When we planned our trip over to Singapore, we wrongfully assumed it was going to be difficult to find vegetarian food - we couldn’t have been more wrong! There seemed to be veggie restaurants on every corner, and that’s no exaggeration. I remember looking at @herbivore_sg
and forcing it straight to the top of our to do list. I don’t care what else we do, but this is the one place I cannot miss. Boy, was I right! Plant based sushi is my obsession in life ✌🏼✌🏼✌🏼🍣🍣🍣
Waited in line for 30 mins to try this Michelin Bib Gourmand restaurant and it was, as expected, good quality food - Unagi (Ladies Set) | Man Man
CHOCOLATE SHAVED ICE
totally satisfies the craving for chocolate ice cream without making you feel super full!
This CNY special - Parmesan truffle chicken introduced by KFC was really not too bad. Promoted as something deliciously untraditional, I applaud KFC for coming up with creative new flavours infused with recent food trends. While the looks of the parmesan truffle chicken were kinda different from the poster, the taste of truffle was evident in every bite but not too overpowering (I am a truffle lover so it is ok for me, but Fatfat felt that it was too strong). The parmesan cheese, on the other hand, was not too cheesy and added some sweetness to the whole flavour. While I dun mind having it again, but we both agreed that the salted egg yolk flavour was better.
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Sat 16/02/2019 Chinese New Year Day 12
An ex-colleague shared this awesome Ngoh Hiang (Fried 5-Spice Meat Rolls - 五香卷) recipe and I have been using the same one for almost 2 decades without fail. Compliments and high demand for it mean it's a keeper!
- 1 kg fatty ground pork
- 1 kg fresh prawns, shelled & minced
- 15 pcs water chestnuts, diced
- 3 large eggs
- 1.5 tbsp corn flour
- 2 tsp 5-spice powder
- 1/2 tsp white pepper
- 3 tbsp light soya sauce
- 1.5 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 large sheet beancurd skin (wipe off excess salt with moist towel & air dry) and cut into 18 equal pieces
- combine Ingredients (A) in a pot and mix well thoroughly
- divide into 18 equal portions
- put a portion onto a beancurd skin, roll it up and twist the ends
- steam in a steamer for 8-10mins
- transfer onto a rack and airdry for 30 mins
- deep fry till golden brown
Alternatively, make a big batch to freeze. Air dry steamed meat rolls for 30 mins and transfer to a baking rack. Bake in a preheated oven at 200°C for 5mins or until beancurd skin is just dry (do not overbaked!). Cool & freeze (can be frozen for upto a month). Thaw when u need it and shallow fry in some vegetable oil until beancurd skin is golden & crispy.
Best to cut and serve with sweet black sauce or sweet chilli sauce. Enjoy!
One of our favorite vegetarian stall that we really enjoy alot!! The mock mutton is really awesome good here. Do try if you stay nearby Yishun, is at a coffeeshop further behind Yishun Mrt, Blk 747
😋😋😋 cravings for molted lava cake with soft serve ice cream? Then head down to @twentygrammes
to satisfy that sweet tooth of yours! One bite is never enough 😏😋
정은이랑 심야 영화보고 집에와서 신났음 이제 짐싸서 인천 공항으루 슈슈슉👍
One of the cheaper and better mala hotpot i have eaten! ❤️❤️❤️ Hidden gem.
Tender lamb chop is now on our menu! Succulent and juicy, served to you at reasonable pricing. Limited portions daily. 🤫
Teochew-Style Braised Pig’s Trotter Rice
Kung Fu Tea X Bak Kut Teh promotion is available now until May 31st, 2019.
📍 Ng Ah Sio Bak Kut Teh
208 Rangoon Road