Instead of graham crackers and chocolates, I guess us folk in the central plains relied on good old lettuce leaves and a savoury sauce to make our own type of s'mores. đ
Was curious as to "what lay within" as they waxed lyrical about this little fella "brimming with succulent goodness that one should not miss". TBH it was quite well made, but nowhere near supreme awesomeness, unlike their curry buns.
And so it was when we had lunch at Shik Gaek. I would recommend coming here for lunch if your schedule permits because the ~RM20 lunch sets are really good value. We enjoyed the samgyetang, or mook aka oden, dolsot bibimbap, awesome sundubu, and other dishes.
The fresh pork belly bbq (seng samgyeopsal) we had as a side was fresh and decent but somehow electric grill heat doesn't do full justice to bbq'ing meats.
#jbfoodie #koreanfoodie
There is a nice seaview of the Johor Straits from the patio but we went inside after staff's gentle persuasion.
Prices were good across all the menu, so it was easy to order whatever we liked. BBQ wise the meats were fresh and the marinades well done. Recommend the moksal especially. There was good table service too.
#jbfoodies
Delectable cake which we shared along with hot chocolate (lots of coffee options too)
I recommend it. The broth was full flavoured and painstaking cooked. The beef and mutton were tender and non gamey
Reasonably priced dim sum in airconditioned traditional chinese restaurant settings in a Redhill HDB block.
This $98++ set meal for 4 pax comes with a large chigae hotpot, fresh green lettuce, heaps of dangkong (soy sprouts) and kimchi on the hotplate placed strategically downstream of the pork (so that the veg gets cooked in blistering hot oil which oozes out naturally as the pork crisps). Drinks are extra charge, at $2 per large glass of iced poricha.
Mangalica Pigs are small, cute and furry. This could have worked well in their favour had they not been so amazingly tasty and generously marbled as well. It is related to the European wild boar you see being roasted in Uderzo's comic strips, which I have wanted to eat when I was still Asterix's height. Mangalica samgyeopsal is amazingly well-suited for K BBQ's, as the founder of 8 Korea must have realised in a foodie eureka moment... I really learnt only five years ago on a family holiday that: pork bellies are tastier eaten only after they really really crisp, from a patient elder couple who ran a little samgyeopsal shop in Daehangno. This is somewhat surprising to me, because I have put many earlier meals of samgyeopsal with soju literally under my belt. Yet perhaps, it is not so surprising considering how soju can make one forget!
Now that I think of it, this tallies well with a great aunt's recipe for loh bak, which also calls for sauteeing the pork belly till it blisters.
I went to this restaurant at The Central on a weekend when it would be less crowded.
#koreanfoodie
Never thought of pumpkins and barley as a drink, but when you think about it, this is no less obvious than green bean soup, just rarely seen in a kopitiam glass mug.
And here it was, as gorgeously colourful as it was tasty. The lime and sourplum we also had was even more refreshing, but nowhere as eye-catching as this #punkinsoup drink.
This dish brings back memories of happy mealtime conversations with a good old buddy in Osaka who taught me how to appreciate this dish in winter, with mustard, along with happy amounts of amazake įé . #Subarashii!
