#oyster delivery singapore | Explore Tumblr Posts and Blogs

bloggings-posts · 3 years

Text

Hammer Mills Market Volume Analysis, Manufacturers, Segments & Strategies Insight 2021

Hammer Mills Market is expected to show magnificent according to latest study Published by Profshare Market Research. The percentage splits, market shares, growth rate and breakdowns of the product markets are determined through using secondary sources and verified through the primary sources. The study also provides key market indicators affecting the growth of the market.

Research report includes in depth competitive analysis with shares of each player inside market, growth rate and market attractiveness in different end users/regions. Study used very precise top-down and bottom-up approach in order to validate market revenue, volume, manufacturers, regional analysis, product segments and end users/applications.

Major players in the market are identified through secondary research and their market revenues determined through primary and secondary research. Secondary research included the research of the annual and financial reports of the top manufacturers; whereas, primary research included key opinion of leaders and industry experts.

Seamless product delivery to consumer has become more important than it ever were, proper value chain analysis exactly delivers the same. Supplier analysis delivers very clear picture supply- demand scenario in the market. Opportunities and threat analysis has gain significant importance in recent years primarily due to dynamic nature of industry. Analytical tools used while developing research studies includes SWOT analysis, market sizing, Porter's 5 Forces model, PESTAL analysis.

Access Full Report @ https://www.profsharemarketresearch.com/hammer-mills-market/

In order to completely understand market analysis, study is segmented into below categories:

Product Types:

Up Running Hammer Mill

Down Running Hammer Mill

Application/ End User Analysis

Coal, Energy & Biomass

Minerals & Mining

Brick, Clay & Ceramics

Industrial Applications

Company Analysis

Stone

Graphite

Crab, Clam & Oyster Shells

Cracklings

Calcium Carbonate

Meat Meal

Biofuels

Biomass

Regional analysis

North America : USA, Mexico, Canada

Europe: UK, Germany, France, Spain, Italy, Netherlands & Rest of Europe

Asia Pacific : China, India, Japan, Singapore, South Korea & Oceania

Latin America : Brazil & Argentina

Middle East : UAE, Qatar, Israel.

Rest of the World.

Research report includes below primary reasons that makes it very useful as one stop information point for various market scenarios.

Market estimation

Forecast 2020-28

Growth drivers

Raw material & Supply analysis

End User & Application insight

Key player’s analysis

Import & Export scenario

Challenges & Opportunities

Current & emerging market trends.

Tenders & Pricing scenario.

Key Questions answered by the Hammer Mills Market Report:

What is the Base Year for Hammer Mills Market report?

What historical data is included in Hammer Mills Market Report?

Are Top companies in Hammer Mills Market are analysed in this report?

What are the regions analysed in Hammer Mills Market Report?

What are the main topics covered in the Hammer Mills Market Report ?

Is COVID 19 impact on the Hammer Mills Market included in the report ?

About Profshare:

Profshare Market Research is a full service market research company that delivers in depth market research globally. We operate within consumer and business to business markets offering both qualitative and quantitative research services. We work for private sector clients, along with public sector and voluntary organizations. Profshare Market Research publishes high quality, in-depth market research studies, to help clients obtain granular level clarity on current business trends and expected future developments. We are committed to our client’s needs, providing custom solutions best fit for strategy development and implementation to extract tangible results.

To Know More About Us Visit :https://www.profsharemarketresearch.com/

Contact :

Kalyani D

Profshare Market Research

[email protected]

0 notes

lilmissjlxy · 4 years

Photo

[GIVEAWAY ✨ - #BNSeasonOfGiving] • Are you ready for the festive season? Sink your teeth into @portasg's 4-course Festive Favourites and experience a gastronomical journey that will tantalise your tastebuds! Start your meal right with their silky smooth Butternut Pumpkin Soup, followed by their Succulent Hokkaido Scallops. Then choose between a tender, flaky Black Cod with smoky chorizo and a tangy tomato base, or a wonderfully, umami-rich Beef Tenderloin with King Oyster Mushrooms and a red wine sauce. To finish off your meal, relish their decadent Chocolate Logcake served with raspberry puree. Guaranteed to make you say Ho-Ho-Ho Jiak at the end of your meal! 😉 • You can check them out at https://tinyurl.com/Xmas-Porta! ✨ Islandwide delivery at $15nett ✨ Free delivery for orders of $100 and above ✨ Limited time offer until 31 Dec 2020: 30% off Porta's A La Carte, Brunch, and Green Monday Menus (Use Promo Code: INTRO30) ✨ Additional complimentary 2 cans of 350ml Asahi Super Dry Beer for first 45 purchases of $150 and above • To celebrate this Season of Giving, we are giving away 2 sets of 4-course Festive Favourites to 1 lucky winner! ✨ • Here’s how to join: 1. Follow @therealbeyondnorm and @parkhotelclarkequay 2. Like this post 3. Tag a friend that you would love to spend some quality meal time with ✨ 4. Share this post to your story and tag @therealbeyondnorm, @parkhotelclarkequay, AND #BNSeasonOfGiving for a bonus entry. *Repeating these steps on @parkhotelclarkequay's Giveaway Post will entitle you to extra entries. • This giveaway ends on 19 November 2020, 2359 SGT. The winner will be randomly selected and notified via Instagram DM. Winners have 24 hours to respond and claim their prize. Failure to do so will result in another winner being picked. • This giveaway is open to those residing in Singapore only. Beyond Norm’s decision on Winners are final and no disputes will be entertained. Accounts used solely for giveaways and incomplete entries will be disqualified. The management reserves all rights to amend the T&C of this promotion/giveaway without prior notice. • #BeyondNormEats #supportlocalsg #SGunited #parkroyalclarkequay (at Park Hotel Clarke Quay) https://www.instagram.com/p/CHhC3QNjcGY/?igshid=nf3mlswgf4pg

#bnseasonofgiving #beyondnormeats #supportlocalsg #sgunited #parkroyalclarkequay

0 notes

easyfoodnetwork · 4 years

Text

How to Bring This Portland Restaurant’s Colorful Outdoor Oasis to Your Home

The fun of dining at Gado Gado isn’t just in the menu. It’s also in its signature playful spirit.

While restaurants around the United States are figuring out how to shift their business to adapt to a new culinary landscape, some teams are having more success making it work. In Portland, Oregon, Thomas and Mariah Pisha-Duffly, the owners of the hit Indonesian restaurant, Gado Gado, have not only figured out how to operate in a socially distanced manner that continues to draw customers (even inspiring them to open a second spot called Oma’s Takeaway), but they’ve managed to maintain the restaurant’s signature playful spirit along the way.

The fun of dining at Gado Gado is apparent in the amped-up flavors of its menu, which draws on Thomas’s Indonesian-Chinese heritage for dishes like Sumatran-style spicy beef rendang (served with coconut rice and a green chile tomatillo sambal), ayam lawar (a shredded chicken and coconut salad with galangal dressing), or a pandan jelly dessert. But it’s the restaurant’s thoughtful Peranakan-inspired design accents mixed in with some psychedelic vintage finds that truly make it an experience. Even now with a closed dining room, the Pisha-Dufflys have brought some of the restaurant’s bold design scheme to its two outdoor patios.

“When we were designing the restaurant, it felt like a really great opportunity to communicate ourselves through design,” says Mariah Pisha-Duffly. “There were a lot of spaces opening up around us that were extremely beautiful but minimal, and we wanted to go the opposite way and do something maximal and full of pattern.” When reimagining the dining room for the outdoors, the duo continued the theme with mismatched rugs, oilcloth tablecloths, and other delightful personal touches, all while trying to keep costs low.

Below, Mariah Pisha-Duffly explains how they made Gado Gado into a colorful outdoor oasis, and how to bring the Gado Gado brand of power-clashing onto your patio or into your home.

Remix your old stuff with new purpose

The black light poster works as decor and a way to communicate instructions for social distancing.

“When we started to rethink the patio for the year of COVID, it felt like working with what we had, and being really resourceful was necessary,” says Pisha-Duffly. “The bathrooms inside Gado Gado are filled with themed ’70s fantasy art. We brought this black light poster outside, and we made little word bubbles on it to let people know where to find their takeout. It didn’t used to be that you needed all these instructions for customers, but you do now, and we wanted to make it beautiful and fun.”

Shop it: Black light posters

Whether you place them in the bathroom or the bedroom, ’70s-style black light posters give the space a trippy element.

Add bold personal touches

Design features like this gallery wall and custom-designed wallpaper had to remain inside.

“Thomas’s family is Chinese, but his grandmother lived in Indonesia, Singapore, and Malaysia, before coming to the U.S. You see a lot of Peranakan design throughout Southeast Asia — full of patterns, tiles, and intricate carvings. Inside, we have a big portrait of his grandmother painted on the wall by artist Kate Blairstone (she also did our amazing wallpaper with shellfish and birds) and a mask that my grandparents got while living in Indonesia. Whenever you collect something it tells the stories of who you are and what you like, and getting the opportunity to put that in the restaurant was really special.”

Shop it: Patterned wallpaper and paintings

Blairstone has made dozens of custom wall accents that speak to each individual owner’s story. Whether you fancy a version with oysters, flowers, or carrots, she’s available to make works on request that speak to one’s story. You can also find wallpaper with similar motifs on Etsy.

Don’t be afraid to mix and match

Plates and bowls come in various vintage patterns.

“Once I knew we were going to open Gado Gado, I could finally get all this thrift store stuff that I’ve wanted to buy for forever. I would go to Goodwill three or four days a week, just collecting things.”

Shop it now: Power-clashing vintage plates

Part of what makes dining at Gado Gado special is that none of the plates and glassware match, which means each time you dine there it might be a little different. The cornucopia of palettes somehow never feels like too much, but rather, it functions almost like a sewn-together quilt that uses a kaleidoscope of fabrics that come together beautifully. Vintage, granny-esque floral plates are given an exhilarating new life here.

Serve your drinks in ice cream sundae cups

Now that it’s colder, slushie cocktails aren’t on offer. Instead, Gado Gado serves cocktails like this one, the Honey Honey, in sundae glasses.

“This summer we were doing a lot of slushy cocktails made with things like freshly juiced turmeric and ginger, tamarind, coconut, lime, and tequila. We like to add fun garnishes to them, too.”

Shop it now: Old-fashioned ice cream sundae cups

These clear glass tumblers are usually the vessels for heaping scoops of strawberry ice cream with a fudge swirl, whipped cream, and sprinkles, but they are equally useful for spicing up an after-work drink. Add a fun garnish to complete the effect.

Have fun with lights

Gado Gado’s disco takeout tent is no more, but string lights still provide some whimsy.

“Initially we were doing takeout and delivery that was extremely no contact and figuring ways to make the experience personal and hospitable within the framework. We had a takeout tent with disco balls, flashing lights, and fake mangosteens — things that still communicated fun and warmth without physical contact. Someone called it a “block party for one.” And it’s true, we love rainbow lights, to the point that we have a giant fruit bowl full of LED remotes because at this point we own so many rainbow light set-ups.”

Shop it: Party lights

Bring the party back home with these funky light options. “For lighting we like to go really cheesy,” Pisha-Duffly says.

Incorporate more pattern with plants

“We worked with this great company called Appetite that brought us plants such as palms, yucca trees, succulents, and ginseng plants. They have fabric buckets, and when they stopped by they were like, ‘What color palette [are you] thinking of for the bases?’ and we were laughing, like, ‘Nothing is off the table, our restaurant is a rainbow.’”

Shop it now: Fabric planters

Make your table restaurant-worthy

Oilcloth is practical and has the added benefit of being in keeping with Gado Gado’s colorful style.

“Oilcloth is so cool. It’s durable and it’s fairly inexpensive — we have versions with golden floral prints, orange, and a sort of blue and red floral thing happening.”

Shop it now: Oil cloth prints

As Eater has documented in the past, oilcloth is a popular choice for many restaurants, and you can bring it into your own space. Even the messiest of eaters won’t have trouble cleaning them, and the more tablecloth options you have, the more backdrops for taking Instagram-worthy food photos.

Bring rugs outdoors

“Having all the rugs outside was a fun way to create a sense of comfort that’s super affordable.”

Shop it now: Outdoor rugs

Rugs don’t only have to stay inside. These versions can bear the brunt of rainy Portland weather, bringing a little bit of sunshine as they do.

Emma Orlow is a writer for Eater, Grub Street, T: The New York Times Style Magazine, and Bon Appétit (among others), where she covers the intersection of the food and design worlds. Celeste Noche is a Portland-based photographer.

from Eater - All https://ift.tt/2HOsFrz https://ift.tt/2HSfKF6

The fun of dining at Gado Gado isn’t just in the menu. It’s also in its signature playful spirit.

Below, Mariah Pisha-Duffly explains how they made Gado Gado into a colorful outdoor oasis, and how to bring the Gado Gado brand of power-clashing onto your patio or into your home.

Remix your old stuff with new purpose

The black light poster works as decor and a way to communicate instructions for social distancing.

Shop it: Black light posters

Whether you place them in the bathroom or the bedroom, ’70s-style black light posters give the space a trippy element.

Add bold personal touches

Design features like this gallery wall and custom-designed wallpaper had to remain inside.

Shop it: Patterned wallpaper and paintings

Don’t be afraid to mix and match

Plates and bowls come in various vintage patterns.

Shop it now: Power-clashing vintage plates

Serve your drinks in ice cream sundae cups

Now that it’s colder, slushie cocktails aren’t on offer. Instead, Gado Gado serves cocktails like this one, the Honey Honey, in sundae glasses.

“This summer we were doing a lot of slushy cocktails made with things like freshly juiced turmeric and ginger, tamarind, coconut, lime, and tequila. We like to add fun garnishes to them, too.”

Shop it now: Old-fashioned ice cream sundae cups

Have fun with lights

Gado Gado’s disco takeout tent is no more, but string lights still provide some whimsy.

Shop it: Party lights

Bring the party back home with these funky light options. “For lighting we like to go really cheesy,” Pisha-Duffly says.

Incorporate more pattern with plants

Shop it now: Fabric planters

Make your table restaurant-worthy

Oilcloth is practical and has the added benefit of being in keeping with Gado Gado’s colorful style.

“Oilcloth is so cool. It’s durable and it’s fairly inexpensive — we have versions with golden floral prints, orange, and a sort of blue and red floral thing happening.”

Shop it now: Oil cloth prints

Bring rugs outdoors

“Having all the rugs outside was a fun way to create a sense of comfort that’s super affordable.”

Shop it now: Outdoor rugs

Rugs don’t only have to stay inside. These versions can bear the brunt of rainy Portland weather, bringing a little bit of sunshine as they do.

from Eater - All https://ift.tt/2HOsFrz via Blogger https://ift.tt/3jJ4lVl

#Blogger #cooking #Eater #food #recipes

0 notes

igrublocal · 4 years

Text

10 best Chinese food restaurants in the Long Beach area for takeout, delivery – Press Telegram

It is, easily, the most iconic to-go container in culinary history — a Totem of Takeout, an origami box built for noodles, pork, shrimp and chicken. It’s technically an isosceles trapezoid solid, a three-dimensional representation of a high school geometry problem.

The Chinese food takeout container was born in the last decade of the 19th century, when it was known as an “oyster pail” because, well, it was used for to-go orders of oysters. It was also used, for many years, for honey — and was until after World War II, when Chinese takeout competed with pizza for the food most Americans took home to eat while watching The Beatles on “The Ed Sullivan Show,” on small black-and-white TV screens. And for most Chinese restaurants, it’s still the standard for takeout.

This white, waxed container more often than not comes with a red drawing of a pagoda on the side (which is, of course, Japanese) and the words “Enjoy” and “Thank You” emblazoned on the top, and over the fold. Some years ago, the Smithsonian paid tribute to the container with an exhibit called “Sweet & Sour: A Look at the History of Chinese Food in the United States.” And the phrase “sweet & sour” is especially apt, for this is not a container built for searing spices of Szechuan and Hunanese cooking. I guess dim sum will work okay in the boxes. But dim sum isn’t what comes to mind.

Rather, the box is for the classics of Chinese-American cooking. For meals consisting of one from column A, two from column B, white rice and fortune cookies at meal’s end. It meant chicken chop suey, pork fried rice, sweet-and-sour something or other, egg foo young, and lots and lots of tea. It was something you ate on Sunday nights with family. And an hour later, in the old American anti-vegetable parlance, you were hungry again. Or at least you were if your basic diet consisted of white bread and deep-fried everything.

Chop suey is the defining dish when it comes to Chinese-American cooking. The name may (or may not) come from the Cantonese sap seui, which translates as “mixed leftovers.” It was a mishmash, created in the mid-1800s by Chinese immigrants to make their native food more appealing to American taste, what there was of it.

Since there was no bok choy or white radishes or soybean sprouts to use, celery, bell peppers and onions became the ingredients of choice, with shredded meat added, and enough soy sauce to turn the white rice black. Louis Armstrong recorded a song in the 1920s called “Cornet Chop Suey.” It was culinary jazz. There’s an Edward Hopper painting called “Chop Suey” — which is not of food, but of two women, seated in a restaurant, with a sign out the window that reads “suey.”

And it was chop suey that I went looking for. Or at least chow mein and lo mein. In the case of chop suey, old school Chinese-American cooking. In the case of chow mein and lo mein, the Cantonese cuisine which faded in recent years behind a veil of super-spiced cooking. In either case, this is soul satisfying food to take home, and be filled with nostalgia, as you sip your tea, eat your rice, and enjoy your chow, eaten directly from the container with chopsticks, if you can’t muster the energy to put it on a plate or in a bowl.

This is food that tastes good no matter how you gobble it. And if you want, you can still find Ed Sullivan on YouTube. This is a journey into the past, taken one bite at a time.

2930 Clark Ave., Long Beach; 562-982-4288

Let us begin, then, with a Chinese restaurant that exists for takeout only — the perfect restaurant in these difficult times.

The original Yang Chow in Chinatown (with a branch is Pasadena) has been a much-loved destination for those hungry for a cult collection of Chinese dishes — especially the Slippery Shrimp, a dazzling, and deeply addictive creation of chubby shrimp, tender and firm textured, battered, crisped, then cooked in a sauce that’s both sweet and spicy at the same time.

Yang Chow 2.0 is not far from Long Beach Airport, with a handful of tables and a limited menu. There’s Slippery Shrimp, Slippery Chicken and Slippery Tofu, along with sweet & sour chicken, sweet & sour pork, beef with broccoli, Szechuan beef, Szechuan chicken, string beans and a handful of fried rice dishes. The only appetizer is the spring roll. That’s pretty much it. And aside from not offering my much-loved cold noodles with sesame and chicken, I’m happy as a clam to grab an order to go, which emerges from the kitchen with crazy speed.

I’m told the original chef from Chinatown is making the dishes. He’s been working the wok for decades. One bite, and it’s clear — and the food travels very well.

Egg rolls are a tasty starter for a lunch or dinner featuring Chinese food — and also make a wonderful snack anytime of the day or night. (Shutterstock)

What’s known as an oyster pail — a folded, waxed or plastic-coated paperboard container — is the perfect transport vehicle to keep Chinese food deliciously hot from the restaurant to your home. (Shutterstock)

Chinese noodles, fried rice, dumplings, Peking duck and dim sum are among the Chinese food favorites seen here. (Shutterstock)

The gallery will resume inseconds

Chinese food, including stir-fried pork with red sauce, has long been a tasty option for takeout and delivery. (Shutterstock)

18349 Pioneer Blvd., Artesia; 562-924-4567, www.nankingchineseca.com

Can you be both post-modernist Indian and old school Chinese at the same time — with a menu that often combines the two? Nanking Indo-Chinese manages that hat trick, which is no small accomplishment. This is a classic Chinese restaurant and not a classic Chinese restaurant at the same time. Here, they manage to walk and chew gum at the same time, with no trouble at all. You want chow mein with chicken or shrimp? There it is. Ditto kung pao lo mein (“kung pao” is code for “cashews and peanuts”), kung pao vegetables, fried rice, chili-garlic fried rice, and hot & sour soup.

Nanking offers the food of both the leading cuisines of Artesia, both Indian and Chinese, under one roof. It’s a restaurant where you can order both chicken tikka masala, and kung pao cashew chicken, at the same meal. And why wouldn’t you want to? Variety, after all, really is the spice.

Defining the cooking at Nanking can be a tad challenging, even for the restaurant. At one point on the website, the owners say they “offer traditional Indian, Chinese and Nepali food.” A few sentences down, the cuisines fuse into “Indian-Chinese food.” One sentence later, Nanking is a “truly Indian restaurant.”

Even the name of the city is somewhat befuddling. Nanking is the capital of Jiangsu Province, on the eastern edge of China, not far from Shanghai. But far from India. It’s all a big jumble. Which would be bothersome, if it weren’t so much fun. Especially when it comes to parsing the roots of the dishes, most of which are either Indian or Chinese, but several of which hit both points on the culinary compass.

There is, for instance, a dish called Chinese bhel. It seems to be a modified variation of the snack dish called bhel puri, a very tasty mix of puffed rice, veggies and tamarind sauce — one of the many small chaat dishes that you’ll find at the numerous Indian snack shops in Artesia. In this case, it’s made “Chinese” with the addition of thin crunchy noodles, in a spicy-sweet sauce. Is it Indian? Is it Chinese? Is it both? Whatever…it’s a good snack, and goes well with beer.

That’s also the case with the Szechuan fries, which is just what they sound like: French fries flavored with Szechuan spices. If anything, they’re more an American-Chinese dish; Rachael Ray has a recipe online, and there are numerous YouTube videos of how to make it. Which doesn’t take much skill. Less skill than the chicken lollipops, which are essentially Buffalo chicken wings, but once again with a Szechuan sauce. It’s nice how a few spices can turn one cuisine into another.

Perhaps the most blended dish on the menu is the Szechuan paneer, which involves tossing usually bland Indian paneer cheese, which is like a child of cottage cheese and ricotta, with that same Szechuan sauce, turning spiceless into happily spicy — a very good idea. Under the enticing heading “Bombay Style Chinese” — Szechuan prawns, chili chicken, shrimp & cashew curry and so on.

Four of the five noodle dishes are straight-forward Chinese, with the red curry spice Malaysian noodles being the outsider. There’s a very small section of Nepalese dishes, just four. But among the rice dishes, the cuisines of origin move around Asia; Kashmiri pulao, Chinese fried rice, Szechuan fried rice, Thai fried rice. The desserts are solidly Indian — though I’m not sure of the mango soufflé, which may be French, and causes that much more ethnic confusion.

6563 E. Pacific Coast Hwy., Long Beach; 562-430-6888, www.nomadasianbistro.com

Like Nanking Indo-Chinese, Nomad Asian likes to move around the map — appropriate for a restaurant named “Nomad.”

In terms of old school Chinese dishes, there are plenty. Chow mein (described on the menu as as “spaghetti chow mein noodle”), with chicken, beef, shrimp, vegetables or a combo three-flavor. The chow mein is also available “handmade” (“wide flat noodle”) for $2 more. There’s Three Flavor Spicy Curry Fried Rice (“blendo” time again!), three-flavor fried rice, and Singapore noodles.

The menu stretches to about 100 dishes. And among them, you’ll find many of dishes so many of us grew up with — good, old-fashioned chop suey, made with chicken or beef. (And with sole, which is a new one on me.) There are wonton “stars,” filled with cream cheese and “krab.”

If you long for wonton soup, here it is. The classic dishes here are well prepared — they bring back lots of happy memories of the Chinese food we used to live on. I’m happy to dig into a plate of spring rolls, with chicken or with veggies. The honey-ginger chicken wings are pretty sweet, maybe too sweet, but that didn’t keep me from inhaling them. And much the same can be said of sugary preparations like the orange chicken, the honey-ginger fried chicken, the orange beef, the honey walnut shrimp and so forth. A reminder that back in the day, we liked our Chinese food sweet.

Indeed, we probably liked all our food sweet; remember Jell-O salads? But times change, and tastes evolve. Which is why the Hui dishes (or at least the dishes from the Northern Provinces) are so appealing. Northern Chinese cooking involves a lot of lamb — and over there, more likely mutton than lamb.

The cumin lamb is a wonderful thing — tender and sweet, as lamb tends to be, in a thick basting of pungent cumin. The lamb with scallions, is also heavy with garlic and ginger — a major flavor explosion. There’s lamb with pickled cabbage and dry red chiles, and lamb with garlic and jalapeños. There’s lamb tripe and lamb offal. Which is not a dish for those who dream of fried rice. Lamb offal is also served as a soup. And, there’s lamb with pickled cabbage. A litany of strong flavors that set Nomad apart.

11740 Artesia Blvd., Artesia; 562-809-3887, www.omarskitchenla.com

You’ll notice that there’s no pork on the menu at Omar’s Halal Chinese, for “Halal” refers to the Islamic code of permissible ingredients, of which pork (akin to kosher) is not one. The menu also notes that the chicken, beef and lamb are “100 Percent Zabihah” — which means they’ve been slaughtered following a well-established code of ethical rules (once again, akin to kosher).

This is the cooking of northern and western China, with its sizable Muslim population. And of the Uyghur people who live in the adjoining regions — and have their own adjoining section of of dishes on the menu. And having taken care of the technical details, let me tell you how good the food is. If it’s the classics you hunger for, there’s kung pao beef and kung pao chicken, General Tso’s chicken, orange chicken and Szechuan chicken. There’s chow mein with lamb, beef, chicken or shrimp; and fried rice with the same foursome.

But beyond this, what dominates is a menu of lamb and spice heavy dishes. Indeed, an entire section of the menu is dedicated solely to lamb — 17 dishes that, recited in a row, sound a bit like the classic Monty Python Spam routine — jalapeño lamb, basil lamb, curry lamb, lamb with green onion, kung pao lamb and so forth. There are also lamb kebabs, cumin lab, cumin lamb kidneys, cumin lamb ribs, lamb dumplings and lamb potstickers. And lamb soup, which sits on the menu next to haggis soup — which is made with lamb parts.

I don’t think there’s any lamb among the seafood dishes. But I could be wrong. And the Uyghur cumin lamb dishes are so intense, they can be tasted days later. Their cold noodles are an exercise in taste, texture and temperature — the cold noodles with cumin lamb is essential at Omar’s. The fried lamb ribs with hot pepper sauce isn’t for the faint of palate. Luckily, there’s homemade yogurt to cool you down — though this is yogurt for those who love the sourness of yogurt; this isn’t Chobani. This is the sort of food that makes you sweat, cooling you off on a hot day in Artesia.

Tasty Noodle House

11316 South St., Cerritos; 562-809-1333

For those who keep track of such things — and there are more than a few of us who do — there are plenty of “tasty” Chinese restaurants around. Here in Southern California, there’s China Tasty, Tasty Dining, Tasty Duck, Tasty Wok, Hunan Tasty, Asia Tasty, Tasty Zones, Xi’An Tasty, Tasty Goody, Tasty Chinese and Tasty Garden. (Sadly, the wonderfully named O’Tasty, in Washington DC, is closed.)

And, for those collecting their “tasties,” there’s the Tasty Noodle House chain, with branches in Irvine, Hacienda Heights, Walnut, Chino Hills, San Diego — and right here in Cerritos, where every day, all day, you can get tasty noodles and tasty dumplings to go! How tasty is that? You could probably eat here a dozen times, and never order a noodle dish at all. With a dozen appetizers, nine non-noodle soups, 16 dim sum items, about 20 rice dishes, and more than 50 entrees, the noodles of the name can get lost. Though not for long. There are some some 50 noodle soups and noodle dishes as well.

But I wouldn’t pass on the the green onion pancakes, the chive and shrimp dumplings, the cilantro fish dumplings, and the soupy xiao long bao — a dish with a cult following that’s easy to understand, and which travels unexpectedly well.

Did I mention the grilled pork bun? I should; and I now I have. And I do need to segue into the noodles, if only to kvell over the spicy cold noodles with shredded chicken, a longtime passion of mine, that always makes me wonder why I love cold noodles so much. The taste seems so much more intense when the noodles are cold than when they’re hot — though that may be an illusion. But then, much of what we perceive as taste is hard to define.

As a vegetable dish, and there are many, I ate too much of the pan-seared green chile peppers, which aren’t quite as hot as they sound, though they are hot. Not hot at all, and maybe even better, was the eggplant and mixed mushroom with basil. But then, I have a thing for both eggplants and mushrooms, and lots of them. And for spice. It makes the long evenings at home so much more bearable.

More good choices

0 notes

clairatlantic1-blog · 4 years

Text

Does fresh seafood combo meals a great money saver?

Tickling your taste buds with the fresh seafood is a somehow perplexing job. Arranging fresh seafood in Singapore is really a daunting task. Most of the local sellers offer stale seafood after calling it a fresh one. And with stale seafood, it really becomes a challenging job to cook it deliciously and refreshingly. Thus, cooking and eating fresh seafood has no comparison.

However, buying fresh seafood in quality is always an appreciating job. It is actually a great money saver tactic. So, being a foodie and rational, buy bulk quantity at once will make your taste buds refreshing at very genuine prices.

But, when a buyer buys fresh seafood combo meals, most of the time, he gets stale food partially. Now what?

In this case, it is always advisable to buy seafood online combo meals from a reputed food marketplace in Singapore. A prominent market still offers fresh seafood because it buys and sells bulk quantity daily. In the case of local sellers of seafood, they buy in bulk to get the best deal and are only able to sell in particular quantities every day. Thus, in this way, stale seafood can be brought.

Which is the best seafood marketplace in Singapore?

To buy fresh seafood combo meals, you must be aware of the best marketplace in Singapore. The Seafood Marketplace and More is the most recommended destination to purchase fresh and combo meals of seafood at cost-effective prices. So, which offers can you avail here;

Shucked pacific PREMIUM Oyster 6 pcs in the price of 5 pcs

Live pacific PREMIUM Oyster 6 pcs in the price of 5 pcs

Frozen Salmon fillet 90g at just $3.8

2x Grass-fed Beef Angus Striploin 250g at only $27.20

2x Grass-fed Beef Angus Ribeye 250g at only $40.80

2x Frozen Tilapia Fillet 1kg at only $24.65

2x USDA beef Ribeye Prime 250g $56.10, and much more combo at best prices

Thus, to choose the best combo seafood and meat at the best rates, you can order it midnight for next day delivery.

Why should you buy combo seafood at marketplace only?

Combo seafood is always an economical deal. It offers buyers different varieties at the best rates. The users can cook tickle their taste buds with different types of seafood at the same time. Besides, freshness is always found in the seafood purchased from the marketplace in Singapore.

Hence, to purchase Singapore marketplace seafood that is fresh and at low prices, buy it only at The Seafood Marketplace and More. It is available to deliver from Monday to Sunday island wide in Singapore. To book order or know more about seafood offered here, reach at our online hub by clicking on this link https://clairatlantic.com/shop/

#Fresh Seafood

0 notes

charmainelau · 4 years

Photo

Finally we are opening on the 2nd of June Tuesday 5pm Bookings Essential! Tuesday - Sunday Dinner 5:00pm — 10:00pm Text 0423 375 565 or Call Walsh Bay Crabhouse 02 9241 6777 or Harry’s Singapore Chilli Crab Restaurant 9281 5565 to get Take Away or Delivered tonight! Take away & delivery chillicrab #seafood #sashimi #bp #crab #oysters #saltpeppercrab #bugs #livefish #chilli #foodie #mudcrab #foodlover #city #harry #chillilovers #love #happy #photography #video #dumpling #sydney https://www.instagram.com/p/CAnR2sHgl2E/?igshid=10weixb911gx

#seafood #sashimi #bp #crab #oysters #saltpeppercrab #bugs #livefish #chilli #foodie #mudcrab #foodlover #city #harry #chillilovers #love #happy #photography #video #dumpling #sydney

0 notes

foodgemsg · 4 years

Photo

[GIVEAWAY] Stand a chance to win a bundle from Frozen Foods. Picking one lucky winner. . Great savings when you purchase frozen food products with home delivery from Frozen Dozen. Frozendozen by LNS FOODS LTD is a leading supplier in fresh and frozen food providing an extensive range of seafood and poultry. Building on the reputation of their parent company LNS FOODS that has been running for years now, they supply mainly seafood, poultry and convenience foods to most local restaurants and cafe chain outlets such as Yakun Cafe, Putien, and TungLok etc. You may now visit their new e-commerce site to purchase frozen goodies. . Order online at https://frozendozen.shop/ . The Giveaway winner will receive the following bundle: ▪️Nihon Shokken Cooking Condiments x3 Variety Mix ▪️Half Shelled Scallops 400g+/- ▪️Shelled Prawns 400g+/- ▪️Sashimi Grade Oysters 4pcs ▪️Marbled Striploin Steak 180g ▪️NZ Unsalted Butter 50g ▪️Spaghetti Pasta 500g ▪️Macaroni Pasta 500g . Promotions: ▪️Quote "dozenfoodgemsg" to get complimentary cooking condiment x1 qty (in partnership with Nihon Shokken) ▪️Free Delivery with every $50 purchase 10% Sale on selected items ▪️Complimentary Swiss yoghurt (raspberry) x6 qty for every purchase . To participate in this giveaway: On Instagram: a) Follow Foodgemsg & Frozendozen_ on Instagram. b) Comment on the picture, tag a friend who loves cooking. c) Double your chance of winning by reposting. d) Multiple entries allowed. . To increase your chances of winning (Optional): On Facebook: a) Like the Foodgemsg & Lnsfoodslimited page on Facebook. b) Comment on the picture, tag a friend who loves cooking. c) Double your chance of winning by reposting. d) Multiple entries allowed. . Last day of submission: 12 June 2020 23:59 hour. . Wishing all of you Good Luck. . Selection/announcement of giveaway winners via pm. . Terms and conditions applies. Read on foodgem.sg/contests-lucky-draws-tnc/ for more details. (Singapore) https://www.instagram.com/p/CA7uk2xg0Ei/?igshid=vm758l8tevxw

0 notes

victorl0 · 3 years

Photo

Do you love Sichuan Hotpot and dishes? Come by Taikoo Lane Hotpot (太古里火锅) to experience the best of both worlds, showcasing the best of Sichuanese and Cantonese cuisine. Taikoo Lane Hotpot offers individual and sharing pots, alongside an extensive variety of soup bases. This includes the well-loved Chengdu Green Pepper Soup Broth and local favourite Collagen Nourishing Pork Bone Soup. Authentic Chengdu ingredients for you to choose from, such as Selected Pork Collar, Taikoo Lane Vegetable Platter, Homemade Prawn Paste and many more. Love their unique ingredients and flavourful broths. 👍🏻😋 Beyond hotpot, Taikoo Lane Hotpot also serves a variety of cooked dishes from Chengdu Bowl such as their Signature Lala Clams in Spicy Sauce and Spicy Frog. Chengdu Bowl (成都碗) is the first of its kind Sichuan-style Poke Bowl in Singapore. You can enjoy grain bowls packed with an innovative Asian twist in individual serving! Also available in Mini Bowls like Spicy Cucumber, Eggplant with Green Chillis, Spicy Seaweed, Spicy Braised Quail Eggs, Add-on Braised Pork Belly, Add-on Sautéed Chicken and Add-on Ox Tongue with Oyster Mushroom. The portion of each dish is gorgeous with tantalising flavours. 👍🏻😋 Good news for noodle lovers! With the recent introduction of Ban Deng Noodle (板凳面) by Chengdu Bowl, you can now have their traditional and modern Sichuan mala cuisine in a healthier way. Savour in their Signature dishes such as Dan Dan Noodle and Double Chillis Shiok Noodle now, so deliciously good! 👍🏻😋😋 [National Day Promotions from now till 31st August 2021] • Enjoy 30% OFF with promo code “ILOVETKL” for orders from Taikoo Lane Hotpot at taikoolane.com. • Enjoy their chef’s pick “Lala Clams in Spicy Sauce at S$8.90 (U.P. S$12.80) for takeaways 🥡 now and dine-in after P2HA. • Buy any Chengdu Bowl (Small) at S$8.90 (S$10.60) for takeaways 🥡. • Enjoy FREE delivery 🚚 for your first order at chengdubowl.com. 📍Taikoo Lane Hotpot 133 New Bridge Road # B1-16 Chinatown Point Singapore 059413 🕚 Mondays to Sundays: 11am to 10pm 📞 6970 0966 (at Taikoo Lane Hotpot 太古里火锅) https://www.instagram.com/p/CSIotlWBL20/?utm_medium=tumblr

0 notes

uzentan · 5 years

Photo

HAPPY 3RD ANNIVERSARY TO US 🎉 . Part 1 of the celebration started with a surprise bouquet 💐 delivery to her office and an amazing buffer dinner at @shangrilasg The Line where we feasted on their oysters! . Part 2 happened in Melaka where we traveled all the way down to have her favouritest Laksa and Nando's! Had so much fun in Melaka, discovering new places and foods with the company of each other. . Here's to many more years of adventure my love ♥️ (at Shangri-La Hotel, Singapore) https://www.instagram.com/p/B1tp-4BlWOn0pIrhyF6hzxX5CagzZhNNiggTw00/?igshid=7jy9upnee0f3

0 notes

lilmissjlxy · 4 years

Photo

@gastrogig and @chefshentan is back once again! This time they're bringing some Singporean-flavoured dishes with a twist! Using the freshest catch from locally and regionally sourced seafood, and Gastrogig's garden harvest, they've created Thank-Goodness-It's (TGI) Seafood to tickle our tastebuds. We certainly enjoyed their dishes, such as Salted Egg Cured Barramundi, Petai Lupcheong Prawns, and their must-try Bak Chor Mee — consisting of their Oyster Sourdough Pasta and 22-spice Kurobuta Pork Confit. To round off the meal, their delicious and inspired Pulut Hitam Cake with Gula Melaka Butterscotch, and Kalamansi Kaya Bread & Butter Pudding with Fish Floss will definitely satisfy! 🤤✨ • You can find out more and order at https://www.thankgoodnessits.com/ to get their delicious meals from the kelongs and gardens to the comfort of your home! ✨ Available from now til the 1st of November 2020 ✨ Wednesday to Sunday, 11am-2pm, 5pm-8pm ✨ 1-hour Islandwide Delivery, Advanced Orders welcomed ✨ $8 Islandwide Delivery Fee for orders below $88 ✨ Free Delivery for orders of $88 and above • #BeyondNormEats #supportlocalsg #SGunited (at Singapore) https://www.instagram.com/p/CFwrfbSj5W0/?igshid=g0ce1ex1748k

#beyondnormeats #supportlocalsg #sgunited

0 notes

clairatlantic1-blog · 5 years

Text

Fresh Oyster Singapore Delivery

Clair Atlantic is a reliable place to fresh French oysters food online with home delivery at wholesale prices in Singapore. Place your order for eating French oysters & get fresh oysters foods delivered in Atlantic varieties at your doorsteps.

#Fresh Oyster

0 notes

foscomfort-blog · 7 years

Photo

📷 Seafood Kiloaan FOS 💜 IDR Only 175 K Including 5 Rice and 5 Ice or Hot Tea 😛 🍴 5 Ekor Kepiting 🍴 OYSTER 🍴 KERANG HIJAU 🍴 KERANG BATIK 🍴 KERANG DARAH 🍴 KERANG TAHU Masih Ragu? Buktikan!!! Choose your Favourite Flavours 🍴 Asam Manis 🍴 Padang 🍴 Bakar Jimbaran + Sambal Matah 🍴 Bakar Keju Mozzarella 🍴 Saus Mentega 🍴Lada Hitam Coming soon 🍴 Singapore Sauce 🍴 Thai Sauce 🍴 Golden Cream Thank You Reservasi or More Info Contact us 📞 08 5757 6 8888 1 (IM3) 📞 0859 6 111 777 6 (XL/WhatsApp) 📞 0822 444 6 888 7 (Telkomsel) Delivery Order Free ongkir mojokerto kota✌ 📍Lokasi warung kita ada di FoodCourt Benteng Pancasila deretan bebek sagu sebelah Dapur Nusantara belakang pas Es puter tempo dulu 😁 See You Guys💪 💡FOS •IDEA •CREATIVITY •SPIRIT •DREAMS •PASSION •INNOVATION •YOUNG #Foslobsterfarm #Lobsterairtawar #Lobsterairtawarsurabaya #Lobsterairtawarmalang #Lobsterairtawarsidoarjo #Cryfish #Lobster #kuliner #kulinermojokerto #kulinerhits #foslobster #lobsterterenak #lobsterterlezat #lobsterpopuler #hargakakilima #mojokerto #aslimojokerto #mojokertohits #kulinerindonesia #kulinerbogor #kulinertangerang #kulinersolo #kulinerbandung #kulinerjogja #kulinermalang #kulinerserpong #tngcullinary #kulinersemarang #kulinersurabaya #makananbeku

0 notes

the-pbd · 7 years

Text

3.31.17 | Taipei

Every time one of my Singapore friends learned that I was going to be in Taipei for a few days, they would immediately give me a ton of suggestions for things to do. 90% of these suggestions usually involved eating some kind of street food- which was fine by me. I love street food. I love the idea of not having to commit to sitting down in a restaurant, sifting through too many choices, waiting for forever for my food to come, eating like a dignified human being, and spending too much money on the experience because sometimes I literally. just. want. the food.

So yeah, street food is my jam. I was pumped for Taipei.

I landed on Friday night around 9pm to meet my friend @Cole (shoutout to him for being such a homie and traveling with me again) at Taoyuan International. We took the airport train over to the Taipei MRT and eventually located my mom's friend's place, only after knocking on a few wrong doors (sorry, old guy who lives on the other side of the block) and then finally being rescued by a nice delivery girl who let us use her phone. It was too late and rainy to explore by the time we got there, so we just went to bed to get an early start the next day.

My mom's friend (auntie Martha) lives right next to Taipei National University, so there were a ton of cafes and little restaurants and convenience stores nearby. We were also within walking distance to the Chiang Kai Shek memorial, which is a huge outdoor garden with a beautiful temple in the middle dedicated to Taiwan's first president. We spent most of the morning exploring this area, which was nice because it was early enough to where there weren't that many tourists out and about yet.

After that, we decided to check out what was called the Songshan Cultural Creative park. On the way we stopped at a random food stand and got breakfast. My Chinese is pretty bad (and in Taiwan they use Fan Ti Zi, which is a style of written Chinese that's like cursive but 100 times worse) but we were able to point at the food we wanted and get by.

On the way to the park, we ran into a Hello Kitty cafe (Taiwan was occupied by the Japanese for about 50 years and as a result, they have a ton of authentic Japanese food and vestiges of Japanese culture like Hello Kitty) which had a lot of little desserts that were SO CUTE but also SO EXPENSIVE so we didn't get anything.

The culture park ended up being a really cool stop. It kind of reminded my of Ponce City Market in Atlanta where there are just a ton of little stores selling bougie homemade products ranging from socks with animal faces on them to delicate jewelry to tiny carved wooden figurines set up in nativity-like scenes. There was also some photography exhibition there shedding light on Taiwan's migrant workers. All in all, a worthy excursion.

We walked from there to the Ximending area, which is basically just Taipei's main shopping district. There was only one thing I was interested in seeing there, which was the famous Modern Toilet restaurant, where all the guests sit on toilet seats and eat out of tiny toilet-shaped bowls (!!!) There's just something about eating green curry out of a toilet-shaped bowl that makes it look like something other than green curry. The food was really good, though, and so was the chocolate ice cream. It was kind of gross, kind of fun, and I'm glad I stopped there but it's not a restaurant I'd be able to eat at every day.

After that, we took a bus an hour north to the National Palace Museum, which houses one of the greatest collections of Chinese art. I have to admit, I'm not as huge a fan of Chinese art as I am of European art, but there's something to be said of the painstaking process it takes to create a scroll with immaculate watercolors and then write in beautiful calligraphy an accompanying poem on top. A lot of poems are interpreted by their brushstrokes (where the poet chose to emphasize certain words or how they chose to paint certain lines within a character) and that in itself was a kind of art- painting and literature all in one. It was pretty cool.

Shilin Night Market, Taipei's largest and most famous night market, is very close to the National Palace Museum, so naturally it was our final stop of the day. We got dropped off at the southern end and walked north. As we imagined, the streets were packed full of people queuing for stalls that offered everything from candied tomatoes to noodles to bubble tea to crepes to sausages to dumplings to lots of other foods that I didn't recognize. The first thing we ate was a freshly baked pancake/scone thing. After that we had some pigeon eggs on a stick. We then moved onto a huge savory crepe, and then finally splurged on octopus, fried in dough, covered in cheese, with soy sauce, hot sauce, and wasabi drizzled on top. It was wild and extra but so, so good.

After that we didn't have the capacity to do anything else. We made it home and fell asleep in a great food-induced coma.

The second day, we woke up and met my auntie Martha for lunch at Tim Ho Wan, which is a dim sum place (Hong Kong food instead of Taiwanese, but delicious nonetheless). One of my favorite dim sum items is sesame mochi balls. Usually they're filled with red bean paste but at Tim Ho Wan they were filled with liu sha (drool) which is basically this beautiful, golden, sweet, custard-y egg yolk filling. In retrospect, I probably should've ordered like 10 plates of those and just nothing else but I guess I'll know for next time.

After that big brunch, Cole and I made our way over to Elephant Mountain where there was a hiking trail that led up to a great view of the Taipei 101 tower. The day before had been kind of overcast but that day was absolutely beautiful, sunny and 75 with clear blue skies and a nice breeze. After so long in the sweltering humidity of Singapore, Taipei's weather was a welcome relief. The hike itself was short but steep. We camped out on some large boulders and admired the view for a while, then decided to walk to the tower to see if we could afford tickets to the observation deck (spoiler alert: we couldn't).

We walked around the downtown area after that, ran into a pet convention (so many little doggies!) saw another Cultural Creative park (this one was outdoors, with little stalls set up kind of like a night market), and then spent some time in Eslite bookstore, which was voted the #1 bookstore in Asia on account of its size and the fact that it's open 24 hours. Then, we made our way back to the south part of the city to eat some beef noodle soup (super hearty and filling) and xiao long bao, which are soup-filled dumplings.

For dessert, we waited in line for bubble tea (invented in Taiwan!) which was SO GOOD. I know I've said that about everything I've eaten here but as a self-proclaimed connoisseur of bubble tea I have to say that the boba I had in this tea was probably the best boba I've had in my life, hands down. They were soft and chewy and super fresh and sweetened with brown sugar and other syrups that altogether made some damn good boba. I was a fan. We were close by to two night markets (Shida and Gongguan) so we strolled around those for a while. Shida had a lot more clothes and Gongguan seemed to sell a lot more fruit than Shilin. Both were less crowded so it was really nice to just walk around and check out what the vendors were selling and not get accosted by crazy tourists and hungry mobs. It was a great way to end the weekend.

I think the thing I liked the most about Taipei was the atmosphere- even though it's definitely much more urban than Singapore is, with huge skyscrapers everywhere and a bustling financial district, it still has a great, laid-back vibe to it. The people all seemed really nice. In lieu of bars, they have an incredible array of cafes, some of which are uniquely themed and all of which seem worthy of checking out. I was really surprised by how many little coffee shops there were, given that Asia is kind of big on tea, but despite the Western influences there were still a lot of traditional aspects imbued into everyday life. According to my coworker, "Taiwan is the only place I’ll keep coming back to.”

(*Side note: I talked to my friends and apparently I DID TAIWAN ALL WRONG by wasting an entire precious meal on dim sum because it's not authentically Taiwanese. Also, apparently I forgot to try a bunch of foods like oyster omelettes and some beef rice dish and also sweet soymilk with fried Chinese doughnuts so OKAY I GET IT it seems like I need to go back to do eat those things. Whatever, it was an awesome vacation and even better eating extravaganza nonetheless).

0 notes