Digestion starts with the eyes. Red wine onion jam treenut cheese, chimchurri, marinated mushrooms, arugula, airdried onion on raw bread. Raw = longer life. Thank you, @taipeieater for the beautiful shot.
Just launched yesterday, @ramennagisingapore just launched their Limited King which comes as their Pepper King ($16.90). Limited to 400 bowls till it runs out, the Pepper King comes packed with a pepper punch that would send you either loving it (for pepper lovers), or tearing in between sips of the thick pepper broth.
The limited king is an additional to the 4 kings (the constant ones), and will change once the limited portions are over.
📍Häagen Dazs@any selling points
Much anticipated Mochi ice cream, also much sweeter than I'd prefer😣 won't buy it again taking its price and portion into consideration😦 matcha mochi > azuki beans!
♠️ [Kim Keat Claypot Hokkien Mee]
[•] I was alerted to Kim Keat’s Claypot Hokkien Mee by several of my colleagues a while back and being quite a fan of pretty much anything claypot-based, this was one venue I knew I had to visit.
[•] For starters, I’ll say that Kim Keat’s Hokkien Mee isn’t the average Hokkien Mee fare that you might be used to having from your go-to coffee shop/Kopitiam of choice. Aside from the fact that it is cooked in a claypot and with charcoal (which produces the very distinctive “wok-hei” scent), the pot is served up with generous heaps of pork lard, 🍳, 🦑, 🍤, clams, bean sprouts and slices of pork belly.
[•] I also liked the fact that Kim Keat’s variation of the dish is “communal” and meant for sharing. The smallest size on offer - the $10 pot - can easily feed two and possibly even three people. Value for money in that respect, as well.
[•] The dish didn’t disappoint in terms of taste either. The noodles are not as “wet” as your typical fare but still had enough of the flavourful gravy to keep you coming back for more. The bean sprouts and pork lard gave the dish good crunch while the dried shrimp-flavoured sambal 🌶 gave it the all-important spice kick. The only thing that didn’t cut it for me was the pork belly slices, which weren’t particularly tasty/crispy and didn’t contribute anything extra to the dish. All things considered, I think a 4.7/5 on the neshrating is merited.
Weekends are made of late waking hours & brunch!
Apart from the craft beers that you get to consume at @hustlecosg, why not wake up earlier & try out their brunch menu!
I tried their Salmon Rosti ($22), which comes with (my fav) a rosti base, salmon fillet, dill creme fraiche & salmon roe!
I love how dill works with all types of fishes, and infusing that into the creme fraiche was a pretty smart move. It allows the herb to cut through the cream without being too overpowering, making it a great complement for both the salmon & rosti.