With christmas fast approaching, set the mood with the finest selection of gourmet sweets and treats. spread the yuletide cheer with our premium hampers and homemade festive cakes now available for purchase at the shophouse till 25 december 2018.
Finally checked out burnt ends and honestly i don’t get the hype. the food is simple and tasted decent, but quite overpriced for what it is. the smoked quail egg with caviar had no taste and cost s$15 a pop. the king crab with garlic brown butter was really just two crab legs at s$95. not that barbecue can’t be high end (a good example is etxebarri with its complex flavors) but don’t think be is quite there yet.
1*, burnt ends
#sgnomsterinmelb because everything closes so early (4pm) in yarra valley, we had to have an early dinner as giant steps closed at 6pm. flavours were on point with the braised goat, it was pretty tender and not gamey. the pearl barley added a different texture while the gremolata refreshes your palate as the taste of the goat may be quite one dimensional. the service here was really great! they offered us free pinot noir to taste and bread to take home as they were closing ☺️
braised goat with pearl barley, pan juices and gremolata aud25.00
Deep fried soya fish @159 mei chin rd, #02-21 singapore tel 64768158
welcome to ah pang steamboat seafood!
we are an established local steamboat seafood stall which uses only natural fresh ingredients in cooking and brewing ah pang steamboat broth (5hrs)
50th years into the business, many customers and friends has commented our food brought them to their memory lane of singapore 60's great old street food taste... :) for new friends, we welcome you to drop by and try out our steamboat/signature zhi char dishes:
homemade hockchew red wine chicken soup,
fruity ah sum/ sambal chilli steam/ deep fried fish. hot plate oyster egg,
teowchew steam fish, hong kong fish head. stirred fried fish head bitter gourd w salted black beans,
prawn paste chicken, 3 cups chicken
homemade prawn fritter, pork rib king and hainanese pork chop......and more...... to make reservations , pls call us @64768158, or 96602371. we will be glad to take your order and serve you:) thank you for reading this post and we look forward to seeing u soon!
like this post? please share! greatly appreciated! 😂谢谢大家！
#ahpangsteamboatseafood venue: 159, mei chin road, mei ling street food center. #02-21, singapore 140159.
(wheelchair/ elders friendly with lift, escalators and covered car park)
tel 64768158. hp 96602371. closed on tuesday & wednesday .
[invited tasting] in celebration of their 5th anniversary, on 31 oct., shabestan singapore featured an evening of persian fair where 24 items were on buffet lines and carving stations, with even some sneak peeks into new specialty dishes created by chef hamid!
from smoked salmon & blue cheese (my favourite), various delectable desserts, avocado hummus, to even wagyu beef and lamb (my ultimate favourite), shabestan singapore had everything that one would want to indulge on in a buffet!
↔️swipe through to see all the different spreads!
thank you @singapore.eats for the invite and @shabestan.sg for hosting!
where to go for your dose of persian fare?
📍shabestan, finest persian restaurant
the pier at robertson,
80 mohamed sultan road
#01-13, singapore 239013
A bowl of handmade pasta can make all your problems go away. true story.
Ever since i’ve had that simple yet delicious tuna croissant in japan, i’ve fallen back in love with croissants.
i haven’t found the time to make croissants for myself lately, so instead, i find myself purchasing one nearly every day... which is starting to feel like a rather costly habit 😂 💆🏻♀️
over the weekend, i had bought a plain butter croissant from my fav bakery @agathepatisserie and turned it into an avocado tuna sandwich.
nothing fancy, but it was great. i swapped the mayonnaise in the tuna salad with mashed avocado, simply because i felt like having avocado.
that was a blissful moment of serenity, sunshine and buttery pastry and wish i had one in front of me now, because honestly, having a croissant can only make your day better, right? 🙋🏻♀️
- a little blabber -
i find it rather therapeutic to take the time to slow down, feel the cool crisp veg in my hands, pick, wash and dry each leaf individually and trim off any “ugly” bits. i also like to salt the sliced tomatoes and leave them aside for 5 mins to allow for some of the moisture to drain out (no one likes a soggy sandwich) before assembling the sandwich taking extra care to fill it with as much filling as possible... just like how they love to do it in japan.
don’t believe me?
take a look at @potasta_tokyo
when i first saw their sandwiches at the food hall i had to do a double take. 🤣 they look like burritos. i manage to try one of their sandwiches whilst i was there and it was not too bad, just really odd.
oh, and i would definitely say that warming the croissant up prior to assembling it is necessary to the experience... the scent of a warm buttery croissant is simply irresistible. 🥐