Felt like ‘Kentucky for Christmas’ in 🇯🇵 Japan celebrating my 2015 Band kids’ success in their pursuits in this gathering and free from the hopeless leadership they went through with me. I am sure they will look further in the other horizon with their paths ahead despite having poor PSLE results like 188 points and below back then. #sg #sgfood #singapore #singaporefood #arnoldschicken #eat
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[Positano] - The Arancini Balls ($11.95) features 4 pieces of golden brown crispy spheres made with warm fragrant Italian rice and stuffed with stretchy mozzarella. Fried to perfection, the Arancini balls does not taste oily and the homemade sauce at the bottom complemented the Italian rice balls excellently. . Find out more at https://www.sgfoodonfoot.com/2018/07/positano-risto-bussorah-street-launches.html . Positano Risto 66 Bussorah Street Singapore 199479 Tel: +65 62921866 Nearest MRT: Nicoll Highway (CC Line), Bugis (DT Line, EW Line) Opening Hours: Sun-Thu: 1130am - 1030pm Fri: 1130am - 11pm Sat: 1130am - 12midnight
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シンガポールシーフードリパブリック品川に福岡県糸島市糸島豚を使用した、香港焼売が登場‼︎ 【新】リパブリックコース 4,800円 9/1~11/30 旬の食材で彩るパーティーコースメニュー 派对菜单与时令食材 +2,500円で【フリードリンク(120分)】をつけられます ・白ミル貝のガーリックオイル サラダ仕立て ・蟹とキノコのスープ ・本日の中国野菜炒め ・海老と糸島豚の香港焼売 鶏肉の豆鼓蒸し 2種盛り ・シリアルバタープラウン ・シンガポールチリクラブ 揚げパン添え ・ポークフライドライス ・メイプルのグラス 無花果と胡桃 *こちらのコースは前日までのご予約制(2名~)です。 *季節によって内容が異なります。詳細は直接店舗へお尋ねください。 #シンガポールシーフードリパブリック #シンガポールシーフードリパブリック品川 #糸#糸島/a> #糸島 #糸島産 #福岡 #福岡県産 #sin#singaporeseafoodrepublicshinagawa #fukuoka #itoshima #豚 #pork #insta #instafood #ins#instagood #instagood #instagram #instadaily #singapore #singaporefood #焼売 #香港焼売
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I’m am grateful for my awesome colleagues and patients who joined in celebrating the new office location. Check out that ribbon cutting excitement 😂✂️🎀
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[INVITED MEDIA TASTING] Had the privilege of attending "Star Feasts - Fun Taipei", a media preview which celebrates the launch of Michelin Guide Taipei 2018 and the Bib Gourmand for Taipei 🇹🇼 . As part of this media preview, I got to sample an exquisite epicurean treat, the 迷魂香芋泥鴨, prepared by chef Kai Ho, the head chef of one-Michelin starred restaurant Taïrroir (態芮) in Taipei 🌟🍴 . This Taiwanese-French fusion dish is Chef Kai Ho's signature dish at Taïrroir and features a sous-vide style Silkie (that's a special breed of chicken! Google it! It looks like a chicken version of a poodle!) egg 🐔🥚 that is perfectly cooked at 65°C, Taro “en Pureé et Kueh” (aka taro mash in basic English 🤣), Sakura shrimp 🦐 and “Ya shang” (air-dried and smoked duck meat) that is specially sourced from Yilan. Although the ingredients and preparation techniques in this dish sound pretty exotic, its taste wasn't necessarily one that results in an explosion of flavours on your palate but rather one in which you'll find yourself slowly slipping into a state of gastronomic ecstasy. To that end, 迷魂香芋泥鴨 is indeed a fitting name for such a dish haha! Jokes aside, it was really an honour for me to sample this dish and to chat with the friendly chef Kai Ho in person 😀 . Also had a lot of other delicious food like Focaccia with Sundried Tomatoes and Avocados 🥖🍅🥑 , Devilled Eggs 🥚, Beef Pastrami on Ciabatta 🥓🥖 , Blinis with Red Onion Confit and Crème Fraiche, and Wild Mushroom Pie 🍄 at Star Feasts earlier. Yummy!! 😋 . A huge thank you to @leftprofile for the media invite. It was wonderful to learn more about Taiwan's epicurean culture and I also had a great time meeting fellow foodies and connecting over our love for food haha! ❤
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ate the turkish #kebab so many times previously that i got this many different #quotes~ 😂 #quotestoliveby #quotestagram #singapore
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