tag:blogger.com,1999:blog-85307413007645485902024-03-19T12:59:26.764+08:00Chubby Botak Koala - Singapore Food Blog, Travel and LifestyleChubby Botak Koalahttp://www.blogger.com/profile/07201471170904959416noreply@blogger.comBlogger772125tag:blogger.com,1999:blog-8530741300764548590.post-78189707621568993952024-03-07T00:03:00.000+08:002024-03-07T00:03:05.269+08:00Plum Village – The Last Hakka Restaurant in Singapore<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7hhkdPLdXVcY0mQeZV8Dj1nyJ9bI9zWq9P5z1Y4SZQiNOAPzDP2dLMXACx__Bj3TVZ89zLRdOWjZnEfEi0-8xus7vijr0-saRTutMnLbw8RGkT8aCybFbymzYWrpp8rMetCiwjHeVDzWQwQUAdx9dWfFJfKqTFkLS1u1AaT7S2LxAXEu-FEqpsRPXb8/s1200/20230912_190404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="1200" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7hhkdPLdXVcY0mQeZV8Dj1nyJ9bI9zWq9P5z1Y4SZQiNOAPzDP2dLMXACx__Bj3TVZ89zLRdOWjZnEfEi0-8xus7vijr0-saRTutMnLbw8RGkT8aCybFbymzYWrpp8rMetCiwjHeVDzWQwQUAdx9dWfFJfKqTFkLS1u1AaT7S2LxAXEu-FEqpsRPXb8/w640-h410/20230912_190404.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-size: large;">Plum Village Hakka Restaurant (“Plum Village”) is the only Hakka Restaurant remaining in Singapore. It is owned and operated by Mr Lai Fak Nian. Plum Village is nestled comfortably in a two-story shop house at the old estate in Jalan Leban, off Thomson Road between Ang Mo Kio Ave 1 and Yio Chu Kang Road.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">The menu of Plum Village is the size of A4 paper and contains about 18 dishes, representing Hakka people from different provinces in China. Each dish is painstakingly created from scratch and some of the items are subject to availability. We decided to order the recommended set meal for 4 pax priced at $56 plus the Beancurd Skin Pork Stomach Soup ($10).</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw9ffEIvIo1DWb0XcXJamBhOqmKPDLgvkx0KwJXxzP-XKU4353ZmcaaQQvMccxmM87r8KEjO1VPplJGO89gDnbbLwvbv2CyLlJ6TICMsljZ13N94ChAPRgEf2eys4mA4xr4lluOthzfTilJ6jT7mNnainLp-qIhGSSQdlcG1nbdxw2omP0kggUNa9e74/s1200/20230912_185826.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="866" data-original-width="1200" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw9ffEIvIo1DWb0XcXJamBhOqmKPDLgvkx0KwJXxzP-XKU4353ZmcaaQQvMccxmM87r8KEjO1VPplJGO89gDnbbLwvbv2CyLlJ6TICMsljZ13N94ChAPRgEf2eys4mA4xr4lluOthzfTilJ6jT7mNnainLp-qIhGSSQdlcG1nbdxw2omP0kggUNa9e74/w640-h462/20230912_185826.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Menu</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The first dish to arrive is Salted Chicken. Plum uses Kampong chicken for this dish, providing a stiffer texture for the breast meat, but delivering a better wholesome flavour of the chicken. True to its name, the dish is on the salty side, however, the sauce is filled with the essence of the chicken and what a flavour bomb.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lWgJ1HpnSa_HNPQ7kYleAF9qzymYGjS_9QMb5SvX7b17in0TxUgQ-Dq47fVNvgYNx6DMkwv-yfXzBuz5YdJdNNo9mM3SAxQ0yCthon6soFRNvu0cFi25E4NPhcKQQQOvoFUe1A7_jLFgM-o44Mm4623C9FFfHLV085xbqERCEvWO2X3xu2s5OxaTdHE/s1200/20230912_190401.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="837" data-original-width="1200" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lWgJ1HpnSa_HNPQ7kYleAF9qzymYGjS_9QMb5SvX7b17in0TxUgQ-Dq47fVNvgYNx6DMkwv-yfXzBuz5YdJdNNo9mM3SAxQ0yCthon6soFRNvu0cFi25E4NPhcKQQQOvoFUe1A7_jLFgM-o44Mm4623C9FFfHLV085xbqERCEvWO2X3xu2s5OxaTdHE/w640-h446/20230912_190401.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Salted Chicken</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Hakka Yam Abacus is a well-known dish representing Hakka food in Singapore. The yam abacus has a lovely chewy texture, but the ingredients that infuse the flavour are dried shrimp, dried cuttlefish, Chinese mushroom, minced pork and fish sauce. Awesome.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWg0exir1YRraynV6dkQWzAI4Sr-A06JiJl3Db10pcdwm2DNC_rH70nBmNEfVLF425dlePidlE79kVorr2tVOaNPD3sZ3Tt7EhmxZfC9kZ6NMLtuNwpjB2bowJ1g5xs5tC8MHdaNgsJvw9c2AYTnogUOeO0Tnc3K4nKELe8sSNE0cpc0SDm4k3uDnwBE/s1200/20230912_190404.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="770" data-original-width="1200" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWg0exir1YRraynV6dkQWzAI4Sr-A06JiJl3Db10pcdwm2DNC_rH70nBmNEfVLF425dlePidlE79kVorr2tVOaNPD3sZ3Tt7EhmxZfC9kZ6NMLtuNwpjB2bowJ1g5xs5tC8MHdaNgsJvw9c2AYTnogUOeO0Tnc3K4nKELe8sSNE0cpc0SDm4k3uDnwBE/w640-h410/20230912_190404.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Hakka Yam Abacus</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Pork with Preserved Vegetables. As a Hakka, I know this dish very well. My family version is the pork belly is braised with sweet mei cai. However, I find the versions in Singapore and Malaysia, most of them used salty mei cai. The version at Plum Village is of a very good standard. The pork belly has a good ratio of meat and fats, absorbs the flavour of the mei cai and soy sauce, and cooked to the point of fork tender. Even though the set menu included a noodle dish, we still decided to order two bowls of white rice to share. What a “rice thief” dish.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tKSt90r1zWGv-YGH6JfdJhxzDNWs1Z98oRhXW4CI0r3vP7NHsu1u4PGp9YAyk6EPSLa3NiFLQfkas-6XN2AyN2g3oFX3PUKKv8FKpbhjC5Ca8c1WV0qJMuOVIOGDah02Jx4CfYXZyCxLal88-2SkgaMl6tXzD7n5rtTyW-7spBoHaaxS4vkVjuM9BLk/s1200/20230912_190408.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="921" data-original-width="1200" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0tKSt90r1zWGv-YGH6JfdJhxzDNWs1Z98oRhXW4CI0r3vP7NHsu1u4PGp9YAyk6EPSLa3NiFLQfkas-6XN2AyN2g3oFX3PUKKv8FKpbhjC5Ca8c1WV0qJMuOVIOGDah02Jx4CfYXZyCxLal88-2SkgaMl6tXzD7n5rtTyW-7spBoHaaxS4vkVjuM9BLk/w640-h492/20230912_190408.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Hakka Yam Abacus</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Stuffed Yong Tau Foo. For Hakka Yong Tau Foo, the tofu is stuffed with minced pork instead of fish paste. The tofu base used is firm, while the minced pork is fatty and gives this dish a nice meaty flavour.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLZjq0Zp_p9t2vwj6873bc8-CUdt3RGnNKetoC-I72pNrm7nCrc1i90iYI9eusVDv0C80KUOoqPcFaQzSdabXKT9OUIKULaePfYk0y7lBUEuuj3xoGMJT5GUBJuuEN0UYrK_2r-oVMdjirwgGQc5yAHkVODllWnYgTXCxGVClpXvdEjdb4hBsOesYg20/s1200/20230912_190953.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="791" data-original-width="1200" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLZjq0Zp_p9t2vwj6873bc8-CUdt3RGnNKetoC-I72pNrm7nCrc1i90iYI9eusVDv0C80KUOoqPcFaQzSdabXKT9OUIKULaePfYk0y7lBUEuuj3xoGMJT5GUBJuuEN0UYrK_2r-oVMdjirwgGQc5yAHkVODllWnYgTXCxGVClpXvdEjdb4hBsOesYg20/w640-h422/20230912_190953.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Stuffed Yong Tau Foo</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Complimentary Fried Hakka Noodles. The thin egg noodles are similar to e-fu noodles, bouncy and lightly fried with mushroom and minced pork. Don’t expect any wok hei, but the flavour remains robust and delicious.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdGvVQTmwc3AHMLkpvViEMhs64Fb3z56QoViMFVSWs6OTGs0eayXt-g8EdVCcGTCw8ZSIdPyz8V0kQKtRt0q0Kdv2Pj06tLjpDM0w1r_aVE6GK_4Cj5Zbw5VqUv6gnbHuWtWopSIH-U14uGYj42avfsTyzylbOdO9ndU8BJi4IUEZj7U-wAmAb2pxmyA/s1200/20230912_190800.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="753" data-original-width="1200" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdGvVQTmwc3AHMLkpvViEMhs64Fb3z56QoViMFVSWs6OTGs0eayXt-g8EdVCcGTCw8ZSIdPyz8V0kQKtRt0q0Kdv2Pj06tLjpDM0w1r_aVE6GK_4Cj5Zbw5VqUv6gnbHuWtWopSIH-U14uGYj42avfsTyzylbOdO9ndU8BJi4IUEZj7U-wAmAb2pxmyA/w640-h402/20230912_190800.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Complimentary Fried Hakka Noodles</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">We also ordered Beancurd Skin Pork Stomach Soup ($10). The pig’s stomach is clean and absent of any foul smell. The broth is robust with a touch of pepper. Good to start the meal.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYPr16Itimkc-iyD35dt_o8eVzKLivTbfvcb1hET5Y6gKfZonz48buhyF68dEyMUb1uktjKqMeC9R3dVnyx7mURChpwMkum5s2XGAJ4B3BuDVND526d1IUtjnzeXRPEPWMPBWBtq-04pGstxE6fAhoXQovC9VBxBNIfPP3YjgLRjvyzm2SL1iHnwtjXk/s1200/20230912_190426.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="855" data-original-width="1200" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYPr16Itimkc-iyD35dt_o8eVzKLivTbfvcb1hET5Y6gKfZonz48buhyF68dEyMUb1uktjKqMeC9R3dVnyx7mURChpwMkum5s2XGAJ4B3BuDVND526d1IUtjnzeXRPEPWMPBWBtq-04pGstxE6fAhoXQovC9VBxBNIfPP3YjgLRjvyzm2SL1iHnwtjXk/w640-h456/20230912_190426.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Beancurd
Skin Pork Stomach Soup</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">At the end of the meal, we were served complimentary dessert of red bean soup.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VZYRnZTrVCRyUPDzQGn0RyBg2VXXP5TD6Tzz_OJyhIjjG7Y3WSZQl-wJsJtgl_xm8oLFtteNJX-eAKbWItKb4FCKkvTdun3Yb9Vk6OU1MKVTY7aK8U8s-AnH5oUIX4BQuRC2NEzFf78B5zEpZXov_Dsx0jr4WdkX75R2lGUYkjkHE9ACT3XRSDaIZow/s1200/20230912_192910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="918" data-original-width="1200" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VZYRnZTrVCRyUPDzQGn0RyBg2VXXP5TD6Tzz_OJyhIjjG7Y3WSZQl-wJsJtgl_xm8oLFtteNJX-eAKbWItKb4FCKkvTdun3Yb9Vk6OU1MKVTY7aK8U8s-AnH5oUIX4BQuRC2NEzFf78B5zEpZXov_Dsx0jr4WdkX75R2lGUYkjkHE9ACT3XRSDaIZow/w400-h306/20230912_192910.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Red Bean Soup</i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The décor of this place is stuck in the 1980s. The tables are covered with white plastic table cloth, while the lights are dim and yellowish. Really brought out the nostalgic vibe. Service is no fuss and friendly.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Overall, Plum Village is the place to go if you want to experience Hakka food in Singapore. The food is tasty, pocket friendly but cooked with heart. We enjoy all the dishes here and we hope to dine here again before they close. Cheers!!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 7.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 8/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: 6/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 6/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $11 - 25</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">Plum Village Hakka Restaurant</span></b></div><div style="text-align: justify;"><span style="font-size: large;">16 Jln Leban</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 577554</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 6458 9005</span></div><div style="text-align: justify;"><span style="font-size: large;">F: https://www.facebook.com/PlumvillageHakkafood/</span></div><div style="text-align: justify;"><span style="font-size: large;">OH:</span></div><div style="text-align: justify;"><span style="font-size: large;">Mon, Tue, Thu – Sat: 11.00 – 14.00; 17.30 – 21.00</span></div><div style="text-align: justify;"><span style="font-size: large;">Sun: 12.00 – 14.00; 17.30 – 21.00</span></div><div style="text-align: justify;"><span style="font-size: large;">Closed on Wednesday.</span></div><div style="text-align: justify;"><span style="font-size: x-large;"><br /></span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com016 Jln Leban, Singapore 5775541.3716583 103.8292601-26.938575536178845 68.6730101 29.681892136178845 138.9855101tag:blogger.com,1999:blog-8530741300764548590.post-53826739921318184302024-02-29T00:24:00.001+08:002024-02-29T00:24:09.197+08:00Sichuan Alley – Landed at Capitol Singapore [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvcfWdSzsPX3M86T9i-C0Jpnxbb_D_cZKcWyzgHoUYCdW0BCF1e_9z4kJJI_a1-WvHufysXVYxnNPez3QQgEU2NRIi98W5YPfn-0x76UPInWmkqR1Eog6Kq3cgHHGngc9Q0JF45qpbuNjcjKFPxvFixK3Ew-kX4K4iBZm8jrV8Vg-VL035fjeWbAlkTs/s1200/20240120_132028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1200" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvcfWdSzsPX3M86T9i-C0Jpnxbb_D_cZKcWyzgHoUYCdW0BCF1e_9z4kJJI_a1-WvHufysXVYxnNPez3QQgEU2NRIi98W5YPfn-0x76UPInWmkqR1Eog6Kq3cgHHGngc9Q0JF45qpbuNjcjKFPxvFixK3Ew-kX4K4iBZm8jrV8Vg-VL035fjeWbAlkTs/w640-h602/20240120_132028.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Sichuan Alley, a modern casual restaurant focused on Sichuan cuisine has recently opened a new outlet at Capitol Singapore. Sichuan Alley (“SA”) serves signature Sichuan cuisine, comforting noodle dishes plus the new addition of delectable fried rice.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoyHHZ6s6J24-MYSj_OCDtlpCWyvXw732m6za5NBcDCn9Rf1M6rCz1dR9VIyg2ZJz2YKcw4e0s2XJECKBQy7HobCsYkVbTVJv7BDBfV7ChpIlLzWk395sdkdoohx7jOYRiaPcOEMldAh0JisFUSZ14faS2Q_KCLAKDp4Ca6QYNpeW8Dnc63gtPbKRqzQ/s1200/20240120_123050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="832" data-original-width="1200" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoyHHZ6s6J24-MYSj_OCDtlpCWyvXw732m6za5NBcDCn9Rf1M6rCz1dR9VIyg2ZJz2YKcw4e0s2XJECKBQy7HobCsYkVbTVJv7BDBfV7ChpIlLzWk395sdkdoohx7jOYRiaPcOEMldAh0JisFUSZ14faS2Q_KCLAKDp4Ca6QYNpeW8Dnc63gtPbKRqzQ/w640-h444/20240120_123050.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Sichuan Alley @ Capitol Singapore</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The décor of SA at Capitol Singapore is casual, modern and complemented with Chinese flair. The dining area is designed based on open concept, where diners can see most of the dining area and outside the restaurant with minimum boundaries. On the opposite, passersby can see the diners and delicious food served inside as well. There is one part of the seating area like a noodle bar section. This is good for single-person dining and fuss-free.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiib9weeBQTJxd5lpiUO7Td4dF7Ro0EhnIsjXnjwtdfllRIyWtuwg2lxRR6W4-SuMn9h5S5q1xag5p3qaWpPoUKr_zM5o14z9tsShaGj_sl_i_-nJbEqVbYyVikiLeOL3j_uoQaDmYUUmrPloTALOvthnB8r7PJJ7F2EO8AV3wlLEtye922e8Yh6LyOeS8/s1200/20240120_123103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="782" data-original-width="1200" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiib9weeBQTJxd5lpiUO7Td4dF7Ro0EhnIsjXnjwtdfllRIyWtuwg2lxRR6W4-SuMn9h5S5q1xag5p3qaWpPoUKr_zM5o14z9tsShaGj_sl_i_-nJbEqVbYyVikiLeOL3j_uoQaDmYUUmrPloTALOvthnB8r7PJJ7F2EO8AV3wlLEtye922e8Yh6LyOeS8/w640-h418/20240120_123103.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Noodle Bar Seating</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVMH5rJ3OJVPrcHP0tqGuNcCSl0jezrGQtdLAFWbckSp5BJfwGExlCV9cLbFEwz7xSoKaowAxAPJG64TiRv6MOLbNxM119UD6QhyR3eky0MoKWb-YHtMIlSZwMp6YIxX5kMQbGCSpxTGsAy2LE5Hp1XNVwVYVnfELo-n32-pdUY7YHh7YavAtav4SyNI/s1200/20240120_123202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVMH5rJ3OJVPrcHP0tqGuNcCSl0jezrGQtdLAFWbckSp5BJfwGExlCV9cLbFEwz7xSoKaowAxAPJG64TiRv6MOLbNxM119UD6QhyR3eky0MoKWb-YHtMIlSZwMp6YIxX5kMQbGCSpxTGsAy2LE5Hp1XNVwVYVnfELo-n32-pdUY7YHh7YavAtav4SyNI/w640-h480/20240120_123202.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Part of Dining Area</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">We started the tasting with Signature Small Plates: Chilled Cucumber ($3.90) and Mala Black Fungus ($5.50). The cucumber is crunchy, refreshing and nicely seasoned. The black fungus will open up your appetite with the fiery mala spice combined with crunchy and nutritious black fungus.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rUyFSr2qlIXDRQBMTOBRDZ1QiWQozbKWw7o5Zx7jSgDDgNIzbFQJD8TnytSG0bTzJp2QCz3k0-lTGXjs8RqgacwLxwv0xykWHgvA9Cp0ND9Uzd0UxPLAAhWQUM-l_6O2CxoZMrW_2oNT_p1MC3rbUEj2YvP48DU7C7Vz5StfVR4fCG9wRmfeWYD3qVY/s1200/20240120_123950(0).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="772" data-original-width="1200" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rUyFSr2qlIXDRQBMTOBRDZ1QiWQozbKWw7o5Zx7jSgDDgNIzbFQJD8TnytSG0bTzJp2QCz3k0-lTGXjs8RqgacwLxwv0xykWHgvA9Cp0ND9Uzd0UxPLAAhWQUM-l_6O2CxoZMrW_2oNT_p1MC3rbUEj2YvP48DU7C7Vz5StfVR4fCG9wRmfeWYD3qVY/w640-h412/20240120_123950(0).jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Mala Black Fungus & Chilled Cucumber</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ed0wO6dadxK7h8ELm_hlr7yQFNSU5gNgrujrz_J7Zomhw5OVCXDev1MZYi2WkGN5f8_vxq9IfA_K3TsV7IwX7TiRMAT7nJbON-ivW7CT9lb8ZZIUIjMPY0lIP3_pQ2vZIREyma_nFc_a5wtiTO6Y0NBEwtH0QDUqn8GpG__1QYjm3Q-lCYHaIjVYuUo/s1200/DSC_0088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="865" data-original-width="1200" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ed0wO6dadxK7h8ELm_hlr7yQFNSU5gNgrujrz_J7Zomhw5OVCXDev1MZYi2WkGN5f8_vxq9IfA_K3TsV7IwX7TiRMAT7nJbON-ivW7CT9lb8ZZIUIjMPY0lIP3_pQ2vZIREyma_nFc_a5wtiTO6Y0NBEwtH0QDUqn8GpG__1QYjm3Q-lCYHaIjVYuUo/w400-h289/DSC_0088.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Chilled Cucumber</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-h6_fL-Pr9DGiGbWqqP2vn_3g_SHq4-SLeKQjf9LrKazT2O6ZB6Y5mquMmZ-OHEmcfy0R4e15UJpJ7z8TEA6uRt3ZyLIrCkxA5ZslAMTWlTSoq21lROKmwYRdcEJmHKvithfxSQR25AamHurCw4fkJpU9AjTt9FLq46Hu_P1bs3SXRb0ahgcNu3EAUU/s1200/DSC_0091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1094" data-original-width="1200" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-h6_fL-Pr9DGiGbWqqP2vn_3g_SHq4-SLeKQjf9LrKazT2O6ZB6Y5mquMmZ-OHEmcfy0R4e15UJpJ7z8TEA6uRt3ZyLIrCkxA5ZslAMTWlTSoq21lROKmwYRdcEJmHKvithfxSQR25AamHurCw4fkJpU9AjTt9FLq46Hu_P1bs3SXRb0ahgcNu3EAUU/w400-h365/DSC_0091.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Mala Black Fungus</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Mouth Watering King Prawns ($8.90) is a combination of crunchy prawns with chilli oil and homemade sauce. The spiciness is very mild and the fragrant sesame seeds added flavour to this dish. Sichuan Pepper Ox Tongue ($11), the texture of the ox tongue is tender with a bit of bounciness. The homemade chilli sauce is not spicy, instead, it enhances the flavour of this dish.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0yZl8wX8VaGwiPDKlly5tD5JOIwT-eGxJYP7OmP7tp0nfosP8msYmhPxr_QCDP1_UUJrTj1s6l2ckkKFw1UM96juYCuV1KeTedrUbcPN_qhjOoRg2ORZ360lHpn6bjXxZ_RXz3Ua35C9I0HLXWxw-ijBSERpynSK_rE4BUc748GV0gGBNq57aUw_Nj0/s1200/20240120_124220.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="967" data-original-width="1200" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0yZl8wX8VaGwiPDKlly5tD5JOIwT-eGxJYP7OmP7tp0nfosP8msYmhPxr_QCDP1_UUJrTj1s6l2ckkKFw1UM96juYCuV1KeTedrUbcPN_qhjOoRg2ORZ360lHpn6bjXxZ_RXz3Ua35C9I0HLXWxw-ijBSERpynSK_rE4BUc748GV0gGBNq57aUw_Nj0/w640-h516/20240120_124220.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Mouth Watering King Prawns</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wo7bRjxvoeVQxTSvCuFYRam9p8BliJIjheS9G7rHzFvJ2Jpoqh-qSK_YIzn4KLmu6FG2b0mgVcN6UcaNd32dGnuEtOr9BacWgGcuCkzZTlN52vkeroyWulPcOrb6FTX-GwXyLz7rRYXuB80jF7yVxp5eq2O5iWMV1gmmPOkF0s15SeUC-EbG84RXydU/s1200/DSC_0097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="1200" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wo7bRjxvoeVQxTSvCuFYRam9p8BliJIjheS9G7rHzFvJ2Jpoqh-qSK_YIzn4KLmu6FG2b0mgVcN6UcaNd32dGnuEtOr9BacWgGcuCkzZTlN52vkeroyWulPcOrb6FTX-GwXyLz7rRYXuB80jF7yVxp5eq2O5iWMV1gmmPOkF0s15SeUC-EbG84RXydU/w640-h498/DSC_0097.JPG" width="640" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWosDHRG9j1iDMslxkgwROZTR0F5cSSXniMKRgVg0QaIn9p8PcMZ32aIXRURTgycVIrRzUgVsTMyyYG1QK_DXsS_I4jy6oSYMF-rqvKI-tH498qvRMbtGCEJOJVxLtpuVJl6G-qSFYGjdwC7zkZU_drsjQJGoFpEalq0Ihqmyn5ZBLYxIBWEZwUq_wgoM/s1200/20240120_124837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="919" data-original-width="1200" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWosDHRG9j1iDMslxkgwROZTR0F5cSSXniMKRgVg0QaIn9p8PcMZ32aIXRURTgycVIrRzUgVsTMyyYG1QK_DXsS_I4jy6oSYMF-rqvKI-tH498qvRMbtGCEJOJVxLtpuVJl6G-qSFYGjdwC7zkZU_drsjQJGoFpEalq0Ihqmyn5ZBLYxIBWEZwUq_wgoM/w640-h490/20240120_124837.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Sichuan Pepper Ox Tongue</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">B-52 Fried Chicken ($16) is the signature fried chicken of SA. The crispy and succulent popcorn-sized chicken nuggets are buried under the pile of dried red chillies, cashew nuts, leek and spring onion. The chicken is delicious, but if you accidentally bite the chilli seeds, you will be in a pickle.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wUsHNMKe46AH2tc5_b6yaglxM3psSDjBhHLZZTB9aVnI15wlBT4tkSCcnmQfWy_8do3P4ufMW1fimV86TQWCnGczkoC1V554FBvDVQDzUy6LjTGWJihwA5pD-vTrij47DPunUsGWKShXm_wHix11ZzlNU_smhrQ-OebYIW7CQL5AfO0X-_3_hTpRGZU/s1200/DSC_0107.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="870" data-original-width="1200" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wUsHNMKe46AH2tc5_b6yaglxM3psSDjBhHLZZTB9aVnI15wlBT4tkSCcnmQfWy_8do3P4ufMW1fimV86TQWCnGczkoC1V554FBvDVQDzUy6LjTGWJihwA5pD-vTrij47DPunUsGWKShXm_wHix11ZzlNU_smhrQ-OebYIW7CQL5AfO0X-_3_hTpRGZU/w640-h464/DSC_0107.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">B-52 Fried Chicken</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESHgcadEdH7jpc_L26_bvmBcNDH8_d2mUW6jtDxBPt5XnGd3oL27oZvatmmKgRsIcMs1DErb7tYSC96zwdXIUsj6KqfTmol5Q7f2mb7bFtSvWelgyxmTNAovCsaPV31Of9cm42AFWYvIKORBAJNcsVSvfBbUqi-_s0uabRtS0btpXJ7orF59NE5xcl6Q/s1200/20240120_124926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="946" data-original-width="1200" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESHgcadEdH7jpc_L26_bvmBcNDH8_d2mUW6jtDxBPt5XnGd3oL27oZvatmmKgRsIcMs1DErb7tYSC96zwdXIUsj6KqfTmol5Q7f2mb7bFtSvWelgyxmTNAovCsaPV31Of9cm42AFWYvIKORBAJNcsVSvfBbUqi-_s0uabRtS0btpXJ7orF59NE5xcl6Q/w640-h504/20240120_124926.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Braised Pig Intestines with Tofu ($17.30). I am a pig intestines lover, so I might be a bit biased towards this dish. The pig intestines are very clean and there is no foul smell. It absorbs the sauce nicely and together with the tofu, this dish is just irresistible. My “rice thief” dish at SA.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN22yV_MqBmYgi0wtqiSj0qm3dgWAch2ca8qwphXdjoMiRN2NsexS_NsPQpgPQcKkkmr58Na75Ftyw2qWH7Op9JdDxEFE9t13bg77UiQ_SN-sQV80RzgwK8QEjes1p1Y2CiBAR6-oTsUcF4TRgF_v_uRGBl_hnYVT3v7DSF6YrEJccXryktqrro6Ayvds/s1200/20240120_125153.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1072" data-original-width="1200" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN22yV_MqBmYgi0wtqiSj0qm3dgWAch2ca8qwphXdjoMiRN2NsexS_NsPQpgPQcKkkmr58Na75Ftyw2qWH7Op9JdDxEFE9t13bg77UiQ_SN-sQV80RzgwK8QEjes1p1Y2CiBAR6-oTsUcF4TRgF_v_uRGBl_hnYVT3v7DSF6YrEJccXryktqrro6Ayvds/w640-h572/20240120_125153.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Braised Pig Intestines with Tofu</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiM3TGCdNrRRBW9JJy8cJvvP-gAhL-h7cF9hQ7nVYme_2ipn86KPxD41MgA4j9ylfuFzyXRvsZ3TKHX3G3Tgj-x68vo3NPrt1PgLVW6wvM1EG-QPpwHrhjgbA95xK07kxTGaZXI_aq9L9T3Jgk0FvCid7fXwcMRtPvLHf_6OLlkc4k6qN7gu9cI1aJ8o/s1200/20240120_125352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1200" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiM3TGCdNrRRBW9JJy8cJvvP-gAhL-h7cF9hQ7nVYme_2ipn86KPxD41MgA4j9ylfuFzyXRvsZ3TKHX3G3Tgj-x68vo3NPrt1PgLVW6wvM1EG-QPpwHrhjgbA95xK07kxTGaZXI_aq9L9T3Jgk0FvCid7fXwcMRtPvLHf_6OLlkc4k6qN7gu9cI1aJ8o/w400-h306/20240120_125352.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Sichuan Hot Red Beef ($19.30) – Sliced Beef, Black Fungus, Bean Sprout, Celery and Celtuce. A fiery-looking dish and it lives up to its plating. The juicy and tender beef slices are very spicy, after that piece, I quickly gulp my refreshing Black Plum Tea ($5.90) to put out the fire.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Jvm7wA_etiiN2dIL5TLgpg1nQrYgecpsE4B4iA51x3Dih1KkiKtURj2htprUsuuBOhZdbFBL792QNrwSvUpBotQ2wWxAHWZcAmBTrLRelFU-aon1V40TZb04jgwcBMVsdDYoZuB2KI1jmxElKAM6_c_UdmprktwhHeAiiW3zakCh1JD3-dr3wnqgXzQ/s1200/20240120_125734(0).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="991" data-original-width="1200" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Jvm7wA_etiiN2dIL5TLgpg1nQrYgecpsE4B4iA51x3Dih1KkiKtURj2htprUsuuBOhZdbFBL792QNrwSvUpBotQ2wWxAHWZcAmBTrLRelFU-aon1V40TZb04jgwcBMVsdDYoZuB2KI1jmxElKAM6_c_UdmprktwhHeAiiW3zakCh1JD3-dr3wnqgXzQ/w640-h528/20240120_125734(0).jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Sichuan Hot Red Beef</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEito0ERdY5bZBvBzXfLd955YNsoWFtTsLUhNJLBVrBfOZRv55Jamkah_C6pFIH69aT7Ph0Msj6aiJtRzBF2K376s6JIEjtZWqCdUwUj6neVFqG67AvL-FM2DmDHx5LjrSxMCE-t5uo6Qo0M07GUQZ6KEjRckXgAwLw-eL930iB-k3fnm3exxFUInWn0IWQ/s1200/20240120_130033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="769" data-original-width="1200" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEito0ERdY5bZBvBzXfLd955YNsoWFtTsLUhNJLBVrBfOZRv55Jamkah_C6pFIH69aT7Ph0Msj6aiJtRzBF2K376s6JIEjtZWqCdUwUj6neVFqG67AvL-FM2DmDHx5LjrSxMCE-t5uo6Qo0M07GUQZ6KEjRckXgAwLw-eL930iB-k3fnm3exxFUInWn0IWQ/w400-h256/20240120_130033.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Sichuan Sour Vegetable Fish ($19). I like the silky texture of the sliced fish in this dish. The Sichuan sour vegetables are very appetizing and invite you to eat more. Yum Yum.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qKKNsxFpv7rSL6uzyjLRFn3-dPyy9Khs0YF2SiNi24lKMM7e90xz13p4zmE6J1sxXszj4TBEgQAhcsClRxOTTFFJvd5JfogujlLH2_EsNSif6-J_Rve8tzmrv9aC2YxaQbrPMugfRj7M0HZRhl3lrcfy5DLsQiBZdUFoX-m-yVPKemayKxeReGDswx8/s1200/20240120_124643.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="950" data-original-width="1200" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qKKNsxFpv7rSL6uzyjLRFn3-dPyy9Khs0YF2SiNi24lKMM7e90xz13p4zmE6J1sxXszj4TBEgQAhcsClRxOTTFFJvd5JfogujlLH2_EsNSif6-J_Rve8tzmrv9aC2YxaQbrPMugfRj7M0HZRhl3lrcfy5DLsQiBZdUFoX-m-yVPKemayKxeReGDswx8/w640-h506/20240120_124643.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Sichuan Sour Vegetable Fish</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">We proceed to the main food staples of Dry Noodle, Dumplings and Rice. It was the first time we tried SA fried rice. Sichuan Soy Sauce Fried Rice ($8.90) & Chicken Cutlet Egg Fried Rice ($14). The Sichuan Soy Sauce Fried rice reminds me of the version that I had in Beijing a while back. This simple-looking fried rice is fragrant and appetizing plus the aroma and umami flavour for the Sichuan Soy Sauce is just irresistible.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRUcPDfNLnyQJUVu69VDzZs1aYXSXE0SRd2i1ONXABN8kiwqIc7HNl-0-J90UFN3fdrzmEIIOtreJiwnLmkWmQKn_EXuf9ctgvnZeZmsE3i1uG1KZjLxhXGmItYNhvyVvTZb137LeFNg2-phABv7etE1_LF9oSlwymKyJ9EzntqMJDTKlsigZmDwTlYY/s1200/20240120_132028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1127" data-original-width="1200" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRUcPDfNLnyQJUVu69VDzZs1aYXSXE0SRd2i1ONXABN8kiwqIc7HNl-0-J90UFN3fdrzmEIIOtreJiwnLmkWmQKn_EXuf9ctgvnZeZmsE3i1uG1KZjLxhXGmItYNhvyVvTZb137LeFNg2-phABv7etE1_LF9oSlwymKyJ9EzntqMJDTKlsigZmDwTlYY/w640-h602/20240120_132028.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Sichuan Soy Sauce Fried Rice</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1fw2NYrhg7tRTbdXHqABVLZjZpOSyKADttGDy0OYi-eOvgiWPLua-RqNz_Xe5dxT5boFOSYkyckjlnGBk86QznmHG8jHtE9wbHCPaQ1NJWPiwboWsy_wFDqQT0JcPp9a9O_KyYLq97pKTp5S7V613sIMvic2iZ10VLEcXxKBI35sNytnjIjxsXPgR08/s1200/DSC_0120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1159" data-original-width="1200" height="618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb1fw2NYrhg7tRTbdXHqABVLZjZpOSyKADttGDy0OYi-eOvgiWPLua-RqNz_Xe5dxT5boFOSYkyckjlnGBk86QznmHG8jHtE9wbHCPaQ1NJWPiwboWsy_wFDqQT0JcPp9a9O_KyYLq97pKTp5S7V613sIMvic2iZ10VLEcXxKBI35sNytnjIjxsXPgR08/w640-h618/DSC_0120.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Meanwhile, the Chicken Cutlet Egg Fried Rice has a lovely fragrant aroma from the egg. The chicken cutlet is crispy externally while the interior is juicy and succulent.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBzn9dhoiyECRweq_cR-t2uCKx4mDAR3Wi-c8YkKW5f9DJHw1WZkPI2Mb5AIZrzfzFUhBWh2zDoLx8R3wuUaoc2kNNCW5u9JD1rPecXGJue8bz829Rni4dFwFeZY69baXhOnromI6rU4E0h94svpG7KpSUU_Dtedkq4_Wp7AUtavc7nrdTU6DdeCJF54/s1200/20240120_132358.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1103" data-original-width="1200" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBzn9dhoiyECRweq_cR-t2uCKx4mDAR3Wi-c8YkKW5f9DJHw1WZkPI2Mb5AIZrzfzFUhBWh2zDoLx8R3wuUaoc2kNNCW5u9JD1rPecXGJue8bz829Rni4dFwFeZY69baXhOnromI6rU4E0h94svpG7KpSUU_Dtedkq4_Wp7AUtavc7nrdTU6DdeCJF54/w640-h588/20240120_132358.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Chicken Cutlet Egg Fried Rice</span></i></td></tr></tbody></table></span></div><div style="text-align: justify;"><span style="font-size: large;">President Rice Noodle ($24.50) - Beef Cheek, Pig Intestines, Pork Ribs, Mashed Peas, Vegetable, Coriander, spring onion, crispy chickpeas, rice noodles. This is the most luxurious noodle dish in SA. The rice noodle is smooth and silky, accompanied by three main protein dishes and topped with a lovely fried egg. For the President Rice Noodle, diners can choose the spiciness level from Spicy, Less Spicy or Non-Spicy.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-GDwYXYb-H7KF4o5nAConAwOgaZs6uFFFkj7mMptpHxe_9oI1vndhQI5P9uKbxLCUTLh_eOF4yatUv2RzWVlpbj37Y0GVh0HN73ES9IIawxCLteyhzkBiqVkIDQcT2ErH08ENoarJXHgvlu03GfSIJ1Gks3NRT8lJfKjH_7zkXmCbuuAje8sLfCak8E/s1200/20240120_133003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="913" data-original-width="1200" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-GDwYXYb-H7KF4o5nAConAwOgaZs6uFFFkj7mMptpHxe_9oI1vndhQI5P9uKbxLCUTLh_eOF4yatUv2RzWVlpbj37Y0GVh0HN73ES9IIawxCLteyhzkBiqVkIDQcT2ErH08ENoarJXHgvlu03GfSIJ1Gks3NRT8lJfKjH_7zkXmCbuuAje8sLfCak8E/w640-h486/20240120_133003.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">President Rice Noodle</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3c5w018-lUs5fC64QlbXPNyTk4tP_BshOo3t_sEVjtqjpcb3HPSQ_oh0cG09UYS9P8_bWzl6pZ_8Ew3cMXQewFzIFL8mItvMW0QX66gkA4XdI9eTAEfk4pxTTDDl72Cgxkn52akMrhzSYT8KyaqakJWrJZdFkJMs2CZtoAed07TefOrYVti9MlWf-f0/s1200/20240120_133149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1038" data-original-width="1200" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3c5w018-lUs5fC64QlbXPNyTk4tP_BshOo3t_sEVjtqjpcb3HPSQ_oh0cG09UYS9P8_bWzl6pZ_8Ew3cMXQewFzIFL8mItvMW0QX66gkA4XdI9eTAEfk4pxTTDDl72Cgxkn52akMrhzSYT8KyaqakJWrJZdFkJMs2CZtoAed07TefOrYVti9MlWf-f0/w640-h554/20240120_133149.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Mashed Peas Dan Dan Noodles ($13.50) – Mashed Peas, Minced Beef, Coriander, Thick Noodles. The noodle is thick, bouncy and crunchy. When you mix all the ingredients, it will become like a version of mazesoba. Though the noodle comes with fresh chilli, I find the spiciness level is manageable.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwIs0QIoo1srklhhbvUt_f1VEnOo58x9y-qGfQIsIwSWakh3Hi2WyjEtdgG2SQWuzuu507FtIibJX0wiGdBn9ePAJgPaDaVY9aT81-TpRnMdQ8Ok5jG6JrOqOHDsHmXbssp1i7CB8Vqe5ZzAeBQXEvh2I48fzQRdZSYQ7-4Mqu2tPrlo_Ho6Qvyvjy0I/s1200/20240120_132841.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="1200" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwIs0QIoo1srklhhbvUt_f1VEnOo58x9y-qGfQIsIwSWakh3Hi2WyjEtdgG2SQWuzuu507FtIibJX0wiGdBn9ePAJgPaDaVY9aT81-TpRnMdQ8Ok5jG6JrOqOHDsHmXbssp1i7CB8Vqe5ZzAeBQXEvh2I48fzQRdZSYQ7-4Mqu2tPrlo_Ho6Qvyvjy0I/w640-h534/20240120_132841.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Mashed Peas Dan Dan Noodles</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Scallion Oil Noodle ($8.30 – Vegetarian). A lovely al-dente noodle, coated with aromatic scallion oil, soy sauce and spring onion. Simplicity at its best.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOCPVQ2auIVSslBZ8Rwy9x9CT6Hezi7u5q1uSfODT6ZJGa_Z0W_-CqA1ID40lVgOnCHmKwQPxBeLJPr0qwbDufJxY6gpJ0i4vgX5W3meGi63xVm9UobCo4Vsv99fSEk_vjSkyKAmV04gw37h_GcRmZZ1Wiupz4Qaiw03y65wbErY5M3ZYj_oL9SCNa4c/s1200/20240120_133103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="994" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOCPVQ2auIVSslBZ8Rwy9x9CT6Hezi7u5q1uSfODT6ZJGa_Z0W_-CqA1ID40lVgOnCHmKwQPxBeLJPr0qwbDufJxY6gpJ0i4vgX5W3meGi63xVm9UobCo4Vsv99fSEk_vjSkyKAmV04gw37h_GcRmZZ1Wiupz4Qaiw03y65wbErY5M3ZYj_oL9SCNa4c/w530-h640/20240120_133103.jpg" width="530" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Scallion Oil Noodle - Vegetarian</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Desserts are Speciality Ice Jelly ($5.50) and Sweet Fermented Rice ($4.50). The sweet fermented rice balls are a dessert that needs some getting used due to the unique taste of the fermented rice. For the Speciality Ice Jelly, I like the combination of brown sugar, hawthorn flakes, peanuts and the ice jelly. It is refreshing and provides a lovely end to the meal.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VOBiEvfIiiYrthMnYvClnuqpuy73dpH9onXRRBQuT6gRP3pPsI5vJX7bF1MT3q4lGyuVKJPyCchhIYEoncNNjbC2i45WA1F2Hw94OInrHf-QhtAk3y6S4n7qu_R2J4jWiE6WmJaEY-Tey_Ip82cs1YIhEFyXwzAw8G6pgd_gK4O0FT6gyXekDUV_MsQ/s1200/20240120_141333.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1200" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9VOBiEvfIiiYrthMnYvClnuqpuy73dpH9onXRRBQuT6gRP3pPsI5vJX7bF1MT3q4lGyuVKJPyCchhIYEoncNNjbC2i45WA1F2Hw94OInrHf-QhtAk3y6S4n7qu_R2J4jWiE6WmJaEY-Tey_Ip82cs1YIhEFyXwzAw8G6pgd_gK4O0FT6gyXekDUV_MsQ/w640-h512/20240120_141333.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Sweet Fermented Rice</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWNVsuqZDfTcZhVpCgeSqZMquKwAhA9oX6SoZFtIqBzO16PQCVVUnBO0cxA8u6eEChKzO2N2xQMZYSEV5tKqGgOCI8Zxr4D358eBw_udwAu_0lBidnjIHK_J_cI-PnswZEtgOUKRzlK4qYf8tQaBj2RTzLXy5FdO7WvxnrDRIJEH5zcz634zvjp0dJLM/s1200/DSC_0132.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="945" data-original-width="1200" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQWNVsuqZDfTcZhVpCgeSqZMquKwAhA9oX6SoZFtIqBzO16PQCVVUnBO0cxA8u6eEChKzO2N2xQMZYSEV5tKqGgOCI8Zxr4D358eBw_udwAu_0lBidnjIHK_J_cI-PnswZEtgOUKRzlK4qYf8tQaBj2RTzLXy5FdO7WvxnrDRIJEH5zcz634zvjp0dJLM/w640-h504/DSC_0132.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Speciality Ice Jelly</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, the team at Sichuan Alley has fine-tuned their menu with the opening of the second outlet. The dishes look comforting and it showcase that Sichuan cuisine goes beyond spicy and mala. The menu caters to everyone and all ages. For the complete Sichuan casual dining experience, check out Sichuan Alley. Kanpai!! Cheers!!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://www.instagram.com/msginginly/">Kristine</a>, Executive Chef Eugene See and Sichuan Alley team for hosting us.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 8/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 8/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: N/A (Tasting Invitation)</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 8/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $11 – $25; $26 - $50</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">Sichuan Alley @ Capitol</span></b></div><div style="text-align: justify;"><span style="font-size: large;">213 Stamford Road</span></div><div style="text-align: justify;"><span style="font-size: large;">#B1-29/30, Capitol Singapore</span></div><div style="text-align: justify;"><span style="font-size: large;">S178905</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">T: +65 9155 5244</span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/sichuanalley">https://www.facebook.com/sichuanalley</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @Sichuanalley</span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily 10.30 – 21.30</span></div><div style="text-align: justify;"><i><span style="font-size: large;">Menu available online</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">Other Location</span></div><div style="text-align: justify;"><span style="font-size: large;">151 Telok Ayer Street</span></div><div style="text-align: justify;"><span style="font-size: large;">#01-01</span></div><div style="text-align: justify;"><span style="font-size: large;">S048441</span></div><div style="text-align: justify;"><span style="font-size: x-large;"><br /></span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com013 Stamford Rd, Singapore 1789051.2929876 103.8511619-27.017246236178845 68.6949119 29.603221436178845 139.0074119tag:blogger.com,1999:blog-8530741300764548590.post-60095829711621243572024-02-01T12:15:00.000+08:002024-02-01T12:15:29.328+08:00The Ultimate Tips for Mastering Time Management Better<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WMFGp5DdnpQF0MF9Wv0Ix-n0dBZj-90GTR22jzFsBFWNuQZWb5qJ4JoG2EcoO9J8mBFBLRRnWPg6dOZAaqFGfoxJWpBfGbxpIxTdeUY6hmfyoUkX4Coo6WztZRZI49JeMxnyXgfQD7EEc8um68v2dD35jHCUl25FA3vCM9UpHJUu73tWIJfAF4KUhSs/s626/240201%20-%20Guest%20Post%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="418" data-original-width="626" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WMFGp5DdnpQF0MF9Wv0Ix-n0dBZj-90GTR22jzFsBFWNuQZWb5qJ4JoG2EcoO9J8mBFBLRRnWPg6dOZAaqFGfoxJWpBfGbxpIxTdeUY6hmfyoUkX4Coo6WztZRZI49JeMxnyXgfQD7EEc8um68v2dD35jHCUl25FA3vCM9UpHJUu73tWIJfAF4KUhSs/w640-h428/240201%20-%20Guest%20Post%201.jpg" width="640" /></a></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">It can be quite challenging to be consistently productive and meet all of your deadlines. At the same time, the ability to manage time efficiently is particularly beneficial for every individual with busy roles such as a housewife, student, employee, or entrepreneur.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">To help you manage your schedule effectively, we have curated the ultimate tips for mastering time management better. You can consider and apply these suggestions in your daily life to experience positive changes!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">1. Determine the Goals You Want to Achieve</span></b></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">The first thing you should do is to discover the right reason why you should start doing time management properly, what is your goal, and what you want to achieve from your new-found discipline.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">For example, if you want to establish better time management for working out, instead of writing down general goals like “be a healthier person,” it is much better to articulate a specific action, like “I’m committing to pilates class every twice a week.”</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Establishing clear, measurable, and detailed goals will facilitate the identification of precise steps needed to accomplish them.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">2. Make an Activity Planning</span></b></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Once you have determined your goal, the next step is to create an activity plan. This is important so that you can measure your productivity each day.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">For example, if you’re a final semester student who wants to engage in volunteer activities, planning to have a better time management system might be harder to do. Juggling the demands of academic commitments and volunteer work can undoubtedly present a significant challenge in effectively managing your time. Thus why, you need to make a thorough activity planning instead.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">3. Organize Tasks Based On Priority Order</span></b></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Have you ever found yourself overwhelmed with lots of tasks that you need to work on? You may feel unsure about which task to tackle first. But you don't have to worry now, as we have the perfect solution for you to do it. From now on, you can organize your tasks based on priority order instead. To do this method, you can follow below:</span></div><div style="text-align: justify;"><ul><li><span style="font-size: large;">Begin by prioritizing and completing tasks that are both important and urgent first.</span></li><li><span style="font-size: large;">Postpone tasks that are important but not time-sensitive.</span></li><li><span style="font-size: large;">Delegate tasks that are urgent but not essential to others.</span></li><li><span style="font-size: large;">Reserve your spare time for activities that are neither urgent nor important.</span></li></ul></div><div style="text-align: justify;"><span style="font-size: large;">This method will make it easier for you to map which work must be completed first and which work can still be delayed.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">4. Set the Completion Time Target</span></b></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Did you know that establishing a target completion time is crucial when doing any kind of task? Whether you’re an employee or engaged in other responsibilities, setting a specific time goal is essential.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Especially if you are an employee, when you receive an assignment from your supervisor, ensuring all tasks are completed diligently and punctually is important. Therefore, it is a must to set a target completion time that aligns with your capabilities.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">5. Don't Delay Your Work</span></b></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Postponing your task can indeed lead to increased challenges. When you delay completing a task that could be done today, you often find yourself having to tackle two tasks the next day.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Postponing work may initially provide a brief respite, but it can result in a heavier workload and increased stress. The accumulation of tasks makes the situation busier and more overwhelming than it would have been if the tasks were addressed promptly.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">6. Consider Seeking Assistance</span></b></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">When your workload becomes overwhelming don’t hesitate to ask for help. For instance, if you are a housewife accustomed to handling all household chores and taking care of your family, it's entirely acceptable to seek assistance for tasks that may drain your energy.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Consider, for example, hiring <a href="https://www.luce.sg/services/upholstery/carpet-cleaning">carpet cleaning services in Singapore</a> to deep clean your carpet, or a part-time maid to help you out every once in a while. As a housewife, there can be times when you feel a particular chore is very exhausting and time-consuming, thus enlisting external help, though incurring a cost, can be a valuable strategy to manage your time effectively and conserve your energy. This approach can help you maintain your sanity amidst a heavy workload.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">7. Give Yourself a Reward</span></b></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Do you agree that self-reward is crucial? If so, you might want to do this to boost your enthusiasm for time management. When you successfully achieve a target, you can consider rewarding yourself. For example, if you can consistently meet all work tasks ahead of schedule, you could celebrate with a treat like eating your favorite ice cream. These enjoyable moments can serve as positive reinforcement, encouraging you to stay focused on your work.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">Do keep in mind that to tackle everything effectively, you need to develop strong time management skills and follow our ultimate tips above!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><i><span style="font-size: large;">This article is contributed by Rose</span></i></div><div style="text-align: justify;"><br /></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0tag:blogger.com,1999:blog-8530741300764548590.post-91914671663379995972024-01-27T23:25:00.000+08:002024-01-27T23:25:03.247+08:00Jia He Grand - Exquisite CNY Set Menu 2024 [MEDIA INVITE] <div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_M89lH3Sk7NIHVvJelXzjiLiYgN97GZK0AiN3ZF0QfNLI1EFYWrfoHSapooYgNLFojMYqRiKin5Zo96Z4hmPk9hEqIyowdQ7DON-4KXlSstNNecLhm5BZThQt36RLTyT3U9b8TXUCc8zZCAC3pO_lvNqD7SUKmaoMEIh4yA7fePijMWf7KNIKK82qj4M/s1200/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="912" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_M89lH3Sk7NIHVvJelXzjiLiYgN97GZK0AiN3ZF0QfNLI1EFYWrfoHSapooYgNLFojMYqRiKin5Zo96Z4hmPk9hEqIyowdQ7DON-4KXlSstNNecLhm5BZThQt36RLTyT3U9b8TXUCc8zZCAC3pO_lvNqD7SUKmaoMEIh4yA7fePijMWf7KNIKK82qj4M/w566-h640/DSC_0030.JPG" width="566" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Enter the auspicious Year of the Dragon with Jia He Chinese Restaurant and its sister establishment Jia He Grand. From 21 January 2024 to 24 February 2024, both establishments will dazzled the guests with meticulously curated menus tailored for families, friends and business associates. What better way to celebrate the Lunar New Year than with Jia He Chinese Restaurant and Jia He Grand.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">For this Media Tasting session at Jia He Grand, we tried their Jia He Exquisite CNY Set Menu 2024, priced at $2688++ for 10 persons.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGOhCajVQxNwtdNqIRQuFO6nEVBiw5ywj53E4s7lHGSwq_2i5eiXeZJk1W25eKXGWbjUR5PttxjBs5ppv4i_WNeJeDlYR0BNq-8rir9qYK45wuUZ18DOt7yb1DxByg_VnNptG0V0c3qNZ2RQlv-iznTKGjjpvkfpYPdZ9i2M5iDvlBwsEbvBp6APAhho/s1200/DSC_0011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTGOhCajVQxNwtdNqIRQuFO6nEVBiw5ywj53E4s7lHGSwq_2i5eiXeZJk1W25eKXGWbjUR5PttxjBs5ppv4i_WNeJeDlYR0BNq-8rir9qYK45wuUZ18DOt7yb1DxByg_VnNptG0V0c3qNZ2RQlv-iznTKGjjpvkfpYPdZ9i2M5iDvlBwsEbvBp6APAhho/w640-h426/DSC_0011.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;">Jia
He Prosperity Five Auspicious Blessings "Yu Sheng”</span></span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The feast commences with <i>Jia He Prosperity Five Auspicious Blessings "Yu Sheng” (嘉和五福彩玉捞生)</i>. This Yu Sheng contains 5 key ingredients with Auspicious Blessings: Fish Maw, Sliced Roast Duck, Shredded Abalone, Sea Cucumber and Salmon. Served together with Bellpeppers, Juliene of Radish, Salads and Special sauce.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yVbNVDm-iSyM24E3NdmdNEP4fIWafmI-rfzPJVlBG_SK8iaCNZfcPII5DvhT5_3Z4Z-NAsuT8M9kBqVBpItIry1GE_L79TOLiHfJBZscb2qK4Db3mbHfDH0t-loMNoA0q11S6QPv4GOZDRikMUzIpnk3dFD9hUZNz_iz22YIJE7zT-CKEMs6oq7OrR8/s1200/20240105_125411.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1028" data-original-width="1200" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yVbNVDm-iSyM24E3NdmdNEP4fIWafmI-rfzPJVlBG_SK8iaCNZfcPII5DvhT5_3Z4Z-NAsuT8M9kBqVBpItIry1GE_L79TOLiHfJBZscb2qK4Db3mbHfDH0t-loMNoA0q11S6QPv4GOZDRikMUzIpnk3dFD9hUZNz_iz22YIJE7zT-CKEMs6oq7OrR8/w640-h548/20240105_125411.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;">Jia
He Prosperity Five Auspicious Blessings "Yu Sheng”</span></span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">After the fun session doing the “Lo Hei”, the Yu Sheng is plated individually and the service staff ensure we got all the ingredients on our plate. As each of the ingredients contributed their unique texture and flavour, it is like having a party in your mouth. On top of that, the special sauce from Jia He added fireworks in the mix, as it contains Sichuan chilli sauce and yuzu. WOW. (Do note that for those who do not or are unable to take spicy stuff, you can request the non-spicy version)</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A2PsawrtTztzUCPEoUUAZ2BiMt-TDMCfdvjX9ogCvwcqA60u-5PA7268G86_0RPSHGpZZfXLsVc2Z92crqBasbKfJyt4WtXhzL5MgfsLW6J_a4XPBZITzJNAM_sL-cahbLajoVAwyxp5QqLX8ZQnvAGxEenzteZwG5cHoi030afxKFutdKZaCjMi5Mk/s1200/DSC_0018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="868" data-original-width="1200" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A2PsawrtTztzUCPEoUUAZ2BiMt-TDMCfdvjX9ogCvwcqA60u-5PA7268G86_0RPSHGpZZfXLsVc2Z92crqBasbKfJyt4WtXhzL5MgfsLW6J_a4XPBZITzJNAM_sL-cahbLajoVAwyxp5QqLX8ZQnvAGxEenzteZwG5cHoi030afxKFutdKZaCjMi5Mk/w640-h462/DSC_0018.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">My Yu Sheng Plate</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2M-PFSb3aich-t5gBweYIgtociwsMEfoBRWgYVv-_YAGuCJSLf-EcNdQs1DXDGniQDEIIvvT00hAGM8qJ1GBuiNX5p-gZib2ytN3hzNlEftp9HKDCP5_kZ2Hg9dUOksaobfG-Q_-qI4mpB5-Kol5z4RfIt3i1iabd2wvthFUUkflkF0RcxsbTdstHS5I/s1200/20240105_130514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="982" data-original-width="1200" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2M-PFSb3aich-t5gBweYIgtociwsMEfoBRWgYVv-_YAGuCJSLf-EcNdQs1DXDGniQDEIIvvT00hAGM8qJ1GBuiNX5p-gZib2ytN3hzNlEftp9HKDCP5_kZ2Hg9dUOksaobfG-Q_-qI4mpB5-Kol5z4RfIt3i1iabd2wvthFUUkflkF0RcxsbTdstHS5I/w400-h328/20240105_130514.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Sea Cucumber</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;"><i>Double-boiled Buddha Jump Over the Wall with Red Ginseng (红参佛跳墙)</i>. This sumptuous yet nutritious double-boiled Buddha Jump Over the Wall is unique, especially with the extra ingredient of Red Ginseng.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTHYM9nvtUDNI7CbxaglYylVrlssUpcTlKKoF9_BO6DQ0hQ0zV32ur6GBLOMbqdD1XycNqmy_A5zrDgsP7CE0kad2f1ipbY7h9iMAfN3-wh9hEWvHIMDj3g1g7hXEkn0Fmpw1nqWKr27obcMbH_k4R0ieB5txTrj5zVHs59tkhYN4mTNxiprA3KDKcXI/s1200/DSC_0020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTHYM9nvtUDNI7CbxaglYylVrlssUpcTlKKoF9_BO6DQ0hQ0zV32ur6GBLOMbqdD1XycNqmy_A5zrDgsP7CE0kad2f1ipbY7h9iMAfN3-wh9hEWvHIMDj3g1g7hXEkn0Fmpw1nqWKr27obcMbH_k4R0ieB5txTrj5zVHs59tkhYN4mTNxiprA3KDKcXI/w640-h426/DSC_0020.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i style="text-align: justify;"><span style="font-size: medium;">Double-boiled Buddha Jump Over the Wall with Red Ginseng <br />(红参佛跳墙)</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">First serving, Fish Maw and Shark Fin. For this first serving, I enjoy the crunchy texture of the shark fin and the bouncy & collagen of the fish maw. While the clear broth looks light, it contains the essence of all the ingredients, including the red ginseng in the broth. Usually, when we see the shark fin, we automatically reach for the vinegar, in this case, there is no need for it. There is no fishy smell from the shark fin and the fish maw.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3hPBUTcNjSbn7UTflYl9guxEnC8CwwEgqbch-bqlDd9khThBYzGGfYvZB899D12oAoyNAVGE45DuE5QBl6w7xcDb0lgFU1x7rgna-zkC_y_DMFH7XuG-_c9qQ9qpDw8SyatV_NemJzjiZlYkC4bfjXDAPGCIfZ6lJPjnKt5MTZ3QQRHXbQIIoXe1Cok/s1200/20240105_132437.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="966" data-original-width="1200" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3hPBUTcNjSbn7UTflYl9guxEnC8CwwEgqbch-bqlDd9khThBYzGGfYvZB899D12oAoyNAVGE45DuE5QBl6w7xcDb0lgFU1x7rgna-zkC_y_DMFH7XuG-_c9qQ9qpDw8SyatV_NemJzjiZlYkC4bfjXDAPGCIfZ6lJPjnKt5MTZ3QQRHXbQIIoXe1Cok/w400-h323/20240105_132437.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">First
serving, Fish Maw and Shark Fin</span></i></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMAw9hB0Oo9yZougQud-6F3aDCqjW_l_HOz6795nDeEMHlFxiUYcNiPW3hsBL4H76-Wdsma70fQb0vMnNxNRys0Lydh26DoUOJVg7GkcEVYzI3IBPAXCns816pL4nC4HHXB6vFmwIzuN-JETS-0HONMiJHewlm2cvZd-H5Hz74RI7eXPSDBcWnL0GRiM/s1200/20240105_132621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="1200" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMAw9hB0Oo9yZougQud-6F3aDCqjW_l_HOz6795nDeEMHlFxiUYcNiPW3hsBL4H76-Wdsma70fQb0vMnNxNRys0Lydh26DoUOJVg7GkcEVYzI3IBPAXCns816pL4nC4HHXB6vFmwIzuN-JETS-0HONMiJHewlm2cvZd-H5Hz74RI7eXPSDBcWnL0GRiM/w400-h279/20240105_132621.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Second serving, sea cucumber, mushroom, pork tendon & dry scallops. The broth of the second serving is thicker, more robust and filled with umami flavour. The sea cucumber and pork tendon are soft, but crunchy. While the mushroom soaks up the essence of the ingredients beautifully. A lovely and fulfilling broth.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdjMZsLhS75lAo2BAPPJ0wy4nrtxf_BwHpEgzOc2yHLHZ1JYtvYpiiG-9UxBijLxPF2aPaWKOYOCNz3MlBhzy2tPms-4h4DwUh2iwwlHOrjQUR8YNr5sC7CMccaT5BhAYI4IYeqxL3pHPWq4N_AZopWf9DrakxTiNStNI5ZMyVmcj1tD_A8-VOg2JcIc/s1200/20240105_133225.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="975" data-original-width="1200" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdjMZsLhS75lAo2BAPPJ0wy4nrtxf_BwHpEgzOc2yHLHZ1JYtvYpiiG-9UxBijLxPF2aPaWKOYOCNz3MlBhzy2tPms-4h4DwUh2iwwlHOrjQUR8YNr5sC7CMccaT5BhAYI4IYeqxL3pHPWq4N_AZopWf9DrakxTiNStNI5ZMyVmcj1tD_A8-VOg2JcIc/w400-h325/20240105_133225.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Second
serving, sea cucumber, mushroom, <br />pork tendon & dry scallops</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;"><i>Steamed Australian lobster with Sea Urchin in Egg White and Chinese Wine (海胆威龙)</i>. An Exquisite bowl of Chawanmushi. When this dish is presented, a serving of Singapore whisky is lit on fire and poured over each bowl. The lobster is cooked to perfection, delivering a sweet, smooth and silky texture that pairs nicely with the sea urchin. The pillowy egg white and Chinese Wine added a delicate flavour, while the whisky gave a contrasting flavour of oak and smokiness.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiYy89JfiroJ0ComBSKNHUKVfDueKBn83_GF985_e-CRsuAR5mwJ1C4PLPYoUIQkGsF7OJZZbnJkvak6HmCgxP5RHjD_PL26bmC-mne_Ic5hOuvJa_kT7mOv5UFs-Gi_20uqNDG5mhdVxI4HFuCFyJYMx2P2YkGxOQgQrxLisvEVad58-WMkSKap_iL0/s1200/DSC_0030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="912" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiYy89JfiroJ0ComBSKNHUKVfDueKBn83_GF985_e-CRsuAR5mwJ1C4PLPYoUIQkGsF7OJZZbnJkvak6HmCgxP5RHjD_PL26bmC-mne_Ic5hOuvJa_kT7mOv5UFs-Gi_20uqNDG5mhdVxI4HFuCFyJYMx2P2YkGxOQgQrxLisvEVad58-WMkSKap_iL0/w486-h640/DSC_0030.JPG" width="486" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;"><span style="font-family: "Times New Roman", serif;">Steamed
Australian Lobster with Sea Urchin <br />in Egg White and Chinese Wine (</span><span lang="ZH-CN" style="font-family: DengXian;">海胆威龙</span><span style="font-family: "Times New Roman", serif;">)</span></span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5rFAujmYqvQtWObjvPD94tzQnsoPMnfDY741BWutPS4RR6fY1aFeDcNLNvYfJzK7WDeXGFfYDUrnbd-RRmAZIv4XrChgG50oZxQQLfWUFngO5zLdyaIqpJS4QaLycrOM5Yg3yJQAH-7bvtS1SK1QqVOLm5eUzN2yYShyQbA9CSLJ50wLXFGVVhIsjeQ/s1200/20240105_135059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="963" data-original-width="1200" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5rFAujmYqvQtWObjvPD94tzQnsoPMnfDY741BWutPS4RR6fY1aFeDcNLNvYfJzK7WDeXGFfYDUrnbd-RRmAZIv4XrChgG50oZxQQLfWUFngO5zLdyaIqpJS4QaLycrOM5Yg3yJQAH-7bvtS1SK1QqVOLm5eUzN2yYShyQbA9CSLJ50wLXFGVVhIsjeQ/w640-h514/20240105_135059.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><i>Poached Sliced Spotted Garoupa with Wild Mushroom and Superior Lobster Soup (野菌龙虾汤堂灼星班)</i>. While the preparation is done in the kitchen, the cooking and plating are done table side. The sliced fish and wild mushrooms are pan-fried table side with oil and butter. Once cooked, lobster stock is added to complete the dish. The result is soft, silky smooth garoupa slices, accompanied by robust stock complete with umami flavour. A very comforting dish. Yummy!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRV2vXg9laiI53oPOLqfonkFf-ylHsi2Vr6xoRkJrG5WjDnXsGDzqL5sPv6QQv17zVXHciVdMhFNz2h8Qlan6xrGtnE0GTdk0OO-GJf04giuywl4rghgo_DTWpHntrvNQCfSYUJG74VbStkDThN6TkmRMNF4huKsG1IsG553Vc5DqylMYNtSARkWIYSVk/s1200/DSC_0045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRV2vXg9laiI53oPOLqfonkFf-ylHsi2Vr6xoRkJrG5WjDnXsGDzqL5sPv6QQv17zVXHciVdMhFNz2h8Qlan6xrGtnE0GTdk0OO-GJf04giuywl4rghgo_DTWpHntrvNQCfSYUJG74VbStkDThN6TkmRMNF4huKsG1IsG553Vc5DqylMYNtSARkWIYSVk/w640-h426/DSC_0045.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;"><span style="font-family: "Times New Roman", serif;">Poached
Sliced Spotted Garoupa with Wild Mushroom and <br />Superior Lobster Soup (</span><span lang="ZH-CN" style="font-family: DengXian;">野菌龙虾汤堂灼星班</span><span style="font-family: "Times New Roman", serif;">).</span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-language: AR-SA; mso-fareast-font-family: DengXian; mso-fareast-language: ZH-CN; mso-fareast-theme-font: minor-fareast;"> </span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEvk1V9JivrLOZswRQM4jFRyZbPT6hp8jxpAOx4CE-ZZfg6EU7XEFEvKyjEXcMlc0j3BhpRh3m0ZMDgqrXMbdxnSwdE8UT88qluVGODIFrRPjPMM-nqBD6JqDWVC4QY_IkVhqzfmiPskSYZob5qU7K-J4pvgWDHXYKUq6xIZSZolIcOCNRo7GBkBWixY/s1200/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1200" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEvk1V9JivrLOZswRQM4jFRyZbPT6hp8jxpAOx4CE-ZZfg6EU7XEFEvKyjEXcMlc0j3BhpRh3m0ZMDgqrXMbdxnSwdE8UT88qluVGODIFrRPjPMM-nqBD6JqDWVC4QY_IkVhqzfmiPskSYZob5qU7K-J4pvgWDHXYKUq6xIZSZolIcOCNRo7GBkBWixY/w640-h534/DSC_0048.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwLWNTyZz93feKB7lEwUNPV0CJir6AmoypznXi9AtlwoHK9QxiSflfTuqpoTvJ3dRnnOrvqqb9HEByoIH9aAYSAjdn7I9wlccCKnOl3UO0hz6n2vah0sy1sthHfB82TVqMK4HKX7Lctw93TUVHCStLNrLJdKCDRTDVv1e83Yq4tz1y_HDK6DGurHAn9o/s1200/DSC_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="811" data-original-width="1200" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwLWNTyZz93feKB7lEwUNPV0CJir6AmoypznXi9AtlwoHK9QxiSflfTuqpoTvJ3dRnnOrvqqb9HEByoIH9aAYSAjdn7I9wlccCKnOl3UO0hz6n2vah0sy1sthHfB82TVqMK4HKX7Lctw93TUVHCStLNrLJdKCDRTDVv1e83Yq4tz1y_HDK6DGurHAn9o/w640-h432/DSC_0051.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><i>Roasted Suckling Pig with Australia 3 Head Abalone, Fried Rice with Yam and Sakura Shrimp (香芋櫻花虾3头鲍鱼有米乳猪).</i> This dish can also be considered as the third serving of Buddha Jump Over the Wall, as the abalones used here were cooked inside the broth.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJztInqM7AdkVRlBHnlJzz7G-d0RsMlwQh1Fx06_q7HLGXOei_WF3mWn7t3VjXFd-z3ZNTtHDJp1HypjBzqn_2bdULGogX24C9Py9NKpxhP4JuyODNRbhsPc7vmoiaFHd8jwy2mQicNsufcQx43LfXZkosfE64U-8c4Glop0iXcVIuMGOqxqfOrxSlJI/s1200/DSC_0054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="801" data-original-width="1200" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJztInqM7AdkVRlBHnlJzz7G-d0RsMlwQh1Fx06_q7HLGXOei_WF3mWn7t3VjXFd-z3ZNTtHDJp1HypjBzqn_2bdULGogX24C9Py9NKpxhP4JuyODNRbhsPc7vmoiaFHd8jwy2mQicNsufcQx43LfXZkosfE64U-8c4Glop0iXcVIuMGOqxqfOrxSlJI/w640-h428/DSC_0054.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;"><span style="font-family: "Times New Roman", serif;">Roasted
Suckling Pig with Australia 3 Head Abalone, Fried Rice with Yam and Sakura
Shrimp (</span><span lang="ZH-CN" style="font-family: DengXian;">香芋櫻花虾</span><span style="font-family: "Times New Roman", serif;">3</span><span lang="ZH-CN" style="font-family: DengXian;">头鲍鱼有米乳猪</span><span style="font-family: "Times New Roman", serif;">).</span></span></i><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-language: AR-SA; mso-fareast-font-family: DengXian; mso-fareast-language: ZH-CN; mso-fareast-theme-font: minor-fareast;"></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwj6LuaEaUnSNRrQQh29dVzhcHBFPrCHHQQ9v_hlXZCIFLPQo54kpctIFrr7s7eQJRS22zx7wa-3w8fqzHoQ2G6e6Af0HDRhyphenhyphencozsPmSymqz-VxuTE591l29ZZODo8qQKvbFE5vlGcb6mdw70SYB8W96fv05l2Or157RVgBCTyQ-ZtrTwxybSAoz8Y4wU/s1200/20240105_141918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="980" data-original-width="1200" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwj6LuaEaUnSNRrQQh29dVzhcHBFPrCHHQQ9v_hlXZCIFLPQo54kpctIFrr7s7eQJRS22zx7wa-3w8fqzHoQ2G6e6Af0HDRhyphenhyphencozsPmSymqz-VxuTE591l29ZZODo8qQKvbFE5vlGcb6mdw70SYB8W96fv05l2Or157RVgBCTyQ-ZtrTwxybSAoz8Y4wU/w640-h522/20240105_141918.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">The suckling pig has a paper-thin crispy skin, followed by juicy and fatty flesh. The fried rice is fragrant, filled with the flavour of the Sakura shrimp and the drippings from the suckling pig. The abalone is soft and flavourful. Don’t forget about the pickled Roman tomato and cucumber on the side, not only they are very yummy, it will help to balance the richness of this dish.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEveXfi9eXkSiTPLwWfBMpsazEE0D70NU-HO2s1bA5IGn0OQcgPR6ngPwsYLEZRJ3U3jxvhHPOiHYXrkQQb_QHllGf3KfedO2-GFla2ehxYdOhujAUa1lQMj12oBWHgzN6M5VukTJdeKZ-K6pSOd-d79Q_BZUG1Hbf9oAwjNC6l6Jeo7Npqfsdnm5GnU/s1200/DSC_0062.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQEveXfi9eXkSiTPLwWfBMpsazEE0D70NU-HO2s1bA5IGn0OQcgPR6ngPwsYLEZRJ3U3jxvhHPOiHYXrkQQb_QHllGf3KfedO2-GFla2ehxYdOhujAUa1lQMj12oBWHgzN6M5VukTJdeKZ-K6pSOd-d79Q_BZUG1Hbf9oAwjNC6l6Jeo7Npqfsdnm5GnU/w640-h426/DSC_0062.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">My Serving of Suckling Pig</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_a9msXSuIuX-FQ1qc7cVYpgck5MWJv57szHdqTTe1eC1KaXJvmTFE-PNXFNdjfxTJ2FwnsZTaJ4ufZn9vovc_yzqtAWJlOJQc8RXqaHg_soEu9jtAd6Yt80duat9Uw1338N-cbmwhNhtn_x609x3Kp8ulnx06fkN_JhVw0xFtubaKEeq8Ouie2Neb7E/s1200/DSC_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="870" data-original-width="1200" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_a9msXSuIuX-FQ1qc7cVYpgck5MWJv57szHdqTTe1eC1KaXJvmTFE-PNXFNdjfxTJ2FwnsZTaJ4ufZn9vovc_yzqtAWJlOJQc8RXqaHg_soEu9jtAd6Yt80duat9Uw1338N-cbmwhNhtn_x609x3Kp8ulnx06fkN_JhVw0xFtubaKEeq8Ouie2Neb7E/w640-h464/DSC_0066.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Desserts are <i>Daifuku filled with Mandarin Orange</i> and <i>Cream Served with Bird's Nest-Ginseng Xiao Long Bao (橙香雪梅拼泡参小笼包燕窝)</i>. The Bird’s Nest-Ginseng Xiao Long Bao is best eaten when it is hot. It is refreshing, while the broth is medium sweet, offset with a touch of bitterness from the ginseng.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g0GsRCMAe2FhJExJDDzuPWE_wA4MSxvGRx9n0ny1rZHw6nXXDNOG1TyCHHxM7N8GNUyOaFEhOIU5xMO4EAdFYi9B5EMmIQsKP4USacMU_8RRoCIdv-xxZ_YMnVhMq9InOIeiQx9Tu8JeP0oIYbUxXfb80S5gP-SFd3bKmP9wF9lMoEeh7mKvAeXtI3w/s1200/DSC_0071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="919" data-original-width="1200" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g0GsRCMAe2FhJExJDDzuPWE_wA4MSxvGRx9n0ny1rZHw6nXXDNOG1TyCHHxM7N8GNUyOaFEhOIU5xMO4EAdFYi9B5EMmIQsKP4USacMU_8RRoCIdv-xxZ_YMnVhMq9InOIeiQx9Tu8JeP0oIYbUxXfb80S5gP-SFd3bKmP9wF9lMoEeh7mKvAeXtI3w/w640-h490/DSC_0071.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><i><span style="font-family: "Times New Roman", serif;">Bird's
Nest-Ginseng Xiao Long Bao (</span></i><i><span lang="ZH-CN" style="font-family: DengXian;">泡参小笼包燕窝)</span></i></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3r7fbcrXafqmWNX5bA8RJyfOW8FM9YCZRJob6PjmLdKIB6ko22ncQzuHfFkGT5uL8xYunoXZPD3hf9_lz2Udwwoog1XYftzgQz7uX1UgZk2smE0NzOHO8JyuZILz8yqJ_d4IAn07gd-JTquAMu8vIZ3IGU4pn2d15axN7ecmLi31vCf7FIvpq0LJBeck/s1200/20240105_144753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3r7fbcrXafqmWNX5bA8RJyfOW8FM9YCZRJob6PjmLdKIB6ko22ncQzuHfFkGT5uL8xYunoXZPD3hf9_lz2Udwwoog1XYftzgQz7uX1UgZk2smE0NzOHO8JyuZILz8yqJ_d4IAn07gd-JTquAMu8vIZ3IGU4pn2d15axN7ecmLi31vCf7FIvpq0LJBeck/w534-h640/20240105_144753.jpg" width="534" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Meanwhile, the Daifuku is packed with orange flavour, refreshing and just bursts in your mouth.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pczj5C_GavghlNk0AWEDaL7uPUkOl1f8BtmKfuesBHjd8ZCHMQxbofyxKf9egZgrBHBVkJhuuoEPk66Y2tjPibhU43wUgYWXHHBkFxWAkeVjrOKLyUwcjrLPWc2BEWTIZ7PzQNcMapUzE4B1pugvfs2qK_zMJnmv3AsoB1wOxoW_sxep41Rkb_k3500/s1200/DSC_0078.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="834" data-original-width="1200" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pczj5C_GavghlNk0AWEDaL7uPUkOl1f8BtmKfuesBHjd8ZCHMQxbofyxKf9egZgrBHBVkJhuuoEPk66Y2tjPibhU43wUgYWXHHBkFxWAkeVjrOKLyUwcjrLPWc2BEWTIZ7PzQNcMapUzE4B1pugvfs2qK_zMJnmv3AsoB1wOxoW_sxep41Rkb_k3500/w640-h444/DSC_0078.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><i><span style="font-family: "Times New Roman", serif;">Daifuku
filled with Mandarin Orange and Cream (</span></i><i><span lang="ZH-CN" style="font-family: DengXian;">橙香雪梅拼)</span></i></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtlKrVXF7wcwo29eao89BXbryC3VLa8u66GNNGm1icJ_CkPiJzoRGnk0KskiaU20emRDG17z9aZ5_VqpaBIi2dX-Cu6RraL_linH9XusYRtaAlMLEvgOCk1mAMUOnh37s0F7Y8nPpy2c9SKFjgcNH0UKTJtvQnCq-iZCJNkBzhKwJI3AcBPuvCLgfk14/s1200/DSC_0080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="882" data-original-width="1200" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPtlKrVXF7wcwo29eao89BXbryC3VLa8u66GNNGm1icJ_CkPiJzoRGnk0KskiaU20emRDG17z9aZ5_VqpaBIi2dX-Cu6RraL_linH9XusYRtaAlMLEvgOCk1mAMUOnh37s0F7Y8nPpy2c9SKFjgcNH0UKTJtvQnCq-iZCJNkBzhKwJI3AcBPuvCLgfk14/w400-h294/DSC_0080.JPG" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">We had an additional treat of Nian Gao from our host. It is pan-fried without coating, resulting in a crispy exterior, with a nice caramelisation. It has a medium sweetness followed by a warming taste of the ginseng.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsm2BLBy1FdBktnyIDgShROAe5efvHxoDP4b47Wb_4ZZVcpNUD500ai_nHnWsMaUUz7wK1uOYqAg6_E-ggFHxlvXwWo2fdKlsY29Ba8U5rQ2lEFvaG-vZ4k6HHEypizZhRvnDJ1m5AR8sqOaSc7Kv0Sr_HM3AMR-z9erAmSUbdEBzfRwuKvsoVLh-rwg/s1200/DSC_0086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="879" data-original-width="1200" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsm2BLBy1FdBktnyIDgShROAe5efvHxoDP4b47Wb_4ZZVcpNUD500ai_nHnWsMaUUz7wK1uOYqAg6_E-ggFHxlvXwWo2fdKlsY29Ba8U5rQ2lEFvaG-vZ4k6HHEypizZhRvnDJ1m5AR8sqOaSc7Kv0Sr_HM3AMR-z9erAmSUbdEBzfRwuKvsoVLh-rwg/w400-h293/DSC_0086.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Nian Gao</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, Jia He Grand Exquisite CNY Set Menu 2024 exceeded my expectations. It is packed with flavour, nutritious and tantalises your palate. Jia He Exquisite CNY Set Menu 2024, priced at $2688++ for 10 persons and advanced booking are required. Ganbei! Cheers!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://vumarcoms.com/">Sharon</a> & Jia He Grand Team for hosting us.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 9/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 8/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: N/A (Tasting Invitation)</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 8.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $81 & Above.</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">Jia He Grand @ One Farrer Hotel</span></b></div><div style="text-align: justify;"><span style="font-size: large;">One Farrer Hotel, Level 1</span></div><div style="text-align: justify;"><span style="font-size: large;">1 Farrer Park Station Road,</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 217562</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 6538 9688 / 6538 2788</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://www.jiahe.com.sg/jiahe-grand">https://www.jiahe.com.sg/jiahe-grand</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/JiaHeRestaurant">https://www.facebook.com/JiaHeRestaurant</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: <a href="https://www.instagram.com/jiaherestaurant/">@Jiaherestaurant</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily 11.00 – 14.30 (LO 14.00); 18.00 – 22.00 (LO 21.00)</span></div><div style="text-align: justify;"><i><span style="font-size: large;">CNY Menu and other information is available online</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><i><span style="font-size: large;">Sister Restaurant</span></i></div><div style="text-align: justify;"><b><span style="font-size: large;">Jia He Chinese Restaurant</span></b></div><div style="text-align: justify;"><span style="font-size: large;">1 Farrer Park Station Road,</span></div><div style="text-align: justify;"><span style="font-size: large;">#01-14/15/16 Connexion,</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 217562</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 6694 8988 / 6694 9466</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://www.jiahe.com.sg/jiahe-chinese-restaurant">https://www.jiahe.com.sg/jiahe-chinese-restaurant</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/JiaHeRestaurant">https://www.facebook.com/JiaHeRestaurant</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: <a href="https://www.instagram.com/jiaherestaurant/">@Jiaherestaurant</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily 11.00 – 15.00 (LO 14.30); 18.00 – 22.00 (LO 21.30)</span></div><div style="text-align: justify;"><span style="font-size: large;">Online Shop: <a href="https://shop.jiahe.com.sg/cny">https://shop.jiahe.com.sg/cny</a></span></div><div style="text-align: justify;"><br /></div> Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com01 Farrer Park Station Rd, Singapore 2175621.3125457 103.8543732-26.997688136178844 68.6981232 29.622779536178847 139.0106232tag:blogger.com,1999:blog-8530741300764548590.post-9383082827436822822024-01-23T19:42:00.002+08:002024-01-23T19:42:19.950+08:00Myung Ga II – Authentic Korean Family Recipe [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBDqoavmcGBOlYgb47SV9xKv1dP1ZaGeFn2_tLmqdCniOmFiqBD27UJezJgXdgjIRK_B6du6vOs2bMTaPuwN00h5vuya4oeG_a5fIjQfHztEeTii9KDDGDCd33tjHTxZ2IGS2JGYeRheGJq7zCWDC5WVkPXSStSKKrVf65sj7pBMbNpb9H7PSYG6eBZs/s1200/20231214_193815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="983" data-original-width="1200" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBDqoavmcGBOlYgb47SV9xKv1dP1ZaGeFn2_tLmqdCniOmFiqBD27UJezJgXdgjIRK_B6du6vOs2bMTaPuwN00h5vuya4oeG_a5fIjQfHztEeTii9KDDGDCd33tjHTxZ2IGS2JGYeRheGJq7zCWDC5WVkPXSStSKKrVf65sj7pBMbNpb9H7PSYG6eBZs/w640-h524/20231214_193815.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Myung Ga (명가) II is a name famous in Singapore’s Korean food scene, that has become synonymous with dishes rooted in authentic Korean family recipes. The restaurant is expanding its legacy and proudly announces the opening of its second outlet in Singapore’s Litte Korea, Tanjong Pagar.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrMYWVANOqBFIePNU2oAiR2Q4xWdsPjYflUTxD-K96a35kWvR3SyC2Tb5Mxe-Ko5tp-sxaOD-OrTTMQ5cfsL0nIzY2PzfSOyGZMaHEGRYjRB8pgpYRTZS45LtrRrF4Q38gALTe0zeyq6w1atIjmqvdmRA7LMqx5ugIbpx2_QSqwhKxFFSgZhC0sIhFlw/s1200/20231214_182813.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmrMYWVANOqBFIePNU2oAiR2Q4xWdsPjYflUTxD-K96a35kWvR3SyC2Tb5Mxe-Ko5tp-sxaOD-OrTTMQ5cfsL0nIzY2PzfSOyGZMaHEGRYjRB8pgpYRTZS45LtrRrF4Q38gALTe0zeyq6w1atIjmqvdmRA7LMqx5ugIbpx2_QSqwhKxFFSgZhC0sIhFlw/w546-h640/20231214_182813.jpg" width="546" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Myung Ga II</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">We started the tasting with Original Kimbap Spam ($11). These colourful Kimbab fillings include spam, omelette, carrot, spinach, pickled radish and burdock root. We like the chewy of the rice and seaweed, followed by the different textures of the fillings. I feel they can be a bit more generous with sesame oil wash on the seaweed. A good start to the meal.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfyvDy1rl4awbiOD7ne6oAlRjw8B59b_0rs5_1Rv5fHDbDBmS7MSOpihOcFudkjCb0lzqxOBETkGqpWm_wNzJCLePkm3xnjjPY5tV8z3_NB7EoSt3RzLhv3xfdQTiBUpJ5Jz6OPYYde_hX_inMIcTNR_VEoEb2VFzwRYlaJBr1beOfFfvG2V3OTeBhNs/s1200/20231214_184024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="778" data-original-width="1200" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfyvDy1rl4awbiOD7ne6oAlRjw8B59b_0rs5_1Rv5fHDbDBmS7MSOpihOcFudkjCb0lzqxOBETkGqpWm_wNzJCLePkm3xnjjPY5tV8z3_NB7EoSt3RzLhv3xfdQTiBUpJ5Jz6OPYYde_hX_inMIcTNR_VEoEb2VFzwRYlaJBr1beOfFfvG2V3OTeBhNs/w640-h414/20231214_184024.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Original Kimbap Spam</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLj3driBQbT6HVE8q8XeXK9HR_UBaMVlxv-a7MWC05pBVjUOoc20mIlR8bCBHAP26FCPZHo6AQYUv7JqiRQo4-zp6nFxfNnQfh177ulxf0E007dpPNtArIPXg7IrFqV0C7w8YisYSayy8XrErroix8PjEw5ECfRCQG5LF5Ra1s4Mry3GpYXxXJCjXVgho/s1200/20231214_183457.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="827" data-original-width="1200" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLj3driBQbT6HVE8q8XeXK9HR_UBaMVlxv-a7MWC05pBVjUOoc20mIlR8bCBHAP26FCPZHo6AQYUv7JqiRQo4-zp6nFxfNnQfh177ulxf0E007dpPNtArIPXg7IrFqV0C7w8YisYSayy8XrErroix8PjEw5ECfRCQG5LF5Ra1s4Mry3GpYXxXJCjXVgho/w640-h442/20231214_183457.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Banchan</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Donkatsu ($20). I have tried a few Korean donkatsu in Singapore and I must say the version at Myung Ga II is the best one I tried in Singapore. The pork cutlet is fried to the point of very crispy, and the sauce has a nice balance of sweet and sour. The best part is the pork cutlet remains crispy even when it is covered with the sauce for a while. Served together on the donkatsu are corn kernels, baked beans, salad and pickled radish.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuFHJphsF634VtU18e03WdODQ4eEMPd27czk9yk5rgAA4vojnlynJK1lBGC2ILD9YdSapjBxM3pGwgGdyC4Pl4j0DrGZVdIz9n_TSbGcfoUEWIik0J4litw7AJvYbeZOqQEMZ6fFO4S4QrHqb_WhTjlmShvzb28zevJFFKtzB3HLPYJyrCTpBh4ZDGjI/s1200/20231214_184706.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="961" data-original-width="1200" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuFHJphsF634VtU18e03WdODQ4eEMPd27czk9yk5rgAA4vojnlynJK1lBGC2ILD9YdSapjBxM3pGwgGdyC4Pl4j0DrGZVdIz9n_TSbGcfoUEWIik0J4litw7AJvYbeZOqQEMZ6fFO4S4QrHqb_WhTjlmShvzb28zevJFFKtzB3HLPYJyrCTpBh4ZDGjI/w640-h512/20231214_184706.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Donkatsu</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkulw00B78CFGvj4Qcc9jk8SNkL4wvNEhXc-5yvZfgJ9FTkHxS_DXeOoMaS_vFZRz8yynFps4MTS6Oz-GeYMhYNvjcpo1mIXiDh9FPaqry8smvRqMq_V9TmSw8MvHLY6gIjgF_rhwr9Amzq5-dAhWqHzcXZNGwwhBvM1GaQFTiogc3-GlXlFpsQ2Jp4IY/s1200/20231214_185020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="817" data-original-width="1200" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkulw00B78CFGvj4Qcc9jk8SNkL4wvNEhXc-5yvZfgJ9FTkHxS_DXeOoMaS_vFZRz8yynFps4MTS6Oz-GeYMhYNvjcpo1mIXiDh9FPaqry8smvRqMq_V9TmSw8MvHLY6gIjgF_rhwr9Amzq5-dAhWqHzcXZNGwwhBvM1GaQFTiogc3-GlXlFpsQ2Jp4IY/w640-h436/20231214_185020.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Cheese Gyelanjjim ($15). The slightly charred cheese on top of gyelanjjim is just so inviting. The egg is fluffy and tasty, while the cheese adds the stretch factor and umami flavour to the egg.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EGHfdhw1jCEU7LHYGz7-lP5jtH-E1Cj7bVNnn88kNnwvtZ05Rnz2FLQ5pJEyPyBSdHZhtGWh8nKW1QyYQatSoj1nvYj7-HddTJL9vcCaL0D31SjdFFS2LaMMlio4Wy8D-8MOOcyX0ZNrTnTVl126h1iZKhkc__0p6wQIdbf-AzScxoRaq_lN6-tttDc/s1200/20231214_184834.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="981" data-original-width="1200" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EGHfdhw1jCEU7LHYGz7-lP5jtH-E1Cj7bVNnn88kNnwvtZ05Rnz2FLQ5pJEyPyBSdHZhtGWh8nKW1QyYQatSoj1nvYj7-HddTJL9vcCaL0D31SjdFFS2LaMMlio4Wy8D-8MOOcyX0ZNrTnTVl126h1iZKhkc__0p6wQIdbf-AzScxoRaq_lN6-tttDc/w640-h524/20231214_184834.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Cheese Gyelanjjim</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Seafood Pancake - Haemu Buchu Jeon ($20). Crispy externally, moist and pillowy internally. They are very generous with the ingredients, as I get a bite of the seafood in each part. The pancake itself is very tasty, I did not use the dipping sauce.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKczEwvjIQ7s4f0La3kOK_QxKbltUgMCYXqElmgyYhlhsZW9KMmDhrqU-AhgMrS8rl37MBgki9OStGDhue1vNxr3La_fXKL2RQLffFqLiDYhApMPFVUvcrXwUEmjers9fCXKTW4CkPJYwbvPklwDgORvwofjMzn5Id2IIMHC2eiyuNqgr1vl9fZcZgkM/s1200/20231214_185238.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKczEwvjIQ7s4f0La3kOK_QxKbltUgMCYXqElmgyYhlhsZW9KMmDhrqU-AhgMrS8rl37MBgki9OStGDhue1vNxr3La_fXKL2RQLffFqLiDYhApMPFVUvcrXwUEmjers9fCXKTW4CkPJYwbvPklwDgORvwofjMzn5Id2IIMHC2eiyuNqgr1vl9fZcZgkM/w640-h480/20231214_185238.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Seafood Pancake</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Altang ($23) Korean Spicy Fish Roe Stew. Once we saw the fish roe and fish milt on the menu, we decided we must order this soup. The fish roe has a firm eggy texture, while the milt is soft and easily melts in your mouth. The soup is hot and spicy, suitable for LD but too spicy for me. The good thing is the portion of fish roe and fish milt are very generous as well.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21iDvA8ER0p5N1kBrsS75AfhI_DZlKpgUqXDhOUV2Weg_HBvGV5kC9VM4ngczcAt1x8tieEGBb9XC0J-Qg2_xB0nP1sq6cyqUHmtaQhXQRwFOzIp1azoFUG_yJp64B5J0-dF0mkLJYzNplU4A8djgvb8f-h4PjRfeWSQKtfnLUdkxFkSWq7IRvEZBpw8/s1200/20231214_193737.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1091" data-original-width="1200" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21iDvA8ER0p5N1kBrsS75AfhI_DZlKpgUqXDhOUV2Weg_HBvGV5kC9VM4ngczcAt1x8tieEGBb9XC0J-Qg2_xB0nP1sq6cyqUHmtaQhXQRwFOzIp1azoFUG_yJp64B5J0-dF0mkLJYzNplU4A8djgvb8f-h4PjRfeWSQKtfnLUdkxFkSWq7IRvEZBpw8/w640-h582/20231214_193737.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Altang
- Korean Spicy Fish Roe Stew</span></i></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw1rCzyxvqYpYfUrtWJBzZqaN8liBDA2tN_kjzYoZA05uJDRAnHagqKy5Lhe_vkNpAmQGi9z5tlD4Dvmhnopqd8Aa_QxEirqfSsiFcH4DURyDzbq9aS7zCJsaNjFOLLOOA2T5JsVS_9-Y3Qh36DQ9zzuQj6o88crgSwvxOkqK6hr17VAje3bv2ugR7hg/s1200/20231214_193815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="983" data-original-width="1200" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw1rCzyxvqYpYfUrtWJBzZqaN8liBDA2tN_kjzYoZA05uJDRAnHagqKy5Lhe_vkNpAmQGi9z5tlD4Dvmhnopqd8Aa_QxEirqfSsiFcH4DURyDzbq9aS7zCJsaNjFOLLOOA2T5JsVS_9-Y3Qh36DQ9zzuQj6o88crgSwvxOkqK6hr17VAje3bv2ugR7hg/w640-h524/20231214_193815.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Spicy Stir Fried Octopus - Nakji Dupbap ($20). One of LD’s favourite Korean dishes, the octopus is tender, slightly chewy and spicy but shiok. Definitely a rice thief.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QXAc8yX6Cnwhwo48wAsBRfp333fDx4TJteFyk3Vhvp3oRMl79ke0BKSdnCJYmrVPRKtr6pz5PaGBLlkaPzHkE1lrnwsFBNnHnbAqJgQ5Sw4CC0iorRU-tCz5ClR6OWObh1Wg8IJ67A5XU2xmya3Fc-GcCHN5AAmdf8efzoeVOkZ1-UITkvNpSSX2m64/s1200/20231214_193503.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="980" data-original-width="1200" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QXAc8yX6Cnwhwo48wAsBRfp333fDx4TJteFyk3Vhvp3oRMl79ke0BKSdnCJYmrVPRKtr6pz5PaGBLlkaPzHkE1lrnwsFBNnHnbAqJgQ5Sw4CC0iorRU-tCz5ClR6OWObh1Wg8IJ67A5XU2xmya3Fc-GcCHN5AAmdf8efzoeVOkZ1-UITkvNpSSX2m64/w640-h522/20231214_193503.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Spicy
Stir Fried Octopus - Nakji Dupbap</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc78aEtkgaiFnLdgu9evtEodMnFQG_Uf_Uwy5I6gEcvcbFgNvhIW45Dc6Y6UE5_-bBhY-4Tw2ClJrbcVjmG57XVE_yaLGFYVsMk5z1c2gILiNfWA0RNgf4w6edoTDZzYXEklQuPPEjS7aKApCAqADWAYiTAA0CZeKoTHaCZgNuQpCApz__GiK3UjWdyg/s1200/20231214_194511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="924" data-original-width="1200" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc78aEtkgaiFnLdgu9evtEodMnFQG_Uf_Uwy5I6gEcvcbFgNvhIW45Dc6Y6UE5_-bBhY-4Tw2ClJrbcVjmG57XVE_yaLGFYVsMk5z1c2gILiNfWA0RNgf4w6edoTDZzYXEklQuPPEjS7aKApCAqADWAYiTAA0CZeKoTHaCZgNuQpCApz__GiK3UjWdyg/w640-h492/20231214_194511.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Finally, we have Sliced Iberico Pork Belly ($22 for self grill / $24 for served grill). A speciality dish for Myung Ga at Tanjong Pagar. It is a time-honoured tradition of frozen pork BBQ. With the latest technology, frozen pork now delivers a better flavour compared to the vintage year.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kt8FYJsop4XF7Mu2RVuULt8B_6VxAcyFRYatKIMTvDZyqfRRRk2I4rriUFTaGb7-Z3r_Dh7VS0P3yaXx9dfdVQMoXYfzl0rXJu0E4a4KGoMhSXBz6RN5V5ZbNrxToXIpjV5LwuaE26Fh7h49N6djGdRWX0QgMi0e_C_96dlIzh-2ae9KmJiyV9NcTZ0/s1200/20231214_194103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kt8FYJsop4XF7Mu2RVuULt8B_6VxAcyFRYatKIMTvDZyqfRRRk2I4rriUFTaGb7-Z3r_Dh7VS0P3yaXx9dfdVQMoXYfzl0rXJu0E4a4KGoMhSXBz6RN5V5ZbNrxToXIpjV5LwuaE26Fh7h49N6djGdRWX0QgMi0e_C_96dlIzh-2ae9KmJiyV9NcTZ0/w640-h480/20231214_194103.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Sliced
Iberico Pork Belly</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The frozen thin slices of pork belly are grilled and seasoned with salt and pepper. The result is crispy pork belly. You can eat the pork belly with seasoned gochujang, salt & sesame dip, green chilli and lettuce. I recommend that you ask the staff to do the grilling for you. Also for the first order, there is a minimum of 2 pax.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcnE7wqD23-kO34XCPR7dux54VB58J2GlaDtqEUP1rqGZ6_TAzVLpSAsJPWGEFfg7ApwGnm1Norct6YvS1JKvj9YmYvjW66nUT2KPyFoXY9Nn9EHOqwiMrWS6y9ufz4qlDmvdKXUfXNw9OIjP5IZotKIy5kyn5_UpAdDAY9TPkckk4oxrQzgOY8nK42c/s1200/20231214_194950.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1036" data-original-width="1200" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcnE7wqD23-kO34XCPR7dux54VB58J2GlaDtqEUP1rqGZ6_TAzVLpSAsJPWGEFfg7ApwGnm1Norct6YvS1JKvj9YmYvjW66nUT2KPyFoXY9Nn9EHOqwiMrWS6y9ufz4qlDmvdKXUfXNw9OIjP5IZotKIy5kyn5_UpAdDAY9TPkckk4oxrQzgOY8nK42c/w640-h552/20231214_194950.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Perfectly Grilled Sliced
Iberico Pork Belly</span></i> </td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3ETYql2dJkkel3SenQUZC_ZGZJA2S-Lk9j9fx8vJj-0oMFbnlroIy9hRr39K6Cycuk6KbGaafWidWIox3w3seIOm9iAETW4rf6M02YI0uOk79vcJkrUKQi1plhbqJc-5M7SxxHvVCY8fOJI9iZ6D4NOD4D5sKaRrcc8vI3xY-9PQKBkKihN9OG9FDAw/s1200/20231214_193125.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="941" data-original-width="1200" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3ETYql2dJkkel3SenQUZC_ZGZJA2S-Lk9j9fx8vJj-0oMFbnlroIy9hRr39K6Cycuk6KbGaafWidWIox3w3seIOm9iAETW4rf6M02YI0uOk79vcJkrUKQi1plhbqJc-5M7SxxHvVCY8fOJI9iZ6D4NOD4D5sKaRrcc8vI3xY-9PQKBkKihN9OG9FDAw/w640-h502/20231214_193125.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The sidekick for grilled pork belly</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The décor of the restaurant is like a casual café setting. You won’t see any suction pipes coming down from the roof as it is not a Korean BBQ restaurant. The restaurant is bright and the ambiance is spruced up with K-pop music.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUx1ne8KUICK_d_eD_UrcTGU8XIo80Gkv8OOBfXNIgr6tkr9hock-NNP9xkZyUn2oVc5vDwZ951I7_RI246RK9OHGjNARLjREpQ89YkBRKyzTgeITzF7F0BY4WWz3DLpPPXJellPUREjZRDrcbQmSAl_v8owOeuiQJw1D48tckCP69v8EuzsPJk2lByFU/s1200/20231214_183106.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1069" data-original-width="1200" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUx1ne8KUICK_d_eD_UrcTGU8XIo80Gkv8OOBfXNIgr6tkr9hock-NNP9xkZyUn2oVc5vDwZ951I7_RI246RK9OHGjNARLjREpQ89YkBRKyzTgeITzF7F0BY4WWz3DLpPPXJellPUREjZRDrcbQmSAl_v8owOeuiQJw1D48tckCP69v8EuzsPJk2lByFU/w640-h570/20231214_183106.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Dining Area</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2yCstyrJOLTvBgZUcaWCwdapAi4dcY-h5KAFbY1IPc3pkWyXIJ972GFssdXsIdnP76T1G2P22eqkxuiaX0z5VNHNZni4u1-Abn-A-sKh_iN1W3-6oDwimboTkSRVWHWgufTa9s6dXANWJ60Z9kVqWn3QNqZfd9XlMmwuRxjSJQ-yzNTML_NKsUHRXYo/s1200/20231214_183519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="715" data-original-width="1200" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2yCstyrJOLTvBgZUcaWCwdapAi4dcY-h5KAFbY1IPc3pkWyXIJ972GFssdXsIdnP76T1G2P22eqkxuiaX0z5VNHNZni4u1-Abn-A-sKh_iN1W3-6oDwimboTkSRVWHWgufTa9s6dXANWJ60Z9kVqWn3QNqZfd9XlMmwuRxjSJQ-yzNTML_NKsUHRXYo/w640-h382/20231214_183519.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Overall, Myung Ga II served solid Korean homecooked food. The dishes are well executed and they are very enticing as well. We’ll come back to try the rest of the dishes plus the Altang and Nakji Dupbap.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TiMDP5Ay4AA9sMPrb6rXI8-8Fg4vKjZcFg6g6RrCHbOSHkvFOExbAAdkK9CILnl29zB8ZPsNwuLQgtspu03FTFkcgbgINdLfOvd8mbsKDR8eJN2DdCanTyu_z15HHbyiuu-PMu3u-CnBOqgL0xiwMgx4pVojp2jWC7oHIeDWx47f0I78HLmyIFSIyro/s1200/20231214_201438.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="788" data-original-width="1200" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TiMDP5Ay4AA9sMPrb6rXI8-8Fg4vKjZcFg6g6RrCHbOSHkvFOExbAAdkK9CILnl29zB8ZPsNwuLQgtspu03FTFkcgbgINdLfOvd8mbsKDR8eJN2DdCanTyu_z15HHbyiuu-PMu3u-CnBOqgL0xiwMgx4pVojp2jWC7oHIeDWx47f0I78HLmyIFSIyro/w640-h420/20231214_201438.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Our Desserts</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://www.protegie.com/">Protegie</a> and Victoria + Myung Ga II Team for the invitation.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 8.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 8.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: N/A (Tasting Invitation)</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 7.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $26 - $50</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">Myung Ga (명가) II</span></b></div><div style="text-align: justify;"><span style="font-size: large;">28 Tanjong Pagar Road</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 088451</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 8042 8025</span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/myungga2.sg">https://www.facebook.com/myungga2.sg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @<a href="https://www.instagram.com/myungga2.sg/">myungga2.sg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH:</span></div><div style="text-align: justify;"><span style="font-size: large;">Tue – Sun: 11.30 – 15.00; 17.30 – 22.00</span></div><div style="text-align: justify;"><span style="font-size: large;">Closed on Monday.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><i><span style="font-size: large;">Other Location</span></i></div><div style="text-align: justify;"><span style="font-size: large;">1 Jln Anak Bukit</span></div><div style="text-align: justify;"><span style="font-size: large;">#B1-55 Bukit Timah Plaza</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 588996</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">T: +65 6469 5123</span></div><div style="text-align: justify;"><span style="font-size: large;">OH:</span></div><div style="text-align: justify;"><span style="font-size: large;">Tue – Sun: 11.30 – 15.00; 17.30 – 21.30</span></div><div style="text-align: justify;"><span style="font-size: large;">Closed on Monday.</span></div><div style="text-align: justify;"><span style="font-size: x-large;"><br /></span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com028 Tg Pagar Rd, Singapore 0884511.2797507 103.8437835-27.030483136178844 68.6875335 29.589984536178846 139.0000335tag:blogger.com,1999:blog-8530741300764548590.post-27593049603870502082024-01-07T23:12:00.000+08:002024-01-07T23:12:18.403+08:00Forbidden Duck – Signature Slow Roast Duck<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOe1m4At4LSQg_fgo2QjNSxmzhZSqzhY5qy2fq2uf_fB6hsR4WmvWWVcnmEoHFuOW_DBKQiOBWEfsEvg-vAJZncztxb1JtH71K6Ujs65K3oviY46UmyYcPKHJNOj9ms-_unHmhsa1WciT8JiCuVrs_23pQAVLgZZisd2zPndFunpJqQtAHB6ImldQqoA/s1200/20230701_201659(0).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1014" data-original-width="1200" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOe1m4At4LSQg_fgo2QjNSxmzhZSqzhY5qy2fq2uf_fB6hsR4WmvWWVcnmEoHFuOW_DBKQiOBWEfsEvg-vAJZncztxb1JtH71K6Ujs65K3oviY46UmyYcPKHJNOj9ms-_unHmhsa1WciT8JiCuVrs_23pQAVLgZZisd2zPndFunpJqQtAHB6ImldQqoA/w640-h540/20230701_201659(0).jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Forbidden Duck (“FD”) is the first Singapore restaurant by Three Michelin-starred Chef Alvin Leung. Nestled at Marina Bay Financial Centre, the Demon Chef and his team will be serving two versions of the Peking Duck. One is the classic Peking Duck, known as Forbidden Duck on their menu. The other is the Signature Slow Roasted Duck, a slow-cooked Pecking Duck that is dry-aged to intensify the flavour while retaining all the natural jus. It is then roasted on high heat to sear and crisp the skin.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Since it is only LD and I dining, we ordered Signature Slow Roast Duck ($58, half). I was expecting the duck to be sliced tableside, however, that was not the case. The roast duck set is brought to the table already sliced. It is served with calamansi buns, roast duck sauce, sliced cucumber, spring onion, rock salt and Dijon mustard.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8rDkxTJzOf7jOBhAceoQKBflNvs3Io7K_3nqjWqpVdeO8gIxfJ-ogCEaWIcnbvxoG4eKUb5vU7t98TPwmj4kafJL1zF0r5eGihkSE67zKcrMm-_FnOe00fgOZroUf6BtNLokGtyy_mDfsy6CUPWIWSO1eUopMvWA0lX1Vtg-Xt3Pm3syJE2k77wfJl4/s1200/20230701_201605.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="847" data-original-width="1200" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8rDkxTJzOf7jOBhAceoQKBflNvs3Io7K_3nqjWqpVdeO8gIxfJ-ogCEaWIcnbvxoG4eKUb5vU7t98TPwmj4kafJL1zF0r5eGihkSE67zKcrMm-_FnOe00fgOZroUf6BtNLokGtyy_mDfsy6CUPWIWSO1eUopMvWA0lX1Vtg-Xt3Pm3syJE2k77wfJl4/w640-h452/20230701_201605.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Signature Slow Roast Duck - Half</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ATKrck0_BExXNGYSMOl6mQHZRXeYeULTZ69psE5yKsbLFeCuSAb0iBmOuf6VMEygQOQoMs5KGUyu4_oKyEcBeVufPcnKoYSv6O0n9M9j24o5fpNNwJLFOPm_31Kgq_2m5QKfgWC0ik5thPl5JCTlDYPtQ3m6wZ24YT9zT149cD6IFO_4wHSgIdJYReg/s1200/20230701_201608.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="991" data-original-width="1200" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ATKrck0_BExXNGYSMOl6mQHZRXeYeULTZ69psE5yKsbLFeCuSAb0iBmOuf6VMEygQOQoMs5KGUyu4_oKyEcBeVufPcnKoYSv6O0n9M9j24o5fpNNwJLFOPm_31Kgq_2m5QKfgWC0ik5thPl5JCTlDYPtQ3m6wZ24YT9zT149cD6IFO_4wHSgIdJYReg/w640-h528/20230701_201608.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Roast
Duck Sauce, Sliced Cucumber, Spring Onion, <br />Rock Salt and Dijon Mustard. </span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">I like the glistening golden brown colour of the duck skin as it just looks perfectly roasted and very appetizing. Unlike the traditional Pecking Duck, where they slice the duck in three parts, breast skin, breast meat and thigh meat; FD sliced their duck in Cantonese restaurant Peking Duck, where the skin and the flesh are still attached and sliced together.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOQa7fR8xaFUklSz0pQNga5a95sIVVmhJySDfl87XqNzhB5sPQtO5eWTAPSf000M0WdXnMkd-LAQY7F3Jueu0j8EeAqgrPkMcGcWA4JmsixeWM-JaNk3UX-pjLZfiogeufpx05GadC6InTEKLcP5q_MjPvf2UEI8JQXrpsPLz57vMe-PQkebpQFrGRpY/s1200/20230701_202404.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="863" data-original-width="1200" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOQa7fR8xaFUklSz0pQNga5a95sIVVmhJySDfl87XqNzhB5sPQtO5eWTAPSf000M0WdXnMkd-LAQY7F3Jueu0j8EeAqgrPkMcGcWA4JmsixeWM-JaNk3UX-pjLZfiogeufpx05GadC6InTEKLcP5q_MjPvf2UEI8JQXrpsPLz57vMe-PQkebpQFrGRpY/w400-h288/20230701_202404.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Crispy Skin - Front</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">I found one slice of the skin that almost void of the meat, it was crispy and tasted like duck crackling. I also noticed that due to the slow roasting method, the duck seems less fatty as the fats have rendered into the flesh.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGTtYn_BSDRfE8mhqBqfAQRWNdBq4x89Sx2whTR0nmIEMMjJqfEpITK3t00TTLrifaKIcKqW6Zp3BF27xz0GjHXLTsz8kXajPPbpnWhm69K0HJDAl82Fy23y99BjecuPE5r9Uh-bKiW7unq1UFeuSHjn-F9TpDrFpXl2Gyx_mInOlVtv7_gQxmflN8FE/s1200/20230701_202412.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1069" data-original-width="1200" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGTtYn_BSDRfE8mhqBqfAQRWNdBq4x89Sx2whTR0nmIEMMjJqfEpITK3t00TTLrifaKIcKqW6Zp3BF27xz0GjHXLTsz8kXajPPbpnWhm69K0HJDAl82Fy23y99BjecuPE5r9Uh-bKiW7unq1UFeuSHjn-F9TpDrFpXl2Gyx_mInOlVtv7_gQxmflN8FE/w400-h356/20230701_202412.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Crispy Skin - Back</span></i></td></tr></tbody></table></span></div><div style="text-align: justify;"><span style="font-size: large;">For the rest of the plate, the skin is crisp with a layer of fat between the skin and the pinkish flesh. The sauce reminds me of regular roasted duck sauce instead of the usual hoisin sauce. It is savoury and binds the meat together with bun and garnish. The calamansi bun is soft, with a refreshing Asian citrus flavour.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpzhNTpVWZb9irfg-jc36bxxBnxyS06JNiIof6aP66v9xelpCkmRkFBQQrW-tovu97O17DbQPRWMvCvciU0clG533z4UYeHc2MN4dxYkdYC2U9XoAotLTJxHzW5E5DZDYBGg06sQ6dWJlLAKAiI5TMh1Snwy7TCRhuKXBVcAg1qnTdXpXY6-tC9uN5To/s1200/20230701_201723.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpzhNTpVWZb9irfg-jc36bxxBnxyS06JNiIof6aP66v9xelpCkmRkFBQQrW-tovu97O17DbQPRWMvCvciU0clG533z4UYeHc2MN4dxYkdYC2U9XoAotLTJxHzW5E5DZDYBGg06sQ6dWJlLAKAiI5TMh1Snwy7TCRhuKXBVcAg1qnTdXpXY6-tC9uN5To/w640-h480/20230701_201723.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Calamansi Buns</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ0I5Zz9LKubcBM7XHhF7yK1VD6AIksuAfmnLOmBnBlGHCHxNckLXK9BekWLIQCN7WZR76BG7N2xsR9RIB4VmuGI83tNvKzPElt3m3c5UjariADPDL3vr2AbKECmiiPbZLy8XFoSkZ4wxIE81d-7gJy_HWid2vXIh9AWWjgIdto7cYlgdE8p0j_lw-9g/s1200/20230701_201945.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1031" data-original-width="1200" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoQ0I5Zz9LKubcBM7XHhF7yK1VD6AIksuAfmnLOmBnBlGHCHxNckLXK9BekWLIQCN7WZR76BG7N2xsR9RIB4VmuGI83tNvKzPElt3m3c5UjariADPDL3vr2AbKECmiiPbZLy8XFoSkZ4wxIE81d-7gJy_HWid2vXIh9AWWjgIdto7cYlgdE8p0j_lw-9g/w400-h344/20230701_201945.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">My Peking Duck</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Do take note there is no second serving for the duck here.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Jellyfish with Green Onion ($18). The jellyfish is crunchy and coated with the fragrant sesame oil flavour. It is lightly salted together with the spring onion delivering a refreshing taste.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2FNcGahjEfNld-BU5eJs4zSxd2YZoxsTUNsYeXfyer0tD3B_CD4mLOFng56JgKbAzW1gflSsB-d9BOQIYoXvNeoWu5epEqkBwGtaeZGeeGVqPWZXPuYGUokLek_z0VB20T5Wn_AvboEWwwuYpe6jvX2SC6FjFpjojnUe1_51hND64RdGthyphenhyphen1waxfs38/s1200/20230701_201737.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="898" data-original-width="1200" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2FNcGahjEfNld-BU5eJs4zSxd2YZoxsTUNsYeXfyer0tD3B_CD4mLOFng56JgKbAzW1gflSsB-d9BOQIYoXvNeoWu5epEqkBwGtaeZGeeGVqPWZXPuYGUokLek_z0VB20T5Wn_AvboEWwwuYpe6jvX2SC6FjFpjojnUe1_51hND64RdGthyphenhyphen1waxfs38/w640-h478/20230701_201737.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Jellyfish with Green Onion</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Diced Chicken Tofu & Salted Fish ($24). A must-order dish for LD in a Cantonese restaurant, also her “rice thief” dish. We can smell the lovely aroma from of the dish when it was brought to our table. The tofu is soft with a slight caramelisation externally, while the chicken is juicy and succulent However, the salted fish were chopped too finely, it melted into the gravy. For us, it is the bits of fried salted fish that are considered as one of the important characteristics of this dish.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb-ZFSeFbi3cglH552iUK5HsEHG8mkEtW5rCO9FPGOl1uuAk433js_PgPYHSHzi-LMtqkdMsuwZPO1Be2RLZXMafwJsjTFoLMw1_XGLJmsgmf1T875WGNrqI2DRwfdGuykGp_c2ABrtgXgv1WPyKLLN2ZexkY-klEmbn6KiShe8VsUh00hJnS9ap2cxE/s1200/20230701_202201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdb-ZFSeFbi3cglH552iUK5HsEHG8mkEtW5rCO9FPGOl1uuAk433js_PgPYHSHzi-LMtqkdMsuwZPO1Be2RLZXMafwJsjTFoLMw1_XGLJmsgmf1T875WGNrqI2DRwfdGuykGp_c2ABrtgXgv1WPyKLLN2ZexkY-klEmbn6KiShe8VsUh00hJnS9ap2cxE/w640-h480/20230701_202201.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Diced
Chicken Tofu & Salted Fish</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Duck Meat and Rice Noodle with Five Willow’s Sauce ($22). We ordered this dish because of its catchy name and something that we never tried. The shredded duck has a lovely caramelisation and the bee hoon is packed with sweet before, tangy and savoury flavours from the Five Willow Sauce. A nice dish to end the savoury dishes.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xBDy-1_128OkXpVCftLkPUbiD2yg3HJXOjXQJAFhxn4pG1cK_pwBXSDvWRKFGm1YXt0BZbyYp6J8dCpGLVe22daIoevCY1ymvIC44TBUoIMNXi9-XEgCmLjJOy0jb5qA_0K2ifpg6_LC0ldoITZ6Dv4h58mQ0kMRt5xDzQQQMXE2lo0GrWHhcFeyd_M/s1200/20230701_202701.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="938" data-original-width="1200" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xBDy-1_128OkXpVCftLkPUbiD2yg3HJXOjXQJAFhxn4pG1cK_pwBXSDvWRKFGm1YXt0BZbyYp6J8dCpGLVe22daIoevCY1ymvIC44TBUoIMNXi9-XEgCmLjJOy0jb5qA_0K2ifpg6_LC0ldoITZ6Dv4h58mQ0kMRt5xDzQQQMXE2lo0GrWHhcFeyd_M/w640-h500/20230701_202701.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Duck
Meat and Rice Noodle with Five Willow’s Sauce</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jAWACsW9GXuUNExKbRlAGuOSJ38uGuSf3ekgkxPHVECMxxfUiFfA4O_1TNR0mZSmj3131LXitJFgZKzbtINuYjG2JgQ2PQMRdVFInR61H_hxy8X3iZd2t43P7iU3mUwtb_nHv_BQ2HodEsvii14G_CS2tvfdaKjpl13ELrEJIm76raDavRIjEDaMpM8/s1200/20230701_203304(0).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="908" data-original-width="1200" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jAWACsW9GXuUNExKbRlAGuOSJ38uGuSf3ekgkxPHVECMxxfUiFfA4O_1TNR0mZSmj3131LXitJFgZKzbtINuYjG2JgQ2PQMRdVFInR61H_hxy8X3iZd2t43P7iU3mUwtb_nHv_BQ2HodEsvii14G_CS2tvfdaKjpl13ELrEJIm76raDavRIjEDaMpM8/w400-h303/20230701_203304(0).jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">For dessert, we ordered Vanilla, Lemongrass and Aloe Vera Grass Jelly ($7) and Chef’s Recommendation Sweet Soup ($7). The Chef’s Recommendation Sweet Soup has a similar taste to our local Cheng Teng. While the Aloe Vera Grass Jelly remind me of Aiyu Jelly. Both desserts are light and refreshing.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqh0jt7S3noU5xHtqDelLM3WYT43otDp-HtMCP__s3jc9mxuwNbP43e6kdNN2d509J06tWfd7cRc1Lnp-oixF0Ebt1KaQu0XoSq4o2IcDaMjl7kr9Qhn34sfriE9Ul_tPYlH4jtBYdYDvoFJ8T9mDyInbE-NzcDXGjQfmP6_KV10tGO_WAQyKljutBPHs/s1200/20230701_205500.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="979" data-original-width="1200" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqh0jt7S3noU5xHtqDelLM3WYT43otDp-HtMCP__s3jc9mxuwNbP43e6kdNN2d509J06tWfd7cRc1Lnp-oixF0Ebt1KaQu0XoSq4o2IcDaMjl7kr9Qhn34sfriE9Ul_tPYlH4jtBYdYDvoFJ8T9mDyInbE-NzcDXGjQfmP6_KV10tGO_WAQyKljutBPHs/w400-h326/20230701_205500.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Vanilla,
Lemongrass and Aloe Vera Grass Jelly</span></i></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlLRkEbfj_WuL6EGvzhZfwIkvk7hnfEhY0MbeLloBEu_rivWhqs1p5s-axd7RBiu-KD5yFeTykFYq8z7_sCbjLROiQgvxzORgTmPTlppD11dt8eDPtwm1gXvKi1gN07Vnlo_abe7RVFBSBADdSMNxnYaULYhrDvtIKPI5KCPWSGFln7fr0znE9RyaAbE/s1200/20230701_205510.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="994" data-original-width="1200" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlLRkEbfj_WuL6EGvzhZfwIkvk7hnfEhY0MbeLloBEu_rivWhqs1p5s-axd7RBiu-KD5yFeTykFYq8z7_sCbjLROiQgvxzORgTmPTlppD11dt8eDPtwm1gXvKi1gN07Vnlo_abe7RVFBSBADdSMNxnYaULYhrDvtIKPI5KCPWSGFln7fr0znE9RyaAbE/w400-h331/20230701_205510.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Chef’s
Recommendation Sweet Soup</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The décor of the restaurant is Modern Chinese Restaurant theme. The signature Forbidden Duck design is mainly focused at the entrance of the restaurant. Service is professional but almost robotic.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fcmsfz77SPgkkQ2M-ZQjLzIX4rPerw8-3JiL8rMQLA3tCQVk9GJtdIYjm8XrXcHPJ7k9USL1Oi1DkKOCws_JeYGWh-6sTnT3ovgK4wXZClrGpnnZwvr972D5XlSJZRqPHPaHHiV10c2fOawaXA7RtS538yn3J7iPPBu-vv7HBqWzIMH1iNbwB4jOz7g/s1200/20230701_210854.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="936" data-original-width="1200" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fcmsfz77SPgkkQ2M-ZQjLzIX4rPerw8-3JiL8rMQLA3tCQVk9GJtdIYjm8XrXcHPJ7k9USL1Oi1DkKOCws_JeYGWh-6sTnT3ovgK4wXZClrGpnnZwvr972D5XlSJZRqPHPaHHiV10c2fOawaXA7RtS538yn3J7iPPBu-vv7HBqWzIMH1iNbwB4jOz7g/w640-h500/20230701_210854.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Forbidden Duck</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, Forbidden Duck served a nice Peking Duck. Although we only tried their Signature Slow Roasted Duck, we find the it very promising plus we get to taste the flair of the Demon Chef. We’ll make a return visit to try their Peking Duck and the dim sum here. Cheers!!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 7.75/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 7/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: 7/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 7.75/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $81 & Above</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><b><span style="font-size: large;">Forbidden Duck</span></b></div><div style="text-align: justify;"><span style="font-size: large;">8A Marina Boulevard</span></div><div style="text-align: justify;"><span style="font-size: large;">#02-02 Marina Bay Link Mall</span></div><div style="text-align: justify;"><span style="font-size: large;">MBFC Tower 2</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 018984</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 6509 8767</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://www.forbiddenduck.sg/">https://www.forbiddenduck.sg/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/forbiddenducksg/">https://www.facebook.com/forbiddenducksg/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @Forbiddenduck.sg</span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily 11.30 – 15.00; 18.00 – 22.00</span></div><div style="text-align: justify;"><i><span style="font-size: large;">Menu available Online</span></i></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com08A Marina Blvd, Singapore 0189841.2795303 103.8543391-78.896779620226738 -36.770660899999996 81.455840220226747 -115.5206609tag:blogger.com,1999:blog-8530741300764548590.post-15764652357125650412023-12-25T19:44:00.001+08:002023-12-25T19:44:17.639+08:00Merry Christmas 2023<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5pNtBVQnKX7tpdWNVIf57nKORUQW_L8RIIuzIrojJwsJ0OaPOZyUhPu-ekbtKxtoUJwwm593JZnNn5WkX4v0In8CcjClYQ-6qywKG4tXlNLCSREn4OXpVr7oX4NuXrFwq4oNmVPC6B1Gy3jIxT8tmsGAWcRzC-dJUHpswyxS0iVKb4Al_zUBhheNlnQ/s1024/24001%20-%20Pixlr%20AI%20Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5pNtBVQnKX7tpdWNVIf57nKORUQW_L8RIIuzIrojJwsJ0OaPOZyUhPu-ekbtKxtoUJwwm593JZnNn5WkX4v0In8CcjClYQ-6qywKG4tXlNLCSREn4OXpVr7oX4NuXrFwq4oNmVPC6B1Gy3jIxT8tmsGAWcRzC-dJUHpswyxS0iVKb4Al_zUBhheNlnQ/w640-h640/24001%20-%20Pixlr%20AI%20Image.jpg" width="640" /></a></div><br /><p></p><p style="text-align: center;"><span style="color: red; font-size: large;">Wishing our readers a Blessed Christmas!!!</span></p><p><br /></p>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0Singapore1.352083 103.819836-26.958150836178845 68.663586 29.662316836178846 138.976086tag:blogger.com,1999:blog-8530741300764548590.post-55805356102863749232023-12-15T18:30:00.000+08:002023-12-15T18:30:13.145+08:00Celebrate this Festive Season with luckin coffee [ADVERTORIAL]<div style="text-align: justify;"><span style="font-size: large;">Celebrate this festive season with new creations from luckin coffee. Just landed at this little <span style="color: red;">red dot</span>, the Big Cheese Latte is a blockbuster product by luckin coffee, that sold over 6.59 million cups in the first week after its launch in the Chinese market.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">The Big Cheese Latte is made using Classic New Zealand Cream Cheese, delivering the lovely flavour of cream cheese, reminiscent of the flavour of cheesecake. Compared to the classic latte, you can expect a more impactful boost in aroma that will elevate your coffee experience. What a way to enjoy this festive period.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2pVxwJZ7OED1-PfGXpR_aFN42rFXfOQ5yYXwhhyT94li-EvTEExOVpH0AAbzyym18hGcnN72bvbl1dsrenEq2jvztABtloku5h411U00jRSOIWRIK-p_RZC8LemuLSEVYi4l6s96miL-blA70PJWy36Z5lREV5w7Olq5bgNlrkAC3-LaTRoIWaDSdPg/s1170/Big%20Cheese%20Latte%EF%BC%88Xmas%EF%BC%89.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="999" data-original-width="1170" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2pVxwJZ7OED1-PfGXpR_aFN42rFXfOQ5yYXwhhyT94li-EvTEExOVpH0AAbzyym18hGcnN72bvbl1dsrenEq2jvztABtloku5h411U00jRSOIWRIK-p_RZC8LemuLSEVYi4l6s96miL-blA70PJWy36Z5lREV5w7Olq5bgNlrkAC3-LaTRoIWaDSdPg/w640-h546/Big%20Cheese%20Latte%EF%BC%88Xmas%EF%BC%89.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Big Cheese Latte Christmas</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">For cheese lovers, I suggest you take a quick sip of the milky cream cheese before you stir your Big Cheese Latte. I got the solid cheese flavour right from the first sip. Once I stirred it, the creaminess blended with the coffee. While the cheese flavour was hidden after it was stirred, it surprisingly popped up again at the end.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzsEA8WMT1LrIeCgSZzDaPXSbhbCAq2-WYfMZY3ATcbKPsCfGtt1XZxua9WknWlXdp7I5B2V37P9cav9zY1ZH1hyTYhB4oJpDjO99Jd6iUc-tI3BcbXtsdXdNgk2EIodWOJhZr9uZXDXt4HpFdWt1HbI4zXQoIQKg9mKc8rxJO5tZTLYGKadXx9it3k0/s1200/20231212_110652.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="851" data-original-width="1200" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzsEA8WMT1LrIeCgSZzDaPXSbhbCAq2-WYfMZY3ATcbKPsCfGtt1XZxua9WknWlXdp7I5B2V37P9cav9zY1ZH1hyTYhB4oJpDjO99Jd6iUc-tI3BcbXtsdXdNgk2EIodWOJhZr9uZXDXt4HpFdWt1HbI4zXQoIQKg9mKc8rxJO5tZTLYGKadXx9it3k0/w640-h454/20231212_110652.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Big Cheese Latte Iced</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Completing the line-up for this year's Christmas series are Toffee Hazelnut Latte, Creme Brulee Latte and Merry Cocoa Christmas.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Toffee Hazelnut Latte is inspired by the traditional Christmas flavour. The toffee hazelnut flavour combined with roasted nut aroma blended nicely with coffee and milk fragrances. The flavour and aroma of this creation will wake up the Christmas spirit in you.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBhvmZdI2CObXSiR6Kq8iWVM6tabosRre5mKSZCqWJbljaeIQud5N42h0zA0U5XqzpyMQtoK7p830d4Rpq2McXzx4Q5wSZwJ4fPAaHhTjciud-3nbtlcP85rPwFxnqnjAUgfhRhMv2ZljGW8564taWpieWBP0s3RPH32U20WojKuwaGP-ZdwXZVkrTy4/s1170/Toffee%20Hazelnut%20Latte.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="999" data-original-width="1170" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBhvmZdI2CObXSiR6Kq8iWVM6tabosRre5mKSZCqWJbljaeIQud5N42h0zA0U5XqzpyMQtoK7p830d4Rpq2McXzx4Q5wSZwJ4fPAaHhTjciud-3nbtlcP85rPwFxnqnjAUgfhRhMv2ZljGW8564taWpieWBP0s3RPH32U20WojKuwaGP-ZdwXZVkrTy4/w640-h546/Toffee%20Hazelnut%20Latte.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Toffee Hazelnut Latte</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Creme Brulee Latte is based on the classic Christmas desserts, French Creme Brulee and Caramel Pudding. The silky-smooth latte texture is infused with the sweet aroma of caramelised pudding. It's like having those lovely Christmas desserts in your drink.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2slKU1Edpd2v-slQM-8npvX0OFdz8QjqaUZi8DPkSYQbW003XHmscxJcqac3kctr55V-gYITnKtqTXmch2gjZjD65irlbWhMq2FEYFmNhZXrSGZqeLocWdOToOxiH1nraeVFO4_gP9pyP411tZtSMBLQfnix8ZbDSw-xN17UAaICeMEzSf2jOItpp1I/s1170/Toffee%20Hazelnut%20Latte.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="999" data-original-width="1170" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2slKU1Edpd2v-slQM-8npvX0OFdz8QjqaUZi8DPkSYQbW003XHmscxJcqac3kctr55V-gYITnKtqTXmch2gjZjD65irlbWhMq2FEYFmNhZXrSGZqeLocWdOToOxiH1nraeVFO4_gP9pyP411tZtSMBLQfnix8ZbDSw-xN17UAaICeMEzSf2jOItpp1I/w640-h546/Toffee%20Hazelnut%20Latte.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Creme Brulee Latte</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">While the Toffee and Creme Brulee have a similar flavour base, the blend of hazelnut flavour and stronger espresso intensity really stood out in the Toffee Hazelnut Latte. The Creme Brulee is milder and creamier, so it all comes down to individual preference.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMvoVhyphenhyphenCynPpBzl_oLs7luasVMEXvcJFrTPl-Gwgud4HOlWUjWCjpwJgAlibm5RerLWt97ql7jaYNscbQdAWE9xrYxrem4KvkJSDU1upbkj8Uf3_fOZtlih1lxKSzsR20HZT309bKeoLiwxifQoRp2D8702IDMnUqDtTLrPH6mmVRLY14i8AQaw5hw8M/s1200/20231213_112057.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="854" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizMvoVhyphenhyphenCynPpBzl_oLs7luasVMEXvcJFrTPl-Gwgud4HOlWUjWCjpwJgAlibm5RerLWt97ql7jaYNscbQdAWE9xrYxrem4KvkJSDU1upbkj8Uf3_fOZtlih1lxKSzsR20HZT309bKeoLiwxifQoRp2D8702IDMnUqDtTLrPH6mmVRLY14i8AQaw5hw8M/w553-h640/20231213_112057.jpg" width="553" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><p align="center" class="MsoNormal"><i><span style="font-size: medium;">Toffee Hazelnut
Latte</span><o:p></o:p></i></p></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqW1boNiqUts2JjgTmGZ6xahjI110XNOKiOCn3Cu6wy6hvu_2E5R54gcpWsqM4Gz-2JU27t4CiDaX2AhFxspxpauHyeQMxpW5oMxy42I_N60BfVaZVKvj41klURDBfdk0V1ZXJFWkxnctaplFXWbDMi46jkj8LUmfwOf6X8YULpHptUokNwIhe8xe10SQ/s1200/20231213_112024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqW1boNiqUts2JjgTmGZ6xahjI110XNOKiOCn3Cu6wy6hvu_2E5R54gcpWsqM4Gz-2JU27t4CiDaX2AhFxspxpauHyeQMxpW5oMxy42I_N60BfVaZVKvj41klURDBfdk0V1ZXJFWkxnctaplFXWbDMi46jkj8LUmfwOf6X8YULpHptUokNwIhe8xe10SQ/w584-h640/20231213_112024.jpg" width="584" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><p align="center" class="MsoNormal"><i><span style="font-size: medium;">Creme Brulee Latte</span><o:p></o:p></i></p></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Merry Cocoa Christmas. luckin coffee’s chocolate infused milk guarantees you the creamy cocoa flavour in every sip of this concoction. Nothing represents Christmas more than a chocolate drink.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUH6cwFPPcIee5KxhSfHYFk0xiOVxxAaQr0PqywPivZAfRVHUcu3YXwd1upgkXeQaLsmYv_kxmpaXOmb4HF8DGynqzbWMHt8snrnFF8xBlXV9PrtnaZyB6WsrA_alxqTYIZJjDSmbdjagXa9PNA9-Vs70GLKIEqMElhrxgEf7SKLX4cVVgnXnR7Aab5I/s1170/Merry%20Cocoa%20Christmas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="999" data-original-width="1170" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUH6cwFPPcIee5KxhSfHYFk0xiOVxxAaQr0PqywPivZAfRVHUcu3YXwd1upgkXeQaLsmYv_kxmpaXOmb4HF8DGynqzbWMHt8snrnFF8xBlXV9PrtnaZyB6WsrA_alxqTYIZJjDSmbdjagXa9PNA9-Vs70GLKIEqMElhrxgEf7SKLX4cVVgnXnR7Aab5I/w640-h546/Merry%20Cocoa%20Christmas.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Merry Cocoa Christmas</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The non-coffee drink in the Christmas Series. There is an option with or without whipped cream. I highly recommend the whipped cream for the iced version. The cream helps to enhance the flavour of the chocolate.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnP4WzlbNr36UjBF2Y21Lk9DT80HycWGMjeBhKUH-NTpm1X5nZDzb5MwjQAPM3zmG9dYp2sDgCQfHojTRlQJy58lqj0-vzeEYCYDoPf-8jpq3hVXIBWRWjOb-2RykmH9-qzietbmkdNl5fRgB7z7ZdDE6uu6WaV4TwFYKB4SKuIXdeOr_-3GRs8l5gSis/s1200/20231212_110824.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1071" data-original-width="1200" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnP4WzlbNr36UjBF2Y21Lk9DT80HycWGMjeBhKUH-NTpm1X5nZDzb5MwjQAPM3zmG9dYp2sDgCQfHojTRlQJy58lqj0-vzeEYCYDoPf-8jpq3hVXIBWRWjOb-2RykmH9-qzietbmkdNl5fRgB7z7ZdDE6uu6WaV4TwFYKB4SKuIXdeOr_-3GRs8l5gSis/w640-h572/20231212_110824.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Merry Cocoa Christmas</span><br /></i></td></tr></tbody></table></div></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">In the spirit of giving, luckin coffee brings you the festive cheer with luck in Christmas promotion. From 15th - 29th December, indulge in luckin coffee’s Coconut Crush Series with your loved ones through “Buy 1 Get 1 Free” for the Coconut Latte, Coconut Velvet Latte and Iced Minty Coconut Latte.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8pNXeQT1Q9nhK5Yvlk5sS54II3FBh6n-aCohTyy3a5VpM0SbovZLwI_AA7WKE1Q55hLJp6D_UmjDS1wOY1_pXUnEqhDB1Gkp5kBo067ASkDzGMdn-E5HI8ZuMswiRQ39E8sGNrlbHStxvVPQmRSg9ajJSoNUXthqs0tlL-7_WW0wgFh1Cl5pPvcU244/s1200/ORP%20-%201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8pNXeQT1Q9nhK5Yvlk5sS54II3FBh6n-aCohTyy3a5VpM0SbovZLwI_AA7WKE1Q55hLJp6D_UmjDS1wOY1_pXUnEqhDB1Gkp5kBo067ASkDzGMdn-E5HI8ZuMswiRQ39E8sGNrlbHStxvVPQmRSg9ajJSoNUXthqs0tlL-7_WW0wgFh1Cl5pPvcU244/w640-h426/ORP%20-%201.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">luckin coffee</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpI97-Tm9Idb0B6AUo1QU6adlpuhwwRlqoQ_30XJd5Hb_QpGnfRJqKnDOJn3PHzKov60rkVvDuteNh5_TinmAoAzqkG6xr5tUWIB9vbiGwdblFCvV_dJ55nmimzS-_N7CkwNweUpo3Br8XrvlhxH-hurQXRFO2OWoa5nxD64Lomh7FDm9T0cLIq8w7dY/s1200/ORP%20-%203.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpI97-Tm9Idb0B6AUo1QU6adlpuhwwRlqoQ_30XJd5Hb_QpGnfRJqKnDOJn3PHzKov60rkVvDuteNh5_TinmAoAzqkG6xr5tUWIB9vbiGwdblFCvV_dJ55nmimzS-_N7CkwNweUpo3Br8XrvlhxH-hurQXRFO2OWoa5nxD64Lomh7FDm9T0cLIq8w7dY/w640-h426/ORP%20-%203.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large; font-style: italic;">luckin coffee<br /></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVSMjBhVSdWNg-VM5JD9iI90ru82u86bGVuuR0dNEzM7Dr6zwWtMSULKy1CD7esb_Dt9h0uJ64QlQYcSRMN9ZZzMBsSaxUqXVbuVQzIKi6cGPUxaokgxYr7q8Gyf8s9tcTLFYc9nAGrPPm4PmHgvSvTMEEOTLjcnTSXtY8d8cFsoTdlxMcxLsc_uNS8Y/s1200/ORP%20-%204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVSMjBhVSdWNg-VM5JD9iI90ru82u86bGVuuR0dNEzM7Dr6zwWtMSULKy1CD7esb_Dt9h0uJ64QlQYcSRMN9ZZzMBsSaxUqXVbuVQzIKi6cGPUxaokgxYr7q8Gyf8s9tcTLFYc9nAGrPPm4PmHgvSvTMEEOTLjcnTSXtY8d8cFsoTdlxMcxLsc_uNS8Y/w640-h426/ORP%20-%204.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large; font-style: italic;">luckin coffee<br /></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">To enhance your luckin coffee experience, don’t forget to join their luckin coffee Membership, launched on 13th November 2023. It is designed to express luckin coffee’s gratitude to their valued customers with a world of countless rewards and surprises, including vouchers, surprise gifts and complimentary coffee bean upgrades.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Not a luckin coffee user yet? Not to worry, just download luckin coffee’s official mobile app and you can enjoy the first drink for just $0.99. This will give you a passport to the rewarding world of luckin coffee.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Well, what are you waiting for? Lets celebrate this festive season with luckin coffee!!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;"><b>luckin coffee</b> is available at Ngee Ann City, Marina Square, Guoco Tower, Aperia Mall, Tampines 1, CityLink, i12 Katong, Chinatown Point, Jewel Changi Airport, Robinson Road, Collyer Quay, One Raffles Place Tower 2, ESR BizPark @ Changi, Marina One, Wood Square, Westgate Tower, Westgate, New Tech Park, Harbourfront Tower One, Century Square, Galaxis, Royal Group Building, Waterway Point, 313@Somerset. More outlets coming up THIS DECEMBER.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;"><i>This message is brought to you by luckin coffee.</i></span></div><div style="text-align: justify;"><br /></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0Singapore1.352083 103.819836-26.958150836178845 68.663586 29.662316836178846 138.976086tag:blogger.com,1999:blog-8530741300764548590.post-4149193257952862142023-12-13T16:01:00.000+08:002023-12-13T16:01:33.846+08:00Origin LumbarCloudTM Mattress [PRODUCT REVIEW]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjXfU3kQ91MT55nKZOKWdvhfQShgJFHPN5ivREY4LhY0u3GdN6oeJ_sBpKL825_Ilxqdp4TuZZ9-0gPsQPfh5NAnXU5W6mI9hkXM9CBfd0i7cmW32QtdFfFamLh5bVyxUKDA78zahhBWWlhjWTsxaJNWrfv6331XBcebF0grz9IoyxW8Bb6fEc-VOeYo/s1200/20231211_220458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="1200" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjXfU3kQ91MT55nKZOKWdvhfQShgJFHPN5ivREY4LhY0u3GdN6oeJ_sBpKL825_Ilxqdp4TuZZ9-0gPsQPfh5NAnXU5W6mI9hkXM9CBfd0i7cmW32QtdFfFamLh5bVyxUKDA78zahhBWWlhjWTsxaJNWrfv6331XBcebF0grz9IoyxW8Bb6fEc-VOeYo/w640-h444/20231211_220458.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Sleep is the most important part of our body’s rejuvenation system. Therefore, choosing the right mattress to get that solid and undisturbed good night’s rest is of the utmost importance. We want to wake up refreshed and rejuvenated, instead of going through your day like a zombie.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Two years ago, my Mother-in-Law bought Origin Hybrid Mattress, recommended by her sister. She was very happy with that purchase and she still uses the mattress today. With her chronic back pain, she had not once complained and slept very well. When the invitation came to do a product review <a href="https://originmattress.com.sg/shop/mattress/origin-lumbarcloud-mattress/">Origin LumbarCloudTM Mattress</a>, I did not hesitate to accept the offer.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;"><b>How & Where to Buy.</b></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5i0KkgblKO3p99Ar6lTHm_nQyECr0aHm4RBbopFeUxnY2K_Cgn674srsCpgshe0whFQEWGdzSwZzJwuooHEbTLGhTA4hb5Y2sjzrqwjnmG5Sg1Guy5dPmkhAI0FPbw_LGik4lDiv6HdZaga3nUit1tTeeuzGSLRlQy2BybNcEU_GSHkOoPx7csrCfVg/s1200/Screenshot%202023-12-10%20163124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="794" data-original-width="1200" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5i0KkgblKO3p99Ar6lTHm_nQyECr0aHm4RBbopFeUxnY2K_Cgn674srsCpgshe0whFQEWGdzSwZzJwuooHEbTLGhTA4hb5Y2sjzrqwjnmG5Sg1Guy5dPmkhAI0FPbw_LGik4lDiv6HdZaga3nUit1tTeeuzGSLRlQy2BybNcEU_GSHkOoPx7csrCfVg/w640-h424/Screenshot%202023-12-10%20163124.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">I ordered the Origin LumbarCloudTM Mattress the same way as other customers purchase a product from Origin. Go to <a href="https://originmattress.com.sg/">https://originmattress.com.sg/</a>, choose the mattress and size that you want, choose any add-ons (if needed) and add to cart plus. Don’t forget to tick on the Mattress Disposal Service (if needed). The check-out process is seamless, just like when you do your other online shopping, key in your details, choose the delivery timing and make the payment. Once they process my order, I receive an email with the order confirmation.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Most people will ask, are you sure that buying a mattress online is a good idea? Especially mattress is a very subjective matter and you might want to try and feel it before you purchase. But not to worry, you can experience Origin products before you purchase by visiting Origin showroom at Ravago, 36 Kaki Bukit Place, #01-01 Singapore 416214. It is open daily from 11.00 – 17.00.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">To ease your mind further, every purchase of Origin Mattress comes with <a href="https://originmattress.com.sg/trial/">120 Night Trial</a> + 100% Money Back Guarantee and Free Return & Delivery. Yup, you get up to 120 nights from the date of the delivery to try out the mattress and return the product if you are not satisfied with the product. 120 nights is sufficient for you to test and adjust to the new mattress, and make the final decision. The best part, if you decide to return the mattress, there is no question asked and you get 100% Money Back Guarantee.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;"><b>The Delivery</b></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgJQjodg9FsIsZLXRcKqs2P3hmzU-y79Lbv3H2TgIwdBUVTEtTGivbf1Vp4iPupp46U0z79OQ2HgBJzEVv_qNJfgG5MGJLAIGwvZeH7gqSuPEan0QUh2ROigIoC14dU_bdmP79p3ulG11kgd-RayJt3PhrMOYTzc_up6TqXW6xAuatrlakb3NCiJeYgk/s1200/VideoCapture_20231212-232838.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="746" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgJQjodg9FsIsZLXRcKqs2P3hmzU-y79Lbv3H2TgIwdBUVTEtTGivbf1Vp4iPupp46U0z79OQ2HgBJzEVv_qNJfgG5MGJLAIGwvZeH7gqSuPEan0QUh2ROigIoC14dU_bdmP79p3ulG11kgd-RayJt3PhrMOYTzc_up6TqXW6xAuatrlakb3NCiJeYgk/w398-h640/VideoCapture_20231212-232838.jpg" width="398" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Delivery</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The delivery person come at the allocated time, between 1 to 6 pm. He brought up the mattress, packed in the Origin Blue Colour Box. I was quite surprised at how the king-size Origin LumbarCloudTM Mattress rolled into a quarter size and fit into the blue box.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Usually, the delivery person will unpack the mattress and set it up for you. In my case, I decided to do the unpacking myself, as I need to take some photos and videos. Once he brought the mattress to my room, he helped me to clear my old mattress. Since he is on his own, I helped him in rolling the old mattress for removal.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwgW2LylPLJAT_Mb0a8HfrnGP4nTwSAI46Yntteh-xhOOhkTdw42mxLRuAk4irfqfPxt9lNNOZ73YnZ3Mvf6PHxF_UmZZtdE7lk6GVQbkJpZ7wr_-qLObXwZnid-sDp6iZZnbWzeZ4OHdp9c6wQpmdv65m9xNRkGCfYQpfEfhLseOzLAYs-3tQI-ttt8/s1200/20231117_174528.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwgW2LylPLJAT_Mb0a8HfrnGP4nTwSAI46Yntteh-xhOOhkTdw42mxLRuAk4irfqfPxt9lNNOZ73YnZ3Mvf6PHxF_UmZZtdE7lk6GVQbkJpZ7wr_-qLObXwZnid-sDp6iZZnbWzeZ4OHdp9c6wQpmdv65m9xNRkGCfYQpfEfhLseOzLAYs-3tQI-ttt8/w640-h480/20231117_174528.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Ready to Unpack</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;"><b>The Product - Origin LumbarCloudTM Mattress</b></span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Origin LumbarCloudTM Mattress is the first luxury mattress specially designed for sleepers with chronic back and joint conditions. It is equipped with Origin LumbarCloudTM Pillowtop for therapeutic support & pressure relief.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">Highlights of the Origin LumbarCloudTM Mattress:</span></div><div style="text-align: justify;"><span style="font-size: large;">· Premium <b>35cm mattress; Designed in Germany</b> for world class quality</span></div><div style="text-align: justify;"><span style="font-size: large;">· <b>Up to 3000 springs</b> for optimal spinal alignment</span></div><div style="text-align: justify;"><span style="font-size: large;">· <b>Origin LumbarRelief™</b> for full-body recovery and relief</span></div><div style="text-align: justify;"><span style="font-size: large;">· <b>ComfortPlus™ Titanium Springs</b> for extra back support</span></div><div style="text-align: justify;"><span style="font-size: large;">· <b>Graphite Foam</b>, 10x more cooling than memory foam</span></div><div style="text-align: justify;"><span style="font-size: large;">· Won 20+ <b>International Awards</b> and <b>Luxury Mattress of the Year 2023</b> in UK and Australia</span></div><div style="text-align: justify;"><span style="font-size: large;">· It comes with <b>15-year warranty</b></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Origin LumbarCloudTM Mattress – King, 183 x 190 x 35cm (63kg)</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><b>The Unboxing and Testing</b></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="501" src="https://www.youtube.com/embed/aCF9xQOTw7Q" width="637" youtube-src-id="aCF9xQOTw7Q"></iframe></div><span style="font-size: large;">Origin LumbarCloudTM Mattress – King, 183 x 190 x 35cm (63kg). My first impression when I try to carry the box on my own, it is very HEAVY!! LD and I have to put our muscles into it when we carry the box onto the bed frame. We then removed the blue box, aligned the mattress and cut through the 2 layers of plastic. Once we cut the second plastic, the Origin LumbarCloudTM Mattress starts to expand.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeCwmyqLDE6_0SZiPNV98z6QdcDBK5t-dNoAC1kwDoq_KwgKEoSxJ_3d5IgMH2yWWXhpQ-VhAezGK4KulFUcr9pbMb-oGcJVeC1ZjcWwrbdXQkh2f9vA7AyRozsOOX0jayMkuylR0Y8eaIahwYvZI6Xs985U0U0mJtXRV-i1OJvyON5u39H_vgV9jNoM/s1200/20231117_174727.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="943" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJeCwmyqLDE6_0SZiPNV98z6QdcDBK5t-dNoAC1kwDoq_KwgKEoSxJ_3d5IgMH2yWWXhpQ-VhAezGK4KulFUcr9pbMb-oGcJVeC1ZjcWwrbdXQkh2f9vA7AyRozsOOX0jayMkuylR0Y8eaIahwYvZI6Xs985U0U0mJtXRV-i1OJvyON5u39H_vgV9jNoM/w590-h640/20231117_174727.jpg" width="590" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;"><i><span style="font-size: medium;">Origin LumbarCloudTM Mattress rolled</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Once the Origin LumbarCloudTM Mattress is unpacked, we have to let it settle for a few hours. We slept on it for the first night, and with the knowledge that the mattress had not fully expanded and settled. The feeling for the 1st night is the Origin LumbarCloudTM Mattress feels comfortable, but the edge feels a bit soft. It took us a while before we could catch a good night’s sleep for the night. The firmness level for the first night is 7 of 10.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CfhmfaJNhN6iXAO0fsQMTYDNCNtoPvNOPfbc_-0-vcgahsSEb6jg5lmQbqZumgDhTsW12O_noXymZYbawiVUhwGtBpWg7NO3MQ2jXtGEq9EypUshPiTQbu-hxMQLxJL-vfesZ38xuuDpqEImsRVrifFd12NjaF3JhKW4hUFjzITjFwvkOBZYv1QlUN4/s1200/20231117_181648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1016" data-original-width="1200" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CfhmfaJNhN6iXAO0fsQMTYDNCNtoPvNOPfbc_-0-vcgahsSEb6jg5lmQbqZumgDhTsW12O_noXymZYbawiVUhwGtBpWg7NO3MQ2jXtGEq9EypUshPiTQbu-hxMQLxJL-vfesZ38xuuDpqEImsRVrifFd12NjaF3JhKW4hUFjzITjFwvkOBZYv1QlUN4/w640-h542/20231117_181648.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Day 1 - Straight After Unpacking</i></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3GDZZGhtID-Qsk_kqi5qP3wxju2cmes78RaEUPxNBHzF51fWVcKVj3mwE9EpKn7FSqkq9gPY8pY7EF6WRs6nMxk17mOF_GKIhXs8nKuOsMYB7nINb9GCJynZG78XWbDjXYHnN7DFs3nlgmu1mgIwUb-CsQ_dHshPAK9Wt0cetPHcv7T_kTjWrjqYWq8/s1200/20231117_181733.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1050" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3GDZZGhtID-Qsk_kqi5qP3wxju2cmes78RaEUPxNBHzF51fWVcKVj3mwE9EpKn7FSqkq9gPY8pY7EF6WRs6nMxk17mOF_GKIhXs8nKuOsMYB7nINb9GCJynZG78XWbDjXYHnN7DFs3nlgmu1mgIwUb-CsQ_dHshPAK9Wt0cetPHcv7T_kTjWrjqYWq8/w350-h400/20231117_181733.jpg" width="350" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Day 1 - Straight After Unpacking<br /></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Fourteen days later, we have experienced the full benefit of Origin LumbarCloudTM Mattress. The mattress provided our bodies with the support they needed, adjusting to our body shape. No matter which positions we slept in, it felt very comfortable and supported. So far, we have been waking up refreshed and without any backache and body ache.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjym0EhEnDN-4d79jC4jqhB0Ujg0B05Y9dGrvf5eBeumGlhbh_mxzhVKFA9NaweheNPKd4-vp1USjD0ZtMyMD6GCglRt6sidJHr4003C3_pZLWrjh83c_eVQauGKwgMmZzNuqKzkO4ZXt97Adl6l4oStoyjBG_2Ft9bdixKmc15J_ySo8rXY2Wempn4o6Y/s1200/20231211_220458.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="833" data-original-width="1200" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjym0EhEnDN-4d79jC4jqhB0Ujg0B05Y9dGrvf5eBeumGlhbh_mxzhVKFA9NaweheNPKd4-vp1USjD0ZtMyMD6GCglRt6sidJHr4003C3_pZLWrjh83c_eVQauGKwgMmZzNuqKzkO4ZXt97Adl6l4oStoyjBG_2Ft9bdixKmc15J_ySo8rXY2Wempn4o6Y/w640-h444/20231211_220458.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Day 15 - Expanded and Settled</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">LD also enjoys her sleep and she has not been complaining when I twist and turn at night. She always told me she got woken up when I turned like a sea lion, now she doesn’t feel the big wave when I do my big turn at night.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5aZGyBRKm6v1KBn3fk1xbajtXNWQbsIIKRRDSHMZ5B7SNxuvUPd03Dg0bjHOf2T27nbjRHyPYfppWm-SX5g7TsovMuC2VoltUIbXeLQynVvNvD5SxSk6dotjFGC9FYc60Nbktc5wJKVanFQE9Q70qAMDCHY2BHX_ABYmUAhI6oRggS-OKreyzTyc6lI/s1200/20231211_220347.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1024" data-original-width="1200" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5aZGyBRKm6v1KBn3fk1xbajtXNWQbsIIKRRDSHMZ5B7SNxuvUPd03Dg0bjHOf2T27nbjRHyPYfppWm-SX5g7TsovMuC2VoltUIbXeLQynVvNvD5SxSk6dotjFGC9FYc60Nbktc5wJKVanFQE9Q70qAMDCHY2BHX_ABYmUAhI6oRggS-OKreyzTyc6lI/w640-h546/20231211_220347.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Day 15 - Expanded and Settled<br /></span></i></td></tr></tbody></table></div></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Another benefit that I found from Origin LumbarCloudTM Mattress is that the temperature of the mattress is cooler. I can tell the difference as my pillow feels warmer compared to the mattress. The firmness level of the mattress has become 8 of 10.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3jNu_8nFcTZGckNbuXlG3_J6vsYXNdaFuhh6SWdnvEkIXqGzkpt7c0IlEHXOh9pV2MgrSq3ZP4WqWbGpGnEom1qADRIXM8aaAbjPh4dogxUvZfQqR2VciPepxrxrB7XutAI_-K7jnDm_alg0j4FoM2ZHioKPIq4sx9u8Ww8Xq1Y5MdHJrjOJS3JvBGE/s1200/20231211_220140.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="671" data-original-width="1200" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE3jNu_8nFcTZGckNbuXlG3_J6vsYXNdaFuhh6SWdnvEkIXqGzkpt7c0IlEHXOh9pV2MgrSq3ZP4WqWbGpGnEom1qADRIXM8aaAbjPh4dogxUvZfQqR2VciPepxrxrB7XutAI_-K7jnDm_alg0j4FoM2ZHioKPIq4sx9u8Ww8Xq1Y5MdHJrjOJS3JvBGE/w640-h358/20231211_220140.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Day 15 - Expanded and Settled<br /></span></i></td></tr></tbody></table></div></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">CBK Verdict: I am glad that I chose the Origin LumbarCloudTM Mattress. It provided us with comfortable sleep and wake up rejuvenated without any ache. Exceptional!! For those looking to buy a Luxury Mattress, go and check out Origin Mattress. The quality and price are just outstanding. Cheers!!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: center;"><span style="font-size: large;"><i>If you decided to make a purchase at Origin, here is $25 discount code: <b>CHUBBYKOALA89</b></i></span></div><div style="text-align: justify;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much Origin for sending us the Origin LumbarCloudTM Mattress</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: justify;"><b><span style="font-size: large;">Origin Mattress</span></b></div><div style="text-align: justify;"><span style="font-size: large;">Showroom:</span></div><div style="text-align: justify;"><span style="font-size: large;">Ravago, 36 Kaki Bukit Place</span></div><div style="text-align: justify;"><span style="font-size: large;">#01—01 Singapore 416214</span></div><div style="text-align: justify;"><span style="font-size: large;">Opening Hours: Daily 11.00 – 17.00</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">T: +65 6864 9634</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://originmattress.com.sg/">https://originmattress.com.sg/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/originsleep">https://www.facebook.com/originsleep</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @<a href="https://www.instagram.com/originmattress/">Originmattress</a></span></div> <div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><br /></div> Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0Singapore1.352083 103.819836-26.958150836178845 68.663586 29.662316836178846 138.976086tag:blogger.com,1999:blog-8530741300764548590.post-12299072584529431372023-11-15T00:16:00.004+08:002023-11-15T00:16:41.868+08:00Niu Dian Bugis Junction – Braised Pork Belly and Yakiniku Pork [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-Y7mEdKpqblteJMzZSTAjz_yfg38pIZdpL-1If1lI2gZAl6G6JiF2oIfYl_KLKrhmEgYNy2RZsdMhESJiXvArlHmCmOttNnMa-Nk0-QMKVpSVk49kwt8WovoWXZjQnSNnf4uhi73IU-80lVJact8taEoBKzQFsHYBwNPyqUVrF0MVriKlsokPK1Ld_A/s1200/DSC_0439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="804" data-original-width="1200" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-Y7mEdKpqblteJMzZSTAjz_yfg38pIZdpL-1If1lI2gZAl6G6JiF2oIfYl_KLKrhmEgYNy2RZsdMhESJiXvArlHmCmOttNnMa-Nk0-QMKVpSVk49kwt8WovoWXZjQnSNnf4uhi73IU-80lVJact8taEoBKzQFsHYBwNPyqUVrF0MVriKlsokPK1Ld_A/w640-h428/DSC_0439.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Niu Dian, Michelin Bib Gourmand Taiwanese Beef Noodles has opened their 3rd outlet in Singapore. It is located in at Bugis Junction and they have officially launched their new curated dishes, that has NO BEEF.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXu2CvGA1geUM7Vyxu52LU-sZe5I0GbPLwy5LWzJINucUp1ENt6leDsid18bQhw_z1ENYldglExkcBM8JilZ2mJFLymeKiDrr6T27dseXm-5C1nXbIsOX4CcjUc-nwOmh8DhwgmNQrsYMxEri9rMWmZijiqghmCX50PDqL78rqx3arK9Dex_-M6K0LaM/s1200/20231020_150337.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="874" data-original-width="1200" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXu2CvGA1geUM7Vyxu52LU-sZe5I0GbPLwy5LWzJINucUp1ENt6leDsid18bQhw_z1ENYldglExkcBM8JilZ2mJFLymeKiDrr6T27dseXm-5C1nXbIsOX4CcjUc-nwOmh8DhwgmNQrsYMxEri9rMWmZijiqghmCX50PDqL78rqx3arK9Dex_-M6K0LaM/w640-h466/20231020_150337.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Niu Dian @ Bugis Junction</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">These new creations will feature in-house made braised and yakiniku sauces, meticulously prepared following time-honoured Taiwanese recipe. The latest additions are Braised Pork Belly Rice Bowl, Braised Pork Belly Noodles, and Yakiniku Pork Pearl Rice Bowl.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh069aBmwTjye3KgmO8cntzN02acg9FDZ1c8S81wAZHgOz0L6Hg4r9s-ddZW8lUX8EoNcWPXwVtIg7GUN7NgHe6IjfAo4AePA6VzTETmbgRlmrejaOb1J__7iLC3eTBmiMpX6CvTw87hKjBhcnCrfF6uKo9M282rH8dn29VxPSOpZFbrZ_IG5MZCMCV3G4/s1200/DSC_0423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="813" data-original-width="1200" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh069aBmwTjye3KgmO8cntzN02acg9FDZ1c8S81wAZHgOz0L6Hg4r9s-ddZW8lUX8EoNcWPXwVtIg7GUN7NgHe6IjfAo4AePA6VzTETmbgRlmrejaOb1J__7iLC3eTBmiMpX6CvTw87hKjBhcnCrfF6uKo9M282rH8dn29VxPSOpZFbrZ_IG5MZCMCV3G4/w400-h271/DSC_0423.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Salted Vegetable & <br />Beef Bone Marrow Chilli Oil</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Yakiniku Pork Pearl Rice Bowl ($15.90) – served with a bowl of soup. The grilled pork sits on the bed Taiwanese pearl rice, bask in yakiniku sauce and soft scrambled egg. I can taste the fatty texture in the juicy pork meat. The yakiniku sauce is sweet and pack with umami flavour, complimented by the scrambled eggs and chopped onions. The sesame seeds and furikake sprinkle on top add a pleasant aroma and different flavour to the rice bowl.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX9m7JRbiq4i_rJFXgayyXVqABJzKx9lubc8vlEqNUUXIYRaljvHMF2OpLhB9ahi9mhITEpOA59ti5sE4LVynG8QNy7zWR4SZGodAPpUjz7rRo5pAfd862oUHYRbWWXugXCQQc6GecAMjw3UKnrklOXzJIm7ZPYqbbrgEtWF0bhEQIJGtwEgLqgmRiMI/s1200/20231020_151028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="990" data-original-width="1200" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX9m7JRbiq4i_rJFXgayyXVqABJzKx9lubc8vlEqNUUXIYRaljvHMF2OpLhB9ahi9mhITEpOA59ti5sE4LVynG8QNy7zWR4SZGodAPpUjz7rRo5pAfd862oUHYRbWWXugXCQQc6GecAMjw3UKnrklOXzJIm7ZPYqbbrgEtWF0bhEQIJGtwEgLqgmRiMI/w640-h528/20231020_151028.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Yakiniku
Pork Pearl Rice Bowl</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpsRG_ZUcG4-t9wk4E5O894QhqqeJgvk8xBHA1FWFSbKXX4VtR221eWQ_BpFe1Q6obgLYAeMdIHcnOtMaPerLO6ixK1pEK0FzrsxydM-IycGJib05mRb-5sSJfaRpzK3NAsP3dfuYP_O3DyI1YVsoh6SMqHwnOYYeGpBNc_b9qPnotN7eR05OI-dGfRk/s1200/20231020_151350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1035" data-original-width="1200" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpsRG_ZUcG4-t9wk4E5O894QhqqeJgvk8xBHA1FWFSbKXX4VtR221eWQ_BpFe1Q6obgLYAeMdIHcnOtMaPerLO6ixK1pEK0FzrsxydM-IycGJib05mRb-5sSJfaRpzK3NAsP3dfuYP_O3DyI1YVsoh6SMqHwnOYYeGpBNc_b9qPnotN7eR05OI-dGfRk/w640-h552/20231020_151350.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Braised Pork Belly Noodles ($16.90) – dry version, served with braised egg, blanched vegetables and salted vegetable. This signature noodle is silky and bouncy, coated with the pork braising sauce. The pork belly is fork tender and infused with braising sauce like traditional Taiwanese “Lu Rou Fan”. The taste of the Taiwanese braising sauce is subtle compare to Singaporean braised pork belly. LD adds the chilli sauce in the noodle and she said it brought up the flavour.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8Au3Oie_jIeujOFnsQzM9Pc0EB4_2rgepYxQg1V4hW8q9OTwNIgFKgnY3Xck0Nv_ZEaZTEQFAhmOCedtIAy5GZ02MDUHxxbidnuT5uxJNGzxsc9KGcwXRSCawBN8J_BrwEzbNpojBhGrFHl05MvEG5yyjR9Ww05kyUyKhTt7eX30BCJSkA8H0-LxQKI/s1200/20231020_151515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="835" data-original-width="1200" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8Au3Oie_jIeujOFnsQzM9Pc0EB4_2rgepYxQg1V4hW8q9OTwNIgFKgnY3Xck0Nv_ZEaZTEQFAhmOCedtIAy5GZ02MDUHxxbidnuT5uxJNGzxsc9KGcwXRSCawBN8J_BrwEzbNpojBhGrFHl05MvEG5yyjR9Ww05kyUyKhTt7eX30BCJSkA8H0-LxQKI/w640-h446/20231020_151515.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Braised
Pork Belly Noodles</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTWcPlSxbRavyyNGnhnnuM2LZJfe6i6Xno29RycARXJOvedObaekZmcUziO9MCbUsa7gMP8BITgsTgaDlgTOOiW5Hfniz-w521PKROw6E3J-VSltRbdNWLhigUdL7AwQHFRGk9USWpOUI4Q8Uj5D7SSsXayN5wyoxuRdWHKM6Gz-FgJ4PZvr-md4-6I8/s1200/DSC_0440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="801" data-original-width="1200" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTWcPlSxbRavyyNGnhnnuM2LZJfe6i6Xno29RycARXJOvedObaekZmcUziO9MCbUsa7gMP8BITgsTgaDlgTOOiW5Hfniz-w521PKROw6E3J-VSltRbdNWLhigUdL7AwQHFRGk9USWpOUI4Q8Uj5D7SSsXayN5wyoxuRdWHKM6Gz-FgJ4PZvr-md4-6I8/w400-h268/DSC_0440.JPG" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">For the side dishes, we have Cold Century Egg Tofu with Bonito Flakes ($5.90) and Braised Beancurd ($3.90). Served cold, the tofu is soft and silky, topped with century egg, covered with sweet brown gravy and loads of shaved bonito. The overall dish is just creamy, refreshing finished off with umami flavour from the gravy and bonito.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-dmEgWXguInbKu4BA4cegcZDGL7HcD8D9NP9nfi3nRwftTiB3xyGg-XPTwsfRpUaDbbnHf6UzNm3PdsA34_JSxfVoDoTNve5SlMmZMAnzvng6Xtmo-w5bpKsYHk6BEvp9GplSfd2NQqh6UAEn05VYBzrzh0U5mnjRU15HM26rTA10SX96sEweePhkCA/s1200/DSC_0426.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="848" data-original-width="1200" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-dmEgWXguInbKu4BA4cegcZDGL7HcD8D9NP9nfi3nRwftTiB3xyGg-XPTwsfRpUaDbbnHf6UzNm3PdsA34_JSxfVoDoTNve5SlMmZMAnzvng6Xtmo-w5bpKsYHk6BEvp9GplSfd2NQqh6UAEn05VYBzrzh0U5mnjRU15HM26rTA10SX96sEweePhkCA/w400-h283/DSC_0426.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Cold
Century Egg Tofu with Bonito Flakes</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The braised beancurd supposed to be serve warm. This time the braised beancurd was served at room temperature. Kind of missing the traditional smoky flavour that usually found in Taiwan.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3Amz3mtuwQ22C0Vrai3zQiMGsbw7azfHfcEk5aI5CnizDlUehObPFnVUuEP969JNYFj6GnhnXKgt5J9bGrZRc4O8qMpvp5Y6UC49YAhuXL39Jc_q_qrh6lUmAKAeVylzQKfYBDPdzcuAKNhbIcJLZ-Tp05eMjSGGXDyixfLlYyfVunl5a0Ctb9TQYsA/s1200/DSC_0442.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="880" data-original-width="1200" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3Amz3mtuwQ22C0Vrai3zQiMGsbw7azfHfcEk5aI5CnizDlUehObPFnVUuEP969JNYFj6GnhnXKgt5J9bGrZRc4O8qMpvp5Y6UC49YAhuXL39Jc_q_qrh6lUmAKAeVylzQKfYBDPdzcuAKNhbIcJLZ-Tp05eMjSGGXDyixfLlYyfVunl5a0Ctb9TQYsA/w400-h294/DSC_0442.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Braised Beancurd</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">For the drink, we ordered the Lime & Sour Plum Green Tea with Aiyu Jelly ($5.70) and Lychee Mint Black Tea ($5.70). Both teas complemented our meal nicely. The Lime & Sour Plum balance the “jelakness” from the meal. While the Lychee Mint offer a refreshing end to the meal.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxtU9GxEm_UGDuHeoVjtLoew9TA50o4A5NASJSKoozV29r7uf_VhRlbL0DZGGdi67yZ5PI-3VLb1DgAhkvXSTFfp7CMXoAaQUly-RMZ6eHT7zDyoDl38Hb5p_G7NuMtlrpK-0v3zWK8j4ijzcDeR4OooRSPZPkRspaQ-qFTVg_UffaX92v9-VXA_S0B8/s1200/DSC_0424.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1090" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDxtU9GxEm_UGDuHeoVjtLoew9TA50o4A5NASJSKoozV29r7uf_VhRlbL0DZGGdi67yZ5PI-3VLb1DgAhkvXSTFfp7CMXoAaQUly-RMZ6eHT7zDyoDl38Hb5p_G7NuMtlrpK-0v3zWK8j4ijzcDeR4OooRSPZPkRspaQ-qFTVg_UffaX92v9-VXA_S0B8/w582-h640/DSC_0424.JPG" width="582" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Lime
& Sour Plum Green Tea with Aiyu Jelly</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZl2yeh-NyPK2g3OsqAbvB9FQjnV3rg3JIF8wD0p_KPVWq5SbPuoyq5mD3t_wTEgl7aefPWmPa0kV_-v9hbGb4i-4ETGltGB3cJP9esRT__gLydZeVaow13R28qnzUs3gZ8rKbCIVCTLjVKyD0wgtRukAYSLEhSLLLBXFnTKcUCstH2I7WE267LrCvXQ/s1200/DSC_0437.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="969" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZl2yeh-NyPK2g3OsqAbvB9FQjnV3rg3JIF8wD0p_KPVWq5SbPuoyq5mD3t_wTEgl7aefPWmPa0kV_-v9hbGb4i-4ETGltGB3cJP9esRT__gLydZeVaow13R28qnzUs3gZ8rKbCIVCTLjVKyD0wgtRukAYSLEhSLLLBXFnTKcUCstH2I7WE267LrCvXQ/w516-h640/DSC_0437.JPG" width="516" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Lychee
Mint Black Tea</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, the new dishes provided beef alternative for the diners. Initially, only Black Sesame Sauce Noodles were available. Now, diners can choose from more options like Braised Pork Belly Pearl Rice Bowl, Braised Pork Belly Noodles, and Yakiniku Pork Noodles. Cheers!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SiWWP8ijtetZCqcK6BhX-JghpurzOee9OyWyjm-110S-a18G-KEf8erix60frVVs3qM3rOHsu8Y8WOSW93bCSbQm7DQj6Tzogjv75XuAvGiB1ObhtwN3LLodDVR5Gity9ABX0kBLB31PUXjBIeElYU_uU0xSupGvxdlf5dlF4aPy3JpwT3im5qjfZoQ/s1200/20231020_150359(0).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SiWWP8ijtetZCqcK6BhX-JghpurzOee9OyWyjm-110S-a18G-KEf8erix60frVVs3qM3rOHsu8Y8WOSW93bCSbQm7DQj6Tzogjv75XuAvGiB1ObhtwN3LLodDVR5Gity9ABX0kBLB31PUXjBIeElYU_uU0xSupGvxdlf5dlF4aPy3JpwT3im5qjfZoQ/w640-h480/20231020_150359(0).jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Part of Dining Area</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://www.protegie.com/">Protegie</a> and Niu Dian Beef Noodles for the invitation.</span></div><span style="font-size: large;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">For the full review of Niu Dian Beef Noodle (<a href="https://www.chubbybotakkoala.com/2023/02/niu-dian-singapore-review.html">Click Here</a>) and Niu Dian Beef Rice Bowl (<a href="https://www.chubbybotakkoala.com/2023/07/niu-dian-holland-village.html">Click Here</a>)</div></span><div style="text-align: justify;"><span style="font-size: large;"><i><br /></i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Food & Drink: 8/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Value: 7/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Service: N/A (Tasting Invitation)</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Ambiance: 7/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Budget per Person: $11 - $25; $26 - $50</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">Niu Dian @Bugis Junction</span></b></div><div style="text-align: justify;"><span style="font-size: large;">200 Victoria Street</span></div><div style="text-align: justify;"><span style="font-size: large;">#02-50, Bugis Juntion</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 188021</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://linktr.ee/niudiansg">https://linktr.ee/niudiansg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="http://www.facebook.com/niudiansg/">www.facebook.com/niudiansg/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @<a href="https://www.instagram.com/niudiansg/">niudiansg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH:</span></div><div style="text-align: justify;"><span style="font-size: large;">Sun – Thu: 11.00– 21.30</span></div><div style="text-align: justify;"><span style="font-size: large;">Fri & Sat: 11.00 – 22.00 (LO 21.30)</span></div><div style="text-align: justify;"><i><span style="font-size: large;">Menu available from the website.</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><p class="MsoNormal"><o:p></o:p></p>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0200 Victoria St, Singapore 1880211.2993754 103.8555261-27.010858436178847 68.6992761 29.609609236178844 139.01177610000002tag:blogger.com,1999:blog-8530741300764548590.post-19698718594774113152023-11-07T00:35:00.003+08:002023-11-07T18:59:12.552+08:00ChuHuang - Hong Kong Royal Chicken <div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSx6AuKWnhf78DDSsaHqT-vxU-X1lhLjIkWjveHG-KdqcuSB19Ikx7GMvNrGvIOckeK3kOuAhBAlHypYhl9zrYmslgUGYOzY21nkOZD8_YKRZePmemh7ti97X93j2N_FmnBJiL_EjsRexqH98dM93v0v4hz7a7OKai6-ffWnvK_U-1cdRS_sPRIF8ub8/s1200/20230704_115910-01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="852" data-original-width="1200" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSx6AuKWnhf78DDSsaHqT-vxU-X1lhLjIkWjveHG-KdqcuSB19Ikx7GMvNrGvIOckeK3kOuAhBAlHypYhl9zrYmslgUGYOzY21nkOZD8_YKRZePmemh7ti97X93j2N_FmnBJiL_EjsRexqH98dM93v0v4hz7a7OKai6-ffWnvK_U-1cdRS_sPRIF8ub8/w640-h454/20230704_115910-01.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">What is Hong Kong Royal Chicken (Gui Fei Chicken)? I first saw it in Hong Kong / Chinese ancient martial art show. The chicken is usually served during a big celebration or the last meal for prisoners on the death sentence. The glistening yellow colour is very attractive and they all eat it with gusto. So, on my first visit to Hong Kong, it was on my “Must Eat List”. The HK Royal Chicken is very easy to find in Hong Kong as most of the Roast shops or Cha Chan Teng will have it. I like the bouncy texture of the skin, succulent meat and the strong flavour of the chicken, combine it with ginger and spring onion mix, it is just yummy.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Since Hong Kong is no longer on our itinerary, I always keep a lookout for Gui Fei Chicken in Malaysia and Singapore. Once ChuHuang Hong Kong Royal Chicken (“ChuHuang”) came to my attention, I planned to visit them and it come to fruition in 2023.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1mO58maz112cSgvLy_4mYwpjwlLL8zy00RjbFL3Rmm3uO_UB5Jpxx9b3K5Nab_zP6e1IMpqeU8NKJ3U2Z70usIe137nDg6L1kXtftxcMNp_wWNX7YR7SWUHESsccFY5oNJ7qQmVMXz8OHpN6-H-FtnKdzht8uwI0jbDOSj4vomVgzcT8UfSBt8yUhL9o/s1200/20230704_111851.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1142" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1mO58maz112cSgvLy_4mYwpjwlLL8zy00RjbFL3Rmm3uO_UB5Jpxx9b3K5Nab_zP6e1IMpqeU8NKJ3U2Z70usIe137nDg6L1kXtftxcMNp_wWNX7YR7SWUHESsccFY5oNJ7qQmVMXz8OHpN6-H-FtnKdzht8uwI0jbDOSj4vomVgzcT8UfSBt8yUhL9o/w610-h640/20230704_111851.jpg" width="610" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">ChuHuang Hong Kong Royal Chicken</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">ChuHuang is located on the first floor of People’s Park Centre, facing Ya Kun. The set-up is similar to most Cha Chan Teng, Cashier in front, dining area and the kitchen at the back. You can clearly see the Hong Kong Royal Chicken hanging from the display window near the kitchen. The SOP here is to find a seat, check out the menu, place your order at the counter and make payment first.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zpZRJzqCq5IZPZL56DbLN8Nr-2SNUzKOl65_2omnQbelag1bLmbXaAiDqrHWmGrfhyphenhyphenLrhuc5L9H9CwNDIlVnN9hYZpyz1HaaCgxRymHwDVxL1dUzeFbqEz3ixP2L4PImpBxjOxvLShXu2gnwhcIEGbR6r_FXN1auCifurE9234ir45NbWVStTX5OIec/s1200/20230704_113020.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="965" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zpZRJzqCq5IZPZL56DbLN8Nr-2SNUzKOl65_2omnQbelag1bLmbXaAiDqrHWmGrfhyphenhyphenLrhuc5L9H9CwNDIlVnN9hYZpyz1HaaCgxRymHwDVxL1dUzeFbqEz3ixP2L4PImpBxjOxvLShXu2gnwhcIEGbR6r_FXN1auCifurE9234ir45NbWVStTX5OIec/w514-h640/20230704_113020.jpg" width="514" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Chickens on Display</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Hong Kong Royal Chicken ($19.50 half, $38 whole). So far, I only managed to order half chicken, as my makan kakis are limited in the afternoon. When the Royal Chicken arrives at your table, the yellow colour (from turmeric and galanga powder) of the skin will just catch your attention.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4QJrda57s_0JZoIbfoaq0IWt3QhQZxoZgW7wMBHWm0rejVgwZLlDcpiuBNBgHkPXMUtnaVD_Q-QCCjzJNM2Dv_W-cnYJJQILXBD6eitwpdq1x60xPdHm-a5gkYzv2xIC4tv9kCjn0mJP4edSX0h4Dr99KiA3bkbPw251kp7kZRHGNBFYdp6rqDTvOSc/s1200/20230704_115910-01.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="852" data-original-width="1200" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4QJrda57s_0JZoIbfoaq0IWt3QhQZxoZgW7wMBHWm0rejVgwZLlDcpiuBNBgHkPXMUtnaVD_Q-QCCjzJNM2Dv_W-cnYJJQILXBD6eitwpdq1x60xPdHm-a5gkYzv2xIC4tv9kCjn0mJP4edSX0h4Dr99KiA3bkbPw251kp7kZRHGNBFYdp6rqDTvOSc/w640-h454/20230704_115910-01.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Hong Kong Royal Chicken (Gui Fei Chicken) - Half</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The skin is smooth, silky and bouncy. The meat is tender, with a nice chewiness and packed with chicken flavour. The thigh meat is more succulent, while the breast meat is tender but not dry. Unlike our regular chicken rice that uses broiler chicken, ChuHuang uses Kampong Chicken from Southern Malaysia with 120-days growth cycle. This explains why the chicken is so tasty.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz90A2CWqqEDZCTJfpbQ38BJDxRhRjQ2gxcgEkf7r_ztY9nX7ZFNsxULEOF3_fBzp9Xl_UBcJKfzLfMFN4wxfukh8WgvKYjTePw51Ga_gzyviDSF78wt_-Z29h4gmW4EnC2prKMkb0Okrl2tvL7S72sOfYZnW8gOoyWQHFqcy4fkifHBNxWTdK2PNtkm8/s1200/20230704_120156.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="974" data-original-width="1200" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz90A2CWqqEDZCTJfpbQ38BJDxRhRjQ2gxcgEkf7r_ztY9nX7ZFNsxULEOF3_fBzp9Xl_UBcJKfzLfMFN4wxfukh8WgvKYjTePw51Ga_gzyviDSF78wt_-Z29h4gmW4EnC2prKMkb0Okrl2tvL7S72sOfYZnW8gOoyWQHFqcy4fkifHBNxWTdK2PNtkm8/w640-h520/20230704_120156.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Hong Kong Royal Chicken (Gui Fei Chicken) - Half<br /></span></i></td></tr></tbody></table></div></td></tr></tbody></table></div> <div style="text-align: justify;"><span style="font-size: large;">The rice ($1) is fragrant, tasty and not sticky. However, it is not as fragrant and robust compared to the top chicken rice shops in Singapore. The ginger-scallion mix is a must-have, as it elevates the flavour of the chicken. Since I do not try the Chilli sauce, I can’t comment on it.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwi0OXt6PvpG80u18tEfhrIlgRd7R93wr9aEEE7cK0yFcst_uvE3xTafYBxOQ9NAXNllTKUtGZcwREXZxz8ki9H64tvsfGzLcIWDDmEFG-J2ZwCqy0nFr56Ginu3QeHjYFO8MwDtQ26SlQxor6Y62YweD2vBdwM-t0r0On51MA8AVGQaxFR4roZvLax8/s1200/20230704_120024.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1025" data-original-width="1200" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwi0OXt6PvpG80u18tEfhrIlgRd7R93wr9aEEE7cK0yFcst_uvE3xTafYBxOQ9NAXNllTKUtGZcwREXZxz8ki9H64tvsfGzLcIWDDmEFG-J2ZwCqy0nFr56Ginu3QeHjYFO8MwDtQ26SlQxor6Y62YweD2vBdwM-t0r0On51MA8AVGQaxFR4roZvLax8/w400-h341/20230704_120024.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Rice</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Each of the diners will be served chicken soup. It is from the broth that boils the chicken, so you can expect a robust chicken soup.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6QAx4flGThKCTtXPd6EaWifbx_Vooe5ELvDS0z3HtLGLT35sYHikNy1QcDZKr1vd91SiTerp0Al68JuNqRZbBPoFz0WKHJxo6HIHBE8WBNkc27BZbYHqbUpkis7LTTzQzJ3r6L9d2jgB9W6lb43jE-w4x6Yd7IFu_E814P45Lt_iiIsg93tcgQGwnYE/s1200/20230704_115906(0).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="823" data-original-width="1200" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6QAx4flGThKCTtXPd6EaWifbx_Vooe5ELvDS0z3HtLGLT35sYHikNy1QcDZKr1vd91SiTerp0Al68JuNqRZbBPoFz0WKHJxo6HIHBE8WBNkc27BZbYHqbUpkis7LTTzQzJ3r6L9d2jgB9W6lb43jE-w4x6Yd7IFu_E814P45Lt_iiIsg93tcgQGwnYE/w640-h438/20230704_115906(0).jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Our Order</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Hong Kong Soy Sauce Chicken ($12.50, lower part). Cooked in Soy Sauce mix, the chicken is juicy, succulent and infused with the soy sauce. The skin is smooth and carries a stronger soy sauce flavour. I feel the chicken is a bit overcooked thus it is not as tender, I like to see the bone a bit reddish and will also translate to juicier chicken meat.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCzSo10DJTNiaRigOwSUPaBMwIosrp4iuf46oxM-owFgaVAOVEGLurksk_zYUpH9fcOmItfW68m6hx0uYx4vSf21ufDGGnCfjOYJ0xwpomYiPMVcYOQFQVs7QKnef1V2MK5BjvY1J5lKWD2xrhLdvvPTcvIEoKaLyA8ZYJKD_Z9aPV5qQPUFzSQPqbMUE/s1200/20230704_115915.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="925" data-original-width="1200" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCzSo10DJTNiaRigOwSUPaBMwIosrp4iuf46oxM-owFgaVAOVEGLurksk_zYUpH9fcOmItfW68m6hx0uYx4vSf21ufDGGnCfjOYJ0xwpomYiPMVcYOQFQVs7QKnef1V2MK5BjvY1J5lKWD2xrhLdvvPTcvIEoKaLyA8ZYJKD_Z9aPV5qQPUFzSQPqbMUE/w640-h494/20230704_115915.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Hong Kong Soy Sauce Chicken - Lower Half</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLH3MiI_KM4Xd_9F8h4pW3p3gE15SuqXu9E96BceT_Eu4BOInNXt4K-gExe_RU4ZAQaEWNewwG5iS84-9dnhPJvnpy3pVezZXGXsfeRgmLPr7cwGxmf1VduErklscZE5_UWsYzuEQ5HajFS9LP0MMxMplGJguLIlTFXMo4tYEULDGRY83FXLMQ6S1fhEA/s1200/20230731_135322.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="884" data-original-width="1200" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLH3MiI_KM4Xd_9F8h4pW3p3gE15SuqXu9E96BceT_Eu4BOInNXt4K-gExe_RU4ZAQaEWNewwG5iS84-9dnhPJvnpy3pVezZXGXsfeRgmLPr7cwGxmf1VduErklscZE5_UWsYzuEQ5HajFS9LP0MMxMplGJguLIlTFXMo4tYEULDGRY83FXLMQ6S1fhEA/w640-h472/20230731_135322.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Trio Treasure Combo ($5). Giblets, soy sauce egg and tofu. It is a good companion for your rice. The beancurd is the traditional firm type and the exterior is coated with soy sauce concoction. The giblets are crunchy, while the egg is firm and tasty.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYBaBMbTWaRVL5hqfHd02TYsW9wTJJg-bgtN9glneRjYec0XDrYEJ0402FwMsaK-rt4h_RqFCDNLIEC7K2klBB2m4YciPktIUR65T2IQOkORrIop5KfVfPqbNKPZRq9hQPs1Tr70iQ18My59EnL2ljfykeclydBb1xZUfgsiAHabMT7rLQ_MV_71XSSQ/s1200/20230704_115918.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1034" data-original-width="1200" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYBaBMbTWaRVL5hqfHd02TYsW9wTJJg-bgtN9glneRjYec0XDrYEJ0402FwMsaK-rt4h_RqFCDNLIEC7K2klBB2m4YciPktIUR65T2IQOkORrIop5KfVfPqbNKPZRq9hQPs1Tr70iQ18My59EnL2ljfykeclydBb1xZUfgsiAHabMT7rLQ_MV_71XSSQ/w400-h345/20230704_115918.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Trio Treasure Combo</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Bean Sprout ($6). The beansprout is crunchy, topped with crispy fried garlic and bask with soy sauce. It is tasty and refreshing.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLYL9rVE6otncz4lmteL5NTonVC-VgZS8Zfh4gaRgL9wOtdVrYXRTkSMdgNYJUE47YZFsqYwv9VReADVOjmIgBWs6pywHaSTxzzFryZk4ebnBDG2Fu9RERw_szOoOu1HF30ywved8TXoNr_q5cvTQOSJ0ABzfDjKDvcfJiAyIY8cY4z0_z16Z7jhr5w8/s1200/20230731_135237.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="886" data-original-width="1200" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLYL9rVE6otncz4lmteL5NTonVC-VgZS8Zfh4gaRgL9wOtdVrYXRTkSMdgNYJUE47YZFsqYwv9VReADVOjmIgBWs6pywHaSTxzzFryZk4ebnBDG2Fu9RERw_szOoOu1HF30ywved8TXoNr_q5cvTQOSJ0ABzfDjKDvcfJiAyIY8cY4z0_z16Z7jhr5w8/w400-h295/20230731_135237.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Bean Sprout</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Giant Grouper Soup ($10.90). Clean and robust broth, filled with firm, slightly chewy and bouncy grouper.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kOF3aWXXK2ITx3UJekrtbfESmLkUWKjK9qSGZZQRvd729_IZ-wB-MC4E-A_wzIENxxa26Nn1zhUuhYH2bw0f4HPEVLYsdqJ2By9Z6F83jkeJOUj3BWRlk4BssIk-Y08x9jlwTCfrZHaSfqlliCKrh9swqiGILqb8omZmL-XOMmZL0hqAY9sq1DICdK8/s1200/20230704_120020.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="904" data-original-width="1200" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kOF3aWXXK2ITx3UJekrtbfESmLkUWKjK9qSGZZQRvd729_IZ-wB-MC4E-A_wzIENxxa26Nn1zhUuhYH2bw0f4HPEVLYsdqJ2By9Z6F83jkeJOUj3BWRlk4BssIk-Y08x9jlwTCfrZHaSfqlliCKrh9swqiGILqb8omZmL-XOMmZL0hqAY9sq1DICdK8/w640-h482/20230704_120020.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Giant Grouper Soup</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The décor is simple and fuss-free. Tables and Chairs (Stools) bring back the nostalgic feel of a traditional tea house. Most of the space on the wall is filled with photos of the dishes and photos of Chef Wu Hai Feng with celebrities and international leaders. Service is friendly and helpful.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsavzapEhrxWtDoLG1-H2md6X3Bvfv7zBIwfdvncUDNkWhFqWF8EHpB9LxwyB4cfYmV6Ffqf__4_jbuvJIHIpV-7IjfDQfhXprQwShHaJ5vnyYm30_fB72RR43HH5ImIIvyMsp2X1C_suFRMhZZPQjwfuyVdbY3MN6WwMNEirBlNOJlyf6A8TILF3KEgI/s1200/20230704_111834.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="770" data-original-width="1200" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsavzapEhrxWtDoLG1-H2md6X3Bvfv7zBIwfdvncUDNkWhFqWF8EHpB9LxwyB4cfYmV6Ffqf__4_jbuvJIHIpV-7IjfDQfhXprQwShHaJ5vnyYm30_fB72RR43HH5ImIIvyMsp2X1C_suFRMhZZPQjwfuyVdbY3MN6WwMNEirBlNOJlyf6A8TILF3KEgI/w640-h410/20230704_111834.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Menu</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEUDNt12-eTVk7FYe1_Ttw1Ak7rILxU6ZKmec6Du2RN1NQzN2ZmtYX7nvoWcFeV6cAwiRR-xURjmYiaPfFfdkKUG2kbPt1MMYkcxN4ipi8sbYCmPEQiSM0zqqcKESuYR42PHjVuxHEI16M8zYojc6GLIVwODcJffWf2lh9zLUXyotANNE5dQQKIkyrnE/s1200/20230704_112953.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="850" data-original-width="1200" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEUDNt12-eTVk7FYe1_Ttw1Ak7rILxU6ZKmec6Du2RN1NQzN2ZmtYX7nvoWcFeV6cAwiRR-xURjmYiaPfFfdkKUG2kbPt1MMYkcxN4ipi8sbYCmPEQiSM0zqqcKESuYR42PHjVuxHEI16M8zYojc6GLIVwODcJffWf2lh9zLUXyotANNE5dQQKIkyrnE/w640-h454/20230704_112953.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Overall, ChuHuang satisfy my cravings for Hong Kong Royal Chicken. It is unique, tasty and flavourful. I have not had a chance to try other dishes, I will be aiming for the noodles, braised chicken feet and prawn roll next time. Cheers!!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 7.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 7.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: 7/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 6.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $11 - $25</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><b><span style="font-size: large;">ChuHuang Hong Kong Royal Chicken</span></b></div><div style="text-align: justify;"><b><span style="font-size: large;">厨皇香港贵妃鸡</span></b></div><div style="text-align: justify;"><span style="font-size: large;">101 Upper Cross Street.</span></div><div style="text-align: justify;"><span style="font-size: large;">#01-05L, People’s Park Centre</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 058357</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">T: +65 6532 0380</span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/profile.php?id=100063968653511">https://www.facebook.com/profile.php?id=100063968653511</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily, 11.00 – 20.00</span></div><div style="text-align: justify;"><br /></div> Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0101 Upper Cross Street ,#B1-18A, People's Park Centre, 101 Upper Cross St, #B1-18A, Singapore 0583571.2857964 103.8440022-49.328030771244656 33.531502200000006 51.899623571244661 174.1565022tag:blogger.com,1999:blog-8530741300764548590.post-35953587126223779472023-11-02T22:37:00.001+08:002023-11-03T01:17:22.569+08:00SEORAE – Hangari Dry-Aged Meat [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXx9tPFvdUaO3pBate3W2QEUybMDaWtWG5MVRBgqOZ8dpOH_N65avcMcPY_1dbe5rsoyL9tQPgmw7Zi42ZxkqS6ONfG0rkrpId8FvhDYxeDlb5UFDs3Q4DZfAoARYGCIfzypzXv-1ETK7ZP8bbkvXzamZIwUa2a4r8o-NWR5H8wZ1dheyE7CS3IbUCkU/s1200/DSC_0366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1034" data-original-width="1200" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXx9tPFvdUaO3pBate3W2QEUybMDaWtWG5MVRBgqOZ8dpOH_N65avcMcPY_1dbe5rsoyL9tQPgmw7Zi42ZxkqS6ONfG0rkrpId8FvhDYxeDlb5UFDs3Q4DZfAoARYGCIfzypzXv-1ETK7ZP8bbkvXzamZIwUa2a4r8o-NWR5H8wZ1dheyE7CS3IbUCkU/w640-h552/DSC_0366.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">SEORAE Korean Charcoal BBQ is conceptualized in Seorae village, South Korea by Chef Chul Park, a person that believes positive perfectionism. SEORAE has grown into a leading Korean BBQ chain and cemented its reputation as a pork rare-cut specialist, with 300 outlets established globally, and 6 of them are in Singapore.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK06uvOw5VQkLwsPhGPZTHKcDfW4z4dvkWUeP6kcRRBE5Anj-YOlwVaH0IZ_wcQSNl5NgWgllf878i5kwcuzjXhUhDYSx9c-GS8MUVXK3n00hWoaxqlw6Sx8WlbkswSUjD-9q8WaWx2RylBaNsrPxdy8WhG0d-ASDes_Mjb91_OayImgHQAMbaYvOUBrY/s1200/20230930_141725.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1094" data-original-width="1200" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK06uvOw5VQkLwsPhGPZTHKcDfW4z4dvkWUeP6kcRRBE5Anj-YOlwVaH0IZ_wcQSNl5NgWgllf878i5kwcuzjXhUhDYSx9c-GS8MUVXK3n00hWoaxqlw6Sx8WlbkswSUjD-9q8WaWx2RylBaNsrPxdy8WhG0d-ASDes_Mjb91_OayImgHQAMbaYvOUBrY/w640-h584/20230930_141725.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">SEORAE @ Plaza Singapura</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKzBOprPrmqpitF7U6JrBhfRpqfyeGOhVPIYIqUlUBAv2B2twFrRTQcbFBfbHXLDj-Wt_TvgvfGIaz4_Q-7Ad2F8Rdxs5gaEnQeSGa0icfIsePXn3hJK3fCRFSU-xd8fI7yjYgt4Z0j_LTguoIn9Y8-Xcye4qHXHpQs24MTDR9r-ZCp1ncd3Pnwk-P2s/s1200/20230930_141909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKzBOprPrmqpitF7U6JrBhfRpqfyeGOhVPIYIqUlUBAv2B2twFrRTQcbFBfbHXLDj-Wt_TvgvfGIaz4_Q-7Ad2F8Rdxs5gaEnQeSGa0icfIsePXn3hJK3fCRFSU-xd8fI7yjYgt4Z0j_LTguoIn9Y8-Xcye4qHXHpQs24MTDR9r-ZCp1ncd3Pnwk-P2s/w640-h480/20230930_141909.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">This time, SEORAE introduced Hangari Dry-Aged Series, Singapore’s first ever meat fermented in Hangari pot. Inspired by the fermentation method of Korea staples like gochujang and kimchi, Chef Chul Park and his team developed the recipe consist of a secret blend of 3-essence, and aged the Duroc Chestnut Pork Belly (Samgyeobsal) in a traditional Korean Hangari. It is then stored in 3ºC to complete the fermentation process, resulting in the perfect texture of pork belly.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3054JdB322VaY5yRQgmLPU_YBhdErsGI_zSk0K17Ro-0vHl_6ktlNoTpC4XPHAaeTDX6KHHV_7697nNzygFbsVX5H8gdyCX5Zf2rBZZXUJ63U0XwdyRlhYDkl7Z72A_h1n3aKAMk2mcBdnEukKNSTuBNcrXCG7CpZygEYoJgiH5LK-8aeRcbL8NP36JU/s1200/20230930_143016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="830" data-original-width="1200" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3054JdB322VaY5yRQgmLPU_YBhdErsGI_zSk0K17Ro-0vHl_6ktlNoTpC4XPHAaeTDX6KHHV_7697nNzygFbsVX5H8gdyCX5Zf2rBZZXUJ63U0XwdyRlhYDkl7Z72A_h1n3aKAMk2mcBdnEukKNSTuBNcrXCG7CpZygEYoJgiH5LK-8aeRcbL8NP36JU/w640-h442/20230930_143016.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Dipping Sauces</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy__dx0Uss3wU9y-i1j1vUYQN-OR_2VLQSOElJk_BTzrngHr9mPjwQb879BTaMdtk2R6lrJ8iA_x_EEgWvkdSHGJJAQWxuxMyr8Mj2jBD7zF8qsXLNAT9UvQfEUPgQAEXdfQxNXr0-Y-2oUvw2YDfoVs1MRkPmuHOohwrBI8nW29c-Qn5EX3rR3cRyd2Q/s1200/20230930_143217.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="941" data-original-width="1200" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy__dx0Uss3wU9y-i1j1vUYQN-OR_2VLQSOElJk_BTzrngHr9mPjwQb879BTaMdtk2R6lrJ8iA_x_EEgWvkdSHGJJAQWxuxMyr8Mj2jBD7zF8qsXLNAT9UvQfEUPgQAEXdfQxNXr0-Y-2oUvw2YDfoVs1MRkPmuHOohwrBI8nW29c-Qn5EX3rR3cRyd2Q/w640-h502/20230930_143217.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Banchan</span></i> </td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">Hangari Dry-Aged Pork Belly ($32, 200g) is served in Hangari pot, comes with a special sauce and a card that explain about this Signature collection. Due to the fermentation process, the pork must be grilled in medium heat, instead of the high heat as it will easily burn. When cooking this pork belly, our host grilled them closer to the edge of the grill plate instead of in the middle.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdRWAd94kkiLYE5c_DzqV4dhW8FLx-DIFf9lX4y584W7QhsU_PLbI0PP046byRh6xq1mYWrYt_sB1lfD78qwqIBaMBRADq6AX1mlYjvYmj-HqlyAjXf4JqBtZ4gg5M2gC24Pen_Ug9lh8q2sSONnp50n2eKA1vOVtaPe6uy1JMrD2VGgGPC7RgBrnmQs/s1200/20230930_142841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="1200" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdRWAd94kkiLYE5c_DzqV4dhW8FLx-DIFf9lX4y584W7QhsU_PLbI0PP046byRh6xq1mYWrYt_sB1lfD78qwqIBaMBRADq6AX1mlYjvYmj-HqlyAjXf4JqBtZ4gg5M2gC24Pen_Ug9lh8q2sSONnp50n2eKA1vOVtaPe6uy1JMrD2VGgGPC7RgBrnmQs/w640-h438/20230930_142841.jpg" width="640" /></a></div><span style="font-size: large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWsPzn4AuhfuTJz9kQ7y4V0G-baORN63LUtRPGwYYMEknTj0odTt0t9Oe0CYIr0GddgnhKR18m4Ka9NWUJ9l7bibTxN3aGErq8u3LFrQk3bsgKS5MljlaMH4bRm0InVL6cftdhRo75hUjwRe53c79Ct81rnf6ixKaEc3ZKz5dkLusFAm1XJtWq6FjAf0/s1200/20230930_143900.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWsPzn4AuhfuTJz9kQ7y4V0G-baORN63LUtRPGwYYMEknTj0odTt0t9Oe0CYIr0GddgnhKR18m4Ka9NWUJ9l7bibTxN3aGErq8u3LFrQk3bsgKS5MljlaMH4bRm0InVL6cftdhRo75hUjwRe53c79Ct81rnf6ixKaEc3ZKz5dkLusFAm1XJtWq6FjAf0/w640-h480/20230930_143900.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;"><i>Hangari
Dry-Aged Pork Belly</i></span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-language: AR-SA; mso-fareast-font-family: DengXian; mso-fareast-language: ZH-CN; mso-fareast-theme-font: minor-fareast;"> </span></td></tr></tbody></table></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGB0aRhhTD_ZyetRJtvKunmDOY910lGpuC0TjWWz9xmlfU_Cn992RT5a6Ri3M_PFgnK-_XQDhEd_0EToSBC1YOTvw4S7fN4YAiet1YNGfocfe06y00IKyngL3v_bWNCBx4Zxi1wDm0syywjDAhjYtaMSfqKji0geZ7QgThuDk7foeftVeUDXK5tyotvI/s1200/DSC_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="1200" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOGB0aRhhTD_ZyetRJtvKunmDOY910lGpuC0TjWWz9xmlfU_Cn992RT5a6Ri3M_PFgnK-_XQDhEd_0EToSBC1YOTvw4S7fN4YAiet1YNGfocfe06y00IKyngL3v_bWNCBx4Zxi1wDm0syywjDAhjYtaMSfqKji0geZ7QgThuDk7foeftVeUDXK5tyotvI/w640-h450/DSC_0378.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNExJxT3dVK5w_0rZ_wbABUGj_xZsbwQNtKBaLIBMTRA6QpoVN0bD3XUpK0JIL1XyP20Q96izYoy6xzi09XyNldiSKiSZi_KGLpOmOZ3e11mUQMvKemOzjn0_0V2sBM7ogoTwedbIoODTiJGIFma1RhKSXN7xPcttWK-iZZNQjUXegd-glUJZPoh6VZo/s1200/20230930_144321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="1200" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNExJxT3dVK5w_0rZ_wbABUGj_xZsbwQNtKBaLIBMTRA6QpoVN0bD3XUpK0JIL1XyP20Q96izYoy6xzi09XyNldiSKiSZi_KGLpOmOZ3e11mUQMvKemOzjn0_0V2sBM7ogoTwedbIoODTiJGIFma1RhKSXN7xPcttWK-iZZNQjUXegd-glUJZPoh6VZo/w640-h628/20230930_144321.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2smkWYWQjTsB61lzL7QpGE77khJqUrktW3-1_WjXQlTOSU-1w7m20J1-4h5IOsIzvag3z8-TLmLwehHQctadwzUYKapKwAk1jbRUEWHUbMygbI-huY_vO7Rfzk7Uz_wGhyJIqlQvKASj9ShU8IMiCepVGUT_rep3Hx3NjSxE5289rfuga7I-VISMfbk/s1200/DSC_0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1200" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2smkWYWQjTsB61lzL7QpGE77khJqUrktW3-1_WjXQlTOSU-1w7m20J1-4h5IOsIzvag3z8-TLmLwehHQctadwzUYKapKwAk1jbRUEWHUbMygbI-huY_vO7Rfzk7Uz_wGhyJIqlQvKASj9ShU8IMiCepVGUT_rep3Hx3NjSxE5289rfuga7I-VISMfbk/w400-h278/DSC_0382.JPG" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">When I bite into it, the pork belly just slowly melts in my mouth. The fermentation process also breaks down the tissue in the meat part, as I chew on it effortlessly. #Porkgasm moments! For the second piece, I dipped it in the special sauce, that is made with kimchi and bean paste. It is sweet, earthy and compliments the pork belly perfectly. A perfect pairing.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFI1gw7ARUIf187hPJbQtuVhYDQzP8HxrQBuEQkMNQbllzSzATbheh1fJXb8xz8VLu2-r47GDzKz8ev6PI0XnZv03J4bxxKvZJEfuAXJi2Af_HDLfV8DhY510A-c2vpDVIdJxi1yNYMcWrtTGAjzEg43S21f02IbGUtNpTIQosC9gb_JrMVhbljEF0sU/s1200/20230930_145133.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1054" data-original-width="1200" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFI1gw7ARUIf187hPJbQtuVhYDQzP8HxrQBuEQkMNQbllzSzATbheh1fJXb8xz8VLu2-r47GDzKz8ev6PI0XnZv03J4bxxKvZJEfuAXJi2Af_HDLfV8DhY510A-c2vpDVIdJxi1yNYMcWrtTGAjzEg43S21f02IbGUtNpTIQosC9gb_JrMVhbljEF0sU/w640-h562/20230930_145133.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;"><i>Hangari
Dry-Aged Pork Belly</i></span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-language: AR-SA; mso-fareast-font-family: DengXian; mso-fareast-language: ZH-CN; mso-fareast-theme-font: minor-fareast;"> </span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7M2Zl7462B3PzBY_Qr6Mob6owvOmWKXZ1tmnKNJHsenFtECMDPQy3ORSxGiGK8GijQRBLvJqncxPeFxQ5sQI-vmM7vAchrWjH_z2XtKDCUFa7OEkhmXrdQM64_dLxjsKSLOSb5HMIrIc3XifAS9DjGTKM5GfxykYYP1ya6L0lTNPvXWnADXwSJU-n64Y/s1200/20230930_145641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="841" data-original-width="1200" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7M2Zl7462B3PzBY_Qr6Mob6owvOmWKXZ1tmnKNJHsenFtECMDPQy3ORSxGiGK8GijQRBLvJqncxPeFxQ5sQI-vmM7vAchrWjH_z2XtKDCUFa7OEkhmXrdQM64_dLxjsKSLOSb5HMIrIc3XifAS9DjGTKM5GfxykYYP1ya6L0lTNPvXWnADXwSJU-n64Y/w640-h448/20230930_145641.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Next is the SEORAE Iberico Rare-Cut Tasting Platter ($68, 350gram). This platter feature selection of Iberico Black Pork Cuts from Spain, consist of: Abanico, Rib Finger, Skirt Meat, Jowl and Pork Tongue.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71p3HI7QvFNnnNoKqQo4qUpFiGITgOiSNRKvTHzVhyphenhyphene7rPuIFlMV772gmy_1hMvMpC7bA0J5Ti5oE-2YiITJ9hrt59jM36J5DUOJ4SmSI7z6DgnE1H4CJxBAPt66fZcUaTukXnW5YuC7RhCaU0VrfSoOeDb7k6cbV69vgpWU5dexaX8bxnX3FaNdx5Cw/s1200/DSC_0354.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="907" data-original-width="1200" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi71p3HI7QvFNnnNoKqQo4qUpFiGITgOiSNRKvTHzVhyphenhyphene7rPuIFlMV772gmy_1hMvMpC7bA0J5Ti5oE-2YiITJ9hrt59jM36J5DUOJ4SmSI7z6DgnE1H4CJxBAPt66fZcUaTukXnW5YuC7RhCaU0VrfSoOeDb7k6cbV69vgpWU5dexaX8bxnX3FaNdx5Cw/w640-h484/DSC_0354.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">SEORAE Iberico Rare-Cut Tasting Platter</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Abanico (part that wrap the ribs from the outside). It is very tasty and the texture is like a leaner part of the meat.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0U0x1XLKxbRQCnX38rLMkBRM3PZNgzel4BXMaDddnpk6ds3iJzr6Zty1rNo0jDXFuT2fsiCFFc6-PT01z4pTXkuu2IVYd9PZyRK9Ld_163jHHQ8wsQLoLw44FnvSSNw8dfUzdv22K8hoyJqcOJf5f4_n2g77gN156yZW2DsG03RL5P3nyY1To-HOnStk/s1200/DSC_0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="1200" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0U0x1XLKxbRQCnX38rLMkBRM3PZNgzel4BXMaDddnpk6ds3iJzr6Zty1rNo0jDXFuT2fsiCFFc6-PT01z4pTXkuu2IVYd9PZyRK9Ld_163jHHQ8wsQLoLw44FnvSSNw8dfUzdv22K8hoyJqcOJf5f4_n2g77gN156yZW2DsG03RL5P3nyY1To-HOnStk/w400-h279/DSC_0355.JPG" width="400" /></a></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYO-S1KxV8fO8VooP10JmN4pJy8uxNp5IjlNI1JIIUhz6LSpO48VbIUfPg3O-Cx5wtTO8f3JqPfde3LMuQSdrPDHmcpIxKA51-GDesweEar1Je8XNwglf3jYfgj1OcguJo3YmuSky7cEsyRQqG1Qyt3J2uGe5PEdidn1LFBnGp7yw0qbCXrkQzZV2mbs/s1200/20230930_150152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1006" data-original-width="1200" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYO-S1KxV8fO8VooP10JmN4pJy8uxNp5IjlNI1JIIUhz6LSpO48VbIUfPg3O-Cx5wtTO8f3JqPfde3LMuQSdrPDHmcpIxKA51-GDesweEar1Je8XNwglf3jYfgj1OcguJo3YmuSky7cEsyRQqG1Qyt3J2uGe5PEdidn1LFBnGp7yw0qbCXrkQzZV2mbs/w400-h335/20230930_150152.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Rib Finger. Chewy, meaty and juicy. For those who like ribs, this is the most enjoyable part.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMc9MlYVAo3SymwU3zer55aWa69RN9VN6jZ5DgHqNxlA9W_K-RFlt1La_KNTJ6i0Dl3kIhV1QXIFZzk5dTV7PotbL6xMG-5sYuheLV3LhGADLHzyOs0uHiMx0YsVqL4EsvpFXyylXzJtVUxKlCfvlAfLc5E8U9s6fpc8QssfQlCZar6Lx4WTIJMpur_jo/s1200/DSC_0361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="985" data-original-width="1200" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMc9MlYVAo3SymwU3zer55aWa69RN9VN6jZ5DgHqNxlA9W_K-RFlt1La_KNTJ6i0Dl3kIhV1QXIFZzk5dTV7PotbL6xMG-5sYuheLV3LhGADLHzyOs0uHiMx0YsVqL4EsvpFXyylXzJtVUxKlCfvlAfLc5E8U9s6fpc8QssfQlCZar6Lx4WTIJMpur_jo/w400-h329/DSC_0361.JPG" width="400" /></a></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrc0-pFzyzrH3Kaq6hkA133yE6mNhLGLDplJy_kFD570YW94QRGPA-wrs8QoVT4Igk1w4FZw_mvjv1nfrJo9mWlS16cEMhkwfQSLG-TO0W1JKISEwTnP2MMiIsR6Oo-hinGmq9-hDrJagLmvQHByrN8PF4L-OlQL7XZiSykZ7qjKDB_1vA9XAlJjL0BE/s1200/20230930_151233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="918" data-original-width="1200" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrc0-pFzyzrH3Kaq6hkA133yE6mNhLGLDplJy_kFD570YW94QRGPA-wrs8QoVT4Igk1w4FZw_mvjv1nfrJo9mWlS16cEMhkwfQSLG-TO0W1JKISEwTnP2MMiIsR6Oo-hinGmq9-hDrJagLmvQHByrN8PF4L-OlQL7XZiSykZ7qjKDB_1vA9XAlJjL0BE/w400-h306/20230930_151233.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Pork Jowl. LD favourite part. Crispy externally, juicy and bursting with fats internally. #Porkgasm.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7oU6Gqz7dyk9YOHWbEandUSjFSxro68NItz_VA55U5mCF7agHRG7eV4NVOOGYoTK4Lm_ZjLdsShiXyQHbJMttGxKz60HHIsihgU5QydO1iaQ7E2bcSAcsxJkjtsbar_Yp7XMwlCxxyQhUtGCe0ANZDxqrRLdI0gwdDs4gbGDQ4EFbNuKrU-_TvXkIQk/s1200/DSC_0359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="983" data-original-width="1200" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7oU6Gqz7dyk9YOHWbEandUSjFSxro68NItz_VA55U5mCF7agHRG7eV4NVOOGYoTK4Lm_ZjLdsShiXyQHbJMttGxKz60HHIsihgU5QydO1iaQ7E2bcSAcsxJkjtsbar_Yp7XMwlCxxyQhUtGCe0ANZDxqrRLdI0gwdDs4gbGDQ4EFbNuKrU-_TvXkIQk/w400-h328/DSC_0359.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqDsEtXy-bdzIVaig6BSbkkueDI5SWPAHQ1XppFuJA4krNo4c7DaJlwMP8B7CasscY3ebffTfqC2JCSciBLqVki4dx4NpArQHjzbMm0MJC0xORce8Y_hVQ_ZlVOCvSU3UVBGoTdjqqPUtkGpd596tZnrsxDrDr5Tdewua0kx8rREEgeWUuDRQ7KiwD-8/s1200/20230930_151417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1120" data-original-width="1200" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqDsEtXy-bdzIVaig6BSbkkueDI5SWPAHQ1XppFuJA4krNo4c7DaJlwMP8B7CasscY3ebffTfqC2JCSciBLqVki4dx4NpArQHjzbMm0MJC0xORce8Y_hVQ_ZlVOCvSU3UVBGoTdjqqPUtkGpd596tZnrsxDrDr5Tdewua0kx8rREEgeWUuDRQ7KiwD-8/w400-h374/20230930_151417.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Pork Tongue. First time we try this at Korean BBQ. I usually have it braised. The pork tongue is sliced thinly and butterflied. The texture is crunchy with a bit of chewiness in it. It is a bit porky for our taste buds, so it is better to be accompanied with the dipping sauce or with the kimchi. For my case, I dipped it with Hangari Dry-Aged Pork Belly special sauce.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBly3fopWd5nIXjfuhRWYf-PiEZA7Z23-rUTCwGi416tCXUUIDBmJ9-iUobDh1_WDO_O-xCx1KiQqutB5jpXnGm5SLPtM068-ao-9orhHEFY1kpHD8RYGWcqjW_GhpWV6TUTGatFLGcxpGGbQNVqPzGttj5M0vXcsgLv7MXm93ZJdWQFrl9Ck9pIQCtrg/s1200/DSC_0364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="996" data-original-width="1200" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBly3fopWd5nIXjfuhRWYf-PiEZA7Z23-rUTCwGi416tCXUUIDBmJ9-iUobDh1_WDO_O-xCx1KiQqutB5jpXnGm5SLPtM068-ao-9orhHEFY1kpHD8RYGWcqjW_GhpWV6TUTGatFLGcxpGGbQNVqPzGttj5M0vXcsgLv7MXm93ZJdWQFrl9Ck9pIQCtrg/w400-h333/DSC_0364.JPG" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMaHJZFBcSF4na6g_c12G_jTLVj6bqKlFPwRHO-KhLyplTsy7m4jPZVQSwocQAMWM5BwWei4uTx7h0QV8mW_5mPaDzs_1q8ibmFKn7qMIM-5DswiWUm0AzYqKMwko4Knw_dHmHaE6PEF_6-uCds_mFI0asNG-azpiAZkTU6uOWbXK9-_aAOHWfu9Rrww/s1200/20230930_151530.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="902" data-original-width="1200" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMaHJZFBcSF4na6g_c12G_jTLVj6bqKlFPwRHO-KhLyplTsy7m4jPZVQSwocQAMWM5BwWei4uTx7h0QV8mW_5mPaDzs_1q8ibmFKn7qMIM-5DswiWUm0AzYqKMwko4Knw_dHmHaE6PEF_6-uCds_mFI0asNG-azpiAZkTU6uOWbXK9-_aAOHWfu9Rrww/w400-h301/20230930_151530.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Pork Tongue</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyP6f3GOiX7GhQWsL_Zy80ltJs9VcAfLR347MdsEZxn8DcnBy5mxVREBGiJDXWDtQh7kRvWeJ24GyW1FsmhULW3xywURMXW2Kt6xVFVACNehzcaW2MkDPrig__ajBPYioGqZxBjHBTbHLvSuMcsbG3iJVbIx-gZVv-xULAHZj5ZMScSpxeuF1ZTplYidY/s1200/20230930_152031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="1200" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyP6f3GOiX7GhQWsL_Zy80ltJs9VcAfLR347MdsEZxn8DcnBy5mxVREBGiJDXWDtQh7kRvWeJ24GyW1FsmhULW3xywURMXW2Kt6xVFVACNehzcaW2MkDPrig__ajBPYioGqZxBjHBTbHLvSuMcsbG3iJVbIx-gZVv-xULAHZj5ZMScSpxeuF1ZTplYidY/w400-h289/20230930_152031.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Skirt Meat. It is juicy and tender. With the marbling on the meat, it tastes like Iberico pork chop.</span></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eJ6btAlhnJit_hLxw9Y2VA1m1-8j0v0v8I6Je2N10ktOW7_oOwPAJ_wWC3ayS0EYNyYYfNLwTAZ1oJIE4umNVt_2ETDYYUz4LRNtA8wzH6GhAUH36ZNyIjh0f8znhJr82US_qCVmL3lFgeGJbY8KW-cpvJRv9PuA-oGwyoSVeV6TztC1dGAzZfzQpLw/s1200/DSC_0357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1131" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eJ6btAlhnJit_hLxw9Y2VA1m1-8j0v0v8I6Je2N10ktOW7_oOwPAJ_wWC3ayS0EYNyYYfNLwTAZ1oJIE4umNVt_2ETDYYUz4LRNtA8wzH6GhAUH36ZNyIjh0f8znhJr82US_qCVmL3lFgeGJbY8KW-cpvJRv9PuA-oGwyoSVeV6TztC1dGAzZfzQpLw/w378-h400/DSC_0357.JPG" width="378" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4g6zgNSLK3JuZWT40iewL9AKTfY6R3fbAuykMUGsBuBHVIccdt4XiLwXXrynW-wU-SElZHTtrzqnevgDokSl1j0AbYyRUG-BxEk-hN0oHfSzuGLULXCbVIXVqSphhepQgCXSh3mtMcU7X9Y3_JZJ0vp7tg6Dk-MA2IXZFci5OjFV9pomkqQ9trb18QvE/s1200/20230930_153244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="897" data-original-width="1200" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4g6zgNSLK3JuZWT40iewL9AKTfY6R3fbAuykMUGsBuBHVIccdt4XiLwXXrynW-wU-SElZHTtrzqnevgDokSl1j0AbYyRUG-BxEk-hN0oHfSzuGLULXCbVIXVqSphhepQgCXSh3mtMcU7X9Y3_JZJ0vp7tg6Dk-MA2IXZFci5OjFV9pomkqQ9trb18QvE/w400-h299/20230930_153244.jpg" width="400" /></a></div><div style="text-align: justify;"><span style="font-size: large;">We ended the meal with Mul-Naengmyeon ($14.90). Traditional cold noodles, served with a cold icy and sour broth. The cold noodle is nicely cooked, thin and chewy. The cucumber and radish gave a crunchy texture to the dish. Meanwhile, the sourish and icy broth is just perfect to end the bbq. It helps to cut the “jelakness” (overwhelming oily taste) from the bbq and bring refreshing taste / palate cleanser. The portion at SEORAE is also very generous, LD and I have trouble trying to finish the bowl of noodle.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOy3gPgt1Tv3CvBLY_QrUNNcJp9jcfDUcSwJsAkwiJNdBTHL5nohoKSr_LJwTleu7LHmqcm5cuuen3MYUOK52O-nwoh4Yi5tDO5Plej_sTxEND_mSVPSgFTpYhgHLBF8AUBG5S2HnidS1OZz0lCe7OO0889fR2OVpRD6bRHV47HSl0Y57KJJSCuqHCk8k/s1200/20230930_153401.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="933" data-original-width="1200" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOy3gPgt1Tv3CvBLY_QrUNNcJp9jcfDUcSwJsAkwiJNdBTHL5nohoKSr_LJwTleu7LHmqcm5cuuen3MYUOK52O-nwoh4Yi5tDO5Plej_sTxEND_mSVPSgFTpYhgHLBF8AUBG5S2HnidS1OZz0lCe7OO0889fR2OVpRD6bRHV47HSl0Y57KJJSCuqHCk8k/w640-h498/20230930_153401.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Mul-Naengmyeon</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, we both enjoy the Hangari Dry-Aged Pork Belly and SEORAE Iberico Rare-Cut Tasting Platter. The Hangari Dry-Aged Pork Belly will be a hit with the customers and it will definitely become SEORAE signature dish. For the SEORAE Iberico Rare-Cut Tasting Platter, it will be suitable for the more adventurous customers. Geonbae!! Cheers!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhec-4PE_mCGUfDaUib4qNQZl8MNXQjanGJabX1vCBmVCwsUHxcuEGko4VhoqCmpfJAvsHf59V8ng9hyphenhyphendiu1BjBruTQ82vibBF8zDzNq-teyfyKjsvnt8mh-EOap0Km_sZ0qL6qN7lyn3IkRB9I5Vw_P_iNF5Ghp1A9Ie2yL_yrm32ObfN5zoU1f2JoYU8/s1200/20230930_154338.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="848" data-original-width="1200" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhec-4PE_mCGUfDaUib4qNQZl8MNXQjanGJabX1vCBmVCwsUHxcuEGko4VhoqCmpfJAvsHf59V8ng9hyphenhyphendiu1BjBruTQ82vibBF8zDzNq-teyfyKjsvnt8mh-EOap0Km_sZ0qL6qN7lyn3IkRB9I5Vw_P_iNF5Ghp1A9Ie2yL_yrm32ObfN5zoU1f2JoYU8/w640-h452/20230930_154338.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Part of Dining Area</i></td></tr></tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8owmC5kvzq7mZVBDvJ2o9GclhZm90d3HBLXMCY7vX1Odzj7bgZnm5y3mWU3VxB3eDa5d2vn_n2adFRX_sJEzgwi-SkwSaq-cZbIucirKH9gW6SLNKvoeRmoD64XTdZFJAAZJAv_lnEz6mZ5fTwuuhnPoJAFfiHloCfZs3-U7xL1czB77IvDvUh0vz-_w/s1200/20230930_152354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1161" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8owmC5kvzq7mZVBDvJ2o9GclhZm90d3HBLXMCY7vX1Odzj7bgZnm5y3mWU3VxB3eDa5d2vn_n2adFRX_sJEzgwi-SkwSaq-cZbIucirKH9gW6SLNKvoeRmoD64XTdZFJAAZJAv_lnEz6mZ5fTwuuhnPoJAFfiHloCfZs3-U7xL1czB77IvDvUh0vz-_w/w620-h640/20230930_152354.jpg" width="620" /></a></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://www.protegie.com/">Protegie</a> and SEORAE Team for the invitation.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 8.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 7.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: N/A (Tasting Invitation)</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 7.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $51 - $80</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><b><span style="font-size: large;">Seorae @Plaza Singapura</span></b></div><div style="text-align: justify;"><span style="font-size: large;">68 Orchard Road</span></div><div style="text-align: justify;"><span style="font-size: large;">#02-01, Plaza Singapura</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 238839</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 9181 2709</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://www.seorae.com.sg/">https://www.seorae.com.sg/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/seoraesg">https://www.facebook.com/seoraesg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @<a href="https://www.instagram.com/seoraesg/">Seoraesg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily 11.30 – 22.00</span></div><div style="text-align: justify;"><i><span style="font-size: large;">Menu & Information on other locations are available online.</span></i></div><div style="text-align: justify;"><span style="font-size: x-large;"><i><br /></i></span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com068 Orchard Rd, Singapore 2388391.3005317 103.8452356-27.009702136178845 68.6889856 29.610765536178846 139.0014856tag:blogger.com,1999:blog-8530741300764548590.post-63207581117857848842023-10-29T23:06:00.001+08:002023-10-29T23:06:12.907+08:00George Town – Exciting New Signature Dishes 2023 [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGAZrXL02FcbRMJNUCA48S0wiB7LwzMsUG6Gq6IlIz4jy3FpK4bXBqFxAcIK3tB8J-2bmrLuQ0F-GCxDGkC_Oq0Od12r-qFz3TgRpnnVPzoaGWL2V5_2Ij1h6ivpty6zN8AMEIrIeIbR9Z5KsIpZANhZcVN6zzmUmstxc-Aed0pu2RdGhvf5x0DO-chc/s1200/20230921_200302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="1200" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGAZrXL02FcbRMJNUCA48S0wiB7LwzMsUG6Gq6IlIz4jy3FpK4bXBqFxAcIK3tB8J-2bmrLuQ0F-GCxDGkC_Oq0Od12r-qFz3TgRpnnVPzoaGWL2V5_2Ij1h6ivpty6zN8AMEIrIeIbR9Z5KsIpZANhZcVN6zzmUmstxc-Aed0pu2RdGhvf5x0DO-chc/w640-h444/20230921_200302.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">George Town Tze Char & Craft Beer (“George Town”) recently appointed Chef Michael Khor Choon Keat, a renowned maestro in Malaysia’s world of gastronomy to helm their kitchen. His CV includes Executive Chef at Grand Imperial Group Malaysia, The Oriental Group, vGarden and Number Seven Private Kitchen. In was 2018, he also awarded the prestigious Gold Award in the “Creative Perfect Fish Art Competition”.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Combining Chef Michael Khor creativity, wealth of experience and fresh ingredients available, George Town has introduced new signature dishes.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF_wdZJNu0x9SNaYOVl5tp2gtWEN8Gf2IOFhpSV1Z8beBStIK1XkBkO_hUn001ZO362JriI5FUtV3k7s8srfXoWTp5a6SNIpbxcXp8IEzpQ7IwD5H6rMZjgg7zvenpCl7S-BeszgsHA-J9evztCoy9CnYGszpEC7gZu6jSYwScW4KG-CUtxEyvkYUbgk/s1200/20230921_194316.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="805" data-original-width="1200" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEF_wdZJNu0x9SNaYOVl5tp2gtWEN8Gf2IOFhpSV1Z8beBStIK1XkBkO_hUn001ZO362JriI5FUtV3k7s8srfXoWTp5a6SNIpbxcXp8IEzpQ7IwD5H6rMZjgg7zvenpCl7S-BeszgsHA-J9evztCoy9CnYGszpEC7gZu6jSYwScW4KG-CUtxEyvkYUbgk/w640-h430/20230921_194316.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Lobster Mixed Platter</span></i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;"><i>Lobster Mixed Platter and 3-Litres Amber Lager Tower ($88, served 4, limited to 1 set per table)</i>. Includes Lobster Meat, Prawn Rolls, Tako Balls, Pork Belly and Gobo Stick. George Town version of tapas (small plates) to accompany the 3-litres of Amber Lager Tower. On that evening, our platter includes Tako Balls x2, Prawn Rolls, Lobster Meat x2, Gobo Stick and Fried Octopus. It is value for money, cause some places already charge $88 for the 3L of beer tower.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU28IiBK-tCuVcnvbf8ULdsKz1_-pJewrYzTAtCTcj2aSakHNeOgdAmqa_fDp5_RzUV9DzK3TWE6xx92Z6pWbHJLI2SWMfl8B-AjbY6XbXqPqVzQ8CSZaS97dgWeHuwnXKzGX91L-YfSwl5O5fa85PzrfI_-KqEgHJjJZ7Pki10x9vZiZnsNoxXdkuoxY/s1200/DSC_0303.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="999" data-original-width="1200" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU28IiBK-tCuVcnvbf8ULdsKz1_-pJewrYzTAtCTcj2aSakHNeOgdAmqa_fDp5_RzUV9DzK3TWE6xx92Z6pWbHJLI2SWMfl8B-AjbY6XbXqPqVzQ8CSZaS97dgWeHuwnXKzGX91L-YfSwl5O5fa85PzrfI_-KqEgHJjJZ7Pki10x9vZiZnsNoxXdkuoxY/w400-h333/DSC_0303.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Prawn Roll</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFnZixIz0m5BXuZIUrVqP0iIoutNB07bONCy70XTj7zq8_g3OIYjlMfj_5LgPPDIBUIFoSSLbyZPfg2uGpcVNrUeXyPsXAUYAKUr2DRLijQQghRgYa0xDmgrJHcbtAkHf3jM_AKIcX70qsmw2oZ8Ww0K7SzSqdXekjx9jEnKfLQhhtWU5FtCL7MRcaN0/s1200/20230921_194607.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1081" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFnZixIz0m5BXuZIUrVqP0iIoutNB07bONCy70XTj7zq8_g3OIYjlMfj_5LgPPDIBUIFoSSLbyZPfg2uGpcVNrUeXyPsXAUYAKUr2DRLijQQghRgYa0xDmgrJHcbtAkHf3jM_AKIcX70qsmw2oZ8Ww0K7SzSqdXekjx9jEnKfLQhhtWU5FtCL7MRcaN0/w360-h400/20230921_194607.jpg" width="360" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Tako Balls</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP790Jczkel2SNpQSFrhgp3DT8x5R-15IbZijlBSsaz-_0suafsYmb-ikK7V6WkAfSMamRGkWGcRjyhymI8w9oM1KMjqfRnSKLdzG6-thbedsJbfErr9ljLHBC-PzlhczVAoyzQ6RXw3vZmTUAdyDwv7SduB8zugRZF-y7_mjxctLFjYPMytUZBADPVXU/s1200/DSC_0308.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1111" data-original-width="1200" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP790Jczkel2SNpQSFrhgp3DT8x5R-15IbZijlBSsaz-_0suafsYmb-ikK7V6WkAfSMamRGkWGcRjyhymI8w9oM1KMjqfRnSKLdzG6-thbedsJbfErr9ljLHBC-PzlhczVAoyzQ6RXw3vZmTUAdyDwv7SduB8zugRZF-y7_mjxctLFjYPMytUZBADPVXU/w400-h370/DSC_0308.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Gobo Stick</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepzMp2f5b-gWdWcscHmerYWc_AM0MS36DpgJbWqXDE2J-MJ25RecRZqru2q5K45Rpo_1e7LI1CDzgfxERL8f5MDDAmFPN70-4FrIuAdoFiXIt-WGJkXFAxS7IHv5apJUvsVOnv5xb1z2NAvyuKIQrYOr79ORyitviqDtMML2x1Dj5jGUlFo9TtlbSKBs/s1200/DSC_0311.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1153" data-original-width="1200" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhepzMp2f5b-gWdWcscHmerYWc_AM0MS36DpgJbWqXDE2J-MJ25RecRZqru2q5K45Rpo_1e7LI1CDzgfxERL8f5MDDAmFPN70-4FrIuAdoFiXIt-WGJkXFAxS7IHv5apJUvsVOnv5xb1z2NAvyuKIQrYOr79ORyitviqDtMML2x1Dj5jGUlFo9TtlbSKBs/w400-h384/DSC_0311.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Fried Octopus</i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hIG97trGbg3Td_kb4Kcgk9XZEknR0jox2j0p4LUXTrNJuFCJQJaLdzmgBt92Xr_nTtQyl14ybzoIkexgedaVT46NYqxy2LdirAIqt9OY4eetSERJcnwaurLIhtok6PUu_rjEUz-j2hXoyzujsOSCStYUMIYM3tYRUQNNG5YvYumIRYRQ1lwpWZcW4PM/s1200/20230921_194614.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1076" data-original-width="1200" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hIG97trGbg3Td_kb4Kcgk9XZEknR0jox2j0p4LUXTrNJuFCJQJaLdzmgBt92Xr_nTtQyl14ybzoIkexgedaVT46NYqxy2LdirAIqt9OY4eetSERJcnwaurLIhtok6PUu_rjEUz-j2hXoyzujsOSCStYUMIYM3tYRUQNNG5YvYumIRYRQ1lwpWZcW4PM/w400-h359/20230921_194614.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Lobster</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zjSGF-YU3pEevFfW8nKbeuvxuHLnlLIlHflwv0IUmhmnXGxZXAJeY6eB7IVdWLlK1Wbe85i6W5fcqjj_J7Ix5ijrfo73kjsCtSpIo5WEuizXpXUr9Xs_a0rbnR1OoI3Snop6b30YEPy2L0avkA3gHOhVV566G4Q_wNFtca0xd2N3wNO2ZLmUqbjZjqw/s1200/DSC_0306.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="931" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zjSGF-YU3pEevFfW8nKbeuvxuHLnlLIlHflwv0IUmhmnXGxZXAJeY6eB7IVdWLlK1Wbe85i6W5fcqjj_J7Ix5ijrfo73kjsCtSpIo5WEuizXpXUr9Xs_a0rbnR1OoI3Snop6b30YEPy2L0avkA3gHOhVV566G4Q_wNFtca0xd2N3wNO2ZLmUqbjZjqw/w400-h310/DSC_0306.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Lobster</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;"><i>Black Truffle Sauce Lobster ($68)</i>. The flesh of the lobster is de-shell. stir-fried and finished with Black Truffle Sauce. The lobster meat is juicy and bouncy, nicely complemented with creamy sauce and infused with black truffle flavour. The flavour of the black truffle is not overpowering, instead, it elevates the flavour of this dish nicely.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmQge8oeSYX1WISzEjvRswXBGqM0sGrTiJp6RUPAFVbOAmn2faUACWvPTLzJIcoIirrQAxYLAcPEIA8tKogdZaESUSaPIImNZ_NOzbPm9as-hJb5pAR4dnqn_m4eIUYMWMXldS1l9efNHre9_H2Jg9Co1KoMK50zHUJ8jFqa1Rn-mPIERMJwDE8QfL1M/s1200/20230921_200302.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="833" data-original-width="1200" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmQge8oeSYX1WISzEjvRswXBGqM0sGrTiJp6RUPAFVbOAmn2faUACWvPTLzJIcoIirrQAxYLAcPEIA8tKogdZaESUSaPIImNZ_NOzbPm9as-hJb5pAR4dnqn_m4eIUYMWMXldS1l9efNHre9_H2Jg9Co1KoMK50zHUJ8jFqa1Rn-mPIERMJwDE8QfL1M/w640-h444/20230921_200302.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;">Black
Truffle Sauce Lobster</span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-CN; mso-font-kerning: 0pt; mso-ligatures: none;"> </span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVseFXtDGcv552i0CsR3_GwMJLyMw09AsQxCkONMiyctesu7eBlUKR4NeB0bbDVDbjBRL0ns3t99k75qeo3PKbPSn-HzlBngv_UCjXHgUYnb-8Juu3cvLbIlN-w7SJZCP1DdMbCeQNpqo-pvJ5dbesRzH4mZSaZRwiweNvVV5H0oPPsJXl3LaQLYD9O10/s1200/20230921_200321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="791" data-original-width="1200" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVseFXtDGcv552i0CsR3_GwMJLyMw09AsQxCkONMiyctesu7eBlUKR4NeB0bbDVDbjBRL0ns3t99k75qeo3PKbPSn-HzlBngv_UCjXHgUYnb-8Juu3cvLbIlN-w7SJZCP1DdMbCeQNpqo-pvJ5dbesRzH4mZSaZRwiweNvVV5H0oPPsJXl3LaQLYD9O10/w640-h422/20230921_200321.jpg" width="640" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5-8PzPy-_vwxvMS7dpwNEBa2FxV8A3h7BOqS2YCKja-hhXOz-UPreNyi_-FOCLoKZAv0UzChN8OKfR415ea9s9c55a2kfWkDFBgGSrBAx2B6BazBWM-Nh5kozyL2cTn2VX-G25e_hKlKES-XOJwP9J3TCFih4lOZz3ZovtoRxP650n0vQKM1EIuhqKk/s1200/DSC_0318.JPG" imageanchor="1"><img border="0" data-original-height="803" data-original-width="1200" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw5-8PzPy-_vwxvMS7dpwNEBa2FxV8A3h7BOqS2YCKja-hhXOz-UPreNyi_-FOCLoKZAv0UzChN8OKfR415ea9s9c55a2kfWkDFBgGSrBAx2B6BazBWM-Nh5kozyL2cTn2VX-G25e_hKlKES-XOJwP9J3TCFih4lOZz3ZovtoRxP650n0vQKM1EIuhqKk/w400-h268/DSC_0318.JPG" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><i>Abalone, Sea Cucumber and Mushroom (至尊三宝, $38)</i>. One of my favourite dishes in Chinese restaurants. The abalone is juicy and bouncy, while the sea cucumber is crunchy. The robust and intense flavour of the sauce is the key to this dish and binds all the ingredients together. The mushroom soaks up this delicious gravy and adds the umami component to this dish. I can easily polish up a bowl of white rice just with the sauce in this dish. Yum Yum.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmfgqBfe_DWkl6XeARAnmwhK-IiDZDcqWXV43WUUnI0RcJ5tcSZzJE_f2XErFhJq-903x0H-B-I3eSGkAi9AdZVj2p4VgD0HvDSE4VLqKRhU2TJM5opJNSogc60QuCJTQny06wA1sqFOQzsCSbe7adWYetqUnGxqci1YMVPhU6P76gJ5NiHzDEGDANFM/s1200/20230921_201022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="925" data-original-width="1200" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmfgqBfe_DWkl6XeARAnmwhK-IiDZDcqWXV43WUUnI0RcJ5tcSZzJE_f2XErFhJq-903x0H-B-I3eSGkAi9AdZVj2p4VgD0HvDSE4VLqKRhU2TJM5opJNSogc60QuCJTQny06wA1sqFOQzsCSbe7adWYetqUnGxqci1YMVPhU6P76gJ5NiHzDEGDANFM/w640-h494/20230921_201022.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;"><span style="font-family: "Times New Roman", serif;">Abalone,
Sea Cucumber and Mushroom (</span><span lang="ZH-CN" style="font-family: SimSun;">至尊三宝)</span></span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8J465WSP2CCXcihDFTVyT7YGCDD_ZI9o3Jp2aM70AIFY6hWOQO8lN9kKd9hW5E8Ub_eEI2XpZWFoLPt6LWrHHo0OSicHTNROHVa4IKh735MzFTKp_O1wo4hf3N9VWnDdZlaw1wgKcnvHbsJtJw_B24QE2Bvw0Ocl8gX_u-7Xl3CSpiJnP0HkSd2tIkg/s1200/DSC_0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="965" data-original-width="1200" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8J465WSP2CCXcihDFTVyT7YGCDD_ZI9o3Jp2aM70AIFY6hWOQO8lN9kKd9hW5E8Ub_eEI2XpZWFoLPt6LWrHHo0OSicHTNROHVa4IKh735MzFTKp_O1wo4hf3N9VWnDdZlaw1wgKcnvHbsJtJw_B24QE2Bvw0Ocl8gX_u-7Xl3CSpiJnP0HkSd2tIkg/w640-h514/DSC_0321.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><i>Lemon Butter Prawns in Yam Ring ($38)</i>. Crunchy prawns coated in lemon butter sauce plated on deep-fried yam ring. The texture of the prawn and the flavour of the sauce are spot on. However, the crispy yam ring is a bit dry in the middle, instead of smooth and creamy.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHvbdqpqQB8aSe6HRvDKS4tP0EiETFbPpEI-2OfHpPJrcnhA1GWNBFNLvKhzXK44IPD7QzeJvIcZ0Q2J24cMgIffqzQvlv6rG0Q3j1wgVmIVA7ktoA9ZgyYWm3b0GZ4CC5uORAsiFDePhOW3tngr1EDpj8a2mKajUha1uprHtecVq5dBy5YPV6HniN3o/s1200/20230921_201400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="996" data-original-width="1200" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUHvbdqpqQB8aSe6HRvDKS4tP0EiETFbPpEI-2OfHpPJrcnhA1GWNBFNLvKhzXK44IPD7QzeJvIcZ0Q2J24cMgIffqzQvlv6rG0Q3j1wgVmIVA7ktoA9ZgyYWm3b0GZ4CC5uORAsiFDePhOW3tngr1EDpj8a2mKajUha1uprHtecVq5dBy5YPV6HniN3o/w640-h532/20230921_201400.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;">Lemon
Butter Prawns in Yam</span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-CN; mso-font-kerning: 0pt; mso-ligatures: none;"> </span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFj3QdJbbJhHxeiQPanJZ7LWaeXH4cDJhjWKkl8fLHsLpLloKLonO3cUxj2eBSfeOax2PGoLecoMW3UdGrYHoPZPNFaqgzazLu7Bjrrtn75pls6v33rIu98lqfJsWBKlFqZDRl5rtq_B5mbqmqToUISOpdCszxVH5C9xW1gHqaa8AzKVC6CBSHrRXwhq8/s1200/DSC_0324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="931" data-original-width="1200" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFj3QdJbbJhHxeiQPanJZ7LWaeXH4cDJhjWKkl8fLHsLpLloKLonO3cUxj2eBSfeOax2PGoLecoMW3UdGrYHoPZPNFaqgzazLu7Bjrrtn75pls6v33rIu98lqfJsWBKlFqZDRl5rtq_B5mbqmqToUISOpdCszxVH5C9xW1gHqaa8AzKVC6CBSHrRXwhq8/w640-h496/DSC_0324.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYaqFYCV-POaJMxfpoub6ERNvgkaLiBOIL-jnek3DoNquTYt4tl9xRHyfLuvF9XXDSp-_YOWVZTdOArET-ckWdkpWvnH4F7ThKmH_18iCrlC1pX72uG2jRvQqLz9ee2ncdRR-JT6u6sAJKmSGPZc5_RcnZcjYfaPfpnQhpT0yODWIPtKIiy80ZADTulE/s1200/DSC_0332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="877" data-original-width="1200" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYaqFYCV-POaJMxfpoub6ERNvgkaLiBOIL-jnek3DoNquTYt4tl9xRHyfLuvF9XXDSp-_YOWVZTdOArET-ckWdkpWvnH4F7ThKmH_18iCrlC1pX72uG2jRvQqLz9ee2ncdRR-JT6u6sAJKmSGPZc5_RcnZcjYfaPfpnQhpT0yODWIPtKIiy80ZADTulE/w400-h293/DSC_0332.JPG" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><i>Black Pepper A5 Wagyu 120g ($48)</i>. Black pepper is the most popular style of cooking beef in tze char. However, I don’t think it is a respectful way to cook A5 Wagyu beef. The beef texture is very tender, juicy and packed with umami flavour. However, the signature wagyu flavour is covered up by the salty black pepper sauce. They need to tweak the black pepper sauce to allow the premium ingredients to shine or they can use a lower grade of beef and upsize the portion to 250g to provide value for this dish.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgo5gs-9GNe069JTYwSo1JmEmNQuHJsCEaNQBT0PEgPLst_745ve-BIfxuWpXjQtCUrADZ-T6aWvsVNJPTbarrbFsw9AyS1x-w_1b8ElcLIwCDXe97Bu1OtzpL4Mjjkn2mSJfnTtk-Z0v557kTNfHuQZKzkqOYpY1yNJMOYNf12aDrd0Z5MAfbu3AZzXc/s1200/DSC_0328.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="895" data-original-width="1200" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgo5gs-9GNe069JTYwSo1JmEmNQuHJsCEaNQBT0PEgPLst_745ve-BIfxuWpXjQtCUrADZ-T6aWvsVNJPTbarrbFsw9AyS1x-w_1b8ElcLIwCDXe97Bu1OtzpL4Mjjkn2mSJfnTtk-Z0v557kTNfHuQZKzkqOYpY1yNJMOYNf12aDrd0Z5MAfbu3AZzXc/w640-h478/DSC_0328.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;">Black
Pepper A5 Wagyu</span></span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bhttzIv38VOX84sxW7G4iSKgXX4jdJucn6X-Y2f7NohTFWxHAUB94jgwHpi79ggWmUBkxtcWhTB7FtKgOgI4-ZjbTkojyiKNqYlLUzTC351-4iin6AJoHj3S6utJabKgzG6DBFVtOGWudYZv-8BwqnLsVy4pxRZQzUn0S6Kot4Fu7muvtxc-vCqOMD8/s1200/20230921_201529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="955" data-original-width="1200" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bhttzIv38VOX84sxW7G4iSKgXX4jdJucn6X-Y2f7NohTFWxHAUB94jgwHpi79ggWmUBkxtcWhTB7FtKgOgI4-ZjbTkojyiKNqYlLUzTC351-4iin6AJoHj3S6utJabKgzG6DBFVtOGWudYZv-8BwqnLsVy4pxRZQzUn0S6Kot4Fu7muvtxc-vCqOMD8/w400-h319/20230921_201529.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><i>$1 Chilli Crab</i> (500g with min order of $50 on food menu). The main stayer of George Town menu. The crab is fresh and the chilli sauce is smooth and silky with a nice spicy kick. For that price, it is super value for money. A MUST ORDER here!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UwgTEkY7WHYaRDdDeBUC4bDBz0PIjF5o4ycnmCgAyvCnciOpDcKrxVePL8IzkMBG2NPIhSY0YqE-NEZ7oWo_SPMceIapvu4E7_q0jR6KFaSAwhUxJk2594VHY1e9rxvvP37UM-uBGxnTX0_DmYoW_l5Owth8SdRVLcYoDC43SSrwAfcJuk4PSeSURTQ/s1200/20230921_202137.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="903" data-original-width="1200" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UwgTEkY7WHYaRDdDeBUC4bDBz0PIjF5o4ycnmCgAyvCnciOpDcKrxVePL8IzkMBG2NPIhSY0YqE-NEZ7oWo_SPMceIapvu4E7_q0jR6KFaSAwhUxJk2594VHY1e9rxvvP37UM-uBGxnTX0_DmYoW_l5Owth8SdRVLcYoDC43SSrwAfcJuk4PSeSURTQ/w640-h482/20230921_202137.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">$1 Chili Crab</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLnN44WITj3uTo05YuxwmU6ThggclvjcsDhFunzcEdhwsju7ujgq1x8cSM4sJTFNSbBmb7YEWBHiwohOdArMzark-bHoqxG-fg29AIuS8vJUmh17HEYW4RCasl1l7aWJFy9KJbke8P5hicgvxGH6d7fe62hmGmdq7-Ch53z2gAbwIm5gvGn3uRP-uhvo/s1200/20230921_202211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="972" data-original-width="1200" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLnN44WITj3uTo05YuxwmU6ThggclvjcsDhFunzcEdhwsju7ujgq1x8cSM4sJTFNSbBmb7YEWBHiwohOdArMzark-bHoqxG-fg29AIuS8vJUmh17HEYW4RCasl1l7aWJFy9KJbke8P5hicgvxGH6d7fe62hmGmdq7-Ch53z2gAbwIm5gvGn3uRP-uhvo/w640-h518/20230921_202211.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><i>Foie Gras with Caviar ($38)</i>. Nice fine dining plating. The foie gras has a crisp exterior, followed by creamy and velvety interior. The crispy duck breast on top with tobiko complemented the foie gras nicely. The cube duck salad on the side is refreshing and crunchy. A very nice dish.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrqTTE58ztPH3jWcVkltKzNSSVHf54-2MrO6qus_7pUG0hhecG50Tfgl1xrwKgtwC8bx_4fqtxVlzjk99D9uJ3EJS7_14FbSwtKn79XOwfbDUpQlknbzn4b-iPPe0FFQBPsXx4MtAxkyTZWlc4v5WL_rDdrcSC0R3ERbaGE2jgC32Z_KIYO0hY0b3FvQ/s1200/DSC_0336.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1185" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrqTTE58ztPH3jWcVkltKzNSSVHf54-2MrO6qus_7pUG0hhecG50Tfgl1xrwKgtwC8bx_4fqtxVlzjk99D9uJ3EJS7_14FbSwtKn79XOwfbDUpQlknbzn4b-iPPe0FFQBPsXx4MtAxkyTZWlc4v5WL_rDdrcSC0R3ERbaGE2jgC32Z_KIYO0hY0b3FvQ/w395-h400/DSC_0336.JPG" width="395" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Foie Gras with Caviar</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI40QFYSGfPejzL4bz-nJ6Rstq5kSud1AHuNy9MJJ1w4JatMYDwd6WraSTrCFYjwD1vXD5UCUkBfHXCSMZs82Tm0PGBSepeMGTbadYBxWQFNXfVUDM1GM4rJTrJo58EU23tXdxZJzHsgW9dyFsFIjuPYdDkqyx0HOOkcabHys6C3EjsqQqMo2a6Zl1d5s/s1200/DSC_0333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="890" data-original-width="1200" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI40QFYSGfPejzL4bz-nJ6Rstq5kSud1AHuNy9MJJ1w4JatMYDwd6WraSTrCFYjwD1vXD5UCUkBfHXCSMZs82Tm0PGBSepeMGTbadYBxWQFNXfVUDM1GM4rJTrJo58EU23tXdxZJzHsgW9dyFsFIjuPYdDkqyx0HOOkcabHys6C3EjsqQqMo2a6Zl1d5s/w400-h296/DSC_0333.JPG" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><i>Supreme Lobster Paofan ($68)</i>. WOW!! Impressive!! The broth is robust and packed with umami flavour. Super generous with the seafood ingredients, including the lobster, scallops, and sliced fish. Together with the combination of crispy rice and boiled rice, each spoonful of the pao fan is a party in my mouth. A comforting dish and Super Yummy!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO737daJVaS-szjuwbIC08FT5WPFG6Wl7GNSXhIV_BVCC1ftDb2eYQC461jwJ1uvQX8Jf2L31WG6dDh7HyTRTgHm7g2_gBX6VehaKanb5YbCwHFUMWqn5t_-DuNaxhbHDd-3xNJTr6Y3SHfrOll8rBe3izGyQ6-QT0e_GWuZp3JGa0Xs43opq0gBmFU4U/s1200/20230921_202645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1016" data-original-width="1200" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO737daJVaS-szjuwbIC08FT5WPFG6Wl7GNSXhIV_BVCC1ftDb2eYQC461jwJ1uvQX8Jf2L31WG6dDh7HyTRTgHm7g2_gBX6VehaKanb5YbCwHFUMWqn5t_-DuNaxhbHDd-3xNJTr6Y3SHfrOll8rBe3izGyQ6-QT0e_GWuZp3JGa0Xs43opq0gBmFU4U/w640-h542/20230921_202645.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;">Supreme
Lobster Paofan</span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: ZH-CN; mso-font-kerning: 0pt; mso-ligatures: none;"> </span></i></td></tr></tbody></table></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwc72QNTSKUsiqtZDdPI-8n1Y0EwNTlI7kiL4-6Wc_Ik8tf4JV4bAt9tqXn_QWnPCky23QojCyugIHvJ0jnmTsJgkOsbyATX8iHC4zi7oJrhXkbEFl_yc-vmCM5HUGfGBekk6j3eAQpoFbHuB5Lme_EAUNQFImMMd4t-9IEZy_MMTxJ8GlemJc8_FmVM/s1200/20230921_202512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1174" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwc72QNTSKUsiqtZDdPI-8n1Y0EwNTlI7kiL4-6Wc_Ik8tf4JV4bAt9tqXn_QWnPCky23QojCyugIHvJ0jnmTsJgkOsbyATX8iHC4zi7oJrhXkbEFl_yc-vmCM5HUGfGBekk6j3eAQpoFbHuB5Lme_EAUNQFImMMd4t-9IEZy_MMTxJ8GlemJc8_FmVM/w626-h640/20230921_202512.jpg" width="626" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jeYblfRXwHUknMW3He_MVLi6vDGAGFC3ZKzf1wuRxeSzwySE_gtu2tjDTTpxrqNJ93_Wj9ZUM0VNbtJ4SVXvNdjWkHmBQtIWHAVNFh_06o3Zs338Fg5DCUWWXXhfQ33KWSSqPll9u2cywDY37Ivm2WSuW0sq27zRxIpdVG_YS6itN2k1E8UNnQM9P6w/s1200/20230921_203721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jeYblfRXwHUknMW3He_MVLi6vDGAGFC3ZKzf1wuRxeSzwySE_gtu2tjDTTpxrqNJ93_Wj9ZUM0VNbtJ4SVXvNdjWkHmBQtIWHAVNFh_06o3Zs338Fg5DCUWWXXhfQ33KWSSqPll9u2cywDY37Ivm2WSuW0sq27zRxIpdVG_YS6itN2k1E8UNnQM9P6w/w640-h480/20230921_203721.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">While we were waiting for the first meal to arrive, the boss of George Town also arranged for us to try the Chinese skewers from @<a href="https://www.instagram.com/sgbbqbar/">SGBBQBAR</a> . We tried the lamb, beef and pork belly. The Yang Rou Chuan / lamb is the best, not gamy and the seasoning is just spot on for our taste.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HPiXPBxao5ViCVdhallpYDFNQerMTDnsTaShfkZhxiXesfJrn7cKCZCUB-rdju63fdmebHHS3Q_r9PLbxYGuHBqJzLRwZPoI-WYqWB6YzGQt6r21wvqAVh3IdbHtOSPTl3BmFXTPC7DTEViY8z-XMjzkenmQdu-RE2wN2j-HNJa-c5QQ813ZjzXavrU/s1200/20230921_193237.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="760" data-original-width="1200" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HPiXPBxao5ViCVdhallpYDFNQerMTDnsTaShfkZhxiXesfJrn7cKCZCUB-rdju63fdmebHHS3Q_r9PLbxYGuHBqJzLRwZPoI-WYqWB6YzGQt6r21wvqAVh3IdbHtOSPTl3BmFXTPC7DTEViY8z-XMjzkenmQdu-RE2wN2j-HNJa-c5QQ813ZjzXavrU/w640-h406/20230921_193237.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Skewers</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc96Fv64rUhmFnVvG_x280_THrzRrjRAm4zbr1p-C8qcIambCPUveFvwqDzhJd4SH28D4UgCdTva2NzeIoozItfyoK1EVf2PyuZxKUIvLaraX-noVuosI4Mi2kwwKULtJ-9yM5VoP-IKQ17Bp6DE4Rzq1OPVPAfzwI3OTT-V2iId33HXywrdEfUQLMxKU/s1200/20230921_193406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="910" data-original-width="1200" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc96Fv64rUhmFnVvG_x280_THrzRrjRAm4zbr1p-C8qcIambCPUveFvwqDzhJd4SH28D4UgCdTva2NzeIoozItfyoK1EVf2PyuZxKUIvLaraX-noVuosI4Mi2kwwKULtJ-9yM5VoP-IKQ17Bp6DE4Rzq1OPVPAfzwI3OTT-V2iId33HXywrdEfUQLMxKU/w400-h304/20230921_193406.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Overall, I enjoy the new signature dishes at George Town. I recommend the Black Truffle Sauce Lobster, $1 Chilli Crab, Foie Gras with Caviar, Abalone, Sea Cucumber and Mushroom (至尊三宝)and Supreme Lobster Paofan. If you are a beer lover, don’t forget to try the Lobster Mixed Platter and 3-Litres Amber Lager Tower package. Cheers!!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://www.jenniferyeoconsultancy.com/">Jennifer Yeo Consultancy</a> and George Town Tze Char & Craft Beer Team for hosting us.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drinks: 7.75/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 7.75/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: N/A (Media Tasting)</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 8.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $26 - $50; $51 - $80</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">George Town Tze Char & Craft Beer</span></b></div><div style="text-align: justify;"><span style="font-size: large;">81 Boat Quay</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 049869</span></div><div style="text-align: justify;"><span style="font-size: large;">T: +65 6535 6277 / 9682 3826</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/georgetowntzechar">https://www.facebook.com/georgetowntzechar</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @Georgetowntzechar</span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily 12.00 – 03.00</span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com081 Boat Quay, Singapore 0498691.2884155 103.8492835-27.021818336178846 68.6930335 29.598649336178845 139.0055335tag:blogger.com,1999:blog-8530741300764548590.post-88277025751804288252023-10-28T23:17:00.003+08:002023-10-31T15:37:35.443+08:00Unique Cake Flavours That You Should Try in Singapore <div style="text-align: justify;"><span style="font-size: large;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjoaWb_hK8vVUDglF7VUiFiCMebMKllnKh5ysItp6szi4R6WfMAUYHG4V3_lBdcgh1pS2iVdtFhpq9L4oC2ALx9JrqLfpE4dhd4y_9jwLup6E7R0Llivz7rh3Un9O78_hnursb2OjS3U4sn04tguw8fSNNR-3jfCL8f_Oi3aTXAJZQSDb-vyhiqwBu1b9g" style="margin-left: auto; margin-right: auto;"><img data-original-height="705" data-original-width="940" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjoaWb_hK8vVUDglF7VUiFiCMebMKllnKh5ysItp6szi4R6WfMAUYHG4V3_lBdcgh1pS2iVdtFhpq9L4oC2ALx9JrqLfpE4dhd4y_9jwLup6E7R0Llivz7rh3Un9O78_hnursb2OjS3U4sn04tguw8fSNNR-3jfCL8f_Oi3aTXAJZQSDb-vyhiqwBu1b9g=w640-h480" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Image Source: Pexels</i></td></tr></tbody></table></span></div><div style="text-align: justify;"><span style="font-size: large;">When it comes to dessert delights, cakes grab all the limelight! Is it the birthday of your loved one? Cake! Did you and your significant other achieve a milestone? Cake! Nowadays, every celebration is considered incomplete without the presence of this treat. But are you tired of the same old vanilla and chocolate? Well, you are in luck as Singapore has a plethora of distinctive cake flavours that are bound to tantalise your taste buds. Take a look at some of the mouthwatering options you will find in the Lion City -</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: large;">Honey Sweet Potato Latte Cake</span></b></div><div style="text-align: justify;"><span style="font-size: large;">Nobody has been able to resist the creamy goodness of sweet potato blended with the richness of honey, all layered between moist cake slices. This unique cake flavour combines earthy sweetness with a subtle hint of nuttiness. The best part? Many bakeries offer <a href="https://www.fnp.sg/cakes">order cake online in Singapore</a> to deliver at your doorsteps, ensuring you can savour this delightful creation in the comfort of your home.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: large;">Pistachio Chocolate Cake</span></b></div><div style="text-align: justify;"><span style="font-size: large;">For those who crave a perfect balance between nutty and chocolaty, the pistachio chocolate cake is a match made in dessert heaven. The crunchy texture of pistachios complements the smoothness of chocolate, creating a symphony of flavours that will leave you craving more. For some time now, it has been a popular pick as a birthday cake, making everyone drool over it.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: large;">Ondeh Ondeh Cake</span></b></div><div style="text-align: justify;"><span style="font-size: large;">A tribute to a beloved local dessert, the ondeh ondeh cake reinvents the traditional pandan and coconut treat. With layers of pandan sponge, <a href="https://www.newmalaysiankitchen.com/gula-melaka/" target="_blank">gula melaka</a> (palm sugar) filling, and desiccated coconut, this cake is a burst of flavours and textures. Some bakeries offer customisable delivery options, allowing you to surprise your loved ones with this unique delight on special occasions.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: large;">Hazelnut Praline Cake</span></b></div><div style="text-align: justify;"><span style="font-size: large;">Indulge in the luxurious hazelnut praline cake that marries the intense flavour of roasted hazelnuts with the sweetness of praline. Each bite is a delightful combination of crunch and creaminess, making it a favourite among cake enthusiasts. So, next time you have an event coming up, don’t forget to order hazelnut praline cake.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: large;">MSW Durian Cake</span></b></div><div style="text-align: justify;"><span style="font-size: large;">A daring choice for the adventurous foodie, the MSW durian cake features the infamous Musang King durian, celebrated for its rich and distinctive taste. This cake offers a unique blend of sweet and savoury, giving the person an unforgettable dessert experience. The cake is a popular delicacy at most of the bakeries in Singapore. Thus, you can easily relish this exotic treat, no matter in what part of the country you are in.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: large;">Tiramisu Cheesecake</span></b></div><div style="text-align: justify;"><span style="font-size: large;">Indulge in the best of both worlds with tiramisu cheesecake, a fusion of classic Italian tiramisu and creamy New York-style cheesecake. This cake features layers of coffee-soaked ladyfingers wrapped between velvety cheesecake, creating a dessert that is decadent, creamy and irresistibly flavourful.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: large;">Thai Milk Tea Cake</span></b></div><div style="text-align: justify;"><span style="font-size: large;">Inspired by the famous Thai beverage, Thai milk tea cake captures the essence of spiced black tea and condensed milk. The layers of cake are wrapped with the aromatic tea blend, creating a treat that is rich, creamy and pleasantly aromatic. It’s the perfect delight for tea enthusiasts and dessert lovers alike.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: large;">Yuzu Lemon Cake</span></b></div><div style="text-align: justify;"><span style="font-size: large;">Want to experience a burst of citrusy freshness? Fulfil it with yuzu lemon cake! Yuzu is a known Japanese citrus fruit that plays a major role in offering a unique tangy and aromatic flavour. The presence of lemon zest adds a zesty kick. The result is a cake that is lovable by those who prefer desserts with a hint of tartness.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><span style="font-size: large;">Pandan Kaya Cake</span></b></div><div style="text-align: justify;"><span style="font-size: large;">Known for its vibrant green colour and distinctive aroma, Pandan leaves are a staple in Southeast Asian cuisine. The treat combines the fragrant pandan essence with kaya, a sweet coconut and egg jam. Its layers are infused with pandan flavour, and the kaya filling adds a luscious, caramel-like sweetness, baking a droolsome cake.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">The aforementioned cake flavours promise an unbeatable experience for anyone with a sweet tooth. Besides, given the presence of online cake delivery services, dessert aficionados can have these unique cake flavours delivered to their doorstep with just a few clicks. Try them out today!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><i><span style="font-size: large;">The article is contributed by Sandra</span></i></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0tag:blogger.com,1999:blog-8530741300764548590.post-34590288323673091172023-10-23T21:13:00.002+08:002023-10-23T21:13:18.508+08:00Bulgogi Syo – The Art of Grilling [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSO8SiC59l2DuAmlqrK2Fi9LUxtcithekgEM0RhM_Fg0VeKYyaOGaPxwpxk4KyCYhnqbPHByprin5Nzw56Trp45lqhI5wZbfFhyphenhyphenz_DkZmBOz71O_l71X1XdNLJ8se-GzH4xnpF6jTFoU8P-uhNZHg5gMzwlpVbMU79KLKLT4jSkgH2fnsBm7r8tndlIoc/s1200/VideoCapture_20231023-183606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSO8SiC59l2DuAmlqrK2Fi9LUxtcithekgEM0RhM_Fg0VeKYyaOGaPxwpxk4KyCYhnqbPHByprin5Nzw56Trp45lqhI5wZbfFhyphenhyphenz_DkZmBOz71O_l71X1XdNLJ8se-GzH4xnpF6jTFoU8P-uhNZHg5gMzwlpVbMU79KLKLT4jSkgH2fnsBm7r8tndlIoc/w546-h640/VideoCapture_20231023-183606.jpg" width="546" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Bulgogi Syo is the brainchild of Chef Chul Park, the founder of SEORAE. Bulgogi Syo introduces the art of Korean hot stone grilling to Singapore. The concept uses an unprecedented 3-step Hot Stone grilling process that fuses Perfect Fire (Bul) with Perfect Meat (Gogi) to create the Perfect Experience (Syo/Show).</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0r8wYuhoPC3XZ3JYnyG487yHUbXX7uiyf_mTb_4ExL2nAJoqR0XoCMZhK7T2grxceFulBhLXEgT8OqfZjN9k_nuuuWOyhDqPEwb-s_pqzqFphwkqsIcJLKSdPSlVpjnqz-t9srwworZ11wywySttLnkIZez7Xo2zatF0yJmV7g5iLpCia4tDRR5uQGKA/s1200/20230916_152853.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="842" data-original-width="1200" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0r8wYuhoPC3XZ3JYnyG487yHUbXX7uiyf_mTb_4ExL2nAJoqR0XoCMZhK7T2grxceFulBhLXEgT8OqfZjN9k_nuuuWOyhDqPEwb-s_pqzqFphwkqsIcJLKSdPSlVpjnqz-t9srwworZ11wywySttLnkIZez7Xo2zatF0yJmV7g5iLpCia4tDRR5uQGKA/w640-h450/20230916_152853.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Bulgogi Syo @ Bugis</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The 3-step processes are Sear, Torch and Flambé. First, prime cuts of meat are seared to perfection on hotstone pans especially custom-made in Korea, to lock in the natural juice and flavours. Second, the powerful Fire Blaster can reach a temperature of 1,400 degrees, to deliver delicious char and smokiness to the meat exterior. Third, the selected meat is served on individual hotstone, doused with Special Essence and flambé on the table.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzKkZ-VnTZI0XDLH9DGtehRqq0C7_W6rsXC01LQFt_yfHJ4qxOFLP84Xvifdxon2c7ln3JZHTsG0DdCo74KSuUl_QC25GT7SkQfgjXTkGzZ_doPnqM4g2Z4ADWrLyf776SePssXmfVR2op3ctGjqyHiUlflnYhlhatUTu2b8WtyILqNR7b4DEgJriLfs/s1200/20230916_135844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="1200" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzKkZ-VnTZI0XDLH9DGtehRqq0C7_W6rsXC01LQFt_yfHJ4qxOFLP84Xvifdxon2c7ln3JZHTsG0DdCo74KSuUl_QC25GT7SkQfgjXTkGzZ_doPnqM4g2Z4ADWrLyf776SePssXmfVR2op3ctGjqyHiUlflnYhlhatUTu2b8WtyILqNR7b4DEgJriLfs/w640-h492/20230916_135844.jpg" width="640" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECulZJnughn6yUi89RXEXs51BCHqeHHRZFme42kxiOFLoWNNGaU7urIowuYQ0YLzkn6NE5w5Dg67NO0Oa_JTF3o6Ynh_xHO-U8uL7dv0Vw4N3Ch-Fp-YQ68HvthY4nLXPXTiQe0IyOc7nfuR5G81uU047ka0OX5o6tlIuaF-1tsEz_EgIPtNhZsGHQ3M/s1200/Torch1%20-%20Credit%20Running%20Man.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1007" data-original-width="1200" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECulZJnughn6yUi89RXEXs51BCHqeHHRZFme42kxiOFLoWNNGaU7urIowuYQ0YLzkn6NE5w5Dg67NO0Oa_JTF3o6Ynh_xHO-U8uL7dv0Vw4N3Ch-Fp-YQ68HvthY4nLXPXTiQe0IyOc7nfuR5G81uU047ka0OX5o6tlIuaF-1tsEz_EgIPtNhZsGHQ3M/w640-h538/Torch1%20-%20Credit%20Running%20Man.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Second Process - Torch with Fire Blaster<br />Image Credit: <a href="https://ivanteh-runningman.blogspot.com/" target="_blank">Ivan Teh RunningMan</a></span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">After you complete your order, you can proceed to the banchan station. They have kimchi, pickled radish, potato pasta mayonnaise and tomato with balsamic vinegar. My pick is the potato pasta mayo, it is sweet, creamy and offers dual texture of al-dente pasta texture and crunchy potato. LD says the aged Kimchi tasted good. The pickled radish is usually served in a Korean Chinese restaurant, it is good to offset the “jelakness” from all the meat.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1GygvpP5q3G19ha9tSKzcoqnPzcfT0UqPpny2T9iMGtjPLPvrCvOgvBmHt47vqy1t8cfgdLI7uTUFXSK3KRK1GqrcWqJrF-3wE2gnKSpqQhawvaGx0kUcQ7lJjZsnU9w1D8P6HONX98VNGlKfhUD_k4b2qdG6qO_l4UEk4iQHLUiMB8Azgt4ISs0mWI/s1200/20230916_141445.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="777" data-original-width="1200" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1GygvpP5q3G19ha9tSKzcoqnPzcfT0UqPpny2T9iMGtjPLPvrCvOgvBmHt47vqy1t8cfgdLI7uTUFXSK3KRK1GqrcWqJrF-3wE2gnKSpqQhawvaGx0kUcQ7lJjZsnU9w1D8P6HONX98VNGlKfhUD_k4b2qdG6qO_l4UEk4iQHLUiMB8Azgt4ISs0mWI/w640-h414/20230916_141445.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Banchan Station</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiUeb6LLFKNPL5ZlqzJJ7TLzd_pe4I8_FWJO60DKCo-Q44Ky3isKglN2E9Kd5898vEH8jvdH3xdyF2E71P_sAgYnxGyV5N-insUSJq62QNkOkt34HKSrBLhcX9SOxD7v_bLy518vgUmOvSPWObqHAruyN59KJR0Qj8iBkCbo6qsnl1M98Ahf9tsubz8I/s1200/20230916_141004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="952" data-original-width="1200" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiUeb6LLFKNPL5ZlqzJJ7TLzd_pe4I8_FWJO60DKCo-Q44Ky3isKglN2E9Kd5898vEH8jvdH3xdyF2E71P_sAgYnxGyV5N-insUSJq62QNkOkt34HKSrBLhcX9SOxD7v_bLy518vgUmOvSPWObqHAruyN59KJR0Qj8iBkCbo6qsnl1M98Ahf9tsubz8I/w400-h318/20230916_141004.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">First dish to arrive is LA Galbi ($39.90). It uses USDA Choice Grade Short-ribs and it goes through A 3-step process. Once it reached our table, the service staff prepared for the third step and set it on fire. The flambé lasted around 6 seconds. The result is juicy and fork-tender beef ribs. It is well marinated, sweet with packed with umami flavour plus you can taste the nice charred flavour in the ribs.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDuMC8vwaqkiBhEpZ1Gi6I2RQcQMc8wkc7xKDxMfR-0JKHbEKTt8dIEL6verZZCmumbbxopr-EyKjg3tk1KgjBJMPuYVAk-WNole5gf1HDCsF30Fakp6qiYcajgbfyuAzcYnmD4KP6X3tSP_dSiU3tSDvCx2yqZBwQcaCN6u3ZiWofJ7WUVSrZSz2WvQ/s1200/VideoCapture_20231023-183601.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="949" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDuMC8vwaqkiBhEpZ1Gi6I2RQcQMc8wkc7xKDxMfR-0JKHbEKTt8dIEL6verZZCmumbbxopr-EyKjg3tk1KgjBJMPuYVAk-WNole5gf1HDCsF30Fakp6qiYcajgbfyuAzcYnmD4KP6X3tSP_dSiU3tSDvCx2yqZBwQcaCN6u3ZiWofJ7WUVSrZSz2WvQ/w506-h640/VideoCapture_20231023-183601.jpg" width="506" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">3rd Process - flambé</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGAANX-WIKrXO9D-wGganIZK9Wo0dp4mJBTHtG8w_ZMmhUq6U6pm1MMTtNOZ-j7AX82aIGznNSMTaHHVW6NpXBKooqU3jDmhhClJUtBHickc9mamgkqzQAzCh_GnReBmsan7RY3Pypj3z_KNwfRSatzpYvvYQpVJ0FZqURqzcsD1zdwUVRZ09pk0SgR4/s1200/VideoCapture_20231023-183606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGAANX-WIKrXO9D-wGganIZK9Wo0dp4mJBTHtG8w_ZMmhUq6U6pm1MMTtNOZ-j7AX82aIGznNSMTaHHVW6NpXBKooqU3jDmhhClJUtBHickc9mamgkqzQAzCh_GnReBmsan7RY3Pypj3z_KNwfRSatzpYvvYQpVJ0FZqURqzcsD1zdwUVRZ09pk0SgR4/w546-h640/VideoCapture_20231023-183606.jpg" width="546" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUz1xria2FEbzY6xXabvs2Gf6qUJKdE5T6SUOuEAKryS0HOf2KevnGvcdVtw968uqslES-4rz9Qnh6KCmHTK3F2PKDfBRiOqb4QS-u172YcsUM5ofHj2-nr8XCOH3q1lYw_fwhxVtLgfc39Hd8xNVofbr5DFMy6-94Ky9JKD6MDVafAaAY_kqKEnkdAF0/s1080/VideoCapture_20231023-183526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="1080" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUz1xria2FEbzY6xXabvs2Gf6qUJKdE5T6SUOuEAKryS0HOf2KevnGvcdVtw968uqslES-4rz9Qnh6KCmHTK3F2PKDfBRiOqb4QS-u172YcsUM5ofHj2-nr8XCOH3q1lYw_fwhxVtLgfc39Hd8xNVofbr5DFMy6-94Ky9JKD6MDVafAaAY_kqKEnkdAF0/w640-h620/VideoCapture_20231023-183526.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">The LA Galbi is served with kimchi, zucchini, sliced pumpkin and chopped onion on a hotstone. While the kimchi and zucchini suit the dish, I find the sliced pumpkins kind of out of place in the plating.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6UEQMNWCVgTrAlsb7wTcxGpFYLGujd6_fYW02Tmc4duBdDz16V3AZE6ZdPzCi18wyx8y6fbv6U37ctfO2pIY4tapxuBaXv-jzzKdcQLHOhHCxr0JxbgsqfjSErfZmU_BV8uUuKici7BCbBQeCvz2gcDwrrWcyYRIj2MKjHjxWGwhbrIRfsJYyVTHYSg/s1200/DSC_0265.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6UEQMNWCVgTrAlsb7wTcxGpFYLGujd6_fYW02Tmc4duBdDz16V3AZE6ZdPzCi18wyx8y6fbv6U37ctfO2pIY4tapxuBaXv-jzzKdcQLHOhHCxr0JxbgsqfjSErfZmU_BV8uUuKici7BCbBQeCvz2gcDwrrWcyYRIj2MKjHjxWGwhbrIRfsJYyVTHYSg/w640-h426/DSC_0265.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">LA Galbi</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LembH4mbjsgmFVzhmP1wi936fxVnUGZek68X7gPigSPH90dhF-gegkADSP9e9Rb3u2d1-AE1RPr-VvA-xAiplb4FGhyKINc0SdknFO_n_I9KIgRJPO2pOrg33lvS9lXGjBSiz58VMGFnJukufJ0B2IIaor8SaDgOER3UzzwxiqGc0mEqaxrsaDj412k/s1200/DSC_0277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="1200" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LembH4mbjsgmFVzhmP1wi936fxVnUGZek68X7gPigSPH90dhF-gegkADSP9e9Rb3u2d1-AE1RPr-VvA-xAiplb4FGhyKINc0SdknFO_n_I9KIgRJPO2pOrg33lvS9lXGjBSiz58VMGFnJukufJ0B2IIaor8SaDgOER3UzzwxiqGc0mEqaxrsaDj412k/w400-h278/DSC_0277.JPG" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Oyster Blade Bulgogi ($27.90). The USDA Choice Oyster Blade beef is marinated in bulgogi sauce. Instead of going through a 3-step process, it only went through the a 2-step process, sear and torch. The beef is then topped with raw pasteurised egg yolk. The meat is juicy, well marinated and I can even taste the charred parts. The marinate is a bit sweet and I can taste the fruity flavour of the apple and pear. When we try to mix the egg with the meat, like in a donburi, we find the yolk becomes harden instead of oozing.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWX6e6uB6n-hYI45zcRX8KX21nSnLi-JG12X59OOWv1OHqwhvm6qQllddYi4PXHHZKknH-RHmHI-5nsmUJnqKalI0n2bZZD2gawHOdGLpGOTGNGrPfa5sE6EocXLZ-69lc_4aDZieMEOYAM5hnz-I2Ye_99ETk8KL_DxP_RLJc8tPl2FXTgKiIB83EoIQ/s1200/20230916_142130.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="762" data-original-width="1200" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWX6e6uB6n-hYI45zcRX8KX21nSnLi-JG12X59OOWv1OHqwhvm6qQllddYi4PXHHZKknH-RHmHI-5nsmUJnqKalI0n2bZZD2gawHOdGLpGOTGNGrPfa5sE6EocXLZ-69lc_4aDZieMEOYAM5hnz-I2Ye_99ETk8KL_DxP_RLJc8tPl2FXTgKiIB83EoIQ/w640-h406/20230916_142130.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Oyster Blade Bulgogi</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Seaweed rice is served with the main dishes. Bulgogi Syo got the ratio of the seaweed and rice perfectly. The rice is super tasty, bursting with umami flavour from the seaweed. Though it is super tasty, it still goes well with other dishes. Yummy.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyk0hBSO22ngbxKAL5movzaeEMxi3-vNv3ojlAEgsO9MhXKpyUMxmqhPwDVmhNPxYi6aLYHwuntfCVUdPFlA23qVx6YpscFS6ZLZNrZbEWdsFKJo_1T7O31MSQWbqDOVXe5vXONDCngF3_oiBqYzTECoJUsOD7E1VG8Czw-i8q3sVH5ZtNhZBHuW0Tk8U/s1200/DSC_0271.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="956" data-original-width="1200" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyk0hBSO22ngbxKAL5movzaeEMxi3-vNv3ojlAEgsO9MhXKpyUMxmqhPwDVmhNPxYi6aLYHwuntfCVUdPFlA23qVx6YpscFS6ZLZNrZbEWdsFKJo_1T7O31MSQWbqDOVXe5vXONDCngF3_oiBqYzTECoJUsOD7E1VG8Czw-i8q3sVH5ZtNhZBHuW0Tk8U/w640-h510/DSC_0271.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Seaweed Rice</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Spicy Baby Octopus (Nakji Bokeum, $25.90). The baby octopus is fresh, bouncy and easy to chew. The sauce is on the sweeter side and the spiciness level is manageable. I usually can’t eat spicy baby octopus in some Korean restaurant, luckily, I can enjoy this dish at Bulgogi Syo.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnSVwjfDNb_joHv2nkAwIc281L0cppla3eABmMO3TngCwctWEGdxcnGCiXZIJIDZ0NDkTRZAxLQrchRKnTRQyW2-dUAu2W0QFABwZvsB5fgt75Q6kzf6vQCbKxyaGbUAzc6XpNfRuLRGdL0Zwi2Y4o6ZDyt3jn7cErfkoO7GyFtPj0JGKaZylxLFSJls/s1200/20230916_142405.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1061" data-original-width="1200" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnSVwjfDNb_joHv2nkAwIc281L0cppla3eABmMO3TngCwctWEGdxcnGCiXZIJIDZ0NDkTRZAxLQrchRKnTRQyW2-dUAu2W0QFABwZvsB5fgt75Q6kzf6vQCbKxyaGbUAzc6XpNfRuLRGdL0Zwi2Y4o6ZDyt3jn7cErfkoO7GyFtPj0JGKaZylxLFSJls/w640-h566/20230916_142405.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Oyster Blade Bulgogi & Spicy Baby Octopus</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8LnDIgSyULdf86pFh0uzbYg3t0U4H-pOLdJr-LdFe_lnjWpTFZkqDFNRIbnCZ4J8l1SgF-m4VDr7uump5JkpmmrcIlmhmSu02pmYCMhs03o6JxJVDhRUh8pu48Lsu3GZZTyBdYsKZPBK5UZXzcqJolVQWjYyidyd76-zg48biFLZnCgpySwLiHwBYKc/s1200/DSC_0282.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8LnDIgSyULdf86pFh0uzbYg3t0U4H-pOLdJr-LdFe_lnjWpTFZkqDFNRIbnCZ4J8l1SgF-m4VDr7uump5JkpmmrcIlmhmSu02pmYCMhs03o6JxJVDhRUh8pu48Lsu3GZZTyBdYsKZPBK5UZXzcqJolVQWjYyidyd76-zg48biFLZnCgpySwLiHwBYKc/w400-h300/DSC_0282.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Baby Octopus</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Cheesy Tteokbokki with Kimari ($17.90). Korean rice cake with Korean fishcake and Kimari (glass noodles rolled into seaweed sheet and deep fried). When the dish was brought to our table, it was covered with shredded cheese. The service staff then torched the cheese to melt it. The chewiness of the rice cake is on point and the kimari added a crisp texture to the overall dish. The sauce is on the sweeter side and the spiciness level is manageable.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcOzVp_7i18E2ZJxhywNX3yPnJ5ZrYW7rpHw9HNWOcmJ4pqLDt27Frz5nqUpdgkiLHpEj6e3M1F5NqgJYeta3EvYi1JI0zkJB0ZmZRl7koPNtHNEKaszceiKvYu-HlKGTLgeMj_jlgCnos2Ks4J7JTIQ-cuMWUs21Txr0e-RoNRSItfmMgzfXOxUg2N0/s1200/20230916_142649.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="925" data-original-width="1200" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTcOzVp_7i18E2ZJxhywNX3yPnJ5ZrYW7rpHw9HNWOcmJ4pqLDt27Frz5nqUpdgkiLHpEj6e3M1F5NqgJYeta3EvYi1JI0zkJB0ZmZRl7koPNtHNEKaszceiKvYu-HlKGTLgeMj_jlgCnos2Ks4J7JTIQ-cuMWUs21Txr0e-RoNRSItfmMgzfXOxUg2N0/w640-h494/20230916_142649.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Cheesy
Tteokbokki with Kimari</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rNYXCeglbwlSFh5pmUSiG_xktt7cnB8DE7cXr3ho-BSpbzzFs44pA1P_C_zNhmnr99UqFbuHomXB-RTl6U77QlNWSBLbTMLtPeIYWVGviI_5ZWewheOHyRSttLcbdk2sJoQNnQW40-q9UH0vUDL5kYpgSCzyBvO9-w-WuewI9LwhUevkH3D9UfCcNP0/s1200/20230916_142850.jpg" imageanchor="1"><img border="0" data-original-height="754" data-original-width="1200" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rNYXCeglbwlSFh5pmUSiG_xktt7cnB8DE7cXr3ho-BSpbzzFs44pA1P_C_zNhmnr99UqFbuHomXB-RTl6U77QlNWSBLbTMLtPeIYWVGviI_5ZWewheOHyRSttLcbdk2sJoQNnQW40-q9UH0vUDL5kYpgSCzyBvO9-w-WuewI9LwhUevkH3D9UfCcNP0/w640-h402/20230916_142850.jpg" width="640" /></a></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWsLk33G1bxAadTMDz6pbAxCJqY0kCqjJWB2JsNKLlreLwuu9713I0DnoOReDao4juH8_5ItrVuO9O9xDxlxfeITlqN4zGb49-4WonViTVdcLCpmBoXu0SZR0zFQ3Hi6viFU52B5f1cwVqu5Ug1VM5IkSWW2N4GKU5fwr2vsoDbb2cmWdtPDbdCFKQVk/s1200/20230916_143631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="737" data-original-width="1200" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWsLk33G1bxAadTMDz6pbAxCJqY0kCqjJWB2JsNKLlreLwuu9713I0DnoOReDao4juH8_5ItrVuO9O9xDxlxfeITlqN4zGb49-4WonViTVdcLCpmBoXu0SZR0zFQ3Hi6viFU52B5f1cwVqu5Ug1VM5IkSWW2N4GKU5fwr2vsoDbb2cmWdtPDbdCFKQVk/w640-h394/20230916_143631.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Cheesy Gyeran Jjim ($10.90) - Korean steamed egg with cheese. The steamed egg is fluffy and tasty. The taste of the cheese is very mild and can easily be overlooked, however, it makes the texture of the steamed egg firmer compared to the version without cheese. In some parts of the steamed egg, we also get to see the pulled cheese effect, but it was very short.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-yMZJGOCwebPix39cbhvR2pqb3sjjRcmtxK6utnb94SiL39vPY2P2ft6H9tFNFdpIS_0GSonU18gYriN_8vKtGH9b3Mq5gq6rxvOIbxgo5Q8OM0998cVoYOWi0kOQXz4gZimf_a_oDL6S9GszFOiwHA2iFh8WFhTnbd4TA_QddvzX1LMGW1tNGkrtYs/s1200/DSC_0278.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="813" data-original-width="1200" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-yMZJGOCwebPix39cbhvR2pqb3sjjRcmtxK6utnb94SiL39vPY2P2ft6H9tFNFdpIS_0GSonU18gYriN_8vKtGH9b3Mq5gq6rxvOIbxgo5Q8OM0998cVoYOWi0kOQXz4gZimf_a_oDL6S9GszFOiwHA2iFh8WFhTnbd4TA_QddvzX1LMGW1tNGkrtYs/w640-h434/DSC_0278.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Cheesy
Gyeran Jjim</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHZYsHa6tPedZGHvo7zIWLP3kSSGN-cpDkXdT-jULnkDzEDmBlBp4LRMPq4RsKE6zEAJADLrWk9u4jG6PDWRjvHHTsPORyj8uyxnXv_cPgXwWV_81K_tVGNEmWwupANlH5VgITz5EQp9jgiVE941CHkyh0tWDReP86RT-BJ31-_qFqg_QQg0g7rVOrQE/s1200/20230916_143332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1200" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHZYsHa6tPedZGHvo7zIWLP3kSSGN-cpDkXdT-jULnkDzEDmBlBp4LRMPq4RsKE6zEAJADLrWk9u4jG6PDWRjvHHTsPORyj8uyxnXv_cPgXwWV_81K_tVGNEmWwupANlH5VgITz5EQp9jgiVE941CHkyh0tWDReP86RT-BJ31-_qFqg_QQg0g7rVOrQE/w640-h574/20230916_143332.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Bacon Kongnamul Pancake ($15.90) – Bacon and beansprouts Pancake. Crispy and crunchy is the theme here. The flavour from the bacon seeps into the pancake though making it tasty enough without dipping sauce.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6Y6TEl5ZukcVK2tTSuU0lrOdjxF6OMd8lpR1CvTIWYl9imQPQklJeBJphV5N2JI5fCfIyM2CfrBsudtMWsOSQ1n2aDY28rR9Qd5BWRcs840ZckcDLrTNs3Clnc5oK0j-FshTsbuXW6o8n8WrPqEO6AjRgEinjKlXaCZLuFHyEuYw6wKyvhY9EbCIy2k/s1200/20230916_142746.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="957" data-original-width="1200" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN6Y6TEl5ZukcVK2tTSuU0lrOdjxF6OMd8lpR1CvTIWYl9imQPQklJeBJphV5N2JI5fCfIyM2CfrBsudtMWsOSQ1n2aDY28rR9Qd5BWRcs840ZckcDLrTNs3Clnc5oK0j-FshTsbuXW6o8n8WrPqEO6AjRgEinjKlXaCZLuFHyEuYw6wKyvhY9EbCIy2k/w640-h510/20230916_142746.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Bacon
Kongnamul Pancake</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Seafood Sundubu Jjigae ($18.90) – Spicy soft tofu stew with tiger prawns, clams, mussels and squid. They are not shy with their ingredients here. The bowl is packed to the brim with ingredients and the broth is just a flavour bomb.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVrSuRujIgMhfY2yDAlYOPWxakMc4hEPosTHOSQafRIbxqf59UiFP2T78dKL81T8K9i0Xo4S8xn-ESVIKA1d7fJCMT_9eKmkyW72lk8rCLVXRAyqzUcZYyn6nNzGrqa5pbcKK2YvYJi-s2g3hzTkp9GUgZuI9K2Bz3GKNR3rrJj-jG2HMygYaSZllCps/s1200/20230916_143020.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="944" data-original-width="1200" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVrSuRujIgMhfY2yDAlYOPWxakMc4hEPosTHOSQafRIbxqf59UiFP2T78dKL81T8K9i0Xo4S8xn-ESVIKA1d7fJCMT_9eKmkyW72lk8rCLVXRAyqzUcZYyn6nNzGrqa5pbcKK2YvYJi-s2g3hzTkp9GUgZuI9K2Bz3GKNR3rrJj-jG2HMygYaSZllCps/w640-h504/20230916_143020.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Seafood
Sundubu Jjigae</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">If you are into Korean Beer, Bulgogi Syo is having a promotion on their Terra Beer. It is 1 for 1.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kyRsSSBLTqyEAoSloy9Gs7fGuefhL9BzTBjARw7TW7iabKkxFgfHzzbPytXfgwAFB-35XCbcF9TntmZMToxX3nsj85d7EwoR7FH_YhRrj_sTGKntCgNLXpDFc-AXqslauexFIMyInGDWGDPrmIfUcQv-SL_l4wsJKCq-Ezf_rj5Srxid6IJUYOm6d_k/s1200/DSC_0268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="917" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kyRsSSBLTqyEAoSloy9Gs7fGuefhL9BzTBjARw7TW7iabKkxFgfHzzbPytXfgwAFB-35XCbcF9TntmZMToxX3nsj85d7EwoR7FH_YhRrj_sTGKntCgNLXpDFc-AXqslauexFIMyInGDWGDPrmIfUcQv-SL_l4wsJKCq-Ezf_rj5Srxid6IJUYOm6d_k/w490-h640/DSC_0268.JPG" width="490" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Terra Beer</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The décor of the restaurant is a modern casual open concept. When you walk towards the second floor of the restaurant area in Bugis junction, you will be able to see it straight away. The open concept allows everyone to see each other from outside through to the cooking area. You can even see the kitchen crew holding the Fire Blaster, torching the meat through the glass window. This can be considered entertainment on its own.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9b_8AWs9ieagNdgkn-0OYbET62_ZaE69Dj-OYcusGqfPyTDpQez3wqAo7oLZ1F5tlfqOuF1vBUVLu2n-t8NYjgnOFBOA97VWP5MLDK265aWQSl-rrmgTz9CXlgQkXND3YS3OgmjqiiWJ3A-3WZdx4XYzW8FsoX5n3zDjEpFkBcdxY3tAUwBctHm6YuNo/s1200/20230916_135222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="656" data-original-width="1200" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9b_8AWs9ieagNdgkn-0OYbET62_ZaE69Dj-OYcusGqfPyTDpQez3wqAo7oLZ1F5tlfqOuF1vBUVLu2n-t8NYjgnOFBOA97VWP5MLDK265aWQSl-rrmgTz9CXlgQkXND3YS3OgmjqiiWJ3A-3WZdx4XYzW8FsoX5n3zDjEpFkBcdxY3tAUwBctHm6YuNo/w640-h350/20230916_135222.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Bulgogi Syo</span></i> </td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh439Ig4Y9wyDbi4N6bOxfmzUy1r1ki09R7jBQsTtowHgXAVgiSAvxkEJ7zFJE6AJN2TBH_fXtYqFTPJyLtpfo4TcEdHjKjx1AS2rsCP-1JAOMc9El-7rccKTIBXJDNtBgf0fSXInSzhIYA47C-2A76fmaz4q3h2Ph8Om8Jf_0f2Hm62VfFTsKOv63H9Vw/s1200/20230916_141454.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="951" data-original-width="1200" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh439Ig4Y9wyDbi4N6bOxfmzUy1r1ki09R7jBQsTtowHgXAVgiSAvxkEJ7zFJE6AJN2TBH_fXtYqFTPJyLtpfo4TcEdHjKjx1AS2rsCP-1JAOMc9El-7rccKTIBXJDNtBgf0fSXInSzhIYA47C-2A76fmaz4q3h2Ph8Om8Jf_0f2Hm62VfFTsKOv63H9Vw/w640-h508/20230916_141454.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Kitchen</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, I like the concept of Bulgogi Syo. The food is good, tasty and the spiciness level is kids friendly. I recommend their LA Galbi, Cheesy Tteokbokki with Kimari, Seafood Sundubu and not forgetting the super yummy seaweed rice. Definitely a good place to dine with your friends and family. Geonbae!! Cheers!!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://www.protegie.com/">Protegie</a> and Bulgogi Syo Team for the invitation.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 7.25/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 7/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: N/A (Tasting Invitation)</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 7.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $26 - $50</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">Bulgogi Syo @Bugis Junction</span></b></div><div style="text-align: justify;"><span style="font-size: large;">200 Victoria Street</span></div><div style="text-align: justify;"><span style="font-size: large;">#02-49, Bugis Junction</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 188021</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 9880 9719</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://www.bulgogisyo.com/">https://www.bulgogisyo.com/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/bulgogisyo">https://www.facebook.com/bulgogisyo</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @<a href="https://www.instagram.com/bulgogisyo/">bulgogisyo</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily 11.30 – 22.00 (LO 21.00)</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><i><span style="font-size: large;">Other Location</span></i></div><div style="text-align: justify;"><span style="font-size: large;">Bulgogi Syo @Woodleigh Mall</span></div><div style="text-align: justify;"><span style="font-size: large;">11 Bidadari Park Drive</span></div><div style="text-align: justify;"><span style="font-size: large;">#01-33/34, The Woodleigh Mall</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 367803</span></div><div style="text-align: justify;"><span style="font-size: large;">T: +65 9880 9729</span></div><div style="text-align: justify;"><i><span style="font-size: large;">Menu available online</span></i></div><div style="text-align: justify;"><span style="font-size: x-large;"><i><br /></i></span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0200 Victoria St, Singapore 1880211.2993754 103.8555261-27.010858436178847 68.6992761 29.609609236178844 139.01177610000002tag:blogger.com,1999:blog-8530741300764548590.post-66153938475263122812023-10-01T21:02:00.001+08:002023-10-01T21:02:42.544+08:0088 Pocha + BBQ – Vintage 80s Korean BBQ [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICEv3eS6J9a0_PfSprxpkco8IUcDbdjwpOSZ635pgNXcS2MqzBNhvWmSnl6O1GzQ_Ibwqn9_zI-gBgJIlz73iV_NbRuVUR4DmXQPjFAyALOaZpD36qub_bQFDQM4aGXKpCMBI7iip9m8q8fW9QbcVqE_7LFeVWmyk8YNQcqIswzAzBZrAorVKT1W25X8/s1200/20230817_190328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1053" data-original-width="1200" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICEv3eS6J9a0_PfSprxpkco8IUcDbdjwpOSZ635pgNXcS2MqzBNhvWmSnl6O1GzQ_Ibwqn9_zI-gBgJIlz73iV_NbRuVUR4DmXQPjFAyALOaZpD36qub_bQFDQM4aGXKpCMBI7iip9m8q8fW9QbcVqE_7LFeVWmyk8YNQcqIswzAzBZrAorVKT1W25X8/w640-h562/20230817_190328.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">The 88 Pocha + BBQ is the extension of the 88 Pocha brand, owned and operated by Food Palace Group Pte Ltd. The first outlet of 88 Pocha opened at Lor Mambong, Holland Village earlier this year and the second outlet at Kovan opened a few months later. A full review of this exciting Pojangmacha at Holland Village is available <a href="https://www.chubbybotakkoala.com/2023/04/88pocha-korean-street-food.html">here</a>.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eVe2TnKmfltMiGD7d0hjIAdrZSWesKC9F-dyU_6TjGamXuoylwQRh_NUE5NuUqBIdimcFvjpH9Ix05ZrouA8HZ5qDFh-SOFm0NHeqJO-vmjHwIaBwWTJ4Y0TCwiARWcZeAhO_6eQsTgwsq7WWnVV5Y5oyU0Ag7JjhJobOj6Q6eOJgvly9x8Tti59YK0/s1200/20230817_181256.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1035" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eVe2TnKmfltMiGD7d0hjIAdrZSWesKC9F-dyU_6TjGamXuoylwQRh_NUE5NuUqBIdimcFvjpH9Ix05ZrouA8HZ5qDFh-SOFm0NHeqJO-vmjHwIaBwWTJ4Y0TCwiARWcZeAhO_6eQsTgwsq7WWnVV5Y5oyU0Ag7JjhJobOj6Q6eOJgvly9x8Tti59YK0/w552-h640/20230817_181256.jpg" width="552" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Inflatable Man</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">This third 88 Pocha outlet at Duxton has incorporated Korean BBQ into its menu. Instead of offering the regular Korean BBQ menu that you usually find in Singapore, the team introduced the time-honoured tradition of frozen pork BBQ, revisiting the cherished memories of the 1980s and 90s. In the late 90s, the advancement of modern refrigeration methods ensured Koreans were able to enjoy fresh pork all year round and curtail frozen pork BBQ. However, this old-cherish tradition starting to make a comeback in the Korean dining scene. Again, due to the advancement in technology, frozen pork is delivering a better flavour compared to the vintage years.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZSm84BiqpGV4zAnLgtwZ0imzbH327Fttz8fvjGz2GFNEGoY46zZWCkyC7YZUBlcaJ04XWCKMsga5lykMWSVYKuTrUq1IMVDSYEZEgcmKZ0bglHWTlMo6tNlTSqCuztizg7yLrO-P4RqhfJX6fGk_Ne5a2258b-eI2CFHks0-_7nDQZD_7xRULyFB5XE/s1200/20230817_181237.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="896" data-original-width="1200" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZSm84BiqpGV4zAnLgtwZ0imzbH327Fttz8fvjGz2GFNEGoY46zZWCkyC7YZUBlcaJ04XWCKMsga5lykMWSVYKuTrUq1IMVDSYEZEgcmKZ0bglHWTlMo6tNlTSqCuztizg7yLrO-P4RqhfJX6fGk_Ne5a2258b-eI2CFHks0-_7nDQZD_7xRULyFB5XE/w640-h478/20230817_181237.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">88 Pocha + BBQ</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The furnishings of 88 Pocha + BBQ outlet are slightly different from the first 2 outlets. There are still pojangmacha tables and chairs at the back section of the restaurant, but the front half of the restaurant is decked up with proper Korean BBQ tables and exhaust system. To spice up the atmosphere, the restaurant also uses colour lights just like in the retro era.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6Qx4lrv9gu_6mMenOFhs8In3Dl8uoBewNmMfKqXsSmfnkRtWJb6GAKtrkGesxOVbbvR761ZBbiuNpv_NrmPk48HpbUJLVzqRZCKqkIgaZwTg4qwMSDzvnYRHoHlENhRXnjaKmV8XFF6Yi8hwLGWAc3johRfNZUGzZ9mid7HTJRDeaFuOvDj0ufd3-h8/s1200/20230817_183120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="827" data-original-width="1200" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6Qx4lrv9gu_6mMenOFhs8In3Dl8uoBewNmMfKqXsSmfnkRtWJb6GAKtrkGesxOVbbvR761ZBbiuNpv_NrmPk48HpbUJLVzqRZCKqkIgaZwTg4qwMSDzvnYRHoHlENhRXnjaKmV8XFF6Yi8hwLGWAc3johRfNZUGzZ9mid7HTJRDeaFuOvDj0ufd3-h8/w640-h442/20230817_183120.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Proper Korean BBQ Table</span></i> </td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">For the tasting, we tried the Duroc Pork Set ($45.88), which comes with Pork Belly (180g), Pork Jowl (180g), Kimchi, Chinese Chive and Watercress. To ensure the dish reached the optimum flavour, the service staff did the cooking at the table.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfuaBZqOVyP63bkk4Mjrswg0DsE5Cz1kK_zfkyNEN9WnmkmcgeiyNtIVmJnEw-iY8gIBX9z2ewXsPHrgUNjdBhotD-73OVfmW-U-sOPcbUl6LPoMZOClBLK0ZDaU_vJkXF2gheNfvvbENL1F2ffGx1JGICSbL_6YsainboS8I-YMMgKq9htCfKk4MeOA/s1200/DSC_0223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="829" data-original-width="1200" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfuaBZqOVyP63bkk4Mjrswg0DsE5Cz1kK_zfkyNEN9WnmkmcgeiyNtIVmJnEw-iY8gIBX9z2ewXsPHrgUNjdBhotD-73OVfmW-U-sOPcbUl6LPoMZOClBLK0ZDaU_vJkXF2gheNfvvbENL1F2ffGx1JGICSbL_6YsainboS8I-YMMgKq9htCfKk4MeOA/w640-h442/DSC_0223.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Duroc Pork Set</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVog1yJDA1KLSaKlCwR3u-xro4LCl2yegSrlIViWe-ALnLObvgpRT3QkExtWCEqA0IfeOBbIUGiLwqPxDxEft63wDK6RI_Ru4mJuCDpG0B1_ZcOndvtfFLc59dlPHKoY_119O0Zdwi8iKbZRUn7ekPjaWpkPwSwo1XBwub1-NxyP0rPxXj6qJxC4u_NQ4/s1200/20230817_183705.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1042" data-original-width="1200" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVog1yJDA1KLSaKlCwR3u-xro4LCl2yegSrlIViWe-ALnLObvgpRT3QkExtWCEqA0IfeOBbIUGiLwqPxDxEft63wDK6RI_Ru4mJuCDpG0B1_ZcOndvtfFLc59dlPHKoY_119O0Zdwi8iKbZRUn7ekPjaWpkPwSwo1XBwub1-NxyP0rPxXj6qJxC4u_NQ4/w640-h556/20230817_183705.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Duroc Pork Set</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">We get started on the banchan. Consists of mashed potatoes, strips of pickled radish, kimchi and fresh lettuce to go with BBQ.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9FnnOi1Lwt6Q9he0tVZE5pOZGtJM8whKMFpMzd-LKzPEVcsBeK4Ex8tVGTSevkY8_6B_78R-Vnw9x_h7tjPzCbQ0LyWXxYSG5enByEGKDzxWSpMx-H2ltAXPEVbIdns9NIDv4Lyc4MWGkQokV14i0GMYfWbeCsJy1DWIkx3b9uVSWYsrvgDvNX1DAJQ/s1200/20230817_183430.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="925" data-original-width="1200" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9FnnOi1Lwt6Q9he0tVZE5pOZGtJM8whKMFpMzd-LKzPEVcsBeK4Ex8tVGTSevkY8_6B_78R-Vnw9x_h7tjPzCbQ0LyWXxYSG5enByEGKDzxWSpMx-H2ltAXPEVbIdns9NIDv4Lyc4MWGkQokV14i0GMYfWbeCsJy1DWIkx3b9uVSWYsrvgDvNX1DAJQ/w640-h494/20230817_183430.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Dipping Sauce: Salt + Sesame Oil, Samjang and Garlic<br />Mashed Potatoes & Pickled Radish</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR6WyAqKplmk218wXNmEYVshI0WufOYve-B3lBX1wEhIAthAUopfEYskRZE7Gz5jg3ZGNadmldwnuHJ0O-g-E3GDJWmetS6gzwIzprl5F7Ca00rAGvQJBJWbHJFG0njRIBfxnvlqi0Z1uRR2OLFR2TepSYnM9udNqHVptbK1yAN3riRTBsUsRI3go6KE/s1200/DSC_0228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="804" data-original-width="1200" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOR6WyAqKplmk218wXNmEYVshI0WufOYve-B3lBX1wEhIAthAUopfEYskRZE7Gz5jg3ZGNadmldwnuHJ0O-g-E3GDJWmetS6gzwIzprl5F7Ca00rAGvQJBJWbHJFG0njRIBfxnvlqi0Z1uRR2OLFR2TepSYnM9udNqHVptbK1yAN3riRTBsUsRI3go6KE/w640-h428/DSC_0228.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Kimchi</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wWmCf4Aa_A-OLrNrZBR39v1DVIy3sVWcRwCtA4TOnCh4AyhB4Y-Cw96lo5yt3E0Wv7l3WHdZCL95bUMo-UKb5w5KxMSPgPpHKihXmhnW0VuaAgn3dj4V_A0LsdykRagrpoO7A9D5qV-uOYviRpkhfXIBhEsvdwfHjoaqk9JDPw-2qARHGph2maPyb6I/s1200/20230817_183442.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1154" data-original-width="1200" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wWmCf4Aa_A-OLrNrZBR39v1DVIy3sVWcRwCtA4TOnCh4AyhB4Y-Cw96lo5yt3E0Wv7l3WHdZCL95bUMo-UKb5w5KxMSPgPpHKihXmhnW0VuaAgn3dj4V_A0LsdykRagrpoO7A9D5qV-uOYviRpkhfXIBhEsvdwfHjoaqk9JDPw-2qARHGph2maPyb6I/w640-h616/20230817_183442.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Fresh Lettuce with Black Pepper at the Back</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">There are a few ways to eat the thinly sliced grilled pork belly. First, with the watercress. The duroc pork belly is naturally sweet, complimented by the bitter and crunchy watercress. Second, with grilled kimchi. According to LD, the kimchi is slightly aged, when they are grilled the flavour becomes more intense and balances out the fat in the pork belly.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd08QA8xBCYPl_94di3bhg0CEm300x6FAcGl2-XYBKtelCxDcoDAyRDxAebzzIUzX-OBPbIv19XdIEbK_MP9RnlUAhRRomCWN2CgaReY42xtqEfyVkvmUKkGTUdgrijon3TCtMk4fRQMJVrB37ikYUjKQp93vlnuX5q6y2MN09WkxyLIAPU0UpK9pgvHo/s1200/20230817_184329.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd08QA8xBCYPl_94di3bhg0CEm300x6FAcGl2-XYBKtelCxDcoDAyRDxAebzzIUzX-OBPbIv19XdIEbK_MP9RnlUAhRRomCWN2CgaReY42xtqEfyVkvmUKkGTUdgrijon3TCtMk4fRQMJVrB37ikYUjKQp93vlnuX5q6y2MN09WkxyLIAPU0UpK9pgvHo/w640-h426/20230817_184329.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Duroc Pork Belly with Watercress</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsEhrLYwtKSWTzpsh_9TUP3Xcwsr508h5i1X2cI_uxOc5FJXei4jcSWa3SuF_EM1roy4QUFnrdRGgC7eowvbXSLbeSqzGElz3g93q5H8BaNn1grE7Tva04WBvjsAZ8FYoncpFKKLkqLgq3M1ZWjZSPg9UQ8WQSxwQclk3CgluXSoFiUZC8yC0pE1bJt0/s1200/20230817_184747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1018" data-original-width="1200" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsEhrLYwtKSWTzpsh_9TUP3Xcwsr508h5i1X2cI_uxOc5FJXei4jcSWa3SuF_EM1roy4QUFnrdRGgC7eowvbXSLbeSqzGElz3g93q5H8BaNn1grE7Tva04WBvjsAZ8FYoncpFKKLkqLgq3M1ZWjZSPg9UQ8WQSxwQclk3CgluXSoFiUZC8yC0pE1bJt0/w640-h542/20230817_184747.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Duroc Pork Belly with Grilled Kimchi</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqbtljwK9ZkmIAca3aN5iXu33efK1c7vrz5brMZ105wLeNmY1k6Lxa142lJFXIDIuv8ZX-oJRZrHc71dRqnz5tcYtYxGsu4SV5G7GozEdbrEa17pfTZcxXBZWT6K14XqP13tTwu8gzpoGYwreo58q6AYYQRBIBp6fdfyNJWNGGD1g77LeM34qnvt_JY4/s1200/20230817_184226.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1036" data-original-width="1200" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqbtljwK9ZkmIAca3aN5iXu33efK1c7vrz5brMZ105wLeNmY1k6Lxa142lJFXIDIuv8ZX-oJRZrHc71dRqnz5tcYtYxGsu4SV5G7GozEdbrEa17pfTZcxXBZWT6K14XqP13tTwu8gzpoGYwreo58q6AYYQRBIBp6fdfyNJWNGGD1g77LeM34qnvt_JY4/w400-h345/20230817_184226.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Duroc Pork Belly</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The pork jowl is paired with Chinese chives and BBQ garlic. I like the texture of the pork jowl as it is thicker, juicier and has a nice bouncy texture. The Chinese chives provided aromatic and bitter flavour that enhance the taste of the pork jowl.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByb7-BFAvBr776AeYkb_TpbGfb9GmEDt0vn3vVw_dlEStcOklo6pgYV1xrbIcvd0HjhJJODolT_7ZfYrM2bMtyxLMha1sX5Gec7etX_xw4qCeWspd2RsE2jyWyZnv_06fFJ9Y8DEki0GpXiNqdJ-pt9Gw1QV5K6ls_A8w8DI96_1eVJDLo-XpPULlXDo/s1200/20230817_190328.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1053" data-original-width="1200" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByb7-BFAvBr776AeYkb_TpbGfb9GmEDt0vn3vVw_dlEStcOklo6pgYV1xrbIcvd0HjhJJODolT_7ZfYrM2bMtyxLMha1sX5Gec7etX_xw4qCeWspd2RsE2jyWyZnv_06fFJ9Y8DEki0GpXiNqdJ-pt9Gw1QV5K6ls_A8w8DI96_1eVJDLo-XpPULlXDo/w640-h562/20230817_190328.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Duroc Pork Jowl, Chinese Chives and Garlic</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYR85OX-1koIVne7w-l8386-PMq0WbNiq5XszQ3_XhGQwxqe5A0NvLEPt0hAvoH7V0O9YkwWsA3eu7FMz8AoiSoLMDQncRYlUKjqCRE6DBxR7Oy_muRpVvoVBoT-9ZgnI3rFtEs8Ynp616tNYnY8vRyujaUryI8ns6Cloa9kjzkAGzMK9VzCHny4nTB60/s1200/20230817_185646.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="966" data-original-width="1200" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYR85OX-1koIVne7w-l8386-PMq0WbNiq5XszQ3_XhGQwxqe5A0NvLEPt0hAvoH7V0O9YkwWsA3eu7FMz8AoiSoLMDQncRYlUKjqCRE6DBxR7Oy_muRpVvoVBoT-9ZgnI3rFtEs8Ynp616tNYnY8vRyujaUryI8ns6Cloa9kjzkAGzMK9VzCHny4nTB60/w400-h323/20230817_185646.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Duroc Pork Jowl</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">For dipping sauce, we have salt + sesame oil, samjang sauce and garlic. There is also a pepper on the table, it is recommended to sprinkle this on top of frozen pork.</span></div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggegEGPG_WnJ-bHIXH034XkBa6hrulHpcnOmZsKkRazJOLB24TluG7kXZ7i8idJuM_vk0gySHBeMsU6jSjRBxxQt6KFTFzKby2ddXtBVW7ONI34JYgxIJ44qDkwOCVOnWJ6sedvfDRx_llEzo9nRs78xGKzAjQ-mHPq4vImCgHKW1Kq9UWJ1ozfpuGtKk/s1200/20230817_182922.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1126" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggegEGPG_WnJ-bHIXH034XkBa6hrulHpcnOmZsKkRazJOLB24TluG7kXZ7i8idJuM_vk0gySHBeMsU6jSjRBxxQt6KFTFzKby2ddXtBVW7ONI34JYgxIJ44qDkwOCVOnWJ6sedvfDRx_llEzo9nRs78xGKzAjQ-mHPq4vImCgHKW1Kq9UWJ1ozfpuGtKk/w600-h640/20230817_182922.jpg" width="600" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Citrus Highball</span></i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">To accompany the pork duroc set, we choose the Seafood Soft Tofu Stew ($12.88). It is packed with ingredients and the stew is on the lighter side. Though the clams are light in flavour, we can still taste it in the broth.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDN-zFMaDcO-a987bLI4kXtYqQH-1olu1Y2A_YTM4U8oBeXtTt2mwd_5OazgKYnIaz9laCYGcXCjnnNKoMiGoT8T-ej6KetUmBI7ulZq-o7e3lqgqx4XujkkZH2fEvfeyUvrcSmBVlmYFEN9bLKVcTg8kQ7cUmK3byLyBxz1VpelcsBFR6Kz_BcB5fzyY/s1200/20230817_184023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1103" data-original-width="1200" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDN-zFMaDcO-a987bLI4kXtYqQH-1olu1Y2A_YTM4U8oBeXtTt2mwd_5OazgKYnIaz9laCYGcXCjnnNKoMiGoT8T-ej6KetUmBI7ulZq-o7e3lqgqx4XujkkZH2fEvfeyUvrcSmBVlmYFEN9bLKVcTg8kQ7cUmK3byLyBxz1VpelcsBFR6Kz_BcB5fzyY/w640-h588/20230817_184023.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Seafood Soft Tofu Stew</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNKqf5CM2MVtHvalab2iqv6bMi6ESh-HotdVV6XE3khy6sYarcNYi6JoRlZ3xlY_d67KxkTWEkeqwfoUBet0sgacxfrsSjDL1-Qvt6JtH7sDmjz92EALL9iNKa6ZM2UhNVbfuuO2auv-a6xL2EhoNQ7d4fx3_v8GqTj3T6zUiPNDvlB_W-P9P3l_6W50/s1200/20230817_184454.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="932" data-original-width="1200" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNKqf5CM2MVtHvalab2iqv6bMi6ESh-HotdVV6XE3khy6sYarcNYi6JoRlZ3xlY_d67KxkTWEkeqwfoUBet0sgacxfrsSjDL1-Qvt6JtH7sDmjz92EALL9iNKa6ZM2UhNVbfuuO2auv-a6xL2EhoNQ7d4fx3_v8GqTj3T6zUiPNDvlB_W-P9P3l_6W50/w640-h498/20230817_184454.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Seafood Soft Tofu Stew</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Completing the BBQ experience is Bacon Kimchi Fried Rice. Due to the holes on the grill plate, the fried rice is done on an aluminium foil. Instead of using the existing pork fat left on the BBQ, the fried rice uses bacon. The texture of the fried rice is good and flavourful as well thanks to the generous kimchi, Chinese chives and seaweed,</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE_g8tNggmcgh4x7NaPWovdnNhdtj8VBEJYq2uWSvtXukXQS5_PVPW8v8K6wXiCa-_Pjh83VYZlJL0NJ7E92b3mrFgmgRxFu3JEm_bEQbQAdNqn5egOAZO66TSsDTOW0_WTapl8JniJfX3Ae4rNekFPnglL1t0PfbJjKgGB9NIBXtMBsCc0eZTLwWwJU/s1200/20230817_191858.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="901" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUE_g8tNggmcgh4x7NaPWovdnNhdtj8VBEJYq2uWSvtXukXQS5_PVPW8v8K6wXiCa-_Pjh83VYZlJL0NJ7E92b3mrFgmgRxFu3JEm_bEQbQAdNqn5egOAZO66TSsDTOW0_WTapl8JniJfX3Ae4rNekFPnglL1t0PfbJjKgGB9NIBXtMBsCc0eZTLwWwJU/w640-h480/20230817_191858.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Bacon Kimchi Fried Rice</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jjYrQ_Yc79APocQp9BvHaivnJdQvSHeWSkCkZKF7dTXVBV5T4vWW-XWRHwIwzDAyPoXqGbz9YHHq0AZuchvI6HYDUsDqpSDbgrNVCP3k8hRWWwPW7FDK5jmrhU204lDuvia5p5ElMDY57KEioaiClTd7mTU-9ucvMUHw418cKaR884q2RuwyJCruvoU/s1200/20230817_192306.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="899" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3jjYrQ_Yc79APocQp9BvHaivnJdQvSHeWSkCkZKF7dTXVBV5T4vWW-XWRHwIwzDAyPoXqGbz9YHHq0AZuchvI6HYDUsDqpSDbgrNVCP3k8hRWWwPW7FDK5jmrhU204lDuvia5p5ElMDY57KEioaiClTd7mTU-9ucvMUHw418cKaR884q2RuwyJCruvoU/w640-h480/20230817_192306.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Bacon Kimchi Fried Rice</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">LD also tried Golbaengi (Topshell) Bibim Naeng Ramyeon ($12.88). Korean ramyeon style cold noodle with topshell. I think it looks menacing due to the red colour sauce but LD likes it. It is springy, refreshing and packed with flavour.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitILSVX3WPkWUw0wG8fsNKEc3s7C7JHBwwomhN6xHB8nTJei2VIqtlnLQIVRWM_fAymMvJnad6I9tDiyUQ7QQfh-kgefLsOosIwfXWZjb9DkttX18EMSTSWSqnfVNgXPHkPdFsCRSnTwrVArohopaFheV_38Gu5-QAp5LVJsMj4sCcDRcH8wCq3LS00JU/s1200/DSC_0218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitILSVX3WPkWUw0wG8fsNKEc3s7C7JHBwwomhN6xHB8nTJei2VIqtlnLQIVRWM_fAymMvJnad6I9tDiyUQ7QQfh-kgefLsOosIwfXWZjb9DkttX18EMSTSWSqnfVNgXPHkPdFsCRSnTwrVArohopaFheV_38Gu5-QAp5LVJsMj4sCcDRcH8wCq3LS00JU/w640-h426/DSC_0218.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Golbaengi
(Topshell) Bibim Naeng Ramyeon</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqfbxOOWKGRDntrUtNXmkH_BilruEhvIc3uMsoZbM7wP65oGYrXlqG68gt_ui25R7N0cW4gc7z4ymVoaaEacpTHb7Wia6_Jpi2FYlwgwf4BZ4A7pmKYz6vX8VDT303XBe52bRXIo6otlT3HqEJA9Y9rTYTU2jCkNYIlO3a1u3Icfebg1uYGfy9Ci4zx4/s1200/DSC_0221.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBqfbxOOWKGRDntrUtNXmkH_BilruEhvIc3uMsoZbM7wP65oGYrXlqG68gt_ui25R7N0cW4gc7z4ymVoaaEacpTHb7Wia6_Jpi2FYlwgwf4BZ4A7pmKYz6vX8VDT303XBe52bRXIo6otlT3HqEJA9Y9rTYTU2jCkNYIlO3a1u3Icfebg1uYGfy9Ci4zx4/w640-h426/DSC_0221.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i style="font-family: "Times New Roman", serif;"><span style="font-size: medium;">Golbaengi (Topshell) Bibim Naeng Ramyeon</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Other than the Duroc Pork set, 88 Pocha + BBQ also serve Chicken Set ($45.88) – Chicken oyster (4 pcs), Boneless Neck (100g), Chicken Thigh (200g), King Oyster Mushroom, and Leek. Plus, there is also A5 Wagyu Beef Clod ($38.88 for 150g) part of the BBQ ala carte.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN01dHkCb1QWe1y01qBoh3BJFOjjyzLh0GNCZnDrtV2e8ndCHuxev8uX2AsSXYddZXDRvU1yVPmZfcczar_n4KO0KFXPt9ZnjgJC-bdcgR0UEOsIlzLteDT813bjAj2CrUdbhRYDb6MgNqsWAcRgWGr6VMin7pr_yRbDRYakuhvulStWeLSFKUnaczWss/s1000/Menu%201.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="710" data-original-width="1000" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN01dHkCb1QWe1y01qBoh3BJFOjjyzLh0GNCZnDrtV2e8ndCHuxev8uX2AsSXYddZXDRvU1yVPmZfcczar_n4KO0KFXPt9ZnjgJC-bdcgR0UEOsIlzLteDT813bjAj2CrUdbhRYDb6MgNqsWAcRgWGr6VMin7pr_yRbDRYakuhvulStWeLSFKUnaczWss/w640-h454/Menu%201.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Menu 1</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, it was nice experiencing the vintage Korean frozen pork BBQ. The combination of the pork belly, eaten with kimchi and watercress brings out a different flavour to the dish. I like the pork jowl the most as it is packed with the goodness of the OINK OINK. Check out 88 Pocha + BBQ for the nostalgic BBQ and street food of Korean in the 80s and 90s. Geonbae!! Cheers!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZrEbwQXHVafwTsWT3-rVzPJN4fZ4vKMxk3ZRiF-frEIYgdQuQXVBzVL3IYsyyAbvd2LekBqVJMnmyO7iCaVH2gdPThM5M-GZ9zNqPbbxm7PywiTQ9znQuLE-2MXh-abldVi6Aw2cZpdF3DkdDIRXEqpdr92t6K_EnYydH60Bd8eOCJr0qXn8jtYlfmI/s1200/Menu%202.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="842" data-original-width="1200" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoZrEbwQXHVafwTsWT3-rVzPJN4fZ4vKMxk3ZRiF-frEIYgdQuQXVBzVL3IYsyyAbvd2LekBqVJMnmyO7iCaVH2gdPThM5M-GZ9zNqPbbxm7PywiTQ9znQuLE-2MXh-abldVi6Aw2cZpdF3DkdDIRXEqpdr92t6K_EnYydH60Bd8eOCJr0qXn8jtYlfmI/w640-h450/Menu%202.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Menu 2</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://www.protegie.com/">Protegie</a> and 88 Pocha + BBQ Team for the invitation.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4KVmgLzyKxRv1StyeTyP6MBdi_GvRSsgVpumcNFYlerojqTIXBWhzYRc0tZZrPbeYIm7u3CYPd4L3N8KIUMWGFjMYpbho9AFIvmtZw6n45GzdLSTrVqav5vlFFKPQclao-39Y-2Ku5PDbLfmeoioE_xc9AOMALesBKhqumZAxZjm90WpiUDtX5Xc6zc/s1200/Menu%203.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="852" data-original-width="1200" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4KVmgLzyKxRv1StyeTyP6MBdi_GvRSsgVpumcNFYlerojqTIXBWhzYRc0tZZrPbeYIm7u3CYPd4L3N8KIUMWGFjMYpbho9AFIvmtZw6n45GzdLSTrVqav5vlFFKPQclao-39Y-2Ku5PDbLfmeoioE_xc9AOMALesBKhqumZAxZjm90WpiUDtX5Xc6zc/w640-h454/Menu%203.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Lunch Menu</span></i></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BBOpwe6OqRzJLe_ldoIbNv2ynjUzn71tz2vgRiQsUJXSUoQ2Ihpcst7uc9ElmMZq-GaKuM3rQRAzxy28UsTEeWDkLIQtkzCxTDMryOOIQTUNFtZhR7fNHWfT2LUn_etIULyZbvzQBN9eTCvM4S6AgXTo5HKcMPFPcGV3jsjR79zRUx6jTXsTEAJzsJM/s1200/Menu%204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="846" data-original-width="1200" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_BBOpwe6OqRzJLe_ldoIbNv2ynjUzn71tz2vgRiQsUJXSUoQ2Ihpcst7uc9ElmMZq-GaKuM3rQRAzxy28UsTEeWDkLIQtkzCxTDMryOOIQTUNFtZhR7fNHWfT2LUn_etIULyZbvzQBN9eTCvM4S6AgXTo5HKcMPFPcGV3jsjR79zRUx6jTXsTEAJzsJM/w640-h452/Menu%204.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Menu 3</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 7.25/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 7/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: N/A (Tasting Invitation)</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 7.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $26 - $50</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">88 Pocha + BBQ</span></b></div><div style="text-align: justify;"><span style="font-size: large;">17 Duxton Road</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 089483</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 9273 9957</span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/88pochasg">https://www.facebook.com/88pochasg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: <a href="https://www.instagram.com/88pochasg/">@88pochasg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH: 11.30 – 15.00; 17.00 – 23.00 Daily</span></div><div style="text-align: justify;"><span style="font-size: large;">Menu, Reservation and Delivery Links available <a href="https://linktr.ee/88pocha">here</a></span></div><div style="text-align: justify;"><br /></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com017 Duxton Rd, Singapore 0894831.279666 103.8433822-27.030567836178847 68.6871322 29.589899836178844 138.9996322tag:blogger.com,1999:blog-8530741300764548590.post-45776417473621549902023-09-20T23:24:00.002+08:002023-09-20T23:24:28.692+08:00Wine Mansion Keong Saik – Captivating New Menu [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje8cLsDkABVK9yZeLtrkWZmV1aqukLLEkuBKnC-w8T9SoPVcGM3_-i2_Sc_pV50rC5SJ9R4aYG21FDCJkSn7hXG8vegnBrjxBWsMoV8UBlXEX4GC-11vXZQttjfLLxfCXzg0lrH46ZoaKFHxhKiiv3Fm0FyxvEdnMfaoO9tXwJNiI5TKQXxHCJGCGLcs/s1200/20230814_195624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="1200" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje8cLsDkABVK9yZeLtrkWZmV1aqukLLEkuBKnC-w8T9SoPVcGM3_-i2_Sc_pV50rC5SJ9R4aYG21FDCJkSn7hXG8vegnBrjxBWsMoV8UBlXEX4GC-11vXZQttjfLLxfCXzg0lrH46ZoaKFHxhKiiv3Fm0FyxvEdnMfaoO9tXwJNiI5TKQXxHCJGCGLcs/w640-h446/20230814_195624.jpg" width="640" /></a></div></div><span style="font-size: large;"><div style="text-align: justify;">Wine Mansion at Keong Saik (“WM”) is a cosy wine bar tucked away in Singapore Heritage Landscape at Keong Saik Road. They are known for their diverse wine selections that are popularly priced. To complement the wine, the chefs have prepared a diverse and captivating menu.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv40EieWOtyFtXoA6VvaNhUjgWo8R_VpB60VygdXpS09qO_3KARcBoONPilznLdf49a5yYaVvu_27KI4kEAEnU9_0lZ5vp52QZjJTS6Uoq6LV9OeDsLHXFRPDdxNtHNG6q7bQ_RP1WTAPzgjpd-IxUmhaUQE05WI96n6PSjsrONi4zlRnCE3x9ePvGbo/s1200/20230814_183717.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="808" data-original-width="1200" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv40EieWOtyFtXoA6VvaNhUjgWo8R_VpB60VygdXpS09qO_3KARcBoONPilznLdf49a5yYaVvu_27KI4kEAEnU9_0lZ5vp52QZjJTS6Uoq6LV9OeDsLHXFRPDdxNtHNG6q7bQ_RP1WTAPzgjpd-IxUmhaUQE05WI96n6PSjsrONi4zlRnCE3x9ePvGbo/w640-h430/20230814_183717.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Part of Dining Area</span></i></td></tr></tbody></table><div style="text-align: justify;">Recently, the team at WM unveiled their new menu and I was there with <a href="https://epicuriouscan.wordpress.com/">Epicurious Caniggia</a> to sample the new creation.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gczNTSDupXThOpu1bR7M5NXcpvh5pwoqIYny9dkSaECo5qWs9EvCHjeoU2MmFuusitTCcRhi_nJ5gt_RIxV7lzHT2qYDauODLbP25jWg1eMbnvNtOsFzuLpM-VnyjouETHZRpm1MCkcDz8W3sz0aZfl3IPZYtfWKBoWIO6uPVWPuAeW6icUsOR8gGaI/s1200/20230814_190614.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="799" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gczNTSDupXThOpu1bR7M5NXcpvh5pwoqIYny9dkSaECo5qWs9EvCHjeoU2MmFuusitTCcRhi_nJ5gt_RIxV7lzHT2qYDauODLbP25jWg1eMbnvNtOsFzuLpM-VnyjouETHZRpm1MCkcDz8W3sz0aZfl3IPZYtfWKBoWIO6uPVWPuAeW6icUsOR8gGaI/w640-h426/20230814_190614.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Fresh Japanese Hyogo Oyster</span></i></td></tr></tbody></table><div style="text-align: justify;">We started with Fresh Japanese Hyogo Oyster ($28 per half dozen). Every Tuesday & Friday it’s Oyster Night at WM, so each piece is priced at $2.50 only. Additional $1/pc for Baked Version. The oysters are fresh, plump, sweet and juicy with minimum brainy taste. I had mine in two different ways, first with freshly squeeze of lemon juice; and second with lemon juice and the salsa.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gID-xxBnK8C9JgoRlR9c7bmsxrpm6w9_B2QGBxedvpbMLki4vCQhuB0izbEyRZuGQxMGSjnOEh822MeGO34HM91WcRThSgACwQT-_47v1FEh_PVEO7g_1RsuWkaJ4lxOFHOy9bGFTJReaaEOXLGEMh7MlpDEFFrF5o29AH_X9Sp5V4cEbELPIMVLr2Q/s1200/20230814_190707.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1096" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gID-xxBnK8C9JgoRlR9c7bmsxrpm6w9_B2QGBxedvpbMLki4vCQhuB0izbEyRZuGQxMGSjnOEh822MeGO34HM91WcRThSgACwQT-_47v1FEh_PVEO7g_1RsuWkaJ4lxOFHOy9bGFTJReaaEOXLGEMh7MlpDEFFrF5o29AH_X9Sp5V4cEbELPIMVLr2Q/w365-h400/20230814_190707.jpg" width="365" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Fresh Japanese Hyogo Oyster</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1F0jfoSObYR3k8CM-QOzVSVIH3LBOxvFBvVEF8399cI06EH6svBnziG0iJe0Cdo8HmmxBbGQpgiQawgdWTYWNXnRtuRZNGuWHznf2VjPAO_b8aVUX0m9LtrLOzaFPXcirVhcI1dPao7QvHIt6DAgGczYq4yxhP8xR5Hhc3sXt4Hv82fmAy8rzZJ_AYo/s1200/20230814_190914.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="942" data-original-width="1200" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1F0jfoSObYR3k8CM-QOzVSVIH3LBOxvFBvVEF8399cI06EH6svBnziG0iJe0Cdo8HmmxBbGQpgiQawgdWTYWNXnRtuRZNGuWHznf2VjPAO_b8aVUX0m9LtrLOzaFPXcirVhcI1dPao7QvHIt6DAgGczYq4yxhP8xR5Hhc3sXt4Hv82fmAy8rzZJ_AYo/w400-h314/20230814_190914.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Fresh Japanese Hyogo Oyster</span></i></td></tr></tbody></table><div style="text-align: justify;">The oysters paired nicely with the Prosecco that was served at the start of the meal.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2UD5RHj_H75uuIPZ9T9hjJ-2x0mLMxdb8W-HOVC0fiFqk5ul8GU9LWkXSKB58ZJLDSO6PHyd_YRWzAnX9peOcNCHyp3SqsM1Bpd-BTw6mUaojhl2rIgIvd9r_FQHfBtpYZnPMQqwkNqjDVjaaKFaIgpe8gXn6Y8P47YUA-0w0GfVSCGCJpukSGQTTRI/s1200/20230814_190243.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="998" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2UD5RHj_H75uuIPZ9T9hjJ-2x0mLMxdb8W-HOVC0fiFqk5ul8GU9LWkXSKB58ZJLDSO6PHyd_YRWzAnX9peOcNCHyp3SqsM1Bpd-BTw6mUaojhl2rIgIvd9r_FQHfBtpYZnPMQqwkNqjDVjaaKFaIgpe8gXn6Y8P47YUA-0w0GfVSCGCJpukSGQTTRI/w333-h400/20230814_190243.jpg" width="333" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Prosecco</span></i></td></tr></tbody></table><div style="text-align: justify;">Harissa Eggplant ($14). The eggplant is cooked with Harissa paste, the recipe originated in Tunisia. It is made from roasted red peppers, red chilies, tomato paste, olive oil and lemon juice. I don’t usually eat eggplant due to its soft and mushy texture; however, I find the bold flavour from harissa paste covers the texture of the eggplant nicely. Watch out for the spicy kick that comes out at the end. It is served with a few slices of toast bread, providing a different texture to the dish and help to carry the paste.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjSRHCn6wEiDZVNfRVvEkqRus4uJaeZVip39BjBh2SMOHZu93MMmEwFKbiCuuTXAl2AJsfcq9WypVEFykvunsqg8_yIEehfSKjM5qsCCCpM10GRTDOitH2d_aPFaFyYUW6dDS6gBKdJLJafhVxZpj46fAcnk7PaOYDAy86_5p75CrYWQwuyrIwc2rYTE/s1200/20230814_191536.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="911" data-original-width="1200" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjSRHCn6wEiDZVNfRVvEkqRus4uJaeZVip39BjBh2SMOHZu93MMmEwFKbiCuuTXAl2AJsfcq9WypVEFykvunsqg8_yIEehfSKjM5qsCCCpM10GRTDOitH2d_aPFaFyYUW6dDS6gBKdJLJafhVxZpj46fAcnk7PaOYDAy86_5p75CrYWQwuyrIwc2rYTE/w640-h486/20230814_191536.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Harissa Eggplant</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JElkyhO12Xv3k364hGyV38PbtJYHfae7pyHGxLEG0SDRSYyzM68lftz7vtpwfpgIh41BLn9PRmY-bboI_siwLf28NptoiYoaoyKwpkvvMPcvlAe3IJhzRQvU9Wt6DjX_i7Ow6HNH6THQC99QaAahF2lOboZZK_xpRYLP7c4OZBkkuhgB-IDGumRfw58/s1200/20230814_192325.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="824" data-original-width="1200" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JElkyhO12Xv3k364hGyV38PbtJYHfae7pyHGxLEG0SDRSYyzM68lftz7vtpwfpgIh41BLn9PRmY-bboI_siwLf28NptoiYoaoyKwpkvvMPcvlAe3IJhzRQvU9Wt6DjX_i7Ow6HNH6THQC99QaAahF2lOboZZK_xpRYLP7c4OZBkkuhgB-IDGumRfw58/w400-h275/20230814_192325.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Harissa Eggplant</span></i></td></tr></tbody></table><div style="text-align: justify;">Baked Spinach ($14). Creamy spinach is normally a side dish found beside your steak order. However, the chef baked this dish to create a crispy cheese crust on top. It is rich and creamy but the bitterness in the spinach helps to reduce the “jelakness”. It is served with a few slices of bread on the side, making a comforting entrée.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XGL_MDWO6tVidNuYm0O4sBPqrDDBzrtPZ86PsGnVQ8vlYBaVWdEMe_6rGx6Yx6ut637UPfDGO2N5tgz35APaohFb-MT4CfORNG-nOgeE1I1Pt373saWf05i1KDXnNjbzC8Dm5w8p7C7lXkf-iJgJHfAb_3XUcYH9O-Xy-P-3eWOtfkKHtfcZBUpxVHo/s1200/20230814_191713.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="792" data-original-width="1200" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XGL_MDWO6tVidNuYm0O4sBPqrDDBzrtPZ86PsGnVQ8vlYBaVWdEMe_6rGx6Yx6ut637UPfDGO2N5tgz35APaohFb-MT4CfORNG-nOgeE1I1Pt373saWf05i1KDXnNjbzC8Dm5w8p7C7lXkf-iJgJHfAb_3XUcYH9O-Xy-P-3eWOtfkKHtfcZBUpxVHo/w640-h422/20230814_191713.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Baked Spinach</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXERnrCZM3-4DoI5kzITyQHOQMrlJbfJ4nQpCaOsWQKCaCLhTRe0Lg241J1BfnYQKweptSs4xgVvwC_9E52Y97GZkqHDBo-p7F8ekOVvLR1BnQnLn1yvEJ8pWAbtItCXHH_b3Aliz-4S6s29mbKtMQw75BJpd0hWGMMZc4Zo-IaD3FIIRV5xgxWsrbaU/s1200/20230814_192458.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="825" data-original-width="1200" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXERnrCZM3-4DoI5kzITyQHOQMrlJbfJ4nQpCaOsWQKCaCLhTRe0Lg241J1BfnYQKweptSs4xgVvwC_9E52Y97GZkqHDBo-p7F8ekOVvLR1BnQnLn1yvEJ8pWAbtItCXHH_b3Aliz-4S6s29mbKtMQw75BJpd0hWGMMZc4Zo-IaD3FIIRV5xgxWsrbaU/w400-h275/20230814_192458.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Baked Spinach</span></i></td></tr></tbody></table><div style="text-align: justify;">Crispy Pork Belly ($12). The pork belly is light and super crispy. It is served with purple cabbage sauerkraut, which is crunchy and acidic plus homemade chilli sauce. I also paired the red cabbage with baked spinach to offset the rich and creamy flavour.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4y1F47pjWa48zCCaFM-h2eEc02aEY2rtPnPZCZFByUxr7DgRcbyaPYIHNbuKz2JN35kxul38vQ1iAgSXJlwXcAz8RaNtKbv_MZiyPefsc58NNEhqQRrR0s2pJ7uMhgwf5PYaC1gZXianXGZdaT5D2h-QdFXwskTfSt2xjvHA0XVGzUBZ-PCpEEe_uak/s1200/20230814_191547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1040" data-original-width="1200" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4y1F47pjWa48zCCaFM-h2eEc02aEY2rtPnPZCZFByUxr7DgRcbyaPYIHNbuKz2JN35kxul38vQ1iAgSXJlwXcAz8RaNtKbv_MZiyPefsc58NNEhqQRrR0s2pJ7uMhgwf5PYaC1gZXianXGZdaT5D2h-QdFXwskTfSt2xjvHA0XVGzUBZ-PCpEEe_uak/w640-h554/20230814_191547.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Crispy Pork Belly</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCXpH3aIUa5Lcs3hl0Pi_MflRULXGjfJsNGO2AEU_oNNfwu2st0hWnlG9mpgosepuC6qhrwJbozZY8_HnRVWxFxhBMqq5E-9AEo6YF290_dTXypJWoi2fwrBL9z8g1SQlqG-H4CzWM5eUpSpO9rpIvnrufrvMrm1RLPOdcQZ_cu0ffqpZLTIAUepQ_R4/s1200/DSC_0187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="906" data-original-width="1200" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCXpH3aIUa5Lcs3hl0Pi_MflRULXGjfJsNGO2AEU_oNNfwu2st0hWnlG9mpgosepuC6qhrwJbozZY8_HnRVWxFxhBMqq5E-9AEo6YF290_dTXypJWoi2fwrBL9z8g1SQlqG-H4CzWM5eUpSpO9rpIvnrufrvMrm1RLPOdcQZ_cu0ffqpZLTIAUepQ_R4/w640-h484/DSC_0187.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Crispy Pork Belly</span></i></td></tr></tbody></table><div style="text-align: justify;">Moving to mains, Pulled Pork Cheese Melts Quesadilla with Fries ($18). Juicy and tender pulled pork, infused with Philippines’ Adobo flavour and wrapped in the toasted tortilla. Instead of using fork and knife, I dive in with my fingers and enjoy the delicious quesadilla. The quesadilla is served with fries and garlic mayo. Don’t miss out on their fries, as it is super crispy externally but moist and fluffy internally. Dip with the garlic mayo, it is just a flavour bomb. Yummy!!</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHACIJZdOVpyrmv_CHu2hNUihNF2NFdTYZs8O6gp0Fs_yEldM4JddF2b5hSozI4ck_SuNvIDLjdhPnaLPwouJQ1Hd7gHLwqUglFLCDvBmC3JQBbD1s7TrIIk50kF6MQ_S7ui4qHDPWKF-DByfNZL7D2jica3hb47RxceV94wR-nzAXrzqeoidlwQFK00o/s1200/DSC_0200.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="881" data-original-width="1200" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHACIJZdOVpyrmv_CHu2hNUihNF2NFdTYZs8O6gp0Fs_yEldM4JddF2b5hSozI4ck_SuNvIDLjdhPnaLPwouJQ1Hd7gHLwqUglFLCDvBmC3JQBbD1s7TrIIk50kF6MQ_S7ui4qHDPWKF-DByfNZL7D2jica3hb47RxceV94wR-nzAXrzqeoidlwQFK00o/w640-h470/DSC_0200.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Pulled
Pork Cheese Melts Quesadilla with Fries</span></i></span></td></tr></tbody></table><div style="text-align: justify;">For the mains, the wine served is Shiraz from Australia.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkiTw9LK5MaDNWgliApWqD_ECqsBI9x2wnegjepj1Uq-piTpx_IS84PdOpeYZ3j1kowxPECAE725Nk21dF7lWxqR36Bq5jU0y9n3n9PWSAKCbDbQnnsxB6pIwynxl0WobXDdSogbqyDi__A54SGIX6L7t7OZ3mH5Z9Ulkk3KVkaKg_BOsOrxCM44fB3g/s1200/20230814_193853.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1126" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdkiTw9LK5MaDNWgliApWqD_ECqsBI9x2wnegjepj1Uq-piTpx_IS84PdOpeYZ3j1kowxPECAE725Nk21dF7lWxqR36Bq5jU0y9n3n9PWSAKCbDbQnnsxB6pIwynxl0WobXDdSogbqyDi__A54SGIX6L7t7OZ3mH5Z9Ulkk3KVkaKg_BOsOrxCM44fB3g/w375-h400/20230814_193853.jpg" width="375" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Shiraz</span></i></td></tr></tbody></table><div style="text-align: justify;">Tomahawk Steak ($148 per portion, 1 to 1.3kg). Every Thursday is a Tomahawk Steak Day, it is priced at $98, making it one of the most affordable Tomahawk Steak in Singapore. It is cooked perfectly to the point of medium-rare. The exterior has a nice charred crust while the flesh is juicy, succulent and with nice chewiness on it.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXUEhGmjbERl8Ooj1VX4_klhFL37rLvPmc9tW8hB8eu2nsHwhCw6i4NRbGxmdoyqpRrNiq-ytx-0Dmc_gTugpzEIB_R0tQXb_sJBAPfDAss5_Zk-Nn7iQnURJNWqqNc-vWR0VuLG9QZySzwCOs1vgncXCIzN86srCNZFpDLwjLIyHCqWuIcP3we2VZ28/s1200/20230814_195624.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="837" data-original-width="1200" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXUEhGmjbERl8Ooj1VX4_klhFL37rLvPmc9tW8hB8eu2nsHwhCw6i4NRbGxmdoyqpRrNiq-ytx-0Dmc_gTugpzEIB_R0tQXb_sJBAPfDAss5_Zk-Nn7iQnURJNWqqNc-vWR0VuLG9QZySzwCOs1vgncXCIzN86srCNZFpDLwjLIyHCqWuIcP3we2VZ28/w640-h446/20230814_195624.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Tomahawk Steak</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzF2X8dM0Mr7iRKw2IIYqiodXAUCuv4N8r6HZPpPkM7GOON1qkIy3llVb7HRYZA-hheU5_hVD0neIqS-BfzzvDUtObpzoIaf4efifS1va5jVHNijEitGogPat3ZdrIfmFRRs-0tsMR3Q4znh_50X4Xlb6XyscPwdFOnWPq4nBbcc3iY9FQWORDCwnjThs/s1200/20230814_195656.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="905" data-original-width="1200" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzF2X8dM0Mr7iRKw2IIYqiodXAUCuv4N8r6HZPpPkM7GOON1qkIy3llVb7HRYZA-hheU5_hVD0neIqS-BfzzvDUtObpzoIaf4efifS1va5jVHNijEitGogPat3ZdrIfmFRRs-0tsMR3Q4znh_50X4Xlb6XyscPwdFOnWPq4nBbcc3iY9FQWORDCwnjThs/w640-h482/20230814_195656.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Tomahawk Steak</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOO-zieGtpabFnZ1x2_DqWPGF7WqfVnD59RyyE2w1XhKpc3IztARpxmuB87IdlENyOxy0kdDrT9iWm-QbaC6Kw-6H3aPyfvovAYZno4ZA8d9q8zNH4LpK3i1M06FKhYNW5azNmqxANPQ503pNjVgCWYDW06CpKNkGyruEVjDtzJaYcqY5BYo31HQwvtY/s1200/20230814_195821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="733" data-original-width="1200" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOO-zieGtpabFnZ1x2_DqWPGF7WqfVnD59RyyE2w1XhKpc3IztARpxmuB87IdlENyOxy0kdDrT9iWm-QbaC6Kw-6H3aPyfvovAYZno4ZA8d9q8zNH4LpK3i1M06FKhYNW5azNmqxANPQ503pNjVgCWYDW06CpKNkGyruEVjDtzJaYcqY5BYo31HQwvtY/w640-h390/20230814_195821.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Tomahawk Steak</span></i></td></tr></tbody></table><div style="text-align: justify;">The tomahawk is served with salad with balsamic dressing, grilled tomatoes and three sauces; Brown sauce, honey mustard and chimichurri. (*Pre-order is required for the tomahawk steak promotional price to apply and waiting time is 45 to 90 minutes)</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwr6p_pz0WqtBHEdH8xNMSRRmPs7zUyVpZ2IW2OTn3HjSwbfPwLWd8TZMA93Z-8Y_Wng6-89RiExiwht1bvo8-me7aaMFZSSFIkGnCBkB1OPGMLF5gDzgxi2ozSBsyHIEeayAYzAFSk-f2C_LKYdcPgXvgUqh2EhUDhA_DAN4Pjh6QV2jwGTSWkexvwc/s1200/20230814_195704.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="926" data-original-width="1200" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwr6p_pz0WqtBHEdH8xNMSRRmPs7zUyVpZ2IW2OTn3HjSwbfPwLWd8TZMA93Z-8Y_Wng6-89RiExiwht1bvo8-me7aaMFZSSFIkGnCBkB1OPGMLF5gDzgxi2ozSBsyHIEeayAYzAFSk-f2C_LKYdcPgXvgUqh2EhUDhA_DAN4Pjh6QV2jwGTSWkexvwc/w640-h494/20230814_195704.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Salad with Balsamic Dressing</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsm4kuC_oIvZ45cLSpa9veZ5c2SRdztEFnqy9y-pmOXwDah1f8QyTWJTS5JsmXS2OtqB4r7mtObNf794-tN-J8d1pU6nM9DygYoO3LKpqRtjhDOKE5DVEwwJ5JACYcRG363mHAEwJ2iCzpqFmwl1Lirh9sMceSKW7-Gg4q9MiF53NiDHhOLf_za2-1b8/s1200/20230814_195701.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="699" data-original-width="1200" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsm4kuC_oIvZ45cLSpa9veZ5c2SRdztEFnqy9y-pmOXwDah1f8QyTWJTS5JsmXS2OtqB4r7mtObNf794-tN-J8d1pU6nM9DygYoO3LKpqRtjhDOKE5DVEwwJ5JACYcRG363mHAEwJ2iCzpqFmwl1Lirh9sMceSKW7-Gg4q9MiF53NiDHhOLf_za2-1b8/w640-h372/20230814_195701.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Honey Mustard, Chimichurri and Brown Sauce</span></i></td></tr></tbody></table><div style="text-align: justify;">Dessert is Black Sambo Panna Cotta ($14). Black Sambo is double-layered gelatin of chocolate and milk flavour. In short, it tasted like chocolate pudding with cream, topped with crushed pistachio, chocolate garnish and strawberries. Smooth bouncy texture and very comforting at the same time. Yumz!!</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUm3-KOEC1KXLq3prZkHc4JvQ2V7vef64CqSIKtyx3wju_Dgg84SaFyW0XO6eUobrHCp0FnCMsPkAKhT6zktrDzgYfKkPGy3b2soMSWFbE0wj6FGpFK4iJSzCUmmlVG4MLYwhX0uuCJJoQbs7fBvAPACvtS8sY3Lm5AdRQQHsNiRaBTyPcFCOQFAhLAg0/s1200/DSC_0211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUm3-KOEC1KXLq3prZkHc4JvQ2V7vef64CqSIKtyx3wju_Dgg84SaFyW0XO6eUobrHCp0FnCMsPkAKhT6zktrDzgYfKkPGy3b2soMSWFbE0wj6FGpFK4iJSzCUmmlVG4MLYwhX0uuCJJoQbs7fBvAPACvtS8sY3Lm5AdRQQHsNiRaBTyPcFCOQFAhLAg0/w640-h426/DSC_0211.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Black Sambo Panna Cotta</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZr9-ZjBiY_50UY6EcqOH_jD8YWJvOWi9U9WTUZvyv_Y8vfJHgsLaDiaV0P6LVD0JEv9JyBtsKzzSldHIiLM_QyHk8n5PK-f51YTv78tC-AhCppfQyjFiwt4wUS5m8nx8rTJjo-SPikIl27Wa9qv_i3wjhvSbbYQhVxq8rXz6dRGDJLGlynphRgxMacuc/s1200/20230814_202954.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="950" data-original-width="1200" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZr9-ZjBiY_50UY6EcqOH_jD8YWJvOWi9U9WTUZvyv_Y8vfJHgsLaDiaV0P6LVD0JEv9JyBtsKzzSldHIiLM_QyHk8n5PK-f51YTv78tC-AhCppfQyjFiwt4wUS5m8nx8rTJjo-SPikIl27Wa9qv_i3wjhvSbbYQhVxq8rXz6dRGDJLGlynphRgxMacuc/w640-h506/20230814_202954.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Black Sambo Panna Cotta<br /></span></i></td></tr></tbody></table></td></tr></tbody></table><div style="text-align: justify;">The setting of the restaurant is very cosy with dimmed lighting. The walls are purposely left with unfinished looks, showing some part of the bricks, creating the atmosphere that you are entering a wine cellar. Near the bar, a diverse range of wine are displayed prominently.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmi8AFp4Rqf9cvJTlsrXpH_j_3EbnsY-PlO-1sJEtU0gd-q934gFiIya1aRhQ_dUGdbBnCAtOdCyvGAy0Q7YJZNVPzJk1bbafxWE40ngDF7tlgIMSdO53QBwqZwxu7XWQsYSKc4Rosxk2ogNEEtFuSnLlUkQ7AbjIGvQuodAT7Q_mq0UXZ01ZyWTHkbso/s1200/20230814_183756.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="714" data-original-width="1200" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmi8AFp4Rqf9cvJTlsrXpH_j_3EbnsY-PlO-1sJEtU0gd-q934gFiIya1aRhQ_dUGdbBnCAtOdCyvGAy0Q7YJZNVPzJk1bbafxWE40ngDF7tlgIMSdO53QBwqZwxu7XWQsYSKc4Rosxk2ogNEEtFuSnLlUkQ7AbjIGvQuodAT7Q_mq0UXZ01ZyWTHkbso/w640-h380/20230814_183756.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Part of Dining Area and The Bar</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2xayYtK7UWUAHOpKlF27-9XQN0vDb6BRSrfh210bD_UFyzDWnMny-mHppL2Jz9SB1CROOtiZK9uDCrNCpd3Xmt2wsoTBajRcVZksnx5tp1OHVra0Lua1vR4NO6gR3Qr3cBLmrxa_MQdHVVj71TVUt2zwk_TIW5kGb4IkeIJOtoAU6J5zqahMJTFt5Rc/s1200/20230814_183655.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2xayYtK7UWUAHOpKlF27-9XQN0vDb6BRSrfh210bD_UFyzDWnMny-mHppL2Jz9SB1CROOtiZK9uDCrNCpd3Xmt2wsoTBajRcVZksnx5tp1OHVra0Lua1vR4NO6gR3Qr3cBLmrxa_MQdHVVj71TVUt2zwk_TIW5kGb4IkeIJOtoAU6J5zqahMJTFt5Rc/w640-h480/20230814_183655.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Part of Dining Area</span></i></td></tr></tbody></table><div style="text-align: justify;">The service team is very attentive. It had been raining before we arrived at WM, once we were seated the service staff immediately served us warm water. This allows us to get settled comfortably. Kudos to the team.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Check out the Daily Promotion for Wine Mansion Keong Saik below.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdh_GRQAID6dVJ9retanavR9e8T1ybezIBZOJP7E5Sey_2V-5o2wOd-GCMRAB1wtx9Hr64Hdy8pEZMPV9JO65KQR380pCuwX1sDvNXTwFZ3eKqn2dmDeCZdUdAT87Ijc3Ly46LuR2oa6z76BO4ZENz3HeiAgpXm2BHQRYSNJILXIQp_fenKuoLyI0AxI/s628/Daily%20Special.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="628" data-original-width="425" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdh_GRQAID6dVJ9retanavR9e8T1ybezIBZOJP7E5Sey_2V-5o2wOd-GCMRAB1wtx9Hr64Hdy8pEZMPV9JO65KQR380pCuwX1sDvNXTwFZ3eKqn2dmDeCZdUdAT87Ijc3Ly46LuR2oa6z76BO4ZENz3HeiAgpXm2BHQRYSNJILXIQp_fenKuoLyI0AxI/w579-h640/Daily%20Special.jpg" width="579" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Daily Special</span></i></td></tr></tbody></table><div style="text-align: justify;">Overall, it was nice to be back at Wine Mansion Keong Saik. The dishes from the new menu are very delicious and well-executed. I like the Hyogo Oysters, Crispy Pork Belly, Pulled Pork Cheese Melts Quesadilla with Fries, Tomahawk Steak and Black Sambo Panna Cotta. Do visit Wine Mansion Keong Saik for your next dining destination. Cheers!!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Thank you very much <a href="https://epicuriouscan.wordpress.com/">Epicurious Caniggia</a> for the invite and Team Wine Mansion Keong Saik for hosting us.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Food & Drink: 7.75/10</i></div><div style="text-align: justify;"><i>Value: 7.75/10</i></div><div style="text-align: justify;"><i>Service: N/A (Tasting Invitation)</i></div><div style="text-align: justify;"><i>Ambiance: 8/10</i></div><div style="text-align: justify;"><i>Budget per Person: $26 - $50; $51 -$80.</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Wine Mansion</b></div><div style="text-align: justify;">26 Keong Saik Road</div><div style="text-align: justify;">Singapore 089133</div><div style="text-align: justify;"><br /></div> <div style="text-align: justify;">T: +65 6225 4468</div><div style="text-align: justify;">F: <a href="https://www.facebook.com/winemansionkeongsaik/">https://www.facebook.com/winemansionkeongsaik/</a></div><div style="text-align: justify;">IG: @<a href="https://www.instagram.com/winemansion_keongsaik/">winemansion_keongsaik</a></div><div style="text-align: justify;">OH:</div><div style="text-align: justify;">Mon – Fri: 11.30 – 22.30</div><div style="text-align: justify;">Sat: 17.00 – 22.30</div><div style="text-align: justify;">Closed on Sunday</div><div style="text-align: justify;"><br /></div></span>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com026 Keong Saik Rd., Singapore 0891331.2801483 103.8416856-43.188756043356456 -36.783314399999995 45.749052643356457 -115.5333144tag:blogger.com,1999:blog-8530741300764548590.post-595613479060435632023-09-17T16:25:00.005+08:002023-09-17T16:25:58.037+08:00Hai Tien Lo – Mid-Autumn Festival 2023 [MEDIA DROP]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKQAbC5U10OjaWnXbDofHK7eyszYGswczaLXQtv1wt2jI1wdWnMvK_5zSmebHdR5bG5TcaLC5N2bNCaxupHmKR2pFIbKw-99fHYaPkjAnuC5hzBH9Z6z_lAGbcy0Owqo0OUIdwKNMVaWxDhOtQbDeKR5-x2qq4DVMwkqjXMDVNSVZNK7WhrdsSSmDsM4/s1200/20230828_182432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1137" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHKQAbC5U10OjaWnXbDofHK7eyszYGswczaLXQtv1wt2jI1wdWnMvK_5zSmebHdR5bG5TcaLC5N2bNCaxupHmKR2pFIbKw-99fHYaPkjAnuC5hzBH9Z6z_lAGbcy0Owqo0OUIdwKNMVaWxDhOtQbDeKR5-x2qq4DVMwkqjXMDVNSVZNK7WhrdsSSmDsM4/w606-h640/20230828_182432.jpg" width="606" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Celebrate Mid-Autumn Festival 2023 with Hai Tien Lo new and tantalising flavours snow skin mooncakes. It includes <b>Strawberry Paste Hai Tien Lo No.1 Tea Ganache Snow Skin Mooncake</b>, the enchanting <b>Yam Paste White Rabbit Candy Ganache Mooncake, the Orange Paste Matcha Ganache Snow Skin Mooncake</b>, and the <b>Gula Melaka Paste with Desiccated Coconut Ganache Snow Skin Mooncake</b>; a showcase of Hai Tien Lo’s unrivalled artistry in blending cherished nostalgia with contemporary culinary mastery.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAACdJql1ssUYiBWkUSFCmLxJcE0IQEzmH5IYF5CpkEfuLl6WahbYwKciJbVaDJWQkzr7ZUOTOyBJK1u3NGua82W1KDHNOBhOmW_kmEr-dXDCEKcU1CS1cKQ4HtigOcuG8EAOLROQWJ68HMSoj2Ozgw9qkPpywxXENpeyElNiuBpjKx7MNaTVI5_GXBGI/s1200/20230828_182847.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="934" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAACdJql1ssUYiBWkUSFCmLxJcE0IQEzmH5IYF5CpkEfuLl6WahbYwKciJbVaDJWQkzr7ZUOTOyBJK1u3NGua82W1KDHNOBhOmW_kmEr-dXDCEKcU1CS1cKQ4HtigOcuG8EAOLROQWJ68HMSoj2Ozgw9qkPpywxXENpeyElNiuBpjKx7MNaTVI5_GXBGI/w498-h640/20230828_182847.jpg" width="498" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Hai Tien Lo's Snow Skin Mooncakes</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">My pick from this range is the Orange Paste Matcha Ganache Snow Skin Mooncake, as the matcha blends well with the orange paste. Following that is the Gula Melaka Paste with Desiccated Coconut Ganache Snow Skin Mooncakes as it brings out the traditional local flavour, yet it does not look like the original local dessert.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOROJT1pJuEN5oKkJZ8CLr1ong9R6CG6BnIlZB3DtyOxmc4eyuej-L3zd83b6xaV8CdXxLSF_b3Gkzehu_bY8nBYlF2n2JhtCzb5wwMAwQGC76avApLD_kra1lq2S0C4mrlrGTor93MAxPZ8UU5Xs8olIkdIFtK1gLHaAELW3T0S-a8EGRiIoOxC1luY/s1200/20230828_183210.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="913" data-original-width="1200" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOROJT1pJuEN5oKkJZ8CLr1ong9R6CG6BnIlZB3DtyOxmc4eyuej-L3zd83b6xaV8CdXxLSF_b3Gkzehu_bY8nBYlF2n2JhtCzb5wwMAwQGC76avApLD_kra1lq2S0C4mrlrGTor93MAxPZ8UU5Xs8olIkdIFtK1gLHaAELW3T0S-a8EGRiIoOxC1luY/w640-h486/20230828_183210.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Hai Tien Lo's Snow Skin Mooncakes</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">To complete the Snow Skin Mooncake line-up, Hai Tien Lo’s bestselling <b>Mao Shan Wang Durian Snow Skin Mooncake</b>.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKif8qy-WxPFUzt3rUEKC0Uwr3ZrJtMfJdtEGICkepB0EvX3WmGh3XeB7y4fhZt6orJ4XfljjHu6-R5Gx5mDIkAgG76jwAmpf3xpozXQliPhupX7ITLp8dQGz-Vvg3qpDmkz5_BEdUQBkexUbFIgHGCGh65Ey8-LNQsA8Gw7BHZqdsROtIqjXobFfMBVc/s1200/Pan%20Pacific%20Singapore%20Mooncake%20Regular%20Box%202023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="802" data-original-width="1200" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKif8qy-WxPFUzt3rUEKC0Uwr3ZrJtMfJdtEGICkepB0EvX3WmGh3XeB7y4fhZt6orJ4XfljjHu6-R5Gx5mDIkAgG76jwAmpf3xpozXQliPhupX7ITLp8dQGz-Vvg3qpDmkz5_BEdUQBkexUbFIgHGCGh65Ey8-LNQsA8Gw7BHZqdsROtIqjXobFfMBVc/w640-h428/Pan%20Pacific%20Singapore%20Mooncake%20Regular%20Box%202023.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Regular Gift Box with Snow Skin or Baked Mooncakes<br />Image Credit: Pan Pacific Singapore</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The Traditional Baked Mooncakes will showcase Hai Tien Lo's delicate masterpiece – the <b>No. 1 Tea Baked Mooncake</b>, a harmonious fusion of East and West with its robust blend of tea and herbal ingredients to captivate and deliver an indulgent experience for tea connoisseurs and enthusiasts alike. Baked mooncakes available this season also include the decadent <b>Black Sesame Baked Mooncake, Single Yolk White Lotus Paste Baked Mooncake, </b>and the<b> Double Yolk White Lotus Paste Baked Mooncake</b>.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS8l4Pj2Eep_pQbc5wEAC116jAggwkQfUdoF_SIcr4ncoOv6G6ZL__qy26o_zhMxNiQx4GZ57ezdCrdRhJYeYxqUuhTA93iILqdJhdI4N2pEHLI3-z_mDtj2s6qyMhGFnODGMAnbqIq2EZ0zyfZHcJIYB58erUR5TILB7FXZ2CRe1OA_JBKBpJu1o4_w/s1200/Pan%20Pacific%20Singapore%20Hai%20Tien%20Lo%20No%201%20Tea%20Baked%20Mooncake%202023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1032" data-original-width="1200" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS8l4Pj2Eep_pQbc5wEAC116jAggwkQfUdoF_SIcr4ncoOv6G6ZL__qy26o_zhMxNiQx4GZ57ezdCrdRhJYeYxqUuhTA93iILqdJhdI4N2pEHLI3-z_mDtj2s6qyMhGFnODGMAnbqIq2EZ0zyfZHcJIYB58erUR5TILB7FXZ2CRe1OA_JBKBpJu1o4_w/w640-h550/Pan%20Pacific%20Singapore%20Hai%20Tien%20Lo%20No%201%20Tea%20Baked%20Mooncake%202023.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Pan Pacific Singapore Hai Tien Lo No 1 Tea Baked Mooncake 2023<br />Image Credit: Pan Pacific Singapore</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">For those special someone, indulge in the epitome of luxury with our limited edition Four Treasures Baked Mooncakes Premium Gift Set, available with an accompanying teapot set or bottle of exquisite Taittinger Brut Réserve Champagne. This opulent set, placed within a stylish Hai Tien Lo leatherette bag, is the ideal gift for loved ones and esteemed business associates.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FnTgdKdrEvM6Z7IopvyiEr1YmNcGbG9y8oQrQQpRR17_pyx1aIJael-_CIgp6-bDNejUMySXudiB1u8kK9YNxrQrbDoJzTsDWju1udqXQWuLu7A90arCycT9Bsmkbz3BI5t8oHc7escjQSR21uCLSV_llnXfPGEM6E9v2aM6zgEtO-AMOcPqcjNDGJ8/s1200/Pan%20Pacific%20Singapore%20Mooncake%20Premium%20Set%20and%20Bag%202023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="801" data-original-width="1200" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FnTgdKdrEvM6Z7IopvyiEr1YmNcGbG9y8oQrQQpRR17_pyx1aIJael-_CIgp6-bDNejUMySXudiB1u8kK9YNxrQrbDoJzTsDWju1udqXQWuLu7A90arCycT9Bsmkbz3BI5t8oHc7escjQSR21uCLSV_llnXfPGEM6E9v2aM6zgEtO-AMOcPqcjNDGJ8/w640-h428/Pan%20Pacific%20Singapore%20Mooncake%20Premium%20Set%20and%20Bag%202023.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Premium Gift Box with Baked Mooncake Selection<br /></span></i><i><span style="font-size: medium;">Image Credit: Pan Pacific Singapore</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;"><b><u><br /></u></b></span></div><div style="text-align: justify;"><span style="font-size: large;"><b><u>Hai Tien Lo Mooncakes</u></b></span></div><div style="text-align: justify;"><span style="font-size: large;">To Order: <a href="https://panpacificsingapore.oddle.me/en_SG">https://panpacificsingapore.oddle.me/en_SG</a></span></div><div style="text-align: justify;"><span style="font-size: large;">When: 19 June to 29 September 2023</span></div><div style="text-align: justify;"><span style="font-size: large;">Collection: 18 August to 29 September 2023. 10.00 – 20.00 at Hotel’s Mooncake Booth,</span></div><div style="text-align: justify;"><span style="font-size: large;">Level 2 of Pan Pacific Singapore (beside JTB Lounge). Alternatively, delivery can be arranged from 10:00am to 8:00pm at a fee. Three working days are required for all orders to be processed.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Price of the mooncakes are as below:</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJsKJueyzRFbFEroQFmwo1WqbDGeIDEZarKSskOEAN51RfWS3RgsqxVZP1PQvh6v1THl8cvvEsfSG1rF0hAiEIvwbgzWC_nxUkd3tK-Ajmdt_whzGYIzzjt7RkWUuaMglYmIoTtJ3Ta0COZbvmCfDR8oC6yMe0gmTP4x_1T1zDh-EI9jmeCJQ_LdoKgK0/s786/Mooncake%20Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="786" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJsKJueyzRFbFEroQFmwo1WqbDGeIDEZarKSskOEAN51RfWS3RgsqxVZP1PQvh6v1THl8cvvEsfSG1rF0hAiEIvwbgzWC_nxUkd3tK-Ajmdt_whzGYIzzjt7RkWUuaMglYmIoTtJ3Ta0COZbvmCfDR8oC6yMe0gmTP4x_1T1zDh-EI9jmeCJQ_LdoKgK0/w640-h330/Mooncake%20Menu.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RntFjTAcIjwv_cI9LhIzHkFTDRrMj5T25ecfegpikFd4yUfpoVTDdt1zHW-uZsH2FnEpNNG3jEIdSys1ioR_Nr_LObSlOvOr02dfYbqjh5ijM0PM6khcfaptjZuKr7BBnKFv4r6IwWfS03XcN2eL2auYrcCvjxK2JTC1jq6ccLUfyqzFtQm5AJADK5s/s793/Mooncake%20Menu%20-%20Snowskin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="445" data-original-width="793" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RntFjTAcIjwv_cI9LhIzHkFTDRrMj5T25ecfegpikFd4yUfpoVTDdt1zHW-uZsH2FnEpNNG3jEIdSys1ioR_Nr_LObSlOvOr02dfYbqjh5ijM0PM6khcfaptjZuKr7BBnKFv4r6IwWfS03XcN2eL2auYrcCvjxK2JTC1jq6ccLUfyqzFtQm5AJADK5s/w640-h360/Mooncake%20Menu%20-%20Snowskin.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">For more information, please call +65 9009 5936 or email <a href="mailto:specialevents.ppsin@panpacific.com">specialevents.ppsin@panpacific.com</a></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">Hai Tien Lo</span></b></div><div style="text-align: justify;"><span style="font-size: large;">7 Raffles Boulevard</span></div><div style="text-align: justify;"><span style="font-size: large;">Level 3, Pan Pacific Singapore</span></div><div style="text-align: justify;"><span style="font-size: large;">Marina Square, Singapore 039595</span></div><div style="text-align: justify;"><span style="font-size: x-large;"><br /></span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com07 Raffles Blvd, Singapore 0395951.2924176 103.8585852-27.017816236178845 68.7023352 29.602651436178846 139.0148352tag:blogger.com,1999:blog-8530741300764548590.post-59593445169989280132023-09-14T21:53:00.002+08:002023-09-14T21:53:51.769+08:00Kelim Dakdoritang – First Spicy Garlic Chicken Stew in Singapore [MEDIA INVITE]<div style="text-align: justify;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EnSEvDC8wusWWSLQby1wGJFWcfgn2YXeyee2iZTjroj1BN4x2DM89J4f2-hDQGQ0Od_xK2DeNA2_lEGtL1hxvooVE9rxtnhRlSRDfn_rE2gXwNLipv4q_5Cl-F2D6LSTtLVPOP0tasendADq_poOjOw5zQRIB99OPEq4-zocQs-Kf6fT6XADAtmw_b0/s1200/DSC_0123.JPG" imageanchor="1"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EnSEvDC8wusWWSLQby1wGJFWcfgn2YXeyee2iZTjroj1BN4x2DM89J4f2-hDQGQ0Od_xK2DeNA2_lEGtL1hxvooVE9rxtnhRlSRDfn_rE2gXwNLipv4q_5Cl-F2D6LSTtLVPOP0tasendADq_poOjOw5zQRIB99OPEq4-zocQs-Kf6fT6XADAtmw_b0/w640-h426/DSC_0123.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Kelim Dakdoritang (‘KD”), established in 1965, is one of the oldest and largest Dakdoritang brands with 50 restaurants in Korea just opened its first outlet in Singapore. KD is known for its garlic-loaded spicy garlic chicken stew, which is prepared according to a time-honoured recipe passed down through generations.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh58n_Ooq0GGl5quetna5-WMfzo7Z22QAPfsTzLvj-RMMTuHQ9HdJe8c144HvpGiNGOydcYJUTw0qSfGm-z0vwVQkoC8EHM0kMFCk-QJIArgUbbaNmLo6mGw8q-eMdQ7TlYzG-HNigAefkXjzbaVNxZ0W8cdIQ_TC8D0InRKGhFk100_x7DVNO39i-e3w/s1200/20230801_210945.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="811" data-original-width="1200" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh58n_Ooq0GGl5quetna5-WMfzo7Z22QAPfsTzLvj-RMMTuHQ9HdJe8c144HvpGiNGOydcYJUTw0qSfGm-z0vwVQkoC8EHM0kMFCk-QJIArgUbbaNmLo6mGw8q-eMdQ7TlYzG-HNigAefkXjzbaVNxZ0W8cdIQ_TC8D0InRKGhFk100_x7DVNO39i-e3w/w640-h432/20230801_210945.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Kelim
Dakdoritang</span></i></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVfI46arfQVhs0U8ji7SzmtV-PkxwssJhdEzspbkJ62Ww739AgmHoIbre-8XnNrFm6w-bxUV3Cq9RCjOkz2k9Uryn3max7QHEpTin7xG1m1XxtyO-CEmezcqlZ_dimahI9jF_tW497xKb2HWPGvHugHiuveupU2pFYICSvqsVGZvggrAUtUTuNYrTJJk/s1200/20230801_192657(0).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="780" data-original-width="1200" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVfI46arfQVhs0U8ji7SzmtV-PkxwssJhdEzspbkJ62Ww739AgmHoIbre-8XnNrFm6w-bxUV3Cq9RCjOkz2k9Uryn3max7QHEpTin7xG1m1XxtyO-CEmezcqlZ_dimahI9jF_tW497xKb2HWPGvHugHiuveupU2pFYICSvqsVGZvggrAUtUTuNYrTJJk/w640-h416/20230801_192657(0).jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Kelim
Dakdoritang</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">While the team was preparing our Spicy Chicken Stew ($36.90, S, 2pax) in the kitchen, we were served 2 types of banchan (Korean side dishes). Radish Kim Chi and Bean Sprout. Each diner will also get a special dipping sauce. Although KD only serves 2 banchans compared to other Korean Restaurants in Singapore, both banchans match the dish we are about to eat and we did not miss much.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD06SXKHVzWEmtxA6FRGZWNQ2Fa6ob6FdiofOeps_SEIM-M94jNln9VhBaVpS6yjYa9-K8xV_2r5-HfsfPjfOhcvedADj___Uq8g_7iH4j7MSNNcItKms43gtOe8ZyNrnJz4uKwNIb8Dm9grgRcdk2CRelbN1bqIlw_qbrg4BzcTAc8z5RAgOfPQOf46E/s1200/DSC_0116.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="816" data-original-width="1200" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD06SXKHVzWEmtxA6FRGZWNQ2Fa6ob6FdiofOeps_SEIM-M94jNln9VhBaVpS6yjYa9-K8xV_2r5-HfsfPjfOhcvedADj___Uq8g_7iH4j7MSNNcItKms43gtOe8ZyNrnJz4uKwNIb8Dm9grgRcdk2CRelbN1bqIlw_qbrg4BzcTAc8z5RAgOfPQOf46E/w400-h272/DSC_0116.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Radish Kim Chi</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7qWc9ytimpvSZD35D_GWr8LAsxBe_rxdJuseD-7sD6SXLRsSVDhRX0_yiWMmwHEWQqn8eK15sjFdS1esRGUnCTGH8hy6CzfbZx4hUuvCw7K_2_TdkFxUlpzqrb43B4nRh34_vBIkxgMOM2cBjd1PQ1CNwdD8wO_8ZDunYPtn5262kSd1EvrN4-OBTXM/s1200/DSC_0119.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="908" data-original-width="1200" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7qWc9ytimpvSZD35D_GWr8LAsxBe_rxdJuseD-7sD6SXLRsSVDhRX0_yiWMmwHEWQqn8eK15sjFdS1esRGUnCTGH8hy6CzfbZx4hUuvCw7K_2_TdkFxUlpzqrb43B4nRh34_vBIkxgMOM2cBjd1PQ1CNwdD8wO_8ZDunYPtn5262kSd1EvrN4-OBTXM/w400-h303/DSC_0119.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Beansprout</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">When the spicy chicken stew arrived at the table, the first thing I notice was the huge lump of minced garlic, sitting on top of the spring onions, rice cakes, potatoes and chicken. We were recommended to take some of the garlic and mix it with the dipping sauce.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6_8iijbputUkLnHc2iYLxKSQc5ciABTrk_LQD-XmIx_rLIMmDHVEiunWFZc_jDCOOezwk_-bToC-5Zo_w4s1PQg_w8j9DgqIL5--3QfFt7fBIyXm5pz8j63wh46k9rGlercd276PsbwOHwLJabbsr-I-k9jpYTH4knrtahpuJC1dDwwg1fM_gqnMiqc/s1200/DSC_0123.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6_8iijbputUkLnHc2iYLxKSQc5ciABTrk_LQD-XmIx_rLIMmDHVEiunWFZc_jDCOOezwk_-bToC-5Zo_w4s1PQg_w8j9DgqIL5--3QfFt7fBIyXm5pz8j63wh46k9rGlercd276PsbwOHwLJabbsr-I-k9jpYTH4knrtahpuJC1dDwwg1fM_gqnMiqc/w640-h426/DSC_0123.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Spicy Chicken Stew</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxvRDYiAD_BnIMlOYg2IcaJFXyvZVUmCLRomj1jYV4QrWwM4TMjh-3KnCIheQi-p7AkBh9JCZE1rm0vWcHftK6pEOLJHUYpO0U9-uZ0iOMnaLz07RUqOZbRFzTIpjJS5KhAz-hT_c6UTY7M-j0dfLXVUCRLZDOR0mQ4biaGfQ8fN1uHsh-tYtgVBLZdI/s1200/20230801_194652.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="822" data-original-width="1200" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxvRDYiAD_BnIMlOYg2IcaJFXyvZVUmCLRomj1jYV4QrWwM4TMjh-3KnCIheQi-p7AkBh9JCZE1rm0vWcHftK6pEOLJHUYpO0U9-uZ0iOMnaLz07RUqOZbRFzTIpjJS5KhAz-hT_c6UTY7M-j0dfLXVUCRLZDOR0mQ4biaGfQ8fN1uHsh-tYtgVBLZdI/w640-h438/20230801_194652.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Spicy Chicken Stew</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Heated on the stove in the table, we start digging into the stew once it reaches the boiling point. We started with the rice cake. It is chewy, bouncy and absorbs a bit of the robust flavour of the stew. Surprisingly, the fiery-looking stew is not spicy. (Spiciness rating, 3 /10).</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydt-aaFkCq0R4ko4hvk-uVK4-eoNwT-ClUA4WeUnTSREq2bJ8F_u4eqKeKrzbv1xadXXhA0xCAGB2PHaw-fgfy0e8P4LcCUaVX7YR0Qaq-Ndc0p-4d0vjV8oDDavh__bsUKWld9domv-o-JlEg_e-tSW8Xvr2Lt6P_isx2HnxF3Ce72kUCdqM_CujDYA/s1200/DSC_0129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="896" data-original-width="1200" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydt-aaFkCq0R4ko4hvk-uVK4-eoNwT-ClUA4WeUnTSREq2bJ8F_u4eqKeKrzbv1xadXXhA0xCAGB2PHaw-fgfy0e8P4LcCUaVX7YR0Qaq-Ndc0p-4d0vjV8oDDavh__bsUKWld9domv-o-JlEg_e-tSW8Xvr2Lt6P_isx2HnxF3Ce72kUCdqM_CujDYA/w400-h299/DSC_0129.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Rice Cake</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUa46PB2am57m6sM823NYhTt44Qx9I_neYqMQ0NHepgubexIyfpm6l-tIkAQZSlMZ5Pez0pv737266OPrXEyEQzxSd_hPakTRe1xbiy25lVROZ0yYntbqnjfC-K1yAyoSCnLr4_8I_a76uOId-TJMzLZ7Onuw4BqZLGIsmr_AIak9gWpQ-gF35R3PsO2A/s1200/20230812_132448.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="863" data-original-width="1200" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUa46PB2am57m6sM823NYhTt44Qx9I_neYqMQ0NHepgubexIyfpm6l-tIkAQZSlMZ5Pez0pv737266OPrXEyEQzxSd_hPakTRe1xbiy25lVROZ0yYntbqnjfC-K1yAyoSCnLr4_8I_a76uOId-TJMzLZ7Onuw4BqZLGIsmr_AIak9gWpQ-gF35R3PsO2A/w400-h288/20230812_132448.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Chicken</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The chicken is tender, juicy with a nice bounciness. While the potato is still slightly hard, it soaks up the flavour of the stew. While the ingredients in the stew are flavourful enough on its own, I suggest you dip into the dipping sauce. It just gives the meat a different taste of sweetness, plus the smell of the garlic becomes sweet.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpO78q6nSqRmKAzRbF9nrj4lm6TsWF9T1RW-feKvD8cZiKxEFINaz7n9-3VfsZXkrF-IFgNe-2VYfFL2Q2ZuHeH08UKs1vxiUoLS3rLxcpwWJp5pZ7AxwjrNDecRD_VYPLDfZPzz5cC-IopLcbzSlzB7W5XbFO2hPZKqADDMKCJD7SanMlzc8MLIlXMk/s1200/20230812_132904.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="949" data-original-width="1200" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpO78q6nSqRmKAzRbF9nrj4lm6TsWF9T1RW-feKvD8cZiKxEFINaz7n9-3VfsZXkrF-IFgNe-2VYfFL2Q2ZuHeH08UKs1vxiUoLS3rLxcpwWJp5pZ7AxwjrNDecRD_VYPLDfZPzz5cC-IopLcbzSlzB7W5XbFO2hPZKqADDMKCJD7SanMlzc8MLIlXMk/w400-h316/20230812_132904.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Potato, Rice Cake & Chicken</span></i></td></tr></tbody></table></div> <div style="text-align: justify;"><span style="font-size: large;">We clarified with the KD team, that the spiciness level for the Spicy Chicken Stew is set at 0. If you are a daredevil and like it super spicy, you can ask them to add the spiciness level, up to Level 5 when ordering.</span></div><div style="text-align: justify;"><span style="font-size: x-large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJeRrQgEl0naRwrG2X0pVoz0mfDbxBfvr9silS6qt50-CUWEqbEXhdXeQSgNsdlCBkv3UzTVZkWZaGi7YQESUDISG6rkGTLNtKeJjQwbYCGJd3msGaK6lILqliNQDSuA-zuNYDPdZ0YGbSNuoxvPsJ-b7NT0z5PFollqkBNs4boriuWfLGLsUYIhbCDw/s1200/DSC_0138.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="779" data-original-width="1200" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJeRrQgEl0naRwrG2X0pVoz0mfDbxBfvr9silS6qt50-CUWEqbEXhdXeQSgNsdlCBkv3UzTVZkWZaGi7YQESUDISG6rkGTLNtKeJjQwbYCGJd3msGaK6lILqliNQDSuA-zuNYDPdZ0YGbSNuoxvPsJ-b7NT0z5PFollqkBNs4boriuWfLGLsUYIhbCDw/w640-h416/DSC_0138.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Kalguksu</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhResxJSKDfjvrhbhgaXBXyJLF8W_XI0nu4xc6v39_qkuIPJeQ5PnE6Lv6PQd66fZFene4BPB4_-4rdlAnpN7ueqpDM7-JNVjZs1qmPIvJeZ3hFBI_qnwcaP7Lx8hoqAI1ObwwBvTlmlOIntPXrKWt_3ijvsbIg2gNO6_HQiCpk-kT6RJ9tirx_DHtmT80/s1200/20230801_200818.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="895" data-original-width="1200" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhResxJSKDfjvrhbhgaXBXyJLF8W_XI0nu4xc6v39_qkuIPJeQ5PnE6Lv6PQd66fZFene4BPB4_-4rdlAnpN7ueqpDM7-JNVjZs1qmPIvJeZ3hFBI_qnwcaP7Lx8hoqAI1ObwwBvTlmlOIntPXrKWt_3ijvsbIg2gNO6_HQiCpk-kT6RJ9tirx_DHtmT80/w640-h478/20230801_200818.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Kalguksu</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">During the meal, we added the Kalguksu ($5) to the stew. After 5 minutes, we took out the noodles and the texture was soft yet bouncy and soaks up the flavour of the broth nicely. There are other toppings that you can add to the stew, such as Udon, Ramyeon, Potato, King Oyster Mushroom, Enoki Mushroom, Quail Egg and Sausage.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYn8zly13FSzvFPdRB5HfShJyKOGO4LFXHwjkFwedZVSqjtcFmCaeIndmL9sYcnlHjygo3sLIKINWi2646zwJye46V5V-YE06V_c5fweP3GMs-yDtVU2dYzyazl0kw8y6vbtMmCXEyl0L_jSm3zaZw1tJFHoZmgXZW9YvkKug4QfdxsB05BKuXKI6kUi4/s1200/20230812_134416.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1020" data-original-width="1200" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYn8zly13FSzvFPdRB5HfShJyKOGO4LFXHwjkFwedZVSqjtcFmCaeIndmL9sYcnlHjygo3sLIKINWi2646zwJye46V5V-YE06V_c5fweP3GMs-yDtVU2dYzyazl0kw8y6vbtMmCXEyl0L_jSm3zaZw1tJFHoZmgXZW9YvkKug4QfdxsB05BKuXKI6kUi4/w400-h340/20230812_134416.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Kalguksu</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0adRojQv6xDl_yeEoi4HGnHlh--UZdQ-mmfoQKlG1Yjy9pGP2n1pTcW95WsVTn5sIFC9tZ8TPHfq5B_aXkV5fIWn3XGvfqqPb6L1APhfPagfxVnXkF5QMIMwIdH8rj6kJ16tJEgkmBQ2fpsQTv26On9TLbxzsYKhgyMX8ZnJefRX93yxl7oeLYAlY7nQ/s1200/DSC_0143.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="963" data-original-width="1200" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0adRojQv6xDl_yeEoi4HGnHlh--UZdQ-mmfoQKlG1Yjy9pGP2n1pTcW95WsVTn5sIFC9tZ8TPHfq5B_aXkV5fIWn3XGvfqqPb6L1APhfPagfxVnXkF5QMIMwIdH8rj6kJ16tJEgkmBQ2fpsQTv26On9TLbxzsYKhgyMX8ZnJefRX93yxl7oeLYAlY7nQ/w400-h321/DSC_0143.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Kalguksu</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The stew also comes with fried rice. Using the leftover broth topped with the rice and seaweed mixture and cooked at the table.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XT2ivCmhcrLtD_BFhAPeRpnXo5JGPxWvwPpw9LVajRw2m2ofAuUDpG1bXVRBSWQrnFGPQ9cXNZI1SSl6IX4dWM35oRO-FJq6L7ALt6LpbllE0ra4N-mhRQT9Ut4h5ElwXk-RFEVT6dDQTKi6zZ5UYzR1Z88rb-TdhQ0IrPTcrEX3PZ1wbha5Wj8CbL8/s1200/20230801_203635.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="910" data-original-width="1200" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XT2ivCmhcrLtD_BFhAPeRpnXo5JGPxWvwPpw9LVajRw2m2ofAuUDpG1bXVRBSWQrnFGPQ9cXNZI1SSl6IX4dWM35oRO-FJq6L7ALt6LpbllE0ra4N-mhRQT9Ut4h5ElwXk-RFEVT6dDQTKi6zZ5UYzR1Z88rb-TdhQ0IrPTcrEX3PZ1wbha5Wj8CbL8/w640-h486/20230801_203635.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Fried Rice</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKx4MoL9QUHeMrSGxOifiHJkubKXTzx7RDFNrYdglpZMQR2JrtmphyH9Cy2iCZHKEPQaqmppNVJbzWYSs8uXUnGsABwT9sNy-6PKlOKTewIUanMYUCXsGovMBmMWMeGujp_G4U_5dwQ-4Zyng9jPkJVWGWedVfvuNBvK7ruPrTeO8Z9fR7WVUF8HWCR8k/s1200/20230812_140815.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="829" data-original-width="1200" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKx4MoL9QUHeMrSGxOifiHJkubKXTzx7RDFNrYdglpZMQR2JrtmphyH9Cy2iCZHKEPQaqmppNVJbzWYSs8uXUnGsABwT9sNy-6PKlOKTewIUanMYUCXsGovMBmMWMeGujp_G4U_5dwQ-4Zyng9jPkJVWGWedVfvuNBvK7ruPrTeO8Z9fR7WVUF8HWCR8k/w400-h276/20230812_140815.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Fried Rice</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">During the media tasting, LD and I also tried Dakbal – Spicy Chicken Feet ($19.90). The fiery red stew looks more intense compared to the chew stew. Don’t let the look deceive you, when I tried it, the spiciness was very mild (Spiciness rating, 3 /10). The skin is gelatinous and the taste reminds me of the Indonesian Chinese version of Curry Chicken.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvjSLK8WCmXlzmV8tJhSTLITfKBVsoWCR0PUjiFx_jzxCZ8ztyyS5tozCpmn0xLID0z5rGOqMQL_7eCEQYqGEQlM041wT8bZ0dccEaYoXBMCI-nkalk9r-96jXWRZxwkTuZDvfZhExBISdfrkeLHKt8JeAAMBbMsD6-m_LNryJ1OaaaxjTS28dKvXTcE/s1200/DSC_0132.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1021" data-original-width="1200" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvjSLK8WCmXlzmV8tJhSTLITfKBVsoWCR0PUjiFx_jzxCZ8ztyyS5tozCpmn0xLID0z5rGOqMQL_7eCEQYqGEQlM041wT8bZ0dccEaYoXBMCI-nkalk9r-96jXWRZxwkTuZDvfZhExBISdfrkeLHKt8JeAAMBbMsD6-m_LNryJ1OaaaxjTS28dKvXTcE/w640-h544/DSC_0132.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Dakbal - Spicy Chicken Feet</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznlkMYi1bHReVz5IrJaN-Xa6Ex6qeBiAMTQpRkSzTthg-OaDxoLpjN8elPGaFHGtGG1WkZuo674MmNQdN8FqFHSPRjTryniH_RA9w1Sta22lEYtx7Wt8Ei2cE_1YHo2W7K09EJpxZMXWgvbbrPm68N_Jyk3JP12-_cl5uPCLrQ9o7sNpzh72MmOcuBGY/s1200/DSC_0140.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="888" data-original-width="1200" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiznlkMYi1bHReVz5IrJaN-Xa6Ex6qeBiAMTQpRkSzTthg-OaDxoLpjN8elPGaFHGtGG1WkZuo674MmNQdN8FqFHSPRjTryniH_RA9w1Sta22lEYtx7Wt8Ei2cE_1YHo2W7K09EJpxZMXWgvbbrPm68N_Jyk3JP12-_cl5uPCLrQ9o7sNpzh72MmOcuBGY/w400-h296/DSC_0140.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Dakbal - Spicy Chicken Feet</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Dakttongjip - Fried Chicken Gizzard ($15.90). I am a fan of chicken gizzard, but I am a bit confused with their version here. Although the gizzard and the crispy batter are tasty, they seem to be distant. It’s like eating 2 separate dishes. I don’t recommend this.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGVg97K57-ydjmOGNpc6Pwzj_BsNCS5x-4DZebsLWKAH-kAm3ZWqpMCL_3b1QsGI82SFmyChFcdTG52vt4MgLt-sw_Is69fVHBixybAFh0ViI9Tdlvz8s_H6Sw6Dd-oIDuCipXcXDf6KRXXiSm5qUzRS4uMzzFyRi7oHxWq6A4Q5m6Sbcp0jjNLgd2vo/s1200/20230801_201705.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="879" data-original-width="1200" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGVg97K57-ydjmOGNpc6Pwzj_BsNCS5x-4DZebsLWKAH-kAm3ZWqpMCL_3b1QsGI82SFmyChFcdTG52vt4MgLt-sw_Is69fVHBixybAFh0ViI9Tdlvz8s_H6Sw6Dd-oIDuCipXcXDf6KRXXiSm5qUzRS4uMzzFyRi7oHxWq6A4Q5m6Sbcp0jjNLgd2vo/w640-h468/20230801_201705.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Dakttongjip</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Hotteok – Pancake with Brown Sugar 2ps ($9.90). The version here is slightly different than those sold on the streets in Korea. The Hotteok is crisp externally, a bit chewy internally and filled with seeds. At KD, they added brown sugar for additional sweet flavour, making it a complete dessert dish instead of just a snack.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhP0DC_V-9xWp1gvrmWp0dWX7BYD_rfrxTK9ROFKfjGgFIhnQEMWm9atuOyE2wv6R20NbvnTpmxuGNjkj4Egjck6Wnn2iB9FtHc5-lMR9McvuI8hR-9MWHk_iuYp30URr_UJYwbJKoa5IoJGWvIHLBLuwWGSU0hT7zthGgaIt2YsAZHgGmKpUGuMkVnw/s1200/20230801_203645.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="887" data-original-width="1200" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhP0DC_V-9xWp1gvrmWp0dWX7BYD_rfrxTK9ROFKfjGgFIhnQEMWm9atuOyE2wv6R20NbvnTpmxuGNjkj4Egjck6Wnn2iB9FtHc5-lMR9McvuI8hR-9MWHk_iuYp30URr_UJYwbJKoa5IoJGWvIHLBLuwWGSU0hT7zthGgaIt2YsAZHgGmKpUGuMkVnw/w640-h474/20230801_203645.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Hatteok</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, it was a great experience trying out the dishes at Kelim Dakdoritang. LD and I return the following week for another session of Spicy Chicken Stew and we are glad to report the standard is the same as during the media tasting.</span></div><div style="text-align: justify;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jAY_IjbFUbdZmF5e8WleQroYv5Hnc1--k9_A6GCEc_f84Fa0hO01MiN7X2F1GHlpKHkN6VoMv-0L17Xn2ZgPR1vLoUg1wjzDv5rt9FQS5EA5Q0rnKQ3nryn1ATMhGFnd1j1B8LN-_mITedLk6-JpoLry0I1mAq6V8-e2h2pS-dNBuwzZAczaGzN5j3o/s1200/20230801_210727.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="717" data-original-width="1200" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jAY_IjbFUbdZmF5e8WleQroYv5Hnc1--k9_A6GCEc_f84Fa0hO01MiN7X2F1GHlpKHkN6VoMv-0L17Xn2ZgPR1vLoUg1wjzDv5rt9FQS5EA5Q0rnKQ3nryn1ATMhGFnd1j1B8LN-_mITedLk6-JpoLry0I1mAq6V8-e2h2pS-dNBuwzZAczaGzN5j3o/w640-h382/20230801_210727.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Part of Dining Area</span></i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">We also tried Jumeokbap – DIY Flying Fish Roe Seaweed Rice Ball ($9.90) & Grilled Semi Dried Squid ($20.90). The portion of the rice is big and they are generous with the ingredients of seaweed and flying fish roe.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp02SDv0fV4qsnr2JvRJnI-5kbo-huVwPWUV7H_9j6atKB0Tfaa_lxUW1CFOHoLb1dYtLkb_urd3XmA_WjfmRbVABA1OkF8ZahDrkTHhDaUBh6j3B5Ye_HNhMF3vnHhFkmt89-r8cgTT532Pa7VTFgwy8l-5RzznJQ7w9MXOvgJ17z6R1vN6LwtiW3VrQ/s1200/20230812_131556.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="957" data-original-width="1200" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp02SDv0fV4qsnr2JvRJnI-5kbo-huVwPWUV7H_9j6atKB0Tfaa_lxUW1CFOHoLb1dYtLkb_urd3XmA_WjfmRbVABA1OkF8ZahDrkTHhDaUBh6j3B5Ye_HNhMF3vnHhFkmt89-r8cgTT532Pa7VTFgwy8l-5RzznJQ7w9MXOvgJ17z6R1vN6LwtiW3VrQ/w640-h510/20230812_131556.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Jumeokbap</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJEmrMSmUC01U_QBpxgKsUMT14z6US4Lply2JngC6SwAtdkU4AI4-Bg5Xr3kz4BDeSfp1JbNwXRzYTFdnW1fmhazvtGQKA6iHfccY2oDkbCe_jFT31o56szz0eM3hwhe61iF_Xg_UMq99p-gdGm-F6ZBsySYAm2eJTzirbj6-asADV48UFVxii37dX54/s1200/20230812_131850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="944" data-original-width="1200" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJEmrMSmUC01U_QBpxgKsUMT14z6US4Lply2JngC6SwAtdkU4AI4-Bg5Xr3kz4BDeSfp1JbNwXRzYTFdnW1fmhazvtGQKA6iHfccY2oDkbCe_jFT31o56szz0eM3hwhe61iF_Xg_UMq99p-gdGm-F6ZBsySYAm2eJTzirbj6-asADV48UFVxii37dX54/w400-h315/20230812_131850.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><i>Jumeokbap</i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Meanwhile, the Grilled Semi Dried Squid is chewy, tasty yet easy to bite off. The mayo and the dipping sauce enhance the flavour of the squid. Yummy.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2l52ndwNLP9xbsL4GTHFvDoLTdsiCZtiKVKPf9WbxqoGdTthrHApTJejFzeUnOmLFGNdzlEuT32o4vDCEgcokUKHb6k2X4TRSCsxpDd3VNUJA69Ctzx_QS7dcYch1OUZYc431ooI-cJocrP_eKdDsidWyrKm0cvwZo0qHF6dAMlQfoRp6oT5PbW8JFAk/s1200/20230812_131936.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="937" data-original-width="1200" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2l52ndwNLP9xbsL4GTHFvDoLTdsiCZtiKVKPf9WbxqoGdTthrHApTJejFzeUnOmLFGNdzlEuT32o4vDCEgcokUKHb6k2X4TRSCsxpDd3VNUJA69Ctzx_QS7dcYch1OUZYc431ooI-cJocrP_eKdDsidWyrKm0cvwZo0qHF6dAMlQfoRp6oT5PbW8JFAk/w640-h500/20230812_131936.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Grilled
Semi Dried Squid</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="http://cqworks.com.sg/">CQ Works</a> and Kelim Dakdoritang Team for the tasting invitation.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;"><i>Food & Drink: 8/10</i></span></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 7.5/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: N/A (Tasting Invitation)</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 7/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $26 - $50</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">Kelim Dakdoritang</span></b></div><div style="text-align: justify;"><span style="font-size: large;">14B Kensington Park Road</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 557265</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">T: +65 6241 4241</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://www.kelimdakdoritang.com.sg/">https://www.kelimdakdoritang.com.sg/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/KelimDakdoritang/">https://www.facebook.com/KelimDakdoritang/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: <a href="https://www.facebook.com/KelimDakdoritang/">@kelim_sg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily 11.30 – 14.30; 17.30 – 22.00</span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com014b Kensington Park Rd, Singapore 5572651.3652845 103.8660908-26.944949336178844 68.7098408 29.675518336178847 139.0223408tag:blogger.com,1999:blog-8530741300764548590.post-21932351452777794312023-08-29T23:18:00.001+08:002023-10-31T15:38:16.656+08:005 Mistakes to Avoid When Starting Home Tuition Services<p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEiezBKs0MlDsmWvhplT7vO4gu-5kx_FvllEzUyzdnn2xsWaSxLLLraIYJFBmJZY5VaO8u2ut1oBRLRyEUftxDrnnhHxt81TuFaLlXP5_brXpjYmTk250xkwCn1xhEF_nIIJyjJF2EmQdCEI3s4JOUIhhtH37LVIqhIDONYonGgU-qscnYYF9xnx8u-bwaY" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="627" data-original-width="940" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEiezBKs0MlDsmWvhplT7vO4gu-5kx_FvllEzUyzdnn2xsWaSxLLLraIYJFBmJZY5VaO8u2ut1oBRLRyEUftxDrnnhHxt81TuFaLlXP5_brXpjYmTk250xkwCn1xhEF_nIIJyjJF2EmQdCEI3s4JOUIhhtH37LVIqhIDONYonGgU-qscnYYF9xnx8u-bwaY=w640-h426" width="640" /></a><br /><br /></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">Home tutoring has become a big
idea these days. The tutoring industry has grown to billions. It is also an
extremely flexible gig as it can be both a home visit or online, depending on
your and your client's feasibility. You can do the business as a side hustle or
even full-time if you are gaining success and popularity.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><o:p><span style="font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">People these days are emphasizing
home tutors. They want their kids to learn in front of their eyes and monitor
their learning process. This plays a beneficial role in the home tuition
service industry, and now more people, especially students, are entering the
field. Starting home coaching services may seem extremely fluent as the venture
requires no big investments. However, many individuals need to be made aware
that, like every venture, this one also needs a proper plan and a few rules.
Avoiding these may cause you a lot of trouble, and you may fail your dream
idea. To be on the safe side and keep you on the track of success, here are a
few mistakes to avoid:<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><o:p><span style="font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">No Proper Plan<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">Like every business, tuition
services also need a strategic plan. You must know where to start and when to
stop. Your business plan should mention every aspect of your venture, including
the timings, investments, strategies, and, above all, the ways to attract
clients. Ensure you write a plan with all the industry knowledge, including
your competitors and clients. Before writing the plan, perform a survey or
research, and be fully aware of the industry trends and rules. Also, know how
this field works in your surroundings and how it will be in the future. You
should also take advice from people who are in the field and also who failed in
the field. It will give you an immense idea of what to include in your plan and
how to make it successful. A good plan with all the strategies will help you
succeed faster without risk or loss.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><o:p><span style="font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">Investing in Resources Early<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">Many individuals make the biggest
mistake of investing in resources before time. Even with zero clients, they
spend a lot on technology equipment, transportation, seating areas, and
background (if they offer online services). It cost them in terms of money and
time. Only make a big investment if you get clients; the first thing is to
attract an audience and make the venture bigger. If you invest too much at the
starting phase, you may double up your risk of loss. Some people also invest in
websites. Though a good website is beneficial, in the start, you may take
advantage of social media platforms and local newspapers or even you may print
banners and distribute them in your area. It will help you get clients in your
vicinity.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><o:p><span style="font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">Undercharging or Overcharging<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">Charging your clients is one of
the biggest aspects of your business. It is the pillar of success. Some <a href="https://tutorcity.sg/">home tuition</a> service providers make the
mistake of undercharging their clients initially; it may only run your time
with no practical gain. In the same way, overcharging them also costs you
client loss. The best way is to survey the rates in your vicinity and then decide
on your charging list. A little above or below may work, but if the ratio is
far from the competitors, you may suffer in the long run. To make your venture
successful, it's better to charge in proportion to your competitors in the
field. In addition, offering sibling or early bird discounts is also a good way
to gain more clients.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><o:p><span style="font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">Avoiding Agreements and Warranties<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">Another crucial mistake to avoid
is agreements or contracts. Many people offer services by word of mouth without
any paperwork or legal documentation, which may cause them to suffer soon.
Though tutoring is a small industry and often, the clients are people near you,
a proper agreement is best to consider. You should mention the starting time,
charges, hours per week, rules & regulations, and any other extra charges
you and your client agree on. In addition, if you hire some employees for
assistance, they must sign legal documentation in terms of contract. In the
contract, you should mention the work duration, salary awarded, commission,
rules of your firm, and the duration they must work with you. This will keep
them bound and save you from the stress of leaving a team member at the wrong
time. The contract is also a must in case of partnership or collaboration.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><o:p><span style="font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">No Connections<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">Like every business on the earth,
home tuition service also grows with the help of the right connections. Knowing
someone in your field and making yourself recognizable among competitors is the
key to growth. With good connections, you can expand your services in no time.
Many people make a rivalry with others in the field and avoid them; it can only
lead you to loss or failure. Make sure you attend the events, seminars, and
webinars related to your field. Also, join <a href="https://medium.com/ndi-sg/celebrating-small-wins-to-achieve-big-goals-1153d22f9d6c">online
platforms relevant to your niche</a>. These days, the world is a global
village, so reaching out to others in your field will help you grow your
expertise and clientele. Collaborating with the bigger tuition academies may
also help you get recognition and maximum benefit.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: justify;"><o:p><span style="font-size: large;"> </span></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: large;">Wrapping Up!<o:p></o:p></span></b></p>
<p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">Home tuition services are a good
way to start your venture, even with no investment. The field is very vast and
extremely affordable. Even as a student, you can start it without any hustle.
If you are working on a small level, it may require only a few hours of your
day, and within a short span of time, you can get a tremendous number of
clients. The only thing it requires is professionalism and hard work. It
doesn't ask for big investments or workstations; only expertise in your field,
good communication, and a timely approach may lead you in the field. As
mentioned earlier, being professional and avoiding mistakes will keep your
tuition academy on the path to success.</span><o:p></o:p></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><br /></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;"><i>This article is brought to you by Meghan Galaxy</i></span></p>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0tag:blogger.com,1999:blog-8530741300764548590.post-46563057164886472942023-08-27T23:51:00.001+08:002023-08-27T23:51:07.868+08:00Yummy Palace – Authentic Chinese Cuisine<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0KziNf2bVhnIQRX1j5vNMrpmtJtA9ibKv35d-sy9uFSWzl2xcecIy8akwSw6Bl86EGI58R88DmgYPLR0ZRas45JkiWd2vFyriixooXZg3NL_arwb8pSTRZ8vsear9wDPETgoVNRZ_eJVTlJmv0EmzzXdUm7F9z2cniTk_k5NSwIRHlva4nq514lYSPg/s1200/20230606_191441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="943" data-original-width="1200" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO0KziNf2bVhnIQRX1j5vNMrpmtJtA9ibKv35d-sy9uFSWzl2xcecIy8akwSw6Bl86EGI58R88DmgYPLR0ZRas45JkiWd2vFyriixooXZg3NL_arwb8pSTRZ8vsear9wDPETgoVNRZ_eJVTlJmv0EmzzXdUm7F9z2cniTk_k5NSwIRHlva4nq514lYSPg/w640-h502/20230606_191441.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Yummy Palace is an Authentic Chinese Cuisine, hidden in Defu Industrial Area. LD and I visited this restaurant during the Chinese New Year and we enjoyed the CNY dishes very much. Therefore, this round, we suggested to our friends for our “makan session”.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWJbf4LfZ0D9XlQLq0WM9d3WWw44_EI9u7PFy8Q85v0pI4ElZAYNcA_r-CqUy2xZaiZsa-dIT-t8u1rhh2MszzbMSVbrsxrwsvixiuQkFSFo4WVto_TWcxjykR95M7ZwGI1azlRrZKE7ozaBvPwY90RUkqDVSxmLAmorXRddKUIqryAzKb3kA-wIk268/s1200/20230606_183537.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWJbf4LfZ0D9XlQLq0WM9d3WWw44_EI9u7PFy8Q85v0pI4ElZAYNcA_r-CqUy2xZaiZsa-dIT-t8u1rhh2MszzbMSVbrsxrwsvixiuQkFSFo4WVto_TWcxjykR95M7ZwGI1azlRrZKE7ozaBvPwY90RUkqDVSxmLAmorXRddKUIqryAzKb3kA-wIk268/w640-h480/20230606_183537.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Yummy Palace</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Instead of a set menu, this round we ordered a la carte. Started with Crispy Fried Fish Skin Coated with Salted Egg Yolk ($13.80). The crispy fried fish skin is coated with salted egg sauce and pork floss. It is crispy, crunchy followed by a mix of savoury, umami salted egg yolk and sweet pork floss plus a bit of kick from the chilli padi. A crowd pleaser dish.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaChFDv74XBjYtQW0SSkODNTht1Zku22ly6mzrlFhJcqUoUsVcjNEom58a6YXjuAsLRIwtCGu1enSjRS5Z6oUCHlypLyULLZRu1Mq2LnYf6iiyS27aI8YJGaALUXhsx84g5u8_8GYuIcnoaDBQa5uSjyCIuKG1lHPHixmGCpkRAvRmMlnvv7TiK8H6D4/s1200/20230606_190222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="766" data-original-width="1200" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaChFDv74XBjYtQW0SSkODNTht1Zku22ly6mzrlFhJcqUoUsVcjNEom58a6YXjuAsLRIwtCGu1enSjRS5Z6oUCHlypLyULLZRu1Mq2LnYf6iiyS27aI8YJGaALUXhsx84g5u8_8GYuIcnoaDBQa5uSjyCIuKG1lHPHixmGCpkRAvRmMlnvv7TiK8H6D4/w640-h408/20230606_190222.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Crispy
Fried Fish Skin Coated with Salted Egg Yolk</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Ice-Vegetable Salad with Japanese Sesame Sauce ($12.80). One of LD’s favourite vegetables. The ice vegetables are crunchy and refreshing, the creamy and fragrant sesame dressing works nicely in the salad together with the juicy tomato.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUmIIXGjTVFLL9VV-HiJPiREzTY8VzrfNx4_5H5z3Cd06B6IVWCOUo9nS0cvRqnyaQbFtk2-7ihjFd4U4GGxo7_HerNTAjLTGHmd4HwQqp0pF-NLMLrqpEXOcQ5_wi8f1aVhUymmIJ-3dwZ9572BDhbZLJFwB01e9pys0p69EeX5qXhiZvU0Im-6lcZs/s1200/20230606_190310.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="854" data-original-width="1200" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUmIIXGjTVFLL9VV-HiJPiREzTY8VzrfNx4_5H5z3Cd06B6IVWCOUo9nS0cvRqnyaQbFtk2-7ihjFd4U4GGxo7_HerNTAjLTGHmd4HwQqp0pF-NLMLrqpEXOcQ5_wi8f1aVhUymmIJ-3dwZ9572BDhbZLJFwB01e9pys0p69EeX5qXhiZvU0Im-6lcZs/w640-h456/20230606_190310.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Ice-Vegetable
Salad with Japanese Sesame Sauce</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Crispy Roast Pork Cube ($13) – served with mustard. The roast pork skin is crispy and crumbly, while the flesh is moist and tasty. The peanut adds another crispy texture to the dish.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMuz9J68uaMDO-4mXaPALAeptngY6P2gE3l5S5iwp3EPnD1RU1BYVY4DBiVwsa--40u912MTuPcmK6CeDWT6QHKBpebfnNRDH_nxSdpau7U3urQjVZd7CM99yfLZld0CJTzcWiq84a6WVxJ_KWj23LXzGNTKlgzrS5dfW4x50ftFk0XWPyUsUqpqMFBA/s1200/20230606_190342.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="866" data-original-width="1200" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMuz9J68uaMDO-4mXaPALAeptngY6P2gE3l5S5iwp3EPnD1RU1BYVY4DBiVwsa--40u912MTuPcmK6CeDWT6QHKBpebfnNRDH_nxSdpau7U3urQjVZd7CM99yfLZld0CJTzcWiq84a6WVxJ_KWj23LXzGNTKlgzrS5dfW4x50ftFk0XWPyUsUqpqMFBA/w640-h462/20230606_190342.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Crispy
Roast Pork Cube</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Crispy Roasted Duck ½ ($30). Crispy skin followed by juicy and succulent flesh. The duck is very tasty and well marinated, thus the plum sauce that is served with the duck seems unnecessary.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzJh0nVziUGifyHKAq6QFWuAXpRn1DOWezrf_9_NDxvdkpc43xXLNBpOyv2fc1RfIM2hFZbuRVDJUVwxc_l4A6q7i0sPXThFObBN3iUUZjF_9T7JhWw85JaOw5lrMQVQzx46LdZL5umtnOusgMrE0s4Gq6_7gk1QSvLhmPfeBY9qFBEhDbLpwQ3xh1dY/s1200/20230606_190818.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="776" data-original-width="1200" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzJh0nVziUGifyHKAq6QFWuAXpRn1DOWezrf_9_NDxvdkpc43xXLNBpOyv2fc1RfIM2hFZbuRVDJUVwxc_l4A6q7i0sPXThFObBN3iUUZjF_9T7JhWw85JaOw5lrMQVQzx46LdZL5umtnOusgMrE0s4Gq6_7gk1QSvLhmPfeBY9qFBEhDbLpwQ3xh1dY/w640-h414/20230606_190818.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Crispy Roasted Duck - Half</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Yummy’s Signature Chicken Stuffed in Pig Stomach Soup ($68). It is served in a whole pot. At the table side, the service staff cuts the pig stomach and portions the soup. The broth tasted creamy, robust, peppery and infused with the flavour of the chicken and pig stomach. The pig stomach and the chicken are fork-tender. The portion is enough for 10 pax, so most of us get a second serving of the soup. It is recommended to order this dish in advance.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFlpjgR7iWt2GyfJwuhxfXYGg5qzEB8YLK5shqtBFI11Yvj0zYLv8eS47f7AGOFX87AffoQS3M6n2jZ3tgmI4SaFG-7-d9_46t0eAgQ4wySCehVT5kRDZFcLt_NphJMObp8Gl7Lwg01jS5fTnfa3AtLUZqywdcwNW4tvBlYqQlz4sP8RAuKiElNsBSJ4/s1200/20230606_191140.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="945" data-original-width="1200" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFlpjgR7iWt2GyfJwuhxfXYGg5qzEB8YLK5shqtBFI11Yvj0zYLv8eS47f7AGOFX87AffoQS3M6n2jZ3tgmI4SaFG-7-d9_46t0eAgQ4wySCehVT5kRDZFcLt_NphJMObp8Gl7Lwg01jS5fTnfa3AtLUZqywdcwNW4tvBlYqQlz4sP8RAuKiElNsBSJ4/w400-h315/20230606_191140.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Yummy’s
Signature Chicken Stuffed in Pig Stomach Soup</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhUKObno9EHupdm95qp8HzxZO_-05j1c4S0Ux9iNhuNkracSCKM6nOoPyICRF8XqaG8qdL9pcB0zk25GobzhhXRgBrqj_QBfN7Bi5AxdL2QTBbIZYTnSZOjaH4QGIqgV6g2C0QvIyIOkVSPaE4kiLkDqDRmnQSiTxhjrV1p1Za63ZqrQH3YJtKFMUctg/s1200/20230606_193420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1094" data-original-width="1200" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhUKObno9EHupdm95qp8HzxZO_-05j1c4S0Ux9iNhuNkracSCKM6nOoPyICRF8XqaG8qdL9pcB0zk25GobzhhXRgBrqj_QBfN7Bi5AxdL2QTBbIZYTnSZOjaH4QGIqgV6g2C0QvIyIOkVSPaE4kiLkDqDRmnQSiTxhjrV1p1Za63ZqrQH3YJtKFMUctg/w400-h365/20230606_193420.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUv51Nmp-9o8e1NcZ9oxFmTvBOVI69QYIAL8JEOqt3UWWDRyVJP5GFj5pF8iNPq9NiAtyXLNpQMZemzGfQ3emw4ZngLQBkLIcD6ctfQSP0eWmYAwHWKPYkfck6-QswtRValaR_yDv-bqXI78IF_ZGNP9s5jKA16yS_wN5ifmYy3oFMeZSiFFNvB754Aw/s1200/20230606_191144.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="777" data-original-width="1200" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUv51Nmp-9o8e1NcZ9oxFmTvBOVI69QYIAL8JEOqt3UWWDRyVJP5GFj5pF8iNPq9NiAtyXLNpQMZemzGfQ3emw4ZngLQBkLIcD6ctfQSP0eWmYAwHWKPYkfck6-QswtRValaR_yDv-bqXI78IF_ZGNP9s5jKA16yS_wN5ifmYy3oFMeZSiFFNvB754Aw/w640-h414/20230606_191144.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Chicken in Pig Stomach</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Braised Home-Made Beancurd with Golden Mushroom & Fresh Crab Meat in Pumpkin Sauce ($18). The exterior of the homemade beancurd is slightly chewy as it was deep fried, while the interior is smooth and silky. However, the star of this dish is the rich pumpkin gravy. It is sweet and packed with lots of umami flavour. I like the golden mushroom and the fresh crab meat in it. A “rice thief” dish for me.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0UOCzr_vXyPinGtZemKKWfIfjv7yWRt3ks2p1q5AfWkQ8gxO9fRM0cVIU80E58F6kFsgkR8V6XnUY5eBUX7pwfWYK-ISd_KpHmHRNK_Yjw21PQ7qQrrfVUug8NdKTQYzhX3moF4VnX48I2oRHqio7HSarwLcccH6nTMIABX_35L_7LBgveU51D9aigA/s1200/20230606_190641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="941" data-original-width="1200" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0UOCzr_vXyPinGtZemKKWfIfjv7yWRt3ks2p1q5AfWkQ8gxO9fRM0cVIU80E58F6kFsgkR8V6XnUY5eBUX7pwfWYK-ISd_KpHmHRNK_Yjw21PQ7qQrrfVUug8NdKTQYzhX3moF4VnX48I2oRHqio7HSarwLcccH6nTMIABX_35L_7LBgveU51D9aigA/w640-h502/20230606_190641.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Braised
Home-Made Beancurd with Golden Mushroom & Fresh Crab Meat in Pumpkin Sauce</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QtIKkh6YjIgJHHFHa4UN6-4DI_YcR3rrbKAzY774H6yglwPBEmjUSrPk0L4eLEUiJ_gCPlzIhT9DTL-jx-Jw3xqYI1pG3ZVptzbRAKJiFvByk-0dNqjs9dxs3Vofa3azO5js-cOTexyBRxj5vTGrHRD0zXFJYQu4BMCdkd3fNvXPE2ozuiX8gPA3XvE/s1200/20230606_191714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1078" data-original-width="1200" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QtIKkh6YjIgJHHFHa4UN6-4DI_YcR3rrbKAzY774H6yglwPBEmjUSrPk0L4eLEUiJ_gCPlzIhT9DTL-jx-Jw3xqYI1pG3ZVptzbRAKJiFvByk-0dNqjs9dxs3Vofa3azO5js-cOTexyBRxj5vTGrHRD0zXFJYQu4BMCdkd3fNvXPE2ozuiX8gPA3XvE/w400-h359/20230606_191714.jpg" width="400" /></a></div><span style="font-size: large;">Stir-Fried Scallops with Asparagus in XO Sauce ($28). The scallops are plump and juicy, complimenting the crunchy asparagus. The flavour comes from the XO sauce; however, it lacks the OMPH factor.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaDRheQhvzIKl2volKZfxGEVUZTWwkou9kvsZfMgoVrIgvl6Zx7YRsoi3YHpELzZfKltI8tTqMfMQj-mqal7XJqSM4EOQr73zhAXx4sabKgrRTNq9XKnz4bwc8Emto1XXhenhlFV0HvUozgi-kwvTJzHccohWIq_7bQaDGtHqOvtARJCuNLVBq3d2isY/s1200/20230606_190703.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="925" data-original-width="1200" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaDRheQhvzIKl2volKZfxGEVUZTWwkou9kvsZfMgoVrIgvl6Zx7YRsoi3YHpELzZfKltI8tTqMfMQj-mqal7XJqSM4EOQr73zhAXx4sabKgrRTNq9XKnz4bwc8Emto1XXhenhlFV0HvUozgi-kwvTJzHccohWIq_7bQaDGtHqOvtARJCuNLVBq3d2isY/w640-h494/20230606_190703.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Stir-Fried
Scallops with Asparagus in XO Sauce</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Crispy Sweet & Sour Pork Served on Ice Cubes ($36, Medium). When this dish was served, our first reaction was, WOW, this looks cool. The cube of fatty pork is coated with a thick batter and deep-fried before it is tossed with the sweet and sour sauce. Usually, the batter can become a bit soggy due to the sauce and lose its crispiness. By serving it with ice, the batter remains crispy while it soaks up the sauce. There is a stand with holes on the plate, to segregate the melted ice and keep the crunchiness of the pork. The diced cucumber, pineapple and cherry tomatoes added different texture and flavour to this dish. Yummy.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYGS2GjOA3CcH5JjWpOxIdbTtPI0d-QdxFd-R-k8MS00xDnObSm2nLBnUIYgZuh4CHF7fXOdIw8x1yGhFud8CqFuwFoIOBuDQYrAVmK7oBD_Y5OdNOIYGu7qYt7ywKLAY1lupCBguvpP_OdMX-TaoIcAe3e7_3pvrJ8FlOLR6dvM4KPTYBQXJdw9iZK4/s1200/20230606_192450.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="861" data-original-width="1200" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYGS2GjOA3CcH5JjWpOxIdbTtPI0d-QdxFd-R-k8MS00xDnObSm2nLBnUIYgZuh4CHF7fXOdIw8x1yGhFud8CqFuwFoIOBuDQYrAVmK7oBD_Y5OdNOIYGu7qYt7ywKLAY1lupCBguvpP_OdMX-TaoIcAe3e7_3pvrJ8FlOLR6dvM4KPTYBQXJdw9iZK4/w640-h460/20230606_192450.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Crispy
Sweet & Sour Pork Served on Ice Cubes</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgM8zWkhDV-xOiVDt-v3bkdFGeLHxzJ6MkDypREtPEYvEDJn_gvedVcOBSPE4Csg860vxTHmmL5qEQYLXCYdnycIlJtximwUdxkuvJ2hrUGLrT8xiEN1ANuyIsV3nSSdxxKEyt1OklqrBW3f36RhOSbWvvmd-fKvO1Yolbav_Svnigecg7nBY5s_iWBW0/s1200/20230606_192555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="1200" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgM8zWkhDV-xOiVDt-v3bkdFGeLHxzJ6MkDypREtPEYvEDJn_gvedVcOBSPE4Csg860vxTHmmL5qEQYLXCYdnycIlJtximwUdxkuvJ2hrUGLrT8xiEN1ANuyIsV3nSSdxxKEyt1OklqrBW3f36RhOSbWvvmd-fKvO1Yolbav_Svnigecg7nBY5s_iWBW0/w400-h269/20230606_192555.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Sea Prawn cooked in Superior Soy Sauce ($48, $8 /100g). This style of cooking is not on the menu. We tried it during CNY and we decided to order this dish again. The prawns are initially deep-fried and then coated with Superior Soy Sauce. They are fresh and crunchy. The soy sauce is filled with umami and nicely paired with the prawn; however, I find the taste not as good as during the CNY. Missing the “kick” that brings this dish to another level.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIEyvgnl82WGmBGu_wsf9QUg0t-BgaHCpIM5bZVZIJw-JMrYGp-1LBK10yrRoE8WMra8mRatRRdldkwf1NuqyVeP9fM5e75hIPaTvepYC6SHyo9IqUvOD7zEYJiGcHMDFEhjFc1dqqmxCMYllWMg5bs2NYht3K-S0MA0W3qz2z8otS21sKQehfslPusk/s1200/20230606_191441.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="943" data-original-width="1200" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIEyvgnl82WGmBGu_wsf9QUg0t-BgaHCpIM5bZVZIJw-JMrYGp-1LBK10yrRoE8WMra8mRatRRdldkwf1NuqyVeP9fM5e75hIPaTvepYC6SHyo9IqUvOD7zEYJiGcHMDFEhjFc1dqqmxCMYllWMg5bs2NYht3K-S0MA0W3qz2z8otS21sKQehfslPusk/w640-h502/20230606_191441.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Sea
Prawn cooked in Superior Soy Sauce</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDiKrDYcaZevMwSwsocpEsBXfQmrPtwdOfyxyRC8AuBERQrxpPOgrih8ave6vhrn9JFVyCKY4Lp_62pkr7TWqHsNdJBPAro8bLS9bS9QZdGzBS9mPYK6A_vuxObS9Ogw6dHMt_v60G_0XQuyGKji1Z_ifs9I0eDs8bLKcriZrd1Dv_CW25iQ5DF2l0jI/s1200/20230606_192048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="1200" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDiKrDYcaZevMwSwsocpEsBXfQmrPtwdOfyxyRC8AuBERQrxpPOgrih8ave6vhrn9JFVyCKY4Lp_62pkr7TWqHsNdJBPAro8bLS9bS9QZdGzBS9mPYK6A_vuxObS9Ogw6dHMt_v60G_0XQuyGKji1Z_ifs9I0eDs8bLKcriZrd1Dv_CW25iQ5DF2l0jI/w400-h301/20230606_192048.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Sauteed E-Fu Noodle with Fresh Crab Meat ($26). The E-Fu Noodle is infused with robust umami stock. Each slurp of the noodle is like an explosion of flavour and you can’t just wait for that next slurp. The crab meat and mushroom add a delicate sweetness and a touch of al-dente in the noodle. One of the tastiest E-Fu Noodles I ever tried. Yum!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQitybsR4cbDpAwlV5k6UcKVn8vUJrqFm_zFzJJuAE7bKDIQRbdBN-IhAM7kVQBG_3iz02_VUWmOrxQMadjpP4ST3wQ7EsUFi8X7O94cE9HxTAwIEaDdoi6its49SxazGjNupMdP3z0ZWB7wPL_HQrfYCD3W3xuO7hbQbCCjYm91cxgkH-vvfxH0w_Io/s1200/20230606_191608.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="902" data-original-width="1200" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQitybsR4cbDpAwlV5k6UcKVn8vUJrqFm_zFzJJuAE7bKDIQRbdBN-IhAM7kVQBG_3iz02_VUWmOrxQMadjpP4ST3wQ7EsUFi8X7O94cE9HxTAwIEaDdoi6its49SxazGjNupMdP3z0ZWB7wPL_HQrfYCD3W3xuO7hbQbCCjYm91cxgkH-vvfxH0w_Io/w640-h482/20230606_191608.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;"><i>Sauteed
E-Fu Noodle with Fresh Crab Meat</i></span></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">For desserts, we ordered Crispy Fried Pan-Cake with Red Bean Paste ($12) and Steamed Mashed Taro with Ginko Nuts & Pumpkin / Orh Nee ($20). The red bean paste pancake is disappointing. Although it was crispy externally, the skin tasted doughy. A longer time in the wok should solve this issue.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1f21xkgvXZHYFhS_ScaJ5xn6udPtSSo6ARwjHMN3hA-aETQVMygoIVlWdsyhbS43hKA6LQlss5B9xEK4P6Poc4nqKW9x7CtKMKcV0tv3cptBJlZto_CFoh2ZAPDhwQYchubzLE7AlCkSEvTENcCSrVCGfk3jLpo5Fom-4h1J-lRd1BjFB4o9AN9Sec4/s1200/20230606_200812.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="945" data-original-width="1200" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1f21xkgvXZHYFhS_ScaJ5xn6udPtSSo6ARwjHMN3hA-aETQVMygoIVlWdsyhbS43hKA6LQlss5B9xEK4P6Poc4nqKW9x7CtKMKcV0tv3cptBJlZto_CFoh2ZAPDhwQYchubzLE7AlCkSEvTENcCSrVCGfk3jLpo5Fom-4h1J-lRd1BjFB4o9AN9Sec4/w640-h504/20230606_200812.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Crispy
Fried Pan-Cake with Red Bean Paste</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Meanwhile, the Orh Nee is just awesome. It is thick, dense, a bit rough yet packed with a solid yam taste. Usually, I will give the ginko to LD, but the taste is well hidden by the yam. Although the top part of the Orh Nee is covered with sugar syrup, the sweetness is just right.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyppec_U7c2Cg2gMpLljKIbyM3gISE8gMIs0zubajqaD7SL3kX7EEK-BGCvIYAXQPR_6rFhvQ4HJIkf4jSeetmd8NtFjd7Oj0FPjFRsrbb9pnfepGcr2aCjfz3u7WNs7UcoVhR1vvko6iKuecuKjastuyQGuFDc9OONYd138lwMDYkfkrKvpQI8H5l74/s1200/20230606_201014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="858" data-original-width="1200" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyppec_U7c2Cg2gMpLljKIbyM3gISE8gMIs0zubajqaD7SL3kX7EEK-BGCvIYAXQPR_6rFhvQ4HJIkf4jSeetmd8NtFjd7Oj0FPjFRsrbb9pnfepGcr2aCjfz3u7WNs7UcoVhR1vvko6iKuecuKjastuyQGuFDc9OONYd138lwMDYkfkrKvpQI8H5l74/w640-h458/20230606_201014.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;"><i>Steamed
Mashed Taro with Ginko Nuts & Pumpkin / Orh Nee</i></span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-ansi-language: EN-SG; mso-bidi-language: AR-SA; mso-fareast-font-family: DengXian; mso-fareast-language: ZH-CN; mso-fareast-theme-font: minor-fareast;"> </span></td></tr></tbody></table><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiny5p7sv2Dn-3dv6LnGSYEFfsvmt1daaKXUp5NKIZFGCg28p5Hjq3PTTR-fJwDg_ZkQ7rPmyhTAXYZA8wTucq24feo6gENgIKZ-AqXMkQBvZ9dLno8uC-Lutf1YzLF2Pvyd0nYbgwf3AhjDFjbudcd4-J81oBX_DSDK5TlsXMpN_9ke2_VZrr9NkTiO5U/s1200/20230606_201238.jpg" imageanchor="1"><img border="0" data-original-height="828" data-original-width="1200" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiny5p7sv2Dn-3dv6LnGSYEFfsvmt1daaKXUp5NKIZFGCg28p5Hjq3PTTR-fJwDg_ZkQ7rPmyhTAXYZA8wTucq24feo6gENgIKZ-AqXMkQBvZ9dLno8uC-Lutf1YzLF2Pvyd0nYbgwf3AhjDFjbudcd4-J81oBX_DSDK5TlsXMpN_9ke2_VZrr9NkTiO5U/w400-h276/20230606_201238.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">When you arrive at the restaurant, you will be welcomed by the traditional look of a Chinese restaurant, complete with a big Chinese signboard. In the dining area, different types of lanterns are used for the lighting and the wall is decorated with Chinese paintings and Chinese antiques or collections. The tables and chairs followed the traditional style of furniture, big round table for big groups (table for 8 or more) with lazy susan, complete with the yoke back chair. For smaller groups, they use square tables with yoke back chairs.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsNh-R8dCdgLUyVtULnViXBaMrqFdPpT0u5IB0wrO-5B2LwD5p7H4Po0IHz0QwfxiWM2A5PYwSyoVWIYoPZkyj1REpCilUps9-oSeRFX1McV1pcETduspsbAbC4zCgoiBv_vh_BVP_X6IQkZ2iLfsZbnbVMwHOMxPcU6xNQeA3mw0UHVXrFKacvSc8jc/s1200/20230606_184218.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="905" data-original-width="1200" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsNh-R8dCdgLUyVtULnViXBaMrqFdPpT0u5IB0wrO-5B2LwD5p7H4Po0IHz0QwfxiWM2A5PYwSyoVWIYoPZkyj1REpCilUps9-oSeRFX1McV1pcETduspsbAbC4zCgoiBv_vh_BVP_X6IQkZ2iLfsZbnbVMwHOMxPcU6xNQeA3mw0UHVXrFKacvSc8jc/w640-h482/20230606_184218.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Part of Dining Area</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTyeJ0KEScwbzdRvzI0ApIgWPw9vV-Uy_IRMdVnVtDQ1YV5Am4qYq8HHEqB8HCIsdJqqo0RvAgWl3U6V0QIqxA6sjo6hmABDOyDNLpt3mzhnRVUMoK330zprbVR-9qbiCoFu-YtvuD6rrQDAEzGlzQR0f-9Jkyp02xFxJDlEpIi6oP6fAp1njiRragO8/s1200/20230606_184234.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="886" data-original-width="1200" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTyeJ0KEScwbzdRvzI0ApIgWPw9vV-Uy_IRMdVnVtDQ1YV5Am4qYq8HHEqB8HCIsdJqqo0RvAgWl3U6V0QIqxA6sjo6hmABDOyDNLpt3mzhnRVUMoK330zprbVR-9qbiCoFu-YtvuD6rrQDAEzGlzQR0f-9Jkyp02xFxJDlEpIi6oP6fAp1njiRragO8/w640-h472/20230606_184234.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Part of Dining Area</i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">We went on a weekday and the restaurant was not crowded. Service was friendly and attentive.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNQXNsJMpeHV2NEdXzC1EY5z087rrKq8dV7BfHjPKqYkw6MqbtSdsuaKbrDAZd1445eTDcaJW9fy72ynY1gBPAZNPiJs626isJZqzOv1T6sO1TuMKmX6thbCSvAJSRsg4sxNF3QUFU_mow-qgSA0-2QDRYmRwYy-3H-WsyTzPtJnE-l4YamEAhkQtZ7M/s1200/20230606_183846.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="917" data-original-width="1200" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNQXNsJMpeHV2NEdXzC1EY5z087rrKq8dV7BfHjPKqYkw6MqbtSdsuaKbrDAZd1445eTDcaJW9fy72ynY1gBPAZNPiJs626isJZqzOv1T6sO1TuMKmX6thbCSvAJSRsg4sxNF3QUFU_mow-qgSA0-2QDRYmRwYy-3H-WsyTzPtJnE-l4YamEAhkQtZ7M/w400-h306/20230606_183846.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Small Dish & Sauce</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlF9OQDXSs7n3Ba4GqxBGkfeig5-SCkA4LkB6erWftNS8ufZl0dMKaqRWTftpRPsHkFnoXFiWu_5ws0UiGdS20UJMSg3wmfdc6vFPXCwf8hxRTf70y1BbmbhmAhuZQTNzQbPvBUlnpJuzBi_ahHwO5LEC-BhViikATHriWh7Hhzs39778WFgJmxaRIroY/s1200/20230606_183925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="1200" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlF9OQDXSs7n3Ba4GqxBGkfeig5-SCkA4LkB6erWftNS8ufZl0dMKaqRWTftpRPsHkFnoXFiWu_5ws0UiGdS20UJMSg3wmfdc6vFPXCwf8hxRTf70y1BbmbhmAhuZQTNzQbPvBUlnpJuzBi_ahHwO5LEC-BhViikATHriWh7Hhzs39778WFgJmxaRIroY/w400-h285/20230606_183925.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Overall, we enjoy the food, service and ambiance of the place. We recommend the Yummy’s Signature Chicken Stuffed in Pig Stomach Soup, Crispy Sweet & Sour Pork Served on Ice Cubes, Braised Home-Made Beancurd with Golden Mushroom & Fresh Crab Meat in Pumpkin Sauce, Sauteed E-Fu Noodle with Fresh Crab Meat and Steamed Mashed Taro with Ginko Nuts & Pumpkin. Cheers!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;"><i>Food & Drink: 8.25/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Value: 7/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Service: 7.75/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Ambiance: 8/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Budget per Person: $51 – $80</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><b><span style="font-size: large;">Yummy Palace</span></b></div><div style="text-align: justify;"><span style="font-size: large;">87 Defu Lane 10</span></div><div style="text-align: justify;"><span style="font-size: large;">#02-01</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 539219</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 6343 1818 / 9735 0048</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://www.yummypalace.com.sg/">https://www.yummypalace.com.sg/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/yummypalacerestaurant">https://www.facebook.com/yummypalacerestaurant</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: <a href="https://www.instagram.com/yummypalace/">@Yummypalace</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH: Daily 11.00 – 15.00; 18.00 – 23.00</span></div><div style="text-align: justify;"><span style="font-size: x-large;"><br /></span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com087 Defu Lane 10, Singapore 5392191.350315 103.89063-26.959918836178847 68.73438 29.660548836178844 139.04688tag:blogger.com,1999:blog-8530741300764548590.post-20210692496117625922023-08-22T00:21:00.002+08:002023-10-19T23:25:18.771+08:00One-Ninety Restaurant and One-Ninety Bar – Argentinian Takeover at Four Seasons Hotel Singapore [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5yrDgelZ0oscmZjPH7UUvJRsJN1Eb01DEiZBYvhBKUmOZrGRrSv22Yv4DIISKQVSl2Dim-LLQRop6-E7t3evI_-FivqFRhdEUOUSfE25urYDDU4e0pMO-8XyOkxDmC-k4sXphLnPzfJfZUpByhd2M5It4ubsBwrb_LQpd5waUUtRwC6LRrkub1Gq0PbI/s1200/DSC_0061.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="805" data-original-width="1200" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5yrDgelZ0oscmZjPH7UUvJRsJN1Eb01DEiZBYvhBKUmOZrGRrSv22Yv4DIISKQVSl2Dim-LLQRop6-E7t3evI_-FivqFRhdEUOUSfE25urYDDU4e0pMO-8XyOkxDmC-k4sXphLnPzfJfZUpByhd2M5It4ubsBwrb_LQpd5waUUtRwC6LRrkub1Gq0PbI/w640-h430/DSC_0061.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">From Buenos Aires to Singapore, award-winning Renato “Tato” Giovannoni (recognised as one of the top 10 bartenders in the world) and culinary and hospitality maestro Alex Resnik, are taking over One-Ninety Restaurant and One-Ninety Bar at Four Seasons Hotel Singapore. This three-month stint will start from 1st August 2023, diners are invited to experience the rich culinary heritage of Argentina.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkabHv2FL2TLW78I1qcfsll356MwzIvDeqh2DJy034BSxaAV5ANn8Uv1nWgqIXTQqNsDQB5X3RC65GswVyFwDuvmf3hn3SvDaoggBYjXlnqE51ks4yDQ8DqZJ2MUxd50V2sw4O2vz0Psi9Z1rWVHAjnzUhwqqPi3VyLPgSM32D68anwHcPLbku8CAuWg/s1200/20230727_193034(0).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkabHv2FL2TLW78I1qcfsll356MwzIvDeqh2DJy034BSxaAV5ANn8Uv1nWgqIXTQqNsDQB5X3RC65GswVyFwDuvmf3hn3SvDaoggBYjXlnqE51ks4yDQ8DqZJ2MUxd50V2sw4O2vz0Psi9Z1rWVHAjnzUhwqqPi3VyLPgSM32D68anwHcPLbku8CAuWg/w640-h480/20230727_193034(0).jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">One-Ninety Restaurant - Part of Dining Area</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Every night diners will embark on a culinary journey of Argentina’s food culture, a melting pot of flavours originating from traditional native dishes, flavours brought by the immigrants across the Atlantic Ocean plus the delectable European influences.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKHtRsxiaqpZ-rV3_G1bYXr6sjflqHDi9Oh5HeR8Jeah-xZjFkj7vOVilz0ySNJibPsNbe6yRO7talPVvfz9yoPwpLJCG7EgC1vXT91QxA_CLLdmj0Ywz0AAxAhgRs884pvYR5tmhjLZkVnx61jKMFDhSZN0eZdlH0IMy-Ei47JVsx8uRxNykYT3UZDE/s1200/20230727_192045.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="731" data-original-width="1200" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKHtRsxiaqpZ-rV3_G1bYXr6sjflqHDi9Oh5HeR8Jeah-xZjFkj7vOVilz0ySNJibPsNbe6yRO7talPVvfz9yoPwpLJCG7EgC1vXT91QxA_CLLdmj0Ywz0AAxAhgRs884pvYR5tmhjLZkVnx61jKMFDhSZN0eZdlH0IMy-Ei47JVsx8uRxNykYT3UZDE/w640-h390/20230727_192045.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">One-Ninety Restaurant with South American Wines</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">One-Ninety Restaurant x Brasero Atlántico (“BA”) – will feature à la carte dinner menu and a six-course Chef’s Table dinner experience (SGD 168 per person) specially curated by Resnik, that showcase diverse flavours and traditional techniques. The dishes are created focused on simplicity, with the most fresh, local and best ingredients, all cooked “a las brasas” (on the grill), inspired by immigrants who arrived in Rio de la Plata. To complement the meal, diners can also look forward to sipping on an impressive selection of South American wines, including malbecs and torrontés, which perfectly pair with the bold flavours of the cuisine. Cocktail flights (SGD 68 per flight) and wine flights (SGD 88 per flight) are also available.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwherJZhrZ-dCCAOLGQ2URo-gUy5ePTY_ZvYGimP1eCmFBhEe3ePdjPmGzi5jU3oFIPmNfjdquzahgGB2Y5XR5uX-ZLEpR2sZEG4PXOD05BYnYbtcZndp2af7eTegukmPosz5tCIU16S0ah0HJ8Ss_IV63nkmgDbkcVbgKfWripxo1tE6ArGmcoYY_HFs/s1200/DSC_0013.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="826" data-original-width="1200" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwherJZhrZ-dCCAOLGQ2URo-gUy5ePTY_ZvYGimP1eCmFBhEe3ePdjPmGzi5jU3oFIPmNfjdquzahgGB2Y5XR5uX-ZLEpR2sZEG4PXOD05BYnYbtcZndp2af7eTegukmPosz5tCIU16S0ah0HJ8Ss_IV63nkmgDbkcVbgKfWripxo1tE6ArGmcoYY_HFs/w640-h440/DSC_0013.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Panera - House-made “Masa Madre” Bread served with <br />Spanish Anchovies and unsalted
Bordier Butter</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TYT2VxsDOeJpXi523uiMfK0SZdDCyWQt4597ziZlHw7gXHvED-XjxTkQGo6gtX29gSb1_2aWXIhN1uvRzs7AWjoVjovEYM5vaZJRSAWxJmC-03_VR-9Yvx_sbgx8aAmoj-bLEpwOf6JZCiK0UrIvFlOFCDL8mOx4qh_mACWwCg2oedMTdvaZjB7cd9Y/s1200/20230727_193332.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="889" data-original-width="1200" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5TYT2VxsDOeJpXi523uiMfK0SZdDCyWQt4597ziZlHw7gXHvED-XjxTkQGo6gtX29gSb1_2aWXIhN1uvRzs7AWjoVjovEYM5vaZJRSAWxJmC-03_VR-9Yvx_sbgx8aAmoj-bLEpwOf6JZCiK0UrIvFlOFCDL8mOx4qh_mACWwCg2oedMTdvaZjB7cd9Y/w640-h474/20230727_193332.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">The tasting started with Panera, House-made “Masa Madre” Bread served with Spanish Anchovies and unsalted Bordier Butter. Masa Madre is a traditional and ancient bread-making method, equivalent of sourdough starter. The version here has a soft, pillowy texture with the taste of rye bread. The smooth and silky Bordier Butter compliment the bread nicely, but adding the anchovies into the mix, just create the outstanding umami flavour. Yum.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PvEglsiTEAgPVxp93G9Ml6kUUVz47xcxKKx_ynYhVVCjnWihRbvJf_FVKW-HvUOcWuvqYPxfbx6KpJbr_Zp5SWd-ICSQtzSRqfjLEGqGVmdVcEyEAQjrcOi9uVtl__WeT0oHff01t2Q3Yr1xPpnuZbuTKtpcGgy4Aubg0mHYLE-8omYvSUcR1v-Xipo/s1200/DSC_0025.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PvEglsiTEAgPVxp93G9Ml6kUUVz47xcxKKx_ynYhVVCjnWihRbvJf_FVKW-HvUOcWuvqYPxfbx6KpJbr_Zp5SWd-ICSQtzSRqfjLEGqGVmdVcEyEAQjrcOi9uVtl__WeT0oHff01t2Q3Yr1xPpnuZbuTKtpcGgy4Aubg0mHYLE-8omYvSUcR1v-Xipo/w640-h426/DSC_0025.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Octopus Confit</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkx0PugYRHpEmyOn1WKAj4d-Edj_yrVKMlfa9sH4UWvUpvDN0Mh6dJ-4SfhjpZtqIxFDv1_cWCWLAzZK8h0e9BZTCwUba7_yhvPhvNqdvzazm9lGZ-44Jc6vORDraeHo6tHeAVfzop0fUcc-XuhMq8zFjp6wgVcBFS40lzOn3Eo3_1XSpT05gTKOyeoOE/s1200/20230727_193925.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="1200" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkx0PugYRHpEmyOn1WKAj4d-Edj_yrVKMlfa9sH4UWvUpvDN0Mh6dJ-4SfhjpZtqIxFDv1_cWCWLAzZK8h0e9BZTCwUba7_yhvPhvNqdvzazm9lGZ-44Jc6vORDraeHo6tHeAVfzop0fUcc-XuhMq8zFjp6wgVcBFS40lzOn3Eo3_1XSpT05gTKOyeoOE/w640-h420/20230727_193925.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Starters are served family style; Octopus Confit, 2 types of Empanadas, Veal Tongue “Pampa Style” and Aged Provoleta Cheese. Octopus Confit cooked with cinnamon and orange. It is soft, tender infused with zesty refreshing orange flavour. The same texture can also be experienced in the Veal Tongue. It is fork-tender, with a hint of vinegar and topped with Argentinian Salsa Criolla.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1Ipgl2pcnhIPWCD9KpyZyxwS7upjQz2vjvXzvaDMSu-TSRhLz0ps22O9iT07116tqH7UudlFyg-DbF7xu0vE_fWUU7h18zVoH46CJSgfiCvYNFIkIB_NXo3GZmeSGLQa6OoRM_bBPDEULppYEbzt_f5WsORGVtoIbLcg_BuCxhYq52znKkeYMxk-VBI/s1200/DSC_0024.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="888" data-original-width="1200" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1Ipgl2pcnhIPWCD9KpyZyxwS7upjQz2vjvXzvaDMSu-TSRhLz0ps22O9iT07116tqH7UudlFyg-DbF7xu0vE_fWUU7h18zVoH46CJSgfiCvYNFIkIB_NXo3GZmeSGLQa6OoRM_bBPDEULppYEbzt_f5WsORGVtoIbLcg_BuCxhYq52znKkeYMxk-VBI/w640-h474/DSC_0024.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Veal
Tongue “Pampa Style”</span></i></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzygrlECV-FtOKI6cUnDuOo4pQFnSkgF0OLsmifox3vFBaNpNplW1XEMS7XTjg-V3xqSCbeANeBIJ-Zk4Pnl4yj_oatkz1yOuvRNnDaLt_1bDTV2hae329dYVXM7gg6U8Hb4CNrMGUit54iRpx6Rb9Og-UEC1OjjNffZxgklO-WB4NjQd2Gd5uwPPtkk/s1200/20230727_193716.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="932" data-original-width="1200" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvzygrlECV-FtOKI6cUnDuOo4pQFnSkgF0OLsmifox3vFBaNpNplW1XEMS7XTjg-V3xqSCbeANeBIJ-Zk4Pnl4yj_oatkz1yOuvRNnDaLt_1bDTV2hae329dYVXM7gg6U8Hb4CNrMGUit54iRpx6Rb9Og-UEC1OjjNffZxgklO-WB4NjQd2Gd5uwPPtkk/w640-h498/20230727_193716.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">BA served 2 types of Empanadas, the most popular street food in Argentina. The non-meat version is filled with leek and provolone, while the meat version is filled with ossobuco (veal shanks). The empanada is baked, resulting in a crisp and crunchy pastry that is not oily. The leak and provolone tasted light and creamy, while the ossobuco is hearty and fulfilling. My pick is the ossobuco empanada.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkpeRQOXfBCqKvkCuy-5Hm3FkF4gtg59U24UOyx90MgIBiOoNsUOIPw8n8W5K45-8fYWSPO0_LjbqSvM7Qy2OCh5J3AWVdcJSngsp0cOQ8VczsrdzMRwlCVnlLUD0yc1G_DJvj01NsWYHZIwrqf3vPEptWxfut7zLrd_x0HM9RprfxdrRcmumrdVJm_w/s1200/20230727_194602.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="949" data-original-width="1200" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkpeRQOXfBCqKvkCuy-5Hm3FkF4gtg59U24UOyx90MgIBiOoNsUOIPw8n8W5K45-8fYWSPO0_LjbqSvM7Qy2OCh5J3AWVdcJSngsp0cOQ8VczsrdzMRwlCVnlLUD0yc1G_DJvj01NsWYHZIwrqf3vPEptWxfut7zLrd_x0HM9RprfxdrRcmumrdVJm_w/w640-h506/20230727_194602.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Empanadas</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VSgjGxyttkYQy2nnaeemPSVJ85LGlU2JYykrEQtno34VsqlYEWGLTlHawnm-G3hHZJCdABi674L3E_KPXz2o_KRORrkkc7UImkTo5jewjvERrcEWTvVUbE7Itppfx03ArVCkIDs8rN3wk0ZgLVhSg1WmGMMZvc_n0L8g056FBt0VX3A3I5pZNxiAUFE/s1200/DSC_0040.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="847" data-original-width="1200" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VSgjGxyttkYQy2nnaeemPSVJ85LGlU2JYykrEQtno34VsqlYEWGLTlHawnm-G3hHZJCdABi674L3E_KPXz2o_KRORrkkc7UImkTo5jewjvERrcEWTvVUbE7Itppfx03ArVCkIDs8rN3wk0ZgLVhSg1WmGMMZvc_n0L8g056FBt0VX3A3I5pZNxiAUFE/w400-h283/DSC_0040.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Empanada with Leek & Provolone</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVtwxCKHp-g5qI7-khOT8pfi2WC31kixA1fi5NGqRTSvXBHDMb1HPCIdFR68iAmDMh4CK73Ws_qqwm2ZXoq_OkQLZflEzsYXqMiqTARO_oM_dGoQl3X_4N9SFfKmHLoqFrIyjeWOst3gobNpTngMQQSnXERBTm3p3ppQfeOcG-1zwW6Qo0NPq6SLplmk/s1200/DSC_0037.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="809" data-original-width="1200" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeVtwxCKHp-g5qI7-khOT8pfi2WC31kixA1fi5NGqRTSvXBHDMb1HPCIdFR68iAmDMh4CK73Ws_qqwm2ZXoq_OkQLZflEzsYXqMiqTARO_oM_dGoQl3X_4N9SFfKmHLoqFrIyjeWOst3gobNpTngMQQSnXERBTm3p3ppQfeOcG-1zwW6Qo0NPq6SLplmk/w400-h270/DSC_0037.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Empanada with Ossobuco</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The Aged Provoleta Cheese is a popular Argentinian dish that uses Provoleta (cheese specifically for grilling) commonly eaten as an appetizer for the chargrilled meat. Traditionally a thick size of Provoleta is placed on a hot grill over charcoal fire until crisped and browned with a gooey just-melted centre. Here, BA seasoned the Provoleta with oregano and topped with Salsa Criolla, this dish is packed with flavour and a must-try for cheese lovers. Just make sure you eat it as soon as it served, before the texture hardens.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDBsM3YEmkywN4AETkMI1FBfjYG-AdTJGzbSreveb2jrI9nyyz0wALtE-kA-3WiYE9gRT8g4i69DjUsvrXW6U7eNFaSz-jfg5jZaOTkETuzQoOKeAylw1BTZuig3Qw15tnq9lDt_-8ssW7Gbr3YKPIt31fmm_gDCmYih1f1ANRXsVPpzof5mwimc19dk/s1200/20230727_194437.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="867" data-original-width="1200" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsDBsM3YEmkywN4AETkMI1FBfjYG-AdTJGzbSreveb2jrI9nyyz0wALtE-kA-3WiYE9gRT8g4i69DjUsvrXW6U7eNFaSz-jfg5jZaOTkETuzQoOKeAylw1BTZuig3Qw15tnq9lDt_-8ssW7Gbr3YKPIt31fmm_gDCmYih1f1ANRXsVPpzof5mwimc19dk/w640-h462/20230727_194437.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Aged
Provoleta Cheese</span></i></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-s6t_APfJU-fn6Gw-RHUBRBFmpPzrO6HtEiCBjE4Ddf0o3MRMvaAo-DnPdzqT3K3nrpJo3vRUAeZIBNm3GW2FnJpQe1i6jXg6gm6Nt0g5oUsZpWx0_4UpGJDB19TjofJKfJO1SH3u3uPWhS2vE-zXL5SXD3pkWozZaFGKOMyS7BvmJUrp5SLI_UvVFgY/s1200/DSC_0030.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="916" data-original-width="1200" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-s6t_APfJU-fn6Gw-RHUBRBFmpPzrO6HtEiCBjE4Ddf0o3MRMvaAo-DnPdzqT3K3nrpJo3vRUAeZIBNm3GW2FnJpQe1i6jXg6gm6Nt0g5oUsZpWx0_4UpGJDB19TjofJKfJO1SH3u3uPWhS2vE-zXL5SXD3pkWozZaFGKOMyS7BvmJUrp5SLI_UvVFgY/w640-h488/DSC_0030.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">For the mains, we have Wagyu Flank Steak, Rib Eye, Whole Baby Spring Chicken, Frog Legs “A la Provenzal” and Gnocchi.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEm03ouGi791378Sbcp9kLtzkAuaMdSMEgkRFHihjHnk_0Dq-QiZoYWymHN6PRhO6wUXY2FwFBF5ZkGzoHTHp7AEyLOkryjY6grclazyD4oxNAPPwlJEvLQ4NA9s96DNZNMqnLeU_zYENsuv5PYVYjnBhqiTGT9qN6NW9me64k3Y24ZxKJbW84wCW7J4/s1200/DSC_0068.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="910" data-original-width="1200" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEm03ouGi791378Sbcp9kLtzkAuaMdSMEgkRFHihjHnk_0Dq-QiZoYWymHN6PRhO6wUXY2FwFBF5ZkGzoHTHp7AEyLOkryjY6grclazyD4oxNAPPwlJEvLQ4NA9s96DNZNMqnLeU_zYENsuv5PYVYjnBhqiTGT9qN6NW9me64k3Y24ZxKJbW84wCW7J4/w640-h486/DSC_0068.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Wagyu Flank Steak</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hf0yEMIw4LFNsws209UG2aU9P-5YcaykMSwrfQTYwqR7InYocQEjPZKkAEsDak61F7XBIcoEaG66SnuXpksmIdOWkpfPVWdds-DDIgVKObathUlGzl6VoyTcYlmoPFolp2OHpB5PZKgNq6BMhR2116Tw0AjVvN_IO-LpTvVIEzuPDjIJs_i03EDxlEw/s1200/20230727_202018.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="977" data-original-width="1200" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hf0yEMIw4LFNsws209UG2aU9P-5YcaykMSwrfQTYwqR7InYocQEjPZKkAEsDak61F7XBIcoEaG66SnuXpksmIdOWkpfPVWdds-DDIgVKObathUlGzl6VoyTcYlmoPFolp2OHpB5PZKgNq6BMhR2116Tw0AjVvN_IO-LpTvVIEzuPDjIJs_i03EDxlEw/w640-h522/20230727_202018.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">The Wagyu Flank Steak and Rib Eye are cooked the asador way. Each steak is nicely charred, while the interior is cooked to the point of medium rare. The flank steak is on the leaner side, it is tender with a nice bite to it. Meanwhile, the Ribeye is from Entre Todos Farm in Argentina. The meat is tender, juicy and fatty. Yummy.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E-JBBsR9smsdpGuZqPm5RAG366TD75TlnZFVqk6VqdGsc-zIBaHEi_ALS0FlA1rPiJiynfxoRxWNXp1TF_q3Gpm0m6SV_VjZGxvSPm4zZLVj_bwLwnck_2tHzV0n7-k2C9jNs46XTh3F10ucuOMiOAw1no1Yzui9-yDFwyHNzBWgItoMKchEKDln-2Q/s1200/DSC_0062.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="891" data-original-width="1200" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E-JBBsR9smsdpGuZqPm5RAG366TD75TlnZFVqk6VqdGsc-zIBaHEi_ALS0FlA1rPiJiynfxoRxWNXp1TF_q3Gpm0m6SV_VjZGxvSPm4zZLVj_bwLwnck_2tHzV0n7-k2C9jNs46XTh3F10ucuOMiOAw1no1Yzui9-yDFwyHNzBWgItoMKchEKDln-2Q/w640-h476/DSC_0062.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Rib Eye - Entre Todos Farm Argentina</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GrWiWwYb5YxdV-xaDghoszJt8--kL2rqUrf--nQCT_226i6DBZzeHOPvQzeQ0oRLAqEfeCKYtxEZq4BYdyt4mU5g37QLAa3xZZ8dGHbkl4UFaavDbPf22Y0DHqK6IM0crQW_CD9zW_pOn61O9RtzxdefSNBfe3TNY7Fl6XTiaFuA0h27uqRFtNZXA78/s1200/20230727_202215.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="968" data-original-width="1200" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GrWiWwYb5YxdV-xaDghoszJt8--kL2rqUrf--nQCT_226i6DBZzeHOPvQzeQ0oRLAqEfeCKYtxEZq4BYdyt4mU5g37QLAa3xZZ8dGHbkl4UFaavDbPf22Y0DHqK6IM0crQW_CD9zW_pOn61O9RtzxdefSNBfe3TNY7Fl6XTiaFuA0h27uqRFtNZXA78/w640-h516/20230727_202215.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Frog Legs “A la Provenzal” is not a common sight in restaurants in Singapore. Alex Resnik strongly promotes this dish and it lives up to its reputation. The frog legs are huge, double the size of those we found in our local frog leg porridge. The meat on the frog legs tasted clean, bouncy and flavourful, while the sauce made from butter, garlic, parsley and lemon juice is creamy, fragrant and rich. It is served with potato, which I use to polish some of those delicious sauces. An absolutely must try!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPGMWeYo1wTA-L0lsVFdUyA__rz4W5yR2W8TXCiNvPvuNPFzCW0EXIjopN6x-x5etWs1eAPe55boEWrzbQKMADNjY8nDvzFV1NkgUSgAVVeD0CwN4sZ7_NalkmouRgcTtquxgFwicru2lIrh1p5GPOtRNfAv4u_9Jhf6LUc_Ooodd_j1uTVYtZzMXb2s/s1200/DSC_0061.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="805" data-original-width="1200" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPGMWeYo1wTA-L0lsVFdUyA__rz4W5yR2W8TXCiNvPvuNPFzCW0EXIjopN6x-x5etWs1eAPe55boEWrzbQKMADNjY8nDvzFV1NkgUSgAVVeD0CwN4sZ7_NalkmouRgcTtquxgFwicru2lIrh1p5GPOtRNfAv4u_9Jhf6LUc_Ooodd_j1uTVYtZzMXb2s/w640-h430/DSC_0061.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Frog
Legs “A la Provenzal”</span></i></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMp3bC7Ozlix63G_qAEKvKrsR5aIzPfYuAszx_C3d0CxMWlSrf-gMrvdKmDoZXf9JS3rQGpPwj6RRukk8XT3w2N2b73UOt-5d_KOQjKmpD4vSQ7OLquh69qjpQU4VaXvJzCY-qjGy2zSkwiHxfXtdzA44YPMlXH2G4Xkw58_enf9ysuYdcPAHEn2DBgM/s1200/20230727_201836.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="835" data-original-width="1200" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMp3bC7Ozlix63G_qAEKvKrsR5aIzPfYuAszx_C3d0CxMWlSrf-gMrvdKmDoZXf9JS3rQGpPwj6RRukk8XT3w2N2b73UOt-5d_KOQjKmpD4vSQ7OLquh69qjpQU4VaXvJzCY-qjGy2zSkwiHxfXtdzA44YPMlXH2G4Xkw58_enf9ysuYdcPAHEn2DBgM/w640-h446/20230727_201836.jpg" width="640" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDZCD66EJ40oWuZcimcbZ9sBhTQWK2UrgEFN9YimbWEYdURI3qkUK5dC9BoDiHLdXvwyZu95Q78rvDAY-Dq1eU4ulIuRJ_LveTZTHlforyFXuB1wkTVQO2IX8-TDr2R6RA8dTW5Ix4bUaJ0lRdMP_T2pTZjWzQSlmEpQfiklnD7GJ6QOgHT42csVFI7k/s1200/DSC_0085.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="773" data-original-width="1200" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDZCD66EJ40oWuZcimcbZ9sBhTQWK2UrgEFN9YimbWEYdURI3qkUK5dC9BoDiHLdXvwyZu95Q78rvDAY-Dq1eU4ulIuRJ_LveTZTHlforyFXuB1wkTVQO2IX8-TDr2R6RA8dTW5Ix4bUaJ0lRdMP_T2pTZjWzQSlmEpQfiklnD7GJ6QOgHT42csVFI7k/w400-h258/DSC_0085.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Frog
Legs “A la Provenzal”</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The roasted Whole Baby Spring Chicken is perfectly done. One of the most underrated dishes in most restaurants, but when you get the paper-thin crispy skin followed by juicy, flavourful and succulent chicken meat, like the version here, it is absolutely gorgeous. I tried the thigh and breast meat; both are moist and tender. The herbs on the skin also enhance the flavours of the chicken nicely. Yummy!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsBaXyqHxa9mAShkN1PQADNMhgsxbXG8rUS7S1Rx4lNm2VatwrZyEjt9llDY9cOTXgzR7aixnGpN8kJpy1Cc9YmyfbF3qeZqNncFfy3OOEyxu5zBYE3804aaLZeodqF9iZPXnPtOUEpAckysNk8Y6GVQ_UDj6t1vvTHfmuugpxs6oyawGbjurkGyOeP0/s1200/DSC_0075.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsBaXyqHxa9mAShkN1PQADNMhgsxbXG8rUS7S1Rx4lNm2VatwrZyEjt9llDY9cOTXgzR7aixnGpN8kJpy1Cc9YmyfbF3qeZqNncFfy3OOEyxu5zBYE3804aaLZeodqF9iZPXnPtOUEpAckysNk8Y6GVQ_UDj6t1vvTHfmuugpxs6oyawGbjurkGyOeP0/w640-h426/DSC_0075.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Whole Baby Spring Chicken</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSGTt9yh-hLAJQWfatHuZ5DZxzAq6kaSnzgl5pwkH8m0fnI27GVX4FL24MtPvZ_CiuIgKlfYQDNIXddzTiMoVZF8RPGSZJ3Nt0mv_5Cvpy5QWNsIPjV6Ys6GziTL-_w3bDE8ZZKcWXBqgckDLND_3lOzr6s1RqcDBrVzifW5MA5xZ9zj631WDVY22a0E/s1200/20230727_202136.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="999" data-original-width="1200" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSGTt9yh-hLAJQWfatHuZ5DZxzAq6kaSnzgl5pwkH8m0fnI27GVX4FL24MtPvZ_CiuIgKlfYQDNIXddzTiMoVZF8RPGSZJ3Nt0mv_5Cvpy5QWNsIPjV6Ys6GziTL-_w3bDE8ZZKcWXBqgckDLND_3lOzr6s1RqcDBrVzifW5MA5xZ9zj631WDVY22a0E/w640-h532/20230727_202136.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Gnocchi cooked with butter and topped with Pecorino. Is this an Argentinian dish? The fact is over 30 million people in Argentina claim some kind of Italian heritage. Therefore, it is not surprising to have an Italian dish as part of Argentinian food. It has a bouncy and chewy texture, while the flavour from the butter, browned exterior of the gnocchi and the pecorino cheese.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiu5urLpEotw5gFVFolr2JXm8eA8XB6k_t0iTgGp2lTeao8GLhcn-ZC2SMHetepnFjA6DaFI1s4d705lfpB5WYWhihoF6jYgHvCUhkuPF-EOOnYtzen9e0t7XI9uFIbX8IlASP6dYcUOEF7nwKGF9Le2opnQA0yisMynH9PORnJTXXaQzmgrtlsP1ySIM/s1200/DSC_0082.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="794" data-original-width="1200" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiu5urLpEotw5gFVFolr2JXm8eA8XB6k_t0iTgGp2lTeao8GLhcn-ZC2SMHetepnFjA6DaFI1s4d705lfpB5WYWhihoF6jYgHvCUhkuPF-EOOnYtzen9e0t7XI9uFIbX8IlASP6dYcUOEF7nwKGF9Le2opnQA0yisMynH9PORnJTXXaQzmgrtlsP1ySIM/w640-h424/DSC_0082.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Gnocchi</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">To accompany the main meal, we have the following sides French Fries, Fennel, Beets, Radicchio. The French Fries have a crispy exterior followed by a moist interior. It is seasoned with algae salt where I can taste a bit of saltiness mixed with umami flavour in the fries.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboP7msi6Z1S3wFkWlg-147sgiY1SLWt1dyM_xm2a8qTynLcUtfrn6sAVNHzNinawyni9XmaF9Vhu1ZVnxEx_APrH4E3wHmjL7nYGr0dGm8umW2md3_zPrCMYTW8QYgZ9xtfv3lmjg2ixc_kqWTi19znvex8PyCDiZMwu3xHQiDEiYgBhXCpu6pRluLmw/s1200/DSC_0058.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="902" data-original-width="1200" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboP7msi6Z1S3wFkWlg-147sgiY1SLWt1dyM_xm2a8qTynLcUtfrn6sAVNHzNinawyni9XmaF9Vhu1ZVnxEx_APrH4E3wHmjL7nYGr0dGm8umW2md3_zPrCMYTW8QYgZ9xtfv3lmjg2ixc_kqWTi19znvex8PyCDiZMwu3xHQiDEiYgBhXCpu6pRluLmw/w640-h482/DSC_0058.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">French Fries with Algae Salt</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The fennel salad is paired with watercress and citrus (orange and blood orange). It is light, crunchy and refreshing. The beets are a combination of beetroot, egg, mashed potato and quinoa. I like the sweet earthy texture of the beetroot, while the soft-boiled egg and mashed potato add creaminess to this salad.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0oeT456a5Vyd6JaPG85fPj_j3WqnkkT2SfxNK5UrS6NgPVcpRcWrvefJwW358y6zmuTBXyyykyghp-kklO1Ne-9jHLq9hKzkRk-aeZMWJ-48d5lfq5eqOidGpss8WJjQx-SPkAZpc1s1yNBsD5up2oioPnmIJPrarjtojG3ibITvbMkm-hj10gt4HMI/s1200/DSC_0049.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="873" data-original-width="1200" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0oeT456a5Vyd6JaPG85fPj_j3WqnkkT2SfxNK5UrS6NgPVcpRcWrvefJwW358y6zmuTBXyyykyghp-kklO1Ne-9jHLq9hKzkRk-aeZMWJ-48d5lfq5eqOidGpss8WJjQx-SPkAZpc1s1yNBsD5up2oioPnmIJPrarjtojG3ibITvbMkm-hj10gt4HMI/w640-h466/DSC_0049.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Fennel</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4I-iegZHzxANU33PgIWgtqTp2jDoROE8YWAWA-yEdmn9jZlq3ZpfeqTi-qZ8-7pIIxErk9VCo27BxSS1_pvVEEOubskP9tWcpM2HZUL73xUqvyZVFC7nHd0In66XjlXQWjTeylpznY3gfk24cIbIb-DMhk2d9fe-_45zA44Zoigz6SS1mWQrvtNC-lNw/s1200/20230727_201646.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="909" data-original-width="1200" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4I-iegZHzxANU33PgIWgtqTp2jDoROE8YWAWA-yEdmn9jZlq3ZpfeqTi-qZ8-7pIIxErk9VCo27BxSS1_pvVEEOubskP9tWcpM2HZUL73xUqvyZVFC7nHd0In66XjlXQWjTeylpznY3gfk24cIbIb-DMhk2d9fe-_45zA44Zoigz6SS1mWQrvtNC-lNw/w640-h484/20230727_201646.jpg" width="640" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYgluLgKWRjvheh0gWtB7byvCqaZO4bA062WQJEFCk1TqfYz0I9FpXwHEvybB6iADdYUjjAJf9Ujhf1SbCP9Yla8icnB501OSf6Zn197qchn3yt9rriWmQ3j9L0Tvq20faSoSPjYVQnXvKPZ5PYsAzMxOvgShl_Oi6vhchhRyZE1BNGWh8oSw-Ex2ed4/s1200/20230727_201648.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="920" data-original-width="1200" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYgluLgKWRjvheh0gWtB7byvCqaZO4bA062WQJEFCk1TqfYz0I9FpXwHEvybB6iADdYUjjAJf9Ujhf1SbCP9Yla8icnB501OSf6Zn197qchn3yt9rriWmQ3j9L0Tvq20faSoSPjYVQnXvKPZ5PYsAzMxOvgShl_Oi6vhchhRyZE1BNGWh8oSw-Ex2ed4/w640-h490/20230727_201648.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Beets</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWenacYVXEOqzlyiZmYOY1c1rFLA9kYjwzUMjoVgyVBSfTovxGA2RzcqKqNEKaI88fmDoM95KD9xNvghk13XmNhuRbmeXRyjvD61l89qQMehDdpMbFW-bMhg_7tlSuTCSDYNQ6Y-zw-fs2lQatpEOIVQeL5dUVvtIZUOm82ll6--IpJC8hy3lSfdf6YYQ/s1200/DSC_0053.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="924" data-original-width="1200" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWenacYVXEOqzlyiZmYOY1c1rFLA9kYjwzUMjoVgyVBSfTovxGA2RzcqKqNEKaI88fmDoM95KD9xNvghk13XmNhuRbmeXRyjvD61l89qQMehDdpMbFW-bMhg_7tlSuTCSDYNQ6Y-zw-fs2lQatpEOIVQeL5dUVvtIZUOm82ll6--IpJC8hy3lSfdf6YYQ/w640-h492/DSC_0053.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Radicchio. This salad is served with watercress and endive. It has crunchy with sweet balsamic dressing. It helps to balance the rich meaty flavour of the main dishes.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3LZDUMLkIZaHdB5tJ1ipsUV48DDQLZXZq2qq1tyY5k3vbTXSTRJnjpdpvwt_NXHOlUPSg3y1GJPBguqWPhZmRF7uN53tAmsmbhaHEET2C5sHnkeI6cHJI7MBlsub37vd-TwjRYSxNssKZaO0jXwsOLEYCu83jaqw0eZLfIvYQWg3ARYqWABxlRggVXA/s1200/20230727_201652(0).jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="896" data-original-width="1200" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3LZDUMLkIZaHdB5tJ1ipsUV48DDQLZXZq2qq1tyY5k3vbTXSTRJnjpdpvwt_NXHOlUPSg3y1GJPBguqWPhZmRF7uN53tAmsmbhaHEET2C5sHnkeI6cHJI7MBlsub37vd-TwjRYSxNssKZaO0jXwsOLEYCu83jaqw0eZLfIvYQWg3ARYqWABxlRggVXA/w640-h478/20230727_201652(0).jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Radicchio</span></i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyu4zRl70iCYvn3O8Ly-ywF68gEf3RV6xBDwbtdPtsKvAFk7r16or2ZFde4aG_d73s8Fqh3YNheXU4Z5PThE-hxn02Cst5sxn2NGn-DuXykgGBQGufSkaNsocjIEqCdwEYgfo8x62nD1JEXjd0lAIS5jw4EdFwevuPIZeS71lRdusFQAnhMeBAcAHCAO4/s1200/DSC_0051.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="883" data-original-width="1200" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyu4zRl70iCYvn3O8Ly-ywF68gEf3RV6xBDwbtdPtsKvAFk7r16or2ZFde4aG_d73s8Fqh3YNheXU4Z5PThE-hxn02Cst5sxn2NGn-DuXykgGBQGufSkaNsocjIEqCdwEYgfo8x62nD1JEXjd0lAIS5jw4EdFwevuPIZeS71lRdusFQAnhMeBAcAHCAO4/w640-h470/DSC_0051.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">To the desserts, “Queso y Dulce”, Dulce de Leche Flan, Brasero Sacher Torte, Lemon Mousse and Valrhona Chocolate Lava Cake. Queso y Dulce is translated to cheese and fruit paste. BA use Galician Tetilla Cheese with Quience Jam. A nice pairing where the flavour is more neutral and lighter.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlxeHwG6_dW2IIum13YVKQTnqetADUmrA3i768sUoL469nJnzjG4iUX_jlSwYZ1GxSsx6AFqGXV7hg9P5nqmBDIKPC_Afa1D8Xcwp3euSGoL4LcTBXjeMSj1b0_Q1vMoVskcRDfPieteMLGPQ2JT7JM-nRlAm0cXK8TUrQSNOmtKshRWyxRsscxwog0I/s1200/DSC_0104.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="927" data-original-width="1200" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlxeHwG6_dW2IIum13YVKQTnqetADUmrA3i768sUoL469nJnzjG4iUX_jlSwYZ1GxSsx6AFqGXV7hg9P5nqmBDIKPC_Afa1D8Xcwp3euSGoL4LcTBXjeMSj1b0_Q1vMoVskcRDfPieteMLGPQ2JT7JM-nRlAm0cXK8TUrQSNOmtKshRWyxRsscxwog0I/w640-h494/DSC_0104.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">“Queso
y Dulce”</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Dulce de Leche Flan is made by simmering milk and sugar in low flames. The texture is soft and creamy packed with caramel flavour. The caramel sauce came out naturally from the flan during the baking and cooling time. Serve together with mascarpone and candied walnut, it is just addictive.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72hNkKOHLJGKVjDe5Qte2P718m9l0176Hmypzc7-p-i9uUv_SLI7-UIhXPqnrCcdQGasdbSXjPgbU8tV-EgMhW5fZbOrFQl6OdKJCfZJ_1st2d78W11hxwjlP8D6a4JfC096aodq-aE36y8CyG_EDNSR3B3PtM8110BxoLK_HESOwYmc8nZyx7FjJbcI/s1200/DSC_0099.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="835" data-original-width="1200" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72hNkKOHLJGKVjDe5Qte2P718m9l0176Hmypzc7-p-i9uUv_SLI7-UIhXPqnrCcdQGasdbSXjPgbU8tV-EgMhW5fZbOrFQl6OdKJCfZJ_1st2d78W11hxwjlP8D6a4JfC096aodq-aE36y8CyG_EDNSR3B3PtM8110BxoLK_HESOwYmc8nZyx7FjJbcI/w640-h446/DSC_0099.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Dulce
de Leche Flan</span></i></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXVPLtNJ1kifUA_EvVR0fCLSA3BTyLUmR9XB87PDir4lP535wA0s43aqY6PrB7PyVlexq7DZzjzydBtooXsBaYduSeR0DNpGaJqhrNoj52SWBYzlpxCl5vbiBiSYAlVQngGE2_Xm6n69urx7azYkQoorhELfoChan6zNgsmhBqnWHrM2Of7ZjoIyUiWo/s1200/20230727_210301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="875" data-original-width="1200" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAXVPLtNJ1kifUA_EvVR0fCLSA3BTyLUmR9XB87PDir4lP535wA0s43aqY6PrB7PyVlexq7DZzjzydBtooXsBaYduSeR0DNpGaJqhrNoj52SWBYzlpxCl5vbiBiSYAlVQngGE2_Xm6n69urx7azYkQoorhELfoChan6zNgsmhBqnWHrM2Of7ZjoIyUiWo/w640-h466/20230727_210301.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Brasero Sacher Torte is BA version of chocolate cake. It is soft but firm, and the chocolate flavour is rich and intense, especially in the dark chocolate glaze exterior. The Lemon Mousse is a meringue with strawberry coulis. The lemon is folded into the meringue to add a refreshing zesty flavour to the dessert.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5wVLU2PHLWkOEi2cpydbobEwTO1im4WwZKLJ3JpyvgyBBiGMuHXOL-WS7cTfne6qEk2EPH43ZKmdlYdwUgaUDpj7o-ixIKkrwpH3YJgBuadHWhKoD1_GgVqCdEQZExLP0idMkBbIfQv2ANpKmVG3e_e62M75_luM_g9JQpNo7_2-ej6yug6GRJ9XwW4/s1200/DSC_0095.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="893" data-original-width="1200" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5wVLU2PHLWkOEi2cpydbobEwTO1im4WwZKLJ3JpyvgyBBiGMuHXOL-WS7cTfne6qEk2EPH43ZKmdlYdwUgaUDpj7o-ixIKkrwpH3YJgBuadHWhKoD1_GgVqCdEQZExLP0idMkBbIfQv2ANpKmVG3e_e62M75_luM_g9JQpNo7_2-ej6yug6GRJ9XwW4/w640-h476/DSC_0095.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Brasero
Sacher Torte</span></i></span></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMR4B4x2cHdo_y9XR1qHzVzLpt3pKn6a91ZRGYGNzgV6NWHO4c_cB8yYB-hLbKS441LeozE_HXSgsHq0RoHpJkc6-fcJ2jV8YnOnJh0kJCvRWNFJ7EVOFZs-vnqlGjAs1cbZD1Q8fiT7TRhfZDPXZzew0iu1ijWXBiv3Nc4bG2WTD2L3iuNm3jHwaTbEs/s1200/20230727_210229.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="905" data-original-width="1200" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMR4B4x2cHdo_y9XR1qHzVzLpt3pKn6a91ZRGYGNzgV6NWHO4c_cB8yYB-hLbKS441LeozE_HXSgsHq0RoHpJkc6-fcJ2jV8YnOnJh0kJCvRWNFJ7EVOFZs-vnqlGjAs1cbZD1Q8fiT7TRhfZDPXZzew0iu1ijWXBiv3Nc4bG2WTD2L3iuNm3jHwaTbEs/w640-h482/20230727_210229.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Lemon Mousse</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Valrhona Chocolate Lava Cake served with white chocolate ganache. Instead of oozing with dark chocolate, the filling in the lava cake is replaced with Yerba Mate, the Argentinian national tea. The result is like a chocolate lava cake filled with green matcha-like cream. The taste from the yerba mate fillings bodes well with the dark chocolate and white chocolate ganache. Yummy.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulCeV-xrHStxnAfiqdqAM9q5O3lsKWTMHcUHGJIJhdowHC2LUF9jkH0rEjA3CtFLELwaRVfYiCBGtJlREpGht_NVA95sdS1Knm7iF6bPWWAWfTS81x6iPt2t00Iw2yVjAdbDEF9Jj497omFNvETLINX55IlkvlLGSQZ4kaxwqtO8he01odHfoELZqBX4/s1200/DSC_0087.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="903" data-original-width="1200" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulCeV-xrHStxnAfiqdqAM9q5O3lsKWTMHcUHGJIJhdowHC2LUF9jkH0rEjA3CtFLELwaRVfYiCBGtJlREpGht_NVA95sdS1Knm7iF6bPWWAWfTS81x6iPt2t00Iw2yVjAdbDEF9Jj497omFNvETLINX55IlkvlLGSQZ4kaxwqtO8he01odHfoELZqBX4/w640-h482/DSC_0087.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Valrhona
Chocolate Lava Cake</span></i></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00SPB8mhpZfiVI1tVdnwtMzREsEs6xPiwWRorQIxnNHjXcHj8jOgBC6Mv2AjEur2SHyTHCi7TD_nPaXqRbCkF_CLgnKpE96_XpW-LlMW2TnSjGkjml5WWmY-KZj6V4wAKyu7pSf3WsrlXHykz2tmy30xbWT597qMYeS-1O9aj-MQMzr8qtFPlakw1eHA/s1200/20230727_210218.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="912" data-original-width="1200" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00SPB8mhpZfiVI1tVdnwtMzREsEs6xPiwWRorQIxnNHjXcHj8jOgBC6Mv2AjEur2SHyTHCi7TD_nPaXqRbCkF_CLgnKpE96_XpW-LlMW2TnSjGkjml5WWmY-KZj6V4wAKyu7pSf3WsrlXHykz2tmy30xbWT597qMYeS-1O9aj-MQMzr8qtFPlakw1eHA/w640-h486/20230727_210218.jpg" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">To end the evening, we are served with surprise Yerba Mate with Dark Chocolate and White Chocolate bites.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLnKF_e-ZrVTwD35ojot_Fgr8eyf8OJmmYLmgYobcgazBpyGL-3THXdJhAz1aov4J2A2ldWcDJdjv5P06Q77QpFC0otkcQ1u_NzEJI6w_ttpWWdEyNW2EDQJZWyRRNDjzidfF3ZhXcWmDQvoe9A15bQZE8LVPUQC12cM0tXR4EyeUcdvQkClvX7qCGw8/s1200/20230727_212834.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="915" data-original-width="1200" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLnKF_e-ZrVTwD35ojot_Fgr8eyf8OJmmYLmgYobcgazBpyGL-3THXdJhAz1aov4J2A2ldWcDJdjv5P06Q77QpFC0otkcQ1u_NzEJI6w_ttpWWdEyNW2EDQJZWyRRNDjzidfF3ZhXcWmDQvoe9A15bQZE8LVPUQC12cM0tXR4EyeUcdvQkClvX7qCGw8/w640-h488/20230727_212834.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Yerba Mate</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRL0_VdTihPG34lPgbr-FS5hIwmusNYNAUC2pHRgwhJQjbFhDyV_F0w6_BMLZdk1Vem8DftA3bFoFgStkxIcIICrUJxJckU7IdpUtlt_hNUN4uS-zN8qHoR4GnG3LY6hpGdgKAFXRAboeVDVVa5lP1F_pkGkL3zIfVqeT9ZMkgZPUUKbyYJwJu2adqneE/s1200/20230727_212900.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1053" data-original-width="1200" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRL0_VdTihPG34lPgbr-FS5hIwmusNYNAUC2pHRgwhJQjbFhDyV_F0w6_BMLZdk1Vem8DftA3bFoFgStkxIcIICrUJxJckU7IdpUtlt_hNUN4uS-zN8qHoR4GnG3LY6hpGdgKAFXRAboeVDVVa5lP1F_pkGkL3zIfVqeT9ZMkgZPUUKbyYJwJu2adqneE/w640-h562/20230727_212900.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Dark Chocolate & White Chocolate Bites</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-u7PCtqYcqYd6VcZKS4tuOcmypAxg34gzLPSwyNeFQJgptKfSQRsq9rAtXGKO7jx7AlaF1F0EZhPsPRZ6kdxglN82x1ty0701riQL45uYQ3HvYx4R04WqWhUoCzJZGlGQ1O-kd6syuwabwhOif-3taHJQBanbWOLZnTXGTdFJC3ZMzV5-owXuC9L1Ec/s1200/20230727_213231.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="873" data-original-width="1200" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-u7PCtqYcqYd6VcZKS4tuOcmypAxg34gzLPSwyNeFQJgptKfSQRsq9rAtXGKO7jx7AlaF1F0EZhPsPRZ6kdxglN82x1ty0701riQL45uYQ3HvYx4R04WqWhUoCzJZGlGQ1O-kd6syuwabwhOif-3taHJQBanbWOLZnTXGTdFJC3ZMzV5-owXuC9L1Ec/w400-h291/20230727_213231.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Dark Chocolate</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, it was an excellent culinary journey of Argentinian cuisine. While some of the dishes look familiar, we find the taste uniquely different due to the use of Argentinian flavour and ingredients. Salud! Cheers!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much One-Ninety Restaurant, Brasero Atlántico and Four Seasons Hotel Singapore for the tasting invitation.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u><span style="font-size: large;">One-Ninety Restaurant x Brasero Atlántico</span></u></b></div><div style="text-align: justify;"><span style="font-size: large;">When: 1 August 2023 to October 2023.</span></div><div style="text-align: justify;"><span style="font-size: large;">Time: Nightly, 18:00 to 22:30 (Last Order at 22:00)</span></div><div style="text-align: justify;"><span style="font-size: large;">For reservation, call +65 831 7653 or email</span></div><div style="text-align: justify;"><span style="font-size: large;"><a href="mailto:dining.singapore@fourseasons.com">dining.singapore@fourseasons.com</a></span></div><div style="text-align: justify;"><span style="font-size: large;">Menu and details available at:</span></div><div style="text-align: justify;"><span style="font-size: large;"><a href="https://www.fourseasons.com/singapore/dining/restaurants/brasero-and-floreria-pop-up/">https://www.fourseasons.com/singapore/dining/restaurants/brasero-and-floreria-pop-up/</a></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;"><i>Food & Drink: 9/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Value: 8/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Service: N/A (Tasting Invitation)</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Ambiance: 8.75/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Budget per Person: $81 & Above</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">One-Ninety Restaurant</span></b></div><div style="text-align: justify;"><span style="font-size: large;">190 Orchard Blvd</span></div><div style="text-align: justify;"><span style="font-size: large;">Four Seasons Hotel Singapore</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 248646</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 6831 7250</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://www.fourseasons.com/singapore/dining/restaurants/one_ninety/">https://www.fourseasons.com/singapore/dining/restaurants/one_ninety/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/OneNinetySingapore">https://www.facebook.com/OneNinetySingapore</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: <a href="https://www.instagram.com/oneninetysg/">@oneninetysg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH:</span></div><div style="text-align: justify;"><span style="font-size: large;">Breakfast: 06.30 – 10.30 (LO 10.30)</span></div><div style="text-align: justify;"><span style="font-size: large;">Weekday Lunch: 12.00 – 14.30 (LO 14.00)</span></div><div style="text-align: justify;"><span style="font-size: large;">Weekend Brunch: 12.00- 15.00 (LO 14.30)</span></div><div style="text-align: justify;"><span style="font-size: large;">Brasero Atlántico Pop-up: 18.00 – 22.30 (LO 22.00)</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFXZFxxsl8_rebxEB7g82f032Uu3oCKWRV-KUALkh6pbkIUIvq8r3YHln7T8ZtlrZzGKIt90sYm3LXdf4-SJsxtn9GE20DKyrk7RtPrDeJMLc20_l2aaIbVU33AGNDzdrMlcJVgTpbv-tF2eFssX2ZQ7qK9rXAMncobsvRfKgimj_myVedLVEms2Jiqs/s1200/20230727_184523.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFXZFxxsl8_rebxEB7g82f032Uu3oCKWRV-KUALkh6pbkIUIvq8r3YHln7T8ZtlrZzGKIt90sYm3LXdf4-SJsxtn9GE20DKyrk7RtPrDeJMLc20_l2aaIbVU33AGNDzdrMlcJVgTpbv-tF2eFssX2ZQ7qK9rXAMncobsvRfKgimj_myVedLVEms2Jiqs/w640-h480/20230727_184523.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">One-Ninety Bar - Outdoor Seating Area</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Moving on to the bar – One-Ninety Bar x Florería Atlántico (World’s 50 Best Bars - #18) is where cocktails are based on the contribution left by the migratory waves that came across the Atlantic Ocean in the 1900s and helped build the country, focusing on local products and how the immigrant communities adapted their customs to the lands. The brainchild of Giovannoni, the spirit of the cocktail list was designed in partnership with Felipe Pigna, one of Argentina’s most notable and influential contemporary historians, exploring the land’s original colonies and its native inhabitants.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzvo1mmCNMFY2pDsIFyX7ZCz0rL8fjdw8o__HgriroHQTToxkweUIIaWnuyJjpd3w7bodmkEKgQ_Vs49VeNrDvSPXG-a4uemS2pYlve0BBZBLgSkq7BOp9P0OV9B5JTvYC4diljJAzBgmvjrXBo1xMWKkWNvMYIgsb9R-51Jd61V5-V_0fGQx_aijkbI/s1200/20230727_184541.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="805" data-original-width="1200" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzvo1mmCNMFY2pDsIFyX7ZCz0rL8fjdw8o__HgriroHQTToxkweUIIaWnuyJjpd3w7bodmkEKgQ_Vs49VeNrDvSPXG-a4uemS2pYlve0BBZBLgSkq7BOp9P0OV9B5JTvYC4diljJAzBgmvjrXBo1xMWKkWNvMYIgsb9R-51Jd61V5-V_0fGQx_aijkbI/w640-h430/20230727_184541.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">One-Ninety Bar - Outdoor Seating Area</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Cocktail highlights include Florería Atlántico’s classics such as the Negroni Balestrini (SGD 27), made with gin, Campari, Amaro Averna, eucalyptus, pinon (Pine) and seawater, as well as the El Dorado (SGD 29), a refreshing mix of Cachaça, Manifest, house-made Mate Tereré, sugar cane juice and tropical fruits. To accompany the tipples, a Raw Bar with a selection of crudo will be offered daily.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqYLnjTcF76wUx2nr8fGoQF5mZPS8390K_KBXsjIGy8iSCIEjMHyQS64Aq5hLGh_Exy6TWbFDxryI_MhpUPLpdKftEZGDMJ-Wwm0UtN6rl8q6ouc2EJ6ZpYPUuKJnfM3qXQH4QToPJHw3HeFhbTDfEj4BJ8fnK7z-EQS-acZDKTf8Lx46vhYwXhWCd6M/s1200/DSC_0005.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="792" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqYLnjTcF76wUx2nr8fGoQF5mZPS8390K_KBXsjIGy8iSCIEjMHyQS64Aq5hLGh_Exy6TWbFDxryI_MhpUPLpdKftEZGDMJ-Wwm0UtN6rl8q6ouc2EJ6ZpYPUuKJnfM3qXQH4QToPJHw3HeFhbTDfEj4BJ8fnK7z-EQS-acZDKTf8Lx46vhYwXhWCd6M/w264-h400/DSC_0005.JPG" width="264" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Mocktail - made with Yerba Mate</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda6VeFe8jBsENIaVvHs4hsuxNttHiGG8MTfrHzagEiUPxF3Hn_klg1reaDYelt-j2WzMr8z7cmlmtUfCW06OIPD0Uq3QwfYLEcFMubV1zVmdTYTRlzpzrYqF5pwbuwbrf6dmt4KPD7b6OZZ3VopaO1ecBkcLVL2vVHn4oq-HyIcZRqNEjecoMCs_srfI/s1200/20230727_190851.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="819" data-original-width="1200" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda6VeFe8jBsENIaVvHs4hsuxNttHiGG8MTfrHzagEiUPxF3Hn_klg1reaDYelt-j2WzMr8z7cmlmtUfCW06OIPD0Uq3QwfYLEcFMubV1zVmdTYTRlzpzrYqF5pwbuwbrf6dmt4KPD7b6OZZ3VopaO1ecBkcLVL2vVHn4oq-HyIcZRqNEjecoMCs_srfI/w640-h436/20230727_190851.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Bar Bites - La Fugazzeta Rellena Argentina</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><u><span style="font-size: large;">One-Ninety Bar x Florería Atlántico</span></u></b></div><div style="text-align: justify;"><span style="font-size: large;">When: 1 August 2023 to October 2023.</span></div><div style="text-align: justify;"><span style="font-size: large;">Time: Nightly, 17:30 to Midnight (Last Food Order at 22:30; Last Beverage Order at 23.30)</span></div><div style="text-align: justify;"><span style="font-size: large;">For reservation, call +65 831 7653 or email</span></div><div style="text-align: justify;"><span style="font-size: large;"><a href="mailto:dining.singapore@fourseasons.com">dining.singapore@fourseasons.com</a></span></div><div style="text-align: justify;"><span style="font-size: large;">Menu and details available at:</span></div><div style="text-align: justify;"><span style="font-size: large;"><a href="https://www.fourseasons.com/singapore/dining/restaurants/brasero-and-floreria-pop-up/">https://www.fourseasons.com/singapore/dining/restaurants/brasero-and-floreria-pop-up/</a></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><b><span style="font-size: large;">One-Ninety Bar</span></b></div><div style="text-align: justify;"><span style="font-size: large;">190 Orchard Blvd</span></div><div style="text-align: justify;"><span style="font-size: large;">Four Seasons Hotel Singapore</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 248646</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 6831 7653</span></div><div style="text-align: justify;"><span style="font-size: large;">W: <a href="https://www.fourseasons.com/singapore/dining/lounges/one-ninety_bar/">https://www.fourseasons.com/singapore/dining/lounges/one-ninety_bar/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/OneNinetyBarSingapore">https://www.facebook.com/OneNinetyBarSingapore</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: <a href="https://www.instagram.com/oneninetybarsg/">https://www.instagram.com/oneninetybarsg/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH:</span></div><div style="text-align: justify;"><span style="font-size: large;">Breakfast: 08.00 – 10.30</span></div><div style="text-align: justify;"><span style="font-size: large;">Lunch: 10.30 – 14.00</span></div><div style="text-align: justify;"><span style="font-size: large;">Afternoon Tea, Sat & Sun: 14.00 – 17.00</span></div><div style="text-align: justify;"><span style="font-size: large;">Florería Atlántico Pop-up: 17.30 – Midnight (LO Food 22.30, LO Drinks 23.30)</span></div><div style="text-align: justify;"><span style="font-size: x-large;"><br /></span></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0190 Orchard Blvd, Singapore 2486461.3050626 103.8286083-27.005171236178846 68.6723583 29.615296436178845 138.98485829999998tag:blogger.com,1999:blog-8530741300764548590.post-55396368573072695282023-08-13T23:08:00.002+08:002023-08-13T23:11:05.992+08:00Kwong Cheong Thye x Celebrity Chef Heman Tan [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeTcvQBWqmwJ7uxiRfIIzQ61RU_8bvoDZW483xiIPFFHBACCk_VhKOhEHd9d3AYS-alaiH8gciqzFlz5j6CRRv49CJN0zqycq3Ovgk8el5iqUwWGHXSElGElI6vVA3TuySci7MNpKxNABhxYIaI7QwVSTswJims6nP36Qd6Yk4Wrc8NeJYrXVMHAdSiI/s1200/20230813_194434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1157" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeTcvQBWqmwJ7uxiRfIIzQ61RU_8bvoDZW483xiIPFFHBACCk_VhKOhEHd9d3AYS-alaiH8gciqzFlz5j6CRRv49CJN0zqycq3Ovgk8el5iqUwWGHXSElGElI6vVA3TuySci7MNpKxNABhxYIaI7QwVSTswJims6nP36Qd6Yk4Wrc8NeJYrXVMHAdSiI/w618-h640/20230813_194434.jpg" width="618" /></a></div></div><span style="font-size: large;"><div style="text-align: justify;">Asian Sauce Manufacturer Kwong Cheong Thye (“KCT”) unveil its latest line of specialty Western Paste and Sauce, Aglio Olio Chilli Paste & Paprika Hickory BBQ Sauce. This project is spearheaded by Mr. Alvin Choo, the 5th generation co-owner of KCT in collaboration with Celebrity Chef Heman, Winner of World Gourmet Awards 2022 (Western Cuisine Chef of the Year).</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJ36eyK7GCurFIGC--XzW-NOfURmCLHxUPSP2WP1-CN0EE4zITjXzimbiOJitTn_FUp50LxPijOKys4XBajuSuQa9YfEeLSuGkkh_qYYAGw3dvknbxHP6QpjasdlIrXZkPLLKFipNBJNqBRFv1mA80zYHR5crYUab1zhnOBOCd3iGcX_uC4HUDC_e7xk/s1200/20230623_121515.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1197" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjJ36eyK7GCurFIGC--XzW-NOfURmCLHxUPSP2WP1-CN0EE4zITjXzimbiOJitTn_FUp50LxPijOKys4XBajuSuQa9YfEeLSuGkkh_qYYAGw3dvknbxHP6QpjasdlIrXZkPLLKFipNBJNqBRFv1mA80zYHR5crYUab1zhnOBOCd3iGcX_uC4HUDC_e7xk/w638-h640/20230623_121515.jpg" width="638" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><i>Signature Soya Sauce by Kwong Cheong Thye</i></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROeY6YY-zvHUS-OF4edGQP6mf2QWmDdbYG6XFkvzhzOcctd5RQHMsIS8O4PQcLa3V52kJXFhPF8ZTcvt4IZWm69-CSOAzKfck8ofRL3jbF9ziSYyCV0xpLB6DluqqBwtZFKpB1fFnpDdiQFp1LQPnpQIRLQYtN1t2W0xctcfPHx2S6e8LSs9sqnok3tQ/s1200/20230623_121447.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="987" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROeY6YY-zvHUS-OF4edGQP6mf2QWmDdbYG6XFkvzhzOcctd5RQHMsIS8O4PQcLa3V52kJXFhPF8ZTcvt4IZWm69-CSOAzKfck8ofRL3jbF9ziSYyCV0xpLB6DluqqBwtZFKpB1fFnpDdiQFp1LQPnpQIRLQYtN1t2W0xctcfPHx2S6e8LSs9sqnok3tQ/w609-h640/20230623_121447.jpg" width="609" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Kwong Cheong Thye Products</span></i></td></tr></tbody></table><div style="text-align: justify;">The Aglio Olio Chilli Paste, a harmonious blend of zesty garlic and fragrant herbs, promises to transport your taste buds to the South of Italy, delivering an explosion of flavours that will leave you craving more. Meanwhile, the Paprika Hickory BBQ Sauce, infused with the smoky allure of the finest hickory wood, will likely transport you to a sizzling barbecue haven of South Carolina, where every bite is a revelation.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI5N1XinKhGQVpXOpMKUlfZoVfdlXeRqj_eu4n7PQQfETKkcC1wZUXB2iPeHxaL-o3olJza-5G2WgMvu9ThzfHCSd-aWQ6NleBL50Lo9I7zD91_jk5buvwv5kOsPHKpy0uV7ZUDzx-RMK8ht6b_j_tJh9B-dBtUODTtHPHwj8Ghu2mCE9taDMMTpfZec/s1200/20230813_193133.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="818" data-original-width="1200" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicI5N1XinKhGQVpXOpMKUlfZoVfdlXeRqj_eu4n7PQQfETKkcC1wZUXB2iPeHxaL-o3olJza-5G2WgMvu9ThzfHCSd-aWQ6NleBL50Lo9I7zD91_jk5buvwv5kOsPHKpy0uV7ZUDzx-RMK8ht6b_j_tJh9B-dBtUODTtHPHwj8Ghu2mCE9taDMMTpfZec/w640-h436/20230813_193133.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><p class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><span style="font-size: medium;"><i>Aglio Olio Chilli Paste & <span style="text-indent: -18pt;">Paprika Hickory BBQ Sauce</span></i></span></p><p class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18pt;"><o:p></o:p></p></td></tr></tbody></table><div style="text-align: justify;">During the launch of Aglio Olio Chilli Paste & Paprika Hickory BBQ Sauce, we were treated to a scrumptious meal by Chef Heman and the team at KCT. The meal showcases the usage of both Aglio Olio Chilli Paste and Paprika Hickory BBQ Sauce in various dishes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It started with bread platter; sourdough served with butter infused with Paprika Hickory BBQ sauce. The hickory sauce adds spice and smoky aroma to the smooth and creamy butter.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhPUVq6KruqcZGwEJwvB-2dwtFBpWaCjVe1Q74DrdnBHJ9M3ITWNhnYR1JThoGHVLpNPEh6mDG19aJTaccrH7oSZFhuKWrveVoyEEZDXVjj4JC7NTJ0EANpQ_i6qQTXuJ2Kdnwww8InwmJ6K54xJz8_CdCz6YkZLBLqNwGZImxR1ThQ6g14i-pQiTXtI/s1200/DSC_1180.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="945" data-original-width="1200" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhPUVq6KruqcZGwEJwvB-2dwtFBpWaCjVe1Q74DrdnBHJ9M3ITWNhnYR1JThoGHVLpNPEh6mDG19aJTaccrH7oSZFhuKWrveVoyEEZDXVjj4JC7NTJ0EANpQ_i6qQTXuJ2Kdnwww8InwmJ6K54xJz8_CdCz6YkZLBLqNwGZImxR1ThQ6g14i-pQiTXtI/w640-h504/DSC_1180.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Sourdough Bread</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9a1c5mTLKN5zof_Ki-8Ji_aT54U0TNiUbT7INQrhILtlzCk8DZx5D3bW7avjW3ej5NP5zzdnWXN6QeZ0mdfruKMK8uOBBL0GrJn2xPWlnELlPP1-_YTgh4ysWk89sTj5EQbikBfPB6CEdnq5p0DIPItuZsuDl_cwnETvZ5yA9LGPPizucy_RrtNYE0M8/s1200/DSC_1184.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="866" data-original-width="1200" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9a1c5mTLKN5zof_Ki-8Ji_aT54U0TNiUbT7INQrhILtlzCk8DZx5D3bW7avjW3ej5NP5zzdnWXN6QeZ0mdfruKMK8uOBBL0GrJn2xPWlnELlPP1-_YTgh4ysWk89sTj5EQbikBfPB6CEdnq5p0DIPItuZsuDl_cwnETvZ5yA9LGPPizucy_RrtNYE0M8/w400-h289/DSC_1184.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Butter
infused with Paprika Hickory BBQ sauce</span></i></span></td></tr></tbody></table><div style="text-align: justify;">For Amuse Bouche, we had Pulled Lamb Leg En Croute, Prawn Dumpling, Crispy Squid Dumpling and Cold Tofu. The pulled lamb leg is slow-cooked over 24 hours with Paprika Hickory BBQ sauce. The result is a fork-tender leg of lamb infused with lovely smoked paprika and hickory wood aroma inside the crispy pastry. The flavour of the BBQ sauce is less prominent in the crispy squid dumpling and cold tofu dishes. It is more subtle, but it adds another layer of flavour to both dishes.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIy2bNUU2duG1RVF31dDc2Vmee-0ea-CByYT0NQZVjZbbsaw-zJIokjvwi9aWx1QXue7qeAx-P2tKA8Uuo3-feWe6MkYq2TRVZ5gb0nLYOA23-sgn9ryRhMhCApygXMvawHhigQsZvEUcSQNpCMd6LdiKdvW3qSXIAVHL-gMtdf9pkc13nZ6wpwt4NS4/s1200/DSC_1188.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="957" data-original-width="1200" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIy2bNUU2duG1RVF31dDc2Vmee-0ea-CByYT0NQZVjZbbsaw-zJIokjvwi9aWx1QXue7qeAx-P2tKA8Uuo3-feWe6MkYq2TRVZ5gb0nLYOA23-sgn9ryRhMhCApygXMvawHhigQsZvEUcSQNpCMd6LdiKdvW3qSXIAVHL-gMtdf9pkc13nZ6wpwt4NS4/w640-h510/DSC_1188.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Pulled
Lamb Leg En Croute</span></i></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0fRKenIGBTfNr4TWcrP83qHDPNG6VG7TX8qezzXJtAxuHR1vivyJC2zIXoNHJg_pcogv8VV7zu32h92dZCK8jOh_pPIWcuObYRSvtI4UYa5UTEIvfAZ5p9hww5kbzF2Cc9Wn9Ts0tm9gw90j_othQIuAsbtuFnd-jnkv6WOfieHmg8njH6eTTewy7cA/s1200/DSC_1196.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1111" data-original-width="1200" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0fRKenIGBTfNr4TWcrP83qHDPNG6VG7TX8qezzXJtAxuHR1vivyJC2zIXoNHJg_pcogv8VV7zu32h92dZCK8jOh_pPIWcuObYRSvtI4UYa5UTEIvfAZ5p9hww5kbzF2Cc9Wn9Ts0tm9gw90j_othQIuAsbtuFnd-jnkv6WOfieHmg8njH6eTTewy7cA/w640-h592/DSC_1196.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Crispy Squid Dumpling</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3hLDN7ENWiKKKOj01Vf6i0ws-JcrsJ1RpLcW55BAoma7MXGQ8a_PqSSKaRWZgUwuSo8KYK36KCOU2Ra-qw9K_4R1N4jHFTowvN1Cmqjouroz7eALiwqmDvO4MyHiiGSSRC6svnf-NRFsUxNzmd3Tp2LGrKrYycYYECQT2YnDAqxK-C_1NanommIbyNU/s1200/DSC_1187.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="935" data-original-width="1200" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3hLDN7ENWiKKKOj01Vf6i0ws-JcrsJ1RpLcW55BAoma7MXGQ8a_PqSSKaRWZgUwuSo8KYK36KCOU2Ra-qw9K_4R1N4jHFTowvN1Cmqjouroz7eALiwqmDvO4MyHiiGSSRC6svnf-NRFsUxNzmd3Tp2LGrKrYycYYECQT2YnDAqxK-C_1NanommIbyNU/w640-h498/DSC_1187.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Cold Tofu</span></i></td></tr></tbody></table><div style="text-align: justify;">The prawn dumplings dish is similar to the spicy sour prawn dumplings version in Asian cuisine. The aglio olio chilli paste is added to the mix; however, it is overshadowed by the strength of the vinegar and chilli padi.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-Gto1oJuHfaJiasllkGu0dV57mQk-aANrP4xo7p18w1hmAR7ufMxqeAxIOxNtiK1GA-PIKWbysco6HsfOzorADzxzUA44DoJOb1p1dfQcdjAg6tKsgP9zy63SDo3qEkM1qLL1-zOZtp8zkDndl_upJgD72xdt01URaQLXXfoiJGYyVFKp7aeUUnu0y0/s1200/DSC_1192.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="958" data-original-width="1200" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-Gto1oJuHfaJiasllkGu0dV57mQk-aANrP4xo7p18w1hmAR7ufMxqeAxIOxNtiK1GA-PIKWbysco6HsfOzorADzxzUA44DoJOb1p1dfQcdjAg6tKsgP9zy63SDo3qEkM1qLL1-zOZtp8zkDndl_upJgD72xdt01URaQLXXfoiJGYyVFKp7aeUUnu0y0/w640-h510/DSC_1192.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Prawn Dumplings</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvcpnE140NU1TuB84PBf1EYWLqHxVPaAx6N0gFadrSy45vp4lK8r5qPLXEltqgeoyZ1dkcBjSCIuc9TYhUQ1c2tLCmGKnqiIFQsrfsP4g5neO0vvORPXZR0n1Ee4uBDYQXxS2372uW40AgAXwD2l568G9uLCaJiWFHqilqvo83MdZGohevoIAPUZePU4/s1200/20230623_124420.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1109" data-original-width="1200" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvcpnE140NU1TuB84PBf1EYWLqHxVPaAx6N0gFadrSy45vp4lK8r5qPLXEltqgeoyZ1dkcBjSCIuc9TYhUQ1c2tLCmGKnqiIFQsrfsP4g5neO0vvORPXZR0n1Ee4uBDYQXxS2372uW40AgAXwD2l568G9uLCaJiWFHqilqvo83MdZGohevoIAPUZePU4/w640-h592/20230623_124420.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Amuse Bouche</span></i></td></tr></tbody></table><div style="text-align: justify;">The next dish is seafood bisque. Initially, we were served the Crab Timbale, a mixed of crab meat with prawns. Chef Heman and his team then bring in the hot soup (bisque) and pour it on the bowl tableside, till it covered the crab timbale. The bisque is thick and robust bisque, paired beautifully with the crab timbale. Chef Heman uses the oil from the paste to add a fragrant and spicy flavour that cuts through the robustness of the bisque. Yummy.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BJn6vCbFgWyeQ1phf6yv-1qw-DYziWZW0SDKLKb2H7EyB9l3lHvjcrfwG5bP981nvQjF7xjKKkm4VBFJDBQFw3RjHteMHlZI0MRBnO8ZPe-XuiUrq1ywBfRpws36Ieuf_vajEa5O9y8xHbq1vlesXKtNbye96iZiUJnU60eM3bvWB81-tY_KgfXEryc/s1200/DSC_1197.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="814" data-original-width="1200" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BJn6vCbFgWyeQ1phf6yv-1qw-DYziWZW0SDKLKb2H7EyB9l3lHvjcrfwG5bP981nvQjF7xjKKkm4VBFJDBQFw3RjHteMHlZI0MRBnO8ZPe-XuiUrq1ywBfRpws36Ieuf_vajEa5O9y8xHbq1vlesXKtNbye96iZiUJnU60eM3bvWB81-tY_KgfXEryc/w640-h434/DSC_1197.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Seafood Bisque</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxD6ejzqXLv-O8aTauvE3ik-zLtkCo_HFn4yG3fhYfWbnYWcJva84AIg9UokB2l0lc1C4MuEaDuQiOUK0RtwSE1TGai1Hd--4pN1RLx6UX0gRi28zTHH_LD9BcZV9RRGybbzagGxusA5qlakAyDwKE0B4InfPQqKVRrxDguYWqCJorD5RZgEwW-qE1KI/s1200/20230623_125933.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1004" data-original-width="1200" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxD6ejzqXLv-O8aTauvE3ik-zLtkCo_HFn4yG3fhYfWbnYWcJva84AIg9UokB2l0lc1C4MuEaDuQiOUK0RtwSE1TGai1Hd--4pN1RLx6UX0gRi28zTHH_LD9BcZV9RRGybbzagGxusA5qlakAyDwKE0B4InfPQqKVRrxDguYWqCJorD5RZgEwW-qE1KI/w640-h536/20230623_125933.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Seafood Bisque</span></i></td></tr></tbody></table><div style="text-align: justify;">We had two main dishes Coral Cod Fillet and Aglio E Olio KCT Ramen. The Coral Cod is lightly seasoned and plated on top of tosaka and black fungi salad. At the bottom, the sauce is a mix of hollandaise sauce with Paprika Hickory BBQ Sauce. I like how the flavours interact, with the moist and crispy cod. The creamy hollandaise sauce absorbs the unique paprika and the lovely hickory sauce, at the same time tempering the strong flavour from the sauce so it paired well with the fish.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyU4WfOwJvssQCoSFqzYLCzibmygCVujNCte_-qbpzyHRE5nb94pgWmtBcZX8zjKD2v7mO74sBkGTxuEIRqXCBupGfPlQ8w_-Zr5-_HqnKGvrc4hBksqgChRN01NPmViUrRJOpqPlCZtiTeYGmK5sx-izibnSYqesTO9YnvN-GFSWH2aUKoP05dTLBo_I/s1200/DSC_1214.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="791" data-original-width="1200" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyU4WfOwJvssQCoSFqzYLCzibmygCVujNCte_-qbpzyHRE5nb94pgWmtBcZX8zjKD2v7mO74sBkGTxuEIRqXCBupGfPlQ8w_-Zr5-_HqnKGvrc4hBksqgChRN01NPmViUrRJOpqPlCZtiTeYGmK5sx-izibnSYqesTO9YnvN-GFSWH2aUKoP05dTLBo_I/w640-h422/DSC_1214.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Coral Cod Fillet</span></i></td></tr></tbody></table><div style="text-align: justify;">For the Aglio E Olio KCT Ramen, Chef Heman takes a liberal approach with the paste. Each strand of KCT ramen is filled with the explosive flavour of Aglio Olio Chilli Paste. It was an explosion of flavour in each slurp. Very spicy!</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-SKCqMwoaoGu8cGSIs039PWwN6WuomvM7V78PN-lvfYRK3b07BH7gW9ocZcX8Sq9Mf60ueEuM04JDjVa6skma7MaJagBp6Xnh5NS92Q2BdujrNXjWBKayTRnf8vD-sjZQUAJb_368VjtNk0zDIxfB91tNWqDmXdbUOi_D7K1Ozr5deYK196mlFIty8c/s1200/20230623_131842.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="889" data-original-width="1200" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-SKCqMwoaoGu8cGSIs039PWwN6WuomvM7V78PN-lvfYRK3b07BH7gW9ocZcX8Sq9Mf60ueEuM04JDjVa6skma7MaJagBp6Xnh5NS92Q2BdujrNXjWBKayTRnf8vD-sjZQUAJb_368VjtNk0zDIxfB91tNWqDmXdbUOi_D7K1Ozr5deYK196mlFIty8c/w640-h474/20230623_131842.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Aglio
E Olio KCT Ramen</span></i></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAnc8eMpWR4hH_QZZ8JDY6Hf0gcF_6WhYWuDJDlzpIDnonkPQ2wsrluvKzV--89S6FwKxDniPso40NDHQV33S4dQh6NDroIMNMCKhKDbkYSI1K1gJAx8VOhRwNhi3Yy4M7MZBs-INM3YJxhtJIcNcbcsghq-5KHQWm-L5gM_tqAQxnkGabfQMkuuYBOk/s1200/DSC_1209.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="904" data-original-width="1200" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAnc8eMpWR4hH_QZZ8JDY6Hf0gcF_6WhYWuDJDlzpIDnonkPQ2wsrluvKzV--89S6FwKxDniPso40NDHQV33S4dQh6NDroIMNMCKhKDbkYSI1K1gJAx8VOhRwNhi3Yy4M7MZBs-INM3YJxhtJIcNcbcsghq-5KHQWm-L5gM_tqAQxnkGabfQMkuuYBOk/w640-h482/DSC_1209.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Aglio
E Olio KCT Ramen</span></i></span></td></tr></tbody></table><div style="text-align: justify;">Dessert is Spicy Chocolate Lava Cake with Lime Sorbet Crumble. This is not your ordinary Chocolate Lava Cake. The Aglio Olio Chilli Paste is folded in with the chocolate lava. I have tried chilli chocolate cake before, but this is at another level. Level 10. Though the lime sorbet supposed to cool down the fire, I was still unable to finish the chocolate lava cake, but LD did.</div><div style="text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoNyxyxrucNuHrZ6YUQUJEupv7FowUuH-CKKI07QsyW-0gV1C9T_qTScpj4Fe2vRZPlDmBu31SWt3d74s6CEBezVK3jQudC04nDIBCDrgc4JShLGWBTi3NFodOzC0lxYw4kmuUFKykKZbTH-pkAiu-ychGMFXBY_feEWtQye0J9C135KHLr32HNULlI0/s1200/DSC_1219.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="807" data-original-width="1200" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOoNyxyxrucNuHrZ6YUQUJEupv7FowUuH-CKKI07QsyW-0gV1C9T_qTScpj4Fe2vRZPlDmBu31SWt3d74s6CEBezVK3jQudC04nDIBCDrgc4JShLGWBTi3NFodOzC0lxYw4kmuUFKykKZbTH-pkAiu-ychGMFXBY_feEWtQye0J9C135KHLr32HNULlI0/w640-h430/DSC_1219.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Spicy
Chocolate Lava Cake with Lime Sorbet Crumble</span></i></span></td></tr></tbody></table><div style="text-align: justify;">Overall, Celebrity Chef Heman and the team at KCT have demonstrated the application of Aglio Olio Chilli Paste and Paprika Hickory BBQ Sauce creatively into these delicious dishes. With the availability of Aglio Olio Chilli Paste and Paprika Hickory BBQ Sauce, it is easier for us to recreate the restaurant flavours in our home. Hopefully, they can provide some interesting recipes in the future, so it is easier to guide the consumers on how to use KCT western sauce and paste. Cheers!!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>Kwong Cheong Thye x Celebrity Chef Heman Tan</u></b></div><div style="text-align: justify;"><b><u>Speciality Western Paste and Sauce</u></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Available flavours:</div><div style="text-align: justify;">- Aglio Olio Chilli Paste ($5.95)</div><div style="text-align: justify;">- Paprika Hickory BBQ Sauce ($5.95)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Both these paste and sauce are available at</div><div style="text-align: justify;">- Kwong Cheong Thye online shop (<a href="http://www.kct.sg">www.kct.sg</a>)</div><div style="text-align: justify;">- Kwong Cheong Thye factory: 12 Senoko Ave, S758302</div><div style="text-align: justify;">- Kwong Cheong Thye retail outlet: 61 Lorong 27 Geylang, S388187.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Thank you very much <a href="http://cqworks.com.sg/" target="_blank">CQ Works</a>, Kwong Cheong Thye and Chef Heman for hosting us.</div><div style="text-align: justify;"><br /></div></span>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0Singapore1.352083 103.819836-26.958150836178845 68.663586 29.662316836178846 138.976086tag:blogger.com,1999:blog-8530741300764548590.post-13221475218399972252023-08-06T22:04:00.000+08:002023-08-06T22:04:18.699+08:00BBQ Under the Stars – BBQ Without The Smoke [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPRMs50KZVBS-YIB_XVy5qq8VqF2phE1pjlwJZuqlQmmK0ozAXX4g9VsQdGG6QLQFV-PIVgmO67m8M_TLl1VrqCTrmnqCMlzD7P81f6vplx7byxfRY9Xyhlvvhb13Tr58Pmw-SFpj1AOjoUGEM7rFEf2CWgXFzlpx3BhpYFkGdftDM2uvsi_WDm6wqtU/s1200/DSC_1175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="958" data-original-width="1200" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPRMs50KZVBS-YIB_XVy5qq8VqF2phE1pjlwJZuqlQmmK0ozAXX4g9VsQdGG6QLQFV-PIVgmO67m8M_TLl1VrqCTrmnqCMlzD7P81f6vplx7byxfRY9Xyhlvvhb13Tr58Pmw-SFpj1AOjoUGEM7rFEf2CWgXFzlpx3BhpYFkGdftDM2uvsi_WDm6wqtU/w640-h510/DSC_1175.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">BBQ Under the Stars (“BUTS”) is an Italian barbeque concept launched by Chef Marcus, who founded the Rubato Group. This 5th concept by the Rubato Group uses a traditional Argentinian grill, known as Parrilla Grill, where the entire cooking process is fully fuelled by charcoal to achieve the unique smoky flavour of the grilled meats.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98pw6_ezi_3MYPyAVktIfhQCjlEIYUEKxSascTem31O1aQLiTxJ1njsN5xMoUf6Y9Q3z1KzcUV8ZHEw34b05vymcVleWKHfUeyE7XsClsy82aE2q8ZRdOLNMFSw1FcL4ZChmM4kvC--rSyER_1C9gy35wNFD8Hc7nc4FQaJzLk4HS_AarAKHAcKfNnxE/s1200/20230620_191315.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="873" data-original-width="1200" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98pw6_ezi_3MYPyAVktIfhQCjlEIYUEKxSascTem31O1aQLiTxJ1njsN5xMoUf6Y9Q3z1KzcUV8ZHEw34b05vymcVleWKHfUeyE7XsClsy82aE2q8ZRdOLNMFSw1FcL4ZChmM4kvC--rSyER_1C9gy35wNFD8Hc7nc4FQaJzLk4HS_AarAKHAcKfNnxE/w640-h466/20230620_191315.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Parrilla Grill</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">We started our dinner with Fresh Oysters. It is fresh and briny, a good start to the meal. The clams are also fresh, plump and juicy, cooked with a dash of white wine. It will be good if we have some bread or garlic bread to dip into the broth.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_c_D1FdMqoZO6aq3j5gARzsa-D_P60u2gTozJP01YQdG4MyMZlX2R_TP_iHYAgzjCZiRofxVoUXjry-rzlLztvHvsUgTst9leig-B3nmnMt2-dym6JyI51mkeHSMFTbv7MKWaLsN0ylvoWpVN0bmEK4FXD9IYoEFoV1dV-5qywzPD5sLxW-9rBUf2DPs/s1200/DSC_1106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="719" data-original-width="1200" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_c_D1FdMqoZO6aq3j5gARzsa-D_P60u2gTozJP01YQdG4MyMZlX2R_TP_iHYAgzjCZiRofxVoUXjry-rzlLztvHvsUgTst9leig-B3nmnMt2-dym6JyI51mkeHSMFTbv7MKWaLsN0ylvoWpVN0bmEK4FXD9IYoEFoV1dV-5qywzPD5sLxW-9rBUf2DPs/w640-h384/DSC_1106.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Fresh Oysters</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnW5bIlD1M74tn215fDhPwZjtdylQi4pyNz9gWf6hcIy5DRmFJGXzacs8NbzalmcCLPz8cs1TTR2ULcSRnqk0EtsgvUwPc-zUurjSWufW7A58JXmY2l5MlRoxSm4P15WKBjEPbZIQjdMeuqr7RvoVd1SD-Jij7h5P-LTLovkS04-64vSxVwW5ehEakKw/s1200/20230620_182943.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="884" data-original-width="1200" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnW5bIlD1M74tn215fDhPwZjtdylQi4pyNz9gWf6hcIy5DRmFJGXzacs8NbzalmcCLPz8cs1TTR2ULcSRnqk0EtsgvUwPc-zUurjSWufW7A58JXmY2l5MlRoxSm4P15WKBjEPbZIQjdMeuqr7RvoVd1SD-Jij7h5P-LTLovkS04-64vSxVwW5ehEakKw/w640-h472/20230620_182943.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Clams</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">While we are waiting for our BBQ order, we proceed to the salad and finger food table. The potato salad is crunchy, creamy, and goes well with the fresh salad. The finger food that was offered on that night was chicken nuggets, breaded onion rings and fried boneless chicken.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCPsr_hcoUqjeCWtsU4BayMfYN19B78q68hVsK0rXEUz7-Gx_m_MltUuW4A53QtDWnt_o8JrBYMHbld7cJex7hty6Rugq1WeSfxONxbCSbcq1yFC5keSEfXTlm1CdHB_iyRGtoiY6wYndB5F5NDeoG_9EnMMB8vvg6YQvB-_7tlSm-I6rkCKbL7OtLLI/s1200/DSC_1100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCPsr_hcoUqjeCWtsU4BayMfYN19B78q68hVsK0rXEUz7-Gx_m_MltUuW4A53QtDWnt_o8JrBYMHbld7cJex7hty6Rugq1WeSfxONxbCSbcq1yFC5keSEfXTlm1CdHB_iyRGtoiY6wYndB5F5NDeoG_9EnMMB8vvg6YQvB-_7tlSm-I6rkCKbL7OtLLI/w640-h426/DSC_1100.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Salad & Finger Food Table</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyx_ARxE0eL56uJDURUXHuSIUkoUzaaV74JN7CGM5zraP7j2xgQDnqSuzNMve9ruj0lagC0CpEPq-yEdTm0kesJz_2kFSPUBOYcaXUVsaiaW1Tg2nruX8C-09-I1yp03vXrerKeEZdTkdQ1T2lKeRo3YwzphfvP-_pMvfntC5Jahg9GfEO4az7mtEkFGU/s1200/20230620_182814.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="717" data-original-width="1200" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyx_ARxE0eL56uJDURUXHuSIUkoUzaaV74JN7CGM5zraP7j2xgQDnqSuzNMve9ruj0lagC0CpEPq-yEdTm0kesJz_2kFSPUBOYcaXUVsaiaW1Tg2nruX8C-09-I1yp03vXrerKeEZdTkdQ1T2lKeRo3YwzphfvP-_pMvfntC5Jahg9GfEO4az7mtEkFGU/w640-h382/20230620_182814.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Salads</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpt0JDrtaMPgD5L84DfLeAYWJ_tNDMwWhzFIt7CPVbcv-HhFVNX95chPiQUl2sdMMocH-rjFFFrkcTc2-XP9xBNHujxqgNGcnCb3py2YlAjy6vwn6oXZOpFNvGVM5mjkpEaX33S3RNvPnBxXeZ5TuUfcuBEqb4YLbfRfu7JCp9kYhDjD3R6mmUXL8a4w/s1200/DSC_1109.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1071" data-original-width="1200" height="573" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpt0JDrtaMPgD5L84DfLeAYWJ_tNDMwWhzFIt7CPVbcv-HhFVNX95chPiQUl2sdMMocH-rjFFFrkcTc2-XP9xBNHujxqgNGcnCb3py2YlAjy6vwn6oXZOpFNvGVM5mjkpEaX33S3RNvPnBxXeZ5TuUfcuBEqb4YLbfRfu7JCp9kYhDjD3R6mmUXL8a4w/w640-h573/DSC_1109.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Salad & Finger Food</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Our first dish that come from the BBQ is the Arrosticini Abruzzesi (Giant Italian Skewers). The version at BUTS is made from giant chicken pieces. The exterior of the chicken pieces is nicely charred, followed by tender, well marinated and succulent flesh. It is barbequed to perfection.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEim_m3bKOJgKTGQDMe0JlFtyKREOA8mgAf7NcYqV-AgYZhrfOhEFSjVQl9q6Q8iWOifbrZy43nRBQeLmdJz1Ov48yq_Tj1fXAyA6k8fXsbOle0jXPXPOAnF-Mx0wpzspOeBLhpePOYvNhHaHnQaLVhiJZLEa-m8gQwiiCVAO32jVGifOpMiK6h4vhILg/s1200/DSC_1114.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEim_m3bKOJgKTGQDMe0JlFtyKREOA8mgAf7NcYqV-AgYZhrfOhEFSjVQl9q6Q8iWOifbrZy43nRBQeLmdJz1Ov48yq_Tj1fXAyA6k8fXsbOle0jXPXPOAnF-Mx0wpzspOeBLhpePOYvNhHaHnQaLVhiJZLEa-m8gQwiiCVAO32jVGifOpMiK6h4vhILg/w640-h426/DSC_1114.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Arrosticini
Abruzzesi - Chicken</span></i></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_cxPf_AmqPYGEpqlPmq4vFjIhKrv3xswkbGSUsHcvQLc5ocnHkABejZA4q-CWEkJKZsgSQYU31X3iugxpAYYT-2bExoCsCDt_pvHNKftPh2tEf6yHiFf0fHZOJsFzWttOlG2rJmY6Xu4-FGHyZqXpw7GfDDZyZj8lttXt2SwKG1sbKOFY7JW0e2ctEc/s1200/20230620_184511.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="896" data-original-width="1200" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_cxPf_AmqPYGEpqlPmq4vFjIhKrv3xswkbGSUsHcvQLc5ocnHkABejZA4q-CWEkJKZsgSQYU31X3iugxpAYYT-2bExoCsCDt_pvHNKftPh2tEf6yHiFf0fHZOJsFzWttOlG2rJmY6Xu4-FGHyZqXpw7GfDDZyZj8lttXt2SwKG1sbKOFY7JW0e2ctEc/w640-h478/20230620_184511.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i style="font-family: "Times New Roman", serif;"><span style="font-size: medium;">Arrosticini Abruzzesi - Chicken</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Tuscan Ribeye Steak. Thinly sliced covered with gravy and served with mashed potatoes and vegetables. My first reaction is very salty due to the combination of the gravy plus the seasoned steak. The meat is also cooked passed the medium-rare point, making it a bit chewy. Luckily the mashed potatoes and vegetables help to reduce the saltiness.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXDDfVIsrEoWdXrFa3qDLRU5ySzXNXoqdjbI_PWKABnrwfMOYANfDBNvX7MBPDKdRaS9dx6iBWn1feG2omNQg4XE4MAEa_zzAp815eSePr0p1JPmapKIrOKvOmfs9jwuh6Y6abk1WxFMqU1r_mddLRipf78r1Nz1mKRXt_O1HqekEgd_qMzrZVqP1IPE/s1200/DSC_1126.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="870" data-original-width="1200" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXDDfVIsrEoWdXrFa3qDLRU5ySzXNXoqdjbI_PWKABnrwfMOYANfDBNvX7MBPDKdRaS9dx6iBWn1feG2omNQg4XE4MAEa_zzAp815eSePr0p1JPmapKIrOKvOmfs9jwuh6Y6abk1WxFMqU1r_mddLRipf78r1Nz1mKRXt_O1HqekEgd_qMzrZVqP1IPE/w640-h464/DSC_1126.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Tuscan Ribeye Steak</i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">We order another serving of the ribeye, without the gravy. It is better as the steak is already well seasoned, however, it is still overcooked. When the steak is thinly sliced, it is easy to overcook your steak on an open fire.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOUvXEoWYHg_XMOcK18-8rSfHpf48Z5WzcwrS0ysaWrjeQR_ujLS9SRboFRA-r2G18nqmI2paz8GXgJQY6lSaPLuMwm9rYvce5yqeHIKwxmiRXPGld5gUuoxDLlEet4o05AjJYvwu6gUCuZhlErRJ8q0iAJWvNQyWih3V8DCoy_SNn3rf2HGejvUrlGk/s1200/20230620_184616.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="936" data-original-width="1200" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOUvXEoWYHg_XMOcK18-8rSfHpf48Z5WzcwrS0ysaWrjeQR_ujLS9SRboFRA-r2G18nqmI2paz8GXgJQY6lSaPLuMwm9rYvce5yqeHIKwxmiRXPGld5gUuoxDLlEet4o05AjJYvwu6gUCuZhlErRJ8q0iAJWvNQyWih3V8DCoy_SNn3rf2HGejvUrlGk/w640-h500/20230620_184616.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Tuscan Ribeye Steak</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">I like the BBQ pork ribs. It is fork tender and the meat easily falls of the bone. The sweetness of the marinate is just right, and it is better eaten using your fingers. The BBQ chicken mid-wings were plump and juicy. It is surprisingly good, although I would prefer it if they don’t serve it with chilli sauce.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzy51BD2Yko0FlLCbK7chi1hRvTS1r3Q-V3A8WTLNq4oEhK29xgfudhaJXakVxRwmQfDm7kUkdMHgC8ZR48pdP3upsMt1mpxGM5pEZ0-mfQoflV8ootL13u1DcNZtJmcGTHD0jaieqlkiKnYXJ5GWE3r0zuxBrGmP5qoMb_efcU1hF2j5578AxXUYaF0/s1200/20230620_184835.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="752" data-original-width="1200" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzy51BD2Yko0FlLCbK7chi1hRvTS1r3Q-V3A8WTLNq4oEhK29xgfudhaJXakVxRwmQfDm7kUkdMHgC8ZR48pdP3upsMt1mpxGM5pEZ0-mfQoflV8ootL13u1DcNZtJmcGTHD0jaieqlkiKnYXJ5GWE3r0zuxBrGmP5qoMb_efcU1hF2j5578AxXUYaF0/w640-h402/20230620_184835.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">BBQ Pork Ribs</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxBxGZWLYOGfA4TH_V0MBQFtNnNf8ZfodNhxVY7PyWcSi1tAYu57soQ0qDJyDL_h6xwyTPxnERWp-lF-zAlgLIXY3rl-8FXEhEVRpW9HHFX9WFLs-oo2I1_owZIFtDQJ-3j4-DBZz6TveDCCgosq0-5YmM1ZbKhuZPHB4YNImht9mxFbmgdkAy-Hrexw/s1200/DSC_1133.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="811" data-original-width="1200" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxBxGZWLYOGfA4TH_V0MBQFtNnNf8ZfodNhxVY7PyWcSi1tAYu57soQ0qDJyDL_h6xwyTPxnERWp-lF-zAlgLIXY3rl-8FXEhEVRpW9HHFX9WFLs-oo2I1_owZIFtDQJ-3j4-DBZz6TveDCCgosq0-5YmM1ZbKhuZPHB4YNImht9mxFbmgdkAy-Hrexw/w640-h432/DSC_1133.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>BBQ Pork Ribs</i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The lobster is perfectly grilled. It has a charred exterior, yet the flesh remains juicy and bouncy with a hint of brininess. The same can be said about the prawns. It is grilled just right and we can taste the freshness of the prawns and the delightful bouncy texture.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePBrwSeLGliUnumKEHThRrzgWOrgMmIzZ68ccwuDTI3r2Url8UjzmbCn_dEUgfBXJh8PBkxPAcXK-LcXK7KKbTlwyp6ONX0eTM2Fn50HskS6utoWGfPp3oGDkFY-pJKLOXeae-7xAtDAe_FOA-FNRZn7U6h93JRveq6dK6xeRC4wanSUGGEWliHlTKts/s1200/20230620_185312.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiePBrwSeLGliUnumKEHThRrzgWOrgMmIzZ68ccwuDTI3r2Url8UjzmbCn_dEUgfBXJh8PBkxPAcXK-LcXK7KKbTlwyp6ONX0eTM2Fn50HskS6utoWGfPp3oGDkFY-pJKLOXeae-7xAtDAe_FOA-FNRZn7U6h93JRveq6dK6xeRC4wanSUGGEWliHlTKts/w640-h480/20230620_185312.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Lobster</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWS34gUMKSHfy8SmcxGyJkru1HJi2DU7laduHAhlddVyrRLfueDrjTV0vEia3BRfJ8NqJ7d5TOZpVtA2VCcrsGl_UNy3adeTnIZBJswhUi5byOMIYA6XhM3_6a6F56c3n-X4dw6dyY2WBhxhxrn5Od4SnUVt-yDqQn5AROnPKICxCOXt6FaME6Qdmu2lA/s1200/20230620_192225.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="866" data-original-width="1200" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWS34gUMKSHfy8SmcxGyJkru1HJi2DU7laduHAhlddVyrRLfueDrjTV0vEia3BRfJ8NqJ7d5TOZpVtA2VCcrsGl_UNy3adeTnIZBJswhUi5byOMIYA6XhM3_6a6F56c3n-X4dw6dyY2WBhxhxrn5Od4SnUVt-yDqQn5AROnPKICxCOXt6FaME6Qdmu2lA/w640-h462/20230620_192225.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Prawns</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmx0WDJNisFGSDu_JyB8cGWXmTje9-l6PhR793iQWrmUkc7GTA5-09LuudU5vdiGXfWJ6hGnjO1bxKTkfWNl3a_r18FZ6i0ZgLSePsjgYfZQiFXVDwDvSfFvJ4Rh1HGMsRd_ICz6aFbmDqRvh4PwHFH0GzqggQmbCRKT4W5KtV7aVITBpfPSIJEQQnuPg/s1200/20230620_192517.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="850" data-original-width="1200" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmx0WDJNisFGSDu_JyB8cGWXmTje9-l6PhR793iQWrmUkc7GTA5-09LuudU5vdiGXfWJ6hGnjO1bxKTkfWNl3a_r18FZ6i0ZgLSePsjgYfZQiFXVDwDvSfFvJ4Rh1HGMsRd_ICz6aFbmDqRvh4PwHFH0GzqggQmbCRKT4W5KtV7aVITBpfPSIJEQQnuPg/w400-h284/20230620_192517.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Prawn - deshelled</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The most surprising ingredients at BUTS are the mushroom dishes. LD and I enjoyed the barbequed King Oysters Mushrooms as it is juicy and packed with flavour. The mushroom pizza has a crispy crust, with a nice combination of mozzarella cheese and tomato sauce plus the sliced button mushroom. We finished the whole pizza. Yum</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWm-vsOHdgXMuTkBrbxzCK9lJ_OmawvddWP2HVZBTlwA3h4H58wZEQ8TXMSZAs4rWToN6w1RackP1NrXU-JxZ7btCLKw8AwkMm_PSjIiduXC_HZQLfYi8ZIMK1sZxpNGvmPMquy9AAa_0mBr5BvBfO1JoPoOUTkkl_Zq4Z_fvXDmBRkHUAivstfYylLA/s1200/DSC_1142.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="835" data-original-width="1200" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWm-vsOHdgXMuTkBrbxzCK9lJ_OmawvddWP2HVZBTlwA3h4H58wZEQ8TXMSZAs4rWToN6w1RackP1NrXU-JxZ7btCLKw8AwkMm_PSjIiduXC_HZQLfYi8ZIMK1sZxpNGvmPMquy9AAa_0mBr5BvBfO1JoPoOUTkkl_Zq4Z_fvXDmBRkHUAivstfYylLA/w400-h279/DSC_1142.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">King Oyster Mushrooms</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJgD1UHfjTwoFRR1whBjaMDewMM4zc9l_Ux_Ir9vmNUFTYC0ql5QNp1wmZgO-JuHFvtCzJV-3eKYga8TW0cnY6DCQOPwfyrG4t1Z8N_21ps7DuArSgiFXlLuqnwwbHinvlPG6kBfdi8NKMpS18N2UdcS5kzcd9dXdGj_osIe_Fmu_kTTYaMryzwSFKK8/s1200/20230620_192842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="913" data-original-width="1200" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJgD1UHfjTwoFRR1whBjaMDewMM4zc9l_Ux_Ir9vmNUFTYC0ql5QNp1wmZgO-JuHFvtCzJV-3eKYga8TW0cnY6DCQOPwfyrG4t1Z8N_21ps7DuArSgiFXlLuqnwwbHinvlPG6kBfdi8NKMpS18N2UdcS5kzcd9dXdGj_osIe_Fmu_kTTYaMryzwSFKK8/w640-h486/20230620_192842.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Mushroom Pizza</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">The mushrooms risotto is very tasty; however, I find the rice is a bit raw, not to the al-dente point.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwxp42z7URmt_ZbO_eMwe2MNPH-dQBokLVuXQ5GqHMNb2P2ma8tYIVxIOgku3xuiBqT7HBvD-oSB8VPFcy-omkbfD9SECWdqLgIKhlAuaknhyg5G0mXqeg2C3dIf2RJtRWByw-ajwKIq1RN20YMP_Y4xu6Lx5eEj5rP-kOPoZ-dZlC8P0hcMl-2oqQhk/s1200/20230620_192829.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="938" data-original-width="1200" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwxp42z7URmt_ZbO_eMwe2MNPH-dQBokLVuXQ5GqHMNb2P2ma8tYIVxIOgku3xuiBqT7HBvD-oSB8VPFcy-omkbfD9SECWdqLgIKhlAuaknhyg5G0mXqeg2C3dIf2RJtRWByw-ajwKIq1RN20YMP_Y4xu6Lx5eEj5rP-kOPoZ-dZlC8P0hcMl-2oqQhk/w640-h500/20230620_192829.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Mushroom Risotto</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">For the desserts, we have Panna Cotta and Tiramisu. They are enjoyable; however, the Grilled Banana and Grilled Pineapples are the stars. I just can’t say no to grilled pineapples because of the combination of charred bitter flavour and sweet pineapple.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwjFQGeGWRyttsikXrQlM4cXNHxgZ2ew0gDkTls5RJFe58LhmoLcnDV7mMyQmn0Ulzt1IqFqjEe4Gi_wRC9P6Z-SWL1b3cqiQHrgp_oirD2IBJoeDvWsDVBhtYdbj4OZc9SzkWsO0dWPzxWhbMkjL4Ala1Qb1iHus5T1MewPnjgINWYO_MnycTOyQ7K0/s1200/DSC_1170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="941" data-original-width="1200" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwjFQGeGWRyttsikXrQlM4cXNHxgZ2ew0gDkTls5RJFe58LhmoLcnDV7mMyQmn0Ulzt1IqFqjEe4Gi_wRC9P6Z-SWL1b3cqiQHrgp_oirD2IBJoeDvWsDVBhtYdbj4OZc9SzkWsO0dWPzxWhbMkjL4Ala1Qb1iHus5T1MewPnjgINWYO_MnycTOyQ7K0/w640-h502/DSC_1170.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Panna Cota & Tiramisu</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">However, the grilled banana is just awesome. The banana is halved, coated with sugar and torched, creating a thin layer of crispy sugar and intensifying the flavour of the banana. Yummy!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioIbII3HMUoIurIHUNbnEnKfsGwDPpKVSaAFaKGZsxABZYiKb3T8-FBRWQdlj6X0Nz6bREdlMoXFgGwwuFScn5NSDOfQG1m57G9U2gPZQ8C6D2qQELdg8Gfl7BmyRgMfp3iW9X08fuLkafpIri0aLTe5J7pS8SXSVq8mux1cRJ_kluhtazfqRd87uEuPI/s1200/20230620_195608.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="896" data-original-width="1200" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioIbII3HMUoIurIHUNbnEnKfsGwDPpKVSaAFaKGZsxABZYiKb3T8-FBRWQdlj6X0Nz6bREdlMoXFgGwwuFScn5NSDOfQG1m57G9U2gPZQ8C6D2qQELdg8Gfl7BmyRgMfp3iW9X08fuLkafpIri0aLTe5J7pS8SXSVq8mux1cRJ_kluhtazfqRd87uEuPI/w640-h478/20230620_195608.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Grilled Banana & Pineapple</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVet52nmmx5M8fW9NMkDfZkKH5FySEOv06O4h2BXsd_unuupoMqwhzlpeA34igfJxlIQbPyvEqK7dnZKwM_N0tMkSS5iAqnegeWggXM19tiXjUX0EvQ_70R--Vioa71Uz6QRd1c0RZM61Jaq3oJTnvaLJsPv8M6_GHcuDTTbZe4CF1MO7K4KRBqofi5Fw/s1200/DSC_1175.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="958" data-original-width="1200" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVet52nmmx5M8fW9NMkDfZkKH5FySEOv06O4h2BXsd_unuupoMqwhzlpeA34igfJxlIQbPyvEqK7dnZKwM_N0tMkSS5iAqnegeWggXM19tiXjUX0EvQ_70R--Vioa71Uz6QRd1c0RZM61Jaq3oJTnvaLJsPv8M6_GHcuDTTbZe4CF1MO7K4KRBqofi5Fw/w640-h510/DSC_1175.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Grilled Banana & Pineapple</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">BUTS have air-conditioned indoor seating and a covered outdoor seating area. Based on the current weather, I will choose the indoor. However, when the weather is cooler, I won’t mind seating outdoor.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWLdHlYit58xMZ23vT3kY3mn-qhzhVZveg3y6SsQ7Y41vfn-bDfkUhG3OItg9AISH6sR3dFuaGeqwP2uxgddNSPTq0IwWrCrejMvNlA0S6RJ7YRdyyAFl7ywp7JshhrRv23JxktTnTQSPEvJYZUgIRxeBhi-U-Sqg9GsYZA7nM53BQhiBSU6CcXfWIu0/s1200/20230620_182437.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWLdHlYit58xMZ23vT3kY3mn-qhzhVZveg3y6SsQ7Y41vfn-bDfkUhG3OItg9AISH6sR3dFuaGeqwP2uxgddNSPTq0IwWrCrejMvNlA0S6RJ7YRdyyAFl7ywp7JshhrRv23JxktTnTQSPEvJYZUgIRxeBhi-U-Sqg9GsYZA7nM53BQhiBSU6CcXfWIu0/w640-h480/20230620_182437.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Indoor Dining Area & The Bar</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj08MrGy_cP03AZ_yh8mEXKGlPj5uPiA9F1zKtLXypzuAzQeMv36mXx0rhCeXCH7A6aLT0yHQCSXTjQ-y8o1HquOjty_HvxBFET5D6IZTUZ6j5wdyP_PqVXQL8H1-LMdWWpBwEJ4tCY-Y3OhfZJQwPYlowrAkQggt7TFSaqbQvk6KWjy-NgLoWN54WWtk/s1200/20230620_182407.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="873" data-original-width="1200" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj08MrGy_cP03AZ_yh8mEXKGlPj5uPiA9F1zKtLXypzuAzQeMv36mXx0rhCeXCH7A6aLT0yHQCSXTjQ-y8o1HquOjty_HvxBFET5D6IZTUZ6j5wdyP_PqVXQL8H1-LMdWWpBwEJ4tCY-Y3OhfZJQwPYlowrAkQggt7TFSaqbQvk6KWjy-NgLoWN54WWtk/w640-h466/20230620_182407.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Outdoor Dining Area</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Overall, we enjoyed the barbeque food offered by BUTS. It provided a good spread of options and we don’t come out smelling like barbeque meat. We recommend the oysters, lobster, mushroom dishes and grilled banana. Cheers!!</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: large;"><b><u>BBQ Under the Stars</u></b></span></div><div style="text-align: justify;"><span style="font-size: x-large;">When: Mon – Sun, 11.00 – 23.00</span></div><div style="text-align: justify;"><span style="font-size: x-large;">BBQ Lunch last order 15.00, BBQ Dinner last order 22.00</span></div><div style="text-align: justify;"><span style="font-size: x-large;">Price starts from $41.90++ per pax.</span></div><div style="text-align: justify;"><span style="font-size: x-large;">For Reservation: Call 9190 8258 or https://tinyurl.com/BBQUTSreservations</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnBgo0KhKzGiUHTzb8mJnyUEIk2tEZqlC5iRiMUnE46TCikcu9u2Pi70O5FwbOIyiXbLPVsit8KfC4ylmwflZALzj9Ap9UFa_89UqJaEITMtQalrGOl7ucMXH6lbLJ1st95ADkz8RxkXijkf_xlcrV5xjqCouVoOImBfHtRhVDoRlgpTg6hCG3ZFBZCI/s1062/BUTS%20MENU.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="742" data-original-width="1062" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnBgo0KhKzGiUHTzb8mJnyUEIk2tEZqlC5iRiMUnE46TCikcu9u2Pi70O5FwbOIyiXbLPVsit8KfC4ylmwflZALzj9Ap9UFa_89UqJaEITMtQalrGOl7ucMXH6lbLJ1st95ADkz8RxkXijkf_xlcrV5xjqCouVoOImBfHtRhVDoRlgpTg6hCG3ZFBZCI/w640-h448/BUTS%20MENU.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Food Menu</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpbQj1PrNJoboCTnnqdSf_sI1TxvXcGXssvUTElrzFy8NeexyZpwoT_FQQVd9FjxKjEYLtbYJz0uCgrd2mUSvx--6PpeyDy60iSYYEVoJgpT4Pm3uDYUoqqKEUGqhV1PPju3ZtmEg1kr3dW8zj5OdZZMNFKw80sNtZxq99fn-tyjm-btEeNdL0VsTaUE/s1151/BUTS%20DRINKS%20MENU.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="803" data-original-width="1151" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpbQj1PrNJoboCTnnqdSf_sI1TxvXcGXssvUTElrzFy8NeexyZpwoT_FQQVd9FjxKjEYLtbYJz0uCgrd2mUSvx--6PpeyDy60iSYYEVoJgpT4Pm3uDYUoqqKEUGqhV1PPju3ZtmEg1kr3dW8zj5OdZZMNFKw80sNtZxq99fn-tyjm-btEeNdL0VsTaUE/w640-h446/BUTS%20DRINKS%20MENU.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Drink Menu</span></i></td></tr></tbody></table></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://www.protegie.com/">Protegie</a> and BBQ Under the Stars for the invitation.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><span style="font-size: large;">Food & Drink: 7/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Value: 7.25/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Service: N/A (Tasting Invitation)</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Ambiance: 7/10</span></i></div><div style="text-align: justify;"><i><span style="font-size: large;">Budget per Person: $26 - $50; $51 - $80</span></i></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">BBQ Under the Stars</span></b></div><div style="text-align: justify;"><span style="font-size: large;">100 Turf Club Road</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 287992</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">T: +65 9190 8258</span></div><div style="text-align: justify;"><span style="font-size: large;">F: <a href="https://www.facebook.com/bbqunderthestars">https://www.facebook.com/bbqunderthestars</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @<a href="https://www.instagram.com/bbqunderthestars/">bbqunderthestars</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH:</span></div><div style="text-align: justify;"><span style="font-size: large;">Mon – Fri: 17.00 – 23.00</span></div><div style="text-align: justify;"><span style="font-size: large;">Sat – Sun: 11.00 – 23.00</span></div><div style="text-align: justify;"><br /></div>Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com0100 Turf Club Rd, Singapore 2879921.3333688 103.7965856-26.976865036178847 68.6403356 29.643602636178844 138.95283560000001tag:blogger.com,1999:blog-8530741300764548590.post-34346604634054760452023-07-27T00:14:00.002+08:002023-07-27T00:14:14.765+08:00Niu Dian Holland Village – New Beef Rice Bowl Series [MEDIA INVITE]<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPN4Qeo4OXuzoQcoMdvPFSdOkCFB8b4Usi2hQXYV6V5TU9MlQknl517V92NByCBEBXTYoRyO5fzw0Xd4ouM4UW_aenm2G__6TR-wRMvtZIlt-nK2rp0WBMpsV_nBZTiidSYN26uFXOjOMPYpKtKvtNnbD76183uHtDSK5SZ2G0alqaUJDqDAedDDhDAo/s1200/DSC_1085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPN4Qeo4OXuzoQcoMdvPFSdOkCFB8b4Usi2hQXYV6V5TU9MlQknl517V92NByCBEBXTYoRyO5fzw0Xd4ouM4UW_aenm2G__6TR-wRMvtZIlt-nK2rp0WBMpsV_nBZTiidSYN26uFXOjOMPYpKtKvtNnbD76183uHtDSK5SZ2G0alqaUJDqDAedDDhDAo/w640-h426/DSC_1085.JPG" width="640" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;">Niu Dian, the 3 consecutive years Michelin Bib Gourmand awardee in Taiwan, has officially opened its second outlet in Holland Village. Spurred by the success of the first Singapore outlet in Balestier, Niu Dian’s Founder, Mr Lin Chun Ying will be introducing a brand-new beef rice bowl series to provide a delightful alternative to their beef noodles. (<a href="https://www.chubbybotakkoala.com/2023/02/niu-dian-singapore-review.html">Full review of Niu Dian Balestier is available here</a>).</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: x-large; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkCujERLIHQUsWCSIMWw7BKB9BbiXTmBIW2tm_4tNWCHIcv1_8qNinluDLy-b0HzKu91zl1uCI6ske5qdIT1MykQVUzjZQ7_ODx3gG_ljb2r_EJmEjkcWvcL2lfkzEI8GKB-gHc6mNWLP5hIuVTnvDzzJGqxREyLJdZ3_L8VfY4uZcCrfsIkZSCmcmM4/s1200/20230609_152514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="804" data-original-width="1200" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkCujERLIHQUsWCSIMWw7BKB9BbiXTmBIW2tm_4tNWCHIcv1_8qNinluDLy-b0HzKu91zl1uCI6ske5qdIT1MykQVUzjZQ7_ODx3gG_ljb2r_EJmEjkcWvcL2lfkzEI8GKB-gHc6mNWLP5hIuVTnvDzzJGqxREyLJdZ3_L8VfY4uZcCrfsIkZSCmcmM4/w640-h428/20230609_152514.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Niu Dian Holland Village</span></i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">We started our meal with the side dishes Cold Century Egg Tofu with Bonito Flakes ($5.90) and Braised Beancurd ($3.90). Served cold, the tofu is soft and silky, topped with century egg, covered with sweet brown gravy and loads of shaved bonito. The overall dish is just creamy, refreshing finished off with umami flavour from the gravy and bonito.</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: x-large; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYYY3UDtsjJqcgBx5cQXbknJjleS5msC4nSY2wpJvuhAaulJnuAAkP_t0qNbPaT-FytEbmpHtGSK6vsYDLYV3gXqE4428X6oeCr_NjIuL5_f_2u2dQh2VuCA42iWh-MO6nZEHly94XWuT3DPGjX60t-_FwGoUCzWXrj1I9bV5LqF-6aeRiWewZQ80jJU/s1200/20230609_144952.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="932" data-original-width="1200" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYYY3UDtsjJqcgBx5cQXbknJjleS5msC4nSY2wpJvuhAaulJnuAAkP_t0qNbPaT-FytEbmpHtGSK6vsYDLYV3gXqE4428X6oeCr_NjIuL5_f_2u2dQh2VuCA42iWh-MO6nZEHly94XWuT3DPGjX60t-_FwGoUCzWXrj1I9bV5LqF-6aeRiWewZQ80jJU/w640-h498/20230609_144952.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Cold
Century Egg Tofu with Bonito Flakes</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">Meanwhile, the braised beancurd is served warm and has a chewy texture filled with traditional smoky flavour. When I bit it, the beancurd was bursting with the braising liquid. A familiar taste of beancurd usually found in Taiwan.</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: x-large; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKAsf_6WKlq_5o_efX3XPsUO0Vpd-pZHYO6q2_CI3jzXxpuqMeX9oqG3fZW3EfcG5_XwI4NJuorIQwvDXA4-tMmHo0qklcpDSo82hAkMwWnTGMbp7QRLGune8fRaEk7vhssVNA_-4v56eF7ZTGTtd1ZXEkdwHjdXTaUFWyapLliF7kwllhbhYs4TDyQ4/s1200/DSC_1068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="945" data-original-width="1200" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKAsf_6WKlq_5o_efX3XPsUO0Vpd-pZHYO6q2_CI3jzXxpuqMeX9oqG3fZW3EfcG5_XwI4NJuorIQwvDXA4-tMmHo0qklcpDSo82hAkMwWnTGMbp7QRLGune8fRaEk7vhssVNA_-4v56eF7ZTGTtd1ZXEkdwHjdXTaUFWyapLliF7kwllhbhYs4TDyQ4/w400-h315/DSC_1068.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Braised Beancurd</span></i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">Niu Dian outlet at Holland Village has 3 new beef rice bowl dishes on the menu.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">1. Combination Speciality Beef Pearl Rice Bowl (Boneless Rib Cut + Tendon + Tripe + Golden Coin) - $19.90</span></div><div style="text-align: justify;"><span style="font-size: large;">2. Trio Speciality Beef Pearl Rice Bowl (Boneless Rib Cut + Tendon + Golden Coin) - $19.90</span></div><div style="text-align: justify;"><span style="font-size: large;">3. Shredded Beef Pearl Rice Bowl - $15.90</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: x-large; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4qTvoFjZsX9ajqPeHSPd8u_HBZVmJZT96zs2sXFoeJFK-cacZXNgJugJAtQE8XhbMBlOrIz2GPQDUm7V1xulHsAXWhqX19rQdIcrl5FtQv4LmYlzhNOCeJXZi2BHuVE1M-F9unAnttJFpnrKDg1Z-WFJZNO0Jipko48mEyMSWKf-G6OC9uDafms0EhA/s1200/20230609_145746.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="853" data-original-width="1200" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4qTvoFjZsX9ajqPeHSPd8u_HBZVmJZT96zs2sXFoeJFK-cacZXNgJugJAtQE8XhbMBlOrIz2GPQDUm7V1xulHsAXWhqX19rQdIcrl5FtQv4LmYlzhNOCeJXZi2BHuVE1M-F9unAnttJFpnrKDg1Z-WFJZNO0Jipko48mEyMSWKf-G6OC9uDafms0EhA/w640-h454/20230609_145746.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Shredded
Beef Pearl Rice Bowl</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">LD chose the shredded beef pearl rice bowl because the meat is different compared to those in the noodle section. The pearl rice is topped with egg, cooked oyakodon style, also known as Tanidon. The egg is creamy, infused with the sweetness of the onion and beef broth. The shredded beef uses mini slices from the golden coin and boneless rib cut. The standard flavour of this dish is spicy, as the signature Niu Dian’s chilli is folded into the rice.</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: x-large; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhUh0DlIMohIv2_I0t8jdNzlNBa2ZegcDZcm7KIrfbG61ZLr2YimB4wF5xwvCWiMsXZkcaBPzafwj-ZNG1xBuagSv4NcW_WVr8K76c4-hXdlGQqd0dQ1YynPoxOJMTRaWTsnPo7t45wx4ZUFGaHK30q4tJUzl8CJ3jq67XP66x3sh7p3lBqkrxVTs3qQ/s1200/DSC_1085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhUh0DlIMohIv2_I0t8jdNzlNBa2ZegcDZcm7KIrfbG61ZLr2YimB4wF5xwvCWiMsXZkcaBPzafwj-ZNG1xBuagSv4NcW_WVr8K76c4-hXdlGQqd0dQ1YynPoxOJMTRaWTsnPo7t45wx4ZUFGaHK30q4tJUzl8CJ3jq67XP66x3sh7p3lBqkrxVTs3qQ/w640-h426/DSC_1085.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Shredded
Beef Pearl Rice Bowl</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: x-large; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9Jjqae5HvcUbjUSgjCiFa-f-mfPvGG98R-Yf4NPX9oJUurXSPbe0hCHMJkfAiqOofPK60z7_TBiK1ltTgKPQHrTaNjPK6vITXC-7C-ncDL4BkfCFlUxHaQkqjIT7mmISBA-Cjjhfoq7PAfJ69wvC95MA3KqR4vXjW5VIY8UPCiMbDuBhM4szwCVUCf8/s1200/20230609_150632.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="786" data-original-width="1200" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU9Jjqae5HvcUbjUSgjCiFa-f-mfPvGG98R-Yf4NPX9oJUurXSPbe0hCHMJkfAiqOofPK60z7_TBiK1ltTgKPQHrTaNjPK6vITXC-7C-ncDL4BkfCFlUxHaQkqjIT7mmISBA-Cjjhfoq7PAfJ69wvC95MA3KqR4vXjW5VIY8UPCiMbDuBhM4szwCVUCf8/w400-h263/20230609_150632.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Shredded
Beef Pearl Rice Bowl</span></i><span style="font-size: 12pt;"> </span></span></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">I choose the Combination Speciality Beef Noodles Set (Boneless Rib Cut + Tendon + Tripe + Golden Coin) - $19.90. The broth has a nice yellowy colour broth, infused with the essence of the beef. A nice-looking beef consommé. The rib cut and golden coin cut are amazingly tender. The tendon is soft with a delicate crunchy texture, while the tripe is springy yet soft. The cuts of the beef tasted clean and packed with delicious beef flavour and without any gamey beef taste. The chopped spring onions are imported from Taiwan, the aromatic aroma just complements this bowl of soup perfectly.</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-size: x-large; margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvryYnjmbsLA0JytvxIqq0ethp7GMiQTnUsN2Kelh02WvvE2B6n2-lkK_zq7tCMCCkSd2Z0ry9Dkx5zlFRJ3jEKIMnjoVsR2JOS3zChqO1FskQqr29B1zOJiS13GEyn--5S10HVi6gJcNfGdINZma2J7A7V-4DlXidp8lg1M___VtQ8Tr74Z1fg0VOSDE/s1200/DSC_1091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="980" data-original-width="1200" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvryYnjmbsLA0JytvxIqq0ethp7GMiQTnUsN2Kelh02WvvE2B6n2-lkK_zq7tCMCCkSd2Z0ry9Dkx5zlFRJ3jEKIMnjoVsR2JOS3zChqO1FskQqr29B1zOJiS13GEyn--5S10HVi6gJcNfGdINZma2J7A7V-4DlXidp8lg1M___VtQ8Tr74Z1fg0VOSDE/w640-h522/DSC_1091.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><span style="font-size: medium;"><i>Combination
Speciality Beef Noodles Set </i></span></span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyn_sYx-nJC2qBoZ1uEzu3AI56MhYvsQqpZXzRufmMx1dAL41IK3OrXQ0pFyltGAPdHcG99YerA-96iMeFsn8MBN_NfzIPyJeqCOxPNHelFfa4o68BL5fabCFkESr8dP_X9wtHUtVGoyD5zXl2nRuQXOnpr8lZC4hvGuTbLccM2maqP1ZrHq7e20n0ic/s1200/20230609_150001.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="910" data-original-width="1200" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyn_sYx-nJC2qBoZ1uEzu3AI56MhYvsQqpZXzRufmMx1dAL41IK3OrXQ0pFyltGAPdHcG99YerA-96iMeFsn8MBN_NfzIPyJeqCOxPNHelFfa4o68BL5fabCFkESr8dP_X9wtHUtVGoyD5zXl2nRuQXOnpr8lZC4hvGuTbLccM2maqP1ZrHq7e20n0ic/w400-h304/20230609_150001.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Golden Coin</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNsoJ37Uv8PocmqjnQTphHuNotzdTv_ZE5GlcML4k9dkXp2Y0koCNH6uxVljZHIe5pbcB0XsB2Tbnm3_ChLCvzullVrtwQuU9wdmzIYenRis-grEc1n7FIrWw2Zy2xa_zAx7cSt1at-6fFSGFN0oVWc69AokQnt7t8qHlHx2lCx8F0gDjHkQBpiiTTKo/s1200/20230609_150021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="902" data-original-width="1200" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNsoJ37Uv8PocmqjnQTphHuNotzdTv_ZE5GlcML4k9dkXp2Y0koCNH6uxVljZHIe5pbcB0XsB2Tbnm3_ChLCvzullVrtwQuU9wdmzIYenRis-grEc1n7FIrWw2Zy2xa_zAx7cSt1at-6fFSGFN0oVWc69AokQnt7t8qHlHx2lCx8F0gDjHkQBpiiTTKo/w400-h301/20230609_150021.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Tripe</i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">I realise there is a difference in the noodle compared to the initial version. The original noodle was hard and thick with a lovely chewiness on it. However, Mr Lin told us that due to the feedback from Singapore customers, he adjusted the thickness of the noodle and made it silkier. We both prefer the original version as it is just like what we taste in Taiwan.</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWDj1m0KhIM0CJVDRKtAoV8K4siPMl6kfS1-S1fy8JkOUoI5BmGYmDxhx2b2Om31IMPgkJSvX7SJpgfvntqOHcQejnyXYWnMkT6s77DQo4rQi5aauUVrm-zH7rmrGHncWENLXFvbJKvpRV7bGMS8tud4i5SiEcuOM0_y_G76C35SXZBObvYpnu2J0tzI/s1200/20230609_150012.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="964" data-original-width="1200" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWDj1m0KhIM0CJVDRKtAoV8K4siPMl6kfS1-S1fy8JkOUoI5BmGYmDxhx2b2Om31IMPgkJSvX7SJpgfvntqOHcQejnyXYWnMkT6s77DQo4rQi5aauUVrm-zH7rmrGHncWENLXFvbJKvpRV7bGMS8tud4i5SiEcuOM0_y_G76C35SXZBObvYpnu2J0tzI/w400-h321/20230609_150012.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Boneless Rib Cut</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyBcVHtutnUHQz3rDLMFlrqXyTa0YqPyb2VAr8CL-rr3VykHgmIIAveJDZbbxyOBYovghkMr6FxkU-OQRh_ydymIjM-_Vl1oXM6ji8S5eXiBoztMZyiLyR86hTfRu1TmSXQ07PUUtYjLzuX9bX8DM-n1rhQXFyktJbA3I7cwSmcbc66-ch8LrLn5hecQ/s1200/20230609_150038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="939" data-original-width="1200" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyBcVHtutnUHQz3rDLMFlrqXyTa0YqPyb2VAr8CL-rr3VykHgmIIAveJDZbbxyOBYovghkMr6FxkU-OQRh_ydymIjM-_Vl1oXM6ji8S5eXiBoztMZyiLyR86hTfRu1TmSXQ07PUUtYjLzuX9bX8DM-n1rhQXFyktJbA3I7cwSmcbc66-ch8LrLn5hecQ/w400-h313/20230609_150038.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Tendon</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmG3hxvKT52sz81KOmRH-SFfWaFnB9IbWXEnyXZMX-GJY9BkNceY_fCaaKTAqRjXi2j3FquW9ejtGVPxnZC2S1U3MUf0xNnTO44q4Egz14nyrkSY8qMDPwQwhRXrrYUtdBqoYNcREJeDcH3KZTJWgtWumYXx7sBpJ-e4kn3XDgwo2dAXk32MMJJ9zNb0/s1200/20230609_150028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="944" data-original-width="1200" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmG3hxvKT52sz81KOmRH-SFfWaFnB9IbWXEnyXZMX-GJY9BkNceY_fCaaKTAqRjXi2j3FquW9ejtGVPxnZC2S1U3MUf0xNnTO44q4Egz14nyrkSY8qMDPwQwhRXrrYUtdBqoYNcREJeDcH3KZTJWgtWumYXx7sBpJ-e4kn3XDgwo2dAXk32MMJJ9zNb0/w400-h315/20230609_150028.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Noodles</span></i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">Accompanying our meal is the palace tea. We ordered the Lime & Sour Plum Green Tea with Aiyu ($5.70) and Osmanthus Oolong Jelly Tea ($5.70). Both type of tea is good to balance the beefiness in the meal.</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlh3fVtCEjAhK8Mw3dOzri8DwZs4G3mv88mn4xNPoJ8yB2VG7gRdJ0pcbRogS29M6MCLvQL-QgjyHbsjubzMVJP5OUYpuaVom2cxzAzXxQz4eB8r2UNvqfzhiw2PPkTPJQf7HKzaU2Cvlx_3tPvDcwQ2efyLIXr4MDvorPKnpPCygdTZNAE74O4blIwc/s1200/DSC_1081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="871" data-original-width="1200" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlh3fVtCEjAhK8Mw3dOzri8DwZs4G3mv88mn4xNPoJ8yB2VG7gRdJ0pcbRogS29M6MCLvQL-QgjyHbsjubzMVJP5OUYpuaVom2cxzAzXxQz4eB8r2UNvqfzhiw2PPkTPJQf7HKzaU2Cvlx_3tPvDcwQ2efyLIXr4MDvorPKnpPCygdTZNAE74O4blIwc/w640-h464/DSC_1081.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman", serif;"><i><span style="font-size: medium;">Lime
& Sour Plum Green Tea with Aiyu & <br />Osmanthus Oolong Jelly Tea</span></i></span></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">Other than the Media Tasting Menu, we also ordered other side dishes Pickled Radish ($4.90) and Cold King Oyster Mushroom ($4.90). We like the pickled radish as it is crunchy and sourish, which is good to cuts through the “jelakness” of the meat.</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROq4xg8KkS_LrAKwSpcKHe9P2PmFKJu4RnUqRG51lECYUzaH2MprxdILKaJwSfe_99qR31K06oMjMd0BdnkzjxbUXZHSLSL7WlcFG_pkbhmk-0_gCu3PJ2T-w4zNhdQjbopq68_d2ykldrtG2y3dIFFDpKzp2fSKtBSLwztRQiEvd1TOJBWIuNDEhDrg/s1200/DSC_1073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="948" data-original-width="1200" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgROq4xg8KkS_LrAKwSpcKHe9P2PmFKJu4RnUqRG51lECYUzaH2MprxdILKaJwSfe_99qR31K06oMjMd0BdnkzjxbUXZHSLSL7WlcFG_pkbhmk-0_gCu3PJ2T-w4zNhdQjbopq68_d2ykldrtG2y3dIFFDpKzp2fSKtBSLwztRQiEvd1TOJBWIuNDEhDrg/w400-h316/DSC_1073.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Pickled Radish</span></i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">The King Oyster Mushroom has a delightful chewiness in it, marinated in spicy mala sauce. Meanwhile, the cubed pickled radish is crunchy, covered in sweet and sour marinate. It looks like the pickled radish you get when eating Korean Fried Chicken.</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTI1foj0No2yPwYgV3fc3pMLIhUgYmKQ7Gm6Z_0y25O2ZfOPnSW1r6U5r59BTWUxt-woU0c_IfRJiKYncm74y9RmDCgUYRIkwRXvH6zG-3nqaCvbfffzWhzIFcVCVCErIn2MDv2UWHzLAA2JqedS3Z8kUMoQYsAx6UXe7LCWwFpRQjnSBlkAhNa_o0dc/s1200/DSC_1077.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="787" data-original-width="1200" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTI1foj0No2yPwYgV3fc3pMLIhUgYmKQ7Gm6Z_0y25O2ZfOPnSW1r6U5r59BTWUxt-woU0c_IfRJiKYncm74y9RmDCgUYRIkwRXvH6zG-3nqaCvbfffzWhzIFcVCVCErIn2MDv2UWHzLAA2JqedS3Z8kUMoQYsAx6UXe7LCWwFpRQjnSBlkAhNa_o0dc/w400-h263/DSC_1077.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Cold King Oyster Mushroom</span></i></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7Thse6T3MjN98a2a094Vn7B4vtI9TniqV6Q7G0bbLVSTjwOaGQbp5UNMUTlV7F70eKM5AyRVMsYRRZEOfib7VtcbyUK7ReRAheRC_qf3ch1IcFqkTeac6Hgb7mpTs3siqCE9Q5uMgbZqDLdlg_NLXwXlAnmFqY7cFsz6MD0GyN1nZNlyk3Z6tk82BsI/s1200/20230609_145105.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1058" data-original-width="1200" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7Thse6T3MjN98a2a094Vn7B4vtI9TniqV6Q7G0bbLVSTjwOaGQbp5UNMUTlV7F70eKM5AyRVMsYRRZEOfib7VtcbyUK7ReRAheRC_qf3ch1IcFqkTeac6Hgb7mpTs3siqCE9Q5uMgbZqDLdlg_NLXwXlAnmFqY7cFsz6MD0GyN1nZNlyk3Z6tk82BsI/w640-h564/20230609_145105.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">The Side Dishes</span></i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">The décor of the restaurant is inspired by its Taiwanese roots. Combination of solid wooden tables and chairs that are classy and elegant. The twist in the décor is the display of Bearbricks Sculptures, which seems a bit out of place. The service is friendly, though on the minimum side as the ordering is done through the QR code on each table.</span></div><div style="font-size: x-large; text-align: justify;"><br /></div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_ZJD5_BW-ICNOZAiKLIWDSmaZmRnFaTwExbsuhfCUL5wqBPtif0hG4GSI2H5Ry7r6UfadkposoR-YYVTtDoYUDv0CvTuKIuu9hLqldtbU0OYeztAkqt8J6_1R9798vItxm1CNh6WSfoNRsHYCUhdyHbk_EIhKTRbt4DGMAARGu0nRSr9m2w3Gs-A27s/s1200/20230609_144614.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="991" data-original-width="1200" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_ZJD5_BW-ICNOZAiKLIWDSmaZmRnFaTwExbsuhfCUL5wqBPtif0hG4GSI2H5Ry7r6UfadkposoR-YYVTtDoYUDv0CvTuKIuu9hLqldtbU0OYeztAkqt8J6_1R9798vItxm1CNh6WSfoNRsHYCUhdyHbk_EIhKTRbt4DGMAARGu0nRSr9m2w3Gs-A27s/w640-h528/20230609_144614.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: medium;">Part of Dining Area</span></i></td></tr></tbody></table><div style="text-align: justify;"><span style="font-size: large;">Overall, Niu Dian not only has expanded its presence to Holland Village, but they also expand its menu to provide alternative to beef noodles. The beef rice bowl series has its own characteristics and comparable to their noodle series as well. Cheers!!</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;">Thank you very much <a href="https://www.protegie.com/">Protegie</a> and Niu Dian Beef Noodles for the invitation.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Food & Drink: 8.5/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Value: 8/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Service: N/A (Tasting Invitation)</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Ambiance: 7.5/10</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i>Budget per Person: $26 - $50</i></span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div><div style="text-align: justify;"><b><span style="font-size: large;">Niu Dian @Holland Village</span></b></div><div style="text-align: justify;"><span style="font-size: large;">15A Lor Liput</span></div><div style="text-align: justify;"><span style="font-size: large;">Singapore 277730</span></div><div style="text-align: justify;"><span style="font-size: large;"><br /></span></div> <div style="text-align: justify;"><span style="font-size: large;">F: <a href="http://www.facebook.com/niudiansg/">www.facebook.com/niudiansg/</a></span></div><div style="text-align: justify;"><span style="font-size: large;">IG: @<a href="https://www.instagram.com/niudiansg/">niudiansg</a></span></div><div style="text-align: justify;"><span style="font-size: large;">OH:</span></div><div style="text-align: justify;"><span style="font-size: large;">Sun – Thu: 11.00– 21.30</span></div><div style="text-align: justify;"><span style="font-size: large;">Fri & Sat: 11.00 – 22.00 (LO 21.30)</span></div><div style="text-align: justify;"><i><span style="font-size: large;">Menu available <a href="https://niudian.getz.co/">here</a></span></i></div><div style="text-align: justify;"><br /></div> Chubby Botak Koalahttp://www.blogger.com/profile/06887821020286451007noreply@blogger.com015A Lor Liput, Singapore 2777301.310509 103.7952169-46.039208105773113 -36.829783099999972 48.66022610577312 -115.57978310000004