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readytoeatmomos · 2 years ago

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Savoury Chicken Momos: An Affordable & Delicious Street Food

Momos are a beloved street food amongst the youth. You will find an amazing spot for eating momos around your neighbourhood. The best part about these veg & momo chicken is that they are affordable and taste great! These chicken dumplings are made with a savoury chicken filling that is wrapped in a thin layer of dough and steamed to perfection. They are often served with a spicy dipping sauce, making them a favourite among street food lovers. If you prefer vegetarian food, you can find spicy veg momos or pan-fried momos.

One of the reasons why chicken momos have become so popular is that they are affordable and easily available. You can find them in street food stalls and food trucks in almost every city. Moreover, chicken momos are also an incredibly palatable snack. The savoury chicken filling is infused with a blend of spices that gives them a unique flavour profile. The dough wrapper is thin and soft, making them easy to eat and enjoyable to bite into. The combination of the spicy filling and the soft wrapper makes chicken momos an absolute treat for your taste buds. Similar veg momos are filled with spicy vegetable filling and wrapped in soft & thin dough.

Another great thing about momo chicken or veg variants is that they are versatile. You can have them as a snack, a light lunch, or even as a dinner option. They can be enjoyed on their own or paired with other dishes such as fried rice or noodles. Chicken momos are also an excellent option for those who are looking for a low-fat and low-calorie snack. You can get some ready-to-eat chicken momos and follow this pan-fried chicken momo recipe.

Ingredients:

● 6-8 ready-to-eat chicken momos

● 1 tablespoon vegetable oil

● 1/4 cup water

● Salt to taste

● 1/2 teaspoon red chilli flakes

● 1/2 teaspoon garlic powder

● 1/2 teaspoon onion powder

● 1/2 teaspoon soy sauce

Instructions:

Heat some vegetable oil in a non-stick pan over medium heat.

Place the ready-to-eat momo chicken in the pan and cook them for 2-3 minutes or until the bottom side turns golden brown.

Now, add 1/4 cup of water to the pan and cover it with a lid. Allow the momos to steam for 3-4 minutes or until the water has been completely absorbed.

Remove the lid & continue cooking the momos for another 1-2 minutes or until they are crispy and browned on the bottom.

Sprinkle salt, red chilli flakes, garlic powder, onion powder, and soy sauce on the momos and toss them gently until they are well coated.

Transfer the pan-fried chicken momos to a serving dish and serve them hot with your favourite dipping sauce.

Enjoy your delicious and easy-to-make pan-fried chicken momos! Momos are an excellent option for those who want to grab a quick snack on the go without burning a hole in their pocket.

#momos #chicken momos #chicken momos online

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booksandrainyyfilms · 6 years ago

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Flavors of Youth: The Rice Noodles (2018) director Jiaoshou Yi Xiaoxing

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lattechenle · 5 years ago

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三乡濑粉 (Sanxiang noodles) in Flavours of Youth

#flavours of youth #flavors of youth #sanxiang noodles #anime food #anime food gif #三乡濑粉 #rice noodles #egg #shiitake #wood ear mushroom #ground meat #flieder gif #my gif

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ninbayphua-moyan · 4 years ago

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Where The Harvest Moon Is Brightest

Sweat trickled down my back as I lugged my suitcase behind me along the five-foot ways of Penang. A sense of Saturday afternoon languidness hangs in the balmy air like a soft, heavy blanket, lulling you to sleep. A gentle breeze fleets through the walkway, pleasantly cool against the slight stickiness of my skin. I paused and took a deep breath, head tilted back with eyes closed, listening to the faint rustling of palm leaves. The air was steeped with the fresh, earthy petrichor of a recent shower, and tinged with undertones of the alluringly sweet scent of frangipanis.

Loud giggles. Shrieks of laughter. Opening my eyes, I turned towards the sound and saw a group of children playing a game of ‘The Eagle Catches The Chicks’ on the street. They dodged and ran with unabashedly childish grins plastered onto their mud smeared faces, eyes twinkling with youthful glee and carelessness. I smiled. It wasn’t that long ago when I too was a little rascal playing on these very streets without a care in the world. I remember the days when the neighbourhood kids and I would play in the streets until our mothers called us in for dinner. Oh, the adventures we had! Climbing up trees; playing in the rain; racing the roti man down the street as he rides by on his bicycle. Ah yes……the roti man……how we used to wait for him to make his rounds each evening after school……The tinkling sound of the metal cup-like object being struck with an iron rod signalling his arrival…our short legs running, shouting ‘roti!’ until he stopped by the side of the road…the chaos that ensues as we crowded around him like hungry chicks waiting to be fed, coins held tight in our sweaty little palms……

Then, I heard it. The familiar ‘Ting! Ting! Ting!’ of the roti man echoing down the street, as if summoned by my reminiscence of it. The children had heard it too. They ran towards the roti man shouting ‘roti!’, their game abandoned without a second thought. Instinctively, I started running as well, fumbling around my pockets looking for loose change to pay for the bread. I joined the little gathering crowd just as the roti man was getting off his bicycle. A tantalising aroma of freshly baked breads and buns wafted out the minute he undid the catch on the little glass framed doors of the meat-safe seated behind his bike. I couldn’t help but groan internally at the heavenly sight and smell. I watched as he slathered the savoury margarine and rich kaya onto thick slices of roti benggali, mouth watering uncontrollably. After a few minutes, he handed me a big bag of the bread to me and I dropped the money into his outstretched palm. He flashed me a quick grin before returning his attention to the next customer.

Making my way back to the five-foot way, I stuck my hand into the plastic bag and brought out a piece of warm roti banggali. Biting into the bread, I felt my tongue melting. The crispy, golden crust and soft white crumb of the bread served as a fragrant base, a sacred chapel where the buttery saltiness of the margarine and the rich, creamy sweetness of the kaya sang, each in their unique tune before harmonizing into a heavenly choir and melding into one savoury mouthful of bread. Before I knew it, I had already finished a third of what I’d bought. Realising that I wouldn’t have any left by the time I reached my destination if I continued eating, I quickly knotted up the bag and hurried along.

Ten minutes later, I came to a stop in front of a shophouse at the end of the five-foot way. A large ebony plaque hung regally above the doorway, my family name engraved upon it in golden Chinese characters. U-shaped terracotta tiles covered the roof and three full length louvred windows lined the upper floor of the two-story building. The pillars were adorned with painted, three-dimensional decorative plaster of beautifully crafted flowers. Majestic peonies and tender lotuses blooming, their elaborate and delicate carved petals unfurling elegantly. Majolica tiles lined the dado façade on the lower quarter of the walls, adding yet another splash of colour to the otherwise, dull and plain exterior. The carved timber ventilated doors stood wide open, each of its panel depicting legendary creatures of ancient Chinese folklore. The exquisitely detailed carvings of phoenixes never ceased to amaze me, even after all this time. Perching nobly on golden branches, their wings were spread wide as if to take off at any second as I gazed, entranced. Then, as the late afternoon sun shines upon their gilded bodies, it was as if those carved mystical beauties were suddenly brought to life. Their once dull sheen now aglow in brilliant shades of scarlet, orange and gold, almost as if they would burst into flames at any moment, just like in the myths of old, and be reborn from the ashes.

The sound of fluttering wings and clear melodic chirruping snapped me out of my daze. Looking up, I saw a family of swallows roosting in their nest at the corner of the roof. Ah…it was that time of the year again wasn’t it…the swallows always left the nest as the harvest moon approached. I remember how excited I used to get when they came to roost in the spring and how sad I would be when they’d left as autumn drew near. A-Poh[1] would always pick the nest once the swallows had flown, clean it and turn it into a bowl bird nest soup. She always told me it was good for the skin as well as health but I was never sure how true these claims were.

Peeking my head through the door, I announced my arrival home out of sheer force of habit. There was a loud clanging and scuffling from the kitchen as I heard a delighted shout. I had barely stepped across the threshold into the house before I was pulled into a tight bear hug by A-Poh, immediately enveloped by the familiar scent of incense and rice powder. She was strong despite her age and sometimes I couldn’t help but wonder if all her stories about bird nest soup were true. Pulling out of the hug, she gave me a quick look over and pinched my cheeks, complaining that I’ve lost weight again even though I hadn’t. I tried protesting but she shushed me with a fond pat on the cheeks and shouted for A-Gong[2] who instantly came wobbling out of the ground floor bedroom, a large toothless grin on his wrinkled face. He wrapped me into a warm hug whilst A-Poh hurried off into the kitchen, determined to stuff me up with food before anyone could stop her. I shook my head in resignation whilst A-Gong just laughed and ruffled my hair, amused.

Pouring some pu-erh tea into two clay teacups, A-Gong motioned for me to sit down, asking about my time abroad. As we sipped on the earthy fragrance of the pu-erh, I told him about my time in the UK; about its miserably wet weather; its tasteless food; its strange customs; and how much I had missed home whilst I was away. Upon hearing that comment, he chuckled heartily, a knowing look in his eyes. He too had left the comforts at home at a young age, sailing the seas to unknown lands to avoid the war. When I asked if he ever missed Hainan and his childhood home, he would always smile a little wistfully but would then shake his head saying home for him was where my A-Poh, a content look upon his wisen face. Even after all this time, they were still as in love with one another as they were back then, just like the butterfly lovers from Chinese folklore.

Halfway through our conversation, he suddenly stood up as if he had just remembered something. Giving me a wink, he disappeared out the door. I grinned, knowing exactly where he was headed off to. As I sat by the round wooden table in the living room, I gaze absentmindedly at the sparrows fleeting about A-Gong’s potted plants. The afternoon sunlight was streaming in through the lightwell, brightening the otherwise dimly lit interior. I remember still how my siblings and I would play hide-and-seek in the interior courtyard amongst those potted plants. Ah, those really were the days……

Shifting my gaze, my eyes were immediately drawn to the majolica tile floor. Its kaleidoscope of bright colours a stark contrast against the plain wooden and rattan furniture. Come to think about it, those mosaic pattered tiles were probably what triggered my interest in art in the first place…oh, the afternoons I’d spend on those cool, smooth floor drawing and trying to mimic their intricate patterns and colours…..

I was brought out of my reminiscence when a bowl of steaming hot pork dumplings was placed before me. Ahh…A-Poh’s pork dumplings. How I’ve missed it while I was away! Eagerly, I picked up the chopsticks and took a bite, my mouth immediately exploding with flavour. The saltiness of the pork meat marinated with soy sauce and sesame oil, the refreshingly sweet spring onions contrasting the meat’s saltiness, the delicately wrapped flour encapsulating it all, the slight bitterness of the herbal broth…this was my definition of heaven. Seeing me happily wolfing down the dumplings, she smiled and returned to the kitchen.

I was only halfway through my bowl of dumplings when the intense aroma of spices and chili came wafting out of the kitchen, making my mouth water. There wasn’t a need to look. I already knew what it was A-Poh was preparing. And sure enough, she came tottering out of the kitchen a few minutes later with two big bowls of hokkien-mee. Taking a seat next to me and we both dug in. I took a big slurp of soup and my tongue was instantly set on fire, the spices clashing as they performed a tango on my tongue. I had forgotten how potent the chili at home were. My lips were turning a numbing red within seconds but that didn’t stop me from downing down the entire bowl of noodles. After all, no self-respecting child of Penang would ever be caught dead bested by a bowl of spicy hokkien-mee. A-Poh chuckled as she watched me switching comically between fanning my tongue and slurping down the spicy soup.

Just then, A-Gong came walking in through the front door and I squealed in delight. He grinned, handing me the little plastic bag in his hands before sitting down. Like a child who was just given her Christmas present early, I happily started munching on the packet of ais kacang. The frozen sweetness of the shaved ice instantly cooled my burning mouth and I quickly took a few more mouthful. Content, I glanced at my grandparents and started noticing things that had previously escaped my attention. A-Poh’s once salt-and-pepper hair was now silvery white and her hands seemed more worn and wrinkled than I last remembered. The wrinkles on A-Gong’s face seemed deeper now and his hands, especially the one with a missing finger, shook a little more than they used to whenever he held something. Since when had they aged so much?

Realising that I had stopped eating, A-Gong pushed the plate of pandan cake closer to me, urging me to eat. Now, I was never much of a sweet tooth but I was particularly fond of this green coloured sponge cake that just melted in your mouth like a piece of cloud. The mild, aromatic sweetness of pandan and the light, fluffy texture of a chiffon cake, a beautiful fusion between European cake-making techniques and locally grown ingredients.

As I continued munching on the cake, I couldn’t help but smile, having realized how beautifully diverse my hometown was. Just like the pandan cake, it was a place where cultures of the East and West collided and coexisted in harmony. Yes…this little culture cocktail of an island was what I called home and I wouldn’t have it any other way.

NOTES:

[1] ‘A-Poh’ means ‘grandmother’ in Hainanese

[2] ‘A-Gong’ means ‘grandfather’ in Hainanese

[3] ‘Where The Harvest Moon Shines Brightest’ is a play on 月到中秋分外明，每逢佳节倍思亲 meaning the moon is brightest in mid-autumn; homesickness multiplies during each festival

Author's Notes:

Back with Part 4 also known as the final part of the short story slash prose pieces from uni series (this was the earliest piece I wrote in first year lol). The story takes place a year and a half after Part 3. A-Yun has finally graduated uni and has now gone home. All is well ends well. Yes I am aware that there is a slight glitch and A-Gong shouldn’t exist at this point but I wrote it before I wrote everything else so we’re bringing him back to life OuO Anyways, I hope you enjoyed reading Part 4~

Part 1 | Part 2 | Part 3

Since exams are over and graded and I've officially graduated, I can finally post my work online without having to worry about Turnitin picking it up as plagiarism because apparently you aren't allowed to plagiarise yourself according to university which is absolutely ridiculous but I'm not the one making the rules here so ¯\_(ツ)_/¯

Also, please don't reupload my works without permission.

#ninbayphua 墨彦 #prose #short story #constructive critisms are always welcomed #please don't repost without permission

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themythicshelf · 5 years ago

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Flavors of Youth (Review)

Rating: 3/5

The 2018 Netflix anime feature, ‘Flavours of Youth’, is made by the creators of ‘Your Name’, CoMix Wave Films, in partnership with Chinese animation studio Haoliners Animation League.

The anthology film, set in China, consists of three episodes by different directors:

‘The Rice Noodles’ - Yi Xiaoxing

‘A Little Fashion Show’ - Yoshitaka Takeuch

‘Love in Shanghai’ - Li Haoling

Looking at the film, it was apparent that there was a bittersweet tone, mixed with the concepts of nostalgia and memory, family, friendship and love, in addition to the pressures of finances, education and career.

‘The Rice Noodles’ explores the story of a man reminiscing about his past, growing up at different stages of his life, while enjoying a bowl of San Xian noodles, like sharing moments with his grandmother while eating, or before heading to school.

‘A Little Fashion Show’ is about two sisters, who are quite different, the eldest being a fashion model, and the youngest who is studying and makes clothes. The sisters were separated due to the death of their parents, reuniting as adults and learning to reconnect.

‘Love in Shanghai’ tells the story of a business man who breaks down at the loss of his childhood sweetheart, who he grew closer to in their group of friends through the sharing of cassette tapes, only to be torn apart as they end up going to different schools.

Overall the film is somewhat satisfying in its weaving of emotions, visual quality and representation of characters, but nowhere near for me hits the level of depth of a Makoto Shinkai film (i.e. a comparison must not be made).

I almost question that these three separate stories don’t really go, stitched together, one after another to make an entire film.

In ‘Rice Noodles’ I wished his grandmother featured in the episode more (the middle school story arc just disconnected the importance of his relationship with her when cutting back to her at the end).

I truly did love the story of ‘A Little Fashion Show’ a fair bit and just wished the story and characters was an entire series of its own.

For the voice of Li Mo in ‘Love in Shanghai’ there should’ve been a different voice actor for his younger self. The relationship between Xiao Yu and Li Mo felt believable but would’ve benefited if it was its own film with more complex details added into the story.

As an anthology film it would’ve been great if the three separate stories were more strongly linked. For example, it could’ve featured three stories with the same set of characters, or one character who’s in all three films, so it wouldn’t have felt as disjointed.

Although the moody tone of the film’s dialogue and narrative voice-overs were clearly used with an aim to be poignant and lyrical, there are moments where it feels the emotions fall flat, like something is still missing, or something feels clichéd. There is a fair bit this film could improve upon, and overall needs to feel more consistent (each episode could’ve been distributed as separate films with more detail).

#anime #film review #review #anime review #flavors of youth #makoto shinkai #your name #movies #netflix #netflix animation #comix wave films #haoliners animation #romance anime #drama anime #japanese movies #chinese animation #movie review

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todayihad-blog · 6 years ago

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Sobbing with tears as I watched the first story of #詩季織々 (Flavours of Youth), a Japanese anime set in China. The first chapter entitled The Rice Noodles tells a story about a boy growing up with his Grandmother and eating rice noodles together in rural China, and as he grows up, time change and he returns to his dying grandmother who apologized that they will not be able to eat noodles together. Been addicted to Japanese anime and those food illustrations are sometimes so much better visually than #foodtography. 🍜 #todayihad #whatiwatched #flavoursofyouth #noodleshop #ricenoodles #animefood #ruralchina #sanxiannoodle #japaneseanime #loveanime #animeislife #storyoflife #lifestory #animelove (at Hunan, Zhejiang, China)

#詩季織々 #foodtography #todayihad #whatiwatched #flavoursofyouth #noodleshop #ricenoodles #animefood #ruralchina #sanxiannoodle #japaneseanime #loveanime #animeislife #storyoflife #lifestory #animelove

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manthanonlinegrosery · 4 years ago

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Why Should You Add Food Grains In Your Meal?

Grains regularly alluded to as 'oats' or 'oat grains', are the consumable seeds of explicit grasses having a place with the Poaceae family. Wheat, oats, and rice are the most regularly eaten food grains in various pieces of the world. Grains can be rolled, squashed, or broken and you can buy these from grocery stores with the best price.

A Few Advantages of Grains:

1. High in supplements and fiber

Like Fiber, Nutrients, Minerals, Protein, Cancer prevention agents, Plant and compounds.

2. Lower your danger of coronary illness

Most examinations bump together various sorts of entire grains, making it difficult to isolate the advantages of individual food varieties.

3. Decrease your danger of heftiness

Eating food grains sources can help top you off and forestall gorging. This is one explanation: high-fiber counts calories are suggested for weight reduction.

4. Lower your danger of type 2 diabetes

A mineral found in entire grains called Magnesium. Helps in assisting your body with utilizing carbs attached to insulin affectability.

5. Backing solid processing

Because of their fiber content, entire grains help support sound assimilation by offering mass to stools and taking care of your valuable gut microorganisms.

6. Decrease persistent aggravation

Irritation is at the foundation of numerous persistent sicknesses. Some proof proposes that entire grains can help diminish irritation.

Various Instances of Grains Incorporate:

1. Wheat

It is utilized to make breakfast grains, flour, noodles, pasta, cakes, and porridge. Wheat can be puffed, chipped, or steamed.

2. Oats

Oats are regularly called "solid grains" because their germ. They are wealthy in solvent fiber, making them ideal as diet food varieties.

3. Rice

Rice is the quintessential staple food from Asia. And this worshipped as a significant food grains source and social component.

4. Corn

Youthful corns have yellow, sweet, delicious pieces, ideal for plain eating. Corns with high starch content are utilized to make flour.

5. Millet

Millet is a kind of sans gluten grain, making it ideal for individuals with Celiac infection. It can be utilized to make flour, bread, hotcake, and porridge.

Mostly, it is eaten by helpless populaces, as they develop on hard soil and have a coarser surface.

6. Buckwheat

Buckwheat is mainstream in Asian nations and is utilized to make flour for bread, hotcake, and noodles. These grains contain a ton of nutrient B, minerals, and bioflavonoid called rutin.

7. Sorghum

Sorghum is low in fat and high in carbs. It is generally used to make unleavened bread. However you can discover these grains in sound breakfast oat, bread, and refreshments.

8. Barley

It is a famous Asian grain that acquires acknowledgment as quality food. Barley is utilized to make bread, soups, stews, porridge, noodles, and tea.

9. Quinoa

It is a well-known phony grain in the Andes, yet now, it has entered the smart dieting pattern. Quinoa grains are generally dim, with conceals going from red to brown.

10. Amarnath

Amaranth has little grains that become gentler within when cooked (yet with fresh outside).

End!

Entire food grains are typically more costly, yet they contain more significant supplements than refined grains. In the interim, refined grains should be advanced during handling, because the greater part of the significant supplements is no more. Choose your favorite grain from ManthanOnline store and add new flavour to your food.

#food grain #manthangrocerys

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foodgemsg · 4 years ago

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Here’s a fact why I love chicken broth. Bone broth promotes collagen production because it is rich in amino acid. Which means keeping fullness, youthful skin and say bye bye to wrinkles. Also, the cruel fact, we tend to lose more collagen than we produce after age 25. Probably drinking bone broth may boost our skin’s collagen, keeping smooth and firm skin! . A comforting bowl of rice noodles cooked with prawns, beancurd, fish balls and assorted vegetables. Light flavour yet imparts a subtle bone taste to the chicken broth. The chicken broth compliments with this dish without changing the original taste. . We are spoilt with so many chicken broth brands available online and offline. But which brand? I’ve tried ten brands since the start of covid. Each chicken broth has it’s own distinctive taste, texture and colour. Some led to my delight and some to my disappointment. Here are my personal top 5 chicken collagen broth. . Read on for my personal top 5 chicken collagen broth at foodgem.sg/food/top-5-collagen-soup-singapore (Singapore) https://www.instagram.com/p/CG-HFK6gK_y/?igshid=19dzqoycmcsi7

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missguomeiyun · 5 years ago

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lunch @ Pho Thanh

Good morning, and Happy Lunar New Year, as we are now on day 2 in the Year of the Rat~

Few days ago, Christina & I had lunch together, & like previously, the place that we intended to go to was not open. It’s a Chinese hand-pulled noodle place called Noodle Feast. We got there, & there was a sign that said they’re closed till Feb. 18th due to the lunar new year =( Us & them. .. just not meant to be. But maybe the 3rd time’s the charm? We shall attempt after Feb. 18th.

We ended up here at Pho Thanh, which is located next door to Noodle Feast.

So glam for a Vietnamese restaurant!

It was our first time here. To me, the interior looked like a Hong Kong-style cafe-restaurant. Bcos I’m not in this area/strip mall often, I don’t know what the situation was like before Pho Thanh - like has it always been Pho Thanh? If not, what kind of restaurant/store was it before? It just didn’t look like a typical Vietnamese restaurant to me so. .. *shrugs*

Their menu, however, looked familiar :P They have some appies, the usual pho & other noodle soup options, as well as some vermicelli & rice dishes.

As for beverages, they have some items that I have not seen before, such as red/green/white bean with whipping cream (diff than the red bean with ice cream dessert.. . maybe the whipping cream is an ice cream substitution?) & the soda with salted plum! Okay! For those who grew up in a somewhat traditional East Asian family or have spent time with grandparents in the youth years, you proably would have seen/heard of/tasted salted lemon/lime & salted plums before. I would say they’re less common than dried orange peels.. . but essentially, they are all dried fruit snacks, & sometimes they appear in a jar with liquid (& then you mix the liquid+contents with water to drink). ANYWAY, look it up - there are Chinese, Japanese, & Korean versions of this.

*Christina ordered the soda with salted plum. It was interesting; I would recommend it for the adventurous ppl haha it’s like fusion Italian soda!

My iced Vietnamese coffee with condensed milk. SO GOOOOOOD!

The appetizer we ordered was the Banh Loc, which is pork & shrimp tapioca dumplings. I have heard of this on many occasions from Susan bcos her mom makes it but I found out that Christina’s mom makes it too. Apparently it’s really easy haha but I haven’t even had this before! It’s not common on Vietnamese restaurant menus =( After today, I wished they have it at every place. They’re so different, but good! The filling is slightly seasoned; I can eat the dumplings on its own- I usually eat all dumplings without a sauce anyway. The tapioca coating was interesting to me; it was like a chewier version of the shrimp dumplings that you get at dimsum. The best part of it was the fried garlic! Make sure you take a good amount of that with every bite bcos it really adds to the flavour. The fish sauce, I could easily do without but I ate 2(/5) with the fish sauce just to try it out.

LUNCH. My bowl is large not bcos it’s “closer”, but bcos it really was a large lol Christina got a small-sized bowl.

Satay~ I don’t order satay noodles at pho places when there’s BBH available so in my mind, it shouldn’t be thaaaat peanut-y? But omg it was great! Really strong & rich in peanut flavour. It wasn’t that spicy to me for the reasons that 1. it wasn’t too spicy to begin with, and 2. it doesn’t last long; like it hits you, & then quickly goes. Christina loved it, & said it reminded her of her childhood.

Ahhh.. you should know what this is :P

Bun bo hue :D MY FAV. Good amount of toppings & noodles. I added all the bean sprouts & basil that were provided bcos Christina didn’t take any.. . I don’t know what makes BBH so good but I just love it! The broth was flavourful; I would’ve wanted it to be a little more spicy but it’s okay. I think it’s bcos I can tolerate spicier things these days. & I’m glad it wasn’t greasy!

Altogether, it was a satisfying meal... 10/10. I don’t know if there’s any pho places nearby but Pho Thanh had a steady stream of diners coming in (for a Thursday!). If you’re nearby, give this place a chance =]

#YEGfood #lunch #food #good food #vietnamese food #banh loc #satay #bun bo hue #pho #yummy

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quieteating · 5 years ago

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New Post has been published on Quieteating

New Post has been published on https://is.gd/w7ZAZJ

Normah's Cafe

One thing I love about London is that there is always something new to find. Sometimes, in the most unlikely of places.

I am referring here to food of course. The arts often seem to be too far above my head. As my friends like to say, perhaps this is because I seem to lack culture. I don’t know my Dvořák from my Tchaikovsky or my Monets from my Pissarros. Yet, putting such meaningless abuse to one side, I like to style myself as knowing more than the common man about food (or at least pretending to).

This is the rather underwhelming entrance to the shopping centre where Normah Cafe is located.

This sign is not that I am soon to open my own pawn business but rather to highlight the difficulty of finding Normah’s Cafe. See if you can see that little sign pointing the way. I missed it and this is a retrospective photo as I left, to help signpost the way to others. Normah’s Cafe is hidden in the back of Queensway Market.

Teh tarik. When we managed to find the cafe, I was treated to a show of someone in the back making teh tarik in the traditional way. Creating a foamy drink by pouring the liquid through metres of air. Airy and tasty. Takes particular skill if you don’t want to scald yourself, mess up the floor or otherwise boil your customers as other places have been known to do to me.

Ice milo. Deep chocolate taste just like I remember from my youth. A perfect drink before heading off to play ball and in this case before it was time to eat.

Rice with fried shallots and spring onions.

Asam pedas. Unusually for food these days which seems to be moving the way of divorcing providence from what you eat, this dish is served with the whole fish, bones, flesh and head and all. Breaking away from the neatly cut and arranged fillets that can be found elsewhere (are you sure that is actually fish?) has its benefits. There is a sweetness and depth of flavour twitching right there in front of you. Deep tomato, succulent flesh and a great gravy to drown my rice in, this was a pleasant surprise. If you are disturbed by the head, that’s what tissue is for.

Beef rendang with roti prata. I have had experience of quite a few pratas in my time in London. I used to think that Roti King was the best. Yet, now it has competition in town. The roti was crispy, airy and crunchy. The way that I remember it is supposed to be back in Malaysia. Just the roti would have been enough to make me a happy man. However, that would be ignoring the rendang.

This is the best beef rendang I have had in London.

With such intensity of flavour coming from a mixture of spices and coconut (painstakingly smashed in the back room, try opening a coconut yourself and you will know) cooked with succulent beef, when I bit into this, I was not transported to Malaysia but rather blinded by a glimpse of foodie paradise. Well, for a second at least.

Mee goreng mamak. An amalgamation of soft prawn, crunchy shallots, crispy egg and squishy noodles creating a flavour from halfway around the world. Delicious but paled among the company, especially the beefiness of the rendang.

Fried chicken. I last ate KFC in an airport in Peru where I was subject to an enforced stay to avoid missing my flight. After an exhaustive check of the various options, we ended up opting for KFC. This chicken could tell a thing to its brethren half way around the world. This is how you fry chicken. A delightfully crunchy crust holding in so much juicy meat.

Often (sometimes in my case) it is worth digging around London in the most unlikely of places. Sometimes, you might just find a diamond in the rough. Or perhaps I should say, the coconut in the dessert.

A quiet eating 8.5/10.

We were invited to review. Estimated costs of a main and drink is GBP10 excluding service.

Normah’s Cafe

23-25 Queensway Market, London W2 4QJ

#asam pedas #fried chicken #malaysian #mee goring #milo #normah #prata #rendang #teh tarik

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spicynbachili1 · 6 years ago

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Singapore’s bid for UNESCO hawker food listing eats at neighbours | News

Singapore – Conventional avenue meals thrives throughout Asia, because it does world wide, reflecting in distinctive methods native historical past, tradition, substances, and tastes.

Avenue hawkers in Vietnam serve up a beloved rice noodle soup known as pho (pronounced “fuh”).

Indonesia gave the world satay – skewered and grilled meats.

Multi-cultural Malaysia has satay too. And spicy laksas.

Whereas Thailand has a inexperienced papaya salad known as som tam that is sizzling and bitter and helps counter the tropical warmth.

Singapore’s avenue meals are largely the identical as these present in neighbouring Malaysia – each share an extended historical past underneath British rule and briefly merged till Singapore’s expulsion in August 1965 – and in Indonesia.

An apt instance is a well-liked dish known as rojak, a conventional fruit and vegetable salad dish meaning “combination” or “eclectic combine” within the Malay language.

Even Singapore’s nationwide dish, Hainanese hen rice, was introduced by immigrants from the Hainan province in southern China.

The Lee household’s signature hen rice, which was first offered from a hawker stall in 1968 [Tom Benner/Al Jazeera]

But Singapore is making a bid for a novel distinction amongst Asian avenue meals traditions. As its neighbours and meals critics scoff, the city-state is making ready a petition for UNESCO recognition of its hawker tradition, and an inventory on the UN physique’s Consultant Checklist of the Intangible Cultural Heritage of Humanity.

If the bid is profitable, it is going to be Singapore’s second itemizing after the Botanic Gardens, which have been named a World Heritage web site alongside Cambodia’s Angkor Wat and the Nice Wall of China in 2015.

‘Conceited behaviour’

Neighbouring international locations with revered avenue meals traditions equivalent to Malaysia – the place the town of Penang is famend for its hawker tradition – see the trouble as pushy and divisive.

Malaysian superstar chef Redzuawan Ismail, higher generally known as Chef Wan, informed native media it was “boastful behaviour”.

“I do not suppose it is smart for them to do that as a result of it’s going to create lots of unhappiness among the many folks when it comes to branding,” he mentioned.

Bee Yinn Low, a Malaysian cookbook writer who blogs at Rasa Malaysia, informed Al Jazeera that Singapore’s bid was purely about advertising.

“There may be nothing distinctive about Singapore hawker tradition,” she mentioned. “If UNESCO approves their utility, it will be an actual disgrace, to not point out that Singapore would create a really hostile atmosphere for its neighbouring international locations, which have a lot extra to supply so far as hawker meals tradition and custom.”

However others assist the concept.

“Whereas one might discover comparable dishes all through the area when it comes to substances, Singapore is exclusive in combining flavour profiles and cooking methods which might be impressed and created by its multiracial inhabitants,” American-born chef Eve Felder, managing director at The Culinary Institute of America, Singapore, informed Al Jazeera.

“From these various cultural influences, Singapore has developed a novel avenue meals tradition that stands in a category of its personal.”

‘Group eating rooms’

Asserting Singapore’s intention to win the designation, Prime Minister Lee Hsien Loong known as hawker centres a novel a part of Singapore’s id. “Hawker centres are our neighborhood eating rooms,” he mentioned at a Nationwide Day rally in August.

Like their counterparts elsewhere in Southeast Asia, Singapore’s hawkers as soon as dished out meals from rickshaws and cell carts on the streets, staples equivalent to char kway teow, fried carrot cake, and fish ball noodles.

However from the 1960s, the travelling distributors have been moved into government-built open-air hawker centres in addition to to meals courts and low retailers, all of which function neighbourhood social centres and assembly locations.

KS Teng begins every weekday morning at a hawker centre within the island’s Ang Mo Kio neighbourhood [Tom Benner/Al Jazeera]

KS Teng, 60, exhibits up every weekday morning at a bustling hawker centre in Singapore’s central Ang Mo Kio neighbourhood for espresso and breakfast, greeting buddies and neighbours, earlier than heading to work.

“There isn’t any different place just like the hawker centre,” he mentioned. “Should you go over to Malaysia, they’ve the meals however they do not have the hawker centre tradition.”

Lily Kong, a Singapore Administration College professor who’s a part of a 14-member committee set as much as oversee the UNESCO bid, stresses hawkers are very a lot a part of Singapore life.

“It’s quintessentially multicultural and it mirrors very a lot Singapore’s evolution in city improvement, meals tradition and heritage, and societal material,” she mentioned. “It’s one thing that Singaporeans establish themselves with and cuts throughout a number of social and cultural teams.”

Many fear Singapore’s hawker tradition is endangered by economics and altering tastes.

With fast-growing wealth (memorably portrayed within the hit film Loopy Wealthy Asians) and the recognition of superstar cooks and Michelin-starred eating places, Singaporeans fear in regards to the lack of their conventional avenue fare, which may go for as little as S$three to S$four ($2.17 to $2.90) for a meal.

‘Nostalgic expertise’

As older hawkers retire, youthful Singaporeans aspire to careers that contain shorter hours, higher pay, and air-conditioned workplaces.

Genevieve Lee, 21, helps her father, David Lee, 52, in a household enterprise based by her grandfather in 1968. Lee Enjoyable Nam Kee began as a hawker stall and in the present day operates as a thriving open-air espresso store; its critically acclaimed hen rice going for S$four a plate.

“It is form of a nostalgic expertise; the sensation that comes with the meals,” Genevieve Lee mentioned. “Each day you see folks gathering round, your neighbours, your folks.”

However a teenager changing into a hawker is an exception to the rule.

Genevieve Lee helps her father (proper) within the household enterprise, promoting hen rice [Tom Benner/Al Jazeera]

Singapore has schemes to encourage extra younger hawkers, in addition to to develop on the roughly 110 hawker centres that host greater than 6,000 hawker stalls throughout the island. Many doubt it is sufficient.

UNESCO’s Consultant Checklist of the Intangible Cultural Heritage of Humanity, created in 2008, already contains batik from Indonesia, yoga in India, and Malaysia’s Mak Yong theatre.

As one of many standards for inclusion is powerful public assist, Singapore’s orchestrated marketing campaign contains an internet petition. Thus far, greater than 35,000 Singaporeans have pledged their assist.

Sitting at a desk at his espresso store, David Lee says the most important factor that makes Singapore’s hawker tradition stand out stands out as the authorities’s involvement, from constructing and regulating hawker centres to attract distributors off the streets, to aggressively advertising its meals tourism.

“In Singapore, hawker tradition is way more organised due to the federal government,” he mentioned.

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from SpicyNBAChili.com http://spicymoviechili.spicynbachili.com/singapores-bid-for-unesco-hawker-food-listing-eats-at-neighbours-news/

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sustainhealthmagazine · 6 years ago

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wagamama make a major announcement, their commitment to gender neutral bathrooms

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wagamama is to celebrate the first year of London’s Transgender Pride by introducing gender-neutral bathrooms.

wagamama has today announced that it will introduce the gender-neutral bathrooms in as many 40 per cent of its restaurants across the UK in time for the inaugural London Transgender Pride event on September 14.

The Asian-inspired restaurant has also pledged its commitment that ALL new Wagamama restaurants will incorporate the bathrooms as a standard design feature. The first site to be converted will be wagamama’s test kitchen noodle lab, soho

In addition to the 50 restaurants that will be converted to individually-contained, gender-neutral cubicles by September 14, wagamama has also committed that as the rest of its restaurants are refurbished it will endeavour to put gender-neutral bathrooms in place wherever practical.

Stonewall estimates there are around 600,000 people in the UK who identify as transgender or non-binary and this year’s first ever London Transgender Pride will bring those in and around the capital together to celebrate and lift the community at a yet-to-be-announced venue in Hackney. The creation of the event follows the success of similar Trans Pride events in Brighton and Dublin in 2018 and in addition to trans and non-binary people will welcome allies, friends and families to celebrate with them.

The move comes as wagamama reaffirms its support for its LGBTQ+ guests and colleagues with a broad range of Pride celebrations under the banner #allin.

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Inspired by Queer youth worker, activist and writer Tanya Compas, wagamama is also hosting a series of ‘mentor match-ups’. The first taking place ahead of London Pride in July

Tanya, a caseworker at The Albert Kennedy Trust (akt), approached wagamama in search of a space to bring together young LGBTQ+ people and connect them with leaders and role models from the LGBTQ+ community via a ’speed mentoring’ initiative.

She said: “As someone who came into the LGBTQ+ community in my mid 20’s, without knowing anybody from the community itself, over the past few years I have built up a strong network of other LGBTQ+ people who I am now lucky enough to call my friends and family. I want to be able to introduce the incredible people I have met with other young LGBTQ+ people to show them that they are not alone, that there is space for them and most importantly show them the power of existing loudly as proud members of the LGBTQ+ community. I couldn’t think of a better place to hold the speed mentoring initiative. The wagamama team have been very loud with their support for the LGBTQ+ community and have gone all in. I’m looking forward to expanding this initiative and creating further opportunities for young LGBTQ+ people to connect with role models they can relate to”

Ross Farquhar, Chief Marketing Officer for wagamama, said: “wagamama has always prided itself on being a welcoming space regardless of gender or sexuality, and encouraged our guests and colleagues to be all in and proud of who they are. As the world moves on, and in the spirit of good change (or ‘kaizen’), we have to keep updating what that means for both our colleagues and guests. Today Stonewall estimates there are around 600,000 people in the UK who identify as transgender or non-binary, and those people should feel as at home in wagamama as the rest of the LGBTQ+ community has for the last two and a half decades.”

The campaign will include

A total donation of £15k to wagamama’s six pride charity partners

These pride charity partners are represented in their local wagamama through the iconic ‘rainbow benches’. Guests can find these in wagamama Noodle Lab in Soho London, Birmingham New Street, Brighton, Edinburgh St Andrew Square + Manchester St Peters Square. A sixth rainbow bench will be installed at wagamama’s soon-to-open, Old Street London

In further support of Trans Pride and recognising wagamama’s desire to be a safe space regardless of race, religion or sexuality, the rainbow has been refreshed and benches in key Pride restaurants will be wrapped in a design that incorporates pastel blue, pink and white (from the Trans Pride Flag) as well as brown and black (supporting BAME inclusion).

Pre-Pride meet-ups will take place across the country – an initiative establishing wagamama restaurants as meeting points on the day of pride parades. These pre-pride meetups are a way for people in the LGBTQ+ community to connect with wagamama team members and others attending the meet up and attend the parade together. The meet-ups were created after collaborator Tanya Compas explained that people within the community are often in need of a safe space to meet before the parade, whether that’s because they don’t have anyone to go with, it’s their first time or they simply need a space to escape if the celebrations become overwhelming.

wagamama is working with Tanya Compas and akt to host ‘mentor match ups’, to bring together young LGBTQ+ people and LGBTQ+ role models to show the younger generation the power of community and establish long term support networks that can exist far beyond the mentor match ups. The first will take place at Noodle Lab in Soho, London, with hopes to roll it out as a regular initiative nationwide.

wagamama: our story and our food ‘kaizen’, meaning ‘good change’ is the philosophy that sits right at our heart. It shapes every dish we create, and pushes us to find better ways in all that we do. We’re restless spirits, forever creating and making things better.

We’ve been practising kaizen since 1992, when we opened our first doors in London’s Bloomsbury. Inspired by fast-paced, Japanese ramen bars and a celebration of Asian food, wagamama burst into life. We set out to create a unique way of eating; bringing the fresh, nourishing, flavours of Asia to all.

A warming bowl of bold ramen, teppan dishes griddled to perfection or if you would rather rice, you’re in luck - our menu features many Japanese favourites. Fresh, authentic menus that are updated seasonally. wagamama is a staple of modern Asian cuisine

In the name of kaizen, our standards are high. Our ingredients are cooked fresh, served fresh. Every bowl and plate that we fill with them is served as soon as it’s ready. The colours and aromas, flavours and spices are always at their best when they touch your table.

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#health #fitness #lifestyle #good health #brits

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channelnewswire-blog · 6 years ago

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Hunger for Malaysian food strikes an all-time high, Food News & Top Stories - The Straits Times

SINGAPORE - Regardless of maritime disagreements and bilateral tensions, the cravings for Malaysian food in Singapore has struck an all-time high.

5 weeks after its launch, the Malaysia Boleh! foodcourt at AMK Center continues to be thronged with starving crowds. Long lines snake from the popular char kway teow and KL Hokkien mee stalls at the 8,000 sq ft outlet, which seats 300 people and homes 25 stalls.

In the first 2 weeks of opening, queues formed every day at the foodcourt's entryway before it opened at 8am.

This is the 2nd Malaysia Boleh! outlet, which comes 6 years after the initial 7,000 sq feet outlet opened in Jurong Point. Last year, that space was doubled to 14,000 sq ft. A third Malaysia Boleh! will open at Eastpoint Shopping mall in March next year.

To fulfill growing appetites, Mr Tan Kim Leng, 41, director of the Singapore-based Fei Siong Group, which owns Malaysia Boleh!, introduced a smaller-scale spin-off - Malaysia Chiak! - last year at The Centrepoint.

Malaysia Chiak!, stated Mr Tan, includes a smaller variety of the most popular meals at Malaysia Boleh!, in smaller 1,000 to 3,000 sq feet places. In the past year, the Malaysia Chiak! chain has actually grown to six places, including Northpoint City and West Shopping Center.

Mr Tan says the consistency of food quality at all the outlets is preserved by preparing all sauces at the group's main cooking area, with ingredients imported from Malaysia.

"The crucial cook in every stall is Malaysian. We control the dish in the central cooking area and have a trial run every day before the foodcourt opens to make sure the flavour is true to the original hawker's recipe," he adds.

Earlier this year, the group opened its very first Malaysia Boleh! branch in Malaysia. The 8,000 sq feet food court is at Four Seasons Location, Kuala Lumpur. This relocation permits its staff in Singapore to receive training at the Malaysian branch and guarantees a pipeline of skilled Malaysian cooks, who are provided the option to transfer to Singapore.

Over at York Hotel Singapore, the popular Penang Hawkers' Fare buffet, which flies in hawkers from Penang to whip up well-known street meals such as Penang prawn mee and oyster omelette, has actually returned for the 3rd time this year.

Ms Joyce Yao, 36, its marketing interactions manager, states the hotel hits its full capability of 150 diners whenever it runs the buffet. On weekends, it opens a function space to accommodate the overflow of restaurants.

She says: "Singaporeans are willing to take a trip for great food, but they likewise desire convenience. We also see a big population of Malaysians who long for a taste of house."

Six years on, the 22,000 sq ft Malaysia Food Street at Resorts World Sentosa continues to flourish. Dishes such as Malacca chicken rice balls and Heun Kee Claypot Chicken Rice continue to offer out at the 750-seat foodcourt.

It has added a brand-new curry chicken stall and another pork noodle stall will open in February.

Aside from these street food alternatives, diners continue to indulge their Malaysian food cravings at the popular Penang Location buffet at Suntec City and the Penang Culture restaurant chain, which has outlets at Jem, Compass One and Nex.

While clients at Malaysia Boleh! and York Hotel are mostly aged above 50, increasingly, more youthful folk are joining the lines.

Why do Singaporeans have such an enduring love for Malaysian fare?

Marketing supervisor Chloe Ang, 30, who enjoys going to Malaysia with her family for holidays, states: "When we dine at the Penang-style restaurants here, it advises me of our journeys over the years, where we spend the majority of our time consuming."

For Mr Larry Tan, 62, dining at Malaysia Boleh! in AMK Center is a convenient option if he does not have the time to take a trip to Malaysia.

He says: "There is great variety and the food is reasonably priced. While it can't beat dining in Malaysia, the flavours are not too away."

Attempt these dishes at Malaysia Boleh! AMK Hub

Some of the popular meals being cost the Malaysia Boleh! foodcourt at AMK Center. ST PHOTO: LIM YAOHUI

PUDU ROASTED DUCK

Do not miss out on the char siew and roast duck from this stall. The char siew ($10 for a part) has well-marbled tender meat, and a pleasantly sticky glaze. Char siew rice is priced at $3.50, and duck rice at $3.80.

YONG PENG XI DAO FISH BALL

The town of Yong Peng in Johor is understood for dishes that utilize the xi dao (wolf herring or ikan parang) fish. Likewise, this stall uses xi dao fish for its fish ball noodles ($3.50, above) and fried fish cake ($3).

TRADITIONAL TEOCHEW KUEH

Tuck into soon kueh, chive kueh, and rice kueh ($1.20 each), along with yam kueh ($1.50) at this stall. An excellent breakfast alternative as it opens at 8am.

BUKIT MERTAJAM LOH MEE

What: A slightly various version of the lor mee discovered in Singapore, this one bowl marvel ($4) from Bukit Mertajam town in Penang consists of pig skin and intestines.

PENANG AH POON 386 TRADITIONAL BAK ZHANG

Get standard rice dumplings throughout the year from this Penang facility. The aromatic bak zhang has a pork tummy and chestnut filling ($3).

New meals at Resorts World Sentosa's Malaysian Food Street

SEMPALIT CURRY CHICKEN, $8.50 The curry chicken, which harks from Sempalit, a village in Pahang, is made with a mix of dried chilli, cumin, coriander, cinnamon, garlic, ginger, curry leaves and coconut milk.

The dish has been a hit with the village's Chinese citizens considering that the 1950s, when its developer Damodaran Nair offered easy home-cooked Indian food from a pushcart.

KL PORK NOODLES, $8.50 This signature noodle dish from Hong Cha Dining Establishment in Kuala Lumpur includes a broth that is boiled for hours with pork and bones. It is then topped with pork slices, minced pork, pig's liver and pork lard. The stall opens in February next year.

The Malaysian Food Street at Resorts World Sentosa is open from 11am to 9pm (Mondays to Thursdays)and 9am to 10pm (Fridays to Sundays and public vacations).

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evelynsmusings · 6 years ago

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KFC Umadare & Yang Yeum Writeup Competition

BATTLE OF THE KFC WINGS!

HEY THERE MY FOREST BUNS!Here's a rousing debate: Korea or Japan? Honestly, even though I want to travel to Korea (i've been rambling about this for months), I'm going to have to pick the country that has the best tech and best freakin' food. No doubt I'm a sucker for any kind of Japanese food, but why Japan?

From the eccentric Tokyo to the cultural rich Hokkaido; there's always something pretty interesting about Japan.

Not to mention the amazing technology that is Japan; bullet trains to robots? Sign me up to head down to Japan lol. Hey but don't worry, Korea's pretty rad too, no doubt about that, you have no idea how I'm just DYING to head to MyeongDong for some shopping cries.

2015, KFC’s Umadare & Yang Yeum wings blog competition, 2nd place

The origin place of Neoprints (Purikura), Combini's with everything, hot springs, birth place of anime, amazing weird kinds of foods that range from 15 different crazy flavours of kitkat (and more probably) and customizable cup noodles URGH JAPAN WHY ARE YOU SO QUIRKY IN SUCH A GOOD WAY?!

Most importantly, the personal favourite thing about Japan: COSPLAY Yeah, yeah it's one of my bucket list goals to just walk through the streets of Harajuku in my cosplay outfits just because. So when KFC'S Battle of the wings came out, I knew for sure I already had a winner there right in my little dried up heart. BUT WAIT I'm not going to be biased, I'm not going to decide even before I even tried (cough* yeah right cough*): It's time to try the new KFC's Wings, the Umadare flavoured Wings and the Yang Yeum flavoured Wings! Say hello to KFC'S NEW FLAVOURED WINGS! AND Singaporean youths are very much influenced by the trends from Japan and Korea and hence KFC has launched their freshly breaded juicy wings in Umadare and Yang Yeum flavours targeted at the youth clout. Depending on whether you are a supporter of Japanese culture or Korean culture, KFC has all the flavors to satisfy your palate - be it the tangy yet savory Umadare (Jap-inspired) or the sweet and spicy Yang Yeum (Korean-inspired). Headed down to KFC's outlet at Kallang stadium to decide who wins this tight knit battle! We were hungry so we got the bento box set for one! FIRST UP, YANG YEUM Let's be honest here, I'm terrible at taking in spicy stuff so the moment I sniffed up the smell of Ddobokki like sauce, I went "uh oh. This ain't gonna end up too good" the face of horror that it's too spicyHey! But it's still finger lickin' good! Gosh Evelyn, you are a failure at eating spicy food. NEXT UP, UMDARE WINGS! pls dont be spicy toonom nom Oh my gosh, eating it actually makes me feel like I'm in Japan Okay there's literally no suspense here, for those slow ones, the winner for me is:UMADARE! I look like a cat here for some reason, just call me Osaka kitty and maybe I'll think about wearing cat ears next time. Unfortunately, spicy Yang Yeum cannot fit well with my uncultured tastebuds, (IM SORRY LEE JONG SUK I HAVE FAILED YOU) but if you are a spicy food lover, don't hesitate! The Yang Yeum wings taste pretty good if you have the tongue for it. However, the Umadare flavoured wings are not too far off! It's sweetness and sour flavour is a definite wake up call to your tastebuds! The tangy but savoury sauce is a wonderful burst of concoction in your mouth, like a surprise party that you get pleasantly surprised with. YUMYUMYUM! WHAT ARE YOU GUYS WAITING FOR? It is also available for the Wings Rice Bento Set which comes with 4 pcs Wings (choice of 1 flavour), fragrant chicken rice, a side salad and a regular 7Up Lemon Mint at $6.90! **Promotion is not available at KFC Sentosa and Singapore Zoo. Freshly breaded in-store with a special batter, these juicy wings are cooked to crispy perfection and coated in your choice of two bold flavours – choose between the Japanese-inspired tangy yet savoury Umadare and the Korean-inspired sweet and spicy Yang Yeum. Who will be crowned king of the wings? You decide. Pick a side and be part of KFC’s greatest wing-off! After trying the KFC wings, you can either post a picture or video of yourself enjoying the KFC wings on Instagram! If you are doing a video, say “Oishii Umadare Wing!” or “Mashisoyo Yang Yeum Wing!”. Hashtag your winning flavour #kfcoishii or #kfcmashisoyo in your post too! One lucky winner will be chosen from the ‘winning flavour’ to WIN a prize! Hashtag #kfcoishii to support Umadare or #kfcmashisoyo to support Yang Yeum on Instagram! I vote for #kfcoishii! What about you?

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spencerthorpe · 7 years ago

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Idealist City Guide: Cardiff

As a city, it’s difficult to not observe Cardiff as a Janus-like entity. Like the mythological figure whose two facades face opposite directions, one looking forward and the other looking back, Cardiff too, is poised with a likewise dichotomy: it looks to the future in much the same way it looks to its past, all at the same time. Having become the official Welsh capital as late as 1955, Cardiff has jumped into its role as a notably modern, progressive city on both the European and global stages.

The city’s architecture certainly reflects this, seen through the bold and daring silhouettes of the Senedd and the Wales Millennium Centre. And still, interspersed in tiny pockets and urban crevices are echoes of its ancient past: Cardiff Castle, Castell Coch, the Bute building and the Coal Exchange paint Cardiff as a historical space- a city with a many-chaptered story to tell. And I suppose it’s precisely this, which gives Cardiff its charm.

Cardiff’s many boutiques, galleries and restaurants pack this charm and energy in spades, making the city a fantastic option when the weary drone of London bustle grows a touch too monotonous.

Shopping

If you consider yourself a lover of contemporary furniture, it is vital you visit Monument during your time in the city. Over the past thirteen years, the family-run company has been working closely with leading European manufacturers to ensure the highest quality at the best value for the client. For lighting and furniture that sports a Midcentury, Scandi, Modern Industrial or even Boho touch, few places in Cardiff come better qualified than Monument. Their varied and international clientele, including interior designers and architects, can attest to the company’s passion for distinctly modern furniture and lighting.

If retro style is more your thing, we’re confident you’ll fall in love with Jacob’s. Its three-storey, converted warehouse store means that it is a cathedral to all things vintage; from bespoke lighting, furniture, vinyl, vintage clothing, army surplus and even comic books- all things old-school can be found within its walls. With more than thirty stalls, many of which work closely with to the television and film industries, it won’t be long until you find that retro-inspired accent piece and mojo-packed conversation starter to inject new life into your home.

Art buffs will simply adore the Martin Tinney Gallery. Since opening its doors in 1992, the gallery is now considered to be Wales’ premier private commercial art gallery. The Martin Tinney Gallery specialises in showcasing the best Welsh talent. Since moving to a renovated townhouse with a purpose built extension, the art can be enjoyed over three, gorgeously-lit floors. The gallery stock Wales’ greatest living artists, including Harry Holland, Sally Moore, Shani Rhys James and Kevin Sinnott, whilst also boasting a stock of influential 20th century works from the likes of Gwen John, Augustus John, Ceri Richards, David Jones, Sir Cedric Morris, John Piper and Graham Sutherland- to name a few. With an international clientele that include The Tate Gallery and The National Museum of Wales, the Martin Tinney Gallery can similarly assist you whether it is an individual purchase you are making, or an investment into a collection of premier Welsh art.

If contemporary is more your flavour, you simply cannot afford to miss the BayArt gallery. Situated amongst the busy streets of Cardiff Bay, BayArt is a defiantly artist-led institution. Butetown Artists, many of whom have won international accolades and prizes in the contemporary art field, occupy sixteen studios above the gallery. BayArt also offer interpretation of the art that adorns its exhibition halls, hosting seminars and workshops to develop and enrich admirers’ understandings of modern contemporary art.

Let’s Eat

Cardiff is a truly international and multicultural city- and certainly, the diversity of the culinary delights offered by its many restaurants certainly attests to this observation. Whether you’re after a lunch from a modern gastro pub, continental cuisine or far eastern flavours, all can be found here.

Working under the mantra of ‘we love cooking, eating & gin’, The Potted Pig is a restaurant that is passionate about modern British cuisine. The restaurant does not restrict itself to a single concept or culinary philosophy. Rather, they pride themselves on dishing up tasty, seasonal cuisine with ingredient sourced from local suppliers, who they work closely with. Their gin menu is certainly not lacking either. With over thirty different varieties behind the bar, you’d be sure to find a new favourite tipple here.

Yakitori #1 offers up modern Japanese cuisine from only the freshest and sustainably sourced ingredients. Their extensive menu sports delicious sushi, grilled meats, rice and noodle dishes in traditional Japanese styles and others that you may not have experienced before. Whether it is a light bite or a several course meal, dishes are designed to be shared at the table. An open kitchen allows for diners to watch the chefs as they cook, adding to the theatre and spectacle of the experience.

In their own words, Madeira Restaurante is all about ‘authentic and passionate Portuguese food served in the heart of Cardiff.’ Since opening its doors in 1998, the family run restaurant have been offering an extensive menu of freshly prepared, Portuguese dishes that boast a variety of meat, fish, poultry and vegetarian options. Its stone-clad walls and rustic interior beams with an Iberian charm and is the perfect setting for dinners. One would have to book to avoid disappointment.

In Shaam Nights’ own words, the restaurant is ‘a rather elegant dining experience and sets itself apart from the rest both inside and out.’ Illuminated by the dim, ambient glow of lanterns, and sporting gorgeous stained glass wall features and tiled flooring, Shaam Nights boasts a truly authentic Syrian dining experience. The restaurant’s masterfully put together menu is influenced by the diffusion of cultures and civilisations that called Syria home over time; consequently, Arabic, Persian and Ottoman influences can be found on the menu. Featuring dishes that were historically served to Caliphs and Sultans on special occasions, Shaam Nights delivers a truly opulent Middle-Eastern dining experience.

Getting Here & Place to Stay

We Londoners are spoiled by the many connections we have to the UK’s other metropolitan hubs. Cardiff is no exception. If you do not feel like getting behind the wheel, services are easily caught from Paddington Station- a mere three hours later and you’re there. However, to make the most of what the city has to offer, it is imperative you look beyond the day trip. We’ve shortlisted three of the best hotels in the city that beam with a character and energy all of their own.

Cathedral 73 are, in their own words, ‘a dignified Victorian townhouse with funky, fashionable 21st-century accommodation’ – certainly, its many spaces live up to that identity. Cathedral 73 offers nothing but the highest levels of service, including proper afternoon tea, a trendy night time piano bar and the being driven around in the hotel’s very own and iconic classic yellow Rolls Royce. Rooms feature all the trimmings, including: King-sized beds, bed linen from Linea, custom-made curtains walk-in showers, deluxe Conran bath and body toiletries and Smart TV and Wi-Fi access. With both room and suite options available, rooms are styled in a airy, uncluttered yet classically inspired style making Cathedral 73 a youthful and luxurious option for your stay in Cardiff.

The New House Country Hotel is situated on the rolling hills away from Cardiff’s city centre. Boasting a gorgeous period exterior, complete with fountain and creeper-clad walls, the New House Country Hotel is a superlative luxurious country getaway. The hotel boasts an array of rooms to suite a variety of arrangements running anything from a standard double to a bridal suite. Within, playful yet classically styled spaces create a relaxing, airy ambience. The rooms feature an ensuite bathroom, Mydffai toiletries, television, Wi-Fi and Tea and Coffee and hair dryers, to ensure all your bases are covered. The Sequoias Restaurant offers a dazzling array of lunch, dinner, afternoon tea, private dining and wine and drinks options.

If it’s a traditional bed and breakfast experience you’re after, The Lincoln is a fantastic option. The hotel prides itself on its premier B&B service, always ensuring the clients are looked after when food is required in the evening. The hotel’s central location means that most of Cardiff, and even South Wales, is all within easy reach. Likewise, The Lincoln have an arrangement with local restaurants that means you can enjoy the eclectic range of cuisines on offer and be billed directly to the hotel. If you would prefer to stay in, a take away service and bar ensures all the your needs are covered. All rooms are tastefully decorated by Victorian design and feature a double bed, an ensuite, complementary Wi-Fi, television, radio, a telephone and tea and coffee facilities.

Cardiff, certainly when compared to London, is a city still blooming, bristling with tabula rasa-like energy that excitedly waits for the chapters of its future to be written. In quite the same way, it’s a city with a lengthy history, and has wears sophistication and complexity attached through its period buildings and ancient streets. Cardiff is a tremendously exciting and eclectic place, and certainly when looking to recharge both the home and batteries of the mind, is a fantastic option that is just a mere stone’s throw away.