Cacio e Pepe with lardo and Mentaiko ($25). Of course, no one forgets the cheese! LOVE THAT THEY DIDNT FILL THE WHOLE PLATE WITH CREAM yay! Just the right amount. SO GOOD.
An egg topped, beautifully seared seabass served on a rosti. Other than it being slightly salty (probably from the capers), it was delicious.
A quiet Friday evening, thinking about my dreadful trip to Switzerland next week and how I could make it better.
It's winter there now, and kinda wishing it'll be autumn, pretty like this refreshing drink I had during a tasting. It actually has umeshu jelly in it, and is only mild sweet with pure maple. Still largely a tea, and not a sweet syrup drink, so I enjoyed this.
Currently craving ramen and it's bringing back memories of this rice-based interpretation. Slow-cooked in a pork bone broth, the al dente rice is packed with flavour, and comes accompanied by three thick discs of cha shu. I don't see this on the current menu, so I hope Paddy Hills brings this dish back soon!
#risotto #rice #tonkotsu #porkchashu #fusionfood #sgfood #comfortfood #food #foodporn #burpple #eatoutsg #feedfeed #onthetable #foodiepaikia #notsosuperfluous
PH Crab Roll - A perfect harmony of blue swimmer crab and roe is generously enveloped within a squid ink bun.
Read more: https://www.misstamchiak.com/paddy-hills/
Herbed pappardelle pasta ensconced in a chunky, robust tomato sauce, served with meatballs. If you think those balls taste a little stronger than what you're used to, that's because they're made with foie gras. Uh huh. Paddy Hills always has to take everything pedestrian up a notch.
It's now more manageable to eat and share with two pieces instead of the one huge slab the last time, and still as fluffy as I remembered! Topped with an assortment of berries and vanilla ice cream, this is good for brunch or dessert even woohoo~
Not quite hotcakes, and not quite muffins, but quite a happy compromise between the two.
Homemade pappardelle infused with herbs, tossed with tomato sauce and topped off with a load of grated pecorino, under which is buried a sous vide egg yolk and foie gras meat balls.
Nursing a bad cold and thinking about the Truffle Fries ($26) at #PaddyHillsSG.
Crispy fries topped with shavings of pecorino & black autumn truffle (5g). So addictive I think I ate 1/4 of the huge plate of fries. Ok, maybe 1/2? haha. #sorrynotsorry
PS: If you love #trufflefries, you got to order this. Available till 2 Jan 2017. While stocks last.
#paddyhills #ilovefries #instavideo #friesoverguys
🎄❄️🎅🏻 As part of the festive season, @paddyhills.sg is launching a Christmas special menu till end December! Imagine black truffle risotto, coloured carbonara or this softshell crab crossaint stuffed with mac& cheese! 😋😋 Just stuff urself silly with great awesome food for this festive season and forget about the damage incurred(to both ur pocket and waistline)! 😉 Eat first and worry later 😎
Went for their highly raved (limited period) 'autumn truffle fries', which comes with freshly shaved truffles. The portion was no doubt huge, 2-3x of normal serving, with generous topping of shaved parmesan. But we were rather disappointed with the truffle aroma & taste. 😐The shaved truffle was almost fragrant-less. The only mild truffle taste which I can detect were originated from the drizzled truffle oil. For $26, only the portion is worth complementing. Another popular dish we tried was the prawn paste wings. Half-split chicken wings were well marinated and deep-fried, served with house chilli sauce. Personally thought the chilli was nice on its own, but overpowering, and masking the taste of prawn paste. Lastly, we ordered another xmas menu item - black truffle risotto. Good combination of different textures, crispy parmesan chip, creamy mushroom base and juicy de-boned chicken wings! Only downside ... more like a funghi risotto. 🍄
My kind of comfort food: buttery, velvety mashed potato enhanced with burnt onion jus, soft-centred deep-fried quail eggs, and wiry crisps of deep-fried potato strips.
It's almost too large a bowl to polish off – almost. There's no way I'd let potatoes die in vain.
Green and orange homemade pasta crowned with shavings of black truffle and pecorino. Served with black forest ham and sous vide egg yolk cos what's a carbonara without an egg yolk to create that rich, creamy sauce?
#paddyhillssg #carbonara #truffle
The Yuzu Effervescence ($7) from @paddyhills.sg, give the drink a good stir after the bubbles fade away. I drank a huge gulp before stirring and had a huge mouth of syrup. Though the drink is definitely on the sweeter side, best for sharing!