Just when we thought halloumi has been tried in everything...behold halloumi and bacon pizza!🍕😍 This is definnitely a combination to cook at home, but don't forget to add extra ingredients to balance out the saltiness. We recommend caramelised onion and rocket. 😁
I'm impressed with the Beyond Classic from @the.butchers.club made with @beyondmeat vegan patty😎 This vegetarian burger is paired with vegan cheddar cheese, pickled beetroot crisps, tomato, dill pickle and a fiery vegan burger sauce served with buttermilk buns! The texture and taste and very similar to a real meat burger🍔 There's also 20g of protein in each vegan patty💪🏻
Regram from #taitaipiepies 🤤🤤🤤 Our lovely friends over at the most scrumptious pie place in town are celebrating their 7th birthday today with 30% off their amazing pies 🤤😍🤗 Go on...treat yourself, its hump day!! What's your favourite pie flavour?
Fantastic event! Musgraves Market Place Food Stories. @jhjohn John Healy was such a delight! Great demo's by Indy Power @thelittlegreenspoon and the amazing @jettevirdi Jette Virdi. Recipe for this beautiful & delicious recipe, Ahi Poke Bowl can be found on thelittlegreenspoon.com
It is so simple to make, looks 💯 and is legit freaking delicious.
SIN CHEW SATAY BEE HOON | One of the heritage hawkers at Bukit Timah Food Centre, Sin Chew has been serving one of the best satay bee hoon in Singapore for many decades, but their version won't appeal to people who like big, robust flavours. Sin Chew is the opposite with a delicate and refined satay sauce that has a mild curry flavour throughout. It comes smooth, lightly nutty, creamy and veering towards the sweet side of things but still fairly savoury.
Chef and stall owner Tay Que Huak — now in his 60s — concentrates his efforts on carefully blanching the bee hoon so it always comes softly al dente and the kang kong nicely crunchy. The other ingredients such as the prawns, sliced pork and cuttlefish are pre-blanched. While it doesn’t affect the prawns (Tay insists on it not being frozen) and the cuttlefish, the quality of the pork is affected as it very often hardens as the juices seep out while it sits exposed to the air, waiting to be served.
From a standard six days a week, they have now scaled back to just a total of three days (two full days and two half days) which means that there’s always a queue by their regular customers even before they open. Stall 162 Bukit Timah Food Centre, 116 Upper Bukit Timah Road, 588172 #satay#beehoon
Wed: 17:00 - 22:30
Sat - Sun: 11:00 - 14:30
Sat - Sun: 17:00 - 22:00
The Shaka Royale from @shaka_shack_burgers with grass fed angus, cheddar cheese, iceberg lettuce, tomato, red onion, pickles and secret sauce. One of the more overlooked and underrated burger joints in Los Angeles. Love their secret sauce, so tangy and unique, just a really good burger in general and worth coming back for. #🍔