWqffpF1BddklJvBR1HpyJezAvM1D_fPS7SkbLA8kQNxGwtczKXggCWwlkyMTQUOP5fbRygwUzLVz-4FJjMbfOCkjkccCvZnbuZEUznr3hMkivLhgZV1fpE5C_2_AqJsN16ADSKdRVn6v9hdfJWtKRU2OPea/s879/1%20DSC07676.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="879" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBDGbddMG3QKZgziE871N9ww3NJ4raWqffpF1BddklJvBR1HpyJezAvM1D_fPS7SkbLA8kQNxGwtczKXggCWwlkyMTQUOP5fbRygwUzLVz-4FJjMbfOCkjkccCvZnbuZEUznr3hMkivLhgZV1fpE5C_2_AqJsN16ADSKdRVn6v9hdfJWtKRU2OPea/w400-h286/1%20DSC07676.jpg" width="400" /></a></div><br /><div style="text-align: left;">10) Toss the buckwheat noodles with the carrots. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwB7wP6_klsUZ9-t7RtMUZo4o8FYFP-FYXUP46tMxAJdJvIz8YrNogUjXdfp4YzuvY8Z1s3zEYzNiMyQuc5YV3XMqdy32A_PHKItVxhXyzzb7qCMXsRK0AjPf4A7MWsUtA71iXAljI4xzkBEz4lOeFSWe6vEC8UTZQCO7DZsBApJZYktm35HCVMi1/s877/1%20DSC07678.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="877" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwB7wP6_klsUZ9-t7RtMUZo4o8FYFP-FYXUP46tMxAJdJvIz8YrNogUjXdfp4YzuvY8Z1s3zEYzNiMyQuc5YV3XMqdy32A_PHKItVxhXyzzb7qCMXsRK0AjPf4A7MWsUtA71iXAljI4xzkBEz4lOeFSWe6vEC8UTZQCO7DZsBApJZYktm35HCVMi1/w400-h391/1%20DSC07678.jpg" width="400" /></a></div><br /><div style="text-align: left;">11) With as much sauce as you like. The perilla leaves get tossed in just before serving. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGInAOZVi2xi-cxQquGppvBeGc0KyneeuJlV_ROB2ao42SZDkUtyrSyVBYFeiMrKEc2kMw6xr3UlhCHEAQp7bgSW_6qNNd55KktpJmmev297qCzTMOuHXA-EivfknD8Z6uIBRtqKOxQJe5Ml5OBtEf8CInZOrtZTpmg8amqeOrGJjwiatyTSSRcqGJ/s998/1%20DSC07680.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="948" data-original-width="998" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGInAOZVi2xi-cxQquGppvBeGc0KyneeuJlV_ROB2ao42SZDkUtyrSyVBYFeiMrKEc2kMw6xr3UlhCHEAQp7bgSW_6qNNd55KktpJmmev297qCzTMOuHXA-EivfknD8Z6uIBRtqKOxQJe5Ml5OBtEf8CInZOrtZTpmg8amqeOrGJjwiatyTSSRcqGJ/w400-h380/1%20DSC07680.jpg" width="400" /></a></div><br /><div style="text-align: left;">12) Assembly time: serve the tossed noodles with perilla leaf ribbons, mushrooms, corn, top it off with the seared beef and a side of fried egg. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTKqMnOUPD_aEdCSIZ5ROGdzRoYfNb-2ccJUoz-_eF-LoRMNdDSXXjnKHxGRK0sOrB-zYU0IzEPnn-v61FPMFh25ij0Bw7HlgfoHhfh_T9Pw_hhQQFy0A4yW_56MGL9Z6R2kiIKpPGJW2DgdzRDN4w-84TturXBv_ymbmR7jUQ7HGGHTm-Foey39X/s1148/1%20DSC07704.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="722" data-original-width="1148" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLTKqMnOUPD_aEdCSIZ5ROGdzRoYfNb-2ccJUoz-_eF-LoRMNdDSXXjnKHxGRK0sOrB-zYU0IzEPnn-v61FPMFh25ij0Bw7HlgfoHhfh_T9Pw_hhQQFy0A4yW_56MGL9Z6R2kiIKpPGJW2DgdzRDN4w-84TturXBv_ymbmR7jUQ7HGGHTm-Foey39X/w400-h251/1%20DSC07704.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-86610674576089403402022-05-10T12:30:00.006+08:002022-05-10T12:35:40.978+08:00Marcy's<div style="text-align: left;">C'était très occupé car je viens de commencer un nouvel emploi. C'est grâce au long week-end que j'ai pu me reposer (et dormir plus...beaucoup plus). Alors que beaucoup de gens remplissaient leur long week-end avec plein d'activités, j'ai passé tout le week-end à dormir 😂 (et bloguer évidemment 😁😁) </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Il y a une flexibilité de travail à la maison ici dans ce travail, mais comme je suis encore nouveau à ce poste, je dois "montrer mon visage" autour du bureau, me familiariser avec mes collègues, mon travail, avant de pouvoir passer au télétravail. Et donc pour le moment (et l'avenir prévisible), je dois aller au bureau (presque) tous les jours. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Travailler au bureau à part, le travail a été occupé avec de nombreux projets, et je n'ai donc pas eu de temps pour poursuivre mes projets personnels ... mes cours de français et de coréen sont en pause (je donc blogue maintenant pour pratiquer mes langues), et je ne pense que je puisse apprendre le tennis ou obtenir mon handicap de golf d'ici la fin de l'année. En fait, ma vie sociale est inexistante en ce moment aussi, car je passe tous mes week-ends à dormir mdrrr. Mais je sais que ça ira mieux quand je m'habituerai au rythme. Alors pour l'instant, j'aimerais bien travailler et m'intégrer dans ce travail (et aussi, hâte d'être au prochain jour férié)...Allez!! </div><div style="text-align: left;"> </div><div style="text-align: left;">====================</div><div style="text-align: left;"> </div><div style="text-align: left;">Friends will know this: I'm one of those ppl who preview a restaurant's menu before dining-in, see what sounds good, and pretty much have my choices set even before stepping into said restaurant. So, when I first perused <b>Marcy's</b> menu online, I have to confess: I wasn't exactly sold. Its brand of contemporary fusion seafood-based small plates didn't quite inspire. In fact, I was all ready to drive to Bedok, <a href="http://thehungrybunnie.blogspot.com/2018/05/bedok-fengshan-market.html" target="_blank">have some porridge for supper</a>, after dinner at <b>Marcy's</b>. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But boy was I wrong about <b>Marcy's</b>. Just about everything we had was phenomenal. Good thing we left the ordering to my birthday twin Syl: she has a decidedly adventurous palate, and we typically benefit from her avid curiosity to try the novel. Another boon when we leave Syl to order: her tendency to over-estimate our appetites ensures none of us require supper thereafter. </div><div style="text-align: left;"> </div><div style="text-align: left;">What's remarkable about the food at <b>Marcy's</b> is how they marry the unexpected, yet still manage to retain that comfort factor. Like, you wouldn't think to put kimchi with mussels, and cook that adding cream and sherry, but somehow they did, and then you think, how did we all never think to do that before?? That said, my take is to stick with the seafood dishes (which make up 90% of the menu anyway), because while the meat dishes weren't bad, they weren't particularly memorable either. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The restaurant (<b>Marcy's</b> bills itself a bar too so maybe get a cocktail...or three if you're so inclined) is new-ish (it's been around a year or so) so it's still buzzy and cool, i.e. reservations are a must. Service may have been a little choppy (we never got any water despite requesting so twice) and harried (they looked understaffed, as with most places these days), but they were affable and cordial. </div><div style="text-align: left;"> </div><div style="text-align: left;">Dinner started off spectacularly with a refreshing <b>Amberjack Tiradito</b> ($26), or Peruvian ceviche as I like to call it, topped with Avruga caviar, and topped with sundream tomato. The sauce here was light, delicate, clear....so good, we asked for spoons to mop it up. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0uKSHsrmC5jy7aD-tBmDSOe2YKGGk_-xnPo617x41ote0sZ6epPXTHx9l0C6DSIdcU6Vxasa-pT3Q2vnj9X7-JzkisZL6M0bbMdDukX5xPOGwL1IU_eIlZURJlZTswl-9wbo6bQdRwpfTke90Nafh11fEOvm2leURBnCbY-zvIW4e4IeMR4udBc6/s915/1%20DSC07548.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="915" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0uKSHsrmC5jy7aD-tBmDSOe2YKGGk_-xnPo617x41ote0sZ6epPXTHx9l0C6DSIdcU6Vxasa-pT3Q2vnj9X7-JzkisZL6M0bbMdDukX5xPOGwL1IU_eIlZURJlZTswl-9wbo6bQdRwpfTke90Nafh11fEOvm2leURBnCbY-zvIW4e4IeMR4udBc6/w640-h590/1%20DSC07548.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Marcy's Crab Toast</b> ($15) was a brilliant juxtaposition of the sweet: blue Manna crab, the salty: umami butter, and the tart: fresh chives and shallots, on warm buttery brioche. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9F2RBUHvANq0F8xgQAtxeTEDexbGxCBDJphzVpxtkbdGoISKekQooo_dX49zXWvp9WacuQ-Gqn6IBlnSJWnot60dVNxB8pGUdAKp1uSjqWlIYQra__19n6g2dlKYghAT1TnltFAVq1ylxzNwwtiCyTbYcR37rMlF2bFn-ZM_y9JL-cDYYhKzEY-B/s1062/1%20DSC07534.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="777" data-original-width="1062" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9F2RBUHvANq0F8xgQAtxeTEDexbGxCBDJphzVpxtkbdGoISKekQooo_dX49zXWvp9WacuQ-Gqn6IBlnSJWnot60dVNxB8pGUdAKp1uSjqWlIYQra__19n6g2dlKYghAT1TnltFAVq1ylxzNwwtiCyTbYcR37rMlF2bFn-ZM_y9JL-cDYYhKzEY-B/w640-h468/1%20DSC07534.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Negitoro Nduja Toast</b> ($15) was an unusual but well-matched medley of Japanese chopped tuna off-cuts, and Italian spreadable spicy sausage nduja. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAv1Rljr8TQiUiURP8T2KJPY2-2pR_oG8BzHPbCDQNkpmdCrPghJqeYNzm4SkidIzNaMoZXCvVdbSOQ3HzG4KBw20o42Fq-wGz4TQdld_s41aA8i3gT4GBqAxt-3eY1GTfnc_gmjMmZ2SRLVT90-deuSh8OzNXCxfLqHxng8qaoS0iof_OQF4vlfxX/s1141/1%20DSC07531.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="891" data-original-width="1141" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAv1Rljr8TQiUiURP8T2KJPY2-2pR_oG8BzHPbCDQNkpmdCrPghJqeYNzm4SkidIzNaMoZXCvVdbSOQ3HzG4KBw20o42Fq-wGz4TQdld_s41aA8i3gT4GBqAxt-3eY1GTfnc_gmjMmZ2SRLVT90-deuSh8OzNXCxfLqHxng8qaoS0iof_OQF4vlfxX/w640-h500/1%20DSC07531.jpg" width="640" /></a></div><br /><div style="text-align: left;">In a sea of standouts, this was perhaps 1 of the 2 most remarkable. The <b>Spicy Clam Rockerfella</b> ($24) with Calabrian chilli, Sichuan oil, and lime, was a riot of flavours, yet nuanced that the exquisiteness of the clams shone through. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_ei1OTHEvhhaY5rD96n4Onqk-sVhUaUKKQ-FlV9pZZXs-NXW2-aG6GmrigKx-R0nt5gqi4P0JxUL0Vy_hYnPYuoI8au9vN027aKFR-WzhoIj_mhdXXI-MVE_eeMz1nQCOXxwPV3aqNJ0R2RuDbhBlekPgnPHyQ9qnplhGrHkBA65oY06e5Rsq3lJ/s941/1%20DSC07536.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="941" data-original-width="928" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_ei1OTHEvhhaY5rD96n4Onqk-sVhUaUKKQ-FlV9pZZXs-NXW2-aG6GmrigKx-R0nt5gqi4P0JxUL0Vy_hYnPYuoI8au9vN027aKFR-WzhoIj_mhdXXI-MVE_eeMz1nQCOXxwPV3aqNJ0R2RuDbhBlekPgnPHyQ9qnplhGrHkBA65oY06e5Rsq3lJ/w632-h640/1%20DSC07536.jpg" width="632" /></a></div><br /><div style="text-align: left;">We haven't had good mussels since New Zealand; the ones in SG are mostly awful, so we were elated when the <b>Kinkawooka Mussels</b> ($27), with kimchi and dry sherry, turned out fantastic. The mussels were meaty and fresh, while the sauce was the perfect foil with its bold heady creamy notes. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQrqyuqyXvtKRFQ4ejXKXF7aktt9nB_H4sCN8OggVPm2BEUWNeLxtn_IZzFx9WNXYjgiWBTFbKSIOkNYj2fDccXXU-Esq4hSCrH2atTs5e9xzgmXSpL-tRd3kcjr0zizl6506g31rIdHZMF97htV_n2iyRLQBN_dcthlkmFKgZkUYKCOff79lxk0c/s860/1%20DSC07543.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="860" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQrqyuqyXvtKRFQ4ejXKXF7aktt9nB_H4sCN8OggVPm2BEUWNeLxtn_IZzFx9WNXYjgiWBTFbKSIOkNYj2fDccXXU-Esq4hSCrH2atTs5e9xzgmXSpL-tRd3kcjr0zizl6506g31rIdHZMF97htV_n2iyRLQBN_dcthlkmFKgZkUYKCOff79lxk0c/w640-h634/1%20DSC07543.jpg" width="640" /></a></div><br /><div style="text-align: left;">I would have never ordered the <b>Rigatoni</b> ($34) on my own because I'm no fan of offal (save for kway chap, bc kway chup is awesomesauce), but the tomato-based pasta was absolutely terrific. Both the octopus and beef tendon were cooked just so: soft with a slight chew, while there was just a hint of spice in the tomato and red wine sauce to give it a little pep. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ciIqTqMrnv9FzlM8PEuNcublGzGDeEMKkZaLX4Fh5sePOwp0-EFltR4MD2DtfSJSCe7HqC0zgzCRaL96RsGH1vWzIHFZl_cnfWlagB49QgV7YYfbTlh7aemyke2fEvJEjWVje2MxO03nQRnFEE2N5EEGoLUzh0DA4qz2FB5x92KCfpIAP6ewpKVq/s937/1%20DSC07560.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="896" data-original-width="937" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ciIqTqMrnv9FzlM8PEuNcublGzGDeEMKkZaLX4Fh5sePOwp0-EFltR4MD2DtfSJSCe7HqC0zgzCRaL96RsGH1vWzIHFZl_cnfWlagB49QgV7YYfbTlh7aemyke2fEvJEjWVje2MxO03nQRnFEE2N5EEGoLUzh0DA4qz2FB5x92KCfpIAP6ewpKVq/w640-h612/1%20DSC07560.jpg" width="640" /></a></div><br /><div style="text-align: left;">I didn't think I'd like the raw red prawns in the <b>Mafaldine</b> ($34), but it set off the crisp fried spot prawn beautifully. The curry-esque sauce, reminiscent of local laksa, was lent a piquant lift with lime leaf slivers. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7f1gFuAp8OwKnnwILgFi0M2BBv6Jl2oqXrA_yd3bt8XDHi8X-AcA1Z9hwYDF3ZsPI_lfGYXUyxo2PZIj3IwCW93IHVi3TlFVNvXk_LySCd1Q1hkRWQqFwnyquWG5h67_14BY3IgeDeIaFnD5Il2LbMVkZjlHCe_MJJLmk5SvbdTl77iogJIjb2aZV/s927/1%20DSC07566.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="883" data-original-width="927" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7f1gFuAp8OwKnnwILgFi0M2BBv6Jl2oqXrA_yd3bt8XDHi8X-AcA1Z9hwYDF3ZsPI_lfGYXUyxo2PZIj3IwCW93IHVi3TlFVNvXk_LySCd1Q1hkRWQqFwnyquWG5h67_14BY3IgeDeIaFnD5Il2LbMVkZjlHCe_MJJLmk5SvbdTl77iogJIjb2aZV/w640-h610/1%20DSC07566.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Crispy-Scaled Seabream</b> ($37), or amadai as we know it in the Chinese restaurants, served as a mellow backdrop to the fruity spicy notes of the aji amarillo beurre blanc, salty avruga caviar, fresh leek, and juicy gambone mushrooms. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4V_0tnovBPK4jrWjg8yj933s200Ei6jBKhzQhWXxGsFRscnJ47rooqXU-CF-GM-mOenyaS9K-G29GqCofvfP9zP85aIfkVzYvFRbnym7-JN424KqfznZ2KmN2TNnHlSnMcIWwRXYYj_xVh7hzdT5K0vAMHG3usuuJ2WmXgFgTbAuES97qigi8Ue05/s942/1%20DSC07551.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="886" data-original-width="942" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4V_0tnovBPK4jrWjg8yj933s200Ei6jBKhzQhWXxGsFRscnJ47rooqXU-CF-GM-mOenyaS9K-G29GqCofvfP9zP85aIfkVzYvFRbnym7-JN424KqfznZ2KmN2TNnHlSnMcIWwRXYYj_xVh7hzdT5K0vAMHG3usuuJ2WmXgFgTbAuES97qigi8Ue05/w640-h602/1%20DSC07551.jpg" width="640" /></a></div><br /><div style="text-align: left;">The fragrant char of the <b>Grilled Octopus</b> ($44) and potatoes was tempered with fiery salsa macha, sweet chipotle, and crunchy curry leaves. A must-try. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZTx2j4BYbllwJ0PJkI8p6IJFqbp3Qd6bx60fJNad8Cih1dtO6wbb0--6SPtECupoGPu42IsfOlhI62SUlJabrWwQizUl9iXyBEweCgrw2dYDSazInfwHbOW6x6oIFyWHTUHMczboHfuWRhEAYMfAzE8FzYVF6FpSRDHj3ZbXCK1ZooP1JtPcUcO5/s1035/1%20DSC07557.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="980" data-original-width="1035" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZTx2j4BYbllwJ0PJkI8p6IJFqbp3Qd6bx60fJNad8Cih1dtO6wbb0--6SPtECupoGPu42IsfOlhI62SUlJabrWwQizUl9iXyBEweCgrw2dYDSazInfwHbOW6x6oIFyWHTUHMczboHfuWRhEAYMfAzE8FzYVF6FpSRDHj3ZbXCK1ZooP1JtPcUcO5/w640-h606/1%20DSC07557.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Iberico Pork Chop</b> ($45), outfitted with a Parmesan tomato-half, was executed competently: lusciously pink and tasty even with the Californian olive chimichurri (bc it's got cilantro) put aside. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgd-Uotp5oopPIjISFZWkR7YAGxRKUbktYtj8WmiYlKlBkmFWlWCfFDSxocSw6ecFSABlXsv-LS6jDs2w2hS0m2igNhCKxRWuyLMw_mkHKpJvTdv7BE_CIMqwSchaHZJX-y-nK5UrNubyJIFCrbGDLyF0rsDuRW6mEzsV16dzfkorV3VaHd1J3Qus/s909/1%20DSC07562.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="909" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgd-Uotp5oopPIjISFZWkR7YAGxRKUbktYtj8WmiYlKlBkmFWlWCfFDSxocSw6ecFSABlXsv-LS6jDs2w2hS0m2igNhCKxRWuyLMw_mkHKpJvTdv7BE_CIMqwSchaHZJX-y-nK5UrNubyJIFCrbGDLyF0rsDuRW6mEzsV16dzfkorV3VaHd1J3Qus/w640-h638/1%20DSC07562.jpg" width="640" /></a></div><br /><div style="text-align: left;">We ordered all of the desserts save for one, and the <b>Pecan Pie Sundae</b> ($16), a deconstructed confection with vanilla gelato, red miso caramel, and oat cookie crumb sprinkles, was our favourite. This comes a close second to all-time numero uno <a href="http://thehungrybunnie.blogspot.com/2017/03/el-mero-mero-chijmes.html" target="_blank">El Mero Mero</a>. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_q9UKFsvqHmzKDE1i1J8rEargW1MdPGBW78om2iVGVqPnu9iqh0lvVaExyMZ5b5MO-rgj-fHiCuXWA_QGddaRhX6kGVThgahFneH3KGkxocATmmsck385Q_srMgqu4ms3-RLC8YztPmLCeme7zzgUtNnV4ia4IS45BouIPn45m3TNdueh-WGNUfG/s821/1%20DSC07578.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="821" height="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_q9UKFsvqHmzKDE1i1J8rEargW1MdPGBW78om2iVGVqPnu9iqh0lvVaExyMZ5b5MO-rgj-fHiCuXWA_QGddaRhX6kGVThgahFneH3KGkxocATmmsck385Q_srMgqu4ms3-RLC8YztPmLCeme7zzgUtNnV4ia4IS45BouIPn45m3TNdueh-WGNUfG/w640-h630/1%20DSC07578.jpg" width="640" /></a></div><br /><div style="text-align: left;">Because it is so rare to find this in our side of the world, we had to order the <b>Treacle Tart</b> ($14). Also bc I love all things Harry Potter (notwithstanding the author's recent cancellation, well-deserved or not) Marcy's interpretation uses orange zest in lieu of lemon juice, and Greek yoghurt in place of clotted cream, but I liked how the discriminating sweetness was an exercise in restrain and mastery. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_D4jCr9HQzHZfZvV_aWzC-1_jfb2TSgirhMlE2klRO-4eE0PpAlbKLEnXm9PDbv57_NXG-0unuMx2jli5VTdVHxFB0r0DzDufUX_dvQ_KRULQW5Uh9FRZ9LWZm5fPiy5CbXGRosKf7Wq0H1BzxQcb08lSA3taInW7EK_4eRztagb9rezOB4t00kV8/s810/1%20DSC07580.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="767" data-original-width="810" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_D4jCr9HQzHZfZvV_aWzC-1_jfb2TSgirhMlE2klRO-4eE0PpAlbKLEnXm9PDbv57_NXG-0unuMx2jli5VTdVHxFB0r0DzDufUX_dvQ_KRULQW5Uh9FRZ9LWZm5fPiy5CbXGRosKf7Wq0H1BzxQcb08lSA3taInW7EK_4eRztagb9rezOB4t00kV8/w640-h606/1%20DSC07580.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Just Pistachio Gelato</b> ($12) was made savoury with extra virgin olive oil and sea salt. Simplicity at its finest. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4GXWxzsKDY5i3uhG1dTHlQjQob7jmFCze04nioN0fg6qxvgMU28yYSrhxtMtHTUhgFR7OE1GCZcjtufcRlju90fxhBQ7Mf4LsN6pdRAEFL5R9HPQDB19PSbmBKFxtrS7G_0ORfex6DRvTx-ko9OqoRYFvyc-UY_gMvQ--lioxuyyz0VORT3NJ2i8/s887/1%20DSC07572.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="887" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4GXWxzsKDY5i3uhG1dTHlQjQob7jmFCze04nioN0fg6qxvgMU28yYSrhxtMtHTUhgFR7OE1GCZcjtufcRlju90fxhBQ7Mf4LsN6pdRAEFL5R9HPQDB19PSbmBKFxtrS7G_0ORfex6DRvTx-ko9OqoRYFvyc-UY_gMvQ--lioxuyyz0VORT3NJ2i8/w640-h612/1%20DSC07572.jpg" width="640" /></a></div><br /><div style="text-align: left;">I have to confess, we ordered this primarily because of its name hur. The <b>Millionaire's Shortbread</b> ($14) was a cookie bar of dark chocolate ganache, caramel, shortbread, popping candy, and sea salt. While it didn't quite make us feel like a million bucks, it did evoke memories of Twix and Mars Bars after-school sugar-highs at the grandparentals. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQK38NLRi8GTXDSHfqgD03jEYy0uZgvKiLvDSCHcXa2gLs_R0YeYE7l6EiZXZdFgER31Lvcrm6tUCd06TiPu8nU1LO9OP41cCPDsUBOEsnoU4o5h1mHUcBq39X6CqiSLFsqKusx5rWSs0ZoMmg5RfUEvMs_MJk13jMiRRCxeMgdgiLwpBzimfOh6JP/s1031/1%20DSC07569.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="722" data-original-width="1031" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQK38NLRi8GTXDSHfqgD03jEYy0uZgvKiLvDSCHcXa2gLs_R0YeYE7l6EiZXZdFgER31Lvcrm6tUCd06TiPu8nU1LO9OP41cCPDsUBOEsnoU4o5h1mHUcBq39X6CqiSLFsqKusx5rWSs0ZoMmg5RfUEvMs_MJk13jMiRRCxeMgdgiLwpBzimfOh6JP/w640-h448/1%20DSC07569.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Marcy's</b></div><div style="text-align: left;">39-40 Duxton Road</div><div style="text-align: left;">Tel: 9012 3747</div><div style="text-align: left;">Open Tuesdays, Wednesdays, Thursdays, Sundays from 5.30pm to 11pm;</div><div style="text-align: left;">Fridays & Saturdays from 5.30pm to 12midnight</div><div style="text-align: left;"><a href="https://www.marcys.sg/" target="_blank">Website: www.marcys.sg</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-62272655546646252202022-05-02T14:55:00.002+08:002022-05-02T14:55:45.476+08:00Ebi Bar<div style="text-align: left;">나는 최근에 새 직업에서 시작했고 직장에서 너무 바빴어요. 오래 주말 덕분에 잠을 잘 수 있어요. 많은 많은 잠 ㅋㅋㅋㅋ. (블로그도 할 수 있어ㅎㅎㅎ) 재택근무가 있지만 아직 직장에 새로 온 사람이기 때문에 사무실에서 "내 얼굴을 보여" 야 돼요. 그래서 나는 매일 사무실에서 일하고 있어요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">일이 바빠서나 자고 있어서 프랑스어와 한국어 수업들을 수 없었고 소셜 라이프도 없었어요. 내가 재택근무를 할 수 있게 돼서 (아마도 최소한 두 개월이 걸릴거야) 좋아지겠어요.하지만 지금은 이 일을 열심히 하고 익숙해질 게야 (그리고 나는 그 동안 이 연휴 공휴일을 소중히 하 겠어). 나는 이 일을 잘하고 오래 하고 싶어요. 화이팅!!</div><div style="text-align: left;"> </div><div style="text-align: left;">=========================</div><div style="text-align: left;"> </div><div style="text-align: left;"><b>Ebi Bar</b> is another hidden gem in the veritable trove of wallet-friendly dining options in Cuppage Plaza. A Singaporean take on Japanese ramen, <b>Ebi Bar</b> fuses the familiar:- local har mee, with the novelty of the foreign:- ikura and ajitsuke tamago. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">And notwithstanding its somewhat hipster moniker, the setup is cozy and homey, courtesy of the warm staff and Jay Chou-heavy Mandopop playlist (gawd i miss karaoke...I'm absolutely rubbish at it, but I love it anyway). Also, calling for anyone willing to oblige this middle-aged aunty to tag along to the Jay Chou gig??? The ACS Husband is totally uninterested in keeping me company to a Chinese concert. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><b>Ebi Bar</b> is, as with many eateries that have had to grapple with the labour crunch, semi-automated, so orders are placed entirely by one-self, vide the QR coded menu on the table. </div><div style="text-align: left;"> </div><div style="text-align: left;">The <b>Ebi Bar Hokkien Noodles</b> ($19.80) is a recent addition to the menu, and while I was initially skeptical (bc <a href="http://thehungrybunnie.blogspot.com/2014/03/swee-guan-hokkien-mee-geylang-lor-29.html" target="_blank">Swee Guan</a> is the undisputed king of hkm), I was delightfully surprised by how remarkably satisfying this was. That sambal was fantastic, authentic, and packed one hell of a wallop. Also, the addition of ikura and grilled prawns was distinguishing enough to set it apart from the best of our hawkers' renditions. A must-try. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgj1k8ZJ7Ov3jTXEq1-N9-CCC006XC4JQscQ6_3I7HtwjOtK4YMUgeePjMYxiTPDopwjY5FOQJoDcjUPfXULPR9jKHhLedoOQlnvbV_SvcIrSmZR_mOy4jFctC30UA8D2OQV_kwhui3GmDO5_au-jwUlP-95Tg0iC5xeUpQpkwNdojkWw2wGdJyfnKP=s1023" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="1023" height="562" src="https://blogger.googleusercontent.com/img/a/AVvXsEgj1k8ZJ7Ov3jTXEq1-N9-CCC006XC4JQscQ6_3I7HtwjOtK4YMUgeePjMYxiTPDopwjY5FOQJoDcjUPfXULPR9jKHhLedoOQlnvbV_SvcIrSmZR_mOy4jFctC30UA8D2OQV_kwhui3GmDO5_au-jwUlP-95Tg0iC5xeUpQpkwNdojkWw2wGdJyfnKP=w640-h562" width="640" /></a></div><br /><div style="text-align: left;">The <b>Signature "Chao Da" Ebi Noodles</b> ($14.90 and $1.50 for the ramen egg add-on) was commendable. I generally stay away from soupy prawn noodles, preferring the spicier version of our Malaysian neighbours up North in Penang. But the broth here, purportedly cooked with 40kg of prawns for 8 hours was rich in depth yet balanced. A hack is to spike the noodles with a <b>Mala Broth Booster</b> ($1.90), kitschily served in little test tubes, for a subtle heat. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxNlaQZguXdK60bi2jt1XMnOCi8dx9UxWqozUDmgEvTTph-k-WexD2pYvHP_BQSPbQ-RaxGOW00mHF-8U9Kw61IKZ4urLmYjuvkQUbNY0Oha_kCsJQ3xf8B6CLhAT8Zd_-KtnVPcq9V9yrWTTW1GufygeS7G5DxpIcti8tyv2Uiw8aY_A5UQnK5PsI=s1119" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1041" data-original-width="1119" height="596" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxNlaQZguXdK60bi2jt1XMnOCi8dx9UxWqozUDmgEvTTph-k-WexD2pYvHP_BQSPbQ-RaxGOW00mHF-8U9Kw61IKZ4urLmYjuvkQUbNY0Oha_kCsJQ3xf8B6CLhAT8Zd_-KtnVPcq9V9yrWTTW1GufygeS7G5DxpIcti8tyv2Uiw8aY_A5UQnK5PsI=w640-h596" width="640" /></a></div><br /><div style="text-align: left;">I love barbecued shrimp, so we ordered another portion of their <b>Signature "Chao Da" Ebi</b> ($7.90 for 2 pcs), which were massive and wonderfully imbued with the smoky char of the grill. Shells were kept on, but u know how people say to marry a man who peels prawns for u? Totally 💯 best advice ever. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhfy84xo1Enpd0dflLAPqbU8femfWuB9VC_Kvcg0B_JV3qpo8a83KaUV6oTzaKgX6gOATkL4hmSKFiiOLWiK3yczfAuO0rQwDLrORV0VSv5Hr5zNYzCRi4WmEOndpfYFFi31of9bYCh4MFBEhye7Bm9SoNzPG6BwnT7P_T06JiUNpCdXiDYv2lXBXP-=s1220" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="980" data-original-width="1220" height="514" src="https://blogger.googleusercontent.com/img/a/AVvXsEhfy84xo1Enpd0dflLAPqbU8femfWuB9VC_Kvcg0B_JV3qpo8a83KaUV6oTzaKgX6gOATkL4hmSKFiiOLWiK3yczfAuO0rQwDLrORV0VSv5Hr5zNYzCRi4WmEOndpfYFFi31of9bYCh4MFBEhye7Bm9SoNzPG6BwnT7P_T06JiUNpCdXiDYv2lXBXP-=w640-h514" width="640" /></a></div><br /></div><div style="text-align: left;">The <b>Shrimp Balls</b> ($5.90) were a worthwhile addition to the ramen as well, sweet and bouncy and juicy, swimming in that ramen prawn stock. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiNHCo68kcuI_sEuBfHF1ToB1yynXAMvHt4uYI3TCh2vOmzCkLf2hZfGKt8Go3iEfmemJxz_Tt6lakUG7g4KdoECplzH-schDnQqUvf-dtretuwWx8nt7GsVMomK_o3BPhD6gComfEinpuCKQFYi8IskxPm3p0Dcr5j-VErLM1OU404tPRmzWWHkyP5=s1126" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="979" data-original-width="1126" height="556" src="https://blogger.googleusercontent.com/img/a/AVvXsEiNHCo68kcuI_sEuBfHF1ToB1yynXAMvHt4uYI3TCh2vOmzCkLf2hZfGKt8Go3iEfmemJxz_Tt6lakUG7g4KdoECplzH-schDnQqUvf-dtretuwWx8nt7GsVMomK_o3BPhD6gComfEinpuCKQFYi8IskxPm3p0Dcr5j-VErLM1OU404tPRmzWWHkyP5=w640-h556" width="640" /></a></div><br /><div style="text-align: left;">Another must-order, the <b>Shrimp Dumplings in Mala Sauce</b> ($5.90) was a surprising hit. The sambal-looking mala sauce was heady yet rounded, with a nutty accent that complemented the minced shrimp. We ordered seconds of this. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjEkigfr9X5gdzKMSPF0SOlll3ZJMhLrIf7DsSouYgboGglriLoaiCqmPdHsvKqSy_UfItkvOH7ECjTZBZyx0tbDn8mbni25kSgyEUVvzQyzGAY7RlMgPKJFKHNPSaFEURorX3tKtIAj3Bf7xLFMzAWqygS9W_z4eG4B1jRIwpaUPpJmOr45cJb8VnB=s1227" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="965" data-original-width="1227" height="504" src="https://blogger.googleusercontent.com/img/a/AVvXsEjEkigfr9X5gdzKMSPF0SOlll3ZJMhLrIf7DsSouYgboGglriLoaiCqmPdHsvKqSy_UfItkvOH7ECjTZBZyx0tbDn8mbni25kSgyEUVvzQyzGAY7RlMgPKJFKHNPSaFEURorX3tKtIAj3Bf7xLFMzAWqygS9W_z4eG4B1jRIwpaUPpJmOr45cJb8VnB=w640-h504" width="640" /></a></div><br /><div style="text-align: left;">The <b>Ebi & Vegetable Crispy Fritter</b> ($5.90) was unexpectedly refined, perfectly crunchy on the outside and soft on the inside. We ordered seconds of this, and extra takeout to binge as a TV snack. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHKqNNjY3XVOQpqflpROb2LyzzC6vj_HNRmfadeD-YvaqREQ38UWxW8nWcAd0mnXTlHtYL2veyChAlWPtmxbmDU9IJfmZGkCG5VkupeXAQ8OcmIWsJcTlW57pEMa_3emg9C8hDUj1HNLxkF1Q9vps7Vl9WzJY0kfFEhQZUhLzRWLsHDmziszfvcUEP=s1107" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="1107" height="502" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHKqNNjY3XVOQpqflpROb2LyzzC6vj_HNRmfadeD-YvaqREQ38UWxW8nWcAd0mnXTlHtYL2veyChAlWPtmxbmDU9IJfmZGkCG5VkupeXAQ8OcmIWsJcTlW57pEMa_3emg9C8hDUj1HNLxkF1Q9vps7Vl9WzJY0kfFEhQZUhLzRWLsHDmziszfvcUEP=w640-h502" width="640" /></a></div><br /><div style="text-align: left;">Another dish we got takeout of, was the <b>Salted Mackerel Fried Chicken</b> ($6.90) a brilliant cross between Japanese karaage and Cantonese har jiong gai. Scrumptious, tasty, and a cannot miss. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWUyGk24lVvGMK3SqfyRkHAk6bnz9deZRfylDFsolLwE5385CZJGQXkeqWhe50UDQQXgjXf-IqkygHRNanWVe7jMWfCBfsqA5dkkmeI2t1U6Aj21OPrvDwRTmKZqBpRgT6SQbUYekLC5Y4YEwxk-CjRs0kZzVYFs2WdGEouxW8cSLanTVEtKHUgII8=s1116" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="1116" height="534" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWUyGk24lVvGMK3SqfyRkHAk6bnz9deZRfylDFsolLwE5385CZJGQXkeqWhe50UDQQXgjXf-IqkygHRNanWVe7jMWfCBfsqA5dkkmeI2t1U6Aj21OPrvDwRTmKZqBpRgT6SQbUYekLC5Y4YEwxk-CjRs0kZzVYFs2WdGEouxW8cSLanTVEtKHUgII8=w640-h534" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ebi Bar</b></div><div style="text-align: left;">5 Koek Road <br /></div><div style="text-align: left;">Cuppage Plaza B1-21</div><div style="text-align: left;">Tel: 8922 1284</div><div style="text-align: left;">Open Tuesdays to Sundays from 11am to 9pm; Closed on Mondays</div><div style="text-align: left;"><a href="https://linktr.ee/ebibarsg" target="_blank">Online orders</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com1tag:blogger.com,1999:blog-2478655474299108580.post-43909140942277988342022-03-25T19:10:00.000+08:002022-03-25T19:10:07.448+08:00Lai Heng Mushroom Minced Meat Noodle<div style="text-align: left;">Alléluia, il se trouve que je n'ai plus besoin d'obtenir le booster; grâce à Covid. Je ne sais pas comment je l'ai eu, car mon mari ne l'a pas du tout. C'était incroyable, il m'a accompagné tout au long de mon isolement, j'ai toussé dans son visage, on a partagé des repas, et pourtant il est resté non infecté. (et plus, disons que nous avons démystifié l'idée que Covid est transmissible par le sexe 😆) C'était assez drôle en fait, car il voulait s'infecter; il juste était trop paresseux pour obtenir le booster. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mes symptômes du Covid n'étaient pas trop mauvais mais ils étaient un peu bizarres: ça a commencé avec une voix rauque, mais je n'ai pas eu mal de gorge. Et puis, j'ai commencé à tousser, mais je n'avais pas de fièvre, et j'étais toujours négatif. Ce n'est qu'après avoir récupéré la voix que je me suis testé positif au covid. Et une semaine après ça (quand j'étais censé être non infectieuse), j'ai perdue mon sens du goût et de l'odorat. Naturellement, manger n'était pas intéressant bien sûr, enfin bon, l'avantage était que je ne pouvais pas sentir les pets de mon mari 😅</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Je vais beaucoup mieux maintenant, et car ma toux va beaucoup mieux, je peux maintenant beaucoup mieux dormir (ça va dire, je gueule beaucoup moins à mon mari ces jours 😅)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">====================</div><div style="text-align: left;"> </div><div style="text-align: left;">I'd seen @<b>Lai Heng MMMM</b> (that's incidentally their IG tag) on my IG feed repeatedly for months now; methinks a few acquaintances may have been on a bit of a bcm (bah chor mee) binge. I'd put it on my to-eat list cursorily: I didn't think I'll ever make it down to try their bcm as it shutters by mid-afternoon, and u know, I mostly work through lunch on weekdays and am never awake before 3 on weekends. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But, we had taken the day off to attend to our bi-annual medical check-up (aka "old people tings"), and were famished by the time we were sorted at noon, (having had to fast the night prior). So, between hitting the gym and getting lunch, we naturally chose the latter. (I'd eaten salads for 3 days straight before the medical so I definitely thought myself deserving to pig out) <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whilst their dry noodles didn't quite land a punch, I've discovered that the secret to <b>Lai Heng's bak chor mee</b> is their soupy noodles. And indeed, most customers in the coffeeshop were seen to be slurping up steaming hot bowls of soup noodles, never mind the recent heatwave and sweat trickling down their foreheads. A tip is to jazz it up with extra pork lard nubbins, extra mushrooms, as much chilli padi as you can take, and then mix them all up into the soup. That takes the bowl of noodles from 'I-am-a-happy-camper great' to 'omg-this-is-freaking-awesome outstanding'. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The <b>Mushroom Minced Meat Kway Teow Soup</b> ($5) with mushrooms ($1) is my typical customised bowl. I love kway teow, and this one, was especially silky. I have a moderate tolerance for chilli, so 6 puny pieces of less-seed chilli padi was all I could muster. The soup, robust and cloudy with the essence of pork, was redolent with the heady notes of fried garlic, fried pork, and balanced with the clear crisp notes of fresh beansprouts and seaweed. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh47HebJslbGUYX9zg_cSyXZUuSsqnnPqRP3XRD7cKmtcU9Rs55GX_LRs4pC9Rw_mQdBH9-DoSg7gsRF9Vdz2NLcQT64YlIHpLWeJjvajo1ehqQvydYcVNw0nIM_kY1ihmN20cuSP5s-ufbV2vjVcC2ws2TztcTMwybiEAMqE6nbzeSkwjczNzTlSaS=s1010" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1010" height="634" src="https://blogger.googleusercontent.com/img/a/AVvXsEh47HebJslbGUYX9zg_cSyXZUuSsqnnPqRP3XRD7cKmtcU9Rs55GX_LRs4pC9Rw_mQdBH9-DoSg7gsRF9Vdz2NLcQT64YlIHpLWeJjvajo1ehqQvydYcVNw0nIM_kY1ihmN20cuSP5s-ufbV2vjVcC2ws2TztcTMwybiEAMqE6nbzeSkwjczNzTlSaS=w640-h634" width="640" /></a></div><br /><div style="text-align: left;">There was once we were the very last customers (unforgettable bc I had a life-flash-before-my-eyes moment: we'd called them to confirm that they were still open, and while they'd informed that they were still serving food, they were also about to close up shop in 20 minutes....while google maps had simultaneously informed that the drive would take 25 minutes...so The Husband thought it compelling to live out his fast and furious dreams), and they'd run out of kway teow, so I opted for the <b>Mushroom Minced Pork Bee Hoon Mee Soup</b> ($5) with mushrooms ($1). </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEged84wZVUdTpmLefS1SIcQ6v5nGpOvU76QTPHzZcnHUq_1gCEauRmRewKcfTbAqWMoVA4fkIlpQl59M4ZFmkpjy_YYiYFnFwhsoGNeJZdb-QxY1hD3WoW63aEcQB3jGdU900DQDZAUocXqvNo4XhWD8ufvtZDq3KmXmNBkJToljYbSyrvZV-PErC5J=s978" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="978" height="616" src="https://blogger.googleusercontent.com/img/a/AVvXsEged84wZVUdTpmLefS1SIcQ6v5nGpOvU76QTPHzZcnHUq_1gCEauRmRewKcfTbAqWMoVA4fkIlpQl59M4ZFmkpjy_YYiYFnFwhsoGNeJZdb-QxY1hD3WoW63aEcQB3jGdU900DQDZAUocXqvNo4XhWD8ufvtZDq3KmXmNBkJToljYbSyrvZV-PErC5J=w640-h616" width="640" /></a></div><br /><div style="text-align: left;">Another insider tip: you can totally request a top-up of soup. And lard. And bc we were the last customers of the day, we got an extra bowl of soup to go along with our order, so they could then proceed to clear up. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjBiXp5oauowzTSL-8VXSZ5vxCqgSWOFgPAuC_TyAijjS4FiZ2l2CE2oCrh6cfQMH35FiA-I0FGxV65f0ULedufCl9o8uE64jz-7FRljSy_d9Nl32YL-zCJ6NKqcRqBB48n149kKWANtc6ehuhVT9TZKsW-TN8Ac6zRJd1W9g72Dhnkrmun55BTgVTZ=s1137" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="878" data-original-width="1137" height="494" src="https://blogger.googleusercontent.com/img/a/AVvXsEjBiXp5oauowzTSL-8VXSZ5vxCqgSWOFgPAuC_TyAijjS4FiZ2l2CE2oCrh6cfQMH35FiA-I0FGxV65f0ULedufCl9o8uE64jz-7FRljSy_d9Nl32YL-zCJ6NKqcRqBB48n149kKWANtc6ehuhVT9TZKsW-TN8Ac6zRJd1W9g72Dhnkrmun55BTgVTZ=w640-h494" width="640" /></a></div><br /><div style="text-align: left;">It's a modest coffeeshop, so it's not difficult to locate the stall, but here's its facade for reference anyway. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBlUP2_0DvGu-jlgKbeyOuhCjKQ2Bq_qf-UGiWFtBBFq1Ytj7c79a0jzw8yTQ0vliHujQv1nJdl_W0nn0rB05XWiFYstTSUeIsjKQqm-D0gccDkFNohBxoSHLACY2GGK36fwO1gpGJu-bvTzPLce4615adHlnQn6vPSbmYcz8MsdtDssk5iCiDMiYW=s1040" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="694" data-original-width="1040" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBlUP2_0DvGu-jlgKbeyOuhCjKQ2Bq_qf-UGiWFtBBFq1Ytj7c79a0jzw8yTQ0vliHujQv1nJdl_W0nn0rB05XWiFYstTSUeIsjKQqm-D0gccDkFNohBxoSHLACY2GGK36fwO1gpGJu-bvTzPLce4615adHlnQn6vPSbmYcz8MsdtDssk5iCiDMiYW=w640-h428" width="640" /></a></div><br /><div style="text-align: left;">Ooh, so <b>Lai Heng</b> utilises an electronic numbering system, so even if you don't see a queue, don't be fooled. A lack of a physical line could very well turn out to be a more-than-half-hour wait. Customers get a queue number when they place their order, and then go off, returning only when their number is called to pick up their food. Another tip tho, if you're getting take-out, call ahead (20 minutes should suffice) to make your order. Your takeout will be ready by the time u arrive. What a nifty little time-saver, isn't it?? </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihvo5fHqmuQrtCaSTbADuHpbD3iDI7U8t5VODRo4GlqhVA2-PeirSevft7-dR_Ov2CAEUKC50RShnDxTEHEKi-T1w0uWkJfC4XsHfAdbqaaPtq9XBwM2UsZkJHxkM-x9qXUokOMZAZJI00M0UlA7lk-sSjKsIvf7OHyfz0OeeOmhSLrq0rq5fg28Xk=s1095" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1095" data-original-width="730" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEihvo5fHqmuQrtCaSTbADuHpbD3iDI7U8t5VODRo4GlqhVA2-PeirSevft7-dR_Ov2CAEUKC50RShnDxTEHEKi-T1w0uWkJfC4XsHfAdbqaaPtq9XBwM2UsZkJHxkM-x9qXUokOMZAZJI00M0UlA7lk-sSjKsIvf7OHyfz0OeeOmhSLrq0rq5fg28Xk=w426-h640" width="426" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Lai Heng Mushroom Minced Meat Mee</b><br /></div><div style="text-align: left;">Blk 73 Toa Payoh Lorong 4 #01-611</div><div style="text-align: left;">Open Thursdays to Tuesdays 8am to 4pm, or when they sell out, whichever is the earlier</div><div style="text-align: left;">Closed on Wednesdays</div><div style="text-align: left;">Tel: 9620 2074</div><div style="text-align: left;"><a href="https://www.facebook.com/laihengmmmm" target="_blank">Facebook webpage</a><br /></div><div style="text-align: left;"> <br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-47160297943597454742022-03-17T17:23:00.000+08:002022-03-17T17:23:03.676+08:00Eggslut<div style="text-align: left;">마지막으로 코로나 걸렸어요. 고맙게도 내 증상은 별로 심각하지 않아요. 열도 없고 몸도 아프지 않고 가벼운 기침과 목이 아프지 않는데 잠깐 동안 목소리가 쉰다. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">운이 좋은 편이 예요. 다음주에 부스터 주사를 맞기로 하거든요. 그리고 이제 난 필요하지 않아요. 나는 코로나 때문에 더 이상 예방 접종의 심각한 부작용이 없겠어요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">하지만 불행히도 나는 미각이 없어서 한동안 아무 것도 리뷰할 수 없겠어요. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">========================</div><div style="text-align: left;"> </div><div style="text-align: left;">I finally made it to <b>Eggslut</b>!! It opened to much fanfare when it opened at the end of the third quarter last year, with queues purportedly snaking for hours on end (aside: how anyone can wait in line, in the ridiculous heat and humidity of SG, just to be the first to eat/try/possess anything is beyond me). But as with any fad in our little red dot, I waited a few months for the hype to die down, the crowds to dissipate, and voilà, we managed a walk-in, sans queuing, on a Friday evening. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The first thing that struck me was how cheery and enthused service was. I wouldn't have expected that of a self-serviced, fast food joint, and it was a delightful perk. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ambience at <b>Egg Slut</b> is very much like that of Starbucks/Coffee Bean/(insert any major chain coffee spot), with many customers lingering to utilise the space for remote work. And indeed, the counter seats facing the pedestrian walkway was most conducive for people watching. Where The Husband and I parked our butts for the better part of the evening, checking out passersby, stuffing our pie-holes, runny egg and meat juices dribbling down our chins and all. "Tak glam" for sure, but when you get to my age, living life becomes more important than the appearance of a life. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Just about every sandwich can be customised (sub the style of egg, add a side salad to the sando, skip the onions, skip the sauce, add another protein...u get the gist). There's also an option to go bread-less, swop the brioche with salad, but you'd be missing out; the brioche is exceptional. Soft, fluffy, buttery, and with a faint sweetness, it was absolutely delicious. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjisEHzNV7bIGgt_AezXRrn8VPWhmDjJA-McDValjYwy8j-2pYR5kQCBPBRllpnNMFcYVCIZhmZarOPK91GHzn2_ElVMHGZfSDxoTqPm_-S0H2c5j-KPXcBB11-qFGj9JrYqSOBY2Pb_zAI1LdrvCtGjCS0rrDYrck_gqSikzru7X4b8zMmygG6ceRh=s1004" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="1004" height="526" src="https://blogger.googleusercontent.com/img/a/AVvXsEjisEHzNV7bIGgt_AezXRrn8VPWhmDjJA-McDValjYwy8j-2pYR5kQCBPBRllpnNMFcYVCIZhmZarOPK91GHzn2_ElVMHGZfSDxoTqPm_-S0H2c5j-KPXcBB11-qFGj9JrYqSOBY2Pb_zAI1LdrvCtGjCS0rrDYrck_gqSikzru7X4b8zMmygG6ceRh=w640-h526" width="640" /></a></div><br /><div style="text-align: left;">The signature <b>Fairfax</b> ($12) with scrambled eggs, chives, caramelised onions, cheddar, sriracha mayo, sandwiched in a pillowy soft brioche is my favourite, bc scrambled is my preferred style of eggs, and that sriracha mayo was bombdiggity. I added <b>Bacon</b> ($3) to it, because u know, it's bacon. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHmIAHu7HnTMi7fWOv9e18ph8n12W6tTg6MYOl_3ZZRWKO6RzvzAYlUa1SFH3jWz4i2bO1GhEZRF6OY7OcPY4RpTd3Pmx1HvwqY3I8S-SdquGwTTNsUsP50LivNqq5sVY1S2bFfjGzIl6H7YwOiQh04rc9gZ7JuHV-ZmqhBTOuEQS8JTh6wcVrcrWB=s926" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="926" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHmIAHu7HnTMi7fWOv9e18ph8n12W6tTg6MYOl_3ZZRWKO6RzvzAYlUa1SFH3jWz4i2bO1GhEZRF6OY7OcPY4RpTd3Pmx1HvwqY3I8S-SdquGwTTNsUsP50LivNqq5sVY1S2bFfjGzIl6H7YwOiQh04rc9gZ7JuHV-ZmqhBTOuEQS8JTh6wcVrcrWB=w572-h640" width="572" /></a></div><br /><div style="text-align: left;">The <b>Bacon, Egg, & Cheese</b> ($12) is similar to the Fairfax, save for its chipotle ketchup sauce, lack of onions, and perfectly runny yolk of the egg done over medium. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLvmg5gHFGJbSJfpgayMnZoQlIgqCuyA7DtLce1YrARbVMk8hfi-WUxGTbKQgb2ZDMisCbFXi9Vx6qd2HK0Y-A_fjNFJ7kL_KzXshR_B1ogNQ3yGR4zQxUDaupXvagmVzScIKVTTLRLPlM93QnUm85o4hiO8TwNU2NSyQLPxiMnfLf-HRTHUbnzAZ2=s917" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="802" data-original-width="917" height="560" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLvmg5gHFGJbSJfpgayMnZoQlIgqCuyA7DtLce1YrARbVMk8hfi-WUxGTbKQgb2ZDMisCbFXi9Vx6qd2HK0Y-A_fjNFJ7kL_KzXshR_B1ogNQ3yGR4zQxUDaupXvagmVzScIKVTTLRLPlM93QnUm85o4hiO8TwNU2NSyQLPxiMnfLf-HRTHUbnzAZ2=w640-h560" width="640" /></a></div><br /><div style="text-align: left;">The <b>Sausage, Egg, & Cheese</b> ($12) with a house-made chicken sausage patty, cheddar cheese, honey mustard aioli, and a sub of the over-medium egg with a scramble ($1.50), in a brioche bun, is Eggslut's jacked-up contender to Macca's sausage mcmuffin. Except that this is available for dinner (brinner ftw!!) and infinitely better. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhxVI7O8fh3vA4_Xc7eX5F4L7RJoLx-XPBri_xzmaxQzpQ5pTp8C4q5TlzqMO8gScVv3zuOKE_XUYs4SbPHmOyobBuuvaQWTjdRYbUWgZrwxybt6EChIA4k2iWD1hzKgOnplXZJDvq0OSLZlWXL89BiyEroxqrrAhP6yIVJwMvun8Rko_XF7GbMlDln=s1034" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="949" data-original-width="1034" height="588" src="https://blogger.googleusercontent.com/img/a/AVvXsEhxVI7O8fh3vA4_Xc7eX5F4L7RJoLx-XPBri_xzmaxQzpQ5pTp8C4q5TlzqMO8gScVv3zuOKE_XUYs4SbPHmOyobBuuvaQWTjdRYbUWgZrwxybt6EChIA4k2iWD1hzKgOnplXZJDvq0OSLZlWXL89BiyEroxqrrAhP6yIVJwMvun8Rko_XF7GbMlDln=w640-h588" width="640" /></a></div><br /><div style="text-align: left;">The <b>Gaucho </b>($27) was likely designed for beef-lovers. Fat juicy slabs of wagyu tri-tip steak, simply seared, was layered with arugula, red onions, and an egg over medium. I requested to leave out the chimichurri sauce, bc I hate hate hate cilantro urghh. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMsA2-QVKrqJCld_DQMh2OtgkZk6eSSVcajLgzXb6c-bmwCqJ8cHyRdIINKKPXFipnxp5ars7Qz8-UyJDApmDnKW1aCG1NsH4xEz6VyLREVxHS4EIx3XHzFeMQR4iNfMgOolF34Cl25ogkdatu0iKXJqrPBGdoeG466lB1gek9gCeBOZNFV3tQnslO=s1140" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="871" data-original-width="1140" height="488" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMsA2-QVKrqJCld_DQMh2OtgkZk6eSSVcajLgzXb6c-bmwCqJ8cHyRdIINKKPXFipnxp5ars7Qz8-UyJDApmDnKW1aCG1NsH4xEz6VyLREVxHS4EIx3XHzFeMQR4iNfMgOolF34Cl25ogkdatu0iKXJqrPBGdoeG466lB1gek9gCeBOZNFV3tQnslO=w640-h488" width="640" /></a></div><br /><div style="text-align: left;">The <b>Truffle Hashbrowns</b> ($4.50) was cooked in duck fat (the best kind of fat there is imo) and dusted with a truffle and rosemary salt, which, thankfully, didn't have that synthetic truffle taste. Sinful but hey, 'Treat Yo' Self'. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_U7XLLwp9PpbygxuY0X8t7XfP6D72T2bXbUkVi46N7oUNi7HhPdJ5C-LUjg6KoGkjCG_jM4ieC_9kDIfZpZDyPKVrd0zjv_RKWHyEaon-hCX2fcP_xA3ial4A5nSTSqjDngCdLxpLkDNQwDgbbwRAx_7VxIULtonaK1WWZAccZNKMjhBRm_gXmb8n=s878" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="878" data-original-width="708" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_U7XLLwp9PpbygxuY0X8t7XfP6D72T2bXbUkVi46N7oUNi7HhPdJ5C-LUjg6KoGkjCG_jM4ieC_9kDIfZpZDyPKVrd0zjv_RKWHyEaon-hCX2fcP_xA3ial4A5nSTSqjDngCdLxpLkDNQwDgbbwRAx_7VxIULtonaK1WWZAccZNKMjhBRm_gXmb8n=w516-h640" width="516" /></a></div><br /><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgu5k509Y33iXuHSPLMsMgytwibhAVTyInMPw0OaNPC2fwJf6_EyVb8rYMN8m8S1cDZoRYUv9Athu618toltE_6cyOnjjD6P8_LvcYO1lTq56yiPJmPMxbgtVkuZFSinY2VMTVycM1DiSGobXMZ0OhnHhlYjzclaIDSuRlypDvROFjjUuUVRY_jOWm0=s1088" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="1088" height="488" src="https://blogger.googleusercontent.com/img/a/AVvXsEgu5k509Y33iXuHSPLMsMgytwibhAVTyInMPw0OaNPC2fwJf6_EyVb8rYMN8m8S1cDZoRYUv9Athu618toltE_6cyOnjjD6P8_LvcYO1lTq56yiPJmPMxbgtVkuZFSinY2VMTVycM1DiSGobXMZ0OhnHhlYjzclaIDSuRlypDvROFjjUuUVRY_jOWm0=w640-h488" width="640" /></a></div> </div><div style="text-align: left;">Another signature, the <b>Slut </b>($11) comprised a coddled egg set atop a base of pureed potato, and sided by toasted baguette soldiers drizzled with olive oil. At first blush, it looked like baby food, but wowza, we were in love at first bite. A hack is to swirl the concoction a little, blend it all up, scoop a dollop onto the truffle hashbrowns, and eat it up in one mouthful.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhflrCx9QaWPPcTLw02JNVlFyFBOX1XMoiB-FfuPm1-hTL94yO0haIh77ASHilgQXiqkVXt5NwuCRsKpJyJ7MwAA1QxFgFvXMbzJrqQr4H-Ypnch48o_1Q8OgrNPiSHESGYCA7lM29orriYNhr5-0antd1QZb0K0xrAx3Vdq3VxmrocWdsrUWmS_u6o=s869" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="804" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhflrCx9QaWPPcTLw02JNVlFyFBOX1XMoiB-FfuPm1-hTL94yO0haIh77ASHilgQXiqkVXt5NwuCRsKpJyJ7MwAA1QxFgFvXMbzJrqQr4H-Ypnch48o_1Q8OgrNPiSHESGYCA7lM29orriYNhr5-0antd1QZb0K0xrAx3Vdq3VxmrocWdsrUWmS_u6o=w592-h640" width="592" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Eggslut</b></div><div style="text-align: left;">6 Scotts Road</div><div style="text-align: left;">#01-12 Scotts Square<br /></div><div style="text-align: left;">Open daily from 8am to 9pm</div><div style="text-align: left;"><a href="https://www.eggslutsg.com/" target="_blank">Website: www.eggslutsg.com</a><br /></div><br />Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-60592649885058948772022-02-28T19:12:00.004+08:002022-02-28T19:12:57.144+08:00Tamashii<div style="text-align: left;">On est maintenant retourné travailler au bureau (trois fois par semaine 😪) et il y a un nouveau collègue. Il est assis assez près de moi et je dois le dépasser chaque fois que je vais aux toilettes ou que je sors déjeuner. Malheureusement (pour moi et plusieurs autres assis autour de lui) il fait partie de ceux qui ne portent pas correctement leur masque. Pire encore, il tousse sans se couvrir la bouche, très souvent. Quel enculé. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Il s'agit déjà assez grave de ne presque jamais porter son masque, mais de tousser ouvertement comme si on s'en foutait de la pandémie mondiale, quel enculé!</div><div style="text-align: left;"> </div><div style="text-align: left;">Il est inconsidéré comme un tas de merde. Il y a certains d'entre nous qui vivent avec des personnes vulnérables qui ne peuvent pas se faire vacciner (pas par son choix bien sûr, mais parce qu'ils ont des conditions médicales graves qui les empêchent de se faire vacciner), et les enculés comme lui mettent en danger nos proches avec son mépris flagrant pour les autres.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ça m'emmerde, car ni la direction ni les RH n'ont réussi à lui faire porter correctement son masque...je ne suis personne et je n'y peux rien non plus. En plus, je n'ai pas encore reçu ma piqûre de booster...et donc je serai furieuse si j'ai eu le covid de l'enculé. En attendant, je vais juste augmenter ma consommation de vitamine c, garder mon masque autant que possible, et faire de mon mieux pour l'éviter. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">===========================</div><div style="text-align: left;"> </div><div style="text-align: left;"><b>Tamashii</b> has been on my to-eat list since foreverrrrr. Like, it was a robatayaki when it first got on the list, and by the time I got around to ticking it off said list, it's become a whole other restaurant concept. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">Whereas the Boat Quay veteran used to be a convivial robata with à la carte meats and seafood grilled à la minute, it is now a tranquil space serving up contemporary Japanese fare, with a menu that evolves with the turn of the season. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><b>Tamashii</b> may be a little on the pricey end, but I'd say it's worth it. Dishes were finessed well, flavours were comforting, and portions were, for the most part, fair. Service was attentive but not intrusive. Also, the fact that we were able to get a table the night before the dinner, on a Saturday no less, is quite compelling. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Japanese oysters were in season so we thought to give it a go, and the <b>Kyogo Oyster</b> ($15 per pc) adorned with sudachi gel, ikura, and fresh dill was commendable. Not the best but definitely decent. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHcghoEC5_YQ1WeUjgvHAqsC5ug1XInGksoIW7ADxbkYEqM28cIwekcqPNhcHXzTf1pCmYxSPULBC5YgxfIHB6lqVr5cNDIMylkYYZBEF4hhLoRcYHjYAqd8xuC4dv1lWoWyui9p3oiryN9pYrF-vvDkIo-qCjbiG42jqOd_B01D4EZCvUQVCz2lCW=s1121" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="906" data-original-width="1121" height="518" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHcghoEC5_YQ1WeUjgvHAqsC5ug1XInGksoIW7ADxbkYEqM28cIwekcqPNhcHXzTf1pCmYxSPULBC5YgxfIHB6lqVr5cNDIMylkYYZBEF4hhLoRcYHjYAqd8xuC4dv1lWoWyui9p3oiryN9pYrF-vvDkIo-qCjbiG42jqOd_B01D4EZCvUQVCz2lCW=w640-h518" width="640" /></a></div><br /><div style="text-align: left;">I call this the Japanese version of our local bak kwa 😂 and the <b>Grilled Marinated Puffer Fish</b> ($14), soft and chewy and sided by a roe-topped aioli, was deceptively addictive. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgisHW_rEFr1h3gdoCdOfF-tPCx1E80ik_e0JAx-S-ut2HSQ13JjrTXN2CcC8UgjhLZKNNVJnlJJsvgly06kj5FUtrJg1ORiD7hcAysqC1ZLSig8WlQloWLAOXM8xFHc1KuxKVNgl5xGEUyqfNgI3xSYEIyAVov4R0klFL-Lf-LUazUlW-p5dGAqy9W=s1150" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="893" data-original-width="1150" height="496" src="https://blogger.googleusercontent.com/img/a/AVvXsEgisHW_rEFr1h3gdoCdOfF-tPCx1E80ik_e0JAx-S-ut2HSQ13JjrTXN2CcC8UgjhLZKNNVJnlJJsvgly06kj5FUtrJg1ORiD7hcAysqC1ZLSig8WlQloWLAOXM8xFHc1KuxKVNgl5xGEUyqfNgI3xSYEIyAVov4R0klFL-Lf-LUazUlW-p5dGAqy9W=w640-h496" width="640" /></a></div><br /><div style="text-align: left;">Ditto for the <b>Deep Fried Enoki Mushrooms</b> ($12), served with a handful of setofumi sprinkles. This was excellent stuff. So good, I licked up every last speck. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgkVNOn5TdNwjrQQdEzU4jRFtHaSlmUYlihj3M0USm24QK3NQ977pLWPbtibf9znktaNqO6rEH1mWEhbQlmXYh-C42UJ6g5-lLF-plVQHMxwNtpTCvR7FGemVO09zbVt8C9WL5PMrVeE4NiWKwKfwU4sOJ0wq1rx2Mmvkfituwr3t-_hDdGQGJ2GFQv=s1307" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="940" data-original-width="1307" height="460" src="https://blogger.googleusercontent.com/img/a/AVvXsEgkVNOn5TdNwjrQQdEzU4jRFtHaSlmUYlihj3M0USm24QK3NQ977pLWPbtibf9znktaNqO6rEH1mWEhbQlmXYh-C42UJ6g5-lLF-plVQHMxwNtpTCvR7FGemVO09zbVt8C9WL5PMrVeE4NiWKwKfwU4sOJ0wq1rx2Mmvkfituwr3t-_hDdGQGJ2GFQv=w640-h460" width="640" /></a></div><br /><div style="text-align: left;">The <b>Teba Gyoza</b> ($12) of fried chicken wings glutted with a pork mince and truffle mushroom stuffing, made for the perfect drinking snack. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNYI6dyHWVVVDB8VrM3FNd4eYX-k7Tr3KlHn8sBSiuL_9eZdav-8c8XnagX0KQEoaHLtyqxkw54Ok3gAffuMJUfgXVUAyiVfDZXBVXnCI0ROEtq4pLauVEImY97IqQovwHjh-H8-A0pjqjsFfB9fYu7RmYZKeniL8QXOGKXlvF9-GT-mAY0tATLs-G=s1109" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="944" data-original-width="1109" height="544" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNYI6dyHWVVVDB8VrM3FNd4eYX-k7Tr3KlHn8sBSiuL_9eZdav-8c8XnagX0KQEoaHLtyqxkw54Ok3gAffuMJUfgXVUAyiVfDZXBVXnCI0ROEtq4pLauVEImY97IqQovwHjh-H8-A0pjqjsFfB9fYu7RmYZKeniL8QXOGKXlvF9-GT-mAY0tATLs-G=w640-h544" width="640" /></a></div><br /><div style="text-align: left;">The refreshingly <b>Cold Somen</b> ($98) crowned with slabs of bafun uni, sweet kegani, and finished with a flurry of black truffle shavings, was absolutely delightful.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEikgXGN_IYFSRcxGS2SWUAubD0AXxUdO8fSyZK9mBjaTAXGhlO9-IvdASVKNPCTcE06SJWxoUqP8R9wkbwpP0OK0mQhhVRd6SNbQyPOBTntI01ao_i-y_od5u2b8QrJom7ekg1rYpYLjwbbBHBhlox7zyTRnp6dWBOBVwT-z7BnMaAo27apI95edpXN=s1307" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="916" data-original-width="1307" height="448" src="https://blogger.googleusercontent.com/img/a/AVvXsEikgXGN_IYFSRcxGS2SWUAubD0AXxUdO8fSyZK9mBjaTAXGhlO9-IvdASVKNPCTcE06SJWxoUqP8R9wkbwpP0OK0mQhhVRd6SNbQyPOBTntI01ao_i-y_od5u2b8QrJom7ekg1rYpYLjwbbBHBhlox7zyTRnp6dWBOBVwT-z7BnMaAo27apI95edpXN=w640-h448" width="640" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">A must-try, the <b>Roasted Iberico Pork Chop</b> ($48) may have appeared somewhat insipid and jaundiced, but it was divine. The meat was already luscious on its own, but that unctuous pork bone and miso reduction made the dish simply sensational. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjk5PZpGEekm4qqWXl1m7MWWtZCcV8UGyHpzt6qoNfiVk7HP8YkymfHvS2Zuj7ij9ppOCU3bHT-vVFvfumzPqJCwp-MQfPVJE-bhmX2Hex5WThJ4bU48SqWeRQYk0nfnXHiLIG2LRp9LPLL-FKZA-yWdOr4pf2JkoIwS_iop07ZE29A8DK-K-NckX0J=s1060" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1011" data-original-width="1060" height="610" src="https://blogger.googleusercontent.com/img/a/AVvXsEjk5PZpGEekm4qqWXl1m7MWWtZCcV8UGyHpzt6qoNfiVk7HP8YkymfHvS2Zuj7ij9ppOCU3bHT-vVFvfumzPqJCwp-MQfPVJE-bhmX2Hex5WThJ4bU48SqWeRQYk0nfnXHiLIG2LRp9LPLL-FKZA-yWdOr4pf2JkoIwS_iop07ZE29A8DK-K-NckX0J=w640-h610" width="640" /></a></div><br /><div style="text-align: left;">The melt-in-your-mouth <b>Miyazaki Pork Belly Sukiyaki</b> ($168), with a medley of mushrooms, cabbage, pearl onions, silken tofu, carrots, leek, and cellophane noodles, was embellished with a splash of whisky. A tip is to really let the whisky cook off, and dilute that with an additional cup (or two) of broth, bc it'd be too overwhelming otherwise. That said, if it were pre-payday, I would skip this. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjpiCew4FO7M54WJEFf1aS7fGwPFK5da4A5-H6ptTgTFDfx_Z1SSSqXpk2QgxB_5_lE-OPcKs8yeQytTdbfg1laZIaDqMdenNST20GK7leGwljMIJ9VnUxY5SSpgYAx_C1qYJXW6rgiPYN-zO82SZRNWDJ-3yCATUavMcGVg8pfcqcigLEdlF4X6gvD=s1055" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1055" height="528" src="https://blogger.googleusercontent.com/img/a/AVvXsEjpiCew4FO7M54WJEFf1aS7fGwPFK5da4A5-H6ptTgTFDfx_Z1SSSqXpk2QgxB_5_lE-OPcKs8yeQytTdbfg1laZIaDqMdenNST20GK7leGwljMIJ9VnUxY5SSpgYAx_C1qYJXW6rgiPYN-zO82SZRNWDJ-3yCATUavMcGVg8pfcqcigLEdlF4X6gvD=w640-h528" width="640" /></a></div><br /><div style="text-align: left;">The carb dishes were fantastic and you'd do well to order them, like the exquisite <b>Abalone Porridge</b> ($48) swimming in a delicate but full-bodied chicken broth, egg drop swirl, and rice ball crisps. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiZyZDgIKJiiIU_9scIFV06xpPxcsaxjh2fGXXP241MddiNry_O9YBCbh_ZnPHAWE3KrG3UNfmZyq7O0jZCHN7yPvfYUmMtBCIZ4LeTZgfd-JEW5VwIvho0IrmW91_VGVCQjZdnhyb__0_NbPmhi8Cv9VZKvBM-jKmS4ivsy9vTgBcNtnaBORPC4cqD=s1111" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="1111" height="478" src="https://blogger.googleusercontent.com/img/a/AVvXsEiZyZDgIKJiiIU_9scIFV06xpPxcsaxjh2fGXXP241MddiNry_O9YBCbh_ZnPHAWE3KrG3UNfmZyq7O0jZCHN7yPvfYUmMtBCIZ4LeTZgfd-JEW5VwIvho0IrmW91_VGVCQjZdnhyb__0_NbPmhi8Cv9VZKvBM-jKmS4ivsy9vTgBcNtnaBORPC4cqD=w640-h478" width="640" /></a></div><br /><div style="text-align: left;">The <b>Sukiyaki Miyazaki Gyu Donabe</b> ($98) married 3 of my favourite things: rice, mushrooms, and fatty beef. Indulgent, sumptuous, and faultless. So amazing, that when my dinner companions said they were too full, I was more than elated to have their share. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSWeo2SC3RO-Zqqbgm2kwPy38A3uYKWxZyTcYmIIrSxBpkvGnFcHWKNkyDkxDjC_NmaO1tcBmfbsGADUS1-6vuLxsMNXdWHLpPqFOp2_7twbKLliD9sOK4I84Vslfetfx8mbrEhXj6HuEqcKt2Z569ySN0sGn3KJsK0Crg7clcqYvYE6Q_cZ9B24vi=s937" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="828" data-original-width="937" height="566" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSWeo2SC3RO-Zqqbgm2kwPy38A3uYKWxZyTcYmIIrSxBpkvGnFcHWKNkyDkxDjC_NmaO1tcBmfbsGADUS1-6vuLxsMNXdWHLpPqFOp2_7twbKLliD9sOK4I84Vslfetfx8mbrEhXj6HuEqcKt2Z569ySN0sGn3KJsK0Crg7clcqYvYE6Q_cZ9B24vi=w640-h566" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Tamashii</b></div><div style="text-align: left;">12 North Canal Road </div><div style="text-align: left;">The Offshore Building #02-01</div><div style="text-align: left;">Tel: 6222 0132</div><div style="text-align: left;">Open weekdays from 11.30am to 2pm for lunch; 6.30pm to 9.30pm for dinner;</div><div style="text-align: left;">Saturdays from 6.30pm to 9.30pm for dinner only;</div><div style="text-align: left;">Closed on Sundays</div><div style="text-align: left;"><a href="http://www.tamashii.com.sg/" target="_blank">Website: www.tamashii.com.sg</a> <br /></div><div style="text-align: left;"><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-22267531916662198982022-01-31T18:06:00.002+08:002022-01-31T18:06:27.609+08:00Bearded Bella, Tanjong Pagar<div style="text-align: left;">사무실로 돌아가는데 (너무너무 싫어😖😖) 새동료가 있어요. 처음에는 그냥 직원인 줄 알았는데 사실 아니고 그는 우리 해운회사의 매니징 디렉터이야. 내가 어떻게 알았져? 호보처럼 옷을 입이 야 😅🙈🙊</div><div style="text-align: left;"><br /></div><div style="text-align: left;">그 자리는 가깝지만 마스크를 제대로 쓰지 않아 😨 게다가 기침도 입을 가리지 않아. 지난 2년 동안 전 세계가 코로나 바이러스에 동안 동굴에서 살았니!? </div><div style="text-align: left;"><br /></div><div style="text-align: left;">너무 큰 바보 같은 사람 이야 😡😡👿 그 바보는 너무 짜증나서 나는 인사과에 불평했어 ㅎㅎㅎㅎㅎㅎ</div><div style="text-align: left;"><br /></div><div style="text-align: left;">아직 부스터 샷을 맞지 않아서 나는 지금까지 코로나에 걸리고 싶지 않았어요. 큰 바보에게서 코로나가 걸리면 나는 진짜 화를 낼거야. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">=====================</div><div style="text-align: left;"> </div><div style="text-align: left;">It's been some time since I last had brunch. Notwithstanding the prevailing tendency to "eat snake" during WFH (those buggers really spoil it for the rest of us, don't they???), the exigencies of a crazy work schedule and family commitments have meant that I haven't been able to even get out of the house (or my desk for that matter) for lunch most weekdays. And then on weekends, I'm just trying to catch up on my sleep deficit, which means I'm only awake after 3pm... making brunch a non-option. 😪</div><div style="text-align: left;"><br /></div><div style="text-align: left;">But I had leave to clear (yippee) and I was in no way gonna forfeit it...and it's been a while since I last saw my work tribe, so when Santo called for a meet-up, I said an eager beaver yes, and suggested <b>Bearded Bella</b>. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Bearded Bella</b> was a fortuitous discovery by way of the food delivery apps: I was craving curly fries (super random I know 😝) and The Husband wanted french toast, and well, <b>Bearded Bella</b> was the only place that offered both. Turned out that the brunch fare at <b>Bearded Bella</b> was absolutely smashing (in spite of the travel), and it's been on my to-eat-in-person list since. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To date, <b>Bearded Bella</b> is the closest thing to Melbournian brunch culture this side of the world. From the ambience, relaxed but buzzy; the food, creative yet hearty; to the coffee, potent and opulent...<b>Bearded Bella</b> is evocative of lazy Sundays Down Under. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">That said, taking into account the 1.5 hour dining limitation (understandable bc restaurants need a faster turnover so as to offset losses during the pandemic), it would be great if the kitchen didn't take 35 minutes to churn out our dishes. Add to that the fact that they'd forgotten our dear LP's order, and we found ourselves scarfing down our food when our (perfectly nice) waiter came over to remind us that we were 5 minutes past our allotted dining period. We are by no means slow eaters (well, maybe except Santo hahahaa but her dish arrived earliest so that's moot), but it wasn't as leisurely as brunch is meant to be. Also, it was most "tak-glam" stuffing our faces like a hamster storing nuts in his cheeks for winter. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">For those with New Year's resolutions to cut down on meat, the <b>Koo Koo v2</b> ($22) was veganism at its most delicious. A crispy stack of potato rosti was layered with an assortment of sauteed Japanese mushrooms (enoki, shiitake, shimeiji), peppery arugula, ricotta cheese and truffled spinach sauce, and a perfectly poached egg dusted with chilli powder. Light, clean, refreshing. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjDdw_9w8zldpJd5TE5UqS0PCqsyPLasAMlYON0Fz6mQvResE9554ExHzBXnhK0hvRTA5QJ-DFa3J19O2cDqMge6M6-Rdll-1Jcul2aagl10jFrLWTfXv-bLdxNZWmsoY3iwp6u-NkvpreFD2ksiayDDhYagiIWrnJJ4fsgfbsp00oCFzQdmZkPWNbp=s946" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="826" data-original-width="946" height="558" src="https://blogger.googleusercontent.com/img/a/AVvXsEjDdw_9w8zldpJd5TE5UqS0PCqsyPLasAMlYON0Fz6mQvResE9554ExHzBXnhK0hvRTA5QJ-DFa3J19O2cDqMge6M6-Rdll-1Jcul2aagl10jFrLWTfXv-bLdxNZWmsoY3iwp6u-NkvpreFD2ksiayDDhYagiIWrnJJ4fsgfbsp00oCFzQdmZkPWNbp=w640-h558" width="640" /></a></div><br /><div style="text-align: left;">The <b>Epic Brekkie</b> ($25) is catered to the English fry-up traditionalist. With an Aussie twist. Instead of potatoes, you got a sweet potato rosti that was probably even more delightful than its spud of a cousin. Instead of grilled tomatoes, you got a zesty green tomato relish. The sausage was spiked with harissa, the scrambled egg wonderfully fluffy, and as expected, the ubiquitous avocado had to make an appearance (afterall, which Oz brunch is complete without one??). I generally prefer bacon thicker-cut, but the maple undertones were a sweet surprise. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi5bjBSMUOyWgQXQbOKzLtqgnBf9OlWCln_cnjHFBhT1A4AsZRLoyMv6NU4rGzc180HMoPqWopaRzE-HEJAO0zpQ1Zc6YJvdPU3tLFkQqa9vMZOFfFIOTEHOB50xmozm3_sNZSS8KAfVdjmmXypxVwFPgIHHAjgD7I3vEC7OxnRJV8nO_9bHmB0YnxU=s1006" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="816" data-original-width="1006" height="520" src="https://blogger.googleusercontent.com/img/a/AVvXsEi5bjBSMUOyWgQXQbOKzLtqgnBf9OlWCln_cnjHFBhT1A4AsZRLoyMv6NU4rGzc180HMoPqWopaRzE-HEJAO0zpQ1Zc6YJvdPU3tLFkQqa9vMZOFfFIOTEHOB50xmozm3_sNZSS8KAfVdjmmXypxVwFPgIHHAjgD7I3vEC7OxnRJV8nO_9bHmB0YnxU=w640-h520" width="640" /></a></div><br /><div style="text-align: left;">The pistachio-crusted Norwegian <b>Salmon Rosti</b> ($22) was meaty, flaky, and balanced with a piquant citrus-mint mayo, fresh micro sprouts, oodles of pomegranate seeds, and a snappy watercress and rocket salad. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgW23Jh5bV27_Ss7nBwnF5ugOH5PoV57JMITEEc5pfB7LUbu_pLgZ6F9lgoVCPK9pm86Dq6lJR9bmmUNjRU9ufrTYEza_53BjXf3AqOrr1Yo1-W5cVGysifbDvxF-Hf707W_Bb4H0-LyNBV1Wx_GFHoLTvaZsDaaAIUpyelTo0AB6qRX0BS4BwYfAGq=s922" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="811" data-original-width="922" height="562" src="https://blogger.googleusercontent.com/img/a/AVvXsEgW23Jh5bV27_Ss7nBwnF5ugOH5PoV57JMITEEc5pfB7LUbu_pLgZ6F9lgoVCPK9pm86Dq6lJR9bmmUNjRU9ufrTYEza_53BjXf3AqOrr1Yo1-W5cVGysifbDvxF-Hf707W_Bb4H0-LyNBV1Wx_GFHoLTvaZsDaaAIUpyelTo0AB6qRX0BS4BwYfAGq=w640-h562" width="640" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">If you're looking to up your veggie intake this year, the charred <b>Brussels Sprouts</b> ($12), primped with the tang of balsamic vinegar, and finished with pomegranate seeds and guanciale a-plenty, was scrumptious. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNWHWJdBHhDnUFYFmtipzLyVTMbPKXcQjaPggO83s5JAuF57ISgr-KwGexhRhfO-7KsPOYNnrzshwj0uA5H8bgrY95Ac9H2xj_YPAtF58Pspbb3cVfwXPDb_1SFxwdGCp67MPe3df76tXBCDKuFCrhW8qR8bfV9FzN7RTDizcm4YAGq0nczEcANUL9=s831" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="818" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNWHWJdBHhDnUFYFmtipzLyVTMbPKXcQjaPggO83s5JAuF57ISgr-KwGexhRhfO-7KsPOYNnrzshwj0uA5H8bgrY95Ac9H2xj_YPAtF58Pspbb3cVfwXPDb_1SFxwdGCp67MPe3df76tXBCDKuFCrhW8qR8bfV9FzN7RTDizcm4YAGq0nczEcANUL9=w630-h640" width="630" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">Notwithstanding that Bearded Bella is the only spot (outside of A&W) I know that serves this up, their <b>Curly Fries</b> ($12) was fantastic. This was so good, we all ordered takeaways for nibbling through tea-time. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgiejA4F8pNt8PJOpSEeLSB-_EI35D03T_ZNroJNw_S1IoFRhlzWkG-zuPxPEfjWN20CuhoE5ETuxTCou6o4qz3H35n73_RqzvscqsHPCpjK2kHQyjcNh9RmHQ0uq_4avUSotNp-kzaDPiuL5RTplLfRBIWonZH9kFyIVqhM1Ju3_1dntxz1LzpX3Lp=s901" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="818" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgiejA4F8pNt8PJOpSEeLSB-_EI35D03T_ZNroJNw_S1IoFRhlzWkG-zuPxPEfjWN20CuhoE5ETuxTCou6o4qz3H35n73_RqzvscqsHPCpjK2kHQyjcNh9RmHQ0uq_4avUSotNp-kzaDPiuL5RTplLfRBIWonZH9kFyIVqhM1Ju3_1dntxz1LzpX3Lp=w582-h640" width="582" /></a></div><br /><div style="text-align: left;">Bearded Bella's <b>White Coffee</b> ($5.50), or as we know it, latte, is Australian-styled...so expect intense but well-balanced brews that's sure to keep you awake through interminable meetings. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg3Gn1Rq0zNd_TO0EirhXwiostXoVqgAeiPhUJy9DG9Ss85o5PRVziVNREBTa0YoB0QBB_gSeSc-EUr-bXisjqOBagNUHQpV5l1QcbUMGtVGG76otqOp_jogx-OLomgfQ9Izfshnc6wDxg3L3ZXsN2e3FXP8AHuhDhPxOXIifbAkpbFIgUBsMVbq6y_=s1063" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="761" data-original-width="1063" height="458" src="https://blogger.googleusercontent.com/img/a/AVvXsEg3Gn1Rq0zNd_TO0EirhXwiostXoVqgAeiPhUJy9DG9Ss85o5PRVziVNREBTa0YoB0QBB_gSeSc-EUr-bXisjqOBagNUHQpV5l1QcbUMGtVGG76otqOp_jogx-OLomgfQ9Izfshnc6wDxg3L3ZXsN2e3FXP8AHuhDhPxOXIifbAkpbFIgUBsMVbq6y_=w640-h458" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Bearded Bella</b></div><div style="text-align: left;">8 Craig Road #01-01</div><div style="text-align: left;">Tanjong Pagar <br /></div><div style="text-align: left;">Tel: 9880 0775</div><div style="text-align: left;">Open week days 7.30am to 5pm;</div><div style="text-align: left;">weekends from 7.30am to 6pm</div><div style="text-align: left;"><a href="https://www.beardedbella.com/" target="_blank">Website: www.beardedbella.com</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-46526870914997601892022-01-25T16:31:00.001+08:002022-01-30T19:53:16.562+08:00Lolla<div style="text-align: left;">Excusez-moi pour "le blog coma", j'étais très occupé à la fin de l'année. Je n'ai jamais vraiment compris, jusqu'à maintenant, comment beaucoup de gens se bousculer pour faire leurs indicateurs clés de performance, afin de faire d'évaluation de bonus. C'était fou au travail! Mais alors, j'avais beaucoup d'événements, des fêtes avec mes proches, des réunions avec mes connaissances, et alors, j'atteignais un autre des objectifs de l'année (ça veut dire: je voulais apprendre à faire du vélo correctement parce que la dernière fois que je l'ai essayé au Vietnam, je suis presque devenue "roadkill" mdrrr). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Le travail, c'est moins fou en ce début d'année (beaucoup sont encore en mode vacances hourraaaa), et donc j'ai maintenant le temps pour ce blog. Alors, je m'excuse d'avance pour l'arriéré des blog posts à venir. Comme ce blog post, c'était un dîner en septembre de l'année dernière 😬<br /></div><div style="text-align: left;"> </div><div style="text-align: left;">===============</div><div style="text-align: left;"> </div><div style="text-align: left;">It's been eons since I <a href="https://thehungrybunnie.blogspot.com/2014/06/lolla.html" target="_blank">last</a> dined at <b>Lolla</b>. There had been no impetus for me to return, post that somewhat underwhelming and tepid visit, but Syl had heard that there was a new chef installed and that fresh installation has positively revived the intrepid restaurant. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">We may not have gotten front-row counter seats (we got the dungeon table, as Man put it ㅋㅋㅋㅋ) but the cellar door-style setting was most conducive for us chatterboxes to yakkity-yak away, in private as, save for the occasional patron needing to use the facilities, we were the only ones in the basement. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">But back to the food, Syl heard right: dinner at <b>Lolla</b> that night was absolutely outstanding. It was refined, cohesive, at once familiar and unexpected. It was quickly evident that new chef Johanne Siy's understanding of her ingredients and restrain in drawing out the season's best was exceptional. The specials are where new chef Johanne Siy got to shine (it's all her creations), so I'd advise ordering everything off that menu. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Service was, as before, accommodating and gracious as well. Courses were well spaced out, our water was kept brimming, and we never had any trouble getting the wait staff's attention even though we were in the basement (and thus away from the main action). </div><div style="text-align: left;"> </div><div style="text-align: left;">We started with a cold dish off the seasonal menu, <b>Kampachi Cerviche</b> ($32), the clear subtle taste of the raw fish was layered with creamy avocado, and tempered with a lime-coconut marinade, wasabi oil, and wasabi tobiko for a refreshing kick. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjG0W-T_1RN8Psxv5w4Wcf9Kc0X8Tv9ceeM3w1hbhERzm0VRhKkWZ3iim468RISPS0vcy0bGaBIEEW1G9x73Y0F9KqyayUcalZl9rYe55nh7cmu8v4bxEMziAWGUwWIqw3vnPime4C_K69n94b9IOJO_LD4oPy5gSiwXWBu5slFaqTEBlSJhnIrHeOD=s856" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="731" data-original-width="856" height="546" src="https://blogger.googleusercontent.com/img/a/AVvXsEjG0W-T_1RN8Psxv5w4Wcf9Kc0X8Tv9ceeM3w1hbhERzm0VRhKkWZ3iim468RISPS0vcy0bGaBIEEW1G9x73Y0F9KqyayUcalZl9rYe55nh7cmu8v4bxEMziAWGUwWIqw3vnPime4C_K69n94b9IOJO_LD4oPy5gSiwXWBu5slFaqTEBlSJhnIrHeOD=w640-h546" width="640" /></a></div><br /></div><div style="text-align: left;">Another of the seasonal menu, was a soupy <b>Tortellini in Brodo</b> ($32) of Italian-style "wantons" stuffed with Iberico pork collar and Jamon Iberico de Bellota, in a delicate bone broth peppy with basil oil and umami with shavings of black garlic. This was so good, we immediately ordered individual portions bc none of us wanted to share. </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-rIRFoYyg7YuVmm_sDrZanOzUDSsActaGSyhtR-kd6CbaF-MCYYHAqOVCtLgC42O5VU3oDDf_oZfJjwMPTX_CzrLAPKYlx20vlV3gXb1wWJd5tGDw1Ce4BPjceyOFjqdu4xwQiP1e9yw_McF3I3fU2B9R1EFb3Ju8tAfwj_p8NZU2LbA3kAgBjd2n=s867" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="830" data-original-width="867" height="612" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-rIRFoYyg7YuVmm_sDrZanOzUDSsActaGSyhtR-kd6CbaF-MCYYHAqOVCtLgC42O5VU3oDDf_oZfJjwMPTX_CzrLAPKYlx20vlV3gXb1wWJd5tGDw1Ce4BPjceyOFjqdu4xwQiP1e9yw_McF3I3fU2B9R1EFb3Ju8tAfwj_p8NZU2LbA3kAgBjd2n=w640-h612" width="640" /></a></div><br /></div><div style="text-align: left;">I'm generally not a fan of uni, but the <b>Sea Urchin Pudding</b> ($65 for full portion) at Lolla was remarkable. Meaty, velvety, and to rephrase what I once read, just like ice-cream of the sea. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPEIM-6ConALgv_9IbCxR9CMme5lq-I8dkBXVLbI0lOHAKeUxugzhjUPPagypYBtftdk1Z_3EzQJn5c5FmKkSSQdCOPGBucrLzUteMd_xOraAYKLe3K9AEu9co5uauGe8jBim2EnrWsxujr5ucDe7E86m5mbQ8JTZoMnNwQBzgX6Dn3OcUeHkbtK8_=s1153" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1153" data-original-width="863" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPEIM-6ConALgv_9IbCxR9CMme5lq-I8dkBXVLbI0lOHAKeUxugzhjUPPagypYBtftdk1Z_3EzQJn5c5FmKkSSQdCOPGBucrLzUteMd_xOraAYKLe3K9AEu9co5uauGe8jBim2EnrWsxujr5ucDe7E86m5mbQ8JTZoMnNwQBzgX6Dn3OcUeHkbtK8_=w480-h640" width="480" /></a></div><br /><div style="text-align: left;">The men in our party were, supposedly, on no-carb diets (Kang had said that The Husband was looking "prosperous"😂😭), but the <b>Toasted Sourdough</b> ($12) with kombu butter smelled so intoxicating, they couldn't resist a bite. Which then turned into 3 bites, and then a whole slice...which then meant that we had to order seconds. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgu98Dy1wHpufgvyo_X2bWsNYqi3uRE9GHRl_0MX9b7Nbx2MDfokH_YARsOYKqowMbZlXFv_tBDYgS97ce4zS8OD0KTdNrk_wMOOgQduM7benakGgNC-uIO5v8EuYQjfjjtGXAhjC8dRxoaLRgNEhKKyDEJh0MyjyPQu1odjRVt7tNcUK6psoCe_MvX=s916" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="916" data-original-width="601" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgu98Dy1wHpufgvyo_X2bWsNYqi3uRE9GHRl_0MX9b7Nbx2MDfokH_YARsOYKqowMbZlXFv_tBDYgS97ce4zS8OD0KTdNrk_wMOOgQduM7benakGgNC-uIO5v8EuYQjfjjtGXAhjC8dRxoaLRgNEhKKyDEJh0MyjyPQu1odjRVt7tNcUK6psoCe_MvX=w420-h640" width="420" /></a></div><br /><div style="text-align: left;">And if the kombu butter wasn't enough of an accoutrement for the superb bread, the <b>Mixed Cured Meat Platter</b> ($32) made for another fantastic complement to the bread. Here, the salty notes of the chacuterie really picked up the sour tones of the bread. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj5D6lv7xZt7usYOr0ZynskYt8-UtYIU8ZDWZO7uEFNw-fjQQG5s2MwdZYOrWUYIZKpeIXUJDB7Tvj5wSB9gNGdGVqxcw7__TA6AMYuuDpNhD9zhBVCLJJVIjCZfFrzHdfBf-GRZBSozbSyVmXTuLDCkUC539BvVv6IBnDye8ymjLKQLw15ErWdiSAU=s979" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="979" height="408" src="https://blogger.googleusercontent.com/img/a/AVvXsEj5D6lv7xZt7usYOr0ZynskYt8-UtYIU8ZDWZO7uEFNw-fjQQG5s2MwdZYOrWUYIZKpeIXUJDB7Tvj5wSB9gNGdGVqxcw7__TA6AMYuuDpNhD9zhBVCLJJVIjCZfFrzHdfBf-GRZBSozbSyVmXTuLDCkUC539BvVv6IBnDye8ymjLKQLw15ErWdiSAU=w640-h408" width="640" /></a></div><br /><div style="text-align: left;">A staple of the original Lolla, the <b>Soft Egg with Chorizo Sausage</b> ($32) was *chef's kiss* perfection. Juicy chorizo, crisp potatoes, and a flawlessly runny egg, delicious in its simplicity </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4zWGJh6oPd18IULBN5XATE7whtpUxBr2cTjRPGnKPPtAY700sGI_sWqVy-B_Z87OhBGCWdhsdLysu9bVTVA3EZvkd0z8_B57oY-8uz-vN4b3mxteporAmJihrx5p2u8CsBjfOyQaExKgrdvx1N7YBnX_xTzce_nO-WE_09vvsXgBWWrk2CT6AW8pa=s1068" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1068" height="522" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4zWGJh6oPd18IULBN5XATE7whtpUxBr2cTjRPGnKPPtAY700sGI_sWqVy-B_Z87OhBGCWdhsdLysu9bVTVA3EZvkd0z8_B57oY-8uz-vN4b3mxteporAmJihrx5p2u8CsBjfOyQaExKgrdvx1N7YBnX_xTzce_nO-WE_09vvsXgBWWrk2CT6AW8pa=w640-h522" width="640" /></a></div><br /><div style="text-align: left;">The <b>Duck Fat Potatoes</b> ($17) was probably heart-attack on a plate, but I'd venture it's worth it!! </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigAKJzsV-Z_XJ8Ev8RMSooXto8HxZcNn5T3BGwgYRuL1EgV9u-3sROg-n5JkCJrAonfyYqMdnXw3HN-e49eIvdIzSQu78DOkK-WZHoB8DF8ZIZ7XxTJjyMBXCA87OpufJZ_Paed5URw5vG6DTQn27FKADY-Kb5bNxH1j8YPPNd3Y5xB-4IE6PzW_Dv=s948" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="871" data-original-width="948" height="588" src="https://blogger.googleusercontent.com/img/a/AVvXsEigAKJzsV-Z_XJ8Ev8RMSooXto8HxZcNn5T3BGwgYRuL1EgV9u-3sROg-n5JkCJrAonfyYqMdnXw3HN-e49eIvdIzSQu78DOkK-WZHoB8DF8ZIZ7XxTJjyMBXCA87OpufJZ_Paed5URw5vG6DTQn27FKADY-Kb5bNxH1j8YPPNd3Y5xB-4IE6PzW_Dv=w640-h588" width="640" /></a></div><br /></div><div style="text-align: left;">Bc our parents brought us up right, we ordered the obligatory green dish, and whilst kale is an excellent superfood, I'm not sure the <b>Sauteed Kale</b> ($19), dripping with kombu butter, counts as "healthy". Still, this sure was a tasty way to eat my vegetables! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi6WsCiZaNWXNPBAzEgvXAYgjJNYQLewyW6MRmX_9urHphwKGvuUDvc1j7z1WmlIpeSNLT5XJIIjyW-Z7aAlACC8t4b1LPeztWMYJzOW0BC4ijKSzn2KvM2q720zHCGs3Y9Vwg1Dj-ejJK5e8N9os5HUv3DM40CZgOcYfXyvB0SvpSjGJy5dFoXKn1H=s830" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="785" data-original-width="830" height="606" src="https://blogger.googleusercontent.com/img/a/AVvXsEi6WsCiZaNWXNPBAzEgvXAYgjJNYQLewyW6MRmX_9urHphwKGvuUDvc1j7z1WmlIpeSNLT5XJIIjyW-Z7aAlACC8t4b1LPeztWMYJzOW0BC4ijKSzn2KvM2q720zHCGs3Y9Vwg1Dj-ejJK5e8N9os5HUv3DM40CZgOcYfXyvB0SvpSjGJy5dFoXKn1H=w640-h606" width="640" /></a></div><br /><div style="text-align: left;">The <b>Hand-Torn Pasta with Brown Crab</b> ($39) tasted better than it looked, and oh boy did it taste good. Al dente pasta, slicked with sweet brown crab meat, and enlivened by fresh chives, was scrumptious. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjP_rD8cpeegGk4h5B2-XM7eNInZRQ59gWpWeziB_mBm70JbgDBat-6zZ52XfV_vEjTEbwuSN3-EgNz0VcQcxMzfG9ZRCjPPYW_xHny3mYtcHNdHR_a1ieJVNzMEVzS6MMHu3c571664qnED7pOUN67iZhFLgQeWHN6KvfvVET-EDgaMQ05IePFC9hN=s931" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="839" data-original-width="931" height="576" src="https://blogger.googleusercontent.com/img/a/AVvXsEjP_rD8cpeegGk4h5B2-XM7eNInZRQ59gWpWeziB_mBm70JbgDBat-6zZ52XfV_vEjTEbwuSN3-EgNz0VcQcxMzfG9ZRCjPPYW_xHny3mYtcHNdHR_a1ieJVNzMEVzS6MMHu3c571664qnED7pOUN67iZhFLgQeWHN6KvfvVET-EDgaMQ05IePFC9hN=w640-h576" width="640" /></a></div><br /><div style="text-align: left;">Tri-tip isn't a cut we typically see in restaurants, and it takes real finesse to execute this well bc it's so lean, so as soon as we saw it on Lolla's September specials, we knew we had to have it. The <b>Mayura Wagyu Tri-Tip</b> ($88), studded with cocoa nibs, was luscious, full-bodied, and tender. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiv043vNI4gBayl5IwiDd5wjofIr0WZCnIj_Mn9B1IwFys1iAgCbqzvGLN0bx40Tfsv2STPW0OK6L3DbE_nIP_uJT7QReNittHjeBGbl8bY9v6_FOoW-_1P7xH1zEyAAhQokEXgbftIGx89NB4TGV793HNyqTO5dNtLJ568yaXJX31gH3dOCC35sJUe=s877" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="794" data-original-width="877" height="580" src="https://blogger.googleusercontent.com/img/a/AVvXsEiv043vNI4gBayl5IwiDd5wjofIr0WZCnIj_Mn9B1IwFys1iAgCbqzvGLN0bx40Tfsv2STPW0OK6L3DbE_nIP_uJT7QReNittHjeBGbl8bY9v6_FOoW-_1P7xH1zEyAAhQokEXgbftIGx89NB4TGV793HNyqTO5dNtLJ568yaXJX31gH3dOCC35sJUe=w640-h580" width="640" /></a></div><br /><div style="text-align: left;">Wonderfully imbued with a smoky char, the <b>Iberico Secreto</b> ($42) was succulent, rich, and opulent. Strictly as a matter of preference, I favoured the pork over the beef. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPQRmrRdZKm_SrBAxyK7elbn1SdDJisOYmCJZXUB6r27Erf4smqDcFoK75uDpZHv00ZPZ2Qfp9PipTxq4KD2Bm98G9Uspnnxh1nQOqc1yLRcsTFAhZJOxz5-dXNwOu8QSwh9qWcR5NlmPQD_sdQ1paG-gH4OLntk91STAWX5_1xX_ZUJdSvApiazI4=s948" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="948" height="610" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPQRmrRdZKm_SrBAxyK7elbn1SdDJisOYmCJZXUB6r27Erf4smqDcFoK75uDpZHv00ZPZ2Qfp9PipTxq4KD2Bm98G9Uspnnxh1nQOqc1yLRcsTFAhZJOxz5-dXNwOu8QSwh9qWcR5NlmPQD_sdQ1paG-gH4OLntk91STAWX5_1xX_ZUJdSvApiazI4=w640-h610" width="640" /></a></div><br /><div style="text-align: left;">I loved the <b>Crema Catalana</b> ($18) or Spanish creme brulee. The custard was smoother than a baby's bottom, and the torched sugar film was beautifully done. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiywkjNnf2PylMDfHb23I6ASHbYH1yXw7Rc6BTPFu_OwICORlLiDzQhsoHqerDSHnzKSZwkjd2QgTLCNilhxLS5xo09ZFku9K-ikpQ-utkwIgrJ1W0eBRbpN0fMp4urWY_BCWy9GVqwZVcP-EKeY4A9DekjPUPbljuZegx_L68RoPtjlslDsOx-gEvA=s931" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="728" data-original-width="931" height="500" src="https://blogger.googleusercontent.com/img/a/AVvXsEiywkjNnf2PylMDfHb23I6ASHbYH1yXw7Rc6BTPFu_OwICORlLiDzQhsoHqerDSHnzKSZwkjd2QgTLCNilhxLS5xo09ZFku9K-ikpQ-utkwIgrJ1W0eBRbpN0fMp4urWY_BCWy9GVqwZVcP-EKeY4A9DekjPUPbljuZegx_L68RoPtjlslDsOx-gEvA=w640-h500" width="640" /></a></div><br /><div style="text-align: left;">The <b>Burnt Cheesecake</b> ($17) was commendable, but if I had to choose, I'd say Paparch's (their Christmas mixed berry edition was ah-mazing btw) offerings are a smidge better. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizmSBiCIUmJmrxzKYOzKAdEnEop9CHsQS0snAOH8Ni9yhk5hd8VCWMCz6mdK2TjB8A3j53aeyQW3QKbrD7R64AV9dhm_5u10fbtBFpYQi9zBA6k4d7TsQYBSuefEN3chjJ6icq8L-63byXKCynkIcv_c3ninpWFLa48ZdltsOvrUJq8JN0JpbzvNKg=s933" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="933" height="534" src="https://blogger.googleusercontent.com/img/a/AVvXsEizmSBiCIUmJmrxzKYOzKAdEnEop9CHsQS0snAOH8Ni9yhk5hd8VCWMCz6mdK2TjB8A3j53aeyQW3QKbrD7R64AV9dhm_5u10fbtBFpYQi9zBA6k4d7TsQYBSuefEN3chjJ6icq8L-63byXKCynkIcv_c3ninpWFLa48ZdltsOvrUJq8JN0JpbzvNKg=w640-h534" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Lolla</b></div><div style="text-align: left;">22 Ann Siang Road</div><div style="text-align: left;">Tel: 6423 1228</div><div style="text-align: left;">Open Mondays to Saturdays from 12noon to 2.30pm for lunch; 6pm to 11pm for dinner;<br /></div><div style="text-align: left;">Sundays from 11.30am to 3pm for lunch; 6pm to 10.30pm for dinner</div><div style="text-align: left;"><a href="http://www.lolla.com.sg/" target="_blank">Website: www.lolla.com.sg</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-66396122841148474502022-01-16T22:38:00.005+08:002022-05-15T16:51:12.942+08:00Galbi Jjim (Korean Soy-Braised Beef Stew)<div style="text-align: left;">2차 백신 접종 후 3개월이 지났고 나아졌어요. 비타민C 치료 효과가 있어요! 내 친구도 2차 백신 접종 후 현기증 부작용을 있는데 남편의 인터넷 조사 덕분에 비타민C 치료를 먹고 잘 나았어요. <br /><br />우연히도 한가위도 추석이었서 나는 정상 생활을 하고 있어 참참 감사해요. 나는 이제 요리와 운동과 운전과 같은 내가 좋아하는 모든 일을 할 수 있게 되어서 부스터샷이 걱정돼요. </div><div style="text-align: left;"> </div><div style="text-align: left;">부작용을 최소화하기 위해 부스터샷이 2주 전에 먼저 비타민 C 치료를 시작하려고 해요. 예전보다 빨리 나아져서 정상 생활으로 돌아가고 싶어요.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">요즘 드물게 블로깅을 안해서 미안해요. 연말에 일이 너무 바쁘고 많은 파티 때문에 블로깅 하는 시간이 없었어요.</div><div style="text-align: left;"> </div><div style="text-align: left;">================================</div><div style="text-align: left;"> <br /></div><div style="text-align: left;">Apologies for the extended dormancy. The latter part of 2021 was a whirlwind of work, family commitments, and errands...u know, the usual gazillion adulting things. I never really realised how much people rush to meet their KPIs, (at the end of the year so as to make their bonus assessment dates), until last year. It was nuts, I was completely snowed under. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I've gotten a little reprieve at the start of a new year bc everyone's engines seem to still be warming up (ooh and a somewhat belated HAPPY NEW YEAR TO ALL!) so I'm now tryna chip away at the insane backlog, and what better way to kick off a fresh new year with a brand new post. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">So, we had our favourite people over during the festive period. And while I wanted to cook Korean cuisine, there was one in our party who can't take spicy foods (and he's a Baba so go figure!), so I thought to cook Galbi Jjim. Traditionally served during Seollal (the Korean New Year, which typically refers to the Lunar New Year, but could also mean the first of January for the younger generation these days), it is a decadent dish symbolizing prosperity and laden with the best and most luxurious of ingredients. It may not seem all that luxurious to a first-worlder, but in the olden days, people seldom had access to a cut like the short rib, which was reserved for special occasions. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">As usual, I preface this with the usual caveat that I bastardise my recipes (few of mine are ever really traditional anyway), this recipe is a lot less sweet than the classic. Many Korean dishes are heavy on the sugar, but I dial that back in my cooking. I like my sugar in my desserts, less so in my savoury foods. </div><div style="text-align: left;"> </div><div style="text-align: left;">I call Galbi Jjim the Korean version of our Peranakan tau yew bak. The flavour profile is similar: lots of black soy sauce, a little spice, and fragranced with toasty sesame oil. And bc the dish is so rich, banchan such as piquant kimchi and refreshing sigeumchi namul (seasoned spinach) make for perfect accompaniments. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Another thing about this dish, it can be prepared entirely beforehand (all the better bc the stew gets to meld and steep), and heated up for whenever you need it, freeing up time to cook other dishes if you're planning a big shindig. Which was exactly what I needed when I was hosting Christmas and New Year's dinners. Chilling the stew overnight also allows for the oil (invariably rendered bc short rib is so fatty) to solidify and thus extraction is far less unwieldy. </div><div style="text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMSkTVpckshxlkhd6mCBOVMxnyT9oJp7G0JuarAnYtKEnPosl8I0pLnxNS4xkYxGmcVI-q5YfSFMWBGNsHDYN1JQ14jAk6zGCPs4DuNK_o-MsueQTcvlOATNCzUOb46a6i4idHf-U2CpLXUopQhd0TwbeD9UxeWVBYnmyvgSSsw9BHiL7xVa2Cbp_x=s776" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="626" data-original-width="776" height="323" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMSkTVpckshxlkhd6mCBOVMxnyT9oJp7G0JuarAnYtKEnPosl8I0pLnxNS4xkYxGmcVI-q5YfSFMWBGNsHDYN1JQ14jAk6zGCPs4DuNK_o-MsueQTcvlOATNCzUOb46a6i4idHf-U2CpLXUopQhd0TwbeD9UxeWVBYnmyvgSSsw9BHiL7xVa2Cbp_x=w400-h323" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients (feeds 6-8 as a main dish):</u></div><div style="text-align: left;"> </div><div style="text-align: left;">1.8kg beef short ribs, bone-in</div><div style="text-align: left;">20 shiitake mushrooms, quartered</div><div style="text-align: left;">300gm daikon, cut into 1" cubes</div><div style="text-align: left;">300gm carrots, cut into 1" cubes</div><div style="text-align: left;">1 Hokkaido corn on the cob, cut into 1" thick semi-rings</div><div style="text-align: left;">20-24 chestnuts</div><div style="text-align: left;">150gm gingko nuts</div><div style="text-align: left;">1 large yellow onion, minced</div><div style="text-align: left;">4 cloves garlic, minced</div><div style="text-align: left;">800ml chicken stock</div><div style="text-align: left;">2tsp ginger powder</div><div style="text-align: left;">1 tsp ground black pepper</div><div style="text-align: left;">1/2 cup dark soy sauce<br /></div><div style="text-align: left;">3 tbsp thick black soy sauce (the type served at chicken rice stalls)</div><div style="text-align: left;">1/4 cup brown sugar</div><div style="text-align: left;">1/2 cup sake</div><div style="text-align: left;">2 tbsp mirin</div><div style="text-align: left;">1/4 cup sesame oil</div><div style="text-align: left;">2 tbsp canola oil <br /></div><div style="text-align: left;">Garnish: sesame seeds, sesame oil, shiso leaf ribbons, pine nuts</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Directions: </u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1) Blanch the short ribs in salted boiling water, about 5 minutes. Drain, rinse (with cold water to get rid of the scum), and set aside. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjRtLSxbzQsipCZ3eH068rjcxOrp3o3zaTSnCgAEjSVb4FUxup-aqTNaipg57UVeyB8htYFJndY2uKMEjC0Nwe04P-G5tWqPCM_eXh5xk1p2nGIrQzYVIDwExPtGOHZNsEI2HNbZR-Fy7oTbT89ML-KW-L738ndvJ3kcarM2VpQrsqCDMY1uXujnRKI=s824" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="641" data-original-width="824" height="311" src="https://blogger.googleusercontent.com/img/a/AVvXsEjRtLSxbzQsipCZ3eH068rjcxOrp3o3zaTSnCgAEjSVb4FUxup-aqTNaipg57UVeyB8htYFJndY2uKMEjC0Nwe04P-G5tWqPCM_eXh5xk1p2nGIrQzYVIDwExPtGOHZNsEI2HNbZR-Fy7oTbT89ML-KW-L738ndvJ3kcarM2VpQrsqCDMY1uXujnRKI=w400-h311" width="400" /></a></div><br /><div style="text-align: left;">2) Fry onions in a stew pot with 2-3 tbsp canola oil at medium-high heat until translucent, about 5-7 minutes. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhs33-w9b1WDG4DixcVH1J1QRAc3OpM4DRX9P4dx9ClmAwNAiq7hj4rEp1Lx83MYxKLEObQWW2Cfi7pmd8C8A8NOmcllxzlgOEOTigO7rzs84j5HsgK4alhwYrYk3YQGgppEEbpwROfCBBAEMfO0PfLsek2gRHS1x6xxV3Nm9zp1HcPZYgTvlVPInDY=s847" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="623" data-original-width="847" height="294" src="https://blogger.googleusercontent.com/img/a/AVvXsEhs33-w9b1WDG4DixcVH1J1QRAc3OpM4DRX9P4dx9ClmAwNAiq7hj4rEp1Lx83MYxKLEObQWW2Cfi7pmd8C8A8NOmcllxzlgOEOTigO7rzs84j5HsgK4alhwYrYk3YQGgppEEbpwROfCBBAEMfO0PfLsek2gRHS1x6xxV3Nm9zp1HcPZYgTvlVPInDY=w400-h294" width="400" /></a></div><br /><div style="text-align: left;">3) Reduce heat to medium, add garlic, toss until fragrant, about 1 minute. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgQU-EPsTGK3iiUj0Fk5S-o-FmaHVQaq-XYdqKIDMoEFQC_iSgc4ZX9VzWoqSVWGGgnUa9_Fy8hiEx2EqnfepIoWfaXmNa4BjkIOMAkyYKEml9FRYdF9SsaY16OAh6XYEyHOMdMAEWcCbv1oaQ3nP9z9R7kzjA0ltsf_8xPXQ8LjGvQwGi4ot8twfNe=s962" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="691" data-original-width="962" height="288" src="https://blogger.googleusercontent.com/img/a/AVvXsEgQU-EPsTGK3iiUj0Fk5S-o-FmaHVQaq-XYdqKIDMoEFQC_iSgc4ZX9VzWoqSVWGGgnUa9_Fy8hiEx2EqnfepIoWfaXmNa4BjkIOMAkyYKEml9FRYdF9SsaY16OAh6XYEyHOMdMAEWcCbv1oaQ3nP9z9R7kzjA0ltsf_8xPXQ8LjGvQwGi4ot8twfNe=w400-h288" width="400" /></a></div><br /><div style="text-align: left;">4) Return blanched short ribs to the pot. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiXUTSuemUdoaE2kEWyJiVca2UiKviuDLnF5fkpKCzKsrXa9ih_7UzAH7CvHNlKd1uukBzwGFh7Gnh10ONwYtQBtG97jGDEhpAnjsHG5xrxt-DQBq1zi-gZU4oYP5cbVKa8UPWki5eA7-QPj5cbULc-CNFkvZb-Pd_5MhC0eGnRvGEKMbeMtZ4fohc4=s924" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="924" height="296" src="https://blogger.googleusercontent.com/img/a/AVvXsEiXUTSuemUdoaE2kEWyJiVca2UiKviuDLnF5fkpKCzKsrXa9ih_7UzAH7CvHNlKd1uukBzwGFh7Gnh10ONwYtQBtG97jGDEhpAnjsHG5xrxt-DQBq1zi-gZU4oYP5cbVKa8UPWki5eA7-QPj5cbULc-CNFkvZb-Pd_5MhC0eGnRvGEKMbeMtZ4fohc4=w400-h296" width="400" /></a></div><br /><div style="text-align: left;">5) Add mushrooms. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhW1DtFucewau2-qIQtq0icPyV6BCYeRPVoDwYXqpZ--4XF58cqaO0P6XznpnR8iG3dG1NuRCnGUeBZU5C8ocAnZr7Nhf2z_C70PUoc7r_fj6QknLqLk6rBy_ZX3YCSX0be2fBm4wkEZovN2gImof2oJF-HC8qo734IdGe7veVEaL9H9UnJXiq-AMs-=s936" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="936" height="293" src="https://blogger.googleusercontent.com/img/a/AVvXsEhW1DtFucewau2-qIQtq0icPyV6BCYeRPVoDwYXqpZ--4XF58cqaO0P6XznpnR8iG3dG1NuRCnGUeBZU5C8ocAnZr7Nhf2z_C70PUoc7r_fj6QknLqLk6rBy_ZX3YCSX0be2fBm4wkEZovN2gImof2oJF-HC8qo734IdGe7veVEaL9H9UnJXiq-AMs-=w400-h293" width="400" /></a></div><br /><div style="text-align: left;">6) Add chicken stock, ginger powder, black pepper, dark soy sauce, thick black soy sauce, brown sugar, sake, mirin, and sesame oil. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgWE67BWBK2VMPNXifZ28jnr_t6J6fi01RfPG0GVsKeNyUnG2NbFkfb8K08g9KL-AkrkDTOWM9O69_14Uhy-S0nG2EMAQkksHHPYMQeK63fT4_QwMaaYfKgODnDYyVf6r2KSnyttiXG9COkZwxxKi693mGt9zNEJXb9LkI56IALCpLt8ntMhqJjz5ZV=s780" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="561" data-original-width="780" height="288" src="https://blogger.googleusercontent.com/img/a/AVvXsEgWE67BWBK2VMPNXifZ28jnr_t6J6fi01RfPG0GVsKeNyUnG2NbFkfb8K08g9KL-AkrkDTOWM9O69_14Uhy-S0nG2EMAQkksHHPYMQeK63fT4_QwMaaYfKgODnDYyVf6r2KSnyttiXG9COkZwxxKi693mGt9zNEJXb9LkI56IALCpLt8ntMhqJjz5ZV=w400-h288" width="400" /></a></div><br /><div style="text-align: left;">7) Add chestnuts. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiGO5W8_RYVbvm7AV2M8kH5VrYh3uivA20rlzmev0fY7GHZyefjlumsZyNKhgEiSqw7KE1hU1zdWrHCsYLjdYUOwFytL4TtqXkSpm7DCDk_ryWMeu06U5A7UNTqXsQNiFGYGWXpwtHoyP-qnV-5dEJQ00e-Yxo1C1G5yufelW8qUVGZj3YfzqGwe0dm=s830" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="594" data-original-width="830" height="286" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGO5W8_RYVbvm7AV2M8kH5VrYh3uivA20rlzmev0fY7GHZyefjlumsZyNKhgEiSqw7KE1hU1zdWrHCsYLjdYUOwFytL4TtqXkSpm7DCDk_ryWMeu06U5A7UNTqXsQNiFGYGWXpwtHoyP-qnV-5dEJQ00e-Yxo1C1G5yufelW8qUVGZj3YfzqGwe0dm=w400-h286" width="400" /></a></div><br /><div style="text-align: left;">8) Add corn.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhadycSHJjfPQdfoz_cwxm4qFavCfMQ6Eui4e5onwDEXTV74-Kl6alfMUjiatiBopHi4JSachiIFdU5FrQJJtu_Ip6g0KRRphR_Uo90g1Hr6fHqDqycKtpAiwkkNYdPJTszYDeMygI1NnXImHMcJeE8fGSxN89kF8q_VUqc7tgngFOyWMeHnqfLFpCf=s864" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="638" data-original-width="864" height="295" src="https://blogger.googleusercontent.com/img/a/AVvXsEhadycSHJjfPQdfoz_cwxm4qFavCfMQ6Eui4e5onwDEXTV74-Kl6alfMUjiatiBopHi4JSachiIFdU5FrQJJtu_Ip6g0KRRphR_Uo90g1Hr6fHqDqycKtpAiwkkNYdPJTszYDeMygI1NnXImHMcJeE8fGSxN89kF8q_VUqc7tgngFOyWMeHnqfLFpCf=w400-h295" width="400" /></a></div><br /><div style="text-align: left;">9) Add carrots. Bring to a boil, and simmer for 40 minutes. Skim off the oil, any crud, floating on top. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhD4Vk-AnkAbRXg3niRSTm6H3aSx0qQdcjvMck99LQVm7FRpPo3tarCNA6WhCWAtpVxb9bXLE5AIk-01yXFtk64cBOGGombrZV0DZGcWOJup7OHQnDjymjOJWWIR2ImZzWZhQBFOTmT5DBfqNKOISwhFGN0TqOzRQQOB3j0PlGWSM75ZwSuQbjiDCiN=s838" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="838" height="296" src="https://blogger.googleusercontent.com/img/a/AVvXsEhD4Vk-AnkAbRXg3niRSTm6H3aSx0qQdcjvMck99LQVm7FRpPo3tarCNA6WhCWAtpVxb9bXLE5AIk-01yXFtk64cBOGGombrZV0DZGcWOJup7OHQnDjymjOJWWIR2ImZzWZhQBFOTmT5DBfqNKOISwhFGN0TqOzRQQOB3j0PlGWSM75ZwSuQbjiDCiN=w400-h296" width="400" /></a></div><br /><div style="text-align: left;">10) Add gingko nuts.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiqjZtE2TAqNee3Hjv6QxQd0i6BYr7SMvjHWxSbQA-Y7WjsovRfa2XNE9sZoCv-sHY6vvmA_VULH3AA_5tQTB0tmAkHiEXwrXnCX4D95pFIwoJCcsUO7qmYLjj92GFlWmWqHFpuyLNODZKbp7doHFwsNYoThhBH_Pb_q0KXi61wk0ScXxJ4A8QsOtgZ=s890" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="644" data-original-width="890" height="290" src="https://blogger.googleusercontent.com/img/a/AVvXsEiqjZtE2TAqNee3Hjv6QxQd0i6BYr7SMvjHWxSbQA-Y7WjsovRfa2XNE9sZoCv-sHY6vvmA_VULH3AA_5tQTB0tmAkHiEXwrXnCX4D95pFIwoJCcsUO7qmYLjj92GFlWmWqHFpuyLNODZKbp7doHFwsNYoThhBH_Pb_q0KXi61wk0ScXxJ4A8QsOtgZ=w400-h290" width="400" /></a></div><br /><div style="text-align: left;">11) Add daikon, and simmer for another 20 minutes, or until meat is as fork-tender as you'd like. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiW7XxQURBh_JtUWn-XIQh8boqpezoUjDvEu-ioLYpvLe9uypnIONPly_A-U2klYSRqh-gK8fQiIxzMEo6TTNA272Sy8iMpu-zoRL8A8fyQGXeE1bXIBA50QRW8c8Dn9SAeA_HBooAmYrPMh1nu_wxeyLvIePZScREycT2AoIkCognJ1-2XtVXLvAL=s933" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="688" data-original-width="933" height="295" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiW7XxQURBh_JtUWn-XIQh8boqpezoUjDvEu-ioLYpvLe9uypnIONPly_A-U2klYSRqh-gK8fQiIxzMEo6TTNA272Sy8iMpu-zoRL8A8fyQGXeE1bXIBA50QRW8c8Dn9SAeA_HBooAmYrPMh1nu_wxeyLvIePZScREycT2AoIkCognJ1-2XtVXLvAL=w400-h295" width="400" /></a></div><br /><div style="text-align: left;">12) Serve with a drizzle of sesame oil, sprinkle of sesame seeds, handful of pine nuts, and shiso leaf ribbons. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMAP_a1v0fsS9y7a6EBhHGpa0kJqEfJ1FAcPdnaAupJrHfp3yM7Ka32btxUTlHi22vIU5fOVFRaD__I-cdfUguXctCRysE5GNLQc9IEUAOWBt1rJcvMygqGZ2gfqtgj7djsj71gcAGZnv9MqFYt-mF5zncGA8KyTuf9bq2Mp3CjcCfaxMCdnCUk9vj=s783" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="781" data-original-width="783" height="399" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMAP_a1v0fsS9y7a6EBhHGpa0kJqEfJ1FAcPdnaAupJrHfp3yM7Ka32btxUTlHi22vIU5fOVFRaD__I-cdfUguXctCRysE5GNLQc9IEUAOWBt1rJcvMygqGZ2gfqtgj7djsj71gcAGZnv9MqFYt-mF5zncGA8KyTuf9bq2Mp3CjcCfaxMCdnCUk9vj=w400-h399" width="400" /></a></div><br /><div style="text-align: left;"><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-44372245477317083482021-08-09T16:43:00.000+08:002021-08-09T16:43:01.512+08:00Vietnamese-style Lemongrass Beef Stew<div style="text-align: left;">Ça fait 4 mois depuis ma deuxième dose de vaccin et je pense, je suis enfin complètement rétabli ouah!! Le traitement de la vitamine C est vraiment efficace. J'ai eu une amie qui a également eu de terribles vertiges après sa deuxième dose mais grâce aux recherches de mon cher bou, elle a aussi suivi le traitement de la vitamine C et s'est rétablie en une semaine. Incroyable, non? <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Je suis très reconnaissant de retrouver la normalité dans ma vie et de pouvoir faire toutes mes choses préférées comme cuisiner et m'entraîner, même conduire! Mon sommeil est maintenant plus profond aussi, car le vertige beaucoup perturbait mal mon sommeil (j'étais coincé dans une position et je ne pouvais pas bouger en dormant). Mon Bou dit que mon sourire est revenu aussi et ouais bien sûr mon humeur s'est beaucoup améliorée car je vais enfin bien. Et maintenant que nous sommes tous les deux complètement vaccinés, je me sens aussi plus en sécurité...surtout avec la variante delta très puissante maintenant parmi nous. Je sens comme on est prêt, enfin, à retrouver une totale normalité. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">====================</div><div style="text-align: left;"> </div><div style="text-align: left;">This recipe was inspired by Mrs Fluff, but with the usual caveats of bastardisation and 'campur'-isation. The key to this stew being Vietnamese-style is the spice trio of lemongrass, star anise, and cinnamon, and Asian pantry staple fish sauce. I love lemongrass, its usage is one of the most versatile: as an additive in cooking, brewed in a tea infusion, or even oiled for aromatherapy purposes. But here, its refreshing lemon-esque accent lends itself well to keeping the stew light and aromatic.</div><div style="text-align: left;"> </div><div style="text-align: left;">And while carrots are typically the only root veggies supplementing Vietnamese beef stew bo kho, I've also added baby peas, mushrooms, and daikon, the first for extra greens and the latter two simply because I love them. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxUrLava1nfeuBtkVBl3N7vPMvGUxt73PTsBQ99Ba2_BboTlYbXnHfTI-HCWbaIorExShp4-iL5-qkoVwYba2wboLOtNXXTRwMTGb_r-w_p4zOOU2cNC8rB-Ts86FHn6IUJU4clM1nvs/s936/1+DSC06428.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="936" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxUrLava1nfeuBtkVBl3N7vPMvGUxt73PTsBQ99Ba2_BboTlYbXnHfTI-HCWbaIorExShp4-iL5-qkoVwYba2wboLOtNXXTRwMTGb_r-w_p4zOOU2cNC8rB-Ts86FHn6IUJU4clM1nvs/w400-h385/1+DSC06428.jpg" width="400" /></a></div><br /><div style="text-align: left;"> </div><div style="text-align: left;"><u>Ingredients (feeds 4):</u></div><div style="text-align: left;"> </div><div style="text-align: left;">1.25kg stewing beef, diced into 1.5" cubes</div><div style="text-align: left;">1 large yellow onion, minced</div><div style="text-align: left;">4 garlic cloves, minced</div><div style="text-align: left;">8 2"-lengths lemongrass, bruised</div><div style="text-align: left;">3 whole star anise</div><div style="text-align: left;">1 2"-length cinnamon stick</div><div style="text-align: left;">1L beef stock</div><div style="text-align: left;">1/2L chicken stock</div><div style="text-align: left;">3 medium sized tomatoes, diced</div><div style="text-align: left;">300gm carrots, diced</div><div style="text-align: left;">300gm daikon, diced</div><div style="text-align: left;">4 cups white button mushrooms, sliced</div><div style="text-align: left;">3 cups shitake mushrooms, sliced</div><div style="text-align: left;">2 cups sweet baby green peas<br /></div><div style="text-align: left;">3 tbsp fish sauce</div><div style="text-align: left;">1tbsp brown sugar</div><div style="text-align: left;">1 tsp Chinese five-spice powder</div><div style="text-align: left;">1/2 tsp ground black pepper</div><div style="text-align: left;">canola oil <br /></div><div style="text-align: left;"></div><div style="text-align: left;">To garnish:</div><div style="text-align: left;">a bunch of fresh mint</div><div style="text-align: left;">3-4 fresh green chillis, sliced, optional<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Directions:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1) Brown beef in canola oil on high heat, salting liberally, and taking care not to overcrowd the pan. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdI73bqrrMErcisBB6vajQZqMUSjEaNBDfwrhFgYm8PPAMN4Vz-kLRUn3x0PLhshTPb9jMhEwkg-0CFwnN1Ie5jsdm3FcxXoahSczEgqBsHHqvZDhIgcnbEslRSeyo_tsGvphT7NsePM/s914/1+DSC06380.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="655" data-original-width="914" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdI73bqrrMErcisBB6vajQZqMUSjEaNBDfwrhFgYm8PPAMN4Vz-kLRUn3x0PLhshTPb9jMhEwkg-0CFwnN1Ie5jsdm3FcxXoahSczEgqBsHHqvZDhIgcnbEslRSeyo_tsGvphT7NsePM/w400-h286/1+DSC06380.jpg" width="400" /></a></div><br /><div style="text-align: left;">2) Set aside the browned beef. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQL_m6ldF-QZ9KnwtiRVTtWiSukVMk3fZ_Kk8EQLxOOzkG9lrmXIhIEfbc6D71p8CRZ9f99zbtSYeRFqrRX1Ra7vW1SXyoXGrclNBo4nrrkLSURIR2paOYCRs4_6V9wheM6aCMuXYkZ8/s584/1+DSC06385.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="543" data-original-width="584" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQL_m6ldF-QZ9KnwtiRVTtWiSukVMk3fZ_Kk8EQLxOOzkG9lrmXIhIEfbc6D71p8CRZ9f99zbtSYeRFqrRX1Ra7vW1SXyoXGrclNBo4nrrkLSURIR2paOYCRs4_6V9wheM6aCMuXYkZ8/w400-h373/1+DSC06385.jpg" width="400" /></a></div><br /><div style="text-align: left;">3) Using the same pan that was used to brown the beef, add another 1 tbsp of canola oil and fry onions on medium-high heat until translucent, about 2 minutes. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-BcQp_eIx8VV6h-AE9ec9RpNQtwfeIX2yQDNYsleJbSaSV0RcmDPrlfKPse_cFzpUdj5ThM9cOpX3YYRbjv6DLvhF9A4FyqNdGRrecaNvIscIWQarWnxoG6VNTO3inOCT23zaBqCTxM/s985/1+DSC06387.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-BcQp_eIx8VV6h-AE9ec9RpNQtwfeIX2yQDNYsleJbSaSV0RcmDPrlfKPse_cFzpUdj5ThM9cOpX3YYRbjv6DLvhF9A4FyqNdGRrecaNvIscIWQarWnxoG6VNTO3inOCT23zaBqCTxM/w400-h266/1+DSC06387.jpg" width="400" /></a></div><br /><div style="text-align: left;">4) Add lemongrass, and fry until toasty, about 1 minute on medium-high heat. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4GoJZnOK3UhaZo3sh_cVqioovm2JtdoqPDzmW0mQWV7pFkHK55JDDy2C8pI0Ogf6wH8zP079vn2YwAd7Pd0sVW_NURPE5x44w4XXq-SZwTus1pUGfvfVzxwoPM80dJnxZiuVXCu3TtM/s795/1+DSC06389.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="795" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4GoJZnOK3UhaZo3sh_cVqioovm2JtdoqPDzmW0mQWV7pFkHK55JDDy2C8pI0Ogf6wH8zP079vn2YwAd7Pd0sVW_NURPE5x44w4XXq-SZwTus1pUGfvfVzxwoPM80dJnxZiuVXCu3TtM/w400-h303/1+DSC06389.jpg" width="400" /></a></div><br /><div style="text-align: left;">5) Add garlic, and mix evenly. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfF0rt_LEa5bpyv4G-V1BwHkW8KyYtHA2Kv9MKYtYyj5h4tQFPe59S8gBL3Alv3ztj7jcPjvRLIUH5faYbp2nCrr__Vk526wv53tFsp3aTzYatPxGsl_TlMhzGs1OQRheb9eGsryoDxk/s826/1+DSC06391.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="826" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfF0rt_LEa5bpyv4G-V1BwHkW8KyYtHA2Kv9MKYtYyj5h4tQFPe59S8gBL3Alv3ztj7jcPjvRLIUH5faYbp2nCrr__Vk526wv53tFsp3aTzYatPxGsl_TlMhzGs1OQRheb9eGsryoDxk/w400-h290/1+DSC06391.jpg" width="400" /></a></div><br /><div style="text-align: left;">6) Add cinnamon stick and star anise and fry for another 1-2 minutes until toasty. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjTpf5XQZ5jyuXW5L9YygawngcRRbOstc3qL8a1N1u4Z5L8PbEUsznOcifMDmoNJBWD0Ma3OW5kPs7tEHyAc_VSgP93pkVqO0pK3_8UemUCMZJYH8l4e9Gk_okHZq3mt3-7LjoBkZsNc/s743/1+DSC06394.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="562" data-original-width="743" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjTpf5XQZ5jyuXW5L9YygawngcRRbOstc3qL8a1N1u4Z5L8PbEUsznOcifMDmoNJBWD0Ma3OW5kPs7tEHyAc_VSgP93pkVqO0pK3_8UemUCMZJYH8l4e9Gk_okHZq3mt3-7LjoBkZsNc/w400-h303/1+DSC06394.jpg" width="400" /></a></div><br /><div style="text-align: left;">7) Deglaze with a cup of chicken stock.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDN_gam4i7eIRUWbTgv7AWM43eKjJts2GJI3JaB5kS7IaZQUKNt8AJeTOcE5VSYiXTC_uWm7D2SDSCd0XDIcVGhZSHfZsEIkTnBjh0Utx-W0RxxQZJ9NHoo5H8MX3YIh_mQYk0q8m01fg/s806/1+DSC06398.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="595" data-original-width="806" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDN_gam4i7eIRUWbTgv7AWM43eKjJts2GJI3JaB5kS7IaZQUKNt8AJeTOcE5VSYiXTC_uWm7D2SDSCd0XDIcVGhZSHfZsEIkTnBjh0Utx-W0RxxQZJ9NHoo5H8MX3YIh_mQYk0q8m01fg/w400-h295/1+DSC06398.jpg" width="400" /></a></div><br /><div style="text-align: left;">8) Transfer to a stewing pot, and add the remainder of the chicken stock as well as the beef stock. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2L3WUgGISuDd1d-_d5TLCS7TQp76raMp9IO2Zo74QDPq7zZ1PThKibxDt8aHya5QRJxz1Co6PwSrnVOTIQE4MXGYLi3rJGS73x95sXJcTxCRr476LqM12j1cLd1mNIxuFjgSixXPSgo/s985/1+DSC06399.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2L3WUgGISuDd1d-_d5TLCS7TQp76raMp9IO2Zo74QDPq7zZ1PThKibxDt8aHya5QRJxz1Co6PwSrnVOTIQE4MXGYLi3rJGS73x95sXJcTxCRr476LqM12j1cLd1mNIxuFjgSixXPSgo/w400-h266/1+DSC06399.jpg" width="400" /></a></div><br /><div style="text-align: left;">9) Add the browned beef into the pot, as well as the fish sauce, brown sugar, and five-spice powder. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCke-17DnZOmr_NtKDSbvAV419Fq4TmC1x9V4RMN-lyxUxQcj4KisRh3j06AJTZrBxs2KBLQ7_2EPtH_GWJD_HU5YY1o8unXzyFqesZ29JoeiIeidd_kbOh1xEiu4cvnOBuqfWkb9Fbk/s985/1+DSC06403.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCke-17DnZOmr_NtKDSbvAV419Fq4TmC1x9V4RMN-lyxUxQcj4KisRh3j06AJTZrBxs2KBLQ7_2EPtH_GWJD_HU5YY1o8unXzyFqesZ29JoeiIeidd_kbOh1xEiu4cvnOBuqfWkb9Fbk/w400-h266/1+DSC06403.jpg" width="400" /></a></div><br /><div style="text-align: left;">10) Add the mushrooms, bring to a boil and lower to a simmer for 35 minutes.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvS__zfwA-eFm2rwr4T2BxPnK146cV9FXtU4cXczObbOBc6VcFtwzFB0ngkrjZ7Ps-yHCXkfVDFDuQ58CyowppHq9kh4P8NklNr85ljFvWm0Hv5lWdUmm_9zbHQwtdzuUt_fZv-w__QE/s860/1+DSC06412.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="860" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvS__zfwA-eFm2rwr4T2BxPnK146cV9FXtU4cXczObbOBc6VcFtwzFB0ngkrjZ7Ps-yHCXkfVDFDuQ58CyowppHq9kh4P8NklNr85ljFvWm0Hv5lWdUmm_9zbHQwtdzuUt_fZv-w__QE/w400-h296/1+DSC06412.jpg" width="400" /></a></div><br /><div style="text-align: left;">11) Add the tomatoes.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oY6Crjvnl-LYbm7wwtjPptBSfnLR0P_oorBl5em581ox3uEGyaFnNko4TdyDkEVgn1J6JVJAHXf-4j7Wen-rL8DqdHf1oW84nmkz9aMFbexVO6ZP0AUMBfSG56U0FtsF6TgcCx8JlOY/s985/1+DSC06418.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oY6Crjvnl-LYbm7wwtjPptBSfnLR0P_oorBl5em581ox3uEGyaFnNko4TdyDkEVgn1J6JVJAHXf-4j7Wen-rL8DqdHf1oW84nmkz9aMFbexVO6ZP0AUMBfSG56U0FtsF6TgcCx8JlOY/w400-h266/1+DSC06418.jpg" width="400" /></a></div><br /><div style="text-align: left;">12) Add the carrots.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkXBUv4LbOw9JfaYpk4TEObvPQbJMoCsW0nMXK2sHU6UzesIcqbO4VrGy62uh56YCJpgwnVEERzPfmarU5lsaR7VHh-0soE3VNXYRmGpowwMZ67YfPKa-cJj6CadPkwmdLMCCUuK1XsU/s985/1+DSC06419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkXBUv4LbOw9JfaYpk4TEObvPQbJMoCsW0nMXK2sHU6UzesIcqbO4VrGy62uh56YCJpgwnVEERzPfmarU5lsaR7VHh-0soE3VNXYRmGpowwMZ67YfPKa-cJj6CadPkwmdLMCCUuK1XsU/w400-h266/1+DSC06419.jpg" width="400" /></a></div><br /><div style="text-align: left;">13) Add the daikon, simmer for another 25 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQklvJCefBCzPcJF0CV9hcJJvyiFJyrZq6nG9u0BB6Yg-_0w_AUbH3gxofdcozxefmSWV-3pDohIgWtDygnN4khRlwePAQB-AXp-YvVGIWRPTm9xWEdlMRVQ04jdnFLq48CclNdRfV8E/s985/1+DSC06421.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQklvJCefBCzPcJF0CV9hcJJvyiFJyrZq6nG9u0BB6Yg-_0w_AUbH3gxofdcozxefmSWV-3pDohIgWtDygnN4khRlwePAQB-AXp-YvVGIWRPTm9xWEdlMRVQ04jdnFLq48CclNdRfV8E/w400-h266/1+DSC06421.jpg" width="400" /></a></div><br /><div style="text-align: left;">14) Add the peas, and simmer for about 7-10 minutes. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTFQ-oFK5ZVvC5cb6Zr53Nl6R7N1v-VZ7OFauk4rUV-0S8gQg-yNklUNcPmlXZdBOhABKe6unnPYSOmOkPSiZoS7RfkAeakB422qwNN9rfpAzqDIEBJVUcekhG_bqqMJwuQooV3AS90s/s985/1+DSC06424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="657" data-original-width="985" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkTFQ-oFK5ZVvC5cb6Zr53Nl6R7N1v-VZ7OFauk4rUV-0S8gQg-yNklUNcPmlXZdBOhABKe6unnPYSOmOkPSiZoS7RfkAeakB422qwNN9rfpAzqDIEBJVUcekhG_bqqMJwuQooV3AS90s/w400-h266/1+DSC06424.jpg" width="400" /></a></div><br /><div style="text-align: left;">15) Serve up with mint and chilli.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIIRAVC3SDFeC8wTez_r2U-oYSUVQDH6rpBTwlllwdzqYciwJ2x9BM-V-gUtD_pRTnbhn1RuUQFm4rOp_4fVTrk7IeMbvpkb6FD525hWcA_Pi4enTrrkIuDjTcZnRyXCMgJyOcBnR7Cg/s969/1+DSC06433.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="969" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIIRAVC3SDFeC8wTez_r2U-oYSUVQDH6rpBTwlllwdzqYciwJ2x9BM-V-gUtD_pRTnbhn1RuUQFm4rOp_4fVTrk7IeMbvpkb6FD525hWcA_Pi4enTrrkIuDjTcZnRyXCMgJyOcBnR7Cg/w400-h385/1+DSC06433.jpg" width="400" /></a></div><br /><br />Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-32836298643839831082021-08-04T07:00:00.002+08:002021-08-04T17:49:42.342+08:00Clos Pasoh<div style="text-align: left;">비타민C 치료가 효과적인 것 같아요! <span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span>2차 백신을 맞았을 때 부작용이 적었어요. 나는 아직도 가끔 현기증이 났는데 비타민C 치료 전보다 덜 심해요. 이제 운동을 할 수 있고 조금 더 정상적인 일상과 생활으로 돌아갈 수 있</span></span></span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span>어요. 그래서 기분이 많이 좋아졌고 더 이상 우울하지 않아</span></span></span></span></span></span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span>요. 안전을 위해 일주일만 더 </span></span></span></span></span></span></span></span></span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span>비타민C </span></span></span>치료하겠</span></span></span></span></span></span></span></span></span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span>어요. 화이팅!<br /></span></span></span></span></span></span></span></span></span></span></span></span></div><div style="text-align: left;"> </div><div style="text-align: left;">====================</div><div style="text-align: left;"> </div><div style="text-align: left;">Notwithstanding my longstanding policy of not visiting new restaurants until they've passed their first birthday, I made an exception for <b>Clos Pasoh</b>. My birthday twin Syl and I had spent our birthdays in confinement last year and this year we really wanted to dress up, go out, and live it up, have a ball. But what with the constantly evolving lockdown rules, and with what they say about beggars being choosers, <b>Clos Pasoh</b> was a providential opening in a sea of restaurant full-houses across the board. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">Being the first week of its official launch date, the restaurant was a bustling hub choc-a-bloc with beautiful people and the who's who of movers and shakers. I was surprised at how first-rate the service was. Most restaurants typically need time to iron out service kinks, but there was none to be found here. Service was seamless, efficient, and attentive. </div><div style="text-align: left;"> </div><div style="text-align: left;">But, the biggest upside to visiting a restaurant this new, it's the bonus face-time with the hottest chef in town, Louis Pacquelin. His Delicious Hiney-ness came around several times to provide table-side service and to elaborate the inspiration behind his creations. Think Jamie Dornan in Fifty Shades of Grey, but slightly less bad-boy and a lot more down-to-earth. TBH, I would return to <b>Clos Pasoh</b>, sans The Husband of course, just to gawk at him. </div><div style="text-align: left;"> </div><div style="text-align: left;">Food-wise, I thought the contemporary French approach inventive and unexpected. To my utter amazement, I found myself loving certain foods I'd never been brave enough to try, or foods I'd sworn hating for life. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">The velvety-smooth <b>Foie Gras Tartlet</b> ($21 for 2 pcs) was given a peppy lift with passionfruit, and a modern Japanese twist with bonito flakes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaE35utpS6B_9U1ZQoaemFihgHRvNeSNwh8JUXWtzXtZeV0axzaFCwNgJx5DSRx3aGr93CG9AkFG3mn0NXwvdXE2yZ2pwjRxJrsREK8IL3vNFJjeDUMh2TdaNcWuJd_e8RsEFxCFiWvUg/s1242/1+DSC06255.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1006" data-original-width="1242" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaE35utpS6B_9U1ZQoaemFihgHRvNeSNwh8JUXWtzXtZeV0axzaFCwNgJx5DSRx3aGr93CG9AkFG3mn0NXwvdXE2yZ2pwjRxJrsREK8IL3vNFJjeDUMh2TdaNcWuJd_e8RsEFxCFiWvUg/w640-h518/1+DSC06255.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Rillettes</b> ($18) of duck, sided by crunchy pickles and a chargrilled sourdough bar, was sumptuous souped up with foie gras. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2b6jrFcJaxCJkXgGCfyq6bxxsetZ5KJ-P6FT-50rRB8jbaVu4hcTttp_lzyzOzpXJkapdnpcrDDc1zL5iS4KhaAo8ftr2sfByKl0vzqS9NX77AXnteD2n3hJov_OdrNJoRw8PsP0sB0/s957/1+DSC06266.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="856" data-original-width="957" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2b6jrFcJaxCJkXgGCfyq6bxxsetZ5KJ-P6FT-50rRB8jbaVu4hcTttp_lzyzOzpXJkapdnpcrDDc1zL5iS4KhaAo8ftr2sfByKl0vzqS9NX77AXnteD2n3hJov_OdrNJoRw8PsP0sB0/w640-h572/1+DSC06266.jpg" width="640" /></a></div><br /><div style="text-align: left;">The first of the surprises was the <b>Escargots et Cresson</b> ($23), a chilled salad of snails, bone marrow, and watercress chlorophyll. I generally prefer snails on my face, or buried under a mound of butter and garlic, but this was remarkable. Nuanced and grassy and juicy, this is my now-favourite way of eating snails. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianvyIMNgM6CJ8W6XICgvxrGNgt04qhYvZlamiI-ut-2ov46jp7pPyuQ8Bgh_mBi5tJzFJTonIAF8eEDz29y9nzyxeESVgabG_VtzIxA775_TWZLcrZA_mYEY6fNPLG1Zl3gGFxP9q530/s851/1+DSC06274.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="759" data-original-width="851" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianvyIMNgM6CJ8W6XICgvxrGNgt04qhYvZlamiI-ut-2ov46jp7pPyuQ8Bgh_mBi5tJzFJTonIAF8eEDz29y9nzyxeESVgabG_VtzIxA775_TWZLcrZA_mYEY6fNPLG1Zl3gGFxP9q530/w640-h570/1+DSC06274.jpg" width="640" /></a></div><br /><div style="text-align: left;">The other revelation of the night was the <b>Trippes et Caviar</b> ($32) of tripe first braised then fried, slathered in a silky Noilly-Prat sauce and studded with caviar. I've previously been grossed out by the idea of tripe, but Clos Pasoh's rendering of this offal was glorious: it was clean and delicate, chewy yet soft. Unequivocally a must-try. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1OekVQtJuAEqM0rTSNXBJDhEWcEARdpWmFz9C-X_D0KZSw1aRMSadBsDMBo3n8NjEk2GbB87Jh-8E2kVnBBf4jCgrkMdMStvED2Q87G1QP5IYw5kvHV4F_nEFF_zQI33n7dixLKj3mY/s925/1+DSC06271.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="830" data-original-width="925" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1OekVQtJuAEqM0rTSNXBJDhEWcEARdpWmFz9C-X_D0KZSw1aRMSadBsDMBo3n8NjEk2GbB87Jh-8E2kVnBBf4jCgrkMdMStvED2Q87G1QP5IYw5kvHV4F_nEFF_zQI33n7dixLKj3mY/w640-h574/1+DSC06271.jpg" width="640" /></a></div><br /><div style="text-align: left;">Another cannot-miss was the Asian-influenced <b>Bisque Coco-Homard</b> ($29) spiked with aromatic coconut milk and wanton-like dumplings fat with lobster meat, and bouncy morsels of sweet lobster. Like atas laksa but without the chilli., I loved it!!<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRF5vs26gcvM9d5rD3nylsry71kCqWSq7Fvu3h96eqmr2qqGXJtbiio9Zf8HFnCQ7K90TbLn92obMQR7nGSF3KEXCy3w-S2huYEuaGhU1PJBE8FZAcEsgo28qXs-CXxzPMHG40H_biDt0/s832/1+DSC06280.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="786" data-original-width="832" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRF5vs26gcvM9d5rD3nylsry71kCqWSq7Fvu3h96eqmr2qqGXJtbiio9Zf8HFnCQ7K90TbLn92obMQR7nGSF3KEXCy3w-S2huYEuaGhU1PJBE8FZAcEsgo28qXs-CXxzPMHG40H_biDt0/w640-h604/1+DSC06280.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Champignons au vin Jaune</b> ($23) was a comte-flavoured mushroom and white wine soup brimming with a bubbly walnut emulsion that underscored the nutty undertones of très aged comte. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1WEmr9Mx9q0iyhEqrW70aufTN5mytdtIonDorB8rmTOLCMRWsshZTZ3MtVqSKc4ihQPFYfw72-kfYtnWSBfr3awWT5Zu_qVcsPPwJHpn4iqK93BvBrxSF9D7aR-gtrP9ACVCT_05WNw/s892/1+DSC06277.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="892" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1WEmr9Mx9q0iyhEqrW70aufTN5mytdtIonDorB8rmTOLCMRWsshZTZ3MtVqSKc4ihQPFYfw72-kfYtnWSBfr3awWT5Zu_qVcsPPwJHpn4iqK93BvBrxSF9D7aR-gtrP9ACVCT_05WNw/w640-h580/1+DSC06277.jpg" width="640" /></a></div><br /><div style="text-align: left;">The best part of the slab of <b>Chargrilled Tuna Collar</b> ($158 for large) was that it was carved table-side by the hottie patootie chef. It's not to say the fish wasn't good, because it was great, fatty, smoky, and flaky, flavourful, but I was just a wee distracted watching the good-looker at work. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmZQgU9fYWpGr-VRuU42nmDbPJ_kP4-nG7MDN_NeuI8yfE1sgQxeZbrjYDrp3Q5uFgrWJmM7t2GhKspBZp49MzLGQn4y8nZeRHi-a2eWwu_2SZr9hA3E9jrFCZBpoxvmhzQ37O2MqfJE/s1229/1+DSC06284.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="1229" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmZQgU9fYWpGr-VRuU42nmDbPJ_kP4-nG7MDN_NeuI8yfE1sgQxeZbrjYDrp3Q5uFgrWJmM7t2GhKspBZp49MzLGQn4y8nZeRHi-a2eWwu_2SZr9hA3E9jrFCZBpoxvmhzQ37O2MqfJE/w640-h436/1+DSC06284.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">But what really brought this to life was the caper-parsley elixir of a sauce (which is saying volumes because I hate parsley and barely care for capers), its bright salty tones turned this from ok-good to whoa-magic. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tGRSLxWEBaqMEZyTfp0-UFKYyfWFHR_X2NUrSDVqOy_D21HEHnIKoN6HZvUQmGi_01hLCN4aGpVSr5DrtDtCQvZMv4j1fsuunOe_WYK-pn-pnn67FcNJ7xpNQKP4wAFNqwmjt4XsUdc/s1023/1+DSC06290.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="1023" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tGRSLxWEBaqMEZyTfp0-UFKYyfWFHR_X2NUrSDVqOy_D21HEHnIKoN6HZvUQmGi_01hLCN4aGpVSr5DrtDtCQvZMv4j1fsuunOe_WYK-pn-pnn67FcNJ7xpNQKP4wAFNqwmjt4XsUdc/w640-h482/1+DSC06290.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Pot-au-Feu</b> ($138 for 2-3 pax) of a traditional French beef stew was served with more theatrics than I'd experienced in a year of drama school. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEhkU64r6lOMy6jJhgXoN1g_4d-ULaauW3035Zm8j8Jw7PAwZybPQJ111uw7o1PK2g4rDIjmUXsACd7jKpoeL5ZiLT5s75MgAt3mxX7otGHKVMC_xoMwSFhwwSzQk-RFAQKh5vbkXx_M/s1000/1+DSC06302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="663" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEhkU64r6lOMy6jJhgXoN1g_4d-ULaauW3035Zm8j8Jw7PAwZybPQJ111uw7o1PK2g4rDIjmUXsACd7jKpoeL5ZiLT5s75MgAt3mxX7otGHKVMC_xoMwSFhwwSzQk-RFAQKh5vbkXx_M/w424-h640/1+DSC06302.jpg" width="424" /></a></div><br /><div style="text-align: left;">So...first, the broth is distilled into a glass syphon glutted with dehydrated stems and herbs to steep. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEXlEjZEQrYvNpvRF2t4QPKChONGMpvrmk_AK_Y027aExvZvjNy39POsDP-VsHLwG5nz2y1S9Pc1fkvCz3JbILR82MtoOPt_5GECY6bquOZaH2-uoUvAFhxPCRcJIHEfmoQyR2Mh9ze0/s949/1+DSC06307.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="949" data-original-width="683" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEXlEjZEQrYvNpvRF2t4QPKChONGMpvrmk_AK_Y027aExvZvjNy39POsDP-VsHLwG5nz2y1S9Pc1fkvCz3JbILR82MtoOPt_5GECY6bquOZaH2-uoUvAFhxPCRcJIHEfmoQyR2Mh9ze0/w460-h640/1+DSC06307.jpg" width="460" /></a></div><br /><div style="text-align: left;">A tea cup-full of the broth infusion, you drink on its own, to savour the consomme in all its exquisite refinement. The rest of the broth, is decanted over the platter laden with beef cheek, oyster blade, short ribs, and root vegetables. While sumptuous, the stew managed a delectable lightness; The short rib is typically my preferred cut, but these hunks of red meat were so incredibly fork-tender, I honestly couldn't tell one cut from the other. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAK-yJHbcuGgpmpdx-VlYtTU6k8j9t1yCAE5THOO48McrzkOzqPXFaCkA34g2QrohV4adNpLazHw6u1rkmiBy-RDBHTyds_PchfcfLx9whE21hWpFQnOAGiMrsZUGsoToiyvmQeax1i0/s851/1+DSC06308.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="744" data-original-width="851" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAK-yJHbcuGgpmpdx-VlYtTU6k8j9t1yCAE5THOO48McrzkOzqPXFaCkA34g2QrohV4adNpLazHw6u1rkmiBy-RDBHTyds_PchfcfLx9whE21hWpFQnOAGiMrsZUGsoToiyvmQeax1i0/w640-h560/1+DSC06308.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMN6S1exbeNKPP66zJa_mjOn7q_EAsEqKsrWNYLko6PkxmUJd6gy_QWOA63ndN2NDPfv-r14lKgOwv9TZgGImw407Xyo1dZV3oupTM0QAO5QHP3s2eSV6pV91g28RuzGxNhjFxnHQq2qw/s882/1+DSC06313.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="656" data-original-width="882" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMN6S1exbeNKPP66zJa_mjOn7q_EAsEqKsrWNYLko6PkxmUJd6gy_QWOA63ndN2NDPfv-r14lKgOwv9TZgGImw407Xyo1dZV3oupTM0QAO5QHP3s2eSV6pV91g28RuzGxNhjFxnHQq2qw/w640-h476/1+DSC06313.jpg" width="640" /></a></div><br /><div style="text-align: left;">The pot-au-feu was paired with a beef mince dumpling soup supplemented with poached foie gras. I love soup, and this was elegant, subtle, and delightful. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBS2Zw2d38saRPDn9ilNWC-XiWn5Rj3DKYmhU5w1dr8GNGnt6uvLYbm04spZVQ4aeM-0knyIVSkydoe2rUvibwZNS4MVvoKSwRfYpVyIuk5Y3UFRFKWeJN-lhKegiu_6cQ6JS1Gee38iI/s863/1+DSC06293.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="863" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBS2Zw2d38saRPDn9ilNWC-XiWn5Rj3DKYmhU5w1dr8GNGnt6uvLYbm04spZVQ4aeM-0knyIVSkydoe2rUvibwZNS4MVvoKSwRfYpVyIuk5Y3UFRFKWeJN-lhKegiu_6cQ6JS1Gee38iI/w640-h594/1+DSC06293.jpg" width="640" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">The <b>Gratin de Macaroni aux Truffes Noir</b> ($19) was a perfect trifecta of gooey cheese, truffled mushroom cream, and oodles of carbs. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xvvTcsdy2OdQx_inie4snYDkZk6D_9UrlkUnDvrL6VwW8reA-j-U9dqr84MKtI55tS5pUQGkQeVJM0Us6tFWj0BE4V1nQP_CdxUnaO5tiipj1a6gkUhBuaxIwB6NGx7biE-_7e1m4QY/s865/1+DSC06314.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="808" data-original-width="865" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xvvTcsdy2OdQx_inie4snYDkZk6D_9UrlkUnDvrL6VwW8reA-j-U9dqr84MKtI55tS5pUQGkQeVJM0Us6tFWj0BE4V1nQP_CdxUnaO5tiipj1a6gkUhBuaxIwB6NGx7biE-_7e1m4QY/w640-h598/1+DSC06314.jpg" width="640" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">The desserts unfortunately didn't quite land the punch, the deconstructed <b>Bergamote Mille-Feuille</b> ($15) may have been pretty architecturally but it was impossible to get all the layers in one bite. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TCFECs3QW919Js-99DIgkpJsrBqh2J02X15j0LKUXNi9weZzI7QF9x1hizriQ6SlUIh_UDOp5JJpF3Sw5-2md8FEncNWpOgm4sJEoqB8nHD4xzJWuFhkKyfOJpQ64fz5T_W5kRvY8dY/s1092/1+DSC06320.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="757" data-original-width="1092" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_TCFECs3QW919Js-99DIgkpJsrBqh2J02X15j0LKUXNi9weZzI7QF9x1hizriQ6SlUIh_UDOp5JJpF3Sw5-2md8FEncNWpOgm4sJEoqB8nHD4xzJWuFhkKyfOJpQ64fz5T_W5kRvY8dY/w640-h444/1+DSC06320.jpg" width="640" /></a></div><br /><div style="text-align: left;">The gold-flaked <b>Mont Blanc</b> ($16) was a luxed-up interpretation of the famed French Alps, a tart blackcurrant sorbet lent contrast to the mellow of French chestnut and meringue. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1sb1cuB73yZYBmRVdK7aGlf_HUh0r4waSPc59A5ZD94e6CzHY1H1orHBgZ-IApzgZicngXNwwGwskILpQT2y8p0_Xg8JpZw4V9BJ7DtQuExU0nAXoJU9APvMR4dursYV9wBK6IYNQD8/s868/1+DSC06317.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="809" data-original-width="868" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1sb1cuB73yZYBmRVdK7aGlf_HUh0r4waSPc59A5ZD94e6CzHY1H1orHBgZ-IApzgZicngXNwwGwskILpQT2y8p0_Xg8JpZw4V9BJ7DtQuExU0nAXoJU9APvMR4dursYV9wBK6IYNQD8/w640-h596/1+DSC06317.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Mousse au Chocolat</b> ($14) tempered the sweet and bitter with its protracted guanaja dark chocolate. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfOtfg2RliduNsaKJLXZDDF3U5bz9gZI0YVYJHtqjVh2wjFADAtebYcNn19cxxGkhWNrvQXx0lNsdu8IgAlODqN8lgXs9XJizFRwrY6F8CyQWuUaNkaBgIIsxQqtIZ7DnLkLOZUuEcM8/s822/1+DSC06329.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="822" data-original-width="687" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfOtfg2RliduNsaKJLXZDDF3U5bz9gZI0YVYJHtqjVh2wjFADAtebYcNn19cxxGkhWNrvQXx0lNsdu8IgAlODqN8lgXs9XJizFRwrY6F8CyQWuUaNkaBgIIsxQqtIZ7DnLkLOZUuEcM8/w534-h640/1+DSC06329.jpg" width="534" /></a></div><br /></div><div style="text-align: left;">The complimentary Rum Baba was surprisingly my favourite of the lot, not least because I'm a freebie-loving cheapskate aunty, but because the confection was abundant intoxicatingly with rum...yum. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuF-eMsczmWn442CU765yCFR10OZkp7lLFlZfxXNUp-npY8V6Y68JlGTq5f42Yk1vILSv7DQLKIyFNGjiZlQoDhqwi9N0BjCZ0-efXZGZpc79xT9XIV5e58P6qLiEfv-EevoWVTrio90/s793/1+DSC06324.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="793" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuF-eMsczmWn442CU765yCFR10OZkp7lLFlZfxXNUp-npY8V6Y68JlGTq5f42Yk1vILSv7DQLKIyFNGjiZlQoDhqwi9N0BjCZ0-efXZGZpc79xT9XIV5e58P6qLiEfv-EevoWVTrio90/w640-h550/1+DSC06324.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">Some say the mark of a good French establishment is the quality of its breads, and the complimentary loaf at Clos Pasoh indeed heralded the excellence of dinner. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cS_wr23NokI0l0cjSHcTcjxNYNOtnsMLsr8qintjd5SkvdYJkJEj9LI0Ie7-iagEUaR0m78kfG-pBFAa1ufGDVSxtTMC3pPBlqYMRHv_MeMdm_WQucuLS2BdPB4y1bHkZnskMZDJyBY/s1004/1+DSC06260.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="779" data-original-width="1004" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cS_wr23NokI0l0cjSHcTcjxNYNOtnsMLsr8qintjd5SkvdYJkJEj9LI0Ie7-iagEUaR0m78kfG-pBFAa1ufGDVSxtTMC3pPBlqYMRHv_MeMdm_WQucuLS2BdPB4y1bHkZnskMZDJyBY/w640-h496/1+DSC06260.jpg" width="640" /></a></div><br /> </div><div style="text-align: left;"><b>Clos Pasoh</b></div><div style="text-align: left;">48A Bukit Pasoh Road #02-01</div><div style="text-align: left;">Tel: 6980 0672<br /></div><div style="text-align: left;">Open Tuesdays from 6pm to 10pm for dinner only;</div><div style="text-align: left;">Wednesdays to Saturdays from 12noon - 2pm for lunch; 6pm to 10pm for dinner;</div><div style="text-align: left;">Closed on Sundays and Mondays<br /></div><a href="https://www.clospasoh.sg/" target="_blank">Website: www.clospasoh.sg</a><br />Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-67928733026113693522021-08-03T15:47:00.001+08:002021-08-15T03:33:01.330+08:00Pura Brasa<div style="text-align: left;">Je pense que le traitement de la vitamine C est efficace! J'ai eu ma
deuxième dose de vaccin et les effets secondaires ont été beaucoup moins
graves. J'ai encore des vertiges de temps en temps mais c'est beaucoup
moins en degré et en occasion. J'ai repris l'exercice, et et je suis
très heureux de retrouver un peu de normalité et surtout dans ma qualité de vie. <span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span>J'en avais vraiment besoin, je devenais déprimé et frustré que ma qualité de vie a affectée par le vertige. </span></span></span></div><div style="text-align: left;"><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span> </span></span></span></div><div style="text-align: left;"><span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b C1N51c" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="1"><span>Bien que je ne sois pas encore rétabli, j'y arriverai! <br /></span></span></span></div><div style="text-align: left;"> </div><div style="text-align: left;">============================</div><div style="text-align: left;"> </div><div style="text-align: left;">I struggled when writing about this. In recent times, I've tried to be kind(er) to the eateries I review. F&B is already a notoriously unforgiving industry, and with the relentless pandemy onslaught, I try as best I can to extend a little more compassion to the restaurants currently battling the dining restrictions. And so I've either refrained from blogging about places that just aren't up to scratch, or spun my review in a way that mostly showcases a restaurant's strengths. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Pura Brasa</b>'s food was faultless, I had no issues there. It was their service, which was contrarily appalling and consummate all at once. </div><div style="text-align: left;"> </div><div style="text-align: left;">So...u know how, with some family businesses, nepotism breeds a certain incompetent, incorrigible monster of an employee? The stereotype of a related party who got the job not because they were qualified, but because, well, relations. Well, we unfortunately bore the brunt of an analogous experience for dinner. </div><div style="text-align: left;"> </div><div style="text-align: left;">The hoo-hah all started because we requested a change of tables: our original table was situated in some dank spot so we could barely see our food, and we had seen a family unit finishing up their meal at a table which was brightly lit. The waitress we'd first spoken to, a floor manager of sorts we believe, turned down our request, informing that the table was already reserved for the next set of customers, who were purportedly on their way. </div><div style="text-align: left;"> </div><div style="text-align: left;">Alright. No biggie. We sat down, asked for wet towelettes so we could wipe down the table and chairs as they were mottled with bird shit (we would have asked them to do so but they already took 20+ minutes to seat us despite having had reservations and we weren't up for waiting another 20-odd minutes before we could sit down, so we thought we'd do the cleaning ourselves), and started ordering. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">However, not 10 minutes later, we saw another group of already seated diners (they were also at a table that was poorly illuminated) shift tables over to said brightly lit table. Obviously we were confused. So we sought an explanation from said waitress. Who then gave us what sounded like an abysmally stitched together excuse: that the other group of diners had earlier asked for a change of tables. Like us, except they did so before us. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">When the discrepancy in explanations was made clear to said waitress (table being reserved for a new set of customers with reservations is not the same thing as another set of diners "chope-ing" said table for a change of tables), she then informed that she would go find out what actually happened, went off and never came back. </div><div style="text-align: left;"> </div><div style="text-align: left;">Perhaps it's our fault, we might have gotten better service if we didn't send the minority race in our group to raise the initial request because Chinese privilege is real yo, but we detest being taken for a fool, so we tried to escalate the matter, when our waiter served our drinks. He was trying to mollify us when a woman, claiming to be the owner of the restaurant, came over guns a-blazing, voice raised, that even she, the owner of the restaurant, had to sacrifice her table for that group of diners. She was so noble, so virtuous, and the poor thing allegedly hadn't even had dinner because she had been busy working non-stop serving customers (I'm not sure how true that was, because we saw her spend the majority of our dinner seated at another table chatting and drinking with a friend). But it was our fault really, we had wrongly assumed she was some beer lady who'd gotten lost from the coffee shop nearby, and failed to accord her the respect and reverence worthy as the venerated owner of the restaurant. It was also our fault, that we didn't know that the owner of the restaurant had so honorably given up that brightly lit table to a group of diners, and if an esteemed owner of the restaurant could do that, we as mere plebes should have simply been grateful for whatever table was conferred to us. </div><div style="text-align: left;"> </div><div style="text-align: left;">You know, all we wanted was an explanation, a cogent explanation, and if the staff had just been honest: that they were short-staffed, overwhelmed, and/or apologised for the blunder, we would have absolutely let the matter rest. Instead, we felt like we were front-and-centre to a ludicrous sideshow of a crass brutish egomaniac akin to Elon Musk's crazed tweeting rampages. Or those of Trump before he was muzzled. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Now, the part that I struggled with: our waiter was actually awesome. He was conciliatory and sweet and profuse in his apologies for the cock-up. It was a disappointing irony that it was the rank and file that provided service recovery for the gaffes of upper management. Still, we were sorry that he felt he had to atone for someone else's missteps. Especially since he kindly comp-ed our dessert (even though the possibility of eating spit-filled food definitely discounted the perk of free food). </div><div style="text-align: left;"> </div><div style="text-align: left;">If there's anything we truly regret, it's that we should have given our feedback at the end of the meal, and not insisted on seeking clarification halfway through the starters, because we were all somewhat convinced we ingested copious amounts of spittle that night. Well, none of us got Covid-19 or diarrhoea so there's that. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">That being said, would we return? Highly doubtful. We're not keen on enriching the coffers of someone thoroughly unlikable. But hey, if we ever struck the lottery and decided to set up a restaurant, our waiter would be the first hire on our payroll. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">So anyway, back to the food, we loved it. Everything we ordered was fantastic, with a couple of memorable standouts. Still, with first-rate Spanish restaurants a dime and dozen, <b>Pura Brasa</b>'s offerings were not sufficiently exceptional to surmount the inadequacies of its management lacking the requisite service standards. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The <b>Spanish Omelette</b> ($16), dotted with chorizo and topped with aioli, was delicious, and the crystal bread was a lovely touch. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVCacOmavFnJnTJ4JhyQzsZITyzzNNIvvelE34QgddxLyvqP31ZHknXTbRjS9XHOCZ0mJ3Mpg8c_UMY4ezI2RmlTZ6U70ctMYLLayco1fl7AQPMRHBDkt-89GQePz6jXXwPqCM2EaTOg/s1109/1+DSC06589.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="1109" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVCacOmavFnJnTJ4JhyQzsZITyzzNNIvvelE34QgddxLyvqP31ZHknXTbRjS9XHOCZ0mJ3Mpg8c_UMY4ezI2RmlTZ6U70ctMYLLayco1fl7AQPMRHBDkt-89GQePz6jXXwPqCM2EaTOg/w640-h444/1+DSC06589.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Prawn Casserole</b> ($20) of sweet prawns sizzling in olive oil, garlic, and chilli, was commendable. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkAFbHGWfFNPYzUQsfMmynzxCP4qTqyi9ke61Msc3Awv8tZqXPEbec7scRb4m35c56z80Q1jVYVbodyJ_sMX422zmLk4w0fxXy-IU7IBXlY_3zruZQGraKM8A2lHUgb3UAgOsUGNgGUs/s759/1+DSC06588.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="702" data-original-width="759" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkAFbHGWfFNPYzUQsfMmynzxCP4qTqyi9ke61Msc3Awv8tZqXPEbec7scRb4m35c56z80Q1jVYVbodyJ_sMX422zmLk4w0fxXy-IU7IBXlY_3zruZQGraKM8A2lHUgb3UAgOsUGNgGUs/w640-h592/1+DSC06588.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Patata Bravas</b> ($9) was drenched in a rich cream. and dusted with paprika for a little heat. Simple but scrumptious. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DolD43oVd-ZzpPOQEt9lGPowieaqkMcaMdBFBcRMzAO8NbJ1RqShkFFYTgZKTGZqHPghXtDCPNHJ1GOG1Qn8mjCDGIWdLoVujCS0VpES8lhFYDyE6f_adpcBvGbMil3mffNo38K_Lxo/s858/1+DSC06583.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="802" data-original-width="858" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DolD43oVd-ZzpPOQEt9lGPowieaqkMcaMdBFBcRMzAO8NbJ1RqShkFFYTgZKTGZqHPghXtDCPNHJ1GOG1Qn8mjCDGIWdLoVujCS0VpES8lhFYDyE6f_adpcBvGbMil3mffNo38K_Lxo/w640-h598/1+DSC06583.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Spanish Croquettes</b> ($15), spotted with chicken and pork ham, boosted a superb crunch. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRqGpZahyphenhyphendu9vO6N8gvMaErL4VQQ1y82Gxyxr8CYtelC_OeIByRQW1JONRhVhqWg2Yd86nmo3T4mPc_qgGhVMLCjVX5knbo7W95RjeSC9bkSP_x0ssRdDqEo7m_WpjO5Ek_6HTuLncdo/s1204/1+DSC06580.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="1204" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRqGpZahyphenhyphendu9vO6N8gvMaErL4VQQ1y82Gxyxr8CYtelC_OeIByRQW1JONRhVhqWg2Yd86nmo3T4mPc_qgGhVMLCjVX5knbo7W95RjeSC9bkSP_x0ssRdDqEo7m_WpjO5Ek_6HTuLncdo/w640-h412/1+DSC06580.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Iberico de Bellota</b> ($38) was a wonderfully salty unctuous pairing to the juicy piquancy of the crushed Roma tomatoes schmeared atop the bread toasts. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ7lGdewajjS22-H_0nt2uSTeYnCdsP3tZIrAajeXTyiYGXVFRzy_AsO_WM6XpbOGEDk1T1_Wc5dRreSm7UWZ7Br0-wCUbzIWpp9YTfA3D5-AAySupH-2UxGNocBx7Z-s1F9R5kFYTmo/s1425/1+DSC06594.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="739" data-original-width="1425" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ7lGdewajjS22-H_0nt2uSTeYnCdsP3tZIrAajeXTyiYGXVFRzy_AsO_WM6XpbOGEDk1T1_Wc5dRreSm7UWZ7Br0-wCUbzIWpp9YTfA3D5-AAySupH-2UxGNocBx7Z-s1F9R5kFYTmo/w640-h332/1+DSC06594.jpg" width="640" /></a></div><br /><div style="text-align: left;">We love our bread (#fatlifechoseme) and ordered another plate of <b>Crystal Bread</b> ($6) to accompany the Spanish charcuterie. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNUedSAs4oa8LdPnLfGamoNDSGG02pHH4TaT9EkMam0xLRfAkr3pOMGULW6nVlsFeits1tLbIbxynGceSMAzSNUGXvff1j19thJUySn6Y78-M_zPRJJ8Q07nvy49_GTauJCifDQ9IDSw/s819/1+DSC06591.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="819" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNUedSAs4oa8LdPnLfGamoNDSGG02pHH4TaT9EkMam0xLRfAkr3pOMGULW6nVlsFeits1tLbIbxynGceSMAzSNUGXvff1j19thJUySn6Y78-M_zPRJJ8Q07nvy49_GTauJCifDQ9IDSw/w640-h608/1+DSC06591.jpg" width="640" /></a></div><br /><div style="text-align: left;">We've been having the best luck with octopus lately, and the <b>Grilled Octopus Leg</b> ($36), sided by a mousseline potato truffle puree, was superb. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSPzdGPjFJtBaLSHnF8t25_cL4niEe6PxaBETXYxU6V4RglIVdAMBq9YOgPBT-5Oxq3euvmqmJWIEEhGsrFUUktVa96fAwMjHjsEo2jfx4PRK8lAAYs1mpMI0GxlH_i_R0VWXI2wLH70/s981/1+DSC06597.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="645" data-original-width="981" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSPzdGPjFJtBaLSHnF8t25_cL4niEe6PxaBETXYxU6V4RglIVdAMBq9YOgPBT-5Oxq3euvmqmJWIEEhGsrFUUktVa96fAwMjHjsEo2jfx4PRK8lAAYs1mpMI0GxlH_i_R0VWXI2wLH70/w640-h420/1+DSC06597.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Josper Grilled Spanish Pork Ribs</b> ($45 for the full rack) slow-cooked for 20 hours at 75C, then finished at 400C, was well-marinated and fall-off-the-bone tender. A signature for good reason. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi471XIoZf5BFbvJisnddbHlfMnCxgv16qBfRKXFQ-FzIhM6X_D3Owsc_7ji3HxyzC1nzX4v6Vj66X82yi7s19e44Qn6CiBC6YvlQHYNP-DpsPIq4TYDd-pU2XwA-3FOTNuyj2wEoDpqU4/s1248/1+DSC06607.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="745" data-original-width="1248" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi471XIoZf5BFbvJisnddbHlfMnCxgv16qBfRKXFQ-FzIhM6X_D3Owsc_7ji3HxyzC1nzX4v6Vj66X82yi7s19e44Qn6CiBC6YvlQHYNP-DpsPIq4TYDd-pU2XwA-3FOTNuyj2wEoDpqU4/w640-h382/1+DSC06607.jpg" width="640" /></a></div><br /><div style="text-align: left;">A must try, the flavoursome <b>Spanish Charcoal Fideua</b> ($25), generous with green peas, mussels, and aioli, was outstanding. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSm0GSt8WksNTqzzEitOaFEI1lmvMfMnbX30UzVfC0cVIm64jv3SQ2JKuMfx3_9FO0B8rNwSMjW1NAHxbD0gJHP1N9ae-9vtBd5tLUAWN-xqquRnuDdYlGZkrS4tEVz82udiE8SVk4VE/s946/1+DSC06604.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="818" data-original-width="946" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSm0GSt8WksNTqzzEitOaFEI1lmvMfMnbX30UzVfC0cVIm64jv3SQ2JKuMfx3_9FO0B8rNwSMjW1NAHxbD0gJHP1N9ae-9vtBd5tLUAWN-xqquRnuDdYlGZkrS4tEVz82udiE8SVk4VE/w640-h554/1+DSC06604.jpg" width="640" /></a></div><br /><div style="text-align: left;">Ditto for the <b>Josper Charcoal Seafood Paella</b> ($36 for small), umami with the essence of the sea, was beautifully charred at the bottom.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsm6po6MUjBBr_7Xg2CqAOXCh_Nl0II7xhhyHl4zYLxVM9FZ9tq01UyDaq2sZszQ6DTNY6W9YNxCvJHEwUtpjJUzDyqM8q1Rvg5_5-tO-HnmLW6pYHRiJm5BXjdMKvGJWAKq_EVNkuW0/s991/1+DSC06601.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="991" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsm6po6MUjBBr_7Xg2CqAOXCh_Nl0II7xhhyHl4zYLxVM9FZ9tq01UyDaq2sZszQ6DTNY6W9YNxCvJHEwUtpjJUzDyqM8q1Rvg5_5-tO-HnmLW6pYHRiJm5BXjdMKvGJWAKq_EVNkuW0/w640-h560/1+DSC06601.jpg" width="640" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">I would have preferred the <b>Churros</b> (usual price $12) coated with sugar and cinnamon, but Pura Brasa's rendition with dipping chocolate was decent as well. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CDF1ixYWEd1wu52wexcm_DM0QwTIwA3_gQ0T8Oko1Uh4k6M1_QWkj5ZZRWvOsC4UdFU8KBtgPdb37s0eaG6FEk7oOge9CRnx5CE1_14hCFLQb_UAI_Kvp2wjMHeaJNjRlAmuS89cjAg/s1075/1+DSC06617.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1075" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CDF1ixYWEd1wu52wexcm_DM0QwTIwA3_gQ0T8Oko1Uh4k6M1_QWkj5ZZRWvOsC4UdFU8KBtgPdb37s0eaG6FEk7oOge9CRnx5CE1_14hCFLQb_UAI_Kvp2wjMHeaJNjRlAmuS89cjAg/w640-h408/1+DSC06617.jpg" width="640" /></a></div><br /><div style="text-align: left;">Our pick of the desserts was the <b>Tartaleta de Crema Catalana</b> (usual price $13), the Spanish interpretation of Italian creme brulee but in tart form. It was a mess cutting into the shortcrust pastry but it was absolutely yummy. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIRjJmp74jI9VGQWjelm7uoc47tbHCH1OCZyIVicLA8NsPLvE-Om43TqJPlVW-DOO-F6YR4YWyH9qQjghYBJfpxYwSxHZs2UHzRSLptCDPrIRsTTFCPojcYiDQSx9mr8FJUBxFvc_B6s/s809/1+DSC06609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="775" data-original-width="809" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAIRjJmp74jI9VGQWjelm7uoc47tbHCH1OCZyIVicLA8NsPLvE-Om43TqJPlVW-DOO-F6YR4YWyH9qQjghYBJfpxYwSxHZs2UHzRSLptCDPrIRsTTFCPojcYiDQSx9mr8FJUBxFvc_B6s/w640-h614/1+DSC06609.jpg" width="640" /></a></div><br /><div style="text-align: left;">The Swiss roll-esque <b>Bra de Gitano</b> ($12) was redeemed served with a rum & raisin ice-cream. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrhNYucMJ2tLZMQeWxRXtTOb7Ro3xjSLWz4EQ2A8lYx-ZiFCyUMfNDijBmd5JXsT1AWDi9GaaM2-gEueRkvY0vMWtxtX0wIeazcebCavPA8_WWchZ9-cYeyUABbmIXR-8pEdSdeL6jk0/s1462/1+DSC06613.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1012" data-original-width="1462" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNrhNYucMJ2tLZMQeWxRXtTOb7Ro3xjSLWz4EQ2A8lYx-ZiFCyUMfNDijBmd5JXsT1AWDi9GaaM2-gEueRkvY0vMWtxtX0wIeazcebCavPA8_WWchZ9-cYeyUABbmIXR-8pEdSdeL6jk0/w640-h444/1+DSC06613.jpg" width="640" /></a></div><br /><div style="text-align: left;"></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Pura Brasa</b></div><div style="text-align: left;">5 Wallich Street</div><div style="text-align: left;">#01-16 Guoco Tower </div><div style="text-align: left;">Tel: 6386 9678</div><div style="text-align: left;">Open daily from 12noon to 11pm<br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-69406494024130571962021-07-19T14:56:00.006+08:002021-07-19T14:56:53.316+08:00Gather<div style="text-align: left;">너무 미쳤어 한달 반이 지났는데 아직도 부작용이 있어요 😭. 나는 충분했다 내 생활고 건강이 나빠졌고 침대에서 모든 휴가를 낭비 되었어. 연차 휴가 동안 하고 싶은 일이 많았는데 부작용 때문에 아무것도 하지 않았어. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">다행히도 많은 인터넷 연구를 한 남편 덕분에, 내여보, 많은 사람들이 같은 부작용을 있는 것을 발견했어요. 나는 안심이되었어. 내 현기증이 심각한 것 같아서 걱정이 됐어. 어머니는 내 나이 때 암종으로 돌아가셨어. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">그래서 인터넷에 따르면 나는 비타민 C를 많이 먹어야 해. 부작용은 비타민 C를 많이 먹으면 일주일 후에 좋 절 거예요. 나는 지금 치료를 하고 있고 부작용이 잘 됐으면 좋겠어. 화이팅!<br /></div><div style="text-align: left;"> </div><div style="text-align: left;">================</div><div style="text-align: left;"> </div><div style="text-align: left;">Mask-wearing may be a slight hindrance (or to some, a torture device imposing on civil liberties tantamount to a war crime) but I love how mask-wearing has granted me a sense of anonymity. Not that I'm ever in danger of getting mobbed, but it's refreshing to go out in public without having to acknowledge any acquaintances on the street (I don't know about you, but I reallyyy detest small talk 😖). And, this may be entirely psychological, as I've also noticed that mask-wearing has seemed to make people less inclined to approach one another (although the introvert in me loves that hah). But, the biggest upside to mask-wearing is the anonymity from mortal enemies such as exes you swore it'd be a cold day in hell before you ever wanted to see them again: to wit, I managed to breeze right past the worst exes ever, without being recognized because I was safely ensconced under a mask (okok the oversized sunnies also played a factor in obscuring my face 😎). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">On the flip side, mask-wearing has made me unable to recognise my own friends on the street: I've had to call a friend up to locate them even in an open park, because everyone looks the same under their masks. So it was hella serendipitous that I bumped into, and actually recognised, a childhood friend, while waiting for the lift at the office. A childhood friend that I last saw almost 2 decades ago, yet by some fortuitous luck, I randomly remembered his somewhat distinctive walk but very distinctive frame. Perhaps, it might be because we used to cycle together all the time once upon a time, and my right elbow and left knee still bear scars of a fall caused by his prank-gone-wrong. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">So anyways, long story short, after a hug-out, we arranged to meet for a proper catch-up at his favourite lunch spot, <b>Gather</b>. An offshoot of beloved but prematurely shuttered cafe <a href="https://thehungrybunnie.blogspot.com/2014/11/ronin.html" target="_blank">Ronin</a>, <b>Gather</b> serves up laudable French crepes and fantastic coffee. I love the ambience here, it's cosy, relaxed, and homely, and its locale facing the Bras Basah and North Bridge Road junction is perfect for people-watching. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">The Husband and I have also added <b>Gather</b> to our roster of lunch takeout, ever since discovering the creperie on food delivery apps. He is obsessed with the salami-potato galette and I toggle between the Off-The-Bone and grilled cheese sando. Save for Caffe Cicheti, <b>Gather</b> makes one of the finest grilled cheese sarnies in all the land. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">One of our favourite galettes, the <b>Parma Ham</b> ($19) is loaded with gruyere, cheddar, egg, and sprinkled with paprika, pink peppercorns, and parsley. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8i_KdmzoRxy3RBIxny_kQ1CzEiE_VkWLclZYduLfFWAkkH3J_F2M6UQhCoZhNhJmsSSmUlQbc-XqG9b68PivrAXYsiJWLbyT4rn1UFBhAZNpSaomB55UrtlRLV6lvcntNdfdh_mO_f24/s1224/1+DSC06492.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1049" data-original-width="1224" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8i_KdmzoRxy3RBIxny_kQ1CzEiE_VkWLclZYduLfFWAkkH3J_F2M6UQhCoZhNhJmsSSmUlQbc-XqG9b68PivrAXYsiJWLbyT4rn1UFBhAZNpSaomB55UrtlRLV6lvcntNdfdh_mO_f24/w640-h548/1+DSC06492.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">A meat-lovers dream, the <b>Bolognese</b> ($19) is stuffed with a rich medley of veal, beef, and pork mince, then layered with a duo of gruyere and cheddar cheeses, and egg. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmOobpZ4Nj1JhI4Uu6W14vN242fyQz1SVheBr5Zq-SVM-QFU8X7nBYqJlbC1AFAn6YxyOPeR1jWeWzUR3qFCI0FKtIl4WDGyr9DeG06h2qy8wwmWDfV6ah-GJz29L1l5oIyEsXrhJrAo/s1071/1+DSC06499.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="927" data-original-width="1071" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmOobpZ4Nj1JhI4Uu6W14vN242fyQz1SVheBr5Zq-SVM-QFU8X7nBYqJlbC1AFAn6YxyOPeR1jWeWzUR3qFCI0FKtIl4WDGyr9DeG06h2qy8wwmWDfV6ah-GJz29L1l5oIyEsXrhJrAo/w640-h554/1+DSC06499.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">For those with a sweet tooth, the <b>Burnt Caramel Crepe</b> ($15), burnished with a knob of softened bordier butter and dusting of icing sugar, is fantastic. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPxQTShzBEIRgET-9ke4svSrIwLuJoiaX7q1CKi00H93tHZYTXGv34JG651hZrrUL3WOu4q-auM1QfNmErvizWqoo_M5AWHjPArcFAfzVE52eAb7YYQhzoqvyEhZYr89ONysJTotIl1M/s1002/1+DSC06505.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="927" data-original-width="1002" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPxQTShzBEIRgET-9ke4svSrIwLuJoiaX7q1CKi00H93tHZYTXGv34JG651hZrrUL3WOu4q-auM1QfNmErvizWqoo_M5AWHjPArcFAfzVE52eAb7YYQhzoqvyEhZYr89ONysJTotIl1M/w640-h592/1+DSC06505.jpg" width="640" /></a></div><br /><div style="text-align: left;">Strictly for sugar addicts, the <b>Iced Chocolate</b> ($8) is sinfully opulent. I love melty chocolate, but I had to split this. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxW9ggwWI2sqtu6nM8yuIG5MmKIqquzj9QaCGjbMcJSgIphY3kwfHLP284_51mxtWL-zw7NPdRdHiL_MgJaCtJOSZO4yL4QrW_zingp0BwQb_xvmZczSMg4485KQIJOn2HsYSfk6jrqA/s936/1+DSC06495.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="936" data-original-width="931" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxW9ggwWI2sqtu6nM8yuIG5MmKIqquzj9QaCGjbMcJSgIphY3kwfHLP284_51mxtWL-zw7NPdRdHiL_MgJaCtJOSZO4yL4QrW_zingp0BwQb_xvmZczSMg4485KQIJOn2HsYSfk6jrqA/w636-h640/1+DSC06495.jpg" width="636" /></a></div><br /><div style="text-align: left;">I much prefer the refreshing and subtle tang of <b>Kombucha</b> ($9). Its purported health benefits are probably all hooey but I always feel so righteous whenever I have kombucha. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ThS0jN51nzQn2BKwcy5ClfqlwnAk18dKDly0XToT6NMVKhlQtBKvbtlGQQzyM1HzMrg_vUiDy0qWsn-ySvqMXZpYWHe2dt2Oz2D3YmEvrecC6fVZ7itaeaAKJ_qDtvUQzwtUIx8Ku7Y/s968/1+DSC06501.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="968" data-original-width="731" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ThS0jN51nzQn2BKwcy5ClfqlwnAk18dKDly0XToT6NMVKhlQtBKvbtlGQQzyM1HzMrg_vUiDy0qWsn-ySvqMXZpYWHe2dt2Oz2D3YmEvrecC6fVZ7itaeaAKJ_qDtvUQzwtUIx8Ku7Y/w484-h640/1+DSC06501.jpg" width="484" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Gather</b></div><div style="text-align: left;">Raffles Hotel Arcade #01-12<br /></div><div style="text-align: left;">328 North Bridge Road</div><div style="text-align: left;">Tel: 8462 2050 (WhatsApp for delivery only)<br /></div><div style="text-align: left;">Open weekdays 8am to 6pm;</div><div style="text-align: left;">weekends from 8am to 8pm</div><div style="text-align: left;"><a href="https://gathershop.co/" target="_blank">Website: gathershop.co</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-16252315646566307172021-07-13T16:23:00.000+08:002021-07-13T16:23:04.115+08:00Bar Cicheti<div style="text-align: left;">Il š'agit incroyable, il a été presque un mois et demi, mais les effets secondaire du vaccin sont encore présents 😰. J'en ai vraiment assez, ils perturbent ma vie et et j'ai perdu mon congé à passer tout le mois de juin au lit! J'avais de grands projets pour mon congé et je voulais poursuivre de certains loisirs et d'accomplir de nombreux projets, mais je n'ai rien fait. Franchement, j'en avais marre. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Très heureusement grâce à Mon Mari, mon cher cher bou, qui a fait des recherches (c'est sa façon de résoudre n'importe quoi) et a découvert que mon effet secondaire des vertiges n'est pas aussi rare qu'on le pensait après tout. Apparemment, de nombreuses personnes ont rapporté avoir eu des vertiges après avoir été vaccinées. C'était un soulagement d'apprendre ça, parce que je devenais vraiment inquiet. Je pensais que c'était quelque chose de plus grave: ma mère est mort d'un cancer alors qu'elle avait à peu près mon âge actuel, et comme la fille aînée, je suis le plus à risque d'avoir un cancer comme elle. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">En tous cas, les gens qui ont eu des vertiges ont conseillé de prendre de la vitamine C pour résoudre cette maladie. Beaucoup et beaucoup de la vitamine C. Apparemment, l'effet secondaire des vertiges disparaît en environ une semaine (ou deux) après avoir pris beaucoup de vitamine C. Il a été six jours et je pense que ça va mieux. J'espère que ça ira mieux, ça doit aller mieux....je n'en peux plus, ma qualité de vie s'est gravement détériorée. et alors j'aimerais, vraiment vraiment, que ma vie redevienne normale. 화이팅!<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">===================</div><div style="text-align: left;"><br /></div><div style="text-align: left;">We've loved our superb dinners at both <a href="https://thehungrybunnie.blogspot.com/2014/10/cicheti.html" target="_blank">Cicheti</a> and <a href="https://thehungrybunnie.blogspot.com/2020/10/caffe-cicheti.html" target="_blank">Caffe Cicheti</a>, leaving <b>Bar Cicheti</b> as the only restaurant concept under the Cicheti group that we'd yet to visit. It'd been buried in my to-eat list for yonks, because the galley of a restaurant was always a full-house whenever we'd tried to secure reservations. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Turns out all it took was for the various permutations of dining-in restrictions and social distancing limits to keep the crowd at home, because <b>Bar Cicheti</b> now has availability on a Sunday sans reservations. It was just a smidge disconcerting, the Keong Siak enclave on a Sunday evening is a vastly different creature from the Keong Siak on a Friday or Saturday night: it's much more languid, casual, mellow. I liked it, the buzzy crowd of a Saturday can make a night-out a little frenzied. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><b>Bar Cicheti</b>'s menu is decidedly restrained, with a focus on pasta dishes, offered in both entrée and main portions. The former will allow a sampling of different pasta options, tapas-esque style, so you get variety without overloading on carbs. Of course, that was moot to us gluttons, we've long resigned to never fitting into our old jeans anymore, and thus, scoffing down several mains on our own was easy peasy. </div><div style="text-align: left;"> </div><div style="text-align: left;">Don't miss out on the daily specials either, both featured the season's best and were outstanding. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The first of the specials was the <b>Polpo</b> ($19) of tender Spanish octopus imbued with a lovely char, served with baba ghanoush, baked onion, and salsa verde. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLggtB-H8W3FLWg9rVjxZLA4xWFs0t4asNCj55vaMfwyxgqcyuuLAZzCk8rkkipK4oUjR5eGTkKM4Kp1SZLZfb4oGCdjSycwNz5a_vhSTwAGyWDU8-Qkly6m-6__qexyzBUJNDmweA3E/s1100/1+DSC06210.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="804" data-original-width="1100" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSLggtB-H8W3FLWg9rVjxZLA4xWFs0t4asNCj55vaMfwyxgqcyuuLAZzCk8rkkipK4oUjR5eGTkKM4Kp1SZLZfb4oGCdjSycwNz5a_vhSTwAGyWDU8-Qkly6m-6__qexyzBUJNDmweA3E/w640-h468/1+DSC06210.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">The other special, <b>Veal Milanese</b> ($19), was homespun goodness comprising a breaded veal loin fried to perfection and drizzled with sweet-tangy balsamic, melted parmigiano, and a side of marinated cherry tomatoes bursting with sweetness. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7CW7qcYHT9kYWm95da6fcha-CBydj4-4A8sKzGY0xcMZKAaZEqWlSru_fcgIUZZbs7uTo2dqfSwUSKFVQ9qj-2RPWKWXw56RHb7IDdiNvqffr2gont60I7-vr_IP-npqOXbvVFbwTYE/s1041/1+DSC06206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1041" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7CW7qcYHT9kYWm95da6fcha-CBydj4-4A8sKzGY0xcMZKAaZEqWlSru_fcgIUZZbs7uTo2dqfSwUSKFVQ9qj-2RPWKWXw56RHb7IDdiNvqffr2gont60I7-vr_IP-npqOXbvVFbwTYE/w640-h472/1+DSC06206.jpg" width="640" /></a></div><br /><div style="text-align: left;"><b>Cicheti</b>'s rendition of the Roman classic is a must-try: the <b>Pici Cacio e Pepe</b> ($28 for main) is simplicity at its most sublime: wonderfully al dente pasta slicked with a beautiful cheesy sauce redolent of parmigiano, marjoram, and lashings of Sarawak black pepper. Fantastic stuff! <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjea4asv1mI16B4_9O2E6btzWIseC8kOcBeWc6vGbjLSldsOJKqLVJRWVmu53JJ7hT4iYJpzN7wJ7pCbTEd_5sd19UpJ1xblkVDyCEt56Jr7J2BO-LDdnKTETqdvpMhe6SUtvVrpnRDqJk/s939/1+DSC06220.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="939" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjea4asv1mI16B4_9O2E6btzWIseC8kOcBeWc6vGbjLSldsOJKqLVJRWVmu53JJ7hT4iYJpzN7wJ7pCbTEd_5sd19UpJ1xblkVDyCEt56Jr7J2BO-LDdnKTETqdvpMhe6SUtvVrpnRDqJk/w640-h570/1+DSC06220.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Orecchiette</b> ($28 for main) was generously dotted with a scrummy pork & fennel sausage, and given a delightful kick with chilli and treviso. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLcNvHqPmJSv0BaE3aD1bbykJUg9XAdTBoUHR3UJ4iCpGMPv0F1I4Az8vEqk5jhMGt52Ebjcg0HKWzwfUuVPD6lyBoAcOgiF1a4Vn15sAolfxS-wAnxKZDLs0qqMrnDZChSWN0cRgKhE/s1041/1+DSC06212.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="846" data-original-width="1041" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLcNvHqPmJSv0BaE3aD1bbykJUg9XAdTBoUHR3UJ4iCpGMPv0F1I4Az8vEqk5jhMGt52Ebjcg0HKWzwfUuVPD6lyBoAcOgiF1a4Vn15sAolfxS-wAnxKZDLs0qqMrnDZChSWN0cRgKhE/w640-h520/1+DSC06212.jpg" width="640" /></a></div><br /><div style="text-align: left;">An excellent recommendation by our waitress, the <b>Tagliolini Nero</b> ($35 for main) flavoured with squid ink, and oodles of fresh Hokkaido scallops, springy squid, and a dollop of creamy Japanese uni, swimming in a bisque reduction, was moreish and sumptuous. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mYkBhceUfSxg_ekgR4LK-23xS-Dd3d2nGHkR1QML-gT2zvYfxds4NhZNE1WWCRc-eUltFmd-StCAKF0VKcmrKtTxSgPh-u78rXcQ747Susl8tzbQ1-l4TCGXAj1gv85SVIMVfrcMnbk/s954/1+DSC06214.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="954" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mYkBhceUfSxg_ekgR4LK-23xS-Dd3d2nGHkR1QML-gT2zvYfxds4NhZNE1WWCRc-eUltFmd-StCAKF0VKcmrKtTxSgPh-u78rXcQ747Susl8tzbQ1-l4TCGXAj1gv85SVIMVfrcMnbk/w640-h568/1+DSC06214.jpg" width="640" /></a></div><br /><div style="text-align: left;">Leave the gun - take the <b>Cannoli</b> ($14) #iykyk. And indeed, Cicheti's traditional Italian confection stuffed with marsala ricotta, candied citrus, cranberries, chocolate chips, chopped Israeli pistachios is not to be missed. These fat cigars of deliciousness were absolutely smashing! <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RhSltwW01uxxFkuYqkJRflEm-h3pvWmXMV0p57K1NfJBF7tR7S3rT7jr1S_6CjZ2IttJE65ccnywQAKHx566P6VAQKKvaUgHVPKqV93gE_Q7Gn-5-4kf5wRQwja2JKa-0waIyNH76ho/s1150/1+DSC06223.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="1150" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RhSltwW01uxxFkuYqkJRflEm-h3pvWmXMV0p57K1NfJBF7tR7S3rT7jr1S_6CjZ2IttJE65ccnywQAKHx566P6VAQKKvaUgHVPKqV93gE_Q7Gn-5-4kf5wRQwja2JKa-0waIyNH76ho/w640-h456/1+DSC06223.jpg" width="640" /></a></div><br /><div style="text-align: left;">One of the best complimentary bread I've ever had, the foccacia at Cicheti is fragrant, soft, and crazy good. Upon checking with our waitress, the foccacia at Cicheti is for sale, it's apparently popular to pre-order a whole loaf and take-away the bread. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjhnIDfz4-wbCv-pWACtlkTCRIVDbEo31jq-FjlN4mKOBURH6WiyTncpwUIFqyNZT_P3EaDg2FMT-bnnhG_Mkg2Saj2lm0HSAqu2tbZSYEjI3gw6f6aNHia7cHnS2W0E2Pt3eQ03ZdR0/s1041/1+DSC06204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="801" data-original-width="1041" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjhnIDfz4-wbCv-pWACtlkTCRIVDbEo31jq-FjlN4mKOBURH6WiyTncpwUIFqyNZT_P3EaDg2FMT-bnnhG_Mkg2Saj2lm0HSAqu2tbZSYEjI3gw6f6aNHia7cHnS2W0E2Pt3eQ03ZdR0/w640-h492/1+DSC06204.jpg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Bar Cicheti </b></div><div style="text-align: left;">10 Jiak Chuan Road</div><div style="text-align: left;">Tel: 6789 9801</div><div style="text-align: left;">Open Mondays 12noon to 9pm <br /></div><div style="text-align: left;">Tuesdays to Saturdays 12noon to 2.30pm for lunch; 6pm to 11pm for dinner</div><div style="text-align: left;">Sundays from 12noon to 2.30pm for lunch only<br /></div><div style="text-align: left;"><a href="https://www.barcicheti.com/" target="_blank">Website: www.barcicheti.com</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-1021018197668077862021-07-02T18:12:00.076+08:002021-08-16T03:44:14.067+08:00Ssamjang Portobello and Arugula Salad<div style="text-align: left;">나는 퓨전 요리를 너무 좋아해. 나는 요리 할 때 자주 많은 다른 요리를 섞어. 싱가포르에서 자랄 때 많은 다른 요리를 먹었어. 싱가포르의 많은 국가 요리는 퓨전 요리이야. 그래서 퓨전 음식에 익숙해. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">요즘은 한국 혼혈인 남편 때문에 내 요리에 한국 식재료를 사용해. 쌈장은 보통 바베큐에 사용한데 나는 쌈장을 현대 샐러드에 사용했어. 양식 아루굴라 샐러드에 중국 울프베리와 일본 아지츠케 계란도 추가했어. 맛있는데 좋아! </div><div style="text-align: left;"> </div><div style="text-align: left;">이 레시피의 또 다른 좋은 것이 샐러드는 빠르게 만들 수 있서 너무 좋아해.</div><div style="text-align: left;"> </div><div style="text-align: left;">======================</div><div style="text-align: left;"> </div><div style="text-align: left;">This is another interpretation, deconstructed and completely bastardised of course, of kbbq ssam. Ssamjang (transliteration of ssam-sauce) is typically used as a condiment to ssam, but I needed to finish up the tub of ssamjang, which was closing in on its expiry date...and so, I rejigged the <a href="https://thehungrybunnie.blogspot.com/2021/02/ssamjang-chicken-and-rocket-perilla.html" target="_blank">ssamjang chicken salad</a> i made a while ago, and substituted chicken with portobello, using ssamjang as the main seasoning for this Meatless Monday dinner. A salad base of fresh arugula lends peppery minty flavours, and the warm salad is finished with a sprinkle of fried garlic chips for fragrance and a mellow bite. Like the <a href="https://thehungrybunnie.blogspot.com/2021/06/rendang-chicken-kimchi-warm-salad-with.html" target="_blank">rendang-kimchi salad</a> earlier this week, this comes together quickly, in under 30 minutes, and because it's carb-free, makes for a keto-friendly diet. Summer is here, and I would very much like to be able to fit into my swimwear without looking like a beached whale. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgknRp1dJQVR6GQ_5VMAGrPYR_hSE40N8nMGQ2mhivjn77ebHHaDBykp0IyNL__rvjdqOR5xTAKUt08ferztPQcvGbB4Q_NrESC_zYY4pSq7qYtOZds6AMjCXnLf1InYGTfi293wAD7k/s1072/1+DSC05070.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1030" data-original-width="1072" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgknRp1dJQVR6GQ_5VMAGrPYR_hSE40N8nMGQ2mhivjn77ebHHaDBykp0IyNL__rvjdqOR5xTAKUt08ferztPQcvGbB4Q_NrESC_zYY4pSq7qYtOZds6AMjCXnLf1InYGTfi293wAD7k/w400-h384/1+DSC05070.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients (feeds 2):</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 head cauliflower, cut into florets, about 8 cups</div><div style="text-align: left;">12 large portobello mushrooms, sliced</div><div style="text-align: left;">150gm arugula leaves</div><div style="text-align: left;">1 cup edamame<br /></div><div style="text-align: left;">3 tbsp-heaps of ssamjang</div><div style="text-align: left;">2 tbsp olive oil <br /></div><div style="text-align: left;">1 tbsp sesame oil<br /></div><div style="text-align: left;"></div><div style="text-align: left;">2 garlic, minced</div><div style="text-align: left;">salt</div><div style="text-align: left;">handful sesame seeds <br /></div><div style="text-align: left;"></div><div style="text-align: left;">handful garlic chips</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Directions:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1) Toss cauliflower florets in about 2 tbsp olive oil and season lightly with salt, and toast at 220C for about 35-40 mins. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSepLPArQlRg30nTuPjvDdSPRe5rtgwNdt0Su98NEEJLgjs52CpKUwL0PWLW80T70hrsok7Bhy38KCoyJx2iYX84_nB4qc-XHAsR5hEoLC3uwNpMgQgOXsU-EBBaGqcHCCxwz_-U4IV4/s1095/1+DSC05050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSepLPArQlRg30nTuPjvDdSPRe5rtgwNdt0Su98NEEJLgjs52CpKUwL0PWLW80T70hrsok7Bhy38KCoyJx2iYX84_nB4qc-XHAsR5hEoLC3uwNpMgQgOXsU-EBBaGqcHCCxwz_-U4IV4/w400-h266/1+DSC05050.jpg" width="400" /></a></div></div><br /><div style="text-align: left;">2) Fry minced garlic in 1 tbsp sesame oil on medium heat until garlic is slightly toasty, about 1 minute. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGFucKeWn4_swtbnWAUmOGNFO-5I4WOlP5JcimFBOSb8-p_n85HJwnvxmOOYxqmjB7auEEJFtivsxKF90JFycNc5DefI0ae4DqFDC0DkWY6uJbzHvb8JNCJ00nsmS91QoAGP_WE9cODw/s1095/1+DSC05056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGFucKeWn4_swtbnWAUmOGNFO-5I4WOlP5JcimFBOSb8-p_n85HJwnvxmOOYxqmjB7auEEJFtivsxKF90JFycNc5DefI0ae4DqFDC0DkWY6uJbzHvb8JNCJ00nsmS91QoAGP_WE9cODw/w400-h266/1+DSC05056.jpg" width="400" /></a></div> </div><div style="text-align: left;">3) Add portobellos, fry until water released is almost cooked off, about 5 minutes. Add about 3tbsp ssamjang and about 1tbsp sesame oil and mix through. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYhTkvKm2c90p_CgY3N4gsJZchKAoC2UeLm9N68_9IFVF-60lIaRY8gZtbKNaP6e7Pda2hJ7AYsCBxEjs59akxdWkQPD5jW1lQHrHAX3iWmnutQEX6sU_uyxrn5trBNOcsyFzzC2NmTc/s1095/1+DSC05058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYhTkvKm2c90p_CgY3N4gsJZchKAoC2UeLm9N68_9IFVF-60lIaRY8gZtbKNaP6e7Pda2hJ7AYsCBxEjs59akxdWkQPD5jW1lQHrHAX3iWmnutQEX6sU_uyxrn5trBNOcsyFzzC2NmTc/w400-h266/1+DSC05058.jpg" width="400" /></a></div> </div><div style="text-align: left;">4) Assembly time: set the ssamjang portobello and roasted cauliflower on top of a base of rocket leaves, interspersed with edamame and finished with a flurry of fried garlic chips and sesame seeds. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyMiX6jaNmUOtvhNkDZKiMWCDnY0m5Q-IlHS7A9w1jcHB6-bgd6aIR48SC6FfE3XFc7jdWtjKL9jEIOyoeGuH9QCA4aruagwgOTqw_S_6eivbgAistWr2gS2UgVNKwpHsunqW1Mh0k2w/s929/1+DSC05074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="805" data-original-width="929" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIyMiX6jaNmUOtvhNkDZKiMWCDnY0m5Q-IlHS7A9w1jcHB6-bgd6aIR48SC6FfE3XFc7jdWtjKL9jEIOyoeGuH9QCA4aruagwgOTqw_S_6eivbgAistWr2gS2UgVNKwpHsunqW1Mh0k2w/w400-h346/1+DSC05074.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-12207860580738358462021-06-30T07:00:00.005+08:002021-07-01T18:34:11.025+08:00Rendang Chicken & Kimchi Warm Salad with Arugula<div style="text-align: left;">J'adore la cuisine fusion. En fait, je mélange beaucoup de cuisines dans ma cuisine. Ayant grandi à Singapour pluriculturelle, on est exposés à une multitude de cuisines de jeunes, qui ont probablement servi de fondement à mon amour des cuisines fusionnées. Grace a mon mi-coréen bou, j'essaye <span class="VIiyi" lang="fr"><span class="JLqJ4b ChMk0b" data-language-for-alternatives="fr" data-language-to-translate-into="en" data-phrase-index="0"><span>d'incorporer des ingrédients coréens dans ma cuisine.</span></span></span> </div><div style="text-align: left;"> </div><div style="text-align: left;">Ici, j'ai mélangé la cuisine coréenne et indonésienne; je suis un quart nonya, du côté paternel, et Mon Bou est aussi mi-baba; nous avons tous les deux souvent mangé du rendang en grandissant. J'avais une idée que le piquant du kimchi se mélangerait bien avec les épices du rendang, et cette recette fusion a obtenu un résultat délicieux. En plus, cette recette prend moins d'une demi-heure à faire (mais avec un peu de préparation à l'avance), c'est un bonus très pratique pour les occupés. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;">=======================</div><div style="text-align: left;"> </div><div style="text-align: left;">This is a deconstruction of a K-BBQ ssam, where you take a piece of grilled meat marinated in bulgogi, pair it with some kimchi, and swaddle the entire thingamajig in a lettuce. However, instead of bulgogi, I thought I'd mix it up, South-East Asian-style, and season the chicken with rendang rempah. The sour tang of the kimchi pairs wonderfully with the compelling earthiness of rendang. Add to that peppery rocket and perilla leaves, some hard-boiled eggs, and petit pois (which are currently in season for Spring), and you have a one-dish meal perfect for time-strapped busy-bees. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlcPU3xJGhTzTAEMupCVnB-1hYuSa2KMOWmA2FmM0-qb8m-DtJl_kw74U9OxolfZGENf6tx3mMtu__rpx7tx-wh-QjxEFVnBP920Vyzyutmf50z3hI1XVayZgsQVQeJuRdcl_mqH24Mg/s880/1+DSC05738.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="848" data-original-width="880" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlcPU3xJGhTzTAEMupCVnB-1hYuSa2KMOWmA2FmM0-qb8m-DtJl_kw74U9OxolfZGENf6tx3mMtu__rpx7tx-wh-QjxEFVnBP920Vyzyutmf50z3hI1XVayZgsQVQeJuRdcl_mqH24Mg/w400-h385/1+DSC05738.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients (serves 2):</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">500gm chicken fillet, diced to 1" cubes, marinated in about 150gm (1 cup) rendang rempah<br /></div><div style="text-align: left;">400gm baby green peas (about 1.5 cups)<br /></div><div style="text-align: left;">2-3 eggs</div><div style="text-align: left;">1 cup kimchi</div><div style="text-align: left;">1 tbsp gochujang <br /></div><div style="text-align: left;">100gm arugula leaves (about 5-6 cups)<br /></div><div style="text-align: left;">5 perilla leaves, sliced to ribbons</div><div style="text-align: left;">olive oil</div><div style="text-align: left;">sesame oil<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Directions:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1) Fry kimchi with gochujang in 1 tbsp olive oil, using a scissors to cut the kimchi up into 1" squares. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KxV-xDpB5LdHFFE32A_1CT89RpefSELFDTlMif02C4SvdPYqQDsi70fOOj_bEE-0bASJZuJq1PWtto_OCm4Ehb8BW-kF_S1su05higcmqj1wV7BOeDeztOqWudMkhjJNT9unVr5nSBA/s967/1+DSC05724.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="718" data-original-width="967" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KxV-xDpB5LdHFFE32A_1CT89RpefSELFDTlMif02C4SvdPYqQDsi70fOOj_bEE-0bASJZuJq1PWtto_OCm4Ehb8BW-kF_S1su05higcmqj1wV7BOeDeztOqWudMkhjJNT9unVr5nSBA/w400-h297/1+DSC05724.jpg" width="400" /></a></div><br /><div style="text-align: left;">2) Separately, boil about 3 eggs. Drain and de-shell. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcdmxggwEAHC2DJyTHnH0Exsgj6SCTjDYKHF45JaBA12bdkVBgWwqZzJkIVGObzdGD5Wnk2AgesD7ofxdUERK-PXW1LCm87_6n9mcIZu1AG8acT8zN5tzeH6t1VqQi7JRPYnPRH9OCx8/s1097/1+DSC05727.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="769" data-original-width="1097" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcdmxggwEAHC2DJyTHnH0Exsgj6SCTjDYKHF45JaBA12bdkVBgWwqZzJkIVGObzdGD5Wnk2AgesD7ofxdUERK-PXW1LCm87_6n9mcIZu1AG8acT8zN5tzeH6t1VqQi7JRPYnPRH9OCx8/w400-h280/1+DSC05727.jpg" width="400" /></a></div><br /><div style="text-align: left;">3) In another pan, fry up the marinated chicken fillet in about 2 tsp olive oil, 2 tsp sesame oil, until cooked through, about 4 minutes on medium-high heat. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkIB8uxlzxYucjWd3_lLfVh5yPuye4-Zl9ZRzjqPRGbx_BKP5Bl2VtmPB4Shj43j6_ZPYeWAsju56PknvmeWGFoLOLTyyo3LQSYdFFS_DDPwYcaCkZKQSchXiX4tOO-NPo-v8SO5pUs4/s1150/1+DSC05732.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="767" data-original-width="1150" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkIB8uxlzxYucjWd3_lLfVh5yPuye4-Zl9ZRzjqPRGbx_BKP5Bl2VtmPB4Shj43j6_ZPYeWAsju56PknvmeWGFoLOLTyyo3LQSYdFFS_DDPwYcaCkZKQSchXiX4tOO-NPo-v8SO5pUs4/w400-h266/1+DSC05732.jpg" width="400" /></a></div><br /><div style="text-align: left;">4) Add peas, toss through about 3 minutes. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTfFOOL7hNHa_dVa-CXpc_dOU7w5ahPTUdhDkpEf-pfkkk-YwlvrqCWeBYGeei-7UlzzNREVaB95r8Rh21r20-CFLQYXxRARhnrZYITsjCcZaygyxSlZqFHWDRddoubCwADnnexu3Ads/s1095/1+DSC05734.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="730" data-original-width="1095" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTfFOOL7hNHa_dVa-CXpc_dOU7w5ahPTUdhDkpEf-pfkkk-YwlvrqCWeBYGeei-7UlzzNREVaB95r8Rh21r20-CFLQYXxRARhnrZYITsjCcZaygyxSlZqFHWDRddoubCwADnnexu3Ads/w400-h266/1+DSC05734.jpg" width="400" /></a></div><br /><div style="text-align: left;">5) Assembly time: starting with a base of arugula and perilla leaf chiffonade, set the chicken-pea atop, interspering with sauteed kimchi and sliced egg rings. Finish with extra strewing of perilla leaf ribbons. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxBkH-mtHJDlTZMUJ6HDlAFJs3K0Jib4y0Uf4JhHu4wJl_qnYs0Jb9z7jm7ItNGIqsz1F2Kz-IEMTrvGSEEwP2vQe7HN9hgawFhyphenhyphenJayX9eq66BdSaaUHGcBGQnvhSv91Rewi5NddRTHE/s823/1+DSC05745.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="823" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxBkH-mtHJDlTZMUJ6HDlAFJs3K0Jib4y0Uf4JhHu4wJl_qnYs0Jb9z7jm7ItNGIqsz1F2Kz-IEMTrvGSEEwP2vQe7HN9hgawFhyphenhyphenJayX9eq66BdSaaUHGcBGQnvhSv91Rewi5NddRTHE/w400-h379/1+DSC05745.jpg" width="400" /></a></div><br /><div style="text-align: left;"></div><div style="text-align: left;"><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-16860141464083444182021-06-28T07:00:00.011+08:002021-06-28T07:00:00.298+08:00Spicy Kimchi-Hae Bee Sambal Pork & Kale Stir-Fry<div style="text-align: left;">두 번째 투여 예방 접종이 조금 무서워요. 첫 번째 투여 후에 심한 부작용 때문에 3 주 동안 침대에서 쉬어야했어요. 너무 이상해! 😕😕😕<br /></div><div style="text-align: left;"> </div><div style="text-align: left;">처음에는 왼쪽 팔 (주사가 있던 곳) 만 아팠어요. 그러면 2 일 후 아픔이 없어졌어요. 그지만 6 일 후 나는 아찔해서 균형을 유지할 수 없었어요. 똑바로 서있을 수 없었기 때문에 항상 침대에 있어야했어요 😵 너무 어려웠어. 너무 힘들었어! 😰😓<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">그래서 운동을 할 수 없지만 많이 먹어서 뚱뚱해 😩😩<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">남편도 이상한 부작용이있었어요. 그의 얼굴 왼쪽이 부어서 너무 부끄러워서 누구보고 싶지 않았어요. 너무 웃기고 재밌었어요 😂😂😂😂 솔직히 얼굴이 괜찮아 보인다고 생각 했어요. 글쎄요 남편은 많은 한국 남자처럼 😎 너무너무 헛되다. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">그래도 부작용이 있어도 코로나에 걸리기보다는 접종을하겠어요 😊😇<br /></div><div style="text-align: left;"> </div><div style="text-align: left;">===========================</div><div style="text-align: left;"> </div><div style="text-align: left;">I love this super speedy stir-fry that comes together in under half an hour, prep-time included. A word of caution though: this is eye-wateringly spicy. The spice-loving, chile padi-eating Husband loves it, but my easily-irritated bowels meant that I spent the better part of the next six hours glued to the toilet bowl. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9FAcb1Gs5PYYP2utikRtO-StJ6r6-IorknfVx1buNqFJtitRIcpDUZtAc8B1T_zIG66w2PfmopVdWWLFybbXbcL0iEIqzovNJHg-263I9jByKCm3ktoYCGzwkfessE-UP4kX5fvcI0o/s940/1+DSC04915.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="765" data-original-width="940" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9FAcb1Gs5PYYP2utikRtO-StJ6r6-IorknfVx1buNqFJtitRIcpDUZtAc8B1T_zIG66w2PfmopVdWWLFybbXbcL0iEIqzovNJHg-263I9jByKCm3ktoYCGzwkfessE-UP4kX5fvcI0o/w400-h325/1+DSC04915.jpg" width="400" /></a></div> <br /></div><div style="text-align: left;"><u>Ingredients (feeds 2):</u></div><div style="text-align: left;"> </div><div style="text-align: left;">200gm kimchi, chopped to 1" squares<br /></div><div style="text-align: left;">250 gm kale, shorn roughly<br /></div><div style="text-align: left;">200gm kurobuta pork shabu-shabu, sliced to 1" squares<br /></div><div style="text-align: left;">3-4 tbsp hae bee hiam sambal <br /></div><div style="text-align: left;">1 cup mint leaves</div><div style="text-align: left;">handful of sesame seeds for garnishing<br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><u>Directions:</u></div><div style="text-align: left;"> </div><div style="text-align: left;">1) Fry kimchi, until it's less watery and a little "toasty", about 7-8 minutes on medium-high heat. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6haeq9ptPaXmQylZEXDpt7-8ZKBSq28w_JNZsE-qi4CjaCtnIt6EPF6MhzsI7W5Mb3retIazXQjgfJB5f8EjN1Jtrv5OJYu848O9aSDKzAm-8faI16zR9cFJvP7C_gcDAYUq6qdQP6a0/s853/1+DSC04898.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="853" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6haeq9ptPaXmQylZEXDpt7-8ZKBSq28w_JNZsE-qi4CjaCtnIt6EPF6MhzsI7W5Mb3retIazXQjgfJB5f8EjN1Jtrv5OJYu848O9aSDKzAm-8faI16zR9cFJvP7C_gcDAYUq6qdQP6a0/w400-h293/1+DSC04898.jpg" width="400" /></a></div><br /></div><div style="text-align: left;">2) Add 3-4 heaping tablespoons of hae bee sambal, toss and mix. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXQwErFRoCqtusMjhF1rajgYbV5T9s8UDoAGH3DXDaFCC90VZ-ARhEbHVuiVKtD5QycGDpQBo6I3QeBp9PLDQl_R_aP6KabLe4qN9F_Q-QOYIk2tu7xYOjSFoLNxk1FSYCbZqgnQM5vU/s837/1+DSC04902.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="837" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXQwErFRoCqtusMjhF1rajgYbV5T9s8UDoAGH3DXDaFCC90VZ-ARhEbHVuiVKtD5QycGDpQBo6I3QeBp9PLDQl_R_aP6KabLe4qN9F_Q-QOYIk2tu7xYOjSFoLNxk1FSYCbZqgnQM5vU/w400-h299/1+DSC04902.jpg" width="400" /></a></div><br /><div style="text-align: left;">3) Add pork, toss until cooked through. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KduM6Q365YBptyRMss0N4RGHBUc8Ndi6lnaOIkV056vBSm8pN7rmD54u0aFu8WSRpaTb-7kBUlUVSoKVSBniZC_oBMaNptAAfZGMvFxym600DAegm8JvOuu6w6x-1fIVBUjysOx8dwo/s777/1+DSC04904.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="580" data-original-width="777" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KduM6Q365YBptyRMss0N4RGHBUc8Ndi6lnaOIkV056vBSm8pN7rmD54u0aFu8WSRpaTb-7kBUlUVSoKVSBniZC_oBMaNptAAfZGMvFxym600DAegm8JvOuu6w6x-1fIVBUjysOx8dwo/w400-h299/1+DSC04904.jpg" width="400" /></a></div><br /><div style="text-align: left;">4) Add kale, toss until wilted. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKq5cKPZz6jQraEa3QzrSkKdTzpKQAQAb0IzqS7RHTfjYNvLK5hdLgFNcJ8r1teggImzXvtLd0JKmcZYQNBnxQQol5-yA1arFUITjr0eoi2WV6YNH7GcUxmr0clg2Ds_NdIN67nHGIic/s838/1+DSC04906.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="838" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKq5cKPZz6jQraEa3QzrSkKdTzpKQAQAb0IzqS7RHTfjYNvLK5hdLgFNcJ8r1teggImzXvtLd0JKmcZYQNBnxQQol5-yA1arFUITjr0eoi2WV6YNH7GcUxmr0clg2Ds_NdIN67nHGIic/w400-h296/1+DSC04906.jpg" width="400" /></a></div><br /><div style="text-align: left;">5) Serve with mint and lashings of sesame seeds. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirl7k8H0uI9qivs6lUXsE4Y-Zat52zhHmaVIARIPb4SHAnQud8bq5fhT9uYED6LzHALPMrzteZyRzRo5oZSaJQqrgAcpoM8GbHziWNPF7oNpCQ8Cy73dpb1hQkyz3NKdGcoKiFeqTncXk/s740/1+DSC04910.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="740" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirl7k8H0uI9qivs6lUXsE4Y-Zat52zhHmaVIARIPb4SHAnQud8bq5fhT9uYED6LzHALPMrzteZyRzRo5oZSaJQqrgAcpoM8GbHziWNPF7oNpCQ8Cy73dpb1hQkyz3NKdGcoKiFeqTncXk/w400-h369/1+DSC04910.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-46765795912541932912021-06-27T08:00:00.007+08:002021-07-01T16:02:05.465+08:00Solo Ristorante <div style="text-align: left;">Excusez-moi pour l'absence prolongée, je me suis fait vacciner et je n'ai pas bougé du lit pendant près de trois semaines. Je comprends que tout le monde ressent des effets secondaires différents, mais les miens étaient un peu rares, un peu étranges, et un peu plus longs que prévu 😰. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Au début, le site d'injection était douloureux, je ne pouvais pas lever mon bras gauche, pendant environ deux jours, et j'allais bien par la suite. Complètement. Mais six jours après, j'ai eu mal de graves vertiges😵😵😵. Je ne pouvais pas garder mon équilibre et je devais me reposer au lit toute la journée; je ne pouvais rien faire 😨😰 <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ça craignait, car j'ai l'habitude d'être actif et indépendant. Je déteste être dépendante, même autour Mon Bou. Alors, on peut imaginer à quel point c'était difficile. Le Bou a dit que j'étais la pire patiente 😅😇😂 De plus, je ne pouvais pas faire de la gymnastique, mais je mangeais trop. Comme prévu, j'ai pris beaucoup de poids 😭. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Encore bien sûr, je préférerais subir ces effets secondaires, qui sont de toute façon temporaires, plutôt que de risquer le Covid-19. Le vaccin me protège, il protège mes êtres chers, et le plus vite on comprend ça, le plus vite on revient tous à la normale comme avant. (Peux-tu même te souvenir quand on pouvait voir les visages pleins des gens, en public???😲😷) Quels que soient les effets secondaires que j'ai eus, ne se comparent pas à la maladie de Covid.<br /></div><div style="text-align: left;"> </div><div style="text-align: left;">=====================</div><div style="text-align: left;"> </div><div style="text-align: left;">It's thanks to Man&Syl that we discovered <b>Solo Ristorante</b>. Apparently, the intrepid little restaurant has been around for some time, but I'd somehow missed it entirely; with nary a blip on my radar. With Italian restaurants a dime and dozen here on our sunny shores, we've a mind-boggling array of options whenever we hanker Italian cuisine. We have our favourites of course: old-reliables such as <a href="https://thehungrybunnie.blogspot.com/2014/11/garibaldi-italian-restaurant-bar.html" target="_blank">Garibaldi</a> and <a href="https://thehungrybunnie.blogspot.com/2015/11/la-strada.html" target="_blank">La Strada</a>, but sometimes, a change-up reaps satisfying dividends. And it certainly pays to have friends with discerning palates, instrumental in acquainting us with culinary novelties. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tucked along the myriad of eateries along Amoy Street, <b>Solo Ristorante</b> is a cozy, laid-back joint. It's almost criminal how underrated it is; we've eaten at the restaurant twice now and both dinners have been phenomenal. Even takeout was outstanding, their octopus and pork chop have been conducive in keeping The Husband and I married throughout the various iterations of stay-home restrictions. </div><div style="text-align: left;"> </div><div style="text-align: left;">We do our best to patronize <b>Solo Restaurant</b> every couple of weeks, the restaurant always looks awfully deserted whenever we pick up take-out; we'd be terribly upset if they ever went under. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">If I had one gripe, it would be for a more effective ventilation: both times we've dined in, we've found our eyes stinging just the slightest bit. It's not dissimilar to the sting I feel when I'm cutting or frying up onions (but to a much lesser degree of course), so perhaps it might be wise to choose a table closer to the front of the restaurant near the door where it gets a little breeze from the corridor. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">We started off with the <b>Capelli D'anelo Scallop</b> ($36), a refreshingly chilled angel hair pasta slicked with truffle and burnished with Hokkaido scallop rings. The dusting of chili powder lent a delightful kick. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxOcxxTVyCkZbL8eCTIyGiaR98HKXdwqRl3hTh5hamL6PdlQvGCRolYSY7OVyWyZNINekV3hyphenhyphenhuhVtdbsxC_QnxqpEEqJEtlLjVyur72JKdwudaTbBSovBVXaz0hCF7dn0XihFRLzSSU/s964/1+DSC06118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="964" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxOcxxTVyCkZbL8eCTIyGiaR98HKXdwqRl3hTh5hamL6PdlQvGCRolYSY7OVyWyZNINekV3hyphenhyphenhuhVtdbsxC_QnxqpEEqJEtlLjVyur72JKdwudaTbBSovBVXaz0hCF7dn0XihFRLzSSU/w640-h450/1+DSC06118.jpg" width="640" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">A must-try, the <b>Fegato Grasso</b> ($28) of pan-seared foie gras on a bed of roasted sunchoke puree and chicken jus may be heart-attack on a plate, but it'd be totally worth it. Also, love love the accent of red peppercorns cutting through the unctuous liver. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlukyvd7UBRXF-W0FvRe66ZWG6GYMfy9ga3B8RSGI0vf5ADtC8OjmFfIx2miUaxczW6jCnn9OIzo41YI58sVG6vMMKdsN3D1nlv1gSJiiPnWUkaaxKle3IyhdbYC7OYaSQAT4TwaymOps/s985/1+DSC06108.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="985" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlukyvd7UBRXF-W0FvRe66ZWG6GYMfy9ga3B8RSGI0vf5ADtC8OjmFfIx2miUaxczW6jCnn9OIzo41YI58sVG6vMMKdsN3D1nlv1gSJiiPnWUkaaxKle3IyhdbYC7OYaSQAT4TwaymOps/w640-h464/1+DSC06108.jpg" width="640" /></a></div><br /><div style="text-align: left;">A vegetarian option, the <b>Ravioli</b> ($28) is loaded with spinach and ricotta, and dressed in an exquisite Parmigiano Reggiano pesto and topped with almond slivers. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YULEhaOEw3PYh7ESW3Rdot_lVW4JmBOWIUh3-v7pbc6tPGbgN6JqAWSasTFlslwOTcl_z6L3E7gJcHKNBMX_z5SvnONx2O6fuvNsBeEpS4WlEitvGKwHDt_eCNfS9gWXO9cqNeEndXI/s899/1+DSC06112.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="808" data-original-width="899" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YULEhaOEw3PYh7ESW3Rdot_lVW4JmBOWIUh3-v7pbc6tPGbgN6JqAWSasTFlslwOTcl_z6L3E7gJcHKNBMX_z5SvnONx2O6fuvNsBeEpS4WlEitvGKwHDt_eCNfS9gWXO9cqNeEndXI/w640-h576/1+DSC06112.jpg" width="640" /></a></div><br /><div style="text-align: left;">The proteins are where <b>Solo</b> truly dazzles, the <b>Merluzzo</b> ($42), an Atlantic cod flanked by a luscious Bagna Cauda, grilled broccolini, and a lemon-caper gremolata, is absolutely fantastic. A must-try. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QA0Lf0WKI_TGI5JyQ0LrXyxBu3e_9-nExppWBXXWoEfr7O10eO29GOPR_nNpKBhn1Q8ViSeTJF5MT2v3hx1U8Fe397spjplEMFojDN1_uSG-namMA3CFmMJ8j679VzwBMSVtDzDb4Gg/s977/1+DSC06120.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="733" data-original-width="977" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QA0Lf0WKI_TGI5JyQ0LrXyxBu3e_9-nExppWBXXWoEfr7O10eO29GOPR_nNpKBhn1Q8ViSeTJF5MT2v3hx1U8Fe397spjplEMFojDN1_uSG-namMA3CFmMJ8j679VzwBMSVtDzDb4Gg/w640-h480/1+DSC06120.jpg" width="640" /></a></div><br /><div style="text-align: left;">The <b>Polipo</b> ($38) is a cannot-miss. Here, the octopus is braised and then grilled, so it's soft on the inside and perfectly seared, with the most incredible char. An orange potato mash topped with marinated Mediterranean cherry tomatoes and Taggiashe olives provide balance. Best octopus I've eaten to date, bar none. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxh3jfmfkjWkYnb7mP4YAjLzHBOUj7qL0ABDfmMbJWe0wpXHpMaHjNRnX8EEmTtujNg9KCAPUJtOA9eBP6Lt6NR6hIgSdUyO4ZhOjZIFMWUNtmd7UP8wPvfFjheozEpEYNlVRljCyn6zY/s1204/1+DSC06124.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="812" data-original-width="1204" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxh3jfmfkjWkYnb7mP4YAjLzHBOUj7qL0ABDfmMbJWe0wpXHpMaHjNRnX8EEmTtujNg9KCAPUJtOA9eBP6Lt6NR6hIgSdUyO4ZhOjZIFMWUNtmd7UP8wPvfFjheozEpEYNlVRljCyn6zY/w640-h432/1+DSC06124.jpg" width="640" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">A last must-order, the <b>Maiale</b> ($40) of Iberico pork chop with glazed baby carrots, picked borettane onions, and grain mustard, is technical perfection. It's juicy and sumptuous and consistently seared to the most beautiful pink. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCHUbQglqnTcvVLkvRsfOAR8zJIUDKyDku_76FzDzW5ShwVgB96csrzi9_3RQCfSc282GwvrUb_l0bPA3Ll762m4KMzvv32-AF73hO3cepfQerUmODIwFl96nIsoA3yZLA_ooqk_33x4/s958/1+DSC06128.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="888" data-original-width="958" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCHUbQglqnTcvVLkvRsfOAR8zJIUDKyDku_76FzDzW5ShwVgB96csrzi9_3RQCfSc282GwvrUb_l0bPA3Ll762m4KMzvv32-AF73hO3cepfQerUmODIwFl96nIsoA3yZLA_ooqk_33x4/w640-h594/1+DSC06128.jpg" width="640" /></a></div><br /><div style="text-align: left;">Complimentary bread made delicious with an amazing olive oil. So amazing, in fact, that we ask for seconds. #thefatlifechoseme <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfanm_-btT025ygmXNWpINiv1dxohgI9pQZuEbxM65DjWajYyfAU_JEPt_Yug9PjvDc5g8BqDKTyA5IudISqJc_V6fvKBklSQHWLeu_ZAZU7COKfPrOF74n2XGgebx8vThK-ZtgWpL60/s764/1+DSC06106.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="764" data-original-width="668" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfanm_-btT025ygmXNWpINiv1dxohgI9pQZuEbxM65DjWajYyfAU_JEPt_Yug9PjvDc5g8BqDKTyA5IudISqJc_V6fvKBklSQHWLeu_ZAZU7COKfPrOF74n2XGgebx8vThK-ZtgWpL60/w560-h640/1+DSC06106.jpg" width="560" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Solo Ristorante </b></div><div style="text-align: left;">45 Amoy Street</div><div style="text-align: left;">Tel: 6260 0762 / 9134 3167<br /></div><div style="text-align: left;">Open daily 12noon to 2.30pm for lunch; 6pm to 10.30pm for dinner</div><div style="text-align: left;"><a href="https://www.soloristorante.com/" target="_blank">Website: www.soloristorante.com</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0tag:blogger.com,1999:blog-2478655474299108580.post-24944878705048020482021-06-23T19:29:00.001+08:002021-06-24T17:39:45.586+08:00Da Shi Jia Big Prawn Mee<div style="text-align: left;">결석에 대해 미안해요. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">일은 미쳤다고 백신 접종 후에 나는 오랫동안 아팠어요. 부작용이 너무 이상하고 심했다고 오늘은 3주 만에 처음으로 잘 지내요. 건강 해지고 기분이 더더 좋아. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">어쨌든 이 레스토랑은 "내 직업에 부족"의 추천이었어요. 나는 오랫동안이 친구들을 알지 못했지만 이 여자들은 나에게 여동생처럼 되었어요. 이 여자들은 내 서포터 시스템이며고 사무실은 그들 없이는 재미있지 않아. </div><div style="text-align: left;"></div><div style="text-align: left;"><br />나는 타이타이가 될 때 이 여자들을 그리워 할 것이야 😢<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">=======================</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Da Shi Jia</b> was another fantastic recommendation by my work tribe. It's the oddest thing, I must have walked past it a gazillion times and have never noticed it. If not for LP and Santo gushing about their white bee hoon, I wouldn't ever have known about it. </div><div style="text-align: left;"> </div><div style="text-align: left;">My only other graze with white bee hoon was <a href="https://thehungrybunnie.blogspot.com/2016/07/white-restaurant-original-sembawang.html" target="_blank">sometime ago</a>, requiring a trek up North to Sembawang at White Restaurant. Simply by virtue of its central location along Killiney Road, <b>Da Shi Jia</b> is already a win. That being said, the white bee hoon is indeed extraordinary. </div><div style="text-align: left;"> </div><div style="text-align: left;">Also, Singapore-style soupy prawn noodles have never really been my thing (I much prefer Penang's spicy porky version)...but <b>Da Shi Jia</b>'s rendition of the local classic is some kind of wonderful. Save for <a href="https://thehungrybunnie.blogspot.com/2017/02/chopsuey-cafe-martin-road.html" target="_blank">P.S. Cafe's</a> ultra-deluxe interpretation, <b>Da Shi Jia</b> would make a close second in a best-of list (<a href="http://thehungrybunnie.blogspot.com/2014/07/fei-zai-pork-rib-prawn-noodles.html" target="_blank">Fei Zai</a> at Pepy's Road would round off the top 3 imho). <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">This was, obviously, a lunch with my tribe before Phase II HA kicked in (these days, there's just too many asinine keyboard warriors jumping to the silliest conclusions, thereby requiring the preemptive need for defensive explanations😒), as well as multiple takeouts throughout the various permutations of SG's social distancing restrictions: a notable bonus, <b>Da Shi Jia</b>'s dishes travel remarkably well. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">A must-try, the <b>Da Shi Jia White Bee Hoon</b> ($16.80) is their signature dish for good reason. The secret to this is the red powder condiment, served on the side of every table. I call it the magic dust that makes Tinker Bell fly. A couple lashings of this powder and it takes this dish from delicious-to-the-last-spoonful, to honey-I-love-you-but-I'm-not-sharing. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyekAWTRJ7Cyar01njShf8hd7np5iorXItxJqdgyn7HA75cmLw3WihvgSe4eViT89Oy08cmfdvsHsP70KAJoBsrpQzTXRrPmpu29k2DSW6HzX0i7N_2ZczvtfTqONIpYRD2m5ICCSgdM/s1010/1+DSC05805.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="753" data-original-width="1010" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyekAWTRJ7Cyar01njShf8hd7np5iorXItxJqdgyn7HA75cmLw3WihvgSe4eViT89Oy08cmfdvsHsP70KAJoBsrpQzTXRrPmpu29k2DSW6HzX0i7N_2ZczvtfTqONIpYRD2m5ICCSgdM/w640-h478/1+DSC05805.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">The basic <b>Prawn Noodle Soup</b> ($6.80) is capped with 2 pieces of prawns on a base of fishcakes, pork slivers, kangkong, and your choice of noodles (my pick's a combination of yellow egg noodles and rice vermicelli). I liked the broth, it was sweet with toasty prawn shells but not cloying, having simmered pork ribs which lent a sturdy robustness. As with the white bee hoon, a tip is to dunk in a whole Chinese spoonful of the chilli sauce (pictured with the white bee hoon above), its piquant spice imparts a refreshingly lively kick. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOru2UgeS9_ZHk5EFkfGuTdSxuqC2yBziEGC0LTYFHiAxisOmv-Cq5SGVUHDq9wEa4k8xOkR2ndJjp9KNzirag9fxbB99oLJX76AIYipLHDPAgcBhtWZVXgjqzquVJl72V6UXLs90mVDY/s1043/1+DSC05627.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="1043" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOru2UgeS9_ZHk5EFkfGuTdSxuqC2yBziEGC0LTYFHiAxisOmv-Cq5SGVUHDq9wEa4k8xOkR2ndJjp9KNzirag9fxbB99oLJX76AIYipLHDPAgcBhtWZVXgjqzquVJl72V6UXLs90mVDY/w640-h532/1+DSC05627.jpg" width="640" /></a></div><br />Those who prefer their shrimp larger-sized should opt for the <b>Big Big Prawn Noodle Soup</b> ($15.80), not the most inventive of names I know, but the sweet juicy prawns are a worthwhile distraction. These days, they add a seafood cake (shrimp or squid I think?), which I much prefer to the fishcake. <br /><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpse60xn5yRszpe_11kI0qtHcZaUvhstSOZnKYmwsJ70lqrreztd5Rh34hqa71VqbmeuAT1KqiMEu-CofMI9EkojctA3S9U7YhneD7Ynxn8mxC1gauIUltuV7uuIPK79jdjtkVp1ShZVg/s754/1+DSC06567.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="726" data-original-width="754" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpse60xn5yRszpe_11kI0qtHcZaUvhstSOZnKYmwsJ70lqrreztd5Rh34hqa71VqbmeuAT1KqiMEu-CofMI9EkojctA3S9U7YhneD7Ynxn8mxC1gauIUltuV7uuIPK79jdjtkVp1ShZVg/w640-h616/1+DSC06567.jpg" width="640" /></a></div> </div><div style="text-align: left;">The most premium of the lot, the <b>Big Big Big Prawn Noodle Soup</b> ($18.80) would delight those of the "size matters" camp, these prawns are huuuuge. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUxtvw8s7XIo-JQj5JhQNJmTqg9ka-KL4Mz9afvu_6yNdXFlWO5NlzM0cvb3pbTEyvK5I1KUQy7Huu8G9ffn5Xy8u-tdaRCRWcqW7bCSWTK6vr9KoL-kKFkEROTNiRZ3EAPEHMrVxNOA/s702/1+DSC06570.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="659" data-original-width="702" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUxtvw8s7XIo-JQj5JhQNJmTqg9ka-KL4Mz9afvu_6yNdXFlWO5NlzM0cvb3pbTEyvK5I1KUQy7Huu8G9ffn5Xy8u-tdaRCRWcqW7bCSWTK6vr9KoL-kKFkEROTNiRZ3EAPEHMrVxNOA/w640-h600/1+DSC06570.jpg" width="640" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">Another must-try, the <b>Curry Prawns</b> ($14.80) are like a cross between laksa and Nonya-style curry, fiery and potent and scrumptious. A tip is to toast up some sourdough, and dunk away. <br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCCPdGc1jxRpMofo-_N3FxCIJ7akL570AihqNX7PE5DPy7RJ13z93_nqqxUG4FEZYbzcaH2IvLSxWjTgxUfVzQ1OC10AKjjLM-U5FgECmRCNMPyYW0iBVDcR6XTcSHhBB1MHtTE4ENT8/s815/1+DSC06573.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="783" data-original-width="815" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCCPdGc1jxRpMofo-_N3FxCIJ7akL570AihqNX7PE5DPy7RJ13z93_nqqxUG4FEZYbzcaH2IvLSxWjTgxUfVzQ1OC10AKjjLM-U5FgECmRCNMPyYW0iBVDcR6XTcSHhBB1MHtTE4ENT8/w640-h614/1+DSC06573.jpg" width="640" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;">I would pass on the <b>Beancurd Skin Prawn Roll</b> ($6.80), it was riddled with coriander leaves yikes. That said, the cilantro-loving Santos loved it, and because both LP and I detest the herb, she happily went to town on this. <br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPINtF9YKFi-jnuVd91lNUmh9ItVnCYkEujCm-F-tiWv8ojB2oGOO4GHpw-7hzqSY15hqp7QQFuD9uOAHXqKuI0F6q9IxBMUz4D2rrtSONjaGi3Er6E3NIydrvN5IlFEQCNRBEBIsQraI/s1031/1+DSC05632.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1031" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPINtF9YKFi-jnuVd91lNUmh9ItVnCYkEujCm-F-tiWv8ojB2oGOO4GHpw-7hzqSY15hqp7QQFuD9uOAHXqKuI0F6q9IxBMUz4D2rrtSONjaGi3Er6E3NIydrvN5IlFEQCNRBEBIsQraI/w640-h482/1+DSC05632.jpg" width="640" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Da Shi Jia Big Prawn Mee<br /></b></div><div style="text-align: left;">89 Killiney Road</div><div style="text-align: left;">Tel: 6732 1085<br /></div><div style="text-align: left;">Open daily from 11am to 9pm</div><div style="text-align: left;"><a href="https://www.facebook.com/dashijiabigprawnmee/" target="_blank">Facebook page</a> </div><div style="text-align: left;"><a href="http://thehungrybunnie.blogspot.com/2014/07/fei-zai-pork-rib-prawn-noodles.html" target="_blank">Delivery Platform</a><br /></div>Bernhttp://www.blogger.com/profile/09666280576263340831noreply@blogger.com0