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What did you eat today? Best if you can also post picture(s)

#441 User is offline   Kingfisher 

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Posted 04 October 2019 - 09:11 AM

Went to Chong Pang for satay but alas, the stall was closed. Walking around the hawker centre, we chose to dine at this stall selling various soup dishes. I went with Herbal Mutton Soup while mum had Pig’s Kidney Soup. Ordered white rice to go along with the soups. My mutton was tender with a favourful Chinese herbs based soup minus the gamey taste that is often associated with mutton.

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#442 User is offline   Kingfisher 

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Posted 04 October 2019 - 09:15 AM

These Rollie Buns (S$1.80 each) from PrimaDéli are so airy and light, I swear they tasted almost like cake than bread. Slitted in halves and filled with rich creamy chocolate or kaya (coconut jam) filling, they are perfect for breakfast or in-between meals snack. Tried googling for more details but no one seems to have posted anything on it, even PrimaDéli website doesn’t mention about it either. It comes in four flavours or at least that is what I found on the shelves:

  • California Raisin
  • Chocolate
  • Kaya
  • Chocolate


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#443 User is offline   Kingfisher 

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Posted 05 October 2019 - 11:15 AM

We are back to LeNu Chef Wai’s Noodle Bar (樂牛私房面家) because mum enjoys their Taiwanese style beef noodles or more precisely, their Braised Beef Tendon Dry Noodle (红烧牛筋干捞面). While she went for ramen, I opted for vermicelli and also topped up for the Chilled Silken Tofu with Century Egg (皮蛋豆腐) with Apple Black Tea drink.

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#444 User is offline   Kingfisher 

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Posted 05 October 2019 - 11:18 AM

Lunch was a packed meal with braised pork trotter, steamed fish fillet and egg tofu with rice.

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#445 User is offline   Kingfisher 

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Posted 06 October 2019 - 12:31 PM

Since the opening of Northpoint City extension, we now have access to even more eateries. This time, I brought mum to try out Feng Food (台湾味 “丰”), a restaurant that serves authentic Taiwanese cuisine. The décor of the restaurant is done in a very traditional Chinese architecture style; the faux Chinese roof tiles coupled with wooden tables and chairs, even down to the colourful eating utensils. Best of all, they do not have service charge which means a saving of 10% on the bill.

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#446 User is offline   Kingfisher 

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Posted 06 October 2019 - 12:38 PM

For starter, I picked the Savory Braised Beef Brisket (老滷牛腱) which is traditionally served chilled. I love the beautiful marbling of the thinly sliced beef which had a slightly firm bite. The accompanying chilli sauce only served to enhance the dish’s flavour. If you like to know how this dish is cooked, check out the video below.

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Next up, my Hakka-style Braised Meat Rice (客家滷肉饭); fattish cubes of braised pork covering the entire bowl of rice with a braised egg and sides of pickled cucumber and salted vegetable. Digging in for the first mouthful, I am surprised, the five-spice flavour was not as strong as those that my mum cooked. There was ample gravy to coat every single grain of the rice. This dish can be a little cloying from all those fatty meat but both the pickled vegetables served to cleanse the palate in-between the spoonful.

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Mum had their signature Fried Rice with Specially Marinated Pork Chop (招牌猪排蛋炒饭). She offered me some of the dish which had tender pieces of well-seasoned pork with a strong hint of ginger marinate. The short-grain rice was perfumed with an eggy taste and I thought the texture was just perfect.


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#447 User is offline   Kingfisher 

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Posted 07 October 2019 - 11:12 AM

This morning breakfast is hot from the wok Shrimp & Chives Dumplings from Ho Kee Pau (和记包). These dumplings (S$1.50 each) are packed to the brim with minced pork, chives and whole shrimps wrapped in wonton skin. Drizzle with sweet chilli sauce and there you have it, a scrumptious dim sum breakfast.

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#448 User is offline   Kingfisher 

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Posted 07 October 2019 - 11:17 AM

We usually buy the pre-cooked and chilled dim sum from Ho Kee Pau (和记包) then steam them when we want to eat it. This morning, I had a big Pork Pau or bun with two pieces of Shrimp & Chives Dumpling and a steaming cup of milk coffee.

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#449 User is offline   Kingfisher 

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Posted 08 October 2019 - 07:35 AM

Wu Pao Chun Bakery (吳寶春麥方店), the famous Taiwanese bakery at Capitol Piazza is the result of a partnership between BreadTalk Group and Wu Pao Chun who won the “Master Baker” title in the 2010 edition of Coupe Du Monde la Boulangerie. He is well known for his award-winning handcrafted artisan Lychee Rose Royale (荔枝玫瑰) and Red Wine Longan (酒酿桂圆) breads.

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Winner of the Masters de la Boulangerie (Paris) Champion 2010, this Lychee Rose Royale (荔枝玫瑰) requires a 15-hour fermentation before drunken overnight in an artisanal blend of lychee wine, black-leaf lychee and rose petals to create a sublime flavour accented with floral bloom.

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The Red Wine Longan (酒酿桂圆), runner-up at the Mondial du Pain 2008 use ancient longan drying technique whereby fresh longan is laboriously smoked over 6 days. The smoked longan is then combined with red wine, wheat sprouts and walnuts to deliver a sweet, mellow taste that lingers in the taste buds. The iconic Merlion symbol was imprinted the loaves of bread in celebration of Singapore 54th birthday.


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#450 User is offline   Kingfisher 

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Posted 09 October 2019 - 11:07 AM

Since last year after going through a major surgery, I have kept myself from indulging in my favourite pastime - eating. :D/> No, I didn’t stop eating, just that I watch what I consume, trying to keep the temptation away from those unhealthy but delicious yummy foods. So when my makan kakis invited me to join them for buffet on Singapore National Day, I agreed without much consideration since I hadn’t seen them for a long time. We are going to Café Mosaic for the “Meat and Sea” dinner buffet at Carlton Hotel Singapore.

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Like the usual, most diners head to the Cold Seafood section to select their choice of crawfish, snow crab legs and spiny lobsters. There were other seafood too like scallop, mussel, prawn and oyster but they aren’t as premium as the formers. :D/>

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For the Hot Foods section, there are also various seafood like clam, crab, fish, prawn, slipper lobster and squid to be had. Like I said before, I had to watch my diet so I only tried a little of each. Those plates of oysters and lobsters are not mine but my friend’s. The most I had that night was the Salted Egg Yolk Slipper Lobster which could do with more salted egg yolk in them.


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#451 User is offline   Kingfisher 

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Posted 09 October 2019 - 11:12 AM

These are the Desserts I tried and they are from top to bottom - Lavender Truffle Ball, Peanut Butter Cake, Bergamot Tart with Cheese Frosting, Red Velvet Cake, Nutella Cake and Cherry Marshmallow with Passion Ganache. On my plate, I also had the Cheese Cake, Chocolate Ganache Cake and Ondeh Ondeh – green balls of rice cake filled with liquid palm sugar and coated in grated coconut.

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#452 User is offline   Kingfisher 

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Posted 10 October 2019 - 09:39 AM

Chendol or Cendol is a sweet iced dessert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. In different parts of SE Asia, additional toppings like sweetened red beans, diced jackfruit or even durian puree might be added. In this bowl of dessert, the seller had also included attap chee (亞答子), which are immature fruits from the Nipah palm (Nypa fruticans). Chendol had also made it to CNN’s list of 50 of the world’s best desserts in 2018.

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Ice kacang was originally made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded. Today, ice kacang generally comes in bright colours (from the sweetened syrups) and with different fruit cocktails and dressings like my bowl of Jackfruit Ice Kacang.

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And talking of this dessert, one can’t help but think of Ice Ball, which could be the predecessor to ice kacang. Sold at only 5-10 cents during the 1950s and 1960s, it was a popular frozen treat for kids in the past. The shaved ice is moulded by hands into the shape of a ball and then drizzled with evaporated milk and various syrups in different colours. You then eat/suck it while holding it with your bare hands, though during the late 70s and early 80s in my primary school days, they did gave you a sheet of plastic bag to shield your hands from the melting ice.

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Posted 10 October 2019 - 09:43 AM

Since both of us aren’t too hungry, I suggested we go for Satay. According to the seller, the mutton wasn’t fresh today so they would not be selling it so I ordered 10 sticks of chicken and 15 sticks of pork satays along with three Ketupat (steamed rice). The sweet and smoky morsels of meat with a piece of steamed rice, sliced cucumber or onion dipped into the Peanut Sauce was nothing short of heavenly.

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#454 User is offline   Kingfisher 

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Posted Today, 09:13 AM

Lo Mai Kai (糯米鸡) or Chicken Glutinous Rice is a classic dim sum dish served during yum cha (Cantonese for “drink tea”). Also known as going for dim sum, is the Cantonese tradition of brunch involving Chinese tea and dim sum. The practice is popular in Cantonese-speaking regions, including Guangdong, Guangxi, Hong Kong, and Macau. It is also carried out in other regions worldwide where there are overseas Chinese communities.

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Posted Today, 09:16 AM

Today’s Fluffy Cream Roll Uji Matcha (宇治抹茶) is from patisserie Châteraisé. This cake roll (S$2.20) is made with lavish amounts of sophisticated Uji matcha with its distinctive mild flavor and natural sweetness. The moist matcha sponge cake has a fluffy and soft texture and is filled with matcha fresh cream and homemade coarse sweet red bean paste made with adzuki from Tokachi, Hokkaido.

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