Misstamchiak says:
Inspired by his travel in Korea, the beef ribs is first sous vide for 36 hours, then coated with light cornflour before deep frying till golden brown. It's crispy on the outside, pink and juicy on the inside.
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Misstamchiak says:
carries the aroma of the rich lychee wood and leaves that are used and enhances a pleasantly moist and flavoursome red meat without overpowering any palates.
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Misstamchiak says:
Her signature is the carrot walnut cake with cream cheese which is very good. Of course, if you love colours, go for the rainbow cake slice!
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Misstamchiak says:
Fans of Crossway Way Sio Bak, good news for you! From Tampines to JB and now back in Singapore, they have relocated to Blk 265 Bukit Batok East Ave 4 and renamed. The siobak is still crispy like biscuit, and the juicy roast chicken has glistering brown sk
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Misstamchiak says:
kway teow which actually uses the chee cheong fun. Tossed with homemade chilli and ketchup, it is a perfect combination with their deep fried vegetarian goose!
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Misstamchiak says:
Their mains consists of hot and cold deli, ranging from salads, grilled saba fish, omelette, fried chicken with sweet chilli, baked bak kut teh (only in Singapore) and more. It feels like I am in a chap chye peng stall (but done in Japanese style)
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Misstamchiak says:
thick rice noodle with chicken pea flour. The red chili paste and oil gives the white rice vermicelli the yellow colour. Mixed with fishball, beansprouts, onion and pickled mustard, it is a colourful combination.
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Misstamchiak says:
During the 12th day of the traditional Peranakan wedding, Tok Panjang celebration is held where families feast the entire day on over 40 dishes. Casa Bom Vento is one of the few places in Singapore that still caters to the traditional tok panjang
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Misstamchiak says:
Honestly, I prefer this restaurant's nasi ambeng than East Village's one because the beef rendang has a more tender bite and the sambal goreng is not as dry. It's only $29.90 for 2 pax, but I think this plate can fill more than 2 tummies lor.
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Misstamchiak says:
Learning from the seafood soup master at Woodlands Centre, A.S Seafood Soup (安盛海鲜汤) owner uses old hen, dried scallops and pork ribs to cook the stock for 4 hours. It has a milder crustacean flavour as compared to Yan Ji
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Misstamchiak says:
The Truffle Lobster Roll (Fresh shaven truffles, not truffle oil!) rocks! The lobster is blanched and seared in butter and housemade truffle sauce and generously stuffed into the bun.
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Misstamchiak says:
The gravy is rich and thick, you can smell the spices in the gravy, sweet yet mild spicy, infused with coconut flavours and hae-bi in it. So what's so special? Well, they added pig's skin in their laksa, which totally soaks up the flavours of the gravy!
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Misstamchiak says:
a quality beef patty marinated with lemongrass, cilantro and thai basil, served with crunchy Japanese radish, tomatoes, sesame, cucumber, baby spinach and their homemade chili mayonnaise. They make their own buns which is really soft and pillowy!
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Misstamchiak says:
The noodles soaked up the rich stock but I find it a little too 'niam' for my liking. I am hooked on those plump juicy clams and tasty strips of roasted pork belly though.
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Misstamchiak says:
We had a thali lunch platter (€7.50), which lets you sample three dishes, two chutneys, rice and a salad in a metal tray. The curry chicken was towards the sweet side to cater to the diners here
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Misstamchiak says:
I think their sauce is outstanding, the combination of spicy chilli sauce with ginger paste is perfect condiment to go with chicken rice. The chicken broth also helps to boost our appetite.
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Misstamchiak says:
The $7 bowl comes with sotong as well. On top of that, look at that sexy onsen egg at the corner, definitely makes my bowl of mee pok better than yours. Haha!
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Misstamchiak says:
Went back Serangoon Gardens to have the most flavoursome soup ever - Seng Kee's Fish Maw Soup. We bought the $12 version and aunty very happy!
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Misstamchiak says:
Started by 29-year-old Melvin Soh, Toast Hut is the place for traditional kaya (coconut jam) toast set with coffee and tea any time of the day.
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Misstamchiak says:
This has been my family's favourite dinner place because the Malaysian couple has been cooking cheap and good zichar for the past few years.
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Misstamchiak says:
Good news for all A.S Seafood Soup fans! Their bedok branch is now opened and they are located at Blk 412 Bedok North Ave 2 (Eng San Coffeeshop)
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Misstamchiak says:
Opened at only 12.30pm, you can already see a long queue outside this 90-year-old eatery on Gough Street before it opens. The tender beef is in a good bowl of broth cooked with Chinese spices, ladled over smooth noodles.
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Misstamchiak says:
It is Hong Kong’s longest-running outdoor Oktoberfest and it's so fun!!!! Everyone is dancing to the music by Notenhobler Band while drinking German beer and eating pork knuckles, sausages and more! Until 7 November 2015
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Misstamchiak says:
We had some of their great signature dishes including homemade Sichuan Dan Dan Noodle, sliced loin in spicy sichuan sauce, soup dumplings, drunkard chicken and many more!
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Misstamchiak says:
Besides having the silky smooth beancurd, I was more intrigued by the pan fried tofu. Their fish paste is seasoned with dried orange peel and pan-fried to a crisp surface while retaining its moisture from within.
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Misstamchiak says:
This is a rare place in HK that serves Zhongshan-style rice noodles (攦粉). They make their thick rice vermicelli in their own factory by grinding the rice into powder and reshaping into strands.
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Misstamchiak says:
Go for their braised beef cheeks and beef brisket (爽腩). My bowl of beef brisket noodle stew has generous layers of brisket soaked in rich stew that's deep in flavour and slightly fatty. Unlike the other two stalls, Kwan Kee's broth wins hands down and I c
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Misstamchiak says:
Four months after its opening in July 2014, this new restaurant has already nabbed a Michelin-star. I must say, it is the most memorable meal I had so far.
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Misstamchiak says:
Because the chefs are all from Penang, they have a few great Penang dishes at 10@Claymore's buffet. One of them is char kway teow with crispy pork lard, Chinese sausages, prawns and shredded crab.
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Misstamchiak says:
Tried some interesting flavours including the white chocolate nori and mango sticky rice! The nori flavour is so different, it feels like I am eating creamy seaweed.
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Misstamchiak says:
The Klang style Bak Kut Teh here had a pleasant herbal taste with a hint of sweetness. What's memorable is their yong tau foo with tasty fish paste that's soft and smooth.
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Misstamchiak says:
They don't have a menu, you just pick and choose the ingredients on the table in front of you. I like the atmosphere here, but in terms of flavours, I still prefer Tamashii.
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Misstamchiak says:
Still quite upset that Sin Kian Heng @ Kebun Baru Market decided to close the business. But thankfully, there is still De Ji Cooked Food to get my noodles craving fixed. I eat this for the past 30 years but 还是吃不腻!
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Misstamchiak says:
Where to find 12 baht (S$0.50) noodles? This stall at 121 Dinso Road sells kuay teow reua (boat noodles ก๋วยเตี๋ยวเรือ). Just a spoon of noodles with chilli mixture, a slice of pork liver and some minced meat.
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Misstamchiak says:
They offer 3 different pots of laksa base - fish, coconut curry and pig's blood (my favourite). You can just pick the condiments you want - bittergourd, bean sprouts, salted vegetables etc. 30 baht.
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Misstamchiak says:
You pick the yong tau foo pieces (RM0.50) of your choice at the counter, and choose your noodles – either kuay teow soup or asam laksa. The yong tau foo pieces has excellent fish paste, what I love more is the assam laksa. Hence showing you the photo of l
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