#fresh shell eggs Singapore

[dasooneggssupplier]

How to Choose the Best Fresh Shell Eggs in Singapore

Finding the best fresh shell eggs in Singapore requires understanding your labels and dates, physically inspecting the eggs, and evaluating sourcing and storage practices. Nutrition and the ethics of your choosing are important considerations. Read more

[thehungrykat1]

Tung Lok Seafood From Singapore Opens Third Branch at Greenhills Mall

Tung Lok Seafood, a renowned destination for Singaporean-Chinese style seafood, has now opened their third branch at the new Greenhills Mall in San Juan City. This international franchise from Singapore has captured the hearts of Filipinos with their tantalizing array of dishes including award-winning classics such as Tung Lok's signature Chilli Crab. Now we have more locations to enjoy these all favorites.

You can find the newest branch of Tung Lok Seafood at the ground floor of the new Greenhills Mall. It was also our first time to visit this newly renovated area inside the Greenhills Shopping Center so everything really looks pristine.

The Tung Lok Group was established in 1984 by Mr. Andrew Tjioe and is the leading restaurant group in Singapore with over 30 restaurants across Asia. This popular restaurant made its way to the country courtesy of Eric Teng, who also owns and manages other local favorites such as Mango Tree, Genki Sushi, Kureji, Sen-Ryo, and Wong Place.

The Greenhills Mall branch is quite spacious, with a total seating capacity of 113 guests. The elegant interiors make it a great venue for celebrating special occasions with family and friends.

Aside from the main dining hall, it also has several private and semi-private dining rooms which can cater from 8 up to 40 guests when combined.

Tung Lok Seafood sets itself apart from the usual traditional Chinese restaurants by offering a mouthwatering range of traditional Chinese cuisine from Cantonese, Shanghainese, and Sichuan dishes with a dash of modern creations. Tung Lok 同乐 means being happy together, and true to form, Tung Lok has been a part of many happy occasions from birthdays to anniversaries and other celebrations.

I was happy to be reunited again with Gwen Jacinto who invited us to visit this new location together with a few of our friends.

We started by ordering a few of Tung Lok Seafood's refreshing Fresh Fruit Shakes and Juices like the Watermelon Shake (P250) and the Ripe Mango Shake (P250). I went for their Coconut Shake (P250) which you can also order fresh from the coconut shell.

We were presented with some of Tung Lok Seafood's signature dishes. It had been a while since I last dined at Tung Lok so I was excited to see these Cantonese favorites.

One of the must-try dishes at Tung Lok Seafood is the Crispy Fish Skin with Salted Egg (P490). Do you know that it was the Tung Lok Group which started selling the Crispy Fish Skin in their restaurants even before Irvin's made it a global snack? These fish skins are unbelievably crispy while bursting with salted egg flavors. I really love every bite of this, especially since it is served fresh and hot off the fryers, unlike that of Irvin’s which has already been sealed inside their packages for a long time.

I love eating prawn salads so the Wasabi Mayo Prawns (P750) was also on my radar. These plump pieces of coated prawns are deep fried then combined with Tung Lok’s signature wasabi mayo sauce. It’s quite different from the usual prawn salads I have tasted, with the wasabi mayo giving it a distinct flavor.

Instead of the usual Yang Chow fried rice, we had the Black Garlic Fried Rice (Medium-P550). This is a deep garlicky fried rice which really goes well with all the other dishes.

We also tried the Fried Mee Sua with Seafood (P780). Everything served at Tung Lok comes with so much flavors including their noodles. This can be an entire meal on its own but we have plenty more exciting dishes to come.

One of the highlights of our lunch was the Collagen Fish Soup (P3200). I know about the benefits of adding collagen to our diets, especially for the skin, so we were really looking forward to this.

The whole grouper is cooked in a collagen-rich broth and then served to us individually on our soup bowls. The soup was really thick and comforting, much like eating a rich bowl of ramen. I really loved this dish.

We also had the Slow Cooked Beef Brisket with Bean Curd (P700). This goes so well with the black garlic fried rice and the beef was really tender.

Finally, the Tung Lok Signature Chili Crab (market price) is a Singaporean specialty that is also a favorite here in the country. The crab is big and meaty, so you will need to get your hands messy for this one. The sauce comes with a spicy kick, so it’s good to have it with some rice. The Chili Crab is also served with a side of fried and soft mantou breads.

For our desserts, Tung Lok Seafood brought out its very pretty Taro Puree with Ice Cream (P280). It comes with real chunks of taro so it is quite filling for a dessert. On the other hand, you can also order the Chilled Mango Sago with Pomelo (P250) if you want something more familiar.

We would like to thank Gwen Jacinto and the staff of Tung Lok Seafood for hosting our exquisite seafood lunch. Tung Lok Seafood has always been known for their premium and delicious seafood offerings so this new branch in Greenhills is perfect for this location's discerning crowd.

Tung Lok Seafood

Ground Floor Greenhills Mall, San Juan City

(0917) 702-4024

www.facebook.com/tunglokseafoodPH

[dimsumplacesingapore]

Cultural Insights A Complete Dim Sum Guide-Yanxi Dim Sum & Hotpot

You’re planning to travel to Singapore and Hong Kong in the near future? Although they have many differences, they share a few many common threads, including the ever-popular brunch which is best known as dim sum. An old-fashioned tradition that is a staple of various different branches of Chinese food, this meal comprises a selection of small plates, served with tea in a pot. The food items are hurled from the kitchen, onto your table when the cart whizzes by, however, you may not know what they are. With that in mind, here’s a helpful guide to the top dim sum recipes and the best ways to prepare the best dim sum dishes.

Har Gow Dumplings The classic dumpling that is steamed, usually has shrimp in it and has a sweet smell. There are occasions when you can find variants with green onion or dill as well, but the fresh dumpling must be tightly wrapped in its crystal clear rice wrapper. It is possible to dip them in a bit of soy-based spice.

Siu Mai Dumplings Siu mai is a different classic. These dumplings, however, are open-faced. Mixing pork and ground shrimp and topping with a hint of roe, these dumplings are deliciously sweet. If you get the chance to taste the dish in a high-end dim dime, it may be impressive and sophisticated.

Sticky Rice Wrapped in lotus leaves or steamed, and served with pork or sausage inside, this tasty dish is essential. It’s always good and is an excellent base for those who are new to dim sum. It’s important to take it to a friend. The sticky rice is extremely filling.

Taro Puffs Taro is a starchy plant that is very popular in Asian food preparation. It is recommended to take a bite of a taro puff for the most delicious and satisfying experience. These puffs that are deep-fried come with a crisp shell that is filled with a sweet but tasty cloud of pork mince and taro.

Pot-sticker Dumplings These dumplings of pork have thicker skin than others. So, they’re fried to perfection and are characterized by some slight charcoal-like exterior. With green onion and minced pork Make sure you try it with white wine vinegar in order to help break up the sweetness.

Turnip Cake

A favorite of mine, turnip cakes are made of rice flour and chopped turnips combined with Chinese sausages, cut into squares, and then seared. It’s the perfect mix and is a delicious, easy dessert for any dim sum dinner. Try the dish with mustard, hot!

Spare Ribs

Spare ribs are a usual element in dim sum, typically cooked with a hint of bell pepper and black bean. They are delicious and bite-sized, and an ideal choice for those who aren’t confident about eating chicken feet!

Hot BBQ Pork Buns The white clouds are filled with flavor. They are packed with delicious BBQ pork. You won’t require any soy sauce to enjoy this one. Peel off the base of the paper and sink your teeth into the soft exterior.

Noodle Rolls Savoury, slippery noodle rolls are a staple of dim sum. They’re usually filled with seafood or BBQ pork. They can be tricky to grab with chopsticks, therefore, don’t hesitate to place your bowl next to your mouth. They’ll come with a sweet, soy sauce that’s poured over them after serving which means they don’t require any additional ingredients.

Soup Dumplings The most exquisite dumplings to have been created, soup dumplings are a delicious and unique delicious delicacy. Take care when eating them: savor part of the dumpling’s top. Then, take into the hot broth, and then drink the remainder of the dumpling. It’s a blast of tender meat that is perfectly packed.

Egg Tarts Egg tarts are quite tasty, with a crisp yet firm crust, encasing an incredibly sweet and rich custard. It’s the perfect way to round your food!

Sesame Balls A soft rice flour ball that has red or black bean paste in the middle and coated with sesame seeds, and deep-fried. Just delightful.

We hope that you find this guide useful in your quest for dim sum. If you want to experience a truly delicious dining experience make sure you take the time to look over the rest of our Singapore experiences that include dim sum as an element of the experience! Our local experts at the destination are always willing to provide suggestions and provide tips on the most popular places to have dim sum.

[absolutebl]

Thai Food You Should Eat Because of BL

Firstly most of these dishes have multiple spellings in English (and also often many different names within Thailand). I just picked one spelling, that will be enough to do a search, if you want to find a recipe for yourself. 

Som Tum in What’s Zabb Man

AKA Green Papaya Salad 

I think this is the one most people will know on this list. Unlike overseas, in Thailand there are many varieties of som tum (I’ve had an ocean-side version served with little blue crabs, raw and in the shell, AMAZING). It’s often a street food, and it’s usually quite spicy. You order by either asking the vendor (it’s traditionally served from market stalls just as we saw at the beginning of this show) for a heat level or number of chilis. The ingredients are then pounded together with a massive mortar & pestle. The order and amounts of the different ingredients are chef-specific, so the variety and uniqueness is immense with this dish. There are fans of it who make a point of trying as many different versions in each city they visit. Like being a wine taster.

Som Tum highlights what I think is best about Thai food - it’s bright forward freshness and deep complexity of flavors. Som Tum is the firework-in-your-mouth of salads: sour, sweet, salty, spicy, umami, herbaceous. It’s a spectacular dish (which has been ill served by it’s ubiquitousness outside of Thailand). It should be made fresh, (this is NOT a slaw), because if it sits at all the elements become soggy and the flavor muddled. 

What’s Zabb Man emphasized the important aspects of this dish. Its spiciness and its freshness, the uniqueness of its flavor, not to mention how each chef makes it his own. 

After all when Poon goes missing, Athip finds him again because, after one taste of his Som Tum, he knows who is in the kitchen. 

Kao Soi in Bite Me

AKA Northern Thai Curry Noodle AKA Chiang Mai Curry Noodles 

Did I do this post because I want to talk about this dish? Probubly. Here in the states it’s a rare to find on offer but it’s one of my absolute favorites. 

I’m obsessed with diaspora foods in general - AKA fusion foods that highlight immigrant, colonial occupation, and/or blended communities. Lamb Vindaloo and Banh Mi are some famous examples of this. There was one banh mi place I found in Nor Cal run by a Chinese/Vietnamese couple that made a char siu pork + pâté banh mi, it was WILD and wicked good! Sorry, I digress.  

This is a Northern Thai dish, common in Chang Mai, influenced by both Burmese (Myanmar) cuisine and local Chinese communities. It’s wildly variable by family and by region. This is also possibly one of my favorite foods. It’s notable in that it is one of the few traditional Thai dishes you will find served with chopsticks. (When I order it here in the states that’s one of the things I look for.) 

It is a noodle soup/stew. Can be rice, egg, or flour noodles, usually ramen style (but sometimes fettuccine), topped with a thick coconut forward curry broth, stewed dark meat chicken (usually on the bone) and raw onion. It has fried crispy flour noodles on top and is served with pickled vegetables, extra spices, fresh herbs, lime wedges, and raw shallots (or some combination thereof) - either on the top or on the side (banchan style). The curry element usually has more in common with Chinese or Japanese yellow curry powers (like those used for Singapore noodles) than red or green Thai curries. It combines what we would think of as traditional Thai flavor profiles with Chinese, and can also uses some Indian spices. It is a very layered dish, with more depth and earthiness and slightly less brightness than a lot of other Thai food. It tends to have a rounded heat to it (hitting all of the mouth, like Indian cuisine). I am a particular fan of the pickled greens element. 

Bite Me is not a great BL but Aek sharing his Chiang Mai roots with Chef Aue, most specifically around this dish, is key to the plot (what little there is). But this is not a dish that is served in Chef Aue’s restaurant. 

Khai Palo in Enchanté 

AKA 5 Spice Pork & Egg Stew

This is the dish Theo remembers from his childhood that Akk’s family cooks for him. It’s a fascinating dish because it’s retains a very strong Chinese influence and is noted for using soy sauce as its salt element (rather than the more ubiquitous fish sauce) and for NOT being spicy, also it involves 5 spice.

It’s also often associated with children or childishness and comfort food. It’s most commonly found as a street food or homemade, and is relatively rare in restaurants outside of Thailand. It has a similar flavor profile to Moo Gratiem which is one of my favorite dishes. (It’s that white peppercorn and garlic thing = NOM.) It’s also very easy to make, I recommend it. There is a Mama ramen noodle version you can sometimes find and buy, but I always need to add more five spice. 

In Enchanté this dish is a plot point and is interesting because it highlights both the time when Theo was last in Thailand (as a child), Akk’s interest in courting and caring for him, and Theo’s somewhat childish nature/behavior.  

Gaeng Tai Pla in Close Friend 2

AKA pickled fish sour soup 

A famous dish developed in the fishing communities of Southern Thailand. Traditionally it involves pickled fish bladder (Tai Pla) + large chunks of dried fish meat, Thai eggplant, bamboo shoots, and/or seasonal greens, with a spice profile similar to tom (lemongrass, lime, shrimp paste, red chili). 

I've never been lucky enough to eat this, but it's on my hit list. I think I could make something like it, but I can’t get hold of the the Tai Pla for love nor money.

Luk Choup in La Cuisine (& Until We Meet Again) 

AKA no other name, really, but this is also the main characters name in La Cuisine, ลูกชุบ (translation, coated pieces) but the meaning of this dessert is “loved by all, or adored.” This aspect of the name is a plot point in the series. Choup’s older brother, aunt, and grandmother all refer to him as the family’s beloved one, or special one, or most loved. 

Luk Choup are tiny imitation fruits/vegetables (or occasionally star shapes) these are made of mung beans cooked with coconut milk and sugar. Once formed, they are dipped in gelatin and painted with food coloring to resemble other food. Recipe here.

This one appeared multiple times in Until We Meet Again, on the bus, at the fair, and at the very end during Dean and Pharm’s separation.

I’ve eaten these.

Consistency wise the exterior is like a gummy but much tougher, and with a bite to it. So like if you made jello into sheets but with too much gelatin. I’ve actually never had anything else to compare to this texture, perhaps like some of the bits in bubble teas? The interior is like very thick humus meets the inside of a peanut butter cup. 

As for taste, the gel outside has no flavor and the inside tastes a lot like red bean paste. They are not very sweet.

Here’s a YT vid on how to make these.

Chor Muang in Until We Meet Again 

AKA Blue Flower Dumpling

Chor Muang is a purple or blue flower-shaped dumpling that is savory, stuffed with a spiced minced chicken. These days it is a popular appetizer but it was once served as a dessert. The coloring is done with butterfly pea flour. Recipe here. 

Chor Muang is a major catalyst food for the plot of Until We Meet Again. It is featured in a play starring Del and Manaow and is the reason Pharm meets and befriends Del. This allows him to start helping fix Dean’s strained family dynamic.

Later he feeds this dumpling to Team, Win, and Dean in front of witnesses. This is the first time he feeds Dean (it will not be the last.)

I did a post all about the sweets in this show. Here’s a YT vid on how to make these. 

Nom Yen in SOTUS (also 2 Moons, 2 Moons 2) 

AKA Pink Milk 

Pink milk is pretty ubiquitous in most Thai BL series. Technically, its origin for association with BL is the original y-novel of 2 Moons. However, most international watchers are familiar with it from SOTUS (more recently it has shown up associated with side characters in Nitman and Love Area). 

After watching SOTUS and both 2 Moons installments I got curious. Here’s the full post I did on pink milk, how it’s made and my experience attempting to recreate it. I can see why it might be thought of as a childish drink, it reminded me a bit of birthday cake flavoring, ice cream bean, or cotton candy. It’s very sweet and not a whole lot else. 

THAI LANGUAGE CORNER 

I haven’t learned the minutia yet but around ordering food in Thai but the Thai bestie always complains the monikers (also verbs?) for dishes have to do with what the dish is usually served inside. So some dishes have names/consumption verbs that have to do with bowls and others with plates. 

Much as in English we would use the verb “drink” for broth but “eat” for soup. (And also argue about which one is appropriate under which circumstances.) 

To train your ear for BL food:

gin = to eat or to have a meal (also under certain circumstances/sentence structures is slang for to sexually consume or fuck). See Pharm misuse this one in UWMA when Dean first visits his condo. 

khao or kao = food but also actually rice, also a name and also third person he pronoun

talay = the ocean and also mixed seafood and a name 

pad = usually means a stir fried (dryer) dish 

pak = veggies! 

kai (sounds like gai) = chicken ไก่ but also egg ไข่ (yes they are different in intonation and spelling, but really I find it darn near impossible to hear the difference) 

A list of some common dishes is here. 

Please leave a comment if any other dish has shown up you want to talk about, because this is basically my favorite topic EVER. I love to eat and cook Thai food so, yeah. Also the oft mentioned Thai bestie is an AMAZING cook. I often act the part of her kitchen goblin. 

(source) 

[amjustagirl]

Lately it's been milk bread!!! It's just been a constant craving. xD omg i also make alot of curry rice. ;-; I'm also on kick lately with curry, i dunno why lmao.

GIVE ME THE LAUNDRY LIST! I LOVE FOOD! I'm a mix of Hispanic and Italian so there's so many good foods, I'm just... Too lazy to make them. Making pasta from scratch takes so longggggg and tamales???? Ugh so long. ;-;

MILK BREAD TOORU WLD LOVE YOU!!

omg curry rice yesss. ive been making a lot of japanese curries nowadays cos im a little lazy, but thai green curry, yellow soft shell crab curry, lontong (which is like, a coconut curry w veggies) are all big big big favs of mine too!

oh gosh....i don't know where to start. like i LOVE italian food (you're so lucky you have a fantastic food culture to draw upon! i have rly fond memories of scoffing cheese pizzas at midnight in milan and i'm a huge huge huge fan of proscuitto and parma ham and italian cheeses (i've even left an exam early just so i wouldn't miss a street market!)

and ooh tell me more about tamales - i don't think i've ever had the opportunity to eat good, authentic south american food, i have tried tacos and burritos but i feel like it's v different eating it in asia yknow?

ok so if i had to narrow down a list of some of my favourite foods:

dim sum (this wld include things like liu sha baos - salted egg yolk buns, chicken feet, century egg porridge, steamed beef balls). i will SWIM TO HONG KONG OKAY.

bun cha (grilled pork served with rice noodles and a sheaf of herbs in some magical fish sauce mixture, i have such good memories scarfing down bowls of this in the narrow alleyways of hanoi - my vietnamese moots wld understand HAHA (@ravyeolii @fail-big)

hokkien mee (yellow alkaline noodles stir fried in a pork and seafood broth, singaporeans go to WAR with each other just to fight over which stall does it the best LOL)

carrot cake (not the dessert version, in singapore we pan fry radish cakes with eggs and preserved radish, comes either white or black (ie. with soy sauce or not). my singaporean / msian moots wld prob war over which version they prefer...i shall keep my preference a secret for now).

kueh salat - it's this pandan custard served over sticky coconut rice and IT'S AMAZING I CLD DIE.

pandan cake - look so our govt shut down bakeries for 2 weeks last year and i nearly cried WEH.

lamb briyani - i rly love the dry hyderabad version, washed down with a mango lassi, please and thank you!

sushi - i will fking fly my ass down to tokyo cos i miss good sushi SO MUCH. mr. nikki is a huge fan - he's woken up at 4am and queued an HOUR just to eat sushi in a japanese fish market. we're both mad over food LOL.

falafel - i rly love mediterranean food, and i have SUCH a weakness for fresh falafel, served with warm hummus and couscous. i make my own hummus BUT FALAFEL NEEDS TO BE DEEP FRIED AND I'M TOO FKING LAZY FOR IT.

hamberg steak - so this is a weird addition but it's sooo good, and i make it at home myself with minced tofu hoho.

and we haven't even gotten to my favourite meals HAHAHAHAA. gods what's wrong with me.

[victorl0]

Craving for hotpot and Korean BBQ? 🤤🤤⁣⁣⁣ ⁣⁣⁣ Come by 𝐀𝐡 𝐆𝐨𝐨𝐦𝐚 🐮 𝐌𝐨𝐨𝐤𝐚𝐭𝐚 (阿牛妈), a newly-opened Thai Mookata which gives you the best of both worlds. Located near Jalan Besar, it offers affordable mookata sets with wide variety of food and ingredients for you to choose from. Also, enjoy a rich and flavourful broth after a few rounds of grilling, so tasty! 😍😍⁣⁣⁣ ⁣⁣⁣ Featured Platters and dish:⁣⁣⁣ ⁣⁣⁣ 🥢 Platter A (for 1-2pax) @ S$33nett - Comes with an array of ingredients which include marinated pork belly, bacon, marinated pork (4 types for you to choose 1), marinated chicken (4 types for you to choose 1), hot dog, luncheon meat, prawns, dory fish, crabsticks, fishball, meatball, chinese cabbage, xiao bai cai, sweet corn, king oyster mushroom, enoki mushroon, tao kee, glass noodle and egg. 👍🏻😋😋⁣⁣⁣ ⁣⁣⁣ 🥢 Platter B (for 3-4pax) @ S$55nett - Comes with an array of ingredients which include marinated pork belly, bacon, marinated pork (4 types for you to choose 2), marinated chicken (4 types for you to choose 2), a stick of paste (3 types to choose), hot dog, luncheon meat, cheese tofu, prawns, dory fish, crabsticks, fishball, meatball, chinese cabbage, xiao bai cai, sweet corn, king oyster mushroom, enoki mushroon, tao kee, glass noodle and 2 eggs. 👍🏻😋😋⁣⁣⁣ ⁣⁣⁣ 🥢 Cheesy Seafood Platter @ S$20nett - This cheesy galore platter is accompanied with crayfishes and half-shelled scallops, offers a heady dose of indulgent comfort, great for cheese lovers! 👍🏻😋⁣⁣⁣ ⁣⁣⁣ 🦪 Fresh Japan Oysters (5pcs) @ S$16.80nett - The rich taste of the oysters, finely controlled by the sourness of the lemon, makes for an indescribably wonderful taste. 👍🏻😋⁣⁣⁣ ⁣⁣⁣ [Promotions]⁣⁣⁣ ⁣⁣⁣ 📌 Post and share your amazing lion dance outfit or put on any shades in pink to enjoy 10% off total bill.⁣⁣⁣ ⁣⁣⁣ 📌 Get a complimentary special abalone cold dish (worth S$7.50) with every purchase!⁣⁣⁣ ⁣⁣⁣ Don’t wait! Go indulge in this fresh meats, seafood and maggi mee feast with your friends and family now!⁣⁣⁣ ⁣⁣⁣ 📍Ah Gooma 🐮 Mookata⁣⁣⁣ 31 Kelantan Lane⁣⁣⁣ # 01-12 Bistro 8⁣⁣⁣ Singapore 200031⁣⁣⁣ 🕓 Mondays to Sundays: 4am to 1am (Last order at 12am)⁣⁣⁣ 📞 9191 1022 (at Ah Gooma Mookata) https://www.instagram.com/p/CfRPXTfhcoy/?igshid=NGJjMDIxMWI=

[ellioterfi020]

14 Questions You Might Be Afraid To Ask About Flüssiges Eiweiß

Egg Dishes in Asia

Eggs can be cooked as well as prepared in several fascinating ways in Asia. Have you attempted them all?

Half Boiled Egg

Area temperature eggs are placed into boiling warm water as well as entrusted to cook for 4 minutes. The outcome? You obtain a soft and damp egg yolk and also white, unsafe sufficient to be drunk down together! Usually offered with a couple of decreases of dark soy sauce and a dash of white pepper. A popular breakfast product in Singapore, consumed with toasted bread.

Tea Fallen Leave Egg ('cha ye dan' in Chinese)

This is a savory treat, popular in Taiwan. Tea fallen leave eggs are difficult boiled eggs that are more stewed in a salty tea fluid, with soy sauce and also five-spice powder. The eggs are first prepared to be hard-boiled, after that the shells are lightly split without peeling and boiled the 2nd time to let the flavor of the tea right into the egg, leading to a marbled pattern on the egg white when you remove the shell.

Salted Duck Egg ('xian dan' in Mandarin chinese)

This is a Chinese preserved food. It is made by soaking whole raw ducks eggs in salt water or wrapped in greatly salted clay for concerning a month. This results in a really fluid egg white and a bright orange-red, rounded and https://fluessigeseiweiss.de/ also strong yolk. Usually consumed with congee, and additionally made use of as an ingredient in moon cakes as well as rice dumplings.

Century Egg/ Preserved Egg ('pi dan' in Chinese)

Legend has it that century eggs are made by soaking duck eggs in steed urine! The truth is that the eggs are preserved in a combination of clay, ash, salt, lime as well as rice straw for several weeks to months. When cooked, the egg white has a gelatinous texture, looks dark brownish and transparent, while the egg yolk is velvety and also looks grayish-green. Century eggs have a poignant smell and also is normally consumed with preserved ginger.

Egg Soup

Egg soup is like a type of art. Beaten eggs can be contributed to any type of Chinese soup (seasoned with pork, chicken, crab, shrimp, and even just vegetables). The technique is to carefully pour the beaten eggs into the soup and utilize a fork to mix the in one instructions until the eggs create thin streams or bows.

Egg Tart ('dan ta' in Chinese)

A sort of pastry preferred in Asia, particularly in Hong Kong, egg tarts contain a flaky external crust, with an egg custard dental filling. The western equivalent is a custard tart. You can find egg tarts in a lot of Hong Kong and also Chinese pastry shops and also dim amount dining establishments.

Maintained Radish ('chai po' in Hokkien) Omelet

Maintained radish is functioned as a topping for steamed rice cake 'chwee kueh', a preferred breakfast thing in Singapore. Preserved radish can also be mixed right into a beaten egg to make preserved radish omelet, a salty side recipe.

Minced Pork Omelet

To make this, just add minced pork, parsley, fresh chili and also salt to defeated eggs as well as pour the blend on to a heated frying pan. Remove from the frying pan when the egg and meat is prepared.

Oyster Omelet

Small oysters as well as eco-friendly onion are mixed into an egg batter. Corn starch is made use of in the batter to provide the egg a thicker uniformity. The mixture is pan-fried and also served with chili sauce dip.

[chompslurrpburp]

Singapore – the tiniest possible city- country, with the fanciest Michelin Star restaurants and rooftop bars with drop dead gorgeous views on the city. However famed for its innumerable hawker centers, where you can find the best, honest, no-frills food. From thirst-quenching fresh fruits to sugar cane juice and the best chicken rice, the hawker centers have it all. Read on to check out the best things must eat when in Singapore.

1. Hainanese Chicken Rice

One of the most satisfying meals – rice cooked in chicken stock, with a side of either steamed chicken or steamed chicken with sticky soy sauce. Absolutely healthy, the soy chicken is much more flavorsome, the best part, however, is the rice cooked in stock. Team with your favourite sauces – try the ginger sauce, more soy, and oyster sauce.

Must have at – Hawker Chan, Chinatown Food Center

Steamed chicken and rice at Lau Pa Sat

Soy chicken and rice at Hawker Chan

2. Laksa

Soupy noodles, prawns, and coconut curry, what’s not to love? Noodles, prawns, occasional addition of oysters and egg, Laksa is a cross between Malay and Chinese cuisine. Cooked in coconut milk, with really huge and juicy sprouts (have not seen these anywhere back home) and lots of chilly. Also tried Laksa without prawns and with tofu and some bread as well, and loved it even more.

Must have at – Original Laksa at Roxy Square

Laksa at 328 Katong Laksa

3. Hokkien Prawn Mei

Stir-fried noodles seasoned with soy sauce, chilly and vinegar, topped with prawns and chilly sauce by the side. This semi gravy noodle dish is most hearty and packs a real punch with the garlic, chilly sauce on the side. De-shell the fresh prawns for this meatilicious affair.

Hokkein mei at Marina Bay Shoppes Food Court

4. Satay

Despite having so many Hawker Centers, there are no hawkers on the street, except for Satay Street. Every evening at 7PM the street next to Lau Pa Sat shuts down to give way to Satay Street. Hawkers come in every day to put up their stalls for some tantalizing Satay. Chicken, mutton, and prawn satay combos with sticky rice cake and the most delicious peanut sauce. Absolutely loved the slightly sweet grilled meats. Best washed down with sugarcane juice.

Must have at – Satay Street

Chicken, mutton and prawn satay, peanut sauce and fresh sugarcane juice

Prawn Satay

Satay Street, Singapore

One for the camera

5. Carrot Cake

One of the most deceptive dishes ever, since you can find no hints of carrots or cake here. An omelette stuffed with steamed, fresh radish cubes giving it a very meaty texture. Carrot cake comes in two flavors, a classic one and one tossed with a lot of black soy. Quite an interesting take on carrot cake, top it with some sauces and you are good to go.

Must try at – Lau Pa Sat

Fried carrot cake – classic and laden with soy

6. Oyster Omelette

Another one of the delicacies of Singapore, fried oysters with eggs and a lot of chilies. On a bed of whole eggs, scrambled egg, fresh oyster, garlic, chilies and topped with fresh coriander. Although I personally did not like the texture of oysters, since it was my first time trying the seafood, oyster lovers must try it.

Must try at – Katong Keah Kee Fried Oysters, Chinatown Food Street

Oyster Omelette at Katong Keah Kee Fried Oysters, Chinatown Food Street

7. Dumplings

Although there are some pretty neat places serving dumplings back home, these were precious. Juicy meat, thin skin, perfectly balanced spices and perfectly steamed, teamed with a chilly oil sauce. I tried these at Lau Pa Sat, and the pork ones were so thinly minced that it didn’t feel like pork at all.

Must try at – Din ta Fung

Pork Sui Mai

8. Kaya Toast set

One of the most popular breakfasts of Singapore – crust cut toast, a thick (like quarter of an inch thick) layer of butter, kaya jam (tasted something like coconut and figs) served with soft boiled eggs and choice of coffee or tea.

Must have at – The Toast Box

Kaya Toast Set, Sentosa Island

9. Ice Kachang

Fans of baraf ka gola back at home, this is especially for you. Finely crushed ice, topped with your favourite flavours and tapioca seeds. Also, don’t forget to try the Mango Sago, crushed mango slush, topped with fresh mango puree, mango chunks and more tapioca. Perfect summer desserts.

Mago Sago Ice Kachang, Shoppes at Marina Bay Sands

10. Maggi Goreng

Most popular in Malaysia, maggi goreng is basically fried maggi and one of the most delectable vegetarian options available. Stir fried maggi with vegetables and eggs, is sure to tantalize your tastebuds giving this classic home food.

Must have at – Any Indian/ Muslim food stall

Maggi Goreng

11. Turkish food

Apart from all the excellent Asian delicacies, visit Haji lane for some mind-boggling Turkish food. Tried a fresh Mezze platter with Lavaash bread, excellent hummus but what I loved most was baba ghanoush, a dip Delhi restaurants have failed miserably to get right. Also found the steamed rice rolls quite interesting and ah, the fresh olives.

Must try at – Haji Lane, Arab Street

Mezze Platter at Haji Lane

  Honorable mentions include sugarcane juice, fresh fruits everywhere you go (best thirst quenchers) 100 plus energy water and Malaysian food street at Sentosa Island.

  Top 11 things to eat in Singapore Singapore - the tiniest possible city- country, with the fanciest Michelin Star restaurants and rooftop bars with drop dead gorgeous views on the city.

[rainygivercowboy]

How to sear an egg?

I attempted it with the kitchen technique. Whenever I first didn't succeed, I really want to further develop it:

1. Low fire, less oil, one tablespoon is sufficient (I am accustomed to adding seared eggs and light soy sauce, so I don't add salt). 2. Assuming the oil is smoking, turn off the fire. Immediately beat in an egg. The total is finished, and the appearance is pretty much as great as broken. 3. Later the eggs are fundamentally formed, pour a limited quantity of cold water on the skillet, hear the snapping sound, and cover the dish (this is a similar rule as crude singing). 4. Around 30 seconds to one moment (as indicated by your beloved level of crude and cooked), add steamed fish, soy sauce, fish, soy sauce, light soy sauce with green onions, and eat. I regularly say that to turn into a foodie, start with a little interest, and afterward keep on eating to figure out how to look at. Indeed, even the most widely recognized omelet is no special case. Use bubbling oil and not hot oil, and afterward think about vegetable oil and creature oil, you will know the distinction. There is no great explanation for omelet, make sure to see the oil and smoke, just beat the eggs into a level lined wok and fry them. Note: The main thing is to be patient and fry gradually. The fire ought to be little, and it will be singed when it is huge. Obviously the charcoal fire is superior to the gas oven. The primary thing you can see is that the egg white begins to emanate bubbles, so you don't need to flip it to allow it to keep on broiling. Go left to just later the egg white froths, or through and through or base to top. The level of readiness of the yolk relies upon individual inclination, some are half-crude, some are completely cooked.

Nadra Service Provides NICOP for Overseas Pakistani Brothers/Sisters, so they don’t have to hassle with paperwork & can save time. or also visit this site nadraservice.com

You can attempt Singapore's omelet first. It's not so delightful as Kuala Lumpur, and Kuala Lumpur isn't quite so flavorful as Bangkok. This demonstrates that cutting edge individuals are not able to invest energy and can just make great omelets where the speed of life is slow. Affected by American inexpensive food culture, in the present drive-thru eatery kitchens, there are handfuls or twenty iron rings on the browning plate, and each egg is put in it, very much like that. When I saw this round level egg, I fell into a stomachache. For this reason I never strolled into Mcdonald's. The egg that intrigued me the most was that Paul Bocuse (Paul Bocuse), who took a photography group to visit France, requested that he exhibit for me. He was the principal cook to get three Michelin stars. The café was opened in Collonge s-au-Mont-d'Or close to Lyon. Any food can be transformed into a delicacy through his hands. Paul said that he was too old to even consider cooking, and he left everything to his aides, and he could just guide him from the side. I was not accommodated, and requested that he make an ideal egg for me. This subject excited his advantage. He strolled into the kitchen, took out a porcelain dish, spread some olive oil on the dish, clipped the edge of the dish with iron clasps, and put it on the oven. Later the plate warmed up, he beat a crude egg in, gradually cooked it, lastly sprinkled it with some salt. Singed egg one. My companion particularly prefers to eat a sort of omelet with white caramel and fresh, however the yolk is a sugar heart. The pot ought to be hot and the oil ought to be spotless. Heat the oil on a high discharge until somewhat blue smoke shows up, break the egg shell straightforwardly to lay the egg. The capability is straightforwardly acclimated to the base in a moment when the egg is laid. Shake the wok, indeed, don't utilize a griddle. Sprinkle a little salt on the eggs, then, at that point, utilize a spoon to gather up hot oil and pour it on the yolks of the eggs. Hopefully about the time, heat the container and hotness oil for around 1 moment, and fry the egg for around 15-20 seconds. The most untouchable is that the yolk is broken and spilling over. Singed egg two. It is the sort that has delicate egg whites, delicate egg yolks, and a smooth and smooth taste on one side. The margarine in a skillet is dissolved, and the hotness is limited. Assuming there is an egg form, beat the egg in, and beat it in the center on the off chance that there is no egg shape. Ensure that the egg doesn't adhere to the lower part of the dish and can slide without any problem. Sprinkle salt and pepper on top. Dissolve the margarine for 10 seconds and fry the egg for 2-3 minutes.

[autodidact-adventures]

Marine Life: Stingrays

Kimgdom: Animalia

Phylum: Chordata (animals with a notochord for at least part of their life; a notochord is a flexible rod made out of a material similar to cartilage).

Subphylum: Vertebrata

Class: Chondrichthyes (cartilaginous fishes)

Subclass: Elasmobranchii (this subclass includes sharks, rays, skates and sawfish).

Superorder: Batoidea (rays)

Order: Myliobatiformes (one of four orders of batoids).

Suborder: Myliobatoidei (one of three suborders).

There are eight families of stingrays.

Most stingrays have a barbed stinger (or more than one) on their tail, modified from dermal denticles.  It can be up to 35cm long, and is used in self-defence.  The underside of the stinger has two grooves with venom glands.  The actual venom is concentrated in the integumentary sheath – a thin layer of skin that covers the stinger.  There are a few stingray species (e.g. the manta & porcupine rays) that don't have stingers.

Stingrays are commonly found in tropical & subtropical coastal waters, all around the world.  Some are found in warmer temperate oceans, and others in the deep ocean.

The river stingrays (family Potamotyrgonidae) are only found in fresh water; so are some of the whiptail stingrays (family Dasyatidae).

Most stingrays live in the 2nd-lowest zone of the water column (they are demersal).  However, some of them live in the pelagic zone (they are pelagic), such as the pelagic stingray, and the eagle rays (family Myliobatidae).

Behaviour

Because they're so flat, stingrays can hide very easily – they agitate the sand and then hide in it.  Their eyes are on top of their bodies, and their mouths are on the underside.  Therefore, as they actually can't see their prey, they use smell and their ampullae of Lorenzini (electoreceptors similar to what sharks have) instead.

When feeding, stingrays settle on the sea floor, with only their eyes & tails visible.  Their favourite feeding grounds are coral reefs, and during high tide they share them with sharks.

Reproduction

For some stingray species (e.g. the round stingray or Urobatis halleri) use their ampullae of Lorenzini to sense certain electrical signals that mature females give off.  When he courts a female, he follows her closely while biting at her pectoral disc. Then, he places one of his two claspers into the female's valve.

Female stingrays bear their young in litters of 5-13 – they are ovoviviparous, which means that the embryos develop in eggs, and stay in their mother's body until they're ready to hatch.  The eggs stay in the stingray's womb, and there is no placenta.  The embryos absorb nutrients from a yolk sac.  After the yolk sac has been depleted, the mother provides uterine “milk”.

Female rays can store sperm for two years and not give birth until they decide the time is right.

Diet

Various stringrays have various ways of eating.  Some have specialized jaws that they use to crush hard mollusc shells.  Some have cephalic lobes (a type of external mouth structure) to guide plankton into the oral cavity.

Stingrays that reside on the sea floor (they are benthic) use a strategy called tenting.  They wait until the prey comes close, then press their pectoral fins against the substrate and raise their head.  This creates a suction force that pulls the prey under their body.

Stingrays have a wide variety of colours & patterns on their dorsal surface: this helps them to camouflages themselves in the sand.  Some stingrays can change colour over the course of several days, in order to adjust to a new habitat.

For most stingrays, their main foods are molluscs, crustaceans, and occasionally small fish.  In the Amazon, freshwater stingrays eat insects, breaking down the exoskeletons with mammal-like chewing motions.  Some large pelagic rays (such as the manta ray) use ram feeding to eat huge amounts of plankton; some have been seen swimming in acrobatic patterns through plankton patches.

Stingrays and Humans

Stingrays can be caught with fishing lines or spears.  Dried wings are the most common stingray dish around the world, but there are many different recipes.  In Mayalsia & Singapore, the stingray is usually grilled over charcoal, then served with spicy sambal sauce.

The flaps (wings) are usually the most prized part of the stingray, as well as the cheek (area surrounding the eyes) and the liver.  The rest is considered to be too rubbery to eat.

Stingrays are usually docile and curious, not aggressive.  They will usually flee any disturbance, but sometimes they brush their fins past a new object they've encountered.  However, some of the larger stingray species are more aggressive.  Their stinger, which they use for defence, can cause injury or even death.

Divers and snorkellers can find stingrays in shallow, sandy waters, especially when the water is warm.  (Swimmers usually can't see them.)  There are sites where humans can swim with stingrays and even hand-feed them, such as in the Cayman Islands, Belize, many Tahitian island resorts, and the Caribbean island of Antigua.

Because stingray skin is hard and rough, it is often used for the under layer of the ito (cord/leather wrap) for Japanese swords.  Some museums show arrowheads & spears made from stingers, used in places like Micronesia.

Stingray Families

Butterfly rays – Gymnuridae

Deepwater stingrays – Plesiobatidae

Eagle rays – Myliobatidae

River stingrays – Potamotrygonidae

Round rays – Urotrygonidae

Sixgill stingrays – Hexatrygonidae

Stingarees – Urolophidae

Whiptail stingrays – Dasyatidae

[Source]

[dasooneggssupplier]

Everything You Need to Know About Salted Eggs

An adult's systolic or diastolic blood pressure is not considerably impacted by consuming eggs from Singapore's leading egg seller. For instance, salted eggs were linked to an increased risk of nasopharyngeal carcinoma at the highest adult consumption level, whereas fermented black beans were linked to a lower risk.

Original Resource: Everything You Need to Know About Salted Eggs

[ofplattersnpartiies]

Nonya Dry Mee Siam

Growing up in Singapore, this is a popular dish we have all eaten before. When we talk about Mee Siam, two different types come to mind, a soup based Mee Siam which is popular among the Malay community and can be commonly found almost anywhere, and the other version is the dry, sweet and sour, Nonya style Mee Siam which isn’t very commonly sold in the shops. I prefer my mee siam to be dry even though I love savouring my hard boiled eggs with the soup and the reason for this is I am very conscious about the soup splattering all over my clothes. This recipe is for you if you too fear the same and most importantly, you can very easily serve this to your guests and also store the leftovers in your fridge.

Ingredients:

Rempah: 200g shallots 80g dried red chilli, soaked and de-seeded 5gm belachan, toasted Oil as required

Stir Fry: 100g tau cheo 60g tamarind paste 2 tbsp sugar 5L water Extra virgin olive oil Salt to taste 1 packet dry brown bee hoon 10 tau poks, cut into strips 6 eggs, boiled and sliced 300g chives - 1/3 of the chives, cut it into 2 inches long and remaining will be used as garnish 10 small limes, rinsed and cut the top tip 300g fresh prawns, blanched and remove shells

Method:

Prepare the bhee hoon by soaking it in a bowl of room temperature water for 5 mins. Remove from the bowl and set aside.

Prepare the rempah by blending soaked dried chilli, shallots, toasted belachan with ⅔ cup of oil. Blend into a fine paste and set aside.

In a heated wok with oil, fry the chilli paste on low heat till oil starts to seep out.

Add in tau cheo, sugar and salt.

Add in Bee Hoon and give it a good mix with the rempah.

Add in 2 inch long chives and tau pok

Add in enough assam water to cover the bee hoon. Give it a good mix and cover it with a lid.

Bring to high heat and let the noodle cook till the bee hoon absorbs the liquid and it is soft. Add more Assam water, if needed.

Taste and season accordingly.

Add the prawns and give it a good last stir before removing from heat.

To serve, garnish with egg slices, chives, and lime on the side.

[alexllove-blog]

Day 1

Kick-start your day at Nanyang Old Coffee in Chinatown with a traditional Singapore breakfast of soft-boiled eggs, toast slathered in kaya (coconut jam) and a cup of kopi (local coffee). Celebrating its 10th anniversary this year, this café serves toothsome cuppas made with beans roasted in a little sugar and butter.

A toast and kopi set at Nanyang Old Coffee

Once you’ve fuelled up, take your time exploring some of the area’s historic religious sites. Sri Mariamman Temple, built in 1827 and noted for its colourful tower of deities, is the island’s oldest Hindu temple, while the Buddha Tooth Relic Temple and Museum houses sacred Buddhist heirlooms. The rooftop garden also makes a serene spot to relax in.

Visit the Buddha Tooth Relic Temple and museum in Tanjong Pagar

Before lunch, dive into local literary culture at The Moon, a bookstore and café where at least half of the selection comes from female authors. Littered with Books, located in a beautiful Chinese shophouse, is another indie bookshop where author Noelle Q de Jesus will discuss the intersections of literature and tennis on 15 June.

The Moon serves Haldi Doodh, a golden turmeric milk

Meander over to Esquina, where you can take advantage of the well-priced lunches created by head chef Carlos Montobbio, who works culinary magic with his take on contemporary Spanish cuisine. Near the entrance, the many signatures on the white column from decorated chefs who’ve dined here testify to the restaurant’s enduring prestige.

Ultra Singapore takes place at Ultra Park, right across Marina Bay Sands

Running all afternoon until late on 8 and 9 June, Ultra Singapore is the republic’s biggest annual electronic dance music (EDM) bash. This year’s headliners include such electro heavy-hitters as Martin Garrix, Skrillex and Josh Wink. Those looking for something a little bit more downtempo can head to arts enclave Gillman Barracks from 28 to 30 June for the Singapore Art Book Fair, a homage to all things print.

The Last Caffè at Pasta Bar

If you’re not busy dancing the night away at Ultra Singapore, head back to Chinatown for dinner and drinks. Choose from 11 delicious signature handmade Italian pasta dishes at newly opened Pasta Bar on Keong Saik Road or, alternatively, indulge in succulent modern Asian dishes such as truffle duck fried rice and Singapore chilli soft-shell crab at funky eatery Xiao Ya Tou.

Wrap up the evening with a few pints from craft beer hawkers Smith Street Taps, which just reopened following Chinatown Complex’s three month closure for renovations.

Day 2

Tuck into brunch at Wakey Wakey, where standout dishes include buttermilk waffles with maple syrup and fresh fruits and an assortment of grain bowls. Next, follow the sound of thundering drums downtown to the DBS Marina Regatta, where from 1 to 2 June the annual dragon boating festival takes over the bay area with food, family-friendly festivities and, of course, teams of rowers competing in long boats mounted with dragon heads.

Enjoy a hearty brunch at Wakey Wakey before heading out into the city

From here, grab a taxi to Orchard Road and shop ’til you drop during GSS: Experience Singapore. Starting 21 June, this revamped five-week retail blitz replaces the Great Singapore Sale with a stronger focus on local brands and designers. Expect deep discounts at some of the stretch’s coolest boutiques.

Guests enjoy a highly personalised experience at the omakase dining room at Fat Cow

Take a lunch break at Fat Cow, a Japanese wagyu specialist surreptitiously located in Camden Medical Centre. The signature wagyu sandwich (S$88) usually sells out, but recent “mini donburi” menu additions such as histumabushi (eel) and seared salmon prove this local favourite is no one-trick pony.

Pop Art & Bubbles’ Joochiat Shophouses in Red (Photo credit: Linda Preece Photography)

Sated, take a short walk over to Royal Plaza on Scotts to check out “Pop Art & Bubbles”, an exhibition from Australian artist Linda Preece showcasing landmarks like the Merlion splashed in bright, vibrant colours (until 12 June).

The Paris Opera Ballet (Photo credit: Julien Benhamou)

Then, take a break at your hotel and get tickets online to one of two special dance performances later tonight. First, the three-time Grammy-winning Soweto Gospel Choir leads INALA – A Zulu Ballet from 19 to 22 June at the Sands Theatre, while the Paris Opera Ballet performs works from three celebrated choreographers at the Esplanade Theatre from 21 to 23 June. If you’re not in town during those dates, check showtimes at The Projector, a beloved indie cinema that breathed new life into Golden Mile Tower’s previously defunct screening rooms.

For dinner, grab a table at Frieda. Located at the Capitol Kempinski Hotel Singapore, it focuses on modern German and Austrian fare served in a laidback environment. Try the salad with goat cheese; classic weiner schnitzel; or beef consomme with semolina dumplings.

Madam Fan Bar specialises in innovative cocktail creations

Finish the night off by popping over to the intimate Madame Fan Bar, where award-winning mixologist Davide Boncimino plays with ingredients that he freezes, cooks and even bakes himself in the adjacent Cantonese restaurant’s kitchen.

Day 3

Have an early breakfast at your hotel, and make sure to pack your swimsuit before you hop in a taxi to Kent Ridge Park for a morning hike along the peaceful Southern Ridges. Going east on well-marked pathways, you’ll pass a World War II battlefield, zigzag through secondary rainforest on an elevated platform and walk the Henderson Waves, which at 36 metres is Singapore’s highest pedestrian bridge.

Move among the treetops as you hike the Southern Ridges

Stop at Mount Faber Park and refuel with a casual lunch and panoramic views at Arbora, where dishes include slow-cooked pork ribs with Mexican spices and sweet pickled vegetables; as well as a hearty Fisherman’s Stew made with lobster, scallops, squid and abalone.

Then zip into Sentosa by cable car for an afternoon at the beach. The island has three – Palawan is best for families, Siloso caters to thrill-seekers and Tanjong is good for adults thanks to its eponymous beach club. Once you’ve soaked up the sun, learn about Sentosa��s colonial history on a heritage bus tour, offered all month as part of Singapore’s bicentennial celebrations.

Dine with a view at Arbora

Consistently voted the world’s best airport, Changi Airport seems unlikely to relinquish the honour anytime soon thanks to the arrival of Jewel, its sparkling new mixed-use attraction that’s full of surprises. Plan to spend at least a few hours here – there are more than 250 shops and dining venues to explore; hedge and mirror mazes; the misting Foggy Bowls and interactive slide sculptures; and the Shiseido Forest Valley, with hiking trails, bouncing nets and the world’s tallest indoor waterfall.

Shiseido Forest Valley at Jewel

End your day at East Coast Park with a sunset stroll along the water and dinner at East Coast Lagoon Food Village, Singapore’s only beachside hawker centre. Aside from its scenic setting, this food haven gets high marks for its ranks of accomplished hawkers. Try the sambal stingray at Stingray Forever, char kway teow (fried flat rice noodles) at Choon Hiang or fish-head curry at Eastern Red Seafood, plus black sesame paste or pomelo mango sago at Zhen Jie Traditional Homemade Dessert.

SEE ALSO: What to eat, see and do at Jewel Changi Airport

This article was originally published in the June 2019 issue of SilverKris magazine

The post 3 days in Singapore: The June 2019 edition appeared first on SilverKris.

[victorl0]

Halal BBQ, Zi Char, Indonesian cuisine, Asian, and Western fares, what are your favourites?⁣ ⁣ Come by 𝐒𝐞𝐝𝐚𝐩 𝗪𝐨𝐤 at 𝐂𝐚𝐮𝐬𝐞𝐰𝐚𝐲 𝐏𝐨𝐢𝐧𝐭 which serves your favourite high-quality Indonesian, Western, and Asian homecooked-style halal BBQ and tze char dishes!⁣ ⁣ The dishes here are truly the kind of food that you want to eat with your family daily which will certainly satisfy your cravings! 🤤🤤⁣ ⁣ Featured dishes:⁣ ⁣ 🎣 𝐂𝐡𝐢𝐥𝐥𝐢 𝐌𝐚𝐧𝐠𝐨 𝐒𝐚𝐥𝐚𝐝 𝐒𝐞𝐚𝐛𝐚𝐬𝐬 (S$19.90) - Delicately crispy exterior and soft inside, love the optimum balance of savory, sweet and sour taste. 👍🏻😋😋⁣ 🦀 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐒𝐡𝐞𝐥𝐥 𝐎𝐮𝐭 in 𝟏𝟎𝟎% 𝐒𝐚𝐥𝐭𝐞𝐝 𝐄𝐠𝐠 𝐒𝐚𝐮𝐜𝐞 (S$34.90 for 2-3 pax) - Finger licking good and yummy seafood shell out. Each serve consists of crab, prawn, sotong, mussel, lala, sausage, potato/corn. Love the thick, rich and creamy sauce. 👍🏻😋⁣ 🦞 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐏𝐥𝐚𝐭𝐭𝐞𝐫 (S$29.90 for 2-3 pax) - Enjoy a delectable fresh seafood platter of Lala, Prawn, Sotong, Mussel, Sausage, potato, Mango salad, and sambal fried rice, a MUST have! 👍🏻😋😋⁣ 🐓 𝐂𝐡𝐢��𝐤𝐞𝐧 𝐂𝐚𝐬𝐡𝐞𝐰 𝐍𝐮𝐭 (S$13.90) - Love the terrific combination of flavours! 👍🏻😋😋⁣ 🍝 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐏𝐡𝐚𝐝 𝐓𝐡𝐚𝐢 (S$6.90) - Chewy rice noodles fried with prawn, tofu and eggs with vegetables in a savoury, sweet and tangy sauce. 👍🏻😋⁣ 🐓 𝐌𝐚𝐥𝐚𝐲 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐚𝐭𝐚𝐲 (S$10.50 for 10 sticks) - Delicious chicken satay marinated with spices and served with peanut sauce. Love the juicy and tender chunks of chicken! 👍🏻😋⁣ 🥬 𝐓𝐡𝐚𝐢 𝐆𝐚𝐫𝐥𝐢𝐜 𝐊𝐚𝐢𝐥𝐚𝐧 (S$8.90) - The flavours of the sauce are absorbed into the vegetables making them extra flavourful. 👍🏻😋⁣ 🥭 𝐌𝐚𝐧𝐠𝐨 𝐒𝐭𝐢𝐜𝐤𝐲 𝐑𝐢𝐜𝐞 (S$5.90) - The sticky rice is steamed, mixed with thick coconut cream and sugar, paired with perfectly ripe yellow sweet mango, served with some extra coconut cream on top. A tropical summertime dessert with a perfect balance of smooth, creamy and juicy taste! 😍😍😍⁣ ⁣ 📍Sedap Wok @ Causeway Point⁣ 1 Woodlands Square⁣ # 07-03 Cantine by Kopitiam Stall 9⁣ Singapore 738099⁣ 🕚 Mondays to Sundays: 11am to 9.30pm⁣ 📞 9830 0033 (at Sedapwok) https://www.instagram.com/p/CeqncI5hiXd/?igshid=NGJjMDIxMWI=

[charleneajose-blog]

With the busy schedules and seemingly endless tasks at work, food becomes something you think about the most, but prioritize getting the least. Great thing there are places that make sure knowing where to grab a quick lunch or an intimate dinner with the team becomes one less thing to think about! "Eastwood City is one of the most established dining destinations in Metro Manila that is known for the many restaurants located in its 3 malls, namely Eastwood Mall, with its more upscale establishments, Eastwood City Walk 1 & 2 which is popular for employees who work in the area and for those looking for nightlife dining, and the Cyber & Fashion Mall that offers budget friendly options." Apart from these however, comes the newest on-the-rise dining strip - Eastwood Avenue, lined with new and exciting tenants, including big international names, each with their own unique charm. A few weeks ago, my close food blogger friends and I were invited to try out the restaurants along Eastwood Avenue. I live in BGC and don't go to this part of the metro often, so I was really excited to see what the hype was all about. We tried out four different restaurants, each of them serving us their specialty dishes while sharing their history and what makes each of them unique. Let me take you through each one: 1. Gourmet Farms What is it: Think make-your-own Salad Bar, cafe, and a mini healthy products grocery store. Gourmet Farms is one of the premier coffee roasters in the country, that provides top of the line fresh and fine organic produce. Dishes: 1. CHICKEN CAESAR SALAD (PHP 185) - Grilled Chicken, Bacon, Parmesan, Hard-Boiled Egg, Tomato, Croutons with Caesar Dressing. May be served as is or in a wrap. PHP 185 (Regular), PHP 250 (Large), WRAP (PHP 185) Whole Wheat Wrap – add PHP, Lettuce Wrap – add PHP 20 2. SMOKED SALMON SUN-DRIED TOMATO PESTO (PHP 185) - Smoked Salmon, Sundried Tomato Pesto, Black olive and Pucasha Bread Best for: Quick packed lunches and health conscious people on the go. 2. Ippudo What is it: Ramen experience hailing from Fukuoka, Japan! Dishes: 1. SEAFOOD OKONOMIYAKI (PHP 295) - Ippudo’s spin on a classic Japanese pancake stuffed with cabbage, chunks of squid and topped with shrimps. Drizzled with shio dare sauce and Japanese mayonnaise for a sweet and savory finish. 2. AKAMARU SPECIAL (PHP 495) - Ippudo’s original tonkotsu broth enhanced with special blended miso paste and fragrant garlic oil. Served with thin noodles and pork belly slice, topped with ajikikurage, salted soft-boiled egg, and seaweed. Truly, a refined modern-style ramen. 3. KURO RAMEN (PHP 520) - Kuro, “black” in Japanese, captures the essence of our latest ramen creation – the dark side of spice. Ippudo’s signature tonkotsu broth, infused with spicy garlic and black pepper spices, ladled with thick noodles, topped with shio tamago, nori and a dab of Akamiso paste, especially served with torched chashu for a smoky barbeque flavor. Best for: Team meals, family, and lunch/dinner dates. 3. Applebee's What is it: Every time I enter Applebee's, all I could think about is the word "party" Imagine steaks, burgers, chops and fries. Truly, this is a place to go to whenever you want to celebrate! Dishes: 1. WONTON TACO (PHP 225) - Spicy chicken-stuffed wonton shell, cole slaw and cilantro. 2. QUESADILLA BURGER (PHP 525) - Juicy burger with Applebee’s signature Mexi – ranch sauce with pico de gallo and shredded lettuce served in a unique Jack and Cheddar quesadilla. 3. PORK RIBS (PHP 650 Half/ 950 Full) - Barbeque pork ribs marinated in Applebee’s special house blend, grilled to perfection. Served with on the cob, French fries and cole slaw with a choice of honey barbeque sauce, smoky chipotle, spicy sweet Asian chili and Korean barbeque sauce. 4. FIESTA LIME CHICKEN (PHP 395) - Grilled chicken done fiesta style with zesty lime sauce, Mexi – ranch and Jack – cheddar. Served with crisp tortilla strips, mexi-rice and freshly-made pico de gallo. Best for: Large groups, family 4. Annam What is it: A noodle place from Singapore specializing in pho based dishes. Dishes: 1. BEEF COMBINATION PHO (PHP 380) - Rice four noodles with intense beef broth boiled over 24 hours, with beef slices, garnished with fresh herbs and spicy onions, Beef Sliced, Beef Ball, Beef Tendon, Beef Honeycomb tribe and Beef Ribs Meat. 2. NOODLE MINCED PORK (PHP 360) - Instant noodles with spicy pork, Pork Ball, Soft Boiled, Lettuce, bean sprouts, Shrimp with garlic oil, garnished with Mixed Ribs, mixed onion, Red chili, and Black pepper with green chili fish sauce, Quang soy sauce, Sweet soy sauce, and Samba chili. 3. LEMONGRASS PORK BAHN MI (PHP 250) - Toasted baguette, stuffed with Savory pork, chicken pate, mayonnaise, hot chili pepper, pickled carrot, daikon, cucumber and fresh cilantro. Best for: Light meals, chill afterwork drinks, lunch and dinner dates Lucky are those situated around Eastwood as they can get to experience the taste of the world without leaving the vicinity of their offices! Eastwood Avenue, home to World Class Chefs, and World Class Tastes! Happy eating!

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https://ift.tt/2OssTUM Read on our visit to Si Chuan Dou Hua Seafood Specialities | Parkroyal Hotel | by FoodGem

Media Tasting at Parkroyal Hotel

From 14 October 2019 – 12 January 2020, Si Chuan Dou Hua Restaurant from TOP of UOB Plaza, PARKROYAL on Beach Road and PARKROYAL on Kitchener Road outlets will be presenting their specialities ‘Colours of the Sea 三鲜争艳’ seafood feast. You can expect handmade steamed pufferfish dumplings at Si Chuan Dou Hua Restaurant, the only Chinese restaurant with pufferfish license. More dishes including stir-fried clam with spicy bean paste, steamed giant garoupa,lime sherbet with sawagani and more!

PARKROYAL on Beach Road

Steamed giant garoupa with preserved capsicum sauce, sliced pufferfish with fresh chilli and sesame. The chunky garoupas were of thick collagen in an appetising preserved capsicum broth. Whereas the si chuan spicy broth with sliced pufferfish had a nice sesame fragrance with a spicy kick.

Offering ala carte menu as well as set menus with a minimum two to dine.

PARKROYAL on Beach Road

7500 Beach Rd, Singapore 199591

PARKROYAL on Kitchener Road

Eat all you can at Parkroyal on Kitchener Road Si Chuan Dou Hua Restaurant. The buffet menu (S$68++/adult) features ala carte ordering where you may order a variety of seafood, meat and dessert at one price. However each dish is limited to one serving only. Some of the dishes that you can expect Seafood Combination Platter, Double-boiled Soup with Homemade Shun De Minced Fishball, Stir-fried Clams with Spicy Bean Paste, Sichuan Hot and Sour Seafood Soup, Crispy Roast Pork, “Chong Qing” Diced Chicken with Dried Chilli, dessert like Homemade Fine Bean Curd with Wolfberries and many more!

Get ready to WOW at the seafood platter with lobster salad, crispy fish skin with salted egg yolk, soft shell crab in osmanthus sauce, marinated jellyfish with assorted shredded carrots and mushrooms. The lobster was decently tender and the soft shell crab in osmanthus sauce is worth a mention! The soft shell crab crumbs are made from soy bean and ends with a sweet taste.

Stir fried clams with spicy bean paste is a hit with the spice lovers. It has more ma than la with a nice fragrance. Wished I can have more of this but it’s too spicy for a non-heat foodie.

This double-boiled soup may be light but is intensely rich and flavourful. The rich broth, the nourishing cabbage together with the bouncy and springy handmade shun de minced fishball were soul-soothing that’ll keep you warm during the raining season.

Available daily for dinner from 6.30pm to 9.30pm.

PARKROYAL on Kitchener Road

181 Kitchener Rd, Singapore 208533

TOP of UOB Plaza

Look at these adorable dumplings! Too cute to be eaten! The handmade steamed pufferfish dumplings are filled with tender minced meat.

Deep-fried lychee with crab meatballs in passion fruit sauce. Each bite of the meatball unfurled a burst of crab savouriness, which was accentuated by the lychee explosive rush of juices.

Healthy and crunchy boiled kailan stem with garlic sauce.

The finale ends with lime sherbet with sawagani crab. The lime sherbet was both sweet and tart, with a clean flavour of the refreshing lime taste. Live sawagani crab is deep-fried till crispy with a dash of Philippines salt upon served.

TOP of UOB Plaza

UOB Art Gallery (Plaza 1)

80 Raffles Place #60-01, 1 UOB Plaza, 048624

*Service charge(10%) and GST(7%) applicable.

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